72 WINES&VINES August 2018
WINEMAKING WINE EAST
M
any Virginia wineries are
now consistently making
polished, complex and struc-
tured red wines. "Bordeaux"
blends of Cabernet Sauvignon, Merlot, Cab-
ernet Franc and/or Petit Verdot have become
standard-bearers, but the learning curve has
been long and is still steep.
Soil, Slope and Water
Their impact on Virginia wine quality
By Jim Law
KEY POINTS
Over the past several decades, Virginia wine
growers have learned more about the relation-
ship between soils and slopes and Bordeaux
grape varieties.
A group of wine growers from three diverse vine-
yard sites in Virginia regularly meet to discuss
their experiences with growing and making wine
from four varieties: Merlot, Cabernet Sauvignon,
Cabernet Franc and Petit Verdot.
The water-holding capacity of the soil is a critical
factor in site selection for vineyards, especially
for premium red wine varieties.
Cave construction at
RdV Vineyards in 2008
revealed the very well-
draining gravelly loam
beneath the vineyard.
The loam, averaging 50
centimeters deep, sits
atop a granite base.
PHOTO
COURTESY
OF
RDV
VINEYARDS
