In the world of fine winemaking, timing is everything. Pruning, a precise, skilled practice that shapes vine growth for specific goals, is a big part of this equation. At Inglenook, one of Napa Valley’s historic estates, Enrique Herrero, director of vineyard and cellar operations, uses an innovative approach to pruning that is helping to create the most balanced wines possible: early pruning.
What Is Vineyard Pruning?
Pruning in winemaking is a crucial vineyard management practice that involves cutting back vines to control their growth, improve grape quality, and maintain vine health. In many places, much of this work is done by year-round vineyard employees.
In California’s Napa Valley, where many different grape varieties are cultivated, these crews must manage an extended winter pruning season. For example, according to Napa Valley Vintners, some growers delay pruning Merlot vines by two weeks to synchronize growth stages with Cabernet Sauvignon, its common blending partner.
In Napa Valley, grapevines are typically pruned during the winter months, from December to February, before emerging from dormancy. This essential practice prepares the vines for a productive growing season ahead.
According to Herrero, Inglenook is one of the first teams in Napa Valley to begin pruning shortly after harvest, a practice that reflects its vineyard management philosophy and offers valuable insights for wine enthusiasts seeking to understand what makes their bottles special.
How Early Pruning Transforms the Growing Cycle At Inglenook
Inglenook’s team typically begins pruning approximately 45 days after harvest concludes. Herrero says this timing provides vines with ample time to shed their leaves and store carbohydrates in their trunks and roots before the next growing cycle begins.
This pioneering approach isn’t without challenges. “Staffing and labor can sometimes be an issue,” Herrero acknowledges, “but we’ve cultivated a farming culture that inspires year-round commitment from our crew rather than seasonal interest.”
Another challenge: early pruning can expose vines to trunk fungal diseases, particularly when pruning wounds face rainy weather. The solution aligns with Inglenook‘s land care commitment. “We diligently protect those wounds with sealant products approved for organic farming,” notes Herrero.
So what does early pruning do for the vine? When comparing vineyard blocks that undergo early pruning versus those pruned later in the season, Herrero says the difference is clear: early-pruned vines consistently produce grapes with riper phenolics. These compounds are the backbone of what fans cherish in wine—color, texture, flavor, tannins and aging potential.
“In blocks pruned later, the phenolic evolution simply doesn’t occur at the same rate,” explains Herrero. “As the growing season progresses, these grapes often display unripe phenolics alongside excessive sugar maturity and overripe skin flavors.”
Early Pruning Outcomes In Inglenook Wine
The result? Herrero says some wines may taste too ripe for Inglenook’s signature style or lose the delicate, fresh fruit characteristics that define their approach.
The impact of early pruning isn’t just theoretical—it translates directly to what enthusiasts experience when enjoying Inglenook wines. The synchronization of phenolic and sugar maturity is essential to achieving the style that Philippe Bascaules, Inglenook’s director of winemaking, prefers. “When phenolics, sugar, and acidity are all at their optimal level of ripeness, the result is a balanced, elegant, and fresher wine,” says Herrero.
While the full character of the 2024 vintage remains to be seen, early pruning plays a crucial role in its development. “Mild, uneventful weather will naturally lead to balanced grape ripening,” Herrero predicts. In years of extreme weather, early pruning practices are key to achieving the balanced ripening Herrero prefers.
Organic Farming And Inglenook’s Terroir
Early pruning fits into Inglenook’s organic farming practices, a certification the estate has held since 1984. “In the fall, we manage our soil with cover crop seeding and composting,” Herrero explains, highlighting how these different sustainable approaches complement each other throughout the vineyard’s annual cycle. This year, Inglenook also achieved Napa Green Vineyard certification.
The unique conditions of the Rutherford Bench, where Inglenook’s plantings are located, further enhance the effectiveness of these practices. Herrero says the area enjoys ideal conditions for producing exceptional red wines, with warm days and cool nights creating perfect diurnal temperature swings.
“It’s a key complement to have soil on the Rutherford Bench with very well-balanced components: gravel, sand, silt and clay,” Herrero emphasizes. “This balanced composition, combined with the gentle westward slope of the bench, promotes moderate vigor while avoiding extreme water stress on the vines.”
The result is a soil environment with moderate water-holding capacity that allows for gradual, steady water availability, which Herrero says makes irrigation almost unnecessary.
The balance of the terroir, paired with Inglenook’s early pruning techniques, lays the groundwork for wines that authentically reflect their origin while embodying the signature style wine lovers associate with this storied estate.
This year marks 50 years since Francis Ford Coppola and his late wife, Eleanor, first acquired a portion of the Inglenook estate, cementing their legacy in its renowned global reputation.