Academic literature on the topic 'Vineyards South Australia Barossa Valley Soils'

Summary. A study of the petiole nutrient status of cvv. Shiraz, Cabernet Sauvignon and Rhine Riesling (Vitis vinifera) was carried out in 19 vineyards of each in the Barossa Valley, South Australia, during 1979 to 1982. The sampling unit chosen was the petiole of leaves opposite bunches, collected at flowering time. Nitrogen status (assessed as nitrate concentration) varied widely among vineyards and high concentrations of nitrate could be associated with use of organic materials (chicken litter, winery marc) in the vineyards. Phosphorus status was almost invariably higher than necessary. Potassium, magnesium and chloride status were usually high by Californian standards. Of the trace elements, boron was low in 1979 to 1980 in some vineyards, but sufficient in other years. Zinc and manganese were usually present in sufficient quantities. Daily sampling of petioles showed that nutrient levels during the flowering period changed less dramatically in this region than in California. Pre-bloom foliar sprays ofurea with zinc had non-significant effects on petiole nitrate concentration. Differences in nutrient concentrations between the three cultivars were detected in some years. The standards used to interpret petiole analysis data in California, while useful in the survey area, required some modification for local use, and working standards are proposed.

The increasing prevalence of the grapevine trunk diseases Eutypa and Botryopshaeria dieback has been attributed, in part, to abiotic stresses imposed on vineyards as production intensifies worldwide. The aim of this study was to evaluate the influence of water deficit irrigation practices on the infection of pruning wounds by Eutypa lata and Diplodia seriata, and the subsequent rate of colonisation. Two vineyard trials were conducted over 2 years in South Australia, one in the Riverland using ‘Cabernet Sauvignon’ with four irrigation treatments (100, 50, 25 and 12.5% of the standard irrigation program) and another in the Barossa Valley using ‘Shiraz’ on six rootstocks and own roots, either irrigated or not irrigated. According to leaf water potential assessments, vines with reduced irrigation were generally in water deficit, and therefore subjected to stress. On the whole, incidence of wound infection and distance of colonisation were similar among irrigation treatments for both pathogens, except in the Riverland, where E. lata colonized canes to a greater extent in well-watered vines than those in water deficit. Only vines on rootstock ‘Ramsey’ in the Barossa Valley had greater extent of colonisation by E. lata in the non-irrigated vines. There was no correlation between internal staining and colonisation, with both pathogens recovered up to nearly 20 cm ahead of the staining. Water deficit did not increase the susceptibility of grapevine pruning wounds to infection, nor colonisation of the subtending tissue by E. lata and D. seriata. In fact, there was evidence of decreased susceptibility to colonisation by E. lata in vines subjected to severe water deficit.

Aim: To investigate whether timing and duration of exposure to elevated temperatures impact the reproductive development of field-grown Shiraz grapevines.Methods and results: The reproductive responses of Shiraz grapevines (Vitis vinifera L.) to two levels of elevated temperatures at budburst and flowering were investigated in an irrigated vineyard in the Barossa Valley (South Australia) over two consecutive growing seasons. Custom-built under-vine ‘tents’ and closed flow-through chambers enclosing a set of grapevines in the field were used to raise canopy temperatures above ambient. Higher temperatures at flowering resulted in lower yields due to decreased fruit set in 2007-08, while yield was virtually unaltered the following year despite the lower fruit set. Two indicators of grapevine reproductive performance, Coulure Index and Millerandage Index that quantify abscised and underdeveloped berries, respectively, were calculated to be higher as a result of the heat treatments in both seasons. Stigma receptivity, pollen germination, and pollen tube kinetics were generally lower in vines grown under the tents.Conclusion: Flowering and fruit set are strongly influenced by temperature changes during this period of development.Significance and impact of study: This is one of the first field based studies to demonstrate that extreme temperatures (>35°C) during the flowering period detrimentally effect fruit set and final yield and thus providing critical knowledge for managing vineyards in a changing climate.

Drip irrigation is the most common method of water application used in Australian vineyards. However it places physical and chemical stress upon soil structure, which may affect soil physical properties, soil water availability and grapevine functioning. Common soil types within Australian vineyards appear vulnerable to soil degradation and there is emerging evidence of such degradation occurring. Two South Australian vineyards (one located at Nuriootpa in the Barossa Valley, the other in the McLaren Vale winegrowing region) were used to examine evidence of altered soil physical properties due to irrigation. Significantly higher soil strength and lower permeability was found under or near the dripper in irrigated soils. There was also evidence that irrigation increased subsoil bulk density at Nuriootpa. It was uncertain how irrigation caused these changes. While sodicity was present at Nuriootpa, it appeared the physical pressures exerted by irrigation, such as rapid wetting and prolonged wetness, also contributed. To gauge the severity of the degradation at Nuriootpa, a modelling study assessed the impact of higher soil strength and salinity on grapevine transpiration. The SWAP model (Soil- Water-Atmosphere-Plant) was modified and then calibrated using soil moisture data from Nuriootpa. Simulations were conducted for different irrigation regimes and the model output indicated that degradation led to a reduction in cumulative transpiration, which was almost entirely due to higher soil strength. However the reduction was relatively minor and there was evidence of water extraction by roots in all soil layers. Hence the degradation, in terms of higher soil strength and salinity, was not considered a significant management problem in the short - term. Evidence of increased waterlogging and its consequences require further investigation. Roots were observed in soils at Nuriootpa with penetration resistance (PR) much greater than 2 MPa, which was thought to completely impede grapevine root growth. It was hypothesised that roots avoided the physically hostile matrix by using biopores or structural cracks. A pot experiment tested this hypothesis and examined the relationship between soil strength, biopores and root growth for grapevines. Grapevine rootlings (cv. Cabernet Sauvignon) were grown into pots with varying degrees of soil compaction, with and without artificial biopores. No root growth occurred when PR>2 MPa unless biopores were present. Pores also improved root growth in non-compacted soil when PR approached 1 MPa, which suggested biopores influence root growth in soils regardless of compaction levels. Therefore PR should not be the only tool used to examine the rooting-potential of a vineyard soil. An assessment of soil structure, such as biopore density and size, should be incorporated. In drip-irrigated vineyards, there is a possibility that degraded clayey subsoils could be ameliorated by manipulating zones of soil drying. At distances away from the dripper, drying events could generate shrinkage cracks that improve drainage and provide opportunities for root growth. From a practical perspective, drying events could be manipulated by moving the dripper laterally or by changing the irrigation frequency and intensity. The potential of this simple, non-invasive, ameliorative approach was investigated. Large, intact cores were sampled from Nuriootpa subsoil where degradation had been identified. Individual core bulk density was calculated using a formula that was derived by solving two common soil physics equations simultaneously. This proved to be an accurate and non - invasive method. Half the cores were leached with a calcium solution, and the saturated hydraulic conductivity (K [subscript s] ) was measured on all cores before and after drying to a matric potential of -1500 kPa. Soil drying led to a significant increase in K [subscript s], which indicated an improvement in structure through the creation of shrinkage cracks and heaving. Calcium treatment had no impact on K [subscript s], but that could change with more wetting and drying cycles. Results indicated the need for further investigation in the field, where different compressive and tensile forces operate. Harnessing this mechanism may provide an attractive soil management option for growers. The soil physical degradation identified is concerning for sustainable production in irrigated vineyards. Given the sites were representative of typical irrigation practices, such degradation may be widespread. While modelling suggested the impact of higher soil strength and salinity was minimal, these properties should be monitored because they may worsen with continuing irrigation. Furthermore, the impact of irrigation on subsoil permeability needs to be defined more accurately. An increased incidence of waterlogging could significantly restrict production, which was evident when overly wet growing seasons were modelled. If subsoil permeability was found to be significantly lower in irrigated soils, amelioration may be required. In this instance, the use of drying events to generate structure provides an option. Ultimately, the impact of drip irrigation on soil physical quality warrants further attention, and it is imperative to monitor the physical quality of vineyard soils to ensure sustainable production.
Thesis (Ph.D.) -- University of Adelaide, School of Earth and Environmental Sciences, 2007.

Weathering of rocks is the crucial first step in making vineyards possible. For where the debris produced by weathering—the sediment we met in Chapter 5—becomes mixed with moist humus, it will be capable of supporting higher plant life. And thus we have soil, that fundamental prerequisite of all vineyards, indeed of the world’s agriculture. So how does this essential process of weathering come about? Any bare rock at the Earth’s surface is continually under attack. Be it a rocky cliff, a stone cathedral, or a tombstone, there will always be chemical weathering—chemical reactions between its surface and the atmosphere A freshly hewn block of building stone may look indestructible, but before long it will start to look a bit discolored and its surface a little crumbly. We are all familiar with an analogy of this: a fresh surface of iron or steel reacting with moisture and oxygen in the air to form the coating we call rust. In his “Guide to the Lakes” of England, William Wordsworth put the effects of weathering far more picturesquely: “elementary particles crumbling down, over-spread with an intermixture of colors, like the compound hues of a dove’s neck.” A weathered rock is one that is being weakened, broken down. The rock fragments themselves are further attacked, which is why stones in a vineyard often show an outer coating of discolored material, sometimes referred to as a weathering rind (Figure 9.1; see Plate 22). If the stone is broken open, it may show multiple zones of differing colors paralleling the outer surface of the fragment and enclosing a core of fresh rock. Iron minerals soon weather to a powdery combination of hematite, goethite, and limonite, and the rock takes on a reddish-brown, rusty-looking color. The great example of such weathering in viticulture is the celebrated terra rossa, but the rosy soils in parts of Western Australia and places further east such as McLaren Vale and the Barossa Valley are also due to iron minerals. Several Australian wines take their names from this “ironstone.”

As outlined in chapter 1, “determining the site” in old established wine regions such as Burgundy, Tuscany, and the Rheingau has been achieved through centuries of acquired knowledge of the interaction between climate, soil, and grape variety. Commonly, vines were planted on the shallow soils of steep slopes, leaving the more productive lower terraces and flood plains for the cultivation of cereal crops and other food staples, as shown, for example, by the vineyards along the Rhine River in Germany. The small vineyard blocks of the Rhine River, the Côte d’Or, Valais and Vaud regions of Switzerland allowed winegrowers to dif­ferentiate sites on the basis of the most favorable combination of local climate and soil, which underpinned the concept of terroir. In much of the New World, by contrast, where agricultural land was abundant and population pressure less, vineyards have been established on the better soils of the plains and river valleys, as exemplified by such regions as the Central Valley of California, the Riverina in New South Wales, Australia, and Marlborough in New Zealand. Apart from the availability of land, the overriding factor governing site selection was climate and the suitability of particular varieties to the prevailing regional climate. In such regions, although soil variability undoubtedly occurred, plantings of a single variety were made on large areas and vineyard blocks managed as one unit. Soil type and soil variability were largely ignored. Notwithstanding this approach to viticulture in New World countries, in recent time winegrowers aiming at the premium end of the market have become more focused on matching grape varieties to soil and climate and adopting winemaking techniques to attain specific outcomes for their products. For established vineyards, one obvious result of this change is the appearance of “single vineyard” wines that are promoted as expressing the sense of place or terroir. Another reflection of this attitudinal change is the application of precision viticulture (see “Managing Natural Soil Variability in a Vineyard,” chapter 6), whereby vineyard management and harvesting are tailored to the variable expression of soil and local climate in the yield and sensory characteristics of the fruit and wine.