Author: Cyndi

Wine Packaging with Purpose

Cyndi

Sustainable materials, smart design and brand impact

different color and sizes of boxes and wine bottles

By: Alyssa L. Ochs

In the modern wine industry, packaging is much more than just a practical vessel or aesthetic flourish. Wineries strategically use packaging to communicate their brand values, shape consumer perceptions, and share their sustainability commitments.

  Wine enthusiasts have become increasingly design-savvy and environmentally aware, leading wineries to rethink every element of their packaging. From the weight of glass bottles to the recyclability of labels and alternative vessels like boxes, innovation is breaking through past stigmas and helping wineries share their stories in creative ways.

  Understanding today’s wine packaging landscape is crucial not only to meet customer expectations but also to operate efficiently and sustainably. Here’s a look at how wine labels, boxes, glass decoration, recycling, and design strategy all work together to create powerful, purposeful wine packaging.

The Role of Wine Labels: Storytelling, Sustainability and Shelf Appeal

  Labels offer the quickest, most accessible, and often most emotional connection between a bottle of wine and your customer. Wineries use labels as brand storytelling tools, with minimalist designs, heritage-inspired typography, and regional icons.

  They may also incorporate tactile elements, such as embossing and foil, to highlight a wine’s craftsmanship and luxury. Meanwhile, QR codes are becoming more common on wine bottles to connect people with information about tastings, tours, and sustainability details.

  Regarding sustainability, eco-conscious wineries can work with paper suppliers and printers to create labels from recycled paper and that use water-based or UV-LED inks. Washable adhesives on labels can facilitate easy bottle recycling, while lightweight, compostable label stocks can further reflect your business’s environmental commitment.

  Richard Hilske, co-owner of Cellar 426 Winery in Ashland, Nebraska, told The Grapevine Magazine about his winery’s approach to packaging. Cellar 426 Winery offers award-winning, Nebraska-crafted wines in a beautiful tasting room that’s halfway between Omaha and Lincoln. Established in 2012, Cellar 426 crafts its wines in small batches, so there’s always something unique and special each season.

  “We approach packaging design with the goal of visually expressing each wine’s personality and our winery’s story,” Hilske said. “We offer two lines: our reserve wines feature a more elegant, refined look that reflects their premium quality, while our mainline wines use whimsical artwork and memorable names to create a fun, approachable feel.”

  “These labels help our wines stand out and foster a personal connection with customers,” Hilske continued. “For example, Rocky’s Red is named after our first vineyard’s black lab and features his picture on the label — something that resonates strongly with dog lovers or anyone who feels a connection to his story.”   

  We also connected with Alicea Walley at Backyard Vineyards in Oklahoma City, Oklahoma to learn about this winery’s packaging strategy. Backyard Vineyards is located in the OKC Farmers’ Market District and offers tours, tastings, and space for private events. For special occasions, it offers a signature wine-blending experience and custom label design.

  “We approach packaging design by connecting a story to every one of our bottles — stories that interlink across our entire line,” Walley said. “To remain sustainable, we avoid special etching or foils, focusing instead on sanitizing each bottle so it can be safely reused and repurposed.”

Rethinking the Weight, Shape & Footprint of Wine Bottles

  Although glass bottles remain the primary staple of the wine packaging world, the industry has become more open-minded about bottle design, with sustainability in mind. For example, there has been a shift toward lightweight glass, as heavier bottles are a more carbon-intensive packaging choice. Thanks to technological advancements, lightweight bottles are still durable and visually appealing, with weights up to 30% lower than standard.

  Some wineries have even been exploring uniquely shaped bottles and decorative finishes to package their wine. Screen printing, frosting, acid etching, applied ceramic labeling and custom embossing are all options available to wineries today. These options can give your wine a premium look and feel while elevating the perceived product value.

  Also, regarding bottles, bottle reuse programs are gaining traction in some wine regions. You may now be able to find wineries and tasting rooms that offer bottle-return deposits and refillable wine vessels to reduce packaging waste and attract sustainability-minded consumers.

“Our new low-alcohol sangria line features bottles without capsules, reducing unnecessary packaging waste,” Hilske from Cellar 426 Winery shared. “We continue to look for opportunities like this to make our bottles, labels and shipping materials more eco-friendly.”

Changing Perceptions About Wine in a Box

  Boxed wine used to come with a certain stigma, but perceptions are changing. No longer is the box reserved for budget, mass-market wine options. In fact, you can now find a variety of boxed wines marketed toward younger, sustainability-focused consumers looking for convenience, portability, longevity, and a reduced environmental footprint.

  Boxed wine often requires fewer resources to package than glass bottles and reduces transportation-related emissions due to its lighter weight. There are more branding opportunities on boxed wine, with four full sides available for illustrations, messaging, tasting notes and storytelling.

  Consumers are also recognizing and appreciating the convenience of boxed wine. If product quality is on par with wine in bottles, boxes offer a shatterproof, fridge-friendly option that’s ideal for entertaining guests.

  “While we haven’t explored alternative packaging formats like boxed or refillable options yet, we recognize they are becoming more relevant as sustainability and convenience shape consumer expectations,” said Hilske at Cellar 426 Winery. “Traditional glass remains the best fit for our current wines and brand, but we see alternative packaging as an interesting opportunity for the future and something we may consider as the market continues to evolve.”

Decorating Glass Bottles with Craftsmanship & Modern Technology

  Decorating glass bottles is an art form and a technological feat, giving wineries a creative way to differentiate their products from the competition. As a winery owner or manager, you might explore applied ceramic labels and UV ink technologies that offer a high-end aesthetic and enhanced durability, resisting scratches and moisture.

  Although embossed bottles were once quite cost-prohibitive, expanded options have become somewhat more accessible to wine brands. To add luxury appeal and help bottles stand out, consider embossed logos and textured patterns on specialty or limited-release bottles.

  Glass bottle decorating is taking a cue from sustainability mindfulness as well. Some eco-friendly frosting methods avoid the use of harmful chemicals, and lead-free ceramic inks are also available.

  “Decorative elements like foil accents or embossed labels can help convey quality and uniqueness, but with rising costs we have to carefully balance visual appeal with overall expense,” Cellar 426 Winery’s Richard Hilske commented on the trend. “We focus on choices that enhance our brand while still being practical and cost-effective for our winery.”

The Circular Future of Wine Packaging

  Wine packaging represents an excellent opportunity to embrace circular economic principles as you rethink how you consume resources and dispose of waste. To improve the recyclability of your packaging, you can choose labels with wash-off adhesives, use aluminum screwcaps instead of mixed-material screwcaps and avoid metallic foils. Minimizing plastic capsules also helps your packaging become more recyclable.

  Some communities are moving forward with large-scale reuse systems that involve cleaning and sanitizing returned wine bottles. Wineries can offer refillable containers to their local customers and partner with zero-waste organizations to operate more sustainably. Innovative winemakers may even be inspired to launch pilot programs that allow customers to drop off empty bottles for deposit refunds.

  But while many wine lovers want to recycle, they don’t know the specifics on how to do so correctly. You can help educate your customer base by providing recycling instructions on your wine labels or adding QR codes that link to local recycling guidelines.

  “We recycle 20 to 30 cases of empty bottles each week, actively reuse wastewater in our production process and use eco-friendly corks — all helping reduce waste and lower our overall carbon footprint,” explained Cellar 426 Winery’s Richard Hilske.

  Backyard Vineyards in Oklahoma City is a 51% woman-owned winery that connects with local women entrepreneurs to highlight their talents. The winery team believes in supporting local businesses and building community.

  “We also support local businesses and artists by donating bottles for creative and practical projects, from rage rooms to sea-glass art,” shared Walley from Backyard Vineyards. “Our team is continually exploring new and innovative ways to strengthen our sustainability efforts and reduce environmental impact.”

Packaging Design Services for Your Brand Strategy

  If you’re feeling overwhelmed with all the options and evolution of wine packaging as the industry diversifies, professional help is available. Many wineries consult professional designers and branding agencies to help them translate their history, values, and goals into visually cohesive packaging strategies.

  Hired design services typically begin with a thorough customer analysis that examines competitors’ strategies, wine pricing, and your business budget. Integrated services from a professional designer can help you develop and refine your wine labels, bottles, boxes, capsules, closures, cartons, website, and social media platforms.

  If sustainability is a primary concern for your winery, design companies can offer advice on optimizing materials, using lightweight bottles, and exploring alternative packaging formats. There are also opportunities here to look at recycled paper for labels, compostable label stocks, and reduced-ink-use techniques.

Focus on the Purpose Behind the Packaging

  From bottles to boxes, labels, glass decorations and other design elements, packaging has taken on a whole new meaning in the wine industry. Packaging remains one of the most critical factors in branding, as it always has. But now, wineries are seeing new avenues to pursue their visions through greener materials, circular systems, and innovative designs.

  Ultimately, the important thing to prioritize is aligning your packaging with your values and future business goals. By staying true to who you are and what you love to make, you can meet the evolving expectations of modern wine enthusiasts while reducing unnecessary costs and waste, resulting in a lower overall environmental footprint.

TYCOGA Winery & Distillery

Cyndi

Handcrafted wines and spirits surrounded by Iowa’s natural beauty

TYCOGA winery and distillery building shown next to water

By: Gerald Dlubala

TYCOGA Winery & Distillery owners Ben and Carey Arndt had a unique start to their award-winning winemaking journey in DeWitt, Iowa. They owned an industrial water tower tank painting business, and Ben was doing his job while overlooking the vineyards of Holy-Field Winery in Kansas. It was quite the view, as you would imagine, and Ben appreciated the vineyard’s unique look and pleasant vibes.

  “Ben became friends with the owners of the winery, frequently talking and visiting with them,” said Carey. “It was after that job that he came home and talked about wanting to plant some grapevines, so we did, starting around 2010 with just 50 concord grapevines. Well, those vines took off so well that we planted another 5000. By 2013, we had about 15000 vines in the ground, and TYCOGA Vineyard was on its way. We currently have about 32 acres in all, with some bare patches available for additional plantings as needed. But our initial intention was to be able to grow quality grapes and sell them as a crop.”

A Chance Encounter Fuels a Change in Direction

  Ben and Carey’s son, Tyler, was out in the field tending to the vines one day when a chance encounter with another winemaker changed and perhaps sped up the direction of the vineyard. John Burns, then owner of Barrelhead Winery in Dubuque, stopped by to talk with Tyler, showing him better ways to do some things around the vineyard and offering to help teach them how to make their vineyard more efficient and productive.

  “John and his wife Karen were a big help to us from the start,” said Carey. “They just wanted to help us choose better ways to go about our work by drawing on their experience. John’s experience and mentorship were invaluable to us. And then it was he and his wife who suggested that we make our own wines since our grapes were so good. We had no experience or idea how to go about that, so John offered to help us with that as well. He taught and nurtured us with his experience, guiding us along the way and making us into winemakers. He taught us everything we know about winemaking. We would often visit them at their winery to enjoy their wines, but also to sit, relax, listen, and learn. We owe him a lot for sure. He’s retired now, but in honor of all that he did for us, we named a dry red wine after him, our Old JB Red Wine, and it’s one of our top sellers. But that’s indicative of our Iowa wineries. Everyone around is so helpful and really wants everyone else to succeed. Eric White, the President and Winemaker at Galena Cellars, was invaluable as well. As winery owners, we all benefit from each other’s success.”

  Carey tells The Grapevine Magazine that over 85% of their wines are estate-grown and produced, packaged on the property. TYCOGA offers over 28 varieties of wine. Varietals grown on the property include Brianna, Edelweiss, Frontenac, Frontenac Gris, and La Crescent, along with Marquette, Petite Pearl, St Croix, and more. TYCOGA brings in fruit, including berries, cranberries, peaches, and rhubarb, for their fruity wines. Carey says guests can also enjoy their popular wine slushies and sparkling options on site.

  TYCOGA wines started winning awards even before they were officially open.

  “We actually submitted our wines to competition before we were officially opened,” said Carey. “We’ve been successful and have been winning awards ever since. Every year, we enter the Finger Lakes International Wine Competition. We’ve won multiple awards, including Double Gold on our Serenity Wine and Best in Fruit Class with our Just Peachy Wine.”

a line of wine and vodka bottles on the bar top

Rustic Vibes and Award-Winning Wines Draw Visitors

  “We get visitors from all over,” said Carey. “They sign our guestbook when they come in, and I’m constantly amazed at how far some of them have travelled. Once you come in, you can head up to the bar and talk with our knowledgeable staff, who will guide your tastings based on your likes and dislikes. Tastings are usually done at the bar before making your way to one of our indoor or outdoor seating areas to enjoy the choices you made. If you prefer flights, we have wine flights and wine slushie flights to enjoy, along with some of our available snack items, cheesecake bites, or on-site wood-fired pizza made to order.”

  Carey says their property is known for its rustic, relaxing atmosphere, offering beautiful landscaping, pleasant vineyard views, breathtaking streams and waterfalls, and an unmatched Serenity pond to unwind and free your mind while enjoying an award-winning glass of Iowa grown, harvested and packaged wine.

  “Guests can choose where to sit and enjoy their stay,” said Carey. “It really is a gorgeous place to sit and unwind or relax. In the colder months, from mid-November through March, we offer heated igloos overlooking our vineyard so our guests can continue enjoying the outdoor scenery while remaining comfortable. The igloos are warm, lighted, and reservable through our website.”

  TYCOGA’s vineyards are walkable, and the winery loves hosting all sizes of events, birthdays, showers, corporate events, weddings, and more in their event space or outdoors on their property. They can accommodate up to 35 in their barrel room for a great atmosphere, up to 250 guests in their ample event space, and outdoor gatherings when the weather permits.

New Ideas Bring New Offerings and New Customers

  “We also started a distillery in 2021,” said Carey. “Ben is a bourbon collector and enjoys sipping on a good bourbon, so he decided that he wanted to try his hand at making spirits. He’s the idea guy between us, and I absolutely love and enjoy the people side of the business, so it works out beautifully. As with our wines, all spirits are distilled, produced, and packaged on site. We have a 250-gallon pot still for our grain-neutral spirits in addition to a 100-gallon gin still. We acquired a 12-spout Gai bottling line capable of bottling up to 1800 bottles per hour. It’s really something. It can clean, fill, and cork bottles, and then put on the top caps and labels all in one run.”

  The distillery-end of the business offers bourbon, gin, vodka, whiskey, and whiskey slushes, along with TYCOGA’s unique and wildly popular Dirty Almond Moonshine.

“We sell anywhere from 12000-20000 bottles of wine per year, depending on many different variables, and we’d love our distillery to grow towards those levels as well,” said Carey. “But growth like that takes time. We know our distillery is still fairly young right now.”

Advice For Future Winemakers

  “I tell people to research, research, and research, and then research a little more,” said Carey. “Look for and seek out help from others in the business who are successful, because especially here in Iowa, everyone seems to want to help in some way, even if it’s just a bit of advice. If you can get hands-on experience, that’s ideal because you learn so much in a shorter time. Don’t be afraid to ask questions or reach out for help. For example, our guys here are always eager to help and mentor another winemaker or winery owner because we want to return the favor of those people who took the time to help us when we needed it. Mentoring others is extremely rewarding, and having other successful wineries helps all of us. We’re like one big family here in Iowa.”

  Carey tells The Grapevine Magazine that their goal is to grow and keep the business thriving so their children can take over when she and Ben are ready to retire. But she adds that retirement isn’t even on her mind right now.

  “We are having so much fun,” said Carey. “Personally, I absolutely love the people side of the business, but I would encourage winery hopefuls to embrace the technology as well. We used to pick all our grapes by hand. But about five years ago, we bought our first harvester that changed everything. We went from long hours and days handpicking our grapes to harvesting a row of grapevines in about five minutes with no loss of quality. It was a welcome change.”

  The name TYCOGA comes from their three children’s names, Tyler, Courtney, and Gabe.

  For more information or to contact TYCOGA Winery & Distillery:

TYCOGA Winery & Distillery

2585 195th Street

DeWitt, IA 52742

(563) 659-1443

tycogawinery@gmail.com

www.tycoga.com

Popular Grapes Used in Sparkling Wine

Cyndi

The rise of Oregon’s traditional method sparkling wines

line of multiple different wine bottles containing sparkling wine

By: Becky Garrison

In the May/June 2025 issue of The Grapevine Magazine, Michelle Kaufmann, vice president of communications at the Stoller Wine Group, reflects on the current status of Willamette Valley wines. “Pinot Noir is our king. Chardonnay is becoming Oregon’s queen. And right behind them as prince or princess is a sparkling wine with these two grapes coming together to make a beautiful marriage.” Other popular grapes used in sparkling wine production include Pinot Meunier and Pinot Blanc.

  According to Terry Culton, director of winemaking and vineyards for Willamette Valley Vineyards, because the Willamette Valley is very mild, they can focus on the perfect picks for making their sparkling wines. He reflects, “The cooler climate and coastal influence give us more picking options than many AVAs to get the pH and titratable acidity for sparkling and the brix (sugar) at just the level we want.”

  These premium sparkling wines are made in what’s designated as “the traditional method” (méthode traditionnelle or méthode champenoise). SOMM-TV summarizes the process used to make these sparkling wines. 

  From start to finish, this method takes the longest because of aging requirements and time-consuming steps like hand-riddling. These reasons can also translate to a higher price at the till. This method includes lees aging (where dead yeast cells sit in contact with the wine for an extended period), producing a wine with a prevalent autolytic character. Wine made in the traditional method often exudes aromas and flavors of brioche and butter along with a creamy textural mouthfeel.

  This labor-intensive process is famously used to make sparkling wine in the Champagne region of France, though wines made using the traditional method produced outside this region cannot be called champagne but must be referred to as “sparkling wines.” Other popular sparkling wines include Pét-nat (Pétillant Naturel, see The Grapevine Magazine, July/August 2025), bubbles (forced carbonation), Prosecco (charmat), and the ancestral method made by bottling and sealing the wine before it completes its first fermentation.

The Origins of Oregon’s Traditional Method Sparkling Wines

  Oregon’s early wineries took their inspiration from Burgundy with a focus on the region’s still wines — most notably Chardonnay and Pinot Noir. While there were a few limited sparkling wines in production, Argyle Winery (Dundee, Oregon) established in 1987 by Rollin Soles as the Dundee Wine Company has the distinction of being the first Willamette Valley winery to establish a dedicated sparkling program with every stage of the wines made in-house. (Currently, Soles is the founder and winemaker at Roco Winery in Newberg.)

  In 2025, Argyle Winery and the Pacific Northwest College of Art at Willamette University (PNCA) celebrated the 10th anniversary of Argyle’s acclaimed Art of Sparkling program with the release of the 2025 Art of Sparkling Collection. This internship program created by Argyle in collaboration with PNCA highlights the value of creativity and storytelling within the winemaking process. As per their press release, each year, three PNCA student artists are selected to participate in an immersive internship at Argyle, where they explore the connections between viticulture, winemaking, and artistic expression. Their work culminates in the creation of original label artwork featured on Argyle’s annual Art of Sparkling Collection.

man holding sparkling wine bottle and pushing cork off with his thumb causing the wine to spurt out of the bottle

Powering Oregon’s Grower Sparkling Wine Movement

  When Andrew Davis was serving as a winemaker at Argyle Winery, his fellow winemakers often asked for assistance in making sparkling wine. Because this region is aligned with Burgundy with a similar paradigm focusing on small producers and small production, these winemakers often lacked the expensive resources needed to produce sparkling wines. He had to always say “no” because they lacked the capacity to take on any custom clients.

  So Davis founded The Radiant Sparkling Wine Company (McMinnville, OR) in 2013 with the mission to provide Willamette Valley small-production sparkling wine producers with both the technical knowledge and specialized equipment required for the efficient production of award-winning world-class sparkling wines. According to his initial business plan, Davis would need between five to ten clients within the first three years for his business to remain feasible. The interest from winemakers far exceeded his expectations as he secured twice as many wineries within this period. To date, he has worked with over 40 wineries. While a few winemakers have gone on to form their own in-house sparkling wine program, most of them utilize the Radiant Wine Company to produce their traditional method sparkling wines.

  When Davis partners with a given winery, he begins with discussions regarding what kind of style of sparkling wine they want to create. Some questions that arise include: Do they want to be barrel or tank fermented? Do they want to be picking on the earlier side or the later side of the sparkling spectrum? Do they want to run all their wines through malolactic fermentation, or do they want to keep that raciness of having that malolactic acid intact?

  After these questions have been answered, the winery makes the base wine they want to use for their sparkling wine. Davis then takes this base wine and works with them to develop a unique yeast culture for use in their secondary fermentation. Next, the wine gets bottled and fermented in the bottle at the client’s winery. The winery then determines how long they want to sit on this wine and let it age on lees. Once the wine has aged to the winery’s specifications, Davis goes through the process of riddling, disgorging, labeling, and other aspects of preparing the sparkling wine for this winery.

  Here Davis strives to work behind the scenes with wineries so they can express themselves. As he notes, “If they start to go off the rails and do something ill-advised, I will tell them that. But I want everybody to be making their own style and creating their own wines and not just issue a Radiant thumb-stamped wine with a new label on it.”

  Among his more interesting partnerships is a sparkling 2021 Lust Vintage Blanc de Blanc he did recently for Lucid Wild. This venture marked the first time he collaborated with his wife Isabelle Meunier on creating a sparkling wine. Also, Davis is the current winemaker at Carlton-based Lyle-Barnett, one of a handful of méthode champenoise-only wineries in Oregon.

  In April 2025, Vinovate Custom Wine Services acquired The Radiant Wine Company. A press release announcing this development describes this transaction as “bringing together two pioneering forces to create the most robust set of resources available to Oregon producers pursuing traditional method sparkling wine.” When Davis started The Radiant Sparkling Wine Company, his business model was to collaborate with existing producers to help them make a sparkling product. What Vinovate brings to the table is the ability as a custom crush facility to take harvested grapes and produce the still wine that will then be turned into sparkling wine. This service will enable those aspiring vintners who do not have their own winery to bring a sparkling wine to market. As part of the acquisition, Davis will stay on as a full-time consultant for at least one year to support the transition and future growth.

Other Willamette Valley Sparkling Producers to Watch

  Arabilis Wines (Amity)

As PhD scientists turned winemakers, Kenny and Allison McMahon bring a thoughtful, hands-on approach to crafting small-batch still and sparkling wines made using sustainable means. They chose the Eola Amity Hills and Van Duzer Corridor AVAs due to the freshness and intensity of the base wines coming out of this region. They have the distinction of being the only winemaker in the Willamette Valley to make traditional method sparkling wines by doing tirage (aging on the lees after second fermentation) under cork where they disgorge by hand. All their styles are based on four pillars: precision, complexity, freshness, and high quality. Together these pillars add up to what they call “amplitude,” which they define as the “totality of the experience.”  Also, through their other company called The Oregon Sparkling Wine Co., they service other winemakers who want to make a traditional method of sparkling wine.

person hold wine glass while another person pours from a sparkling wine bottle into the glass

  Corollary Wines  (Amity)

Since its opening in 2017, sparkling-only producer remains completely dedicated to exploring the terroir of Oregon’s Willamette Valley and its expression in traditional method sparkling wine. In 2022 owners Jeanne Feldkamp and Dan Diephouse acquired 57 acres of land in the Eola-Amity Hills AVA, where they planted estate Chardonnay, Pinot Noir, Pinot Meunier, and Pinot Blanc grapes. Their distinctive, design-forward tasting room, which opened on May 2024, was created as a spot to show people the life cycle of their sparkling wines beginning with the soil that produces the fruit leading into an immersive experience exploring how they designed their entire property around permaculture principles.

Domaine Willamette (Dayton) 

Jim and Jan Bernau founded Domaine Willamette to produce world-class, méthode traditionnelle sparkling wines. Bernau Estate Vineyard — home to Domaine Willamette — features 20 acres of biodynamically farmed, Demeter certified Biodynamic Pinot Noir, Pinot Meunier, and Chardonnay grapes. Visitors are welcomed with Oregon-inspired hospitality, including elevated wine and food pairings, immersive educational tours, stunning views, and beautiful landscaped gardens overlooking the valley.

Durant Vineyards (Dayton)

Under the direction of winemaker Spencer Spetnagel, Durant launched its sparkling wine program with the 2018 Brut and 2018 Blanc de Blancs. Guests can enjoy these wines at Durant’s outdoor tasting pavilion, which is thoughtfully designed to welcome visitors even during the Willamette Valley’s cooler winter months.

Soter Vineyards (Carlton)

In 1997 Tony and Michelle Soter founded this Demeter-certified Biodynamic vineyard with the mission to produce wines that embody a keen sense of place and purpose. Their sparkling offerings include their Planet Oregon Sparkling Rosé (aka Pop Fizz), One percent of total sales goes to 1% for the Planet with more $130,000 in sales donated to date.

Stoller Family Estate (Dayton)  This proud family-owned Certified B Corporation began its sparkling journey in 2013 with their Brut Rosé made with select Pinot Noir and Chardonnay from blocks planted in the late 1990s, complemented by Pinot Meunier planted in 2015. Also in 2015, they crafted their first Blanc de Blancs made from the late founder Bill Stoller’s original plantings of Chardonnay in celebration of the 20th anniversary of planting the vineyard. These two wines remain their flagship sparkling cuvées, crafted in limited quantities each year along with a multi-vintage program they began in 2019.

Method Oregon Elevates Oregon’s Traditional Sparkling Wine

Currently, more than one hundred Oregon wineries have a traditional method sparkling wine in their portfolio with most of these wineries based in the Willamette Valley. As a means of educating the consumer about traditional method sparkling wines and how they differentiate from other bubbles on the market, twenty-two Willamette Valley producers came together on July 26, 2025, for the Method Oregon Grand Tasting. Each bottle featured underwent at least 15 months of tirage to ensure quality and complexity in the glass and was then paired with local foods and educational programming. This event is slated to take place again on July 25, 2026.

The Growth of Walla Walla Valley’s Rocks District 

Cyndi
man working in vineyard

By Becky Garrison

                As reported earlier in The Grapevine Magazine, 2024 marked the 40th anniversary of the Walla Walla AVA, a wine appellation in Eastern Washington State that includes one nested AVA, the Rocks District of Milton Freewater AVA.

                In 1997, Christophe Baron of Cayuse Vineyards planted the first modern day vineyard on the Oregon side of the Walla Walla Valley in a region that was referred to as The Rocks, and later become known as The Rocks District. As per Cayuse Vineyard’s website, “The terroir reminded him of the cobblestones of the southern Rhone valley and Châteauneuf-du-Pape in his native France.” 

                When Steve Robertson, owner of Delmas/SJR Vineyards and the founder of the Rocks District Winegrowers, first visited this region in 2004 there were only 25 to 30 acres of wine grapes and only a handful of wine producers. “There was not much local support for growing wine grapes in that abundantly rocky soil, and I was not encouraged to purchase land there for that purpose,” he recalls. 

                But like Baron, Robertson recognized he could produce world-class wines from these basalt cobbles and gravels, the deposition of which reach many feet below the surface. This depth makes for extremely well-drained soils that encourage deep-root penetration in pursuit of water and nutrition. 

                Typically, wines from this soil series possess an umami character, savory complexities, and a singular minerality. “These wines have very round flavor notes and no hard edges if picked and vinified with respect for those conditions. They’re not necessarily fruit forward, and there exists a saline quality that’s undeniable,” Robertson exclaims.

                Robertson and Baron’s vision for The Rocks District attracted others like David Wanek. “With some unique places like the Rocks, you’re transported to these places instantly when you smell and taste the wine produced from this region. The Rocks terroir is new and different and doesn’t exist anywhere else in the world,” Wanek observes. 

                On a practical level, despite the region’s dry climate, most vineyards have adequate water, as there’s not as much pressure for water due to drought and fire as is the case with some other wine regions in the Pacific Northwest. Also, the price for vineyard land at this time made it easier for Wanek to establish himself as a vintner here as opposed to more established Pacific Northwest regions like Oregon’s Willamette Valley.  

                Wanek began buying and developing vineyards under his company Walla Walla Land Company with the goal to become a premium grower that will attract those vintners who want Rocks District fruit but don’t want to build out their own vineyard. With Robertson guiding him towards those people he would need to build and maintain his vineyards, Wanek expanded to 220 acres of land spread amongst three vineyards. Even though all his vineyards are within two miles of each other, the same clone of a particular varietal will taste very differently at each vineyard. 

                In 2021 Wanek partnered with Jeff Bond to make their own estate wine brand using only grapes farmed from their own vineyards. They named their winery Cimento, which is an Italian word for experiment derived from the 17th century Academia del Cimento, which was the first scientific society created by Galileo’s followers who developed the scientific method. “This word kind of fits what we’re doing. We’re trying to grow plants in 300 feet deep of rocks, and we’re experimenting with different training methods, clones, and rootstocks. So, I thought Cimento was kind of an apt name for what we were trying to accomplish.”

The Establishment of the Rocks District of Milton Freewater AVA

                Robertson and his wife Mary founded SJR Vineyards in 2007 and established Delmas three years later with the 2010 vintage, where his daughter Brooke Robertson currently serves as the Director of Winegrowing and Winemaker. Also, he joined forces with Dr. Kevin Pogue, a professor of geology at Whitman College in Walla Walla to gain formal recognition for this region by establishing the Rocks District of Milton Freewater AVA. This AVA is only 5.9 square miles (3,767 acres) and has the distinction of being the only AVA in the U.S. whose boundaries (96 percent) have been fixed by a single soil series (Freewater Series) and a single landform (alluvial fan). 

                In establishing this AVA, Robertson sought to create an appellation that would be respected for its global distinctiveness and appreciated by fine-wine consumers alongside other world-class wine destinations like Hermitage and Côte-Rôtie in France. In addition to Robertson, six other producers helped fund this project, with the TTB approving the Rocks District of Milton Freewater AVA on February 9, 2015. Following this approval, Robertson formed the Rocks District Winegrowers. (Side note: Pogue has since worked on approving nine additional AVAs in the Pacific Northwest.) 

The Growth of the Rocks District   

                Since 2015, the Milton Freewater AVA has grown from 250 to 707 planted acres. While this AVA has more planted acres than either Hermitage or Côte-Rôtie, Ben Kaehler, General Manager of The Walls Vineyards, observes, “Working in The Rocks District still feels like exploring uncharted waters.” Kaehler notes how the grape varieties of the Rhône have become established, particularly Syrah and Grenache, while the Rhône whites are beginning to attract a lot of attention.” In Robertson’s estimation, the appellation is in a particular sweet spot with much more promise ahead. “The Rhône varieties, especially Syrah, reach physical maturity easily in these cobbled soils and dry conditions. In comparison, the Bordeaux varieties are more challenging because they want to be harvested later than our seasonal weather conditions (heat units) can typically deliver on a consistent basis.”

                In addition, Cabernet and Bordeaux varieties have a totally different feel when grown in the Rocks District Kaehler opines, “You get soft, fine, tannins comparable to the same varieties grown just outside this AVA, which are more typical of the larger Columbia Valley AVA. Both are of excellent quality, but that’s the opportunity.”  Also, while the Tempranillo presents challenges in the cellar, he finds it is an exciting varietal to explore.

                Currently their PÁŠXA brand features five wines all sourced from the Rocks District with four Walls wines using fruit from the Rocks District, including a Single Vineyard Series Rockgarden Cabernet Sauvignon. Their grapes are sourced from two estate vineyards: Rockgarden Vineyard (8 acres) planted in 2007 November and Petros Vineyard (12 acres) planted in 2020, along with fruit from River Rock and Stoney Vine Vineyards. 

                Many of these wineries in The Rocks District like Los Rocosos Vineyards operate like truly a boutique winery with the owners often serving in their tasting room. Headed by Roger Lesmstrom, Los Rocosos Vineyards began in 2016 with a focus on growing for other wineries before producing their own wines. On their eight-acre vineyard that’s drip irrigated and hand harvested they grow Grenache, Mourvèdre, Syrah, Grenache Blanc, Sangiovese, and a little bit of Viognier that Lemstrom uses for blending. Currently, they produce between 400 to 600 cases of wine per year for sale in the tasting room, as well as selling grapes to nine different winemakers. In addition, Lesmstrom buys fruit from growers he trusts. 

                A number of Walla Walla based wineries such as Echolands Winery feature these wines in their portfolio. Winemaker and General Manager Brian Rudin are drawn to these grapes due to their distinctive aromatic profile. “Wines from The Rocks District just smell different than anything else on this planet with such a cool flavor range. Also, it’s one of the most fun terroir experiments that there is out there to try and harness the right amount of mineral and savory tones to achieve the perfect balance.” 

                Further, a small but growing number of winemakers in the Willamette Valley have begun to explore making wine using Rocks District fruit with Brian and April Zawada, owners of Violet Vines (Carlton, OR) having the distinction of being the first Willamette Valley winery to own a vineyard within this AVA. In 2019, they purchased five acres in The Rocks District with a focus on growing Syrah, Grenache, and Mourvèdre varieties to produce both single varietal bottlings along with a GSM blend. “I’ve been taking what I’ve learned over the years in terms of making high quality Pinot noir in the Willamette Valley and applying some of those same practices to these wines,” Brian states. 

                The success of these wines led them to offer both a Willamette Valley and a Rocks District tasting flight in their Carlton tasting room, which they find gives them an opportunity to educate the consumer about the differences between these two wine regions. As a result of the enthusiastic reception to these wines, the Zawadas hope to host events with other Willamette Valley winemakers who are also experimenting with fruit from The Rocks District.

Challenges Growing Grapes in The Rocks

                Lemstrom describes operating a vineyard in The Rocks District as akin to “growing grapes on chunks of styrofoam in the heat,” adding that attention to nutrients, available moisture, temperature variations, and wind, are critical for vine growth. In his experience, the greatest threat is weather-related damage. “Imagine having 20% of your crop damaged by hail the size of golf balls or a solid week of 118-degree temperatures turning the top clusters into raisins.” 

                As Wanek declares, “It’s hard enough to walk on those stones, let alone, you know, farm them. You must hand harvest and hand farm basically everything in The Rocks District.” In a similar vein, not using herbicide translates into manual weed control.

                Also, chilly air can be a challenge. The Rocks District receives air drainage from both the Blue Mountains and the VanSycle Ridge where cold air can move like a river from those higher elevations to the flat valley floor below. To address these concerns, Kaehler notes how most vineyards utilize wind machines for frost protection in the fall and spring. Additionally, during the extreme cold, many winegrowers will select, lay down and bury canes with soil, or will bury the entire trunk, head and up to three buds on head-trained (MHT) vines (a specialized training form found exclusively within The Rocks District developed by Brooke for vine protection, health and longevity) in the fall, in the event of an extreme hard freeze.

                Finally, Robertson believes another key challenge that remains is finding needed talent and expertise on both farming and viticulture fronts as more plantings arrive in the AVA. “It’s difficult to be world-class if you don’t have world-class experienced people to meet the promise of this very distinctive AVA,” he stresses.

Basalt Bash Celebrates the Rocks’ 10th Anniversary 

                On July 25-26, 2025, The Basalt Bash & Barrel Auction celebrated the 10th anniversary of the founding of The Rocks District of Milton-Freewater AVA. This new event was created and hosted by the Rocks District Winegrowers and connected the winegrowers with the local community: with proceeds going to the Milton Freewater School District in support of mental health services, which local officials identified as the greatest community need. The weekend kicked off at Watermill’s winery with a Rocks District Winegrowers wine and tamale tasting, followed by a downtown Milton-Freewater Fiesta. A golf event as well as a silent barrel tasting and auction at Davis Orchards closed out the first annual Basalt Bash festivities. Event organizers were able to write a $75,000 check to the school district from proceeds. This will be an annual event with the next Basalt Bash slated for July 24-25, 2026.

                When reflecting on the future of this burgeoning wine region, Ben Kaehler, General Manager of The Walls Vineyards contemplates, “People may think they know what Rocks District wines are stylistically, but the story is still being written.” With only eighteen percent of this AVA’s land currently being utilized for wine-grape production, there exists tremendous potential for growth. Currently, a hundred additional acres are in development, and the Rocks District Winegrower membership continues to rise each year there for that purpose,” he recalls. 

3M™ Liqui-Cel™ Membrane Contactors improve alcohol removal in wine

Cyndi

Find out how Solventum improved the alcohol removal process with osmotic distillation and see suggestions for operating a system using Liqui-Cel membrane contactors for alcohol removal. There is an increased interest across the globe in alcohol reduction from wine. One reason is that higher grape sugar (Brix) levels lead to a higher alcohol content in the fermented wine. This application brief provides helpful hints for operating a system using Liqui-Cel membrane contactors for alcohol reduction and effect of operating conditions. Read More

Wine Tank Purchasing

Cyndi

One of the biggest tasks in setting up a winery or expanding is the decision of wine tanks

man standing in front of 4 very large stainless steel wine tanks

By Thomas J. Payne – Winemaking Consultant

Much time, thought and effort should go into planning what the winery wants to accomplish with the tanks.  If these decisions are made properly and well in advance dollar savings and better functionality can be achieved.

  What will these tanks be used for?  If the tanks will be used for fermenting juice one set of criteria may be used.  If used additionally for cold settling of juice, red fermentations, or cold stabilization the list of criteria will expand.  Deciding what the tanks are needed for in the winery will lead toward the right choice.

  White wine fermentors often have a small valve port at the bottom of the tank at a diameter, for most smaller winery sizes, of 1.5 to 2.0 inches.  This is used to fill and empty the tank.  A racking valve, usually of the same diameter, will exist on the tank to allow the winemaker to remove clear wine or juice from the tank to a level a small manway door, normally and 18” oval, may be opened to continue to pump the remaining clear juice or wine out of the tank.  These tanks are very versatile for white or even red wines after pressing.

  Red wine tanks often have similar characteristics to the above but with a lower manway door at the floor or bottom of the tank.  This allows the winemaking team to remove the pomace, after skin fermentation, from the vessel.  Some red wine tanks do not have the side oval door mentioned in the white wine paragraph above but the purchaser is encouraged to get these doors on their reds tanks so the tanks may be used more in the cellar as red and white wine tanks.

  Cooling Jackets:  Location & How Much?  Give thoughtful consideration to this aspect due to the many physical characteristics and laws of heat transfer.  Consider the amount of surface area that may be needed to cool the juice/wine needed.  If one needs to use the tanks for fermentation only a smaller surface area may be used.  If chilling the wine to cold stabilize the wine, make sure there will be enough surface area to overcome predicted ambient cellar temperatures and let your cooling system representative know the capacity of the wine tank and desired cold stability temperature of the wine.  When discussing the cooling jackets, be sure to understand where the jackets will be placed on the tanks to best be able to predict how much volume will be needed in the tank for the heat transfer to start taking place.  My suggestion is the lower the jacket placement on the sidewall of the tank the better.  Larger sized tanks may require two, or more, usually separate cooling jackets.

  Will solenoids be  used to help control the temperature of the tank? 

Will these be electronically controlled? Do you want them to be web based controlled for off-site monitoring and manipulation?  Do you want wireless applications to control the solenoids?   How many thermocouples ports will be needed for proper temperature control and for the readings desired?

  Heating Capacity:  Becoming more of the norm in the cellar and more affordable for the winemaking team.  Decide on the needs of the heating and give serious thought to insulating your tanks for the process.  Do you care for heating elements in the bottom of the tank, or do you prefer a mobile glycol heater unit that will plug into your isolated glycol jackets on individual tanks.  If choosing the heating element positioned in the bottom of the tank make sure to address the potential freezing of this liquid, if used, during cold stabilization.  If using a glycol heater for the jackets, make sure to plumb the tanks for this feature.

it shows 4 very large wine tanks with wooden exteriors

  Valves – Where & How Big?  Racking valves – determine what size fitting and hoses you may use for the transfers of the juice, wine or must into and out of the tank.  Smaller wineries will be able to size the valves at 1.5 to 2.0 inches as mentioned for juice or wine.  If must will be pumped into and out of the tank one will want to review how this will be done and consider larger sized fittings at the bottom port.  I rarely choose the larger valves but there may be instances where this is the best choice.

  Manways and Doors:  Multiple configurations of manways and doors exist.  Think through all wine and juice production needs to best select these locations, functions, and sizes.

  Will the tanks be placed on adjustable legs or stands?  This can be a large issue in terms of physically managing the red wine must.  If one prefers not to pump red wine must after crushing for quality purposes, one must place the tanks at a height with the lower manway door opening on the red wine tank to have a bin or container placed underneath the lower manway opening to the tank. 

  Although this is the largest reason to place a tank higher in the air than “normal” be sure to pay attention to this height even if using a must pump.  Dejuicing tanks can also be elevated above a press opening level for certain production benefits and efficiencies linked to productions styles and quality issues.  White wine tanks may have more flexibility regarding the tank leg height but be sure to understand where the racking door will be placed and how the tank will be serviced, cleaned among other factors.

  Will the tanks be placed indoors or outdoors?  

Review this question not only for your first needs but address the question about the anticipated growth of your winery.

  What material should the tanks be made from? 

Although this article focuses on stainless steel tanks, tanks can also be made from materials such as concrete, fiberglass, wood, or plastic.

  Will fixed or variable capacity tanks be used? 

Speak with the winemaking team for a long time on this issue.  What style of wine will be produced and how long will it stay in the stainless tanks?  There are certain positive applications for both styles so choosing the correct one will be significant.  I highly recommend fixed capacity tanks for almost all situations and applications.

  What size tank will we need and where will it be placed?  Don’t laugh but some tanks may be a height that may not fit in your winery with a fixed ceiling height.  Keep in mind the tank is a cylinder, in most cases, and that tipping that on end and upward may require more ceiling height than expected.  Run some math to make sure the tanks will fit in the building.  Is the building door large enough to get the tank in the building? Also determine if one can open and service the top of the tank after it is in place.  Will a catwalk be built and if so – what impact will this have regarding setbacks from the wall or certain areas.  Will a public catwalk also be close by?  Will the public have access to the tank?   How much space will you care to have between the tanks?

  When do I need to order the tanks?   The earlier the start of negotiations with suppliers can have a better chance of getting exactly what you want at a reasonable price.  Custom-made tanks are not necessarily more expensive than stock tanks.  Orders with ample lead time may allow for the tanks to be made where quality craftsmanship is high and labor cost are low.  Order at least 7 months in advance to get what you want and to have time to negotiate prices with different suppliers.

  Equally important to all the above, one must also give serious thoughts specific to their winery, addressing: What will the side wall height to diameter ratio be?  Can certain savings be made if tanks are made in stock sheet metal width sizes?  Will lift eyelets be needed?  Will ladder hooks be needed and where?  Will the top of the tanks truncate forward, back or have centered manway tops?  Will sight gauges be needed?  Will sample valves be installed and where?  Will thermocouple ports be needed and, if so, how many and where?  Will name plates and ice shields be needed? Do you want a separate mixing valve port?  Will delestage be a winemaking tool that is used in the operation?

  Make sure the supplier of the tank is reputable and establish what type of welds will be used, their finish and the gauge/thickness of the steel, if choosing stainless. The quality of the stainless steel can vary too.

  In review – a wine tank is not just a wine tank!  Multiple factors go into each winery specific needs for these tanks.  The above are just some of the starter issues one will want to review to make a decent set of decisions.  In no way have all issues been covered.  The more the winemaking team thinks through their operational and winemaking needs related to the wine tanks, both immediately and for the future, the more cost effective this purchase will become.

Precision Pruning

Cyndi

How the right tools and timing shape vineyard success

two people pruning in the vineyard
Photo courtesy of INFACO-USA, Inc.

By Alyssa L. Ochs

In today’s modern vineyard, pruning means much more than just cutting off old canes and spurs so grapes can grow to produce wine. In fact, pruning goes far beyond routine maintenance because this vineyard task directly shapes the health, yield, and longevity of grapevines for the future.

  Pruning is both an art and a science that requires the right timing, techniques, and tools to set the stage for a successful growing season. When you tailor your vineyard’s pruning strategies to your unique varietal, climate, and business goals, you can make informed cuts today that ensure vineyard success for many years to come.

  To learn more about this topic, we connected with Francisco Pardo, director of INFACO USA. Pardo shared details with us about the tools needed for all phases of pruning, how to improve vine health through pruning and how to manage weather and safety risks for a successful harvest.

The Phases of Pruning and Why Tools Matter

  INFACO is a pioneer in developing electric tools for vineyard maintenance, with 40 years of expertise and a range of viticulture solutions for all pruning stages.

  Pardo walked us through the phases of pruning throughout the year to emphasize the importance of using the right tools and techniques and the benefits of doing so.

Phase 1: Pre-Pruning (Optional Mechanized Pass)

In late fall or early winter, after harvest and leaf drop, the pre-pruning phase begins. The goal of this first phase is to reduce canopy bulk and cut long shoots, making manual pruning easier.

  You can use mechanical pre-pruners or rough-cut tools to reduce the volume. However, electric pruning shears, such as INFACO F3020, bypass mechanized pre-pruning and let vineyard workers cut through thick canes quickly with minimal effort. INFACO F3020 electric pruning shears weigh only 1.5 pounds and have an extended battery life to support up to eight hours of continuous work.

Using the right tools at this stage reduces worker fatigue during the initial heavy cuts and improves productivity early in the pruning cycle.

Phase 2: Spur or Cane Pruning (Primary Pruning)  The second and primary pruning phase occurs during winter dormancy, typically between December and February, depending on your region. The goal during this phase is to choose and retain essential canes and spurs that will produce next year’s crop while removing all others.

Electric pruners like the INFACO F3020 help workers make consistent cuts close to the cordon and cane base.

  INFACO’s safety systems protect workers from cut injuries, while its multiple blade sizes and heads help workers adapt to various applications without needing to switch tools.

The results are faster, cleaner cuts with lower risk of vine disease, plus uniformity across blocks and reduced employee hand strain during long workdays.

Phase 3: Sucker Removal / Green Pruning (Spring/Early Summer)  After bud break and through early summer, the pruning goal is to remove non-productive shoots and suckers from trunks and crowns. Lightweight shears and smaller INFACO heads are ideal for efficiently removing green shoots. Some vineyards use a combination of manual tools and electric models to increase pruning speed. With the right tools, you’ll maintain optimal airflow and light penetration while protecting the vine structure.

  “At each stage, the right tools are essential,” Pardo said. “For example, the INFACO F3020 electric pruner offers precision and power for clean, uniform cuts that reduce disease risk and protect vine health. Also, by eliminating hand fatigue and inconsistencies between workers, the right equipment helps vineyard crews maintain high-quality results, block after block.”

How Pruning Impacts Vine Health and Pitfalls to Avoid

  Proper pruning addresses more than yield management; it extends to long-term vine health, with balanced wood, good airflow, and a canopy structure that’s disease-resistant and promotes even ripening.

  Pardo shared with The Grapevine Magazine that one mistake he commonly sees in vineyards is over-pruning and removing too much old wood, which weakens the vines. He also said that leaving stubs and ragged cuts can create infection sites. Meanwhile, inconsistent pruning across crews leads to uneven growth and can disrupt harvest timing.

“With electric tools, growers can achieve consistent, clean cuts, helping reduce cane dieback and improving overall vine longevity,” Pardo said.

Timing It Right by Understanding Bud Development

  Another important aspect of pruning is timing everything right. Pruning too early in the season can expose your grapevines to frost damage. But if you prune too late, you could face uneven bud break and reduced vine vigor.

  INFACO encourages grape growers to monitor bud swell and delay pruning in frost-prone areas until the buds have visibly developed. INFACO also recommends starting with less sensitive blocks of vines and with the less frost-prone vines first. Additionally, paying attention to key indicators like sap flow or weeping can let you know when the vines are metabolically active and ready to heal.

  “Using these cues, along with weather forecasting, helps growers align timing with optimal vine response,” Pardo said.

Managing Weather Risks During Pruning Season

  There’s no denying that global weather patterns are becoming increasingly unpredictable and that climate plays a critical role in how vineyards must approach pruning.

  For example, Pardo noted that cold snaps after early pruning sessions can cause tissue damage, especially in early-budding varieties. Another weather-related risk is excess moisture, which increases the risk of the fungi Eutypa and other trunk diseases, which can cause delayed shoot emergence and dwarfed leaves if you make pruning cuts during rain. Also, if your area experiences a warm early spring, bud break can occur earlier than expected, limiting your optimal pruning windows.

  To adapt to these weather risks, Pardo at INFACO recommends delaying pruning in high-frost areas and pruning only the tops of the vines early, while finalizing cuts later. He also suggests avoiding pruning within 48 hours of forecasted rain whenever possible. Another tip is to segment your vineyard by block sensitivity and prune in phases rather than all at once or randomly.

  “Flexibility, combined with fast, efficient tools, helps you stay ahead of the curve,” Pardo said.

Improving Pruning Safety with the Right Equipment

  However, worker safety is paramount during pruning activities and must be made a top priority in every vineyard setting. Pruning is one of the most labor-intensive and injury-prone tasks in all of vineyard management. Especially during long shifts, many workers experience repetitive strain injuries, hand and arm fatigue and accidental cuts while doing pruning work.

  “At INFACO, safety is a priority,” Pardo said. “The F3020 is compatible with a new and unique touchless safety system, which creates an invisible safety zone that instantly opens the blade if the operator’s other hand comes too close. This is especially valuable in tight canopies or team environments.”

  Pardo also recommended that vineyard workers use ergonomic tools to reduce the risk of repetitive strain injury while pruning. Vineyard managers must provide regular training and reminders on cut techniques and proper tool maintenance to ensure safety and equipment longevity. Employers can also help keep their workers safe by encouraging them to take breaks during high intensity pruning days to prevent dangerous mistakes, fatigue, and pain.

  “Safer workers are more productive—and more likely to return next season,” Pardo added.

Final Thoughts about Pruning Tools and Timing

  Precision pruning isn’t just about shaping vines; it’s about shaping outcomes in a vineyard. From pre-pruning tasks to winter dormancy and early summer green pruning, every phase plays a distinct role in supporting consistent yields and preventing disease.

  When planned and executed mindfully, pruning in the vineyard can improve airflow to your grapes, increase sunlight penetration, and promote balanced growth. The result will be stronger, healthier vines that are able to deliver high-quality fruit year after year.

  In addition to using the proper tools and techniques, pruning is also about ensuring the right preparations and protections are in place. From early frosts to heat waves and heavy rains, extreme weather events require flexible pruning strategies that adapt to changing conditions. Meanwhile, consistent safety-conscious practices will keep your workers injury-free and efficient, fostering a positive workplace environment and an initiative-taking approach to vineyard management.

  Fortunately, there are viticulture-focused companies like INFACO that can help guide you toward the best tools and advice for your unique vineyard operations and pruning needs.

  “At INFACO, we’re proud to support growers with innovative, professional-grade tools that combine power, safety and reliability to meet the demands of modern viticulture,” Pardo from INFACO said.

Rolling Out Revenue

Cyndi

Five reasons why mobile retail works for wineries

mobile trailer with sign saying local wine here

By Corey Krejcik, Founder of Thirsty Bandit

In today’s marketplace, wineries are discovering that fixed tasting rooms, while foundational, are no longer enough to fully capture consumer attention or revenue potential. The modern wine audience is constantly in motion, more often exploring experiences that fit into their lives rather than planning entire weekends around a single visit. As a result, mobile retail (think branded trailers, trucks, or small pop-up tasting experiences) and seasonal activations have become essential tools for growth, storytelling, and brand connection.

  According to Wine Market Council research, nearly 60% of millennial wine buyers say they’re more likely to try a brand if they encounter it at a festival, pop-up, or event. These mobile formats are rewriting the rules of engagement: reaching new customers, building awareness, and generating direct sales—all with lower overhead and faster returns than permanent infrastructure ever could.

  Below are five interconnected reasons why this model works and why wineries that embrace it early are likely to lead the next era of growth.

1. Brand Visibility as a Moving Billboard – Every mile a mobile wine unit travels is a marketing impression. A well-designed trailer or branded truck isn’t just a point of sale; it’s a rolling expression of your brand identity. Wrapped in bold visuals, anchored by consistent design language, and styled with the same intentionality as a tasting room, it becomes a moving billboard that tells your story everywhere it goes.

  Imagine a well-designed wine trailer parked along Main Street for a downtown First Friday program. Staff chatting up customers and pouring glasses to be enjoyed while shopping after-hours. Passersby stop, take photos, and post them online. The moment isn’t just aesthetic; it’s strategic. Every shared image, every tagged post, extends your reach far beyond the event itself.

  Smart design makes this amplification effortless. “Instagrammable” touches like a striking bar façade, a photo wall, or a vintage-inspired logo, encourage organic sharing. QR codes linked to wine clubs or digital tasting notes turn social impressions into measurable leads. The exposure doesn’t end when the event closes, it multiplies across feeds, hashtags, and memories.

  In a category that often leans on tradition, mobility signals modernity. It tells consumers your brand isn’t confined to the vineyard—it’s part of their lifestyle, wherever they go.

2. Lower Fixed Costs & Faster ROI – Every winery leader understands the cost of brick and mortar: design, construction, utilities, maintenance, and staffing. A mobile unit rewrites that equation.

  Compared to building or leasing a permanent tasting room, mobile activations dramatically reduce fixed costs. There’s no need for heavy infrastructure, zoning approvals, or long-term leases. Most mobile setups are built as plug-and-play systems. Units are meant to be self-contained, code-compliant, and designed to be operational in minutes.

  But the most compelling case isn’t just lower cost, it’s speed of return. For many wineries, mobile units pay themselves back within a single season of festivals, markets, or regional events. A well-run activation can pour thousands of glasses over a few weekends, with direct sales, signups, and wholesale leads all feeding the revenue stream.

  From a strategic perspective, mobile retail functions as both a sales tool and a marketing engine. The investment is easy to justify when the same asset generates immediate income, long-term exposure, and scalable brand equity.

Even accounting for staff, licensing, and fuel, a mobile unit often costs a fraction of a single tasting room buildout. The result: more financial flexibility and faster pathways to profit.

Corey and Rachel of Thirsty Bandit chat with Suzanne Hasz, founder of Hudson Trailer Co., about the growth potential of mobile retail and seasonal pop-up experiences for wineries, exploring how evolving consumer behaviors are driving brands to meet audiences wherever they are.

3. Flexibility & Seasonal Alignment – Wine is seasonal with production schedules, harvest, events, and consumer habits ebbing and flowing throughout the year. A mobile retail program lets wineries move with the rhythm of demand rather than being anchored to it.

  Picture this:  a winery launches its spring rosé release at a downtown flower festival, pours summer whites at a waterfront concert series, and then rolls out to a harvest celebration in autumn. Each stop hits a different audience, season, and mindset, but the brand remains consistent.

  This flexibility doesn’t just boost revenue; it optimizes operations. Inventory can be shifted in real time to high-traffic events. Staff scheduling becomes dynamic rather than static. Marketing follows cultural energy rather than waiting for it.

  In practical terms, this means your brand stays top-of-mind year-round, not just during wine country’s peak tourism months. And for smaller wineries, mobility provides the agility to compete in larger markets without the overhead of permanent expansion.

4. Experiential Appeal & Consumer Expectations –

Modern consumers want more than a transaction. They crave connection, storytelling, and experiences that feel personal. The tasting room will always be sacred, but it represents just one chapter in the customer journey.

  Mobile activations give wineries a way to bring the vineyard to the people. When executed thoughtfully, each encounter becomes a chance to tell your story: how your grapes are grown, what inspires your blends, why your brand exists at all. Guests aren’t just sampling—they’re connecting.

  In many cases, a single memorable experience can shift perception more effectively than any ad campaign. Someone who discovers your brand at a festival might later seek out your bottles at retail, join your wine club, or even plan a trip to the vineyard itself.

  Experiential retail isn’t a trend; it’s a reflection of how modern consumers form loyalty. They don’t just buy what you make, they buy how you make them feel.

5. Testing New Markets & Expanding Reach –

Perhaps the greatest strategic advantage of mobile retail is market testing without permanent risk.

  For rural or destination-based wineries, reaching new audiences can be costly and uncertain. A mobile unit allows them to meet urban consumers where they already gather—farmers markets, concerts, street fairs, or high-end shopping districts—without committing to a long-term lease or a new facility.

  These interactions go beyond direct sales. Every event provides insight into customer behavior, pricing sensitivity, and brand perception. Tracking purchases, email captures, and on-site engagement builds a feedback loop that informs broader strategy.

  Imagine a mid-sized winery that takes its mobile tasting bar on a six-city summer circuit. Over three months, it collects thousands of emails, identifies which markets drive the most engagement, and discovers that its rosé outsells reds by 2:1 in coastal regions. Those insights shape next year’s production and marketing plans.

  Each glass poured becomes a data point, each conversation a potential customer, and each market test a map for future expansion.

Operational Considerations

  Success in mobile retail depends as much on execution as vision. The logistics may be lighter than a full-scale facility, but they’re no less important.

  Staff must be brand ambassadors first, servers second. They work in confined spaces, under variable weather, and in dynamic crowd conditions. This requires adaptability, strong product knowledge, and high service and hospitality acumen. Their demeanor shapes not just the immediate experience but the long-term impression of the winery.

  Compliance is equally critical. Permits, health codes, and insurance requirements vary by jurisdiction, and alcohol laws can differ dramatically from county to county. A mobile unit can’t hit the road and start serving anywhere. For many wineries, partnering with local event coordinators or compliance consultants streamlines the process and ensures consistency.

Financial Clarity

  For wineries weighing the investment, the economics are compelling. Mobile units typically cost a small fraction of constructing a new tasting room, and the speed of return is striking. Many recoup their investment within a single season of strategic activations.

  The key is to view the build not as an expense, but as an asset with multiple revenue functions. It sells wine directly, generates brand visibility daily, and produces marketing content that drives ongoing engagement. Each event feeds both the bottom line and the brand story.

  When CFOs see that a single mobile trailer can simultaneously boost DTC sales, social exposure, and wholesale leads, the case for mobility becomes more than creative, it becomes financial strategy.

Turning Tastings Into Memberships

  A glass poured at a farmers’ market shouldn’t be the end of the story. It should be the beginning.

  Mobile activations are prime opportunities to capture data—emails, social follows, QR sign-ups—and funnel them into your membership and subscription programs. Staff can invite guests to join wine clubs, pre-order seasonal releases, or receive exclusive offers tied to the event they attended.

  This transforms a casual encounter into a relationship continuum, one that extends far beyond the moment of pour. The person who first discovered your Sauvignon Blanc at a summer concert might be receiving shipments from your reserve collection a year later.

Looking Ahead

  Mobile activations aren’t a passing experiment. They’re the next evolution in how wineries engage audiences. The craft beer and ready-to-drink sectors have already proven the model, showing that consumers love brands that move with them, both literally and emotionally.

  For wineries, the opportunity is to lead this transformation rather than follow it. Mobility doesn’t replace the tasting room; it extends its reach. It transforms a static space into a fluid experience that meets consumers wherever they gather.

  In an industry defined by tradition, mobile retail offers something radical: the ability to be both timeless and timely. The wineries that embrace it now will not only expand their markets, but also redefine what it means to be a wine brand in motion.

  Corey Krejcik is the founder of Thirsty Bandit, providing strategic marketing, brand development, and revenue optimization for hospitality and wine brands. With over 20 years of executive leadership experience, he believes the best outcomes are found at the intersection of strategy, adaptability, and identity. Outside of work, he enjoys cooking, running, home renovation projects, and spending time with his wife and two teenage children in Malvern, PA.