In the immortal words of Jim Morrison, This is the End (of the Glog).  It has been a fun, educational tool for me to communicate with growers and I hope that you found it useful.  This is the last entry, but it will remain up for reading — at least for awhile.  I will start a new blog sometime after I start at Mississippi State University and it will be on http://www.eviticulture.org.  Some other capstone items I wish to say:

1. Please continue to support OSU’s viticulture and enology efforts.  Just because I am leaving does not mean the program just goes away.  And if you would like to see my position refilled (that is not guaranteed!), I suggest developing a strategic plan to make this happen.  Contact the appropriate people (department heads, deans, provost, president, legislators, anyone with influence — and money), find a way to provide some funding to support research and extension efforts and do it on an annual basis, and come up with a plan of attack that may include having discussing with folks in the pecan industry.  It is unlikely that the position will be refilled solely as a grape position, but as a joint position with pecans is possible.  A plan of action may look like this: rally support for filling the position within the industry by drafting a position paper on why it needs to be filled as soon as possible, develop a plan for funding assistance to do the work you need done through research and extension, develop strong relationships with the OSU horticulture dept head and OSU division of agriculture dean.  If they don’t know you exist, then they won’t care.  How many times since 2005 (when I started) has anyone in the industry interacted with the dean?  I don’t know the answer to that, but if it is 0 or a very few times then that does not bode well.  A plan of action must include items like “why the position is important to the industry”, “what does the industry bring to the table in order for the university to invest in the position”, “how is the industry growing and what are future projections such that a continuing presence is needed?”.  Think about resources that might be available for an extension specialist to use (in-kind services, etc.).  In essence Why does the grape and wine industry of Oklahoma need this position to be filled and what is the Oklahoma grape and wine industry prepared to do about it?

2. Contribute your voice to an industry organization and keep abreast of what is happening in the industry now.

3. Don’t forget to read my last issue of Le Vigneron (to be published sometime early October).  It will include some photos of our vineyard, data and interpretation of the Perkins vineyard since 2002, and some other goodies.  At this point I don’t know if it will be the last one or not, but it will be a “blow-out” issue.  If you are not on the mailing list you can always find it online here (www.grapes.okstate.edu).

4. Growers and wineries need to stick together and display a unified front to legislators.  Find a way past the differences and work together.  To be honest, other states have really gotten their acts together and formed cohesive state organizations that get a lot done.  It might be a good idea to talk with leaders from other states that are on a similar scale to Oklahoma  (like Kansas, Minnesota, Iowa, Nebraska, etc. to find out what they are doing that is successful).

5. Be leery, but not dismissive, of vinifera grapes.  Well, maybe dismissive in many parts of northern Oklahoma.  Vinifera grapes can grow in Oklahoma, but we are concerned not only with growth.  We are also concerned with productivity, survival, disease resistance, and fruit quality.  Through my six years here I have come to these conclusions: Vinifera grapes are high-risk and should not be a first choice north of I-40.  South of I-40 on excellent sites they can be considered but not all varieties work.  Always use a rootstock, preferably a low vigor rootstock like 101-14.  Economics must be a prominent thought in variety choice.  What price per ton can be obtained?  How much does it cost to maintain per acre per year?

6. Open your mind to hybrid grapes.  There are many good varieties out there.  The only way to learn about them is to taste the wine and view the vine growth.  There are opportunities to do this within Oklahoma as well as in surrounding states.

7. If you have not done so already, please complete this survey:

https://okstatecasnr.qualtrics.com/SE/?SID=SV_agjMhFmvr6f4TMo

8. Attend conferences such as ASEV, Unified Symposium, Midwest Grape and Wine Conference, etc.  The national perspective you get from these types of venues are invaluable.

9. Stay positive.  Oklahoma is a difficult place to grow grapes, but it can be done (with proper variety selection, site selection, management, and education).  Setbacks will happen, but Oklahoma has a terroir different from anywhere else, so it is exciting to be able to taste that through the grapes.  Taste Native Oklahoma is something to strive for.  Will it be possible to have an industry built entirely on Oklahoma grapes?  I don’t know, but at this point it is unlikely and impossible.  However, with a positive attitude anything is possible.

10. Not sure what else to say, but I wanted to have 10 items here.  So, as Bill S. Preston, Esq. once said, “Be excellent to each other.”

Sent from University of Arkansas:

Please join us for the Justin R. Morris Vineyard Mechanization Workshop on Wednesday, November 16, 2011 to be hosted by the Food Science Department at the University of Arkansas, Fayetteville.  The event will include a book signing for the newly published book entitled “Vineyard Mechanization: Development and Status in the United States and in Major Grape Producing Regions of the World” edited by Justin R. Morris and Pamela L. Brady.  Proceeds from this event will be contributed to Justin R. Morris Scholarship Fund in the Food Science Department at the University of Arkansas. If you have any questions contact Renee Threlfall (Email: rthrelf@uark.edu; Phone:  479-575-4677, Fax:  479-575-2165)

I read a good blog post this morning on the idea that “lower yields always leads to better wine”.  The blog points out that vine balance is the key, not the crop load.  Read the blog here: http://artisanfamilyofwines.com/blog/?p=31

If you wan to learn more about vine balance, read the basic concepts here written by Dr. Patty Skinkis at Oregon State University: http://www.extension.org/pages/33109/basic-concept-of-vine-balance and how vine balance is important in vineyard design written by Dr. Jim Wolpert at UC-Davis: http://www.extension.org/pages/31779/vine-balance-and-the-role-of-vineyard-design

This articles give a great overview of what vine balance is and how it affects the overall health and fruit quality in the vineyard.  Good stuff.

Yesterday we went to the Venue at Redstone (http://www.thevenueatredstone.com/Home.html) for the first part of class where Dr. William McGlynn did his sensory perception talk.  Part of the presentation were pairing wines with certain foods to discover how different types of food can affect one’s perception of a wine.  We also took a quick stroll around the vineyard and saw some vines that were severely damaged by this past winter.  Overall though the Venue at Redstone is an exquisite location for events and I know George and Ann Nemecek have done a lot of work getting it where it is today.  (Full disclosure: George and Ann attended the Short Course in 2006).  After that we went over to Tres Suenos Winery (http://www.tressuenos.com/), where Richard Kennedy toured us around his operation.  The final part of the class was doing a little wine tasting.  Richard seems to be doing very well with Chambourcin.  All in all, I have really enjoyed teaching these courses over the past six years and even though I will not be here next year, the course will continue.  So, let your colleagues, friends, and neighbors know that OSU will still hold the grape management short course in 2012.

I know I am, but then again I am headed to Hawaii next week.  If you don’t have that option, then check out Roberdes Family Vineyards and Winery.  On Saturday, Sept. 24, 2011 starting at 2pm they will host the Roberdes Family Luau.  Included in the event is Music, Roast Pig, Bike and Auto Show, and, of course, Wine.  Need directions?  Go here:

http://www.roberdeswine.com/Location.html

 

The ICCVE will be hosting a workshop on ‘Vineyard and Winery Economics – From Vineyard to Customer’ with noted wine industry business advisor Mike Fisher. Mike is a CPA and holds degrees in accounting from the University of Missouri and enology from UC-Davis. He is also a founding partner of Global Wine Partners LLC. The workshop will be held at Les Bourgeois Winery’s Bistro Restaurant in Rocheport, MO on Tuesday, October 4th from 1:00 to 5:00 p.m. Registration is $65 per person. You may register online at http://www.brownpapertickets.com/event/163782. The registration deadline is October 3rd.

This year, as you well know, has not been kind weather-wise — not to grapevines or humans.  Dr. Damon Smith has a vineyard at the Cimarron Valley Research Station at Perkins where he conducts research on Black Rot.  The vines are now in their 3rd leaf — at least those that survived the winter.  We took some photos of the state of the vines to show what kind of things we are dealing with this year.

Vines dies during the summer after setting a crop

Vines dies during the summer after setting a crop.

 

Cordon splitting due to cold damage and desiccation.

Cordon splitting due to cold damage and desiccation.

 

Crown gall.

Crown gall.

 

Dead vines.

Dead vines.

 

In the vineyard most of the severe damage was done to the vinifera grapes — Petit Manseng, Gruner Veltliner, and Lemberger.  So much so that they will be taken out this winter and replaced with other varieties.  The hybrids performed better, but some with a high amount of vinifera had a few vines die.  No variety was entirely spared of some kind of injury, but the cold hardy Frontenac gris did well for the most part as did Cynthiana and Rubaiyat.