Condroocious

North Willamette valley, watching this deluge and wondering if I need to do one more sulfur spray tomorrow. Whats the group think?

Thanks to the weather (and advice from this sub) I produced way more grapes on my 320 vines than I have before, and now I need to find a cheap barrel to store all this wine in. Anyone got any leads on an old neutral but functional barrel they'd be willing to sell in North Willamette Valley?

Things are progressing quickly in PNW, I've kept on top of my spray starting with JMS stylet oil and switching to sulfur once it warmed up. My last sulphur spray was 12 days ago, and it looks like the warmest part of the vineyard is just starting to enter bloom. Should I hold off on another sulphur spray or go ahead? I was also going to tank mix some Boron as the previous vineyard owner thought this helped with fruit set.

Willamette Valley, 800ft elevation. Relative newcomer, my 3rd season with about 1/3 acre of mostly Pinot Noir. My buds are just starting to swell, as this is the first real warmth we've had all season. I had a lot of issues with powdery mildew last year and I'm trying to get ahead of it. Uspest disease model will ratchet up to the danger zone over the next few days and I'm thinking I should spray. My local ag service recommends Purespray Green (stylet oil) at 2-4" of growth, which I'm not even close to. My other idea was dandelion tea + a little micronized sulfur. Or perhaps because i'm in such an early stage of growth I should hold off for another week or two?

[https://uspest.org/risk/grap

I've been interested in bulk aging wine in amphora for a couple years as I've had a tough go of it in my vineyard and filling an entire half-barrel can be a difficult. I researched whether someone made 5-10 gallon amphora and all I can find are decorative pieces. What if I purchased a clay vessel, filled it to the brim, devised a lid and monitored/topped just as you would a barrel? What am I missing? What sort of qualities should I look for in the clay vessel? Would a raw oak lid held down by a device work? Anyone have any other ideas?

Anyone work with Leon Millot? Looking for suggestions on what yeast to use, or any other advice for working with this varietal.

Age 20 Seasons, courtesy of Basketball Reference. http://bkref.com/tiny/Lqz4Z

https://preview.redd.it/c8tsnmov54y31.png?width=1944&format=png&auto=webp&s=ac12d1a20b9effabae6e1464c792f2198aa6a620

My friend found it sitting outside of a bar on the stoop. For some reason he didn't give it back to the bartender, couldn't remember where he was, and left it with me the next day because he lives outside of town. If you can identify the color/brand of the case I can get it back to you. Or just call it...