The terroir is this soil that has accumulated through all time. There may be a difference between the topsoil and the soil deeper below, especially the upper layers that have been cultivated and the earth deep down that has not been touched for millions of years.
But the terroir is also the shape of the land, especially
the slopes, which collect debris worn from the ground above. Generally,
the best grapegrowing areas are found on these downhill slopes, some steeper
than others.
The aspect of the slope will determine its exposure to the sun, which in
turn will influence the ripening of the grapes. In our cooler climate, the
grapes ripen in autumn towards the end of March or beginning of April when
the sun is travelling lower through the sky, and the right orientation to
the sun will assist ripening as the days grow shorter.
The terroir can be also the district’s or the property’s tradition of viticulture: soil nutrition, plant nutrition, cover crops, weed killing, and the monoculture itself. Some practices lead to a lack of humus in the soil.
Finally, the terroir is also the vineyard’s
environment. A nearby lake or reservoir, a river, a forest, paddocks of pasture
or crops, other vineyards; the condition and temperature of some of these
will vary according to the rapid change of temperature at sunset and sunrise,
or with the chilly evening temperatures. A stand of trees may block the badweather
winds from the southwest. The slope will help frost slide on down.
So, the terroir is the context for the vines, the ecosystem where natural
conditions exist but have also been modified by farmers who exploit the land.
Together they create the specific characteristics of the wine produced there.
