Establishing the Home Vineyard

Buying grapevines at a nursery and planting them is but one step in the integrated process of establishing a vineyard.  Regional differences, vine growing theories, and historical development are presented, along with variety selection and a discussion of how grapevines grow.  The establishment process begins with site evaluation, soil preparation and physical layout.  Trellis systems, drip irrigation, cover crops, and deer fences are illustrated.  Various types of controls for potential pests and diseases are revealed.  And, of course, the vines themselves are described from planting, through training, and into harvest.  In short, go from bare soil to first grape harvest in a single day.

Pruning Grapevines:  A Hands-on Workshop

Students spend the morning learning to 'think' like a grapevine.  The annual growth cycle and growth habits of grapevines are detailed and applied to vineyard practices specific to the vines themselves.  Follow the three year process from planting and through the training process until the vines are mature.  After lunch, students will travel to a local vineyard to prune actual grapevines under supervision.  Bring a pair of pruning shears.  Work clothes and boots are recommended.  Rain or shine.  Enrollment is limited.

Maintaining a Healthy Vineyard

Vineyard maintenance is a process that lasts a lifetime.  Fertilization needs, irrigation practices, frost protection systems, ground cover requirements, and grape harvest are detailed.  Pests, diseases, and other disorders are illustrated to facilitate troubleshooting problematic vineyards.  Integrated pest management, organic, and biodynamic practices are forms of control presented.  Cultural operations designed to reduce potential problems and the use of pesticides are discussed.  Licenses and certificate holders may receive continuing education hours from the California Department of Agriculture.

Basic Winemaking

The ancient art of winemaking is revealed beginning with grape harvest and through the factors that influence wine quality and potential.  The steps of red and white winemaking are presented on both small and large scales, with emphasis on types of equipment and sanitation requirements.  Crushing, fermentation, cap management, and pressing take students through the initial processing phase.  Methods of wine aging and storage considerations are discussed.  Manipulations such as chemical adjustments, stabilization, blending, filtration, fining, and lab tests expose the winemaker's secrets.  Bottling, whether by hand or mechanized, is the final step in this one-day experience from grapes on the vine to finished wine in the glass.