Section I: The Fundamentals Section I: The Fundamentals of Wineof Wine

Chapter 2: The Vineyard – From Soil to Harvest

IntroductionIntroduction

Quality of a wine is determined in the vineyard as much as in the winery.

Wine grapes are grown primarily for flavor Factors influencing the character of grapes:

• Environmental• Cultural

Grapes Used for WinemakingGrapes Used for Winemaking

Majority of world’s wine is produced from grapes Most wines produced from Vitis vinifera Variation exists within a single grape variety. Clones are genetically identical to original vine.

• Different clones have different flavors. In Eastern US, Concord and Scuppernong grapes are

grown. Late 1800s

• Europeans imported native American grapes.• Several grape pests and diseases introduced to Europe.• Grafting technique developed

Soil and SiteSoil and Site

Ground is the most fundamental aspect of vineyards.

Qualities of soil affect character of wines. Grapevines can grow in different soil

conditions.

Parameters of a Soil’s MakeupParameters of a Soil’s Makeup

Parent material or rock Size of the particle Chemical composition and pH (acidity) Organic matter and nutrients Depth

Characteristics of SoilCharacteristics of Soil

Ratio of sand, silt and clay High proportion of clay (Heavy)

• Great capacity to hold water• Generally contain more nutrients

Sandy soils (Light)• Hold less water• Usually lower in nutrients

Mixture of clay, silt and organic matter (Loam)• Fertile, drains well

Mixture of silt, sand, loam and gravel (Alluvial)

Soil NutrientsSoil Nutrients

Grapevines need enough nutrients for healthy growth.

Minerals have limited direct effect on flavor of grapes.• Too high = toxic• Too low = deficient

A Vineyard’s TopographyA Vineyard’s Topography

Elevation, slope and orientation as important as soil

Hillside vineyards• Have better drainage • Susceptible to erosion and wind damage

Winterkill = death of vine tissue from excessive cold.

TerroirTerroir

French term describing environmental factors on a given vineyard

Holistic philosophy including:• Composition• Drainage• Mineral content• Topography• Direction of slope• All climatic conditions

ClimateClimate

Climate has potentially greater influence than soil. Grape varieties are suited to diverse climates. Grapevines do best in temperate zones. Grapes require adequate rainfall or irrigation. Grapevines are often grown in coastal areas. Macroclimate = broad weather conditions of a

particular wine-growing region Mesoclimate = local conditions Microclimate = climate surrounding a particular

vine

Techniques of Grape GrowingTechniques of Grape Growing

Site must be well-chosen and prepared for planting.

Number of options for trellising Sun efficiency for ripening grapes A vineyard’s vigor relates to yield

The Growing SeasonThe Growing Season

Budbreak Bloom Véraison Harvest Dormancy

BudbreakBudbreak

Northern Hemisphere begins between Feb and April.

Southern Hemisphere begins between Aug and Oct. Vines end winter dormancy Buds formed during previous year’s growing season

begin to swell. Growing shoots are susceptible to diseases and

frost. Field workers trellis vines at 18 inches to keep them

growing in the proper direction.

BloomBloom

Eight weeks after budbreak, grapevines bloom. Self-pollinating; do not require bees for

fertilization Fertilized grape flowers develop into berries.

• Non-fertilized flowers “shatter” (drop off) Shoot continue growing after bloom.

• Fruit clusters enter lag phase. Grower must properly balance water demand.

VÉRAISON VÉRAISON

The beginning of ripeness Starts mid-late summer (8-10 weeks after

bloom) Shoots approach their maximum length. Dramatic changes in fruit clusters. Grape berries begin to get sweet. 6 to 10 weeks after véraison, the grapes are

ready for harvest.

HarvestHarvest

Traditional method• Grapes are picked by hand into baskets.• Baskets are carried to the end of the vineyard rows.• Trailers transport grapes to the winery.• Method is very gentle to both fruit and vines.

Mechanical harvesters• Straddle rows of vines and shake them vigorously• Grape clusters are collected and carried to a bin • Can be operated at night

After picking• Grapes are weighed and brought in for processing into wine.

Organic ViticultureOrganic Viticulture

Growing grapes without any man-made substances

Reasons for doing this:• Belief that it produces healthier, better tasting fruit• Commitment to protecting the environment

Extra handwork makes organic viticulture more expensive.

Sustainable ViticultureSustainable Viticulture

Vineyard practices do not degrade the fertility of land or the surrounding environment

Promotes agricultural practices that:• Allow the minimal use of pesticides in the vineyard• Use natural mulch• Reduce tilling to pProvides many benefits of organic

farming with less risk to the crop and a lower cost of labor

• reserve the soil

Biodynamic ViticultureBiodynamic Viticulture

The farm is a holistic entity; it must be managed sustainably so that it’s in harmony with the natural world

Uses practices of sustainable and organic farming

Incorporates spiritual and homeopathic elements

Involves more esoteric and unscientific practices

Organic WinemakingOrganic Winemaking

Produced and bottled from organically grown grapes

No man-made additives are used in the cellar

DormancyDormancy

No new growth occurs Much less sensitive to cold weather Pruning is most labor intensive and important

task. Vine must be left in balance.

Major Grape VarietiesMajor Grape Varieties

Barbera Cabernet Franc Cabernet Sauvignon Chardonnay Chenin Blanc Gewürztraminer Grenache Malbec Merlot Muscat Blanc Petite Sirah

Major Grape Varieties (cont.)Major Grape Varieties (cont.)

Pinot Blanc Pinot Gris/Pinot Grigio Pinot Noir Riesling Sangiovese Sauvignon Blanc Syrah/Shiraz Tempranillo Viognier Zinfandel