Well it's official, the new year is underway. Most of the vineyard employees are returning to work this week and soon we will begin pruning. It's been pretty quiet in the vineyards over the last couple of weeks, but with the warm winter we've been having and the lack of any rain, it's time to begin our season and prepare for bud break in the upcoming weeks.
Currently we are pre pruning. So what is pre pruning? Pre pruning is a step we take just before pruning in some of our blocks, that removes a large portion of last year's growth but will not complete our pruning pass. At pruning we take last year's growth down to 1 or 2 buds for optimal vine balance and grape quality. With pre pruning however, we are only removing the tops of last year's shoots, but still leaving behind 5 to 6 buds.
Following pre pruning, we will revisit these blocks and make our final pruning cuts just before bud break. So why prune twice? It's a good question, and certainly there are a lot of vineyards that do not pre prune, but there are some advantages to it for us at Talley. First, it's a way to keep our vineyard employees working during the slower winter season. As mentioned above, some of our employees enjoy taking a break to return home for the holidays, but for those that don't we can keep them busy pre pruning during this time. Pre pruning also speeds up our pruning process. Because pre pruning does not require much attention to detail, vineyard employees are able to make quick passes through the vineyard removing the excessive growth from last year. When we come back to prune these same vines, the attention to detail will be necessary, but there will also be a lot less growth to fight through and remove. Last, pre pruning also helps to delay bud break a little longer. For this reason we will pre prune in areas of the vineyard that the temperatures can be a little colder. By delaying bud break by just a week or two, we buy ourselves a little more time in not having to worry about frost damage. Late February and March are the riskiest times of year for us here in the Arroyo Grande and Edna valleys as our fresh new vine growth is very susceptible to damage when temperatures drop into the low 30's.
There's a lot that goes into deciding how to prune, and here at Talley we certainly have adopted many different techniques of pruning and training our vines for the utmost quality. This week we will complete one of the last tasks that really helps us in deciding how to prune, our production tasting. All day Wednesday and Thursday, alongside our owner, winemaker, and assistant winemaker, I will taste through every single lot of wines we produced for 2013. It's a tough job, but somebody's gotta do it, right?
As fun as it sounds to taste wine all day and actually call it work, these next two days are extremely important for many reasons. During the tasting we are scoring each wine on its quality and are focused on being extremely critical. It's important for us to identify the wines we think are the highest quality and discuss why we think they turned out so well, and conversely we identify the wines that we're not so proud of and brainstorm what we can do differently. Green unripe flavors or pale color could indicate a wine that was made from grapes that had not ripened enough or could have been over cropped. Maybe this wine would have benefited from some increased pruning, which would lead to less grapes but potentially higher sugars and more flavor development. Maybe we'll taste a wine we all really like, but look back to find out our yields were extremely low. Changing the pruning technique could be a possible tool to help us get more from this site. This tasting is extremely important and valuable to me as a vineyard manager, and will truly help us make our final pruning decisions before we start pruning next week. After this week one thing's for sure, our pruning plans will be set and my taste buds will be shot! Two full days of wine tasting can be pretty overwhelming, so wish me luck...and pray for some rain!