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At our estate Margarita Vineyard, sustainability isn’t just a buzzword—it’s a true force of resource conservation with positive benefits to both the vineyard environment and the resulting wines.
With the new growing season about to get rolling with spring bud break, one of our most effective sustainable practices is set to play a role in the 2014 vintage.
This would be “compost tea,” a liquefied natural compost fertilizer that is delivered right to the root zone of the vines via our drip irrigation lines. The use of compost tea has drastically cut our use of synthetic fertilizers, creating a more balanced soil composition and providing wholesome nutrients to the vines.
We “brew” our compost tea mainly from “vermicompost,” a fancy name for worm castings. We cultivate worm beds on site specifically for creating compost tea. The brewing cycle is 24 hours. The brew can include brewer’s yeast, kelp and molasses to help grow the mix of beneficial bacteria and fungi. Once brewed, the tea is ready for delivery to the vines.
For the vines, it’s like eating green vegetables (compost tea) compared to simply taking a multivitamin (traditional fertilizers). The uptake of nutrients is more complete, natural and thorough. It also avoids the nitrate soil buildup that can occur with traditional fertilizers.
The result is a more balanced vine that allows us to maximize fruit quality. Additionally, we maintain a healthier soil profile that is better for the vineyard environment and the creatures (and people) who inhabit it.
Even though we finally had some late rains this winter, we are still expecting an early “bud break.”
Indeed, as of today, we are expecting bud break to begin about 10 days earlier than average at our estate Margarita Vineyard, which means it should be coming very soon.
Bud break occurs when the vine buds open and push the first green growth of the vintage. It’s the moment when the vines truly awaken from dormancy and inaugurate the growing season.
The dry, relatively warm winter of 2014 means that the vines have been encouraged to awaken sooner rather than later, hence the expected early bud break.
During bud break, the buds open to reveal thin shoots, small leaves and tiny flowers that, in the months ahead, will become long canes, large leaves and juicy grape clusters.
The young growth is delicate and vulnerable to frost. And with bud breaking coming early this year, it means that this new growth will be exposed to a longer window of potential frost events.
In the short video above, Director of Winemaking Mike Sinor and Vineyard Manager Jaime Muniz talk about the road to bud break. Stay tuned for updates from the vineyard!