Volcanic Soils Impact Wine Flavors

Terroir is defined as all of the natural characteristics that impact where the grapes are grown. That is why an Oregon Pinot Noir tastes very different from wines from grapes grown in Central California. One aspect of terroir is the soil in which the vines are grown. Vineyards thrive in various soil types, from sandy to loam to slate. Quality soils require good drainage, the ability to hold water, and a balance of nutrient content. Gravelly soils tend to drain well while absorbing the sun’s warmth, providing heat for the vines.

Many wine enthusiasts seek wines made from grapes grown in volcanic soils. We do, too. Volcanic soils have abundant nutrients and minerals, which can add complexity to the wine’s flavor profile. Minerality is almost always present, and an earthy smokiness is found in wines from grapes grown in volcanic soils.

Volcanic soils are typically much more porous than most and drain more quickly. As an arid plant, wine grapes do not like to have “wet feet.”  They want to get hydrated and have the water disappear, resulting in more concentrated flavors and colors. While volcanic soils can provide some unique flavors and qualities, drainage is the key. LDV Winery's vineyard location was chosen because of the influence of the Chiricahua Mountains and the volcanic ash it spewed onto our property millions of years ago.

Most volcanic soils worldwide are in grape-growing areas, including parts of Italy, France, Germany, Spain, Portugal, the Chalk Hill area of Napa Valley, and Greece. Most of these areas have silicon, iron, and magnesium soil. LDV Winery soils are volcanic, mostly rhyolite granite, which makes our wines distinctive.