Assessing clonal variability in Chardonnay and
Shiraz for future climate change
Dr M ichael M cCarthy (SA RDI ), Richard Fennessy (DA FWA ),
Libby Tassie (Tassie Viticul ture Consul ting) and John Whiting
(John Whiting Viticul ture)
Australian Grape and Wine Authority
www.agwa.net.au
Project Background
• Large areas of single clones of major varieties planted
across Australia e.g. Shiraz SA 1654, Chardonnay I10V1
• Do we need a range of clones?
– Wines of greater diversity/complexity?
– Will clone performance be modified in a warmer/drier world?
• Can we use existing climatic differences as a surrogate for
climate change?
•
This project is not about making recommendations about what clones to plant –
just heighten the awareness that “one clone does not fit all now nor into the
future”
Australian Grape and Wine Authority
www.agwa.net.au
Clone
Riverland
Armstrong
Margaret
River
Drumborg
Great
Southern
277





76






78

95





96








I10V1
I10V5
Gin Gin



All wines made as 50kg ferments to same protocol at WIC Winemaking Services
and DAFWA Bunbury
Australian Grape and Wine Authority
www.agwa.net.au
WINE ASSESSMENT
Leigh Francis- AWRI
-Trained descriptive analysis panel (10)
- Descriptors determined
- Compare with reference standards
- Refine descriptors
- Formal tasting of attributes
- Assessors rated intensity of attributes
- Significant differences between regions and
clones
Australian Grape and Wine Authority
www.agwa.net.au
Attribute
Appearance
Definition/Synonyms
Yellow colour intensity
yellow colour.
Aroma
Overall Fruit Intensity Aroma
Intensity of the fruit aromas in the sample.
Tropical
Intensity of the aroma of tropical fruits; passionfruit pineapple, mango,
melons, banana, mango, lychee, guava.
Intensity of the aroma of stonefruits: peach, apricot both fresh and dried,
nectarine, pear.
Intensity of the aroma of citrus fruits; lemons, limes, grapefruit, oranges,
mandarins.
Intensity of the aroma of confection: musk, banana lolly, red lolly.
Stonefruit
Citrus
Confection
Floral
Herbal
Intensity of the aroma of flowers: violets, rose, geranium, jasmine and
blossoms
Intensity of the aroma of green grass, green stalks, green leaves, snow peas,
fresh green vegetables.
Intensity of the aroma of eucalypt and mint.
Vegetal
Intensity of the aroma of cooked vegetables, dirty tea towel, drain.
Box Hedge
Intensity of the aroma of box hedge
Flint
Intensity of the aroma of flint, wet stones, metals, toast, smoke.
Sweaty/Cheesy
Intensity of the aroma of sweat and cheese, barnyard.
Savoury/Meaty
Intensity of the aroma of savoury, meat, sausage roll, peanut oil, cooked rice,
vegemite.
Intensity of the sensation of pungency and alcohol.
www.agwa.net.au
Green
Australian
Grape and Wine Authority
Pungent
Palate
Overall Fruit Intensity Palate
Intensity of the fruit flavours in the sample.
Tropical
Intensity of the flavour of tropical fruits; pineapple, passionfruit, melon, mango,
kiwifruit, guava, paw paw, lychee.
Stonefruit
Intensity of the flavour of stonefruits; peach, apricot both fresh and dried,
nectarine.
Citrus
Intensity of the flavour of citrus fruits; lemon, lime, mandarin, orange, including
aftertaste.
Confection
Intensity of the flavour of confectionary; red lolly, banana lolly, musk including
aftertaste.
Green
Intensity of the flavour of green grass, green stalks, cucumber, green leaves,
herbal and vegetal
Flint
Intensity of the flavour of flint, smoke.
Viscosity
The perception of the body, weight or thickness of the wine in the mouth.
Low=watery, thin mouth feel. High= thick mouth feel.
Oily
The perception of oiliness and buttery mouth feel in the mouth.
Acid
Intensity of acid taste in the mouth including aftertaste.
Hotness
The intensity of alcohol hotness perceived in the mouth, after expectoration and
the associated burning sensation. Low = warm; High = hot.
Astringency
The drying and mouth-puckering sensation in the mouth. Low=coating teeth;
Medium=mouth coating & drying; High=puckering, lasting astringency.
Bitter
The intensity of bitter taste perceived in the mouth, or after expectoration.
Fruit AT
The lingering fruit flavour perceived in the mouth after expectorating, excluding
citrus.
www.agwa.net.au
Australian Grape and Wine Authority
Attribute
Definition/Synonyms
Palate
Yellow colour
intensity
Aroma
yellow colour.
Overall Fruit
Intensity Palate
Tropical
Overall Fruit
Intensity Aroma
Tropical
Intensity of the fruit aromas in the sample.
Appearance
Stonefruit
Intensity of the aroma of tropical fruits;
passionfruit pineapple, mango, melons, banana,
mango, lychee, guava.
Intensity of the aroma of stonefruits: peach,
apricot both fresh and dried, nectarine, pear.
Citrus
Intensity of the aroma of citrus fruits; lemons,
limes, grapefruit, oranges, mandarins.
Confection
Intensity of the aroma of confection: musk,
banana lolly, red lolly.
Intensity of the aroma of flowers: violets, rose,
geranium, jasmine and blossoms
Intensity of the aroma of green grass, green
stalks, green leaves, snow peas, fresh green
vegetables.
Intensity of the aroma of eucalypt and mint.
Floral
Green
Herbal
Vegetal
Box Hedge
Flint
Sweaty/Cheesy
Savoury/Meaty
Pungent
Intensity of the aroma of cooked vegetables,
dirty tea towel, drain.
Intensity of the aroma of box hedge
Intensity of the aroma of flint, wet stones,
metals, toast, smoke.
Intensity of the aroma of sweat and cheese,
barnyard.
Intensity of the aroma of savoury, meat, sausage
roll, peanut oil, cooked rice, vegemite.
Intensity of the sensation of pungency and
alcohol.
Australian Grape and Wine Authority
Stonefruit
Citrus
Confection
Green
Flint
Viscosity
Oily
Acid
Hotness
Astringency
Intensity of the fruit flavours in the sample.
Intensity of the flavour of tropical fruits; pineapple,
passionfruit, melon, mango, kiwifruit, guava, paw
paw, lychee.
Intensity of the flavour of stonefruits; peach, apricot
both fresh and dried, nectarine.
Intensity of the flavour of citrus fruits; lemon, lime,
mandarin, orange, including aftertaste.
Intensity of the flavour of confectionary; red lolly,
banana lolly, musk including aftertaste.
Intensity of the flavour of green grass, green stalks,
cucumber, green leaves, herbal and vegetal
Intensity of the flavour of flint, smoke.
The perception of the body, weight or thickness of
the wine in the mouth. Low=watery, thin mouth
feel. High= thick mouth feel.
The perception of oiliness and buttery mouth feel in
the mouth.
Intensity of acid taste in the mouth including
aftertaste.
The intensity of alcohol hotness perceived in the
mouth, after expectoration and the associated
burning sensation. Low = warm; High = hot.
The drying and mouth-puckering sensation in the
mouth. Low=coating teeth; Medium=mouth coating
& drying; High=puckering, lasting astringency.
Bitter
The intensity of bitter taste perceived in the mouth,
or after expectoration.
Fruit AT
The lingering fruit flavour perceived in the mouth
after expectorating, excluding citrus.
www.agwa.net.au
2015 Wines
8
PC2 (18.6 %)
6
Viscosity
Oily
Fruit AT
Vegetal A
OLE CL76
4
Savoury/Meaty
Flint F
OLE CL95
2
DRM I10V1
ARM78
OLE CL277
Hotness
Yellow Colour
Box Hedge A
Sweaty/Cheesy
Bitter Flint A
A
Confection F
Pungent A
Green A
DRM B96
ARM76
0
Stonefruit F GS GG
Tropical Fruit F
Herbal A
MR GG
DRM 277
OLE CL96
GS76
MR76
ARM I10V5
DRM 76
GS96
Overall Fruit
Tropical A Aroma
GS277
MR277
Stonefruit A
MR96
DRM 78
PC1 (33.2 %)
GS95 Citrus A
MR95
-2
Overall Fruit
Flavour
DRM 95
Confection A
Floral A
Green F
-4
Astringency
Acid
DRM I10V5
Citrus F
-6
-6
Australian Grape and Wine Authority
-4
-2
0
2
4
6
8
www.agwa.net.au
2015 Wines
8
PC2 (18.6 %)
6
Viscosity
Oily
Fruit AT
Vegetal A
OLE CL76
4
Savoury/Meaty
Flint F
OLE CL95
2
DRM I10V1
ARM78
OLE CL277
Hotness
Yellow Colour
Box Hedge A
Sweaty/Cheesy
Bitter Flint A
A
Confection F
Pungent A
Green A
DRM B96
ARM76
0
Stonefruit F GS GG
Tropical Fruit F
Herbal A
MR GG
DRM 277
OLE CL96
GS76
MR76
ARM I10V5
DRM 76
GS96
Overall Fruit
Tropical A Aroma
GS277
MR277
Stonefruit A
MR96
DRM 78
PC1 (33.2 %)
GS95 Citrus A
MR95
-2
Overall Fruit
Flavour
DRM 95
Confection A
Floral A
Green F
-4
Astringency
Acid
DRM I10V5
Citrus F
-6
-6
Australian Grape and Wine Authority
-4
-2
0
2
4
6
8
www.agwa.net.au
2015 Wines
8
PC3 (15.2 %)
Box Hedge A
6
Flint A
Green A
Astringency
Green F
Pungent A
DRM I10V1
Citrus F
Acid
ARM I10V5
4
DRM 78
Flint F
Sweaty/Cheesy
2
A
DRM B96
Bitter
Viscosity
Citrus A
Yellow Colour
Tropical A Overall Fruit
DRM 277
Aroma
GS76
Confection FPC1 (33.2 %)
ARM 76
DRM 95
Oily ARM 78
DRM 76
0
OLE CL95
DRM…
MR76
MR95
Hotness
Vegetal A
-2
GS277
MR96
OLE CL76
Herbal A Overall Fruit…
Tropical Fruit F
GS95
Fruit AT
Stonefruit A
MR GG Stonefruit F
GS96
MR277
Confection A
OLE CL96
Savoury/Meaty
GS GG
OLE CL277
Floral A
-4
-6
-6
Australian Grape and Wine Authority
-4
-2
0
2
4
6
8
www.agwa.net.au
2015 Wines
8
PC3 (15.2 %)
Box Hedge A
6
Flint A
Green A
Astringency
Green F
Pungent A
DRM I10V1
Citrus F
Acid
ARM I10V5
4
DRM 78
Flint F
Sweaty/Cheesy
2
A
DRM B96
Bitter
Viscosity
Citrus A
Yellow Colour
Tropical A Overall Fruit
DRM 277
Aroma
GS76
Confection FPC1 (33.2 %)
ARM 76
DRM 95
Oily ARM 78
DRM 76
0
OLE CL95
DRM…
MR76
MR95
Hotness
Vegetal A
-2
GS277
MR96
OLE CL76
Herbal A Overall Fruit…
Tropical Fruit F
GS95
Fruit AT
Stonefruit A
MR GG Stonefruit F
GS96
MR277
Confection A
OLE CL96
Savoury/Meaty
GS GG
OLE CL277
Floral A
-4
-6
-6
Australian Grape and Wine Authority
-4
-2
0
2
4
6
8
www.agwa.net.au
2014 Wines
HSD =Tukey’s Honestly Significant Difference
Australian Grape and Wine Authority
www.agwa.net.au