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Vineyards,Viticulture,Wine

Vit 101: Understanding Macro, Micro, Meso, and Canopy Climates

Microclimate on rock located in intertidal zon...
Image via Wikipedia

All  words that are used in writing about a vineyard’s climate terroir. There are significant differences with each. If you don’t have the luxury of a viticulture class close, or you’re just too busy to attend a class, here’s a good primer.

Vit 101 brought some interesting concepts to me, including that there just aren’t the microclimates that we hear and read about all the time. Climatologists recognize that there are four levels of climate that exist in vineyards, which is dependent on the size of the area that’s involved in defining what’s what.

I’ve added the image to the right, because it’s explained as a microclimate on rock located in intertidal zone in Sunrise-on-Sea, South Africa, to demonstrate that microclimates exist in nature… period, not just within agriculture.

Macroclimate is what exists in the grand scheme of things, like the image above. It’s the overall climate of a specific region, like a heavy fog that blankets the Russian River Valley, for instance.

Mesoclimate is what happens in a region on a smaller scale. The mesoclimate has variables in altitude, soil types, and the distance from a river ~ where the fog will burn off further away from a river’s bank first, and evaporate to the river’s edge as it goes through the burning off process.

Microclimate is what exists within a few rows of a vineyard. It’s in the microclimate that vineyardists have the most control of managing for distinct flavors and aromas of wine grapes and the resulting wine. This is the reason why we’re continually reading about this particular climate over all the others.

As I walked with Dick Keenan at his Kick Ranch Vineyard, Dick explained that those winemakers who are buying his fruit are very row specific for what they’re purchasing, because they’ve been in on all the vineyard practices for those exact microclimate rows. The winemakers know the rows so well, and have had a hand in shaping the vines’ microclimates, that they’re not interested in anyone else’s vines, except as a curiosity once the wine’s been produced.

Canopy microclimate refers to the environment around the individual foliage of a vine. While a vineyard would have had early morning fog, as it burns off, cool moisture remains under the vine’s canopy. While it’s burning off above the vine bringing in warmer air, within the canopy system, it takes a bit longer for the fog to evaporate, and consequently keeps the grapes a bit cooler for an extended period of time.

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3 Responses to “Vit 101: Understanding Macro, Micro, Meso, and Canopy Climates”

  1. Sal says:

    With all due respect to the article, I find it a complete waste of time to try to make science/engineering explanations for such minute changes in climate. As a design engineer for over 30 years in the medical devices industry, and 6 year veteran of grape growing and wine making, I can guarantee you that the actual temperature of a grape berry that is exposed to direct sun and the temperature of the environment above the canopy approx. 3 ft above, correcting for other factors; will be within a fraction of 1%. That variation will have no effect on the wine making, unless you have a multi million $ control system ensuring that your fermentation and aging temperatures never vary by the same fraction of 1%.
    Enjoy the wine and let nature takes its course to give you the subtle variations in taste from vintage to vintage.

  2. Jo Diaz says:

    Thanks, Sal. From your perspective, I see your point, and appreciate that you took the time to write it.

    From mine, people write about climate using these words. I’ve had many people (writers, mostly) thank me for either inspiring or clarifying information related to the wine business. Understanding what they’re saying, when it’s been clarified somewhere on the Web, helps them. Of course it’s not going to help you, because you’re advanced; and please take that the way it’s intended. I’m not being rude or sassy… I’m just saying that you’re more advanced that the average wine writer/blogger that’s accessing this blog as a resource. Not everyone has our experience, or easy access to the vit and eno classes that are so prevalent in California.

    We both have our perspectives. As my husband says so frequently, that’s why there’s chocolate, and that’s why there’s vanilla.

    Thanks for yours. You bring interesting points for discussion.

  3. Jo Diaz says:

    Today, June 3, 2011, in my back end, I just read a search term for today. It was the following: “macro meso micro viticulture”

    I knew that this was of interest for some, I just didn’t know it would be so soon after this was published.

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