Terroir 2008 banner
IVES 9 IVES Conference Series 9 Rootstocks of prestigious Bordeaux vineyards: implications on quality and yield

Rootstocks of prestigious Bordeaux vineyards: implications on quality and yield

Abstract

Rootstocks have been used in most of the vineyards for over a century. This may seem to be a long period, but it represents only three successive plantations. Moreover, during this period of time, production objectives have changed. This study shows the implications on quality and yield of rootstocks used in prestigious red-wine producing vineyards in the Bordeaux area. It has been carried out on 400 hectares localized in five main appellations of the Bordeaux vineyard. In total, 15 different rootstocks are used. A quality index is created by weighing the destination of grapes of each plot (first wine, second wine, third wine) by the economic valuation of each wine produced in these properties. First quality is rated 4, second quality 1.5 and third quality 0.
The first results show that two rootstocks, Riparia Gloire de Montpellier (RGM) and 420A, cover 67% of the planted area. Including 3309C, 101-14 MG and SO4, 94% of the total acreage is represented. The highest quality is produced with 420A, RGM and 3309C (average quality index > 2.5). The highest yields are obtained with 161-49C, 101-14 MG, 5BB, RGM and SO4. The quality of the production with RGM and 3309C increases year after year linearly. Surprisingly, the quality of the wine produced by plots grafted on SO4 decreases after 35 years. In terms of age class, SO4 gives the best results during the period 0-30 years, 3309C for the period 30-40 years and RGM in plots of over 40 years old. Yield decreases with age, but more rapidly for some rootstocks (SO4) than for others (RGM).
Some results confirm what is already widely admitted: RGM is a high quality potential root-stock and wine quality increases with vine age. Other results are more surprising: 101-14 MG appears as the most vigourous rootstock of the list and RGM as a dryness tolerant rootstock. These last two points need to be studied on a larger scale to confirm these results.

DOI:

Publication date: December 8, 2021

Issue: Terroir 2008

Type : Article

Authors

ROBY J.-P. (1), RENOUF V. (1,2), and VAN LEEUWEN C. (1)

(1) UMR Ecophysiologie et Génomique Fonctionnelle de la Vigne (EGFV)
Institut des Sciences de la Vigne et du Vin (ISVV)
ENITA de Bordeaux
1 Cours du Général de Gaulle
F-33175 Gradignan
(2) Laffort, BP 17, 33015 Bordeaux cedex 15, FRANCE

Contact the author

Keywords

Terroir, root-srock, quality, yield, Bordeaux

Tags

IVES Conference Series | Terroir 2008

Citation

Related articles…

Social and environmental impacts of the adoption of a variety of table grape in the region of vale do São Francisco – Brazil

This study explores and analyzes the socio-environmental implications associated with the cultivation of the “brs-vitoria” table grape variety. Focusing on its adoption by farmers in the vale do submédio São Francisco region in Brazil, this study delves into the diverse impacts and changes brought about since its introduction, encompassing both the social and environmental dimensions of agricultural practices in the area. Embrapa, brazil’s federal agricultural research institution, encompasses a network of 43 thematic research centers spread across the nation.

Isohydric and anisohydric behavior of 18 wine grape varieties grown in an arid climate

The interest in understanding the water balance of terrestrial plants under drought has led to the creation of the isohydric/anisohydric terminology. The classification was related to an implication-driven framework, where isohydric plants maintain a constant and high leaf water potential through an early and intense closure of their stomata, hence risking carbon starvation. In contrast, anisohydric plants drop their leaf water potential to low values as soil drought is establishing due to insensitive stomata and thus risk mortality through hydraulic failure, albeit maximizing carbon intake. When applied to grapevines, this framework has been elusive, yielding discrepancies in the classification of different wine grape varieties around the world.

Descriptive analysis of Sangiovese and Cabernet-Sauvignon wines from different terroirs in D.O.C. Bolgheri (Tuscany)

Different terroirs have been identified in Bolgheri area (a viticultural appellation in the Tirrenian coast of Tuscany) by the aid of pedological, landscape and agronomic observations in 1993. Numerous preliminary observations suggested that wines obtained from these different terroirs were unique.

Influence of successive oxygen saturations of a grape juice, supplemented or not with laccase, on its color and hydroxycinnamic acids concentration

Aim: This work studies how successive O2 saturations affects the color and hydroxycinnamic
acids concentration in the absence and presence of laccase from B. cinerea with the aim of better understanding the browning processes.

Materials and methods: Grapes of Muscat of Alexandria were harvested and pressed with a vertical press to extract 60% of their juice. Aliquots of 30 mL of this must were placed in 60 mL flasks equipped with a pill (PreSens Precision Sensing GmbH) for measuring oxygen by luminescence (Nomasense TM O2 Trace Oxygen Analyzer).

The relationship between enzyme treatment and polysaccharide extraction in wine making, and subsequent sensory effects in Cabernet Sauvignon wines

AIM To determine the effect of both ripeness and enzyme maceration on the astringency and bitterness perception of Cabernet Sauvignon winesRecent work has contributed to a more detailed understanding of the grape cell wall deconstruction process from ripening through crushing and fermentation, providing a better understanding of what role polysaccharides play in post-harvest fermentation of grapes(1,2). Current research on glycomics in red wine making suggest polysaccharides are important sensory impact molecules (3–6). METHODSOur experimental system harvests Cabernet Sauvignon grapes at three different ripeness levels and makes wine both with and without enzyme treatment.