Q: When you think of modern viticulture practices, what is at the forefront of these modern practices?
J.O.: Automation is gaining a lot of steam and has afforded many efficient options in managing the vineyard. Drone technology is being incorporated in monitoring disease, stress, canopy health, scheduled sprays and mapping. Soil and plant-based sensors are being used to assess a vine’s health and aiding in irrigation management. Mechanical harvesters are becoming more technologically advanced, now offering onboard de-stemming and sorting.
Q: Are there ways to prepare vineyards for climate change?
J.O.: We are preparing and adapting to climate change by implementing new procedures. Changing row orientation, rootstocks, modifying irrigation, canopy management, adding shade cloth and micro-misters, all help provide protection against excessive heat and sunburn. Doing our part in reducing our carbon footprint will also help mitigate climate change.
Q: Are there any new winemaking choices that you are making that affect the structural influences of body, tannin softness, aromatic complexity and balance, longevity and stability?
J.O.: In the lab, we analyze the phenolic data of every lot. This includes total phenols, tannins, anthocyanins and polymeric compounds. This data can help guide the body, texture and structure of the wine. There is a sweet spot for every vineyard that captures the true essence of that site. Having this data provides another set of tools to accompany the palate, which is always the driving force.
Q: What different, if any, winemaking practices exist that differentiates a reserve from an estate, to a secondary label, like an Adaptation? Is it all in the grapes and terroir?
J.O.: Every block is treated the same when it arrives from the vineyard. We believe that the details matter and will never cut corners on any lot as we strive to craft the best possible wine from each block. All of the “tools” and equipment are used to capture the full potential of the respective terroirs. In the end, the inherent quality of each barrel will shine through and be hand selected for the appropriate blend.
Q: What kind of practices are involved that lead to a wine’s longevity?
J.O.: Balance is the key element to a wine’s enjoyment and longevity. Fruit, tannin, acid, alcohol and body are all elements that need to be harmonious as one. We strive to preserve the fruit and freshness while allowing the tannins to resolve during elevage. Early blending with minimal rackings are a big part achieving that goal.
Q: When you came on as the founding winemaker of Odette Estate, what was the vineyard landscape then and what changes did you make to get the vineyard landscape to where it is now? Are there any future updates you’re looking to accomplish?
J.O.: One of the first priorities was to eliminate the use of pesticides and become certified organic. This was an important step as we consider ourselves stewards of the land. We are committed to organic farming and believe in the long term positive benefits for both the health of the vines and our community. We are proud to have accomplished this goal in the first three full years of farming.
We moved from cane to cordon trained vines to improve consistency and promote balance in the existing blocks. New row directions, tighter vine spacing and cross arms were added to enhance protection and help aid in canopy management. Two new wells were dug and a 150k gallon underground water cistern was added to satisfy future irrigation needs. Twenty soil pits have been dug to determine the profile and water holding capacities of each block. The most suitable fit in terms of rootstocks, varietals and clones were chosen in eight different combinations to fulfill the vision of the wine. With each of the these new additions to the vineyard, we are adding complexity and layers, allowing the full expression through these plantings to be on display in the final wine.
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