A vineyard (/vnjrd/ VIN-yrd, UK also /vnjrd/ VIN-yard) is a plantation of grape-bearing vines, grown mainly for winemaking, but also raisins, table grapes, and non-alcoholic grape juice. The science, practice and study of vineyard production is known as viticulture. Vineyards are often characterised by their terroir, a French term loosely translating as "a sense of place" that refers to the specific geographical and geological characteristics of grapevine plantations, which may be imparted to the wine itself.

In medieval Europe the Church was a staunch supporter of wine, which was necessary for the celebration of the Mass. During the lengthy instability of the Middle Ages, the monasteries maintained and developed viticultural practices, having the resources, security, stability and interest in improving the quality of their vines. They owned and tended the best vineyards in Europe and vinum theologium was considered superior to all others.


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European vineyards were planted with a wide variety of the Vitis vinifera grape. However, in the late 19th century, the entire species was nearly destroyed by the plant louse phylloxera accidentally introduced to Europe from North America. Native American grapevines include varieties such as Vitis labrusca, which is resistant to the bug. Vitis vinifera varieties were saved by being grafted onto the rootstock of Native American varieties, although there is still no remedy for phylloxera, which remains a danger to any vineyard not planted with grafted rootstock.

The quest for vineyard efficiency has produced a bewildering range of systems and techniques in recent years. Due to the often much more fertile New World growing conditions, attention has focussed heavily on managing the vine's more vigorous growth. Innovation in palissage (training of the vine, usually along a trellis, and often referred to as "canopy management") and pruning and thinning methods (which aim to optimize the Leaf Area/Fruit (LA/F) ratio relative to a vineyard's microclimate) have largely replaced more general, traditional concepts like "yield per unit area" in favor of "maximizing yield of desired quality". Many of these new techniques have since been adopted in place of traditional practice in the more progressive of the so-called "Old World" vineyards.[3]

Other recent practices include spraying water on vines to protect them from sub-zero temperatures (aspersion), new grafting techniques, soil slotting, and mechanical harvesting. Such techniques have made possible the development of wine industries in New World countries such as Canada. Today there is increasing interest in developing organic, ecologically sensitive and sustainable vineyards. Biodynamics has become increasingly popular in viticulture. The use of drip irrigation in recent years has expanded vineyards into areas which were previously unplantable.

The implementation of mechanical harvesting is often stimulated by changes in labor laws, labor shortages, and bureaucratic complications. It can be expensive to hire labor for short periods of time, which does not square well with the need to reduce production costs and harvest quickly, often at night. However, very small vineyards, incompatible widths between rows of grape vines and steep terrain hinder the employment of machine harvesting even more than the resistance of traditional views which reject such harvesting.[4]

Numbers of New World vineyard plantings have been increasing almost as fast as European vineyards are being uprooted. Between 1990 and 2003, the number of U.S. vineyards increased from 1,180 to 3,860 km2 or 292,000 to 954,000 acres, while Australian vineyard numbers more than doubled from 590 to 1,440 km2 (146,000 to 356,000 acres) and Chilean vineyards grew from 654 to 1,679 km2 (161,500 to 415,000 acres).[citation needed] The size of individual vineyards in the New World is significant. Europe's 1.6 million vineyards are an average of 0.2 km2 (49 acres) each, while the average Australian vineyard is 0.5 km2 (120 acres), providing considerable economies of scale. Exports to Europe from New World growers increased by 54% in the six years up to 2006.[5]

In Argentina, due to an economic down-turn, acreage of Malbec was significantly reduced in the 1980s,[6] but in the 1990s, during the quality revolution incited by Malbec Pioneer Nicols Catena Zapata, growers started planting more Malbec, most notably in higher altitudes where cooler temperatures and more intense sunlight yield more concentrated yet smoother and more complex malbecs.[7] Grape changes are often in response to changing consumer demand but sometimes result from vine pull schemes designed to promote vineyard change. Alternatively, the development of "T" budding now permits the grafting of a different grape variety onto existing rootstock in the vineyard, making it possible to switch varieties within a two-year period.[citation needed]

According to the International Organisation of Vine and Wine, in April 2015, China (799,000 hectares or 1,970,000 acres) overtook France (792,000 hectares or 1,960,000 acres) in terms of land devoted to vineyards, in second place behind Spain (1,000,200 hectares or 2,472,000 acres), the world's largest producer.[8]

Terroir refers to the combination of natural factors associated with any particular vineyard. These factors include things such as soil, underlying rock, altitude, slope of hill or terrain, orientation toward the sun, and microclimate (typical rain, winds, humidity, temperature variations, etc.). No two vineyards have exactly the same terroir, although any difference in the resulting wine may be virtually undetectable.

Vineyards are often located on hillsides and planted in soil that is of only marginal value to other plants. A common saying is that "the worse the soil, the better the wine." Planting on hillsides, especially those facing north (in the southern hemisphere) or south (in the northern hemisphere), is most often in an attempt to maximize the amount of sunlight that falls on the vineyard. For this reason, some of the best wines come from vineyards planted on quite steep hills, conditions which would make most other agricultural products uneconomic. The stereotypical vineyard site for wine grapes (in the Northern hemisphere) is a hillside in a dry climate with a southern exposure, good drainage to reduce unnecessary water uptake, and balanced pruning to force the vine to put more of its energy into the fruit, rather than foliage.

The terroir philosophy is predominantly French in origin, the flavour and character of the place defining the individuality and the special attributes of wines and combined with hundreds of years of the finest wine making traditions, terroir gives wines their distinctive taste and signature. However, wildfires in California and Australia have also influenced the character of vineyard plantations and grapes in those areas.

A vignette is a 500-square-metre vineyard which is part of a larger consolidated vineyard.[citation needed] Investors purchase a piece of land within a vineyard, and outsource the grape maintenance and production operations to an outside grape grower or wine producers. Because they are contracting under a co-operative structure, they benefit from economies of scale and hence cheaper labour and operational costs.

A terroir-driven Pinot Noir focused on showcasing the distinct personality of our vineyard site. This is accomplished through decisions and extremely careful handling focused around maintaining the purity of our fruit and avoiding the contribution of outside flavors, primarily through the use of a lower percentage of new oak (25-30%) and a carefully managed fermentation.

Our 16-acre vineyard was developed with the singular focus of growing distinct and complex Pinot noir. Variation in topography and soils, paired with careful microfarming, allows us to craft a range of unique and exciting wines.

94 Points - Wine Enthusiast

Dark gold in color, with a buttery creaminess, this wine is richly delicious in pear, baked lemon and a mix of baking and Asian spice. Oyster-shell-like texture adds minerality and a taste of the vineyard, so close as it is to the ocean. Virginie Boone, August 2021.

Dave took Kim down to the secret cellar and found a 1993 Zin dedicated to @taylor_lovee being born! We just poured this for our Christmas Dinner! #merrychristmas #holiday #wine #zinfandel #drycreekvineyard

Happy almost-Friday! ? Here's a little vineyard dog motivation to get you through the rest of this week. One of the many joys of visiting our local growers during #harvest is seeing these pups weave through the rows of vines and start off a busy morning strong. From seasoned coyote-watchers to mischievous floofers, we had so much fun meeting these furry family members!

We offer hayride tours through the vineyards and groves and live music to add to the experience of tasting our wines. Our tasting room is also kid and dog-friendly and offers shade in the gardens and air conditioning inside for hot days.

Housed in a large, elegant dining room with a relaxing wine bar and terrace, The Vineyard Rose Restaurant serves contemporary California cuisine sourced from the season's freshest, locally-grown ingredients. Sheltered by open beams in the dining room or surrounded by vineyard views from the terrace, your table will be set with the finest flavors.

A fifth-generation farm on a vineyard covered hillside, with stunning views of Keuka Lake. Vineyards with a long-standing family history dating back to 1893. Owned and operated by husband-and-wife Adam and Nikki Folts. Since opening in 2013 they are now farming 180 acres of vineyards and producing a variety of handcrafted boutique wines from dry to sweet.

From humble beginnings as the Founding Winemaker at one of Washington's premier wineries, to breaking ground at his own winery and vineyard, Chris Upchurch brings more than 30 years of Bordeaux-style winemaking to Red Mountain. It is a dream come true that most winemakers only hope for. ff782bc1db

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