Petit Verdot thinning experiment to elevate quality
By Brent Young
July 25, 2012
We constantly experiment in the vineyards, always seeking ways to improve fruit quality and uniformity of the grape clusters–which ultimately leads to a higher quality wine. Trying to push the bar even higher with Jordan Cabernet Sauvignon is no easy task. We use precision farming techniques based on our soil mapping study and continue to refine our sustainable farming practices. But almost every growing season, Mother Nature throws us some sort of challenge that creates an opportunity to try a new viticulture technique. This year, the opportunity presented itself during the flowering period of the grapevines.
Petit Verdot is one of the primary blending grapes in Jordan Cabernet Sauvignon, and when the Petit Verdot vines flowered during the late spring, we noticed the wings of the grape cluster were developing about a week later than the center of the cluster. In this video, I discuss the experiment we recently completed to remove portions of the grape cluster long before our usual veraison thinning period in August.
Now we only have to wait until October to taste the freshly harvested grapes and see if our efforts paid off.
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A 2005 harvest intern who returned to Jordan full-time as viticulturist in 2008. Now Ranch Manager in charge of estate vineyards, precision farming and cattle. Spends free time showing cutting horses and restoring vintage cars, especially Woodies.