The paper contains information about a many factors including varieties but there is little about how alternative varieties fared. Much of the information was obtained by a survey of grapegrowers across South Eastern Australia.
This paper by the GWRDC contains some basic information about vineyard management during a heat wave.
But which of the new varieties do best in heat waves?
This page seeks to explore the experience of Australian viticulturalists with alternative varieties during the heat waves of early 2013 when temperatures above 40 degrees were experienced for several days in many Australian wine regions.
This page is not meant to be a scientific study, rather a collection of anecdotes. I hope that by stimulating discussion someone may take this further with a more formal analysis. I am particularly interested in any information about alternative varieties.
My interest in this issue was sparked by an email conversation with Mark Lloyd of Coriole in McLaren Vale who noted that Cabernet, Fiano and Nero d'Avola showed least signs of distress during recent heat waves.
During the 2009 heat waves several growers reported Vermentino as being very resilient.
Varietal selection is of course only one way that viticulturalists can respond to heat waves. There are many other factors involved such as trellis design and orientation.
There are other characteristics of varieties that differ as well. Thickness of skin will effect the rate of dessication of berries and there are other biochemical characteristics relating to the conversion of acids into sugars that are heat dependent and are different for every grape variety.
As noted above there have been studies about previous events but there is a gap in the knowledge about the resilience of new varieties in Australia
Please use the form below share your experience.
Tell us about which varieties stand up best during heat waves in your vineyard.
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