Mapping climate and bioclimatic indices at high

Terroir – Ethics and Issues
Soil Mapping Algorithms
Hydrology Interpolations
Visualization Software
Conclusions and Outlook
At last and maybe above all,
terroir is a state of mind,
a humbler attitude in front of Nature.
Jean-Yves Bizot, Vosne-Romanée
2nd Joint Burgundy-California-Oregon Winemaking Symposium, 1999
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Fertilizer/fungicides/herbicides ?
SO2 at crush/no-native yeast ?
Fermentation supplements ?
Cryoextraction/passito/tannins/enzymes ?
Reverse osmosis/vacuum distillation ?
Clean/moldy/bretty cellars ?
Oak barrels/MicroOx ?
Blends ?
Bark corks ?
Unrefrigerated transportation/storage ?
Borus nonshutuputus
After listening to the dinner conversation for a few
minutes, he will establish territory by contradicting
the next-most-knowledgeable person present.
When nosing the wine, he will scent not only the
terroir and winery, but also what the vintner
and his wife were arguing about on the day
the grapes were harvested.
© Natalie McLean
Myles, Boyko, Owens, Brown, Grassi, Aradhya, Prins, Reynolds, Chia, Ware, Bustamante, and Buckler, PNAS 2010
Chardonnay
Coca-Cola
Lime
Orange
Lemon
Vanilla
Nutmeg
Coriander
Cinnamon
Caramel
Lime
Orange
Lemon
Nutmeg
Coriander
Vanilla
Cinnamon
Caramel
Bokulich, Thorngate, Richardson and Mills, PNAS 2013
The
Savory
Wine
Aroma
Wheel
• Bordeaux Extended Maceration
• Port
Fortified/oxidized
• Sherry
Fortified/oxidized
Willamette Valley Pinot Noir
On volcanic soils, "high-toned
aromatics, red/blue fruits, baking
spices, and soft, succulent tannins"
On sedimentary soils, "blue/black fruit,
earth tones, and heavier tannins"
On loess, "mixed berry fruits, exotic
spices, licorice, cedar" along with
briary components and round tannins"
http://mowse.blogspot.com/2012_09_01_archive.html
Problem/Opportunity:
Wine Grape Yield &
Consistency
Solution
Variables:
– Drought/changing climatic
conditions
– Complex, highly varying soils
Considerations:
–Short term vs. long term yield
tradeoffs
–Vineyard management affects the
end product price/quality
–Timing/extent of moisture stress
greatly influence quality, quantity,
and value of the final product
Consequence: Watering, pruning,
picking,&pesticide/nutrient
Jackson
Lombard: Environmental and Management Practices Affecting
application
decisions
are
suboptimal
Grape
Composition
and
Wine
Quality - A Review, AJEV 1993
Over 300 soil series
Napa Valley
• Soils:
– Tres Sabores: 5% slope
• Coombs Gravelly Loam (62%)
• Bale Clay Loam (35%)
– Biale 0-2% slope
• 90% Coombs gravelly loam - supposedly
– H1 - 0 to 14 inches: gravelly loam
– H2 - 14 to 54 inches: clay loam – highly varying depth
– H3 - 54 to 60 inches: very gravelly loamy fine sand
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20 acres, dry-farmed
Cabernet and Zinfandel
Biodynamic and organic
Rutherford AVA
• Dry-farmed, headpruned
1938 vineyard
• Zin and Petite Sirah
• Deficit irrigated
vineyard from 1970s
Limitations
• Soil Survey has hard boundaries
• Up to 2 acres of inclusions
• Interpretations are not based on
management
• Created using best available
technology at the time
Fc – Fincastle: Fine-silty, mixed, superactive,
mesic Aeric Epiaqualfs
Bs – Brookston: Fine-Loamy, mixed, superactive,
mesic Typic Argiaquolls
Kk – Kokomo: Fine, mixed, superactive, mesic,
Typic Argiaquolls
Pa – Patton: Fine-silty, mixed, superactive,
mesic, Typic Endoaquolls
Ca – Carlisle muck: Euic, mesic, Typic
Haplosaprist
In the past,
maps were created for
taxonomy,
and were too coarse
for field management
G.A. Milne, 1934
Soils follow repeatable patterns based on topography
• Soil State Model (Jenny, 1941)
• Five soil forming state factors:
S= f(cl, o, r, p, t)
where:
cl = climate
o = organisms
r = relief (topography)
p = parent material
t = time
• Solve for one factor (topography) in Jenny’s
equation of the soil forming factors.
Namasigue
Watershed
Area at
Los Espabeles Honduras
Approximate 20 m DEM
was created from
topography paper map
of contours
02-11-2015
• Hovering shows details, select regions to
zoom in/out
• Veraison and harvest cluster samples
collected and analyzed (grape maturity
panel, phenolics at ETS Labs)
• Separate fermentations performed for
different areas of vineyard
– Tres Sabores – ½ ton fermentations
– Biale – 3,000 gallons with 80 percent
representing different vineyard sites
• Full wine analysis performed after ML
along with sensory evaluation
BLOCK A: Medium purplish color with light tannins, great midstructure with a long finish that was a little bit drying
at the very end, fresh acidity, balanced alcohol, fine overall
balance. Fruit aromas of candied black cherries, cooked
strawberry compote. Savory notes of smoked speck, raw
bacon, glazed ham. Spicy notes of tar and licorice.
BLOCK B: Slightly darker than Block A. Less drying tannins
than Block A. Stronger alcohol. Very good balance.
Fruit aromas aromas of blueberry as well as bright red fruits:
pomegranate, rhubarb, and bing cherries. Spicy,
savory notes of rosemary, sage, crème brulee, dill pickle
potato chips, cloves, celery salt, baking spices, and cola.
“Juicy, racy, attractive”, aka “süffig” (German), “coulant,
gouleyant, glissant” (French), “passante” (Italian).
Palisades
Vineyard
butzke@purdue.edu