Greg Schultz
December 27, 2017 | Greg Schultz

Chardonnay, LIVE, and Trademark

Looking south at our developing Chardonnay block

Our farm is 60 acres in total. In a warm SW facing site, we currently have 4 acres of vineyard planted with 2 more acres ready for next summer's Merlot, Cabernet Franc, and Cabernet Sauvingon. In a cooler location, we are preparing an additional 2 acres for a 2019 planting of Chardonnay and Pinot noir. On the SW corner of our property, layout of the new site was completed this past summer. The line stakes have been pounded into place for the Chardonnay in a block which is oriented N-S on a 17% north facing slope at an average elevation of 1,550 feet. Due south of the block is a 2,500' hill which casts a long winter shadow resulting in no direct sunlight this time of year. We're hopeful that with the shading of the surrounding hills and the northerly aspect of the site that bud break will be significantly delayed in the spring thereby moderating the vine growth for a long, healthy growing season.

We are thrilled to announce that following a 2-year process including annual third-party audits, our Glory Oaks Vineyard is now LIVE Certified and Salmon-Safe Certified! LIVE is an acronym for Low Input Viticulture and Enology and is based on international sustainability criteria. Its objectives include "To promote viticulture that respects the environment, is economically viable, and sustains the multiple functions of agriculture, namely its social, cultural, and recreational aspects". LIVE promotes ecologically sensible production techniques for the whole farm including riparian areas and wildlife corridors. Salmon-Safe works in partnership with LIVE and "works to keep our urban and agricultural watersheds clean enough for native salmon to spawn and thrive".


Schultz Glory Oaks® is our new trademark. For several years, we have been working with local patent attorney Jerry Haynes to trademark our brand. The journey began with our desire to simply trademark "Schultz". Jerry informed us that we can't trademark a last name because everyone has one. We got a little farther down the road with "Schultz Wines" only to find out that there were other, too-similar marks already recorded. So what about Schultz Glory Oaks? It combines our wine and our vineyard. Jerry thought that would work and it did. On October 31, 2017 Registration Number 5,325,805 was granted. If you've had a bottle of our 2016 "Rock" Tempranillo Rosé, you'll see the mark in its first commerical use. We are now working with our graphic artist John Hiemenz to develop a logo and have confirmed that when you Google search Schultz Glory Oaks that you indeed will find us!


Time Posted: Dec 27, 2017 at 9:47 AM
Greg Schultz
October 31, 2017 | Greg Schultz

Smaller Harvest

Friends enjoying an afternoon on our deck

We completed harvest just before the first good rain of the season. Fruit quality was excellent judging by taste and analyses. Our initial harvest of Malbec from our 3rd leaf plants yielded 1.9 tons of high quality fruit. From our 4th leaf Tempranillo block we harvested 4.5 tons. The quality was also excellent, but the crop load was 20% lighter than in 2016. The clusters were smaller and so were the berries.

Greg dumping a bucket of Malbec into a bin

After a much larger than expected 2016 harvest of Tempranillo, we expected more, not less, fruit this year. After all, the vines were one year older and each plant now had two cordons (arms) instead of one. Our pruning and fruit thinning methods were unchanged. So what was different? In looking back over the course of the year we had later bud break and an earlier killing frost, so a shorter growing season.  We had numerous irrigation problems, virtually no rain, and five days over 100F with a maximum of 109F on August 2nd and 3rd. We have asked more experienced growers how their crops fared this year. Some yielded higher, others lower. We now believe that the most likely cause was a frost which occurred on April 15th and damaged many of the primary buds just before bud break. From the secondary buds we had smaller shoots which yielded smaller grape clusters. As new farmers, we will pay close attention as the 2018 crop develops next spring.

Malbec Block Update

While very pleased with our Malbec harvest, we are still carefully monitoring our 2,000 plants. In my last blog I talked about some mysterious plant deaths that occurred well into the growing season. I surmised with help from Alex Levin of the OSU Extension that our single degree January winter had caused freeze damage to our young plants. With the help of my son, Karl, who was visiting for a few days, we mapped out the entire block so that we can monitor on-going health.

Map identifies problem areas.  Green cells indicate healthy plants.

Using a spreadsheet to document the results, we now know that 1.5% of the vines died during the first two growing seasons probably due to gophers and the inevitable new plant losses. During the third growing season (this year) another 1.5% died as a result of weakened conditions caused by the very cold January we had. Additionally, there are 2% which may have Leafroll virus. We are keeping a close eye on these as they are still producing fruit for us, but may need to be culled out next year and be replaced.  

All in all we are pleased and thankful for a bountiful harvest. And for the lighter crop load and plant losses we can only say "that's farming"!

Time Posted: Oct 31, 2017 at 11:47 AM
Greg Schultz
August 26, 2017 | Greg Schultz

Awaiting Harvest, But Not Sitting Around!

The 1952 Chevy 5 window pickup shining like new!

Last Friday we caught up with our vineyard work. This is the first time since March when there hasn't been something pressing and needing attention. Excess fruit has been dropped from the vines and all of the spraying has been done. With harvest about 6 weeks out, we will continue to drip irrigate the plants gradually decreasing the frequency and amount as the weather begins to cool.

Even though the growing season started late this year due to the cold winter, the plants are now at the same development stage as last year. Veraison is the French term for the growth stage when the berries begin to develop color and soften. Our Tempranillo reached veraison on August 14th, which is 3 days earlier than last year; the Malbec is about a week later.

Color development in a Tempranillo cluster

We planted 1,700 new Viognier and Petit Verdot vines a little over a month ago. The goals for new plants are to protect them and keep them well watered. About 70% of the new plants have grown tall enough to reach out of their grow tubes, and most of the rest are not far behind. The inevitable losses are estimated at 1-2%. In a few weeks we will begin removing the grow tubes so that the young plants can harden off before winter.

Young vine popping out of its protective grow tube

We've lost about 1% of our 3rd leaf Malbec plants. I talked about this in a previous blog thinking that the plants were not getting the water that they need. This turned out to be the case, but not because of any irrigation problems. Two weeks ago Alex Levin, viticulturist from Oregon State University came to inspect. These plants were killed by crown gall most likely brought on by the extreme cold of the past winter. Injuries to the graft union of the grape vine caused by freezing and cracking most likely gave the bacteria that cause crown gall an opening to penetrate the vine. Younger vines are especially susceptible. Crown gall effectively strangles the plant preventing uptake of nutrients. Plans are to do a thorough survey of the Malbec block to identify all affected vines.

Malbec vine killed by crown gall

Layout has begun on a 2-acre Pinot noir and Chardonnay vineyard on a steep north-facing slope. Planting is scheduled for 2019. There is a lot that goes into developing a vineyard--layout, irrigation decisions, installation of stakes, end-posts, and trellis wires. It's not too early to start!

Kevin Breck pounding in 1 of 600 line stakes. Smoke in background.

The 2015 reds and 2016 whites have been bottled and are now resting. From the summer bottling we have released our first estate wine, a beautiful off-dry 2016 Tempranillo Rosé. We used the saignée method for making the rosé and are very excited about having it available in our tasting room. Thanks to Kevin Breck for including us in his Medford Mail Tribune EnoFile article on summer rosés. Come give it a try! 

We were blessed to receive four medals at the recent Oregon Wine Experience competition, a Double Gold for our 2012 "Blessed" Merlot, and Silvers for our 2015 "Homeward" Chardonnay, 2014 "Freedom" Pinot noir and 2012 "Shepherd" Syrah. Many thanks to Steelhead Run and Stand Sure vineyards, and Pallet Wine Company! 

On the farm, the chickens are doing well considering many 100F days and lots of forest fire smoke. They got a bit excited during the near total eclipse we had and made lots of strange noises. Egg production is still strong, but not quite like spring time. The summer garden has been bountiful and we now are offering beautiful onions in the farm stand.

Organically grown red onions now available!



Time Posted: Aug 26, 2017 at 3:32 PM
Greg Schultz
June 18, 2017 | Greg Schultz

Lost and Found


Schultz Glory Oaks

Looking southwest across our vineyard.  Photo by Kellie Halstead

It drives me crazy to lose something. I will go to great lengths to re-trace my steps, look in every possible place, open every drawer. Admittedly, this is after my first try of "Honey, have you seen my...?" This is why I am so excited that I found my hammer. In 2014 we installed three acres of vineyard trellising by hand. Our tools consisted of a post pounder, gloves, ear plugs, mouth guard, tape measure, 100' of wire, and a hammer. Each day we would mark out rows, pound in line stakes, and tap in pencil rods. At the end of each day we would gather our tools and take them to the garage. Then one day my hammer turned up missing. I remembered putting it down beside a recently installed line stake. How hard could it be for me to find it? Apparently quite hard. Days went by. I started to think that maybe I left it somewhere else. Years went by. Whenever we had anyone helping us in the vineyard, I'd tell them to be on the lookout for my hammer. Last week I mowed the part of the vineyard that the sheep had been in (see last month's blog). I was going slowly along the trellis of row 90, and something caught my eye near a line stake. Could it be? I hopped off the mower, pushed a little grass aside, and there it was--my hammer! I'm going to clean it up, and I paint the handle bright orange! 

My hammer--three years later

The sheep left us on May 20th after spending seven weeks mowing our vineyard grass and fertilizing next year's vines. We enjoyed their stay and were sorry to see them go but there were a few problems. I naively assumed the sheep would honor the rows and trellis wires and move with them, not against them. No. The lowest wire where the irrigation tubing hangs is a perfect height for a shedding sheep to rub and scratch off their winter coats. Thankfully, we had them isolated to the east end of the vineyard where we have infrastructure installed but no vines yet. I spent eight hours repairing the broken irrigation lines and one broken trellis wire. No big deal really, and a further plus, there is enough wool in the vineyard to knit a sweater or two.

The same day the sheep left, the Boer goats arrived. Ern Russell of Hungry Goats for Hire brought out 23 adults and one kid. We knew better than to let goats in the vineyard because they eat nearly everything. Our goal with them is to have them eat our invasive blackberries, teasel, and weeds from elsewhere on the farm. They are doing a great job and are fun to watch. As with the sheep, our main responsibility is feeding the guard dogs. Ern brought Meg and Zeus, two Maremma Sheepdogs to watch over the goats. Great dogs!

Goats and Meg

We finished thinning the Tempranillo and Malbec just in time to begin shoot positioning. Overall the vines look healthy, but have a bit of late season frost damage, and a few Malbec vines are mysteriously dying.  I'm going to increase the watering in the Malbec block to rule out that as a potential issue. According to Ewe Meier's grapevine growth stage chart, our vines are in Principal growth stage 6: Flowering. As with the earlier budbreak, the Malbec vines are about one week ahead of the Tempranillo. It will be interesting to see if this holds true for the season. The history of Tempranillo, and in fact its very name, is based on it being an early-ripening varietal. We shall see.

3rd leaf Malbec flowering 

We have been steadily working to get the vineyard ready for the arrival of total of 1,700 Viognier and Petit Verdot vines. We expected them from the nursery two weeks ago but were told that the required regulatory testing for getting plants from California into Oregon was taking longer than normal. Agricultural areas are very careful to not move diseases and pests around, hence a lot of testing and verification required. With the extra time we should be ready. And in any case, we have more irrigation repairs to make.

Vineyard ready for new planting


Our 2017 bottling is expected to begin next week. First we'll bottle Chardonnay and Pinot gris, and our very first estate wine: our 2016 Tempranillo Rosé--yay! A bit later, we'll bottle our 2015 Merlot and Syrah. The 2016 reds have another year to age in the barrel and are smelling and tasting great.

One day closer...

Time Posted: Jun 18, 2017 at 1:15 PM
Greg Schultz
May 5, 2017 | Greg Schultz

Spring, Solar, and Sheep

We had our first taste of spring in southern Oregon this week. The crimson clover and winter rye grass we seeded last fall as vineyard floor cover crops have come alive with bees and lady bugs.

A carpet of crimson clover covers the vineyard

Late last week both our 3rd leaf Malbec and 4th leaf Tempranillo vines had bud break, 2½ weeks later than last year due to our long, cold, and wet winter. It's great to see the vines come out of dormancy! We've had a few frosty mornings with more predicted, but so far we have not seen any damage. With temperatures this week in the 80s, new growth is vigorous.

3rd leaf Malbec in bud break

Pruning and taping our 4,000 vines began on February 27th and was completed on April 6th. It was a team effort with 250 hours worked, just under 4 minutes per vine. We got lots of great help from Anne and Nancy and especially from Kevin who is wrapping up his viticulture/enology degree from Umpqua Community College. Pruning is fun and lots of good exercise!

Debbie taping pruned vines with help from the chickens

We continue to look for ways to be more sustainable and better stewards of the land. On April 3rd, Marilyn Hahn delivered 26 ewes and 2 lambs. This is a rental arangement whereby we host the sheep by providing them pasture to graze, and fresh water. They provide almost continuous mowing service and frequent fertilization to our vineyard. Oh and we do have one more responsibility--to feed the beautiful Akbash guard dog Blitz who lives with and protects the sheep from predators.  

Vineyard sheep heading into Glory Oaks Vineyard for the first time

We are now solar powered! On April 24th, TrueSouth Solar out of Ashland, OR completed the installation of our 11.772 kW solar system. There are 36 Sun Power modules in two arrays providing about 70% of our annual electricity needs. During the recent sunny days we sent more electricity out to the power grid than we consumed. It's fun to watch the power meter spin backwards!

One grid of panels faces just south of east capturing the morning sun

We have just received government approval for our new Rosé label designed by John Hiemenz. We are now working with the printer on final details in anticipation of bottling our 2016 whites and rosé in June and our 2015 reds in July. One day closer to our first estate wine!

Time Posted: May 5, 2017 at 12:59 PM
Greg Schultz
March 4, 2017 | Greg Schultz

Is a vineyard a monoculture?

I have vivid mental images of vineyard scenes of the past: row after row in expansive fields of grapevines on top of bare dirt. I don't know if I actually visited such a vineyard or if I am remembering scenes from movies or photos in wine magazines. Our vineyard does not look like that, nor do any others with which I am currently familiar.

I just finished reading a book by Joel Salatin, one of my favorite sustainable agriculture authors. Joel is witty, knowledgeable, and unconventional. He has a beautiful farm in Virginia that he calls Polyface. I have read 5 or 6 of his books, some more than once, in my thirst for understanding how to be a good farmer. In a chapter on biodiversity, Joel writes about the common agricultural practice of planting huge acreages of one crop and the problems that can result because of the loss of symbiotic relationships that plants, animals, and insects have with each other. Monocultures are more susceptible to disease and pest pressures because the natural defense mechanisms are limited.

Debbie and I got out pen and paper one night after dinner and a glass or two of wine and brainstormed. Our vineyard is small enough that we don't meet the "expansive" size parameter typically assigned to a monoculture. But by planting a single crop of grapes in straight rows did we create a mini-monoculture that lacks natural diversity? From memory, we listed all the plants and animals that we have seen inside our 6 acre vineyard fence since we planted 3 years ago. Debbie added to the list several days later as more came to mind. I am pleased that we have a very diverse population of animals, flowers, grasses, weeds, insects, pollinators, and worms to help keep our vineyard healthy.

2016 view of healthy alleyway between rows

If you are interested in the list, I have tabulated it below. There are probably more that we can add to in the future.

Grapes Chicory Slugs
Bumble bees Butterflies Moths
Crimson clover Milkweed Purple dead nettle
White clover Common teasel Broadleaf plantain
Red clover Bittercress Bunch grass
Doves foot geranium Dandelion Gophers
Yellow star thistle Ground squirrels Rabbits
Spotted spurge Blackberry Raccoons
Curly dock Chickens Common mallow
Rye grass Hawks Prickly leaf lettuce
Bobcats Corn speedwell Queen Anne's lace
Skunks Burr chervil Lupine
Birds Ladybugs Praying mantis
Lambsquarter Moth mullein Squash bugs
Purslane Common mullein Earwigs
Pigweed Turkey mullein Tomato horn worms
False dandelion Bull thistle Earthworms
Common groundsel Canada thistle Wasps
Honey bees Coyotes Oak treelings
Spiders ... ...

Elsewhere on the farm and in the vineyard...

We started pruning our 3rd-leaf Malbec on February 27th beginning with row 68 and working backwards toward the tasting room. It takes us 4 man-hours per row to prune and tape. We love doing it and it's great exercise. Just for fun we prune one 4th leaf Tempranillo vine on our way back to the garage.  These vines are really starting to take on the mature shape of an older vine with 1-2 cordons and 10-12 two-bud spurs.


Raymond West from Mountain Creek Excavation helped us repair the driveway that blew out following 13 inches of snow and 12 inches of rain a week later.  It's nice to have our driveway back.

Raymond West working on culvert

With the longer days, our 8 hens have stepped up egg production. Our best day so far has been 7 eggs. They are beautiful and taste great. Fiercely protected by Rudy the rooster, our small flock is doing great work on vineyard weeds and bugs, and are a hoot (or crow!) to watch.

One dozen fresh vineyard eggs ready for market

All of our 2015 and 2016 wines that are still in barrel are progressing nicely. For our February wine club release we pulled a barrel sample of our 2016 Rosé of Tempranillo and offered tastes to anyone interested.

Rosé barrel sample

It was delicious and we are... day closer to our first estate wine!

Time Posted: Mar 4, 2017 at 2:00 PM
Greg Schultz
January 24, 2017 | Greg Schultz

Weather or Not

In 2013, we were awaiting our first delivery of grapevines. We have never been weather geeks, but with 2,000 vines on order, we became very interested in temperature patterns and rainfall amounts. Having lived on the Gulf Coast for 30 years, we were very familiar with what too MUCH rain looks like, but had no idea what too LITTLE looks like. Turns out 2013 was even drier than normal (driest ever, in fact) with about 12 inches of rain falling in southern Oregon for the entire year. We were in a drought! 

2016 was a more normal weather year with talk about La Niña floating around for 2017. What's that? La Niña means there is a good chance that we will be colder and wetter based on what's going on in the Pacific. Rains started in October causing us to postpone a road building project until springtime. There have been some rain-free periods though when we could get out on the farm and get some needed work done. We have removed some fences in preparation for a new vineyard block (future) and have removed blackberries from the creek side and pasture. With Greg cutting and Debbie raking and burning we have made good progress on the blackberries. Good things to do while the vines are dormant.

Greg attacking a mountain of blackberries in the pasture


The real excitement weather-wise has been in the past 4 weeks. Starting in mid-December, one Pacific storm after another has rolled in. 5 inches of rain fell in the last half of December. On January 2nd and 3rd, we received 13 inches of snow. This was wet, heavy snow, the kind that brings down trees and power lines. We were without power, heat, and water for 2 1/2 days with temperatures dropping as low as 11º F one night. When the power was restored on the third day, I can't begin to describe how thankful we were. More fun to come though...

4 inches of rain on 12/14/16 prompted Debbie to remove debris from our creek

Late afternoon view of the vineyard as the snow started piling up

With a foot of snow in the valleys and more on the mountains, heavy rains returned. In the past 2 weeks, 11 more inches of rain have fallen, washing the snow away as well as some roads and hillsides. So much gravel came down our roadside, that our drainage line which runs under the vineyard plugged and blew out. A geyser is not something you expect to see in a vineyard. Tom Fay from Fay Irrigation has come out to look at it, but we can't fix anything until the water flow subsides. So in the meantime we have a new stream running through the vineyard and across our driveway.

Several days after the blowout water still is boiling up in the vineyard

Looking Forward

We have not yet started our pruning but many local vineyards have. For planting this summer, we are in discussions with NovaVine in Santa Rosa regarding rootstock and plant availability. We are working on a long-term plan that includes 1,000 Cabernet Franc vines this year. The weather has not seemed to phase our chickens as in the last few weeks the hens have started laying. And the 2016 wines are all progressing as expected in the winery. One day closer to our first estate wine!

The hens have started laying these beautiful colored eggs

Time Posted: Jan 24, 2017 at 9:40 AM
Greg Schultz
December 1, 2016 | Greg Schultz

After the Harvest

We harvested nearly 6 tons of Tempranillo fruit on a Monday. A big rain was expected that Thursday. We had two days to get our first cover crop in before it got too wet in the vineyard. The previous week we had purchased 150 pounds of crimson clover seed and 150 pounds of winter rye grass seed from Oregon Vineyard Supply. Sowing these seeds produces two benefits--erosion control and nitrogen fixation. Erosion control preserves and protects the soil during Oregon's rainy season; nitrogen fixation restores the soil fertility that the grape harvest removes.It took us two days to mow all of the existing grasses in the vineyard rows and spread the seeds.

Getting ready to spread crimson clover seed

One of the highlights of post-harvest days is the Applegate Valley Wine Trail Fall UnCorked event. This year the region's 17 wineries hosted 600+ tasters on a self-paced and self-guided tour. Each participating winery poured two wines and offered complimentary food pairings. We teamed up with Quality Catering of Medford to serve our 2011 Syrah with focacia bread sausage pizza and our 2012 Viognier with spiced pumpkin bread. Debbie and Nancy served tasters who wanted to buy wines while Greg orchestrated parking involving cars, trucks, vans, buses, and limosines and visited with the tasters. It was a great event! We utilized our hay barn as the starting point for Syrah and pizza. It was a cool and rainy afternoon and we noticed that the roof gutters on the barn did not drain well and the ground got a bit wet. The day after the event, we got on our 20 ft extension ladder to investigate...

Barn gutter full of acorns--busy woodpeckers!

In my August 2016 blog I introduced you to our eleven chicks that had just arrived via the US Postal Service. We are very protective of them and it has been entertaining to watch them grow. They are great rototillers and just recently spent two weeks clearing the grasses and weeds from our garden site. Now their chicken tractor has been moved to the vineyard where they are allowed to venture out one hour each afternoon. The rest of the day they spend in their coop and the protected area immediately under it. They are happy and healthy and are helping in the vineyard by mowing and fertilizing!

Chickens foraging on some of the new clover and rye grass sprouts

Our four-month-olds aren't producing any eggs yet, but we are one day closer to a farm-fresh omelet...


Time Posted: Dec 1, 2016 at 3:27 PM
Greg Schultz
October 16, 2016 | Greg Schultz

First Harvest


Vines loaded with ripe Tempranillo clusters

During the past 2 weeks the weather has been perfect for grapes. The cool fall days allowed us to let our fruit hang on the vine until the flavors caught up with the sugars and acids--balance!


Fruit bins out in the vineyard ready for harvest

On October 6th, I took a 75-berry random sample into Pallet Wine Company for analysis and for our winemaker Linda Donovan to taste. The berries were big and dark, the sugar was 24%, the pH 3.5, and the taste just about ideal. Just a little more time needed on the vine. With the Pacific Northwest's first big storm of the season predicted the following week, I knew that I wanted to harvest before the rains came. So did everyone else. Finding pickers might be an issue. Greg Paneitz, winemaker and co-owner of Wooldridge Creek Winery and Vineyard across the street from us, lined us up with a picking crew for Monday, October 10th. Perfect! I put 5 of our 6 bins out in the vineyard Sunday afternoon. With 3rd leaf vines and our first harvest, I didn't think we needed all of our bins, but we had one extra just in case.


Ashley Myers from the Vine Restaurant in Grants Pass was a big help!

The first pickers arrived at 7 a.m. and all was going great. The foreman moved a few bins around and the picking began. Soon I was asked if I had any more bins. "Sure, there's one more in the barn"--I beamed. "You're going to need more than that!"--I frowned. What? I thought I had more than enough. Whoops! I got on the phone and called vineyards up and down our street looking for more. "Sorry, we're picking today too". Greg Paneitz at Wooldridge came to the rescue. We filled 15 bins--nearly 6 tons, 6 pounds of fruit per vine!

Hauling one of many bucket loads of grapes to an awaiting bin

Six tons of fruit will ultimately yield 400 cases of wine. That's more than we need right now, so what to do? Wooldridge Creek Winery has a substantial position in the bulk wine business selling Oregon wines throughout the country. We left 1/3 of our harvest with them to be blended with other varietals into a high quality red blend. The remaining 4+ tons of our harvest we brought to Pallet Wine Company to make into our own wines. We had already decided that we would make some of our Tempranillo into a Rosé wine if we harvested enough--boy did we! So, using the saignee process 3 barrels were filled for Rosé, with the remaining being fermented for a bold red 2016 Tempranillo. After getting over the initial shock, we are as excited as we can be! We are looking forward to 75 cases of 2016 Rose´ and 200 cases of 2016 red.

And we are one day closer to our first estate wine...

Time Posted: Oct 16, 2016 at 1:20 PM
Greg Schultz
September 15, 2016 | Greg Schultz

Entering 4th Quarter of First Harvest


In The Vineyard

About two weeks ago, we actually caught up! Ever since March, I felt like we were behind--behind on pruning, then behind on suckering, then shoot thinning, followed by leaf pulling. The last thing to do with our Tempranillo block was to drop fruit, and we were behind on that. The vines have way too many grape clusters on them than they can uniformly ripen--especially on young vines like ours. So a lot are cut off and dropped to the ground. It's sort of sad, actually. The vines have carried and grown these clusters all season and then we come along and just cut half of them off. But, I guess it's like the plane that is carrying too much weight in luggage. If some isn't removed, the take-off will be ugly. In hindsight as we watch the remaining clusters grow and ripen, we know it was the right thing to do. The fruit is big and dark and the sugar is accumulating. The most recent sample was 21.8 Brix (% sugar) with a target of 24 Brix. Probably 1-2 more weeks until ready for harvest!

A refractometer is used to measure sugar in berry juice

In my blog of April 24, 2016 I talked about having our vineyard 3rd party certified according to LIVE standards. For vineyards new to the program it's a 2-year process. Rebecca Sweet, an experienced viticulturist and LIVE inspector from the Willamette Valley came to our farm on August 11th for our first evaluation. We did well, but have some things to work on in order to become certified next year. The LIVE checklist assigns points for good (green), better (yellow), and best (red) practices for the vineyard and the entire farm ecosystem. We have met the green and yellow practice requirements, but need 5 more of the red practices in order to be certified. We have a lot of work to do, but aim to get certified by the end of 2017.

Debbie Tollefson is the wine writer for The Applegater, our local newsmagazine. In the Fall 2016 issue she covered the topic of terroir and included us as one of her example vineyards. Read about it here. Thanks, Debbie!

On The Farm

With the shorter days and cooler nights we are just starting to see some leaves on the trees starting to turn colors. We have harvested a beautiful crop of garlic and have it for sale in the tasting room / farmstand.  We have eaten and given away a lot of pears from our small orchard this season--delicious. We've spotted a cow elk several mornings--a big girl indeed! And now the apples are starting to ripen. We've also noticed that any fruit that falls on the ground and is not picked up is gone the next morning.

Two bucks caught on Stealth Cam helping themselves in the orchard

Our eleven chickens have graduated from the brooder to the coop and are now gaining confidence as they are allowed to forage around on the ground under the coop. We had one escape one day and it must have been quite a sight to see two adults chasing a month-old chicken around the yard. We finally coralled the little Houdini and all is well.

At 6 weeks old the chicks have quadrupled in size

At The Winery (Pallet Wine Company)

The 2016 harvest began for us on September 2nd with 2.5 tons of Pinot noir fruit coming in from the Pearl Family Vineyard on the Applegate River in Wilderville, Oregon. Since then, Chardonnay and Pinot gris from the Steelhead Run Vineyard have also been harvested and delivered to the winery. More to come, including our own estate Tempranillo as we are...

One day closer to our first harvest!

Time Posted: Sep 15, 2016 at 4:50 PM