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Let me know what the results show I can give you some advice if you need to make any soil corrections in the case your deficient in anything

The us has phylloxera and eventually any ungrafted vines will die so you really need grafted for long term vineyard health.

Dang seems like you are having a hell of a time, I have used Novavine and bought as few as 10 vines to replace some I lost might want to try them next spring.

They pick a rootstock based upon your location it should be 1103p I have Pinot noir from them in my vineyard. 1103p vines tend to be vigorous and early to start producing vegetation and then also are the last to drop leaves.

Grenache is mostly good for blends it always falls flat on its face in pure Grenache wines it lacks good tannins it lacks good acidity has poor color potential and tends to suffer from a few faults in winemaking. I like that the vines grow basically anywhere but they also tend to crop heavily...

That’s because they do email only last time I talked to them

Novavine is the biggest and best in the US.

Your big issue will be planting time, as you don’t want to plant when it’s hot or vines will stress out but too early and it won’t work out either.

Go with Syrah it tolerates heat better

If businesses went all online I would quit I don’t buy anything online it’s all in person at locations commercial wineries can’t afford to buy online and wait for it, if we need it we need it now and we don’t care if it costs more.

1103 Paulsen is disease resistant as well it’s a good all around rootstock for pretty much anywhere it also tolerates soil that holds a good bit of water. Pretty broad spectrum overall it also is resistant to pierces disease. The only thing I will add is that it is sensitive to iron deficiency.

Much of the wines in Arizona are not very good mostly because the winemakers in the state have a general inexperience and they haven’t hit a stride yet quality wise. For your area 1103p is better it does better in dry areas and is vigorous and grows well anywhere. 5BB is finicky and prone to...

Yeah that’s the tool we have like 4 of them.

Honestly I have a few favorites First batch is the 2021 Zinfandel I made it’s drinking amazing and is getting better and better with age, it has a extremely round full body, moderate acidity, finely integrated tannins and rich flavors of cherry, bramble, vanilla, raspberries, and a slight hint...

Heat doesn’t sanitize reliably, after we clean and sanitize the final rinse before wine goes into tank is ozone water which does kill bacteria and is effective. Steam does not sanitize well at all unless it’s held for long periods of time

Typically we have a barrel washer it doesn’t always need hot water to work but it’s super high pressure much more than a pressure washer and would take your skin off. Most barrels don’t need much to get sediment out

That is true, it’s a good yeast. I haven’t personally used it in a few years as I have other go to strains commercially for reds it’s mostly stuff like FX-10 from laffort, RP-15, BM45 and D21 and I do sometimes use Exotics Mosaic. I tend to stick with a few favorites consistently.

Yeah RC212 needs a lot of nutrients otherwise it tends to produce a lot of hydrogen sulfide it can be a bit of a finicky yeast if not treated right

It’s not effective, that’s the old way to do it and it was determined to not be as good as chemical sanitizers and doesn’t meet health standards in wineries.

Ah, cool yeah no I meant where we are were the only winery. I am interested to see how your vineyard goes, I would strongly suggest Spanish grape varietals or Italian to deal with the heat and get a good wine. As cab does not like heat I would look more along the lines of Grenache or Mourvèdre...