About four weeks ago our local farmer, Duncan Ellis, planted out a cover crop on the fields we will be planting with vines in 2012.
I spent many weeks in the Plumpton College library reading books about cover crops and got very confused.
Essentially you plant a cover crop to protect the soil from erosion, to prevent weed growth and as a green crop to improve soil fertility, adding nutrients and improving soil structure by raising the humus level in the soil. This last point is very important to us as the soil samples we have taken indicate that, although the soil is fine for arable crops, the potassium, phosphate and magnesium levels are below the levels ideal for vines. So prior to planting our vines in spring 2012 we are trying to raise the levels of essential nutrients in the soil by direct addition of fertiliser, green waste (the council recycled stuff) and cover cropping.
I had initially planned to plant out red clover as our cover crop, however, as the soil at Rathfinny is so well draining I was advised that clover doesn’t take very well. So I then looked common vetch, Austrian peas, rye and mustard. All cover crops that have been used in organic vineyards in California.
We have settled on mustard, principally because it will take well on the soil at Rathfinny, and despite the lack of rain since planting, it has already come up well in most areas. I was advised that peas could be susceptible to some forms of nematodes and also sclerotinia crown rot. Sclerotinia is a fungal infection, which can also affect grapevine roots. In order to lessen the risk of this infection in the peas, the advice was to plant two pea crops in succession. Which is a shame because from my research peas look to be the best returner of nitrogen, and the best biomass provider. Some of the vineyards in California have had problems with common vetch, which is also a good nitrogen and biomass producer, but it became too invasive and difficult to control. So in the end, after consulting experts from Plumpton College and Ohio State University, thank you Patti, we decided on mustard. Which, when mowed and turned into the soil in early 2012, will provide a good deal of biomass, some nitrogen and will probably reseed itself after the vines are planted out.
We may plant out some crimson clover and rye grass latter this year to add further biomass. This can be turned in prior to planting in spring 2012.
Mustard, as well as being pretty good for the soil it also looks good in a vineyard.
A great blog about the use of mustard.
Our mustard is taking well… so are the nettles!
Our lecturers at Plumpton College drone on about site selection as being the most important element to consider for any vineyard site. That was highlighted last week when on the night of the 3rd/4th May, we experienced a late frost in many parts of southern England.
Late frosts are really bad news for vineyards and vines. It is like putting salad leaves into the freezer. The cold freezes the water in the plant cells killing them and leaving then shrivelled and brown. To mitigate this risk you need to choose a site on a slope, which will encourage the frost to drain away down the slope, avoid low lying areas where frost will settle, and try and get close to a river, or even a road, which helps move the frost away. Being close to the sea can help, as the sea raises the temperature of the surroundings. If you don’t have any of those then you will need to deploy “counter measures”. In New Zealand they use helicopters to force warmer air down onto the vines to disperse the frost. This sounds expensive, dangerous and could cause more damage to the vines with the down draft. Many people use small heaters which help raise the temperature, whilst other blast hot air into the vineyard from large gas fired fan heaters, or they use wind turbines to more the air around. In Martinborough in New Zealand they use water sprays to prevent frost damage. However, the cheapest way to avoid frost damage is to select your site very carefully. Like any property purchase it’s location, location, location.
We were working at Rock Lodge vineyard last week and there was some damage to younger vines on the lower slopes but most of the vineyard was okay. I hear that some vineyards in Kent and Sussex experienced some damage but hopefully they will recover.
In Germany temperatures dipped to -5oC on the same night and according to the German Wine Institute some vineyards experienced the worst frost damage for 30 years, since back in 1981 when 90% of vines in Germany experienced frost damage.
Late frost in May is not that unusual. I remember we had a very hard frost in May 2009. Luckily Rathfinny didn’t seem to suffer from the late frost this year. The minimum temperature recorded on our weather station on the night of the 3rd / 4th was 6oC.
All we need now is a bit more rain, because the wheat is really struggling, along with the mustard we planted a few weeks ago as a cover crop, more on that later.
Frost damaged vine
It happens rarely, but sometimes you try a new wine and you are completely and utterly bowled over by the complexity of flavours and taste. I remember this happening to me in the mid-90s, when we had a wine tasting at work and I was first introduced to Cuvée Frédéric Emile by Trimbach. I thought I was tasting an old Chardonnay or Burgundy, but it turned out to be a Riesling. The same thing happened a couple of weeks ago when we were out for dinner with an ex-colleague, and his lovely wife, at Maze in London.
We asked the sommelier to bring us something different. We gave him a budget and left him to it. He came back with a bottle of Prager Smargagd Achleiten Reisling 2006, from Wachau, Austria.
I am going to be a complete wine bore and tell you that words cannot do justice to the complexity of the flavours that bombard you when you taste this wine. It has a fantastic mineral base, lovely fruit from the Riesling grape, but it’s dry, with great length. Even Mrs Driver liked it and she doesn’t normally like Riesling, she prefers sparkling wine. It was a simply stunning wine.
I looked it up when I got home, as the sommelier was a little uncertain as to what the labeling meant. The Wachau region is the westernmost wine growing area in Austria, up towards the Czech border. It is also one of the smallest regions. Most of the vineyards are on the northern banks of the Danube and apparently the region experiences some of the widest fluctuations in temperature of any area in Austria, which might help with the development the flavour and aroma. Unlike the rest of Austria which tends to follow the German system of wine labeling, Kabinett, Spatlese etc, in the Wachau they have created their own quality rating system. We drank a Smaragd, which is the name of a emerald coloured lizard common in the area, and this rating indicates that the wine needs time to mature; they tend to be the most concentrated and alcoholic wines. Just for the record: Steinfeder, which apparently means grass on rocks, is the rating given to the lightest wines grown in the region. Federspiel, a devise to lure back a hawk in falconry, is the rating given to a wine requiring a year or two before consumption.
The owner and winemaker, Anton ‘Toni’ Bodenstein has a saying that ‘the wine must reflect the terrior”. Well all I can say is that he certainly achieved it.
As you may know we are planting out 7 acres of Riesling vines next year at Rathfinny. If I can produce a wine from our Riesling half as good as this I will be a proud and happy man.
Look out for Prager. It is truly stunning and I now see why we should be trying to make a Riesling similar in style to the Austrians at Rathfinny. If you are interested, I found it for sale at Berry Brothers at £34 a bottle (and no I’m not on commission!), not cheap but worth every penny.
Wachau Wine website http://www.vinea-wachau.at/home/en/home.php
Achlieten is the name of the vineyard were the grapes were harvested from.
Sarah here – as usual very behind with my blogging! Probably due to sleep deprivation as my husband keeps waking me up at some ungodly hour to discuss some new thought of his or, even worse, to excitedly shove a graph in my befuddled face and ask me to show the same enthusiasm he has for sales of sparkling wine the world over!
Anyway, lots has been going on ….. and here are a few highlights.
Chapel Down – Frazer Thompson, CEO of Chapel Down, sent us a lovely welcoming email to the world of wine a few months ago, inviting us down for lunch. We had a brilliant time with him, me in particular, as he showed us all over the site and explained every part of the process, which I have never taken much notice of in the past when visiting vineyards, preferring (as is my wont!) to focus on the end result. We finished off with an excellent lunch (the best soup I have had in a long time) and a tasting of some of their wines and bubbly.
Without pretending to know, I’d say the following:-
Bacchus white wine – I really liked this (and I have drifted away from white wines with age (mine, not the wine!) finding them too acidic) – the smell was heavenly and my first thoughts were elderflower and hedgerows. Honestly! So proud of myself when Frazer said exactly the same before I’d said a word.
Flint dry – I liked this too – very clear and light and eminently drinkable.
Of course my favourite was the Chapel Down Sparkling but here I fall down as I can’t remember which one we had. I do know though, that I have a nice bottle of the Union to celebrate with tomorrow on the …
Royal Wedding. Can my husband really wield such influence? He’d like to think so since he wields little in the domestic arena. Check out this story to see just why we should all be patriotically drinking our own English wines.
Well done Chapel Down!
Finally, we recently welcomed the English National Trust and Natural England to Rathfinny and we will be working closely with them, in our new National Park, to save our chalk downland meadow with the help of ponies. More on that later!