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The Grenache will rebound, it has high enough vigor and yes I agree it is difficult to master as 100% varietal. I haven't done it yet, but having one of the French clones to work with does help out with the color. I have been really enjoying following this thread. I've been learning how to grow...

I have various varieties on different rootstocks and deal with 100+ temps also (Sierra Foothills). I use a modified VSP with cross arms. I let the vigor of the particular variety/rootstock combination dictate the length of the cross arms used. Row orientation is also a factor. I went north...

To remove a unwanted grapevine for replacement I drill a 3/4 inch whole down into the base of the vine before dormancy and fill it with undiluted Roundup give a few of months then dig it out in the winter when the soil is easier to dig. I've bean dealing with some Crown Gall, and Dead Arm over...

I left my wine on the gross less about as long as you this year and stirred them twice a day until I was sure the fermentation was complete before letting them settle and racked. Pressed way early try to avoid green flavors due to being forced to harvest early due to rain. a lot of green seeds...

I had 75lbs of Barbera and 65lbs of Grenache.

Has anyone done a Barbera/Grenache blend? I had to pick early this year due to rain but had some Barbera and Grenache that was just too green. Later had weeks of good weather and picked around some rot in both to get enough for a batch of field blend. It's fermenting now.

My vineyard is about the same size as yours and the yields will vary by variety and season but once you get all the vines producing and with the proper nutrition you should easily double the amount of wine you produced this year. That's is even with dropping clusters. For what you had to deal...

I'm in the sierra foothills and have been dealing with I think 8 days straight of over 100 degree days and couple over 110. Most of the commercial guys have been harvesting and I got some Cab from a vineyard down the road. The must was at 25 brix but it did have some green seeds. I have been...

Been there when I first planted. Had to invest in a deer fence, nothing else I tried worked.

Looks nice. Your rootstock, summer temperatures and soil will be a few of the factors that will dictate your water requirements.

I see the same issue on very few of my bunches every year and have no idea why. It is always just a few bunches and on different varieties not just Zinfandel. If I'm doing something wrong I have no idea what it is. My guess is the high temperatures my location experiences 100+ has something to...

It really looks good I would be putting in an order for bird netting so you can get the vines covered before the ripening fruit attracts all the critters. The commercial guys can weather bird losses but they devastate us hobby growers. FYI, smaller netting holes size will slow down raccoons but...

Snafflebit, How often do you spray and what sulfur product do you use. Do you add a spreader/sticker? I'm considering trying sulfur again next year.

The red stains probably not, the black looks like it could be. Look at the underside of the leaves of the newer shoots from the tip on down it will be white and quite visible. Even if it is on the leaves some it is just a matter of keeping it off the fruit. Which is not difficult with the temps...

Sorry to hear about your back I had the same issue with a foot a couple of years getting old sucks I'm in my 60's also. At least you have it under control and the high temps should will help out from here on.

NorCal, what product have you been applying for the mildew?

Looks nice but seems a little early, you must be at a much lower elevation than me. I still have to get mine pruned it's been delayed due to an injury this year. I guess I better get on it. The picture really shows the amount of work you had to put into the pruning.

I kinda wing it maybe 10%-15% I'm more looking for concentration of flavor. I have added 2.5 to 5% Syrah before and you quickly add color but the Grenache flavor profile gets muddy real quick if you add too much.

I grow and make wine out of 2 clones of Grenache one is from cuttings taken from a old vine vineyard in the Central Valley the other is a French Tabales Creek clone. The French clone makes a wine that is considerably darker than the old California clone when I have fermented them separate. I now...

I would not do anything to encourage vigor with the 1103P rootstock. I'm no pro and don't know what your OM should be but I know 1103P and it grows like a weed.