Brooks

A year in the vineyards


In the Summer we apply more than 12 biodynamic sprays at our Eola Hills Vineyard to promote a healthy and vigorous ecosystem, ensuring the quality of our vines and fruit!

March & April

Starting with three sprays of the BP 500 (Horn Manure) in the early spring to promote root activity and stimulate soil microlife increasing beneficial bacterias.

May
A tea of Chamomile, Eggshell and Oak Bark was applied to stimulate nitrogen in the soil which will stimulate plant growth and also help prevent harmful plant disease.

June
A tea of Nettle is sprayed to stimulate soil health and to help “Enliven” the Earth. Starting in the first week of June we apply three sprays of BP 501 (Horn Silica) which helps to enhance the light metabolism of the plant and stimulate photosynthesis and the production of Chlorophyll, influencing color, aromas and flavors.

Valerian is added to help stimulate compost and help the soil to properly utilize the components. After the last BD 501 spray we apply a tea of Yarrow which helps the plants to attract the trace elements in diluted quantities for the best nutritional values.
 
A combination of Nettle and Horsetail tea is applied to help combat the effect of high disease pressure in the vineyard, helping to make the plants more relaxed. 
 
Our ground cover crops are tilled back into the earth providing nutrients to each vine. Small flowers began to appear from the buds and the new growth of the vines quickly climb their way up the trellis system. Our days are spent hedging the vines and tucking the shoots vertically into the position on the trellis with the goal to control the canopy allowing maximum sun exposure for the grapes to develop and ripen evenly. The tucking and training continue throughout the rest of the season! Once the grapes begin to ripen in August, we make a second pass through the vineyard to crop any secondary clusters to enhance the ripening process. At this time, we pull leaves near the clusters to increase the airflow and sunlight - a very hands-on approach, but critical for maximum fruit quality.
 

July & August
 
Once the grapes begin to ripen in August, we make a second pass through the vineyard to crop any secondary clusters to enhance the ripening process. At this time, we pull leaves near the clusters to increase the airflow and sunlight - a very hands-on approach, but critical for maximum fruit quality.
 
All ripping and work in the vineyard is coordinated to happen on days when it is in the best interest of the plants. Picking is performed on fruit days to ensure the highest quality of grapes are harvested.

We are continuing our efforts to help reduce the need to spray sulfur in the vineyard by making it a healthier environment for our vines and crew.

Veraison occur in late August, which is the change of color with each cluster (from green to purple or golden yellow). At this point, we begin to carefully monitor the vineyard keeping a close eye on ripening and tasting for mature flavors and quality. Once the fruit is fully ripened, we harvest the grapes by hand!