Twenty-one SNR and NRBC staff plus Dr. Paul Read (Dept. of Horticulture) participated in a viticulture learning experience in various SE Nebraska locations. Dr. Read made good use of the PA system on our bus by giving us a great deal of information about the Nebraska viticulture industry as we traveled down the road. Viticulture, by the way, is the science, production, and study of grapes including: monitoring and controlling pests and diseases, fertilizing, irrigation, canopy management, monitoring fruit development and characteristics, deciding when to harvest and vine pruning. (From Wikipedia)
Things we learned:
UNL Research Site, SE Nebraska
Our first stop was a UNL research vineyard in the hills southeast of Nemaha. After hiking up a long hill to the vineyard, Dr. Read explained more about the grape varieties being grown and history of the site which was first owned by Robert Cuttright, founder of Whiskey Run Creek Winery.
Dr. Read explained the challenges of bringing the fruit to harvest without being devoured by wildlife: deer, wild turkey, robins and other assorted birds. The vineyard site was surrounded by two rows of high tensile electric fence (solar powered) at two different levels, about two feet apart from each other, to deter deer from accessing the vines. Protective netting was used to prevent access from birds. Turkeys can use their long necks to eat to the tops of the vines, not just the lower levels—and they love grapes. Birds can wipe out a crop in a few days, just before the grapes are fully mature and ready for harvest. Labels indicated the variety of grape in each row. Protective netting at this site had been removed from the vines and was still laying on the ground. The nets were extremely long. We examined some insect damage to the leaves.
Participants were able to taste a variety of grapes still hanging from the vines, all with seeds. Wine grapes, we were told, always have seeds. Seedless grapes are always table grapes.
A UNL solar powered weather station was located at the site and is operating by the SNR High Plains Regional Climate Center. The weather station monitors wind direction and speed, solar radiation, air and soil temperature, relative humidity, and precipitation. The data is transmitted back to UNL researchers and is helpful in relating vineyard response weather events and microclimate variations.
Whiskey Run Creek
Next stop was Whiskey Run Creek Winery in Brownville where host Ron Heskett first led participants to a 1860s underground, brick-lined cave and explained the past history and use of the cave, and the recent excavation and restoration process. Several other caves have been detected on the site which were filled in during prohibition, and it was deemed too costly to excavate more than the one cave.
He then led the group to their production building where he explained the process of transforming grapes to wine, and demonstrated a process called "stirring down the cap." When harvested grapes are removed from the stems, they are placed in square fermentation vats. The grape skins and seeds will rise to the top of the fermentation vats and form a thick, solid cap. This cap is regularly stirred or punched down back into the juice. This demonstration was followed by a brief tour of their tasting room, a barn moved into the area which straddles a creek.
SchillingBridge
Last stop was SchillingBridge Winery in Pawnee City where hosts Max Hoffman and Mike Schilling gave us a vineyard tour.
They have nine acres of vines (more grape sampling), some of which were still covered with netting. The long nets cover only one row. Several feet of the bottom of the netting drapes on the ground to deter birds from slipping under the netting. Max explained they do not irrigate; at one time they did, but determined it was not economically feasible.
Max and Mike showed us several rows of grafted grape vines. He explained that the vines were originally traminette vines but there was not enough demand for the traminette products. So, the upper branches of the vines were removed leaving only the trunks. Edelweiss branches were then grafted to the trunk of traminette vines. Edelweiss produces a high-demand product. Yes, they simply split the top of the trunks, then inserted edelweiss branches. They wrapped tape around the graft to help secure the inserted branch, but nothing else. They were growing beautifully.
Grape vines were growing at different heights, some short, some tall. Some vines produce grape clusters that hang down below the foliage, some hang above the foliage. The idea is to support the branches above or below the grape clusters in order for to increase fruit exposure to sunlight. Grapes ripen best when exposed to sunlight and air.
Dr. Read showed us some leaves damaged by 2-4-D. He explained how extremely sensitive grape vines are to highly volatile forms of the chemical. When temperature increases and humidity decreases, high-volatile 2,4-D often evaporates. The invisible vapor drifts easily in the wind, damaging sensitive plants. This can occur for up to two days after application and, in the case of grapes, can damage vines as much as two miles from the area of the application area.
Our guide, Dr. Paul Read, discussing viticulture enroute to the Nemaha field site
Exiting the bus at the Nemaha field site
taking a break during the uphill walk to the field site
Dr. Read and participants at the Nemaha field site
SNR HPRCC weather station at Nemaha field site
Grape stems left over after crushing (Whiskey Run Creek)
Stirring down the "cap" of floating, crushed grapes (Whiskey Run Creek)
Getting ready to go! (In the picture Glen Roebke, Les Howard, Ron Kruml, Dan Hatch, Sherrie Bacon, Julie Stuckenschmidt, Sara Winn, Sue Ellen Pegg, Bill Sorensen, Cullen Robbins)
Dr. Paul Read talking about the grapes at the at the UNL Research site outside of Brownville, NE
Grapes at the UNL Research site outside of Brownville, NE (unfortunately I didn't write down the varieties as I took pictures)
Grapes at the UNL Research site outside of Brownville, NE (unfortunately I didn't write down the varieties as I took pictures)
Pushing down the cap as part of the wine making process at Whiskey Run Creek Vineyard and Winery Brownville, NE
Les Howard, Sara Winn, and Dan Hatch looking at the wine barrel at Whiskey Run Creek Vineyard and Winery Brownville, NE
Old well/decorative well at Whiskey Run Creek Vineyard and Winery Brownville, NE
View of some of Schilllingbridge Vineyard and Microbrewery Pawnee City, NE
Moth on a flower at Schilllingbridge Vineyard and Microbrewery Pawnee City, NE
View of Schilllingbridge Vineyard and Microbrewery Pawnee City, NE
Grapes at Schillingbridge Vineyard and Microbrewery Pawnee City, NE
Vineyard manager at Schillingbridge Vineyard and Microbrewery Pawnee City, NE talking about the different varieties of grapes
Equipment and containers used in the wine making process at Schillingbridge Vineyard and Microbrewery Pawnee City, NE
Chambourcin grapevines are being tested at the UNL research site near Nemaha. Chambourcin is a hybrid which produces an excellent red wine.
A newly renovated underground cave at Whiskey Run Creek Winery was originally built in 1866 by Conrad Schreiner for his brewery. The brewery was later closed during prohibition in the 1920's and the caves filled in with dirt. Other caves exist under their current parking lot but have not been renovated.
Dr. Read explains the history of the newly renovated caves at Whiskey Run Creek Winery. Originally built in 1866 by Conrad Schreiner for his brewery, the Brownville brewery was later closed during prohibition in the 1920's and the caves were filled in with dirt.
Ron Heskettt, Whiskey Run Creek "punch's down the cap". Punching down is done to keep the fermenting wine and skins mixed up during red wine fermentation, as the skins have a tendency to rise to the top. It's important to break up the cap a few times a day to increase the extraction of color and flavor, and to prevent the cap from drying out and/or developing bacterial problems.
Whiskey Run Creek Vineyard and Winery, 702 Main Street, Brownville, NE is a place surrounded by, and ensconced in, American History. The newly renovated barn was built in 1902, donated by Julius Bergmann and moved to the site in 2002.
Whiskey Run Creek has a variety of white wines including Edelweiss, Apple Raspberry, Levi's Reserve, Chardonel and De Chaunac shown.
Whiskey Run Creek tasting room is open Monday – Saturday from 10am – 5pm. Ron Heskett, pictured stands ready to pour you a glass.
Max Hoffman and Mike Schilling, Schillingbridge Winery, Pawnee City provide insight to the staff on grape growing in Nebraska.
An example of field grafting at Schillingbridge Winery, Pawnee City. A new variety is grafted on to an established rootstock. In this picture, Edelweiss is grafted on top of Traminette rootstock.
Healthy Chambourson grapes at Schillingbridge Winery, Pawnee City
An example of bird netting used to protect Cab-Franc and Baco Noir grapes at Schillingbridge Winery, Pawnee City.