Vines get winter caning

Caning conjures up memories of running down the drive at my old school holding my bum in the hope that my genuine speed would lessen the pain inflicted by 4 cuts of the cane from vindictive teachers that have no appreciation of hijinks!! These days the memories are far more pleasant!
 
Traditional pruning techniques involves 2 cordons(or arms) from which spurs arise. The cordons are the same age as the trunk that produce spurs are wood from the previous year each containing 2 buds but sometimes more.

In the late 19 century a French vigneron Dr Jules Guyot invented a system that involved using new wood each year. He did away with cordons and instead selected 2 canes from the previous year and laid them along the wire left and right. This method has been deployed on our vineyard for the last 6 years.

The vines on the Mountain Blue vineyard are old by Australian standards and like anything that gets old, they become susceptible to health issues. Pruning wounds are an open door to fungal diseases that can diminish yields and grape quality. If pruning cuts are minimised the risk of disease decreases proportionately.

The vines on the Mountain Blue vineyard are old by Australian standards and like anything that gets old, they become susceptible to health issues. Pruning wounds are an open door to fungal diseases that can diminish yields and grape quality. If pruning cuts are minimised the risk of disease decreases proportionately.

The Guyot cane pruning method involves very few cuts and maximises the growth of fresh new tissue every year resulting in greater vine health and better grape quality. The process is time consuming and significantly more expensive than spur pruning cordons but the benefits are evident in every sip!

2017 Vintage Report + Vineyard News

After a run of really great vintages starting in 2014, the 2017 defies superlatives to describe the bounty delivered. I haven’t met a grape grower or winemaker who isn’t ecstatic. Believe me the latter are hard to please!

Our shiraz was picked in mid-March and the cabernet 3 weeks later. The grape vines held their leaves beautifully until a frost finally arrived on the 2nd Monday in May to deliver the coup de grace.  Within 24 hours the leaves were burnt off chocolate brown and crispy – they started dropping off the vines the next day.

Vines that hold their leaves are healthy and vigorous; they throw their propulsion system into reverse gear reabsorbing priceless nutrients being held by their leaves that are well into senescence. This annual process sets the vine up for the following spring.

Once the vines had shut down for the winter, the ongoing process of chainsawing diseased cordons (and cutting cordon wires that are inseparable from the wood) on cabernet vines planted in 1990 re-commenced and the cuts sealed to prevent further infection. The 3m high pile of wood and wire from a hectare of vines will be burnt on a cold night to remove fungal spores. The wire will be raked, compacted and sold to the local scrap dealer. 

The hands, arms and elbows will get a well-earned rest until pruning starts in early July just after the bottling of the 2016 wines is completed. The vines too, will rest over winter and clean new shoots will appear in spring with no disease. Fresh tissue means better nutrition and tasting grapes. 

16ha of grapes; restorative surgery completed on 10.5ha – the rest will be done in the years ahead.

The pursuit of beautiful red wine is relentless; the wheel never stops turning!