Is the definition of a local ‘terroir’ important for a new winemaker in a new area in order for them to develop a wine
style or is its value only for defining distinction among wine styles made in a traditional area with a long history of
winemaking?
In other words, can you change or improve perceived terroir (money no object) or is terroir fixed for a particular site? If you decide to start a vineyard in a site with no history of grape growing or wine making, how do you define its ‘terroir’ ? Jackson’s definitions are all physical and tied to the site, but does any of this mean anything if you don’t introduce wine into the equation?
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