Some answers to the issues posed in my last article.
Firstly the vines which were not pruned (taillage). This could be because it’s a way of saving money and resources. Instead of pruning, which is very labour intensive, the vines are allowed to grow and then the growth is regulated and checked through the growing season. This approach has become more common around my part of the Languedoc, led by the domaine in question.
An alternative explanation is that the parcel will be grubbed up but the government officials have to measure the vineyard and enaure regulations are met regarding the grubbing up (arrachage).
The yellowish colour could be disease or the fact that the root stock is having difficulty in the sub soil causing some iron deficiency.
The vine. Not guyot after all but marcotté. Jonathan was right that this is form of nursery propagation. Apparently marcottage is an ancient Chinese form of propagating fruit trees and widely used in horticulture. Read more. NB, it is in French!
The vine sarment is trained underground to persuade it to grow roots. Growth on the sarment is removed so that it concentrates on growth and root growth. The new growth emerges from the ground to form a new vine. It can be separated from the parent vine or left intact which means that it does not need to be grafted on American rootstock to protect against phylloxera as it is still protected by the parent. Chris Kissick on his wine doctor website described the process at Chateau Boyd Cantenac in Margaux. (Thanks to Chris for his permission to use his work).
April 19, 2015 at 9:02 pm
Glad to see that explained. Fascinating.
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April 19, 2015 at 9:34 pm
As my heading goes, I’m learning 🙂