Viticulture in a Marginal Climate
With the return of interest in wines of freshness, energy, and more delicate presentation, interest in cool climate wines has also increased. Without a formal definition, the idea of cool climate gets applied generously to regions around the world. Climate classification systems based on growing degree days and mean temperature indexes provide only limited insight into the actual growing conditions of a region. Many regions commonly referred to as cool climate host daytime temperatures reaching highs comparable to recognized warmer climates, allowing plenty of ripeness for the right varieties.
Genuinely cool climates, however, tend to successfully grow only varieties that ripen earlier, before temperatures drop. Temperatures at harvest are often quite a bit cooler than those during the peak of the growing season, slowing metabolic processes in the vine. The temperature of the fruit itself at harvest is usually lower as well.
As winegrowing has extended into more regions around the globe, it has also pushed further into the edges of possible winegrowing. Such expansion has changed our views of viticulture. We’ve realized we can grow in more extreme conditions than previously believed. At the same time, these changes have required us to develop our understanding of how to more successfully grow in truly marginal climates.
But what are the conditions of a marginal climate?
To keep reading this article head on over the GuildSomm.com where it is free for all to read. The rest of the article considers the unique growing conditions of a marginal climate, and then looks at the fundamental viticulture needs of growing in that sort of environment.
Here’s the direct link:
Whoops! I made a mistake on the time this post will publish – the post is available to read now. My apologies for the confusion!