One of my favorite study techniques is to guess potential questions on exams. Even if my guesses are entirely off, the studying that I do to answer these hypothetical questions is always worthwhile. One, in particular, I keep coming back to. Now the viticulture part of this question is fairly straightforward.
There are numerous tacts you can take—beginning with seeking cooler sites particularly north-facing slopes and exploring new or rather historic grape varieties that ripen later with more acidity. Likewise, houses like Pierre Peters are experimenting with new clones as well.
Of course, those require replanting with significant time and cost commitments. A little less expensive would be changing trellising and canopy management approaches. Raising the fruiting zone higher and leaving more leaves encourages shading, which keeps the grapes cooler.
Shade screens that can also function as netting against birds as well as using kaolin clay as sunscreen for grapes are other options.
Champagne Bruno Paillard is doing an intriguing experiment with using straw in the vineyard to block sunlight from impacting the microflora in the soil. Storage tanks at Champagne Joly. Today many Champagne houses are relying more on higher acid reserve wines to add freshness to their non-vintage cuvees. However, in warm vintages like , special dispensations can be given.
