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I’m in a different part of the country, but I’m probably looking to harvest my Marquette in about a week or so. I was at 22 Brix and pH 2.9 last weekend. Mine’s been pretty good this year, no real disease issues as we’ve had an unusually dry summer. Veraison was very uneven, with some clusters...

FYI, for any Maryland growers, The Crossvines in Poolesville just had its ribbon cutting a couple weeks ago and looks set to open July 8. My friend that works for the county says they’re looking for growers that want to use the crush facility to get things moving. It looks like a beautiful...

If you don’t have a 1 gallon carboy to transfer to as the others suggested, when you bottle the final amount I would mark the bottles so you know which ones they are and drink them first.

I have Marquette and Itasca and here is what I’ve posted in another thread on the topic: Good Combo for Disease Management in eastern PA. I have heavy disease pressure in Virginia so have to have an aggressive preventive spray protocol. Your local situation may be different so it’s best to find...

Congrats on joining us in a fun, frustrating, and rewarding hobby! I grow Marquette in Virginia on VSP with the exact spacing you’re considering. The 4 feet between the vines is fine in my experience, but I wish I had more than 5 feet between the rows. On VSP, the vines have a tendency to reach...

Not necessarily, though sometimes yields can depend on the vigor of the individual vine. I think it’s better to think of yield in terms of linear feet of cordon/trellis than per vine. Then it will depend on the number of shoots you allow to grow and clusters per shoot. If spur pruning vinifera...

I’ll push back on one thing @Rice_Guy said re: training. You’re planting vinifera and it’s a lot easier to train than Northern hybrids. I have both Cabernet Franc and hybrids and the Cabernet has an easy, predictable upright growth habit, while the hybrids (Marquette and Itasca) are a little...

Sorry I’m late, but concur with the others who said he’s saying ‘grappes entières.’ A little hard to understand since he’s speaking French with a German accent.

https://youtube.com/c/JusdelaVigneVinsNaturels They haven’t posted anything new in a while but all of the interviews are great.

I’ve been to Georgia three times and also had mixed experiences with the wine. Just as in France, I found the best wine by seeking out the smaller producers. Most of the wine that I had in the restaurants in Tbilisi wasn’t great. The saperavi was often harsh or even bitter if it was from qvevri...

I think I’m ready to call my fermonster experiment a success. I pressed yesterday after allowing it all to steep about 3 months. From the 3 gallon fermonster packed to the top with Marquette grapes then filled with free run wine from the rest of my batch, I ended up with about 2 gallons of free...

I haven’t been able to get my fermentation temps down that low, but your question reminded me of this thread from a couple years ago when @NorCal met with local commercial winemakers and they suggested temperature control as one of the things that can have the biggest impact on quality...

Rack to a smaller vessel and fill up to the neck to limit the surface area in contact with air. Like this: I wouldn’t despair just yet. If it still tastes ok, rack it as I’ve suggested with an appropriate sulfite dose and taste again in a few months.

Mine tested at 3.83 pH the day after we crushed. I don’t like to add things if I don’t have to, but I was nervous about the pH being so high so added 20 grams of tartaric to about 10 gallons of must. The next day it was 3.74 so I added a gallon of Cabernet Franc from my vineyard that was 3.47...

Do you know what the starting pH was?

I’ve been using the Pulltap’s waiters corkscrew since my first restaurant gig with an exceptional wine list 20 years ago. I’ve tried a lot of others, but I’ve never found one I like better and it’s never failed or broken on me: Pulltap's Double-Hinged Waiters Corkscrew, Black and Stainless Steel...

I might also suggest cutting from 1 year (grew this year) dormant growth that has several buds, maybe 4-5. Are you wanting to use the grapes for wine or are they going to be ornamental? With all the hybrid varieties grown and developed in New York I’d probably want to go that route myself since...

I believe roots will grow from any part that is alive. Supposedly they’re supposed to more easily grow from the side of a cutting that is closer to the trunk, but I’ve heard the opposite as well. You can try dipping the cutting in rooting hormone, but again not sure it’s necessary. I’ve had some...

Awesome - let’s see the photos!

Love the uncensored photos of the 2022 Massa ‘Family Red!’ 😆