Keeping the Vines in Trim
August 27th 2008, by Gavin
The end of August is often thought of as a quieter time in the vines, but with intermittent rain in the last fortnight, we have to be vigilant against the threat of mildew. As I wrote here, the sprayer we bought in 2006 has proved to be a great investment for the three seasons so far, especially in the tricky years of 2007 and 2008.
Daniel, the guvnor, is back from his annuals and is out there trimming the vines. As well as keeping the vines in good shape, it’s a preventative step against mildew when timed correctly. The row on the right has been given a short back and sides, while the row on the left is about to be snipped.
Changing of the Colour: Véraison
August 18th 2008, by Gavin
Even though friday was un jour férié, or Bank Holiday, there was work to be done in the vineyard, and on saturday too. Working on a saturday in mid-August doesn’t go down well with the troops, let alone on a Bank Holiday, but the merlot grapes are changing colour from green to red, a process called véraison. And when it’s about a third of the way through, we spray to protect against botrytis or rot, as do most of the top estates in Bordeaux – even if spraying dates don’t feature in the brochure. This was the second preventative measure against rot, the first having taken place during flowering in early June, and the timing can be tricky to judge. As I walked down the rows I thought “that’s 10% veraison”, “that’s 40%”, and so on until at the end of the parcel, I stuck a finger in the air and said, ‘we’ll do this parcel on friday’. And I’d forgotten about the Bank Holiday.
The Art of Leaf-Stripping
July 21st 2008, by Gavin
Nearly all the top Châteaux are at it, as are most quality-driven estates in Bordeaux. The practice of effeuillage is not something one reads about on a back-label (not that there are many of those on top-class claret) but it’s an important job at this time of year. Over the last week – with the help of a dozen experienced seasonal workers – we’ve been busy removing the leaves from around the fruit zone, so that the bunches get a good airing for the rest of the growing season. The general idea is that this will help the grapes to ripen over the next few months, with the added bonus that the risk of bunch rot is reduced.
The leaves are plucked away from the grapes on the cooler, morning-sun side of the row of vines at this stage, because sudden exposure might cause sun-burn on the grapes facing the mid-day and afternoon heat. Many top vineyards complete the job on the other side in early September when it’s slightly cooler, but that phase seems to be less critical. We’ll decide on how to play it then.
Ronnie Scissorhands
July 5th 2008, by Gavin
Our new rogneuse arrived this week, complete with numerous spinning blades. New to us, that is, after one careful owner and just twelve months on the road, allegedly. It is immediately being put to good use, trimming the rows of vines after a team of mostly seasonal workers, or saisonniers, have lifted all the vines up through the training wires. Our old machine could just about cope but it’s seen better days, not least during our first full season in 2000 when we bought it brand new. (It should have lasted longer but the both the manufacturer and the distributor have closed down, so it’s tricky to get it fixed each time it goes wrong.) We still have the really old, lethal one that we inherited but we can’t show it here because the inspecteurs de travail would close us down if they knew we still had it. Even visitors to the vineyard exclaim ‘oh my god, what’s that?’ when they peer inside the tractor shed (all part of the longer, more exciting tour), but head boy Daniel is quite attached to it and, besides, he never throws anything away. I should get him on to eBay.
Using the rogneuse (pronounced ron-years, in case you wanted to point one out on your next vineyard tour in France) is a highly skilled job, carried out this week by Hafid while Daniel works on one of the other tractors. By far and away the most labour-intensive aspect though is the work by the saisonniers, lifting the branches of the vines up through the training wires, taking care not to damage the newly formed bunches at knee level.