The vinedresser determines how much of a load he will put on the crop the following year, varying from 2-20 pounds per plant. Each bud that the pruner leaves intact will produce a shoot with two clusters of fruit. The cluster weight will vary from a quarter to half a pound. Knowing the number of pounds that the vinedresser wants to leave on the plants and the average cluster weight, helps to determine the amount of pruning that will be done. On average, as much as 90% of the wood growth from the previous year is removed. Pruned vines are promptly removed from the vineyard because disease can harbor over the winter in the wood.

Before the plants come out, a lime-sulpher spray is applied to kill bacteria and virus that may have over-wintered, insuring a healthy start in the spring.

In March and April, the soil is loosen by tilling around the vines. A pre-emergent is applied to keep the soils weed free. Other chores include mowing and routine irrigation maintenance, checking trellis wires and tightening posts that may have shifted or split are replaced.

Vines begin to leaf out and “bud break” is around the end of April or early May. Unlike fruit producing trees, which bud in early spring, grapevines leaf out late in the spring, which protects them from frost damage. Vines break bud and begin to grow and are very prolific. The fruit comes out in tiny clusters, about a ½”, then each of the berries on that cluster produces a flower, so there are literally billions of flowers producing a gentle aroma in the vineyard.

It is in this season, when the rain and humidity is typically higher, that fungus can be easily established. Because of the compactness of the blooms and the cluster, and before the fruit has much size, the fungus is extremely detrimental. The first spray usually is applied about the time the fruit blooms, to protect it from spoilage due to rot. Once the shoots are 6-12” long, a regular spray regiment is employed to guard against several fungal diseases that are very prevalent in grapevines. The most serious is this region is called black rot: a form of rot in which a tiny fleck of black presents on a grape and continues to grow until it covers the whole berry. Entire vineyards can be consumed to that particular disease if untreated. Other diseases include downey or powdery mildews, similar to what may be found on roses. June, July and August are actually the ideal growing time for the grapes, because it finally becomes too hot for the mildews and funguses.

There are a few insets that bother grapes, but not many. If you go into a vineyard in the summer you will find a broad population of different kind of insects…ladybugs, aphids, praying mantis, caterpillars. A healthy balance of “good bugs” easily take care of the “bad bugs”.

During the summer as the vines grow, the vines that will produce next years crop receive a lot of attention. Those vines need to be kept up and in the sun to help develop the buds that will produce next years’ fruit.

June, July and August is vineyard maintenance time. Summer pruning, positioning of the fruit, maintaining irrigation so the fruit receives that proper amount of water, and monitoring for fungus and disease. As harvest approaches in early to mid-August, “verasion” occurs in the vineyard. Verasion is derived from a French term meaning “changing of the grapes”. Grapes picked prior to verasion, will likely be sour and taste more like a leaf than a grape.

With verasion, grapes begin to build up their sugar level. Sugar levels will build to about 20% sugar content. In a short period of time, the sugar level rises very high, and purple varieties turn from green to purple and whites varitals develop an opaque look. The fruit gets softer. Hundreds and hundreds of birds have, by now, identified the vineyard as giant buffet lines.

Birds are ones of the largest problems that exist for grape growers, and can pick a vineyard clean. Consequently, nets are applied to the rows of fruit laden rows to protect the vines.

Harvest time is usually around the first of September, through mid-October. As the grapes begin to ripen, samples are taken, sugar levels measured and acidity tested. The pH of the fruit is analyzed for ideal levels. The pH is a good measure of the fruit to age and withstand spoilage, so proper pH critical for successful winemaking.

Acid levels need to be high enough for a nice crispness for the wine. Sugar levels need to be around 20%, with 24% being ideal.

Experienced vinters usually can detect the readiness of the fruit by the flavor, and that is probably the most crucial factor…to pick the grapes at the peak of their flavor.

Harvest is labor intensive, with a five-six acre vineyard likely to employ or engage 40-60 people for several consecutive weekends to hand pick the grapes. In the last decade, improvements and innovation has been made to grape harvesting machines, but mechanical harvesters are not commonly seen on typical Kansas vineyards…yet. Most vintners believe the best wines are produced from hand-picked grapes.

After harvest, the grapes are taken to the winery to be crafted into wine. The vineyard can rest now. Much of the energy of the plant has gone into the fruit. This rest is critical. Now that the energy is not directed into producing fruit, the vines store carbohydrates in the new shoots that were produced during the year. The more carbohydrates stored in the shoots will result in a hardier plant.

After frost, the vines go dormant and the leaves fall off. And another cycle begins.