lo Dec. 1909.] Vineyard Cultivation. 761 



It does not seem to be realized bv man\ of our growers that the removal 

 of stalks prior to fermentation is not nearly so general an operation in 

 Europe as it is with us. The majority of the red wines of France and 

 other countries are merely crushed ; juice, skins and stalks fermenting 

 together in the vat. This does not only apply to the cheap vin ordinaire 

 of the South of France but also to several choice red wines. The 

 clarets of the Medoc must of course be excepted. In this district, stem- 

 ming {egraffage) has long been the invariable rule, but such wines as 

 Burgundv, Hermitage, Beaujolais, &c., are, at the pre.sent day, fermented 

 at least partially on their stalks, and this for the express purpose of 

 improving the quality of the wine. In this as in so many other points 

 connected wdth wine-making, we find that operations suited to one district 

 are not necessarily so in another. The whole question is one which 

 has given rise to much discussion and concerning which leading authori- 

 ties frequently hold opposite views. 



This is not the place for the discussion of the question as to whether 

 stemming should ;be total, partial, or discarded altogether — those in- 

 terested are referred to Roos, Winemakitig in Hot Climates, where thev 

 will find the arguments for and against stemming concisely set forth. 



Taken as a whole, perhaps, the w'eight of most modern evidence is 

 in favour of stemming. The process has at any rate received the 

 unanimous approval of our Australian winemakers and departures from 

 established methods are only to be cautiously tried. At the same time, 

 it appears probable that the same causes which have led to the rejec- 

 tion of the stalks prior to fermentation will cause the adoption of a 

 stemmer more after the French pattern to have a beneficial influence on 

 the quality of the red wine produced from grapes treated with it. 



When in South Australia recently, in course of a conversation where 

 the shredding of the stalks was referred to, one intelligent grower ex- 

 pressed the opinion that grapes fermented on their stalks had yielded 

 him a less stalky wine than those shredded by a faulty mill. 



It used to be freely stated that the best wine was that crushed with 

 the feet. It would certainly be difficult to find a greater contrast than 

 that existing between the foot crushing of ancient times and the rough 

 handling to which the fruit is submitted in a faulty stemmer in which 

 the stalks are torn and shredded. 



VINEYARD CULTIVATION. 



DEEP versus SHALLOW PLOUGHING. 



The following letter was recently received from ^Ir. J. M. Alexander 

 and was referred to the Government Viticulturist (Mr. F. de Castella), who 

 has furnished the accompanying notes : — 



In the Journal for September I see that Mr. Cronin, in the " Orchard Notes."' con- 

 damns such ploughing as damages the roots of trees. I notice when ploughing in my 

 vineyard that the vines are frequently cut. I should be glad if the Government Viti- 

 culturist would kindly inform me if, when the root of a vine is cut by a plough, anv 

 serious injury is done to ihe vine or whether (he root renews itself, where broken off. 

 It is im-^ortant to know definitely whether old vines renew their roots when they are 

 dama-^ed in the some way as they put forth fresh shoots on their branches when a 

 limb is severed. It does not by any means follow that thev will do so, but accurate 

 observation of the habits of vines and trees must have established whether roots have 

 the power of renewing themselves if thev are broken by a plough or otherwise. If it 

 is true that fresh roots are thrown out by the plant no harm would result, as by destroy- 

 ing surface roots the plant would be induced to throw out roots at a deeper level where 

 more permanent moisture is obtainable." 



