Greetings!
First time vine grower here, gearing up for the upcoming season. Im working with a little patch of terroir on an island off the coast of Portland, Maine. I hear the ocean proximity ought to buffer against post bud break spring freezes, and checking on the weather records from the past 10 years it looks like we really only hit at bare minimum -5 at most once a year. Its not the longest growing season in the world, and humidity is more my concern than sum total light rays, but it should be good enough to grow some northern hybrid varietals.
Im aiming for around 20 vines, likely split between Marquette, Crimson Pearl and Frontenac Gris. Though as it gets closer im getting white varietal fomo and am considering some Le Crescent despite the mildew risk. As much as I would love to produce a deliciously funky rich garagiste island field blend red, I can help but suspect that the white varietals might turn out much better. Oh well, its gonna be a multi year project, and we'll see what kind of space there is left after this first season. Ill likely go with a fairly jury rigged VPS trellis system made of drift wood and wire. Experimentation is guaranteed to happen. Im also likely going to erect some kind of 'synthetic tree' for a few stand alone vines - a wooden post with multiple arms at various angles, for the vines to run wild around. Who knows what will happen with that but it sounds fun. Planning to plant near the end of April - early May. Are there any critical early first year considerations that people wish they had known? Related to soaking the cuttings, root hormone, planting the cuttings, depth, etc? Im a total novice!!
And what do people think about these varietals? Any other recommendations? Ive been looking for more in depth, sommalier grade descriptions, but hybrids arent very popular so Ive had to mail order those that ive tried. My experience is that Marquette is surprisingly good, as is Petite Pearl. In a blind test the specific instances would have been indistinguishable from vitis vinifera to my naive palette. I did have a negative experience with some Marechal Foch - this must be what they mean by 'foxy' but I would have tended to call it more 'wiley.' The description 'flinty' doesnt make sense to me, but maybe I just havent tasted that aspect. Im still waiting for the Baco Noir, Le Crescent and Frontenac Gris to arrive, which i'm really looking forward to. Its been fascinating to try varietals with an eye toward what to grow, whilst knowing that every possible condition will make such a difference.
What else what else. Do people have experience with legumes to improve nitrogen levels (alfalfa, sainfoin and clovers)? Or activated biochar for overall soil quality? What about soil testing and nutrient compensation? I want to turn my Maine soil into well drained Amazon quality terra praeta!
This is getting far ahead, but looking toward the enological aspect i'm intrigued by the biochemical characteristics of yeast strains.. Does anyone have a good resource on this? What about ways to ensure that yeast have well balanced micronutrients to make sure there arent any metabolic defecits that compromise taste? I had no idea that managing acidity was such a critical aspect of it all. Im hoping to order some must to get some practice with this this upcoming fall.
Well, this is such an incredible blog. Three cheers to everyone contributing.
First time vine grower here, gearing up for the upcoming season. Im working with a little patch of terroir on an island off the coast of Portland, Maine. I hear the ocean proximity ought to buffer against post bud break spring freezes, and checking on the weather records from the past 10 years it looks like we really only hit at bare minimum -5 at most once a year. Its not the longest growing season in the world, and humidity is more my concern than sum total light rays, but it should be good enough to grow some northern hybrid varietals.
Im aiming for around 20 vines, likely split between Marquette, Crimson Pearl and Frontenac Gris. Though as it gets closer im getting white varietal fomo and am considering some Le Crescent despite the mildew risk. As much as I would love to produce a deliciously funky rich garagiste island field blend red, I can help but suspect that the white varietals might turn out much better. Oh well, its gonna be a multi year project, and we'll see what kind of space there is left after this first season. Ill likely go with a fairly jury rigged VPS trellis system made of drift wood and wire. Experimentation is guaranteed to happen. Im also likely going to erect some kind of 'synthetic tree' for a few stand alone vines - a wooden post with multiple arms at various angles, for the vines to run wild around. Who knows what will happen with that but it sounds fun. Planning to plant near the end of April - early May. Are there any critical early first year considerations that people wish they had known? Related to soaking the cuttings, root hormone, planting the cuttings, depth, etc? Im a total novice!!
And what do people think about these varietals? Any other recommendations? Ive been looking for more in depth, sommalier grade descriptions, but hybrids arent very popular so Ive had to mail order those that ive tried. My experience is that Marquette is surprisingly good, as is Petite Pearl. In a blind test the specific instances would have been indistinguishable from vitis vinifera to my naive palette. I did have a negative experience with some Marechal Foch - this must be what they mean by 'foxy' but I would have tended to call it more 'wiley.' The description 'flinty' doesnt make sense to me, but maybe I just havent tasted that aspect. Im still waiting for the Baco Noir, Le Crescent and Frontenac Gris to arrive, which i'm really looking forward to. Its been fascinating to try varietals with an eye toward what to grow, whilst knowing that every possible condition will make such a difference.
What else what else. Do people have experience with legumes to improve nitrogen levels (alfalfa, sainfoin and clovers)? Or activated biochar for overall soil quality? What about soil testing and nutrient compensation? I want to turn my Maine soil into well drained Amazon quality terra praeta!
This is getting far ahead, but looking toward the enological aspect i'm intrigued by the biochemical characteristics of yeast strains.. Does anyone have a good resource on this? What about ways to ensure that yeast have well balanced micronutrients to make sure there arent any metabolic defecits that compromise taste? I had no idea that managing acidity was such a critical aspect of it all. Im hoping to order some must to get some practice with this this upcoming fall.
Well, this is such an incredible blog. Three cheers to everyone contributing.
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