P1 and P2 Examples Flashcards
Yeasts: Aromatic / Sauvignon Blanc
Villa Maria uses selected yeasts (ie Alchemy II) to enhance thiols in aromatic Wairau vineyards) and dif. selected neutral or textural yeasts for Awatere vineyards to enhance minerality/salinity.
Chimney Rock’s winemaker Elizabeth Vianna (Napa Valley) uses a range of cultured yeasts to ferment her Elevage Blanc (Sauv. Blanc/ Sauv Gris blend). D47: citrusy flavors; Laffort’s Zymaflore X5: aromas of boxwood and tropical fruit. CY3079: textural complexity
Yeasts: Reliable @ High ABV
Josh Grainer, winemaker at RdV (Middleburg, VA) uses FX10 by Laffort - its widely used in Bordeaux for its consistency and ability to handle ABV up to 15% and low nitrogen requirements (Josh ferments with YAN as low as 100). For long barrel aged reds he doesn’t think yeast strain is all that important so is focused on a consistent finish within the parameters of their musts
Yeasts: Cheap & Sweet
Red Star Cotes de Blanc is easy to stop with SO2 so is favored for White Zin and other basic sweet wines
Yeasts: H2S Issues
Hanzell (Napa), Linda Hanson, Associate Winemaker who specializes in yeasts: uses an H2S non-producing yeast (efficient in using Nitrogen and Sulfur – CY3079) for a vineyard block that produces a lot of H2S. UC Davis bred this yeast w/ various wine yeasts (ie Chard, PN, BDX) until they bred in the non-producing that gene. This block is now one of the top performers when before it was often declassed or put in a lower tier Chardonnay bottling.
Yeasts: Possible Smoke Taint
Yeasts to maximize fruitiness & pump up (ie Alchemy IV, Persy (no H2S, no SO2), CVRP (max polysaccharides, up mouthfeel)
Yeasts: Native for Complexity
Pichia: Non-Saccharomyces yeast, boosts fruitiness, found in native ferments in NZ. Now isolated and sold for inoculations (ie FrootzenTM).
M. Chapoutier (Rhone) only uses native yeasts, even on large production wines. With a focus on texture, not esthers, the layering and complexity of native ferments are the priority. David Ramey (RRV) agrees – only wines being sold for consumption within a year should focus on esthers over texture.
Yeasts: Own Culture
Chateau Suduiraut have isolated their preferred wild yeasts for production to eliminate the possible loss of control and focus only on the positive complexity.
Rootstock Changes: Adapt for drought
Il Poggione: change to 420a – in last 10-15 years, not as vigorous. Resistant to warm, dry weather. Per Sunridge, 420a v. hard to propagate (takes 3 vines to have 1 take).
Used to use Kober 5bb- more vigorous and less resistant to drought
Richter 110 at Mullineux & Leeu (Swartland) for drought adaptation
Rootstock: Low Vigor
At RdV (Middleburg): Riparia Gloire (v. low vigor) is primarily used. They also experimented with 420a as it is supposed to be better at not picking up Potassium. Did NOT see a difference so stayed with RG.
Rootstock: Rocky Low Vigor Soils
If soils are rocky with minimal organic matter, invigorating stocks are chosen, for example 101-14 and 3309 at Chateau Kirwan in Margaux where the sandy, high gravel content requires it
Rootstock: High pH
According to the CIVC, 81% of Champagne vineyards are planted to 41B Millardet et de Grasset, a cross of V. berlandieri and Chasselas, with other rootstocks only prevalent in vineyards with lower limestone content. ALSO- delays bud break, good for frost prone region
Rootstock: Pest control
Chateau Montelena (Calistoga) is transitioning from St. George (100% Rupestris) to GRN1, a new RS from Davis bred for resistance to dagger nematodes.
03916: Used where fan leaf is very prevalent with nematodes (in NV, Dry Creek, Alexander, some areas of Lodi)
Rootstock: High vigor, low fertility soils
Douro Valley vineyards have very thin topsoil with less than one percent organic matter and their schist composition demands vigorous roots to penetrate and reach stored water reserves. Fernado Alves, viticultural manager for the Symington Group, has conducted decades of trials to wed the correct rootstock, scion and site, but notes generally the highly vigorous Rupestris du Lot, is the best match for the Douro’s low fertility, arid, soils.
Rootstock: High production desired
Where high yields are desired or where soils are so nutritionally depleted, rootstocks such as 1103 Paulson (Most used in CA from coastal to commodity) in California’s Central Valley or 3390 in Bordeaux. Also Freedom (high production), though gives flabby must.
Rootstock: High vigor grape variety
420a also good for high vigor grape varieties (Chenin, SB) to keep under control
