Terroir: The Clocks are Ticking

[Luis Torres]

The key critical contributor to the ultimate flavor of a grape and therefore its byproduct is largely determined my its climate. Climate is driven by your location on earth and the surroundings in which you find yourself.

The four critical ripeness clocks which influence the flavor profile of a grape are the sugar, acid, phenolic (tannins), and fruit clocks. When these are in balance you have the potential for making a great wine. (Please see the attached diagram)

The heat retention capabilities of the soil are also critical. Lets say you are growing Cabernet Sauvginon in a relatively warm climate and your ownly variables are soil type.
A Cabernet Sauvignon grown in stones (warm soil) will tend to have riper fruit flavors and an acid component that may be lower than that of one grown in clay (cooler soil).

This of course precludes the presence of any other subsoil, pH modification, leaf thinning etc.

The pH of the soil can influence the ultimate acidity of the wine as well. Sea shell substrata and Champagne anyone?

I find this formula intriguing as well.

Terroir = Grape Variety + Location + Soil + Aspect + Cultural Factors + Marketing :)

Cheers,

Luis Torres