Fotinos Brothers Vineyard Technique

Each growing season is a new beginning in the Fotinos Brother's vineyards. Starting in the Fall, right after harvest, while the days are warm and the vines still photosynthesizing, water is applied to the vines. This water helps build carbohydrates which give the plants a stronger start at bud break in the Spring. As Fall turns to Winter and the days shorten and cool, the vines loose their leaves and go into a deep winter sleep.

Pruning the vines is a critical operation that essentially defines our crop for the year. We begin pruning our vineyard in late winter, minimizing the risk of fungal infection, and giving the winter rains a chance to eliminate more fungal spores. We use a modern vertical-position trellis system and the vines are "Head Trained" and" Cane Pruned". We prune to the vigor of the vine, achieving ideal balance between crop and canopy. This balance is paramount in producing excellent quality fruit; our goal for each and every vintage. As our father, Tom, always said, "a balanced crop translates into a balanced wine."

From late winter into early spring, there is a flurry of activity that begins in the Fotinos Brother's vineyards. When the mean average soil temperature rises above 50 degrees F, our buds start pushing. It is during any cold night when the shoots are pushing out that they are most susceptible to frost. As soon as the soils will allow tractor work to begin, the cover crop of tall grasses that has grown between the vineyard rows during the past few months, is mowed and disked down. This allows the bare soil to re-radiate heat gathered during the day, protecting the vines from the threat of frost. When the shoots reach four to six inches in growth, we begin our organic spray program to control mildew in the vines. As the growing season continues, the undesirable shoots (suckers) are removed. This allows the plants to concentrate their energy on the more desirable ones. This produces a stronger plant with less congestion of canes, creating better aeration through our canopy and alleviating fungal pressures.

As Spring ends in late May, the days start to warm and the vines begin to bloom. This occurrence is temperature dependant, as is every stage of vine development. Grapevines are asexual and don't need honey bees for pollination. During this blooming period we hope for ideal weather because any rain, wind, or excessive heat can cause a reduction in "berry set", resulting in a lighter crop. When the berries set on the clusters, we get our first real look at the crop load for this vintage. If we determine the crop is hanging heavier than we desire, the clusters can be trimmed. It is at this time we also give a foliar feeding to the vines by spraying them with micro-nutrients they might be deficient in. Remember, our goal is a very balanced crop.

Throughout the summer we manage the canopy by tucking shoots vertically into the trellis wires and removing lateral shoots that cause congestion in the canopy. De-leafing also occurs at this time. We only remove leaves from the morning sunshine side of the canopy. This aids in aerating the canopy, minimizing fungal growth, and allows the right amount of sunlight to touch the grapes. De-leafing the afternoon side of the canopy could cause sunburn to the grapes during episodes of extreme heat. By managing this process closely throughout the summer, our fruit develops the fabulous flavors we desire in our Pinot Noir.

The soil is a reservoir for water and is closely monitored throughout the summer with the use of an instrument called a "pressure bomb". This gives us accurate information on the vines needs and the leaves potential for water. We irrigate conservatively, giving the vines just enough water to maintain perfect growth. Too much water can cause an abundance of vegetative growth, throwing the plant out of balance. Too little water and the plant will not produce effective fruit. Again, maintaining balance in the vineyard is imperative.

Throughout the summer we closely monitor for insect problems. We fight infestation by releasing predator insects such as ladybugs, lacewings and predator mites. They do a fantastic job in controlling leaf-hoppers, aphids, thrips and mites. They are also completely organic.

In late July or early august veraison occurs. This is when the Pinot Noir grape begins to develop its beautiful purple color. This usually means harvest is two months away. A "green harvest" can be done at this time if necessary. This is a thinning process that removes clusters that are still green when the majority of them have turned purple. This aids the crop in being more uniform and balanced.

As harvest approaches, we spend a lot of time tasting fruit. We are looking for a perfect physiological maturity in the grapes. The sugar content will be somewhere between 24 and 25 degrees brix. The methoxypyrezene, or "green bell pepper" flavors will have disappeared and the tannins will be supple and lush. At this point, the excitement of another year of hard work culminates and the fruit that produces another excellent vintage is hand picked and transported to the winery.