I recently had the chance to spend some time in the vineyard, observing winter pruning in action. It was a mix of spur pruning on Barbera and Chardonnay, and cane training on Semillon vines, both 3 years and 50 years old. A big thank you to Will Capper (Operations Manager at HVVM) and Peter Orr (winemaker and WSET educator) for sharing their time and knowledge. The photo above shows Braemore Vineyard in the Hunter, featuring 50-year-old and 3-year-old Semillon vines side by side.

Why Does Winter Pruning Matter?

Winter pruning isn’t just a seasonal task. It is one of the most influential decisions a grower makes each year. The way a vine is pruned sets the tone for everything that follows: yield, fruit quality, disease pressure, and how easily the vine can be managed through the season.

At first glance, pruning might look like simply cutting back growth. But each cut shapes the future. It determines which buds will carry the crop, how much fruit the vine will bear, and how the vine’s energy will be distributed. Prune too hard and you may limit yield. Prune too lightly and you risk overcrowded canopies and diluted flavour.

Good pruning respects both the vine’s natural form and the style of wine being made. It is about setting the vine up to succeed, to breathe, and to focus its strength in the right places.

Spur vs Cane: Two Paths, One Purpose

Spur pruning involves cutting back to short spurs with two buds on each cordon. It is quick, efficient, and often used for varieties like Barbera or Chardonnay where bud fertility is consistent.

Cane pruning, on the other hand, requires more attention. The pruner must carefully select two healthy canes from last season’s growth and tie them along the wire. It is especially useful for varieties like Semillon, where bud fertility can vary along the cane. Watching the process on both young and old vines made it clear how much thought and care goes into every cut.

Cane-trained vines require more labour and skill, but they offer more control over yield and vine balance. For heritage vines like the 50-year-old Semillon we saw, this method helps preserve their structure and keep their fruit expressive vintage after vintage.

Final Sip

Walking through the vineyard in winter, with bare vines and crisp air, reminded me that winemaking starts long before harvest or fermentation. It begins with choices made in quiet moments, with secateurs in hand and the whole season ahead.

Have you ever looked at a pruned vine and wondered what stories it holds?