This Season In the Vineyard

Earlier this year, we explored several key moments in the development of the vines. The time has come for us to go back once again to take a closer look at the state of the vineyards as they are right now…

Canopy Management
The goal at this time of the year is to promote an optimal ripening of the berries.  A complex process called canopy management refers to a variety of decisions and actions related to leaf removal, vigor management, disease control, shoot thinning and shoot positioning. The goal is to achieve the perfect balance of shade, sunlight and air circulation around each grape bunch. In California, vineyard workers and tractors often make more than 20 passes through a single row of vines to achieve this goal of perfect ripeness.

Fruit Set
Next, the grapes begin their maturation process. Fruit set is when the grape flesh and skin tannins begin to develop. Unfortunately, this does not always occur evenly within clusters. Fruit that does not develop properly is pruned.

Crop Thinning
Often called “green harvesting,” crop thinning refers to the dropping of unripe grape bunches that are not perfect and may not be developing in an even pattern. This practice is reserved for higher end vineyards, such as those in the Napa Valley, to increase the final quality. Doing so increases the average price per ton of grapes, which, in Napa Valley is twice the price per ton compared to other California appellations.

Veraison
Sometimes in mid-July or the beginning of August, all grape varieties finally change in color. This period of grape pigment development is called veraison. Just like bud break, this step in the life cycle of the vine can take several weeks, depending on the grape variety and the micro-environment of a particular vineyard site. Many vineyards have wide temperature swings – as much as 30-40 degrees Fahrenheit between night and day. California’s warm weather promotes ripeness and sugar development in the grapes. The cooler, often fog-infused nights help the grapes to retain acidity and freshness for balance.

At this point here in Napa, we are two to three weeks ahead of schedule with excellent conditions all over the state. The vintage of 2014 will arrive after two exceptional years – that of 2012 and 2013 for both the quality and the volume of wine produced.

This is what happens in the vineyards when equipment isn’t working properly. The show must go on, after all!