This month’s topic is the growth cycle of a grapevine and how it impacts the quality of what eventually ends up in your glass.
That’s because growth cycle influences yield (how many grapes), ripeness (how they taste), and vintage variation (why one year’s harvest is different from another).
Right now, the vines in North America and Europe are just exiting their winter dormancy. The vines are inactive and energy reserves are stored in the roots or trunk of the vines.
Pruning gets underway in January and runs through March. Viticulture managers are on the lookout for trunk diseases and winter frosts.
In early spring, bud break occurs. The warmer days awaken the buds and shoots emerge from the vines. It’s also an especially sensitive time because a spring frost can destroy young growth.
From April to May, there is rapid shoot and leaf expansion, creating the foundation for the canopy and future fruit set. If you visit a vineyard during this period, you’ll see workers trellising the vines and thinning shoots. It’s all about canopy management.
By early summer, it’s “Nouaison” or fruit set. The fertilized flowers become small berries.
During this time, viticulturalists might deliberately and selectively remove unripe grape clusters to concentrate the vine’s energy and improve vine quality. This process is known as a green harvest.
During mid to late summer “Veraison” takes place. That’s when the berries soften and change color, going from green to yellow and red to black. It’s a key stage in the ripening process where sugars rise and acids drop.
From late summer to early fall the grapes mature. They gain sugar, tannins, and flavor. While harvest varies by region, grape and style of wine, it usually gets underway by mid-September. The decision to pick the grapes is based on sugar and acid content, ripeness and the type of wine being made.
Once harvest ends, the focus shifts to the winemaking process. In the vineyard, reserves are rebuilt in the roots and trunks and the cycle begins again.
Each stage impacts grape quality and reminds us that vineyard management is key. Cheers!
