Dispatch from the Etna DOC

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There are changes underfoot in the Etna DOC and for once, they do not involve the rumbling mountain. Rather, a few updates to the Disciplinare di Produzione for the Etna DOC have been announced (and published in the Gazzetta Ufficiale della Repubblica Italiana on February 3, 2022).

These updates do not impact the current regulations for the bianco/white wines of the region (produced using a minimum of 60% Carricante) nor the rosso/red or rosato/rosé (produced from a minimum of 80% Nerello Mascalese).

Rather, these changes add a bit of specificity (and hopefully, prestige) to the sparkling wines of the Etna DOC. Previously, the region was approved for the production of sparkling wines (both white and rosé) grouped under one classification—spumante—based on a minimum of 60% Nerello Mascalese.

Photo via: sostatresanti.com

Photo via: sostatresanti.com

Under the new regulations, two styles of sparkling wines are allowed to be produced, both requiring a minimum of 80% Nerello Mascalese:

  • Etna Spumante Bianco DOC
    • Grape varieties:
      • Minimum 80% Nerello Mascalese
      • Maximum 20% “other grapes suitable for cultivation in Sicily”
    • Color: “giallo paglierino più o meno intense” (straw yellow, somewhat intense)
    • Aroma: “intenso e caratteristico, talvolta con note agrumate accompagnate” (intense, citrus, yeast)
    • Must be vinified as a white wine using red grapes
  • Etna Spumante Rosato/Rosè DOC
    • Grape varieties:
      • Minimum 80% Nerello Mascalese
      • Maximum 20% “other grapes suitable for cultivation in Sicily”
    • Color: “rosato più o meno intenso anche con riflessi aranciati” (intense pink/rose with orange inflections)
    • Aroma: “intenso e caratteristico, con note floreali e speziate accompagnate da un delicato sentore di lievito” (floral/spicy/yeast)
    • May be vinified as a rosé wine using red grapes and/or may be produced using a combination of white and red grapes
  • The following standards have not changed, and apply to both styles of Etna Spumante DOC:
    • Production method: must be produced via the traditional method of sparkling wine production (second fermentation in the bottle)
    • Lees aging: minimum of 18 months
    • Sweetness level: Brut or Extra Dry
    • Alcohol: minimum 11% abv
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As with all such updates, this change will need to wind its way through EU authorization; however, as the Italian government has granted their approval, the changes will be in force (as scheduled) with the release of the wines of the 2020 vintage. If the EU fails to approve the amendment, the regulation will be rescinded (although this is quite unlikely to happen).

References/for more information:

Post authored by Jane A. Nickles…your blog administrator: jnickles@societyofwineeducators.org

It’s Official: Bannockburn GI

Pinot Noir vineyards along the Kawarau River

Pinot Noir vineyards along the Kawarau River

On February 1 (2022), the New Zealand Office of Intellectual Property registered Bannockburn as an official geographical indication (GI) for wine production. Bannockburn is now a registered sub-region of the Central Otago GI (as well as a GI in its own right).

In New Zealand—as is done in most of the world of wine beyond Europe—geographical indications do not assign restrictions as to grape varieties or wine styles grown and produced, but rather define just the physical boundaries of a region.

Here are some of the defining characteristics of the newly minted Bannockburn GI:

  • The Bannockburn GI is located within the larger Cromwell Basin and defined by the Kawarau River and Lake Dunstan to the north and the high mountains of the Southern Alps—specifically the Cairnmuir and Carrick Ranges—to the east, south and west.
  • The southern edge of the area is drawn along a contour measured at 400 meters/1,320 feet above sea level. From this line, the area slopes gently down to an elevation of 195 meters/650 feet, with generally north-facing slopes and terraces.
  • Soil types include decomposed greywacke, schist, ancient lakebed sediment (alluvium), quartz (gravel), sand, and loess.
  • The location—within the Cromwell Basin and surrounded by mountains—means that rainfall is low and the climate is classified as “truly continental.”’
  • Bannockburn GI is the warmest part of Central Otago and further from the sea than most other points in New Zealand.
www.iponz.govt.nz

www.iponz.govt.nz

The leading grape varieties of the Bannockburn GI include Pinot Noir, Chardonnay, Pinot Gris, and Riesling. Minor plantings include Sauvignon Blanc, Chenin Blanc, Gewürztraminer, Pinot Blanc, and Grūner Veltliner. As of 2019, the area had total of 145 acres/350 hectares planted to commercial vines.

The first vinifera vines in the area were planted by John Olssen and Heather MacPherson in 1991. The term “Bannockburn” was first used on a wine label to indicate place-of-orign for grapes in 2009. At last count, there were six wineries operating in the area (and several others making wine from Bannockburn fruit). Current producers include Terra Sancta Winery, Felton Road Winery, Mount Difficulty, Carrick Winery, and Akura Winery.

Welcome to the world, Bannockburn GI!

Note: the Central Otago GI is considered to contain five other sub-regions. However, we have not (yet) found any evidence of an effort to declare these areas as geographical indications and as such, these other five sub-regions remain unofficial. For the record, they are: Gibbston; Cromwell, Lowburn and Pisa; Bendigo; Wanaka; and Alexandra.

References/for more information:

Post authored by Jane A. Nickles…your blog administrator: jnickles@societyofwineeducators.org

Introducing…Sekt Austria PDO!

Celebrating New Year with champagne and fireworksWith the debut of the Sekt Austria PDO, the Austrian Wine Marketing Board has announced a change in the way that the country’s sparkling wines will be classified and labeled. Prior to the change, these wines were labeled using the term Sekt gU—an initialism referring to the term geschützte Ursprungsbezeichnung. This change (announced on February 2, 2022 and effective immediately) is designed to draw attention to the fact that these wines—easily recognizable by the red-and-white striped banderole on the capsule—are produced using 100% Austrian grapes.

Three tiers of quality wine—including Reserve and Grosse Reserve—will be produced under the Sekt Austria PDO. Wine labeled under the Sekt Austria PDO designation may be made using any approved sparkling wine production method (including the tank method/méthode Charmat or transfer method); Reserve and Grosse Reserve wines must undergo a second fermentation and less aging in the bottle (according to the traditional method/méthode traditionelle of sparkling wine production).

Photo of Austria’s Thermenregion by Anna Stöcher ©AWMB

Photo of Austria’s Thermenregion by Anna Stöcher ©AWMB

Further details of these tiers are as follows:

  • Sekt Austria PDO:
    • Grapes must be harvested from a single (federal) state
    • Any approved sparkling wine production method may be used
    • Minimum 9 months aging on the lees
  • Sekt Austria Reserve PDO:
    • Grapes must be harvested from a single (federal) state
    • Grapes must be hand harvested
    • Must be produced using the traditional method
    • Minimum 18 months aging on the lees
  • Sekt Austria Grosse Reserve PDO:
    • Grapes must be harvested from a single municipality
    • Grapes must be hand harvested
    • Must be produced using the traditional method
    • Minimum 36 months aging on the lees
    • Wines may be labeled with a single vineyard as the designation of origin

Austrian Sekt PDO may be produced using any of the 40 grapes allowed for use in the production of Qualitätswein in Austria and must contain at least 3.5 atm of pressure. Click here for a list of The-Austria-40-wine-grapes-approved-for-use-in-Austria.

Note: Austria will continue to allow the production of Sekt without a geographical indication; such wines may be labeled with the term Austrian Sekt or Austrian Qualitätsschaumwein—without the notation of PDO.

As with all such updates, this change will need to wind its way through EU authorization; however, as the Austrian government has granted their approval, the changes will be in force (as scheduled) with the release of the wines of the 2021 vintage. If the EU fails to approve the amendment, the regulation will be rescinded (although this is quite unlikely to happen).

References/for more information:

Post authored by Jane A. Nickles…your blog administrator: jnickles@societyofwineeducators.org

One more for Oregon: Introducing the Lower Long Tom AVA

Map via the TTB AVA Explorer

Map via the TTB AVA Explorer

On November 10, 2021, the TTB (Alcohol and Tobacco Tax and Trade Bureau) of the United States announced the approval of the Lower Long Tom AVA. When this new AVA comes into force on December 10 (2021), the total number of AVAs in the United States will be 260. Lower Long Tom represents the 22nd AVA in Oregon, and the tenth sub-appellation of the Willamette Valley AVA.

The Lower Long Tom AVA covers a total of 25,000 acres in portions of Lane and Benton Counties. It is located towards the southwestern edge of the Willamette Valley AVA, tucked along the eastern side of the Coast Mountain Range and about 14 miles (22 km) northwest of Eugene.

The appellation takes its name from the Long Tom River, located along a portion of its eastern boundary. The Long Tom River—a tributary of the Willamette River—flows northward for 57 miles (92 km) in the area between Eugene and Corvallis before joining the Willamette River. The AVA is located along the lower—downstream—portion of the river, north of Fern Ridge Lake.

According to the original petition, the distinguishing features of the Lower Long Tom AVA include its topography, soils, and climate, as discussed below:

Map via the TTB AVA Explorer

Map via the TTB AVA Explorer

Topography: The area within the Lower Long Tom AVA is comprised of rolling hills, punctuated by a series of (west-east) valleys and ridges created by the tributaries of the Long Tom River. Elevations range from approximately 1,000 feet/305 m asl (along the western edge of the appellation) to approximately 550 feet/168 m (in the center and eastern portions) before dropping to the Willamette Valley floor. The area to the west of the appellation lies within the Coast Mountain Range and contains elevations as high as 3,000 feet/915 m.

 Soils: Bellpine soil (and Bellpine/Jory complex) are the main soils of the Lower Long Tom AVA. Bellpine soil consists of decomposed sandstone atop a sandstone or siltstone substrate. Bellpine soils are shallow and well-drained. Soils of the Bellpine/Jory complex combine decomposed sandstone and volcanic components and tend to have a slightly greater depth and capacity for water retention. In contrast, the soils in the areas surrounding the new appellation are primarily Jory (volcanic) soils, igneous (containing rocks and pebbles), or (to the west) more alluvial in character.

Climate:  The Lower Long Tom AVA lies within the rain shadow of the Coast Range. Prairie Mountain—a particularly tall mountain, reaching 3,422 feet/1,430 m in elevation—is located directly to the west of the appellation, helping to block the cooling marine influence coming from the west. The cool air is thus re-directed to the areas north and south of the region and as such, the Lower Long Tom AVA is somewhat warmer than the surrounding areas.

The Lower Long Tom AVA is home to at least 22 commercial vineyards and approximately 592 acres of vines. The region is home to 10 wineries, including Benton-Lane Winery, High Pass Winery, Antiqum Farm, and Bennett Wine Company.

Pinot Noir is the predominant grape of the Lower Long Tom AVA; other leading grapes include Chardonnay, Riesling, Pinot Gris, and Sauvignon Blanc.

Welcome to the world, Lower Long Tom AVA!

References/for more information:

Post authored by Jane A. Nickles…your blog administrator: jnickles@societyofwineeducators.org

Welcome to the World, Vino de Pago Urueña!

Photo of the city walls of Urueña by Nicolás Pérez

Photo of the city walls of Urueña by Nicolás Pérez

On November 4, 2021—after a long and winding road through the regulatory channels (the proposal was first drawn up in 2015)—the EU has registered Vino de Pago Urueña as a new protected designation of origin (PDO) for Spanish wine.

The new appellation, along with its single producer—Bodega Heredad de Urueña—is located in the Autonomous Community of Castilla y León in northwest Spain. The area—within the province of Valladolid—is famous for its medieval stone walls, restored city gates, and concentration of antiquarian bookstores (it has even been designated as a villa del libro (“city of books”).

Photo of the town of Urueña by Nicolás Pérez

Photo of the town of Urueña by Nicolás Pérez

The equally famous vineyards of Bodges Heredad de Urueña are located just to the north of the walled city. While the estate will continue to produce a range of grape varieties and styles of wine under the Vino de la Tierra Castilla y León designation, the wines produced under the PDO/Vino de Pago Urueña must be produced under the following guidelines:

  • Vino tinto/red wine:
    • Allowed grape varieties: Cabernet Sauvignon, Merlot, Syrah, Tempranillo
    • Minimum alcohol: 13% abv
    • Description, per the pliego: The red wines are very intense in color. They are cherry or garnet red, with purple tones appearing at the rim. They have a great amount of aromatic complexity due to the combination of grape varieties used and are particularly characterized by their roundness and an absence of sharp edges.
  • Vino rosado/rosé:
    • Allowed grape varieties: Cabernet Sauvignon, Merlot, Syrah, Tempranillo
    • Minimum alcohol: 12.5% abv
    • Description, per the pliego: Urueña rosés have raspberry-pink tones and the bluish notes of the Syrah variety, which occupies the largest proportion of the area under vines. Fresh fruit aromas predominate on the nose, together with some floral and caramel notes. The presence of red fruits is more characteristic of the Tempranillo rosés.

References/for more information:

Post authored by Jane A. Nickles…your blog administrator: jnickles@societyofwineeducators.org

The Ancestor Vines of Barossa

Photo by Stephan Ridgway

Photo by Stephan Ridgway

Old vines…for many of us, the term “old vine” implies that a wine is produced from grapes grown on a grapevine of more than 20, or 50, or 100 years of age (the exact number depending on where exactly the vineyard is and your point of view). In addition, we believe that their fruit, having been painstakingly ripened by a grizzled old vine, will be exceptionally rich, concentrated, and complex.

While I am sure most wine aficionados would agree with that purposefully vague description, the truth remains that “old vine” (or vieilles vignes, as the French say) remains a largely unregulated and undefined wine term. After all, a lot depends on context. If you grow grapes in Châteauneuf-du-Pape or Jerez, the idea of “old” might actually start at about the half-century mark. On the other hand, if you grow grapes in the Canterbury Plains or Elkton, Oregon, you might start to think of your vines as “old timers” once the hit 20 years old.

One thing that just about everyone can agree upon, however, is that the older vines of the world need to be protected, respected, and – in the best of all possible worlds – documented and substantiated. To this end, Barossa Australia—formerly the Barossa Grape and Wine Association—which has over 500 grape growers and claims to have more old vines than any other region in the world, has taken steps to do so. After all, as Ron “The Dirtman” Gibson, of Gibson Wines in the Barossa says, “Old vines aren’t good because they’re old, they’re old because they are good.”

Photo by Verita Photography

Photo by Verita Photography

The organization has released what might be the only specific definition of the term “old vine” in the wine-making world. Although these terms are not regulated by the Australian Government—nor are they approved as official wine descriptors—this is at least a good first step in understanding and honoring the area’s old vines.

The classifications of Barossa’s old vines are as follows:

  • Old Vines: 35 years old or over
  • Survivor Vines: 70 years old or over
  • Centenarian Vines: 100 years old or over
  • Ancestor Vines: 125 years old or over

Barossa Australia has also published the “Barossa Old Vine Charter,” a declaration of sorts intended to protect and recognize the region’s oldest vines, some of which date back to 1909 or earlier and are to be considered part of Australia’s living history. The organization also keeps a Barossa Vineyards Register, which details the vineyards of the area by grape variety and by age.  The Barossa Vineyards Register, and the Barossa Old Vine Charter can be found on the website of Barossa Australia.

Post authored by Jane A. Nickles, CSS, CWE – your SWE Blog Administrator

References/for more information:

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Dispatch from the León DO

Map of Iberian Peninsula - Castile and LeonAttention, wine students! The Tierra de León DO (approved in 2007) has changed its name; the new name is: León DO.

The León DO is located along the Esla River, just a few miles (km) south of the city of León. It is perched atop the high plateau—the Meseta Central—that covers much of central Spain and as such, its vineyards are located at an average of 2,650 feet (800 m) above sea level.

The León DO is largely red wine country; more than 90% of its vines are planted to red grapes. The leading grape variety—accounting for nearly 70% of the region’s 4,100 acres (1,660 ha) of vines—is Prieto Picudo, typically the majority variety in the areas rich-and-fruity red wines (as well as a small showing of rosé).

Prieto Picudo is thought to be native to the area just south of the city of León and is found almost exclusively in Castilla y León. The vine tends to produce small bunches of compact grapes with somewhat thin skins. The wines produced using Prieto Picudo are known for their cherry-red hue, high aromatics (including cherry, red berry, black pepper, and forest floor) as well as a good zing of acidity and alcohol.

wine Map castilla y leonThe remainder of the of the (red grape) vineyards are planted to Tempranillo (occupying 17% of the area), Mencía (4%) and Garnacha Tinta (less than 1%). The tinta (red wines) of León are required to be made using a minimum of 60% (combined) Preito Picudo and/or Menía—a nod to these unique grapes considered to be native to the area. The remainder of the blend (up to a maximum [combined] of 40%) may be comprised of the accessory varieties—Tempranillo and Garnacha Tinta.

The León DO also produces a small amount of white wine; just under 10% of the area’s vineyards are planted to white grapes. Wine students will be interested to know that the regulations concerning the area’s white wines were recently updated, and that the current laws allow for just three white grapes— Verdejo, Albarín Blanco and Godello—to be so used. (Palomino and Malvasia are no longer allowed, as of the 2020 vintage).

References/for more information:

Post authored by Jane A. Nickles…your blog administrator: jnickles@societyofwineeducators.org

The Rise of Ramato: Dispatch from the delle Venezie DOC

Logo of the delle Venezie DOC via: https://dellevenezie.it/en/

Logo of the delle Venezie DOC via: https://dellevenezie.it/en/

Dispatch from the delle Venezie DOC! The Disciplinare di Produzione for the delle Venezie DOC has been updated to allow for the production of rosato (rosé) and ramato styles of wine based on the Pinot Grigio grape.

As you may have guessed, there is a bit more to the story!

Winemakers in the northeast of Italy (namely Friuli-Venezia Giulia. Veneto, and the Trentino-Alto Adige) have successfully grown Pinot Grigio—brought to the region via France where it is known as Pinot Gris—for hundreds of years.

The area’s Pinot Grigio is typically produced as a dry, crisp, easy-to-love and fruity white wine with a light yellow(ish) color. This style of wine is enormously popular; so much so that a multi-regional DOC area—the delle Venezie DOC—was created in 2017 to grant these delightful wines a bit of the respect they deserve and allow varietally-labeled Pinot Grigio from Veneto Region, Friuli-Venezia Giulia Region, and the Trentino Province to wear the DOC label. (Sparkling Pinot Grigio and white wine blends—bianco—based around Pinot Grigio, Chardonnay, Pinot Bianco, Muller Thurgau, Garganega, Verduzzo, and/or Tocai Friulano are also approved for production under the delle Venezie DOC.)

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Despite the popularity of the fresh-and-fruity style of Pinot Grigio, winemakers in Italy’s northeast have traditionally spun Pinot Grigio into other styles of wine as well. A light pink rosato/rosé is created by allowing the juice (post-crush) to macerate alongside the skins of the grey/pink hued grapes for a short period of time (such as 6 to 10 hour, or perhaps us to 24 hours).  If the maceration on the skins is allowed to continue for a longer period of time—such as two weeks or more—the result can be a richly textured, copper-hued wine known a ramato—from the Italian word rame meaning copper. 

The ramato style of wine production is believed to have originated in Friuli-Venezia Giulia. Pinot Grigio Ramato was quite popular up until the 1960s, when exports of the more widely recognized style of Pinot Grigio from Santa Margherita and other wineries exploded in popularity. However, some producers continued production of rosato and ramato styles of Pinot Grigio, and like so many traditional products in the world of food and wine…these traditional products are increasingly appreciated once again. The delle Venezie Consorzio—in partnership with the Centro di Ricerca Viticoltura ed Enologia (Research Center for Viticulture and Enology) in Conegliano—has supported these efforts via research into 17 different clones of Pinot Grigio in an effort to identify those most appropriate for use in rosato and ramato.

The recent update in the delle Venezie DOC regulations acknowledges the historic significance—and current appreciation of the Pinot Grigio Rosato and Pinot Grigio Ramato produced in Italy’s northeast. Time to raise a glass!

Note: the delle Venezie DOC is also known as Beneških Okolišev (in Slovenian).

References/for more information:

Post authored by Jane A. Nickles…your blog administrator: jnickles@societyofwineeducators.org

Way to Go, Granada (Now a DO)!

Graphic via: http://www.dopvinosdegranada.es

Graphic via: http://www.dopvinosdegranada.es

An updated list of wine appellations—DOPs and IGPs—published by Spain’s Ministry of Agriculture (Ministerio de Agricultura, Pesca y Alimentación) reveals that the Spanish wine region of Granada has been promoted to a Denominación de Origen (DO).

For the number-crunchers among us, this means that (as of June 2021) Spain now has 68 DOs, 2 DOCa’s, 7 VCIGs and 20 Vinos de Pago…for a total of 97 DOPs. See the attached List of DOP and VT Wines from Spain June 2021 for the names and numbers via straight from the source documentation.

Granada was was previously listed as a Vino de Calidad con Indicación Geográfica (VCIG)—which placed it in the top-tier of Spanish Wine Regions, but (theoretically) a step “lower” than the DOs.

According to the Pliego de Condiciones for the Granada DO, the appellation is approved for the production of a range of wine types and styles, including red, white, rosado (rosé), sparkling, and late harvest (de uvas sobremaduradas/over-ripe grapes). Here is a list of allowed grape varieties for the three main styles of wine:

Andalusia autonomous communityRed (Tinto) and Rosé (Rosado): Tempranillo, Garnacha Tinta, Cabernet Sauvignon, Cabernet Franc, Merlot, Syrah, Pinot Noir, Monastrell, Romé, and Petit Verdot.

White (Blanco): Vijiriego (Vijariego), Sauvignon Blanc, Chardonnay, Moscatel de Alejandría (Muscat of Alexandria), Moscatel de Grano Menudo (Muscat Blanc à Petits Grains), Pedro Ximenez, Palomino, Baladí Verdejo (Cayetana Blanca), and Torrontés.

Sparkling (Espumante): Vijiriego (Vijariego), Sauvignon Blanc, Chardonnay, Moscatel de Alejandría (Muscat of Alexandria), Moscatel de Grano Menudo (Muscat Blanc à Petits Grains), and Torrontés.

Map via: http://www.dopvinosdegranada.es

Map via: http://www.dopvinosdegranada.es

The Granada DO covers the entirety of the Province of Granada. Granada is located on the Mediterranean Coast and stretches across the Sierra Nevada Mountain Range to the border with Murcia and Castilla-La Mancha. The area is transversed by several rivers, the main one being the Genil (a tributary of the Guadalquivir). The central/northern portion of the province covers the Altiplano de Granada (Granada High Plains).

A single sub-region—Contraviesa-Alpujarra, located along the Mediterranean Coastline—has been approved. Sparkling wines produced using a minimum of 70% Vijiriego (Vijariego) supplemented by Chardonnay and Pinot Noir are a specialty of the  Granada-Contraviesa-Alpujarra DO.

References/for more information:

Post authored by Jane A. Nickles…your blog administrator: jnickles@societyofwineeducators.org

 

Welcome to the World, Ulupalakua AVA!

WaianapanapaHere’s a first: Hawaii gets its very own American Viticultural Area (AVA)!

Despite being located in the tropics (the AVA itself sits at about 20°N latitude) and not being particularly well-known for grape-based viticulture or wine production, here it is: an AVA located in a small corner of the island of Maui—where grapes are grown and sent to a winery just a few miles away to be made into wine.

The Ulupalakua AVA is the first AVA to be approved in the state of Hawaii. When the new AVA comes into force on August 2, 2021, there will be a total of 257 AVAs in the United States.

Map via the TTB AVA Explorer

Map via the TTB AVA Explorer

According to the original petition for the AVA—submitted by Mark Beaman, the former winemaker at Maui Wines—the distinguishing features of area include its topography, soils, and climate, as discussed below:

Topography: The area within the Ulupalakua AVA contains a series of four distinct, southwest-facing areas of gently sloping benchlands. In contrast, the area surrounding the new AVA consists of steeper slopes, ravines, and exposed volcanic rock. The elevation of the vineyards in the AVA ranges from 1,560 feet/475 m (in the western portions) to 1,850 feet/564 m (in the east). 

Soils: The Ulupalakua AVA is located on the western slopes of Mount Haleakala—a massive shield volcano that covers more than 75% of the island of Maui. The soils of the area are predominantly composed of volcanic ash and the weathered remains of igneous volcanic rock. About 20% of the soil contains silt, loam, and clay. It is believed that they combination of soils creates an area that is fertile enough to support healthy vines, but not so fertile as to promote excessive foliage.

Map via the TTB AVA Explorer

Map via the TTB AVA Explorer

Climate: The climate within the Ulupalakua AVA reflects its tropical location and rarely drops below 50°F/10°C or goes above 85°F/29°C. The region receives quite a bit of rain—an average of 30.7 inches of rainfall a year. However, it is noted that less than two inches per month tend to fall in July and August. While humidity can certainly be seen as an issue, this period of low summer rainfall reduces the risk of mildew and rot in the days leading up to the harvest, and the mild summertime temperatures protect again sunburn and heat stress.

It is believed that viticulture began in the area in the early 1800s when an immigrant from Portugal—Don Francisco de Paula Marin—imported vines into the region and made small amounts of wine. These days, the total area within the Ulupalakua AVA comprises 70 acres; of these, 16 acres are currently under vine. Leading grape varieties include Gewurztraminer, Chenin Blanc, Viognier, Grenache, Malbec, and Syrah. There is currently one commercial vineyard— Ulupalakua Vineyards owned by Maui Wine LLC—in the region. There are no bonded wineries within the AVA, but grapes are often sent to Maui Winery (located about just a few miles away) for processing.

The name “Ulupalakua” is derived from the native language of Hawaii and may be loosely translated as “breadfruit ripened on the back.” The folklore of the area tells of how the island’s king would request that his favorite fruit—breadfruit—be brought to his home on the west coast of Maui. Harvesters would pick the unripe fruit on the island’s eastern side and carry it to the king’s house on the other side of the island. The fruit would ripen on the journey and would be totally ripe by the time they reached (the area now known as) Ulupalakua.

References/for more information:

Post authored by Jane A. Nickles…your blog administrator: jnickles@societyofwineeducators.org