Tag Archives: Wine Grapes

Enemy in the Vineyard

As a percentage of expense (22%), we spend considerable effort in controlling insect pests and weeds on our farm. Invoice statements from a supplier arrive with esoteric names such as Intrepid 2F, Teb 45DF, AbbA Ultra, Luna Experience, Provoke, Deploy…  These are chemicals that are broadcast to keep from losing the war. We are doing battle against freeloading critters and pesky weeds that seek to throttle our production yield; if not choke off our margins of gain entirely. It is a challenge to figure out into which manner of classification we must group them. Insecticide, Pesticide, Fungicide, Herbicide?

In the vineyard we are up against hairy fleabane, horsetail, johnsongrass, powdery mildew, leafroller, leafhopper, and spider mites, to name the usual suspects.

spidex predatory mite in epic struggle with spider mite

There are other ways to fight. The organic option may become the holy grail at some point. For instance: ladybugs, lacewing and minute pirate bugs, are all voracious predators beneficially consuming the leafhopper larvae and their eggs.  Sixspotted thrips are a natural predators of the mites. Organically acceptable methods include biological and cultural control schemes such as oil or soap sprays. Unfortunately, the sure thing – nuke option – with chemicals cannot co-exist with the natural predators. There’s no discrimination between friend or foe.

A third solution? Genetic resistance as cost-effective and environmentally friendly method.  However, this would entail the deployment of a new grape variety — not a trivial conversion. Furthermore, our adversaries enately adapt to new environments and challenges. Who’s to say that they or some relation might not evolve to savor the newest iteration.

We already know that deviant pests can become tolerant to the nasty chemicals that we throw at them. In fact, every season we strike with different blended variations to catch them off guard.

And so the struggle goes. Like to join up for the cause? Thirst for learning? Here is a Knowledge Expectations link that outlines what one must command in order to gain the rank of [accredited] Agricultural Pest Control Adviser (PCA).

Bitter / Sweet

The wine grape harvest is in full swing. Originally scheduled to begin tonight, it was pushed forward to last Sunday on the holiday weekend. This was/is the [Gallo] winemaker’s call.

Relying upon art, science, and experience the winemaker determines the mix. There is a factor of timing for processing and capacity at his winery of course, but his primary concern is the sugar content of our Muscat of Alexandria. From sour to sweetness, the longer the grapes remain on the vine the higher their sugar content.  Grapes are sampled weekly by our Gallo representative and even daily when they get close. Our rep is monitoring the sugar which is measured by Brix. We, as growers, are required to produce sweet grapes with a Brix reading of at least 18. Historically we average 21-22 but the winemaker knows what he needs and this year Brix is averaging 19.

Another measure related to harvest timing is Rot. Historically we’ve seen 0% Rot and this year is not an exception. At some point as on-the-vine sugar content peaks the grapes lose their watery content and begin to shrivel (think raisins). Mold sets in so the winery mustn’t dawdle.

A drawback to mechanical harvesting is the inclusion of leaves, sticks, stems, and other MOG (material other than grapes) with the fruit. Some machines are designed or adjusted differently so mileage may vary, but in our experience MOG of .19 to .25 percent has been typical. This year we are seeing a significant increase to .54% This counts against our tonnage yield and will need to be looked at as we do have some control over this aspect.

There have been 24 truck loads counted so far which should be about 37 percent of our harvest yield. We should have our final performance report as harvesting concludes very soon.

The USDA California Field Office publishes a year end Wine Grape statistic called the California Grape Crush Report. The final summary for the year 2016 shows a statewide increase of 9.3% with the largest share of all grapes crushed being the red wine variety. It is interesting to note that the highest average price paid went to District 4 (Napa County) a t $4,685 per ton!

Our region (District 13) has the largest volume share of this crush statistic but the average price per ton was $301.85

Observe that Muscat of Alexandria is a leading grape variety.

Winter Vine Training

This is the time of year [January] when teams of workers labor to cut and shape our grape vines. This action will facilitate controlled growth of the vine canopy striking a balance between sun light, shading, air, and growth support of the grape clusters that add considerable weight as they develop. Efficient access for chemical application and harvest machine ingress egress is also a consideration. Grapes only develop on 1st year wood. So, last season’s growth is removed. Continue reading Winter Vine Training