winery

Discussion about organic certification in Michigan.
- Mention of being one of the first certified organic vineyards in the U.S.
- Emphasis on the challenges of organic viticulture, particularly in Michigan.

Description of the Regent vine variety.
- Noted for its high productivity; producing 5 to 6 tons per acre.
- Comparison to Vitis vinifera (common grapevine), which produces less.

Overview of common pruning methods.
- The primary pruning methods: Cane pruning and Spur pruning.
- Cane pruning involves cutting back to canes that can produce new growth.
- Spur pruning involves cutting back to spurs that can grow into shoots.
Discussion of vertical shoot positioning (VSP).
- Explanation of VSP as a cane pruning system utilized in train styles.
- Need for adequate wire height for proper growth, with vines being trained lower for health.

High trunk positions leading to vascular system issues.
Emphasis on lowering the trunk for better management and renewed wood health.
- Aim for two low spur positions during pruning for better future growth.
Reduction in trunk quantity; considering moving to one trunk with two spurs.

Use of organic sprays in the vineyard.
- Required sprays include sulfur, copper, and various bacillus fungicides.
Discussion on the preparation of compost teas and utilization of botanical extracts for disease control.
- Importance of inducing immune responses through specific extracts.
Details on manual weeding techniques due to lack of herbicide usage.
- Use of a weed knife and finger weeder for weed management.

Two vineyard locations discussed: one 5 miles from the lake, another about a half mile away.
- Noted differences in bud breaks due to proximity to Lake Michigan (approx. one week difference).

Discussions around cover crop use for soil fertility.
- Upcoming planting of fava beans, spring forage peas, cereal rye, and oats.
- Recognizing sandy soil and low nitrogen levels as challenges.
Organic matter focus: striving for 3.5% organic matter with current levels at 2.6%.
Mention of cost limitations on nitrogen sources; reliance on legumes for nitrogen fixation.

Specific health challenges presented by diseases like Phomopsis and black rot.
- Utilizing lime sulfur for sanitization before bud break to control diseases.
Removal of any diseased material post-harvest to limit spread of spores.

Description of labor force managing the vineyard (two main workers).
- Discussion on the significant manual effort required for organic management vs. traditional methods.
Note on the productivity metric: with 40 acres managed by two people.

Overview of recent irrigation setup using well water.
- Mention of experiencing drought in previous years leading to significant crop loss.

Description of soil-building practices using manure and compost resources.
- Application rate of manure at 10 tons per acre last year, with 4 tons per acre planned this year.
Generating great quantities of compost from grape pomace and wood chips for soil improvement.

Implementation of beneficial insect habitats to control pests naturally.
- Use of beneficial nematodes to reduce pest populations (e.g., Japanese beetles).
Goals to maintain balance and protect the integrity of the vineyard environment.

Detailed explanations of the pruning process:
- Differentiation between cut of the past, cut of the present, and cut of the future.
- Decisions made on vine layout, thickness, and future production.
Importance of training decisions for future growth (looking 2-3 years ahead).

Insights into varietal differences, particularly between Chardonnay and Concord.
- Specific pruning goals based on expected grape yield and health.

Emphasis on the labor-intensive process of organic viticulture, the need for strategic planning in vine management, and the complexities involved in sustaining an organic vineyard in challenging conditions.