Vineyard Management

Question 1

What are 3 things to consider when establishing a new vineyard?

Answer 1

• Environmental conditions
• Business considerations (power, workforce, cost of land)
• Grape variety

Question 2

When are most vines replaced?

Answer 2

• Between 30 - 50 years old.

Question 3

Name 2 things that are true about old vines?

Answer 3

• Fruit of exceptional quality.
• Yields decrease and the vine becomes more susceptible to disease.

Question 4

How many years is a vineyard left fallow (unplanted) after the vines have been dug up?

Answer 4

• 3 years or more is required so the land can recover prior to planting new grafts.

Question 5

Name the 4 techniques used to manage the vine?

Answer 5

• Training
• Pruning
• Trellising
• Density of the planting

Question 6

What is the goal of the grape grower?

Answer 6

To maximize the production of fruit at the desired quality level as economically as possible.

Question 7

What are the 2 types of vine training?

Answer 7

• Head training - relatively little permanent wood (some have a few stubby arms). Can be spur-pruned or replacement cane-pruned.

• Cordon training - typically have a trunk with horizontal arms or ‘cordons’. They are usually spur-pruned. (better for machines)

Question 8

What is pruning and when does it take place?

Answer 8

• The removal of unwanted leaves, canes and permanent wood in order to shape the vine and limit the size.
• Takes place every winter and summer.

Question 9

What are the two types of winter pruning?

Answer 9

• Spur-pruning - Short sections of one year old wood cut down to 2-3 buds. The spurs are either along a cordon of permanent wood (cordon training) or around the top of the trunk (head training).

• Replacement cane-pruning - Canes are longer sections of one year old wood and can have anything between 8-20 buds. Canes are tied horizontally to the trellis for support. (usually for head trained vines).

Question 10

What is another word for replacement cane-pruning?

Answer 10

• Guyot training. One cane is retained in a Single Guyot, two canes in a Double Guyot.

Question 11

What does summer pruning entail?

Answer 11

• Trimming the canopy to restrict vegetative growth and direct sugar production to the grape and restrict growth of shoots. Can also involve leaves stripping.

Question 12

What is it called when a vineyard is untrellised and where are they best suited?

Answer 12

• Bush vines - these are typically head-trained & spur-pruned.
• Warm, sunny and hot regions.
(it gives the vine extra shade)

Question 13

What are the 3 most important reasons for trellising a vineyard?

Answer 13

• Controlled sunlight.
• Open canopy improves air circulation.
• You can machine harvest & the spraying for pest or fungus is simplified.

Question 14

What is the most widely used system for trellising?

Answer 14

• VSP (vertical shoot positioning) - can be used with replacement-cane & spur pruned vines. Shoots are trained vertically and tied in place on to the trellis forming a single narrow canopy.
(in hot conditions this can be modified to create more shade)

Question 15

What is plant density measured in and what are the variations of number of vines planted?

Answer 15

• Hectare
• From 1000 to 10,000 per hectare.

Question 16

A vine will thrive in just enough water and barely fertile soil, what can be done to ensure the vine grows fruit and not just vegetative growth?

Answer 16

• Plant in high density to restrict vegetative growth by creating competition.
• Controlling buds after winter. Not too many and not too little.

Question 17

What are the two ways to measure yields in?

Answer 17

• Weight - such as tonnes per hectare.
• Volume - such as hectoliters per hectare.

Question 18

What is green harvesting?

Answer 18

• If yields are going to be too high, they can be reduced by removing immature grapes shortly after véraison. (this is risky because the vine can compensate by increasing the size of the retained grapes which will dilute the flavors.)

Question 19

Give an example on how to track the ripening process?

Answer 19

• By monitoring the rise of sugar levels.
As the grape ripens acid levels drop and sugar levels rise. This is when grapes develop their signature flavor and the tannins become less bitter.

Question 20

What is MOG

Answer 20

• Matter other than grapes. Relative to machine harvesting.

Question 21

How does a machine harvest work?

Answer 21

• By shaking the trunk of the vine until the grapes fall off leaving the stalks behind. Leaf, insects & unhealthy grapes are often accidentally collected but can be removed at the winery depending on the how large the scale of the operation is.

Question 22

What are the some of the pros & cons of machine harvesting?

Answer 22

• Speed - some varieties easily over-ripe.
• Energy & Money - can work during the night, cool grapes can be brought to the winery, saving the process of cooling the grapes before fermentation.
• Helps to avoid oxidation.

• Can only be used on flat land or slightly sloping.
• Can’t be used when whole bunch harvesting is necessary, like Champagne.

Question 23

What are some pros & cons of hand harvesting?

Answer 23

• Grape selection can take place when picking.
• Whole bunch harvesting is possible. (can give very clean, pure juice for whites and essential in some reds)
• Can be done on steep slopes.
• Only option for noble rot.

• Slower and more labour intensive. Can be more expensive if workforce is limited.
• Easier for grapes to oxidize due to the time frame it takes.