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I use CLOS regularly on Syrah and Grenache because I co-inoculate about mid way through the fermentation and it is advertised compatible. So far no problems just happy ferments. I believe it is isolated from Spain so it should be good for tempranillo

Another good year despite the record heat. All estate except the Sangiovese. Gave away 125lbs Barbera and 150lbs Grenache to a beer making buddy who wanted to give fresh grapes a try. 15- gal Syrah 21-gal Zinfandel 13-gal Barbera 8-gal Grenache 6-Sangiovese

Congratulations! it takes a lot of work to get to first harvest. Enjoyed the Pic's

I grow and make wine from both Grenache and Syrah. I make a 100% Grenache as a summer wine and in a blend with the Syrah. I have not had any issues with oxidation but have heard it could be a problem. Just finished my last bottle of 2020 100% grenache and it still looked good. The 2 really help...

I think it is way cool and looks great!

Got about 8-10 inches of snow over Thursday and Friday. Then a frost. I'm late on pruning, just finishing up. Some varieties are at bud swell others haven't started yet, luckily. The late pruning seems to delay bud break for a bit.

I have no experience with SO4 but compared to the other rootstocks I have, St George, 110R, and 3309, 1103P is the most vigorous. So much so, where I originally planted all at 6 foot in row spacings with the 1103P I ended up taking every other vine out and going to 12 ft spacing in order to...

I have one comment for you. 1103P is a very aggressive rootstock and Grenache is a highly vigorous grapevine and so is Syrah but to a lessor extent so you could have a jungle if not given enough space between vines. I would keep that in mind when deciding on spacing.

The Barbera and Sangiovese will be left 100% along with some Grenache, what Zin I leave as Zinfandel will get a little Syrah. I plan on coming up with one or more blends using Grenache, Zinfandel and Syrah. All the Syrah will probably end up in the blends.

Totals for 2023: 9 Gal Syrah 15 Gal Sangiovese 22 Gal Barbera 32 Gal Grenache 14 Gal Zinfandel

I'm located in an area that may not get as hot as Arizona but we get 100+ degree days on a regular basis in the summer and I have found out of the 4 varieties I grow, Barbera will produce the most consistently good wine unless I screw it up. It retains good acid levels so I don't have to make...

The B7 direct is what I have been using the last 4 years and love it. I add after the yeast is well established and have always achieved a complete secondary fermentation. I’ve used it with D-254, GRE, CLOS, D-21,RP-15 and SYR with no compatibility issues. You should be fine.

So is mine. Did you get much rain?

I use GRE and don't plan on changing, no oak and the fruit needs to be ripe or you will be dealing with some some harsh tannins.

I over sulfated my whole 2021 vintage and with help from advice on this forum it is turning out just fine. I did about 3 1/2 times the recommended dosage. I would go with Winemaker 81 advice and see how it goes from there. I boxed mine between 5 gallon buckets to give it air. Then had no choice...

Gregorski, There is a lot of information out there from colleges across the country. UC Davis is the one I lean on, just a wealth of information. The most applicable advice I get is from professionals that are actually doing it locally. I have not been shunned by a single one when I have reached...

I grow and make Grenache you did a lot better than I did my first time around. I do pull juice off and 27 brix will give flavors and and softer tannins than under 25 will. Don't get hung up on color use moderation if you decide to blend but enjoy the fruit profile you only get from Grenache.

I spray after pruning with lime sulfur hoping it helps with sanitizing the pruning wound from disease. Don't know if it does but I figger it can't hurt

Too funny!

Went out to do a punch down and found this guy waiting for me.