Westgarth Wines wine specialist Maurizio Broggi delves into the topic of vine longevity. In his first article, he unpacks the definition of ‘old vines’, their characteristics and unique benefits.

Few topics in the wine world inspire as much fascination and debate as the concept of old vines. The relationship between vine age and wine quality has long intrigued producers and consumers alike, leading to the widespread use of evocative terms such as "vieilles vignes" in France, “vecchie viti” in Italy, "vinhas velhas" in Portugal, and "alte reben" in Germany. But what precisely defines old vines, and what makes them so revered in viticulture?

One of the fundamental challenges in discussing old vines lies in the absence of a standardized definition. While no universal agreement exists, many industry professionals consider vines aged 50 years or more to be legitimately old. However, interpretations and meaning of old vines vary significantly across regions, with some countries and organizations establishing their own classifications.

In France, there is no official designation for old vines, though in Champagne, vines are considered old at 30-35 years, while Burgundy’s "vieilles vignes" label typically applies to vines over 40-45 years old. On the other hand, Greece stands out as one of the few countries with a legal definition, requiring vines to be at least 40 years old and ungrafted to qualify for specific PDO and PGI labeling.

California boasts a wealth of old vines, particularly Zinfandel, including vines over 100 years old in regions like Sonoma and Lodi. Unfortunately, the survival of many of these historic vineyards is threatened by urban development and financial pressures, which often incentivize replanting with more commercially viable varieties or alternative crops. To address this, the Historic Vineyard Society (HVS) was established to preserve, document, and promote California's historic vineyards by certifying vines older than 50 years.

In Australia, the economic lifespan of a vineyard is often estimated at 40 years. However, regions like South Australia are home to pre-phylloxera old vines, particularly Shiraz and Grenache, which are now highly cherished. In Barossa, to preserve old vines, they have instituted the Barossa Old Vine Charter, which categorizes vines as Old (35+ years), Survivor (70+ years), Centenarian (100+ years), and Ancestor (125+ years).

In South Africa, many old vineyards face challenges such as leafroll virus, which limits their economic viability to 20–25 years. The Old Vine Project (OVP) was introduced to preserve and promote South Africa’s rich heritage of old vines in regions such as Swartland, Stellenbosch, and Paarl, ensuring their continued cultivation and supporting the production of high-quality wines made from them. The OVP considers vines older than 35 years to be old.

Understanding vine longevity requires a grasp of its developmental stages. In their initial years, typically the first two to three, vines demand meticulous care, including training, protection from external threats, and water regulation. Any early fruit is usually removed to encourage vegetative growth.

By years three to six, vines begin to stabilize, filling their designated space above ground while their root systems develop progressively. Renowned French physiologist and viticultural researcher François Champagnol identified three key root development phases: initial colonization (up to 7-10 years), the adult stage with stable soil exploitation, and a final senescent stage where root activity diminishes. Between eight and twenty-five years, vines reach their peak growth potential, requiring careful management to balance vigor with optimal fruit yield.

Scientific research has provided valuable insights into old vine performance. Studies show that older vines develop thicker roots, which increase surface area and storage potential. Furthermore, mycorrhizal relationships — the symbiotic interactions with soil fungi — may be promoted in old vines. Old vines have thicker trunks that act as reservoirs for carbohydrates, water, and nutrients, providing a buffer against climatic stress and contributing to consistent fruit set.

Vines such as the Žametovka vine in Maribor, Slovenia, which is confirmed to be over 400 years old, and the vine at Hampton Court Palace near London, planted in 1769, demonstrate how well-maintained vines can endure for centuries. In Australia’s Barossa, some of the world’s oldest producing vines – such as Cirillo Estate’s 1850 Grenache, Henschke’s Hill of Grace Shiraz (1860), and Langmeil’s The Freedom Shiraz (1843) — offer compelling evidence of the resilience and longevity of these ancient plants.

A significant advantage of old vines is their resilience to environmental fluctuations. Their extensive root systems allow them to access moisture from deeper soil layers, enhancing drought resistance and reducing the need for artificial inputs — making them invaluable in sustainable viticulture. In Bordeaux, the deep gravel beds of prestigious communes such as Pauillac, Saint-Julien, and Margaux allow the roots of 40- to 50-year-old vines to penetrate several meters into the soil, exemplifying how old vines can maximize the expression of terroir.

As climate change intensifies, old vines may provide key insights for future viticulture, with their deep roots offering an adaptive advantage in drought-prone regions and their natural balance minimizing the need for intensive interventions. In an era of increasing unpredictability, they serve as models for resilient vineyard management. Additionally, old vines contribute to long-term sustainability by requiring less irrigation, fewer chemical inputs, and exhibiting natural vigor control, all of which support environmentally friendly viticultural practices.

Want to read more? Take a look at some of our other blogs:

• • Inside Champagne: sub-regions and “ladders of growth”
  • Champagne production: the grapes and the harvest
  • The Méthode Champenoise