I don’t know if this adds to the discussion, but we made Nebbiolo from Trinity and Lake counties for a number of years. Those places both quite a bit warmer than Southern Humboldt. Our Pinots come in late, and Nebbiolo was always coming in well after everything else was already pressed for at least a week or two. We miss the wine, but we don’t miss the 4 week crush extension. I might go back to it though, since we now make some BDX from Orleans, in NE Humboldt and that comes in at the end of everything.
That chart shows Nebbiolo as being ‘hotter’ than Zinfandel, which I have trouble believing. Surely the Langhe is cooler than southern Puglia?
Ask a farmer that has both on the same site. $100 says Nebbiolo matures later at 9 out 10 such sites. Of course, “matures” has some subjectivity but I think the difference is enough to wash out any ambiguity.
Ok with me if I am wrong.
Steve Clifton makes some very good Nebbiolo at Palmina from Rancho Sisquoc, eastern Santa Maria, no Zin there though.
Oliver,
In Puglia Zinfandel is harvested very early (I think around Sept 1) so that is part of the puzzle. Nebbiolo hangs 6 weeks longer so it accumulates much more heat in total. Zin is actually quite adaptable to cooler climates as long as it has warm enough nights to burn off its’ natural high acidity. In cooler microclimates it will be picked into October.
Contrasting the needs of Zinfandel versus Nebbiolo is a good example of how grape climatic requirements cannot be compared on a single dimension.
That said if the two are planted side by side, I am pretty sure the Zin would ripen first (based on climate data for sites where Zin ripens before October).
Whereas Nebbiolo does best with cold nights in September, apparently.