Issue link: http://winesandvines.uberflip.com/i/62522
GRAPE GRO WING Pisoni: They each have their challenges, and it's hard to say if any is more so. One big challenge with Syrah is ensuring it rip- ens. Oftentimes our region is really on the fringe of being able to ripen this variety. Our Syrah is typically harvested the last week in October or first week in November. We invest a great deal of effort to help it along. Specifically, just after bunch closure, we reduce about half of the crop. We know the vines will not be able to ripen more than that, so we want to get down to this crop level early. In contrast, with the Pinot Noir and Chardonnay we gradu- ally reduce our crop levels throughout the year. We slowly and selectively make a number of green harvest passes, each time dropping a couple of clusters per vine and allowing the vine to adjust and watching how the weather is developing. The first pass is just after bunch closure, and the second is just prior to veraison. During each of these passes, we work to prevent congestion in the canopy, drop clusters off weak shoots and, overall, make sure the vines are carrying a balanced crop level. Finally, we do a color thinning when we are about 90% com- plete with veraison. W&V: Are you working with any new equipment that has been particularly helpful? Pisoni: We recently began using a Tortella spader. Obviously, we don't expect to see a lot of short-term changes, but the spader is a great way to aerate the soil, avoid compaction and work in organic matter. It works the soil to about a 12-inch depth. We are also using it close to the vines to prune back shallow roots, forcing the vine roots deeper in search of water and nutrients. We want our vines to have a foundation to sustain themselves for many decades. Everything we do is focused on long-term goals. Sustainability program improves erosion control A ll three of the vineyards that Mark Pisoni farms in the Santa Lu- cia Highlands have been SIP (Sustainability in Practice) certified by the Central Coast Vineyard Team. Pisoni says the idea to get certi- fied came from Siduri Wines, whose customers had begun inquiring about sustainable practices. "The SIP program was a perfect fit for us," Pisoni says, "because it was developed from over 15 years of sustainable viticulture re- search and requires an annual third-party audit. The documentation required is very rigorous, but it feels like a form of introspection, where by recording you are also evaluating everything you do." Pisoni says he found it particularly helpful to work with representa- tives from the National Resource Conservation Service, whose servic- es are free. "Being located in the mountains makes erosion control a big challenge," he says. "Our local NRCS representative visited our ranch a number of times and helped me develop a plan to reduce winter rainfall erosion. We worked on planting certain roadways with a quick-growing cover crop, reinforcing creek banks with rocks and riprap, and expanding our drainage ditches that take water out of erosion-prone areas and move it into more stable locations." AVAILABILITIES CALL NOW FOR 2012 Award-winning quality… …a tradition for over 20 years…has made Vintage Nurseries the perfect pairing for growers desiring the finest, most reliable yields. Our state-of-the-art technology, industry-leading service and wide selection make Vintage Nurseries a California classic. Whether your needs include the finest field-grown dormants, potted green vines, rootstock rootings or own-rooted plants and cuttings, Vintage Nurseries assures you of the finest quality products…every time, for every wine. Place your order today, and capture classic quality from the leader in the field. 661-758-4777 Wasco 800-499-9019 38 Wines & Vines DeCeMBeR 2011 Paso Robles 805-237-8914 209-523-8036 Modesto Santa Rosa 707-542-5510 www.VintageNurseries.com Serving the Wine, Table Grape and Raisin Industries