Terroir 1996 banner
IVES 9 IVES Conference Series 9 The effect of soil and climate on the character of Sauvignon blanc wine

The effect of soil and climate on the character of Sauvignon blanc wine

Abstract

[English version below]

Un projet multidisciplinaire sur l’effet du sol et du climat sur la qualité du vin a débuté en Afrique du Sud il y a 5 ans. Des mesures sont effectuées sous culture sèche dans des vignes de Sauvignon Blanc dans six localités différentes, cinq dans le district de Stellenbosch et une à Durbanville. Au moins deux types de sol différents sont présents dans chaque localité. Les températures maximales moyennes en été varient de 28°C pour la localité la plus chaude à 25°C pour la plus froide. En général, les vins issus des localités les plus froides enregistrent des résultats les plus élevés pour l’intensité et la qualité des arômes. Quelques fois des vins issus de localités plus chaudes enregistrent cependant des résultats meilleurs que prévus. Ceci est attribué à des pratiques adéquates de préparation des sols qui résultent dans une bonne distribution des racines et une bonne gestion de la ramure.L’état hydrique des sols à la même localité montre des différences majeures malgré des sites d’expérimentation souvent éloignés de moins de 50 m l’un de l’autre. Ceci résulte dans de forts stress hydriques pour les vignes situées sur des sols qui ont une faible capacité hydrique. Les profils aromatiques des vins issus de différents sols à la même localité montrent aussi par conséquent des différences majeures. Les résultats mettent en évidence l’harmonie entre la nature de la texture/régime hydrique du sol et le climat de la saison. Une performance suSpérieure au cours d’une saison n’est pas nécessairement répétée la saison suivante.

– Substantial climatic differences occur between localities in the districts of Stellenbosch and Durbanville.
– In general, wines from coolest localities score the highest for intensity and quality of aroma.
– In some cases wines from warmer localities score better than expected (adequate soil preparation, good canopy management).
– Wine from soils at the same locality show major differences.
– During dry summers wines from soils with higher water supplying capacities show highest aroma intensity, while the situation may be reversed during milder summers.
– Harmony exists between the textural nature/water regime of a soil and climate experienced during a specific season.

Download the PDF

DOI:

Publication date: March 2, 2022

Issue: Terroir 1998

Type: Article

Authors

KOBUS CONRADIE

ARC Fruit, Vine and Wine Research lnstitute, Nietvoorbij Centre for Vine and Wine. Private Bag X5026, 7599 Stellenbosch, South Africa

Tags

IVES Conference Series | Terroir 1998

Citation

Related articles…

Hormonal and associated metabolic changes in susceptible harvest-ripe grapes under asymptomatic and symptomatic Esca disease

Esca complex is a disease affecting grapevine trunks, characterized by the colonization of the wood by xylem-residing fungi (Phaeomoniella chlamydospora, Phaeoacremonium minimum and Fomitiporia mediterranea), and posing significant risks to vineyard longevity since no efficient treatment is available. Despite its prevalence, the mechanisms beyond symptomatic manifestations like interveinal chlorosis and leaf necrosis remain unclear. Preliminary findings indicated a more pronounced metabolic reprogramming in fruits compared to vegetative organs and a putative impact on wine quality by using fruits from symptomatic grapevines.

Read More

“Terroir” and “Great” zonation study regarding Istrian Malvasia, Porec Rosy Muscat and Momjan White Muscat (HR)

In a so called “Great” zonation, “terroir” study is of great importance also in aim of the best exploiting. In the present paper are shown results from the research in Istria with the aim of individuating the influence of soil

Read More

YEAST LEES OBTAINED AFTER STARMERELLA BACILLARIS FERMENTATION AS A SOURCE OF POTENTIAL COMPOUNDS TO IMPROVE SUSTAINABILITY IN WINE- MAKING

The yeast residue left over after wine-making, known as wine yeast lees, is a source of various compounds that are of interest for wine and food industry. In winemaking, yeast-derived glycocompounds and proteins represent an example of circular economy approach since they have been proven to reduce the need for bentonite and animal-based fining agents. This leads to a reduced environmental impact in the stabilization and fining processes in winemaking. (de Iseppi et al., 2020, 2021).

Read More

Grape ripening and wine style: synchronized evolution of aromatic composition of shiraz wines from hot and temperate climates of Australia

Grape ripening is a process driven by the interactions between grapevine genotypes and environmental factors. Grape composition is largely responsible for the production

Read More

Coping with extreme climatic events: some lessons from recent work on grapevine under heat peak

Climate change critically challenges viticulture. Among other threats, extreme and increasingly frequent heatwaves cause irreversible burns on leaves and bunches. A series of observations and experiments was conducted to better understand how leaf burns originate and whether genetics or management practices can mitigate them. In 2019, a panel of 279 potted cultivars of Vitis vinifera L. grown outdoors suffered a heat peak and a genetic origin of leaf burn variability was demonstrated. To deeper explore this variability, fourteen cultivars were selected for their contrasting responses to high temperatures, and detached leaves were submitted to a controlled increase in temperature up to 50 °C in a growth chamber.

Read More