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Showing posts from August, 2020

Prepare for a potential rain event for this weekend.

Looks like a tropical storm Marco is moving westward, but Laura may hit our areas during this weekend. The current forecast shows (opens a new window with a link to Weather.com) potential movement to Virginia and surrounding states around this Saturday (8/29). Many white cultivars will be either ready to pick or getting very close to harvest, and red cultivars may have several weeks to go, depends on where you are what you grow. At this point in the season, the target diseases are late-season fruit rots (Botrytis, ripe rot, bitter rot, etc.) and downy mildew (on leaves). For whites, it may be a decision of when to pick, but not what to spray. If you decided to wait until the storm is over, there are several materials with a very short PHI that you may want to consider, such as Oso/Ph-D or Elevate for Botrytis and a phos acid for downy mildew. FYI: when we tested in the field, Oso plus Double Nickel combination worked well against sour rot. For reds, it will depend on when and what you

Downy, Botrytis, sulfur burn, and open house

With recent rain events and warm and humid nights, the risk of downy mildew and Botrytis are probably high in many areas of Virginia. For example, I counted seven days (at Winchester, VA) and eleven days (at Rustburg and Scottsville, VA), with downy mildew infection events in the past two weeks according to the NEWA model ( http://newa.cornell.edu/ ). It is very important to keep your vines protected, and if you think you need to have a kick-back activity against downy mildew to counteract the recent rain event that your previous spray might not have provided good coverage, add a phosphorous acid material such as Prophyt or Phostrol.  Please refer to this list of materials with short PHI since some of the cultivars are getting very close to harvest. Note: although both sulfur and copper have a short PHI, we typically do not recommend spraying these materials within 3-4 weeks of harvest due to its potential negative impacts on the fermentation or wine quality.  When some of us ended up