I just returned from Vine Camp in Prosser, Washington. For those of you that don’t know, I am currently enrolled in the Viticulture Program (growing grapes) at Washington State University. The program is 18 months long with three “camps” required. The camps are two days of study where students fly in from all over the country-actually one woman flies in from the Netherlands. This latest camp discussed various diseases to be found in vineyards, with specific emphasis on Powdery Mildew and Botrytis Bunch Rot; both or which can wreak havoc on a vineyard.
Powdery Mildew is a fungal disease that affects the grapevine. The mildew attaches itself on leaves of the grapevines, seriously hindering the photosynthesis of the plant and therefore reducing yield. Botyrtis Bunch Rot infects the berries of the plant, sucking the moisture out of the grape and if left unattended, will destroy the entire bunch, vine and eventually large portions of a vineyard. Botrytis is a fungus on grapes when wet moist conditions prevail. Viticulturists will fight against this by opening up the canopy (removing leaves) to get better air circulation within the canopy. They will also add a host of fungicides to fight its spread.
Now, my class is on Viticulture, so the focus is on fighting diseases of the plant; but, Botrytis isn’t always a bad thing. As an Oenologist and a Sommelier, I know that Botrytis also has its good side. If you have ever had a Sauternes you will understand how Botrytis, when kept in check, is a good thing, though my professors at camp would never agree.
When Botrytis infects a grape, it sends finger like tentacles inside the grape to drink up the moisture inside. This reduces the water in the grape and concentrates the juice. Even better, it also imparts a honey like flavor inside the grape that is delicious.
When you are actually encouraging Botrytis, the trick for the growers is to find the balance between perfect infestation of the fungus and horrible blight. You see, Botrytis is only a good thing when you want it. If you are trying to make a dry Chardonnay or Cabernet Sauvignon for example, you want zero. The French however, specifically in their Semillons in the southern portions of Bordeaux want it.
Washington State is the second largest wine producer in the US. They are growing by leaps and bounds. Our class trip included a visit to Inland Desert Nursery, a family owned nursery that supplies the cleanest and healthiest grapevines available to growers across North America. Inland Desert Nursery works closely with Washington State virologists, and are leading proponents of certified clean and disease-free grapevines. This effort is key to building profitable, sustainable vineyards.
I would be lying if I didn’t say that each day’s agenda didn’t end with drinking Washington wines. All for the sake of study.
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It’s the most wonderful time of the year! I know that is cliché to say, but it truly is a great time at Unionville. We’ve got all of our reds pressed and in barrel. Cooler, stainless-steel fermentations are finishing up in tank, I’m finally able to breathe a little easier, and wake up a little later. With the holidays upon us, the wine making team has a lot on the mind, but one thing standing out is the blending, bottling, and release of Vat #23 – the latest rendition of our opulent Port wine.
Port has a storied history at Unionville – the fortified delight has been made at the winery since its first vintage in 1993, Before we delve into that, we have to talk a little about how Port is made and the different styles in which it can be presented. Port, named for its origin country, Portugal, is typically a sweet or medium-dry red wine, fortified with distilled grape spirit, then cellared and bottled at different times and in different ways to present specific stylizations. The two most recognizable presentations of Port wine are Ruby and Tawny Ports. Ruby styles are young wines usually aged for only a couple of years (or less). They’re released early to showcase juicy acidity and fruity characteristics of young wine with fuller mouthfeel and complexity
Since I started at Unionville 5 years ago, it has always been a goal to have our wines evaluated by top critics. In the years since, John Foy at the Star-Ledger has called our wines "Napa worthy," and Stuart Pigott, who freelances for James Suckling and Wine Business Monthly wrote that our Syrah was the best expression of the grape in the United States. T.J. Foderaro at Inside Jersey Magazine, Alan Richman (Saveur), Robin Shreeves (Cherry Hill Courier-Post), Rosie Saferstein (NJ Monthly), and the Trenton Times' Susan Yeske have all added their voices to the coalition of the willing in the last couple of years.
Having Unionville in the pages of one of the major wine magazines had remained elusive, until last summer when Mark Squires, East Coast wine critic for the Wine Advocate sat down and tasted...
We are gearing up for harvest here at Unionville, with surefire signs like purpling Pinot Noir and golden Chardonnay reminding us that long hours, stained hands, and an opportunity to craft a whole new lot of sensational wine is just around the corner.
It is my favorite time of year. One of my favorite parts of working in a creative scientific field is our ability to...
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