In the vineyard

Riverina  Hunter Valley Yarra Valley King Valley

Good wines come from good fruit and good fruit comes from balanced soils. In our quest to improve farm productivity while promoting workable and environmentally sustainable practices, we are now looking more intently at soil nutrition. A balanced soil is one that has the right structure that will hold moisture and allow the plants to take up and use all nutrients within the soil. In unbalanced soil, certain nutrients are otherwise tied up and are unavailable to the plant. Also the plant is more prone to disease.

The key to nutrient availability is soil microbial activity, balanced nutrient management, and proper air and water infiltration. The ideal mix of nutrients that we aim for in our soils are made up of 68% calcium, 12% magnesium, 12% hydrogen, 5% potassium, 1% sodium, and 2% other trace elements.

Calcium was recognized as being at the top of the list of soil-borne elements required to sustain life by Dr William Albrecht, the first 20th Century scientist to observe its importance. His comment that “Food is fabricated soil fertility” led to research to show the importance of calcium addition as a key nutritional element to reduce soil acidity and improve nutrient uptake. As he said “It is not the acidity in soils that is injurious, but the shortage of nutrients that are replaced by the acidity. This acid condition is merely a case of increased shortage of plant nutrients for which crop suffers”

 To correct the calcium levels in the soil we use lime, gypsum or dolomite (depending on the balance of calcium against potassium and magnesium). Nutrient foliage sprays are used to assist the plant and mimic what the ground should be providing to the plant.

Molasses is also used as a foliage spray, usually early in the season and acts as a soil conditioner to increase microbial activity in the soil and help increase photosynthesis. Humic Acid is sprayed on the ground to improve soil properties and biologically stimulate the plants.

The long-term objectives are to increase grape quality and improve productivity, enhance fruit ripening and make the plants more resistant to pathogens. As well as making the plants work for themselves, this also means reducing the use of chemicals. Thus far it has been 2 years and the results are very pleasing however it will take at least another 3 years for the full benefit to be achieved. After this time, fertilizers will only be used if necessary to fine-tune the soil.