26 



Peaty soils are those rich in organic matter, and, consequently, in 

 nitrogen. Although very rich and forming good agricultural soils, they 

 must be said to be less suitable than the others for viticulture. The 

 nitrogen stimulates the woody development, but the fruit is watery 

 and the resulting wine poor in sugar, acids, and tannin does not 

 keep well. 



The presence of iron in a soil has a great effect in increasing the 

 colour of the wine. It is probably for this reason that our Australian 

 wines are, as a rule, so rich in colour. Some soils in France con- 

 taining magnesia produce white wines of very high quality. 



The richest soil does not produce the best wine. In many 

 instances it is rather the reverse. Some of the best wines in the 

 world are grown on soil so poor as to be almost unfit for any other 

 culture but that of the vine. Rich soils more frequently produce 

 common wines, but in great abundance. 



Such are, in a general way, the chief kinds of soils and the manner 

 in which they influence the resulting wine. It must be borne in mind 

 that under each head there will be some which will give better results 

 than others, although the differences between them may be so slight as 

 to be only noticeable in the wine itself, and not apparent to an 

 ordinary observer. Chemical analysis enables us to find out all the 

 elements in a soil as well as the proportions in which they exist ; by 

 adding certain elements to one soil, however, so as to make it identical 

 with another, we cannot be sure of obtaining the same results from 

 it, even if the other conditions of climate, &c., be identical. 



In many European wine-growing districts, it is common to find two 

 vineyards, only separated by a wall, planted with the same varieties 

 and cultivated in the same manner, producing wines of very different 

 commercial values. No addition of substances to the soil will enable 

 the proprietor of the inferior vineyard to produce wine equal to that 

 of his more fortunate neighbour. 



There is a subtle something in the soil that gives this superiority, 

 and which it is impossible to impart by artificial means. Most beneficial 

 results may be obtained by the addition of certain substances with a 

 view of increasing the yield, but the quality of the wine cannot be 

 similarly controlled. 



These remarks must not prejudice one against the analysis of soils, 

 which is of great help, as we shall see later. 



