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Duckhorn vineyard view at sunset

PJ Alviso - VP, Central Coast Winegrowing
January 20, 2016 | PJ Alviso - VP, Central Coast Winegrowing

The 2016 Growing Season

After a very successful 2015 vintage, we are ready to focus on the next challenge: the 2016 growing season. While the winery still has lots of barrel work and blending to do, in the vineyard, it’s time to start growing the grapes that will be make up the next vintage. There is roughly three months before the vines themselves start growing new tissue, but there is lots of work to get done before that happens. The primary activity at this time, and arguably the most important cultural activity of the year, is pruning. This is the process through which we select which parts of the vine to remove, and which to keep so that they may grow and ripen the crop. This selection is critical – done well, it can improve quality and make everything easier through the year. If done poorly, it may require us to return to fix mistakes and can potentially reduce the ultimate quality of the wine. Luckily, we have an excellent, seasoned vineyard team that has been pruning our vineyards for years. They know exactly which cuts to make, and they know pruning for what it is – an art form. Sculpting the vine, removing the old wood, and making cuts that will influence how the vine grows for the next three years is a heady exercise, one which the team completes gracefully and with ease. Personally, the most enjoyable time out of the whole year to walk through a block is just after it has been pruned. It is possible to see the promise of the upcoming vintage in the fresh cuts, and that is a very exciting feeling.

A freshly pruned vine at Rector Creek Vineyard a large pile of pruned vines



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