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We are inching ever closer to the 2014 harvest, but the hard work has already begun in the vineyard.
One of our pre-harvest activities is green harvesting, a.k.a. “crop dropping”—the act of removing imperfect grape clusters from our red variety vineyard blocks.
Our crew travels down the vine rows, looking for grape clusters that are lagging in the ripening process—specifically those that are still more than 50 percent green after veraison is well underway (click here for more on veraison). These clusters are unceremoniously cut from the vine and left to compost back into the vineyard.
By removing these greener clusters, we achieve three things: (1) we establish more uniform ripeness in the remaining fruit; (2) we reduce the crop load, allowing the vine to impart more intensity to the remaining fruit; and (3) we open up the fruit zone, creating more airflow to reduce the chance of mildew later in the season.
Of course, it would be easier to not invest the time and money into green harvesting, and to leave more crop in order to maximize production—but when quality is the name of the game, you go the extra mile.
In the following video, you can see crop dropping in action, courtesy of a team training session with our tasting room staff.