5. Vineyard Establishment

• Compromises or a lack of planning during vineyard establishment can lead to issues later

Site Selection

• Site selection is essential due to the growing environment's dependence on location
• Wine style, quality, and price are key factors in site selection
• High-volume, inexpensive wines require consistently high yields of healthy grapes
• Flat, fertile sites in warm, dry climates, like Chile's Central Valley, can be optimal for high yields
• Dry climates reduce fungal diseases, saving money on fungicide spraying and grape sorting
• Flat land facilitates quicker and cheaper mechanization
• Premium wines require a site selection that prioritizes optimal grape composition
• Producers in cooler climates seek sites that maximize grape ripening potential
• Warmer climates may favor relatively cool, high-altitude sites that are exposed to cooling sea breezes
• Logistical, legal, and cost factors to consider such as land price within geographical indications (GIs)
• The location, layout, and topography of the site impact costs
• Vineyards in frost pockets may have less reliable yields
• Sites prone to diseases or pests present similar challenges
• Steep slopes complicate mechanization and increase labor costs
• Irrigation needs and costs must be considered
• Easy access and proximity to the winery are important
• Proximity to towns/cities for labor, supplies, and customers is key
• Many wine regions follow local or national laws
• PDO wines are subject to rules on grape varieties, yields, and winemaking practices
• Expensive sites require confidence in producing grapes, must, or wine that will sell at a price that brings a return on investment

The Idea of Terroir

• Terroir is a concept associating wine distinctiveness with its sense of place
• Terroir lacks a precise definition, often used without clear meaning
• Terroir denotes a wine's characteristics that relate to its growth location, climate, soil, slope, and elevation
• Wines from grapes grown a few hundred meters apart on the Côte d'Or may taste different
• Some definitions include human interventions such as regulated planting density and trellising
• Wines may claim to be influenced by the geological make-up of the soil
• The vine taking up elements from the soil that directly affect the taste of the wine is contested by the scientific community
• Photosynthesis is the primary driver of vine growth, and aroma compounds are synthesized in the vine
• Overly zealous winemaking practices can obscure terroir
• While strongly associated with classic European wines, winemakers worldwide are exploring wines from single vineyards/locations using soil mapping

Soil Preparation

• Soil must be suitable for planting vines and growing grapes
• Grape growers need to assess drainage, soil structure, mineral composition, and presence of pests/plants
• Modifying the topography of the vineyard may be necessary
• Rectifying problems is easier before planting new vines
• Soil structure affects root penetration, drainage, nutrient capacity, and workability
• Negatively affecting soil structures may need to be resolved
• Large rocks may need to be removed at or near the surface
• Subsoiling breaks down the plough pan and can improve drainage
• Removing old roots is important from previously planted crops
• Weeds may require systemic herbicides
• Manure, compost, and fertilizers increase nutrient levels and organic matter
• Ploughing incorporates additions into the soil
• Soil pH adjustment can be done at this stage
• Lime can be spread to adjust acidic soil
• Landscaping may be required to alter the site

Planting Materials

• Decisions include grape variety, its clone, and rootstock
• There are over 1,000 grape varieties in commercial use
• Grape growers need to also consider other factors besides aroma/flavor
• Early budding varieties face frost damage compared to late budding varieties
• Early ripening varieties suit cool climates, while late ripening varieties are better suited for warm climates
• Tolerance of drought is a factor for grape varieties for wine production regions such as the the southern Rhône in France, and McLaren Vale in Australia
• Disease resistance is a factor to consider, for example, Cabernet Sauvignon is less susceptible to grey rot than Merlot
• Winter hardiness is a suitability factor, for example Vidal and Riesling for harsh winters
• High vigour needs is a variety factor that needs managing
• The characteristics of the grapes should be consistent with the style of wine that the producer wants to make
• High yielding grape varieties allow the production of higher yields
• Some grape varieties are more difficult, and therefore more expensive, to grow
• Legality is a factor in countries that restrict grape varieties planted
• Strict quarantine procedures as a result of spreading pests and diseases
• A producer must identify the demand and the route to market for the wine that they are ultimately going to produce and select the variety to plant

Clones

• There may be a choice of clones if a grower buys young vines
• Grape Varieties factors also apply to clone choice, though less impacted by legislation/consumer popularity

Rootstocks

• The majority of grapevines are grafted onto rootstocks to protect the vine from phylloxera.
• Rootstock characteristics are usually linked to their parentage
• Many rootstocks are hybrids of two vine species to take advantage of species characteristics
• A grape grower may choose a rootstock based on tolerance to phylloxera, or root-knot nematodes
• Rootstocks are hybrids of V. rupestris and V. berlandieri are tolerant of drought
• Riparia Gloire, are tolerant of water- logged soil
• Rootstocks based on V. berlandieri are tolerant of salinity
• 99R and 110R have high tolerance to acidic soils
• V vigour can be used to moderate or enhance the vigour of the vine
• Low vigour rootstocks can advance ripening, which may be useful in cool climates
• High vigour rootstocks based on V. rupestris, can be useful if the grape grower wants to boost vine growth and yields in vineyard areas with unfertile soils and dry conditions

Vine Age

• In the first two or three years of a vine's life, grape growers will remove inflorescences as they form to concentrate resources on growth
• In some Gls, legislation restricts the use of fruit from very young vines
• Young vines (up to ~5 years old) produce relatively low yields
• Depending on the grape variety and environmental conditions that at 10 to 40 years, the vine is able to produce its maximum yields of fruit
• After 40 years yields begin to decrease
• Old vines can remain profitable and produce wines that obtain super-premium prices
• It is often cited that older vines produce a higher quality of fruit, capable of producing well-balanced wines with greater concentration, than young or ‘middle-aged' vines
• 'Old vines' is commonly seen on wine labels
• Associations may protect and classify old vines, such as The Historic Vineyard Society in California and The Barossa Old Vine Charter
• Minimum vine ages are specified in classifications for old vines