Section I: The
Fundamentals of Wine
Chapter 2: The Vineyard –
From Soil to Harvest
Introduction
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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 Winemaking
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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 Site
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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 Makeup
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Parent material or rock
Size of the particle
Chemical composition and pH (acidity)
Organic matter and nutrients
Depth
Characteristics of Soil
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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 Nutrients
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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 Topography
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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.
Terroir
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French term describing environmental factors on a
given vineyard
Holistic philosophy including:
• Composition
• Drainage
• Mineral content
• Topography
• Direction of slope
• All climatic conditions
Climate
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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 Growing
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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 Season
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Budbreak
Bloom
Véraison
Harvest
Dormancy
Budbreak
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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.
Bloom
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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.
V ÉRAISON
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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.
Harvest
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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 Viticulture
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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 Viticulture
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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 Viticulture
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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 Winemaking
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Produced and bottled from organically grown
grapes
No man-made additives are used in the cellar
Dormancy
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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 Varieties
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Barbera
Cabernet Franc
Cabernet Sauvignon
Chardonnay
Chenin Blanc
Gewürztraminer
Grenache
Malbec
Merlot
Muscat Blanc
Petite Sirah
Major Grape Varieties (cont.)
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Pinot Blanc
Pinot Gris/Pinot Grigio
Pinot Noir
Riesling
Sangiovese
Sauvignon Blanc
Syrah/Shiraz
Tempranillo
Viognier
Zinfandel