Maybe it is not audible or flashy like the firework displays all over America on this day, but it is dramatic and exciting to be a part of this 2008 vintage as it is developing in the fields at present.
The grapes have developed from tiny little green pearls to pea sized grapes. They change daily just as our activities do within the vineyard.
We continue treatments to prevent mildew and other maladies that affect the vines. Protecting the fields is paramount.
Now we begin de-leafing or some may call it, leaf thinning. We do this by hand. Our crew of temporary workers arrive everyday at 6 am. Steadily they work their way through each field. They remove the leaves closest to the grapes on the east side of the vines closest to the grapes. This leaf removal is called 'effeuillage' in French. It is done so that the grapes are exposed to the sun in the morning. The foliage on the west side of the leaf canopy is left to protect the fruit from the intense afternoon sun.
It can be done by machine, but the grapes may get bruised and the inner leaves next to the grape bunches cannot be removed. There is no substitute for doing it manually.
We will follow de-leafing with crop thinning, commonly referred to as the green harvest. It involves removing some of the unripened grapes to reduce the yield so that all the energy of the plant goes into the remaining bunches of grapes resulting in a premium flavor. De-leafing along with the green harvest allows the fruit to concentrate and profit to the maximum from the sun's energy before the harvest in mid-September.
