[Skip this post if you want politics, not agriculture.]
Monday we pick the Malbecs.
The starling pressure has gotten overwhelming.
The grapes are netted, but the starlings come in swarms and they are doing what they can to get into the nets.
I drive my tractor up and down the rows and ten or fifteen birds flush out and fly away in alarm. It works for the moment, but then they return. They are looking at the seams of the nets, trying to find a way in.
I set up a flopping man scarecrow on Sunday, but it won't work for long.
Nets work, but imperfectly. What works to protect grape clusters is picking them, getting them into bins, and driving them to Valley View Vineyard's winery and out of harm's way.
Picking involves cutting the grape clusters with hand clippers and placing clusters in a bucket.
Here is what they look like, freshly picked and still in the field. These are the Pinot Noirs we picked last week.
Then at the winery, fermentation started, a small pump recirculates the juice, pouring it back over the grape skins to extract color and grape-skin flavor notes.
My vineyard froze hard on Thursday and Friday nights. The vineyard is colder than most of the Rogue Valley because my place is along the Rogue River, i.e., the point of lowest elevation, where the coldest air settles. Here is one of the alarm notices I was texted every half hour from my electronic thermometer.
A freeze this hard doesn't ruin the grapes, but it finishes off the still-greenish living grape leaves that were delivering carbohydrates to the grapes. The Malbec and Cabernet grapes are as ripe as they will get, although as they dehydrate on the vines they will get sweeter.
The Valley View Vineyards owners and winemaker are attempting to make excellent wine, not just good wine, so their plan for now is to leave the Cabernet Sauvignon grapes on the vines for another few days. The crew is hand-picking the grapes, not machine-picking, because, again, the quality if better. Machine-picking shakes frosted grape leaves along with the grape clusters; the leaf fragments cannot be separated out and they change the taste of the wine.
I share these posts about growing wine grapes because many people who drink wine have no clear idea about where those nicely finished bottles come from. Wine is an agricultural product. Every agricultural product in every region on Earth addresses problems getting stuff grown and marketed. Melons have their problems. Grapes have different ones. Farming is complicated.
I have a second purpose. Grape prices are down. Wine sales are down. We don't have a wine-glut problem; we have a drink-imported-wine problem. There is more wine consumed in Southern Oregon than is produced in Southern Oregon. The boycotts of American wines by foreigners retaliating to Trump tariffs are damaging the grape and wine markets, and wine exports are down. That is part of the problem. Nationwide domestic wine consumption is down because of the ebbs and flows in consumer tastes. (Maybe wine isn't health food after all.) Markets will settle out at some new equilibrium over the next few years. The U.S. is a net importer of wine. American wines, including ones grown here in Southern Oregon, do not need to apologize for their quality on world markets. Local wines are fully equal to imported wines and those from California. We are a high-quality wine region, recognized by wine experts, but less so by local residents. People who consciously "buy local" when buying other food forget that policy when shopping for wine. Local restaurants showcase foreign wines. What a shame. Southern Oregon is a superb wine-growing area, and I am trying to show how that is accomplished.
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