Location: Blogs Setting up a small vineyard in NZ |
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| Posted by: martinp |
11/02/2008 |
It has been very hot and humid in recent times, and we have had to regularly spray the vines with sulphur and copper to prevent mildew. It is now becoming apparent just how much spraying is required to prevent problems, and having investigated the chemical requirements to prevent vine problems, I am now questioning just what we might be eating if we don't buy organic vegetables.
To get the perfectly formed, even sized, and tasteless vegetables found in most supermarkets, they must use bucket fulls of chemicals, some of which we find, now we are into it, quite toxic. As an example, one of the chemicals I spray, should not be used less than 6 weeks before harvest.
Oh dear, I didn't realise just what the commercial vineyards have to do to produce their grapes. A commercial vineyard near to us started out, some years back, as organic, but they have given up, couldn't sensibly cope with the problems using organic techniques, and they have now reverted to chemical sprays, just to stay commercially viable.
We went on a Northland Winegrowers Association field trip last week, and visited several larger vineyards. It was very interesting, but one of the owners told us that you can end up with a small fortune from growing grapes, unfortunately you need a big fortune to start with!!!!!
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Comments (3)
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Re: Spraying |
By Chris on
12/02/2008 |
Have missed your blogs so thought you had been away. Very interesting point about chemicals but, as you say, would it be commercially viable without them. it is quite a chilling thought that we are subjected to so much toxicity. After your trips to the other vineyards do you think you might take this to a grander scale?
Chris |
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Re: Spraying |
By Timeless on
13/02/2008 |
| Hi Martin - Glad you are back. Thought you had given up on us! I only wish that I lived nearer so that I could eventually enjoy a glass of your wine. Timeless. |
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Re: Spraying |
By martinp on
14/02/2008 |
Hi Chris & Timeless,
I've not been away, but also have not been spending much time in front of the PC recently, so have not been so regular looking at AMG.
Chris -
It has become quite clear, through contacts made locally in the wine making industry, that despite the somewhat "sophisticated" and high value product, it is, by its nature, very susceptible to the vagaries of climate, rain levels, pest and disease infestation, public taste etc. etc. and a vineyard can invest a huge amount of time and money into their grapes, for them to fail due to the unfortunate timing of bad weather for example.
To be solely reliant on income from a vineyard, would require a minimum of around 20 acres of vines. This could produce around 20-40,000 bottles a year depending on the grape type(s).
I haven't done much analysis on the returns for a vineyard of this size, but suffice to say it wouldn't be huge, the operating costs spiral once employees are required.
At this stage I don't know if we will look further at this, our "hobby" vineyard is great fun, and not too much effort, and if it all fails, we have not lost too much money. We could probably cope on our own with about twice what we have, so say 400 vines, any more than that and help would be needed.
Hopefully this time next year we'll be talking about our first harvest and maybe by then we might be looking at what we do in the future.
Timeless - Once we have made our first vintage, if it is of sufficient quality, I will send some over, perhaps as a prize for one of the AMG monthly draws.
Martin.
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