Have you ever sat down with a glass of vino and wondered what makes it so unique? If you consider yourself a wine connoisseur, then you may know the basics of winemaking, but for many of us there is much we don’t know. Luckily, two expert winemakers from two separate regions were happy to lend their knowledge to Wineries of Victoria on the topics of vineyard soil and climate, and how these elements help shape every delicious drop.

FROM THE GROUND UP

All success stories start with a foundation – a base in which the necessary components can flourish. In the case of winemaking, the precious foundation is soil. To a certain extent, the earth under the vine can influence wine quality with its own characteristics and, combined with the regional environment, is one of the most powerful components in the world of winemaking. The landscape of every vineyard is slightly different to the next.

Getting into the dirty nature of the matter, Hayes from Warramunda Estate explains the importance of healthy earth. “The best soils are those that suit the desired end use,” he says. “They should present balanced chemical components, an open physical structure, and a high level of natural biodiversity.”

As the texture and taste of wine can be directly affected by the ground in which it is grown, and with such a varied range of soils found across the state, the difference is noticeable. 

If you love the strong smell of a wine, Hayes says the drop was most likely created in a dry environment. “Sandy soils, such as old river banks, produce elegant wines with high aromatics that are often slightly pale in colour with less of a tannin. These soils tend to retain heat, drain well, and offer resistance to pests such phylloxera,” he adds.

For lovers of a strong and infused wine, dampened areas are where it all began. “The high water-withholding capacity and cool temperatures of clay soils tend to produce muscular wines with high extracts that are bolder in style. Varieties suited to clay are merlot and tempranillo,” says Hayes. When clay is blended with other soil types such as limestone, it creates calcareous clay that is renowned for producing powerful wines such as pinot noir and chardonnay.

CLIMATE CONTROL

As well as soil, the skies above and the air surrounding the wineries play an equally important role in the winemaking process. As we all know, no one can control the weather, which is why certain vineyards produce particular wines that complement their geographical strengths. “Climate is the principal factor that determines what varieties grow best in what regions, and when soil and climate combine they influence flavours and styles,” says Guthrie from Grampians Estate.

COOL, CALM AND COLLECTED

Compared to the rest of the country, Victoria is a generally cool state. Known for its brisk winters and chilly winds, the cold, icy climate adds depth to certain varietals. Typically more complex than warmer-region wines, cool-climate wines boast an unmatched intensity and natural acidity that brings with it a crisp and fresh palate. Also known to complement a wide range of food groups, rather than overwhelm the meal, wines produced in colder regions have more profound flavours, due to concentrated sunlight exposure.

Unlike in warmer regions, Victorian winemakers generally experience a more measured process. With lower temperatures and less sun coverage, the UV rays take longer to penetrate the grapes, which, as Guthrie explains, is very valuable.

“Vine growth and berry development is slower in cool regions than it is in hot,” he says. “This is especially beneficial during the ripening stage, as a long, slow period is conducive to producing higher-quality fruit and wine. This ensures a more elegant wine with good pepper and spice,” Guthrie says. 

“Wines harvested too early in a warm climate can lack balance and expression, become overtly ripe, high in alcohol and unbalanced,” Hayes adds.

For optimum balance between the wine components, and the perfect end product, the cool regions allow for a certain type of fruitfulness compared to warmer regions. Hayes explains that the ripening patterns, harvest timings and the ways in which the vines are managed to deal with the cold climate help create an elegant, complex and long-lasting wine.

While the history of Europe is lengthy and grand, Hayes explains that modern Australian winemakers are on par with some original vintners. “Australia makes new-world wines, but also has the potential to produce highly restrained, savoury wine styles, which are often comparable with those of Europe,” he says. Constantly up against the best wine regions in the world at international wine shows, Hayes further notes that homegrown wine presents a notable and long-lasting impression. “Australian wine quality and diversity is currently more competitive with the classic regions of the world than ever before,” he says.

Taking full advantage of the new-age world in which Australians live, as well as the rich contemporary environment we are blessed with, every drop is a representation of the country. “The diversity of people and characters is what makes Australian wines unique, as it characterises the fabric of our fast-moving industry,” Hayes says.

Australia’s unwavering ability to produce wines with fully developed flavour and a full range of aromatics and complexity is what makes our native wines, and the people crafting them, so special.

SUNBURNT SOIL

Vastly different from the lush grounds of Europe, the Australian climate can be harsh and unforgiving, especially to those who rely on its foundations.