Scott Uncorked: Lessons from the Vineyard
Hi, Scott here đź‘‹
In the summer of 2023, the year of the spring freeze and the smoke from the Canadian fires, I spent a few months interning in the vineyard at Boundary Breaks. If you’re not familiar, it’s a Finger Lakes winery known for its killer Rieslings and Rosés, and serious attention to detail out in the field. As someone who came into winemaking from the drinking side of things, it was eye-opening.
I went in thinking I’d learn how to grow grapes. I came out realizing that everything—and I mean everything—starts with the vineyard. The biggest impact you can have on your wine doesn’t happen in the cellar. It happens in the dirt.
Here are four lessons that really stuck with me:
1. It all starts with the vineyard
What you do in the vineyard sets the ceiling for what’s possible in the bottle. Pruning, spacing, sun exposure, disease management—it all shows up later, for better or worse.
2. The FLX region is tough—and that’s a good thing
The biggest challenges here are humidity and cold. But those same conditions help create wines with structure, tension, and character. It's not easy, but the payoff can be incredible.
3. If you can grow grapes here, you can grow them anywhere
This was a running joke, but also kind of the unofficial motto. Between the rain, the short season, and the constant disease pressure, the Finger Lakes is a trial by fire (or maybe by mildew).
4. Start with the soil, not the vine
Kees Stapel, the vineyard manager at Boundary Breaks, emphasized this from day one. Because it’s so wet here, drainage is everything. You’ve got to plan for drainage, row spacing, vine orientation, and trellising to maximize airflow and sunlight. And you’ve got to stay ahead of things like downy and powdery mildew. It’s not set-it-and-forget-it farming. It’s constant attention.
I also had the chance to work alongside Jesse and John. They are two of the hardest-working guys I’ve met, and were out there day after day making it all happen. They taught me just as much as any textbook.
Bottom line? To make good wine, you need good grapes. And before you can grow good grapes, you’ve got to understand the land you’re working with.
More soon, especially now that the 2024 vintage is in bottle (and entered into the NYS Fair competition).
To learn more about Scott’s winemaking journey, check out this post.
If you’re following along, thanks for being part of the ride—more stories (and wines) to come. If you want to stay updated on the latest posts, make sure to subscribe to our blog. And don’t forget to check out our Facebook group, Finger Lakes Food and Wine Adventure.
Cheers from the lake,
—Scott
