Wine Basics

In order to appreciate wine, it’s essential to understand the characteristics different grapes offer and how those characteristics should be expressed in wines. Cabernet Sauvignon, Merlot and Zinfandel are all red grapes, but as wines their personalities are quite different. Even when grown in different appellations and vinified using different techniques, a varietal wine always displays certain qualities, which are inherent in the grape’s personality. Muscat should always be spicy, Sauvignon Blanc a touch herbal. Zinfandel is zesty, with pepper and wild berry flavors. Cabernet Sauvignon is marked by plum, currant and black cherry flavors and firm tannins. Understanding what a grape should be as a wine is fundamental, and knowing what a grape can achieve at its greatest is the essence of fine-wine appreciation.

In Europe, the finest wines are known primarily by geographic appellation (although this is changing; witness the occasional French and Italian varietals). Elsewhere, however—as in America, Australia, South Africa and New Zealand—most wines are labeled by their varietal names; even, sometimes, by grape combinations (Cabernet-Shiraz, for example). To a large extent, this is because in the United States, the process of sorting out which grapes grow best in which appellations is ongoing and Americans were first introduced to fine wine by varietal name. In Europe, with a longer history for matching grape types to soil and climate, the research is more conclusive: Chardonnay and Pinot Noir, for instance, are the major grapes of Burgundy. Cabernet Sauvignon, Merlot, Cabernet Franc, Malbec and Petite Verdot are the red grapes of Bordeaux. Syrah dominates northern Rhône reds. Barolo and Barbaresco are both made of Nebbiolo, but the different appellations produce different styles of wine. In Tuscany, Sangiovese provides the backbone of Chianti. A different clone of Sangiovese is used for Brunello di Montalcino.

As a result, Europeans are used to wines with regional names.

In time, the New World’s appellation system may well evolve into one more like Europe’s. Already California appellations such as Carneros and Santa Maria Valley are becoming synonymous with Chardonnay and Pinot Noir, Oregon’s Willamette Valley is known for Pinot Noir and Australia’s Hunter Valley for Shiraz; back in California, Rutherford, Oakville and the Stags Leap District are all associated with Cabernet-based red table wines. Wineries with vested financial interests in these appellations and the marketing clout to emphasize the distinctive features of the wines grown in these areas will determine how the appellation system evolves and whether specific wine styles emerge. The appellations themselves will also determine which grapes excel and deserve special recognition.

Following are descriptions of the most commonly used Vitis vinifera grapes. American wine is also made from native Vitis labrusca, especially the Concord grape. For definitions of wine-making terms mentioned, please see the glossary. For information about wine growing regions mentioned, please see the country descriptions.

BARBERA (Red) [bar-BEHR-uh]

Most successful in Italy’s Piedmont region, where it makes such wines as Barbera d’Asti, Barbera di Monferato and Barbera di Alba. Its wines are characterized by a high level of acidity (meaning brightness and crispness), deep ruby color and full body, with low tannin levels; flavors are berrylike. However, plantings have declined sharply in the United States. A few wineries still produce it as a varietal wine, but those numbers too are dwindling. Its main attribute as a blending wine is its ability to maintain a naturally high acidity even in hot climates. The wine has more potential than is currently realized and may stage a modest comeback as Italian-style wines gain popularity.

BRUNELLO (Red) [broo-NEHL-oh]

This strain of Sangiovese is the only grape permitted for Brunello di Montalcino, the rare, costly Tuscan red that at its best is loaded with luscious black and red fruits and chewy tannins.

CABERNET FRANC (Red) [cab-er-NAY FRANK]

Increasingly popular as both stand-alone varietal and blending grape, Cabernet Franc is used primarily for blending in Bordeaux, although it can rise to great heights in quality, as seen in the grand wine Cheval-Blanc. In France’s Loire Valley it’s also made into a lighter wine called Chinon. It is well established in Italy, particularly the northeast, where it is sometimes called Cabernet Frank or Bordo. California has grown it for more than 30 years, and Argentina, Long Island, Washington state and New Zealand are picking it up.

As a varietal wine, it usually benefits from small amounts of Cabernet Sauvignon and Merlot, and can be as intense and full-bodied as either of those wines. But it often strays away from currant and berry notes into stalky green flavors that become more pronounced with age. Given its newness in the United States, Cabernet Franc may just need time to get more attention and rise in quality.

Much blended with Cabernet Sauvignon, it may be a Cabernet Sauvignon mutation adapted to cooler, damper conditions. Typically light- to medium-bodied wine with more immediate fruit than Cabernet Sauvignon and some of the herbaceous odors evident in unripe Cabernet Sauvignon.

CABERNET SAUVIGNON (Red) [cab-er-NAY SO-vin-yon]

The undisputed king of red wines, Cabernet is a remarkably steady and consistent performer throughout much of the state. While it grows well in many appellations, in specific appellations it is capable of rendering wines of uncommon depth, richness, concentration and longevity. Bordeaux has used the grape since the 18th century, always blending it with Cabernet Franc, Merlot and sometimes a soupçon of Petite Verdot. The Bordeaux model is built around not only the desire to craft complex wines, but also the need to ensure that different grape varieties ripen at different intervals or to give a wine color, tannin or backbone.

Elsewhere in the world—and it is found almost everywhere in the world—Cabernet Sauvignon is as likely to be bottled on its own as in a blend. It mixes with Sangiovese in Tuscany, Syrah in Australia and Provence, and Merlot and Cabernet Franc in South Africa, but flies solo in some of Italy’s super-Tuscans. In the United States., it’s unlikely any region will surpass Napa Valley’s high-quality Cabernets and Cabernet blends. Through most of the grape’s history in California (which dates to the 1800s), the best Cabernets have been 100 percent Cabernet. Since the late 1970s, many vintners have turned to the Bordeaux model and blended smaller portions of Merlot, Cabernet Franc, Malbec and Petite Verdot into their Cabernets. The case for blending is still under review, but clearly there are successes. On the other hand, many U.S. producers are shifting back to higher percentages of Cabernet, having found that blending doesn’t add complexity and that Cabernet on its own has a stronger character.

At its best, unblended Cabernet produces wines of great intensity and depth of flavor. Its classic flavors are currant, plum, black cherry and spice. It can also be marked by herb, olive, mint, tobacco, cedar and anise, and ripe, jammy notes. In warmer areas, it can be supple and elegant; in cooler areas, it can be marked by pronounced vegetal, bell pepper, oregano and tar flavors (a late ripener, it can’t always be relied on in cool areas, which is why Germany, for example, has never succumbed to the lure). It can also be very tannic if that is a feature of the desired style. The best Cabernets start out dark purple-ruby in color, with firm acidity, a full body, great intensity, concentrated flavors and firm tannins.

Cabernet has an affinity for oak and usually spends 15 to 30 months in new or used French or American barrels, a process that, when properly executed imparts a woody, toasty cedar or vanilla flavor to the wine while slowly oxidizing it and softening the tannins. Microclimates are a major factor in the weight and intensity of the Cabernets. Winemakers also influence the style as they can extract high levels of tannin and heavily oak their wines.

CARIGNAN (Red) [karin-YAN]

Also known as Carignane (California), Cirnano (Italy). Once a major blending grape for jug wines, Carignan’s popularity has diminished, and plantings have dropped from 25,111 acres in 1980 to 8,883 in 1994. It still appears in some blends, and old vineyards are sought after for the intensity of their grapes. But the likelihood is that other grapes with even more intensity and flavor will replace it in the future.

CARMENERE (Red) [car-men-YEHR]

Also known as Grande Vidure, this grape was once widely planted in Bordeaux, but is now associated primarily with Chile. Carmenere, along with Merlot and Cabernet Sauvignon, was imported to Chile around 1850. According to Chilean vintners, Carmenere has been mislabeled for so long that many growers and the Chilean government now consider it Merlot.

CHARBONO (Red) [SHAR-bono]

Found mainly in California (and possibly actually Dolcetto), this grape has dwindled in acreage. Its stature as a wine was supported mainly by Inglenook-Napa Valley, which bottled a Charbono on a regular basis. Occasionally it made for interesting drinking and it aged well. But more often it was lean and tannic, a better story than bottle of wine. A few wineries still produce it, but none with any success.

CHARDONNAY (White) [shar-dun-NAY]

As Cabernet Sauvignon is the king of reds, so is Chardonnay the king of white wines, for it makes consistently excellent, rich and complex whites. This is an amazingly versatile grape that grows well in a variety of locations throughout the world. In Burgundy, it is used for the exquisite whites, such as Montrachet, Meursault and Pouilly-Fuissè, and true Chablis; in Champagne it turns into Blanc de Blancs. Among the many other countries that have caught Chardonnay fever, Australia is especially strong.

Chardonnay was introduced to California in the 1930s but didn’t become popular until the 1970s. Areas such as Anderson Valley, Carneros, Monterey, Russian River, Santa Barbara and Santa Maria Valley, all closer to cooler maritime influences, are now producing wines far superior to those made a decade ago.

Though there is a Mâconnais village called Chardonnay, no one agrees on the grape’s origin—it may even be Middle Eastern.

When well made, Chardonnay offers bold, ripe, rich and intense fruit flavors of apple, fig, melon, pear, peach, pineapple, lemon and grapefruit, along with spice, honey, butter, butterscotch and hazelnut flavors. Winemakers build more complexity into this easy-to-manipulate wine using common vinification techniques: barrel fermentation, sur lie aging during which the wine is left on its natural sediment, and malolactic fermentation (a process which converts tart malic acid to softer lactic acid). No other white table wine benefits as much from oak aging or barrel fermentation. Chardonnay grapes have a fairly neutral flavor, and because they are usually crushed or pressed and not fermented with their skins the way red wines are, whatever flavors emerge from the grape are extracted almost instantly after crushing. Red wines that soak with their skins for days or weeks through fermentation extract their flavors quite differently.

Because Chardonnay is also a prolific producer that can easily yield 4 to 5 tons of high-quality grapes per acre, it is a cash cow for producers in every country where it’s grown. Many American and Australian Chardonnays are very showy, well oaked and appealing on release, but they lack the richness, depth and concentration to age and have in fact evolved rather quickly, often losing their intensity and concentration within a year or two. Many vintners, having studied and recognized this, are now sharply reducing crop yields, holding tonnage down to 2 to 3 tons per acre in the belief that this will lead to greater concentration. The only downside to this strategy is that lower crop loads lead to significantly less wine to sell, therefore higher prices as well.

Chardonnay’s popularity has also led to a huge market of ordinary wines, so there’s a broad range of quality to choose from in this varietal. There are a substantial number of domestic Chardonnays, which can range from simple and off-dry to more complex and sophisticated. The producer’s name on the wine, and often its price, are indicators of the level of quality.

CHENIN BLANC (White) [SHEN'N BLAHNK]

This native of the Loire valley has two personalities: at home it’s the basis of such famous, long-lived whites as Vouvray and Anjou, Quarts de Chaume and Saumer, but on other soils it becomes just a very good blending grape. It is South Africa’s most-planted grape, though there is called Steen, and both there and in California it is currently used primarily as a blending grape for generic table wines. Chenin Blanc should perform better in California, and someday it may. It can yield a pleasant enough wine, with subtle melon, peach, spice and citrus notes. The great Loire whites vary from dry and fresh to sweet, depending on the vintage and the producer. In South Africa, Chenin Blanc is even used for fortified wines and spirits.

DOLCETTO (Red) [dole-CHET-to]

Almost exclusive to northwest Piedmont, this produces soft, round, fruity wines fragrant with licorice and almonds that should be drunk within about three years. It’s used as a safety net for producers of Nebbiolo and Barbera wines, which take much longer to age. There are seven DOCs: Acqui, Alba, Asti, Dinao d’Alba, Dogliani, Langhe Monregalesi and Ovada.

FUMÉ BLANC (White) [FOO-may BLAHNK]

see Sauvignon Blanc

GAMAY (Red) [ga-MAY]

Beaujolais makes its famous, fruity reds exclusively from one of the many Gamays available, the Gamay Noir à Jus Blanc. Low in alcohol and relatively high in acidity, the wines are meant to be drunk soon after bottling; the ultimate example of this is Beaujolais Nouveau, whipped onto shelves everywhere almost overnight. It is also grown in the Loire, but makes no remarkable wines. The Swiss grow it widely, for blending with Pinot Noir; they often chaptalize the wines.

California, meanwhile, grows a variety called Gamay Beaujolais, a high-yield clone of Pinot Noir that makes undistinguished wines in most places where it’s grown. In the United States the grape is used primarily for blending, and acreage is declining, as those serious about Pinot Noir are using superior clones and planting in cooler areas.

GEWüRZTRAMINER (White) [geh-VERTS-trah-mee-ner]

Gewürztraminer can yield magnificent wines, as is best demonstrated in Alsace, France, where it is made in to a variety of styles from dry to off-dry to sweet. The grape needs a cool climate that allows it to get ripe. It’s a temperamental grape to grow and vinify, as its potent spiciness can be overbearing when unchecked. At its best, it produces a floral and refreshing wine with crisp acidity that pairs well with spicy dishes. When left for late harvest, it’s uncommonly rich and complex, a tremendous dessert wine.

It is also popular in eastern Europe, New Zealand and the Pacific Northwest.

GRENACHE (Red) [greh-NAHSH]

Drought- and heat-resistant, it yields a fruity, spicy, medium-bodied wine with supple tannins. The second most widely planted grape in the world, Grenache is widespread in the southern Rhône. It is blended to produce Châteauneuf-du-Pape (although there are some pure varietals) and used on its own for the rosès of Tavel and Lirac; it is also used in France’s sweet Banyuls wine. Important in Spain, where it’s known as Garnacha Tinta, it is especially noteworthy in Rioja and Priorato. Grenache used to be popular in Australia, but has now been surpassed by Syrah; a few Barossa Valley producers are making wines similar to Châteauneuf-du-Pape. In California it’s a workhorse blending grape, though occasionally an old vineyard is found and its grapes made into a varietal wine, which at its best can be good. It may make a comeback as enthusiasts of Rhône style seek cooler areas and an appropriate blending grape.

Also,Grenache Blanc, known in Spain as Garnacha Blanca, which is bottled in the Southern Rhône. It’s used for blending in France’s Rousillon and the Languedoc, and in various Spanish whites, including Rioja.

GRüNER VELTLINER (White) [GROO-ner VELT-linner]

The most widely planted grape in Austria, it can be found to a lesser extent in some other parts of eastern Europe. It achieves its qualitative pinnacle in the Wachau, Kremstal and Kamptal regions along the Danube River west of Vienna. Gruner, as it’s called for short, shows distinct white pepper, tobacco, lentil and citrus flavors and aromas, along with high acidity, making it an excellent partner for food. Gruner is singularly unique in its flavor profile, and though it rarely has the finesse and breeding of the best Austrian Rieslings (though it can come close when grown on granite soils), it is similar in body and texture.

MALBEC (Red) [MAHL-beck]

Once important in Bordeaux and the Loire in various blends, this not-very-hardy grape has been steadily replaced by Merlot and the two Cabernets. However, Argentina is markedly successful with this varietal. In the United States Malbec is a blending grape only, and an insignificant one at that, but a few wineries use it, the most obvious reason being that it’s considered part of the Bordeaux-blend recipe.

MARSANNE (White) [mahr-SANN]

Popular in the Rhône (along with Grenache Blanc, Roussanne and Viognier). Australia, especially in Victoria, has some of the world’s oldest vineyards. At its best, Marsanne can be a full-bodied, moderately intense wine with spice, pear and citrus notes.

MERLOT (Red) [mur-LO]

Merlot is the red-wine success of the 1990s: its popularity has soared along with its acreage, and it seems wine lovers can’t drink enough of it. It dominates Bordeaux, except for the MÉdoc and Graves. Though it is mainly used for the Bordeaux blend, it can stand alone. In St.-Emilion and Pomerol, especially, it produces noteworthy wines, culminating in Château PÉtrus. In Italy it’s everywhere, though most of the Merlot is light, unremarkable stuff. But Ornellaia and Fattoria de Ama are strong exceptions to that rule. Despite its popularity, its quality ranges only from good to very good most of the time, though there are a few stellar producers found around the world.

Several styles have emerged. One is a Cabernet-style Merlot, which includes a high percentage (up to 25 percent) of Cabernet, similar currant and cherry flavors and firm tannins. A second style is less reliant on Cabernet, softer, more supple, medium-weight, less tannic and features more herb, cherry and chocolate flavors. A third style is a very light and simple wine; this type’s sales are fueling Merlot’s overall growth.

Like Cabernet, Merlot can benefit from some blending, as Cabernet can give it backbone, color and tannic strength. It also marries well with oak. Merlot is relatively new in California, dating to the early 1970s, and is a difficult grape to grow, as it sets and ripens unevenly. Many critics believe Washington State has a slight quality edge with this wine. By the year 2000, vintners should have a better idea of which areas are best suited to this grape variety. As a wine, Merlot’s aging potential is fair to good. It may be softer with age, but often the fruit flavors fade and the herbal flavors dominate.

There is also an unrelated Merlot Blanc.

MOURVEDRE (Red) [more-VAY-druh]

As long as the weather is warm, Mourvèdre likes a wide variety of soils. It’s popular across the south of France, especially in Provence and the Côtes-du-Rhône, and is often used in Châteauneuf-du-Pape; Languedoc makes it as a varietal. Spain uses it in many areas, including Valencia. In the United States it’s a minor factor now, pursued by a few wineries that specialize in Rhône-style wines. The wine can be pleasing, with medium-weight, spicy cherry and berry flavors and moderate tannins. It ages well.

MUSCAT (White) [MUSS-kat]

Known as Muscat, Muscat Blanc and Muscat Canelli, it is marked by strong spice and floral notes and can be used in blending, its primary function in California. Moscato in Italy, Moscatel in Iberia: This grape can turn into anything from the low-alcohol, sweet and frothy Asti Spumante and Muscat de Canelli to bone-dry wines like Muscat d’Alsace. It also produces fortified wine such as Beaumes de Venise.

NEBBIOLO (Red) [NEH-bee-oh-low]

The great grape of Northern Italy, which excels there in Barolo and Barbaresco, strong, ageable wines. Mainly unsuccessful elsewhere, Nebbiolo also now has a small foothold in California. So far the wines are light and uncomplicated, bearing no resemblance to the Italian types.

PETITE SIRAH (Red) [peh-TEET sih-RAH]

Known for its dark hue and firm tannins, Petite Sirah has often been used as a blending wine to provide color and structure, particularly to Zinfandel. On its own, Petite Sirah can also make intense, peppery, ageworthy wines, but few experts consider it as complex as Syrah itself.

There has been much confusion over the years about Petite Sirah’s origins. For a long time, the grape was thought to be completely unrelated to Syrah, despite its name. Petite Sirah was believed to actually be Durif, a minor red grape variety first grown in southern France in the late 1800s. However, recent DNA research shows Petite Sirah and Syrah are related after all. A study done at the University of California at Davis determined not only that 90 percent of the Petite Sirah found in California is indeed Durif, but also that Durif is a cross between Peloursin and Syrah.

Just to make things more confusing, in France, growers refer to different variants of Syrah as Petite and Grosse, which has to do with the yield of the vines.

PINOT BLANC (White) [PEE-no BLAHNK]

Often referred to as a poor man’s Chardonnay because of its similar flavor and texture profile, Pinot Blanc is used in Champagne, Burgundy, Alsace, Germany, Italy and California and can make a terrific wine. When well made, it is intense, concentrated and complex, with ripe pear, spice, citrus and honey notes. Can age, but is best early on while its fruit shines through.

PINOT GRIS or PINOT GRIGIO (White) [PEE-no GREE or GREE-zho]

Known as Pinot Grigio in Italy, where it is mainly found in the northeast, producing quite a lot of undistinguished dry white wine and Collio’s excellent whites. As Pinot Gris, it used to be grown in Burgundy and the Loire, though it has been supplanted, but it comes into its own in Alsace—where it’s known as Tokay. Southern Germany plants it as Ruländer. When good, this varietal is soft, gently perfumed and has more color than most whites.

PINOT NOIR (Red) [PEE-no NWA]

Pinot Noir, the great grape of Burgundy, is a touchy variety. The best examples offer the classic black cherry, spice, raspberry and currant flavors, and an aroma that can resemble wilted roses, along with earth, tar, herb and cola notes. It can also be rather ordinary, light, simple, herbal, vegetal and occasionally weedy. It can even be downright funky, with pungent barnyard aromas. In fact, Pinot Noir is the most fickle of all grapes to grow: It reacts strongly to environmental changes such as heat and cold spells, and is notoriously fussy to work with once picked, since its thin skins are easily bruised and broken, setting the juice free. Even after fermentation, Pinot Noir can hide its weaknesses and strengths, making it a most difficult wine to evaluate out of barrel. In the bottle, too, it is often a chameleon, showing poorly one day, brilliantly the next.

The emphasis on cooler climates coincides with more rigorous clonal selection, eliminating those clones suited for sparkling wine, which have even thinner skins. These days there is also a greater understanding of and appreciation for different styles of Pinot Noir wine, even if there is less agreement about those styles—should it be rich, concentrated and loaded with flavor, or a wine of elegance, finesse and delicacy? Or can it, in classic Pinot Noir sense, be both? Even varietal character remains subject to debate. Pinot Noir can certainly be tannic, especially when it is fermented with some of its stems, a practice that many vintners around the world believe contributes to the wine’s backbone and longevity. Pinot Noir can also be long-lived, but predicting with any precision which wines or vintages will age is often the ultimate challenge in forecasting.

Pinot Noir is the classic grape of Burgundy and also of Champagne, where it is pressed immediately after picking in order to yield white juice. It is just about the only red grown in Alsace. In California, it excelled in the late 1980s and early 1990s and seems poised for further progress. Once producers stopped vinifying it as if it were Cabernet, planted vineyards in cooler climates and paid closer attention to tonnage, quality increased substantially. It’s fair to say that California and Oregon have a legitimate claim to producing world-class Pinot Noir.

RIESLING (White) [REES-ling]

One of the world’s greatest white wine grapes, the Riesling vine’s hardy wood makes it extremely resistant to frost. The variety excels in cooler climates, where its tendency to ripen slowly makes it an excellent source for sweet wines made from grapes attacked by the noble rot Botrytis cinerea, which withers the grapes’ skin and concentrates their natural sugar levels.

Riesling is best known for producing the wines of Germany’s Mosel-Saar-Ruwer, Pfalz, Rheinhessen and Rheingau wines, but it also achieves brilliance in Alsace and Austria. While the sweet German Beerenauslese and Trockenbeerenauslese wines, along with Alsace’s famed Selection de Grains Nobles, are often celebrated for their high sugar levels and ability to age almost endlessly, they are rare and expensive.

More commonly, Riesling produces dry or just off-dry versions. Its high acidity and distinctive floral, citrus, peach and mineral accents have won dry Riesling many fans. The variety pairs well with food and has an uncanny knack for transmitting the elements of its vineyard source (what the French call terroir).

The wines from Germany’s Mosel region are perhaps the purest expression of the grape, offering lime, pie crust, apple, slate and honeysuckle characteristics on a light-bodied and racy frame. Germany’s Rheinhessen, Rheingau and Pfalz regions produces wines of similar characteristics, but with increasing body and spice.

In Alsace, Riesling is most often made in a dry style, full-bodied, with a distinct petrol aroma. In Austria, Riesling plays second fiddle to Gruner Veltliner in terms of quantity, but when grown on favored sites it offers wines with great focus and clarity allied to the grape’s typically racy frame.

In other regions, Riesling struggles to maintain its share of vineyard plantings, but it can be found (often under synonyms such as White Riesling, Rhine Riesling or Johannisberg Riesling) in California, Oregon, Washington, New York’s Finger Lakes region, Australia, New Zealand, South Africa, South America and Canada.

SANGIOVESE (Red) [san-geeo-VEHS-eh]

Sangiovese is best known for providing the backbone for many superb Italian red wines from Chianti and Brunello di Montalcino, as well as the so-called super-Tuscan blends. Sangiovese is distinctive for its supple texture and medium-to full-bodied spice, raspberry, cherry and anise flavors. When blended with a grape such as Cabernet Sauvignon, Sangiovese gives the resulting wine a smoother texture and lightens up the tannins.

It is somewhat surprising that Sangiovese wasn’t more popular in California given the strong role Italian immigrants have played in the state’s winemaking heritage, but now the grape appears to have a bright future in the state, both as a stand-alone varietal wine and for use in blends with Cabernet Sauvignon, Merlot and maybe even Zinfandel. Expect sweeping stylistic changes as winemakers learn more about how the grape performs in different locales as well as how it marries with different grapes. Worth watching.

SAUVIGNON BLANC (White) [SO-vin-yon BLAHNK]

Another white with a notable aroma, this one “grassy” or “musky.” The pure varietal is found mainly in the Loire, at Sancerre and Pouilly-FumÉ, As part of a blend, the grape is all over Bordeaux, in Pessac-LÉognan, Graves and the MÉdoc whites; it also shows up in Sauternes. New Zealand has had striking success with Sauvignon Blanc, producing its own perfumed, fruity style that spread across North America and then back to France.

In the United States, Robert Mondavi rescued the varietal in the 1970s by labeling it FumÉ Blanc, and he and others have enjoyed success with it. The key to success seems to be in taming its overt varietal intensity, which at its extreme leads to pungent grassy, vegetal and herbaceous flavors. Many winemakers treat it like in a sort of poor man’s Chardonnay, employing barrel fermentation, sur lie aging and malolactic fermentation. But its popularity comes as well from the fact that it is a prodigious producer and a highly profitable wine to make. It can be crisp and refreshing, matches well with foods, costs less to produce and grow than Chardonnay and sells for less. It also gets less respect from vintners than perhaps it should. Its popularity ebbs and flows, at times appearing to challenge Chardonnay and at other times appearing to be a cash-flow afterthought. But even at its best, it does not achieve the kind of richness, depth or complexity Chardonnay does and in the end that alone may be the defining difference.

Sauvignon Blanc grows well in a variety of appellations. It marries well with oak and Sèmillon, and many vintners are adding a touch of Chardonnay for extra body. The wine drinks best in its youth, but sometimes will benefit from short-term cellaring. As a late-harvest wine, it’s often fantastic, capable of yielding amazingly complex and richly flavored wines.

SÉMILLON (White) [SEM-ih-yon]

On its own or in a blend, this white can age. With Sauvignon Blanc, its traditional partner, this is the foundation of Sauternes and most of the great dry whites found in Graves and Pessac-LÉognan; these are rich, honeyed wines,. SÉmillon is one of the grapes susceptible to Botrytis cinerea. Australia’s Hunter Valley uses it solo to make a full-bodied white that used to be known as Hunger Riesling, Chablis or White Burgundy. In South Africa it used to be so prevalent that it was just called “wine grape,” but it has declined drastically in importance there.

In the United States, SÉmillon enjoys modest success as a varietal wine in California and Washington, but it continues to lose ground in acreage in California. It can make a wonderful late-harvest wine, and those wineries that focus on it can make well balanced wines with complex fig, pear, tobacco and honey notes. When blended into Sauvignon Blanc, it adds body, flavor and texture. When Sauvignon Blanc is added to SÉmillon, the latter gains grassy herbal notes.

It can also be found blended with Chardonnay, more to fill out the volume of wine than to add anything to the package.

SYRAH or SHIRAZ (Red) [sih-RAH or shih-RAHZ]

Hermitage and Côte-Rôtie in France, Penfolds Grange in Australia—the epitome of Syrah is a majestic red that can age for half a century. The grape seems to grow well in a number of areas and is capable of rendering rich, complex and distinctive wines, with pronounced pepper, spice, black cherry, tar, leather and roasted nut flavors, a smooth, supple texture and smooth tannins. In southern France it finds its way into various blends, as in Châteauneuf-du-Pape and Languedoc-Roussillon. Known as Shiraz in Australia, it was long used for bread-and-butter blends, but an increasing number of high-quality bottlings are being made, especially from old vines in the Barossa Valley.

In the United States., Syrah’s rise in quality is most impressive. It appears to have the early-drinking appeal of Pinot Noir and Zinfandel and few of the eccentricities of Merlot, and may well prove far easier to grow and vinify than any other red wines aside from Cabernet.

TEMPRANILLO (Red) [temp-rah-NEE-yo]

Spain’s major contribution to red wine, Tempranillo is indigenous to the country and is rarely grown elsewhere. It is the dominant grape in the red wines from Rioja and Ribera del Duero, two of Spain’s most important wine regions.

In Rioja, Tempranillo is often blended with Garnacha, Mazuelo and a few other minor grapes. When made in a traditional style, Tempranillo can be garnet-hued, with flavors of tea, brown sugar and vanilla. When made in a more modern style, it can display aromas and flavors redolent of plums, tobacco and cassis, along with very dark color and substantial tannins. Whatever the style, Riojas tend to be medium-bodied wines, offering more acidity than tannin.

In Ribera del Duero, wines are also divided along traditional and modern styles, and show similarities to Rioja. The more modern styled Riberas, however, can be quite powerful, offering a density and tannic structure similar to that of Cabernet Sauvignon.

Tempranillo is known variously throughout Spain as Cencibel, Tinto del Pais, Tinto Fino, Ull de Llebre and Ojo. It’s also grown along the Douro River in Portugal under the monikers Tinta Roriz (used in the making of Port) and Tinta Aragonez.

TREBBIANO or UGNI BLANC (White) [treh-bee-AH-no or OO-nee BLAHNK]

This is Trebbiano in Italy andUgni Blancin France. It is tremendously prolific; low in alcohol but high in acidity, it is found in almost any basic white Italian wine. It is so ingrained in Italian winemaking that it is actually a sanctioned ingredient of the blend used for (red) Chianti and Vino Nobile di Montepulciano. Most current Tuscan producers do not add it to their wines, however.

The French, who also often call this grape St.-Émilion, used it for Cognac and Armagnac brandy; Ugni Blanc grapevines outnumbered Chardonnay by five to one in France during the ’80s.

VIOGNIER (White) [vee-oh-NYAY]

Viognier, the rare white grape of France’s Rhône Valley, is one of the most difficult grapes to grow, But fans of the floral, spicy white wine are thrilled by its prospects in the south of France and the new world. So far most of the Viogners produced in the United States are rather one-dimensional, with an abundance of spiciness but less complexity than they should have. Still, there are a few bright spots.

It is used in Condrieu’s rare whites and sometimes blended with reds in the Northern Rhône. There are also a variety of bottlings available from southern France, most of them somewhat light.

ZINFANDEL (Red) [ZIHN-fan-dell]

The origins of this tremendously versatile and popular grape are not known for certain, although it is thought to have come from Southern Italy as a cousin of Primitivo. It is the most widely planted red grape in California (though Australia has also played around with the grape). Much of it is vinified into white Zinfandel, a blush-colored, slightly sweet wine. Real Zinfandel, the red wine, is the quintessential California wine. It has been used for blending with other grapes, including Cabernet Sauvignon and Petite Sirah. It has been made in a claret style, with berry and cherry flavors, mild tannins and pretty oak shadings. It has been made into a full-bodied, ultraripe, intensely flavored and firmly tannic wine designed to age. And it has been made into late-harvest and Port-style wines that feature very ripe, raisiny flavors, alcohol above 15 percent and chewy tannins.

Zinfandel’s popularity among consumers fluctuates. In the 1990s Zinfandel is enjoying another groundswell of popularity, as winemakers took renewed interest, focusing on higher-quality vineyards in areas well suited to Zinfandel. Styles aimed more for the mainstream and less for extremes, emphasizing the grape’s zesty, spicy pepper, raspberry, cherry, wild berry and plum flavors, and its complex range of tar, earth and leather notes. Zinfandel lends itself to blending.

Zinfandel is a challenging grape to grow: its berry size varies significantly within a bunch, which leads to uneven ripening. Because of that, Zinfandel often needs to hang on the vine longer to ripen as many berries as possible. Closer attention to viticulture and an appreciation for older vines, which tend to produce smaller crops of uniformly higher quality, account for better balanced wines.

—Excerpted from James Laube’s book “California Wine,” with some additions by James Molesworth

Know Where a Wine Really Comes From by Jim Gordon

The mantra of real estate buyers everywhere — “location, location, location” — is almost as important for wine buyers. While certain foods and beverages carry a general notation of their origin, like Idaho potatoes and Sumatra coffee, wine can narrow the notion down to the precise plot of land where the grapes grew.

Governments in virtually all winemaking countries have made it illegal to cheat consumers by putting misleading information about a wine’s origin on a label. They needed to, because a minority of dishonest winemakers is constantly tempted to make more money by tricking the consumer. They make a wine from inexpensive grapes grown in a low-quality growing region, then pass it off as something pedigreed and expensive.

Most wine producers are honest, of course, but it’s still important to know what you’re buying. Look carefully at the wine label to learn at least the minimum. The front label of most U.S. wines usually carries the name of the grape variety along with an appellation (place name), which refers to the legally defined American Viticulture Area (AVA) in which the grapes were grown. In general, the more specific the appellation, the better you can expect the wine to be.

Here’s what the most common terms on American-made wines mean:

California: If a wine label says “California” on the front it means the grapes could have been grown anywhere up and down this gigantic state. In effect it often indicates that a high percentage of the wine comes from cheaper Central Valley grapes that make less concentrated, less interesting wines.

Coastal: Be careful with this increasingly popular term. Many of the wines are great values, but “Coastal” is not an AVA and doesn’t mean a thing, legally.

Counties, valleys: Specific terms such as Napa Valley, Sonoma County and Willamette Valley are almost always a good sign. They mean that at least 85 percent of the wine was made from grapes grown there.

Towns, districts: If you see a town name like Oakville or a district name like Carneros it means even more specialization, better odds for high quality and an inevitably higher price.

Vineyard designations: The individual property where the grapes came from, like Sangiacomo Vineyard or Bien Nacido Vineyard, is the finest geographical distinction a winery can put on a bottle. This is usually a good sign of quality and a chance to experience what the French call terroir, the taste of a place.

Estate bottled: Another good sign of quality. It means that the wine was made from grapes grown in vineyards owned (or leased for the long term) by the winery itself, not grown by an independent farmer or another winery.

Produced and bottled by: This is one of the best phrases to see in fine print on a label. It means that the winery itself actually crushed the grapes, fermented the juice and put the wine into bottles. The only thing better in this regard is “grown, produced and bottled by,” which is basically the same as estate bottled. Other phrases, such as “vinted and bottled by” and “cellared and bottled by” can mean the winery bought the wine from another vintner, maybe blended it and aged it a bit — maybe not — then bottled it.

Spanish Wine

The third largest country in production, Spain ranks first in land under vine. Diversity and innovation are the key factors bringing Spain back into the world wine market.
The most popular red varieties of Spain include Tempranillo and Garnacha (Grenache). Whites don’t garner quite as much recognition, but there are some regional varieties not to be missed, like Albarino and Verdejo. The popular red regions of Spain include Rioja, known for its outstanding wines of the Tempranillo grape; Ribera del Duero, producing high quality reds from Tempranillo and Garnacha; Galacia, with the sub-region of Rias Baixas, home to the deliciously crisp and floral Albarino grape; and Priorat, a region increasing in popularity with its high-quality cult reds. Other regions of note are Rueda, growing the Verdejo grape, La Mancha, a wide desert region, covered in the most planted white variety in the world, Airen, and Jumilla, making wines based on Monestrell (Mourvedre).

Spain’s wine laws are based on the Denominacion de Origen (DO) classification system, devised in the 1930’s. A four tiered system, the most basic level is Vina de Mesa (table wine) followed by Vino de la Tierra (country wine), DO and at the top DOC. Currently, only Rioja and Priorat have DOC status, while over 55 Dos scatter the country.

Most DO regions are classified and regulated by how long they age the wines. On a red wine label, one may find the terms Crianza, Reserva or Gran Reserva, denoting the wine’s barrel and bottle time. Crianza is usually two years between barrel and bottle (the time in each depends on the DO and/or the winemaker), Reserva up to 4 years and Gran Reserva 5 – 6 years. Classifications of each region and wine are controlled by the region’s Consejo Regulador.

Bordeaux Red Blends

The Fab Five – Bordeaux

With so much history under its belt, it’s no wonder that Bordeaux has figured out the recipe to produce amazing wines. Centuries of making (and drinking) wine has led them to the blend that has become synonomous with Bordeaux. Winemakers in the New World replicated this formula and have created successful blends in their respective areas – you may see Bordeaux blends from the US labeled Meritage (rhymes with heritage).
Bordeaux Notable Facts
Cabernet Sauvignon, Merlot, Cabernet Franc, Malbec and Petit Verdot. These five red grapes are the components of a Bordeaux blend. Cabernet Sauvignon and/or Merlot are usually play the lead role, while Cabernet Franc, Malbec and Petit Verdot act as the supporting cast. These three grapes help to add color, structure and body in varying amounts. A Bordeaux blend typically, but not exclusively, uses at least three of the five grapes to be labeled as such. The beauty of the blend? Each year the percentage of each grape in the blend can vary and the winemaker can include more of the variety that excelled in that particular vintage.

Summing it up

Successful Sites:
Bordeaux, California, Australia, Washington

Red Wine – The Basics

There are a countless number of red grape varieties in the world, some able to make wine, others best suited for the Welch’s factory. Right now, the world wine market focuses on about 40 – 50 different red wine grape varieties, the most widely recognized and used listed below.

What differentiates red wine from white is first, the skin color of the grape, and second, the amount if time the grape juice has with its skins. After picking, red grapes are put into tanks or barrels where they marinate with their skins for a bit, absorbing the pigments and other aspects of the skin (think tannins). This is how red wine gets its red color. The exact color, which can range from light red to almost purple, depends on both the color of the particular grape skin and the amount of time it sits with the skins. Remember, the inside of almost all grapes is a light, golden color – it’s the skins that have the pigment. For example, much of Champagne is made from Pinot Noir and/or Pinot Meunier, both red grapes. Yet because it spends so little time on its skins, the color of the Champagne is often white.

The list below is roughly organized from lighter-bodied to fuller-bodied, lower tannins to higher tannins and light color to deeper color – but note that this is not an “always” list, just a general guideline. Remember, European and old-world countries tend to label their wine by region, while new world wine is most often labeled with grape variety.

Grapes	Where they grow best
Gamay	Beaujolais, France
Pinot Noir	Burgundy, France; California; Oregon; Champagne, France
Tempranillo	Spain
Sangiovese	Tuscany, Italy
Grenache/Garnacha	Rhone, France; Spain; Australia
Merlot	Bordeaux, France; California; Washington State, Chile
Zinfandel	California
Cabernet Sauvignon	Bordeaux, France; California; South America
Nebbiolo	Piedmont, Italy
Syrah/Shiraz	Rhone, France; Australia; South Africa; California; Washington State

Other popular red grapes and where they grow best:

Grapes	Where they grow best
Carmenere	Chile
Malbec	Argentina; France
Mourvedre	France; Australia; California
Petit Sirah	California

Campo Viejo Rioja Winery

 

“In 2001 the new Campo viejo winery was inaugurated. Known as Bodegas Juan Alcorta, its name pays tribute to a pioneer person who strongly influenced the history of the brand, and of the entire Rioja. Located on a high plateau, close to Logroño, its construction was a real milestone for Rioja, stimulating a trend of innovation throughout the whole region.

A vast number of prizes validate Campo Viejo winery as one of the best wine-cellars in the world. A winery which is true to its Rioja roots, which also has innovative winemaking resources. Campo Viejo winery is gently integrated in the landscape and in absolute harmony with the environment. An ideal atmosphere where the winemaker Elena Adell is able to successfully obtain, year after year, precious high-quality wines for all wine lovers.
Elena agrees that the winery is amazing; a dream shared by all those who work in the elaboration of Campo Viejo, and also by those who enjoy and love the wine world.”

1

¿Cuáles son las principales fases de elaboración del vino?

La uva llega a la bodega en remolques que son descargados en las tolvas de

recepción. Las tolvas son unos cajones de acero inoxidable donde bascula la uva

desde los remolques. Disponemos de 4 lo que nos permite separar la uva por

parcelas. La uva es desplazadas hasta las cintas de selección mediante bandas

transportadoras o sinfines de gran diámetro. En las bandas se hace la selección de los

racimos se retiran hojas, luego un resto de sarmiento y de allí se pasa la

despalilladoras.

El despalillado consiste en separar los

granos del racimo de su parte herbácea,

llamada raspón o escobajo. Estos granos

pueden ser parcialmente estrujados o no

según entren en acción las estrujadoras

que son 2 rodillos situadas a la salida de

la despalilladora y cuya separación puede

variar en función de como quedamos de

enérgico estrujado.

Si miramos con atención un grano de uva de las variedades de vinificación veremos

quizás con cierta sorpresa que excepto las tintoreras que tienen la pulpa coloreada, en

el resto el color está únicamente en la piel. El vino tinto es tinto porque hemos

conseguido durante la vinificacion extraer el color de la piel de la uva.

Los granos de uva se desplazan por unas tuberías muy gruesas que nos permiten

llegar hasta las bocas de los depósitos de fermentación. Podemos conducir la uva

desde cualquier tolva hasta cualquier depósito de la bodega.

Nunca se mezcla las uvas. Durante todo el proceso se mantiene separadas por

parcelas.

Nuestra bodega está semi-enterrada, esta característica de diseño nos permite mover

la uva, el mosto y posteriormente el vino que obtenemos siempre en pendiente

descenderte, siempre por gravedad. Todas las tuberías tiene la misma sección. Lo

que nos posibilita mover el mosto y el vino sin que sufran de ninguna presión debido a

los cambios de diámetro. Esto unido nuestras nos permite dar la materia prima en

mejor trato posible.

Cada deposito de fermentación es autónomo, es decir, tiene su propio sistema de

remontado y su propio programador que no permite fijar en cada momento la

temperatura que queremos que fermente la uva y el numero de remontados y la

duración de los mismos. Partimos de la uva despalillada en el depósito de

fermentación que solo se llena un 75%. A las horas, dentro del depósito se

¿Cuánto sabes de vino?

2

desencadena la fermentación alcohólica, que es un proceso tremendamente complejo

pero que podemos resumir diciendo que es la transformación por acción de las

levaduras, del azúcar de la uva en alcohol, con un gran desprendimiento de color y de

gas carbónico.

El burbujeo del carbónico, al

desprenderse impulsa la parte superior

del depósito a lo sólidos: piel, pepitas,

resto de pulpa, algún tracito de raspón,

formando lo que en nuestro argot

llamamos el sombrero, y bajo del

sombrero queda el mosto burbujeante en

plena fermentación. Por otra parte se está

desprendiendo mucho calor, que

contribuye a que se maceré la parte

sólida que forma el sombrero en el mosto

que enseguida comienza a contener

alcohol y color. En el sombrero está la

piel, es decir el color de nuestro futuro

vino tinto, pero también precursores de

algo mas y cantidades de compuestos

que luego van a ser responsables de la

estructura, el cuerpo, el volumen, la grasa

del vino.

¿Debemos extraerlas de allí? ¿Como?

Mediante lo remontados. Lo remontados

consisten en tomar el líquido que ha

quedado en la parte inferior del depósito y

verterlo sobre el sombrero de forma que

la vemos que extraigamos toda la riqueza

que antes hará.

Haremos tanto remontados y de tal

duración en función del vino que

queramos conseguir. Todos los días

tomamos una muestra de cada fermentador que se analiza y se cata, y en función de

los resultados decidimos como actuar ¿continuamos o no fermentando a tal

temperatura?, ¿continuamos o no con nuestra pota de remontados? ¿Continuamos o

no macerando? Hasta que decidimos que ha llegado el momento del descubre.

El descubre consiste en abrir las válvulas de la parte inferior del deposito y dejar que

salga el vino que llamamos “Yema” por gravedad. Dentro del deposito quedan las

partes soledades que formaban el sombrero a las que llamamos orujos y que hora

están impregnadas de vinos.

3

Los orujos se extraen del depósito y pasan en las prensas donde por suave prensado

tendremos el vino de prensa que separamos en deposito a parte los orujos ya sin

vinos se envían al alcoholera para obtener aguardientes, abonos, etc.

Al vino obtenido aun le queda por sufrir una segunda fermentación llamada

fermentación maloláctica, la realizan las bacterias lácticas y consiste como su propio

nombre lo indica en la transformación del ácido málico que venia en la uva y que ha

quedado en el vino en ácido láctico. El málico se responsable de la sensación de

verdor, el láctico es mucho mas calido mas agradable, por lo tanto la fermentación

malo láctica siempre mejora órgano lacticamente los vinos tintos. Esta fermentación

normalmente se produce después del alcohólica y tras de ella el vino queda

estabilizado y listo para pasar a la fase siguiente.

¿Como se elaboran los blancos y rosados?

Para elaborar los vinos blancos, partimos de uvas blancas que tras el proceso de

despalillado pasan a las prensas. En ella separamos el mosto que es blanco de los

orujos. Los orujos van a la alcoholera. En este caso están sin fermentar, por lo tanto

están dulce ya que aun no han sufrido el procesó de fermentación. El mosto que esta

muy turbio, lo limpiamos es decir retiramos las partículas que tiene en suspensión, es

lo que llamamos desfangado y este liquido ya limpio pasa los depósitos de

fermentación, donde fermenta a muy baja temperatura para que conserve toda sus

aromas frutales y florales cuando termina la fermentación lo enfriamos lo estabilizamos

y ya estaría listo para pasar en la siguiente fase.

Los rosados los podemos elaborar como los blancos pero partiendo de uvas tintas o

de mezcla de uvas tintas y blancas. De estas hasta un porcentaje máximo que fija

cada denominación de origen. No olvidemos que el color lo extraemos de la piel de la

variedades tintas o podemos utilizar la técnica del sangrado en esta técnica partimos

de la uva tinta fría, en el deposito como si fuésemos a elaborar un tinto.

La dejamos macerar unas horas hasta que el mosto tenga el color, los aromas, y la

boca que queremos. Cuando lo tenemos siempre sin que comienza la fermentación

alcohólica, abrimos la válvula inferior ya el mosto sangra sale por gravedad del

deposito.

A partir de aquí se desmanga y sigue la elaboración tradicional descrita anteriormente

para los blancos y los rosados. Es decir cual es la grande diferencia entre la

elaboración de tintos y la de blancos y rosados.

Que en los tintos la fermentación siempre se produce en presencia de la piel de los

orujos y en el caso los blancos y rosados lo que fermenta es el mosto son la piel de la

uva.

4

¿Qué aporta al vino la fase crianza?

Solo los vinos más potentes que tienen suficiente estructura van a pasar a la fase de

crianza. Hablamos básicamente de dos tipos: la crianza en barrica y la crianza en

botella.

La barrica va a transmitir al vino durante su estancia en ella los taninos de la

madera, los aromas tostados especiados, pero también durante este periodo el vino va

a sufrir una lenta micro-oxigenación que va a fundir los aromas y al cuerpo del vino

con todo lo que le importa la madera. Este aporte lento extremadamente bajo pero

constante de oxigeno hace que el vino gane en aromas pero también se redondee y se

pule en boca. El resultado de esta espera prolongada y paciente va a hacer un vino

mucho más complejo, más aromático, tanto en intensidad como en matices y además

mucho más agradable en boca.

Cuando consideramos que el vino de debe salir de barrica lo embotellamos. También

se transforma en la botella una de las cosas que a mi juicio hace tan atractivo al vino

es su capacidad de cambio de evolución constante.

En la botella, el vino a contrario con la barrica se encuentra el abrigo del aire y en el se

siguen produciendo cambios que incrementan los matices aromáticos

enriqueciéndolos con toques de tabaco, atisbos de cuero, de trufa, marcando un poco

mas el café, el cacao, mientras prosigue su redondeo en boca. Tras el periodo de

crianza obtendremos un vino nuevo que habrá sumado a su fruta y a su vinosidad

departida las sensaciones seguidas por la madera de la barrica y la complejidad

granada en la botella. Todo esto con una boca pulida y suave. Unas de las claves de

estos procesos es que son prolongados si queremos un bueno resultado debe

llevarnos un tiempo. Por lo tanto es imprescindible controlar muy bien las condiciones

ambientales, las naves en las que el vino sufre la crianza deben estar a temperatura y

humedad constantes. Nuestra bodega por su diseño consigue esto muy fácilmente. Ya

que al estar enterrada necesita la climatización en momentos muy puntúales

¿Qué tiempo mínimo exige la doca rioja para calificar un vino como

reserva?

Puede ser este un buen momento para recordar quien nos garantiza rioja cuando

vemos sus contra etiquetas en las botellas. En todos los casos nos garantiza que el

vino es de la añada indicada. En el caso del crianza, esta contra etiqueta nos indica

que este vino ha estado como mínimo 12 meses en barrica de roble. En el caso del

reserva la contra etiqueta nos esta indicando que este vino ha tenido un periodo de

crianza mínimo de 3 años de los cuales al menos 1 ha transcurrido en barrica. En el

caso de gran reserva la contra etiqueta nos esta garantizando una crianza mínima de

5 años, 2 en barrica y 3 en botella.

5

¿Qué tres subzonas se distinguen en la D.O. Ca. Rioja?

En la Rioja distinguimos 3 subzonas, en

función de se climatología, tipos de suelo y

características del viñedo.

Por una parte está la Rioja Alta con una

climatología fresca y suave. Y con un suelo

estructurado en pequeñas parcelas y

terrazas, por otra parte tenemos Rioja Baja

de clima más calido y con parcelas

mayores. Por último Rioja Alavesa cuyo

clima es más frio y húmedo y con parcelas

muy pequeñas en laderas

¿Cuáles son las variedades de uva autorizadas en la D.O.Ca. Rioja?

Las variedades de uva autorizadas en la Rioja son: por un lado las blancas Viura,

Malvasia y Garnacha Blanca y por otro lado las tintas: Graciano, Mazuelo, Garnacha y

Tempranillo

 

French Wine Regions

There are seven primary wine-producing regions in France. Alsace, Bordeaux, Burgundy, Loire, Provence and the Rhone Valley comprise the dominant French wine regions. These regions, are known for particular grape varietals as dictated by the district’s indigenous terroir.

Wine Growing Regions

Bourdeaux – With over 12,000 winegrowers and over 50 diverse growing appellations, it is no wonder that Bordeaux is the red wine hound of France. Over 80% of the wine produced in Bordeaux is red, primarily from Cabernet Sauvignon, Cabernet Franc and Merlot grapes. The two prevailing red wine-producing subregions of Bordeaux are aptly referred to as “Left Bank” and “Right Bank.” The Left Bank has soils with higher gravel content that favor Cabernet Sauvignon grapes. French wines from the Left Bank usually require more time to mature and will age for years. While the Right Bank lends itself to soil with more clay, preferring the Merlot grapes, with their early-ripening characteristics. The Right Bank wines are typically better suited for beginning Bordeaux wine drinkers, as they have lower tannin content, more fruit-forward flavor and are more inviting initially. Bordeaux wines can fit a myriad of budgets with prices per bottle ranging from $6 to $500+, with $20-30 buying a very nice wine, suitable for dinner parties to gift-giving. It should also be noted that the Bordeaux region is also famed for Sauternes, a delightfully sweet white wine that has earned a reputation for being among the world’s best for dessert wines. If you are looking for a moderately priced Bordeaux try the Chateau Lanessan 2000 Bordeaux.

Burgundy – The French wine-growing region of Burgundy, yields only about 25% of the wine of Bordeaux; however, it remains legendary in its legacy for both red and white wines. Burgundy lies on the eastern side of France and covers just over 100 miles. The dominating grape varietals grown in this region are Pinot Noir (making Red Burgundy wines), Chardonnay (making White Burgundy wines) and Gamay (making Beaujolais). Burgundy’s moderate climate with warm summers and cold winters allow the high-maintenance Pinot Noir grape to grow particularly well. Red Burgundy wines are often on the pricier side; however, if you are looing for a recommended producer start with Louis Jadot – notable for producing consistent, quality Burgundies vintage after vintage. White Burgundy is a Chardonnay Lover’s delight, with flavors of peaches and honey, crisp acidity and complex flavors that pair particularly well with seafood. Chablis are a unique forms of Chardonnay as they are not aged in oak, but instead winemakers ferment them in stainless steel, making a lighter-bodied white wine. As for Beaujolais – this is certainly a fun, affordable and very approachable red wine. Perfect for those beginning their red wine adventures, with lots of fruit-flavor, low tannins and general palate appeal. You can pick up a Beaujolais for $8 to $20. These are terrific warm weather wines.

The Rhone Valley – The Rhone Valley lies in southeastern France, providing distinct growing conditions to produce some of France’s best bargain red wines. Grenache, Syrah and Viognier are the primary grape varietals grown in this region. The laid-back Grenache grapes flourish in the sizzling southern Rhone, producing red wines that are good deals, with good flavor and plenty of food pairing options. The northern Rhone specializes in Syrah grapes, manifesting themselves into the two most popular red wines the Hermitage and the Cote Rotie.

Alsace – Unlike the rest of France, Alsace names its wines by grape varietal instead of just place names of origin. White wines comprise the vast majority of Alsace wines. Gewurztraminer, Pinot Blanc, Pinot Gris and Riesling are the most noteworthy of the Alsace varietals. The Alsace Gewurztraminer has remarkable flavors, unlike any New World wines, low acidity, high alcohol content all wrapped in a zesty blend of aromatic spice. The Alsace Pinot Blanc is reasonably priced and is a light-bodied white wine. The Pinot Gris has a fuller-body and reveals a rich flavor profile. The traditional Alsace Riesling is a dry, white wine with characteristic mineral nuances.

The Loire Valley – Known for its white wines mainly Sauvignon Blanc, Chenin Blanc and Muscadet, the Loire Valley rests on the northwest side of France. The wines from the Loire Valley come in a vast array of styles, from dry to sweet and from white to sparkling – wines from the Loire are typically lighter-bodied due to the cooler climate. Styles to keep an eye out for include Pouilly-Fume (made from Sauvignon Blanc grapes, Sancerre (also made from Sauvignon Blanc), Muscadet (made from the Muscadet grape), and Vouvray (from the Chenin Blanc grape).

Provence – The beautiful French wine-growing region of Provence is known predominantly for its rosé wines. A few producers to try include: Chateau Pradeaux and Chateau de Roquefort.

The varied growing-regions, a rich wine-making history and a passionate vineyard heritage all allow for French wines to continue to set an uncompromising, gold standard in the world of wine.

Red Wine Basics

First things first, red wine is well…red, but why? It’s color can be derived from a vast assortment of grape varietals ranging from grapes that are reddish, deep purple, and even a beautiful blue on the color scale. These grapes give rise to a wine that is color classified with such descriptors as garnet, almost black, dark red, light red, ruby red, opaque purple, deep violet, maroon and the list goes on. It is the grapeskins that are responsible for the red wine’s distinct color spectrum. The skins are in contact with the grape’s juice during the fermentation process, allowing the dispersion of both color and tannins. The individual wine’s particular red hue depends on the grape type used in the process and the length of time the skin’s pigmentation is in contact with juice. There are right around 50 key red wine varietals that consistently manifest themselves in today’s worldwide wine market.

Red Wine Glass Choice

Red wines will put their best foot forward when poured into and sipped out of a wine glass with adequate room. A distinctly oval or egg-shaped bowl that narrows slightly at the top as opposed to a slender flute-like glass is necessary to enjoy a red wine to the fullest . The ideal red wine glass will accommodate between 10-22 ounces of liquid, allowing more room to swirl your wine and better surface area for allowing the wine to breathe a bit. On the serving note, keep in mind that most red wines are at their best when serving temperatures are between 60-65 degrees Farenheit – serve them too warm and the taste of alcohol is overly evident, serve them too cold and they will quickly veer towards bitter and more astringent on the palate.

Red Wine Style

As with all wines, the particular winemaker will have adequate “say” in the style of wine he will produce. That said, red wines are often classified by “body-type.” For example, one might say that a certain red wine is “light-bodied” – referring to the mouth-feel and tannin structure. A light-bodied wine will have fewer tannins present and less presence on the palate. These wines tend to be less demanding partners with flavor-filled foods. An example of a light-bodied red wine would be one derived from the Gamay grape varietal, such as France’s famed young red wine: Beaujolais Nouveau. A medium-bodied red wine will contain more tannins than the above Beaujolais Nouveau, but will not have near the pucker power of a high-powered California Cabernet Sauvignon or an Italian Super Tuscan. Typical examples of medium-bodied red wines include: Merlot, Shiraz or a Chianti. Full-bodied red wines boast the highest tannin (and often alcohol) content. Prime examples of full-bodied reds are France’s esteemed Bordeaux wines, California’s key Cabs and Italy’s sizzling Super Tuscans. In general, light-bodied wines tend to “feel” more like water in the mouth. In contrast, “full-bodied” wines feel heavier, more like milk, this effect is due in large part to the higher tannin (and again, alcohol) content.

Key Red Wine Varietals

The top red wine varietals that you are likely to encounter are: Cabernet Sauvignon, Pinot Noir, Zinfandel, Merlot, Cabernet Franc, Petite Sirah, Syrah, Shiraz, Sangiovese, Malbec, and Grenache.

Sometimes, you will hear of red wines referred to by their popular regional names. For example, a “Bordeaux” is a red wine from France that is made primarily from three varietals: Cabernet Sauvignon, Cabernet Franc and Merlot grapes. Or move to ordering a wine from Italy and you will often hear of a Chianti- made from the Sangiovese grape varietal, or look at Piedmont’s Barolo or Barbaresco wines (both of which hail from the Nebbiolo varietal).

Common Red Wine Flavor Descriptions

Cherry

Plum

Strawberry

Blackberry

Raspberry

Currant

Gooseberry

Boysenberry

Raisin

Fig

Pepper (white/black)

Clove

Cinnamon

Coffee

Cocoa

Mocha

Tobacco

Leather

Licorice

Toast

Smoke

Violet

Pulaski Accents Wine Cabinet Rogue Wash

 

• One Drawer
• Storage for up to 12 Wine Bottles
• Hanging Stemware Storage
• Sturdy and durable design
• Hand Painted

 

Finish: Rogue Wash

Dimensions:
20″(W) x 14″(D) x 42″(H)

 

Chilena Wine Vintage Report 2007-2008

Vintage Report 2007-2008

 

 

 

 

National Association of Agricultural Oenologists Engineers

 

Introduction

 

The National Union/Association of Agricultural Engineers and Oenologists has prepared the 2008 Vintage Report.

To this effect, information from July, 2007 has been gathered to consider climatic antecedents and their effect in the grape’s phenological stages development from before the budding to the end of the 2008 season.

 

This report includes the climatic and phenological information from winter 2007 to autumn 2008. It also includes temperature and rainfall comparative tables of several seasons in great part of the analyzed areas.

Although to date many wines have not yet finished their malolactic fermentation, this vintage’s most relevant aspects can be analyzed.

 

GENERAL CONSIDERATIONS

 

Winter 2007 is seen as the coldest in the last 40 years, with lowest average temperatures below the average and a high frequency of frosty days with less rainfall than the average. This low temperatures and lack of rainfall conditions extended to the beginning of springtime, causing frost damages in early varieties in some areas of the Maipo and Casablanca Valleys, which affected their final production.

 

In general, in most of the vine-growing areas, budding started 7 to 15 days late, with a leaf bud’s high budding percentage, which forced to heavy disbudding works.

Although springtime started cold, October and November were unusually warm. This temperature rise speeded up physiological processes and notoriously shortened the days distance between late budding and blooming start, with a concentration in the blooming periods in different varieties. Many areas had shorter budding development in the blooming period, which may have influenced in the setting for not having enough amount of leafs to feed the future bud.

 

Springtime and summer had total lack of rainfall and in some areas drought notoriously affected the production, especially the País grape in dry land in the seventh region and in some areas of the Colchagua Valley.

 

White wines harvest started within the estimated dates, with healthy grapes but lighter and smaller bunches. In general, there were regular performances in Sauvignon Blanc and a relevant decrease of the Chardonnay in certain areas, having first wines a good quality.

 

Reds harvest started later than the previous season. Although having average to high sugar contents, a greater ripeness in tannins was expected. Production first estimates show 10-15% less harvest, with light bunches and smaller berries in Merlot as well as in Cabernet Sauvignon. This might have been determined from the cold springtime 2006 and might have resulted in a lower induction of leaf buds. Adding this to winter and springtime 2007’s draught, the low water reserves may have later influenced in the smaller size of bunches.

 

2008 has again shown dehydration effect in Merlot bunches and unusually also in Cabernet Sauvignon. This is a worrying issue requiring a serious technical analysis. Hydric restrictions, caused either by draught in some areas or by the vineyard’s stressed handling, may have influenced or increased the risk of having this problem.

Summer and early autumn registered high temperatures. After April the 11^th’s rain, temperatures dropped heavily. There was a first autumn frost on April the 14^th, affecting some low areas in Curicó, Marchigue and other areas. This caused some grapes earlier entrance to wine cellars in the affected areas.

 

To date, the Pinot Noir, Merlot and Cabernet Sauvignon early harvested are already finished and in some late areas the last Carmenere and Syrah were harvested the last week of May and are in their process last stage. In general, the grapes health was quite good all over the country, at least until before the mid April’s rainfall.

 

March 27^th-28^th rainfall affected a percentage of table grape quality, which could not be exported and was already late for the raisin’s market. It is estimated a big part of this grape was sent to winemaking, although exact final figures are yet unknown.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

LIMARI VALLEY

 

 

Figure 1 Limarí Valley locations Map

 

 

General Conditions

 

This report includes the Quebrada Seca and Cerrillos de Tamaya locations (figure 1).

 

Just like in other valleys in Chile, winter was very cold and there were some winter frosts in Quebrada Seca that delayed the budding.

 

2007-2008 springtime temperatures were lower than the previous season but did not reach frost category.

 

Due to budding delay harvest was late and along the whole ripeness period. White varieties quality is exceptional with much aromatic power, especially in Sauvignon Blanc. Red varieties like Carmenere and Syrah show very good quality.

 

Climatic Characteristics

 

Rainfall

 

In Cerrillo de Tamaya 29.7mm of rainfall were registered (15.3mm in June and 14.4mm in August) (Figure 2). In a regular year rainfall in this area reaches 123mm, so there was a 75% deficit.

 

 

Figure 2. 2007-2008 rainfall. Limari Valley

 

In Quebrada Seca, rainfall was even lower: 28.3mm between May and August, distributed in 3.6 – 11.2 – 1.3 and 11.7mm respectively.

 

This rainfall was accompanied by low temperatures in July (4.2°C lowest average and -0.7°C absolute) and in August (3.4°C lowest average) and by two frost events each month.

 

During September, lowest average temperature was 5.7°C and 6.1°C in Quebrada Seca and Cerrillos de Tamaya. That is, more than 2°C lower than the same season in 2005 (8.5°C) (Figure 3).

 

Temperatures during the season were lower than those in the 2004-2005 season. This caused an approximate 10 days delay in budding and a general delay in the other phenological stages.

 

 

 

Figure 3 Lowest average temperatures. Interseasons,  Cerrillos de Tamaya, Limarí Valley

 

September high average temperatures were an average of 1°C lower, that is, 18.3°C and 18.1°C compared to the 19.5°C in the 2005 season (figure 4). Differences are not as big as the lowest average temperatures, but had an effect in the budding delay.

 

 

Figure 4 Interseasons highest average temperatures. Limarí Valley.

 

 

During October there were normal lowest and highest average temperatures. This allowed a good vegetative growth and possible normal blooming and Veraison.

 

The annual degrees-day for the Ovalle area was 1,799.6, which is considered lower than normal. This caused an approximately 7 to 15 days delay in harvest dates, which allowed to harvest white varieties in their  best ripeness moment with balanced acidity, pH and probable alcohol degree. Red varieties also had to wait to be harvested at their best.

 

Wines characteristics

 

Sauvignon Blancs are fresh and elegant, with very good fruit definition, good varietal tipicity, citric notes, white fruit and delicate exotic notes. The natural acidity gives intensity and fruit in mouth.

 

Cold springtime and grapes protected by well handled foliage, reached very interesting balances between alcohol, acidity and pH.

 

Chardonnay wines present great varietal tipicity with white flowers, apples, white peaches, dry fruits and honey notes. Complementary diversity in different lots made it a very good year for blending.

 

The Viognier variety had some partial dehydration problems and sun bathed grapes. Harvest was made according to expected dates. Wines have flower notes and fruit like peach and apricot. Good balance in mouth, great volume diversity mixed with mineral notes.

 

Some red varieties were 6 to 10 days delayed. Others, like Cabernet Sauvignon, were harvested in historic dates.

 

Syrah wines this season are characterized by a great complexity of floral aromas with strong ripe fruit, meat tones and licorice. Much volume and high intensity tannin load. They also present big concentration and styles diversity with much exuberance and elegance.

 

Carmenere wines were very expressive and ripe. Much fruit (ripe sweet red pepper, plum, blackberries and blueberries) expressed in different intensity. Great volume and silkiness. Very good year for cold areas Carmenere.

 

Cabernet Sauvignon had a complicated season. Some were very fruity with some vegetal tones. Those with higher ripeness have cassis and a varietal side very typical in the variety. Very tense, firm and tight tannins of high tannic structure. There are some rather drying lots and others requiring time to polymerize to reach integration. It was a very hard year for Cabernets since it was hard for the skin to keep well-rounded and healthy waiting for the phenolic ripeness. However, some vineyards present a potential higher than that obtained in previous years.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

ACONCAGUA VALLEY

 

General conditions

 

This season had a cold and dry winter. Springtime was rather cold, and budding was 10 to 15 days delayed.

 

Highest average temperatures were higher than those of the previous seasons, but minimum average temperatures were lower during October and November which affected directly the blooming and setting period.

 

In spite of March and April rainfalls the season had very good health levels, without developing fungus illnesses. All varieties reached a good end.

 

Climatic conditions

 

Rainfalls

 

The season had an in deficit behavior in rainfalls with respect to a normal year. Rainfalls in the 2006 season were 228mm (normal year 233mm) while the current season only registered 92mm, which reported an approximate deficit of 60% in the Panquehue area. (figure 5).

 

This was seen as very relevant for the season’s irrigation programming, since accumulation in the profile was considerably lower than previous years.

 

Figure 5. Interseasons Rainfalls. Aconcagua Valley.

 

There were only two rainfalls during the whole ripeness period.. One in march, with a low intensity rain of 7 to 10mm and another by the end of the season (April 27^th and 28^th) with moderate to intense rainfalls of 10 to 16mm. The effect of this last rain was limited since to that date mainly Carmenere, a variety of thick skin and illnesses-resistant, was left to harvest.

 

Temperatures

 

In the Panquehue area, medium average temperatures were lower than those in previous seasons. There was a higher accumulation of cold hours and winter frosts. These facts caused a 10 to 15 days delay in budding.

 

Although there was a delay in budding, there was higher uniformity and high budding. percentage. This forced producers to work heavily in disbudding.

 

With October’s temperatures and a lack of springtime frosts, the bud growth in different varieties was sustained but shorter. (figure 6)

 

During November and practically the whole season, average highest temperatures were higher that those of the previous season, so phenological stages started in similar dates, reason why blooming was only delayed 5 to 10 days.

 

During January and February there were specific events of highest average temperatures higher than those in previous years. January presented an absolute temperature of 34.8°C (previous season: 32.7°C) and February 34.7°C v/s 33.9°C, which could have an effect in the integrity of fruits with more restrictive hydric regime.

 

Highest average temperatures

Aconcagua, Interseasons

 

Figure 6 Interseasons highest average temperatures. Aconcagua Valley, Panquehue.

 

 

However, lowest average temperatures in October, November and December were lower than those in the previous year, having a direct effect in the setting (figure 7), causing coulure and lighter bunches. But in the following months, the registered temperatures were above those of previous seasons.

 

Figure 7 Interseasons lowest average temperatures. Aconcagua Valley, Panquehue

 

The thermal accumulations (degrees – day) were higher than those in the previous season (figure 8). But there was a difference between Aconcagua coast and in-Aconcagua. In Aconcagua Coast the thermal accumulation was 1,519 degrees – day, 144 degrees higher than the previous season. However, in-Aconcagua registered a thermal accumulation of 1,644 degrees-day, higher than that registered in the previous season (1,612 degrees-day), but lower than a normal season (1,717 degrees-day).

 

This difference caused a final 15 days delay in the harvest date for red varieties. It was possible, however, to harvest in the optimum ripeness moments, having to strictly follow maps to harvest areas with greater ripeness. A cold and dry year forced to extend the harvest start of red varieties, being the greatest part of the harvest concentrated in mid-April and the first week of May.

 

Figure 8 Thermal accumulation (degrees-day). Interseasons, Aconcagua Valley.

 

Regarding volumes harvested, differences between varieties were registered. Sauvignon Blanc showed higher performances than the previous season.

 

The Merlot and Syrah productions were close to estimates. The Cabernet Sauvignon yields were lower than estimates, in percentages that vary between 15 and 25%, while the Carmenere was above projections.

 

The only significant drop in red wines was in Cabernet Sauvignon, with an average decrease close to 11% with respect to projection but a 7% higher than the previous season’s yields. This was basically because of spring-like temperatures in Aconcagua that caused a lower setting that resulted in some “coulure” and lighter bunches problems. There was no significant drop due to dehydration.

 

 

 

Wines characteristics

 

In spite of higher global yields obtained from a higher amount of bunches, 2008 red wines resulting from small sized bunches and berries, as well as the fresh year condition, show good aromatic intensity, good fruit concentration, juicy mouth and good acidity (pH 3,6 to 3,7) giving freshness and brightness.

 

The Merlot as well as the Syrah show very good qualities, with great fruit intensity and a good tannic load. The high levels Cabernet Sauvignon shows great quality, good tipicity and firm but ripe tannins. While in lower levels there is greater qualities heterogeneity and a little harder tannins that should evolve and soften in time.

 

The Carmenere will show good quality, with a very good balance between ripeness and freshness, great aromatic intensity, good acidity and round and silky tannins.

 

Regarding the whites, the Sauvignon Blanc globally shows a lower aromatic intensity with respect to the year 2007. The foliages covered handlings, a nonrestrictive hydric regime, a moderate load and a later harvest than average, allowed to ensure a very good quality.

 

The Chardonnays resulted in full-bodied, intense, ripe and a little heavier wines than those elegant and fresh obtained in 2007.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Casablanca Valley

 

General Conditions

 

The following locations were considered in this valley: La Vinilla, Santa Rosa and Altos de Casablanca.

 

Regarding temperatures and rainfall, this season had a very extreme behavior.

 

Low winter temperatures registered show a very cold year with absolute temperatures way below a normal year. This condition extended until September, but in October and November highest average temperatures began to rise. There were also many frosts, which were decisive in the season’s final production.

 

Climatic Characteristics

 

Precipitations

 

Just like in all winemaking areas in the country, the hydric deficit was also a relevant issue to outstand this season.

 

Average rainfall registered in Casablanca was 165mm, being 450mm the annual average. Therefore, there was an approximate 65% deficit (figure 9)

 

Figure 9 Interseasons rainfall, Casablanca Valley.

 

This made necessary early irrigations in the season and during summer to put back the high evapotranspiration demands in all varieties.

 

There were two rainfall events during the season that did not affect the vintage’s quality. In February, 9.8mm, and in March, 9.7mm. There were no relevant rainfall events, which made it a healthy vintage.

 

Temperatures

 

The 2007-2208 season registered extreme temperatures. There were very low temperatures in winter, with temperatures below zero in June and August (figure 10). This caused a considerable increase of cold-hours, which in turn meant a 10 to 15 days delay in the budding start.

 

Winter medium average temperatures registered extreme temperatures mainly in June and August, -0.2 and -0.3°C respectively, being them too low for the area.

 

There were 35 frosts in winter. There were 18 frosts in June and 6 in August (according to Dirección Metereologógica de Chile).

 

There were several alarms in springtime, which forced to take extreme control. There were 18 controlled alarms during the season.

 

There were two important cold events, one in October and another in November that affected mainly the Chardonnay production in 15% and even 40%, Sauvignon Blanc between 15 and 30% and Pinto Noir 17%. The decrease in production was due to secondary buds and therefore there was a lower amount of bunches. Also, low temperatures during setting affected the lighter bunches’ production in all varieties.

 

 

Figure 10 Interseason lowest average temperatures, Casablanca Valley.

 

The La Vinilla area presented lower lowest average temperatures practically during the whole season. This caused major setting problems in the valley’s inner areas, compared to areas closer to the coast, like Santa Rosa.

 

Compared to the previous season, the highest average temperatures were higher all season long. When comparing the same season, La Vinilla registered high temperatures, having an effect in harvest dates of white varieties, which had greater sugar accumulation but lower concentration of aromas and lower acidity (Figure 11)

 

Figure 11 Highest average temperatures. Casablanca Valley.

 

 

The degrees-day were at first lower than previous seasons, but from January to March there was a significant rise in temperatures causing a one week early harvest in the case of Sauvignon Blanc with respect to the previous season, but with a  10 days recess to wait for ripeness. High temperatures produced a rise in sugar but not in aromas and tastes.

 

Figure 12 Interseasons monthly degrees-day. Casablanca Valley.

 

 

Wines characteristics

 

Although this season’s climatic conditions were extreme, wines in general show good organoleptic features, good aromatic concentrations and balanced acidity level.

 

The Sauvignon Blanc outstands for a good concentration and aromas quality. They have good acidity levels with a pH a little higher than the previous season, but well balanced.

 

The Chardonnays show mild intensity aromas and good quality. In general, they are harmonious and tasty in mouth. They have good acidity and normal pH.

 

Whites’ fermentations were normal. In some cases, in Chardonnays were slower and had difficult end, related to low levels of nitrogen in the must.

 

The Merlot showed dehydration cases and some vineyards decided to harvest in advance to avoid major problems. In these cases wines had less color and concentration, overipeness and little fruit notes. The coldest areas present wines with good color, good alcohol levels and aromas concentration.

 

This year, the Pinot Noir shows excellent quality. In general, the vintage presented good grapes health, allowing wines of great tipicity, very good color, outstanding tannins quality and good volume in mouth.

 

The Syrah variety was harvested with good grapes health and had no production problems. The wines obtained have good intensity and aromas quality, outstanding fresh fruits and an exceptional color. The tannins quality is fair to good, with medium astringency.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

SAN ANTONIO VALLEY

 

Figure 13.  San Antonio Valley locations.

 

General conditions

 

This valley incluyes Lagunillas, Lo Abarca and Leyda.

(Figure 13)

 

A cold and dry winter with temperatures below zero in August delayed budding 10 to 15 days in the whole valley and even 20 days in Lo Abarca.

 

Altogether, there were 43 days with winter frosts in Lagunillas. Leyda suffered a very similar situation.

 

Springtime frosts in September and some others in October caused major losses in varieties like Gewusztraminer.

 

Harvest was also delayed 10 to 15 days, allowing, however, harvesting production in optimum ripeness times.

 

Climatic conditions

 

Rainfall

 

Winter had a hydric deficit very common in this dry and cold season. In a normal year rainfall surpasses 400mm and even 500mm. This season registered an average of 200mm, causing a 50 and 60% deficit (Figure 14).

 

Figure 14 2007-2008 Season rainfall. San Antonio Valley.

 

Some minor rainfall in March and April was registered, causing no health problems, only specific cases in Pinot Noir and Sauvignon Blanc, which developed some botrytis. In general, it was a healthy season.

 

The rainfall deficit created a change in irrigation frequencies, increasing them with respect to other years, caused dehydration in varieties like Pinot Noir and affected the final production of Sauvignon Blanc and Riesling.

 

Temperatures

 

A cold winter caused an approximate 10 to 15 days budding delay and even 20 in some locations like Lo Abarca. There were 43 days of winter frosts in Lagunillas and 27 in Leyda.

 

Winter lowest average temperatures were lower than previous years and the Lagunillas area registered lower temperatures than Leyda. August registered the lowest temperatures in both locations. Leyda registered 1.6°C, being 3°C the average for that month. With respect to Lagunillas, the same month registered -0.7°C (Figure 15).

 

Figure 15 Lowest average temperatures. 2007-2008 season. San Antonio Valley.

 

This caused a 10 to 15 days delay in both areas and there were frost damages in leaf buds that could not be considered in the season’s final production loss.

 

During springtime months average temperatures are below normal records. In Lagunillas, October and November registered average temperatures of 8°C and 14.5°C respectively. Leyda registered an average of 13°C for both months.

 

Regarding highest average temperatures, both areas registered similar values. The difference starts in November to the end of the season, in which Lagunillas registers temperatures above the area’s average, that is, 28°C for summer months (23°C was the previous season’s average) (Figure 16).

 

Figure 16 Highest average temperatures. 2007-2008 Season. San Antonio Valley.

 

High summer temperatures meant an increase in the irrigation regime to compensate the season’s high evapotranspirative demands. But in some varieties, like Pinot Noir, the dehydration issue was anyway present.

 

Harvest seasons were also delayed 10 to 15 days, which allowed harvesting all varieties in their best moment. The frost registered in April affected the Syrah variety waiting to reach its harvest ripeness, and was finally harvested the first two weeks in May (normal in the area) with no major inconveniences.

 

In general, this season is characterized by major damages from frosts and dehydration in the Pinot Noir variety, associated mainly to a hydric deficit.

 

The delay in the ripeness period allowed harvesting most varieties in their best moment, without being autumn rains an inconvenient to determine harvest best dates.

 

Wines characteristics

 

White wines present great aromas concentration and balanced acidity levels with a pH of 3.0 – 3.1, very normal for the area.

 

The Sauvignon Blanc wines present citric aromas and very fine minerals compared to the previous season. In mouth they are very balanced in acidity and full bodied.

 

Red wines like Pinot Noir developed fermentation well resulting in very spicy wines, of very good color and soft and round tannins. Some damages suffered from dehydration were compensated by very concentrated wines of a big aromatic range.

 

Due to their good pH and acidity, Syrah wines present an intense color. Fermentation developed with no problems and they are waiting for the FML, which is done late in the season in this area.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

MAIPO VALLEY

 

CENTRAL MAIPO

 

Figure 17 Central Maipo locations map.

 

General Conditions

 

Codigua, Isla de Maipo and Talagante are analyzed here. (Figure 17)

 

This season had a winter colder than previous seasons, all locations registering too low temperatures for the period.

 

This area registered higher average highest temperatures during January, February and March in all Central Maipo locations: Isla de Maipo, Talagante and Codigua. This marked the beginning of the harvest and the vintage’s development.

 

Rainfall was also scarce for the season and forced to increase irrigation in all Maipo Central’s locations. Some rains in March and April had impact only in areas with little preventive control.

 

Climatic conditions

 

Rainfalls

 

Just like in the country’s other regions, a rainfall deficit was evident.This season 185mm of rain fell in Isla de Maipo, Talagante and Codigua, with values close to 210mm, which means a 45% average deficit (Figure 18)

 

Figure 18 Rainfall in season 2007-2008. Maipo Central.

 

This deficit was handled with advanced irrigation at the beginning of the season, since the winter’s hydric reserve was not enough to reach to the months in which irrigation is normally started.

 

Registered rainfall in March and April did not cause health problems in the grape. There were problems only in those vineyards with little preventive control, but were finally controlled with no major problems.

 

Temperatures

 

Temperatures were determining in the valley’s all phenological stages. On one hand, low winter temperatures caused an increase in hours-cold, affecting the budding start with an approximate 10 days delay and being uneven budding in different varieties.

 

The delay in the phonological stage development was kept all season long, arriving blooming and veraison delayed as well. This was seen in all locations in Maipo Central.

 

Talagante and Isla de Maipo showed very similar average and a little higher temperatures than Codigua all season long (Figure 19), especially from November to March.

 

Figure 19 Highest average temperatures. Season 2007-2008. Maipo Central

 

 

Likewise, lowest average temperatures in these locations had a different behavior. Isla de Maipo had lower temperatures and Talagante had the highest all season long (Figure 20). June and August were the most extreme winter months (similar to what happened in other valley).

 

Figure 20 Lowest average temperatures. Season 2007-2008. Maipo Central.

 

When comparing interseasons, conditions were different regarding highest and lowest average temperatures.

 

Lowest average temperatures were lower all season long in Codigua as well as in Talagante (Figure 21). August registered an average temperature of 0.8°C and the 2004-2005 season, which also registered low temperatures, registered 3.7°C. This marks even more the budding start delay.

 

Figure 21 Interseasons lowest average temperatures. Codigua, Maipo Central.

 

Regarding highest average temperatures, both locations showed lower temperatures in winter but higher starting from October, a condition that was kept until the end of the season (Figure 22).

 

Figure 22 Highest average temperatures. Interseasons Talagante, Maipo Central.

 

This condition caused the accumulation of degrees-day in Maipo Central to be 76 degrees-day lower than Maipo Alto, getting the differences which normally reach 100 degrees-day closer. This season the degrees-day accumulation reached a 1551 value, while the previous season reached 1496 (Figure 23).

Figure 23 Accumulated degrees-day. Interseasons, Maipo Central.

 

Dehydration problems of up to 15% were registered in Merlot as well as in other red varieties, including Cabernet Sauvignon, unusual event for this variety. This did not affect the general quality of the wines, but it did cause an important decrease in production. The general quality is good, compared to the previous season which was extraordinary for this area’s red wines.

 

Summer high temperatures, in some cases in high performance vineyards, affected the ripeness good development of some red grapes which resulted in mild color wines, moderate aromatic intensity and tannins a little more astringent than the previous season, this related to hydric stress and fast increase of brix. However, in those balanced and well handled vineyards, red wines produced have live colors and a good general quality.

 

Rains in March and April caused some health problems in red grapes of varieties such as Merlot, Cabernet Sauvignon and Syrah, which implied greater oenological work to get a good quality in these wines.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Maipo Alto

 

General conditions

 

This area showed more extreme conditions than Maipo Central. There was less rainfall and even lower temperatures in winter and higher in summer. A higher degrees-day accumulation than the previous season was registered.

 

This conditioned the evolution of the different phenological stages and some varieties productions with performances lower than those expected due to dehydration problems in some red varieties and low weight in bunches, reaching a 30% drop in red varieties production.

 

There were also winter frosts, 9 took place in August and could affect leaf buds without showing clear signs of damage. There were also frosts by the end of September, which definitely caused a decrease in the season’s final production.

 

February and March were very hot. This conditioned the harvest dates.

 

It is also worth mentioning a late detection of a quarantine plague (Lobesia botrana), which caused problems to producers, especially to those of late grape or table grape that had not been harvested yet and whose losses were higher. Right now the SAG eradication plan and research to know it and control it the best possible way are in course. It is currently enclosed in Linderos, San Bernardo and Maipo.

 

Climatic conditions

 

Rainfall

 

Only 176mm were registered in Pirque and 171mm in Buin. This caused a 50% deficit in Maipo Alto with respect to a normal year (Figure 24). This situation changed the irrigation regime to an earlier and more extended one. There was no water shortage for irrigations, so new programs could be easily accomplished.

 

Figure 24 Rainfall Season 2007-2008. Maipo Alto.

 

Some rainfall events were registered in March (9.4mm) and April (19.8mm) that did not cause diseases. The red varieties were harvested according to oenologic decision rather than rainfall. The Carmenere variety was harvested in May with no difficulty. Having to wait for the reds harvest did not mean health problems due to the presence of Cladosporium in most cases.

 

Temperatures

 

Like in the other valleys, winter temperatures were lower than those in previous seasons, being Pirque and Buin the areas that registered the winter’s coldest months in Maipo (Figure 25).

 

Figure 25 lowest average temperatures. Season 2007-2008. Maipo Alto.

 

 

In addition to the season’s already usual winter frosts, there were frosts by the end of September, when the red varieties in Alto Jahuel had just started their budding. This could result in a drop in final performances, but this was a general situation. Budding occurred the second two weeks in October in Pirque, therefore, there were practically no damages due to late budding.

 

Temperatures then clearly went up in January, with high average temperatures of 29.7°C, which were higher than those in previous seasons (Figure 26).

 

Figure 26 High average temperatures. Interseasons. Maipo Alto.

 

Dehydration problems in some red varieties like Merlot showed their first signs in February. Regarding the Cabernet Sauvignon, the problem was clear in March and more general than in previous seasons.

 

Degrees-day accumulation was 31 degrees-day higher than the previous season. Record for this season was 1,627.8 degrees-day (Figure 27). This helped a good ripeness period and determined a harvest start according to oenologic decision.

Figure 27 Accumulated degrees-day. Interseasons. Maipo Alto.

 

Wines characteristics

 

There were dehydration problems in Merlot, with losses up to 40%. This variety had a color fair level, with aromas of fair intensity and quality. In vineyards that did not suffer this problem wines are very expressive, with aromas and tannins well ripen.

 

The other red wines got intense and bright colors, with very good quality floral-fruit aromas and soft, round and ripe tannins.

 

The Carmenere is spicier than previous years, with rather vegetal tannins though.

 

White varieties produced honest wines with high aromatic intensity. The Chardonnay’s tropical and ripe aromas outstand, as well as the fresh and balanced acidity of the Sauvignon Blanc. There is very good tipicity in cooler locations.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Cachapoal Valley

 

General conditions

 

Locations included in this report are Totihue and Rengo.

 

The valley had a cold winter with winter frosts and a big hours-cold accumulation, which meant a budding start delay in red varieties. There were no springtime frosts.

 

When comparing historic records, there was less rainfall. This condition and high temperatures in December, January and February caused dehydration in red varieties. However, this did not seriously affect the season’s red wines.

 

Climatic characteristics

 

Rainfall

 

Historic records indicate rainfalls were approximately 50% less (Figure 28). Records this season reached 328mm.

 

Figure 28 Rainfall season 2007-2008. Cachapoal Valley.

 

The hydric deficit affected the season’s irrigation regimes. In order to replace the deficit in the soil profile, irrigations had to start earlier this season. This ensured good soil humidity for budding.

 

March (17mm) and April (11mm) rainfall did not cause health problems in red varieties, reaching harvest in a good way. They did cause a temperature drop, especially in April.

 

Temperatures

 

Winter was cold with many frosts. June and August registered minimum average temperatures close to 0°C, too low for Totihue (Figure 29).

 

Figure 29 Lowest average temperatures. Season 2007-2008. Totihue, Cachapoal Valley.

 

During summer months highest average temperatures were very high, increasing dehydration in red varieties like Merlot and Cabernet Sauvignon. This high temperatures condition was registered in January, February and March (Figure 30). Over 33°C average was registered, so the effect in the grapes integrity was considerable.

 

Figure 30 Highest average temperatures. Season 2007-2008. Cachapoal. Valley.

 

There was a 50% drop in the Merlot production, while the Cabernet Sauvignon’s had an approximate 11% drop.

 

In general, the phenological stages showed a delay due to low winter temperatures. Due to high summer temperatures vintage started like in previous seasons, allowing harvesting in all varieties best moment.

 

 

Wines characteristics

 

Regarding color, aroma and tannins, red wines were different. The Merlot wines, just like those of other valleys, presented fair color, intensities and aromatic qualities, especially those grapes affected by dehydration.

 

Cabernet Sauvignon presented good intensity and aroma quality, good color, although lower than that of the previous season, and good tannin quality.

 

Syrah, Petit Verdot and Cabernet Franc outstand in aroma and very intense colors. These varieties did not show considerable differences with respect to the expected production.

 

Figure 31 Colchagua Valley’s locations map.

 

 

General conditions

 

This report includes El Huique, palmilla and Apalta locations (Figure 31)

 

The valley had a dry and very cold winter. Springtime was cold with lower temperatures than previous seasons. High temperatures in summer months were the conditions that marked this season.

 

A drop in winter rainfall forced to bring forward irrigation starting dates in the valley’s locations.

 

General performances were lower than the 2006-07 season and average harvest dates were earlier than the previous season.

 

There was also a significant rise in summer temperatures, being January, February and March (end of season) the months with the highest average temperatures.

 

This determined earlier harvest dates with respect to the previous season. In some areas ripeness was reached in brix degrees, without reaching an optimum phenolic development. Vineyards with deficient hydric systems proved more astringent and drying tannins than the previous season. However, colors were very intense and deep due to the concentration of the fruit resulting from the vines’ low performances.

 

Climatic conditions

 

Rainfalls

 

Rainfalls reached 284mm. The previous season registered 536.6mm, which shows a 47% deficit (Figure 32).

 

Figure 32 Interseasons Rainfall. EL Huique, Colchagua Valley.

 

Scarce rainfall did not fill the soil’s whole profile, this made necessary to bring irrigations forward and keep them practically the whole season due to the high evapotranspirative demand. It was even hard to accomplish such requirements in some water shortage moments.

 

This change in the hydric handling allowed preserving the fruit in better conditions, but there was still a considerable decrease in production, due to weight loss in bunches. In some locations the production drop reached 35% for Merlot and 25% for Cabernet Sauvignon. In some cases production dropped up to 50%, an unusual situation for this variety.

 

A possible explanation would be the combined effect of high temperatures, high evapotranspirative rate and a low radicular mass, unable to capture all the water it requires according to the high evapotranspirative demands. This could have been stressed in some new plantations or due to nematode presence.

 

In some cases in the last seasons sun strike in Cabernet Sauvignon has been avoided, increasing the foliage protecting the bunch (avoiding summer pruning). This could even rise the evapotranspiration demand.

 

Bunches dehydration did not result in over ripeness aromas or tastes or raisin taste, it only affected the final production.

 

The hydric deficit also affected the tannins quality of some varieties like Merlot and Cabernet Sauvignon, which when having a higher stress degree are unable to perfectly ripe their polyphenols, so at the end of the season they are greener and harder.

 

Rainfalls in March (15mm) and April (33.5mm) did not cause health problems, but they did cause a decrease in average temperatures. Varieties harvested later (end of April, beginning of May, like the Cabernet Sauvignon) in some locations, developed Cladosporium fungus.

 

Temperatures

 

Temperatures were extreme in winter and summer. That is, lower in winter and higher in summer when compared to the previous season.

 

When analyzing highest average temperatures, these were low in winter, but rose in October (Figure 33). This caused an approximate 10 to 15 days delay in budding. Then, October’s and November’s sustained rise in temperatures caused a fast vegetative growth, which made the season’s vegetative handlings difficult.

 

Summer reached highest average temperatures of 31.25°C – 30.03°C and 28.92°C in January, February and March, considerably higher than previous seasons. This caused an early harvest date, despite the budding initial delay.

 

Figure 33 Highest average temperatures. Interseasons. El Huique, Colchagua Valley.

 

Lowest average temperatures in El Huique area were considerably lower in winter and in summer they kept relatively similar to those of other seasons (Figure 34).

 

Figure 34 Lowest average temperatures. Interseasons. El Huique,  Colchagua Valley.

 

In general, there were no big differences within the valley’s locations. They all registered practically the same temperature conditions, lowest as well as highest, in winter and in summer (Figure 35) and (Figure 36).

Figure 35 Highest average temperatures. Season 2007-2008. Colchagua Valley.

 

Figure 36 Lowest average temperatures. Season 2007-2008. Colchagua Valley.

 

The degrees-day accumulation in the whole valley was higher than that of the season 2006-2207. This difference was kept all season long (Figure 37).

 

1699.5 degrees-day values were registered v/s 1597 from the past season. This means a difference of more than 100 degrees-day which also affected the grapes ripeness final stage, causing an early harvest.

 

Figure 37 Accumulated degrees-day. Interseasons.  Colchagua Valley.

 

Wines Characteristics

 

The grape’s health was in general very good. Like in other valleys, there was also dehydration in Merlot in approximately 30 to 35%. Some areas showed a drop in performance of up to 50% in Cabernet Sauvignon.

 

The Chardonnay wines had a normal fermentation with well typified aromas of fair intensity.

 

The Merlot wines showed intense color and fair-high intensity aromas, but rather tough tannins.

 

The Cabernet Sauvignon wines had a good fermentation and a high aromatic intensity. Likewise, color, concentration and pH characteristics were favored, keeping good quality levels.

 

The other red varieties, like Syrah and Petit Verdot, show intense colors, good intensity and quality colors, but rather tougher tannins than the previous year. This made necessary a careful handling in winemaking.

 

 

CURICO VALLEY

 

 

 

Figure 38 Curico Valley’s locations map.

 

General conditions

 

Sagrada Familia, Lontué and Molina were considered to analyze this season (Figure 38).

 

The valley showed the same thermal and pluviometric characteristics of the valleys previously analyzed.

 

Compared to the previous season the hydric deficit reached 55%.

 

This valley’s cold areas suffered more extreme low temperature conditions during winter and also had highest average temperatures lower than previous seasons. This caused a 10 to 15 days budding delay, a condition that lasted until the harvest date.

 

Different wine characteristics between warm and cold areas were also seen.

 

Climatic conditions

 

Rainfall

 

In both areas (cold and warm) rainfalls dropped like in all valleys.

 

Records in different locations were: Sagrada Familia 303.4mm, Lontué 332mm and Molina 337mm (660mm were registered in the 2006-2007 season). This show a 47% deficit in all locations (Figure 39).

 

There was rainfall in autumn 2008. Lontué registered 8mm and 33mm in March and April respectively. A similar situation occurred in Molina and Sagrada Familia. This rainfall did not affect the vintage’s final health in any location, but it did cause a drop in temperatures records.

 

Figure 39 Season 2007-2008 rainfall. Curicó Valley.

 

It is worth mentioning that in this year there was no autumn mist, typical in the valley’s cold areas. This allowed having better health conditions in the season’s final stage. Only localized sources of botrytis were seen.

 

Temperatures

 

Like in all valleys, there were winter low temperatures and higher temperatures in summer months.

 

When analyzing temperatures in different locations of the Curicó Valley, we may say all of them had lower temperatures in June and August, being Lontué and Sagrada Familia the lowest in the valley during winter (Figure 40).

 

Figure 40 Lowest average temperatures. Season 2007-2008. Curicó Valley.

 

If we compare interseason’s lowest average temperatures, we may see it is a colder year when comparing Sagrada familia in the last two seasons (Figure 41).

 

Also, September and October were still cold which affected the budding starting date and all following phenological stages in approximately 10 to 15 days, in the valley’s cold and warm areas.

 

Frost events registered in September affected the season’s production, but in Lontué’s cold areas. Sagrada Familia did not show damages since budding occurred after.

 

Lowest average temperatures in November affected some varieties’ setting, like Sauvignon Blanc and Chardonnay, causing an approximate 20% performance drop in some areas of Sagrada Familia.

 

Figure 41 lowest average temperatures. Interseasons, Sagrada Familia. Curicó Valley.

 

Highest average temperatures had a similar behavior in all locations. Sagrada Familia registered the highest temperatures practically through all season. In warm areas like Sagrada Familia this was important to start the harvest (Figure 42) and to determine the white and red wines quality.

 

According to records, average temperature in January was 33.1°C, 32.1°C in February and 29.1°C in March. This means 1°C to 2°C higher than the same months in the previous season. These temperatures caused a rise in brix degrees because of grape dehydration, but without aromas and tastes development.

 

Figure 42 Highest average temperatures. Interseasons, Sagrada Familia. Curicó Valley.

 

Harvest dates, as well as wines quality and vintage’s general rating were different when comparing the valley’s warm and cold areas.

 

Harvest dates started with a 10 to 15 days delay in cold areas. Wines quality has been well evaluated, with greater concentration, good color, harmonious in nose, very fruity and better tannin quality in reds.

 

Warmer areas were harvested practically the same dates of the previous season, but Carmenere had to wait long. The probable alcohol levels were higher (because of fruit dehydration) but, in many cases, with less phenolic ripeness. In spite of the brix rise without aromas development, the pH levels were right and acidity was not as low as it had been forecasted.

 

Wines characteristics

 

As mentioned above, there were differences between the wines of warm and cold areas.

 

The Merlot wines from cold areas had good color concentration, high intensity and fruity aromas quality. Regarding tannins, they were round and soft. Warm areas, however, suffered a drop in production and rougher tannins with lower color.

 

Warm areas Cabernet sauvignon showed mainly rather astringent tannins, more stressed than previous years, which forced to different winemaking, wines have good color and fruity aromas of high intensity.

 

Cold areas Cabernet Sauvignon developed good color, great aromatic intensity and a stronger acidity that has delayed the malolactic fermentation.

 

Carmenere has had a normal year regarding performance, but rather late harvests waiting for a better ripeness. This year some wines have more fruity notes and firmer tannins than previous years.

 

 

 

 

 

 

 

 

 

MAULE VALLEY

 

General characteristics

 

Locations considered this year are San Clemente, Panguilemu, Parral and Cauquenes.

 

Winter had low temperatures and summer was very hot. This determined the phenological stages and the wines quality. Budding in white varieties was 10 to 15 days delayed. Red varieties, like merlot, had a long an uneven veraison. Carmenere, however, had a more concentrated and even veraison.

 

There was good grape health all season long.

 

Rainfall dropped approximately 50% all over the Valley, which determined irrigation handlings.

 

Rainfall

 

This season San Clemente registered 365mm. The previous season 530mm were registered, which means a 31% deficit (Figure 43).

 

Figure 43 Interseasons rainfall. San Clemente, Maule Valley.

 

March and April rainfall did not affect the vintage’s health. It was a healthy vintage all season long.

 

Temperatures

 

Records show a cold winter and a summer with higher average temperatures than the last seasons. There were many winter frosts.

 

August low temperatures delayed 1 to 2 weeks white varieties budding, like the Sauvignon Blanc (October the 5^th) and Chardonnay (September the 25^th). Red varieties budded the first days of October.

 

Winter temperatures were lower and summer temperatures were 2 to 3°C higher than previous seasons. February registered a highest average temperature of 32.1°C, too high for the season (Figure 44).

 

Figure 44 Interseasons highest average temperatures. San Clemente. Maule Valley.

 

These warm conditions from December to April determined the phenological stages behavior in white and red varieties.

 

Regarding Merlot in San Clemente, there was a very slow and uneven veraison stage, which lasted longer than 16 days. Carmenere, however, in the same location had a concentrated and even veraison.

 

Apart from the temperatures effect on phenological stages, there was an effect on varieties dehydration like Merlot and Cabernet Sauvignon, with an estimated 15% drop in production.

 

The monthly degrees-day in December, January and February were higher than previous seasons (Figure 45). This had an effect in the season’s harvest dates and resulted in the before mentioned dehydration problems. Red varieties in cold areas had an approximate 10 days harvest delay compared to the previous season. It was necessary to wait for the Syrah and some Cabernet Sauvignon to ripe well and their tannins to soften.

 

Figure 45 Monthly degrees-day. Interseasons. San Clemente, Maule Valley.

 

Wines Characteristics

 

White wines in cold areas had a quite slow ripeness, developed complex mouth but less expressive aromas, with a tendency to citric notes in Sauvignon Blanc. Acidity was balanced with a very normal pH for the area. Riesling wines showed 0.5 g/L more of tartaric acidity than the previous year.

 

The Chardonnays have in general good volume and complexity in mouth, with mild intensity aromas. Some fermentations were slow and of difficult end. In general, all musts had low nitrogen levels, which was necessary to correct.

 

Good results were seen in  Sauvignon Gris in the Parral area, with a very intense foliage handling to allow a good ripeness, very intense and fruity aromas and fresh acidity.

 

The cold areas Pinot Noir showed good acidity levels and intense color. Fresh red fruits aromas, like strawberry and cherry, very typical of the area.

 

The Merlot suffered dehydration this year. This was controlled with irrigation abundant in quantity and quality, having up to 15% loss. The previous season had 50%. Significant drops in performances were avoided by harvesting in advance in some locations. This meant wines with higher acidity, low pH and less intense colors. However, modifications in winemaking produced wines with soft and non astringent tannins. The Merlot lacking this problem resulted in very good color, with fair to good intensity but firm acidity and tannins a little rougher than the previous season. They are wines that must be waited to evolve.

 

Regarding Sauvignon Blanc, there was an approximately one week late harvest, waiting for tannins to ripe. Wines of good color and ripe tannins were obtained.  Good concentration in mouth and high aromatic quality with black fruits aromas and some mineral notes. Balanced acidity and pH, similar to those of the previous year, with abundant and ripe tannins. Some Cabernet Sauvignon grapes harvested at the end of the season showed a certain degree of weaker film and rot sensitivity after the end of April rainfall.

 

Cold areas Carmenere had less concentration in mouth, less aromatic intensity and less color than the previous year. Tannins were unripe and sharp. In warmer areas in the south limit of the valley, grapes kept notoriously healthy, with firm and whole films until the end of ripeness, with wines of great color, black fruits aromas, pepper and abundant tannins, but rounder and riper.

 

The Syrah took its time to ripe well, with a little swelling loss by the end of the period and rather vegetable notes that took long to evolve. Wines, however, are spicy with acid fruits and blackberry notes. Wines had a great color and a good acidity, but rather tough tannins.

 

In Cauquenes, grapes were harvested in good health conditions.

 

The Chardonnay, as well as the red varieties, took long to ripe and harvest was 7 to 14 days delayed.

 

Productions dropped significantly, approximately 30%. This was very important in non irrigated vineyards. This production drop in red grapes was mainly due to a draught in the region. This meant more concentrated musts and higher probable alcohol, which was handled with early harvest and slow fermentations.

 

Wines showed better aromas than the previous season, but more astringent and concentrated tannins. This was handled with a less extraction winemaking and early descubes . In general, the whole dry land had greater tannic astringency, which forced to change winemaking.

 

 

 

 

Bio-Bio Valley

 

General conditions

 

Just like in other valleys, winter was extremely cold, with many days with temperatures below 0°C. This condition continued all day long.

 

Budding was affected by these winter low temperatures. Budding usually occurs the first days of September for sauvignon Blanc and September the 10^th for Pinot Noir and Chardonnay. This year, the budding starting date was between September the 10^th and 15^th, that is, 10 to 15 days delayed.

 

Normal rainfall records reached 1,000mm, this agricultural year they reached 600mm and did not affect the season’s irrigation regimes.

 

What did affect the irrigation programs was an unusually hot summer, with temperatures close to 37|-38°C. In some areas, this caused an increase in irrigation frequencies and even a mix of drop and furrow irrigations to increase the water supply in those areas with high evapotranspirative demand and where there was no water shortage.

 

Despite high temperatures, a delay in other phenologic stages was kept. Blooming was one week late. It is usually in November between the 10^Th and the 15^th, but this season it was between the 20^th and the 25^th.

 

The veraison stage was 5 days late. Temperatures were above 35°C, but there were no sun damages. By the end of February temperatures began to drop, which meant a veraison stage longer than previous seasons.

 

Harvest was earlier sin some areas of new plantations and vineyards on stony soils reached ripeness earlier. The Sauvignon Blanc was harvested in March the 5^th.This usually occurs in March the 20^th.

 

In general, it was a healthy season, with less fungus diseases.

 

Wines characteristics

 

High temperatures in summer months had an effect in white varieties aromas. The Sauvignon Blanc has riper and more tropical aromas, less fruity but with a very balanced acidity.

 

This was a very good year for the Chardonnay. It has a better aromatic expression than the previous season. Greater volume in mouth, a balanced acidity with very marked and persistent varietal aromas.

 

The Riesling shows great expression, citric notes and fresh peach giving it brightness and freshness. It was harvested the first days of April waiting for acidity and more balanced probable alcohol.

 

Red wines in general had good color, soft and round tannins, balanced acidity and very present and expressive aromas.

 

It was a good season for Pinot Noir, with a very concentrated color, velvety tannins and a great aromatic expression, showing a better quality than the previous season.

 

The Merlot has soft tannins, better color than the previous season and higher alcoholic degree. The same characteristics are present in the Malbec, outstanding its violet color from a good pH.