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Wednesday 27 August 2014

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Top 10 vineyard investments

19th April, 2012 by db_staff

10. Finland

As of 2010 in Finland there were 40 wine producers bottling reds, whites, and roses without so much as a grape in sight.

In terms of grapes and the prospect of Finland developing into a region of vineyard investment, there are a number of factors to consider.

  • There are more grape varieties available which are suited to cool climates – cold winters and short growing season. Some of varieties tolerate -35°C and even -40°C temperatures.
  • Winter protection makes possible growing of sensitive vine varieties.
  • Present global warming moves the boundaries of northern winegrowing to the north which makes northern winegrowers’s work much easier.
  • One major stumbling block is that Finnish wine products are not taken seriously because Finland does not have an image as a wine-maker.
Finland has been praised in the drinks business Green awards 2011 for their recycling of glass.
  • Finland wine
  • Finnish vineyards in a blanket of snow

5 Responses to “Top 10 vineyard investments”

  1. Bisso Atanassov says:

    >> 4,000-liter quevris, or large clay vessels, that are buried in the ground. Quevris are cost-efficient, if not very scientific and it produces good concentrated red wine.

    First of all, quevris are of different size, not obligatory 4000 l. I’m not sure what’s the cost-efficiency of the quevris (they are cheaper than oak for sure) but from scientific point of view they are a vessel with high oxydizing potential (clay is porous and the quevris are not coated from the inside as a rule) so the wine inside tends to oxydize fast and die even faster (given that no topping-up is previewed by the “cost-efficient” system – see picture). Some of the wine is kept with the stems for a longer time than you can imagine. Not a single Georgian winemaker could answer my question how on earth they clean to sterility a porous uncoated vessel that is buried in the ground. As the answer is – there’s no way. So at the end you get a very … ahmm … specific wine, biologically unstable (in the better case, in the worse – contaminated by mould, fungi and other unknown bacteria) and oxydized, that tends to “dismantle” very fast. But, of course, it’s “natural”, “cost-efficient” and with the so called “gout de terroir”. In general the contemporary consumer refuses to drink such wines (I mean the taste as a whole) and that’s why Georgia can’t sell abroad even half of what they were selling to Russia (as Russians drink everything that burns, i.e. contains alcohol, and don’t care).

    There are some interesting new wines though, but none the less they are a niche product, only for connoisseurs. Not sure if this is enough to put Georgia among the Top-10 emerging wine regions.

  2. Dom says:

    I have tried quite a bit of Georgian wine and have only had bad experiences with wine from quevris. The ones I have tried have had very odd aromas, the wines have been very vegetal and poo-ey, not in a Burgundian farmyardy way, but very unpleasant. Maybe I have just been unluck so far.

  3. Don says:

    Huge ommission – Argentina has to be included. Terroir very accessible and available in Mendoza region. Weather dependable and most vineyards are at elevaton in Andes foothills imparting extraordinary qualities. Malbec is taking over the red wine world with Cab close second. Costs, compared to many locations, are very low with lots of room to grow.

  4. Zakkie Bester says:

    I follow the following simple filosophy : Life is to short to drink bad wines.
    Why bother to drink this awfull wines?

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