Block 4
Merlot - 14 rows at the front of the property
Originally planted approx.1975
In 2020 we put rootstock between each mature vine since the style back then was to plant further apart. For the first 3 years on the property, the vines, which were planted around 1975 didn’t yield much. The occasional bottle of wine was made before we moved in. We let the birds have them the first 2 years. The 3rd and 4th, we made jam (recipe below).Sadly, the old vines were unhealthy, and we ultimately replaced them with new vines. So, we have 50/50 planted in ‘19 and ‘20 and grafted in ‘20 and ‘21, respectively.
1103P rootstock
Clone 26
Partially regrafted May 2021
Water Stress 2021
September 2022
About 40 of the 150 vines didn’t take the grafting, so there are many vines that are simply wild. Of those that took, we thought to make jam again, but the birds beat us to them. Oh well! This year we’ll label what needs to be grafted again next spring and expect to see more fruit on the vines that did well. Oh - and net earlier!
In February 2023 we caned and put compost throughout the vineyards. Then at bud break we sprayed BluVite - a nutrient that supports microbiome health. We sent soil tests prior and will do so again at the end of the season.
Look at that!
After only 1 month, we have a few Merlot vines that are already showing fruit.
July 20, 2020
February ‘23: This block isn’t doing as well as we hoped. It’s year 3, and we’ll have to replant some roots and regraft some sticks.
September ‘23: We picked these grapes at 23*brix. We were able to get 4 gallons of must.
Merlot 2024
We’re hoping for more Merlot grapes this year.
Merlot Jam
INGREDIENTS:
For every 4 lbs Merlot grapes (you will likely have much more, so prepare accordingly)
use: 2 lbs sugar
and: 3 tsp freshly squeezed lemon juice
INSTRUCTIONS:
~Prepare canning supplies (place a plate in the freezer; sterilize jars and lids; have your canning utensils at the ready).
~Place grapes, sugar and lemon juice in a large pot.
~Heat on medium low, stirring frequently.
~As the mixture heats up, break up grapes with a potato masher.
~Once sugar is completely dissolved, remove from heat (about 20 minutes).
~Use an immersion blender to macerate the solids.
~Put back on heat and cook at a low rolling boil for about 25 minutes.
~Use a hand-held sieve and remove the seeds that will have floated to the top during this time (a tedious process - the ONLY downside to using wine grapes for jam - unless you pine for wine from them).
~Test the jam after about 20 minutes for consistency by spooning a bit onto the frozen plate. If it coagulates nicely, the “brew” will jam up nicely. If not, cook it longer so it reduces until the spooned sample gels up nicely (isn’t runny on the frozen plate).
~Spoon into the prepared sterilized jars, resubmit to hot water.
~Remove from water after about 5 minutes.
~Wait for the “pop, pop” to be sure they’re perfectly sealed, and voila - your jam is preserved and shelf-ready for about a year.
Grape Juice
This is an easy recipe that can be made into popsicles
Prep: 15 mins | Cook: 20 mins | Strain: 2 hours | Yield 1-2 quarts juice
FOR 4-8 LBS OF GRAPES:
Rinse and de-stem the grapes
Mash the grapes with a potato masher
Cook them: slowly heat on medium heat for about 10 minutes. Stir often (be sure they don’t stick to the pot). Keep mashing them.
With cheese cloth or a fine sieve, pour into another large pot. Allow to strain for a few hours (even overnight) refrigerated.
Strain once again if there is still sediment in the container.
Pour into popsicle moulds and let freeze.