thinning...
When so much effort is extended into growing a bountiful crop, why cull fruit from the vineyard before harvest?
There is only so much energy that a vine can accommodate; only so many nutrients the vine can ingest. The first half of the growing season is a balancing act between the development of the canopy (the green parts of the vine) and the clusters of fruit. Allowing the proper growth of the canopy is critical at the beginning of the season as it is the canopy that channels the energy into the flowering vine. Once flowering is complete and the berry clusters are formed, the canopy must be cut back to ensure that the fruit is not masked to allow for full access to sunshine.
The vine shoot is capable of producing one to three bunches of fruit. Low-yield viticulture implies that each shoot will be minimized to one or no clusters. This directs the vine's energy into producing fewer, but intensely concentrated berries.
The attention to yield continues and after a mid-summer vineyard assessment, additional fruit is deliberately cut from the vine so that the available nutrients will ripen the remaining bunches more successfully.
While this is a labour-intensive process, it is one of the key factors in ensuring that great fruit is at the forefront of exceptional wines. On average, yield at Stratus is limited to 25% of the vineyard's maximum potential. Fruit that has been dropped to the ground naturally composts back into the soil.
