How to Develop a Vineyard

Educate yourself as to the many aspects of grape-growing, including suitable areas of production, climate requirements, grape varieties and basic production practices. Visit existing vineyards and wineries to gain critical insight into field practices, as the Texas Winegrape Network recommends to those considering developing a vineyard. Speak with vineyard owners and managers, most of whom are frequently willing to share their knowledge and experience.

Evaluate prospective land opportunities -- planted or undeveloped -- with several key considerations in mind: water and septic availability and county restrictions, which can be discovered through the governing development bureau. Additional concerns focus on existing planted vines and/or potential vines, terrain, drainage, soils, sun and wind exposure and climate. Consult with experienced vineyard and property agents who can offer an informed assessment of a property's potential value.

Volunteer to work in a local vineyard to learn production practices, including employee training, pruning and harvesting, advises the Texas Winegrape Network. Understand the issues encountered in growing grapes, including mildew, fertilization and nutritional requirements, weeds and disease and pest management.

Plot the location of grapevines, following industry specialists' recommendations for spacing and location. Plant vines, supported by a strong trellis system, taking into account the desired capacity for growth and fruit production.

Install an irrigation system for watering the vines, considering their age as well as the season when assessing irrigation needs. Allocate more water for younger, unestablished vines and during the summer months from July until harvest time. Plan the underground drip irrigation system in expectation of high water demand and ensure that adequate water sources, such as ponds, storage reservoirs or wells, are available to supply the main and submain pipelines that supply water to each row of vines -- on average, 4 to 6 gallons weekly per vine.

Prepare for at least one frost occurrence, typically in the early spring, which, if not protected against, can kill emerging buds and forgo any possibility of the vines bearing fruit. Plan to implement systems for frost protection beginning in March, when buds first break, to mid-May. Consider the three systems that most growers use against frost: overhead sprinklers, large vineyard fans that disturb cold ground air to mix it with warmer air above 20 feet, and modern micropulsating sprinklers that function similarly to drip irrigation systems.

Harvest the grapes when they signal their ripeness through sugar levels, usually from mid- to late September into October. Observe the ripening process closely, as timing may require interventions to prevent crop loss. Preparing sufficient labor to efficiently harvest the vines is essential in capturing optimal flavor.

Prune the vine's growth after harvesting is complete from late fall to bud break in the spring, which will amount to removal of approximately 90 percent of the previous season's growth. Allowing the bud count to increase also increases the number of shoots, which, if excessive, can lead to a crowded canopy and overshading. Pruning limits shoot production, maintains the manageability of the fruit and foliage and distributes uniformity throughout the vines' canopy. Utilize pruning techniques such as shoot thinning, hedging (topping), leaf removal and the use of vigor-diversion canes.

Manage the grapevine's canopy -- the collective growth of the vine's shoots, leaves and fruit -- by spacing shoots about 3 inches apart and having about 15 normal-sized leaves. Monitor vine growth and adjust fertilizer and irrigation inputs as required to bring the vine's canopy into balance throughout the growing season.