Category: Archived Articles

Palmaz Vineyards: The Winery of the Future

Cyndi
ai system monitoring wine age
The barrel room in the cave. Christian Palmaz is designing an artificial intelligence system that will monitor wines as they age in barrels.

By: Nan McCreary

If you want to envision the winery of the future—a winery that leverages cutting-edge technology with the ancient art of winemaking—look no further than Palmaz Vineyards, hidden within the forested ridges of Napa Valley’s Mount George. Here, the Palmaz family is applying innovative, if not futuristic, tools to enhance the artistic elements of wine.

  Winery founder, Julio Palmaz, a physician and inventor of the Palmaz Coronary Stent, a device that revolutionized medicine, is clearly a man ahead of his time. From the beginning, he and his wife, Amalia, set out to create a winery that made harmonious use of tradition and technology to craft great vintages. That vision led them, along with their children Florencia and Christian Gastón (and Christian’s wife, Jessica Louise), to an abandoned property in Napa Valley, the former Cedar Knoll Vineyard and Winery, founded in 1881 by German immigrant and wine pioneer Henry Hagen. Hagen’s early success, the cool climate and stony soils—as well as the mountain’s potential for housing a multilevel gravity winery—inspired the Palmaz family to purchased the property in 1997, and spend the next three years restoring the house and developing the new winery and vineyard.

   “The 640-acre property was one of Napa’s few contiguous vineyards to retain its acreage after prohibition,” Christian Palmaz told The Grapevine Magazine. “Henry Hagen had planted grapes at three different altitudes, and we wanted to retain that philosophy. With so many different soils and microclimates, the place was begging to be planted by terroir.”

  Before planting, the Palmaz family analyzed 4,900 core samples from around the property to reveal the vineyard’s geology.  This data, along with analysis of climate and irrigation needs, led to the designation of 15 unique terroirs subdivided into 46 blocks, or parcels, throughout the property. Planting began in March 1998, and ultimately included eight different rootstocks based on geological considerations, plus some vines grafted onto various clones. Grapes were planted on 64 acres at three elevations—400, 1,200 and 1,400 feet above sea level—to take advantage of the varied terroirs and microclimates at each altitude.

  While the vineyards matured, the Palmaz family began construction of The Cave, a remarkable feat of engineering bored 18 stories into the bedrock of Mount George.  The cave was specifically designed to accommodate true gravity-flow winemaking, which treats the grapes and resulting wines as gently as possible on their journey from the sorting table, to the fermenters, to the filters, to the barrels and, ultimately, to the bottle. 

  “When gravity-flow wineries became prevalent, we realized that all had elevators, but the process compromised the wines at the end—when the wine was most delicate—by using pumps to move the wine through filtration,” Palmaz said. “We believed that this agitation could potentially degrade the wine’s delicate tannin polymers, so we engineered the winery to solve that problem. That’s why the structure is so tall.”

  The cave-building odyssey lasted nine years and now stands as a technological wonder in Napa Valley. At 100,000 square feet, it is the largest wine cave in Napa, as well as the largest soft-rock excavation in a single space in the area. In a testament to the Palmaz family’s commitment to sustainability, the cave houses its own water treatment plant, capturing and treating 1.5 million gallons of water per year, water which would ordinarily be drawn from the water table.

  At the heart of the winery is the fermentation dome, lined with 24 fermentation tanks that can accommodate grapes from individual vineyards across the estate. The tanks sit atop a carousel that rotates to receive grapes from the optical sorter located directly above them, exposing the grapes to as little handling as possible. Because each tank has many variables depending on the characteristics of the specific vineyard, Palmaz developed an intelligent winemaking assistant, FILCS (Fermentation Intelligent Logic Control System), nicknamed Felix. Felix measures events in the fermentation process, then adjusts the temperature and rate of fermentation as needed. Essentially, Felix utilizes the latest technologies in machine learning algorithms to project real-time conditions within the tanks onto the ceiling of the dome, giving the dome the appearance of a space-age command center. As winemakers digitally monitor what is happening at the moment in the tank, they are free from tasks that normally require manual testing and can concentrate on tasting and other creative aspects of producing great wine.

  “Winemaking is a biologically controlled reaction, plus things we can’t put numbers to,” Palmaz said. “These things are what you can see, smell, taste and feel. It’s the art. I designed Felix to free winemakers from distractions so they could add that human touch and enhance their artistic influence. If the winemaker wants a more extracted aroma, or a more extracted color, for example, they can tell Felix how to manage it. If they catch the moment when a beautiful aromatic shows up, they can put Felix on hold and preserve that moment. It’s all about time and efficiency and a little bit of quality control.”

  Felix is only one component of the Palmaz family’s merger of tradition and technology to make great wine. Christian Palmaz, with his strong background in computer science, also designed VIGOR (Vineyard Infrared Growth Optical Recognition) to monitor and adjust conditions in the vineyard. Twice a week, aircraft fly over the vineyards and take infrared images that illustrate vine health by measuring chlorophyll in the plants. That data, along with ground data collected manually, helps determine how much irrigation each plant requires.

  “The objective,” Palmaz said, “is to make adjustments so that all of the vines are ripening evenly. I had a college professor who said, ‘Low tech farming is farming the group so that all the vines behave like an individual. High tech farming is farming the individual to behave as a group.’ That’s what we’re doing. It’s the future of farming.”  For Palmaz Vineyards, VIGOR has paid off: in its first year, Palmaz experienced a nearly 20% reduction in water usage per acre.

  In addition to Felix and VIGOR, Palmaz has incorporated Veeam Backup Essentials software into the system as tools for data backup and recovery. With data-driven decision making, Palmaz generates multi-petabytes (one petabyte equals one million gigabytes) of information.  “Data was burying us,” he told The Grapevine Magazine.  “Data was getting produced faster than I could find a place to store it.” 

  Before Veeam, Palmaz was storing all of its information on the cloud. The cost was high, and the data was unorganized and difficult to access. With Veeam, data is arranged in a chronological format.  Some data— the more important data that needs to be readily accessible—is stored on site. The rest resides in the cloud.

  Today, while founders Julio and Amalia play a lesser role in the winery’s day-to-day operations, Christian and his sister, Florencia, steer the ship, following their parents’ vision of bringing innovation and invention to the art of winemaking. Christian is in charge of all winery and vineyard operations, and Florencia is CEO at Palmaz Vineyards and president of the family’s other primary business, GoodHeart Brand Specialty Foods Company. Christian’s wife, Jessica, is president of Palmaz Vineyards and responsible for the day-to-day management and customer experience. In total, the winery employs 50 people. The vineyards grow five Bordeaux varieties (Cabernet Sauvignon, Merlot, Cabernet Franc, Petit Verdot and Malbec), three white (Chardonnay, Muscat and Riesling), as well as Grenache for a Provençal-style Rosé.  According to Christian Palmaz, case production floats between 7,500 and 10,000 cases per year. “Our wines have a lot of personality,” he said. “Each wine has an unspoken characteristic that gives it a sense of place. We are extremely fortunate; we have a great following.”

  As Palmaz Vineyards looks to the future, technology will inevitably play a leading role. Later this year, Palmaz will roll out STAVES, which stands for Sensory Transambiental Variance Experiment, to monitor wines as they age in the barrel. According to Palmaz, STAVES is a suite of sensors that attach to the barrel, measuring a host of variables. “Each barrel is handmade, and each barrel breathes a little differently,” he said. “We think that’s important, and we need to study it to help us determine when to rack, for instance, or when to the pull the wine.  It’s like Felix but for barrels.”

  Clearly, technology is in the blood of the Palmaz family as the second generation follows the footsteps of Julio and Amalia. Being bullish on innovation, Christian Palmaz is sharing his data with universities, such as the University of California, Davis, so oenology students see, for the first time, the fermentation process thermographically.

  “I hope that Palmaz gets remembered not for just developing tools for winemaking, but for setting a tone on how innovation can coexist with the oldest man-made food product,” Palmaz told The Grapevine Magazine. “The most important ingredient in wine is the people, and we will always respect that. Even with innovation, wine is as handcrafted as a painting; it’s way past quality control. It’s waving a wand; it’s magic. That’s what makes the process so special.”

Mobile Bottling Provides Experience, Expertise and Cost Control

Cyndi
truck parked on the side
Photo Credit: Signature Mobile Bottlers

By: Gerald Dlubala

The proper bottling of your wine is important. Timing, experience, state of the art equipment and expert knowledge are critical to the wine’s integrity, taste and shelf life. However, many wineries don’t have the budget for all the intricate machinery needed to bottle wine properly, or the expertise and availability of dedicated technicians to keep bottling equipment running at peak performance.

  Mobile bottling has filled that void, and for good reason. The average production winery may only need a week to 10 days for product bottling a year, making it hard to justify the number of resources it takes to purchase, run and maintain an in-house bottling line. Some wineries have chosen to let go of their in-house bottling machines, citing the amount of maintenance, upgrades and training that goes into keeping up a system that remains idle most of the year. Others have used mobile bottling since their inception. The benefits of using mobile bottling include utilizing the resulting space for more useful purposes, saving money once used on necessary machinery and technology upgrades, and the use of industry experts rather than needing to train employees on the ins and outs of the bottle machine each year. 

Quality Bottling with Experienced Professionals

  Dave Scholz, President of Signature Mobile Bottlers, knows the importance of bottling in maintaining the integrity of a winemaker’s product. He operates his mobile bottling company as if the wine he’s bottling is his own. Reflecting this, Signature Mobile Bottlers offers the same quality and convenience of having a permanently installed bottling system, but in a customized trailer that comes to you when you need it and out of the way when you don’t. The winery need only provide power, employees to assist, and the consumables, meaning bottles, labels and closures. The price for bottling with them starts at about 20 cents per bottle.

“After your wine has gone through all the necessary stages of filtration and is in a storage or holding tank, we’re ready to bottle,” said Scholz. “Our trucks back up to your dock, and the wine is pumped to our trailer to begin the bottling process.”

  That process starts with the empty wine bottles being fed onto an unscrambling table where Signature uses inverted bottle cleaning and nitrogen to expel any debris while simultaneously removing oxygen from the bottle. Since nitrogen is heavier than air, the bottles are turned upright and conveyed to the filler while remaining nitrogen filled. A gravity-fed rotary filler dispenses the wine into the oxygen-free environment, pushing the nitrogen up and into the bottle’s headspace. Auto leveling devices ensure exact fill levels before quality sealing by corking or screw cap. Corks are compressed and driven into the bottle under vacuum, and screw caps are installed using 400 pounds of downforce.

A final nitrogen dose using Chart Industries dosing machines form and create the seal between cap and bottle. Mechanical arms with rollers adjusted with precise tolerances form the threads and safety seal for perfect capping. Signature Mobile Bottlers use multi-head capsule spinners to apply Tin, Polylam or Aluminum capsules to provide that complete, finished bottle look. Labels are applied using Impresstik Vacuum belt labelers, so the winery must have the labels prepared to the correct specifications. Once the wine is bottled, sealed and labeled, the bottles make a U-turn and are conveyed back alongside the trailer wall to be packed and sent out ready to ship.

  “We bottle everything at roughly 60 bottles per minute, which gives us 1,800–2,000 cases per day,” said Scholz. “We’ve found that’s a good rate, both for bottling and the human side of the process. Additionally, changeovers between varietals can take place more quickly at this speed, averaging about 15 to 20 minutes per changeover versus an hour on higher speed lines. We do have a high-speed truck available if someone needs faster speeds, but the 60 bpm rate is a reasonable daily output and seems to work best for our customers.”

  Scholz told The Grapevine Magazine that with 15 mobile bottling trucks on the road, Signature Mobile Bottlers have the largest fleet in the business. “We use our bottling trucks nearly every day. Every harvest, our trucks are torn down to replace normal wear parts and be put through a comprehensive maintenance program that keeps our machinery tolerances at original factory specifications. Our trucks and systems are continually updated and serviced, virtually eliminating the chance of breakdowns during the critical timeframe of bottling. On top of that, our technicians are on the job every day, bottling wine under every type of condition and specification, rather than being a general employee that is expected to also run a bottling system for a few days out of the year. They’ve seen most issues and know how to react on the spot.” 

  “We’ve been doing this for 31 years, so I’d like to think we’ve learned some things,” said Scholz.

Mobile Bottlers Become Partners in the Winemaking Process

  Brandon Dixon is the general manager and executive winemaker for Noboleis Vineyards in Augusta, Missouri. Noboleis Vineyards has successfully used mobile bottling services since 2011. 

  “We’ve been with Old Woolam Custom Bottling since the company’s inception,” said Dixon. “The mobile bottling service that Old Woolam provides fixes all of the problems that we had when we bottled our wine on a manual line. The manual line consisted of a rinser, sparger, six-spout gravity filler, corker, capsule spinner and labeler and took six people to run efficiently. Even then, it was still a very slow process compared to an automatic bottling line, and our wine was still being exposed to a fair amount of oxygen. On top of that, it was a constant headache to keep the bottling line in proper working order for when we needed it. Conversely, there is very little oxygen pick up using an automatic line, and our maintenance responsibility is zero, so it became an easy decision for us to switch to a mobile bottling service when one became available.”

  Dixon told The Grapevine Magazine that by using a mobile bottler, he can bottle considerably more wine in a day while using only four people, and can do it using only three if needed. Noboleis typically bottles between 2,000 and 2,500 gallons per day, a significant increase over the 300 to 400 gallons using their manual line.

  “Brent Baker, the founder of Old Woolam Custom Bottling, is always there on bottling day,” said Dixon. “He sets the line up to our specifications, steam sterilizes it, and is responsible for keeping it running efficiently during bottling. The only hurdle we had to overcome to be able to use a mobile bottler was to install a dedicated electrical circuit and a specific type of outlet so the bottling line could be plugged into our power.”

  “We start to schedule and prepare for bottling about four to six weeks in advance. Once we have a date scheduled with Old Woolam, we order all of our bottling supplies,” Dixon said. “Prior to the day of bottling, all of the wines we’re bottling are filtered to 0.45 microns and finished however would be appropriate for that particular wine’s style. On the day of bottling, we set up the filter again because we will run the wine through the filter just before it goes into the bottling line. We use 0.45-micron pads and a 0.45-micron absolute membrane filter. This ensures that our wine is sterile as it goes into the bottling line. This step is just a precautionary step that helps us winemakers sleep at night! As we are setting up the filters, the bottling lines are being steam sterilized. The set up takes about 60-90 minutes, and then once everyone is ready to go, bottling starts.”

  “Old Woolam offers the option of corks or screwcaps for closures,” said Dixon. “The only real limitation with using an automatic bottling line is the size and shape of the bottle that we can use. There are several parts on the line that need to be changed out when changing the size and shape of the bottle. Old Woolam has the change parts for all of the standard sizes and shapes, as well as a few non-standard sizes. Old Woolam is typically able to meet all of our bottling needs except for a few exceptions. We have a few small volume specialty wines that we use irregular-shaped bottles for, and we do continue to bottle those wines on our manual line.” 

  Notably, many mobile bottlers use gravity fillers, making them unable to bottle carbonated or under-pressure wines. Dixon told The Grapevine Magazine that it isn’t a big deal for Noboleis because they don’t currently have a need or the equipment necessary to carbonate their wines.

  “When looking for a mobile bottler, it’s important for wineries to look for a great working partnership like the one I have with Old Woolam,” said Dixon. “The prices are fair, he’s reliable, hardworking, and goes out of his way to make sure our expectations are met. At the end of the day, I would never want to go back to bottling all of our wines on a manual bottling line. It wouldn’t be feasible given the volume that we have grown into. We would spend all of our time bottling!”

End-of-Line Packaging:

Cyndi

Protecting Your Product, Productivity and Profit

wine packaging machine

By: Cheryl Gray

For any winery, end-of-line packaging is the protector of hours expended by both man and machine to get the finished product safely from vineyard to glass.

  Such a huge responsibility is shouldered by companies whose integrity is measured solely by how carefully they help winery clients select the right end-of-line packaging to accommodate their needs.

A-B-C Packaging Machine Corporation

  A-B-C Packaging Machine Corporation, a privately held, family-owned business founded in 1940, counts itself in that number, selling packaging machinery to a wide range of companies manufacturing consumer packages goods. Since the 1960s, the end-of-line packaging company has been an equipment supplier to some of the wine industry’s biggest names, providing a complete line of machinery for winery packaging focused on the dry end of the packing line. Brian Sinicrope is Vice President of Sales and Marketing.

  “The dry end of the packaging line starts with the bottles being delivered to the winery. These are either delivered in reshipper cases or bulk pallet loads. If reshippers, the bottles must be unloaded from the cases to feed the line, using a decaser. Then, the cases are transported to the packer for repacking. When receiving bottles in bulk, the winery will use a depalletizer to unload and single file the containers from the bulk pallets to feed the line. At the other end of the line, filled and finished bottles are packed into either reshipper cases or new cases (if the bottles were purchased in bulk), then on to case sealing, and finally, palletizing for shipment or warehousing.”

  Sinicrope told The Grapevine Magazine that case sealers are another must-have component of a winery’s automated end-of-line packaging operation.

  “Case sealers are always used at wineries that use reshipper case packaging, as they are needed to seal the top flaps of the cases after the bottles are packed. A-B-C manufactures several models for various speeds and that seal with either hot-melt adhesive or pressure-sensitive tape. A-B-C case sealers have exclusive features to manage the flaps of the reshipper cases to ensure smooth folding and sealing of the inner and outer flaps, without the need for a separate flap positioner,” he said.

  “Case sealers are also used on lines that receive their bottles in bulk. In this scenario, a case erector will set up and seal the bottom flaps of corrugated cases. Then, the cases travel to a partition inserter that erects and inserts either a corrugated or chipboard grid into the case. After the bottles are packed, the case goes to a top case sealer that closes and seals the top flaps.  Finally, [the case goes] on to the palletizer.”

  A typical A-B-C winery client runs anywhere from 15 to more than 20 cases per minute. Sinicrope added that while there are trends, the purchase of end-of-line packaging machinery depends upon a robust assessment of a winery client’s need. 

  “A winery transitioning from reshippers to bulk may need a depalletizer, case erector, and partition inserter, and use their existing packer, top case sealer and palletizer. Or, a winery may decide to automate their palletizing, and we supply only a palletizer,” Sinicrope said. “Many companies are evaluating robotic equipment, and we offer robotic packers and palletizers as well. So, I would say, although there are trends, the equipment purchased depends on the application.”

  For small wineries packing fewer than ten cases per minute, the cost to fully mechanize every aspect of end-of-line packaging might be prohibitive. Therefore, many opt to perform end-of-line packing functions manually. However, Sinicrope said that A-B-C offers a semi-automatic palletizer that can improve productivity for small wineries looking to automate this specific element of end-of-line packaging.

  “Fully packed wine cases are heavy, and palletizing can be labor-intensive, even at low speeds. In addition, there is a potential for liability because of the repetitive motion of the task. Our semi-automatic palletizer lets one operator slide cases into the pallet pattern at the conveyor level. Then the layer is lifted and placed into pallet formation. The machine eliminates the repetitive lifting and potential strain of manual palletizing at an economical cost.”

  Sinicrope told The Grapevine Magazine that A-B-C typically works with customers packaging their products in corrugated cases with partitions, and those cases are palletized for shipping and warehousing. The packaging materials used and equipment deployed has proven to be a successful combination for its clients.

  “A corrugated box with partitions is highly effective at protecting products during shipment and final delivery. However, it is important to make sure the packaging equipment performs secure case sealing and that the packed cases are not subjected to enough moisture that could cause corrugated failure.” This, he said, is rare. “Corrugated boxes have been a standard for packaging for many years because they are durable, provide good product protection and superior stacking strength. Today, companies are looking for sustainable packaging solutions, and corrugated boxes are a cost-effective, renewable solution.”

Wine Country Shipping, Inc.

  Wine Country Shipping, Inc., does precisely what its name implies. In business for more than 25 years, the company services approximately 150 wineries, retail outlets and hotels throughout Sonoma County, California. Its sister company, Wine Country Cellars, LLC, provides more than 10,000 square feet of temperature-controlled storage space for winery products. Janice Laskoski is President and Managing Owner of Wine Country Shipping and sole owner of Wine Country Cellars. Using rigid quality control standards in packaging and shipping, Laskoski told The Grapevine Magazine that the priority for both of her companies is to protect what she describes as her winery clients’ “liquid assets.”

  “If time has taught us one thing, it is that every customer wants their wine shipped quickly, safely and easily. That is the premise upon which we have built our reputation,” she said.

  Wine Country Shipping uses cartons, pallets or shrink-wrap pallets for end-of-line packaging materials. Quality control includes careful inspection of all items before, during and after packaging to ensure nothing goes amiss during shipping. Laskoski said that using the right packaging makes a tremendous difference in protecting winery products during both shipping and final delivery.

  “The right packaging is very important. Styrofoam has proven with our partners, UPS and FedEx, to be the most reliable, but pulp is being requested more and more due to the environment,” said Laskoski.

Tetra Pak

  Tetra Pak cartons are the end-of-line packaging choice for wineries doing business with California Natural Products. The company, located in the San Joaquin Valley in northern California, has been in business for 40 years with customers across the U.S. and Canada. The attributes of a Tetra Pak are attractive to many consumers. Among them is sustainability, since the product is made from at least 75% recyclable paper derived from responsibly managed forests. It is portable, flexible and unbreakable packaging, designed with a “grab and go” concept popular with consumers. The Tetra Pak also has the convenience of a resealable cap, giving the option of either consuming now or storing for later use.

  Tom Jansen is Vice President, Business Development for CNP.  He said that using a Tetra Pak format for end-of-line packaging benefits wineries in other tangible ways. “Tetra Pak protects the product by eliminating oxygen entry and light from exposure to the product, which is ideal for wine. Tetra Pak is lighter than glass or cans and allows for more efficient delivery as a result.”

  Tetra Pak is one of three companies under the umbrella of the Tetra Laval Group, a trio of firms headquartered in Switzerland. Tetra Laval Group provides end-of-line packaging equipment for the wine and spirits industries, covering critical needs such as packaging, secondary packaging, conveying and palletizing.

  Bandit Wines is one brand that prefers Tetra Pak cartons because of its own mission to utilize eco-friendly end-of-line packaging. Take, for example, fuel efficiency. The California-based wine producer said its shipping costs are lower before and after filling because of the lightweight and space-saving features of Tetra Pak cartons. Bandit Wines also said that for consumers, not only do they buy a wine product that is convenient and environmentally safe but also packaged in a container that holds 50% more wine than a comparably sized wine bottle.

  Boris Munster, Vice President of Contract Manufacturing, Tetra Pak U.S. and Canada, told The Grapevine Magazine that as a global innovator for end-of-line packaging, Tetra Pak is in a position to help wine producers and their products stand out.

  “Wine is traditionally bottled in glass, but several wine producers have discovered the advantages of using Tetra Pak’s packages,” Munster said. “Carton packages are available in a wide range of sizes and are printable on all sides, opening big opportunities for design and branding.”

  From machinery to shipping to branding and more, there is virtually no end-of-line packaging need that is not essential to getting wine to the marketplace and into consumer’s hands.

The Best Wine Labels Capture Attention and Reflect Brand

Cyndi
war king wines bottle
Photo Credit: Sara Nelson Design (saranelsondesign.com)

By: Gerald Dlubala

A wine bottle is more than just a vessel that gets wine into the hands of consumers. The wine inside that bottle reflects the winemaker, providing a story of their life and their passion. It creates an identity and image for the wine that becomes the brand. Creating a label that is reflective of these components is important for both the winemaker and the consumer. There are many options out there, whether purchasing the labels from a printer, going paperless, printing them in-house or a combination, each with advantages and uses. One thing stays consistent when considering a label—it needs to reflect the brand and image the winemaker believes in while also attracting the shelf-surfing eye of the consumer.

Professionally Printed Designs are Limitless

  “A label designed to grab attention on the shelf is the name of the game, and that’s what we do best,” said Katie Harrington, Marketing Manager of Blue Label Packaging Company in Lancaster, Ohio. “The sky is the limit regarding wine labeling, and that presents an incredible opportunity for wine producers. We know that the labels are what grabs the consumer’s attention and encourages them to pick the bottle up. There are so many ways to do that now, that it’s only up to the imagination as to what comes through our door.”

  “With the flexibility in budgets that we see from wineries, there are endless options, even for small runs,” said Harrington. “Self-adhesive and pressure sensitive labels are the most common in the wine industry, and we can always help the winemaker with sizing needs based on what they want to do, how they want to do it and how they apply the labels.”

  After that, the choices are endless, starting with a choice between standard traditional paper labels through increasingly sturdier estate paper selections. Paper labels are still the most widely used in the industry, and because there are multiple types and combinations of paper to choose from, winemakers have a bit of an advantage when not having to keep their wines refrigerated.

  “Paper textures with a linen or cobblestone feel are examples of great bases for eye-catching designs,” said Harrington. “The interesting thing is we’ve actually found that a label’s texture or combination of textures is at least equally as important as the design itself in establishing brand and product identity.”

  The bevy of options carries on through label design as well.

  “With new clients, we’re here to listen and then show you the possibilities regarding textures, color choices, design types and enhancements like die cuts, embossing, foil stamping, double-sided printing or a combination of any of these and more,” Harrington said. “It really is exciting as to what can be done, and then there are options for almost every step along the way as well. If you are interested in foil stamping but your budget doesn’t allow it, we can actually simulate that sheen and label pop by doing things a little different with a combination of color blocking and our translucent inks. Some winemakers choose to be unique with variable imaging, where every single label is different but themed or connected in some way. For example, we’ve had labels printed with each label featuring different sections of a map or different pictures that are all related and connect with their brand or image. And we’ve all seen the labels with printed codes so that the consumer can scan them and get information on the wine, winery, winemaker or whatever message the winemaker wants to pass along. Codes can also be added for tracking or origination purposes if needed. And if desired, finished labels can be coated with a UV varnish to protect the label from damage during shipping or to add texturized appearance like a gloss, satin or matte finish.”

  Harrington told The Grapevine Magazine that Blue Label Packaging uses HP Indigo printers and can attain the entire color spectrum using their four or seven color units, making color choices endless. Unlike many label designers and printers, Blue Label does everything in-house. There is no outsourcing because of labor-intensive or highly technical functions that need to be incorporated.  

  “Label designs have become a very important marketing tool for winemakers, and the trends have shown some interesting choices and patterns,” said Harrington. “There is a prevalence in adventuresome packaging, with winemakers choosing to either go very minimalistic—using just one base color or a foil to distinguish their brand and leave the wine to provide the experience—or to go all out with the most ornate and design loaded label possible. They’ll use several passes on the same label for layering, coming up with scenes using foil, embossing, special die-cut layers or a combination of options. The labeled bottles are almost too much like art to discard after emptying.”

  Harrington also said that recently, some wineries have begun to embrace labeling practices seen mostly in the brewing industry.

  “One other thing that is just starting is the increased use of the shrink sleeves that are popular in the beer industry. They have their own tamper seal and provide 360-degree coverage, which in the label aspect means 360-degree label printing and decorating availability. Right now, we see it mostly in the small travel packs or four-pack small bottles, but it’s another option.”

Screen Printed Wine Labels Offer Simplicity but take Planning

  Screen-printed labels are a natural transition from paper labels, allowing wineries to get rid of the need to purchase, set up, operate and maintain a labeling machine. Screen printing generally delivers a freshened-up look from original paper label artwork, transposed onto the wine bottle surface. After the bottles are loaded up with ink, they travel through a lehr-type oven, meaning a long kiln with an end-to-end temperature gradient, common in glassmaking production. As the bottle moves along the kiln’s path, the screen-printed label gradually cools, making it durable with no print or color errors or runs.

  The advantage of using screen printed labels is the potential for simplification and added durability. The wine bottle can be used as the background color rather than starting with a colored paper background. Although screen printing can generally handle up to 10 colors, including pricier precious inks like gold and silver, the average winery uses only two or three, and rarely more than six. Screen printed labels are less likely to be damaged by scuffing or rubbing during transportation and distribution, and refrigeration, humidity or moisture are not as much of a concern as they are with paper labels. Once bottling is underway, the setup and management of the filling process are streamlined by one step since there’s no need to apply labels.

  The disadvantage to screen printing is that it takes additional upfront planning and reliable logistical scheduling to make sure that enough bottles are printed and on location for bottling. Depending on the printer company and the number of bottles to be screen printed, the turnaround date on having bottles shipped out, printed and returned can range from one to three weeks.

Etching Provides Distinction & Elegance

  Bottle etching is a process that delivers a distinctive version of a label or brand image by carving into the bottle’s surface. It can be done on filled bottles because it is a cold process, blasting a very fine silicate, like aluminum oxide, through a series of nozzles to permanently, but gently, engrave the label onto the bottle. Once the label is etched onto the glass surface, paint can be applied to complete a true work-of-art label. The number of passes and color changes the bottle goes through is determined by the complexity of the image.

  Because etching is a labor-intensive and pricey option, it’s generally reserved for special occasions wines. Etched label bottles are great for fundraisers, gifts, wine club memberships, special releases or for display in tasting rooms. They can also be made to commemorate personal milestones like anniversaries, birthdays or wedding party gifts, or winery production milestones like bottles or barrels produced. Etched bottles are kept for their artwork as keepsakes, and, when coupled with matching etched glasses, can make an ordinary occasion elegant and memorable.

Self-Printed Labels for Flexibility and Convenience

  Printing labels in-house offers the ultimate in flexibility and is a quality option for wineries that have multiple small runs with different products or like to change their label design or type frequently. Smaller run wine producers that prefer an on-demand, do-it-yourself approach to creating labels can do that with the right equipment. Companies like Primera Technology, a leading manufacturer of specialty printers, offer equipment that specifically caters to wineries that want or need to print their labels in-house. The printers are operated and controlled from a PC or laptop and are compatible with both Windows and Mac environments.

  Machine costs run the spectrum based on what the winery wants to do and how fast it needs it done but generally start around $1,000. Production from a cartridge of color ink will always depend on the coverage needed for the label. So, as with a budget for a professionally printed label, it’s wise to consider the color choices and design complexity. Circular and nonstandard labels are accommodated by readjusting the print settings. 

  Printing labels in-house is an advantage for wineries that need label changes quickly or frequently produce specially bottled wines for private or public functions, seasonal specials, corporate gifts or any event requesting specialized labeling.

Southbrook Vineyards: Living a Sustainable Mantra

Cyndi
winery with barrels in the background

By: Alyssa Andres

Many wineries are starting to move toward more sustainable practices, not only because it’s ethical but also because it results in a superior product. The term sustainable could include the transition to organic winemaking and vineyard operations, the use of less water and energy, or the utilization of recycled materials in production. Southbrook Vineyards in Canada’s Niagara Peninsula has taken the concept of “sustainable” and designed their entire operation around it. From the vineyard to the winemaking to the design of their tasting room, Southbrook has made it their mission from day one to have as little impact on the surrounding environment as possible. They’ve even coined themselves Canada’s most thoughtful winery.

  Southbrook has pursued the goal of sustainability from the start. Owner, entrepreneur and wine connoisseur, Bill Redelmeier, always believed in the idea of a sustainable winery. Since establishing Southbrook in 2005, he set out to make it as low impact as possible. Redelmeier’s goal was to provide an example of what was possible in Ontario and back it up with certification. Starting as a 75-acre plot in Niagara-on-the-Lake, by 2008, Redelmeier had expanded his vineyard property to 150-acres. By 2010, Southbrook Vineyards became the first winery in Canada to be completely certified organic, biodynamic and sustainable in both its vineyard and winemaking practices. 

  Being organic and biodynamic, the winery does not use any synthetic pesticides, chemical fertilizer, bioengineering or genetically modified organisms. Instead, they use an all-natural approach in the vineyard, emphasizing the relationship between the plants, soil and wildlife, and treating them as a single living entity. This low impact method of viticulture focuses on nourishing the soil and the surrounding environment.

For soil fertility, the winery relies on sheep fed with organically grown hay. They do not rely on irrigation at all. They use specially prepared composts, incorporate their own blend of herbal teas into the soil, and align their farming activities with lunar energy in an attempt to interfere with the natural environment as little as possible.

In 2008, the 75-acres of Southbrook Vineyards became certified by Demeter, the international body that oversees biodynamic agriculture, joining the elite ranks of other prestigious Demeter certified wineries, including Benziger Family Wineries in California and Domaine Zind-Humbrecht in Alsace. The winery believes the result of these biodynamic practices is beautiful, vibrant wine that is a true expression of its terroir.

  Not only is Southbrook biodynamic and organic, their tasting room and winemaking facility are also designed to be as green as possible. Southbrook is certified sustainable “from soil to shelf” by Sustainable Winemaking Ontario, an organization that inspects every aspect of a winery’s operation from viticulture and water management to energy use. The facility is the first winery in the world to achieve a LEED (Leadership in Energy and Environmental Design) Gold Award for its design.

  It’s no wonder they were awarded this designation; Southbrook’s entire operation was designed with these standards in mind. The process started with sourcing as many materials as possible from local businesses and using as many recycled materials as possible in the design. The building is made from 15% recycled materials, with 20% of the construction material manufactured within 800 km of the site. The winery used all of the excavated soil during its build elsewhere on the vineyard. They even enacted an extensive program during construction to separate waste materials from construction waste, maximizing recycling and minimizing trips to the landfill.

  The building itself was built to be as efficient as possible. Designed by renowned architect Jack Diamond of Diamond and Schmitt Architects, the building utilizes features like large insulated glass windows to trap warm air and provide excellent natural light, reducing the need for artificial lighting. The winery staff enjoys 95% natural light in their work areas as a result of these windows, shaded from the sun by a large overhang to minimize heat. The outdoor lights of the building shine downward to reduce light pollution and avoid the risk of affecting migratory patterns of birds in the area.  The reflective roof reduces heat radiation into and off the building, which, in turn, reduces dependency on electricity and minimize the impact on the environment.

  The winery also does not operate on the town’s sewage line. They treat wastewater onsite through a wetland filtration system and then disperse this purified water back into the ecosystem. They utilize low flow fixtures inside and outside of the facilities, and they added a bioswale, which uses native wetland plants to break down pollution in the rainwater that drains from the parking lot and driveway. By the time the water flows back into the town’s municipal system, it is entirely potable.

  Outside its property, Southbrook maintains 15-acres of untouched forestland surrounding the vineyard specifically for wildlife and uses “natural buffer zones” within the winery property to ensure that the local flora and fauna still have a space to thrive. The winery is certified bee-friendly and hosts beehives onsite to encourage the pollination of local orchards as well as the production of honey, which the winery sells on their website. They have planted native wildflowers on the property to encourage bees, butterflies and other crucial pollinators to visit. They have even made homes on the property for birds and small flying mammals, such as bats, to take up residence and naturally control pest problems in the vineyards.

  It doesn’t stop there. Southbrook applies the same principles to their production line, utilizing lightweight bottles made in Ontario from 85% recycled materials. The process costs a premium compared to going with a large scale international supplier. Still, Redelmeier believes, in order to live his sustainability mantra, he has to put his money where his mouth is and make decisions for the better of the planet and not his pocketbook.

  Even after becoming certified sustainable, achieving LEED Gold status and gaining an international reputation for its biodynamic practices, Redelmeier continues his mission to improve his winery’s impact on its surroundings.

In 2017, Redelmeier teamed with an Ontario-based engineering firm and Niagara-on-the-Lake Hydro to figure out how to further drive down Southbrook’s overall energy consumption. He decided to install 432 solar panels on the winery property, and, as a result of this effort, has cut down the winery’s electrical use by 80% since opening. The winery uses the energy it needs from these solar panels and redistributes what it doesn’t use back into the grid in exchange for a credit that it can redeem in the colder winter months. It is Ontario’s first winery net metering project, and Redelmeier predicts the project will pay for itself by 2024, further proving what is possible for businesses in Ontario.

  Taking this notion one step further, Redelmeier has created his own registered Natural Health Product using the leftover organic red grape skins the winery would otherwise discard. The product, called Bioflavia because it is rich in bioflavonoids, is high in antioxidants and can be added to smoothies, yogurts and cereals. It is available for sale on the winery’s website along with their line of mustards, jellies and sparkling apple juice. The winery also partners with local Linc Farm to offer grass-fed lamb and beef, forest raised pork and free-range eggs to the public. They continue to form partnerships with like-minded local businesses, encouraging their community to grow in the right direction. 

  Redelmeier believes we all have a responsibility as individuals, consumers and business owners when we make decisions, and we should choose companies and products that align with our overall values. When we support these businesses, we make a statement and set an example for others. It is our responsibility to choose companies that have ethical values in order to help our environment and preserve it for future generations. Redelmeier has gone to every extent to keep this in mind and make impactful decisions while building Southbrook Vineyards. The result has been positive. Southbrook won the InterVin International Wine Awards “Winery of the Year” in 2012, and since then has continued to wow crowds with everything from their Bourdeaux-style blends to their wild fermented ciders and Chardonnays. The company continues to expand its portfolio, winning more awards and accolades each year for creating an outstanding product.

  Southbrook is an incredible example of what is possible in sustainability within the wine industry. They have taken no shortcut along the way to creating an entirely low-impact business model and have stood by their sustainable mantra from vineyard to barrel to bottle. By partnering with like-minded local businesses, they support, benefit and encourage positive growth within their community. They even encourage local wildlife to flourish within their property. Redelmeier continues to search for new, innovative ways to reduce his impact on the environment and lead the way in the world of sustainable business models. That is why Southbrook really is Canada’s most thoughtful winery.

Pricing Strategies to Maximize Profit in the B.C. Wine Market

Cyndi
pricing strategy

By: Briana Tomkinson

Mass-market Canadian wine producers like Arterra and Constellation Brands have something most family-run boutique wineries don’t: teams who use insights from sales data to optimize their pricing strategies.

  Smaller wineries who don’t have the expertise, staff or time to do this tend to price based on intuition. According to British Columbia wine pricing consultant Lindsay Kaisaris, many bou-tique wineries are unknowingly leaving a lot of money on the table.

  “The hardest thing to do when you make something with your hands is to price accordingly,” Kaisaris said.

A few cents can make all the difference

  When the wine is flying off the shelf, it’s a good sign people love your wine. Yet selling out too fast can actually be bad for your brand. Smaller wineries in this situation can increase prices by a few dollars to strategically slow sales velocity, Kaisaris said, and sell out at the appropriate time—just before the next year’s release.

  On the other hand, when a wine isn’t selling well, many smaller wineries will offer a discount of a few dollars to try and clear out inventory. In some cases, adjusting the wholesale price by just a few cents can make a drastic difference in how well a wine sells.

  In British Columbia, most wine retailers like to work on a 30% margin. A wine that wholesales at $15, for example, would retail around $20—a “dead” price for a bottle of wine. Most con-sumers are either looking to buy a wine for less than $20, or looking to spend a few bucks more. Even though it is only a penny less, wine sales trends show that the majority of consum-ers prefer to buy a $19.99 bottle of wine or a $21.99 bottle of wine.

  “No one wants to buy a $20 wine,” Kaisaris said. “A couple of dollars makes a big difference on the shelf.”

  By reducing the wholesale price from $15 to $14.39, Kaisaris said, it gives the retailer more room to set the price at $18.99, which would make the wine stand out next to the $19.99 bot-tles on the shelf.

  Lowering the wholesale price by a few cents isn’t the only way to put your wine into a more favorable price category on the shelf. In one case, after analyzing sales numbers and the com-petition on the shelf, Kaisaris advised a client to increase the price instead. Sales of the wine had been stagnant at $44.99, but when the retail price increased to $49.99, the wine sold out.

  Kaisaris recommends doing a careful competitive audit of the other wines in your category, and price strategically so that your wine isn’t crowded out by too many similar ones at the same price.

Vary the Price of Your Wines

  Another common mistake smaller wineries make is to price all their wines close to the same value, Kaisaris said.

  If your winery has five or 10 different wines, try marketing at least one at a lower “entry-level” price point, and one at a more premium price. That allows customers to compare prices and select a wine that feels more or less expensive.

  If a winery has seven labels all priced between $20 to $28, the price point can alienate a new customer who is looking for something more economical, and yet won’t be expensive enough to attract a customer aiming for a “special” bottle. Kaisaris recommended decreasing the price of the cheapest bottle so it retails just under $20, and increasing the cost of the most expen-sive bottle to ensure there is at least one premium label above $30.

  Another pricing trick wineries can use to increase sales is to bundle wines, rather than discount them. For example, three $25 wines could be sold as a package for $65 instead of $75.

  “You’ve discounted, but it’s not quite as evident. You might have hit a price that is more com-petitive, but you haven’t shown everyone that you’ve taken $5 off the bottle, so you can con-tinue to offer in singles at the higher price,” said Kaisaris. 

Carefully Monitor Sales Volume in Different Channels

  It’s common in British Columbia that restaurant sales of white wine spike in summer and drop off towards the fall as the weather cools. At that point, it makes more sense for wineries to shift their sales efforts for white wine to retail stores. 

  “If you can do that in mid-September instead of waiting until November, you can beat your competition, who’s trying to do the same thing, without having to discount the price,” Kaisaris said. “Stop selling to restaurants then, and let them know your product will no longer be avail-able after that date. Then you can load it into stores for the Christmas season.”

  The biggest season for wine sales is fall, during October, November and December. That’s when savvy wineries try to get a lot of product in stores and offer incentives to sweeten the deal for restaurants to push wine for Christmas parties and New Year’s Eve bashes. Yet often, the big guys get there before the smaller wineries have a chance to start.

  “The small guys have already lost sales velocity in restaurants and then failed to capture the extra sales in retail over that two-month holiday period,” said Kaisaris. 

  Since the British Columbia Liquor Distribution Board establishes retail prices based on a fairly consistent markup, some boutique local and international wineries have made the strategic decision not to sell through provincially owned liquor stores. This allows wineries to set a price that is more profitable for restaurants and privately owned liquor stores and creates an incen-tive to feature that wine over others with slimmer profit margins. 

  Some larger wineries do both. Oliver-based Tinhorn Creek, for example, is a well-known label at provincially run liquor stores, but also offers some premium varieties at higher price points that are exclusively available at private retailers.

  “These are not things small wineries do, which puts them at a disadvantage,” Kaisaris said.

Tips for Pricing Wine in British Columbia

  According to Big Sage Strategies wine pricing consultant Lindsay Kaisaris, some wine price categories offer more opportunities than others.

  Wine priced in the $20 range sells better than wine priced above $30. If you can, set the wholesale price to make it possible for your $30 wine to be priced at $29.99 or less in-store.

  The mid-40s price point is a dead zone: “$44.99 is neither premium nor mid-range,” Kaisaris said. “At $49.99, it’s benchmarked against flagship wines and seen as a premium bottle.” Wines at this price point might even be placed in a different section of some stores, alongside premium brands.”

  If you’re selling a premium product, price it boldly. If your customer is likely to be shopping for an expensive bottle to give as a gift with a $100 budget in mind, they may actually be more likely to spend $89.99 than $74. “Price elasticity gets wider the higher up you go,” she said.

Carter Creek Winery & Spa Plants Wonderful Nurseries First PD Resistant Vines!

Cyndi

PR For Release: 6/1/20

Jim and Dawn Carter
Jim and Dawn Carter

In helping to lead the defense against PD, Carter Creek Winery Resort & Spa, located in Johnson City in the heart of the Texas Hill Country, has just planted more than seven acres of Pierce’s Disease (PD) resistant vines from Wonderful Nurseries. After several years of preparing and working with UC Davis to obtain licensing to sell the vines, Wonderful Nurseries delivered the first batch this spring and will continue to grow these PD resistant vines and supply them to growers throughout the United States.

Caused by the bacterium Xylella Fastidiosa, PD has become a common scourge for grapevines and the grape growing industry at large. Carter Creek winemaker Jon McPherson noted that, as one of the country’s first vineyards to plant the PD resistant vines, a new day may be dawning for growers everywhere in large part due to this transformational breeding project spearheaded by Andy Walker, Ph.D., Genetics, University of California at Davis. “With these new vines, our Texas estate vineyards will now be 100 percent Pierce Disease-resistant,” said McPherson.

CCW_PD Resistant Vines
CCW_PD Resistant Vines

Wonderful Nurseries, growing one success after another, is proud to play a part in this game-changing industry innovation. These newly planted vines; the Walker Clones of Paseante Noir and Errante Noir are both red grape varieties with ample balance. Offered too are Camminare Noir (red) and two white varieties, Ambulo Blanc and Caminante Blanc.

Carter Creek Winery Resort & Spa is a new winery resort in the rolling hills of the Texas Wine Country with tasting rooms, an onsite microbrewery, outdoor event center and 78 guest villas, owned by Carter Hospitality Group, LLC. This is the same team that owns and manages award-winning South Coast Winery Resort & Spa, in Temecula, as well as many other wine and hospitality establishments.

It’s always “Growers First” at Wonderful Nurseries, whether it’s PD-resistant grapevines or any number of industry innovations. For more information call Wonderful Nurseries at (661) 758-4777 or visit their website at WonderfulNurseries.com.

GRAPEVINE DISEASE TESTING: A Guideline of Laboratory Methods

Cyndi
scientist inspecting wine
OLYMPUS DIGITAL CAMERA

By: Judit Monis, Ph.D.

You probably know that I worked and developed several grapevine disease detection labs in the past.  Now I am on the other side and am able to choose the lab that is able to fir with the needs of the specific project I am working on and evaluate their practices.

  Presently there are many laboratories that provide testing services dedicated to the detection and diagnosis of plant pathogens.  It can be confusing to the grower, vineyard manager or nursery staff to decide which laboratory to choose.  My recommendation is to work with a plant pathologist who can provide guidelines towards the best option.  At the time, there is no accreditation for grapevine diagnostic laboratories in USA.  Therefore, each laboratory is free to develop their own testing and sampling methodologies.  

  This article will describe the different methods used for grapevine pathogen diagnostics and discuss the advantages and pitfalls of each of them.  Ultimately, I will attempt to convince the reader that the standardization of the diagnostic methods used for the detection as well accreditation of testing laboratories should be adopted by the grapevine industry

Different Testing Scenarios

  In an ideal world, the nursery or grower is interested in learning that their propagation and planting material is free of important pathogens.  But unfortunately, many times, the grower may suspect disease in the vineyard due to specific symptoms.  A knowledgeable plant pathologist will be able to help on statistical sampling as well as what type of laboratory is best suited for each case.  Regardless of the purpose for testing, below I will describe the most common methods available for the detection of important bacterial, fungal, and viral infecting pathogens.

Microbiological Culture

  Fungal and bacterial pathogens can be cultured and isolated in specialized media.  However, microorganisms may compete among each other.  Generally, the microbe(s) with the most competitive growth capacity will overshadow slow microbes that grow slower, making the diagnosis difficult or even sometimes impossible.  In some cases, the diagnosis will be biased and a laboratory may not be able to report the disease causal agent unless sophisticated molecular methods are used (see NGS/HTS section).  However, in the case of the diagnosis of a declining vine in the vineyard or nursery, the identification of the fungal family (i.e., Diatripaceae species are associated with cankers) or bacterial genus (Agrobacterium species causes crown gall) may be sufficient to decipher the cause of the problem.  Phytoplasmas (a special type of bacteria that lack cell walls) and viruses cannot be cultured and their identification must be carried out using molecular and serological methods.

ELISA, PCR, and RT-PCR

  ELISA is the abbreviation for “enzyme-linked immuno-sorbent assay, and consists of sticking the virus coat protein on a plastic test plate that was coated with specific antibodies.  The detection can be seen when there is a change of color in the wells of the test plate (colorimetric enzymatic reaction). ELISA detection is limited to the amount of virus present in the sample. PCR, is the abbreviation for polymerase chain reaction.  The technique allows the multiplication of viral nucleic acid from the initial titer (concentration) of pathogen present in the vine. The process is specific, and utilizes copies of small portions of the pathogen’s genome to start the copying process. The amplification is repeated many times, with each copy making more copies, so after the completion of an appropriate number of PCR cycles, more than a billion copies of the nucleic acid is produced. For RNA viruses the detection is done using RT-PCR (RT = a copy of the viral RNA via reverse transcription) before PCR can start.  PCR and RT-PCR are sensitive techniques used for the detection of grapevine pathogens.

  The sensitivity and specificity of the detection of pathogens can be influenced by the season as well as the part of the vine from which samples are collected. While ELISA is generally thought to be less sensitive than RT-PCR, the ELISA has a broader spectrum of detection but is available only for grapevine viruses and can detect a range of virus variants. On the other hand, PCR can be too specific, and miss the detection of isolates of the same virus even when slightly different. Using both ELISA and RT-PCR consecutively is recommended to reliably detect grapevine leafroll viruses, as each method is designed to detect different portions of a virus.

Single Use Strips for “in house” Detection

  A molecular single use strip test has been developed for the detection of Grapevine red botch virus (GRBV) that can be used for in-field testing.  Although, this test is marketed for use in the field, for reliable results, the assays should be conducted by experienced technicians in a clean laboratory.  If a lay person were to attempt to run the assay, they the instructions must be carefully followed, as the steps are complicated and require measuring small quantities of material (microliters of components).   In my opinion, it is worthwhile to have an experienced laboratory run these tests.  It is expected that laboratory personnel are trained to keep the sample and other materials free of contamination.  In the past, a kit was available for the “in house” detection of Grapevine leafroll associated -3 (GLRaV-3).  However, many different leafroll viruses can cause leafroll disease and obtaining a negative result for GLRaV-3 would have given the false impression that the vineyard block or sample in question was not infected.

Next Generation or High Throughput Sequencing

  The next generation sequencing (NGS) also known as high throughput sequencing (HTS) is a powerful method that allows the laboratory to detect any organism present in a sample.

  When NGS or HTS is applied, the complete sequence of the genetic material or microbiome present in the tested plant material or soil can be obtained.  Generally, during the sample preparation, the pathogens specific sequences are enriched to increase the sensitivity of the assay (for example the lab may just amplify fungal sequences).  The data obtained is analyzed with sophisticated software that is able to list the bacteria, fungi, virus, or other organisms (beneficial or pathogenic) present in the sample.  The method can provide relative quantitative data, generally expressed in percentages, of each organism found.   The NGS has been widely used in research and has allowed the discovery and characterization of important viruses such as Grapevine red blotch associated virus. Presently, this technique is being applied for the commercial testing of plant and soil samples to detect bacterial and fungal microorganisms.  A plant pathologist with expertise in bacterial, fungal, and viral taxonomy is able to associate the presence of the microorganisms found with disease symptoms (or potential disease development).

Need for Accreditation of Laboratories

  As mentioned earlier, at the moment, there is no accreditation system for laboratories performing grapevine diagnostic testing.  The closer we have gotten to these efforts is a ring test run by the Lodi Wine Grape Commission.  A ring test consists in providing laboratories with “blind” samples of known infection status to determine if the laboratory’s in-house procedures are able to detect the correct infection status in each sample. In the past, while affiliated to various laboratories I was a participant of such ring tests.

  In the fall of 2018, the Lodi Wine Commission ran a ring test to evaluate the different labs that offer testing for the diagnostics of grapevine viruses.   The laboratories received a large number of homogenized samples that were infected with various grapevine viruses.  The results of each laboratory were shared privately with the participant laboratories.  To the best of my knowledge no accreditation was granted.  While it is a great first step to carry out a ring test with the laboratories, future tests could be improved by providing the laboratory with portions of grapevines rather than a homogenized powder.  While it is understanding that homogenized samples may avoid the possibility of uneven distribution of viruses in the grapevine material, the capacity of the laboratory to process whole samples is important.  The integrity of the samples would determine if the laboratory is proficient on processing each sample without cross contamination or degrading the potential viruses present.

Conclusions

  The standardization of the diagnostic methods for the detection of grapevine pathogens should be a goal for the viticulture industry in the near future.  The accreditation of laboratories is of upmost importance for evaluating the reliability of testing labs.  Standardization of sampling and testing is common in other fields of food and plant pathogens.  It is puzzling that the grapevine industry has not adopted a system given the importance of this perennial crop.  My philosophy is that a vineyard must be planted with the healthiest available material as vineyards must live a long healthy life.  If a vineyard is planted with diseased material, the life expectancy is reduced (not to mention the possibility of perpetration and spread of pathogens in the vineyard and neighboring vineyards) 

  It is encouraging to know that new and more sensitive pathogen detection methods are being developed and applied for the diagnostic of grapevine pathogens.   The next generation sequencing or HTS is becoming more affordable and available for the detection at the species level of microorganisms in plants and soil.  It is expected that in the near future, these methods will be applied on new planting material and help develop healthy vineyards.

  Judit Monis, Ph.D. provides specialized services to help growers, vineyard managers, and nursery personnel avoid the propagation and transmission of disease caused by bacteria, fungi, and viruses in their vineyard blocks.  Judit (based in California) is fluent in Spanish and is available to consult in all wine grape growing regions of the word.  Please visit juditmonis.com for information or contact juditmonis@yahoo.com to request a consulting session at your vineyard.

Pre-Harvest Planning

Cyndi
Machines for grape destemmer and crushing for wine production on the plant Kindzmarauli Corporation

By: Tom Payette, Winemaking Consultant

Preparing for harvest is critical and happens during all the larger part of a year.  Let’s start thinking about harvest now.  It’s not a one-day process just before the first load of fruit arrives on the crush pad.  We will go over the planning process of how to be most prepared and confident when the fruit of the harvest starts to arrive.  Part of the plan may include taking a vacation so read on!

  Obtain a calendar:  This will be the most useful tool for your planning from bottling, to fixing equipment and ordering yeast/chemicals etc.  I prefer a large erasable calendar so one can plan out 4 to 6 months at a minimum.  Have cellar workers use this for their projected time off also.  It is a great communication resource for everyone!

  Note taking during harvest:  This is the first step and the key step for subsequent success in future harvest(s) to come.  Make notes of any production pitfalls, machinery issues, fruit handling upgrade wishes, squealing bearings, worn belts etc.  Keep visiting this list and make sure to plug budgetary items in at the appropriate time.

  When do you start?  Start preparing for the harvest planning exercise by optimistically looking at the vineyard and expected fruit or juices for the harvest seven or eight months in advance.  Plan, order and negotiate any cooperage or tanks space adjustments early on to fit upcoming predicted production.

  Plan tank capacity:  With initial vineyard tonnage projections in hand start to forecast empty tank capacity and cooperage.  Plug into this projection tanks you expect to have bottled by harvest.  Is there enough predicted empty tank capacity available to allow all the fruit projected to fit into the cellar?  Is there an overrun plan?  Would large tanker trailers be available if needed for excesses?  Think through as many options as possible.  If you calculate you need more volume capacity– get that on order.

  Place orders for tanks and cooperage:  Take time near January of each year to place orders for stainless steel tanks and barrels.  In many cases for stainless steel you can order custom made tanks for the same price as stock.  This way – you get exactly the features you want in your tank and you can specify quality.  Treat cooperage the same way.  Talk to your barrel supplier(s) and express an (“optimistic”) order should agricultural expectations go as planned.  Most barrel suppliers will work with you to be flexible (within reason) to help you plan your tank capacity and this helps them plan their production work load. 

  Make a bottling schedule:  Make sure to plan exactly what you need to bottle to integrate properly with the sales goals and to empty the amount of tank space needed.  This will need to be coordinated with the warehouse personnel and taking into consideration warehouse space.  Stick with the bottling schedule since it is integral to your projected bulk wine volume tank space requirements needs.  Speak with sales to understand their expected sales rates and understand if any varietals will be placed on “special” accelerating predicted sales rates.

  Visit the machinery in the winter months:  Start reviewing worn out belts, replace and repack bearings that are showing wear.  Motors; bearings; chains etc.  Order spare parts of anything that seems worn or in need of repair soon.  Create a plan.  Upgrade the machinery and adapt to making the crush process easier.  Look at pomace removal systems and explore options.  Do these repairs and reviews while you have the time to take action.  (The same theory applies during harvest – work on your bottling line!)

  Review the cellar journal/log:  Looking at entries in the cellar log will often jar the memories of items that needed refinement of the harvest prior.  This will help in the planning process of what may need attention for next harvest also.

  In the Spring:  Start to count picking lugs, bins, shears and gondolas.  Review vineyard data projections for tonnage and get a grasp on how that tonnage will be transported to the winery.  Inspect wagons, tires and gondolas.  This review in the spring will allow enough time to make adjustments and to plan for these upcoming events.  Make plans for harvest help and contact any interns you plan to have in place

  Early Summer:  Have a refined crop estimate submitted by each grower.  With more solid fruit estimates in hand refine your tank and vessel needs for the winery.  Start thinking about yeast and stylistic production goals.  How will these be achieved?  Start taking further action to fix and refine the machinery for the crush pad.  This is a time of year better suited for this work outdoors and allows for errors to be fixed with ample time.

  Mid-Summer:  Have a review done of your chilling system.  Is it operating properly?  Will there be enough cooling tonnage for the increased capacity?  Do you care to relocate any tanks?  Will refrigeration/glycol lines need to cut for adding additional tanks?  Will this impact your bottling schedule?

  Two months before harvest:  Place an order for yeast, enzymes, nutrients, ML cultures, tank cleaning chemicals, citric acid, soda ash, etc.  Have comfortable shipping dates discussed with your supplier to avoid rush fees.  (Keep in mind some companies offer free shipping in July)

•    Start to address clutter in the winery and on the crush pad.  Contact the appropriate people to solve any situations that exist.  Having the proper elbow room at the start of crush is crucial for mobility during crush.

•    Fix and / or replace any leaky transfer hoses.  Order needed gaskets; clamps etc to make sure the hoses can be repaired and assembled without leakage.

•    Clean all your hoses a few times before harvest.

•    Order all fresh lab chemicals to get you through the entire crush season.  Date them as they arrive.  Clean house:  Out with old… in with new.

•    Develop and refine any written protocols (Lees filter press operation, tank cleaning, press cleaning, crusher cleaning etc) for upcoming harvest helpers or interns.  If interns will be from another country try to have your protocols translated or have interns do this at the end of one of their previous seasons.

•    Physically rehearse step by step the harvest crush pad process on the crush pad.  Have everyone understand the grape/must/product flow that will be anticipated for each style of wine.

•    Discuss possible two shift scenarios if you envision this may be something you are considering.  Most people are receptive to this option if they can mentally prepare.  Less success is achieved if the idea is new and forced.

  Start a list of odd jobs:  I have often found this to be very helpful when fruit is delayed arriving at the crush pad and harvest helpers are apt to stand and wait.  Painting the outside fence, sprucing up the winery entrance or repairing picnic tables for common area can be some examples.  Landscaping.  All wineries have project lists that are usually very long and this can help cross those off the list.   This is a great point score with owners and keeps employees busy.

  Once all the bottling is finished and some breathing room potentially exists start to work on and repair the bottling line during harvest.

  Take a vacation:   Once you have successfully completed the bottling and all your harvest chemicals are either in house or confirmed on their way…. take a vacation and make sure your other staff take a vacation.  This is the dangling carrot that keeps us all challenged and ultimately relaxed going into a harvest.

  Low stress:  Start your harvest in a low stress relaxed environment while taking notes on future needs and improvements so each year will become smoother and smoother.  Your low stress start will allow you to handle the complexities of harvest with confidence, courage and excellent judgment.  Your winemaking will shine as a result of your planning. 

  In short:  Start taking notes this upcoming harvest and plan your machinery maintenance very early.  Use a calendar to help keep this project moving along, bottle up all the wine projected and be ready for the expected tonnage to arrive and perhaps…a few extras. 

Pruning Tips and Tricks to Ensure Successful Growth

Cyndi
vineyard staff pruning crops

By: Tracey L. Kelley

  Spring pruning is one of the most vital applications vineyard managers can control, so it’s always beneficial to cross-check your processes with an expert or two. Depending on the air temperatures in your region, you might be edging into budburst (also referred to as budbreak) right now, and believe most of your pruning is complete.

However, according to Fritz Westover, owner of Westover Vineyard Advising and Virtual Viticulture Academy in Texas, there are always reasons to examine the results of pruning not only at the start of the season but also throughout, to understand what worked and what should be remedied. Watch helpful instructional pruning videos from Fritz Westover.

  “I do a lot of post-pruning site visits with growers, and it’s always informative to learn what you did wrong after you did it!” Westover joked. “The number one mistake I correct is the retention of small wood, followed by the retention of too many buds per vine. Both can result in an inefficient canopy, poor fruit quality and overall less balanced vines. The good news is that it’s easier to take buds off than to put them back on.”

Spur and Cane Pruning: Reasons for Each

  “Ideally, the decision to spur or cane prune should be made before designing and planting a vineyard,” Westover said. “However, most varieties can adapt to either a cane- or spur-pruned system. Also, I’ve found both vertical shoot positions or high-fruiting wire training systems can adapt to spur or cane pruning.”

  “A lot of our decisions regarding spur vs. cane pruning is based upon varietal,” Kim Myers told The Grapevine Magazine. Myers , co-owner, Laurel Gray Vineyards and Yadkin Valley Wine Company, along with her husband, Ben, co-stewards land in North Carolina that’s been in the family for 10 generations. Their 10.5-acre vineyard, Laurel Gray, features estate French vinifera vines such as Chardonnay, Viognier, Pinot Gris, Merlot, Cabernet Sauvignon, Cabernet Franc and Petit Verdot. Their winery, Yadkin Valley Wine Company, produces award-winning selections, including a signature Bourdeaux blend, Scarlet Mountain; Estate Barrel Fermented Chardonnay; and Estate Cabernet Sauvignon, Merlot and Viognier.

  “Spur pruning is used for varieties that show high fruitfulness on basal buds. For example, Cabernet Sauvignon works very well on spur pruning—until it’s time to renew the cordons. When renewing, we cane prune in order to establish a new healthy cordon,” she said. “Viognier produced best when cane-pruned because this technique allows more light on to the cordon and into the canopy.”

  “Generally, spur pruning, once established, is less labor-intensive. It’s easy to do and easy to teach, especially for vines that are trained on fences or trellises,” Myers added.

  Westover provided further recommendations. “In general, sites that require in-row vine spacing wider than four feet are better adapted to a cordon/spur-pruning system to best utilize the space in the fruiting zone, as laying canes longer than 18-24 inches can result in poor shoot size uniformity in many varieties,” he said.

  “Cane pruning, on the other hand, results in a vine that has a lower number of pruning wounds than a vine that is spur-pruned. Therefore, there might be less opportunity for certain fungal diseases that infect pruning wounds and cause grapevine trunk diseases,” he said. “Additionally, there’s less old wood on a cane-pruned vine and less potential area for disease spores to overwinter, such as phomopsis or other GTD-associated pathogens. Some varieties are also known to be more fruitful when cane-pruned, such as Nebbiolo or Malvasia Bianca.”

  “Cane pruning requires a high level of expertise, is more expensive and takes more time,” Myers added. “You have to make very educated choices about each and every vine. However, cane pruning has many advantages: frost protection, even production and even spacing of growing shoots in the spring.”

  Similar to what Myers does at Laurel Gray, Westover incorporates both methods for individual vines on some of his clients’ properties. “This isn’t typical, but can help increase the yield on vines that have high vigor but low yields due to small cluster size or shading of lower bud position of the spurs,” he said. “Careful consideration should be made as to where to use this practice, as the extra buds can cause crowding in the canopy, which can increase disease pressure in wet, humid climates.”

  Another mitigating factor for following a pruning method is the rumbling advance of mechanized or “no-touch” vineyard operations. The University of California Agriculture and Natural Resources Department released data in 2019 from a 53-acre Merlot research vineyard in the San Joaquin Valley—where more than half of all California grapes are grown— that indicated mechanical pruning “reduced labor costs by 90%, resulted in increased grape yields and had no impact on the grape berry’s anthocyanin content.”

  Kaan Kurtural, UC Cooperative Extension specialist in the UC Davis Department of Viticulture and Enology; and George Zhuang, UCCE viticulture advisor in Fresno County; conduct conference panels and webinars about the process, which they say is the future of pruning for operations of 150–300 acres.

  So keep in mind as you strategize production growth and processes, “one of the greatest disadvantages to cane pruning in our future shift to mechanization is that it cannot be easily machine-pruned,” Westover said.

Questions of the Advisor

  Since Westover consults for dozens of vineyards east of the Rocky Mountains through his onsite visits and victual academy, we asked him to provide answers to the top three questions he gets regarding pruning. They are:

1.   When should I start pruning?

      A: Depending on vineyard size, time and labor, if a grower in the Northern Hemisphere uses pre-pruning or partial pruning, I encourage them to start in January and move to final pruning at a time that allows them to complete it prior to budburst. So, for example, a small grower may be able to prune in a week and can start the process 10-to-14 days before the historical average budburst date in their area. Larger vineyards obviously need more time and may be pruning steady until budburst.

2.   Do I need to protect pruning wounds from GTDs?

      A: Fungal diseases associated with GTDs are primarily spread by splashing rain. Therefore, it’s important not to prune when it’s raining or when rain is predicted within the next few days—I advise my growers to wait until after the rain. In some cases, registered fungicides can be applied to protect pruning wounds from infection, such as Topsin M—check your state registry status. If pruning wounds have healed over, or if no rain is predicted, then protective sprays can be avoided. There are also products available now that can be painted over the top of larger pruning wounds to create a physical boundary against pruning wounds, such as VitiSeal.

3.   What if I don’t finish before budburst?

      A: Ideally, all final pruning will be completed a week or so before budburst. When shoots begin to grow, they first emerge on the most distal part of a cane, which is referred to as “apical dominance” of shoots across a cane. Some growers intentionally hold off final pruning until the onset of budburst on distal bud positions, as this can delay the budburst of the lower buds retained as spurs near the cordon. This small delay in budburst can result in the avoidance of a late spring freeze by 7-to-14 days, depending on site and variety. However, if a grower doesn’t complete final pruning before the shoots on the distal nodes reach greater than two inches in length, the lower bud positions can lose fruitfulness. The bottom line: pruning needs to be completed by bud swell—and not later.

Education, Sterilization, and Clean-Up Ensures Successful Results

  Many vineyard managers hire crews with pruning experience, while some do a crash course each season with trusted volunteers. In either scenario, Westover said, you need to ensure people do what your vines require.

  “Cut-and-paste pruning strategies won’t address the needs of each block. A pruning crew is only as good as its instructor, and it’s often necessary to have a lot of supervision the first few days of pruning—and again any time the pruning strategy changes between vineyard blocks,” he said. “Educate your crew and stick with them until the end. I share videos with my clients from my website, and on a rainy day, the crew watches those. Repetition of key pruning concepts is a great way to empower your crew to make decisions on their own and quickly.”

  One example he provides is that vigorous vines with large cane diameters can retain spurs with two-count buds, whereas smaller vines or vines with some small canes may need to have several spur positions pruned back to a one-count bud. “The motto I use in my academy is ‘no wimpy wood’—which seems to resonate with growers and results in less wimpy shoots that produce inferior fruit,” Westover of Virtual Viticulture Academy told The Grapevine Magazine.

  “Weather can also cause a shift in a standard pruning protocol. For instance, in a year with high primary bud death due to freeze conditions, a grower needs to first assess the percentage of bud death in the vineyard, and then adjust the final number of count buds per vine to compensate,” he said. “This isn’t easy to do, but it can certainly help keep a vineyard in business through a tough season if done properly—and some live buds remain!”

  Myers’ pruning team includes two people on staff for a 40–plus workweek who are in the vineyard daily. One of her primary takeaway tips is proper sterilization. “Clean pruning tools at the end of each row, and especially when changing varietals.”

  Westover agreed. “This is an area of research that we have little information on at this time, but sterilizing shears after each row and—at a minimum—between blocks is a good practice. Solutions of 10% bleach or 70% isopropyl alcohol are inexpensive options to spray on shears,” he said.

  So is the work done once buds break? Not necessarily. “Stay proactive on your vineyard management programs from pruning until frost to avoid uncontrollable problems,” said Myers of Laurel Gray Vineyards. “Watch for split vines that may have happened due to extreme cold weather when the sap was rising. Remove all cut wood from the vineyard floor and spray while still dormant with lime sulfur to kill any disease spores that overwintered in mummified fruit, dead wood or old leaves.”

  Also remember that not removing enough canes “will cause over-production with a too-dense canopy, under-ripe fruit and conditions for disease,” she said. “These conditions require more labor through the growing season because the vineyard manager is constantly trying to combat these issues through summer hedging, spraying and leaf removal.”