Biochar for Vineyards
California vineyards using biochar include: Ridge Vineyards, Clos de Bois and Paradise Ridge Winery (Sonoma County), Bonny Doon Vineyard at Popelouchum vineyard (San Benito County), Bonterra Vineyards (Mendocino), Spring Mountain Vineyard (Napa County), Monterey Pacific Vineyard Management Company (Monterey County), and many others.
A Case Study
Hans-Peter Schmidt is the European thought-leader in using biochar in vineyards. He first established a biochar trial at experimental vineyard Domaine de Mythopia in Switzerland in 2007. Since then, his work with biochar has expeanded into Germany, Norway, France, Switzerland, Spain, Italy and Austria. He has published the following information about biochar improving production and quality of wine grapes.
The 2010 data collected for the biochar experiment confirm the results of previous years and show ar has a significant influence on all parameters investigated. Due to the significantly improved grape health, higher anthocyanin, higher amino-N and lower acid value an improved wine quality can be expected in the biochar treatment. It confirms literature findings (Lehmann 2003) that biochar treatments shift plant nutrient uptakes to their particular optimum ranges. For some elements, this means an increasing uptake while for others a decrease.
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How Biochar Improves the Environment
- Reducing nitrous oxide emissions 50-80%
- Reducing phosphorous and nitrogen in groundwater
- Increasing soil carbon and reducing atmospheric CO2
- Reducing forest fuel load
- Sequestering carbon
0% biochar on left
20% biochar on right
Corn in poor soil on left
Biochar amended soil on right
Want to Learn More?
Check Out These Articles and Our Blog Below
Biochar in Viticulture New Results
by Hans-Peter Schmidt and Claudio Niggli
Plant growth improvement mediated by nitrate capture in co-composted biochar
by Claudia I. Kammann, Hans-Peter Schmidt, Nicole Messerschmidt, Sebastian Linsel, Diedrich Steffens, Christoph Müller, Hans-Werner Koyro, Pellegrino Conte, Stephen Josep