I need a massage. I have a few rows of Merlot and Cabernet Franc in a hobby vineyard in Southern Oregon that I “manage” and coax into wine. Each year I try to develop more skills and spend more time with the vines. While this growing season had me more physically engaged than ever before, I still couldn’t keep up with my busy schedule. While I was on my knees shoot thinning, hunched over dropping fruit or straining my neck leaf stripping, I was given opportunity to reflect upon those that are much faster, professional and muscular than I. Vineyard managers and workers have my full respect.
The photo above was taken before the next waves of disciplinary viticulture practices were executed. There is no single formulated ratio of cane pruning, hedge trimming or leaf stripping that can be applied to any and all grape varieties. Deliberate thought and planning are required for every decision made along the way based upon vineyard site, weather, variety, and desired flavor characteristices. Any reduction in plant or fruit material will result in adjusting the plant’s physiology. For example:
- Cane pruning is done to manage the future canopy of the plant. Each varietal has specific shade& energy needs that can be addressed by proper pruning.
- Leaf stripping will increase air circulation around the clusters in order to prevent disease while allowing the rays of the sun to draw more color and sugar into the berries.
Human minds, hands, arms, necks, and backs are necessary to get the job done. Even if machines are used along the way, people are needed to operate, clean and maintain them. People are a vital part of the life cycle of the vine.
Sustainability in a vineyard or winery as defined by ConsciousWine includes the nurturing of the employees: those that work in the vineyard, the cellar, and the tasting room. In its 12 Practices, ConsciousWine features wineries that embody a “Good Worker Policy” in which the winery treats workers well. Efforts are made to provide them the means for fruitful, healthy living. “A happy worker is an important ingredient in making vital, quality products.”
