What's happening in the field?

At the Missouri State Fruit Experiment Station

Constructing drainage-ways in a bermed vineyard

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Tom DeWitt, Missouri State Soils Instructor, analyzed this bermed vineyard site and determined that notches need to be cut into the berms (raised beds down the grape row) in order to let water drain out from between the rows. Tom and his student used the laser level to determine where to cut the notches. The two sites were flagged and then we dug notches in the berms. The areas that were dug out were filled with 1 to 1 1/2 inch diameter rock.

Sheila, Paige and Brody are digging the "v" shaped notches in the berms.
Sheila, Paige and Brody are digging the “v” shaped notches in the berms.
The notch is about 4 to 6 inches below the soil surface level.
The notch is about 4 to 6 inches below the soil surface level.

 

The soil is removed from the notch.
The soil is removed from the notch.
Gravel is shoveled into the notches.
Gravel is shoveled into the notches.
The gravel connects both sides of the berm.
The gravel connects both sides of the berm.
The gravel is tamped down after it is shoveled in.
The gravel is tamped down after it is shoveled in.