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p r a c t i c a l w i n e r y & v i n e ya r d J U n e 2 0 1 4 57 g r a p e g r o w i n g reduced fungicide penetration or airflow into the cluster zone. While hand leaf removal still seems to be the preferred method for clearing the cluster zone by premium wine grape producers in Oregon, realities of labor shortages have become a major con- cern to getting these practices done in a timely fashion, if at all. Alternatively, some growers who utilize both mechanical and hand leaf removal in different vineyard blocks reported that labor crews were less willing to harvest fruit from areas where mechanical leaf removal was done, as it was harder for them to see clusters and efficiently work compared to areas where hand leaf removal resulted in better exposed fruit. The combined results from numerous leaf-removal projects conducted during the past four years indicate that there is flexi- bility in the timing of leaf removal based on achieving desired fruit parameters at harvest. However, initial leaf removal should be conducted no later than bunch closure to avoid late-season sunburn issues and to enhance disease management. PWV This experiment was part of a larger project funded in part by the Oregon Wine Board and the Viticulture Consortium-West. References 1. Julian, J.W., C.F. Seavert, P.A. Skinkis, P. VanBuskirk and S. Castagnoli. 2008 "Vineyard economics: establishing and producing Pinot Noir wine grapes in western Oregon." Oregon State University Extension Publishing. EM8969-E. arec.oregon- state.edu/oaeb/files/pdf/EM8969-E.pdf. 2. Lee, J. and P.A. Skinkis. 2013 "Oregon 'Pinot Noir' grape anthocyanin enhancement by early leaf removal." Food Chem. 139: 893–901. 3. Vierra, T. 2005 "Mechanized leaf removal shows good results." Practical Winery & Vineyard Journal. March/April: 48. practi- calwinery.com/marapr05/marapr05p48.htm.