Spring in the Vineyards
Springtime and the livin’ is easy? Not for our viticulture team. While it might seem that the vineyards are just waking up from a long period of winter dormancy, there is a tremendous number of activities happening among the vines throughout the spring season.
The tender new growth unfurling from the vines is most at risk during the frost season, which extends from March 15 through May 15. Although sunny spring days in the Napa Valley frequently register temperatures into the mid-70s F, the clear nights without cloud cover are very cold. When nighttime temperatures in the vineyards dip down to 35 degrees F, usually sometime between 11:00 p.m. – 6:00 a.m., Viticulturist Aaron Fishleder and his team spring into action.
Aaron is alerted to the temperature change by weather stations located in the vineyards, which call his mobile phone to warn of frost danger. He and his assistants then go to the vineyards and turn on the frost protection systems, which employ either fans or sprinklers, depending on the site. Their quick reaction will save the tender buds from freezing and keep them on course for the long growing season ahead.
During the day, Aaron and his team concentrate on activities that will nourish the soil to support vine growth. Healthy soil contains micro-organisms that break down nutrients to supply the vines with food, and cover crops play a big part in creating healthy soil. Through the winter, several varieties of plants grow between vine rows, including vetch, clover, peas and bell beans. In late March, the cover crops are mowed and tilled to build up the organic nutrients in the soil. Every fifth row is left to become overgrown with the cover crop to serve as an insectiary, attracting beneficial insects like ladybugs, which eat the insects that are harmful to the vines. These rows also provide a display of flowering plants throughout the summer. Weeds in these rows are mechanically removed by a hydraulic machine, never herbicides, allowing us to keep our vineyard practices sustainable and organic.
Budbreak, which usually happens in mid-March, is followed by the growth of new shoots. Far Niente’s farming practices allow for only three shoots per bud to grow into vines, which allows the plant to concentrate its energy on growing, and ultimately ripening, the grapes. Removing the excess shoots is a process called “suckering” and is a key spring activity that guides the growth of the new vines.
The serene landscape of springtime belies all of the work happening both night and day among the vineyards, but the benefits are reaped in the fall, when the vineyards yield beautifully ripened, concentrated grapes to make the new vintage wine.
