Growing Season Moves Ahead at Record Speed

We are now through bloom, well ahead of previous years. Now we wait and see what happens as the vines begin to set fruit.  A record of 2015 growing season milestones by block is available to download here.

Weather throughout bloom this spring was a mixed bag. The vineyard experience mild temperatures, extremely hot weather, some rain, mild winds and extremely high winds. Set looks good in most blocks, though the combination of hot weather and high winds might have impacted Cab in a few blocks. We will know more soon.

In the meantime, work continues in the vineyard. The crew has been busy with cordon suckering, shoot selection and now shoot positioning and hedging. Cane growth is very good throughout the vineyard, so now that we are through bloom we will need to slow shoot growth and redirect the plant’s carbohydrates to the fruit. As soon as shoot positioning is complete, we will begin vine leafing, concentrating on leaf removal on the morning side of the vine as well as in the interior fruit zone. For most blocks we will remove the laterals on the morning side up to the upper cluster. Lateral and leaf removal on the afternoon side of the vine will be determined by canopy density and heat; if the weather stays hot we do not want too much sun exposure on the west side of the vine.

Our crew is doing great work. Most days, we start at 5 am so we can send everyone home once the temps start to climb into the 90s.

Shoot Growth Underway

Young Flower Cluster, CFAs of today, bud break is officially complete. (Download a spreadsheet with bud break dates by block here.) Shoot growth is way ahead of last year, except for the Cabernet Sauvignon. The Cabernet Sauvignon was much later to bud break than most other varieties in 2015. In previous years the Cab had bud break early in comparison with Petit Verdot, which usually finished last. I do not know why the Cab was later and Petit Verdot relatively early this year, but that’s the way it is in 2015.

Shoot growth is a little uneven this year, as was the bud break; maybe because of the early nature of bud break this season but possible due to some cold temperatures last winter.

We began cordon suckering today, starting with the Cabernet Franc as usual. After the Block 48 Cab Franc is complete, we will move to the white varietals to continue cordon suckering. This first pass of cordon suckering is to remove unwanted shoots along the cordon, leaving shoot that are well positioned and fruitful. As I have said in the past, cordon suckering is the first vineyard activity, other than pruning, to effect grape quality.

Pictures of Block 48 and a few other pictures from today are posted here. Some of the pictures I have taken during bloom this year are to show the beautiful the colors of the newly developing leaves, especially in some earlier pictures of Syrah and Semillon pictures. Each variety is a little different.

An Early Start to Spring

OLYMPUS DIGITAL CAMERALooking around the vineyard this morning I see many blocks that are close to unfurling their first leaves. Here’s what I found:

  • Chardonnay – all blocks showing bud swelling
  • Cabernet Franc – nearly at first leaves, though not quite
  • Syrah – advanced bud swell
  • Mourvedre – advanced bud swell
  • Malbec – advanced bud swell

Other varieties are not as advanced, but all are in some stage of bud break. The weather is supposed to cool a bit so I cannot predict exactly what happens from here, but we are about three weeks ahead of last year as of today. None of the local growers can remember bud break at this early date.

Today I am feeling really good about our decision to begin pruning early in 2015 as we are now done with everything but the training and the new planting of Chardonnay. Pruning while the buds are beginning to push allows for easily broken buds and crop loss, so the early start to bud break this year reinforces that the decision to start pruning early was the right thing to do.

I have a new camera this year.  Hope you enjoy these beautiful pictures.

Veraison Underway


002With all the heat this year, the growing season is moving right along; we are a little ahead of last year. This has been a very hot and dry July and August, but we have cooled slightly since the 15th and have been working hard to maintain moisture in the soil over the last few weeks.

We may want to take some initial Chardonnay and Sauvignon Blanc cluster samples sometime next week.  Information on veraison by block is available on the web site, along with a few recent pictures from the vineyard.


It’s Hot Out!

050A vineyard update is a good chance to come out of the HEAT, so I am doing just that.  So far we have not had extremely high heat, but a very long period of high heat; much more than I have experienced to date. We are now applying water six days a week to keep up with the demands of the vines. The vines are looking strong and leaf color is good. This heat is likely to continue for an extended period of time.

I have just noticed a few berries in the Cabernet Sauvignon and Malbec that have turned color, though not a high enough percentage to call the beginning of veraison just yet.  Bud break and bloom were very similar to 2013, but with this heat I am guessing veraison will come on a little earlier in 2014, enough so that I am beginning to get harvest supplies arranged.

We are now seeing the new Chardonnay plants in block 23 emerging from the milk cartons and it looks like we have a very good take with this year’s new young plants. It feels good to see them get moving.

In the vineyard, we are working on leaf removal though with this heat we are not removing outside leaves, only those leaves bunched inside the canopy around the clusters. Removing the internal leaves will allow sunlight in while minimizing potential berry burning and improving conditions for fruit quality.  Following leaf removal we will begin to thin the crop to proper cluster counts, an important part of producing high quality fruit.

If all goes according to plan, wine quality should be high this year.  Hopefully, the weather cooperates. Here are a few recent pictures.


Bud Break 2014 Underway

020Bud break began much the same time as 2013, but we have had cooler weather than in 2013 so progress was a little slower this year, and the same was true for shoot growth. This week, however, the temperature climbed into the 80’s and shoot growth has begun to take off.  Photos from May 15 are available here.

Last week we added minerals into the irrigation water to assist with early season shoot growth and the minerals are now starting to take effect.  We increased our crew size and began to sucker the cordon and select primary shoots for fruit. We have completed suckering and shoot selection on about one-quarter of the vineyard so progress is good.

Also, we have now completed the trellis installation in the new Chardonnay block 23 planting.  The installation of the trellis was a little more difficult than expected due to rock in the upper section of the block. We had to rent a compressor and two 60-pound jackhammers to break the rock in order to install the line posts and the end posts.  All that remains to be done now, aside from planting, is to install the emitters in the drip line.  We are soaking the cuttings that I recently pulled from cold storage and will soon be callusing them, followed by planting. This process should take about three more weeks.

An update on bud break by block is available here.


Spring Bud Swell and Vineyard Development

Stillwater Creek Vineyard is now in the beginnings of bud break. We do not yet have official leaves, but we do have bleeding from the pruning cuts and bud swell. Bud swell is also called the” Wooly Bud” stage.

2014 bud break may be a little ahead of 2013, but it is too early to make that call. If the weather stays cool we could see our first leaves within the week, which would put us at last year’s bud break date of April 24, 2013.  Even though the process of bud break begins with bleeding I do not call bud break until I see the first leaves.

We are now making a final pass through the vineyard to tie down replacement canes and make a final post-pruning cleaning pass. We are also chopping canes, mowing and making final repairs to the trellis system.

We have also begun the development of Block 23 Chardonnay but are now on hold waiting for trellis and irrigation supplies to arrive, which should this week. A few pictures of block 23 developments can be found here. Cuttings for both the block 23 planting and block 18B, where we plan to graft a new clone of Syrah, are budding in cold storage. Our neighbor, Josh Lawrence, has given us space in his cold storage facility in Royal City. I hope to remove the cuttings for Block 23 from cold storage next week and begin the process of callusing the cuttings. The callusing process should take two weeks to a month, at which point the cuttings will be planted at vine stakes and nurseries in the block. The cutting for Block 18B grafting will stay in cold storage until the end of May, when we will likely begin grafting.

The development of block 23 is going smoothly except for the upper 30 yards of the block that is very rocky and the installation of line posts and end posts is slow. I will be renting and compressor and a couple of jack hammers to assist in breaking through the rock to get the line posts installed.

View photos


2013 Growing Season Comes to a Close

2013 HarvestMother Nature delivered her share of challenges in 2013, as she always does; but overall 2013 was a more manageable season than the previous two vintages and the resulting harvest was very successful.

Bud break came early, and a warm, dry weather pattern developed into late June and continued through July.  August temperatures cooled slightly but remained warm, however, the evening temperature drops in August were much less than is typical of the Columbia Valley.  By all indications, it appeared harvest would arrive early and progress rapidly, but in mid-September, the weather cooled dramatically, slowing maturation considerably. Throughout the rest of the fall ripening advanced slowly, and the final bin of grapes made its way to the last winery on Nov. 1.

Particularly noteworthy was the small berry size of our Cabernet Sauvignon and Merlot in 2013.  This is a goal we have worked diligently to achieve over the past two years, and it was satisfying to please winemakers by delivering grapes with great color, flavor and complexity that should produce some exciting wine in the coming years.  As always, the vineyard delivered many photo ops.  Here are a few of our favorite images from the 2013 growing season.


Harvest is Here!

005We picked our first grapes of the season on Sept. 11th, gorgeous Chardonnay and Sauvignon Blanc destined for Matthews Cellars from blocks 25 and 24A respectively.  Check back often for photos and enjoy the first of the season.

Fine Tuning for Quality

Crews drop fruit late in the season to ensure high quality at harvest.

With most of the blocks through veraison, we are now moving through the vineyard in order of varietal ripening, dropping fruit with the goal of getting close to targeted yields.  We will leave just a little extra fruit now to allow for a final pass at which time we will remove any lower quality fruit and make final yield adjustments. This is one of the most difficult and subjective parts of vineyard operations during the course of the season.

Yield is equal to the number of clusters per vine x the average cluster weights. The clusters will increase in weight from lag phase to harvest by 2X. We are weighing and counting clusters prior to moving into each block to establish a current average cluster weight, per block and will then estimate final harvest cluster weight as a percentage cluster weight increase from this point in time.  With this information in hand, we will then reduce the number of clusters per vine to determined numbers.  Fruit is removed in this order: short shoot fruit; bunched fruit; grapes that are significantly behind in veraison; and fruit that needs to be dropped to allow the proper number of clusters for targeted yields.  For a look at the vineyard this month, click here.