Terroir 2006 banner
IVES 9 IVES Conference Series 9 Vintage influence on Grenache N, Syrah N and Mourvedre N in Côtes du Rhône (France)

Vintage influence on Grenache N, Syrah N and Mourvedre N in Côtes du Rhône (France)

Abstract

Vintage is part of « terroir ». The aim of this work is to study, through vine and berry parameters, the effect of vintage on the three major red grape varieties in Côtes du Rhône : Grenache N, Syrah N and Mourvedre N. We first characterized vintages 1997 to 2003, highlighting similar features in grape development across the different cultivars since 2001 only. Then we showed that vintage becomes the major effect only if vine vigour is stabilized. Indeed, there is a strong relationship between an excess of vigour and berry size on Grenache and Mourvedre, whereas fertility of Syrah is reduced when vigour is decreased. This work has to be continued by integrating meteorological data, to explore more precisely the effect of vintage on vine and grape development.

Download the PDF

DOI:

Publication date: January 12, 2022

Issue: Terroir 2006

Type: Article

Authors

Pierre VITAL, Christian AGUT and Francis FABRE

Syndicat Général des Vignerons Réunis des Côtes du Rhône
Service technique. Institut Rhodanien. 2260 Rte du Grès. 84100 Orange, France

Contact the author

;

Keywords

Vintage, Grenache, Syrah, Mourvèdre, Côtes du Rhône

Tags

IVES Conference Series | Terroir 2006

Citation

Related articles…

Franciacorta DOCG sparkling wine interpretation in relation to wine coming from different areas

Dans la tradition classique, les vins mousseux sont le produit d’assemblage des vins d’origine différent. La choix de la typologie du moussage (brut, extra-brut, dosage zéro, etc.) généralement est une conséquence des résultats organoleptiques atteints à la fin de le période d’affinement en bouteille.
Read More

Relevance of the polyphenolic profile during oxidative aging in the accumulation and disappearance of oxidative and varietal aromas

The main objective of this work is to study and model the impact of the polyphenolic profile on the stability and quality of wine aroma during oxidative aging.

Read More

Effect of mixed Torulaspora delbrueckii-Saccharomyces cerevisiae culture on rose quality wine

Alcoholic fermentation using no Saccharomyces wine is an effective means of modulating wine aroma. This study investigated the impact of coinoculating Torulaspora delbruecki with two Saccharomyces cerevisiae commercial yeast (QA23, Lallemand; Red Fruit, Sepsa-Enartis) on enological quality parameters, volatile composition and sensory analysis. The following assays were performed on Tempranillo variety: Saccharomyces QA23 (CTQA), Saccharomyces Red Fruit (CTRF), coinoculated T. delbrueckii + S.cerevisiae QA23 (CIQA) and coinoculated T. delbrueckii + S.cerevisiae (CIRF).

Read More

Application of grape pomace and stem extracts on Vitis vinifera L. cv. Monastrell: Increased stilbene content of grapes and wines

Pomace and grape stems are the main solid organic waste from winery industries, resulting from the pressing and/or fermentation processes it is generated in large amounts in many parts of the world

Read More

Influence of the type of flavonol and the presence of mannoproteins in the copigmentation with malvidin 3-O-glucoside

To study the copigmentation between different wine flavonols (myricetin, quercetin, kaempferol, isorhamnetin and syringetin 3-O-glucosides) and malvidin

Read More