In June, the vineyards are bursting with energy and life.
Vines can grow as much as two inches per day. As the new canes
grow, flowers that resemble miniature grape bunches start
to develop. The vine typically enters the bloom period, which,
depending on the accumulated heat units, occurs from mid to
late June. By late June, growers begin planting their cover
crops – annual rye grass or oil radish, for example –
to incorporate more organic matter into the soil structure
and provide footing for the harvesters in the fall.
July
Growers
fertilize their crops in early July. What was once the developing
flowers on the grapevine in June have now become bunches of
grapes. Growers are busy removing the excess bunches to enhance
and ensure premium quality. (This can be done either before
or after fertilization). Crop removal is one of several cultural
practices done to enhance grape quality.
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August
This
is a time of grape berry enlargement. To further enhance grape
quality, growers remove the vine’s basal leaves to expose
the grapes to more sunlight and air movement. This is important
to enhance the quality of grapes and to control disease, because
exposed grapes dry out sooner and are less susceptible to
fungal attack. Growers also position the young shoots to maximize
air and sun distribution. By the end of August, there is rapid
increase in sugar levels in the vines. This is also the beginning
of the grape maturation process. White grapes are transformed
from a solid to translucent green, while red or blue grapes
start to develop skin pigmentation. This process is called
verasion. After verasion and as maturation proceeds, sugars
increase and total acids start to decrease in the grapes.
The whole complexion of the vineyard changes.
