[Summer Biodynamic Practices]
This summer we applied more than 12 biodynamic sprays at our Eola Hills Vineyard to promote a healthy and vigorous ecosystem, ensuring the quality of our vines and fruit!
March & April
A tea of Chamomile, Eggshell and Oak Bark was applied to stimulate nitrogen in the soil which will stimulate plant growth and also help prevent harmful plant disease.
A tea of Nettle is sprayed to stimulate soil health and to help “Enliven” the Earth. Starting in the first week of June we applied three sprays of BP 501 (Horn Silica) which helps to enhance the light metabolism of the plant and stimulate photosynthesis and the production of Chlorophyll, influencing color, aromas and flavors.
A combination of Nettle and Horsetail tea is applied to help combat the effect of high disease pressure in the vineyard, helping to make the plants more relaxed.
July & August
All ripping and work in the vineyard is coordinated to happen on days when it is in the best interest of the plants. Picking was performed on fruit days to ensure the highest quality of grapes are harvested.
Overall another good year in the vineyard working on more balanced and healthy plants. We are continuing our efforts to help reduce the need to spray sulfur in the vineyard by making it a healthier environment for our vines and crew.
[From Bud Break to Harvest]
It's been another great season in the vineyard. Since bud break occurred, we have been busy with our hands on vineyard management and Biodynamic farming practices with the Eola Hills Vineyard. Our crew actively watched over the new buds and assured quality control with each vine.
In June, our ground cover crops were tilled back into the earth providing nutrients to each vine. Small flowers began to appear from the buds and the new growth of the vines quickly climbed their way up the trellis system. Our days were spent hedging the vines and tucking the shoots vertically into the position on the trellis with the goal to control the canopy allowing maximum sun exposure for the grapes to develop and ripen evenly. The tucking and training continued throughout the rest of the season! Once the grapes begin to ripen in August, we made a second pass through the vineyard to crop any secondary clusters to enhance the ripening process. At this time, we pulled leaves near the clusters to increase the airflow and sunlight - a very hands-on approach, but critical for maximum fruit quality.
Veraison occured in late August, which is the change of color with each cluster (from green to purple or golden yellow). At this point, we began to carefully monitor the vineyard keeping a close eye on ripening and tasting for mature flavors and quality. Once the fruit is fully ripened, we will harvest the grapes by hand!
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2009 Janus recommended
by the SF Chronicle!
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Double Gold Awards for 2008 Rastaban and 2008 Ara Riesling!!