Petit Verdot that received heavy leaf pulling was either sprayed or not sprayed with Surround Crop Protectant in the fruiting zone in order to prevent sunburn. No chemical, phenolic, or sensory differences were found in this study, suggesting that Surround does not negatively impact finished wine quality. However, this year was a relatively light "sunburn" year at this vineyard, so the true impact of Surround may not have been adequately quantified.
This study examined the chemical and sensory effects of LalVigne Mature Foliar Spray on finished Merlot wine. There were no chemical differences in the grapes that were harvested in this study; however there were significant sensory differences between the final wines. People tended to prefer the wine produced without the spray.
This experiment was designed to determine whether there is an increased balance of flavor and structure in Chardonnay when it is harvested based on acid and chapitalized, or whether it is harvested on Brix and acidulated. The chemical differences between wines were not great. A significant sensory difference was found between wines, with more people preferring the wine picked based on acidity.
Petit Manseng with East/West planting had leaf pulling on the north and south exposure at the end of June. The remainder of the block had leaf pull on only the northern exposure, also at the end of June. No chemical differences were found between the grapes from this project. No sensory data is available.
For one half of a single block of Petit Verdot, leaf pulling was done on the east side of the vines. For the other half of the block, leaf pulling was done on both the east and west sides. The leaf pulling was done approximately one month prior to harvest. There were very little chemical differences between the wines, and no significant sensory differences were found.
In a single block of Pinot Gris, one half of clusters were cut in half following the completion of veraison. The berries that had undergone cluster halving exhibited more sugar accumulation, but had less tartaric acid. The wines, however, were not very different. No significant sensory differences were found between wines.