We don’t like to follow the herd unless we are sure its on the right track and when it comes to vineyard management we are quite different from most Peninsula vignerons.
We practice what we call “minimal intervention viticulture” but don’t go thinking we are a bunch of unwashed hippys just chillin…. the art of not having to interfere has been learned over many seasons of hard work and research!
The aim of growing grapes for wine is pretty simple: capture as much sunlight per acre to produce intensely-flavoured, mould-free grapes. From the grapevine’s point of view they want to ripen the berry around the seed and present it to a passing bird so the bird eats the grapes and poops out the seed in another area to propagate the species. The vines have evolved over millions of years to do just that but then along comes arrogant humans who know how the vine should grow better than they do! Squashed together, thinned, trimmed and plucked the vines do look nice and orderly but what about flavour?
Given the right structure to grow on and suitable soil management our vines take care of themselves; their shoots and leaves grow apart to let air into the canopy and as the grapes ripen they drop the older leaves around the bunches naturally to let the sunlight in. It may not look that neat but the grapes are full of flavour!