VITICULTURE.

New Zealand Journal of Agriculture, Volume XVIII, Issue 1, 20 January 1919, Page 51

VITICULTURE.

By

S. F. ANDERSON,

Vine and Wine Instructor.

THE VINEHOUSE.

Excepting the late varieties, most of the grapes will now be ripe. There are so many vinehouses where early and late sorts are grown together that advice given has necessarily to cover as nearly as possible both. Such conditions are by no means ideal, however. We will assume that the varieties grown are Black Hamburg and Gros Colman, as it is common to meet these two in the one house receiving the same conditions. The one is an early, the other a late variety. Now, the Black Hamburg in the cool-house ripens at the end of December or a few days into January, and requires care to keep it hanging. ■ The Gros Colman, on the other hand, ripens very late. Therefore the. conditions required are very different. It is obvious, then, that the two should not be grown in the same house if the best’ results are to be obtained. • The crop x of Black Hamburg should be gathered as soon as ready. If the house is kept open to suit the keeping of the Black Hamburg that practice retards the Gros Colman. Although the Gros Colman is a late ripener, in order to obtain the best colour it must be well on the way to maturity before the sun-heat begins to fail in February and March. The grapes should be a sooty black when well finished. , 7?

It is a practice with some growers when gathering the grapes to cut off the lateral carrying the bunch in order to get the piece of wood with it. This robs the vine of much foliage, which is required to go on growing into autumn. . Growth should be encouraged from the time the fruit is gathered till winter. There is no necessity for removing it, and the plant is greatly benefited by allowing it full liberty in this respect.

Houses troubledjwith mealy bug may now be cyanided, the conditions being that the house and foliage must be dry, the temperature low, and the fumigation done after sunset. The method of work is fully set forth in Bulletin No. 40. Amateurs are, however, cautioned that the application of cyanide is dangerous, and should be done only under the direction of one acquainted with its use.

THE VINEYARD.

There is not much to add to the notes on cultivation of the vineyard in last month’s issue. Before attempting any slashing in of the growth the strong shoots growing from the spurs provided on the crown of the plant for new rods should first be picked out and tied along the'top wire. If this is not done first they are liable to be topped with the other superabundant foliage in strong-growing vines. After this is done the slashing should be done at a regular height about 9 in. above the top wire. Apparently a rough job, it is often done in too rough a way, but really requires careful workers to do it.' It is a great mistake to allow the growth to become very strong and then cut off a great deal. It is better to go'over the vines two or three times, commencing when they have produced only 6 in. or 9 in. of growth.

THE CELLAR.

February is generally a very hot month, but so far this season only cool weather has been the rule. The usual cellar practice is to move wines during this month only when absolutely necessary. If, however, the cool summer continues, some exceptions can be made in this respect where sales demand it. Some of the new wines will move if hot weather sets in, and may require attention.. All empty casks should be seen. to, and, if necessary, the hoops driven 'on. . Ar. that require sulphuring should be attended to. The heat soon relaxes the staves of the empties and the fumes escape, then with damp weather following mould grows very quickly. A mouldy cask is a great trouble to thoroughly restore to perfect condition—much more trouble than sulphuring it regularly. Any alterations or additions to cellar equipment, building, stillions, &c., should now be carried out. There is nothing like having things ready in good time for the vintage operations.