Spring Frost

Spring frost is a vineyard weather event in which freezing temperatures occur after grapevine buds have begun to grow in spring. Newly emerged shoots, leaves and inflorescences are highly vulnerable to frost injury. Severe frost can kill primary shoots and reduce or destroy the crop for that growing season, although secondary buds may produce a smaller or later crop.

Why spring frost is damaging

Grapevines become more vulnerable after budbreak, when tender green growth emerges. Ice formation can damage plant tissues and kill shoots or flower clusters. The severity depends on temperature, duration, vine growth stage, site topography, wind and humidity. Low-lying areas are often more exposed because cold air can settle in depressions.

Vineyard frost protection

• Wind machines: mix warmer air from above with colder air near the vineyard surface when an inversion is present.
• Sprinkler systems: use the heat released as water freezes to protect plant tissue, but require continuous operation and careful water management.
• Heaters and candles: provide heat and may reduce cold-air pooling in suitable conditions.
• Site and canopy management: vineyard location, pruning strategy and delayed budbreak techniques can influence frost exposure.

Example: a spring frost in Burgundy or the Loire can damage emerging shoots and reduce the potential harvest, even when the vines appeared healthy during winter.

Spring frost versus winter cold

Spring frost damages new growth after budbreak. Winter cold injury affects dormant buds, canes or trunks during the winter and may require different protection and recovery strategies.

Chef’s note: frost can reduce yield and alter grape availability and pricing, but it does not automatically determine the quality of the surviving crop.