Backyard Growing

If you are in Santa Fe and plan to grow grapes at 7000 ft., you'd best contact UC Davis and try to learn about which grape varieties do best at that altitude. I'm concerned about UV exposure.

The climate is quite dry, so that is an issue. Then you have to study the plot of land and find a root stock best suited to the terroir.

Ben,

I wonder if your climate is too hot for Pinot Noir. It is an early ripener and has thin skins. It raisins easily with too much heat, and once that happens you will not be able to make a fine wine. It also loses color in hot climates. Is there anyone in your area successfully growing Pinot? No matter how much you may love Pinot wine, your terroir may not match that grape. I would try an easier heat loving one like Syrah!

Jim Lester

James G. Lester wrote:

I would try an easier heat loving one like Syrah!

Is this true? The leading viticulture expert for the state of Maryland has been warning growers in the souther part of the state (up to 3700 degree days) that Syrah is heat sensitive and is prone to rasining in high heat.

Brian,

3700 degree days is about the same as the Russian River according to a viticulture book I own. Yes it will raisin like any black grape in a hot dry climate, but Pinot will be scalded to death much sooner.

I personally believe fine wines ONLY come from cool climates. I don't like wines to taste like black cherry cough syrup or Dr. Pepper, and that is what a hot climate usually produces. If I were trying to grow grapes in New Mexico, I would plant at high elevations. The cooler temps and bright sun would then give me a small chance of making something fine.

We grow Pinot in SW Michigan. It always attains 23 bix even in cool years and retains its vital acidity. My site gets 3000 heat units per growing season. My neighbor grows Syrah. It makes a lovely perfumed black wine here, but usually only gets to 21 brix. In that context, I recommended Syrah.

Jim Lester

Jim,

That makes sense. I was thinking of true heat lovers such as Grenanche or Agliancio and did not think that Syrah was in that category.

Thanks, Brian

Brian,

Even Grenache exhibits the effects of too high heat. We recently were served a bottle of 1998 Domaine Pegau Chateauneuf du Pape, "Cuvee de Capo" by one of our customers for dinner. It cost him a cool $250.00 per bottle. It was 16% alcohol and tasted like someone had poured kirschwasser into a regular bottle of CDP! We were both rather dissappointed. Yes the wine was too young to open, but I doubt it will ever come into any kind of balance that I would find attractive!

I can't speak to Aglianico, having little experience or knowledge of the grape. I do know it is grown on the slopes of Mt. Vesuvius. I have had several ancient bottles of Mastrobarodino's Taurasi Reserva. They were very "tar-like" to me which often indicates hot climate. But that may have been the variety too. It went well with the venison!

Jim Lester