6 Terroir, Wine, and Geology
Thursday, 7 May 2009
1:30 PM - 5:30 PM
TERROIR EFFECTS ON GRAPE AND WINE QUALITY IN THE OKANAGAN AND SIMILKAMEEN VALLEYS
Paper number: 6-3
Program: Theme Sessions
Time: 2:10 PM – 2:30 PM
Authors
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Pat Bowen Presenting AuthorPacific Agri-Food Research Centre, Agriculture & Agri-Food Canada, Summerland, BC
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Carl BogdanoffPacific Agri-Food Research Centre, Agriculture & Agri-Food Canada, Summerland, BC
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Margaret CliffPacific Agri-Food Research Centre, Agriculture & Agri-Food Canada, Summerland, BC
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Kevin UsherPacific Agri-Food Research Centre, Agriculture & Agri-Food Canada, Summerland, BC
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Nigel EggersUBC Okanagan, Kelowna, BC
Abstract
Influences of terroir on grape and wine character in the Okanagan and Similkameen valleys were explored in studies of Chardonnay fruit and Merlot wines. The effects of terroir and vine management on Chardonnay fruit aromatics were studied in 40 vineyards over three years. Norisoprenoid concentrations in the fruit were influenced by vineyard slope aspect, vintage year, soil texture and leaf removal. In Merlot, the effects of growing region on wine sensory characteristics were determined over two vintage years. Discriminant analysis of aroma and mouth-feel ratings revealed distinct regional differences in wine character which were similar between years. Differences in wine character could also be attributed winemaking style. To further explore the influence climate on Merlot character, small-lot wines were made from vineyard blocks having the same soil texture but dissimilar climates. Wines produced from the warmest sites were the most astringent and had the most black pepper aroma, whereas wines from the coolest sites had the most fruit aroma.