The Current State of Affairs in the Vineyard: Suckering, Leafing, Trimming

Here we are: the midway point through June and things are humming along in the vineyard.  The canopies are full, blanketing the baby grape clusters that hang underneath and we are only a few short months away from harvest.  It is at this point in the season where work crews will start going through the vineyard, row by row, and begin the arduous task of suckering, leafing, and trimming each vine.  Each task may seem tedious, but all are necessary to maintain a healthy and prosperous vineyard.

​With the warm California sun beating down from above, the vines are growing at a breakneck pace.  Shoots can grow up to an inch or more per day, and extrapolated over time, can lead to a complete overgrown mess if measures aren't taken to control the situation.  That's why it is necessary to trim back the growth and regain the upper hand on things.  Trimming is pretty self-explanatory, as crews will either cut the vines back manually or with special machinery. 

​​Aside from just trimming, another important process that occurs at this time of year is suckering.  "Suckers" are not unique in the vineyard, as you'll notice they exist on pretty much every tree or shrub.  They are the shoots of the plant that protrude from the roots or the trunk, and if not removed, energy and nutrients will be diverted to the suckers rather than the main part of the plant.  Much like trimming, the suckers on each vine need to be removed individually by hand.  It is, without question, a long and grueling process but is another critical component of a successful harvest.
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​Lastly, and perhaps most important of the 3 activities mentioned in this post, is the task of leafing.  Leafing is what it sounds like: it is the removal and thinning of the leaves on each vine to increase proper exposure to the fruit clusters.  As stated above, growth on the vine at this time of the year is rampant.  That means that each vine is a mass of vegetation and the clusters of fruit can be engulfed ina  cocoon of leaves.  By thinning out the leaves on each vine, it serves multiple purposes; firstly, it reduces the likelihood of fungus and the inoculation of other diseases by boosting the airflow to the cluster.  Fungus and diseases like to spread in a hot, humid environment, so if we can open up space around the cluster, it will reduce the amount of moisture buildup in the area.  In addition, leafing also will expose the fruit to more UV-rays, which not only further serves to prevent fungal diseases, but it increases the efficiency of ripening.  Obviously not all the leaves can be pulled off, as the vine needs some leaves present to produce carbohydrates, so determining what is appropriate to remove is a technique that is developed through exhausting experience.

So, in a nutshell, that is the current state of affairs in the vineyard.  Trimming, suckering, and leafing.  Even though these tasks may seem insignificant, any successful grape grower will tell you that rigorously adhering to the mundane details is the difference between a great harvest and mediocre one.  Thankfully, we always dwell in the mundane.  :)