Vintage 2021 is rounding the bend and will soon be at the finish line.
This winter the vineyard was pruned by total pros, myself included, and the result is even growth with well spaced internodes.
Early cover crop seeding that germinated well and grew profusely over winter plus the addition of trace elements set the vineyard up for excellent canopy coverage. Grape bunches will fill out slowly and evenly as there are plenty of leaves to photosynthesise through summer and into autumn.
This growing season we trialled a new method of mowing one third of vegetative growth at flowering and allowing more growth and mowing before its final cut to the deck. The idea of cutting one third of the green manure is to increase the root mass and to drive it deeper. It seems to have worked as the vines exploded during spring, possibly due to increased water penetration as well as the sinking of more carbon to feed the microbes that store nitrogen.
As I write we are finalising crop levels by green harvesting where necessary and tidying up the canopy to put out the last sulphur spray for the season readying for netting. Can’t wait for technology to catch up here. It would be fantastic to have a drone in the shape of a bird that’s programmed to chase away starlings & silver eyes from the vineyard.
Covid-19 has interrupted our business but we have still received many visits from existing and new customers over the summer, mostly from Queensland and many from Victoria. They’ve been tasting our wines and enjoying our rustic food offering with the most popular dish being our onion tart that matches very well with Chardonnay, Pinot Gris and ‘Primavera’ Pinot Noir. Another favourite has been our Zuppa Inglese (English soup) Northern Italian version of tiramisu.
Update on our new close-planted vineyard 1mx1m! Again growth has been good and our management systems are improving. We predict this vineyard will eventually make the highest quality Pinot Noir & chardonnay from the entire vineyard, watch this space!