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Burgundy is 7.5. Suggest lifting the high bracket of pH to say 8. There is also a need to understand pH regarding varietal selection. I do not know if tempranillo likes high pH but chardonnay and pinot noir do.

You may need to dose your soils with lime to get the pH up.. unfortunately this may be a yearly requirement, but most of Australia's vineyards are on circa 5.5 pH and the best ones apply lime and make great wine. Good luck :-)

Most French regions are between 7 and 8 (Burgundy is closer to 8 than 7) which is due to the high prevalence of limestone in the soils... so, I would see this as a good thing. Around 7 to 8 also is better for mineral availability (https://goo.gl/images/XGqTNF). Australia's CSIRO (science...