Spring is upon us, and things are moving right along in the vineyard. With unseasonably warm weather and wet soils from heavy precipitation this winter, the vineyard has responded with an early bud break. What does this mean?
To begin with, buds that had developed on last year’s green shoots, hardened off during their winter dormancy. After spring pruning, we retained only a fraction of the total buds. But as the weather turned warm, the vines emerged from their dormant stage; the roots pushed water and stored carbohydrates (sap) to the above-ground portions of the vines. This causes the buds to swell, and eventually, new shoots and leaves begin to develop. Those shoots will continue to grow as the season progresses; eventually, they will provide not only the leaves on the vine, but also the grape clusters themselves.
This is a critical time in the vineyard on several fronts. Our greatest risk right now is a spring frost. While the shoots are still very small (1-5 inches,) an early frost or freeze could potentially kill the vine’s tender green tissue – placing the entire crop at a severe risk. Early bud-breaking varieties, such as Chardonnay and Cabernet Franc, can experience a total crop loss from this kind of “frost attack.” Here at Rappahannock Cellars, there is the potential risk of a frost event up until about the first week of May. With early bud development on most varieties this year, as well as shoot growth of approximately 1-3 inches in some areas, we’ll be in a high risk situation for several more weeks.
The potential for disease is also very high at this time of year; the current weather conditions promote the development of several fungal diseases. Furthermore, rapid vine growth has generated unprotected tissue that’s susceptible to Phomopsis and Black Rot, as well as Downy and Powdery Mildews. Needless to say, growers must be diligent to keep their vines protected from frost and disease during this very critical period in vineyard. But hard work always pays off, and I’m particularly enthusiastic about this year’s growing season. I’ll be sure to keep you up to date as the year progresses, and feel free to email me if you have any questions.
Cheers,
Tom
