WSU CAHNRS

WSU Viticulture and Enology

Research and Extension

Grapevine Cold Hardiness

Real-Time Cold Hardiness Monitoring

Critical temperatures for wine and juice grapes are determined using a method called “differential thermal analysis” as described by Mills et al. (2006).  These data are updated approximately weekly from mid-October through mid-April. Data is collected from buds and canes (node positions 4-7) on mature vines grown at the WSU Irrigated Agriculture Research and Extension Center (5 miles north of Prosser, WA) and from nearby commercial vineyards.

This information is provided as a service by WSU with partial funding from the Washington Association of Wine Grape Growers through the Washington Wine Industry Foundation and the Washington State Concord Grape Research Council. WSU is not responsible for any damage  or loss resulting from the use or misuse of this information.

How do use this Table: Click on a variety name to open its seasonal cold hardiness graph.

 

 

Date Variety BUD10
°F
BUD50
°F
BUD90
°F
PHL10
°F
XYL10
°F
10/20/14 Merlot +13.5 +12.5 +10.0 +12.0 +4.0
10/20/14 Syrah +13.5 +12.5 +11.0 +14.0 +1.0
10/20/14 Chardonnay +13.0 +11.0 +9.5 +11.0 0
10/20/14
Cabernet Sauvignon +14.0 +13.0 +11.0 +11.5 +0.5
10/21/14
Malbec +15.0 +13.5 +12.0 +11.0 +2.5
10//14
Sangiovese
10//14
Barbera
10//14 Nebbiolo
10//14 Zinfandel
10//14 Petit Verdot
10//14 Lemberger
10//14 Grenache
10//14 Pinot noir
10/8/14
Gewurztraminer +16.0 +14.0 +13.0 +12.5 +4.5
10/8/14 Auxerrois +13.5 +10.0 +8.0 +11.0 +0.5
10/8/14 Sauvignon blanc +16.5 +15.5 +14.0 +14.5 +5.5
10/8/14
Pinot Gris +14.0 +13.0 +12.0 +12.0 +5.0
10/21/14 Semillon +15.0 +14.0 +13.0 +11.5 +5.0
10/15/14 Muscat blanc +12.0 +10.0 +7.5 +11.0 +1.5
10/15/14 Green Veltliner +17.0 +15.5 +13.5 +12.5 +7.0
10/15/14 Chenin blanc +17.0 +16.0 +13.0 +14.0 +5.0
10/15/14 Alvarinho +12.5 +10.5 +9.0 +11.0 +2.0
10/21/14
Riesling +12.5 +10.5 +9.0 +11.0 -3.0
10/21/14 Concord +11.5 +8.0 +6.5 +7.0 -4.5

                                    Last updated by Lynn Mills on Oct 22, 2014 at 9:37 AM                                

 

Interpreting the Graphs and Table

 

Click image for a larger version.

Click image for a larger version.

BUD10 is the temperature at which 10% of the primary buds will be killed; BUD50 and BUD90 refer to 50% and 90% bud damage, respectively. PHL10 is the temperature at which 10% of the phloem (bark) is damaged or when cane damage is starting. XYL10 is when phloem damage is complete and xylem (wood) damage is starting. This would be considered severe cane damage. Grapevines can survive more than 50% phloem damage and still be productive. When xylem becomes damaged, grapevine productivity and survival can be compromised.

If the temperature lines in the graph (top two blue lines) cross over the critical temperature lines for buds, then damage has likely occurred. Please review the Resources in the right navigation bar for information on managing cold-damaged vineyards.

Now that we are at or approaching bud break, we will not be able to run exotherm analysis in grapes any more.  In previous years we have included critical temperatures for several different grape cultivars during the period leading up to bud break.  Since every cultivar responds differently to cold, this should be used only as a rough guideline.

  • Cabernet Sauvignon at first swell sustained no damage down to 25 F.
  • Merlot at full swell showed slight damage to the buds, phloem, and xylem at 25 F.  More serious damage to the phloem and xylem occurred at 23 F.
  • Chardonnay at bud break showed slight damage to the buds and phloem at 27 F.  More serious phloem and xylem damage occurred at 25 F.  Buds were seriously affected at 24 F.     

Cold hardiness values will vary in vineyards depending on preceding local environmental conditions and viticulture practices. Temperatures during the 2 to 3 days prior to assessment of cold hardiness are particularly important. In general, if the temperatures at your location are colder than those at WSU-IAREC (Prosser, WA), your grapevines may be more cold-hardy than the stated temperatures. If the temperatures at your location have been warmer than those at WSU-IAREC, your grapevines may be less cold-hardy. In addition, topography, vineyard water status, and the use of wind-machines or other temperature-altering devices can impact the cold-hardiness of your grapevines.

 

Cold Hardiness Model

Washington State University has developed a Cold Hardiness Model to predict grapevine cold hardiness anywhere temperature data is available. It is available both as an EXCEL sheet (to enter your own weather data), or via AgWeatherNet (for WA locations).

More information on Cold Hardiness Modelling is located at: http://wine.wsu.edu/research-extension/weather/cold-hardiness/model/

Resources

Cold Hardiness Modelling

Preventing Cold Damage in Grapes:

Assessing Cold Damage in Grapes:

Responding to Cold Damage in Grapes:

Research and Extension, 2710 University Drive, Richland, WA 99354-7224, 509-372-7224, Contact Us
© 2014 Washington State University | Accessibility | Policies | Copyright | Log in