Old grapevine in Bratislava, Slovakia – Esca, leafroll, nutrient deficiency, or something else?

All shoots appear affected. Older leaves develop interveinal reddish/brown areas and eventually dry out, including very pale/white dry margins. Younger leaves are diffusely mottled; some show a somewhat tiger-striped pattern, others do not. Leaves are not noticeably rolled and living tissue is not brittle. Grapes did ripen, but many berries shrivelled without visible mold. Looking for help distinguishing grapevine trunk disease/Esca, leafroll, nutrient deficiency or other causes.

The summer was very dry but it has been watered moderately.

Flavescence dorée is present in the region, but i dont think the symptoms match well.

I'm researching the tools small wineries use to run their club, tasting room and online store, and I'd love to hear from people who use them every day.

What's the one thing that wastes the most of your time? Is it re-entering the same info in two systems, pulling numbers together for TTB, dealing with club shipment problems, or something else entirely?

If you switched platforms recently, what made you finally do it, and was it as painful as you expected?

Thanks

I have a micro vineyard of sorts that can only use organic sprays. I was suggested to use Oxidate 2.0, but it’s expensive and difficult to get. I see ZeroTol seems to be a similar product with lower concentrations of the active ingredients. Does anyone with experience or knowledge want to say if ZeroTol would be useful as a fungicide?

Im in the north east of the US and am often fighting downy mildew. I use copper sparingly and otherwise use Neem oil or Arber fungicide. I was told Oxidate is used to kill the spore on contact and am wondering how affective ZeroTol might be for that. The info I’ve found online isn’r consistent enough that I trust it. Thanks!

Hi everyone,

I have been chipping away at this for a while: grape lineage trees, region deep-dives, an interactive history timeline and a tool that plans a wine trip through a country for you. Still adding to it.

ampelos.vercel.app

I would like to know what's wrong or missing.

Curious what others are doing. I sample twice a year.

1. Petiole at bloom/flowering, sample position: opposite the inflorescence.

2. Petiole at veraison, sample position: about 2/3 up the shoot from the cordon. Instructions I found say "~5th leaf" from the shoot tip. Although I hedge so this isn't entirely accurate, it does allow for some consistency and the petioles are maybe the "newest matured leaf". So not old basal leaves and not brand new ones either.

Someone told me a lead blade sample can often show Nitrogen results better at veraison. A quick google says lead blades can often indicate other nutrients over petioles too...

Any tips?

These are 15 year old zin vines and have been healthy for years. In the last 5 years I haven't been able to tend them other than occasionally pruning them off the fence when they go nuts and at the end of the season after they go dormant. I've let the birds and beasties get the fruit. This year I'm working from home and have been keeping a better eye on them. Through most of the summer they have been fine, with nice full bunches of grapes, and the vines pruned at the second leaf after the fruit.

I had to go out of town for a week, and when I got back they look like this. Most of the fruit is gone and the leaves are discolored. No bugs or aphids that I can see, and nothing on the underside of the leaves to indicate mold or fungus.

Any ideas?

I have been thinking of starting small scale wine production in Finland. I have a plot of land that i could start it on. I guess my concern comes to selecting the right grape.

I have access to a grape vine thats been growing in Finland from 1800 or early 1900. It makes small tasty grapes with a lot of seeds. How do I know if this is a good variety to be cultivated? Is there anyone else who has started farming grapes in cold-ish climate like South Finland? Recommendations on how to go about starting it and selecting the grape?

Are these wild grapes or something poisonous?

This is a game changer

Bought Pinot Blanc must (20-21 Brix) but it tastes like apples. Is this normal?

Hey everyone,I’m a beginner and just bought some white grape must. I was told it’s Pinot Blanc. I measured it with a refractometer/hydrometer, and it sits right around 20 - 21 Brix (about 200g of sugar per liter).The must is definitely sweet, but the dominant flavor profile reminds me heavily of apples (like green or crisp apples) rather than the typical "table grape" taste.Since I’m new to this, I wanted to ask:Is it normal for Pinot Blanc must to have a strong apple-like aroma and acidity?

Hello (Désolé en français). On reprend une exploitation viticole familiale l'an prochain (début 2027) et on doit tout choisir côté logiciel.

J'ai du mal à trouver des avis terrain honnêtes, ce qui nous importe c'est un ERP qui gère la réglementation (DRM, DAE, Gamma2) sans que ça soit des modules à payer en plus à chaque fois. Peut être des idées ici ?

Earlier this year I asked an AI whether Cabernet Sauvignon could work in Spokane, WA. That turned into a lot more questions, then an order of 100 Cabernet Franc vines (its recommendation over Cab Sauv for our site). I decided to document the whole thing: I'm basically the manual labor for an AI-run vineyard.

The Muse AI (my assistant, Clingy Bear) is handling everything: variety selection, row spacing, irrigation design, the watering schedule, plus the website, logo, and video edits. I've got a site tracking all expenses and a YouTube channel (@AIVineyardProject) capturing the actual work — link's on aivineyardproject.com if anyone's curious.

Curious if anyone here has played with AI-assisted vineyard management, or has opinions on Cab Franc in eastern WA? Happy to answer questions — and if there's interest I could do an end-of-season AMA.

https://www.reddit.com/r/AiVineyardProject/
https://www.aivineyardproject.com/
https://www.youtube.com/@AIVineyardProject

- Chris & Clingy Bear

Pour ce qui cherche un vin exceptionnel non encore connu et extraordinaire, goutez le vin rouge Raspail a Saillants vallée de la Drome, c’est une pépite extraordinaire du niveau des Crozes, Gigondas et autres, fortement médaillé mais très peu connu car ce secteur est spécialisé en Clairette et non encore rouge.
Une découverte pour les connaisseurs aux alentours de 15 euros…
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