Veraison

Veraison is a point in the yearly lifecycle of the vine where the grapes change very rapidly.
The most obvious sign that this is happening is that the grapes change colour. Below are examples of Syrah and Mourvedre in the middle of veraison. The anthcyanin levels in the skins increase rapidly and colour change is achieved in a few days. Even white grapes change to a more golden colour. There are also important changes in sugars (rapid increase) and acids (rapid decrease). Generally speaking, it is the stage where growth stops and ripening really starts.
As you can see, the Syrah on the left is has longer bunches, more even berry size and coloration. Mourvedre varies much more from bunch to bunch, and indeed the same bunch. The clusters on the Mourvedre are very small this year - sometimes they can weigh over a kilo.



















The vine is trying to make the fruit as attractive as possible to hungry animals...it achieves this by producing lots of juicy fructose and glucose, plus attractive volatile compounds which give aroma (wild boar, for example, cannot resist the whiff of ripe Muscat vines). Once the animals eat the grapes and the seeds drop out the other end then the vine's task is complete. Survival and procreation are the only aims of the vine...man has chosen to harness this, and to manipulate this instinct to produce grapes fit for winemaking. Such a simple premise, but with seemingly infinite possibilities. Cheers!

Full Speed Ahead

We've had temperatures over 35 degrees in the last couple of weeks, plus some full-on summer storms and also some hail over a couple of parcels. This means the vines have had plenty of water and plenty of heat, so they've been growing onwards and upwards in their quest to survive and flourish.
Of course, humidity, rain and heat also brings disease pressure, and we've been spreading sulphur powder in several vineyards to keep mildew at bay. We've also had to use some insecticides as the second generation of grape worms was causing havoc in some sectors.
Below is a problem of a different nature. This reddish brown coloration around the outside of the leaves is actually caused by acidity in the soil. A lower pH causes certain elements to be liberated (and therefore absorped) more easily. So here we have a classic example of aluminium toxicity, as a result of acid soils.




Next year we will treat this by adding some lime to the soils early in the year and let the spring rains absorb the alkaline calcium carbonate and corrects the imbalance. Vines are fussy things really, and need to be kept happy in order to produce the best fruit possible.

All of last year's wine are now bottled (apart from those still in barrel) so we can think about cleaning the emtpy tanks and starting to get the whole winery ready for 2009 vintage. It seems a while away yet, but it will be here before we know it, and then there's no time to think!