Category: Archived Articles

Finding Balance Between Wildlife Control and Natural Habitats

Cyndi

By:  Alyssa L. Ochs

As many vineyards take a sustainable and eco-friendly approach to grape growing, habitat destruction has become a topic worth learning more about. Delicate ecosystems depend upon agricultural biodiversity to help the land and native species thrive, yet at the same time, vineyards must safeguard their crops to stay in business and turn a profit.

From experts in the field of wildlife control, here are some ideas about how to maintain a healthy vineyard without unnecessarily impacting the environment and the animals that live nearby.

The Importance of Agricultural Biodiversity

  Stephen McCracken, the marketing operator at Trident Enterprises, told The Grapevine Magazine that winemakers are increasingly turning to biodiversity to mitigate the effects of climate change on their vineyards. Based in Waynesboro, Pennsylvania, Trident is a leading fence supply distributor that serves customers throughout North America.

  “Biodiverse vineyards can help improve soil health, reduce the need for pesticides and fertilizers and provide natural pest control,” McCracken said. “Additionally, a diverse ecosystem can help to regulate temperature and moisture levels, making the vineyard more resilient to extreme weather events. By promoting biodiversity in their vineyards, winemakers can improve the quality of their wine and contribute to the planet’s health.”

  McCracken described how biodiversity could protect against diseases and drastic climate fluctuations.

  “For example, incorporating a variety of cover crops amidst the vine rows attracts a diverse insect population to the vineyard,” McCracken said. “This practice replenishes soil nutrients and maintains cooler ground-level temperatures during daylight hours. Additionally, the preservation of surrounding forests serves as a reservoir of cool air. This process aids in preserving acidity and aromatic compounds in maturing grapes. Moreover, the vineyard benefits from the genetic diversity among the individual vines. Instead of planting identical genetic clones in consecutive rows, growers can safeguard against extensive losses caused by pests and severe weather conditions through Massal Selection.”

  However, McCracken said that biodiversity also presents challenges for vineyards, such as increased labor expenses and unwelcome visitors like birds and deer. But by actively promoting a net positive approach to biodiversity, McCracken said that vineyard owners can cultivate resilience in their vines and ensure the long-term success of their businesses.

  Kevin Adams from the Sisters, Oregon-based company Bird Gard, told The Grapevine that as the world moves toward preferring more natural practices in producing their food, biodiversity has become an important consideration for many growers. Bird Gard has been the world leader in electronic bird control for over 30 years.

  “For them, the balance lies in producing a reliable yield while utilizing affordable natural and organic systems,” Adams said. “The goal is to work with nature to enhance the ecosystem in which the vineyard is raised. We used to think of the vineyard as a standalone plot, with attributes distinct from its nearby neighbors. For many attributes of the vineyard, that is still true. However, birds, in particular, flow from vineyard to vineyard, and growing vines amidst their various homes requires a perspective that reaches beyond a single vineyard.”

Sustainable Wildlife Control Methods

  Fortunately, there are conservation-friendly approaches to vineyard wildlife control that have minimal environmental impacts and do not promote habitat destruction. One example is a deer fence to deter these herbivorous animals from eating grape leaves and fruits.

  “Installing a DeerBusters deer fence is an effective deterrent, preventing deer from accessing the vineyard and causing destruction,” said McCracken from Trident. “The fence is a barrier that blocks deer entry, safeguarding the vineyard and ensuring the vines’ undisturbed growth and development. At DeerBusters, our best fence for large areas is the Fixed Knot Deer Fence. It is the strongest metal deer fence type for deer exclusion on today’s market.”

  “A deer fence should typically be at least eight feet tall, as deer are skilled jumpers and can effortlessly clear shorter barriers,” said McCracken. “Additionally, the material used for the fence must be sturdy and resistant to damage for long-term functionality. Professional installation is often recommended to ensure the fence is properly anchored and secure.”

  Allen Hurlburt from H&M Gopher Control in Tulelake, California told The Grapevine about some of the concerns vineyard growers approach his company regarding burrowing rodents.

  “Our equipment, the PERC (Pressurized Exhaust Rodent Control), collects the exhaust produced by a gas motor that drives a compressor and routes that exhaust gas through a set of cooling coils into the intake ports of a compressor,” Hurlburt explained. “The gas is pressurized in a pressure tank and injected into rodent burrows. While the exhaust gas is 2.5 percent carbon monoxide, initially the purging of the air out of the burrow, replacing it with exhaust gas causes asphyxiation and then death via CO poisoning.”

  Customers often ask Hurlburt if the PERC effectively eliminates gophers and squirrels, and the answer is yes. Dr. Roger Baldwin from the University of California, Davis conducted a study on two acres of almond orchard with a heavy infestation of ground squirrels and reported a 100 percent kill rate after one treatment.

  Yet potential H&M Gopher customers are also concerned about the eco-friendly aspects of PERC units and whether non-targeted wildlife are at risk when treating rodent burrows.

  “While analyzing what is actually going on in the burrow during the injection of exhaust gas is difficult, we have not had one report of a non-targeted animal negatively affected by treatment,” Hurlburt said.

  Jon Stone from Avian Enterprises, LLC in Sylvan Lake, Michigan shared, “Avian Control® Bird Repellent provides the vigneron with a bird control technology that repels feathered pests, that is easy to apply and economical, is not phytotoxic and has no impact on the fine wines produced from the treated grapes. Due to M.A.’s simple chemical structure, its rapid biodegradability and the extremely low level of dosing, Avian Control® does not interfere with or alter the natural progress of the fermentation process.” 

  Stone said that all of the ingredients in Avian Control® are found in food products designed for human consumption. The U.S. Food and Drug Administration has classified all ingredients in the Avian Control® formula as “Generally Regarded As Safe.” Also, the U.S. EPA has determined that the active ingredient of Avian Control®, methyl anthranilate (M.A.), is free from any residual tolerance requirements. M.A. is entirely biodegradable, occurs naturally and is found in bergamot, black locust, gardenia, jasmine, lemon, mandarin oranges and strawberries.

  He also said that several vintners’ side-by-side tests of Avian Control® treated and untreated grapes from the same field showed no difference in taste, aroma, bouquet, complexity or color.

  “The first reason is that the active and inert ingredients in Avian Control® do not penetrate the skin of the fruit,” Stone said. “Avian Control® will not translocate into the treated crop. Translocation is the tendency of a compound to move through the tissues of a plant. This effect is particularly troubling when repellents translocate from the outer skin of a fruit through the skin and into the fruit body. When this occurs, a distinct change in taste can be noticed. Due to its unique formulation, Avian Control® remains on the surface of the plant and its fruit where it is available to repel birds and does not translocate into the plant or its fruit, preserving the natural taste of the crop. This is an important difference between Avian Control® and other bird repellent products currently available.”

  “The second is the very low rate of application of Avian Control and its positive biodegradability profile,” said Stone. “When applied to your grapes at the highest recommended rate of 32 ounce per acre, based upon a yield of three tons of grapes per acre, the level of active ingredient is only 0.6 parts per million. For a yield of 6,000 pounds of grapes per acre, only 6.4 ounces of M.A. is applied. Given the biodegradability of M.A., after several days the amount is even lower. When MA biodegrades, it breaks down into the simple elements of carbon, hydrogen, nitrogen and oxygen, all found naturally in grapes. Other bird repellants with M.A. require application rates of six to 10 times higher than Avian Control®.

  Adams from Bird Gard shared that his company’s systems create a natural fear and flee response in birds through bioacoustics.

  “The systems do not harm the birds or impact their health in any way,” he said. “We don’t just speak their language telling birds to leave. We mimic the frequency ranges of each species to deliver a high quality and realistic sound – something that matters to birds. These distress calls also bring in predator birds looking for a perceived easy meal. This results in a natural falconry occurring in a grower’s field. Unlike lasers, or other devices, our calls target only the birds most likely to be damaging the crop. Other beneficial birds remain active.”

Wildlife Control Innovations

  In vineyard wildlife control, there are some exciting innovations on the horizon. McCracken from Trident told us about the newest deer fence on the market, a seven-foot, graduated welded wire fence that can stop deer and other animals away from grapes.

  “Featuring a tighter mesh on the lower three feet, it keeps smaller unwanted animals out with 2″x1″ wire spacing,” McCracken said. “The upper section consists of a 2″x2″ mesh. This new fence product is an excellent choice for restricting small or large wildlife around the vineyard.”

  Adams from Bird Gard said that through constant innovation, Bird Gard has come a long way from the old squawk box.

  “Today’s Bird Gard utilizes software systems to specifically target the bird’s natural ability to habituate to stimuli that is repetitive,” he said. “With our newest innovation, IntelliGard OS, we have specifically addressed habituation through a substantially increased call library, differing time-off intervals and a more realistic playback experience. The scope of calls allows for greater randomization, causing the targeted species to struggle to detect a pattern in the stimuli. Bird Gard is the only company that utilizes a realistic bioacoustic that can constantly change to address specific species habituation.”

Wildlife Control Methods to Reconsider

  However, there are specific wildlife control methods that vineyards may choose to limit or avoid to protect and preserve native animals, such as lethal traps and poisoning.

  “These methods harm targeted wildlife and can have unintended consequences by harming non-targeted animals and disrupting the ecological balance,” McCracken from Trident said. “Instead, vineyards should consider implementing alternative control methods, such as habitat modification, which involves creating favorable conditions for desired wildlife species and encouraging them to stay away from areas where they might cause damage.”

  “Pesticides pose a significant risk to wildlife health, contaminate water sources and negatively impact the surrounding environment,” McCracken added. “Alternative methods are available, such as integrated pest management, which utilizes a combination of cultural, biological and chemical controls to minimize pesticide use. This comprehensive approach allows vineyards to control pests effectively while safeguarding the well-being of wildlife species and maintaining the ecological balance necessary for a healthy ecosystem.”

  Adams from Bird Gard said, “When it comes to bird deterrents, pesticides, poisons and shooting of birds should be avoided at all costs. There are plenty of other deterrents that won’t harm animals, the grapes or the soil. While we do not discourage the use of other deterrents in conjunction with Bird Gard’s bioacoustics systems, ours is the only one that targets individual species and can be randomized to reduce habituation. Although no bird deterrent can guarantee to get rid of 100 percent of your birds, unless you are growing indoors, we will guarantee a customer’s satisfaction. If a customer isn’t happy with the results, we will buy back our systems at full price at any point within a year. No other bird deterrent company can tell you that!”

Final Thoughts on Controlling Wildlife

  With deer overpopulation becoming a pressing issue in many regions, many vineyards face degraded habitats, crop damage and an increased risk of vehicle collisions. Yet McCracken from Trident maintains that integrating a strong deer fence is a surefire way to ensure the prosperity of vineyard harvest for years to come and help wildlife coexist harmoniously with human settlements. 

  “In vineyards, it is essential to be mindful of the various wildlife control methods used,” McCracken said. “Avoiding or limiting those that could harm wild animals or disrupt the delicate ecological balance should be considered. By choosing alternative methods, such as deer fencing, vineyards can effectively manage wildlife while protecting biodiversity and ensuring the long-term sustainability of their operations.”

  Regarding burrowing rodents, Hurlburt said the fundamental questions that need answers are these pests’ positive and negative aspects in a vineyard.

  “There is opinion that gophers help loosen and aerate the soil,” Hurlburt said. “I doubt that there are any vineyard operators that subscribe to this philosophy. Gophers love young grapevine roots. They can devastate a new vineyard. Drip irrigation lines can be damaged by gophers, and the mounds made by gophers, as well as the open burrows made by ground squirrels, are very detrimental in vineyard operations. However, the injection of exhaust gas does not have any negative effect on the crop and its root structure.”

  “Much like taking vitamins during flu season, humane bird control needs to start before the birds show up,” said Adams from Bird Gard. “Bird pressure in a vineyard can vary from year to year, and you must always be ready for the flock of 10,000 starlings to show up on your doorstep. Utilizing bird deterrent to reduce bird pressure should be part of your growing protocol and considered as a best practice when dealing with a hungry wild animal.”

Biochemistry Offers a New Defense

Cyndi

Arming Vineyards with the Best Weapons Against Their Worst Enemies

By: Cheryl Gray

Left unchecked, an army of an invasive species as tiny as an eighth of an inch can destroy acres upon acres of vineyard grapes. We are talking about the dreaded mealybug.

  There are multiple species of this unwelcome guest, and the potential for each to wreck a grape crop is all too real. Some experts say that among the worst of the bunch is the vine mealybug. In the United States, some of the worst infestations are found in California and, more recently, in Oregon. However, this pest is a globe-trotter. According to the University of California Division of Agriculture and Natural Resources, the vine mealybug is found in grape-growing regions of the Mediterranean, Europe, Africa, the Middle East, South Africa, Pakistan, and Argentina. Researchers explain that the vine mealybug can infect every part of the grapevine, producing massive quantities of a clear, sugary secretion called honeydew, which destroys the grapes and the foliage all around it.

  Fortunately, there are companies who have the expertise in equipping vineyards with biological weapons to combat this threat. Pacific Biocontrol Corporation, headquartered in Vancouver, Washington, manufactures ISOMATE VMB for grape growers who are ready to upgrade their arsenal. The company, in business for nearly 40 years, considers itself one of the original pheromone corporations and a global leader in the science of manipulating naturally occurring chemicals known as pheromones. Pheromones are emitted by organisms that allow them to talk to each other within their own species. The chemicals serve multiple functions, such as locating sources of food, detecting likely dangers – and finding a potential mate. Pacific Biocontrol Corporation zeroes in on the latter.

  Jeannine Lowrimore is a technical sales representative for Pacific Biocontrol in the company’s Northern California sales region. She holds a Bachelor of Science degree in entomology from UC Davis and has more than 20 years of pheromone experience.

  Lowrimore breaks down the details of how treacherous the vine mealy bug can be to vineyards and how ISOMATE VMB works to virtually eliminate this pest.

  “This key pest is the most prolific in having more generations in a season, more eggs per female and producing copious amounts of honeydew. Not only do they reduce fruit quality and marketability, but, more importantly, they transmit devasting viruses, including grapevine leafroll-associated virus 3 (GLRaV-3). They are efficient vectors and can transmit viruses within one hour of feeding. VMB can be easily spread within blocks and moved by birds, crews, and equipment to neighboring vineyards.

  Once VMB is established in a vineyard, it is nearly impossible to eradicate due to its ability to live under bark and in the roots where insecticide treatments cannot always reach. For this reason, it’s best to take preventative measures to reduce VMB infestations from the start.”

  Lowrimore describes how ISOMATE VMB uses biochemistry to disrupt mating among the vine mealybugs, which is key, she says, to eradicating this cryptic pest from vineyards.

  “Pheromone mating disruption is a key component of IPM programs and fits with sustainability models and certifications. Pheromone mating disruption works best in low-moderate populations by preventing male VMB flyers from finding the females for mating. Growers are now open to incorporating pheromones in new plantings to implement this prevention program to ‘stay clean.’ Growers with light VMB pressure are also excellent candidates and should consider adding pheromone to their management program to maintain and reduce populations from spreading.”

  Lowrimore recommends that vineyards under attack from a high concentration of vine mealy bugs, should consider using ISOMATE VMB in combination with an aggressive insecticide program that will help in reducing VMB populations over multiple seasons.

  “Pheromones should be considered an additional tool to an insecticide program. ISOMATE VMB dispensers have proven longevity to last 200 plus days in cooler growing regions and fill in the ‘gaps’ between insecticide treatments. Having pheromone coverage into the large and critical fall flight is imperative and this is where ISOMATE VMB has excelled. When growers deploy dispensers in March or April, they can have a ‘set it and forget it’ pheromone program that covers them into November and won’t hinder harvest activities.”

  She explains how the product is dispensed throughout the typical vineyard and how it has earned a global reputation for its effectiveness.

  “ISOMATE VMB is deployed at a rate of 120 to 200 dispensers per acre depending upon VMB pressure. This variable rate allows growers to economically address VMB populations without compromising on efficacy.

  ISOMATE dispensers have been used for numerous pests worldwide for over 30 years. They are known for their consistent release of pheromones and ease of deployment. ISOMATE VMB longevity is supported by trap data, in-season gravimetric weighing and gas chromatography ionization detection (GC-FID). Understanding and monitoring the release rates of the dispenser is imperative in having a reliable product year after year.”

  Lowrimore says that the mission of Pacific Biocontrol is to increase the use of its products designed to disrupt the mating of vine mealy bugs by educating grape growers on how a pheromone program can impact production. Lowrimore adds that the company partners with academia, industry, and growers, establishing regional pest management programs where pheromone mating disruption can benefit whole communities.

  Clients of Pacific Biocontrol include fruit and nut growers ranging from small operations to large-capacity production farms.

Another company with expertise in deploying biological solutions to combat vineyard pests is BioSafe Systems, a family-owned and operated firm headquartered in East Hartford, Connecticut. The company has worked over 25 years innovating sustainable chemistry designed to supplement conventional methods in fighting vineyard organisms that threaten crops. 

  BioSafe Systems also considers itself a steward of the environment. Its line of products includes Oxidate 5.0 and PerCarb. Both focus on improving wine grape production. The GreenClean Alkaline Cleaner and Sanidate 5.0 are used in winery facilities.

  BioSafe Systems officials stress that the company conducts perpetual vineyard crop protection research throughout the nation to demonstrate the efficacy of its products. Its vineyard protection brands are formulated to guard and improve soil quality by creating an optimal ground environment in which grape plants can thrive. The company was recently awarded U.S. Patent Number 11439151 B2, entitled “Process for Treating an Agricultural Medium.” The patent acknowledges the company’s Restorative Soils Program™ (RSP) as a vital tool for the future of the industry.

  Company officials explain that the process begins with a soil treatment of aqueous peroxyacetic acid (PAA) to diminish the levels of soilborne plant pathogenic organisms. The next step is to apply complementary beneficial rhizobacteria and biostimulants to the soil to fortify a diverse soil ecosystem that supports and promotes optimal plant health.  The BioSafe Systems’ Restorative Soils Program™ is designed to rebalance and enhance soil’s microbiome to deliver a solid foundation to protect the investment that vineyards in planting grapes.

  Sarah Budde Rodriguez, Ph.D., is a field development specialist for BioSafe Systems. Her expertise is in plant pathology. Dr. Rodriguez explains why the Restorative Soils ProgramTM works to achieve optimal grape production.

  “The Restorative Soils Program is the ideal footing to build upon when replanting and establishing new vines. It begins with a soil treatment using TerraStart® HC or OxiDate® 5.0 to diminish soilborne plant pathogenic organisms. Next, an application TerraGrow® Liquid, a blend of beneficial rhizobacteria and biostimulants, is introduced to promote optimal plant health. The process is especially important in the first few seasons following new plantings to support the establishment of healthy new vines, while it can also be repeated during the vines’ lifespan, to bolster the health and quality of the vineyard through the years. The Restorative Soils Program™ (RSP) is the foundation of a comprehensive integrated pest management plan providing the tools needed to fight soilborne pathogens, improve rhizosphere dynamics and reinforce plant health.”

  One more company with an organic approach to helping growers is Live Earth Products, Inc., based in Utah. The family-run business mines and manufactures humic acid and fulvic acid-based products. Humate is a mined mineral that experts say is used to help improve nutrient retention and water conservation. Humates are used to reduce fertilizer loss and add organic matter to improve water conservation. 

  Live Earth Products started as a small operation but now has clients all over the world. Russell Taylor, whose father launched the company shortly after a deadly mining accident in 1984, is the company’s vice president. Taylor was recently awarded the 2023 CCA Conservationist of the Year Award. 

  “In the late ’80s and ’90s, promoting soil health and fertilizer reduction was not a common item discussed by farmers,” he said. “My father was a visionary far ahead of his time, and I can assure you that selling humate was not extremely profitable at the time. The good news is that we persevered. Our products are now sold internationally.”

  Taylor explains that Live Earth Products has three core offerings: Humate Soil Conditioner, Liquid 6 (humic acid) and LM-32 AG (fulvic acid). While all three products are used by conventional growers, they are also OMRI-listed for use in organic agriculture. Liquid 6 is popular among growers because humic acid helps to improve micronutrient availability. LM-32 is a liquid fulvic acid that is naturally pH 3.0 and is used not only in agriculture but also in other industries, such as cosmetics.

  The science of biochemistry plays a vital role in fighting on multiple fronts to protect grapes from harm. At the same time, there are companies that also focus on protecting the environment around vineyards and beyond.

The Producers’ Blind Spot

Cyndi

The Role of the Municipality and Local Ordinances and the Producers’ Operational Goals

picture entitled zoning ordinance zoning and land use planning

By:  Louis J. Terminello, Esq. and Bradley Berkman, Esq.

Let’s face it, many of us, likely including the writer(s) and readers alike, find the making of wine, beer, and spirits not only to be a labor of love that allows oneself to create artistic expressions in bottles, but we also find the trade and its finished products to be pretty darn exciting. It’s very much a lifestyle industry, that, simply put, is fun.

  Even in the arena that this writer operates in – that is, alcohol beverage law – the romance of the trade is far from lost. There is, however, one especially important regulatory area that is often overlooked by beverage alcohol producers and even legal practitioners in the field: the role of municipal ordinances and zoning regulations and its impact on beverage alcohol sales, service, and for the purposes of this article, production. It is doubtful that many winemakers, distillers, and brewers find this topic engrossing but without proper guidance and planning, a misstep at the local level could lead to disastrous consequences.

  Briefly, most in the trade understand the role of the federal and state governments, particularly those who produce beverages. Licensing schemes, reporting requirements, excise taxing structures, and trade practice issues (as in tied house) are all federal and state concerns. In fact, some local jurisdictions, namely cities and counties, do enforce local alcohol licensure and regulatory schemes that some readers may be aware of, but that is not the focus of this article. The issues that require parsing out in the limited space here are land use concerns and the various local administrative processes and procedures that affect all actors in the alcohol industry. Put another way, package stores, bars, restaurants, wineries, breweries, and distilleries alike must comport themselves and comply with local ordinances and zoning regulations.

Advent of Craft

  And along came the craft producer, and the spider sat down beside her. The rise of craft wineries, distilleries, and breweries has brought about a nuanced set of local challenges, encompassing aspects such as production facilities, warehousing for potential distribution, and the popular tasting room –often referred to as the bar. Not to be overlooked at the craft venue, are food sales in the various forms that they could take, including a restaurant on the premises or the ubiquitous food truck.

Zoning Districts-What are they?

  With the municipal jurisdiction in mind, i.e., a city or county, one must carefully analyze the zoning district within the city or county that is the site of the proposed operation, prior to commencing any real investment in building out the facility. Of course, an essential part of this process is having a detailed business plan that outlines all operational issues of the facility. A full understanding of the contemplated uses is essential. In land use terms, a use can be best described as the economic activity permitted in the zoning district. Sticking to our theme, as applied to a typical craft operation, “uses” may include activities such as “manufacturing” and “retail” operations, as examples.

  With the above in mind, many counties and cities are delineated into zoning districts. A zoning district, in simplified terms, is a local subdivision of a municipality where certain activities or uses are permitted within the subdivision, and by extension, some activities or uses may be precluded. Staying with the craft production analysis, some zoning districts may permit manufacturing uses and not retail, while in others, retail may be permitted but not manufacturing and, in some districts, neither may be permitted at all. By now, the prospective manufacturer should realize that aligning all desired operational uses with the zoning district is essential before build-out. Imagine investing significantly in a wine production facility where the contemplated revenue stream is to come from tasting room sampling and sales, only to discover late in the build-out process that the retail sales of alcohol are not permitted within the zoning district. Someone is about to lose their job!

  Other considerations that the readers are likely familiar with, as applied to alcohol, are distance requirements. Virtually every municipality and the zoning district within has distance separation requirements from alcohol businesses and certain other types of venues such as schools, religious establishments, and other alcohol beverage licensees. Being aware of these requirements is mandatory prior to commencing any construction on a sort of alcohol facility. As stated, lack of knowledge of the foregoing will lead to problems.

Available Remedies to Certain Land Use Problems

  In certain instances, contemplated producer operational uses are not permitted by right. That is to say, and using this as one example, the retail sales of alcohol from a tasting room may not be automatically permitted in a zoning district. However, certain administrative procedures may be available to the producer that will allow for specific uses within the zoning district only after process and approval.

  These exceptions generally take the form of conditional use permits or special exceptions. These administrative remedies may be available depending on local ordinances. These exceptions usually require an extensive application process and public hearings before zoning boards and city commissions where the public generally can attend and offer support, or criticism and objection, to a desired operation. These procedures are quasi-judicial in nature, where arguments are heard and made by the producer and the producer’s counsel to board members and the commission. As noted, the commission may approve the proposed operation and issue a conditional use permit. As the name suggests, these permits come with conditions affixed that must be complied with. If they are not, the holder then risks cancellation of the permit. Negotiating conditions is an integral part of the process between the local government and the producer. Clearly, the goal is to not include conditions that adversely affect operational objectives. It is worth noting that these are quasi-judicial proceedings. Records of the proceedings are established, and should the commission deny the issuance of a permit for a stated and unsubstantiated reason, the applicant has the ability to take the matter to state court and appeal the decision.

  Other remedies to zoning restrictions include perhaps the familiar “variance.” Back to our craft operation… imagine that you’ve located the perfect wine-making facility. All the stainless steel tanks fit nicely in the plant space, the layout allows for the contemplated bottling line, and just by chance, there’s a perfect space that can be the dedicated tasting room. The only problem is that the Church of the Sacred (pick your deity), is within 100 feet of the tasting room and as such, retail sales of alcohol are not ordinarily permitted. Well, if available, a variance could be the solution. In essence, a variance is a request to deviate from the specific zoning requirements within the zoning district. The process generally includes public notice and hearing but is a potential solution to all sorts of distance separation requirements.

  The above is merely a basic primer on zoning and land use issues that may affect wine, spirits, and beer production and sales issues. Municipal matters and zoning issues are complex areas of alcohol beverage law that are often overlooked by producers of beverage alcohol. In the contemporary production environment, particularly in the craft area with its complex and mixed-use environment, a producer would be well served by doing their land use homework or working with experienced counsel prior to groundbreaking. After all, the goal is to sell the drink produced, not to drink it to numb the pain of poor land use planning.

Greece: A Wine Odyssey 

Cyndi
Picture of a greek god statue drinking out of a bowl

By: Tod Stewart

It’s hot. I mean, it’s really (expletive) hot. Hades hot. The afternoon sun, with not a cloud to diffuse its merciless heat, beats down on the vines. And on me. I’m not sure if vines sweat, but I’m starting to get just a tad sticky under the collar. Luckily, the vineyard’s elevation, combined with a modest breeze blowing off the Kassandra Gulf, offers a modest respite from my discomfort. The promise that we’d soon be heading back to the cool tasting room of Domaine Porto Carras to sample the fruits of the vine’s labors was also enticing.

  Greece in mid-July is typically hot. This year is record-breaking, as it has been through most of Europe. It might have been a bit uncomfortable at times, but the awesome scenery, fantastic food and, of course, the huge variety of top-quality wines more than made up for any negatives. (At some point, I’ll submit a piece on the pros and cons of being a food/drink/travel journalist…sometimes it’s not as romantic as it sounds.)

  I’m here in the northern part of the country, in Thessaloniki, to be exact, on a junket hosted by Greece and the European Union. My job was to learn more about the protected designation of origin (PDO) Slopes of Meliton and the protected geographical indication (PGI) Sithonia. I was about to get a thorough introduction to one of the area’s most important wineries.

Where I’m at now is in the PDO Slopes of Meliton region, a roughly circular area around Mount Meliton (which is about 120 kilometers southeast, more or less, of Thessaloniki). It’s located on the second finger of a three-fingered peninsula that looks just like the prongs of Poseidon’s trident into the crystalline Aegean. Within its boundaries lie the impressive Porto Carras Grand Resort and the equally impressive Domaine Porto Carras winery. The latter is the place I’m here to check out.

  Concluding my walk through some of the Domaine’s 450 hectares of organic vineyards, I head into the recesses of the winery to taste a range of impressive wines. These include a trio of crisp, fresh, melon/peach/mineral Assyrtikos, two vintages of the ripe, tropical, baking spice and baked apple-tinged Chateau Porto Carras Le Grand Blanc (a blend of Malagousia, Assyrtiko and the red Limnio) and a lemony/cherry/stone fruit Blanc de Noir (100 percent) Limnio.

  Assyerti-what? Malagou-who? You won’t be taken to task if you’re not exactly literate in the vernacular of Greek grape-speak. After all, the land is planted with over 300 indigenous grape varieties, most of which (okay, practically all of which) will be unfamiliar to non-Greek wine consumers (and likely winemakers). Sure, there are non-indigenous varieties, like cabernet sauvignon, merlot, syrah, chardonnay, sauvignon blanc and viognier, that are likely familiar to most (and likely pronounceable). But native varieties like Agiorgitiko, Xinomavro, Monemvasia, Avgoustiatis, and maybe Mavrotragano certainly aren’t (yet) household names in North America and don’t exactly roll off the tongue the way chardonnay and merlot do.

  Of course you’ll likely not be bombarded with several hundred difficult-to-pronounce varietals when you begin your exploration of Greek wines.

  As far as black-skinned varieties go, you’re most likely to encounter Agiorgitiko, Limnio, Xinomavro and possibly Mantilaria.

  For whites, you’ll probably meet Assyrtiko, Robola, Moschofilero, and Roditis (the latter two are technically pink-skinned but typically wind up as white wines. More frequently, you’ll also encounter Malagousia.

  “Malagousia has essentially been taking the place of Moschofilero over the past 20 years or so,” observes Steve Kriaris, president of Kolonaki Group of Companies, one of the leading importers of Greek wines into Ontario. “It’s a bit more well-rounded than Moschofilero and ultimately has a little more to offer the consumer.”

  I’m back in Toronto five months after my sojourn and still itching for a way to recreate the “Greece Experience.” In fact, it was the desire of tourists to relive the memories they had of their time in Greece that, in part, led to the popularity of Greek wines on this side of the pond, according to Kriaris.

  “As the popularity of Greece as a tourist destination grew,” he said, “those returning brought fond memories of the experience back with them…including fond memories of some terrific wines, and they wanted to relive the memories at home.”

  It’s Sunday night, and Kriaris, myself and Joy MacDonald, Kolonaki’s national sales manager of fine wines and spirits, are sipping our way through a selection of some of Kolonaki’s latest offerings, ensconced in the wine cellar of a (surprisingly) jam-packed Mesez restaurant.

  Greece is one of the oldest wine-producing countries in the world, with historical records dating production back some 6,500 years. Historically, wine became an integral part of Greek society, interwoven into its culture as it spread through the Mediterranean world. However, it wasn’t until fairly recently (starting mostly in the ’80s) that the Greek wine “renaissance” firmly took hold, and the world began to discover the quality and variety of Greek wines. Why the delay? Kriaris cites a couple of reasons.

  “The ’80s saw the first influx of younger Greek winemakers who had received their training outside of Greece, typically in Bordeaux and, to a lesser extent, Burgundy,” Kriaris explains. “They were not only exposed to more international styles of wine, but came home with the knowledge of how to make them, and they started crafting some really amazing wines.”

  The other reason we’ve already alluded to: the challenge of dealing with multiple tongue-twisting grape varieties planted throughout multiple regions. “There was so much to learn, and consumers felt overwhelmed,” Kriaris concedes. Things have changed pretty drastically these days, both in terms of Greece as an international player in the wine game and with consumers themselves.

  For the number-lovers out there, here we go:

•   1,617 wineries

•   more than 7,500 brands

•   17th largest producer

•   26th largest exporter

•   wine styles = white, red, rose, sparkling, sweet

(source: O.I.V. (2021) / Greek Wine Federation

  Growing consumer interest has also led to them focusing not just on establishing a comfort level with Greece’s indigenous grapes, but making the connection between specific varieties grown in specific areas. “The regionality of Greek wines has just begun,” Kriaris maintains. “Now it’s not just Assyrtiko or Malagousia, it’s Assyrtiko from this area, or Malagousia from that area.”

  While consumer sophistication and curiosity have fueled an interest in high-quality, modern-style wines, it can’t be ignored that the wine that historically became most closely associated with Greece (for good or bad) was undoubtedly retsina. Essentially a wine made from grapes must be treated with pine resin, often so much resin that one got the feeling that they were drinking pine sap rather than wine. But this, too, is changing.

  “Retsina used to be made without much thought,” Kriaris explains. “The amount of resin legally permitted ranged from 0.5 parts to one part per 35 ounces or so of must. That’s quite a range.” Of course, a good dollop of resin can mask numerous wine flaws, and bulk producers of the style tended to go heavy on the pine and light on the wine, as it were. And unfortunately, it was this style of retsina that ultimately hit the export market. In Kriaris’ words, “The bad juice left the country. Ultimately, what happened is that every major producer had to have a retsina in its portfolio, and the huge increase in volume resulted in an equally huge decline in quality.”

  However, the fate (and reputation) of retsina is changing. As every winemaker reading this knows, wine (any wine) is effectively a “garbage in, garbage out” situation. You can’t craft great wine from substandard fruit. And you can’t make a respectable retsina with lousy juice as the base. Today, serious retsina producers start with high-quality wine, often made from a single varietal, and the resin used (sparingly) comes from a specific strain of pine tree grown in limited areas. I’ve tasted some of these “modern” retsinas and can assure you that they are nothing like what most of us have probably experienced. They are typically floral, fruity and fragrant, with subtle notes of pine being a team player rather than the captain of the flavor profile.

  Domaine Porto Carras’ tagline is “New Era,” and it was explained, over the course of my tasting by CEO Sergei Smirnov, that this stood for a “new approach to everything,” not just a new approach to Greek winemaking. “New Era starts with people,” he noted, adding that the “connection between grapes and people matters.”

  Indeed, the modern Greek wine industry is certainly about connecting grapes to people because it’s still a bit of an undiscovered treasure waiting to be uncovered.

  “What I would say about Greek wine is that, in the wine world where everything seems to be just the same, there’s one country creating a huge new identity, varietal over varietal, region over region,” Kriaris concludes. “And that’s Greece. So if you want to get back to the fun of the wine world, which is what got us all here in the first place, and start exploring again, I’d say that a new journey now starts in the Greek wine world.”

New Technology Affecting Your Marketing Right Now

Cyndi

By: Susan DeMatei, Founder of WineGlass Marketing

At the DTC Symposium last month, there was a session about new technology trends and their application for wine marketing. We spoke with a panel about big data-driven advertising, NFTs, and their use for marketing and augmented reality. Each speaker had a case study on wine, and the Q&A session explored everything from costs to legal ramifications. These new tools only scratch the service of all the exciting trends in marketing wines. This blog highlights three trends affecting our marketing planning right now and in the near future.

AI:  Artificial intelligence and machine learning are becoming increasingly important in the online marketing arena. These technologies allow marketers to analyze data and take that analysis to automate routine processes, make decisions based on behaviors, anticipate responses and improve customer experiences. It can have applications in websites, emails, online ads, and offline content development.

  In design, AI tells us which content will most likely engage a specific tagged customer. This capability allows us to create dynamic (changing) websites and emails personalized to individual customer preferences. We are not quite to the level in the movie Minority Report, where biometric-tailored ads talk to us wherever we go, but websites that offer personalized experiences, such as customized content and recommendations, are already in high demand. With AI constantly learning, this trend will only get more precise.

  One of the fastest-growing uses of AI is long and short-form writing. Chat GPT, Jasper, and Copymatic advertise well-researched and relevant blogs in seconds, negating any excuse not to deliver new content to your winery followers. Ironically, just as fast as these new AI tools to create AI content pop up, they are followed closely by another stream of tools to identify artificially generated copy (e.g. Originaltiy.ai, Content at Scale, etc.). AI writing has a certain “canned” quality, so just pumping out AI-generated content without personalization isn’t recommended. But it is interesting how efficient marketing is becoming. It will be interesting to track the results and see if consumers find AI content as engaging as messages from the heart.

Voice:  Keeping an eye on voice search and voice user interface (VUI) are increasingly essential thanks to the rise of virtual assistants like Amazon’s Alexa and Apple’s Siri, and Google Home. In 2022, InsiderIntelligence estimated that 142.0 million people in the US, or 42.1% of the population, used a voice assistant.

graph for smart speaker shopping activities for US owners

  Why is this significant for marketing? Because people don’t type the way they speak. When people use voice search, they are more likely to use natural language and ask longer, more complex questions. So, when optimizing for voice search, it’s important to use conversational language or long-tail keywords that match how people speak to help content appear in voice search results.

  In addition, if you want your website to appear when people voice search, your website must include the correct schema markup in the code. Schema markup is a type of structured data that helps search engines understand the content of a web page. By including schema markup for voice in your website code, you can make it easier for search engines to understand your content and display it in voice search results.

Influencer or Peer Marketing:  As we witness the shift in values from Boomers to Millennials, the power of persuasion sways away from the press or pundit toward the peer or friend. To people under the age of 40 with foundational experience with the internet, ratings, peer comments, and social media content by others about a product are among the most persuasive reasons to buy. It is no wonder why Forester reported 73% of companies are increasing their social media budget for 2023.

bar graph for social commerce sales

  “Wait,” you say, “social media is hardly a new technology.” True. The focus on the increase in social media budget is significant when paired with the growth of social commerce or selling products directly on social media platforms. This capability is relatively new but expected to grow 30.8% in 2023 to hit $1.3 trillion in sales. Finally, we can show management a direct ROI tied to the social media budget.

  Social commerce is so effective because it happens in a supported peer environment and offers an easy, convenient, and seamless shopping experience for customers, which can lead to increased sales and customer loyalty. It’s an effective sales strategy because it removes friction from online shopping experiences that start on social platforms. Many people discover products they like while browsing social media.

  Influencer marketing, buying something you saw on Instagram and peer review sites like Yelp, are familiar, but we can expect more brands to focus on these partnerships to promote their products and services in the future. This will drive prices up, create clutter, increase the need to pay for views, and heighten the importance of developing engaging content to break through to new customers.

  There are certainly more trends to discuss, as this is only a partial list. The importance of dark mode design, augmented reality, interactive and immersive design, and the new Google Analytics are also at the forefront of our conversations and will be the subject of future posts. What is clear is that technology is evolving our ability to plan and execute marketing far beyond what was done even in the last ten years.

  Susan DeMatei is the founder of WineGlass Marketing, a full-service direct marketing firm working within the wine industry in Napa, California. Now in its 10th year, the agency offers domestic and international clients assistance with strategy and execution. WineGlass Marketing is located in Napa, California at 707-927-3334 or wineglassmarketing.com    

New Grapevine Insurance Program

Cyndi

By: Trevor Troyer

Grape crop insurance has been available for many years now.  You can protect an average of your historical tonnage per variety.   But there has not been an insurance program for grape vines.   There are subsidized insurance programs for apple trees, orange trees, avocado trees, mango trees etc. through the USDA Risk Management Agency.  But there has not been anything for vineyards, until now.

  AgriLogic Consulting, LLC is consulting company that develops crop insurance products for the USDA.  They do feasibility studies and evaluations of existing and potential programs.  AgriLogic Consulting, LLC has been working on a Grapevine insurance program.

  Here is what was just released on the AgriLogic website, agrilogicconsulting.com

  The Grapevine Insurance Program has been approved by the Federal Crop Insurance Corporation for implementation in the following states: California, Idaho, Michigan, New York, Ohio, Oregon, Pennsylvania, Texas, and Washington. Insurance industry representatives in key production regions requested a product to protect producers against perils that can destroy vines. The list of perils to be included are freeze, hail, flood, fire, and failure of the irrigation water supply (if caused by an unavoidable naturally occurring event during the insurance period). Claims will be limited to loss due to complete destruction or death of the vine. Losses for partial damage are not included under the program. While both programs are federally subsidized and administered by the USDA Risk Management Agency (RMA), the vine replacement program is different and separate from the existing Grape and Table Grape Crop Insurance Programs, which cover losses related to the production of the fruit itself. Producers will be able to purchase the vine insurance program through existing crop insurance agents once the program becomes available.

  I don’t have to tell you that this is a big deal.  I know vineyards that have wanted this for years and nothing has been available.  I have seen vineyards devasted by fire in California and Oregon in recent years. I have seen damage from early freezes in Pennsylvania and New York.  This program will give growers much needed protection for their vines.

  The policy documents are set to be released to the approved insurance providers by no later than August 31, 2023.  The sign-up deadline for the new Grapevine Insurance program will be November 1st, 2023.  Availability maps should be released at the end of August as well.

  At this point we do not have any information than the above.  I look forward to helping vineyards get coverage for their vines.

Lower the pH of Wines Via Easy Acid Trials

Cyndi
man holding a wine glass

By: Tom Payette – Winemaking Consultant  

Often a winemaker is challenged with grapes, juice and wine that may have an imbalance in regards to the pH of a certain wine.  This can be a critical choice for the winemaker in terms of protecting the wine from spoilage.  A wine with a higher pH is much more likely to develop spoilage bacteria/yeast problems.  On the converse just simply adding acid to lower the pH may throw the delicate taste and balance of the wine off.  Much finesse must be used at this time by the winemaker to make the proper decisions using both the wine lab and the wineglass.

Trials in the lab:  The lab is the first place the winemaker should turn to experiment with small batches of wine.  This will give nearly concrete evidence from the lab as well as tasting trials to determine the appropriate amount and kind of acid to add.

When?  The pH of a wine should be addressed as early on in the winemaking process as possible, especially if too high.  Often this decision is predicted just before harvest from previously collected data (from field and grape samples) and made at harvest after chemistry confirmation on the crush pad.

Why and Where?  The reason we do trials is to experiment with refinement and correction of a juice or wine.  Always work in small quantities, in the lab, with a wine so one does not potentially create a larger problem, in the cellar.  Trials can be tested and tasted to see what the results would be or will have been if the addition was made to the actual tank or vessel of juice/wine.  This eliminates guesswork and unnecessarily “shooting from the hip” of which many winemakers can find themselves guilty of during critical times.

testing pH level

TOOLS NEEDED

•   Scales that measure in grams preferably to a tenth of a gram.

•   3 – 100 milliliter graduated cylinder (plastic preferred).

•   1 – 50 milliliter graduated cylinder (plastic preferred).

•   1 – 10 milliliter pipette (Class A volumetric).

•   2 – 5 milliliter serological pipettes-one tenth mil markings (Plastic preferred).

•   Small glass beakers 250 milliliters plus or minus

  •      Representative sample(s) of each wine to be worked with (800 milliliters).

•   Clean wineglasses

•   Watch glasses to cover each glass.

•   Spit cup

•   Other testing equipment to answer questions at hand: pH meter, TA measuring.

•   Magnetic Stir plate with stir bars and retriever for the stir bars.

•   Sharpie™ pen or pencil for marking beakers.

•   95% ethanol to remove Sharpie™ pen marks off glassware.

How?  Start with something simple where results can be easily determined with the wineglass to give the confidence needed to build upon the procedure.  An example of this may be a tartaric addition trial for pH lowering and/or palate modification.  Let’s go over this process.

1.   Start with an ample quantity of wine to work with in the lab – perhaps an 800-milliliter representative sample from a wine vessel.

2.   Accurately weigh 1.0 gram of tartaric acid and fully dissolve the acid in approximately 85 milliliters of the base wine with which you are working. Use the stir bar and plate for this process.

3.   Once fully dissolved, place the full amount into a 100 milliliter graduated cylinder or as one becomes more experienced you may just make the solution in the 100 milliliter graduated cylinder directly.

4.   Bring the amount of volume in the 100 milliliter graduated cylinder to the 100 milliliter mark with additional base wine.  [One should be clear they have made a solution of 1.0-gram tartaric acid dissolved into 100 milliliters of wine.]

5.   In a clean graduated cylinder, pipette 10 milliliters of the newly prepared acid stock solution into the cylinder.  Bring to the complete 100 milliliters volume mark with the base wine.  This represents a 1.0-gram per liter tartaric acid addition.

6.   Pipette twenty milliliters from the stock acid solution made in step four into another graduated cylinder and bring to volume to the 100-milliliter mark.  This represents the next addition level of 2.0 grams per liter tartaric addition.

7.   Continue to add to the number of samples you care to do the trial on in standard logical increments.

8.   Analysis the pH and titratable acidity, record and have available for the tasting below.

SET UP THE TASTING TRIAL

1.   Pour about 70 milliliters or a quantity one desires to smell and taste, of the base wine, into a control glass and place it to the left hand area of the tasting glass orientation.  (One should always taste against a control from left to right)

2.   Pour the trials to be tasted, made in steps 5,6 and 7 above, in increasing increments in each wineglass progressing from left to right.  Mark their contents.

3.   Add to this flight any wines from past vintages you may want to review or any other blind samples from other producers you may care to use as a benchmark.  Only do this step if needed.  Mark their contents.

4.   Taste and smell each wine several times.  Go through the flight and detect what wine/juice may best match or improve the desired style one is trying to achieve.  Review the chemistry data generated in step 8 above while tasting the trials.

5.   Select the best match and leave the room for 1 to 2 hours so your palate may re-calibrate.

6.   Return and re-taste to confirm your previous decision with a fresh palate.

7.   Repeat as often and needed.

  Should chemistries play an important role to reviewing certain additions be certain to run a necessary panel of lab test to ascertain the proper numbers are also achieved.  One may need to balance taste, flavor and chemistry to make some tough choices.  Have all the data necessary and available to make those choices.  

Calculation:  Once the fear of the metric system is overcome and confidence is achieved, the calculations become very simplistic.  Let’s take the above as the example.  If we dissolve 1.0 gram of tartaric acid into 100 milliliters of wine we now have 0.1 gram of tartaric acid in every 10 milliliters of wine.  From this base if we blend 10.0 milliliters (one-tenth gram of tartaric) into 100 milliliters of the same fresh base wine – this represents the equivalent of one gram per liter.  If we were to have used twenty milliliters that would represent two grams per liter in the small 100-milliliter blend.  If we keep track of what we are tasting or testing and select the trial we prefer, one can mathematically calculate how much of the given addition is needed in a tank of a known quantity of juice or wine.  One can also extrapolate this out to larger volumes in the laboratory should it be desired to work beyond a 100-milliliter sample.

Spicing it up!  Once the first set of trials is mastered one may build on to the next step projecting out what one may want to do with the juice or wine.  This could eventually, and perhaps should, build out to treating large enough samples that one could cold and protein stabilize the wine in the lab, filter to the projected desired micron size and taste with a panel.

  If tartaric acid is not giving the desired result – select other approved acids for that wine.  Fruit wines, other than grape, often have other principal acids so one may need to explore using that principal acid first.

Double checking the results:  From experience, one can get so creative in a lab it can be difficult to trace exactly how one arrived at a certain desired concoction.  Copious notes should be taken throughout the complete process in the lab.  Given a tank of juice or wine can often equate to hundreds of thousands of dollars or more it may be prudent to run the selected trial a second time, and compare, to confirm any additions before performing the action in the cellar.  Be confident of what you are about to do.

Action in the cellar:  This is often the simple part.  Using tartaric acid as an example for the addition one will simply calculate the amount of acid needed to match the desired trial.  Weigh the desired amount of tartaric and dissolve in a bucket of warm water or wine from the tank.  Once dissolved add slowly to the tank while mixing.  Continue to mix until fully integrated and then select a sample from the sample valve for tasting, a quick pH and titratable acidity analysis.   This will confirm the task was achieved.

Summary:  Given time and experimentation with this system many pH-lowering trials with additions will become easy and systematic.  Trials will often take less than ten minutes to prepare and one may taste at several points during the day or use extra time to perform lab test to confirm desired objectives.

Other helpful tips:  Keep in mind not to over scrutinize your accuracy in the laboratory.  By this I mean make sure that if we measure something very exactly in the laboratory make sure this action will be able to be duplicated outside the lab.  It is not uncommon, early on, for winemakers to get extremely exact in the lab only to step into the cellar with sloppy control over what they had just experimented with.

  One can use other base solutes should that be desired.  It does not always have to be wine.

  This system can be used for dosage formulation for sparking wines.

  If accurate scales may be an issue the winemaker may always start by weighing larger quantities and dissolving into solution then breaking down that solution.  Example:  If a winemaker wants a 1.0 gram per liter solution and the scales are not accurate enough to weight one gram the winemaker may dissolve 10.0 grams into 100 milliliters and then measure out 10 milliliters of that solution and this should roughly equate to one gram.

  Make sure all solids are dissolved and dispersed equally into any solution.

  One may also be able to blend two trials in 50% to 50% solutions to get an example of a trial in the middle without having to make one up specifically to match the amount desired.

  Always remember your palate may become desensitized while tasting and to step away from tasting for an hour or two and then return to taste ones preference.  You may be shocked you had become used to [Desensitized] certain levels because of tasting such extremes.

Could the Wine Industry Benefit from Virtual Assistants?

Cyndi
what can i help you with
AI Chatbot smart digital customer service application concept. Computer or mobile device application using artificial intelligence chat bot automatic reply online message to help customers instantly.

By: Craig Goodliffe, Founder & CEO — Cyberbacker

Digital innovations within the workplace are nothing new these days. With more and more people working from home, employees are becoming accustomed to relying on technology to help with work-related tasks that used to be completed in person.

  Today, virtual assistants (VAs) are changing the way companies interact with and engage customers, get their name out into the market, and improve overall profits. VAs are part of the digital revolution that has reinvented the landscape of modern work, and business leaders across a wide array of industries are leveraging the skills these professionals offer to help scale their businesses, manage tasks, and free up their time.

  When one thinks about viniculture and the wine industry, it may bring to mind images of vast fields of grapevines, wineries with knowledgeable sommeliers giving in-person recommendations, and an age-old, often family-based company structure. One’s mind typically will not jump to a tech-heavy culture.

  However, according to a recent article in Forbes, many wine companies have not only adapted to changes in technology, but debuted some wine industry-specific innovations. For instance, some companies have outfitted their wine labels with QR codes that give consumers greater insight into the wine’s origins. The company Sparflex has developed a wine foil that allows the consumer to access animations straight from the label, and WineCab is a robotic, AI-powered sommelier; some wineries are even using drones and satellites to collect data on their vineyards.

  Although the viniculture industry may not seem one “ripe for the picking” for help from virtual assistants, the wine industry has a history of adaptation to new technologies and innovations. This could make them the perfect industry to adopt the use of VAs. 

What Value can VAs Bring to Winemakers and Viniculture?

  Virtual assistants are remote workers who can help companies with a number of tasks, and their role has taken on new meaning as remote work has grown in popularity. Once used for mainly administrative tasks, VAs are now heading up social media campaigns, handling the entire accounting or customer service department of companies, and — in some cases — even stepping into C-suite leadership roles.

  Throughout the past several years, the wine industry has faced the same challenges that many other industries have run across, including customer service concerns, supply chain issues, and a focus on employee retention in the wake of the Great Resignation. Virtual assistants can help winemakers navigate these challenges as well as many others.

  One of the biggest benefits a VA can bring to the wine industry is their ability to take on tasks that may not be in the wheelhouse of a business owner, CEO, or other leaders. VAs can also be instrumental in helping leaders better focus on the tasks where they excel. Attempting to scale a business on one’s own is remarkably difficult, especially in an industry as inherently collaborative as viniculture, where different teams are responsible for harvesting the grapes, making, selling, and marketing the final product.

  Studies have shown that taking on a VA can improve productivity overall in one’s business, including the wine industry, where overall productivity could make or break a winery. VAs can also help lower overall operating costs by up to 78%, which could provide crucial savings for a startup in the wine industry.

  Virtual assistants can give an owner more time to focus on what they really want to do: building their businesses. Winemakers may be surprised at how adaptable and multi-faceted VAs are, and what they can do to help a winery, vineyard, or wine store scale.

  Running and managing social media accounts

It can be difficult — if not completely impossible — to run a successful business these days without using social media effectively. Many people may not know how to leverage social media for their wine business, but there are VAs who are highly skilled in areas of social media marketing and engagement that can help one uplevel their business.

  Social media is largely about visuals, and one may wonder how someone who may work halfway around the world can help with the visual marketing of a business that is in, say, Napa Valley. Yet, because so many aspects of the modern workplace have been digitized, it’s extremely easy for a VA to take images or videos from a winery’s events — or even its wine-making process itself — and use those on social media sites to further establish its brand presence.

  VAs can also handle the engagement side of social media, which can be one of the most time-consuming aspects of digital marketing. After all, customers who are interested in your product because they saw some compelling images online will want to engage with your brand by liking, following, and sharing your content on social media.

Facebook

  According to research, 70% of adults use Facebook, many of whom use their connections to brands on social media to make purchase decisions. When a brand actively engages with followers online, it increases the likelihood that the person with whom they are engaged will return to make a purchase.

  In this regard, VAs can also handle the involved job of social media advertising. Running social media ads is highly effective. In fact, that same research shows that 49% of people will be more apt to purchase an item if they see an ad for it on social media. However, running, organizing, and keeping on top of social media ads can be tricky — even for social media-savvy CEOs. Having a person whose top priority is to run and track social media ads can greatly improve a company’s reach and revenue.

Instagram

  Instagram is where social media users go for imagery, and where a winery’s brand presence could easily entice customers with beautiful pictures and engaging video content. Instagram is all about meeting wine enthusiasts where they are, as these consumers are the ones sharing their own pictures of vineyards, bottles, and glasses of their favorite wines.

  Instagram posts that tend to garner the most engagement are those that highlight the human element of the business behind the screen. A great example is Tank Winery, which has harnessed the power of Instagram with personal, informative, and entertaining stories and posts that grab attention. Virtual assistants that are well-versed in the visual-heavy Instagram approach can help uplevel a business’ presence on the platform by consistently posting engaging content.

Tiktok

  As of September 2022, TikTok is the most downloaded social media app in the US for the third year in a row. Many VAs are also TikTok experts and can help a winery or vineyard get its head around what is likely to “go viral” on the popular platform. TikTok can be a great platform for robust marketing strategies and interesting dives into wine-related content, be they virtual tastings, or informative videos about a particular wine or brand.

  Consistency is key with all social media platform posting. Some studies show that businesses should post 1-4 times a day to have a chance of reaching viral status, but most winemakers simply do not have the time to consistently post on platforms for maximum engagement. This is where hiring a VA can help their business achieve the consistency they need to best leverage social media.

Customer Service

  If there is anything that can make or break a business, it’s customer service. No matter how great a winery’s product may be or how skilled its wine experts are, its entire operation can steadily dry up if its customer service is lacking.

  Customer service needs to be top-notch with not only consumers, but suppliers and the stores that carry one’s product. Even when they are positioned halfway around the world, VAs can field phone calls, respond to emails in a timely manner, manage chatbot functionality on your website, and provide assistance with issues that may arise. If a company is looking to expand on a global scale, having a VA in a different time zone could prove to be a massive asset.

  Additionally, as online shopping has become the norm since the pandemic, it is now even more crucial that the wine industry master omnichannel marketing tactics and remain able to pivot alongside changes in consumers’ purchasing habits. Wineries, vineyards, and other businesses in the industry need their customers to be informed and taken care of during every stop in the engagement and purchasing process. VAs can help cover the omnichannel bases, assisting with social media channels, mobile communication, and customer support online.

  By utilizing VAs on the customer support end, customers will feel heard and vendors will feel secure in knowing someone is on top of their needs. Founders and CEOs cannot possibly be everywhere at once, but allowing a VA to help with some of the ongoing customer service tasks allows them to concentrate more on the crucial aspects of their wine business requiring their attention.

  Establishing and building an online presence

A skilled VA can handle a business’s entire online presence, from website design, to updates, to running its online e-commerce store. They can spearhead the time-consuming tasks such as uploading images and information for each product that you sell, writing blog posts that further engage clients and customers, or stepping in at a moment’s notice if one’s website experiences issues and goes down. VAs experienced in event management can even host online events, such as virtual tastings or wine workshops.

  The last few years have been instrumental in building online sales innovation for the wine industry. One study showed that online wine sales skyrocketed during the pandemic and held steadily above pre-pandemic levels, even as in-person tasting rooms reopened.

  Overall, wineries stepped up their online offerings during the pandemic, with 44% of them offering online tastings and other incentives to engage online shoppers; only 22% of wineries neglected their online presence during the pandemic. The online shopping capabilities of a wine business are important for attracting and retaining loyal customers, as well as maintaining their position amid heavy competition.

  Virtual assistants can help with a number of other tasks outside of those mentioned here. Other tasks that are essential to a business, but that leaders may need a VA’s support with, run the gamut from accounting to HR, to SEO and admin. As the wine industry increasingly adapts digital tools and technologies, virtual assistants will take their place as some of the industry’s most invaluable employees.

  As a leader in your wine business, no one is expecting you to be an expert in everything. But by utilizing virtual assistants, you can outsource the expertise necessary to keep your wine business thriving and growing year after year.

Craig Goodliffe is the Founder and CEO of Cyberbacker, an innovative, mission-driven company that connects small to medium-sized businesses with the top-flight support staff that they need in order to grow. Cyberbacker is the leading provider of world-class administrative support and virtual assistant services from anywhere in the world to anyone in the world.

The Problem with Winery Wastewater & What to Do About It

Cyndi
winery wastewater in a gloomy day

By: Alyssa L. Ochs

You may be familiar with a famous quote about water being the source of all life. However, in the winemaking industry, water can be both the solution to and the cause of many operational issues. Not only do wineries use substantial water in their processes, but they also generate wastewater that must be dealt with to keep costs down and effectively utilize this valuable resource. According to the Watershed Information & Conservation Council in Napa County, California, wineries create an average of six gallons of wastewater for every gallon of wine. At least a quarter of that wastewater is produced during the year’s harvest period.

  Past wastewater concerns primarily focused on the grape-growing phase and water shortages during droughts. However, there is also a need for wastewater sse the right treatment option for your winery.

Understanding Winery Wastewater

  Wineries generate wastewater from many processes, including cleaning, crushing, pressing and rinsing tanks. Wastewater also comes from residual drainage, filter and barrel washing and clean-in-place operations. This wastewater contains the remnants of unused grapes and juices, as well as sugars from the alcohol and any cleansing agents applied to the tanks, barrels and filters.

  The issue with winery wastewater lies in the acidity and organic chemicals it often contains. This used water is often filled with particles from cleaning products too. If not treated properly, it can damage soil around the winery property, attract insects and other animals and produce a noxious odor that negatively affects the visitor experience. Other hazards associated with winery wastewater are linked to high energy consumption, dredging for sludge control and the proximity to nearby homes and businesses.

  Yet anyone experienced with winery work will tell you that winery wastewater treatment is essential for the viability of the business. Making productive use of winery wastewater can alleviate water scarcity concerns while reducing a winery’s overall consumption and environmental impact. Good wastewater treatment strategies depend on vineyard productivity, wine quality and sustainable operations.

Challenges with Wastewater in the Winery

  One of the biggest challenges with winery wastewater is the sludge produced by treatment systems. There are primary, secondary and advanced treatments and discharge fees to work into the winery’s budget.

  For many wineries, the biggest hurdles to overcome lie with having staff to oversee good maintenance and monitoring of the treatment systems. Another issue is the insufficient amount of oxygen required to break down microbes in winery waste, a biochemical oxygen demand (BOD) measurement. Some wineries may use ponds as treatment methods, but sizable bodies of water take up space that could be used to grow grapes. Leach fields with septic tanks to flush water into unground pipes are options but only work with certain types of soil, and the treated water can’t be used for irrigation. Meanwhile, hydrate systems consisting of tanks with filters that remove solids and oxygen pumps to aid microbe breakdown are options when physical space is limited.

  “For small wineries, a big challenge can be finding a cost-effective system to treat the relatively small amount of process wastewater generated at their facility,” said Jennifer Kintzer, business development and process engineer for Specialty Treatment Solutions, LLC (STS) in Benicia, California. STS develops reliable, environmentally sustainable and cost-effective wastewater treatment systems that are fully automated and scalable for wineries, breweries and food industries.

  “A common mistake made by wineries is underestimating the amount of process wastewater they generate at their facility,” Kintzer said. “Depending on their processes a winery can generate anywhere from three to 12 gallons of process wastewater for each gallon of wine produced. Some wineries will estimate a low volume of process wastewater per gallon of wine, and then their wastewater system is not sized properly to treat the amount of flow entering the plant.”

  Yoni Szarvas, the CEO of AquaBella Organic Solutions, LLC in Sebastopol, California, told The Grapevine Magazine that the biggest challenge, especially for smaller wineries, is that they generate a large amount of wastewater in a short time, and it is an enormous cost to build a waste treatment facility to treat it. AquaBella specializes in innovative microbial products using naturally occurring, good bacteria to reduce water pollutants and produce higher crop yields.

  “This is where we come in,” Szarvas said. “It’s an easy application because we just pour the AquaBella BioEnzyme directly into the existing reservoir without having to build additional infrastructure. Wineries run out of space in the reservoir to treat their waste and have to build more reservoirs to treat the excess waste. Using AquaBella BioEnzyme allows a shorter treatment time, and the water can be released from the reservoir so it can be refilled.”

Wastewater Treatment Solutions

  There are physical and chemical processes and mechanically based biological processes that can be pursued to address winery wastewater. The options differ for small and large wineries, yet there are creative ways to recycle, reuse and process wastewater for significant benefits.

  Specialty Treatment Solutions offers three popular operations contract options: full service, basic service and daily remote monitoring only. STS’s winery wastewater treatment systems typically consist of influent screening, equalization facilities, pH adjustment and nutrient addition, a moving bed biofilm reactor (MBBR), membrane bioreactor (MBR) and aerobic sludge digestor facilities. These systems can come in various sizes and configurations, such as custom-engineered steel tanks, bolted steel tanks, polyethylene tanks, fiberglass tanks and concrete basins to meet the customer’s individual needs.

  “Some wineries do not have the staff available to attend to their wastewater treatment system, so they have STS provide full operations services. We stop by their sites two to three times per week, in addition to daily monitoring of their system over the computer,” said Kintzer.

  “Others have people available but like to have some assistance at times, so they will select the basic service where we physically stop by the site once or twice a month and daily-monitor their system over the computer,” Kintzer said. “Lastly, there are customers who only ask that we monitor their system over the computer and notify them if we notice something that should be attended to. Many times, the winery will make a decision based upon their staffing and knowledge base. All systems are equipped with remote monitoring and operations technology, so the customer can select the services that meets their needs at the time and can change their service plan as their needs change.”

  Szarvas from AquaBella shared with The Grapevine, “We offer a cost-effective solution for wineries so they don’t have to invest a fortune in a waste treatment facility and, if needed, more reservoirs. In addition to dealing with the BOD, nitrates and phosphates, as a bonus, our aerobic and anaerobic bacteria help to reduce the sludge build-up so they can easily store more water.”

  “Cost depends on the size of the pond and the extent of the problem,” said Szarvas. “The beauty of our product is that it will work with any existing infrastructure they have. Application depends on the severity of the situation, so you might need to apply more than once or twice a year.”

Choosing the Best Solution for Your Operations

  Fortunately, winery wastewater treatment is not a cost-prohibitive endeavor since minimal upfront investment is needed, and the technology to handle it already exists.

  Concerning cost, Kintzer from STS said that this varies considerably based on the size of the system and the level of treatment desired. “We design each system to meet the aesthetic, site needs and treatment objectives of the customer while keeping in mind the economic impact the system will have on the customer,” she said.

  Kintzer shared that STS’s services stand out in the industry because the company can evaluate a customer’s entire process and suggest ways to minimize the amount of processed wastewater entering the treatment system, potentially saving the customer money on freshwater and wastewater sides of the operation.

  Szarvas from AquaBella’s most significant advice to wineries about deciding on the right wastewater solution is to choose the most cost-effective solution that will resolve their issues.

  “We believe that AquaBella BioEnzyme is the most valuable, low-cost solution that will help solve the water quality issues that plague vineyards,” Szarvas said. “In addition, the product is completely natural, so it doesn’t harm the water or land, which means it’s doing its job sustainably. It’s a powerful option with both short-term and long-range benefits. AquaBella BioEnzyme is also proudly OMRI-certified to benefit organic wineries.”

  Looking ahead, it is crucial to have everyone in the winery, from owners and upper management to cellar crew and seasonal field workers, onboard with an agreed-upon wastewater management program for consistency and accountability. Wineries can integrate the concept of minimizing all forms of waste into the business culture with relevant training, reporting and performance measurement. In the overall scheme of things, now is an excellent time to start looking at wastewater as something to be managed and also an opportunity to reduce water consumption throughout the vineyard and winery property for long-term success.

Sandy Road Vineyards

Cyndi

Blends Family, Nostalgia, & Passion into Award-Winning Texas Wines

a wide vineyard

By: Gerald Dlubal

Sometimes stars align in a way that leads you down a particular path. That is certainly the case with the origin of Sandy Road Vineyards, located in the Texas Hill Country near Hye, Texas.

  “It all started when Reagan Sivadon married into the family,” said Bryan Chagoly, one of the owners of Sandy Road Vineyards. “Reagan is a winemaker and had previously worked with his childhood friend, Ron Yates, at Spicewood Vineyards in different capacities within the vineyard and cellars, eventually becoming associate winemaker under head winemaker Todd Crowell. The two are responsible for all wine production at Spicewood Vineyards and Ron Yates Wines. Reagan wanted to take a shot at growing grapes for his own wine brand, and we happened to have available land in the Texas Hill Country, so we decided to put it to use and give grape-growing a try. We’ve never looked back since.”

  Sandy Road Vineyards is a family-run vineyard located on the site of the Dixon Ranch, named after the grandparents of sisters Adrienne and Kristina. Adrienne and Kristina’s family have owned the land for almost 100 years, purchasing it in the early 1900s. Bryan and Reagan married sisters Adrienne and Kristina, respectively, and now all four are actively involved in running and maintaining the family vineyard.

  “The farm was always the gathering place for family dinners and events,” said Chagoly. “It’s where we would all come for get-togethers, and it became a custom to sit on that great farmhouse porch, enjoy a glass of wine and watch the beautiful sunsets that naturally occur in the Texas Hill Country. We absolutely fell in love with the experience and knew this would be an awesome venue to share with others. Visitors will definitely see and experience a piece of our family history while enjoying our new chapter as vineyard owners and winemakers.”

  “The farm literally sits at the end of a sandy road, a name given to the road by the locals that once lived in the small town of Sandy,” said Chagoly. “It’s just how the locals all came to know the road, and it’s still a sandy road to this day. As kids, our wives would turn down “Sandy Road” to go to the farm. Now, driving down the road reignites those special memories and feelings, making this place more than just a family property. So as the old farmhouse comes into view, it’s a feeling of nostalgia, reliving the farm experiences and passing on some of those same great feelings and memories to future generations.”

Location, Location, Location

  Chagoly told The Grapevine Magazine that the old farm property was used for growing cotton in the 1920s until the Great Depression, when people were forced to move west to find work. Sandy Road Vineyard is about four miles from the Pedernales River in the Texas Hill Country and features a unique blend of soils, including chalky limestone, iron-rich clay and primary riverbed sand, allowing the owners to play around and experiment with a variety of terroirs.

  “We took numerous four-to-five-foot depth samples at various places on the farm to determine where a vineyard might perform best,” said Chagoly. “Interestingly enough, we found an eastwardly sloped area that provided excellent drainage and was comprised of three distinct layers of soil, each offering unique properties and growing conditions for different varietals of grapes. Chalky limestone covered the top, over a middle of iron-rich clay laying on riverbed sand. We could plant a variety of grapes in this one area and match the depth of planting to the type of soil that offered each particular varietal the best chance for success.”

  “Our vision, then, was to plant unique varietals across the 16-acre plot,” said Chargoly. “We wanted to feature wine grapes that would thrive in the unique soil makeup and also handle our climate and the hot Texas sun to ultimately produce delicious wines. While researching these variables, we found that our hill country soil and climate closely resembled the southern Mediterranean. So, why not grow grapes that would love these conditions? That led us to choose Spanish, Italian and French red varietals.”

  “Our tempranillo, mencia, and prieto picudo are Spanish-inspired, with a plan to try a traditional Spanish blend in the future,” said Chargoly. “Our French varietals (southern Rhone Region) feature a grenache, Syrah, Mourvèdre and a marselan, a cross between a cabernet sauvignon and a grenache. Marselan is pretty rare around here and was first attempted as a way to grow cabernet sauvignon grapes in warmer climates due to global warming concerns. So far, it seems to like our Hill Country climate and soil attributes. And our Italian varietal is a great sangiovese. We also offer white wine selections, sourcing Texas high plains fruits for production from our neighbors within the state. Additionally, we just planted reisen varietals for a neighbor, so we’re anxious to see how that goes.”

Unforgettable Sunsets, Tastings, & Food Pairings

  Visitors to Sandy Road Vineyards will be guided by signs pointing them to the vineyard, where they will see the old farmhouse and the vineyards at the back of the property. Chagoly said that once visitors arrive, there is a pavilion on the premises that offers an indoor-outdoor casual area for tasting, hanging out with friends or just relaxing and enjoying the serene experience and views of the farm and vineyard. No reservations are necessary, but they are accepted for those that are planning to visit and want to ensure seating. The shaded pavilion has fans and a cool breeze in the summer and is enclosed with heaters and a fire in the winter to maintain a warm and cozy atmosphere for experiencing the wines, farm and vineyard. A standard wine tasting will last approximately one hour and include a tasting of five of Sandy Road Vineyard’s 100 percent Texas wines. After the tasting, visitors are welcome to stay and enjoy the vineyard for the rest of the day if they choose to do so.

  For an enhanced tasting experience, the vineyard offers a popular “treehouse venue” available only by reservation.

  “We realized that we needed a place for consumers to taste and purchase our wine once we made it, and we wanted to provide that in a creative and fun way,” said Chagoly. “We ended up taking an old mobile home on the farm and stripping it down to its 60-foot metal trailer frame. Then, we transformed it into a fun treehouse venue that overlooks the awesome views of the farm and vineyard.”

  The enhanced experience is a creative adventure based on the belief that everyone deserves to slow down, relax and enjoy a great-tasting glass of wine with their friends. The treehouse overlooks the vineyard and farm and offers a private, seated, outdoor tasting event with the owners of Sandy Road Vineyards. During the tasting, visitors can expect to learn about the owners, the vineyard’s unique terroir, how it benefits the grapes they choose to grow here and the wines they produce.

  “We want to create a deeply meaningful wine-tasting experience that has the potential to become a special lifelong memory,” said Chagoly. “The peaceful scenery, the table overlooking the vineyard and the heartfelt stories from the owners who personally farm and produce their own wine brand are all presented within the unique experience of being outside, in a tree, with the sun on your face and the wind in your hair, overlooking the very vineyard that produced the wines that you are tasting. It will leave you wanting to experience more.”

  The treehouse venue tastings feature food and wine pairings presented in an educational format that not only shares insights into Sandy Road Vineyard wines but also teaches the visitors about Texas wines in general. After your wine tasting, visitors are free to stroll through the vineyard to explore the challenging terroir of the rocky hillside to see what it takes to grow award-winning wine in the Texas Hill Country. The wine-tasting experience

at Sandy Road Vineyards is an exclusively outdoor experience within the vineyard. Chagoly says visitors should plan for a fantastic nature-based experience with the sun, wind, dirt, rocks and all the Texas outdoors offers.

Successful Winemaking Is a Blend of Several Businesses

  “It’s truly been a family affair,” said Chagoly. “Both families are involved in running the winery and vineyards from start to finish, and if there’s one piece of advice I can give to aspiring vineyard owners and winemakers, it would be to seek experience regarding any help or needed advice, because you end up running three separate businesses. In our case, we are growing grapes, making wine,and then marketing and selling our wine all from this one location. At its core, winemaking is a manufacturing and production process demanding a perfect blend of scientific principles and art. Selling the wine is crucial, especially for a new winery like ours. We have to be able to effectively market our wines and get folks out here to try and hopefully buy what we’ve produced. And finally, the actual farming, which is the hardest by far, especially trying to figure out what Mother Nature will bring us here in Texas. The farming aspect can be especially challenging.”

Sustainable Practices, Personal Attention & Precision Care Produce Award-Winning Wines

  The owners of Sandy Road Vineyard believe that the best fertilizer is the farmer’s own shadow, and the best wines are produced in small batches in a sustainable environment, with the individual attention and respect of the winemaker. This means being constantly and consistently in the vineyard, working and harvesting the vines and grapes by-hand to create a wine with perfect balance. They will not put that wine on the market until they find that balance. Therefore, everything is hand-grown, hand-pruned and hand-harvested to produce the highest quality Texas wine for their consumers.

  On a related note, Chargoly has started a website to promote the best in Texas wines. Top Texas Wines features inclusive lists and descriptions of the best 100 percent Texas wines, making it easy for visitors to locate the best of the best in Texas winemaking. At a minimum, each wine listed on the site will be Texas designated, produced by a Texas winery and won a gold medal in blind judging at an international wine competition. Entries include the awards won and the prices per bottle, should you decide to purchase the wine online directly from the producing Texas winery. Chargoly says that every Texas wine on his site is exceptional and worth tasting.

  “Our mission is to bring the highest quality farming and winemaking to Texas wines and to continuously raise your expectations for fine Texas wine.”

  For more information about Sandy Road Vineyards, their award-winning wines, other Texas Hill Country wines or to make a reservation contact…

Sandy Road Vineyards

383 Vineyard Row

Johnson City, Texas 78636

Phone: (512) 589-1826

Website: www.sandyroadvineyards.com