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March into Spring
March 1st, 2017
Peggy Fiandaca
March ushers in spring and the hope for warmer weather for most of the country. Though 2017 was an unusually warm winter, springtime is a welcome season. Everyone begins to think about lightening up their surroundings with spring cleaning as well as how they eat and entertain. Attention turns to getting yards, gardens, and vineyards ready for summer bounty.

LDV Winery is no different. Wintertime pruning is complete. Every vine was cut back to the desired amount of buds and positions where new fruit will be encouraged. The spring nutrient program will soon begin that will put needed nutrients through the irrigation system to support the initial growth of the vineyard after bud break. LDV has increased watering while temperatures are still cool to lesson evaporation and to keep temperatures down in the root system to delay bud break as much possible. Ideally bud break occurs first part of April, though the last couple of years it has been a bit earlier. These techniques are implemented to ensure that the vineyard has the best possible start to the growing season.

In addition to the vineyard, work in the orchard and gardens are underway. Our Iris bulbs are being separated and replanted to enhance spring blooms. The Betty Jane Lawrence Memorial Rose Garden within the Chiricahua Circle is being pruned and soil augmented. We always look forward to the day each spring when the roses start blooming because we know mom is smiling from above. The almond trees are blooming and the apples and pear trees will be pruned this month. We are hopeful for a big bounty.

As you uncover your BBQ grill and start thinking about entertaining on the patio with friends, we thought you might enjoy the perfect spring dinner. In fact, the LDV Winery’s Supper Club is serving the Mesquite Grilled Provence Rack of Lamb paired with LDV 2012 Petite Sirah. Click Here for the recipe and march into spring with enthusiasm.