Ch. 22-26 – USA Flashcards
History of wine in USA
4th largest wine producer
80% California
Brought-in wines suffered from local diseases
Hybrid of Lambrusca and Vinifera (Alexander) was a building block for viticulture in 1800s
Vinifera grapes did well in New Mexico and California. Growth of vineyards during gold rush.
Prohibition in 1920-1933 (wine for sacramental purposes only) Grape juice for home winemaking allowed to be sold.
Followed by recession (wine was unaffordable)
1940’ Gallo, Roma Wines emerged - strong brand names connected to Europe (California Burgundy, Pink Chablis)
New hybrids, better viticulture (more locations for vinifera) in 1970s
Period of US prohibition
1920 - 1933
First hybrid in USA
Alexander
What does AVA stand for
American Viticultural Areas
Number of AVAs
242
Introducing new AVAs
Proposed via peitition by growers and reviewed by federal government.
Established AVAs with distinctive microclimate can have ‘sub AVAs’ or ‘Nested AVAs’
Does AVA state grapes or winemaking?
no regulations
Appellations of Origin
Defined by political boudaries (county, state)
Min 75% of grapes must come from that appellation
Wine must be fully finished in the state
Labelling options based on origin
AVAs or Appellations of Origin (county, state etc.)
Requirement when wine is labeled with variety
75% of the wine must be from that grape variety
Two or more can be stated if label shows their percentages
Requirement when wine is labeled with appellation of origin
75% of grapes must come from the stated county, state or country of origin.
If the appellation overlaps two states % of each state must be stated.
Vintage can be declared if 85% of wine was produced in stated vintage
Requirement when wine is labeled with AVA
85% of grapes must come from that AVA. The wine must be fermented and fully finished in that AVA. Vintage may be stated if min 95% of wine come from that vintage.
If wine comes entirely from one county, name of county has to appear on the label next to name of AVA (Sonoma county)
General wine business in US
Highest value import sales and global consumption
BUT low consumption per capita (11L)
4th largest producer
BUT 8th in export volume
60% is consumed domestically
Ten largest companies represent more than 90% of US wine sold domestically by volume
three-tier system
Different laws in every state
Gallo, The Wine Group, Constellation Brand
Winemaking history in California
80% of American wine production (250.000 ha)
Grapes introduced by Spanish missionaries
Plantings increased during Gold rush
Wine research in University of California
Overplanting in years before Prohibition
Robert Mondavi - quality viticulture, varietal labelling
Paris Judgement 1976
1990s concentrated wines
Who started to label wines by grape varieties and region of origin?
Robert Mondavi
Winemaker and consultant who established temperature control, hygiene standards, techniques to prevent diseases etc.
Andre Tchelistcheff
France vs California blind tasting at Paris (YEAR)
1976
Stag’s Leap Wine Cellars Cabernet Sauvignon 1973
Chateau Montelena Chardonnay 1973
California Climate
Cold Pacific Ocean and Mountain ranges
Mediterranean, dry seasons
Pacific current brings cold water from the north. Vineyards without ocean influence are warm.
Coast Ranges provide shelter from the ocean (but have some gaps)
Fog forms during afternoons and can last into mornings.
Warm air raises and pulls in cold air from the coast, giving high diurnal range - reduction of fungal diseases but can be strong to close stomata.
Strong sunshine above fog layer. (higher altitude but more sun)
Vineyard management
1990s large scale replanting after Phylloxera, Pierce’s disease and undrstanding vineyard management
Precision viticulture
Skilled Mexican labour
Lack of rainfall - irrigation (monitoring and regulaton of water use by state representatives)
Reduced fungal disease threat
Pierce’s disease (sharpshooter) threat, Spring frost, wild fires (smoke taint)
Sustainable grape growing (Certified organic requires ZERO SO2 added)
Certification bodies for sustainable viti
The California Sustainable Winegrowing Alliance
Napa Green Rules
Sonoma County Winegrowers
Lodi Rules
Certification organic California
no SO2 added during winemaking
wine from ‘Certified organic grapes’ - so2 can be added.
wine labelled ‘California’ must be:
made entirely from grapes grown in the state
Wine labelled with vineyard name must be:
made from at least 95% grapes grown on that vineyard
Labelling term ‘estate bottled’ can be used when:
vineyards and winery are in the same AVA
Relationship between growers and producers in California
Many producers buy in grapes to supplement their own production
Enlarging portfolio of wines
Many producers act as merchants or grower-merchants
Main grape varieties in California
Chardonnay
Cabernet Sauvignon
Pinot Noir
Zinfandel
Merlot Colombard Syrah Pinot Gris Sauvignon Blanc Petitie Sirah
Chardonnay in California
Full spectrum of styles
Usually nearer coastal influence or at high altitudes
Med(full) bodied styles, peach pineapple, sencondary tones from oak and malo
Leaner styles (citrus, less oak, reductive aromas from lees contact)
Residual sugar on inexpensive versions with oak alternatives
Cabernet Sauvignon in California
Site is influential
Moderating influence - fresher style of black fruit, herbal aroma, less body, lower alcohol.
Concentrated - green harvest, long hang times, full body high alcohol
High percentage of new French oak
Also blended with Bordeaux varieties
Pinot Noir in California
On relatively cool sites with coastal influence
Med+ acidity, med body, med alcohol fresh cherry, raspberry
Riper fruit styles - med - med+ acidity, greater body, black fruit, jammy
Some do whole bunch ferment and stem inclusion
Common maturation in partially new french oak
Zinfandel
number of old wines (100y+)
Prone to uneaven ripening
Med+ acidity, fresh fruit + jammy notes, blueberry, blackberry
American oak usually for maturation (vanilla)
White Zinfandel style:
- short maceration before cool ferment in steel
- med dry, low alcohol, med acidity and body
- strawberry, fruit candy
Merlot in California
Very popular in 1990s and 2000s
Now mainly inexpensive, some premium is done
Used in Bordeaux blends
Colombard in California
neutral white grape
inexpensive wines
blended
‘fruity white’ ‘dry white’
Syrah in California
Areas with some cooling influence
med (med+) body, med+ acidity and tannin, fresh plum, blackberry, spice
Pinot Gris in California
increasing
dry but fruity style
Peach pear, melon
Sauvignon Blanc in California
fruity style (steel)
Fume Blanc - usually (not necessarily) ferment and matured in oak
North Coast AVA
Largest AVA in California
Encompasses 54 AVAs (including Napa County, Sonoma County, Mendocino County, Lake County)
Mendocino County
generally lower priced than Napa and Sonoma and used in multiregional blends
Anderson Valley AVA
only few miles from Pacific.
Day time warm but cold air and fog is funnelled inland Navarro River, giving cold evenings and mornings (less influence more inland - valley is more narrow)
Plenty of rain (900-2000mm) monstly in winter and spring
Vineyards on slopes, frost can be problem
Pinot Noir and Chardonnay (sparkling and still) - fresh styles
Also Alsace-styles whites (Gewurz, Riesling, Pinot Gris, Pinot Blanc)
Producers: Littorai and Williams Selyem
Lake County (Clear Lake AVA)
in the rain shadow of Mayacamas Mountains and Vaca Range - warm climate
Lake provides cool afternoon breezes
Vineyards on slopes in 400-450m - moderating influence
Cabernet Sauvignon and Sauvignon Blanc
Mostly multiregional blends (few prestigious producers)
3 large overlapping AVAs in Sonoma County
Northern Sonoma AVA
Sonoma Coast AVA
Sonoma Valley AVA
allow producers to use term ‘estate bottled’ while still allowing ‘Sonoma’ appear on the bottle
Allexander Valley AVA
Northeast corner of Sonoma County
Warm climate cooled in evenings by Pacific air funnelled in from the Petaluma Gap and Russian River Valley to the south.
Both valley and slopes (100-750m) - long hours of sunshine - high colour and tannin, altitudes helps with acidity
Fertile valley floor, free draining slopes. 800mm rain (mainly winter)
Cabernet Sauvignon mainly - full body, ripe flavours, dried, herbs, chocolate
Also Chardonnay, Merlot, Zinfandel, Petit Verdot, Malbec
Producers: Kendall-Jackson (including Stonestreet Estate) and Seghesio
Knights Valley AVA
Surrounded by hills and sheltered from any cooling influence of the Pacific - warmest area of Sonoma
Cooling influence of altitude (450m)
Cabernet Sauvignon (free draining volcanic soils)
Also: Merlot, Syrah, Chardonnay, Sauvignon Blanc
Dry Creek AVA
Known for Zinfandel (and Sauvignon Blanc)
- old 100y + wines
- Typical maturation in oak (American is common)
Vineyards both of floor and slopes on both sides of Dry Creek River.
Sheltered by coastal ranges (warm days) but mountains on either side of the valley funnel cool ocean air and fog from San Pablo Bay - much cooler nights to retain acidity
Rockpile AVA
Overlapping Dry Creek AVA and extending into Mendoncino County
Steep rocky slopes. Vineyards have to be above 800ft (244m) to be in AVA.
Variety of soils and aspects. Heavily influenced by snake-like Lake Sonoma (which creates inversion - keeping vineyards relatively warm at night)
Vineyards sit above fog layer.
Shallow soil on slopes + windy conditions = low yields and concentrated ripe fruit.
Zinfandel, Petite Sirah, Cabernet Sauvignon, Cabernet Franc, Malbec, Petit Verdot, Portugese varieties
Russian River Valley AVA
both flat and hilly
Moderate to warm climate
South and west are coolest - fog and wind from Petaluma Gap - slower accumulation of sugar, greater acidity, Free-draining soils, low in nutrients
Pinot Noir and Chardonnay mainly.
Producers: Rochioli and La Crema
2 sub AVAs within Russian River Valley AVA
Chalk Hill AVA
Green Valley of Russian River Valley AVA
Green Valley of Russian River Valley AVA
Part of Russian River Valley AVA
Right next to Petaluma Gap - where fog spreads early and disappears latest. Coolest conditions in nothern Califronia
Free-draining poor sandstone soils, limiting vigour, creating small concentrated grapes.
Pinot Noir and Chardonnay (sparkling and still) with higher acidity than the rest of the Valley and fresher fruit
Chalk Hill AVA
Part of Russian River Valley AVA
hilly area in north which blocks some Pacific breezes - warmer climate with volcanic ash soil
Chardonnay, Cabernet Sauvignon, Sauvignon Blanc
Sonoma Coast AVA
Few miles from coast and extremely exposed to ocean winds and fog
- fruit set can be sometimes disrupted and yields are low
Limited sunshine hours due to fog
Dominated by Pinot Noir and Chardonnay
Producers: Aubert and Occidental
Forth Ross Seaview AVA
Wines must be over 280m (above fog layer)
riper fruit but still high acidity
Chardonnay, Pinot Noir, Syrah
Petaluma Gap AVA
Defined by its windy conditions
Open to cost at both ends. High speed coastal winds flow through.
Winds lowers temperatures and causes stomata to close sometimes
75% Pinot Noir, rest Chardonnay and Syrah
High acidity, fresh fruit flavours, lower alcohol
Sonoma Valley AVA
Has smaller AVA within
Bordered by Mayacamas mountain and Sonoma mountain range which shelters the area from cold Pacific breezes.
Southern part of AVA is open to San Pablo Bay therefore cooler
Bennet Valley AVA
Small appellation
Surrounded by hills giving warm sheltered conditions during day
During night cool air and fog gets into valley through break in hills
Syrah, Merlot, Sauvignon Blanc, Chardonnay
Carneros AVA
close to San Pablo Bay - affected by fog and cold winds in morning and evening. Days are warm and sunny
Cool to moderate climate
Low elevation appellation
Chardonnay and Pinot Noir (some sparkling as well)
wider variety of styles
also Merlot, Syrah, Cabernet Sauvignon
Can be labelled Carneros or Los Carneros (and Sonoma or Napa County depending where the grapes come from)
Some producers buy in grapes from Carneros for higher acid blending material
Producers: Kistler and Tor
Napa Valley labelling
AVAs which qualify for sub-AVAs of Napa have to include ‘Napa Valley’ on the label
Napa Valley AVA covers the whole region
Market share of wines from Napa
4% of production but 50% of retail value of all California wine sold
Napa Valley growing environment
Formed by Napa River, Mayacamas mountains (shelter from cold Pacific winds) and Vaca mountains (protect from warm Central Valley winds)
Open to San Pablo Bay in south
Vineyards heat up during day air rises and pulls in cold air from the bay up the valley in the afternoon. Valley floor is under layer of fog (high diurnal range)
AVAs affected by fog in Napa
and their grape varieties
Carneros (Chardonnay, Pinot Noir)
Coombsville (Cabernet Sauvignon, Merlot, Chardonnay)
Oak Knoll (Cabernet Sauvignon, Merlot Chardonnay)
Napa AVAs on valley floor not affected by fog
and their grape varieties
Yountville AVA
Stags Leap District AVA
Oakville AVA
Rutherford AVA
St Helena AVA
Calistoga AVA (cooling influence from Pacific through Chalk Hill gap)
Warm climate but nights still cooled by winds and fog.
Cabernet Sauvignon, Merlot, Cabernet Franc, Zinfandel, Sauvignon Blanc
(concentrated fruit but less structured and rounder than from slopes)
Best known valley floor area in Napa
The Rutherford Bench
gently sloping alluvial fan at the bottom of Mayacamas range
Napa Mountain AVA from coldest to warmest
Mount Veeder AVA
Atlas Peak AVA
Spring Mountain District AVA and Diamond Mountain District AVA
Howel Mountain AVA
All mainly Cabernet Sauvignon
above fog layer, longer hours of sunshine, cooling influence from altitude
Lower diurnal range
Higher levels of tannins and acidity
3 different soil types within Napa
Slopes - thin, poor
Valley - silt, clay (formed by Napa River) higest fertility and water holding capacity
Alluvial fans - created at the bottom of the mountains (west of the valley) deposition of sediments by mountain streams. called ‘benches’ deep rocky moderate fertility
Certification body for sustainable viticulture in Napa
Napa Green
55% of vineyards
Vineyard management in Napa
mainly cordon or replacement spur with VSP.
Valley floor mechanized
Drip irrigation common
Frost can be problem
Expanding vineyards in Napa
Legislation prohibits planting vines on slopes steeper than 30%
Tax benefit for people who keep vineyards rather than building upon it
Grape varieties grown in Napa
Cabernet Sauvignon Merlot Pinot Noir Zinfandel Petit Verdot Malbec Cabernet Franc
Chardonnay
Sauvignon Blanc
Pinot Gris
Significant producers in Napa
Screaming Eagle
Harlan Estate
Stag’s Leap Wine Cellars
Central Coast AVA
Large AVA which includes many small ones.
Number of Mountain ranges which have a large influence on climate
Livermore Valley AVA
Cold winds from San Francisco Bay in the afternoon travelling to Central Vineyards
Free-draining stony soils
Chardonnay, Cabernet Sauvignon, Sauvignon Blanc, Zinfandel
concentrated, ripe flavours and tannins with fresh acidity
Home to some of the oldest wineries in US - Wente and Concannon Vineyards who brought cuttings from Europe
Santa Cruz Mountains AVA
Vineyards in high altitudes (up to 800m) providing cooling influence during the day. At night cold air goes down mountains, forcing warm air go upwards - relatively warm nights. (avoiding frost)
Cabernet Sauvignon, Chardonnay, Pinot Noir
Eastern side is warmer - Zinfandel, Cabernet Sauvignon, Merlot
Producers: Ridge Vineyards, Mount Eden Vineyards
Monterey AVA
follows Salinas River Valley (moderated by cool marine air funneled from Monterey Bay)
Opens to Monterey Bay - water is deep and cold - afternoons and evenings are very windy and cool
Chardonnay, Pinot Noir, Riesling - cooler maritime
Chardonnay, Cabernet S, Merlot, Syrah, Zinfandel - warmer inland
Sandy loam and gravel - free draining (irrigation essential)
Mechanization on valley floor - inexpensive, cross-regional blends
Santa Lucia Highlands AVA
Southeast facing alluvial terraces (up to 350m) exposed to winds and fog
Elevation takes advantage of morning sunshine before afternoon maritime breezes.
Chardonnay, Pinot Noir, Syrah
Fresh acidity and flavours
Arroyo Seco AVA
named after ‘dry creek’
Vineyards within canyon are more sheltered from coastal influence - Cabernet Sauvignon, Syrah, ,Zinfandel
Valley floor - exposed to afternoon ìbreezes - Chardonay, Riesling
Chalone AVA
in the Gabilan Mountain Range (around 550m) - above fog line
Warm days with long hours of sunshine, cooler nights (retention of acidity)
Granite, limestone soils - free draining - low yields of concentrated grapes
Known for Chardonnay and Pinot Noir
also: Chenin Blanc, Pinot Blanc, Syrah
Carmel Valley AVA
up to 670m and above fog line
Can be sheltered from coastal influences - some places can be within warmest of Monterey
Surrounded by mountains - cool nights
Cabernet Merlot
Pinot Noir, Chardonnay (closer to coast)
AVAs of Monterey County
Monterey AVA
Santa Lucia Highlands AVA
Arroyo Seco AVA
Chalone AVA
Carmel Valley AVA
AVAs of San Luis Obispo County
Paso Robles AVA
Edna Valley AVA
Arroyo Grande Valley AVA
Paso Robles AVA labelling of sub-AVAs
for example: Adelaida District AVA can put name on the label but it also must state ‘Paso Robles’ on the label
Paso Robles AVA
has 11 sub-AVAs
valley floors, hills, montains (up to 670m)
Eastern part - warmer (more concentrated, riper)
Western part - nearer Pacific - higher acidity, fresher
The Templeton Gap - low point in Coastal Range that allows Pacific’s air to reach inland - moderating influence
Calcareous soils (rare in California)
Producers can dry-farm
Black varieties - Merlot, Syrah, Zinfandel
Black and white Rhone varieties
Producers: Saxum Vineyards, Tablas Creek
Edna Valley AVA
one of coolest AVAs in California (5miles from Pacific)
Cool fog and wind from Morro Bay (north)
High quality Chardonnay and Pinot Noir (still/sparkling)
Syrah, Sauvignon Blanc, Albarino, Viognier
Arroyo Grande Valley AVA
One of cooler areas
Warm, sunny days,
Funneling of fog and wind through valley - cool nights
Pinot Noir, Chardonnay (still/sparkling)
Zinfandel, Syrah
AVAs of Santa Barbara County
Santa Maria Valley AVA
Santa Ynez Valley AVA
- Sta. Rita Hills AVA
- Ballard Canyon AVA
- Los Olivos AVA
- Happy Canyon of Santa Barbara AVA
Santa Barbara County
general topography, grapes, producers, legislation
in Transverse Ranges
Western part faces Pacific and funnels cooling breezes and fog
Air circulation reduces risk of fungal diseases and frost
Chardonnay and Pinot Noir mainly (up to super premium)
Sauvignon Blanc, Cabernet Sauvignon, Rhone varieties
Producers: Mail Road Wines, Sine Qua Non
Legislation prohibits cellar door at winery, must be in the city instead
Santa Maria Valley AVA
consistently funnelling cold air from Pacific to vineyards - keeping temperatures cool
100-250m on slopes - sandy clay shale loam
Pinot Noir and Chardonnay (then Syrah and Viognier)
Santa Ynez Valley AVA
both cool coastal and warm inland temperatures
4 sub-AVAs
- Sta Rita Hills
- Ballard Canyon
- Los Olivos District
- Happy Canyon of Santa Barbara
Sta. Rita Hills AVA
Cool temperatures and calcium rich soils
Framed by Purisima Hills (north) and Santa Ros Hills (south)
Closest to Pacific - first area to receive cool fog and breezes that funnel inland through Transverse Ranges
Hilly and diverse soils - variety of different conditions
Pinot Noir (signature), Chardonnay, Sauvignon Blanc, Viognier, Syrah
Low supply high demand - premium prices
Ballard Canyon AVA
further inland
Canyon runs north-to-south sheltering vineyards from cool breezes from west
Does get overnight fog - cooler nights
Syrah, Grenache
Los Olivos AVA
on alluvial terraces
Warm sunny days, low diurnal range
Bordeaux, Rhone and Italian varieties
Happy Canyon of Santa Barbara AVA
valley shifts orientation to north-south and blocks pacific breezes - warm temperatures
Cooling influence from altitude end exposure to afternoon winds
Cabernet Sauvignon, Sauvignon Blanc, Bordeaux varieties, Syrah, Grenache
Central Valley general information and grapes
consists of 2 valleys
- Sacramento Valley
- San Joaqin Valley
High yielding vineyards on flat fertile areas - very ripe grapes
French Colombard, Chardonnay, Muscat, Zinfandel, Merlot
E&J Gallo, Bronco Wine Company
Usually labelled ‘California’
Lodi AVA
Hot mediterranean climate moderated by cooling afternoon winds from San Francisco Bay and Scramento-San Joaquin Delta
Flat land - breezes from the Bay can travel far inland.
Irrigation needed
Windy conditions - less risk of frost and disease
Cordon, VSP usual (some old bush vines as well)
Wide range of varieties can ripen - Rhone, Souhern France, Bordeaux, Spanish, Portugese, German, Italian.
Known for Zinfandel (bush wines)
Anything from inexpensive to premium
Producers: Michael David and Ravenswood
‘Lodi Rules’ sustainability program
Sub-AVA of Lodi AVA name and labelling
7 sub-AVA
Mokelumme River AVA - old Zinfandel bush wines
Must state ‘Lodi’ on label next to sub-AVA name
Clarksburg AVA
Central Valley
Hot days regulated by afternoon breezes
Known for Chenin Blanc and Petite Sirah
Chardonnay, Pinot Grigion, Sauvignon Blanc, Viognier
Majority goes to California bleds
Sierra Foothills AVA
Day time is hot, cool air from mountains regulates temperature at night - high diurnal range + high altitude (600-1000m)
Sandy clay loam - retains water to allow dry farming
Old vine Zinfandel
Rhone varieties, Italian, Spanish
South Coast AVA
exposed to breezes from Pacific + regulation of temperature through altitude
Chardonnay, Cabernet Sauvignon, Zinfandel, Chenin Blanc
Oregon history
In the past made all sort of fruit wine (not from grapes)
First successful vineyard near Roseburg in 1961
David Lett planted 5ha in 1966
Wine Olympics organised by Gault-Millau 1979
- Burgundy vs Eyrie Vineyards
Number of Burgundian producers now move to Oregon
15 AVA within state 4 across borders
Dominated by small family owned businesses
Oregon climate
Close to Pacific
Coastal Range provides some but not total protection from Pacific influences
Cool to moderate climate
42-46’N in latitude (Macon)
Cold currents and winds from Pacific.
Long day time hours in the summer and autumn - aid to ripening
High levels of rainfall (although mainly falls in winter)
Soil in Oregon
Free-draining marine sedimentary, volcanic and loess
Sustainable and organic viticulture in Oregon
wind and dry summers reduce pressure of fungal diseases
Emphasizes sustainable, organic and biodynamic
47% of all Demeter Biodynamic vineyards in US are in Oregon
Oregon Tilth (organic certifier)
Salmon-Safe (low input viticulture and enology)
Certified Sustainable and Deep Roots Coalition
Grape varieties in Oregon
Dominated by Pinot Noir 58% Second Pinot Gris (being overtaken by Chardonnay) Syrah Cabernet Sauvignon Merlot Riesling
Clonal selection is very important
Not all clones were suited to Oregon (Wente clon of Chardonnay from California)
Traditionally using Wadenswil and Pommard
Now using Dijon
Oregon Pinot Noir expression and winemaking
+ Producers
Use of whole bunch increases
Experimentation (ambient yeast, storage vessels etc.)
Majority aged in oak with proportion of new (new oak decreases)
Med+ acidity, med (+) tannins, often high alcohol
Red cherry, raspberry to black cherry and plum
Producers: Bergstrom Wines and Evening Land
Producers of Oregon Pinot Noir
Bergstrom Wines and Evening Land
Oregon Pinot Gris
Both dry and off-dry style
whole-bunch pressing, cool fermentation in stainless (fruity styles)
or skin contact, old barrels and lees contact to increase texture and complexity
Med-full bodied, med (+) acidity, pear, peach, melon, sometimes nutty, honey
Oregon Chardonnay
Med + acidity and body, lemon, peach,
Whole-bunch pressing, fermentation and maturation in oak. Generally high proportion of new oak. Full malolactic and lees contact common. Lees usually left without stirring to encourage slight reduction (smoky, struck match)
General conditions in Willamette Valley AVA
only 50 miles from Pacific, Coast Range from west providing some protection but various parts are affected by cold Pacific winds
Coolest and wettest areas of Oregon
Warm, dry summers, long hours of sunshine.
High diurnal range in summer (air raises from warm central Oregon and causes cool coastal air to be pulled inland)
Lack of humidity in air and dry growing season - temperatures can rise and fall quickly
Legislation prohibits use of water from river to all but longest-established producers - dry farming
Diverse range of soils
Soils in Willamette Valley AVA
and training systems to regulate growth
Fertile loam on valley floors (suited to Pinot Gris)
- Pinot Noir has to be regulated (Scott-Henry training)
Higher altitudes - mixture of marine sedimentary soil (sandstone etc.), volcanic basalt and loess (lower in fertility - Cordon with VSP)
Willamette Valley AVA sub-AVAs
Dundee Hills AVA
Chehalem Mountains AVA
Ribbon Ridge AVA
Yamhill-Carlton District AVA
Van Duzer Corridor AVA
Eola-Amity Hills AVA
McMinnville AVA
Dundee Hills AVA
first Pinot Noir was planted here
Volcanic hills running north to south with lateral ridges east to west
60-325m (higher altitudes than the rest of Willamette)
Warmer than other AVAs
Chehalem Mountains sheltering from cold wet conditions
Iron-rich clay - important for water retention
Chehalem Mountains AVA
60-305m
Ranges of altitude, aspects and soil types (loess, volcanic, basalt and sedimentary)
Highest number of plantings
Ribbon Ridge AVA
Protected from wind by surrounding ranges
consistently warm dry conditions
Sedimentary soils (deep but low in nutrients) Moderate water-holding capacity
Concentrated ripe grapes
Yamhill-Carlton District AVA
Coast Range gives rain shadow.
South facing slopes (60-300m), warm free draining sedimentary soils
Riper fruit, fuller body, lower acidity
Van Duzer Corridor AVA
break in Coast Range funnels in Pacific Ocean winds during the afternoon, cooling the vineyards
- can disrupt flowering
- helps to retain acidity, slow sugar accumulation while flavours develop
- reduces disease pressure
Soils are shallow, free-draining, marine sediment loam
Eola-Amity Hills AVA
Shallow rocky volcanic basalt over sedimentary soils
75-250m
Cooling ocean winds - slower ripening
range of aspects and altitudes (regulates how much vineyards are affected by wind)
McMinnville AVA
Some sites are protected from wind by Coast Range some are influenced by cool winds from Van Duzer Corridor
Southern Oregon AVA general conditions and sub-AVAs
Warmer than Willamette (cooling influence from mountain air and altitude), river breezes.
High diurnal range
Growing season is dry - irrigation essential (rainfall in winter)
Marine sedimentary soils, volcanic (clay - water retention) and alluvial (more free-draining)
Dry farmed vineyards are usually planted with Rhone varieties
Pinot Noir 40%, Pinot Gris, Syrah, Tempranillo
Umpqua Valley AVA and Rogue Valley AVA
Umpqua Valley AVA
3 mountain ranges - Coast Range, Cascade Range and Klamath Mountains. Umpqua River
Diverse range of vineyard sites and altitudes (50-400m) aspects and soils
North - relatively cool (breezes from Umpqua River) - Pinot Noir, Pinot Gris, Gewurztraminer, Riesling
South - warmer - Syrah, Merlot, Tempranillo
Rogue Valley AVA
Applegate Valley sub-AVA
Warmest and driest conditions
Cooling influence from altitude (250-950m) on Klamath Mountains and Cascade Range
Cool afternoon breezes from Pacific
Merlot, Cabernet Sauvignon, Tempranillo, Pinot Noir
Multi-state appelations in Oregon
Oregon-Washington
- Columbia Gorge
- Columbia Valley
- Walla Walla Valley
Oregon-Idaho
- Snake River Valley
Walla Walla Valley AVA
continental climate with hot dry summers
nearly 40% Cabernet Sauvignon (then Merlot, Syrah)
Sub-AVA - Rock District of Milton-Freewater
- basalt stones and graveled silt loam - warmth radiated from stones adds ripeness
Columbia Gorge
Western side - cooler, wetter,
Eastern side - warmer, drier
Cooling influence - altitude (up to 600m) and winds funneled by the gorge
Number of varieties grown
Oregon labelling laws
100% grapes must be grown in Oregon
(multi-state appellations may follow either state’s labelling law but 100% of grapes must come from these 2 states)
95% of grapes must come from appellation on the label
If variety is stated - min 90% of that grape (remaining 10% does not need to be listed on the label)
Oregon wine business
close to 800 wineries
About 70% producers are small family-owned wineries
52% is estate grown fruit
14% sold direct to consumer
16% in state
60% in other states in US
2.5% exported
General conditions in Washington state and history
Cascade Mountains block wet Pacific weather - dry, warm conditions
First grapes in 1825
Viticulture grew with irrigation from melt-water from Mountains by immigrants from Italy and Germany
1969 House Bill 100 allowing import of wines from outside of state - industry quickly improved
- winemaker Andre Tchelistcheff (Chateau Ste. Michelle)
Producers: Quilceda Creek, Cayuse Vineyards, Chateau Ste. Michelle (over half of the production)
Grape varieties grown in Washington
Wide range, without anything dominant
58% red - Cabernet Sauvignon, Merlot, Chardonnay, Riesling, Syrah
Ripe fruit flavours, sometimes high alcohol
High proportion of new oak
Proportion of whole bunch or stems can be used for Syrah
Wine Regions in Washington state
Columbia Valley AVA
Yakima Valley AVA
- Red Montain AVA
- Rattlesnake Hills AVA
Horse Heaven Hills AVA
Wahluke Slope AVA
Walla Walla Valley AVA
Columbia Gorge AVA
Puget Sound AVA
Columbia Valley AVA
1/3 of Washington state (and 99% of whole production)
Has several smaller AVAs
Dessert like conditions (sheltered by Cascade Range) only 150-250mm rain
Continental hot summers, cold winters, long daylight hours
Sugar accumulates fast during summer but cool autumn slows down ripening (allowing full ripeness)
High diurnal range (good acidity)
Complex basalt bedrock with sandy, silty loess and alluvial topsoils (flood events, volcanic activity, glacial movements)
Free draining, low in nutrients - irrigation is essential
Low phylloxera risk (sand) - own roots
Low disease pressure
Frost and winter freeze are main hazards
Cabernet Sauvignon, Merlot, Chardonnay, Riesling, Syrah
Yakima Valley AVA
Washington’s oldest appellation
Similar climate to wider Columbia Valley AVA
Few colder sides for white wine
Chardonnay, Cabernet Sauvignon, Merlot, Syrah, Riesling
Mostly slopes (avoiding frost)
Sub-AVAs - Red Mountains AVA and Rattlesnake Hills AVA
Red Mountain AVA
sub-AVA of Yakima Valley AVA
vineyards on elevated ridges south-west facing (some of the warmest vineyards)
High diurnal range preserves acidity
Very densely planted
Concentrated Cabernet Sauvignon (often full body, high alcohol)
Rattlesnake Hills AVA
South facing slopes at higher altitudes - lower temperatures
Riesling is most planted (then Merlot, Cabernet Sauvignon)
Horse Heaven Hills AVA
25% of Washington production
Mainly black grapes - Cabernet Sauvignon, Merlot, Syrah
Chardonnay, Riesling
Ripe fruit and full body (both white and red) warm and sunny conditions
Strong winds - pretection from frost, extending growing season, reduction of disease pressure
Wahluke Slope AVA
Some of driest and warmest conditions in Washington
Gentle south facing slopes (maximum sun exposure)
Mainly red grapes - Cabernet Sauvignon, Merlot, Syrah
Sandy free-draining soils - almost entirely dependent on irrigation
Walla Walla Valley AVA
Multistate AVA
altitudes up to 600m
East is cooler and wetter, West is warmer and drier
Wide range of varieties can ripen
Not so windy, risk of frost and fungal diseases is higher
Cabernet, Merlot, Syrah, Cabernet Franc, Malbec, Italian, Spanish, Rhone varieties
Chardonnay, Viognier, Semillon
Sustainable viti organization - Vinea
Puget Sound AVA
West of Cascade Mountain range
only 42ha are planted
Warm and dry in summer, mild, relatively wet winters (up to 1500mm)
Dominated by hybrids - Madeleine Angevine, Muller Thurgau, Siegerrebe)
Some Pinot Noir and Riesling
Wine business in Washington state
Went from producing Riesling into more Bordeaux and Rhone varieties.
2nd largest producing region of US
Production is dominated by Ste. Michelle Wine Estates
Most sold in state, only iconic wines exported.
Only minimum exported outside US
Cellar doors are important route to market
New York State general history
1800 American species
Failure on Vinifera varieties
1957 Dr Konstantin Frank succeeded in over-wintering of Chardonnay and Riesling - Vinifera Wine Cellars winery
Farm Winery Act 1976 allowed growers to open wineries and sell directly to public.
10 AVAs (over 400 wineries)
AVAs of New York state
Finger Lakes AVA
Hudson River Region AVA
Long Island AVA
Finger Lakes AVA
Below lake Ontario
One of coldest USA AVAs - Cool continental climate
Lakes - very deep lakes (moderate temperature)
- Slopes towards lakes help cold air descend toward water (warm air above lake raises)
- lake-effect snow - protection of vines in winter
- Warming influence in autumn
- Spring - cool air delays bud burst
Fertile soils and sufficient rainfall - low densities of large vines (Scott-Henry)
Hybrids - Concord, Niagara, Cayuga, Vidal (some used for jelly)
Riesling, Cabernet Franc, Chardonnay (also sparkling), Pinot Noir, Gewurztraminer, Cabernet Sauvignon, Merlot, Pinot Gris
Riesling ferment in steel, few hours of skin contact or lees optinal
Cabernet Franc - less new oak (French or Hungarian)
Effect of lakes by Finger Lakes New York
very deep lakes (moderate temperature)
- Slopes towards lakes help cold air descend toward water (warm air above lake raises)
- lake-effect snow - protection of vines in winter
- Warming influence in autumn
- Spring - cool air delays bud burst
Long Island AVA
2 peninsulas (and separate AVAs) the North Fork and Hamptons
Maritime climate with long growing season because water releases heat into autumn
Bordeaux varieties, Chardonnay, Sauvignon Blanc
High humidity (risk of fungal diseases), windy
North Fork is slightly warmer and more protected from weather events.
Trained and trellised with VSP (low nutrient soils and good drainage)
Most of red wine matured in oak (French, Hungarian, American) proportion of new is common
Producers: Wolffer Estate and Channing Daughters
Cellar door is very important
Hudson River Region AVA
Small number of plantings (64 ha)
Continental climate, spring frost can be problem and winter freeze is avoided by hilling up
Seyval Blanc and Vidal (hybrids)
Riesling, Chardonnay, Cabernet Franc
Wine law New York State
If AVA is mentioned on label 85% of grapes must be from there.
If vintage is stated, 95% grapes must come from that vintage
If grape variety is mentioned, 75% of grapes must be of that variety
Wine business in New York State
before Winery Act in 1976 market was dominated by large companies producing inexpensive wine.
Now the industry is dynamic thanks to cellar door sales.
Majority is sold in state
New York City was slow to embrace local wines.
Four wine producing states in USA in order from the highest production to lowest
California
Washington
New York
Oregon
