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Reinforcements have Arrived!

Posted by Tom Higgins
Tom Higgins
Owner, Winemaker, Vineyard Manager & CTO (Chief Troublemaking Officer)
User is currently offline
on Monday, May 21, 2012
in Vineyard

 

altSome replacement vines have arrived.  Occasionally, a vine is struck by the tractor or just doesn't seem to perform like the surrounding vines and needs to be replaced.  These vines are marked in the Fall and are ordered from the nursery.  Once we are in the clear of any additional frosts for the season, we have the vines shipped out from the nursery.  Next, we break them out of their packaging and let them rest in the barrel room to keep them cool and out of the sun.  The roots need to be watered multiple times a day in this state.  Once we are ready to plant, we'll place the vines into buckets of water to allow them to have one last opportunity of a good drink before they go into the ground.  The matching clones are chosen for the rows we are working with and, with a shovel, we remove the old vine and replace it with the new.  Lastly, we give the vines a little shot of water so it will be able to have a good start on firing up the shoots for the season.

 

Suckering the Vines

Posted by Tom Higgins
Tom Higgins
Owner, Winemaker, Vineyard Manager & CTO (Chief Troublemaking Officer)
User is currently offline
on Tuesday, May 15, 2012
in Vineyard

Now that the buds have progressed into shoots, it's time to take care of the unwanted shoots on the trunk - otherwise known as "suckers".  The verb tense of removing these "suckers" is called suckering.

 

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The before shot shows the vine on the left with a number of new shoots (green) extending from the trunk.  The problem is, we really don't need any of these shoots and they may steal some energy from the rest of the fruit that we need to mature.  Thus, we need to remove them.

 

 

 

 

 

 

 

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The second shot demonstrates the easy removal of these shoot at this point in the season.  If we let the shoots go much further, we would run the risk of the shoots lignifying and we would be unable to remove them with our fingers.

 

 

 

 

 

 

 

 

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Lastly, an after shot of the vine once we remove all the suckers.

Help has Arrived!

Posted by Tom Higgins
Tom Higgins
Owner, Winemaker, Vineyard Manager & CTO (Chief Troublemaking Officer)
User is currently offline
on Tuesday, May 15, 2012
in Vineyard

 

altThis past week we were greeted with a familiar face, Susan's father, Charlie.  He has been an integral part of harvest the past five vintages, but since the vineyards have come online, he has made multiple trips per year from Dayton.  This past weekend he was able to pour at a tasting at Century Liquors in Rochester,  Additionally, he's been making huge strides stringing up the catch wire in the middle portion of the vineyard.  We're glad to have such experienced help - plus, we think he enjoys riding around on the four-wheeler.

 

A Little Bit of Frost Damage

Posted by Tom Higgins
Tom Higgins
Owner, Winemaker, Vineyard Manager & CTO (Chief Troublemaking Officer)
User is currently offline
on Saturday, May 05, 2012
in Vineyard

 

We were met with some pretty cool temperatures (29 degrees) last weekend and after a couple of warmer days, we were able to assess the damage.  It looks like the frost was minimal at best.  Maybe one bud per three vines.  

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In fact, a number of the buds that were damaged were at lower heights on the trunks - potentially saving us some addition time with the later process of "suckering" the vines.  Also, we haven't begun "shoot thinning" yet, so we should be able to work around many of the toasted buds in the fruit zone that probably would have come off anyway.

 

In speaking with other growers, it looks like the highest damage numbers might be around 30%.  With those percentages, I'm really glad we dodged a bullet this time around and I'm hopeful the warmer temperatures will persist.  Thank you Cayuga Lake.

 

 

More Riesling Blending

Posted by Tom Higgins
Tom Higgins
Owner, Winemaker, Vineyard Manager & CTO (Chief Troublemaking Officer)
User is currently offline
on Thursday, May 03, 2012
in Cellar

altThe past few days we've been finishing the tank blends on the next set of four Rieslings - the 2011 Dry Riesling, 2011 Hobbit Hollow Vineyard Riesling, 2011 Patrician Verona Vineyard Riesling, and 2011 Nutt Road Vineyard Riesling.  The Dry Riesling has a snappy, crisp finish while the single vineyard lineup (Claddagh Club only) demonstrates just how significant the site differences can be in influencing the aromas and flavors in the glass.  We'll be shooting for bottling by the end of this week, let the wines settle down in their new environment (a bottle), and look at releasing them in a couple of weeks.