In the late 19th century when the European wine industry was literally imploding due to a little root louse called Phylloxera, many vignerons fled to South America and California. Fortunately for those who stayed, a viable solution was discovered and the vineyards were eventually saved.
The answer was found associated with the source of the infection, which started when native North American grape vines were imported to the culture collection in Montpillier, France. Phylloxera rode along as a contaminant on the roots of those vines but soon escaped to begin its devastation of the vineyards of France and elsewhere But since the host vines had adapted to the little insects, the solution was found in the host vines themselves.
It turns out that European grape vines (Vitis vinifera) can be attached to the roots of North American grape vines. Over the last 100+ years, as you might imagine, a large number of North American cultivars of “rootstock” have been made by crossing various genotypes (that is plants of unique genetic character). While all of these are resistant to phylloxera to a greater or lesser extent, other aspects have also been selected for. These include drought tolerance, resistance to other parasites, root depth and so on.
Since phylloxera eventually hitched a ride from Europe to the West Coast of North America, these rootstocks are as essential to the vineyards of California and Oregon as they are to Europe. In all these viticultural areas, many vignerons have learned how to join the scion (the part that provides the aerial part of the plant) to the root stock in a process known as “grafting”. Since the vineyards at Cameron contain a huge inventory of different clones of Pinot noir and Chardonnay as well as many Italian varieties, the only viable solution to expanding or replacing sections of the vineyard is to graft the vines ourselves. At first I thought “well, this isn’t rocket science” but after my first gallant attempts, I had to adjust that cogitation.
There are so many steps in the process of a critical nature that the overall success rate can often be quite small. From lining up the appropriate sizes of root stock and scion to getting the moisture correct in the perlite where callusing occurs to the temperature of the callus box to dipping the callused vines in wax at the perfect temperature to rooting in potting soil and so on. At the end of the process, one hopes to see a greenhouse full of little green shoots popping out of tiny grape vines.Share This
Recent News & Rants
I am a bit perplexed by the popularity of a relatively new genre of wine: “Natural Wines”. In my opinion, this is a narrow and arbitrary classification meant to suit the marketing needs of whoever is using it. When I see a cloudy wine and am told “Oh this is a natural wine”, I am compelled to retort “I can’t think of anything more natural than gravity…maybe the winemaker should have waited to rack his wine for bottling!” And when one encounters a wine which is either oxidized or smells of fingernail polish remover or has been brutalized by a lactic acid bacteria infection, sure these are “natural processes” but they also emanate from poor winemaking practices.There’s More... >
2016 was an extremely dry and warm vintage. Because of water stress, the berries were smaller and crop smaller than usual. However, a beneficient rain in early September re-hydrated the fruit and the result is a cellar of very concentrated and wonderfully balanced wines. Get ready for a brilliant 2016 vintage of small production down the road!There’s More... >
Guido, our 18 year old Tuxedoed cat, quietly passed away on August 18. For 17 vintages, Guido was our constant companion in the cellar, in the vineyard, in the yurt.There’s More... >