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yes i have VSP. but i don't think that will make a difference in whether the spray gets through the net. whether you can actually hit your clusters???? i have no experience with the sprawl. for PM i alternate between rally/quintec/oil. no sulfur any more. i don't think the systemics actually...

i found this a few months ago. has some nice data on dry fungicides and mixing rates. i think i've been using 1Tbsp/gallon for captan ( think it's d50?). a little less than that for manzate. i seem to have had better control this year (sprayed a lot more) ...but it's hard to get it everywhere.

If I had a lot of rain coming like that to my vineyard we would pick. berry swell/burst has bitten us before. but you know your grapes better than I do.

1. nets go up when the grapes start to get sweet. nothing seems to bother them before they are sweet. verasion is our trigger for the reds. with whites you should test ours are usually sweet before the reds hit version. 2. you can absolutely spray through nets. depending on weather I end...

Found this accidentally during my search earlier this year trying to identify what was ailing my vines. Thought I would pass along. Some of the better pictures that I've seen of the different plagues we face.

How many times a year are you willing to harvest?

Thank you for this. You have caused me to rethink how I've been going about things. Maybe I need to put the gauges down and go with the flavors/feels/seeds more. I've only had a few harvests so still learning. It doesn't help when I'm tasting wine from what I picked a couple of years ago and...

This is interesting. If you picked that high...would you adjust back to a higher acidity (lower pH) after crush? I'm not sure where I read it (probably one of the red winemaking cheat sheets I have) but pH for reds were targeted at 3.3 to 3.5....better for aging, stability, spoilage...

Thought I would pose this question to the forum. My merlot grapes seem to do the same thing every year. They are the first to ripen (Sangiovese next, then cab) and also the highest brim of the bunch. Just measured again yesterday and brix is 24.5 but the pH is already at 3.5. The things I...

So I lost another one and a third vine is currently “dieing”. Pictures of the third attached. The leaves are dieing starting at the beginning of the shoots and yellowing (or in some cases still green) the higher you go up the shoot. Is that the way plants die from water/nutrient deficiency? I...

Well I think you nailed it. But I'm not sure because I haven't seen any evidence of new gopher tunnels. How does one "tug" to determine whether roots have been compromised? Or do you mean tug to see if it pulls out? I would feel bad about ripping it out....especially if I find the roots look...

Found this hiding in the Sauv Blanc grapevines the other day as we were putting up nets. Every single leaf has died. It looks like the vine has been hit with roundup (which it hasn’t). Can vines have reactions to fungicides that look like this? Grapevines on either side are fine. Anyone have any...

Thanks for the pointer. This seems to describe it pretty well. “Infected canes appear bleached during the dormant season. Severely affected canes or spurs exhibit an irregular dark brown to black discoloration intermixed with whitish bleached areas. The black specks visible in the bleached...

I wanted to share some pictures that I took right before pruning and see if anyone has similar patterns on their canes. What could cause these spots and what’s the remedy?

Thank you for all of the replies. I have been too busy with work and travel and catching up in the vineyard (where I’m terribly behind). I have not beeen a good farmer this year. Poor fruit set, some kind of disease or nutrient problem with the cab. But thanks again for the advice and...

I did not know that. Thanks!

We are aging all the varietal separately and then blending. I hadn’t thought about letting the “blended” bulk age in carboys any longer … I had assumed we would bottle immediately and let it sit another 6months or longer. But maybe back to carboy is a good idea. You could continue to taste...

We are doing a single blend (SuperTuscan). Sangiovese is the base with Merlot and Cab added in whatever ratios are needed to get the profile we like. So if we get 20 gallons of Sangiovese and we like a 50/25/25 blend….we would add 10 gallons of Merlot and 10 gallons of Cab. Any residuals we...

Calling blenders. I’m looking for some help on the setup for blending. Our three varietals were all fermented and aged separately. It’s fun to design the blend with all the experimantal tasting. But now comes the hard part. It’s time to produce the blend in volume. What size tank? How do you...

This is very helpful! Thanks very much. I'm on VSP and would really like to eliminate the need to get the wand inside the foliage/fruit zone. I'm tired of hitting leaves, fruit and wires. If it can move an adequate amount of air/product through a VSP trellis then it just might be the deal...