As Spring has definitely installed itself (even if right now rain and cold weather are back), it is amazing how vegetation sprouts everywhere. And all the snow accumulated + a wet winter have really pushed mother nature to produce a lot of plants.
In many surrounding vineyards, the way to "destroy" this vegetation is to use "mr roundup". This poison is so easy to use + it brings such natural fall colors (orange) in the vines...I am surely joking here as I think this is so bad so work this way and here is why :
- This herb poison is obviously still in the fields after it has played it killing role. And the fields, instead of getting compost from those herbs, get nothing. No bugs also which could transport yeasts from flowers to grapes, yeasts which would eventually ferment and express unique aromas.
- Using poison means no worms underneath the soil and no life underground which then gets pourer and pourer since those worms play their role in the compost process and the natural amendment of the soil.
Mr roundup piece of art... Picture taken by Kristi
Most probably, the outcome of this is that people who work this way have to buy industrial yeasts (as they often use heavy anti fungus treatments which also kill natural yeast) which will definitely stop any terroir flavor in the winemaking to the benefit of these "yummy" artificial flavors. They will also have to feed their vines more than what should be done.
Of course, this farming method will produce more grapes than people working the old way but this hight yields also means weaker plant towards potential fungus and heavier anti-fungus products.
In other words, I am assimilating this way of farming as putting the vines under perfusion and totally dependent whereas vines have in their own genes the ability to struggle to find the nutriments they need to produce good grapes. This, by developing their root system which are as many potential food captors which bring back the complexity and the minerality of the terroir into your glass. That's how this newbbie farmer sees things and the result of 3 vintages tell me to continue working in the mentality.
Jean-Marc Domaine Rouge-Bleu
PS : Of course, this is only my opinion and I don't mean to say I am right on the subject.
All your comments are very welcome here, let's keep the debate going on.