Terroir 2008 banner
IVES 9 IVES Conference Series 9 Soils and plant material in prestigious Bordeaux vineyards impacts on yield and quality

Soils and plant material in prestigious Bordeaux vineyards impacts on yield and quality

Abstract

High resolution soil maps (scale : 1/3000) were created for seven of the most prestigious red wine producing estates in Bordeaux, covering in total approximately 400 ha. Soil type and grapevine variety were recorded for each vineyard block of these estates. A quality index was created by considering the destination of the grapes produced on each block, whether they were integrated in the first, the second or the third quality wine produced by the estate. Quality index was averaged over five vintages. Yield was measured for each vineyard block and averaged over five vintages. PEYROSOL (gravely soil) was the most frequent soil type in these estates (44% of the total mapped area). Soils with temporary water logging (REDOXISOL), heavy clay soils (PLANOSOL) and sandy-gravely soils (BRUNISOL) each covered 10% of the mapped area . Highest quality was obtained on PLANOSOLS, ARENOSOLS (sandy soils), BRUNISOLS and PEYROSOLS. Quality was low on COLLUVIOSOLS (deep soils on colluvium), LUVISOLS (leached soils) and REDUCTISOLS (soils with permanent water logging). Cabernet-Sauvignon was the dominant grapevine variety (59% of the mapped area), followed by Merlot (32%), Cabernet franc (8%) and Petit Verdot (1%). On average, the Quality Index was higher for Cabernet-Sauvignon and Merlot compared to Cabernet franc and Petit Verdot. Yield was dependent on soil type and cultivar. Comparison of soil type, cultivar and Quality Index can indicate which relationships between soil type / cultivar contribute to optimum quality performance in Bordeaux.

DOI:

Publication date: December 8, 2021

Issue: Terroir 2008

Type : Article

Authors

VAN LEEUWEN C. (1), RENOUF V. (1,2), TREGOAT O. (3), MARGUERIT E. (1) and ROBY J.-P. (1)

(1) ENITA – ISVV, 1 Cours du Général de Gaulle, CS 40201, F-33175 Gradignan cedex
(2) Laffort, BP 17, F-33015 Bordeaux cedex 15
(3) Olivier Tregoat, Viti Dévelopment, Expertise de terroir,39 rue Antoine Miquel, F-34500 Béziers

Contact the author

Keywords

Soil type, Bordeaux, estate, quality, yield

Tags

IVES Conference Series | Terroir 2008

Citation

Related articles…

Influence of two yeast strains and different nitrogen nutrition on the aromatic compounds in Lugana wine

Lugana Protected Designation of Origin (PDO) wines are made from Turbiana grapes. The aroma of Lugana wines results from the combined contribution of esters, terpenes, norisprenoids, sulfur compounds and the benzenoid methyl salicylate. This study aims to investigate how volatile aroma compounds are affected by different nitrogen supplies and yeast strains.

Management of varietal thiols in white and rosé wines using biotechnical tools

The present study evaluates the effect of prefermentative maceration enzymes and yeast autolysate on the concentration of conjugated precursors and volatile thiols, respectively.Sauvignon blanc and Merlot grapes underwent skin-contact maceration with or without pectolytic enzymes, for the production of white and rosé wines

First insights on the intra-species diversity in V. berlandieri: environmental adaptation and agronomic performances when used as rootstock

In grafted plants, such as grapevine, increasing the diversity of rootstocks available to growers is an ideal strategy to get adaptation to climate change. The rootstocks used for grapevine are hybrids of various American Vitis, including V. berlandieri. The rootstocks currently used in vineyards are derived from breeding programs involving very small numbers of parental individuals.

Spectral characterisation of fungal diseases on Vitis vinifera leaves

Aims: The aims of this study were to (1) detect alterations in the reflectance spectra of vines with fungal diseases, (2) map these alterations, and (3) determine the best wavelengths which may be used as early indicators of fungal diseases in vines.

Development of a standardized method for metabolite analysis by NMR to assess wine authenticity

The wine sector generates a considerable amount of wealth but is facing a growing problem of fraud. Wine counterfeiting is one of the oldest and most common cases of food fraud worldwide. Therefore, the authenticity and traceability of wine are major concerns for both the industry and consumers. To address these issues, robust and reliable analysis and control methods are necessary. Several methods have been developed, ranging from simple organoleptic tests to more advanced methodologies such as isotopic techniques or residual radioactivity measurements.