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Tipping at Clos de la Tech

Posted by Site Admin
Jun 22, 2012 | Keywords: pruning  tipping  vineyards  viticulture  

 
This is the third in a series of blog posts in which Winemaker T.J. Rodgers explains some of the most technically challenging and important aspects of Clos de la Tech’s grape production.



Tipping is the special pruning process of removing the green tips at the top of each cane by hand. Tipping must be done at precisely the right time—when the flowers are just turning into small grape berries. When the cane tips are removed, they stop consuming energy, causing all of the vine’s energy to go to the flowers, which then produce more berries per grape cluster. A typical Pinot Noir grape cluster at Clos de la Tech has 240 flowers that produce about 80 berries. When tipping is employed, the number of berries per cluster increases to 100 or more. More berries do not necessarily produce higher yield, because the berries are more crowded in the cluster, forcing smaller berries to be formed. Smaller berries are known to produce superior wine tannin quality because they contain fewer seeds which produce bitter and astringent tannin and more skins, which produce pleasant, mouth-filling tannin.

– T.J. Rodgers

T.J. Rodgers is a member of the UC Davis Department of Enology & Viticulture Board of Advisors and Fellows. He designed, built and donated the advanced fermentation equipment used in the UC Davis Robert Mondavi Institute for Wine and Food Science.

Clos de la Tech Pinot Noir is currently available for purchase here.

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