Roanoke Times
Copyright (c) 1995, Landmark Communications, Inc.
DATE: WEDNESDAY, April 5, 1995 TAG: 9504060022
SECTION: EXTRA PAGE: 1 EDITION: METRO
SOURCE: STACY JONES STAFF WRITER
DATELINE: LENGTH: Long
"I heard of going anywhere for a drink, but this is ridiculous," laughed Zip Basile.
Clad in high work boots and work gloves, Vascik wasted no time in getting to work - and working the 10 or so friends and spouses from the Neurosurgical Center of Southwest Virginia who agreed to help him launch his venture.
Obviously used to giving directions, Vascik organized his troops quickly and efficiently. New arrivals received planting instructions, a bundle of grafted root stock, a row assignment and a pair of gloves, if needed. Mistakes were quickly spotted and corrected.
"That's too high. Five inches above ground. That looks like seven," Vascik explained to one novice.
"Where's the water going to go? You need to keep a reservoir for the water," he said to another.
"Does everyone have the right plant? Syrah 3309," he asked. "There could be nothing worse than four years later to realize I had planted the wrong grapes."
Organizing friends may be hard, but the process of planting a vineyard is fairly simple. First, a tractor-borne auger or large drill digs a hole approximately 2 feet deep. Next, the grafted root stock, which is about a foot long and resembles a small tree branch, is placed in the hole. Five inches of the grafted root stock must stay above ground.
Interestingly, the actual grape varietal is only an inch long. The remainder of the plant is fungus-resistant root stock that has been grafted onto the grape varietal. It protects the varietal from disease.
A gallon or two of water is poured over the plant. Finally, after the root stock has soaked in the water for half an hour, it is covered with a mound of dirt. It stays that way for a month, until the threat of frost has passed.
On this Saturday, Vascik's team planted 4,100 grafted root stocks on seven acres. The vineyard is made up of four different grape varietals - 1,500 cabernet sauvignon, 1,000 cabernet franc, 1,000 sangiovese and 600 syrah, all red. In the summer, Vascik will plant 2,700 more grafted root stocks over four acres.
Vascik, who lives in Hunting Hills, bought his 200-acre property in 1993 from Paul Grisso, who operated Mountaintop Orchards there.
Vascik hopes to have 22-25 acres of grapes in three years. A winery and tasting room also are planned.
To some, the idea of a city-boy from Chicago mixing it up on a Virginia farm may seem strange, but not to Vascik.
"I guess I wanted a hobby," he said. "Why do people collect cars or anything? I like wine and I love to work with the ground."
While he concedes some of his neighbors were nervous when he bought the property, Vascik said that is all in the past.
"The land will stay agricultural and if all goes well, we'll open a winery in 1998. I think the neighbors are glad not to have it in subdivisions."
"I'm going to try and do this organically, no pesticides," he added. "I think that alone will make the neighbors happy."
Vascik said he became interested in owning a vineyard about "seven or eight years ago after a friend got deeply involved in wine." Since that time, he has visited many vineyards and wineries in California and Europe, consulted viticulturists and generally researched every phase of his commitment.
"The advice I've been given is to stay small and find a niche, then you'll make money," he said.
And the majority of wineries in Virginia do turn a profit.
State viticulturist Tony Wolf said the commonwealth is among the top 10 states for wine production.
"Horticulturally, Virginia has been a great state all along," he said. "What is different is now Virginia has the demographics that support the industry." Vintners have "located a population that is affluent and is buying wine."
Most of the wine produced in Virginia is sold within the state, he said. "Although there is a token amount shipped overseas, by and large, there is a regional chauvinism for regional products."
There are 46 farm wineries and 130 commercial vineyards in the state. They produce 2,600-3,000 tons of grapes annually, according to Denise Smith, assistant wine marketing specialist for the Virginia Wine Marketing Office, which is a part of the Virginia Department of Agriculture and Consumer Service.
Vascik expects his first "substantial" harvest and "crush" to take place in 1999.
"It's a very long process," he said.
Meanwhile, back on the farm.
In a sea of 4-foot wooden posts, to be used later to trellis the vines, Vascik and friends got down to the business of planting. They were so effective that at one point they were filling the holes faster than the tractor could dig them. Some worked on hands and knees; others, like Marty Verhey, preferred a prone position.
"I have a bad knee,'' said Verhey, who has known Vascik about seven years. ``Still, it's fun. I'm having a good time. But I think I'll keep my regular job."
"It's ambitious, but why not, if he's [Vascik] willing to give it a shot and take the risk," said Basile. "Hopefully, in five years we'll get a bottle of wine."
"Wine is a living thing," said Ann Heidig, co-owner of Oak Hill Vineyard and Lake Anna Winery in Spotsylvania.
With her husband, Heidig started with two wines and will soon have seven.
And what advice did she have for Vascik?
"People are very enthusiastic" about trying state wines, she said. But "it takes awhile for people to know that you are there."
Vascik plans to name his winery Chateau Valhalla, after the great hall of Norse mythology where Odin, god of the dead, receives and feasts the souls of heroes who have fallen bravely in battle.
Vascik said the names of his wines most likely will come from Wagnerian opera characters.
by CNB