Journal | July 2, 2024
Before aeration.
After aeration.
Vine Aeration
Last week we finished aerating the last block of our vineyard. Aeration refers to removing (by hand) any unwanted shoots, leaves, or side shoots (laterals) that block air flow and light from getting to the clusters. This is a very time consuming, meticulous task. It improves both fungus disease prevention and wine quality.
Fungi (mold) like damp, dark conditions, so opening up the fruit zone can reduce disease pressure. Admittedly, so far this year the dry weather has reduced disease worries. But that can change.
Wine quality will obviously improve if there is no rot or mildew. But there is another nuanced side to aeration: “dappled sunlight” can reduce green flavor and aroma characteristics, especially in red wines. If clusters are buried deep in the canopy the resulting wine can have a vegetal flavor profile. A common winegrower debate is exactly how open the fruit zone should be. With climate change there is concern that too much sun exposure can literally bake the grapes. Here at Linden we have backed off the severity of cluster exposure.
Jammy or fresh: The degree of aeration is also a winemaking decision.
Linden Vineyards / Learn More / Latest at Linden | Hardscrabble Journal: July 2, 2024