5. Vineyard Establishment Flashcards

1
Q

What are the three factors involved in the establishment of a vineyard?

A
  • Site selection
  • Soil preparation
  • Planting material
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2
Q

What kind of site is ideal for producing high volume, inexpensive or mid-priced wines? Why?

A

A flat, fertile site in a warm, dry climate may be ideal.

  • The fertile soils and plentiful warmth (plus the option of irrigation) may mean high yields of grapes can be ripened adequately.
  • The dry climate may reduce the incidence of fungal diseases, which in turn could save money on fungicide spraying and grape sorting in the winery.
  • Flat land also allows for mechanisation, which can be quicker and cheaper, especially for large vineyards.
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3
Q

What is the aim in site selection for producing premium or super-premium wines?

A

Obtaining healthy grapes of the optimum composition (considering levels of sugar, acidity, colour, tannins and aroma compounds) for the style being made will be a priority, rather than keeping costs as low as possible.

For example, a site with good aspect and exposure is ideal to aid ripening in cool climates.

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4
Q

7

What logistical, legal and cost factors need to be considered in site selection?

A
  • The price of the land
  • Rules associated with Protected Designation of Origin (PDO)
  • The location, layout and topography of the land and the cost implications; if a site is susceptible to certain hazards and pests, it will cost more to protect the vineyard.
  • Steep slopes; not suitable for mechanisation, manual labour required
  • Irrigation; cost of equipment and water source
  • Ease of access to the vineyard site and distance from the winery
  • Proximity to towns and cities (for supplies, labour, sales).
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5
Q

What is the risk of declassification in a protected designation of origin (PDO)?

A

A producer investing in expensive PDO land with the intention of creating a wine that does not meet the rules (and therefore will be declassified) is taking a business risk and not likely to get an appropriate return on investment.

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6
Q

What are the main factors a grower needs to consider and possibley rectify in preparing the soil for a new vineyard?

A
  • Drainage and structure of the soil
  • Its mineral composition
  • The presence of pests or unwanted plants
  • In some cases, the topography of the vineyard may be modified.

In nearly all cases, rectifying any problems at this stage is easier than when the new vines are planted.

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7
Q

When establishing a vineyard, what may need to be done to improve a soil’s structure?

A
  • Very large rocks at or near the surface may be removed
  • Breaking down of a plough pan if land has been previously used for agriculture
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8
Q

What is a plough pan?

A

An impervious layer of soil that may be formed from years of ploughing at the same depth

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9
Q

How is a plough pan broken down?

A

Subsoiling
Deep tillage, loosening and breaking up the soil

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10
Q

What are the aims of subsoiling/tillage?

A
  • Breaking up a plough pan if present
  • Promotes better drainage
  • Makes soil easier to cultivate
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11
Q

Why is it important to remove old roots from a vineyard before planting new vines?

A

Old roots must be burnt as they can harbour disease

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12
Q

What is ploughing?

A

Turning over the surface layer of the soil and burying it

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13
Q

What can be applied to the soil to increase nutrients and organic matter before establishing a vineyard?

A

Farmyard manure, compost and fertilisers

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14
Q

What can be added to the soil if it too acidic?

A

Lime (a calcium-based substance) can be spread on the soil and then ploughed in. (Lime just applied to the soil surface can take a long time to have any effect.)

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15
Q

Give an example of how the topography of the land has been changed in order to establish a vineyard?

A

In the Douro Valley, Portugal, terraces have been formed to support viticulture on the very steep slopes.

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16
Q

What ‘planting materials’ does a grower need to consider when establishing a vineyard?

A
  • Grape variety
  • Clones
  • Rootstocks
17
Q

What are the characteristics a grower needs to consider before choosing a grape variety for a new vineyard?

A
  • Time of budding
  • Duration of annual life cycle
  • Tolerance of drought
  • Resistance to disease
  • Winter hardiness
  • Vigour
18
Q

What are the commercial factors a grower needs to consider before choosing a grape variety for a new vineyard?

A
  • Style of wine being produced
  • Yield
  • Cost
  • Law
  • Availability
  • Market demand
19
Q

Give two examples of grape varieties with winter hardiness that may be suitable for very cold climates

A

Riesling
Vidal

20
Q

Why are early ripening grape varieties more suitable in cool climates?

A

Early ripening grape varieties, such as Chardonnay and Pinot Noir, are best suited to cool climates, ensuring that they reach a suitable level
of ripeness before wet, cold weather starts towards late autumn.

21
Q

Why are late ripening varieties more suitable in warm climates?

A

Late ripening grape varieties, such as Mourvèdre, are better suited to warm and hot climates. Early ripening varieties in these climates would gain sugar and lose acidity too rapidly, resulting in unbalanced wines.

22
Q

Why is Pinot Noir considered as an expensive grape variety to grow?

A

Pinot Noir is prone to disease and therefore is likely to need more monitoring and spraying.

23
Q

What is head grafting or top grafting?

A

Cutting the original vine at the trunk and graft a bud from a new grape variety on top.

24
Q

Why might a grower choose to head graft a new grape variety on top of an existing vine?

A
  • To capitilise on trends in the market (when a particular grape variety becomes very popular).
  • The new grape variety can produce fruit suitable for wine much more quickly than a brand-new planting due to it’s established root system.
25
Q

What is the main disadvantage for head grafting?

A

The rootstock will have been selected based on the characteristics of the original grape variety, and may not be equally suited to the new grape variety.

26
Q

Give two examples of rootstocks that are tolerant of root-knot nematodes.

A

Ramsey and Dog Ridge (both Vitis Champini)

27
Q

What rootstocks are known to be drought tolerant and why?

A

Rootstocks that are hybrids of V. rupestris and V. berlandieri, such as 110R or 140R, are highly tolerant of drought because of their ability to root deeply and quickly.

28
Q

What rootstocks are known to be tolerant to excess water in soils?

A

Rootstocks based on V. riparia, such as Riparia Gloire, are tolerant of water- logged soil and so can be useful in regions with high rainfall and water-retaining soils.

29
Q

Give an example of a rootstock that is tolerant to high salinity.

A

In areas where salinity (high levels of salt in the water) is a problem, rootstocks based on V. berlandieri that are tolerant of soils with higher levels of dissolved salt, such as 1103P, may be used.

30
Q

Give two examples of rootstocks that have a high tolerance to acidic soils.

A

99R and 110R, both hybrids of V. rupestris and V. berlandieri

31
Q

Give an example of a rootstock that has a tolerance to soils with a high lime content (high pH).

A

Rootstocks that are based on V. berlandieri, such as 41B.

32
Q

Give two examples of low vigour rootstocks. In what climate may they be ideal?

A

Low vigour rootstocks can advance ripening, which may be useful in cool climates. These tend to be based on V. riparia, such as 420A and 3309C

33
Q

Give an example of a high vigour rootstock. Why might it be ideal?

A

High vigour rootstocks based on V. rupestris, such as 140R, can be useful if the grape grower wants to boost vine growth and yields in vineyard areas with unfertile soils and dry conditions.

34
Q

What criteria must a grower consider when selecting rootstocks for a new vineyard?

A
  • Tolerance to pests
  • Water; tolerance to drought or excess water
  • Soil PH; suitability to highly acidic soils, or soils with high lime content
  • Vigour; Choice of rootstock can moderate or enhance the vigour of the vine
35
Q

Why do young vines produce low yields?

A

Young vines (up to approximately five years old) typically produce relatively low yields because their root system is yet to be fully established.

36
Q

At what age are vines most productive?

A

Depending on the grape variety and environmental conditions, between around 10 to 40 years, the vine is able to produce its maximum yields of fruit.

37
Q

What happens when a vine becomes old? (40-50+years)

A

As the vine gets older, yields starts to decrease as its vigour decreases. The grape grower must decide at what point the decreasing yield is no longer profitable.

Very old vines may remain profitable in regions where super-premium prices can be achieved.

38
Q

What are the theorised reasons why old vines produce higher quality fruit?

A
  • Vines have become better balanced and adapted to their environment.
  • Lower yields sometimes lead to more concentration in each grape (vines’ resources are divided between fewer grapes).
  • Larger store of carbohydrates due to more permanent wood, useful early in the growing season or when vine is under stress