Viticulture Practices

The earth the climate and the care of the vineyard,
form the basic characteristics of a wine.

Early spring the sun light hits a leaf as the morning due glistens on a pair of clippers, its quiet and all seem right with the world as the workers design and tailor the vines, nurturing them into pristine examples of beauty and conformation.  Designing the vines to produce grapes of the highest quality, they proceed until the sun is overhead.  Days are long in the summer. The activities of the vineyard follow a seasonal pattern.

“If you grow the right grapes in the right way wine making is easy”

“If you choose the proper site with the right soil drainage and the right elevation and choose the right trellis system… on and on.  Homework in the beginning makes the challenge reasonable." (See our history of site selection)

The quality of wine begins with the intricate relationship between climate and soil. Specific soil vertical profiles impact the nourishment that vine roots obtain as they travel through the soil on the vines journey through life. Organic content at the soil surface helps the vine mature and allows it time to extend its roots deep into the soil, sometimes 20-30 feet, where it gains access to the complex mineral content which governs the characteristic flavor profile of the wine.

As the soil influences the flavor profile of the wine, the climate or combination of sun and rain makes it possible to have a great vintage. In rainy years like 2003, it’s impossible to have a great year for varieties like the late harvesting Cabernet Sauvignon. Grapes like Gewurztraminer and Pinot Noir have a better chance to produce good wines because they harvest a month or month and a half earlier than the Cabernet Sauvignon. 

“ Each season has its purpose in the vineyard. As the vineyard sleeps the vineyard worker does not. One must never terry for the catch up is impossible”

The life of a vintage begins in late November after the first frost has taken the leaves. Pruning begins at that time and lasts through February. Posts are replaced as necessary and wires are tightened prior to tying the newly pruned vines to the wire. The vineyard maintenance is scheduled to be completed by the first of April. Mid-April sees the pushing of the buds and shoot growth. The vines bloom in May and berries set in June.

Through out July vineyard work includes positioning the shoots and leaf removal around the grapes, to open the canopy for good air drainage, hedging to keep growth under control and crop adjustment. At Elk Run our premium wines are cropped to 10 bunches per vine. The estate Cabernet Sauvignon is cropped to 5 bunches a vine. Arriving at the proper crop level is completed by color change in mid-August.

Harvest begins with the taking of the chardonnay to produce the champagne cuvee and ends with the harvest of the Cabernet Sauvignon. The Winemaker measures sugar, acid and ph levels, looks at the color of the grape seed, contemplates the texture and flavor of the grape flesh and ultimately makes a decision to the vineyards harvest times.

 Each variety comes in at different times making the harvest reasonable relative to labor needs. At harvest the grapes are picked and sorted in the field. They are then brought to the winery and sorted again prior to being de-stemed.