BREAKING: Team Behind Savio Volpe Opening New Restaurant in Cambie Village This Winter
Burdock and Co Is Celebrating a Decade in Business with a 10-Course Tasting Menu
The Frozen Pizza Chronicles Vol. 3: Big Grocery Gets in on the Game
The Author of the Greatest Wine Book of the Last Decade Is Coming to Town
Wine Collab of the Week: A Cool-Kid Fizz on Main Street
The Grape Escape for Wine Enthusiasts
8 Indigenous-Owned Businesses to Support in Vancouver
5 Things to Do in Vancouver This Week (September 25- October 1)
If you get a 5-year fixed mortgage rate now, can you break early when rates fall?
Dark Skies in Utah: Chasing Cosmic Connection on the Road
Fall Wedges and Water in Kamloops
Glamping Utah: Adventure Has Never Felt So Good
Attention Designers: 5 Reasons to Enter the WL Design 25
On the Rise: Meet Vancouver Jewellery Designer Jamie Carlson
At Home With Photographer Evaan Kheraj and Fashion Stylist Luisa Rino
Wines produced from mountain-grown grapes are the result of a special magic that occurs between soil and sky.
Mountains impose unique conditions for winegrowing, and like the term “cool-climate,” “altitude” is a new buzzword in the world of wine.Mountain vineyards tend to be rugged and exposed, often with thin, nutrient-deficient soils that cause vines to struggle. But in wine, a little hardship can be a very good thing. Stress forces vines to send their roots deeper, producing fewer bunches of grapes with smaller berries that deliver greater concentration of flavour. Altitude also brings amplified sunlight intensity for more ripening energy, and thicker skins with more colour and tannins. The result is a more mature fruit with greater complexity.Slopes, too, provide an advantage to grape growing that the ancients noticed millenniums ago: both air and water flow down slopes, keeping roots well drained (which is essential) while down-draft breezes cool the vines. In hot regions like Argentina, nighttime baths of fresh air keep acids bright and put the brakes on premature ripening.Growers in Argentina, Australia, and Sicily are increasingly seeking the cooling effects of high-altitude vineyards to sharpen acids and intensify fruit. Here are four lovely examples of their efforts, all imbued with the special magic of the mountains.