Invest in Nova Scotia Wines

Cooler Springs and Extended Falls

It takes great grapes to make superior wines and excellent soil to make great grapes. Fortunately Nova Scotia has a long and rich tradition of growing grapes and other fruits and berries.

Successful vineyards in Nova Scotia meet the following growing criteria: they need at least 150 frost-free days annually; an annual temperature that stays above minus 26 Celsius; sloped terrain and well–drained soil. You also need more than 900 heat units per growing season so that the fruit will ripen. Nova Scotia has these all attributes. It also has fog which can impact the heat units and cause mold and mildew so a deep understanding of your vineyard's own microclimate is essential to success.

"...cooler springs with later bud-break, is beneficial to avoid bud damage by spring frosts. We also enjoy warm falls for extended ripening. We are growing grape varieties that suit the climate."
Bruce Ewert, L'Acadie Vineyards

March - May
When the buds start to grow, it is important to protect them from late frosts. By the end of May, the frost threat ends. While battling frost, potential mildew is treated with sulfur applications. As the land starts to dry in late March/April, mowing and tilling under the cover crops begins. Then suckers are removed from the vines to maximize quality so that the vines can focus on growing great grapes.

May is bloom time. While the self-pollinating flowers do the work, rain-free days and and mild temperatures present ideal conditions. Meanwhile, the shoots are positioned to avoid overcrowding. After the bloom, the leaves are pulled around the berry bunches to expose them to indirect sunlight – allowing flavors to develop. The earlier you get sun exposure, the better.

June - September
It's veraison time, when sugar accumulation begins. White Chardonnay grapes turn from green to gold. Red Pinot Noir and Merlot turn green to dark red. As the crop moves to 85 percent of their colour, the remaining green berries are dropped to the ground. This removes potentially uneven flavors and concentrates the flavors of the remaining berries. The grapes reach maturity at 24-25 percent sugar content.

October - December
October is typically harvest time in Nova Scotia (unless you're making icewine when harvest is late December). It helps with the winemaking process and the crush as the grapes are at the optimal temperature to produce premium wine.

January - March
After the harvest, cover crops are planted to prevent erosion during the rainy months and to add nutrients to the soil when they are tilled under. Areas are stabilized and any damaged trellises repaired. The vines enter full dormancy in mid-December. The dormant season lasts through March and the cycle begins again.

Quick viticulture facts to guide your vineyard planning:

• Proper soil preparation is vital; lack of preparation can cause years of poor harvests.
• Land location and microclimate is also critical. It is important to understand the effects of fog and other coastal weather patterns as well as our cool climate and winters on the ripening process.
• Grapevines typically don't produce fruit until their third year.
• Once the grapes are picked and fermented, bottling doesn't begin for 12 to 24 months.
• At five years, the vine is considered mature. Grapevines last 25 years on average, but can extend to 100 years.