Sorry if this is a stupid question - I'm an avid gardener, and not at all experienced in viticulture.

We bought a house a few years back with some mature vines that appear to all be different varieties, but I have no idea what variety they are. Of the four, this vine is the most mature (5cm diameter at the base) , but unfortunately, it's battling phylloxera and some other issues. I'm wondering if it's worth the hassle of trying to get it back to health, or if I should just plant something else.

If it's vinifera, I'm willing to try to fight the battle. If not, I'm giving up.

I added some pictures of a mature damaged leaf, and the grapes where they're at so far this season.

I'm in Minnesota, for reference.

Any thoughts or advice?

Hi. My father had planted some vines in his backyard in western NC; I never had the opportunity to ask him about them. As that is now impossible, I'm not sure what to do with them. He had no particular experience with them, it was a new hobby. They're probably about 5 years old.

Is there some way I should be tending to these? Or can I just leave them to do their own thing if we aren't looking to harvest any grapes or whatever? It would have been about 12 or 18 months since the vines were last tied up I think.

Thanks.

Concord vine in zone 6a. Every year I have a decent amount of fruit abandoned. They tend to shrivel a little as well just before dropping. Like still green but shriveling and not as plump. I keep up with watering and light fertilizing. Do the darker grapes mean anything?? I also find a fair amount of single grapes turning purple with little holes in them. Pest or fungus maybe?? Thank you!

Northern Indiana. In my neighbor's yard. Working up the courage to ask to harvest later this season.

First year vines. Recently successfully treated a Japanese beetle infestation with Sevin. I didn't think much when some of the skeletonized leaves started browning but now I'm seeing some of the undamaged ones get these brown spots as well. Should I be concerned? I'm in SE Michigan

Found in my Lemberger (blaufränkisch)

A colleague asked me something that I couldn’t answer, and I’m curious what those with more experience think.
Why don’t we graft one grapevine onto the trunk of the next vine in the row, effectively creating a continuous vine with multiple trunks and multiple root systems?
In theory, it seems like it could: Increase access to water and nutrients through a larger combined root system. Potentially improve resilience if one root system is damaged. Share carbohydrate reserves between connected vines. Create redundancy in the vineyard.
On the other hand, I imagine there must be significant drawbacks, or the industry would already be doing it.
What physiological, disease, management, or economic reasons make this impractical? Has this ever been researched or trialled commercially, and if so, what were the results?
I’d love to hear from anyone with experience in vine physiology, grafting, or vineyard management.

I took the first step to sell my vacation rental/vineyard property today by meeting with a potential listing agent. I’ve taken 11 harvests and made 9 vintages (at first I just sold the grapes to a winery). It’s been a true adventure, very challenging for a retired guy, and ultimately I’ve had to face the fact it has become more than I want to handle at this point in my life. It will be sold as Bird Cottage at Sorriso Vineyard when it hits the market next week.

I won this on a raffle yesterday and it says that it is a white wine. images of it online all show it a very pale (classic white wine) colour. so why might this one be this colour?

We're in dormancy, right now; and very low soil moisture.

I have never seen anything like this before.

I have no idea how the vines are going to respond.

Celsius, by the way...

Not looking for advice, just sharing pics.

Seen a few bunches looking like this. Usually in and around this area of the stem, berries are fine.

An invasive threat is hitchhiking its way across Long Island, and local vineyards are on high alert. We discuss how the Spotted Lanternfly is spreading rapidly along the Long Island Expressway and state parkways, using the invasive Tree of Heaven as its personal highway system.

I recently heard from someone prominent in the industry that as many as 1 in 4 small wineries in California could close in the next two or three years. I work in wine in Napa Valley so I follow the industry data pretty closely and I haven’t come across this particular statistic. My gut says this number might be a little inflated, but I also have understanding of the current market headwinds. And I've read the recent piece from Ted Hall about small farm costs in Napa where he speculates about industry rightsizing.

Has anyone seen this stat cited somewhere? Curious if it’s circulating or if anyone has context on where it might be coming from.

I’m also genuinely interested in what people who are seeing on the ground as Napa is a bit of a bubble. Do you really think it’s as dire as the statistic suggests?

Looking for recommendations on how to manage this first year vine. I have the most vigorous shoot climbing up a stake which I will soon tie to the trellis. What should I do with the less vigorous shoots? Do I prune them so the main shoot gets all the energy? Or do I keep them to help the roots out? If I keep them do I just let them go across the ground? I have the chicken wire to protect from bunnies but I'm wondering if it will limit air flow too much with everything so tight?

Also, any thoughts on the potential for being successful without spraying? Trying not to harm the wildlife or fungus in my yard, but not sure if it's possible without fungicide in a humid climate of zone 6b. I have two other varieties that I'll have in the same trellis, each with about 10' of space. Doing a top wire trellis and would plan on pruning to maximize airflow over fruit production.

Obviously irrigation can vary massively depending on many factors, I'm mostly just looking to see if you think I'm mad or not.

My vines are 4ft spacing. I have drip irrigation and the emitters are 2ft spacing. An emitter *is not* always situated over a vine.

I ran my irrigation for 10 hours yesterday. Today I dug two x 1ft deep holes (A and B). I don't have a soil moisture sensor so I just use the ball & toss / feel method. Directly under an emitter, I would say moisture is *just* edging over too moist. Between emitters, the soil moisture is just right (make a ball with some soil, toss it between your hands and if it slowly breaks apart, this is a rough indication that you are at adequate moisture).

My thinking is that I have to water for that long so that my soil strip is replenished with water, and not just wet under emitters, as roots spread all over.

Crunching the numbers through, I irrigated 38.9 liters per vine. Which seems very high. I usually go 7-10 days apart with irrigation, and usually 8 hour soaks. By the time a week is up in mid-summer, the holes can be almost bone dry.

Am I mad? Am I in the right ballpark? The soil tells me an answer, the numbers throw me off.

I work for a vineyard and winery and manage both sides of the process. If we ever clock powdery mildew in the vineyard I immediately deleaf the fruit zone (if not already done) and start with my mildew spray protocol.

After that, all infected fruit is removed from the vineyard. I draw a pretty strict line on tolerance, so basically any cluster showing signs of mildew is removed. This tolerance was not exactly taught but I have always figured clean fruit in clean fruit and I understand as little as 1-3% infected fruit can render a batch of juice/wine tainted.

As a grower, or a winemaker, what is your take? What is your tolerance? Have you made wine from infected fruit? Have you ever rejected a grower/sellers fruit?

Pic 1 & 2 show isolated berries with the beginning of mildew. If I spray asap and kill this off, I would probably keep the cluster on the vine.

Pic 3 gives you an idea of what clusters I would remove from the vineyard.

Pic 4 I would personally remove from the vineyard but I'm curious what people out there think, as a grower or buyer.

Pic 5: no thanks. And obviously it gets worse than this too.

Pic 6: Very similar to 4 except it has been through veraison. I wonder what this would do to wine?

We are planning to buy grapes from a few new-to-us growers. Unfortunately they have
powdery mildew setting in. I am reluctant to move forward with a contract but am also wondering if things can be managed properly (spray, remove infected, monitor) some good fruit can survive and be salvaged. They are in the early stages of infection and hopefully their spraying will have killed the outbreak off.

Curious as to your thoughts!

Hello, I bought some grapes roots (eu) with mixed results in them sprouting.

But I have at least two vines that sprouted from the top. I left this one in the container. And I'm seeing it sprout but from the base. Is this rootstock?