Page 49 - GrapevineMarApr 2022

Around The VineyardThe Vineyard
Around

control and trial blocks on an ongoing basis.

“We took some base level samples at the start of
the study, and will keep performing tests over the
next three years to assess the evolution.”

Measuring the impact of the new practices on
soil health is one of the most important aspects of
the trial because improved soil health can lead to
improved yields as well as reduce input costs.

“We’re measuring soil organic carbon levels and
the various elements within soil.”

Caine shares, “We put six tons to the acre of com-
post on the vineyard at the start of the trial. With
the beneficial cover crops that are going in, it’s
going to build organic matter and create a living
soil. Soil can take a long time to change, but I feel
like we’re making progress.”

Caine explains how the impact of improved soil
health on grape characteristics is measured. “We’re
doing fruit analysis at the time of harvest, including
bricks, pH, titratable acidity, yield, phenolics, and
yeast assimilable nitrogen levels.”

The changes resulting from the implementation
of regenerative and biodynamic practices don’t
stop in the vineyards. Caine comments that, “The
idea is to take fruits from the regenerative block
and bring them through the winemaking process
with very minimal adds. For example, we’re using
native yeast instead of conventional yeast.”

Robert Hall is tracking the costs of these new
practices as well as what bottles the grapes in the
trial end up filling, so when the wine is sold they
will be able to calculate their marginal profit gener-
ated from regenerative management.

“We Are Very Encouraged by
the First-Year Results”

Completely stripping out fertigation, herbicides,
conventional-based products, and starting farming
under a regenerative mindset is a big change to the
vineyard ecosystem. The benefits are often only
noticeable in the second or third year.

877-892-5332 The Grapevine • March - April 2022 Page 47

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