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Physical
Properties The main importance
of the soil comes from its physical properties having an influence
on the concentration of aromas, and ripeness:
a. The soil has to have good drainage
(limestone, clay, granite, marl) so that the roots don’t
get rot as a result of contact with humidity. Then the vine
will also benefit of not too much water. If there is too much
water, vines will produce a rather diluted fruit. This is especially
true in months nearer harvest time when there is lots of rain.
b. The soil has
to be deep enough to allow the roots to dig
and find the needed pockets of water to grow in drought time.
c. The soil
has to be rather poor in nutrients. Again,
if the soil is too fertile, vines will produce lots of leaves
and not a concentrated and healthy fruit.
d. The soil can
also reflect the sun light (white rocks) onto
the grapes or diffuse some warmth during the nights (pebbles
in Chateauneuf du Pape or Bordeaux) after accumulating the heat
during the day.
Picture below: rocky soil
in Languedoc vineyards - South of France
Chemical properties?
There is no
scientific knowledge linking the chemical and mineral properties
of any soil to certain types of aromas or flavours in wines.
But at the same time, it is fact that 2 nearby plots of vineyards
will produce 2 different wines having different tastes.
Empirical knowledge Winemakers
have also observed the influence of the soils on the final taste
of their wines. For instance they have detected that clay can
make tannins stronger.
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