In the Vineyards

It’s January, the start of a new year. This is pruning season at Cline. Vine shearing takes center stage throughout the month and flows into the next. Since grapevines fruit only on new wood, the process of eliminating old growth sets the foundation for the next harvest. Desirable fruit production is dependent on vine training and proper pruning. There must be enough green leafy growth to support the fruit crop and allow the correct mixture of sun and shade to insure flavorful grapes.

January

In the Vineyards

With the rainy winter almost behind us, our vineyards begin to brighten with the colors of spring. One yellow mustard bud amongst a legion of sleepy vine trunks soon becomes a luminescent announcement that the arrival of a new season is nearly here.

February

In the Vineyards

All eyes are cast toward the dozing terrain, searching for the slightest indication that a new season has begun. March is when bud break occurs. Tender shoots begin to emerge from bumps beneath lifeless twigs. At Cline, we “Spring Clean” our weeds and cover crops from now ‘til the end of summer. While other vineyards are mowing, disking, and spraying herbicides, we call on our “freelance” workers to come in and assist us in the expulsion. We use over 1500 sheep and 500 goats to remove harmful weeds from our vineyards.

March

In the Vineyards

Spring frost is a big concern for most Northern California vintners and this season was exceptionally frigid. Without the help of wind machines or sprinkler systems, our fragile sprouts endured below freezing temperatures- dipping into the twenties at times! Frost doesn't hurt the vines, but they will be working overtime for the next few weeks producing a second growth of shoots and buds to replace the ones that were damaged by the icy conditions. For now, we focus on providing sustenance to the swiftly growing vegetation which is vital to maintaining a healthy crop. In an effort to protect and fertilize our vineyards, a compost tea (a liquid solution made by steeping compost in water) is applied via drip irrigation. The tea also contains molasses, fish emulsion, rock dust, microbes, and other nutrients.

April

In the Vineyards

As the month grows long, the fresh and tender crimson leaves slough their radiant pigments for a more conventional look. The stark winter landscape has been transformed into a dense canopy of foliage and flowering berries. Our atypical mixture of extreme heat and cold weather has pushed our crop into overdrive; with fare weather ahead, it is time to focus on water management. We rid the vineyards of their cover crops to eliminate water competition, and begin checking soil moisture content to determine application allotments. In an effort to protect the newly developing berries from powdery mildew, organic sulfur dust is applied throughout the next few weeks.

May

In the Vineyards

Tiny emerald orbs hide beneath the leaf laden vines like timid children waiting to mature right before our eyes. Berry Set, otherwise known as berry development, occurs from now until harvest and can be broken into 2 growth periods. The first stage occurs from bloom to approximately 60 days subsequent, during which time seed embryos, organic acids, tannins, and aroma compounds are produced. The second phase called veraison, is characterized by softening and coloring of the berry (ripening). The fruit will double in size from now until harvest, filling with sugar and flavor compounds. Our goal from here on out is optimizing our grape maturity!

June

In the Vineyards

The incandescent polychromatic fruit is in full veraison from now until harvest, which generally occurs a little over a month after the color change begins. As the summer sun pushes the crop to mature, the berries become increasingly distended with an influx of fruity sugar known as fructose. The brix, or concentration of sugar within a block of berries, is determined by the length of hang-time on the vine, and is measured in degrees. Each degree brix is equivalent to one gram of sugar per 100 grams of grape juice. Ideally, table wines are harvested between 20 and 25 degrees brix, of which 55-60% of the sugar is turned into alcohol.

July

In the Vineyards

Harvest has arrived, and this event has been a culmination of months of preparation that began with last winter’s vine shearing. It’s mid August, and with much anticipation, our Viognier arrived, freshly handpicked and swollen with flavor. The grapes were released into a steel hopper where they idly waited de-stemming. The air grew heavy with the sweet sticky smell of nectar as the berries were separated from their clusters, and impelled into a 20 ton press. All-in-all this harvest looks to be one chock full of flavor.

August

In the Vineyards

To pick, or not to pick; that is the question! The quest to harvest the most delectable berry at just the right time falls on the shoulders of our capable winemaker and enologist. When determining the precise moment we reap a crop, our winemaker uses the most effective tool he has…his taste buds. Once premium flavor has been determined, our enologist scrutinizes random samples for harmonious brix, pH, and acidity levels. Once technical data confirms the time is right, plucking begins. Our grapes are handpicked because unlike mechanical harvesting, we believe our method of hand harvesting enables us to preserve the integrity of the grapes.

September

In the Vineyards

Once again the vineyards become radiant with the technicolor hues of fall. Our Sonoma Coast Syrah started the month on the vine, but by midmonth it became the last fruit to enter the hopper and bring this crush to a close. Shorter days signal that it is time for a well deserved rest, and the vines prepare for dormancy by storing food for the winter. During this process the stems begin to swell, which cuts off water to the leaves. Without a water supply to support the chlorophyll, the leaves begin to lose their green tint and the vivid pigments, which are less copious, are able to take center stage.

October

In the Vineyards

Harvest is officially over. The bounty has been gathered, de-stemmed, crushed,pressed, settled, decanted, and fermented. Many variables (some within our control and some not) have dictated the quality and quantity of this year’s crop. The foundation for a prolific harvest began with precise pruning in unison with our sustainable farmingpractices. We relinquish our control of the unknown to mother nature; she will determine the forces that will either help or hinder the yield.

November

In the Vineyards

December

As winter precipitation matures into full blown storms, the summer’s crispy chestnut-tinted hillsides begin to transform into cushy green corduroy slopes. The rains provide no nourishment to the dormant vines, but do administer sustenance to the advancing cover crop. Next month pruning will commence.