We are almost at the end of May, and what a month it has been (for weather)! OK, we have not suffered any of the extremes so frequently faced in other parts of the world these days, but from a fruit growing perspective it has not been ideal. Not a total disaster, but simply not ideal.

Our problem has been the erratic conditions, with some days of sun, interspersed with days of rain. Despite enjoying a comparatively dry, sunny spell in the middle of the month the temperatures were tempered somewhat by a cold and very persistent wind from the north. The only upshot of this dry spell was that the flowering did at least pass of relatively smoothly.

The weather today is only 15°C (about 60°F), which for this time of year is cold, and the grey sky is filled with low hanging cloud, almost in the form of a mist. It is very unseasonal to say the least.

The consequence of these conditions is the return of disease – mildew to be precise, which is a simple illustration of why it is (or would be), so difficult for us to produce completely organic wines in our region. Our climate makes it difficult, if not impossible. Over the last few days the local spacemen have been scrambling around on their tractors with their spraying equipment in tow, as the pressure to protect our vines in never ending. (I say spacemen simply as the protective suits and helmets frequently worn these days can resemble NASA spacesuits!)

As if tempting fate I mentioned the possibility of disease in our vineyards in my very last post…. little did I know! Since the extended of sunny, warm weather over the Easter break, April has certainly lived up to its reputation – stop, start showers over the majority of days, interspersed with sporadic sunshine and reasonably mild temperatures.

At this time of year we would normally be giving our first treatments in the vineyards anyway, but this year it has been very tricky to say the least. No sooner have we administered a treatment, than the showers have started and washed off the ‘contact’ treatments that we now use. I use the term ‘contact’, because there are two types of treatments normally available:

‘Contact’ means exactly as it says, it is sprayed onto the vine and dries on the surface, it does not actually penetrate the plant, making it more widely acceptable for use in sustainable vineyards. The downside of contact treatments is that they are simply washed off by rain, especially if not given time to dry completely.

The second type of treatment is ‘systemic’, which works rather like an injection given to human beings, it actually penetrates the plant and gives protection to prevent disease from even appearing. This sounds almost to good to be true, but the downside of this is that over time the immunity of the plant can diminish as it eventually builds up a resistance to the treatment. Apart from this many systemic products are not considered eco-friendly, and certainly are no longer used by sustainable producers, such as Castro Martin.

The long and short of the story, is that, despite our careful vigilance, we have, regrettably suffered an attack of powdery mildew (one of the most common problems faced by vineyards). The only thing we can do now is to remove the diseased vegetation and continue to treat where we can, all the time hoping that our loses will not be too great.

After the outrageously wet weather of Christmas Day and New Year’s Day, Easter provided us with quite a contrast. Warm, sunny weather for the duration of the extended weekend. After a long, quiet winter, almost bereft of visitors, our coastal towns were bursting at the seams with people flocking from Madrid, Spain and many others from Portugal. Our local bars and restaurants were pretty much overwhelmed after months of relative inactivity.

On Easter Monday, just as our visitors were packing their bags, the clouds returned, as did the rain – ‘April Showers’ I think we call them in English (‘Abril aguas mil’ in Spanish).

The pruning is now behind us, which is just as well, as today’s photo shows the vigorous new growth in our vineyards. Of course, the combination of sun and showers is always a big stimulant, whilst on the other hand, alternate periods of warmth and humidity can also help to promote disease. At this time we always have to remain vigilant, as damage sustained now can sometimes be irretrievable.

After our very wet period, now we have our dry, but very cold period! Since the last week of January we have hardly seen one cloud in the sky – it is really the polar opposite of the weather that we were experiencing before.

Of course, along with the clear skies come the frosty nights, and in the lower lying areas we have probably had at least 10 consecutive nights of frozen ground (more than one or two in a row is quite unusual). On some days this has been accompanied by a fresh breeze from the north, and although the thermometer might say 14/15°C (57/59°F), with the wind chill this is actually reduced to nearer 6°C (43°) during the day. Despite these cold conditions, I have no doubt that our team (still pruning out in our vineyards), are much happier in the bright sunshine than they were in the incessant, driving rain!

Inside the bodega, since the beginning of the year, we have bottled a couple of tanks, but otherwise we are still waiting for the young 2022 wines to finish their lees ageing.

After 2½ months of almost incessant rain, we finally have a break. The last few days have been cold with bright blue sky, and the forecast for the coming days is for more of the same. Although the rainfall has been persistent, we are probably quite lucky that we did not suffer too many extreme downpours that could have caused flooding. (In this respect, I am referring specifically to the Rias Baixas region, as other parts of Spain have not fared quite so well).

Today’s picture shows the Ria of Pontevedra (located about 10km south of our bodega), just as the cloud begins to break and bright sunlight bursts through…. a most welcome sight, especially for our heroic team still working hard on the pruning no matter what the conditions.

Inside the bodega itself there is not too much activity. There has been a very welcome trickle of export orders, especially as January can be a particularly lean month. The 2022 wines themselves are resting quietly on their lees, and our regular tastings still do not disappoint.

Well, it seems that 2023 has started where 2022 left off – both Christmas Day and New Year’s Day were marked by really torrential rain. In some countries, at this time of year, there is a tradition of ‘walking off’ the heavy celebratory meals, but perhaps not so much this winter (or certainly not in Galicia)!

It’s true to say that after two dry winters, and a very hot, dry summer last year we really needed the water, and it seems that the ground in our vineyards is now, already, well and truly saturated. Like other parts of the world our local rivers and streams were drying up, whereas now they are almost full to overflowing as they struggle to cope with the rainfall.

Of course, as I always mention, these conditions leave us with difficult and very unpleasant conditions for pruning.

The weather this December has been a changeable to say the least – some weather typical, some not quite so typical. The typical part is that it has been quite a wet month. Indeed, as I write this post we are being lashed by strong winds and driving rain, it really is very wild and unpleasant outside. In contrast to this a lot of the month has been quite mild, whereby, apart from one cold snap at the beginning of the month (with only one night of frost that I can recall), temperatures have remained mostly in the mid-teens °C, ranging largely between 13° and 17°C (55° to 63°F). This is actually a bit of a relief, because the usual Galician combination of cold and humidity can be really bone-chilling.

There have been some dry days, and a few sunny days, but these have been few and far between, and so our seasonal work in the vineyards has been tough to say the least.

Our Christmas orders of wine are all wrapped and distributed, and so apart from a few odd cases here and there, the last week before the holidays is likely to be quite quiet. Time to catch up on some admin and other chores. Perhaps tomorrow, we might make one final tasting of our tanks of 2022 wine before the end of the year, just to see how they are progressing. I have high expectations!

The last two winters in Galicia were both unusually dry. Our region is know as ‘Green Spain’ for a reason, and of course, this this usually relies a great deal on the amount of rainfall that we experience during the winter months.

After a hot, dry summer in 2022, when the ground was unusually parched and the risk of forest fires was high, it appears now that the month of November is much more typical of our Galician climate. A large part of the month has been wet, with long periods of persistent rainfall (actually just what we need for replenishing our diminished water table). At least we have been lucky that the rain is evenly distributed and that we have not really suffered the sudden, torrential downpours that have created such catastrophic flash-flooding in other parts of the world.

One of the other factors in the midst of all of this, is that temperatures have remained higher than we would normally expect. For the last few weeks the thermometer has barely fallen below 16/17°C (60-62°F), which is probably 3 or 4°C higher than we would normally expect at this time of year. The downside of higher temperatures is that it delays the start of our pruning. We usually wait for colder temperatures when leaves start to fall and the sap inside the plant also recedes for the winter leaving dry, dead wood for cutting.

I wrote a few months ago about removing a few trees in the corner of one of our vineyards. The area of land that has been cleared is actually designated as vineyard, and the problem is that if we don’t exploit this very soon then we will simply lose the permission, and consequently the size of useable area will be reduced in the vineyards register accordingly.

Now that the trees have been cut, the next step is to remove the roots, flatten the area, and prepare the soil. Not a simple job at all, but in the long-term we believe that it will be a worthwhile task (I was actually going to say a fruitful exercise, but decided that this might be too unoriginal!).

Once the ground is prepared the next step will be to plant the new vines and add the posts and wires on which we will eventually train the young plants. However, the development of the plants is slow, and it will be several years before we have any useable fruit. It really is a long-term investment.

Meanwhile, in the cellar all fermentations are complete, and it is now simply a question of time and patience, as the new wine rests quietly on its lees before we really get to know the full potential of our 2022 vintage.

For our final day the sun was beating down (as it has been for the last couple of days, with a temperature of around 29°C / 84°F). With one final vineyard left to finish we hoped that this would be a short day. As I have mentioned in previous years we have to wait until the final grapes are collected before we can load the presses. The weight of fruit has to be distributed evenly as our presses cannot function if they are only half full. Again, this would mean another waiting game.

At about 5.30pm the last grapes were in, calculations were made, and presses were loaded. All was going well until about 8.30pm when there was a very loud bang and one of the presses stopped in the middle of its cycle. Clearly, from the sound alone, we could deduce that this was probably a mechanical failure rather than an electronic issue. We were not wrong.

The press had only just started it’s 75 minute cycle, and was stuck, leaving us unable to rotate the cylindrical tank of the press in any direction. This left us with a dilemma. If the press could not be repaired then how could we remove the partially crushed fruit and move it to the other press? We were considering all options, including taking our shoes and socks off and using ancient methods!

In short, after more than two hours, the engineers were able to make at least a temporary repair, this meant that at least the cycle could be completed and we could keep our feet dry (at least for this harvest)!

Apart from this final drama, the 2022 vintage has probably been slightly better than we anticipated, and after a very dry summer, our yields (litres/kilo) were more or less normal. Now we move on to the winemaking (albeit this is already well under way).