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…

Phenolic profile of fungus-resistant varieties (PIWIs) for red wine production

Context and Purpose of the Study. PIWI grape varieties (Pilzwiderstandsfähig, fungus-resistant) offer innovative solutions for sustainable viticulture by addressing environmental challenges faced by traditional Vitis vinifera.

Read More

METABOLIC INTERACTIONS OF SACCHAROMYCES CEREVISIAE COCULTURES: A WAY TO EXTEND THE AROMA DIVERSITY OF CHARDONNAY WINE

Yeast co-inoculations in winemaking have been investigated in various applications, but most often in the context of modulating the aromatic profiles of wines. Our study aimed to characterize S. cerevisiae interactions and their impact on wine by taking an integrative approach. Three cocultures and corresponding pure cultures of S. cerevisiae were characterized according to their fermentative capacities, the chemical composition and aromatic profile of the associated Chardonnay wines. The various strains studied within the cocultures showed different behaviors regarding their development.

Read More

The terroir of Pinot noir wine in the Willamette valley, Oregon – a broad analysis of vineyard soils, grape juice and wine chemistry

Wine-grapes in the Willamette Valley, Oregon, are grown on three major soil parent materials: volcanic, marine sediments, and loess/volcanic.

Read More

Defining the terroir of the Columbia gorge wine region, Oregon and Washington, USA using geographic information systems (GIS)

The Columbia Gorge Wine Region (CGWR) extends for about 100km along the Columbia River and includes the Columbia Gorge American Viticultural Area (AVA) and the southwest portion of the Columbia Valley AVA.

Read More

GRAPE SPIRITS FOR PORT WINE PRODUCTION: SCREENING THEIR AROMA PROFILE

Port is a fortified wine, produced from grapes grown in the demarcated Douro region. The fortification process consists in the addition of a grape spirit (77% v/v) to the fermenting juice for fermentation interruption, resulting in remaining residual sugars in the wine and increased alcohol content (19-22%). The approval of grape spirits follows the Appellation (D.O. Port wine) rules1 and it is currently carried out based on analytical control and on sensory evaluation done by the public Institute that upholds the control of the quality of Douro Appellation wines. However, the producers of Port wines would like to have more information about quality markers of grape spirits.

Read More