What Makes Terroir?

Climate: The Big Picture

France sits at the northern edge of where grapes can ripen reliably, creating wines of elegance rather than power. Three main climate types shape French wine:

- Maritime (Bordeaux, Loire): Ocean-moderated temperatures, regular rainfall - Continental (Burgundy, Alsace): Hot summers, cold winters, vintage variation - Mediterranean (Southern Rhône, Provence): Hot, dry summers, mild winters

But within these broad zones lie countless microclimates. A fog that rolls up from a river, a hill that blocks rain, a forest that cools evening temperatures—each subtle variation leaves its mark in the glass.

Soil: The Foundation

French vineyards showcase a geological textbook's worth of soils:

- Limestone: The backbone of Burgundy and Champagne, lending minerality and age-worthiness - Gravel: Bordeaux's Left Bank, providing drainage and heat retention - Clay: Right Bank Bordeaux, giving power and richness to Merlot - Schist: Northern Rhône's heat-reflecting secret weapon - Volcanic: Auvergne's emerging regions, adding distinctive mineral notes

The best vineyards often have complex soils. In Châteauneuf-du-Pape, the famous galets (rounded stones) cover multiple soil types beneath. Each contributes different qualities to the final wine.

Topography: The Lay of the Land

Slope, elevation, and aspect (which direction a vineyard faces) dramatically affect ripening:

- South-facing slopes receive more sun in the Northern Hemisphere - Higher elevations stay cooler, preserving acidity - Slopes provide drainage, preventing waterlogged roots - Proximity to water moderates temperature extremes

In Burgundy, the difference between a Grand Cru and village wine might be just a few meters of elevation. These subtle distinctions, mapped over centuries, justify significant price differences.

The Human Element

Terroir includes human choices: which grapes to plant, how to train vines, when to harvest. These decisions, refined over generations, become part of a place's identity.

Consider Champagne's chalk soils—perfect for high-acid grapes. But it took centuries to develop the techniques that transform tart wine into liquid celebration. The riddling tables, the precise dosage, the blending skills—these human innovations are now inseparable from Champagne's terroir.