Evaluating the Impact of Old Vines

Within the wine industry, there is widespread belief that old vines produce better wines, and thus many producers are demanding a higher price for their Vieilles Vignes wines. Interestingly, many legendary wines, such as Chateau Montelena's 1973 Chardonnay, were produced not from old but from young vines. The common, yet anecdotal, justification is that old vines produce lower yields and smaller berries, thus more concentrated juice. Additionally, the roots of the plant extend deeper into the soil, which gives them access to more nutrients and minerals, and promotes the valuable mycorrhizae impact—that is, the way fungi interact with the roots of the vine and the role they play in the soil. So, what initially seems a rather straightforward assumption is actually a very complex topic: firstly, there is no official definition of “old vines,” and secondly, the assessment of quality is quite subjective. If one also includes the lack of scientific evidence to support this theory, and the fact that no mechanism of action is known, it becomes even more complicated.

Defining Old Vines