With the Wisteria in full bloom, Spring is upon us!
And “Bud Burst” in the Pinot Noir not far behind!
Did you notice the stick insect (Phasmid)?
Suckering is the next major vineyard activity, where excess shoots are removed.
Again the focus is on restricting the crop to maximize fruit quality. You can’t make good wine from poor fruit!
And of course we get a little after hours suckering assistance from the elusive Grysbok!
Flowering and fruit set follow.
Canopies are managed throughout the growing season to ensure free air flow and exposure to sunshine without burning the bunches.
Veraison sees the onset of ripening
With Pinot Noir being our first cultivar to ripen.
And when the March Lilies bloom, the Cabernet Sauvignon is well on its way to optimal ripeness.
Grapes are harvested by hand into crates
And delivered to the cellar for pressing and fermentation.
And then to slowly mature in French Oak barrels.