Veraisoń to Harvest Statewide Vineyard Crop Development Update #5 October 6, 2017 Edited by Tim Martinson and Chris Gerling Around ... Statewide (Tim Martinson) Harvest is in high gear throughout New York, with 27 of our original sample blocks now harvested (Fruit composition table pp. 6-10). This includes many traditional natives and hybrids (, , , and ), almost all of the Cold-hardy Minnesota hybrids (, , and La Crescent), and early vinifera (Pinot noir and ). Overall, the pace of ripening (by the numbers) slowed down from last week. Across all varieties, soluble solids gained an average 1 °Brix, and TAs dropped by 1.2 g/l. (Last week +1.3 °Brix; -1.65 g/l TA). Biggest gainers in our Burdett, NY. Young vines with first partial crop at Paul Hobbs samples included Concord, , and La Crescent vineyards, on the southeast end of Seneca Lake, near Burdett. (>2 °Brix), with mid/late season varieties gaining about Photo by Tim Martinson +0.5°Brix. Most TAs changed by <-1 g/l, but acids dropped dramatically in Catawba and (both>-3g/l). Compared to last year, most varieties are still 1 to 3 °Brix The number of calls concerning the ability of vines to ripen lower than 2016, and TAs range from 1-5 g/l above last a crop are increasing. As is the case in most years, the later year. we go into harvest, the worse the canopy looks due to pow- dery mildew infections, potassium deficiency and just old Technical difficulties have prevented reporting of YAN age. We have also been getting reports about significant measurements this week. Look for them next week. leafhopper populations, although their presence in This week, Hans Walter-Peterson has provided a narrative vineyards is sporadic at best. and photos of his trip to Japan, where he was invited to A number of growers have reported that Brix accumulation present field seminars to Japanese producers (p. 3-5) has slowed in their vineyards even with the warmer than Lake Erie (Tim Weigle) average temperatures and sunny skies. Long range forecast is for warmer than average temperatures in the upper 60’s The pomace piles are growing as Concord harvest is in full to mid-70’s F with limited rainfall events so ripening should swing (See photo, p.2). We are finding that growers who did continue. crop estimation at 30 days post bloom were armed with the Finger Lakes (Hans Walter-Peterson) information they needed to either thin to a level that would get ripe, or continue a powdery mildew program to ensure The region’s good fortunes with the weather in Septem- they would have leaves that could actively photosynthesize ber have continued into this first week of October. Cooler later in the season to help ripen a large crop. weather settled in for a few days, and even had usflirt- ing with the freezing mark in a few spots this past Sunday Many growers who thinned found a benefit in being able to morning, but now we’re back to warmer conditions again deliver extra loads to the plant during the first few weeks of for several more days. harvest as others were still waiting for vineyards to reach the minimum sugar standards set by their processors. These Harvest continues to chug along, and we’re reaching the growers should also see the potential for a good return crop point of the season where it seems there’s some of just about in 2018 as they will maintain, or improve, vine size by not everything being picked right now. Tractors and semi trail- having an over crop situation. ers loaded with grape bins are more common sights on the roads around the Finger Lakes now, along with a blue or yellow harvester every now and then.

Page 1 Truckloads of Pinot gris, Chardonnay, Concord, Gewürztraminer, and even a little bit of early Riesling have been making their way to crush pads around the region over the past week. We picked Grüner Veltlin- er and Zweigelt at the Teaching Vineyard this week, along with NY81.0315.17, a selection from the breed- ing program at the Experiment Station. Results from this week’s samples, along with others from some of our field trials, reinforce the notion that this won’t be a year for high sugars and low acidity in most situations. Riesling samples are still struggling to reach 20 Brix, while pH levels remain below 3.0 and Pomace piles. As Concord harvest reaches full swing, pomace TAs are still averaging over 10 g/L. At the same time, piles are appearing in the Lake Erie region.. Cabernet Franc and Lemberger almost seem to be clos- Photo by Tim Weigle er to typical harvest parameters at this point compared to Riesling in the same locations. This is likely due, at have plenty of time to acclimate and are thus generally least in part, to the heavier Riesling crop that is hang- resistant to late season sunburn. So it's all good, right? ing in many vineyards compared to the other varieties. New York is generally considered to be a 'cool cli- mate' region but its climate varies substantially The extraordinary weather conditions over the past across the state. And, while we never see the 111 ° F few weeks have growers and winemakers feeling good days of central California, a string of days near 90 in about the overall quality of this year’s crop, even if the late September is a significant and debatably uncool season may end up being extended a bit longer than event. It is generally accepted that more fruit sun ex- usual. Fruit condition to this point continues to look posure improves color in red varieties here in NY, but good overall, although a healthy dose of rain is due to there is also evidence of a berry temperature threshold return to the area early next week, which could rekin- that, when exceeded, can have the opposite effect. That dle some cluster infections that got established earlier threshold is thought to be somewhere around 95° F. in the season. This is the time of year when growers are always keeping one eye in the field and one eye on the Days in which the ambient air temperature is at or weather forecast. above 95° are limited anywhere in New York, but ber- ry temperatures are not dictated solely by air tempera- Hudson Valley and Champlain (Jim Meyers) ture. Berry temperatures in shaded clusters do tend to "The most important thing to teach your children is that the stay within a few degrees of ambient air temperatures, sun does not rise and set. It is the Earth that revolves around but highly exposed berries can be substantially warm- the sun. Then teach them the concepts of North, South, East er. Temperatures of exposed fruit tend to be highest and West, and that they relate to where they happen to be on the west side of north-south planted rows because on the planet's surface at that time. Everything else will fol- they get more afternoon sun than the east side at a time low." -- R. Buckminster Fuller when ambient temperatures are highest. Over the past two weeks I have seen a considerable As a result, highly exposed west-facing berries can number of berries shriveling with desiccation, particu- readily exceed 95° during sunny days in the upper 80s larly in red varieties, and mostly on the west side of and these events could have some unintended effects north-south planted rows that have been stripped of on fruit quality. In warm climate growing regions, leaves in the fruit zone. This is neither a surprise nor leaves are often stripped less aggressively on the side necessarily a problem, but it does provide an opportu- of the canopy that gets more afternoon sun. I have nity to talk a little bit about the effects of fruit zone sun- asked just a few eastern New York growers if they do light exposure and why maximizing exposure might this and they all said 'no'. I suspect that there are some not always be the best approach to canopy manage- blocks, depending on where they happen to be on the ment. planet's surface as Bucky might say, for which the an- swer should be 'yes'. It is a common practice to strip leaves from the fruit zone to maximize sun exposure—typically after fruit Having said that, there is no magic formula for how set. There are plenty of good reasons to do this. Open many leaves to strip. Seasonal temperature and cloud canopies are less prone to fungal diseases, are easier cover patterns vary unpredictably so even a rigorously to spray effectively, easier to pick, and assumed to studied model built on historical regional data is sub- improve color in red varieties grown in cool climates. ject to uncertain performance. Additionally, vineyard Furthermore, when leaves are pulled early, berries microclimates and disease pressures can vary over

Page 2 short distances in eastern New York. I saw some fruit Viticulture in Japan this year that probably could have been allowed to hang longer with a little more late-season shade to de- Hans Walter-Peterson lay desiccation, but I also saw some fruit that possibly Finger Lakes Grape Program could have benefited from more sun to help dispel dis- ease. In next week's Veraison to Harvest I’ll examine one of latter cases in more detail. Long Island (Alice Wise) There were lots of harvesters and gondolas on the road this morning as everyone on Long Island seems to be picking. A lot of Chardonnay is coming off this week along with some red fruit for rose. Brix and acids both seem to be pretty moderate. Acids are naturally a bit higher where the crop is heavier. Overall, having dodged two big storms, the harvest season seems to be going reasonably well. There is an- other system down south that will likely be sending some rain northward in the Sunday to Tuesday time period. That undoubtedly is motivating some of the recent harvest activities. We picked Chardonnay at the Cornell research vine- yard this week though some will be hanging until next Ikeda Japan. Yumi Tanabe (left) hosted me (right) under the week. The fruit was pretty clean, just a touch ofBotrytis . auspices of the "Hokkaido Wine Academy". The sign says “Ike- da Grape Lovers Society Place of Origin”. Ikeda is the town that and . This past May, we plant- Yumi is from. ed Regent, a mostly vinifera red hybrid from Germany. Photo by Hans Walter-Peterson According to Robinson, et.al. (Wine , Harper Within the past 12 months, I have been very fortunate Collings, NY, NY, 2012), there are around 5000 acres of to be invited twice to give seminars to members of the this variety in Germany. It is purported to be disease grape and wine industry in Japan, specifically on the resistant, particularly downy and powdery mildew northern island of Hokkaido. The regional (or pre- and Botrytis bunch rot. fecture) government of Hokkaido has sponsored the We did not spray these vines this season. Interestingly, “Hokkaido Wine Academy”, which is a professional a vine was included in the vine development series of seminars and workshops on order and this proved to be a good benchmark. The CS viticulture, enology, marketing and more for people vine defoliated due to downy mildew by mid-Septem- who are working in the grape and wine industry on ber, while the Regent vines had no downy whatsoever. Hokkaido, or who are interested in starting a vineyard They did, however, have a little powdery mildew by or winery. the end of the season. We look forward to seeing how this variety performs in the future.

Regent at Long Island Horticulture Research and Extension Center. Regent vines planted this year (in tubes, center) did not develop foliar downy mildew. The Cabernet Sauvignon vine (fore- Map of Japan. Hokkaido, the northern island, is the largest and ground) was defoliated by mid-September. least densely populated prefecture in Japan Photo by Hans Walter-Peterson

Page 3 agement practices more dif- ficult, it is often necessary because the vines are so vig- orous due to the high rainfall, high fertility soils and the na- ture of the vines themselves, that this is the only way growers are able to provide enough area for adequate leaf exposure to the sun. At one vineyard we visited, 6 large Koshu vines created enough foliage to cover at least 2500 square feet of ground! Because of the high rainfall, one of the practices used in most vineyards I saw is to shield each cluster from the rain by placing a small paper ‘hat’ over the cluster (Photo 1). At other vineyards, they Photo 1. Koshu grapes trained on a pergola trellis. Each cluster is covered with a paper ‘hat’ to used plastic covers over each shield it from rain. Vineyard at L’Orient Winery, Kofu, Japan (Yamanashi prefecture, west of To- row of vines, or just over the kyo). fruiting zone itself, to shield Photo by Hans Walter-Peterson the fruit from direct contact As part this program , I was invited last November and with the rain (Photo 2). Needless to say, there is a lot of again in August to give a half-day seminar on some of hand labor involved in these vineyards. the primary issues in cool-climate viticulture and how we address them in Finger Lakes vineyards. I was also Hokkaido. On both trips I spent most of my time on asked to lead a field meeting for growers this summer. the northern island of Hokkaido, where agriculture is the primary industry. The island hosts 9 wineries and Like most of you who are reading this, I knew almost about 5,200 acres of grapes. About half of that acreage nothing about grape growing and winemaking in Ja- is Niagara, about 25% is a red variety called ‘Campbell pan before my visit. Grapes have actually been grown Early’, and about 10% is a white vinifera cultivar from there for a long time (over 1000 years), but primarily as fresh fruit and gener- ally less-so for wine production. However, Japan now has about 175 wineries and just under 16,000 hectares (39,500 acres) of vineyards throughout the country, with an in- creasing amount of that acreage de- voted to wine production. Yamanashi prefecture. The largest and oldest production area is in the Yamanashi prefecture, about 80 miles west of Tokyo. Sixty-three wineries are located here—the most in any sin- gle part of Japan, and just over 15,000 acres of grapes are grown in this re- gion. Most vineyards in the Yamanashi re- gion are trained onto overhead, or Photo 2. Merlot vines with plastic covering the fruit zone at Suntory Tomi no Oka pergola, trellis systems. While this Winery – Kofu, Japan (Yamanashi prefecture). training system can make some man- Photo by Hans Walter-Peterson

Page 4 the nutrient from these soil layers. Because of this, he said that it’s important that the high P-fixing soil layers lower in the profile are not mixed with the fertile top- soil, which does not fix P so strongly, so that the vines can still have a source of available phosphorous for the roots to tap into. The that I tasted from Hokkaido were generally quite good. Because it is a cooler growing region, their wines tend to be a little higher in acidity and lower in alcohol. They produce a wide range of wine styles, from sweet and fruity wines to dry wines primarily made from vinifera and a few hybrid cultivars. Extension in Japan. There is no Extension system in Japan, even though Hokkaido University in Sapporo Photo 3. Students at Hokkaido University, located in Sapporo, (the largest city on Hokkaido) has a sizeable agricul- Japan, tasted Finger Lakes wines as part of the "Hokkaido Wine ture science program. During both of my visits there, I Academy" seminar. have encouraged the industry, the University and the Photo by Hans Walter-Peterson regional government to consider developing an exten- Germany called ‘Kerner’. A few vineyards grow tra- sion-type system of information exchange in order to ditional European cultivars—Chardonnay, Gewürz- bring new ideas and techniques to the industry to help traminer, and Zweigelt were the three that I primar- it continue to grow and develop. I am encouraged that ily encountered, although there are small plantings of these discussions have begun, and that several of the others as well. Unlike those further south, many of the people that I spoke with in August are optimistic that vineyards used for wine production on Hokkaido are there will be some kind of program developed in the trained using some form of vertical shoot positioning, near future, at least on a small scale initially. although older vineyards that primarily grow for fresh fruit consumption still use pergola systems. I could write much more about my time there, but it’s harvest and we all have a lot to do. I have been incred- The climate on Hokkaido is cooler and less humid ibly fortunate to have these opportunities to travel to than Yamanashi, and fairly similar to that of the Finger Japan and get to know a little bit about an industry Lakes, with warm (not hot) temperatures during the that I knew almost nothing about just a year ago. I am summer, and cold winters. The western side of the is- hopeful that I will be invited to return again next year land gets significantly more snow in winter – vineyards and get to discuss more about cool-climate viticulture on this side of the island are often covered with up to 2 with new friends and colleagues. meters (~6 feet) of snow by December, and which does not completely melt until April, limiting the amount of Kanpai! (Cheers!) time available for pruning. Because of the heavy snow load, vines in these locations are often laid down and pinned to the ground during the winter. A high percentage of the soils on the eastern side of Hokkaido are classified as andisols, meaning they are volcanic in origin. These soils are very young and therefore have undergone very little weathering. They are usually well-drained soils with high fertility. Dr. Rintaro Kinoshita, who recently received his Ph.D. in soil science from Cornell and is now a pro- fessor at Obihiro University on Hokkaido, provided me with some more detailed information about these soils based on soil pits that he dug at a new research vineyard (See Soil profile description, p. 11). He pointed out one of the unique features of these soils, which is that they have a very high capacity to fix and retain Photo 4. Soil pit in research vineyard. Group discusses soils dur- phosphorous, making it difficult for plants to take up ing a field meeting with Ikeda, Hokkaido grape growers. (See soil profile from this pit on p. 11). Photo by Hans Walter-Peterson

Page 5 Fruit Composition Report - 10/2/2017 Samples reported here were collected on Monday, October 2. Where appropriate, sample data from 2016, averaged over all sites is included. Tables from 2016 are archived at http://grapesandwine.cals.cornell.edu/newsletters/veraison-harvest. Next samples will be collected on Monday October 9. Due to an issue with YAN reagent supplier, we are not reporting YANs this week as we had planned. Average YAN reported with the 9/25 average were measured two weeks ago with the 9/18 samples.

Aromella Region Harvest Date Description Ber. Wt. g. % Brix pH TA g/L YAN (ppm) Finger Lakes 10/2/2017 Geneva thinned 1.39 21.6 2.94 10.8 Finger Lakes 10/2/2017 Geneva unthinned 1.62 20.1 2.96 10.7 Average 10/2/2017 1.51 20.9 2.95 10.7 Prev. Average 9/25/2017 1.57 20.8 2.92 12.5 110 Baco Noir Region Harvest Date Description Ber. Wt. g. % Brix pH TA g/L YAN (ppm) Hudson Valley 9/18/2017 HARVEST Final Sample 9/11/2017 Southwest HV 1.22 18.5 3.28 13.6 418 Cabernet Franc Region Harvest Date Description Ber. Wt. g. % Brix pH TA g/L YAN (ppm) Finger Lakes 10/2/2017 Keuka 1.03 21.1 3.19 7.6 Finger Lakes 10/2/2017 Geneva 1.11 20.4 3.24 8.5 Finger Lakes 10/2/2017 W. Seneca 1.24 18.7 2.97 9.6 Finger Lakes 10/2/2017 Geneva 1.25 20.3 3.28 7.7 Finger Lakes 10/2/2017 E. Seneca 1.28 21.1 3.04 8.0 Finger Lakes 10/2/2017 Dresden 1.30 21.0 3.06 9.6 Finger Lakes 10/2/2017 Wayne County 1.34 18.4 3.19 9.5 Finger Lakes 10/2/2017 Cayuga 1.40 19.6 3.07 8.2 Finger Lakes 10/2/2017 Lansing 1.52 19.5 3.28 7.6 Hudson Valley 10/2/2017 East Central HV 1.24 21.9 3.57 7.1 Hudson Valley 10/2/2017 Southwest HV 1.39 21.5 3.59 5.6 Long Island 10/2/2017 LI-09 1.44 19.7 3.51 6.6 Long Island 10/2/2017 LI-05 1.79 20.4 3.39 7.0 Average 10/2/2017 1.33 20.3 3.26 7.9 Prev. Sample 9/25/2017 1.42 19.1 3.22 8.6 131 ‘16 Average 10/3/2016 1.51 21.6 3.54 5.4 97 Catawba

Region Harvest Date Description Ber. Wt. g. % Brix pH TA g/L YAN (ppm) Finger Lakes 10/2/2017 Keuka 1.03 21.1 3.19 7.6 Prev Sample 9/25/2017 Keuka 3.11 18.8 2.79 15.1 104 ‘16 Sample 10/3/2016 Keuka 2.22 18.2 3.12 5.7 30 Region Harvest Date Description Ber. Wt. g. % Brix pH TA g/L YAN (ppm) Finger Lakes 10/2/2017 Keuka 2.87 19.0 3.09 8.1 Finger Lakes 10/2/2017 Cayuga HARVEST Finger Lakes 10/2/2017 Dresden 2.97 21.2 3.14 7.7 Finger Lakes 10/2/2017 Ithaca HARVEST Average 10/2/2017 2.92 20.1 3.12 7.9 146 Prev Sample 9/25/2017 2.87 19.3 3.06 9.2 163 ‘16 Final Sample 9/19/2016 Dresden 2.06 18.3 3.35 5.3 176

Page 6 Chardonnay Region Harvest Date Description Ber. Wt. g. % Brix pH TA g/L YAN (ppm) Finger Lakes 10/2/2017 Cayuga 1.46 18.3 3.13 8.7 Finger Lakes 10/2/2017 W. Seneca 1.62 17.8 2.89 11.3 Finger Lakes 10/2/2017 Dresden 1.50 21.9 3.18 7.1 Finger Lakes 10/2/2017 Lansing HARVEST Long Island 10/2/2017 LI-03 1.90 19.5 3.30 9.2 Average 10/2/2017 1.62 19.7 3.12 9.2 Prev. Sample 9/25/2017 1.80 18.9 3.14 9.4 219 ‘16 Final Sample 9/26/16 1.60 22.1 3.33 5.9 102 Concord Region Harvest Date Description Ber. Wt. g. % Brix pH TA g/L YAN (ppm) Finger Lakes 10/2/2017 Keuka 3.96 14.9 3.35 3.5 Finger Lakes 10/2/2017 W. Canandaigua 3.73 15.8 3.30 4.1 Lake Erie 10/2/2017 Portland 3.39 18.7 3.37 5.7 Lake Erie 10/2/2017 Fredonia 3.60 17.7 3.22 6.3 Average 10/2/2017 3.67 16.8 3.31 4.9 Prev Sample 9/25/2017 3.62 14.6 3.19 6.6 182 ‘16 Sample 10/3/2016 3.06 17.7 3.41 4.7 106 Region Harvest Date Description Ber. Wt. g. % Brix pH TA g/L YAN (ppm) Finger Lakes 10/2/2017 Dresden 2.68 16.2 3.19 7.4 Finger Lakes 10/2/2017 Geneva thinned 2.39 20.5 3.09 8.1 Finger Lakes 10/2/2017 Geneva unthinned 2.22 17.0 3.11 7.8 Average 10/2/2017 2.43 17.9 3.13 7.8 Prev Sample 9/25/2017 2.26 16.3 3.06 8.8 86 ‘16 Sample 9/26/2016 Dresden 1.78 18.0 3.52 4.7 86 Frontenac Region Harvest Date Description Ber. Wt. g. % Brix pH TA g/L YAN (ppm) Hudson Valley 9/25/2017 Northeast HV HARVEST Thousand Islands 9/25/2017 Clayton-Rake/LR HARVEST ’17 Final. Average 9/25/2017 1.21 22.4 3.31 9.7 287 ‘16 Final Sample 9/26/2016 1.33 23.9 3.03 15.5 217 Gruner Veltliner Region Harvest Date Description Ber. Wt. g. % Brix pH TA g/L YAN (ppm) Finger Lakes HARVEST Prev Sample 9/25/2017 Dresden 1.65 17.8 3.11 6.9 181 ’16 Final Sample 9/6/2016 Dresden 1.37 19.6 3.23 6.0 La Crescent Region Harvest Date Description Ber. Wt. g. % Brix pH TA g/L YAN (ppm) Champlain 10/2/2017 Central Champlain HARVEST Thousand Islands 10/2/2017 HARVEST Champlain 10/2/2017 Northern Champlain HARVEST Hudson Valley 10/2/2017 Northwest HV HARVEST Finger Lakes 10/2/2017 Geneva thinned 1.48 25.0 3.07 13.2 Finger Lakes 10/2/2017 Geneva unthinned 1.42 24.5 3.08 13.8 Average 10/2/2017 1.45 24.8 3.08 13.5 Prev. Average 9/25/2017 1.33 21.9 2.98 14.1 114 ’16 Final Sample 9/12/2016 1.26 22.5 3.07 13.0 136

Page 7 Lemberger Region Harvest Date Description Ber. Wt. g. % Brix pH TA g/L YAN (ppm) Finger Lakes 10/2/2017 Keuka 1.75 21.9 3.09 8.7 Finger Lakes 10/2/2017 Dresden 2.01 19.8 3.11 8.8 Average 10/2/2017 1.88 20.9 3.10 8.8 Prev. Average 9/25/2017 2.04 20.6 3.06 9.3 118 ‘16 Sample 10/3/2016 1.60 23.40 3.09 7.85 40 Malbec

Region Harvest Date Description Ber. Wt. g. % Brix pH TA g/L YAN (ppm) Long Island 10/2/2017 LI-06 2.16 20.7 3.49 8.2 Prev Sample 9/25/2017 LI-06 2.03 19.9 3.49 8.5 ‘16 Sample 10/3/2016 2.36 19.7 3.81 6.2 196

Region Harvest Date Description Ber. Wt. g. % Brix pH TA g/L YAN (ppm) Hudson Valley 10/2/2017 Northeast HV 0.86 23.0 3.32 9.0 Prev. sample 9/25/2017 Northeast HV 1.13 26.5 3.09 15.0 125 Marquette Region Harvest Date Description Ber. Wt. g. % Brix pH TA g/L YAN (ppm) Champlain 10/2/2017 Central Champlain HARVEST Champlain 10/2/2017 Northern Champlain 1.04 23.1 2.90 12.5 Finger Lakes 10/2/2017 Dresden HARVEST Finger Lakes 10/2/2017 Ithaca HARVEST Finger Lakes 10/2/2017 Keuka HARVEST Hudson Valley 10/2/2017 Northeast HV 1.38 24.2 3.32 10.8 Hudson Valley 10/2/2017 Northwest HV 1.72 24.1 2.94 13.3 Lake Erie 10/2/2017 Fredonia HARVEST Thousand Islands 10/2/2017 Clayton HARVEST Average 10/2/2017 1.38 23.8 3.05 12.2 Prev Sample 9/25/2017 1.34 23.2 3.01 14.3 225 ‘16 Final Average 9/19/2016 1.20 24.5 3.12 11.8 278 Merlot

Region Harvest Date Description Ber. Wt. g. % Brix pH TA g/L YAN (ppm)

Hudson Valley 10/2/2017 East Central HV 1.38 22.8 3.74 5.1 Long Island 10/2/2017 LI-04 1.92 19.6 3.54 6.6 Long Island 10/2/2017 LI-10 1.61 19.6 3.58 6.4

Average 10/2/2017 1.63 20.7 3.62 6.0 Prev Sample 9/25/2017 1.63 20.1 3.68 5.6 251 ‘16 Average 154 10/3/2016 1.85 20.7 3.78 4.8 Niagara Region Harvest Date Description Ber. Wt. g. % Brix pH TA g/L YAN (ppm) Lake Erie 9/18/2017 HARVEST ‘17 Final Sample 9/11/2017 Portland 3.35 14.2 3.15 6.1 153 ‘16 Final Sample 9/12/2016 Portland 3.38 16.3 3.18 5.2 77

Page 8 Region Harvest Date Description Ber. Wt. g. % Brix pH TA g/L YAN (ppm) Finger Lakes 10/2/2017 Wayne County 1.96 16.9 3.16 9.9 Prev Sample 9/25/2017 Wayne County 1.79 15.9 3.07 10.9 203 ‘16 Final Sample 9/12/2016 1.74 18.4 3.29 9.1 251 Pinot Noir Region Harvest Date Description Ber. Wt. g. % Brix pH TA g/L YAN (ppm) Finger Lakes 10/2/2017 W. Cayuga 1.34 20.3 3.31 6.3 Finger Lakes 10/2/2017 E. Seneca 1.54 20.6 3.19 8.8 Finger Lakes 10/2/2017 Ontario HARVEST Hudson Valley 10/2/2017 Southwest HV HARVEST Hudson Valley 10/2/2017 East Central HV HARVEST Average 10/2/2017 1.44 20.5 3.25 7.6 Prev Sample 9/25/2017 1.49 20.3 3.37 7.8 277 ‘16 Final Sample 9/26/16 1.26 21.4 3.34 6.1 57 Riesling Region Harvest Date Description Ber. Wt. g. % Brix pH TA g/L YAN (ppm) Finger Lakes 10/2/2017 W. Seneca 1.81 17.5 2.92 11.0 Finger Lakes 10/2/2017 E. Seneca 1.70 17.1 2.99 11.4 Finger Lakes 10/2/2017 CL 90 Cayuga 1.42 17.7 2.97 10.4 Finger Lakes 10/2/2017 Keuka 1.23 18.1 2.97 10.3 Finger Lakes 10/2/2017 W. Canandaigua 1.67 17.5 2.96 11.0 Finger Lakes 10/2/2017 Dresden 1.55 18.7 2.96 10.5 Finger Lakes 10/2/2017 E. Seneca cl90 1.60 19.0 2.91 10.1 Finger Lakes 10/2/2017 E. Seneca cl239 1.60 18.9 2.93 10.2 Finger Lakes 10/2/2017 E. Seneca cl198 1.74 18.2 2.99 9.4 Finger Lakes 10/2/2017 Wayne County 1.52 17.1 3.08 11.3 Finger Lakes 10/2/2017 Geneva 1.80 18.4 3.06 11.2 Finger Lakes 10/2/2017 Lansing 1.79 18.3 3.07 9.6 Hudson Valley 10/2/2017 Southwest HV 1.77 18.2 3.37 6.6 Hudson Valley 10/2/2017 East Central HV 1.16 18.9 3.32 6.8 Lake Erie 10/2/2017 Portland 1.85 18.9 3.30 6.8 Long Island 10/2/2017 LI-01 HARVEST Average 10/2/2017 1.61 18.2 3.05 9.8 Prev Sample 9/25/2017 1.57 17.6 3.03 10.9 155 ‘16 Sample 10/3/2016 1.33 19.9 3.18 7.8 101 Region Harvest Date Description Ber. Wt. g. % Brix pH TA g/L YAN (ppm) Long Island 9/25/2017 LI-02 HARVEST ’17 Final Sample 9/18/2017 LI-02 1.68 19.7 3.29 8.6 198 ‘16 Final Sample 9/12/2016 LI-02 1.35 19.8 3.44 9.0 244 Seyval Blanc Region Harvest Date Description Ber. Wt. g. % Brix pH TA g/L YAN (ppm) Finger Lakes 10/2/2017 Cayuga HARVEST Hudson Valley 10/2/2017 Southwest HV HARVEST Hudson Valley 10/2/2017 East Central HV HARVEST Hudson Valley 10/2/2017 East Central HV HARVEST Finger Lakes 10/2/2017 Cayuga HARVEST ’17 Final Sample 9/18/2017 1.69 19.5 3.15 8.1 137 ‘16 Final Sample 9/12/2016 1.69 18.8 3.14 8.6 157

Page 9 St Croix Region Harvest Date Description Ber. Wt. g. % Brix pH TA g/L YAN (ppm) Finger Lakes 10/2/2017 Geneva thinned 2.21 19.6 3.31 10.5 Finger Lakes 10/2/2017 Geneva unthinned 2.31 19.7 3.30 10.2 Average 10/2/2017 2.26 19.7 3.31 10.4 Prev Sample 9/25/2017 2.11 19.3 3.25 12.2 171 ‘16 Final Sample 9/12/2016 Geneva 1.56 19.4 3.50 5.2 188 Region Harvest Date Description Ber. Wt. g. % Brix pH TA g/L YAN (ppm) Finger Lakes 10/2/2017 Keuka 1.83 19.6 2.88 11.7 Finger Lakes 10/2/2017 Cornell Orchards 1.93 20.5 2.96 10.2 Finger Lakes 10/2/2017 Geneva thinned 2.11 20.3 2.93 10.2 Finger Lakes 10/2/2017 Geneva unthinned 2.08 21.0 2.89 10.0 Average 10/2/2017 1.99 20.4 2.92 10.5 Prev Sample 9/25/2017 1.99 18.9 2.89 11.9 80 ‘16 Sample 10/3/2016 1.80 21.6 3.28 7.2 170 Region Harvest Date Description Ber. Wt. g. % Brix pH TA g/L YAN (ppm) Finger Lakes 10/2/2017 Geneva thinned 2.90 17.8 3.20 10.9 Finger Lakes 10/2/2017 Geneva unthinned 2.92 18.4 3.08 9.9 Average 10/2/2017 2.91 18.1 3.14 10.4 Prev Sample 9/25/2017 2.74 17.7 3.06 11.5 47 Vidal Blanc Region Harvest Date Description Ber. Wt. g. % Brix pH TA g/L YAN (ppm) Finger Lakes 10/2/2017 Dresden 2.30 17.8 3.06 10.8 Prev Sample 9/25/2017 Dresden 2.04 16.9 2.99 14.6 222 ‘16 Sample 10/3/2016 Dresden 1.67 20.3 3.34 6.6 10/3/2016 Vignoles Region Harvest Date Description Ber. Wt. g. % Brix pH TA g/L YAN (ppm) Finger Lakes 10/2/2017 VSP Keuka HARVEST Finger Lakes 10/2/2017 W. Seneca HARVEST ’17 Final Sample 9/25/2017 1.67 22.8 2.92 19.9 207 ‘16 Final Sample 9/19/2016 1.29 23.6 3.07 12.9 242

Page 10 Soil Profile in Vineyard at Ikeda (Hokkaido), Japan

Soil Profile Survey Location: 165 Kiyomi, Ikeda town Date: 2017/8/15 Soil type: Andisols Vegetation: Merlot/Leon Millot Drainage: Well drained Ap1

Ap1/Ap2: Very high soil organic matter content. Ap1 is the zone where Ap2 rotary harrow is used. Ap2 is more compacted due to plowing. 2BA/2B: The volcanic ash of this 2BA horizon is called “Tarumae c (Ta-c)”, which originates in Mt. Tarumae of the eruption 2500 years ago. This 2B horizon has a very high phosphate absorption coefficient (ability to fix and make P plant unavailable). Need 3B to be careful not to mix this soil into the topsoil layer by deep plowing. 3B/3Bg: Composed of volcanic pumice “spfa1” originates in Shikotsu 3Bg caldera erupted in 39,000 years ago. 4Cg: Non-volcanic clayey horizon. SoilThis Profile. horizon Dr. is poorly Rintaro drained Kinoshita, unlike who recently received his Ph.D. in soil science from Cornell and is thenow shallower a professor horizons. at Obihiro University on Hokkaido, provided this soil profile of the research 4Cgvine- yard soil pit shown in Picture 4, (Viticulture in Japan, p. 5). PDF provided by Hans Walter-Peterson

This newsletter was made possible with support from the and Grape Foundation, the Lake Erie Regional Grape Program, Inc. and the New York State Agricultural Experiment Station at Cornell University.. Veraison to Harvest is a joint publication of: Cornell Enology Extension Program Statewide Viticulture Extension Program Long Island Grape Program Finger Lakes Grape Program Lake Erie Regional Grape Program Eastern New York Regional Horticulture Program

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The information, including any advice or recommendations, con-tained herein is based upon the research and experience of Cornell Cooperative Extension personnel. While this information constitutes the best judgement/opinion of such personnel at the time issued, neither Cornell Cooperative Extension nor any representative thereof makes any representation or warrantee, express or implied, of any particular result or application of such information, or re- garding any product. Users of any product are encouraged to read and follow product-labeling instructions and check with the manu-facturer or supplier for updated information. Nothing contained in this information should be interpreted as an endorsement expressed or implied of any particular product.

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