THE GROWING OF THE GRAPE—THE PREPARATION OF THE SOIL.
It is not my purpose to enter fully into the entire subject of grape-growing, for that is too extensive to be dealt with here; nevertheless, there are many points about it of Australian concern, over which there has been considerable discussion. This shows that our vignerons, instead of placidly following out old lines, are determined to find out for themselves the methods which will give the best results. That such a spirit is in active existence is unquestionably a source of satisfaction to those who have the welfare of Australian viticulture at heart, for it is only by a determination to find out the best course to be pursued in the many points connected with grape-growing, and more especially with wine-making, that we can hope to reach perfection.
And although we have the climate, and the soil, and everything in our favour, yet it must be recollected that there are vignerons of the very highest excellence in the old wine-making countries, and that it will only be by surpassing them that we can hope to secure the markets of the world. As I have already said, my own belief is that the best way of infusing vigour into our wine-making industry is to arouse public interest in the subject; and with that object in view, therefore, I shall endeavour to bring forward those matters which are of Australian viticultural importance.
Even at the outset we come against a disputed point, about which there has been, and is still, considerable diversity of opinion. It is to what depth the ground should be cultivated. On the one hand, there are some who affirm that a shallow depth of 8 or 9 inches, or even of 6 inches, is quite a sufficient penetration of the soil for most land; but, on the other, there are many who, while conceding the fact that a superficial cultivation like this may be successful for a few years, are strongly opinioned that a deeper working is eventually necessary. More than this, they contend that, even admitting good results were obtained by simple ploughing, yet they would have been still better with a deeper working. It would seem, however, that climate has a good deal to do with the matter. In the hot districts the vine attains a far greater development than in the cooler parts, and the roots require a deep soil. And besides this, in the warm regions the wine is naturally too strong, and the deeper the soil is worked the lighter the wine will be.
But there is one thing in particular which should not be overlooked, and it is that the land should be in a state of fine sub-division. One American writer insists that the ground before planting should be "as fine as bolted flour." This expression serves very well to show the importance of a thorough pulverisation of the soil; and the best results are certainly obtained .where this is energetically carried out.
THE GROWING OF THE GRAPE—LAYING OUT THE VINEYARD.
The next thing in order is that of laying out the vineyard, in which it will be desirable to consider what distance apart the vines are to be planted. This matter of spacing the vines is one about which there is still considerable disagreement; and the question as to whether they should be planted near to one another, or far apart, is yet unsettled. But the truth is no inflexible rule can be laid down, as the climate, the soil, and the "cepage" all exercise a controlling influence. It seems to be generally admitted that in the warm districts the vines should be planted farther apart than in the cooler regions.
In a hot climate the vigour of the plant is increased by the great amount of light and heat which it receives. The must will be too strong, therefore, and it is only by planting the vines at a greater distance apart than usual, and also by pruning very long, that the resulting wine will be rendered sufficiently light in strength. In a cooler region, on the other hand, where the vigour of the plant is less, the crop on each vine must be reduced by short pruning, so as to increase the percentage of glucose in the must and ensure a good wine. And where the size of the plant is lessened by this method of pruning, the vines must be placed closer together in order to make use of all the available soil. This latter itself has also to be thought of in this matter of spacing the vines. In a rich soil, where the vigour of the plant is increased, the vines should be placed farther apart; in a poor soil, on the contrary, they should be planted closer together.
Mr. Francois de Castella, formerly Expert to the Board of Viticulture, the author of THE HANDBOOK ON VITICULTURE FOR VICTORIA, and who is now the proprietor of the Tongala vineyard, in an instructive article on viticulture in Victoria lays down the following rules with regard to the spacing of vines:—"THERE IS FOR EACH LOCALITY, WITH THE SAME CONDITIONS OF SOIL AND CLIMATE, A CERTAIN DISTANCE, WE MAY CALL THE OPTIMUM, AT WHICH VINES WILL THRIVE BEST; IF THIS DISTANCE BE INCREASED THEY WILL NOT IMPROVE, AND MAY EVEN DETERIORATE. Unless this be a distance which cannot conveniently be worked by horse labour, it would evidently be a waste of land to plant any wider, and would entail the use of unnecessary labour for its cultivation. It would be just as foolish to plant vines any closer than this, as it would give unnecessary pruning, disbudding, tying up, &c.—that is, if the climate be such that grapes will ripen satisfactorily.
"I have come to the conclusion that in our district (Lilydale, a cool region) the optimum distance is 4 1/2 by 4 1/2 feet, practically 2,000 vines per acre, at least in the poorer soils; and, after careful observation, I am of opinion that vines planted any wider will not bear more fruit. This is, however, rather too close to be conveniently worked by horse labour. I should, therefore, recommend 5 by 5 feet. But on the Murray (a warm region) this distance would not suit at all, and I believe that the vine-growers are right to plant 8 by 8, and even 10 by 10 feet, in that district.