Abstract
Chardonnay wines were prepared from vines located in different soil types within three vineyard locations. The major difference in soil types within a location was the percentage of clay. With few exceptions, soil, must, and wine compositions varied far more among locations than between soil types within a location. Across 18 wines, highly significant correlations (p < 0.001) were found between soil pH and must or wine titratable acidity (r = .92, r = .89, respectively.) None of the wine or must compositional data was correlated with must or wine pH, however. At six months differences in wine from different soil types were observed, yet no major consistent trends were noted. There was no clear cut difference between soil types in fruity aroma and fruity flavor ratings. At 30 months, for each location, wine from the sites with higher clay content had significantly less "oxidized" aromas and flavors when evaluated in pair tests by trained judges.
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