Terroir 2016 banner
IVES 9 IVES Conference Series 9 International Terroir Conferences 9 Terroir 2016 9 Climates of Wine Regions Worldwide 9 Within vineyard temperature structure and variability in the umpqua valley of Oregon

Within vineyard temperature structure and variability in the umpqua valley of Oregon

Abstract

Climate influences viticulture and wine production at various scales with the majority of attention given to regional characteristics that define the general varieties that can be grown and the wine styles that can be produced. However, within vineyard scale effects of climate can be substantial due to landscape variations. To better understand the effect of local weather and climate on terroir, the goal of this research was to examine within vineyard temperature variations. Temperature data was collected from 23 sites in a commercial 33 ha vineyard in the Umpqua Valley of Oregon over a five-year period during 2011-2015. Dormant period temperatures (Nov-Mar) varied by roughly 1°C across the 23 sites with the extreme minimum temperatures varying by just over 3°C. Spring temperatures (Apr-May) varied by roughly 2°C for the vineyard locations with frost occurrence varying as much as nine days in most years. During the summer (Jun-Aug) maximum temperatures varied more than minimum temperatures across the sites, while extreme maximums ranged nearly 5°C.

During the ripening period (Sept-Oct) diurnal temperatures ranges at the 23 sites averaged 20°C. Over all years and sites the growing season heat accumulation averaged 1467 GDD but ranged from 1181 in the coolest year (2011) to 1705 in the warmest year (2015). The average range of GDD during these vintages shows that within vineyard variability in heat accumulation is 375 GDD. These variations in temperatures and heat accumulation are weakly correlated with elevation differences between the sites, however the combined effects of slope/aspect have more significant correlations with temperatures at these sites, especially minimum temperatures. As a result of the within vineyard differences in temperatures and heat accumulation, this commercial vineyard adequately ripens a range of varieties from Albariño, , Viognier, Syrah, Tempranillo, Grenache, , Touriga Nacional, Tannat and others.

Download the PDF

DOI:

Publication date: June 22, 2020

Issue: Terroir 2016

Type: Article

Authors

Henry E. Jones1, Gregory V. Jones1,2

(1) Fault Line Vineyards and Abacela Winery, 12500 Lookingglass Road, Roseburg, Oregon, USA
(2) Southern Oregon University, 1250 Siskiyou Blvd, Ashland, Oregon, USA

Contact the author

Keywords

terroir, temperature, mesoscale, viticulture, spatial variation

Tags

IVES Conference Series | Terroir 2016

Citation

Related articles…

Identifying best parameters to characterize genotypes capability of retaining adequate malic acid at harvest and in final wines

Under current climate change pressures, obtaining grapes with adequate acidity at harvest is one of the main challenges for growers, especially if the goal is producing sparkling wines. This issue arises from two main occurrences: i) higher temperatures enhance degradation of malic acid; ii) grape maturity may occur under suboptimal climatic conditions due to an advanced phenology.

Read More

Región Vitivinícola del Vale dos Vinhedos (Brasil): una metodología para la definición de límites geográficos y elaboración de cartas EN escala media

Los estudios regionales presentaron en Geografía, como en otras ciencias, en este siglo, varios enfoques. Cualquiera que sea la mirada sobre el espacio, en la base de la temática regional está la concepción

Read More

Prediction of aromatic attributes of red wines from its colour properties 

Wine perception is a multisensory experience that makes use of the sight, smell, and taste senses. When wine is sensorially assessed, the stimulus received generates multiple signals that tasters convert into organoleptic descriptors. Colour is commonly the first attribute evaluated during wine tasting. Moreover, the colour properties provide the taster with a priori information of the wine’s aroma. This preconceived perception is later confirmed or denied during the aroma evaluation.

Read More

RED WINE AGING WITHOUT SO₂: WHAT IMPACT ON MICROBIAL COMMUNITY?

Nowadays, the use of food preservatives is controversial, SO2 being no exception. Microbial communities have been particularly studied during the prefermentary and fermentation stages in a context of without added SO2. However, microbial risks associated with SO2 reduction or absence, particularly during the wine aging process, have so far been little studied. The microbiological control of wine aging is a key issue for winemakers wishing to produce wines without added SO2. The aim of the present study is to evaluate the impact of different wine aging strategies according to the addition or not of SO2 on the microbiological population levels and diversity.

Read More

Rootstocks and climate change: adding up means learning faster

In this video recording of the IVES science meeting 2025, Gonzaga Santesteban (Public University of Navarra, Pamplona, Spain) speaks about rootstocks, climate change and meta-analysis. This presentation is based on an original article accessible for free on OENO One.

Read More