Terroir 2008 banner

Temperature variations in the Walla Walla valley American Viticultural Area

Abstract

Variations in average growing season and ripening season temperatures within the Walla Walla Valley American Viticultural Area are related to elevation and regional and local topography. Downstream narrowing of the Walla Walla Valley creates a nocturnal cold air pool that is more pronounced during the August to October ripening season. Average growing season temperatures are generally higher and growing degree-days greater at lower elevations. Average temperatures increase with elevation to 450 m during the ripening season as temperature inversions become more pronounced and persistent. Cool air descending from the Blue Mountains lowers average growing and ripening season temperatures at sites near major streams. Adiabatic warming of down-sloping prevailing winds increases average growing season and ripening season temperatures near the base of Vansycle Ridge. Grapevines planted below 300 m have a much greater risk of damage from frosts and freezes. Variations in vineyard ground surface materials have no apparent effect on ambient air temperatures as measured by radiation shielded data loggers at a height of 1.5 m

Download the PDF

DOI:

Publication date: December 8, 2021

Issue: Terroir 2008

Type : Article

Authors

Kevin R. POGUE and Gregory M. DERING

Department of Geology, Whitman College, Walla Walla, WA 99362 USA

Contact the author

Keywords

Walla Walla Valley, temperature, elevation, topography, growing degree-day

Tags

IVES Conference Series | Terroir 2008

Citation

Related articles…

Waste-free production of non-alcoholic wine as a sustainable technology

The growing demand for non-alcoholic wines, along with issues related to waste disposal and environmental pollution amid military conflicts, natural disasters, and industrial emissions, necessitates the implementation of environmentally sustainable technologies in the winemaking industry.

Read More

Use of hyperspectral data for assessing vineyard biophysical and quality parameters in northern Italy

A total of 39 study sites from 11 commercial vineyards located in two traditional growing areas of Northern Italy were identified for airborne hyperspectral acquisition in summer 2009 with the Aisa-EAGLE Airborne Hyperspectral Imaging Sensor.

Read More

Microbial resources for improving the sustainability in oenology

Sulphur dioxide has long been considered an irreplaceable additive due to its numerous significant positive effects during winemaking and beyond.

Read More

Evolution of the metabolic profile of grapes in a context of climate change

In the current context of global climate change, anticipating the evolution of the oenological potential of emblematic grape varieties of regions such as Burgundy and Champagne is a guarantee of the sustainability of a sector which has considerable economic weight. however, if various models of climate change cast doubt on the sustainability of these grape varieties in these regions, appellation decrees, as well as consumer expectations, do not allow or consider the use of alternative grape varieties. In addition, control/compensation methods such as irrigation are also not permitted.

Read More

High-altitude vineyards under extreme conditions in the PIWI context of cultivation: economic and marketing evidence from an exploratory study in Northern Italy

Viticulture has spread to unexpected locations, such as high-altitude terrain. Among these, high-altitude viticulture has captured considerable attention, not only for the uniqueness of its products and landscapes but also because it offers an effective response to climate changes
The aim of this study is to analyse and compare wineries that used Piwi varieties (acronym for the German Pilzwiderstandfähig, i.e., cryptogame-resistant) at high altitudes (between 500 and 920 m a.s.l.) with the traditional non-mountainous viticulture model.

Read More