Category: Archived Articles

bubbles in liquid that is wine

What is Pét-nat?

Cyndi

By: Becky Garrison

Pét-nat is short for pétillant-naturel, which means “naturally sparkling” in French. It refers to sparkling wines that complete fermentation in the bottle. Patrick Rawn, Vineyard Operations for Two Mountain Winery (Zillah, WA) describes the process in producing pét-nat versus sparkling wines made using the traditional method (also known as méthode traditionnelle or méthode champenoise). “Unlike traditional sparkling wine production where you bottle the base wine with a bit of additional juice for a secondary fermentation in the bottle, pét-nat is bottled partway through the primary fermentation process.”

  Brian Rudin, Winemaker / General Manager at Echolands Winery (Walla Walla, WA) describes pét-nat as a fun diversion from the traditional architecture of “champagne-methode” due to its lighter carbonation and more creative license on style, along with an embrace of the “farmhouse” aesthetic. “While there is huge diversity in styles across pét-nats, what they share in common is divergence from the mold cast in champagne – they can be delightfully sparkling and full of personality without pretense or adherence to an established style. It is an enclave of avant-garde winemaking, for sure.”

  Matt Austin, Owner/Winemaker at Grosgrain Vineyards (Walla Walla, WA), concurs, adding that “with less control over the winemaking process, they can be a bit wild compared to other styles of sparkling wine, but therein lies the charm.” As a wine producer who works in a low-intervention style in general, Austin likes that pét-nat can be made with very little or no additives involved in the winemaking process. “While this can be more challenging than the production of other methods, the reward is a product that is more unique, and that fully expresses our terroir.”

  Jay Anderson along with his sister Lisa established Foundry Vineyards + Pét Project in Walla Walla, WA with the intention of focusing solely on pét-nats. According to Anderson, Winemaker and Creative Director, “Pét-nats can vary widely depending on the grape variety and the winemaker’s approach—they can be clean or a little cloudy, fresh and juicy or more rustic and wild. Overall, you can expect a pét-nat to be a unique, energetic, and lively sparkling wine.”

  At Foundry Vineyards + Pét Project, Anderson makes several styles that highlight different grape varieties and vineyard sites. These include the fresh, acid-forward Sunlight Cuvée (Chenin Blanc & Chardonnay), the aromatic Orange Cuvée (Pinot Gris, Riesling, Gewürztraminer, Muscat Ottonel), a savory red pét-nat made from Syrah, and our Perpetual Cuvée (Pinot Noir & Chardonnay), which is a multi-vintage pét-nat inspired by grower Champagnes and solera systems or aging. Their pét nats are sealed with a crown cap, which is common for the style, and reflects the fun, casual nature of these wines, which need not be reserved for celebratory moments like Champagne often is.  These don’t require long aging and are best enjoyed in their vibrant youth.  These are great apertif wines, but are also quite versatile for food pairing due to the freshness, acidity, and low alcohol levels. While many pét-nats contain yeast in the bottle they riddle and disgorge to remove the yeast and produce a more approachable style. 

  In crafting his pét-nats, Rudin relishes the opportunity to rethink the creative process to make something fun and unexpected in a world filled with boring cliches. “You can use any variety, make it any style, and make a completely irreverent wine, as long as it tastes great and delivers joy,” he opines.

  Also, pét-nats afford Rudin the opportunity to embrace the uncontrollable side of winemaking.

  While winemakers normally want to control the process, with pét-nat, you are decidedly never in control. So you relinquish your ability to make clear, polished wines in favor of letting nature take its course inside each bottle. And the result is that each bottle is slightly different, but all bubbling forth with personality and unrestrained expression. No filtration, no cold or heat stability, no guarantee on final residual sugar or bottle pressure. You just have the natural fermentation processes inside each bottle determining how each will taste. If you get the base wine right, you’ll end up with thousands of fun bottles of fizz that are each a little different, in a charming way..

Challenges of Producing Pét-nats

  In Rudin’s estimation, the biggest challenge is bottling the wine during harvest, as it is approaching dryness in tank. “You want to bottle it somewhere between 1.2% and 2.0% residual sugar, so that it ferments to the right bottle pressure (half to two-thirds of traditional method Champagne) and so you need to be able to do it right away once it reaches that point.” As he notes, since this happens during the busiest time of year: the second month of harvest, it becomes a labor of love.

  The second challenge is the need to disgorge the bottles by hand. With traditional method champagne, disgorgement can be automated since there is very little bottle variation. But with Pét-nat, bottle variation is the norm, so it can be disgorged better by getting human eyes and hands on each bottle, and doing it by feel. Since this process takes a long time, Rudin assembles a big crew and makes a week of it, dusting off their best stories and jokes for the long days.

  Austin adds that with the traditional method of sparkling wine production, you add a precise amount of sugar to determine the amount of pressure in the bottle, whereas with pét nat you have to bottle at the stage of the initial fermentation where there is the desired level of sugar remaining in the grape must. In addition, they can’t stabilize the wine with fining and filtration as is done with most other styles, so great care is needed to produce a wine that will not gush when opened. Also, the lack of protective sulfites requires great care with winery sanitation to avoid producing a wine with overt flaws.

Marketing and Educating Consumers About Pét-Nat

  Anderson markets their wine through the Foundry Vineyards’ tasting room, retail and restaurant placements, along with educational content on their website and Instagram. Press coverage and storytelling help introduce pét-nat to new audiences. Also, they traveled to France to participate in a pét-nat-only wine fair, thus deepening their connection to the global pét-nat community.

  At Ecolands Winery, they release their pét-nat made from a rose of Cabernet Franc on Bastille Day every year in the middle of July. This release ensures that people can have some cold ones on hand for the hot summer months. Most of it is sold right at the winery, so they can give a little explanation for the uninitiated.

  Since Two Mountain Winery has no aspirations to be a sparkling wine house, pét-nat enables them to play around without purchasing the specialized equipment needed to produce a traditional sparkling wine. Hence, they can experiment on a small scale by making a couple of pallets that they sell direct to consumer. They feature their pét-nats at wine club events while holding some back for holidays like New Years when people are in a sparkling wine mood.

  In Grosgrain Vineyard’s tasting room, the preface these wines with a discussion of how they are produced and why they are different from Champagne or Prosecco. Austin finds that customers across the spectrum enjoy learning about pét nat, adding that these wines tend to be amongst their fastest sellers.

  As consumers are becoming more aware of the additives that are used in the production of the food and beverages that they consume, Austin thinks they would likely be surprised at the long list of unappetizing products that go into some mass-produced wines. Hence the appeal of pét-nat wines since they can be made with one ingredient: grapes, and preferably ones that are organically grown.

mealybug in the vineyard

The Vine Mealybug

Cyndi

By: Gerald Dlubala

Winemakers face multiple challenges daily. One of the biggest and most important challenges is managing and keeping pest damage within their vineyards to a minimum. Battling pest infestations can be daunting because just as pests can be in the soil, they also can feed on every part of your vines, from the root up through the vine, leaves and fruit clusters.

  Additionally, many are undetectable during visual inspections, making it essential for vineyard managers to implement an integrated pest management (IPM) system to maintain higher yields with better quality fruits in a more vibrant and vigorous growing climate.

  Some of the more common vineyard pests include phylloxera (a microscopic aphid that feeds on the roots of grapevines), roundworms (nematodes), grapevine moths and leafhoppers.

  However, the most damaging pests may be mealybugs – in this case, vine mealybugs.

The Vine Mealybug Invades Grapevines from Root to Cluster

  The vine mealybug develops through seven stages: the egg, the first, second and third instar nymph stages, the prepupa, pupa and finally into an adult. Eggs are golden-yellow and contained in a cotton-like egg sac (ovisac), each sac containing 300 to 500 eggs.

  Nymphs are smaller than, but comparable to, an adult female. The prepupa and pupa stages are only evident in the male. After a complete metamorphosis, the winged male emerges from the pupa, dark orange with long tail filaments and transparent wings. Males have no mouthparts. Females are larger, up to 3 millimeters more voluminous, and elongated-oval with no wings. The female vine mealybug is covered with a fine waxy material, with 18 wax rods around the edge of its body, two slightly longer filaments at its tail section and a dark, longitudinal stripe running over the body.

  The vine mealybug’s life stages occur while it inhabits the vine year-round, depending on the grape growing region. Nymphs are located under the bark, at a graft union, on a trunk pruning wound or below the base of spurs. Some areas also have vine mealybug eggs, crawlers, nymphs, and adults within developing buds and on roots.

  As temperatures moderate and start to warm, vine mealybug populations can increase and become more easily apparent with visual inspection. The pests move to the cordons and canopy. By late spring and into summer, the vine mealybugs are under the bark and on all parts of the vine, including the trunk, cordons, canes, leaves, clusters, and roots. Mealybugs can be transferred from vineyard to vineyard or from plant to plant through unsanitized garden tools and equipment, clothing and even by hitching a ride on ants to other parts of the plant.

  Kent Daane knows about vine mealybugs. Daane is a cooperative extension specialist at the University of California Berkeley. He studies different mealybug populations worldwide and focuses on large-scale management tactics. Daane sees opportunities to reduce vine mealybug populations in the same way that previous pest control eradication programs helped with the European grapevine moth, a combination of neighborhood-driven monitoring, trapping, spraying, and mating disruption programs.

  In a recent podcast for www.vineyardteam.org, Daane explains how the vine mealybug spreads and how grape growers can band together and manage the pest. His focus was on the regions where grape growers hold the grapes on the vine for extended periods to build up brix levels. That’s when and where he sees the greatest damage occurring.

  Daane said that growers are constantly adapting, improving, and changing. Spraying is an expenditure in time and money, and growers are always looking to reduce insecticides while being more efficient with fewer materials. That desired efficiency may come with more timely spraying, the use of natural enemies and mating disruption.

  Daane added that it can come down to costs, which usually indicates a tradeoff. If a grape grower wants to use mating disruption, they may be able to reduce the use of insecticides. The organic vineyard may require more frequent applications, sometimes every 10 to 14 days, because of the shorter residual time. If they intend to spray while also releasing beneficial insects, that timing becomes even more critical. Enhancing natural enemies will enhance generalist predators, so cover crops, pollen and nectar come into the conversation. Additionally, using natural enemies like ladybird beetles, green lacewings and minute pirate bugs means remaining patient enough to let them work and increase their population.

  For those that are spraying, Daane says that the number one thing you can do to enhance and keep beneficial insect populations is to spray your vineyard in sections and at different times so you’re not spraying the whole vineyard at one time, providing a refuge for beneficial insects. Growers using beneficial insects must find a balance between chemical and biological to preserve those good predators. By leaving some of the area unsprayed, you’re leaving a refuge in which the beneficial insects can move to and survive. Most natural enemies of the mealybug are winged as adults, while the female mealybug is slow-moving and never winged.

  Additionally, Daane said that because there are several different mealybug species, it’s important to know which species is in your vineyard so that you can apply the proper pest management program. A local extension office can help identify collected samples if there are any questions.

Suterra LLC, the Global Leader in Environmentally Sustainable Pest Control

  Suterra’s products treat millions of acres of tree fruit, nut, citrus, vine, and vegetable crops annually across five continents. Their products use naturally occurring compounds like pheromones, resulting in non-toxic modes of action with no harmful residues left on food. Additionally, their products do not leach into soil or groundwater like conventional or more traditional pesticides. Suterra’s Integrated Pest Management systems provide solutions for vineyard pests, including the vine mealybug, by using pheromones to disrupt their mating pattern, effectively decreasing populations.

  Emily Symmes, PhD, and senior manager in technical field services at Suterra, tells The Grapevine Magazine that preventative control of vine mealybug is more critical than ever in today’s wine industry.

  “With rising production costs, labor shortages  and increased regulatory pressures on chemical use, proactive vine mealybug management is essential to prevent costly infestations,” said Symmes. “Cutting back on pest management to save costs may seem tempting, but neglecting vine mealybug control can lead to severe infestations, reduced yields, lower fruit quality, a greater need for expensive corrective treatments and ultimately, greater financial losses. Prevention helps maintain vineyard health, fruit quality and overall profitability in an already strained industry.”

  Symmes added, “Unchecked mealybug populations and leafroll viruses can spread rapidly across vineyards, requiring more costly interventions and premature vineyard replanting, a major capital expense. Vine mealybugs produce honeydew, which leads to sooty mold that can compromise grape quality and lower the value of fruit at harvest. Moreover, they are primary vectors of Grapevine Leafroll-associated Viruses (GLRaVs), which reduce vine vigor and lifespan.”

  In a competitive market, maintaining premium fruit quality is critical for securing contracts and achieving profitable pricing and long-term vineyard sustainability. Investing in consistent, proactive control helps avoid this compounding cost and preserves vineyard assets for future profitability.

Incorporating a Strategic Approach to Optimize Pest Management

  Vineyard owners and managers have options when it comes to pest solutions. They can choose the method or methods that are optimal for their specific vineyard, considering the types of grapes grown, the size of the vineyard and the extent of their pest problems. A proper and effective pest management solution should feature a combination of pest management solutions.

  “Growers can optimize their pest management programs by focusing on early interventions, (monitoring and treating infestations before they escalate), using mating disruption to proactively reduce populations and minimize insecticide use, encouraging biological control organisms for effective natural pest suppression and employing targeted applications with chemical rotations to mitigate insecticide resistance,” said Symmes.

  “Mating disruption is a highly effective preventative tool for controlling mealybugs and reducing virus spread. It also enhances the effectiveness of other pest management strategies. Options include Celeda™VMB vapor dispensers for year-round control and CheckMate®VMB-F, a sprayable formulation for precision timed pheromone applications. These solutions provide a cost-effective, sustainable approach to long-term vineyard health.”

  Celeda™VMB was developed by Suterra’s team of chemists, engineers and materials scientists for maximum performance and longevity controlling vine mealybug. CheckMate®VMB-F is the world’s first and only sprayable option for vine mealybug control. It easily fits into any growers’ existing integrated pest management program. CheckMate®VMB-F is tank-mixable with common agrochemicals and works well with nearly any water volume.

  “A well-managed vineyard remains more resilient in difficult market conditions, producing high-quality fruit that retains value,” said Symmes. “Strong pest control also prevents virus spread, protecting not only individual vineyards but the broader winegrowing region. By maintaining vine health today, growers ensure their businesses remain viable and competitive when the market rebounds.”

  For more information about Suterra, to ask a question or to find how they can help you with your Integrated Pest Management (IPM) program, visit Suterra LLC at www.suterra.com

wine cap assorted

Meet Three Innovators Leading the Wine Closure Revolution

Cyndi

By: Alyssa L. Ochs

Wine closures are an often overlooked but crucial aspect of winemaking because they preserve wine’s taste, quality, and aging. The type of cork, screw cap, or capsule you choose for your bottles can impact oxidation, freshness, and contamination risks. Meanwhile, wine closures can also appeal to consumer preferences and further your business’ sustainability goals.

  To better understand what trends are shaping the wine closure industry today and the options available to wineries, we connected with three industry leaders working in this field. Guala Closures, Ramondin and Cork Supply shared helpful guidance and insider insights with The Grapevine Magazine to support best practices in the wine industry.

Guala Closures North America: Sustainable and Customizable Aluminum Screw Caps

  Guala Closures is a global leader in producing closures for spirits, wine, edible oil, water, and other beverages. With headquarters in Italy and a North American division based in Fairfield, California, it offers a range of screw caps and produces nearly three billion per year. Demand for aluminum screw caps has dramatically increased in recent years because of their convenience, customization potential, recyclability, and taste preservation capabilities.

  Dave Campbell, the general manager for Guala Closures North America, told The Grapevine Magazine that aluminum screw caps have been steadily growing in popularity because they have significant benefits in wine quality, convenience, and moderation factors.

  “Specifically, premium wine closures like Guala’s WAK or Savin, both internal thread, are growing fast,” Campbell explained. “These premium closures support a brand’s distinctive brand assets and stand out on a crowded wine shelf.”

  Campbell told us about how screw caps maintain a wine’s integrity and freshness with a seal free from cork taint.

  “It’s delivered to the consumer just as the wine maker intended,” he said. “There are also several screwcap options for increased oxygen ingress, allowing the closure to support age ability in a controlled environment.”

  He also noted how moderation is a key trend in today’s market and how screw cap closures support this by being easy and convenient to open, plus just as easy to reseal and take out the following night.

  Campbell shared that a common mistake wineries make regarding their closures is being restricted by history and tradition.

  “The future of the wine industry will be about how we attract new drinkers to the category with more sustainable, convenient lifestyle choices,” he said. “Closures and packaging are a key part of this purchase decision.”

  When asked about some of the most innovative things he’s seen in the wine closure industry lately, Campbell said his company is consistently challenged to develop new and different decoration options, such as full metallization closures.

  He shared, as an example, “The Wine Group’s Cupcake brand is leading the industry with consumer engagement by printing unique QR codes under each screwcap closure.”

  Meanwhile, sustainability is a big part of Guala Closures’ business. The company established comprehensive goals to reduce its carbon footprint by incorporating sustainable manufacturing practices and offering sustainable-focused products. 

  Its Sustainable Together 2030 program focuses on production using renewable energy, increasing its use of recycled aluminum and plastic and purchasing aluminum from low-carbon suppliers. Aluminum is generally a sustainable closure material because of its high recyclability, thereby reducing the demand for extracting new natural resources and conserving the environment.

  Guala has the largest network of closure manufacturing plants in the world. Campbell said that by working directly with Guala and identifying the quantity, artwork, and timing, Guala can create a production plan to meet your specific closure requirements.

  “From premium wine screwcaps made in California, to fully metallized closures made with modern technology in Europe, Guala’s global footprint has a solution for you,” he said.

Ramondin USA: Elegant Capsules for Brand Identity, Security and Sustainability

  Another industry leader is Ramondin, which has been manufacturing capsules since 1890. It leads the global capsule market and offers a complete portfolio of closure products for wine, champagne, and spirit bottles. For the wine industry, it provides one-piece capsules that are 100% recyclable and organic, suitable for any bottle neck and that use water-based inks.

  Ramondin USA is based in Napa, California and has worked alongside wineries since the 1990s. Jorge Gómez, Ramondin USA’s general manager, told The Grapevine about his company’s diverse portfolio that responds to wineries’ needs.

  “If a winery wants to elevate its packaging and reinforce a luxury image, tin capsules are the go-to,” Gómez said. “They’re elegant, fully recyclable and allow for intricate custom design. Polylaminate is great for brands that want a premium look with more flexibility on cost. For wineries focused on sustainability, we offer E-CAP, which is the first two-piece, plastic-free capsule in the market, and our Lite range, made to reduce material usage and carbon footprint without sacrificing quality.”

  Gómez said they are really excited about Inspiral, a new screw cap line, with implementation in the finalization stage in Napa right now.

  “It’s a smart answer to the growing demand for sustainable closures that don’t compromise on aesthetics and an alternative for high-rotation wines, following new trends in medium/low ranges and exports.”

  Working with Ramondin USA involves sitting down with the company to develop solutions tailored to specific bottling needs. Ramondin USA manufactures locally in Napa and handles everything from technical validation to design and delivery.

  Gómez mentioned that one big challenge in the wine capsule industry is sustainability because regulations quickly change, putting wineries under pressure to use eco-friendly processes and materials. Ramondin USA overcomes supply chain issues by having a U.S. plant. Yet another challenge is reaching the new-generation wine consumers who crave emotional connection, which they can get through interactive closures that tell stories.

  Sustainability is no longer an option in the industry—it’s an expectation. Gómez has noticed that more wineries want their closures to do more than just seal the bottles—they want them to reinforce their brand identity. In response, Ramondin USA has been exploring innovative materials and manufacturing processes to reduce its environmental impact and improve efficiency.

  “We’re already producing capsules that are lighter, plastic-free and more energy-efficient to make,” Gómez said. “Our Lite range, for instance, can reduce carbon emissions by up to 80 percent in tin and 55 percent in the E-CAP. And all of it is done right here in Napa, which significantly lowers the carbon footprint tied to logistics.”

  Another vital aspect of Ramondin USA’s business is customization, which is one of Gómez’s favorite aspects of the job.

  “We’ve worked on everything from minimalist designs for boutique wineries to highly embossed, multi-color capsules for premium brands,” Gómez said. “Now we have relaunched an irregular side pattern that was specially made for a U.S. customer back in 1995 that tried to imitate the wax effect, and that has become trending for the market. Classics never die!”

  Ramondin USA helps wineries find the “sweet spot” between sustainability and functionality. In the next five to 10 years, Gómez expects to see wine closures become smarter, greener, and more integrated into the consumer experience.

  In addition to sustainability and brand identity, Gómez said, “Anti-counterfeiting and authentication will become non-negotiable. Premium brands need to protect their wines with secure and traceable packaging solutions.”

  He also predicted, “Premiumization will reach top levels. There will be an increased demand for high-end decorations to dress top tier wines, and tin is and will continue to be the solution for future of exclusive wines.”

Cork Supply: High-Tech Natural Corks That Minimize Environmental Impact

  However, the most classic wine closure is natural cork, which has been used for centuries and is still the most common type among wineries today. Cork Supply, a Harv 81 Group company, offers the most consistent natural corks in the market because of its patented and certified technology.

  Greg Hirson, Cork Supply’s global director of innovation, told The Grapevine how the oxygen transfer rate (OTR) affects wine’s long-term aging. He explained that oxygen plays a critical role in determining how a wine evolves in the bottle over time. For example, if oxygen ingress is too high, it can lead to premature oxidation, flattening the wine’s structure and diminishing its aromatic complexity. However, too little oxygen can result in reductive aromas and a lack of proper development.

  “Cork Supply’s Legacy Natural Cork addresses this challenge by offering unmatched consistency through its advanced X100 technology,” Hirson said. “X100 is a proprietary imaging system that scans the internal structure of each cork to assess its OTR and predict potential oxygen ingress, eliminating outliers that could negatively impact a wine’s aging potential. The X100 system, powered by AI and machine learning, draws on 12+ years of data to identify corks that could allow up to 10 times more oxygen ingress than desired. By removing these inconsistencies, Legacy ensures that every bottle maintains its intended profile, allowing winemakers to have confidence that their wines will age gracefully and predictably over time.”

  Hirson described how X100 technology significantly advances Cork Supply’s ability to control natural cork closures. It uses advanced imaging techniques, AI, and deep-learning algorithms to map the internal structure of natural corks. The AI software can predict oxygen ingress rates to identify and eliminate corks with anomalous OTR values that could compromise wine preservation.

  “Cork Supply invested €1.2 million in the development of X100, which has gained international recognition and multiple innovation awards at major industry trade shows, including SIMEI (Milan 2024), Vinitech (Bordeaux 2024), SIVAL (France 2025) and ENOMAQ (Spain 2025),” Hirson said. “Since its launch at the Unified Wine and Grape Symposium in January 2024, X100 has been hailed as a game-changer in ensuring consistent OTR rates and providing winemakers with greater confidence in the longevity and quality of their wines.”

  Hirson also told The Grapevine Magazine about VINC, a line of TCA taint-free, micro-agglomerated corks. He said VINC stands out from other micro-agglomerated corks because of Cork Supply high-quality raw materials and production processes. He explained that after the natural corks are punched, they use the remaining corkwood, which retains its premium structural and chemical properties, to create VINC closures.

  “This vertical integration ensures that the raw material is carefully managed from forest bottle, allowing for unmatched consistency, quality and performance,” Hirson said. “Additionally, VINC closures undergo the VAPEX® disinfection process, a proprietary method that eliminates any risk of TCA (2,4,6-trichloroanisole) and guarantees sensory neutrality. As a result, VINC provides winemakers with a reliable, sustainable, and high-performing closure that combines the best attributes of natural cork with the consistency of micro-agglomerated technology.”

  Meanwhile, sustainability is also a top priority for Cork Supply. The company’s efforts to minimize its environmental impact are guided by a global strategy aligned with the UN’s Sustainable Development Goals and built on the 3P Strategy: (1) people and communities, (2) products and innovation and (3) planet and operations.

  For example, Cork Supply has a zero-waste commitment. The company re-utilizes virtually 100 percent of harvested corkwood, converting cork dust into energy at a 99 percent recovery rate. Hirson also described how Cork Supply reduces its carbon footprint by curbing energy consumption through energy audits and investing in renewable energy sources.

  “A high-efficiency corkwood boiler system maximizes heat energy and water usage, while a solar photovoltaic system generates 35 percent of the company’s electricity needs,” he said.

  Cork Supply also collaborates closely with cork forest owners in Portugal and Spain. It develops estate rehabilitation plans to promote cork oak quality, combat pests and diseases, protect biodiversity and support conservation and local economies. By leveraging 100 percent of the raw material harvested, producing environmentally friendly products and investing heavily in R&D to develop sustainable technologies and packaging materials, Cork Supply promotes the circular economy.

  Although each type of wine closure has its own unique benefits, sustainability is clearly top-of-mind for everyone involved in this industry and a driving force in shaping future trends among today’s wineries.

filtration wine machine

Filtration options & overview

Cyndi

By: Thomas J. Payette, Winemaking Consultant

Filtration can be a critical aspect of fine wine making. Many winemakers work hard getting their wines opulently clear, but do they understand what is happening and what the choices of filtration are?

  The Webster definition of “filter” is “A device containing a porous substance through which a liquid or gas can be passed to separate out suspended matter.”  In most instances, filtration is the physical removal of solid objects, in suspension, by way of a mechanical means.  In most cases, wine is forced through a filter media by way of positive pressure.  In only one case the author is aware a vacuum is used.

The Typical Types of Filtration are…

Plate and Frame:  One of the more common types of filtration one finds in the wine industry for large particle removal and its versatility by way of changing the filter pads to remove very small particle sizes down to 0.45 microns and potentially smaller.  Pads, mostly cellulose today, are installed between frames in the proper orientation and the unit is tightened down on the filter pads so leaking is minimal.  This type of filter uses positive pressure from a pump to physically push the wine through the filter pads.  A very versatile piece of equipment for the winery after the wine has been allowed to settle reasonably well in the wine vessels.  For “dirtier wines” and fast to market wines one may consider the DE filter descried below.

Diatomaceous Earth (DE):  A Diatomaceous Earth filter uses diatomaceous earth, similar to what one may find used in the swimming pool industry, as the filter media.  Stainless steel “screens” hold the DE on them, while positive pressure is exerted continuously, holding the DE in place to be the filter media.  A dosing pump will systematically add extra DE to the wine, upstream of the filter screens, to continuously add to the filter media.  If run properly, one may be able to filter substantial amounts of wine with few to no tear downs or much clogging.  The flow rates, if operated properly, will not be reduced significantly.  These filters do take time to learn how to run them and the media (DE) has some health concerns during its storage, use and as a waste product filter after use.  Please investigate these issues to make an informed decision should the choice to move forward with these types of units exist.

Lees Press:  This may be considered the largest pore size filter and most frequently used with juices during crush.  Diatomaceous Earth may be added to juice or wine lees and forced through canvass filter sheets.  Often the results are that muddy looking juices filter opulently clear, before fermentation, to provide a large economic return.  It is estimated that a winery of 3,000 cases or more of wine, made from white grapes, will benefit from these types of filters and pay for themselves, with proper use, within the first two years easily.  The cost of the DE is minimal and the rewards are great.  The one slight disadvantage is that this becomes another process to do during harvest when many processes require the winemaker’s attention.  If managed properly it becomes easily juggled during harvest and worth the winemaker’s while not to mention the wineries’ financial bottom line. This filter has the same DE health concerns mentioned above.

Cartridge:  These can range from large pore sizes to minute pore sizes and their surface area is not as easily adjusted as one may be able to do with a plate and frame as mentioned above.  This may be the only filter a smaller winery may have but as volumes get larger in the cellar one rapidly outgrows this type of filtration. Success is very much dependent on the style and age of the wine.  One advantage these filters have added to the industry is the ability to do a final polished filtration during bottling.  Because these filters are made largely for the pharmaceutical industry and have significant cost, it is recommended wineries obtain them for bottling and to re-sterilize them before each use.  This feature provides the most effective use of these filters and makes them highly cost effective. They should also be evaluated for their integrity if one is using them for “sterile bottling” as the industry knows it today.

Vacuum Drum: Typically used very much like the lees filter press above for “dirtier juices.”  For this reason, vacuum drum filters are used mostly with lees, raw juices, and racking bottoms.  This mode of action has a coating of Diatomaceous Earth on a large drum that spins while partially submerged in the liquid.  The liquid is sucked through the DE coating on the drum.  As the drum spins a large blade or knife cuts off the clogged portion of the DE revealing a clean layer of DE for filtration as the drum continues to spin into the juice or wine for uninterrupted continuous filtration.  The clean juice or wine after filtration exits the drum by way of a central tube in the center of the drum.  This filter has the same DE health concerns mentioned above.

Cross-flow:  Another up-and-coming filtration option for the wine maker.  It is sophisticated and proving very promising while becoming a potential mainstay in the industry.  In this case the filtrate and the filter media are moving in opposite directions, not perpendicular as in most other cases, while crossing over a barrier from one wine media to another.  The unfiltered wine continues to wash away the solids, known as the retentate, from the porous membrane. To continue to be current on this topic one should contact their sales representative.  Crossflow is especially useful for fruit wines, and it has no expendables such as DE or filter pads with little waste other than the solids that were removed.  From blind tasting trials the results of this filtration are often equal to other methods but not superior.

Centrifuge:  Worth mentioning, briefly, in this segment because it does offer clarification to a wine or juice by way of spinning the liquid, magnifying gravity, and forcing the particles out of solution.  This is not a filtration but it does offer a means to reduce solids, including yeast and bacteria, from the wine or juice.

  Every winemaker struggles with the question of how much one should filter and how tight of a pore size should be achieved.  Once the winemaker stands at the filter and an assessment is done, as a before and after application, one understands certain parts of the wine dissociate and/or become lost.  In some cases, this is temporary and in other cases this is permanent.  On the contrary, however, some wines “clean up” after filtration.  The wines become cleaner and purer tasting with more opulent clarity to the aroma and mouth feel.

  The pore size is often determined by analytical review linked back to bacteria and or yeast.  If a wine has not undergone a malo-lactic fermentation to completion most winemakers will use a 0.45 micron rated absolute filtration.  Absolute means all particles of that size or larger will be removed if operated properly.  If a wine has a residual fermentable sugar remaining many wine makers will once again use the 0.45 micron rated “sterile filter.”  Dry wines having gone through a complete malo-lactic fermentation will offer a potential to review a larger pore size filtration. 

  This is often desired because many winemakers feel it leaves more in the wine and therefore it is more pleasing to the consumer.  In many cases, a dry wine with a complete malo-lactic will only need a filtration down to 0.80 microns.  In this case, the winemaker is targeting the next largest potential threat and that may be Brettanomyces.  (Some more recent research has shown this may not be “absolute” at 0.80 micron and that a 0.65 micron may be needed).

Caution:  Many winemakers try their best to filter as little as possible and often with positive results.  Some go as far as no filtration with success.  The reader should be aware that a wine could go bad if no filtration is used and certain microbial risks are very large.  A wine that goes bad “on the consumer’s shelf” will offer a new meaning to most winemakers and their increasing desires to filter in the future if the problem is the result of a lack of filtration.

  Keep in mind to balance the possible brand damage against the safety of proper filtration.

  Filtration is a wonderful tool that previous winemaking generations were not fortunate enough to have.  Filtration is the number one tool to decrease cross-contamination in the wine cellar because each microbe must have an origination point.

  Filtration has been one of the best industry advancements for the winemaker because a certain amount of predictive control is placed in the winemaker’s hands as a tool allowing them to use less or fewer chemicals for the wine’s preservation.  

  Overall, filtration has enhanced wine quality to the consumer because fewer wines become spoiled after bottling.  Think of filtration in terms of bacteria/yeast removal and less for clarification; yet, it will assist both.

References: 

Amerine, M.A., Berg, H.W., Cruess,W.V. 1972. The Technology of Wine Making

Dharmadhikari, M.R., Wilker, K.L. 2001. Micro Vinification.

Zoecklein, B.W., Fugelsang, K.C., Gump, B.H., and Nury, F.S. 1999. Wine Analysis and Production

Verbal discussion with Mr. Jacques Boissenot, Mr. Jacques Recht, Dr. Ralf Kunkee, Mr. Joachim Hollerith and Mr. Chris Johnson.

Wine Marketing Association of Ontario-Icewine Celebrations

Freezing Grapes as a Pre-Fermentative Technique

Cyndi

By: Aude Watrelot, PhD – Department of Food Science & Human Nutrition, Iowa State University

Temperature plays a critical role in winemaking, influencing everything from fruit cleanliness to fermentation smoothness and wine stability. Proper temperature management helps reduce microbial spoilage risks, extract phenolic compounds, and preserve aroma and color, all of which contribute to the overall quality of the wine. Cold temperatures can be strategically used in several pre-fermentation techniques, such as cold soaking (or cold maceration), cryomaceration, and freezing grapes, to optimize these outcomes.

Cold Maceration: Enhancing Color and Flavor

  Cold soaking, particularly common for red grapes, involves storing harvested grapes in a tank or bin, where they remain in contact with the must at low temperatures (typically between 10°C and 15°C) for a few days (3-5 days). This process reduces the risk of oxidation and microbial spoilage while preventing the onset of alcoholic fermentation. During this period, sulfur dioxide is often added to further minimize microbial activity.

  The primary goal of cold maceration is to extract phenolic compounds—such as anthocyanins and tannins—from the grape skins, seeds, and flesh. These compounds significantly impact the color, flavor, and overall quality of the wine. Anthocyanins, the red pigments in grape skins (and sometimes flesh, in “teinturier” varieties), are water-soluble and easily extracted into the must. Condensed tannins, which are chains of flavanols found in grape skins and seeds, play a key role in wine structure. They not only help create stable color pigments by interacting with anthocyanins, but they also contribute to astringency, serve as antioxidants, and improve the wine’s aging potential.

  Although cold soaking is widely used, the impact on the final wine quality can vary depending on grape variety, soaking duration, and temperature. The degree of tannin and anthocyanin extraction differs based on these factors, so it’s important to tailor the technique to the specific needs of the grape variety.

Cryomaceration: Freezing Grapes to Maximize Phenolic Extraction

  Cryomaceration takes cold soaking a step further by freezing grapes at temperatures between 0°C and 10°C. This freezing process disrupts grape cells, breaking open their vacuoles and facilitating the release of phenolic compounds. Freezing below 0°C, as seen in ice wine production, enhances this effect by further breaking down cellular structures and making the extraction more efficient.

  While ice wine production typically focuses on white grapes, the freezing technique can also be applied to red grapes. After harvesting, grapes can be frozen and then thawed prior to fermentation. This process is especially useful for red grape varieties that tend to have less color stability, lower tannin content, or a limited aromatic profile. For example, cold-hardy red varieties like ‘Marquette’ and ‘Frontenac’, commonly grown in the US Midwest, Northeast, and Eastern Canada, have specific chemical characteristics that make them suitable candidates for this technique. These varieties tend to have high acidity (from their Vitis riparia genetic background), abundant anthocyanins, and lower tannin levels, which can make phenolic extraction challenging during traditional winemaking.

A Study on Freezing Grapes: Marquette and Frontenac Case Study

  A recent study led by Iowa State University enology assistant professor Aude Watrelot explored the effects of freezing grapes before fermentation on the phenolic and color profiles of wines made from Marquette and Frontenac grape varieties. In the study, three batches of each variety were frozen at -10°C for five months, while control batches were directly destemmed, crushed, and fermented without freezing.

The results showed some interesting insights:

•    Alcoholic fermentation took two days longer to be complete in the frozen grape batches, likely due to the higher availability of sugars released during the freezing process.

•    The pH of musts right before fermentation was significantly higher in Frontenac control (pH of 3.38) than in Frontenac frozen condition (pH of 3.28), while the opposite was observed in Marquette musts (pH of 3.02 in control and pH of 3.05 in frozen condition). These differences were not observed in the wines at bottling.

•    The titratable acidity (TA) was statistically different in musts and wines of Frontenac and Marquette. At bottling, the TA was twice higher in the frozen condition wines than in control wines.

•    The phenolic concentration in the must was the same between the frozen and control batches, but the musts made from Frontenac grapes had higher phenolic concentrations overall compared to the musts made from Marquette grapes.

•    The concentration of phenolics in the Frontenac wines was lower at pressing and bottling in the frozen samples compared to the control, likely due to phenolics being adsorbed onto broken cell wall material during freezing.

•    Tannin concentrations were low in the must of both treatments, as a result of the low solubility of tannins in aqueous solutions. However, Frontenac control wines contained 50% more tannins at bottling than the Frontenac frozen samples. No significant difference in tannin levels was observed for Marquette wines.

•    Color intensity was noticeably higher in the frozen must compared to the control, but this difference was not maintained in the final Frontenac wines at bottling. In contrast, Marquette wines at bottling still retained higher color intensity in the frozen samples.

  These results indicate that freezing grapes can enhance color intensity early in the process, but the long-term impact on wine quality may be less promising without additional steps to balance tannin and anthocyanin interactions.

Conclusion: A Valuable Tool for Certain Varieties

  Freezing grapes as a pre-fermentation technique can be beneficial in extracting phenolic compounds and enhancing color intensity in musts, particularly for cold-hardy red grape varieties like Marquette and Frontenac. However, its long-term effectiveness on the finished wine’s color and structure may not be as pronounced without additional treatments, such as the addition of tannins from other sources, to ensure stable pigment formation.

  Winemakers could consider freezing as part of an integrated strategy for improving wine color and phenolic content, especially when working with varieties known for having less color stability or lower tannin content. It’s essential to tailor this technique to specific grape varieties and wine goals to achieve the best results.

About the Author:

Dr. Aude Watrelot is an Assistant Professor of Enology in the Department of Food Science and Human Nutrition at Iowa State University. Dr. Watrelot’s research area is fruit, grape and wine tannin and polysaccharide chemistry and their relationship with wine quality. Dr. Watrelot graduated with a PhD degree in Food Science from the French National Institute for Agricultural Research (INRA) and the University of Avignon in France. Following graduation, Dr. Watrelot moved to California both at CSU Fresno and UC Davis to keep conducting research into polyphenol-macromolecular interactions on red wine chemistry.

  At ISU, she is currently conducting research and developing Extension programs on understanding viticultural and winemaking practices that could maximize phenolics extraction and improve wine quality. She has developed extension programs such as webinars, workshops, field days, articles to answer the growing wine industry in Iowa and in the Midwest.  She is currently serving as the chair for the American Society of Enology and Viticulture – Eastern Section (ASEV-ES) and as the vice-president for the Groupe Polyphenols.

References:

1.   Aleixandre-Tudo, J.L.; du Toit, W. Cold Maceration Application in Red Wine Production and Its Effects on Phenolic Compounds: A Review. LWT 2018, 95, 200–208, doi:10.1016/j.lwt.2018.04.096.

2.   Cheng, Y.; Wimalasiri, P.M.; Tian, B.; Watrelot, A.A. Influence of Grape Flesh on the Retention and Composition of Polyphenols from Skins and Seeds. J Agric Food Chem 2024, doi:10.1021/acs.jafc.4c00612.

3.   Sperotto, G.; Marçal, E.N.; Campos, F.M.; de Souto, V.O.; Comparin, S.J.; Nogueira, A.; Lazzarotto, M. Cold-Driven Strategies as Pre-Fermentative Techniques on Winemaking: A Review. Food Chemistry 2025, 463, 141504, doi:10.1016/j.foodchem.2024.141504.

4.         Watrelot, A.A.; Delchier, N. How Does Extended Maceration Affect Tannin and Color of Red Wines from Cold-Hardy Grape Cultivars? Foods 2025, 14, 1187, doi:10.3390/foods14071187.

Field of Chardonnay

The Growth of Chardonnay in Willamette Valley

Cyndi

By: Becky Garrison

The Oregon Chardonnay Celebration, held this year on February 22, 2025, was founded as an industry event designed to share best practices and insights on how to best elevate Oregon chardonnay and change the narrative that Oregon can’t grow chardonnay. Today, the event is a consumer-focused wine and food festival held during the Dungeness and truffle season in Oregon, two items that pair very well with chardonnay.

  This year’s sold-out celebration, “The Elements of Chardonnay: An Oregon Chardonnay & Culinary Celebration,” was held at The Allison Inn & Spa (Newberg, Oregon). At this event, nearly 400 attendees sampled wines from 61 participating wineries along with chardonnay-friendly savory bites prepared by Allison’s culinary team, including executive chef Jack Strong and featured guest chefs.

  Most reported accounts credit this rise of Willamette Valley chardonnay to the decision made by growers to plant Dijon clones after wine pioneer David Adelsheim did an exchange with the University of Dijon and convinced them to allow the importation of these clones.

  According to Michelle Kaufmann, Oregon Chardonnay Celebration president, this growth is also attributed to vintners’ decision to plant chardonnay grapes with the same intentionality they gave to their pinot noir grapes. For example, in 1995 Stoller Estate Vineyard planted 10 acres of chardonnay using clones Bill Stoller was able to obtain from those Adelsheim imported. She states, “You have the right clone and the right varietal in the right spot to ensure that those grapes are going to thrive and make the world-class wine that Oregon has become known for producing.”

During the 2008 recession, several winemakers, including Stoller’s winemaker, went to Burgundy and studied with their winemakers. While the focus was on Burgundy’s pinot noir grapes, some began asking questions about how to create chardonnay from grape to glass. Kaufmann sees the parallel between Burgundy and the Willamette Valley in that visitors can still meet many winemakers, which gives both regions a down-home feel.

Exploring the Varieties of Willamette Valley Chardonnay

  As evidenced by this curated collection of Willamette Valley chardonnays, each vineyard and winery produce their own representation of this grape that reflects both their particular vineyards and preferred winemaking techniques.

Alloro Vineyards (Sherwood, Oregon): Originally planted in 1999, their LIVE certified 34-acre vineyard devoted to pinot noir, chardonnay, riesling and muscat sweeps across a west-to-east southern aspect of Laurel Ridge in the Chehalem Mountains AVA. An elevation between 450 and 700 feet, replete with deep, wind-blown loess topsoil over decomposed basalt, creates optimal conditions for sustainable, dry farming practices.

  In terms of their chardonnay, they focus on the Dijon clones 76 and 96. Their current releases include a 2023 Estate Chardonnay aged in new oak and a 2023 Primavera Chardonnay, which is their inaugural stainless-steel chardonnay. In addition, their 2020 Blanc de Blancs represents their second vintage of sparkling wine from their estate vineyard made via the traditional ‘Metodo Classico’ using chardonnay from the oldest vineyard blocks on their property.

Benza Vineyards (Hillsboro, Oregon): Paden West, winemaker for Benza Vineyard, discovered chardonnay when he became the assistant winemaker for Lavinea Single Vineyard Wines (Carlton, Oregon). After his first vintage, he quickly realized how incredible, versatile, and flexible chardonnay expressions can be. As he reflects, “In Oregon, we are unburdened by tradition and have nothing but creative opportunities laid before us—all while being in a state that offers many different microclimates, soils, clones and overly curious winemakers.”

  At Benza Vineyards and Approachment Wines, West tries to craft as many varied expressions of this grape as possible. “From vineyard practices, fermentation management, lees selection/contact time, oak usage, etc.—the world is your oyster with chardonnay,” he opines.

Bethel Heights Vineyard (Salem, Oregon): Chardonnay Wente selections were originally planted at Bethel Heights by Vic Winquist in 1977.

  After the Casteel family purchased the property the following year, they added Dijon 76 clones in 1994, along with 95 and 548 clones. According to Ben Casteel, co-owner, director, and winemaker, “Our soils are primarily clay, so we have plenty of water holding capacity for healthy vine growth and abundant nitrogen for aromatic development. It is also a natural swale on our hillside that can be prone to powdery mildew, and as certified organic growers, that’s something we need to monitor.” 

  Also, they planted chardonnay in Justice Vineyard in 1999. Unlike Bethel Heights, these soils are primarily marine sediments and thus do not retain water well. Hence, Casteel finds this soil requires more natural inputs for soil health, so they have been rotating a herd of 150 sheep from Naked Grazing through these blocks for the past two years.

  The Eola-Amity Hills AVA represents a cooler part of the valley, which makes the acidity important to their wines easy to come by due to their cool nights. In Casteel’s estimation, “This grape is well suited to our climate, and I suspect will continue to be even with warming temperatures in the future.”

  Post-harvest, their wines are barrel fermented with full malolactic fermentation, aged on lees in barrels for 12 months, and then again with lees in stainless steel tanks for an additional four to six months. 

Chehalem Estate Vineyard (Sherwood, Oregon):

The mainstay of their chardonnay plantings is the Dijon clones where they’ve planted Dijon 76, 95, 96, 548, Mt. Eden and 809. According to Jason Tosch, vice president of vineyard operations, Dijon clones are proven performers in the various meso- and micro-climates throughout the Willamette Valley. Regardless of differences in vintage, they produce a decent size yield and tend to ripen slower than the lower-yielding (non-Dijon) clones, ensuring consistency. 

  The faster ripening 548, Mt. Eden and 809 have unique olfactory and textural characteristics that could make exciting standalone chardonnay bottlings. When selected as components in the blending phase of winemaking, these clones add a synergy that gives the winemaking team greater creative freedom.

  Winemaker Katie Santora states that the essence of Oregon chardonnay is primarily derived from the natural acidity of the chardonnay fruit grown here. They make two distinctive styles of chardonnay. INOX is their unoaked, stainless-steel fermented chardonnay, which is bottled about four to five months after the vintage. Their Reserve Chardonnay is barrel fermented and aged in French oak barrels for 10 months before being racked in a stainless-steel tank with lees to age for another four to five months, which allows the wine to integrate and deepen.

Left Coast Estate (Rickreall, Oregon): Left Coast Estate’s early years were heavily inspired by the traditions of Burgundy, where chardonnay was the dominant white varietal. As Taylor Pfaff, CEO and family ownership, notes, “Chardonnay is incredibly versatile and expresses a wide range of flavors and aromatics while being perfectly suited to growing in the cool climate of the Willamette Valley.”

  All their chardonnays are Dijon clones originally sourced from Burgundy, and their first block was planted in 2006. Left Coast’s chardonnay is planted in their Truffle Hill, Left Bank and Field of Dreams vineyards. These vineyards are well-drained and sit on ancient marine sedimentary soils. The cool winds of the Van Duzer Corridor slow down ripening and allow them to achieve full phenolic ripeness while keeping sugars relatively low. This allows them to grow balanced chardonnay that maintains tension between bright acidity and ripe, rich flavor profiles.

  Currently, they produce three chardonnays: a Truffle Hill Chardonnay that sees a 100 percent French oak fermentation, aging in oversized puncheon barrels and complete malolactic fermentation. In addition, their Suzanne’s Estate Reserve Chardonnay is only produced during exceptional vintages and is crafted for the highest quality and longevity. Occasionally, they produce a wine club-only Beton Reserve Chardonnay that is fermented in Nomblot concrete eggs and then aged in neutral oak.

Nysa Vineyard (Dundee, Oregon):  Michael Mega, owner of Nysa Vineyard, fell in love with Puligny Montrachet from Sauzet, Lafon and Romonet in the 1980s. He knew when he started planting Nysa in 1990 that there would be a place for chardonnay. For 20 years, he searched for the proper clone. Rejecting the Dijon clones due to their lack of finish, he settled on the heritage clone Wente.

  When tracing the history of this clone, Mega recalls how they were originally brought to Oregon in the late 1940s from cuttings through California that were smuggled from France. In the 1970s and 1980s, clones struggled with full ripening in Oregon and were replaced with the earlier ripening Dijon clones. The small “chicks” and bigger “hen” berries in the Wente clusters were perceived as a detriment due to lower crop yields compared to the more robust Dijon clones. Now, with climate changes, these heritage clones are being replanted in Oregon due to their superior mid-palate and finish that the Dijon clones lack.

  Mega saved one acre of the southwest corner of the hottest aspect of Nysa for the slow-ripening Wente clone and another single acre of the fully due west aspect. Since they dry-farm at tight spaces (three feet by six feet), these hot west blocks require several years of nurturing before he allows them to produce a harvest (six to eight years). “No commercially motivated operation would tolerate this patience,” he surmises.

  Their first vintage of chardonnay was in 2015, planted on 2006 rootstock, though because they patiently cellar their wines, this vintage wasn’t released until 2017. Nysa chardonnay is barrel and stainless steel fermented via native yeast, undergoes full malolactic fermentation, is in elevage for 10 to 18 months (estate versus reserve), with zero to 15 percent new French oak and is unfined/unfiltered.  

Soter Vineyards (Carlton, Oregon):  For Tony Soter’s 1997 debut vintage, he used three chardonnay Dijon clones along with another lovely French selection to craft a few hundred cases of Blanc de Blancs sparkling wine. These first Blanc de Blancs stayed on the lees in bottles for a full decade before they had the confidence to release them. Even though it became something of a cult classic, they chose to focus on their sparkling wines given there was a very limited market at the time for Oregon chardonnay.

Having quietly championed chardonnay through their ongoing sparkling wines, they felt it was time to explore this grape further. At Mineral Springs Ranch near Carlton, they planted one Dijon clone (#76), a lesser-known French selection especially suited for sparkling wine. Also, at their Eola-Amity Hills site, they planted a “sélection massale”—a mix of numerous, unspecified clones.

  Currently, they produce three chardonnay-based wines, each with a distinct identity. Their Estates Chardonnay is a barrel-fermented, steel-finished blend of their two primary vineyard sites, while their Mineral Springs Chardonnay is a single-vineyard bottling sourced entirely from mysterious heirloom selections. Also, their Blanc de Blancs Sparkling Wine is a traditional method of sparkling wine aged six years on the lees and another on cork before release.

The Future of Oregon Chardonnay

  Moving forward, other winemakers continue to enter the scene as they explore the boundaries of what Willamette chardonnay can do. For example, Tracy and Aaron Kendall of Folly of Man (Amity, Oregon) combined their decades of experience as winemakers to embrace biodynamic and regenerative agricultural practices that breathe life back into the soil with Moe Momtazi of Momtazi Vineyard & Maysara Winery (McMinnville, Oregon) serving as Tracy’s long-time mentor. Their first vintages of pinot noir and chardonnay, released in March 2025, are already receiving accolades with their 2023 Estate Chardonnay and 2023 Coleen Chardonnay awarded 95 and 93 points, respectively, from Decanter.

  In reflecting on the future of Oregon wines, Kaufmann proclaims, “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.”

Texas Vineyards & Beyond, LLC signage

The Roots of Texas Wine:  Soil Quality for Healthier Grapes

Cyndi

By: Lorenzo Rossi and Michael G. Cook – Texas A&M AgriLife Extension Service

It is an exciting time for Texas wine, as the bustling industry is producing reds full of character, crisp and clean whites, and uniquely complex blends that are gaining international recognition. With its diverse 1,300 soil series, rainfall ranging from <10 to 60 inches a year, and over 8 AVAs (with three in progress), the Lone Star State challenges winemakers to think outside the box. From Tempranillo to Tannat, Mourvèdre, and Sagrantino, Texas wines are winning over critics and wine lovers alike. But what makes these wines so special? While climate, grape variety, and winemaking techniques all play a role, the secret to great wine is also in the soil.

A Personal Journey from Florida to Texas Wine Country

  My path into viticulture has been shaped by years of hands-on experience in both soil and fruit crop research. Before moving to Texas, I spent much of my career studying citrus production and root biology in Florida. In my time there I worked closely with commercial growers facing the realities of sandy soils, extreme weather, and persistent disease pressures. I saw how poor soil management could weaken an entire grove and how targeted soil improvements could significantly boost soil quality and tree productivity.

  Now, in my new role at Texas A&M University, I am shifting my focus to viticulture, where soil remains a key factor in producing high-quality crops. Growing grapes in Texas presents more curve balls to the mix than Florida: from the Florida-like climate and soils of South Texas and the Gulf Coast to the fractured limestone in the Hill Country, to the arid and high elevation of the High Plains where red clay and caliche lays under a layer of sand. Each region requires a different approach to soil management, and my background in soil research can help me understand how growers can make the most of their land. My goal is to aid Texas grape growers who want to refine their soil management practices enhancing vine physiology, improving fruit quality, to ultimately produce better wines.

Why Soil Matters in Winemaking

  The ideal vineyard soils strike a balance: loamy to sandy-loam textures promote proper drainage while retaining enough moisture for consistent water and nutrient uptake. A soil pH between 5.5 and 7.5 optimizes nutrient absorption, and calcium-rich substrates like fractured limestone improve root penetration. High-quality soils also contain 2–3% organic matter, which supports diverse microbial communities that enhance nutrient cycling and naturally improve disease resistance.

  To measure soil quality, vineyard growers should conduct regular soil testing, including pH, nutrient levels (such as nitrogen, phosphorus, and potassium), organic matter content, and soil texture. Tools like a soil probe or auger can be used to collect samples from various vineyard locations. Testing for soil compaction and microbial activity can also provide valuable insights into the soil characteristics. Additionally, monitoring drainage, water retention, and aeration can help identify any issues that may affect vine growth.

  When grapes are grown in soils with limiting conditions, the grower must implement a range of best management practices to improve a soil characteristic while maximizing yield and quality over the vineyard’s lifespan. These may include amending soil with organic matter and adjusting pH levels to enhance nutrient availability. When soils are well-optimized, the quality potential of the grapes increase, potentially leading to the production of richer and more complex wines.

Texas’ Unique Wine Regions

  Texas vineyards span multiple American Viticultural Areas (AVAs) and regions, each with unique soil characteristics that shape the wines they produce. Understanding these soil differences allows growers to fine-tune their management practices and maximize vine health and fruit quality.

Texas High Plains AVA: The Texas High Plains is responsible for nearly 70% of the state’s grape production. Sitting at an elevation of 3,000 to 4,000 feet, this region has sandy loam soils with red clay subsoil rich in calcium carbonate. These well-drained soils allow growers to manage vigor through irrigation. The manipulation of irrigation in these soils can also be used to alter fruit chemistry flavor and berry size, leading to greater concentration of compounds in fruit. Cover crops and organic composts can help retain moisture and improve soil biodiversity, which may provide additional benefits to grape quality. Wines from this region are known for their structure and depth, including medium bodied to full reds like Tempranillo and Cabernet Sauvignon.

Texoma AVA:  Located along the Texas-Oklahoma border, the Texoma AVA holds historical significance as the home of T.V. Munson, the horticulturist who helped save European vineyards from the phylloxera epidemic in the 19th century. The soils here range from reddish clay loam to black “gumbo” clay and fertile sandy loam, offering diverse opportunities for vineyard management. Techniques like soil aeration, addition of organic matter such as compost, and controlled irrigation help maximize grape quality. White wines, like Viognier, Blanc du Bois, and the newly planted Picpoul blanc do especially well here.

Texas Hill Country, Fredericksburg in the Texas Hill Country, and Bell Mountain AVAs:  Perhaps the region most often associated with Texas wine, the Hill Country AVAs, feature limestone-rich soils that are usually quite shallow, which can add a distinctive minerality to these wines. Scattered alluvial deposits of deeper loams along the Pedernales flood plain offer improved soil conditions. The high pH of these soils affects how vines take in nutrients; this makes proper soil management essential. This region is famous for Mediterranean-style grapes like Tempranillo, Sangiovese, and Mourvèdre, which thrive in the well-drained yet nutrient-challenged soils. By adding organic amendments and using chelated fertilizers growers can boost fertility and water retention.

Escondido Valley AVA: A small but promising AVA in West Texas, Escondido Valley has deep sandy loam soils with excellent drainage. The warm days and cool nights allow grapes like Cabernet Sauvignon and Merlot to ripen slowly, resulting in wines with balanced acidity and layered flavors. Here, growers can focus on moisture retention techniques like cover cropping and organic mulching to maintain soil quality in the arid climate.

Texas Davis Mountains AVA: Nestled in a rugged, high-altitude landscape, the Davis Mountains AVA boasts volcanic-derived soils with rich mineral content. These well-drained soils, combined with cooler nighttime temperatures, create an ideal environment for growing Syrah and other Rhône varieties. Organic matter enrichment, careful water management, and biodiversity conservation help vineyards thrive in this unique terroir.

Mesilla Valley AVA: Stretching into New Mexico, the Mesilla Valley AVA is one of Texas’ driest and warmest grape-growing regions. Its sandy and silty soils are highly permeable, requiring precise irrigation to prevent excessive water loss. However, these conditions are perfect for growing heat-loving grapes like Zinfandel, Syrah, and Tempranillo. The grapes, soil, and climate work together to create wines with rich flavors and smooth textures.

Gulf Coast and Lower Brazos Valley wine regions: The Gulf Coast, stretching from Houston to the Mexican border, has a warm, humid sub-tropical climate that is known for producing grape varieties like Blanc du Bois, Black Spanish (Lenoir), and, more recently, Blanc du Soleil. Because of high rainfall (and high fertility of some soils), vines have extreme vigor here. With salinity potentially being an issue along the coastline itself. The sandy loam and alluvial soils provide good drainage but require added organic matter to maintain fertility. Because of the high humidity, proper canopy management and soil aeration are essential to prevent disease and ensure high-quality fruit.

Enhancing Soil Quality for Better Wine

  Regardless of location, improving soil composition can be a game-changer for Texas viticulture. Some key strategies include increasing organic matter through compost, mulches, and cover crops. Compost can come from pomace and local cattle or poultry farms (when properly composted). Compost helps enhance soil structure. Texas soils generally have very low organic matter, ranging from 0-1%, but the target range for organic matter is 2-3%. However, excessive additions can cause issues, so it’s important to apply compost in moderation. Mulches are another option, though they are less commonly used due to costs and labor demands.

  Cover crops can be an effective strategy for improv  ing soil composition. In Texas, growers can apply seed in the row middles in September or October and terminate them in May or June. Several cover crop options are available, including clover, triticale, blue gramma, oats, wheat, annual rye, ryegrass, turnip, daikon radish, mustard, and chicory. These cover crops could enhance soil structure, increase microbial diversity, and improve water retention.

The Soil-Wine Connection

  A vineyard’s soil is the foundation for our vines, acting as a water and nutrient bank. Good quality soils that provide the necessary resources for the vines can promote more resilient growth, helping the vines endure Texas’ climate challenges. This can lead to more consistent yields and improved fruit quality over time. Additionally, well-managed soils may help reduce the need for certain chemical inputs, contributing to a more sustainable and environmentally friendly approach for Texas wine production. While soil characteristics play an important role in overall vine vigor, they can also support the vine’s ability to respond to both biotic and abiotic stresses, potentially making them better equipped to cope with certain diseases.

  As I continue my journey in Texas viticulture, I am excited to work alongside local growers to improve soil characteristics and elevate the quality of Texas wines. Just as I learned in Florida’s citrus industry, soil can play an important role in the overall vine physiology. With the right soil care, Texas wines will continue to flourish and gain the recognition they deserve.

  Feel free to reach out to me at l.rossi@tamu.edu for collaboration or discussions.

man looking at the beautiful light of the night sky with shining stars

From Midnight Mocktails to Croatian Coasts

Cyndi

The Top Travel Trends Stealing Wine Country’s Thunder

By: Susan DeMatei – WineGlass Marketing

As travelers eagerly plan their next getaways, the tourism landscape is shifting—fast. Driven by changing values, advancing tech, and global events, how we explore the world in 2025 looks very different than it did just a few years ago. From AI-crafted itineraries to wellness retreats designed around your sleep cycle, travel today is more curated, personal, and purpose-driven than ever.

  But while adventurers chase hot springs in Iceland and food tours in Tokyo, one classic destination is quietly slipping from the spotlight: wine country. Once a top choice for weekend getaways and special occasions, winery visits are on the decline. And for the wine industry, that’s more than just a hospitality hiccup—it’s a missed opportunity to turn curious sippers into lifelong fans.

  Understanding this season’s top travel trends isn’t just about keeping up. It’s about getting ahead—and finding fresh ways to bring the modern traveler back to wine country.

Wellness, Sleep & Longevity Tourism:  Let’s start with a trend rooted in self-care: travelers aren’t just looking to escape—they’re looking to heal, reset, and optimize. Wellness tourism now includes everything from personalized health programs and silent retreats to sleep coaches and circadian lighting.

  With the wellness tourism sector growing at 12% annually and expected to hit $904 billion globally this year, destinations that cater to well-being are winning big. It’s no longer about indulgence—it’s about intentional restoration.

Opportunity for wineries: Curate wellness-focused visits with vineyard yoga, clean-eating picnics, or guided meditations among the vines. (Could vineyard-bathing become a thing?) Wellness doesn’t have to mean wine-free—it can mean wine-smarter.

Astro-Tourism & Noctourism:  As crowds surge during the day, travelers are discovering the magic of night. From stargazing in Chile’s Atacama Desert to night safaris in Kenya, nocturnal travel is lighting up itineraries.

  These after-dark adventures offer cooler temps, fewer crowds, and a new way to engage the senses.

Opportunity for wineries: Fire pits, telescope nights, full moon tastings, or glow-in-the-dark vineyard walks—use the quiet of the evening to create unforgettable, ethereal experiences.

Set-Jetting:  Fueled by binge-worthy content, set-jetting is sending travelers to places they’ve seen on screen. Whether it’s “The White Lotus” fans heading to Sicily or Game of Thrones devotees walking Dubrovnik’s walls, media is driving wanderlust.

Opportunity for wineries: Lean into your own cinematic potential. Got a picturesque view? A storybook setting? Use storytelling and content creation to become part of your visitor’s narrative—and their feed.

Calmcations:  The antidote to our overbooked, always-on lives? The calmcation. These are quiet, soul-soothing escapes where the Wi-Fi is weak and the nature is strong. Travelers are actively seeking silence, stillness, and space to breathe.

Think mountain monasteries, silent retreats, and remote lakeside cabins.

Opportunity for wineries: Create serene spaces that encourage unplugging—perhaps a “quiet hour” in the vineyard, meditative tastings, or tech-free zones for reflection.

Coolcations:  Hot is out. Cool is in. As summers become more extreme, travelers are heading north (and up) for relief—glaciers, fjords, mountaintops, and sea breezes are the new status symbols.

Opportunity for wineries: Even if you’re in sunny Texas, your cool cellar or shady hilltop might be just the refreshing escape people are craving. Embrace temperature as part of the experience.

Off-the-Beaten-Path Exploration:  Tourist-saturated hotspots are losing their appeal to curious travelers looking for authenticity. Lesser-known destinations—think Vilnius instead of Vienna—are on the rise.

  It’s all about originality, cultural depth, and avoiding the crowd.

Opportunity for wineries: Play up your location’s quirks and hidden stories. Show off your dirt roads, your family dog, your unpolished charm. Being off the radar is now a feature, not a flaw.

Multi-Generational Travel:  Grandparents, parents, and kids are traveling together more than ever, seeking shared experiences that create lasting memories across age groups.

  These trips tend to be generous—often funded by older generations—and crave versatile, everyone-friendly experiences.

Opportunity for wineries: Host family-friendly events with wine for the grownups and activities for kids. Create tasting options that pair with chocolate or juice. Inclusivity creates loyalty.

Athletic & Adventure Travel:  Vacations are no longer about lounging—they’re about movement, achievement, and transformation. Whether it’s cycling through Tuscany, hiking the Andes, or paddleboarding in the fjords, travelers are using their time off to move their bodies and push their limits.

Opportunity for wineries: Offer hiking trails, bike rentals, or vineyard tours on foot. Partner with outdoor outfitters. Show that wine and movement can go hand-in-hand.

A New Era of Visitation:  Today’s travelers aren’t just looking for destinations—they’re chasing experiences that align with their values, their identities, and their stories.

  Whether it’s mindfulness in the vineyard, stargazing with a splash of Syrah, or family bike rides that end in a shaded picnic, the future of wine tourism lies in emotional connection—not just location.

  These trends aren’t just changing how people travel—they’re changing why. And for wineries, that opens a window to reimagine what hospitality looks like.

  So the question becomes: Will you let travel trends pass you by—or pour them into a mixed cocktail of something unforgettable for your guests?

  Susan DeMatei founded WineGlass Marketing; the largest full-service, award-winning marketing firm focused on the wine industry. She is a certified Sommelier and Specialist in Wine, with degrees in Viticulture and Communications, an instructor at Napa Valley Community College, and is currently collaborating on two textbooks. Now in its 12th year, her agency offers domestic and international wineries assistance with all areas of strategy and execution. WineGlass Marketing is located in Napa, California, and can be reached at 707-927-3334 or wineglassmarketing.com.

man pouring wine in crowded place

The Overlooked Audience

Cyndi

Crafting Content for the Trade Buyer, Not Just the Tasting Room Visitor

By: Jake Ahles | Morel Creative

When most wineries think about marketing, they picture the tasting room. The sunlight hitting a glass of Chardonnay just right, the quiet hum of conversation over charcuterie boards, and the swirl of a wine glass in a slow-motion Instagram reel. And all of that matters. The tasting room experience is a vital part of your direct-to-consumer (DTC) strategy. But here’s the truth:

  If your brand storytelling ends at the tasting room door, you’re leaving serious growth on the table.

  In the race to capture consumer attention, many wine brands overlook the audience that actually determines whether their product ever reaches a consumer at all: trade buyers.

  We’re talking about distributors, wine directors, independent bottle shop owners, bar managers, restaurant groups, and even grocery buyers. These are your first customers. If they don’t say yes, the end consumer never gets a chance to.

  And yet, these gatekeepers are often left out of the brand story.

The Misconception: Great Wine Sells Itself

  Too many wineries assume that product quality alone will earn them placements. They think if they craft exceptional wine, people will discover it. But we live in a world with over 11,000 wineries in the U.S. alone. Shelf space is finite. Distributor portfolios are crowded. And the days of a buyer being charmed into carrying a wine based on passion alone are fading.

  What buyers need is confidence. Confidence that your wine will sell. Confidence that your brand is compelling. Confidence that your team is organized and supportive.  And that’s where your content comes in.

The Real Audience: Who Trade Content Needs to Serve

  Unlike tasting room visitors, trade buyers aren’t there for the vibes. They have minutes—sometimes seconds—to assess whether your wine belongs in their portfolio, store, or menu. Their questions are straightforward:

•    Can I sell this?

•    What makes this wine different?

•    Will my staff be excited to support it?

•    Do I believe in this brand enough to put my name next to it?

  They’re looking for clarity, professionalism, and a story that resonates with their own goals.

  This means your brand needs to translate not just what you do, but why it matters in a way that makes buyers want to be part of it.

What Trade-Ready Content Looks Like

  Let’s break down a few key content types that wineries should develop to support trade sales:

Sell Sheets:  These are one-pagers that provide a quick, compelling overview of your wines. Think of them as your brand’s business card for the trade.

What they should include:

•    Brand origin + quick story

•    Tasting notes and varietal details

•    Vintage information

•    Winemaker philosophy

•    Production method highlights

•    Key selling points (e.g., sustainability, accolades, unique terroir)

•    Pricing tiers (if appropriate)

•    Contact info

  Well-designed sell sheets make it easy for a distributor to pitch your wine or for a restaurant buyer to remember why they were interested.

Trade Brand Decks:  These go a step further than a sell sheet. Think of this as your 5-slide pitch to buyers, distributors, and trade media. It should clearly walk through your brand story, differentiators, lineup, and value proposition.

Pro tip: Keep it visual. Let photos from the vineyard, cellar, or team do the heavy lifting.

Digital Asset Library:  Have you ever had a buyer or distributor ask, “Do you have a bottle shot I can use for the menu?” “Can you send me a tasting note for this new wine?”

  A well-organized asset library solves that problem before it starts.

What to include:

•    Label art (front + back)

•    Bottle and lifestyle shots

•    Winemaker bios + headshots

•    PDF sell sheets

•    Logo files

•    Social media handles and hashtags

•    Content THEY can use in their social media

  Make this a Dropbox, Google Drive, or hidden page on your website. Keep it updated. Your trade partners will thank you.

Trade-Focused Video Content:  Not everything has to be super polished—but a short video of your winemaker introducing the lineup, or a vineyard walk-through during harvest, can go a long way. These give buyers and staff a sense of connection to your team and story.

Idea: A “60-Second Why” video for each SKU—just enough to help a sales rep or sommelier talk about your wine with confidence.

Messaging That Moves Product

  Effective trade content has to do more than share information. It has to make your brand easy to believe in. Here are three messaging pivots to consider:

Lead With Differentiation:  Don’t just describe what your wine is. Tell us why it’s different. Maybe it’s a rare varietal, or the vineyard sits at an unusual elevation, or you’re using old-world techniques in a new-world region. Lead with what makes you distinct.

Translate Story Into Sales Language:  Instead of saying: “This Syrah is made with whole cluster fermentation to honor Rhône traditions.” Say: “Whole cluster fermentation brings out spice and structure, making this Syrah a perfect fit for wine bars and steakhouse pairings.”

  Make it easy for a buyer to connect your wine to their goals.

Align With Their Pain Points:  Do you offer flexible ordering? Small production lots? Are you sustainably certified? Find the angle that makes a buyer’s life easier—not just more romantic.

Don’t Just Educate. Empower:  Your job isn’t just to tell trade buyers about your wine. It’s to make them feel like they can sell it.

That means providing:

•    Talking points staff can use on the floor

•    A short brand story that’s easy to repeat

•    Visuals that make your wine stand out in a crowded list

•    A follow-up plan to keep the conversation going

  When you make it effortless for a wine director or floor manager to fall in love with your story and sell it through to the end consumer, you win twice.

Support Your Distributors

(Don’t Just Expect Them to Hustle)

  Distributors want to believe in the brands they carry—but they also need help. Your wine might be one of 800 in their book.

 The brands that get mindshare

(and menu placements) are the ones that:

•    Provide relevant, easy-to-use content

•    Follow up consistently and professionally

•    Give them tools to close the sale

  Send quarterly updates. Share stories they can pass along. Create an internal-facing video or deck designed just for distributor reps. That content is an extension of your sales force.

Why Trade Content

Drives Brand Growth

Here’s the big picture:

•    You only get so far selling one bottle at a time in the tasting room.

•    Trade partners multiply your reach.

•    The right content unlocks new placements, stronger relationships, and faster reorder velocity.

  When you empower trade buyers to tell your story, you extend your brand’s influence. You create a network of advocates who can speak your truth without needing to memorize a script. And you become more than a label—you become a trusted partner.

Final Thoughts: Make It Easy to Say Yes

  Trade buyers aren’t trying to make your life harder. They’re just trying to make smart, confident decisions. When your content does the work of distilling your story into clear, useful, action-oriented materials, you make it easy for them to say yes.

  So go ahead, keep refining your tasting room experience. Keep telling your vineyard story to consumers. But also:

•    Build that sell sheet.

•    Record that quick video.

•    Organize that asset folder.

  Your future buyers are waiting. Give them a reason—and the resources—to believe in you.

  Make your content as intentional as your winemaking. And watch the trade say yes.

grape vineyard

Vineyard Insurance: When Should I Open a Claim?

Cyndi

By: Trevor Troyer – Agricultural Risk Management

When to open up a claim on your grape crop insurance is important.  A lot of growers say that don’t know if they have a payable loss early in the season.  With grape crop insurance you are covering an average of your production per grape variety. Depending on what coverage level you have chosen this could mean you have a large deductible or small one.  It can be hard to tell how much early season damage will affect your tons harvested.

  Here are the Causes of Loss per the Grape crop provisions:

1.  Adverse weather conditions;

2.  Fire, unless weeds and other forms of undergrowth have not been controlled or pruning

     debris has not been removed from the vineyard;

3.  Insects, except as excluded in 10(b)(1), but not damage due to insufficient or improper

     application of pest control measures;

4.  Plant disease, but not damage due to insufficient or improper application of disease control

     measures;

5.  Wildlife;

6.  Earthquake;

7.  Volcanic eruption; or

8.  Failure of irrigation water supply, if caused by an insured peril that occurs during the

     insurance period.

  In a situation like any of the above a claim should be opened immediately.  Depending on the severity of the Cause of Loss an adjuster will come out and inspect the vineyard.  I always tell growers that they should take pictures of any damage that day.  It is always good to document damage as close to the time it occurred as possible.

  Some varieties of grapes show more damage than others.  This is to be expected as some are more resistant to different weather conditions.  And from what I have seen over the years with Adverse Weather Conditions are that they may not affect a vineyard or field evenly.  You might have more damage on one side of the vineyard or more damage on the lowest part of the blocks etc.  Damage varies but just because one variety or one area looks better than others doesn’t mean that you should not open a claim on that variety or block.

  You should open up a claim now regardless.  The damage may be less than you think and you don’t end up having a payable claim.  But it is still best to get one opened up right away.  Don’t wait to see how many tons you harvest before opening a claim!  Insurance providers always want to know early so that they can be prepared with adjusters.

  Here is an excerpt from the “How to File a Crop Insurance Claim” Fact Sheet from the USDA:

  Most policies state that you (the insured) should notify your agent within 72 hours of discovery of crop damage.  As a practical matter, you should always contact your agent immediately when you discover crop damage.

  I cannot stress enough the importance of opening up a claim early.  A lot of claims with grapes are relatively routine.  Once the claim is opened an adjuster will come out and document the damage.  You will continue to grow your crop and try to mitigate any damage received. Once you harvest grapes you will meet with the adjuster and give him your production records that show your tonnage per variety.  He will then adjust the claim based your guarantee (average tons per acre per variety and the price for that variety in the county.)

  In some circumstances you will need to get direction from the adjuster before doing anything.

What are your responsibilities after damage if the grapes have not matured properly and will not?     What if they have been rendered unusable (smoke-taint has been a major cause of this in California)? 

  Here is a section from the Grape Crop Provisions that goes over this:

11. Duties in the Event of Damage or Loss.

In addition to the requirements of section 14 of the Basic Provisions, the following will apply:

(a)  You must notify us within 3 days of the date harvest should have started if the crop will not be harvested.

(b) If the crop has been damaged during the growing season and you previously gave notice in accordance with section 14 of the Basic Provisions, you must also provide notice at least 15 days prior to the beginning of harvest if you intend to claim an indemnity as a result of the damage previously reported. You must not destroy the damaged crop that is marketed in normal commercial channels, until after we have given you written consent to do so. If you fail to meet the requirements of this section, all such production will be considered undamaged and included as production to count.

  It is important to stay in contact with your adjuster during a claim.

  A lot of things can happen to your vines that could cause them not to produce a full crop.  The insurance period is long and it is important to report everything that may reduce your crop.

  When you sign up for crop insurance, coverage for grapes starts on February 1 in Arizona and California.  It begins on November 21 in all other states.  The end of insurance unless it is otherwise specified by the USDA RMA, is October 10th in Mississippi and Texas, November 10 in Arizona, California, Idaho, Oregon and Washington.  In all other states the end of insurance is November 20th.  Crop insurance is continuously in force, once signed up for, unless cancelled or terminated.  Your coverage for following years, will be the day after the end of the insurance period for the prior year.

  Adverse weather conditions could be anything that could cause damage to your grapes. For

example; drought, frost, freeze, excess moisture etc. Wildlife could be bird damage, deer etc.

Fire would also include smoke taint as that is a result of a fire.

  Crop insurance does not cover, the inability to sell your grapes because of a buyer’s refusal or contract breakage. It also doesn’t cover losses from boycotts or pandemics. Phylloxera is not covered, regardless of the cause. Overspray or chemical damage from a neighboring farm is not covered either.

  Get those claims opened up early and stay in contact with your agent and adjuster!