Spring in the Vineyard: The Art of Pruning for the 2026 Growing Season
As winter winds down and the first signs of spring appear in the vineyard, the crucial annual task quietly begins—pruning. This practice blends science and instinct, shaping the quality of the wines to come.
At Iron Hub, pruning doesn’t start on a set calendar date. Instead, it begins when the vines show they’re ready.
In early spring, winemaker Spencer Jones pays close attention to the buds along the canes as they swell. This subtle change signals that the vine is waking up, driven by rising soil temperatures beneath the surface. Only then does the crew act.
By waiting for this moment and pruning afterward, we intentionally delay bud break by about two weeks. That small window of time can make all the difference. Spring frost remains a real threat in the Sierra Foothills, and this method helps shield the delicate new growth from damage.
But pruning is about much more than frost protection—it’s one of the most critical decisions we make all season.
Each vine is unique, shaped by its vigor, health, and environment. There’s no one-size-fits-all approach. Some vines may carry two buds, others three, and sometimes just one. Every decision influences how the vine grows, how much fruit it produces, and ultimately, the wine’s balance and character.
Each bud is a new shoot, a new opportunity. With that comes responsibility—to read the vine correctly, to understand its capacity, and to guide it toward the best expression in the upcoming vintage.
It’s a process that blends experience with instinct—a true art form.
This year, we’re especially excited about what’s ahead. With over 20 inches of rainfall already recorded by early January, the vineyard has a strong start. The soils are replenished, the vines are healthy, and the foundation is laid for a promising 2026 season.
From these early, careful decisions in the vineyard emerges everything that follows—from bud break to harvest, and eventually, to the glass.
And it all begins here.