We strive to maintain quality in every vineyard activity.

THINNING IS ALL ABOUT QUALITY  

Bunch thinning - After the new fruit is set and we can see the new clusters, it’s time to determine the potential of the crop.   First, we examine the number and placement of the bunches on each vine.  If it appears there are too many bunches to properly ripen or if some bunches are not well placed, we gently remove the extras, making sure not to disturb the other developing clusters.  

While this might sound like an easy thing to do, we’re really dropping dollars on the ground.  It’s tempting to rationalize that maybe this year the vines are big enough to carry the load or that the bunches are somewhat sparse, etc.  We just have to stay determined and remember that in the end, the wine will be better if we do the right thing.  And honestly, we haven’t been disappointed yet!      

Shoot thinning - This is about the critical need of the ripening grapes for sunshine and air.  At the beginning of the growing season, the vine is full of reserve energy.  In addition to the buds we selected during the pruning process to develop into canes with fruit, the vine develops extra buds on both the vine arms and trunk. These extra buds have to be removed.  Soon after bud break in mid-March, we go back into the vineyard and rub off the extra buds, one vine at a time.  We have to work slowly and carefully so that we don’t accidentally break off the buds we want to develop.    

After fruit set, we assess cane placement on each vine.  If, in spite of our earlier efforts, there are still crowded shoots on the vine, we do some “summer pruning” to assure the developing fruit has plenty of air and sunshine.     

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