Reproductive Performance of Cabernet Sauvignon and Merlot (Vitis Vinifera L.) Is Affected When Grafted to Rootstocks
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Little Wine Book 2020
THE LITTLE WINE BOOK 2020 1 COME VISIT OUR WINE ROOM Browse the wines, or talk wine with our Sommelier, Becky. Our beverage team are here to help you find the perfect bottle of wine. Enjoy! 2 WINERY OF THE MONTH TERRE à TERRE ADELAIDE HILLS GLS BTL NV Daosa Natural Reserve 14 62 2019 Terre à Terre Piccadilly Rose, Pinot Noir & Chardonnay 10 46 2019 Terre à Terre Down to Earth Sauvignon Blanc 9 42 2018 Terre à Terre Heysen Vineyard Pinot Noir 10 46 2016 Terre à Terre Wrattonbully Red, Cabernet Franc & Shiraz 10 46 2015 Terre à Terre Cabernet Sauvignon 12 54 Terre à Terre is a family owned wine estate, growing and making still and sparkling wines in two cool climate regions in South Australia: the Piccadilly Valley in the Adelaide Hills and Wrattonbully on the Limestone Coast. Xavier Bizot and Lucy Croser both grew up surrounded by passionate winemaking families. In 2005 they launched their boutique wine import business, Terroir Selections. Together they unearthed small, terroir-led, family wine domaines from Europe for importation to Australia. Inspired by the wines they discovered, they purchased a special piece of land in Wrattonbully, South Australia and planted their first vineyard. From the beginning, the vision for Terre à Terre has been to grow the very best quality grapes, from the same vineyard sites every year, and then vinify them using French and Australian wine practices. In addition to Terre à Terre, the couple also grow and make traditional method sparkling wine under the name DAOSA (Dedicated Artisans of South Australia) from their sparkling Chardonnay and Pinot Noir vineyards in the Piccadilly Valley, Adelaide Hills. -
Wrattonbully Wine Region
SA Winegrape Crush Survey 2019 Regional Summary Report Wrattonbully Wine Region Wine Australia July 2019 Wrattonbully Vintage overview VINTAGE REPORT OVERVIEW OF VINTAGE STATISTICS 2019 got off to a great start with exceptional winter rainfall leading to full The reported harvest from Wrattonbully in 2019 was 24,573 tonnes, 87 soil moisture profiles and leaching of the soil, creeks running, and plenty per cent higher than the 2018 crush of 13,160 tonnes and the second of aquifer recharge. Budburst occurred on par with long term averages, highest since the record crop of 28,451 tonnes in 2004. and with ample soil moisture aiding in very solid early shoot growth. A There were 24 respondents to the survey who reported crushing grapes mild spring, combined with good moisture levels, allowed for very good from Wrattonbully in 2019, compared with 20 in 2018. canopy growth and development right through to flowering. The five-year average crush for Wrattonbully from 2014-2018 is 19,709 With the milder conditions of spring, flowering was about in line with long tonnes. The 2017 crush was the highest in the five year period while the term average (early December). There was a significant rain event during smallest was the 2018 crush. The 2019 crush was 25 per cent above the the flowering period which was beneficial to continuing vine canopy five-year average. development. This did upset the flowering of Cabernet Sauvignon leading to a lower percentage of berry set than normal. The rain event also The total value of grapes almost doubled from $15.6 million in 2018 to increased the disease pressure during this critical period in the vines’ $30.2 million in 2019, with the higher tonnages enhanced by further development, but with ample warning and the majority of growers in the increases in the average purchase value across all major varieties. -
Grape and Wine Production in the Four Corners Region
Grape and Wine Production in the Four Corners Region Item Type text; Book Authors Mielke, Eugene A.; Dutt, Gordon R.; Hughes, Sam K.; Wolfe, Wade H.; Loeffler, Gregory J.; Gomez, Ricardo; Bryant, M. Douglas; Watson, John; Schick, Seth H. Publisher College of Agriculture, University of Arizona (Tucson, AZ) Rights Copyright © Arizona Board of Regents. The University of Arizona. Download date 03/10/2021 23:02:35 Link to Item http://hdl.handle.net/10150/602124 Technical Bulletin 239 University of Arizona Agricultural Experiment Station CORN% Eot S:;:, 9FC/ONAL COOS Grape and Wine Production in the Four Corners Region This is a report of research performed with financial assistance from the Four Corners Regional Commission Grape and Wine Production in the Four Corners Region UNIVERSITY OF ARIZONA TECHNICAL BULLETIN 239 REGIONAL PUBLICATION Eugene A. Mielke Gordon R. Dutt Sam K. Hughes Wade H. Wolfe University of Arizona Agricultural Experiment Station Gregory J. Loeffler Colorado State University Agricultural Experiment Station Ricardo Gomez M. Douglas Bryant John Watson New Mexico State University Seth,H, Schick Schick International, Inc. Salt Lake City, Utah CONTENTS Chapter Page INTRODUCTION 2 1 CLIMATE 3 Climatic Regions 4 Climatic Characterization of the Region 6 2 SOILS 24 Factors Affecting Soil Formation 25 Delineation of Grape- Growing Areas 28 Site Selection 31 3 VINEYARD ESTABLISHMENT 34 Land Preparation 35 Laying Out the Vineyard 35 Planting Stock 37 Propagation 38 4 TRAINING NEW VINEYARDS 41 Training 42 Pruning 46 Pruning Systems -
CIRCA 1876 Wine List
CIRCA 1876 Wine List (*) Signifies a Bin End, we only hold 1 or 2 bottles While we endeavour to provide an accurate representation of our cellars, vintages and availability are subject to change without notice. Org – signifies a wine made using organic practices Bio – signifies a wine made using biodynamic practices V - signifies wines that are Vegan friendly Coffee & Tea Cocktails $22.00 Espresso, macchiato, piccolo, long black, flat white, cappuccino, café latte, chai latte, mocha, hot chocolate The Fiery Cowboy Kentucky Straight Bourbon and Grand Marnier meet spiced honey “La Maison Du The” premium handcrafted French Tea created to perfection by on this fiery combination, topped with chilli spheres and served one of the oldest tea blenders in Paris, loose leaves teas are hand torn for better on a double old fashioned. infusion of flavours in your cup. Guava Kilt English Breakfast, Earl Grey, Green, Lemon and Ginger, Peppermint, Blended Scotch meets guava and vanilla syrup in a fruity mix. Darjeeling, Chamomile Garden Stroll Gin based with muddled ginger and cucumber, basil syrup and el- der flower, garnished with compressed apple balls served on a coupe glass. Berry Refreshing House made berries compote and Mount Gay Dark Rum served on a tall glass in this refreshing combination. Espresso Patron Café Patron XO, Absolut Vodka, Cinnamon Syrup and espresso coffee blends on a creamy coffee driven sensation. Tropical Spicy Triple Sec, Vodka, Pineapple juice and our house made spicy gin- ger syrup come together on this complex refreshing drink. Spirits Wines by the glass Single Malt Scotch (30 ml) Rosebank ‘Flora & Fauna’ Falkirk, Scotland 58 Glenmorangie ‘the Original’ Highland, Scotland 15 Sparkling & Champagne (120ml) Ardbeg 10y.o. -
Flowering and Fruitset of the Grapevine
Flowering and fruitset of the grapevine FINAL REPORT to GRAPE AND WINE RESEARCH & DEVELOPMENT CORPORATION Project Number: UA 04/02 Project Supervisor: Associate Professor Peter Dry Principal Investigator: Dr Cassandra Collins Research Organisation: University of Adelaide Start Date: September 2004 Flowering and fruitset of the grapevine GWRDC Final Report Project No. UA 04/02 Project Supervisor: Associate Professor Peter Dry Principal Researchers: Dr Cassandra Collins Dr Susan Wheeler (2007-2008) Dr Mardi Longbottom (PhD) University of Adelaide August 2008 Any recommendations contained in this publication do not necessarily represent current GWRDC policy. No person should act on the basis of the contents of this publication, whether as to matters of fact or opinion or other content, without first obtaining specific independent professional advice in respect of the matters set out in this publication. 2 ABSTRACT .........................................................................................................................5 EXECUTIVE SUMMARY .................................................................................................6 1. BACKGROUND..............................................................................................................9 2. PROJECT AIMS ...........................................................................................................13 3. EFFECT OF SITE AND SEASON ON REPRODUCTIVE PERFORMANCE OF TEN VARIETIES..............................................................................................................15 -
2013: Vintage Overview
2013: very first impressions after the harvest We just finished the 2013 harvest and here are my first impressions as the last press is still running. It has been a complicated year, with the winter eating the spring and the cold lasting until the end of June. Happily we had a true summer that helped to catch up with part of the delay, but in spite of this 2013 is definitely to be considered a late vintage. Once again the flower was hindered by the bad weather conditions and this time the Riesling, Muscat and Gewurztraminer have suffered from it, showing a lot of coulure and millerandage (hen- and-chicken). On the other hand we have been spared by the numerous hail storms and the summer has been rather calm, unlike the autumn which has been soaked and was alternatively hot and cold. We started picking on the 7th October with the Pinot Gris and have kept picking until the 25th without any break, since the weather and the quick evolution of the skins didn't allow any waiting. We didn't even try to make a vendange tardive with the Fronholz's Gewurztraminer as the grapes were so delicate they could barely hold on the vine stocks. There's not a lot we can say about this vintage yet, but what is sure is that it shares with 2012 a difficult flowering, yet the yields are even smaller. It also has alcohol levels from before global warming and pronounced acidities, and remembers me of musts from the early '90s with a greater feeling of achievement as, since then, biodynamy has come into play. -
Effect of Irrigation on Soil Water Depletion, Vegetative Gro- Wth, Yield and Berry Composition of the Grapevine Variety Tou- Riga Nacional
Ciência Téc. Vitiv. 27 (2) 115-122. 2012 EFFECT OF IRRIGATION ON SOIL WATER DEPLETION, VEGETATIVE GRO- WTH, YIELD AND BERRY COMPOSITION OF THE GRAPEVINE VARIETY TOU- RIGA NACIONAL EFEITO DA REGA NA DEPLEÇÃO DA ÁGUA NO SOLO, CRESCIMENTO VEGETATIVO, RENDI- MENTO E COMPOSIÇÃO DA UVA DA CASTA TOURIGA NACIONAL João Gouveia1*; Carlos M. Lopes2; Vanda Pedroso3; Sérgio Martins3; Pedro Rodrigues1;Isabel Alves2 1Escola Superior Agrária de Viseu, Instituto Politécnico de Viseu, Quinta da Alagoa, Ranhados, 3500-606 VISEU, Portugal. 2CBAA, Instituto Superior de Agronomia/Universidade Técnica de Lisboa, Tapada da Ajuda, 1349-017 LISBOA, Portugal. 3DRAPC/ Centro de Estudos Vitivinícolas do Dão, Quinta da Cale, 3520-090 NELAS, Portugal. *Corresponding author: João Paulo Gouveia, phone +351232480600, e-mail: [email protected] (Manuscrito recebido em 07.12.2012. Aceite para publicação em 05.02.2013) SUMMARY Aiming to assess the effects of irrigation amount on vegetative growth, yield and berry composition of the red variety Touriga Nacional (Vitis vinifera L.) a fi eld trial was installed at the “Centro de Estudos Vitivinícolas do Dão”, Nelas, Portugal. The effects of three irrigation treatments (DI30 - 30% of ETc; DI50 - 50% ETc and FI - 100% ETc) were compared to a control non-irrigated (NI) during three growing seasons (2006- 2008). Irrigation affected signifi cantly the fraction of available soil water and the pattern of soil water extraction by the roots either in the row and interrow. Predawn leaf water potential was also infl uenced by irrigation amount being the main differences observed between FI (highest values) and NI (lowest values). Compared to NI, the full irrigation treatment (FI) induced a signifi cantly higher vigour while the defi cit irrigation treatments (DI30 & DI50) returned intermediate values. -
Wrattonbully Wine Region
SA Winegrape Crush Survey Regional Summary Report 2018 Wrattonbully Wine Region Wine Australia August 2018 Wrattonbully Vintage overview VINTAGE REPORT OVERVIEW OF VINTAGE STATISTICS 2018 got off to a great start with ample winter rainfall leading to full soil The reported harvest from Wrattonbully in 2018 was 13,160 tonnes, 52% moisture profiles and leaching of the soil, creeks running, and plenty of down on the 2017 harvest of 27,374 tonnes and the lowest since 2007. aquifer recharge. Budburst occurred on par with long term averages, and The five-year average crush for Wrattonbully from 2013-2017 was 20,918 ample soil moisture aided very good early shoot growth. Slightly below tonnes. The 2017 crush was the highest in the five year period while the average temps during August and September were driven by lower smallest was 16,557 tonnes in 2015. The 2018 crush was 37% below the maximum temperatures (minimum temp’s slightly above average). five-year average. October temperatures were in general above average due to higher minimum and maximum temperatures. The total value of grapes decreased from $28.5 million in 2017 to $15.6 million in 2018, with the lower tonnages partially offset by significant A late frost event (4th November -1.5°C) caused considerable damage increases in the average purchase value of all major varieties. Cabernet throughout the region. Sauvignon increased by 12% to $1379 per tonne, Shiraz increased by Average temperatures were near or slightly above long-term averages 17% to $1275 per tonne and Merlot increased by 26% to $1169 per from November-March. -
August 2014 Volume 9 Number 2 Origins of Grape and Wine Aroma. Part 1. Chemical Components and Viticultural Impacts Wine Is An
August 2014 Volume 9 Number 2 grape and wine composition comes from advances in analytical This issue of the ASEV Technical Update contains interpretive and sensory methods for identifying and quantifying the com- abstracts written by authors of articles published in the first and pounds that contribute to flavor. Therefore, Part 2 of this review second issues of the American Journal of Enology and Viticulture, 2014. A link to the online Journal article appears at the end of provides an overview of the chemical and sensory analysis ap- each abstract. proaches that have been used to deconstruct wine flavor into its component parts with an aim toward relating the chemical com- position to the unique sensory properties that are associated with different wine varieties and styles. Origins of Grape and Wine Aroma. Part 1. Chemical Components and Viticultural Impacts Am. J. Enol. Vitic. 65:25-42 (2014) Anthony L. Robinson,1,2 Paul K. Boss,3 Peter S. Solomon,4 1 5 N, P, and K Supply to Pinot noir Grapevines: Robert D. Trengove, Hildegarde Heymann, and Impact on Berry Phenolics and Free Amino Acids Susan E. Ebeler5* 1 1 2 1Separation Science and Metabolomics Laboratory, Murdoch University, R. Paul Schreiner, * Carolyn F. Scagel, and Jungmin Lee Murdoch, WA 6150, Australia; 2Treasury Wine Estates, P.O. Box 396, 1USDA-ARS, Horticultural Crops Research Laboratory, 3420 NW Nuriootpa, SA 5355, Australia; 3CSIRO Plant Industry, P.O. Box 350, Orchard Ave., Corvallis, OR 97330; and 2USDA-ARS, Horticultural Glen Osmond, SA 5064, Australia; 4Plant Science Division, Research Crops Research Laboratory Worksite, 29603 U of I Ln., Parma, ID School of Biology, Australian National University, Canberra, ACT 0200, 83660. -
Limestone-Coast-Webi
4/14/2018 The Wines of Australia’s Limestone Coast The Wines of Australia’s Limestone Coast Location Limestone Vines Regions Location 1 4/14/2018 2 4/14/2018 Clare Valley (270 miles) City of Adelaide Riverland (200 miles) Barossa, Eden Valleys (230 miles) McLaren Vale State of Victoria Great Australian Bight (Southern Ocean) Map via: Phylloxera and Grape Industry Board of South Australia 36.4°S 37°S Map via: Phylloxera and Grape Industry Board of South Australia 38°S Napa, CA - 80° Monterey, CA Andalucía 37°N Sicily Island of Rhodes, Greece La Pampa, Argentina The Limestone Coast 37°S Bío-Bío, Chile Hawke’s Bay 3 4/14/2018 Limestone The area that is now the Limestone Coast was inundated by sea as recently as 2 million years ago. The fossilized marine life now forms the limestone bedrock of the Limestone Coast region The Terra Rosa… One of the most famous terroirs of the New World A type of red clay soil over a limestone bed Produced by the weathering of limestone: As the limestone weathers, the non-soluble rock material (including clay minerals) is left behind. Under oxidizing conditions iron oxide (rust) forms in the clay. 4 4/14/2018 Naracoorte Mountains Sandy soils Rendzina Wokewine soils Rendzina Mountains soils Newer Volcanics More Continental Great Australian Bight Mediterranean Influences (Southern Ocean) Maritime Climate Salt Water Lagoons (lakes) Maritime Climate Weather statistic: MJT (mean January temperature) 70°F/21°C 63.8°F/17.7°C 68.7°F/20.4°C 63.8°F/17.7°C 68°F/19.9°C 64.4°F/18°C Map via: Phylloxera and Grape Industry -
Coeur De Terroirs 2012
COEUR DE TERROIRS 2012 Throughout vine growth cycle, our vineyards underwent all caprices of nature: great fluctuations in temperature in spring, arduous flowering (coulure and millerandage), excess rainfalls, several violent storms, hail and heat. 2012 weather conditions showed that nature remains determining factor in winemaking, it is stronger than everything and this is for the best. Despite these climate hazards, heat in the second half of August enabled a fast veraison. Thanks to summer-like temperatures, good health conditions were preserved in the vineyards and grapes could reach their optimal maturity. Harvests at Domaine Labruyere started September 18th under a beautiful sunny weather. 2012 is a very low yield vintage but with high-quality fruits producing elegant, round and dense wines. TERROIR This cuvée is a selection of great terroirs of Domaine Labruyère, predominantly originated from granite soils rich in quartz. VINEYARDS Grape variety: 100% Gamay Planting density: 4 000 vines per acre / 10 000 vines per hectare Average age of vines: 50 years Harvest: Grapes are harvested manually in 15 kg crates before passing on a double sorting table and 100% destemmed. WINEMAKING & AGEING The fermentation takes place in concrete or stainless steel tanks, in order to isolate each parcel and to express the unique characteristics of our terroirs. The entire system is thermo-regulated. Wine is aged in oak barrels (5% new oak) for 15 months. Slight filtration and no fining. TASTING NOTES (Tasted on 17 March 2014) Appearance : Beautiful ruby with a slightly purple rim, Nose: expressive fruity nose of fresh cherry and pomegranate together with floral notes (peony, iris). -
Blanc Sec De Suduiraut 2020
Blanc Sec de Suduiraut 2020 Our gourmand and fresh Blanc Sec de Suduiraut offers an immediate pleasure. Its bright aromatic expression makes it an ideal wine to be savoured in its youth, earlier than S de Suduiraut Vieilles Vignes. To produce this wine, we selected a specific plot of Château Suduiraut vineyard, planted mainly with Semillon vines. Our fine gravel and sandy terroir brings out fruit aromas and a beautiful freshness to the wine. BLEND 54% Semillon 46% Sauvignon Blanc AGEING 75% in vats, 25% in barrels (30% in new barrels), for 6 months COMPOSITION Alcohol content: 13° - Total acidity: 3.3 VINTAGE CONDITIONS The autumn and winter of 2019-2020 were very wet. Total rainfall reached 519 mm in March, more than half the annual average. It was accompanied by mild temperatures, leading to bud break more than two weeks earlier than usual. This advance persisted, even with significantly cooler weather at the end of the month and a frosty day on 27th March. The rest of the season remained fairly mild and rainy, requiring increased vigilance against mildew. Flowering, although early, took place in unsettled weather, causing coulure. The impact was very irregular, varying according to the terroir, how early the plot developed, and the age of the vines. Fine weather returned in July, with conditions becoming very dry, and above all very hot. The water reserves enabled the vines to withstand the successive heat waves, and a little rain in mid-August brought the ripening of the grapes back on track. The ripening process drew to a close about ten days ahead of schedule under very favourable weather conditions: hot days and cool nights, which preserved the range of aromas.