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Terroir of Wine (Regionality)
3/10/2014 A New Era For Fermentation Ecology— Routine tracking of all microbes in all places Department of Viticulture and Enology Department of Viticulture and Enology Terroir of Wine (regionality) Source: Wine Business Monthly 1 3/10/2014 Department of Viticulture and Enology Can Regionality Be Observed (Scientifically) by Chemical/Sensory Analyses? Department of Viticulture and Enology Department of Viticulture and Enology What about the microbes in each environment? Is there a “Microbial Terroir” 2 3/10/2014 Department of Viticulture and Enology We know the major microbial players Department of Viticulture and Enology Where do the wine microbes come from? Department of Viticulture and Enology Methods Quality Filtration Developed Pick Operational Taxonomic Units (OTUs) Nick Bokulich Assign Taxonomy 3 3/10/2014 Department of Viticulture and Enology Microbial surveillance: Next Generation Sequencing Extract DNA >300 Samples PCR Quantify ALL fungal and bacterial populations in ALL samples simultaneously Sequence: Illumina Platform Department of Viticulture and Enology Microbial surveillance: Next Generation Sequencing Department of Viticulture and Enology Example large data set: Bacterial Profile 1 2 3 4 5 6 7 8 Winery Differences Across 300 Samplings 4 3/10/2014 Department of Viticulture and Enology Microbial surveillance process 1. Compute UniFrac distance (phylogenetic distance) between samples 2. Principal coordinate analysis to compress dimensionality of data 3. Categorize by metadata 4. Clusters represent samples of similar phylogenetic -
The Wine Industry Audit Technique Guide
The Wine Industry Audit Technique Guide NOTE: This document is not an official pronouncement of the law or the position of the Service and cannot be used, cited, or relied upon as such. This guide is current through the publication date. Since changes may have occurred after the publication date that would affect the accuracy of this document, no guarantees are made concerning the technical accuracy after the publication date. Publication Date: March 2011 Table of Contents Introduction .............................................................................................................................................. 2 Chapter 1 - Overview of Winery/Vineyard Operations ............................................................................ 3 Farming ................................................................................................................................................. 3 Winery (Manufacturing) ....................................................................................................................... 4 Marketing/Sales .................................................................................................................................... 6 Chapter 2 - Pre-Audit Information Gathering ........................................................................................... 8 Information Sources .............................................................................................................................. 8 Chapter 3 - Audit Considerations ............................................................................................................. -
2017 COQUEREL Terroir Cabernet Sauvignon NAPA VALLEY
2017 COQUEREL terroir cabernet sauvignon NAPA VALLEY OVERVIEW Coquerel Family Wine Estates is located just beyond the town of Calistoga at the north end of the Napa Valley. The heart and soul of our winery is our estate vineyard, a gorgeous, oak-studded property that sits in the afternoon shadows of the Mayacamas Mountains. Since 2005, we have done extensive enhancement and replanting of the site to ensure world-class fruit from vintage to vintage. The combination of warm temperatures and deep, clay soils makes this ideal terroir for Sauvignon Blanc, our flagship variety. It also produces exceptional Verdelho, Tempranillo, Petite Sirah, Cabernet Sauvignon and Cabernet Franc. In 2015 we planted 4 acres of Cabernet Sauvignon and Cabernet Franc on our estate. These were planted at a density of 3000 vines/acre using 3309 rootstock and 2 clones 269 and 4. In addition to our estate fruit, we source Cabernet and other noble grapes from a handful of premier growers throughout the Napa Valley. VINTAGE Vintage 2017 was our first crop of Cabernet Sauvignon off our estate vineyard. The year started with high rainfall after six years of drought in the Napa Valley. Due to the rain the vine canopy grew very quickly. As a result, all of our canopy management work had to be done earlier and quicker than in previous years. Overall, the season was relatively cool which gave a nice aroma to the fruit. We hand harvested our first crop on October 19th in the early morning. WINEMAKING The fruit was destemmed into a half ton bin and was cold soaked for 24 hours. -
Dusty Red Napa Valley
DUSTY RED NAPA VALLEY VINTAGE: 2012 VARIETAL COMPOSITION: 37% Merlot, 31% Cabernet Franc, 26% Syrah, 3% Cabernet Sauvignon ALCOHOL: 14.6 Percent OAK PROGRAM: 24 Months in French oak CASE PRODUCTION: 630 Cases WINEMAKER’S NOTES: Composed primarily of Merlot harvested from Gargiulo Vineyards in Oakville and Cabernet Franc harvested from Carpenter Vineyards in Saint Helena, the 2012 Dusty Red is a perfect balance of spicy aromas and fruit-forward favors. Each varietal was individually fermented and aged, then drawn from barrels and blended prior to bottling. UPC CODE NUMBER: 852024001774 - 750 ml GOLD DENVER INTERNATIONAL 89 WINE COMPETITION www.gibbsnapavalley.com MERLOT Money Road Vineyard OAKVILLE • NAPA VALLEY VINTAGE: 2012 VARIETAL COMPOSITION: 84% Merlot, 14% Petit Verdot, 2% Other ALCOHOL: 14.9 Percent OAK PROGRAM: 24 Months in French and American oak CASE PRODUCTION: 505 Cases WINEMAKER’S NOTES: Our current release from the 2012 vintage is the result of a growing season that saw minimal frost, mild weather without extended heat waves, and huge yields for growers all around Napa Valley. Made with Merlot grapes harvested from Gargiulo Vineyards in Oakville, a grower we have been working with since 2007. After harvest we utilized extended maceration (soaking the juice with skins and seeds as long as possible to extract color and tannins) to create a beautifully dark and complex wine that was then sent to barrel for 24 months. UPC CODE NUMBER: 826453521011 - 750 ml 89 SILVER www.gibbsnapavalley.com CABERNET FRANC Carpenter Vineyard SAINT HELENA • NAPA VALLEY VINTAGE: 2013 VARIETAL COMPOSITION: 95% Cabernet Franc, 5% Petit Verdot ALCOHOL: 15.7 Percent OAK PROGRAM: 20 Months in French oak CASE PRODUCTION: 371 Cases WINEMAKER’S NOTES: Harvested from family-owned vineyards in Saint Helena, the 2013 Cabernet Franc is a wonderful expression of a lesser-known Napa Valley varietal. -
BUBBLES PINOT NOIR-CHARDONNAY, Pierre
Wines By The Glass BUBBLES PINOT NOIR-CHARDONNAY, Pierre Paillard, ‘Les Parcelles,’ Bouzy, Grand Cru, 25 Montagne de Reims, Extra Brut NV -treat yourself to this fizzy delight MACABEO-XARELLO-PARELLADA, Mestres, 'Coquet,' Gran Reserva, 14 Cava, Spain, Brut Nature 2013 -a century of winemaking prowess in every patiently aged bottle ROSÉ OF PINOT NOIR, Val de Mer, France, Brut Nature NV 15 -Piuze brings his signature vibrant acidity to this juicy berried fizz WHITE + ORANGE TOCAI FRIULANO, Mitja Sirk, Venezia Giulia, Friuli, Italy ‘18 14 -he made his first wine at 11; now he just makes one wine-- very well, we think FRIULANO-RIBOLLA GIALLA-chardonnay, Massican, ‘Annia,’ 17 Napa Valley, CA USA ‘17 -from the heart of American wine country, an homage to Northern Italy’s great whites CHENIN BLANC, Château Pierre Bise, ‘Roche aux Moines,’ 16 Savennières, Loire, France ‘15 -nerd juice for everyone! CHARDONNAY, Enfield Wine Co., 'Rorick Heritage,' 16 Sierra Foothills, CA, USA ‘18 -John Lockwood’s single vineyard dose of California sunshine RIESLING, Von Hövel, Feinherb, Saar, Mosel, Germany ‘16 11 -sugar and spice and everything nice TROUSSEAU GRIS, Jolie-Laide, ‘Fanucchi Wood Road,’ Russian River, CA, USA ‘18 15 -skin contact lends its textured, wild beauty to an intoxicating array of fruit 2 Wines By The Glass ¡VIVA ESPAÑA! -vibrant wines sprung from deeply rooted tradition and the passion of a new generation VIURA-MALVASIA-garnacha blanca, Olivier Rivière, ‘La Bastid,’ Rioja, Spain ‘16 16 HONDARRABI ZURI, Itsasmendi, ‘Bat Berri,’ Txakolina -
Microbial and Chemical Analysis of Non-Saccharomyces Yeasts from Chambourcin Hybrid Grapes for Potential Use in Winemaking
fermentation Article Microbial and Chemical Analysis of Non-Saccharomyces Yeasts from Chambourcin Hybrid Grapes for Potential Use in Winemaking Chun Tang Feng, Xue Du and Josephine Wee * Department of Food Science, The Pennsylvania State University, Rodney A. Erickson Food Science Building, State College, PA 16803, USA; [email protected] (C.T.F.); [email protected] (X.D.) * Correspondence: [email protected]; Tel.: +1-814-863-2956 Abstract: Native microorganisms present on grapes can influence final wine quality. Chambourcin is the most abundant hybrid grape grown in Pennsylvania and is more resistant to cold temperatures and fungal diseases compared to Vitis vinifera. Here, non-Saccharomyces yeasts were isolated from spontaneously fermenting Chambourcin must from three regional vineyards. Using cultured-based methods and ITS sequencing, Hanseniaspora and Pichia spp. were the most dominant genus out of 29 fungal species identified. Five strains of Hanseniaspora uvarum, H. opuntiae, Pichia kluyveri, P. kudriavzevii, and Aureobasidium pullulans were characterized for the ability to tolerate sulfite and ethanol. Hanseniaspora opuntiae PSWCC64 and P. kudriavzevii PSWCC102 can tolerate 8–10% ethanol and were able to utilize 60–80% sugars during fermentation. Laboratory scale fermentations of candidate strain into sterile Chambourcin juice allowed for analyzing compounds associated with wine flavor. Nine nonvolatile compounds were conserved in inoculated fermentations. In contrast, Hanseniaspora strains PSWCC64 and PSWCC70 were positively correlated with 2-heptanol and ionone associated to fruity and floral odor and P. kudriazevii PSWCC102 was positively correlated with a Citation: Feng, C.T.; Du, X.; Wee, J. Microbial and Chemical Analysis of group of esters and acetals associated to fruity and herbaceous aroma. -
CHABLIS LES CLOS GRAND CRU 2017 100% Chardonnay Although I’Ve Said It Before, It’S Worth Repeating: Drouhin Is One of the Top Producers in Chablis
CHABLIS LES CLOS GRAND CRU 2017 100% Chardonnay Although I’ve said it before, it’s worth repeating: Drouhin is one of the top producers in Chablis. - WineReviewOnline.com The vineyard site is the largest and probably most famous Grand Cru, located between Valmur on the left and Blanchot on the right. The exposure is responsible for its generous and powerful character. It is the cradle of Chablis, already recognized by the medieval monks as a superb location for planting a vineyard. The term “Les Clos” (enclosure, in French) probably refers to the surrounding wall that they built to fence off the parcel. This wall is no longer in existence. At the end of the 19th Century the vineyard was devastated by the phylloxera disease. In the 1960’s, Robert Drouhin was one of the first Beaune propriétaires to bring it back to life. Vineyard site: • Soil: the Kimmeridgian limestone contains millions of tiny marine fossils embedded in a kind of whitish mortar which may have been once the bottom of the sea...hundreds of million years ago. • This marine origin gives the wines of Chablis their unique flavour. • Drouhin estate: 1.3 ha. (3.212 acres). Average age of the vines: 37 years. Viticulture: • Plantation density: 8,000 to 10,000 stocks/ha. • Pruning: double Guyot “Vallée de la Marne” (for its resistance to frost). • Yield: we aim for a lower yield in order to extract all possible nuances from the terroir. • Average yield at the Domaine: 43.2hl/ha (authorized for the appellation is now 54hl/ha). Ageing • Type: in oak barrel (0% new wood). -
Freyvineyards
FREY VINEYARDS BIODYNAMIC 2016 CABERNET SAUVIGNON MENDOCINO Vibrant, focused and expressive, with flavors of allspice, huckleberry and underbrush, our Cabernet mirrors the terrior of Redwood Valley’s complex ecosystem. Graceful tannins sustain a velvety mouthfeel, with subtle violet notes on the finish. Pair with New York steaks and Gorgonzola butter or wild mushroom risotto. Alcohol: 13.5% by volume. Total sulfite, naturally occurring: TTB analysis, 1ppm. Aged in stainless & exposed to French oak staves FREY VINEYARDS Pioneers of Biodynamic® & Organic Winemaking in America. No Sulfites Added Wine Since 1980. In 1996, Frey Vineyards produced the United States’ first certified Biodynamic wine. Frey Vineyards’ Biodynamic wines are made from our premium estate-grown fruit, fermented with native indigenous yeast and produced with no added sulfites. Our low impact winemaking techniques preserve and protect the terroir of the wine, highlighting the subtle flavors of the vineyard site and vintage. No cultured yeast or malolactic cultures are added. Our Biodynamic wines are never subjected to acid and sugar adjustments or flavor enhancements, upholding the authenticity of the wine. Because the wines are not manipulated to reach certain flavor profiles, each batch is unique to the fruit and farm. The result Frey Vineyards is a portfolio of wines that are pure and delicious and mirror 14000 Tomki Rd. the richness and beauty of our land. All Frey Biodynamic Redwood Valley, CA 95470 wines are estate-grown and bottled in accordance with [email protected] Demeter Biodynamic and USDA Organic regulations. FreyWine.com. -
Terroir and Precision Viticulture: Are They Compatible ?
TERROIR AND PRECISION VITICULTURE: ARE THEY COMPATIBLE ? R.G.V. BRAMLEY1 and R.P. HAMILTON1 1: CSIRO Sustainable Ecosystems, Food Futures Flagship and Cooperative Research Centre for Viticulture PMB No. 2, Glen Osmond, SA 5064, Australia 2: Foster's Wine Estates, PO Box 96, Magill, SA 5072, Australia Abstract Résumé Aims: The aims of this work were to see whether the traditional regionally- Objectifs : Les objectifs de ce travail sont de montrer si la façon based view of terroir is supported by our new ability to use the tools of traditionnelle d’appréhender le terroir à l'échelle régionale est confirmée Precision Viticulture to acquire detailed measures of vineyard productivity, par notre nouvelle capacité à utiliser les outils de la viticulture de précision soil attributes and topography at high spatial resolution. afin d’obtenir des mesures détaillées sur la productivité du vignoble, les variables du sol et la topograhie à haute résolution spatiale. Methods and Results: A range of sources of spatial data (yield mapping, remote sensing, digital elevation models), along with data derived from Méthodes and résultats : Différentes sources de données spatiales hand sampling of vines were used to investigate within-vineyard variability (cartographie des rendements, télédétection, modèle numérique de terrain) in vineyards in the Sunraysia and Padthaway regions of Australia. Zones ainsi que des données provenant d’échantillonnage manuel de vignes of characteristic performance were identified within these vineyards. ont été utilisées pour étudier la variabilité des vignobles de Suraysia et Sensory analysis of fruit and wines derived from these zones confirm that de Padthaway, régions d’Australie. -
Is Precision Viticulture Beneficial for the High-Yielding Lambrusco (Vitis
AJEV Papers in Press. Published online April 1, 2021. American Journal of Enology and Viticulture (AJEV). doi: 10.5344/ajev.2021.20060 AJEV Papers in Press are peer-reviewed, accepted articles that have not yet been published in a print issue of the journal or edited or formatted, but may be cited by DOI. The final version may contain substantive or nonsubstantive changes. 1 Research Article 2 Is Precision Viticulture Beneficial for the High-Yielding 3 Lambrusco (Vitis vinifera L.) Grapevine District? 4 Cecilia Squeri,1 Irene Diti,1 Irene Pauline Rodschinka,1 Stefano Poni,1* Paolo Dosso,2 5 Carla Scotti,3 and Matteo Gatti1 6 1Department of Sustainable Crop Production (DI.PRO.VE.S.), Università Cattolica del Sacro Cuore, Via 7 Emilia Parmense 84 – 29122 Piacenza, Italy; 2Studio di Ingegneria Terradat, via A. Costa 17, 20037 8 Paderno Dugnano, Milano, Italy; and 3I.Ter Soc. Cooperativa, Via E. Zacconi 12. 40127, Bologna, Italy. 9 *Corresponding author ([email protected]; fax: +39523599268) 10 Acknowledgments: This work received a grant from the project FIELD-TECH - Approccio digitale e di 11 precisione per una gestione innovativa della filiera dei Lambruschi " Domanda di sostegno 5022898 - 12 PSR Emilia Romagna 2014-2020 Misura 16.02.01 Focus Area 5E. The authors also wish to thank all 13 growers who lent their vineyards, and G. Nigro (CRPV) and M. Simoni (ASTRA) for performing micro- 14 vinification analyses. 15 Manuscript submitted Sept 26, 2020, revised Dec 8, 2020, accepted Feb 16, 2021 16 This is an open access article distributed under the CC BY license 17 (https://creativecommons.org/licenses/by/4.0/). -
The Story of Our Biodynamic Vineyard Biodynamics at Eco Terreno
The Story of Our Biodynamic Vineyard Biodynamics at Eco Terreno We staunchly believe that in order to become understanding of water usage to planting a successful grape growers and winemakers, we substantial bee garden, all of our work has must first create a healthy native ecosystem directly translated into us becoming more for our vineyards. In fact we’re so passionate informed stewards of our resources. In about being dedicated caretakers of the restoring the natural riparian areas on land that we named ourselves our property along the Russian “Great wines are not produced, Eco Terreno, which means “of River’s native wild habitats they are carefully cultivated.” the land” in Italian and “Land we are joining the cultivated Ecology in Spanish.” This and the non-cultivated lands passion has led to our transition together. We believe that by Mark Lyon, WINEMAKER to organic and biodynamic actively promoting biodiversity farming practices that are necessary to in our vineyards, we will explicitly becoming strong regenerative growers. From produce grapes and wine that reflect the planting cover crops to developing a holistic full expression of our terroir. The Biodynamic farming standard was the world’s first organic standard, started in 1928, by farmers in Austria and Germany. Today farmers in more than in 42 countries practice Biodynamic farming. how biodynamic is different Biodynamics is a holistic approach to farming In short, biodynamic viticulture takes us developed in the 1920’s as a response to the beyond organic farming, to a system where failures of chemical agriculture. Founded the subtle influences of the seasons, the by scientist and philosopher Rudolf Steiner, movement of the moon and planets, and the ancient practices were married with an dynamic interplay of life above and below understanding of chemistry and plant ground coalesces in the grapes grown and physiology to create a system that treats wines made. -
Oregon Wine Research Institute Viticulture & Enology Technical Newsletter Spring 2019
OREGON WINE RESEARCH INSTITUTE VITICULTURE & ENOLOGY TECHNICAL NEWSLETTER SPRING 2019 Welcome to the Spring 2019 Newsletter This edition contains research updates and a comprehensive list of In this issue: publications summarizing research conducted by faculty of the Oregon • Cluster thinning research: Wine Research Institute at Oregon State University. Dr. Patty Skinkis, OSU What are the limits? Viticulture Extension Specialist and Professor, opens the newsletter with • Effective microbial an article on canopy yield management. Dr. James Osborne, OSU Enology monitoring is key to Extension Specialist and Associate Professor, discusses the importance of preventing microbial spoilage effective microbial monitoring in preventing microbial spoilage. Lastly, Sarah • Fits like a glove: Improving Lowder, OSU Graduate Research Assistant, along with Dr. Walt Mahaffee, sampling techniques to Research Plant Pathologist, USDA-ARS, provide an article on techniques to monitor Qol fungicide monitor Qol fungicide resistant grape powdery mildew. resistant grape powdery This issue is posted online at the OWRI website https://owri.oregonstate. mildew edu/owri/extension-resources/owri-newsletters. Learn more about our • Research Publications research and engage with the core faculty here. Cheers, The OWRI Team Editorial Team Crop thinning research: What are the limits? Denise L. Dewey Dr. Patty Skinkis, Viticulture Extension Specialist and Professor, OSU Lead Editor Oregon Wine Research Institute [email protected] The yield-quality paradigm has long driven vineyard management decision- making, with growers focusing on the level of cluster thinning needed to Dr. Patty Skinkis reach target yields. The general thought is that reducing yield will improve Viticulture Editor ripeness and quality, allowing the remaining fruit to accumulate desirable Oregon Wine Research Institute [email protected] aroma, flavor, and color compounds.