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Sept 12, 2011- The Final Green Thinning

“Drop crop”… “Green Harvest”… “Green Thinning”… Whatever you like to call it the term is literal and refers to removing green, immature clusters and dropping them on the ground, as you see here. It’s often done in the name of flavor intensity. You can see the dried clusters that were dropped some weeks ago mixed in with the fresh ones we thinned just now.

We’ve just done the last of our green thinning in the Petit Verdot. In this case, we’re not only looking for flavor intensity, we’re after uniformity of ripening. If we don’t remove the green fruit that’s lagging behind while the rest of the crop matures it may add green, under-ripe flavor and throw off our sugar averages as we get closer to harvest. We also don’t want to see any crowding among the clusters, although there’s little risk of that this year.

We had already thinned to just one cluster per shoot, a severe, but effective way to encourage ripening and flavor concentration – normal in most cases is two clusters per strong shoot. Now, we’ve followed up at veraison (the color change) by removing the “wings” from clusters that were still green when the rest of the cluster was fully colored (sometimes a small, lateral cluster, a “wing”, juts out by the shoulder of the main cluster, kind of like a wing on a bird).

It’s a mark of the vintage to be talking about veraison on September 12th. We had an unusually cool, weepy spring and cold rains in May so we’re about two to three weeks behind in the vineyard. A late vintage is neither good nor bad – it all depends upon what happens, weather wise, over the coming weeks. If it continues to be cool, as it has been most of the summer, the grapes will ripen slowly. A warming trend can move things right along. Petit Verdot is a late ripener, so we’ll be happy to have it in before November.

The May rains did some preliminary crop thinning for us. Rain at flowering time interferes with pollination, and, valley-wide, crop estimates are down. Here on Diamond Mountain we tend to be on the late side so we missed the worst of the rain but, even so, we see a small crop and also small clusters, which bodes well for flavor concentration.

We thought it might be fun to share our progress in the vineyard as we move into the final phases of the 2011 growing season and focus on the upcoming harvest. At this point, we’re roughly 4-5 weeks out, depending on the weather. We’ll keep you updated as the vineyard progresses and the crush begins.
 

On Sept 24 we completed the 2014 harvest- our 19th vintage at Dyer Vineyard!

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