Les Climats of Burgundy Map

A fantastic tool to verify that your local retailer is telling you the truth when they say the bourgogne they sold you sits on the fence post of Montrachet.

Map of France's A.O.P. Wine Regions

Map of Napa Valley Wineries

A full list of the Napa sub-AVA descriptions from the Napa Vintners Association.

Map of Barolo DOCG

Barolo

A link to a PDF of this document

Russian River Valley AVA Map and a Green Valley AVA Map

Map Sourced from http://www.greenvalley-russianriver.com/

Oregon's Willamette Valley Sub-AVA descriptions and a soil map from the Oregon Pinot Camp Manual

One of David Lett's original Pinot Noir plantings located in the Dundee Hills

Willamette Valley Sub-AVAs
[Descriptions provided by winemakers from each AVA, independently]

Dundee Hills
The first grapes in the Willamette Valley were planted in the Dundee Hills. It remains the most densely planted locale in the valley and state. Within the 6,500 acres of this almost exclusively basaltic land mass that runs north-south and overlooks the Willamette River to the south and the Chehalem Valley to the north, and which rises to 1,067 feet in elevation, more than 1,250 acres of
grapes are planted on approximately 50 vineyards. It is approximately 30 miles to the southwest of Portland and 40 miles east of the Pacific Ocean, with protection from the ocean climate provided by the higher Coast Range of mountains.

Dundee Hills soils are reddish, silt, clay, loam soils derived from Columbia River basalt flows and, as such, are easily decomposed to provide moderately rich, deep, and good water-holding soils. Soils and climate differentiate this AVA. The hillside planting regions above 200 feet provide good water and air drainage, good frost protection, moderate fertility, and moderate temperatures for adequate ripening, but with acid retention.

Pinot noirs from this AVA are characteristically red to black fruited, with raspberry to black cherry ranges, offering earth, truffle, cola, and perfume aromatics and flavors, with light spices and a core of sweetness on the palate.


Eola-Amity Hills
The name of this AVA is derived from a ridge of hills adjacent to the Willamette River. The ridge is actually composed of the Eola Hills, straddling the 45th latitude on the southern end, and the Amity Hills on the northern spur. The proposed minimum elevation for the AVA is 200 feet

Two of the predominant influences on the characteristics of wines from the Eola Hills are shallow soils and the Van Duzer corridor. The soils of the Eola Hills contain volcanic basalt from ancient lava flows. The basalt is combined with a preponderance of marine sedimentary rocks and/or alluvial deposits. These soils: Nekia, Woodburn, and Steiwer are generally much shallower and rockier relative to most other Oregon AVAs. These shallow well-drained soils tend to produce smaller grapes with greater concentration.

The Van Duzer Corridor essentially provides a break in the Coast Range that allows cool ocean winds to flow dropping temperatures dramatically, especially during late summer afternoons. These late afternoon and evening breezes help provide the cool nights that keep acids firm and are essential for optimal ripening

The wines tend to be bigger, more full-bodied wines. The fruit components tend towards blackberry, black cherry, and plum contrasted with raspberry, strawberry, and cherry flavors, which may predominate in wines from deeper soils. The mineral content of the terroir is often present both on the nose and on the palate. The wines often display considerable focus and clarity of fruit. They also favor primary fruit character over spice, tending toward the darker black fruit spectrum (black cherries and blueberries). Compared to other North Willamette Valley regions, the wines often exhibit brighter acidity and firmer structure, along with considerable longevity, this due to the cooling effect of the Van Duzer Corridor. Wines from lower elevations tend to lean more toward plum and bramble fruit, showing slightly more secondary flavors such as earthy, mineral and spice/herbal tones (e.g. white pepper and dried flowers).


Chehalem Mountains
The Chehalem Mountains AVA is a single uplifted land mass southwest of Portland in the northern Willamette Valley, extending 20 miles in length and 5 miles in breadth. These mountains stretch from the town of Wilsonville in the southeast, snake between Sherwood and Newberg, and reach almost to Forest Grove in the northwest. They include several discrete spurs, mountains, and ridges, such as Ribbon Ridge and Parrott Mountain. The highest point within the Willamette Valley is the Chehalem Mountains’ Bald Peak, at 1,633 feet, which effects weather for the AVA and helps to distinguish it from the adjoining grape-growing hillsides and surrounding lowlands, less appropriate for grapegrowing.

It is the geography and climate that largely differentiate this AVA from others. That notwith- standing, the variety of soils within the AVA helps to play host to different grape varieties. Soils on the southern and western slopes are basaltic (including Saum and Jory) and ocean sedimentary
(including Melbourne and Willakenzie). Soils on the north face of the mountains are wind-blown loess (Laurelwood). Inappropriate heavier alluvial soils are largely excluded from the AVA by virtue of its minimum elevation of 200 feet.

Within the almost 70,000 acres of this AVA are over 1100 acres of grapes, grown in more than 80 vineyards, and 15 or so wineries. The Ribbon Ridge AVA is a sub-AVA of the Chehalem Mountains.

A wide range of Pinot noirs can be produced in this AVA, from more lightly red-fruited, elegant and balanced stylings, to black-fruited, briery, earthy, and highly structured wines carrying brown spice and wood notes, plus most gradations in-between.

Yamhill-Carlton District
North of McMinnville the land slowly rises to the hamlets of Carlton and Yamhill. Low ridges surround the two communities in a horseshoe shape. The free-flowing North Yamhill River courses through the center of a lush patchwork quilt of nurseries, grain fields, and orchards. The neatly combed benchlands and hillsides of the Yamhill-Carlton District are home to some of the finest Pinot noir vineyards in the world.

Historically nourished by forestry and farming, this area is rapidly emerging as a global center of Pinot Noir production. This pastoral corner of Oregon’s northern Willamette Valley creates a unique set of growing conditions. The Coast Range to the west soars to nearly 3500 feet (1200m) establishing a rain shadow over the entire district. Additional protection is afforded by Chehalem Mountain to the north and the Dundee Hills to the east.

The coarse-grained, ancient marine sediments native to the area are the oldest soils in the valley. These soils drain quickly, establishing a natural deficit-irrigation effect. Thus, the vines stop vegetative growth earlier here than elsewhere, leading to more complete ripening, even in cooler growing seasons. This allows Pinot noir to develop deep ruby colors and broad, silky tannins. The mouth-filling wines exude powerful fruit aromas of raspberry, blackberry, and black cherries complexed by minerality reminiscent of pipe tobacco, espresso, clove, and dark chocolate and accented by scents of rose, violet, lavender, and sweet wood smoke. These are alluring, complex, supple gems of Pinot noir to sip and savor.

McMinnville District
The McMinnville AVA sits due west of Yamhill County’s wine country home, the city of McMinnville. It extends approximately 20 miles south-southwest toward the mouth of the Van Duzer Corridor, Oregon’s lowest Coast Range pass to the Pacific Ocean. The proposed AVA is a blend of geo-climatic factors that make it unique among Yamhill County’s proposed AVAs. Specifically, the appellation encompasses the land above 200 feet and below 1,000 feet in elevation on the east and southeast slopes of these foothills of the coast -range mountains. Geologically, this region is dramatically different in soil profile from other winegrowing areas in Yamhill County. The soils are primarily uplifted marine sedimentary loams and silts, with alluvial overlays. Beneath is a base of the uplifting basalt. Clay and silt loams average 20–40 inches in depth before reaching harder rock and compressed sediments, shot with basalt pebbles and stone. The uniqueness of the soils for winegrowing is in the 20–40 inch depth.

Climatically, this AVA is, again, in its own class. These primarily east and south facing slopes sit in a protected weather shadow of the Coast Range Mountains. Rainfall is lower (33 inches annually) than sites only 12 to 20 miles to the east. The foothills also provide protection from chilling winds in the unstable air conditions of spring and fall. Winegrowers also have the option of placing vineyards on more southerly facing sites to take advantage of the drying winds from the Van Duzer Corridor. There are presently approximately 600 acres planted in the AVA. Of greatest note is the flavor qualities of the Pinot noir wines from this area. Unlike the wines from hillsides to the east, the Pinot noirs from these soils are highly pigmented, with a strong backbone of tannin and acidity and a massive palate of black fruit and earthy flavors.


Ribbon Ridge
Ribbon Ridge is a very regular spur of ocean sediment uplift off the northwest end of the Chehalem Mountains, comprised of a relatively uniform five square miles (3,350 acres) of land in a breadloaf-like shape. In excess of 300 acres within 15 vineyards are currently planted on the ridge. The AVA is distinguished by uniform ocean sedimentary soils and a geography that shows it protected climatically by the larger and taller land masses surrounding it. Paucity of aquifers forces many vineyards to be dry farmed. The AVA’s elevation minimum is 200 feet, with its highest point 683 feet.

Pinot noir characteristics from Ribbon Ridge include predominantly black fruit (black cherry, blackberry, and black currant), moderate to high structure sometimes bordering on rustic, good acidity especially in higher elevations, and good extraction. Wines contain fine tannins, a range of brown and wood spices, fresh-turned earth and chocolate dependent on vintage. Wines are thought to ultimately age very well.

Map of Chilean Wine Regions

Map Sourced from Chilean-wine.com

Chambolle Musginy Vineyard Map

This map was sourced from Scott Paul's blog. You can find a mini Burgundy wine 101 and 102 with allen meadows along with more maps of Burgundy here.

Map of Montalcino

Sourced from The Montalcino Report

Austrian Wine Region Maps

Map Source and more information on Austria can be found at, Winesfromaustria.com

Breakdown by Variety Planted in Austria:

Grape varieties: in %
Grüner Veltliner
36.04
Blauer Zweigelt
8.97
Blaufränkisch
5.44
Welschriesling
8.91
Weißer Burgunder & Chardonnay
6.05
Riesling
3.39
Blauer Portugieser
4.86
other varieties white
4.47
other varieties red
3.53
Source: Federal Institute for Viticulture, Eisenstadt, 2002

Spanish Grape Discriptions and D.O. map

Sourced from Winesfromspain.com

Airén- This is Spain's most widely planted white grape variety. The bunches are large and tightly-packed. It produces wines with a characteristic bouquet and alcohol content between 12% vol. and 14% vol. It can be found, among other regions, in Ciudad Real (51% of planting), Toledo, Cuenca, Albacete, Murcia and Madrid. It is the main variety in Vinos de Madrid DO.

Albariño
White. Native to Galicia, with small, very sweet glyceric berries which produce high quality wines. It is the basic grape of Rías Baixas DO. There has been a dramatic increase in the area planted with this grape over the last few years.

Garnacha Blanca
White Garnacha. Produces full-bodied wines with a high alcohol content. Very abundant throughout Spain, especially in Tarragona, Zaragoza and Teruel. It is classified as a main variety in Alella, Costers del Segre, Tarragona and Terra Alta DOs.

Garnacha Tinta
Red Garnacha. A high-yielding grape that produces vigorous wines. This is the most widely grown red grape in Spain, especially in La Rioja, Madrid, Navarre, Tarragona, Teruel, Toledo and Zaragoza. It is considered a main variety in the following DOs: Ampurdán-Costa Brava, Calatayud, Campo de Borja, Cariñena, Costers del Segre, La Mancha, Méntrida, Penedés, Priorato, Somontano, Tarragona, Terra Alta, Utiel-Requena, Valdeorras and Vinos de Madrid.

Garnacha Tintorera
Red. This grape, also known as Alicante, is so-called because it is the only variety, along with Alicante Bouché, which has coloured flesh (tintorera comes from the verb teñir = to dye). It is widely planted in Albacete, Alicante, Orense and Pontevedra, and it is considered a main variety in Almansa DO.

Godello
White. A high quality, very aromatic grape. Native to Galicia, new planting has been encouraged in the last few years, especially in Valdeorras DO. It is considered a main variety in Valdeorras and Bierzo DOs.

Loureira
White high quality Galician grape that creates very aromatic wines. Authorised in Rías Baixas and Ribeiro DOs. There is also a red Loureira, but it is very rare.

Macabeo
White. Also called Viura. This is the basic cava variety. Mainly found in Badajoz, La Rioja, Tarragona and Zaragoza, this is considered a main variety in Calatayud, Conca de Barberá, Costers del Segre, Navarra, Penedés, Rioja, Somontano, Tarragona and Terra Alta DOs.

Mencía
Red. According to recent studies, this grape is very similar to Cabernet Franc. It produces high quality wines and is most widely planted in León (68%), Zamora, Lugo and Orense provinces. It is considered a main variety in Valdeorras and Bierzo DOs.

Moscatel
White, superbly aromatic grape with a high sugar content. It produces very characteristic wines and is also frequently consumed directly as a dessert grape. Widely grown across the whole of Spain, it is particularly frequent in Valencia and Málaga. It is also considered a main variety in Málaga and Valencia DOs.

Palomino
White. A basic grape in Jerez wines, called Jerez outside this growing area. Its high yields led to extensive planting in many Spanish regions, especially Galicia. It flourishes in Cádiz (68%), Orense, Valladolid, Zamora and Huelva. It is considered a main variety in Jerez and Condado de Huelva DOs.

Pedro Ximénez
White grape with a high sugar content. To a greater or lesser extent, it is found almost everywhere in Spain, It is most widespread in Córdoba (68%), Badajoz, Málaga and Valencia and is considered a main variety in the following DOs: Jerez, Málaga, Montilla-Moriles, and Valencia.

Tempranillo
Red. Superb quality and very aromatic, the star of Spanish grapes. It is called Ull de Llebre in Catalonia, Cencibel in Castile-La Mancha and Madrid, and Tinto Fino and Tinto del Pais in Castile and Leon. It flourishes in Burgos, La Rioja, Alava, Cuenca and Ciudad Real. It is considered a main variety in the following DOs: Calatayud, Cigales, Conca de Barbera, Costers del Segre, La Mancha, Penedes, Ribera del Duero, Rioja, Somontano, Utiel-Requena, Valdepenas, and Vinos de Madrid. Also known as Tinta del Pais, tinto fino

Tinta de Toro
Red. Produces aromatic, good quality wines, although it does not give high yields. Some maintain that it is an acclimatised version of Tempranillo that has become adapted to the region of Zamora, and that this is also the origin of its name. It is considered a main variety of Toro DO

Torrontés
White. Originally from Galicia, it produces wines of little body and good acidity, with considerable personality and an intense bouquet. It can be found throughout Galicia and in Córdoba.

Treixadura
White. Native to Galicia, this is one of the most aromatic varieties of Galician grape, and its cultivation is being encouraged in a number of areas. It is considered a main variety in Ribeiro DO.

Verdejo
White. Very high quality and one of the best white varieties in Spain. It makes very aromatic, glyceric, soft wines with body. It is plentiful in Valladolid (69%), Segovia and Ávila. It is considered a main variety of Rueda DO.

Xarel.lo o Xarello
White. Together with the Macabeo and Parellada varieties, it makes up the trilogy of cava grapes. It produces very aromatic wines. It is considered a main variety in the Alella (where it is known as Pansá), Costers del Segre, Penedés and Tarragona DOs, as well as in denominated cava-producing areas.

New York State Wine Map

Map sourced from Newyorkwines.org

Map of Australia's Wine Regions(G.I.)

Wine Map of Portugal

The second map was found at winesworld.net

Map of Barbaresco and the 2006 Vintage

This is the perspective of the 2006 vintage from the winemaker of Produttori del Barbaresco. Seen as one of Europe's most successful farmer co-ops PdB has been making Barbaresco since 1894! In my mind they represent the best quality to price ratio Barbaresco in the market. More info on Produttori del Barbaresco can be found here.

"The 2006 vintage began with nice spring weather. The warm temperatures in the first half of May caused early flowering around May 25 (flowering usually occurs in early June for Nebbiolo). Temperatures lowered at the beginning of June but without adversely affecting the flowering and fruit set of the vines. These conditions led to an abundant harvest. July brought temperatures higher than average. But August saw milder and more pleasant weather with warm days alternated with cooler and more ventilated days. Unlike other regions in Italy, rainfall was scarce and as a result, the season was relatively dry, especially for vineyards with the best exposure, which were warmer and drier. The abundant amount of fruit made summer thinning all the more important in order to rebalance production and allow for good ripening.

September arrived with healthy fruit with somewhat high sugar levels. But the development of the fruit and its aromas was however delayed, especially in the warmest vineyards with the best exposure. Two intense September rainstorms marked a break from otherwise summery conditions. The first happened around September 10 and this actually helped aromatic ripening to begin again and thus was helpful. The second rainfall arrived later, on September 25 and 26, when the fruit was already ripe. At that point, there was no point in waiting any more and as soon as the sun dried the fruit, we began to harvest on September 29 and we finished picking on October 7 after nine days of good weather that allowed us to harvest excellent, healthy fruit.

2006 Barbaresco will be an excellent Barbaresco with natural alcoholic content higher than 13.5%, with intense color and good acidity. A good wine for aging, from another vintage in a string of good vintages including 2004 and 2005."


This map was sourced from Stratsplace.com

Map of the Greek wine regions

Map Sourced from Diamond Importer

Languedoc Roussillon Sub Regions Map

Oregon AVA Map

Sourced from Oregonwine.com

Adobe map of Dundee Hills AVA

Some words on the AVA system from Bill Hatcher, owner of A-Z and a few other Oregon brands.

Rioja sub region map

Maps of Puglia DOCs