Dry Farming
Level 1, 104 Vivian Street, Wellington
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Dry farming, though flitting on the skirts of obscurity in the New World, is the norm of the vineyards of the Old. The move away from irrigation is not an easy step nor does it necessarily meld with the varying grape varieties, soils, and climates of all regions. Dry farming is not without its perils, but it has also acquired some misconceptions along the way.
On the 12th of February, we are proud to host Damien Yvon (Clos Henri), Takaki Okada (Folium), and Stef Brockly (Neudorf) for discourse and for tasting. All three work amongst vines grown without irrigation and can each touch upon the techniques and skills that are necessary to manage vineyards in a way that allows for a departure from the dependance of water reserves.
Currently, they are still the outliers, but with conversation of climate change informing many of our choices, the steps away from irrigation are becoming evermore topical.
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