The days are getting longer, the sunshine warmer, and the vineyards are a spectacular vibrant green. Before the fruit begins to set on the vine, there are a few more vital processes the vineyard team must tend to. Canopy (leaves, shoots and, later, fruit) management is practiced for a number of reasons, including improving fruit quality, yield and reducing the risk of disease. Once budbreak occurs and the vines and leaves begin growing, one of the first steps of canopy management is suckering. Suckering refers to the removal of non-bearing shoots (i.e. shoots that will not carry fruit) to lower growth pressure on the vine. This is important because the plant needs to focus all of its energy into producing the best fruit.
Christo and the team started with early suckering on the Chardonnay, Chenin Blanc, and the Merlot blocks, with late suckering planned for the Cabernet Sauvignon and Syrah vines (these have particularly high vigour). Late suckering will reduce the vigour in these blocks, in turn, improving fruit quality. Another part of canopy management is known as tipping. This involves removing the growth point (the tip) of vines that are growing too fast. Tipping temporarily stunts the strong shoot, allowing for more even growth throughout the block. When the early-stage canopy management is complete, the vines are set to thrive into their full summer splendour, and the anticipation of seeing the first fully ripe berries begins.
