Spring in the Vineyard: The Delicate Dance of Frost Protection

As the days grow longer and the vineyard shakes off winter’s chill, we look forward to one of the most exciting moments of the year: bud break. These tiny green tips mark the official start of the growing season, full of promise and potential. But with that promise comes a serious challenge—frost.

Once we have bud break, we must be extremely vigilant about frosty nights and chilly mornings. Tender young buds are highly vulnerable to freezing temperatures, which can damage or even kill them, setting the whole season back before it’s even begun.

To combat this threat, we rely on overhead sprinklers for frost protection. It may sound counterintuitive, but when the temperature drops to around 36°F, we actually turn on the sprinklers—and here's why.

The goal is to maintain a temperature of 32°F at the surface of the plant. One proven method to do this is by continuously applying a thin film of water to the buds and shoots. As the water freezes, it forms a layer of ice—but that’s not the end of the story. Each time liquid water turns into solid ice, it releases heat. This process, known as the heat of fusion, gives off 144 BTUs of energy per pound of water as it freezes.

In essence, by keeping the buds coated in a fresh layer of freezing water, we’re creating a kind of protective thermal blanket. That released heat helps keep the buds at a stable 32°F—even while everything around them may dip much lower.

It’s a delicate balance and a remarkable example of how science and farming work hand in hand. Frost protection is not just about reacting to the weather—it's about understanding nature's principles and using them to protect the future harvest.

Spring is beautiful, but it's also a critical time in the vineyard. Behind the peaceful rows of vines and budding leaves is a constant vigilance and a lot of early mornings, all in service of the wine to come.