Category: Vineyard Info

mealybug in the vineyard

The Vine Mealybug

Cyndi

By: Gerald Dlubala

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

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

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

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

The Vine Mealybug Invades Grapevines from Root to Cluster

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

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

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

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

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

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

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

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

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

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

Suterra LLC, the Global Leader in Environmentally Sustainable Pest Control

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

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

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

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

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

Incorporating a Strategic Approach to Optimize Pest Management

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

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

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

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

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

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

Freezing Grapes as a Pre-Fermentative Technique

Cyndi

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

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

Cold Maceration: Enhancing Color and Flavor

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

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

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

Cryomaceration: Freezing Grapes to Maximize Phenolic Extraction

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

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

A Study on Freezing Grapes: Marquette and Frontenac Case Study

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

The results showed some interesting insights:

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

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

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

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

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

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

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

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

Conclusion: A Valuable Tool for Certain Varieties

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

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

About the Author:

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

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

References:

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

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

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

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

The Growth of Chardonnay in Willamette Valley

Cyndi

By: Becky Garrison

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

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

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

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

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

Exploring the Varieties of Willamette Valley Chardonnay

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

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

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

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

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

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

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

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

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

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

Chehalem Estate Vineyard (Sherwood, Oregon):

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

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

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

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

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

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

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

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

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

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

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

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

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

The Future of Oregon Chardonnay

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

  In reflecting on the future of Oregon wines, Kaufmann proclaims, “Pinot noir is our king. Chardonnay is becoming Oregon’s queen. And right behind them as prince or princess is a sparkling wine with these two grapes coming together to make a beautiful marriage.”

The Roots of Texas Wine:  Soil Quality for Healthier Grapes

Cyndi

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

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

A Personal Journey from Florida to Texas Wine Country

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

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

Why Soil Matters in Winemaking

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

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

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

Texas’ Unique Wine Regions

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

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

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

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

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

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

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

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

Enhancing Soil Quality for Better Wine

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

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

The Soil-Wine Connection

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

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

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

grape vineyard

Vineyard Insurance: When Should I Open a Claim?

Cyndi

By: Trevor Troyer – Agricultural Risk Management

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

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

1.  Adverse weather conditions;

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

     debris has not been removed from the vineyard;

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

     application of pest control measures;

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

     measures;

5.  Wildlife;

6.  Earthquake;

7.  Volcanic eruption; or

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

     insurance period.

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

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

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

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

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

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

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

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

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

11. Duties in the Event of Damage or Loss.

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

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

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

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

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

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

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

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

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

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

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

leafroll in vineyard

Argentine Grape Growing Regions

Cyndi

Summary of Recent Visit to San Juan Province

By: Judit Monis, Ph.D.

This year I was invited to evaluate vineyard disease issues in different grape growing regions in the province of San Juan under the auspices of the Ministry of Agriculture.  The program included the inspection of many producing vineyards (both for raisin, table, and wine grape production) as well as a grapevine nursery.  As you know my interests are in how to prevent the spread and disease development in the vineyard.   So, it will not be surprising that this article will highlight vine diseases observed in the region.

Mendoza and San Juan are the primarily grape growing regions in Argentine

  Argentina grows over 200,000 Hectares of grapevines that are plated mainly in the provinces of Mendoza, San Juan, La Rioja, and Salta.  The industry has expanded to other areas in the provinces of Buenos Aires, Cordoba, Rio Negro, and Tucuman.  However, the majority of the vineyards are located in different regions of Mendoza and San Juan.  This is why there is a saying in Argentina that a person is between San Juan and Mendoza when drunk!  These two provinces have chosen to differentiate  their growing, Mendoza focuses on producing its famous red grape variety Malbec, while San Juan grows white wine, table and raisin grape varieties.

  Argentina ‘s viticulture is different from what I am used to seeing in Californian or Chilean grape growing regions.  Most of the vineyards in Argentina have planted vines on their own roots (i.e., these are not grafted onto a rootstock) as the phylloxera pest is not present in most Argentine grape growing regions.     Obviously, rootstocks confer resistance to phylloxera,  but also help grow grapes in areas where nematodes and salinity are a problem.  Rootstocks also control the vigor of the vines in the vineyard and many winemakers consider that there is an effect on wine quality and sensory aspects.   Consequently, more vineyards in Argentina are being planted with grafted vines, especially in Mendoza’s newer and more sophisticated growing regions such as the Valle de Uco.  

Grapevine Diseases Originate Where Vitis Species Originate

  We know that grapevine pathogens (disease causing agents) originated in the same place where Vitis (the grapevine genus) species originated.  These disease agents (bacteria, fungi, and viruses) were introduced to other places in the world with the grapevine propagation and planting material.  Specifically, the varieties and clones that are grown in vineyards around the world belong to the Vitis vinifera species (of Eastern European and Asian origin) while the rootstocks grown commercially belong to American Vitis species.  When grape cultivation started countries were not set up with quarantine programs, neither modern diagnostic tools we use today (deep sequencing, PCR, ELISA, etc.) to detect pathogens were available.  Consequently, since the early days of grapevine cultivation European and American grapevine pathogens have been moving from one site to another for many generations.

Grapevine Diseases are Found Wherever Grapevines are Grown

  When it comes to diseases, Argentine viticulture is not different from other worldwide growing areas.   The commonly known diseases caused by Leafroll viruses, Vitiviruses, Fanleaf, Agrobacterium vitis, and fungal trunk pathogens arrived on site when plant material was imported.   Even Grapevine red blotch virus (GRBV) considered an American virus has been reported to be found in Argentine vineyards.   These are important diseases that affect both grape quality, yield, and longevity of the vineyards.  In Argentina, I have witnessed the presence of Syrah Decline, a disorder that affects both grafted and non-grafted plants.  However, we now know that Syrah Decline symptoms are linked to genetic markers present in certain Syrah and Shiraz clones.  Research in France elegantly demonstrated the generic nature of the syndrome, therefore Syrah Decline can be prevented by avoiding to plant certain genotypes of this grape variety.

Growers and Nurseries Show Interest in Grapevine Certification Programs

  Grape growers and winemakers are aware of the detrimental effect of grapevine pathogens and would prefer to purchase and plant disease-tested (certified grapevines). In Argentina the grapevine certification program has gone through administrative revisions. Laboratories are being certified by an entity (INASE) to offer testing to allow vines to be part of the certification scheme.  The law allows the application of molecular (PCR, ELISA) instead of biological indexing to detect viruses in the foundation and nursery increase blocks. Interestingly, the certifying agency does not administer a foundation block.  Instead, each private nursery has their own foundation block.  The viruses excluded are Grapevine leafroll-1, -2, -3, and -4, Vitiviruses A and B, grapevine fanleaf, and grapevine fleck.  Unfortunately, even if GRBV was detected in Argentina, it is not included in the testing requirements at the moment.

Evaluation of Vineyards in the San Juan Province

  During my visit I was able to appreciate the diversity of grapevines grown in San Juan.  The vineyards evaluated included table, raisin, and wine grape variety vineyard blocks.  Some of the vineyards were mature and others were planted within the year.  As expected, the symptoms observed in the different blocks were as diverse as the varieties planted.   My visit coincided with the beginning of the fall season, in the middle of the busy harvest season in South America.  This is my favorite time to inspect vineyards since the symptoms of viral diseases (such as leafroll) are most noticeable (see Photo 1-Lead Photo).  In the table grape varieties, we were able to observe lack of color and delayed maturation of the fruit that could be due to viral infection (Photo 2). 

Photo 2

Vines with notable decline due to potential fungal infection were also observed.  The vines were marked and samples will be collected (after the harvest is completed and leaves fall) to test in laboratories to determine the cause of symptoms.  We will work with three different  Argentine laboratories (two of them I have helped with protocol development) to compare their proficiency (i.e., we will conduct and inter-laboratory comparison).  My week-long visit culminated with a presentation I delivered to growers, nurseries, and ministry officials focusing on suggested preventative disease strategies and discussion on the findings during the vineyard inspections and future steps that will follow.

Conclusions

  My involvement with the San Juan province project will continue as we work with the growers, nurseries, and laboratories to develop sampling and testing protocols.  I am also planning to help the nurseries develop sanitation and testing programs to allow them to propagate only plants that are not infected with pathogens of concern.  It is my hope that, with time, future changes will include the availability of certified pathogen free tested and true-to-type scion and rootstock planting material.  Only with clean planting grapevine material these important grape growing areas will see an improvement on the health and longevity of their 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.

Vineyard with winery and mountain

Exploring the PNW Wineries’ Ongoing Commitment to Sustainability Practices 

Cyndi

By: Becky Garrison, Staff Writer

The Pacific Northwest wine community’s ethos to care for the land and community can be traced back to the pioneering settlers who traveled to the Oregon Territory and began planting grapes in the 1840s. In recent years, a growing number of these wineries have obtained various sustainability certifications that demonstrate their ongoing commitment to social and environmental performance, public transparency, and accountability. 

  For example, stewardship has been a key principle at Willamette Valley Vineyards (Turner, Oregon) since its inception in 1983. They were part of the founding of Low Input Viticulture and Enology (LIVE), a 501(c)(3) non-profit that supports environmentally and socially responsible winegrowing through third-party certification and educational programming.

  Also, their winery was the first in the world to use cork certified through Preferred by Nature to FSC® (Forest Stewardship Council) standards. In addition, they were the first winery to deploy a UV-C Light robot in their vineyard to prevent powdery mildew, as well as one of the founding signatories of Willamette Valley Oak Accord, a grassroots effort to protect and restore the remaining oak habitat in the Willamette Valley.

  Other environmental measures implemented by Willamette Valley Vineyards include becoming certified Salmon-Safe, partnering with Pacific Gas & Electric to provide wind-powered electricity, investing in four solar energy projects with Advanced Energy Systems and partnering with Revino to use reusable glass bottles. It also adopted a new lightweight bottle design for nationally distributed wines that “precycles” glass by using less material to produce a bottle, and it prints new labels on the nationally distributed wines on (FSC®) certified paper made from 100 percent recycled paper.

Willamette Valley’s B Corp™ Certified Wineries  

  The lengthy process to achieve B Corp certification requires an evaluation of social and environmental factors, including customer satisfaction, transparency, environmental footprint, employee well-being and relationships with local suppliers and community leaders. As per the B Lab website: “B Corp certification doesn’t just prove where companies excel now — it also commits companies to their mission for the long term.”

  The latest files from the Oregon Wine Board dated 2020 list eight B Corp-certified wineries in Oregon’s Willamette Valley, more than any other state. When asked why this region has such a preponderance of B Corp-certified wineries, Caitlin Shawver, director of marketing for Sokol Blosser Winery (Dayton), points to the unique pioneering spirit in the Willamette Valley that started with the founders of the first wineries, which included Susan Sokol Blosser and Bill Blosser.

  “Their independent spirit led them to plant grapes here, even when many people told them they were crazy),” she said. “Deep respect for the land and the surrounding environment was a priority then — and it still is now with the second generation at the helm.” 

  In 2014, A to Z Wineworks (Newberg) became the first U.S.-based B Corp winery. Ivanna Tucker, the associated digital marketing manager, commented on the advantages of achieving this certification from an industry perspective.

  “B Corps believe in using business as a force for good, a position that is valuable to customers who care about where their products come from and the business practices behind them,” she said. 

  The Stoller Wine Group (Dayton) is a collection of family-owned wine brands based in Oregon’s Willamette Valley, with their brands Stoller Family Estate and Chehalem Winery achieving B Corp certification. In addition, it became the world’s first LEED (Leadership in Energy and Environmental Design) Gold-certified winery in 2006. Hannah Guth, communications specialist for Stoller Family Estates, pointed to how this certification serves as their North Star, guiding their business decisions and reinforcing their commitment to preserving the Stoller family legacy by protecting the environment and uplifting the community. In her estimation, the advantage of B Corp certification goes far beyond environmental stewardship.

  “It evaluates how we treat our employees through competitive compensation, comprehensive benefits and ongoing opportunities for growth,” Guth noted. “By aligning our B Corp principals, we not only create a more sustainable future in the vineyard but also build a thriving workplace and community that truly reflects the core values of Stoller Family Estate.”

  Shawver from Sokol Blosser Winery highlighted additional advantages of becoming a B Corp.

  “We’re able to retain top talent, because people love working for B Corp companies, and our customers, distributors and accounts love supporting B Corp companies by buying our wines and visiting our estate, which includes our LEED-certified barrel cellar,” she said. “An additional benefit is that as a B Corp, we have a unique opportunity to collaborate with other B Corps outside of our industry.”

  Following Sokol Blosser Winery receiving B Corp Certification in 2015, B Lab Global honored them as a four-time winner for “Best for The World: Environment in 2022,” as well as awarding them “Best for the World: Changemakers” in 2017, 2018 and 2019.

  Other Willamette Valley B Corp Certified wineries and vineyards include Brooks Wine (Amity), Et Fille Wines (Newberg), Soter Vineyards (Carlton) and Winderlea Vineyard and Winery (Dundee), with Elk Cove Vineyards (Gaston) awaiting final approval of their B Corp certification.

Oregon’s Demeter USA Biodynamic® Vineyards & Wineries

  Even though Oregon only produces one percent of the wines made in the United States, this state accounts for 52 percent of total vineyard acres that received biodynamic® certification from Demeter USA. This not-for-profit offers biodynamic certification to farms.

  For those unfamiliar with biodynamic practices, these wineries follow practices that Rudolph Steiner set forth in 1924, based on the teachings of the ancient Persian philosopher Zoroaster. In 1985, Demeter International formalized these practices, which follow organic principles by prohibiting the use of synthetic chemical fertilizers, pesticides, herbicides, and fungicides. Additional measures include utilizing eight specific treatments, called preparations, comprising medicinal plants, minerals, and composted animal manures. Furthermore, a certified biodynamic farm must dedicate at least 10 percent of the farm’s total acreage to biodiversity.

  Moe Momtazi, founder of Momtazi Vineyards & Maysara Winery (McMinnville), is a modern-day conservationist and an ancient Persian philosopher. Maysara means “house of wine” in Persian, a definition that aligns with Momtazi’s view of wine not as a commercial commodity but as a living spirit that springs from the marriage of the sun and the earth. After leaving his homeland in 1982, following the Iranian Revolution, he purchased 496 (now 532) acres of abandoned wheat farm. Even though this land had been deemed unsuitable for planting finicky pinot noir grapes, Momtazi knew that by employing his family’s vineyard practices that embodied biodynamic farming principles, he could produce pinot noir wine using holistic means. This includes growing a variety of medicinal flowers and herbs, as well as even selecting weeds to make compost teas that harness the beneficial properties of each plant. These teas work in tandem to maintain long-term vine and soil health without the use of any harmful chemicals.

  His instincts proved to be spot-on, as wines produced using grapes from his Demeter Certified Biodynamic vineyard continue to garner accolades. As evidence of his reach, Momtazi sold pinot noir grapes to 18 wineries following the 2024 harvest, with Mark Vlossak of St. Innocent Winery (Jefferson) having the distinction of being the first winemaker to sell a bottle of Momtazi Vineyard wine nationally back in 2006.

  According to Vlossak, “The unique umami texture, the savory spice and blue-black fruit set it apart as a unique terroir that I love, as well as the family behind the vines.”

  Others who purchase their grapes from Momtazi concur, such as Tracy Kendall, who considers Momtazi a long-time mentor.

  “No matter the vintage, there is always a feral quality to the wine, a wildness that is very unique,” she opined.

  When she left Nicolas-Jay (Newberg) and launched Folly of Man (Amity) with her husband, Aaron, they decided to continue purchasing fruit from Momtazi, with her first vintage slated for release in March 2025.

  Also, John Adams of Wildsound Wines (McMinnville) met Momtazi while filming the 2024 James Beard award-winning documentary SOMM: Cup of Salvation, which included the Momtazi family.

  “Moe has a quote in the film that always sticks with me: ‘Wine is the sun’s radiance in liquid form’,” Adams reflected.        

  According to Craig Camp, winegrower for Troon Vineyard (Applegate Valley), biodynamics is the best route to building nature’s natural systems in their soil and vines, which would then be expressed in their wines. In his experience, farming biodynamically requires great discipline, planning, and organization.

  “You must always be ahead of any problems you may face, as you can’t simply add chemicals when some vineyard problems get out of control,” he stated.

  In addition to the environmental benefits of biodynamic farming, Brent Stone, co-CEO and winemaker of King Estate Winery (Eugene), notices how there’s a segment of the wine-consuming public that seeks out products made using sustainable means, which provides them with an opportunity to offer education about the value and benefits of choosing biodynamic wines.

  “It’s still rare to find a nationally distributed biodynamic wine brand, so we can meet that need in the market and hopefully be part of growth in that segment,” he opined.

  In a similar vein, Domaine Willamette (Dayton), home to Demeter-certified Bernau Estate Vineyard, opened in 2022 with a vision to build an iconic biodynamic winery that will surprise and delight visitors with moments of celebration and relaxation around bubbles and food pairings. Currently, they biodynamically farm 26 acres of chardonnay, pinot noir and pinot meunier for méthode traditionnelle sparkling and still wine production. Other certifications include LIVE and Salmon-Safe.

Sustainable Washington

  While Oregon may have the most B Corp and biodynamic wineries in the United States, neighboring Washington State has created its own certification titled “Sustainable WA.” About a third of Washington State’s acreage is certified as Sustainable WA or is in the process of becoming certified. At present, this is only a vineyard certification. However, wineries may put the Sustainable WA logo on their bottles of wine if 75 percent of the winegrapes in that bottle are certified Sustainable WA.

  Marissa Dineen of Dineen Vineyards in The Hills growing region of the Yakima Valley found this program serves as a hallmark of quality by assuring wine buyers, through a rigorous third-party audit, that the grapes that make the wine in their glass uphold high standards. Also, this certificate drives the Washington State wine industry to adopt best-in-class practices in viticulture, people management and business management and foster the long-term health of the industry. In particular, Dineen observes how sustainability and responsible business practices resonate with younger consumers, who are a key demographic they aim to introduce to wine and develop into lifelong enthusiasts.

  “If sustainably grown wine inspires them to try or buy the product, that is a win,” Dineen said. “That said, we need to better educate consumers on the concept and value of sustainability to ensure the message connects and drives purchasing decisions. Younger consumers understand, and it fits within their values set — they are early adopters.”  

Sustainable Winegrowing BC

  Similar to Washington State, British Columbia wineries can participate in a regional certification program. The mission of Sustainable Winegrowing BC (SWBC) is to guide wineries and grape growers in BC that enable and encourage them to practice good land stewardship, offer safe fulfilling employment and be respectful neighbors.

  Lyndsay O’Rourke, owner/winemaker of Tightrope Winery (Penticton), believes that the SWBC logo on a bottle should give consumers confidence that the producer follows accepted sustainability practices and has undergone an audit and certification process. Currently, six winery members and 36 vineyard members located in BC are fully certified, with another couple dozen working towards becoming certified.

Mount Nittany Vineyard and Winer

Mount Nittany Vineyard & Winery

Cyndi

Exceptional Wine, Memorable Surroundings and Welcoming Vibes

By: Gerald Dlubala, Staff Writer

Just six miles from State College in Centre Hall, Pennsylvania, Mount Nittany Vineyard and Winery sits nestled into the side of Mount Nittany, offering exceptional wine choices with scenic valley views among peaceful, serene, and breathtaking surroundings.

  “Our property is truly an added attraction for our guests,” said Linda Carroll Weaver, co-owner and general manager of Mount Nittany Vineyard and Winery. “It’s such a serene and quiet setting because you won’t find us just off a highway or in or near a neighborhood. Frankly, we used to be hard to find until we paid for state signage around the area to help visitors find us.

  “Our property is wooded, with fields, and a natural place to host and enjoy unique events,” she explained. “We look to host things that maybe other wineries can’t, like disc golf and 5K runs. Our property, event spaces and gathering areas are peaceful, relaxing, and serene; we think that’s a highlight of your visit. And being good neighbors, as we don’t offer live music like other wineries. We don’t want to promote that type of business in the evening and then worry about people managing the roads around here. We want our guests to enjoy a place where they can sit, put their phones away, have a glass of great wine, relax, and enjoy each other’s company.”

  Mount Nittany Vineyard and Winery has several unique and reservable gathering areas around the picturesque property. The winery includes a spring-fed pond and the original home of Linda’s parents, Joe and Betty Carroll. The Carrolls were the original property owners and lived in the house from 1983 to 2020. Linda and her husband, Steve, renovated the home into the Linden Lodge, a California deck-style home that is now a year-round reservable VRBO property. The home features five bedrooms and three full baths, with spectacular views across Penn’s Valley to the Tussey Mountain Range.

  Another original barn structure once housed everything needed by the winery, a tasting room located upstairs with all production and winemaking taking place downstairs. Over the years, Mount Nittany Vineyard and Winery experienced five different building or transformation phases that saw them adding a 1,000-gallon tank, a full on-site lab and more.

  “People love our tasting room space,” said Carroll-Weaver. “It’s an open space with a 1 ½ story ceiling. There is a fireplace and large windows overlooking the pond. There are also decks covered with several types of reserved seating space. Our reservation system is popular because you can reserve both time and place. Guests can reserve the places they would like to be on our property. That may be inside, outside, under a covered deck or pavilion or even a table by the pond. One of my favorite photos I took here is a group of younger guests with their cell phones piled up on the end of a table. No one would be talking on or looking at their phones on this visit. I know it’s unusual, but that’s the type of vibe we want to promote and enable: a place to socialize and be present with friends and family.”

Ideas, Visions, and the Trip That Changed Everything

  Joe and Betty Carroll purchased the property in 1983 with no intention of starting a winery. The views were notable, with only a barn and spring-fed pond on the property. Joe’s dad had a farm, but Joe himself did not grow up on a farm in the traditional sense. He was, however, a jack of all trades.

  He received a degree in mechanical engineering from Penn State and was familiar with machinery. He also taught at Penn State at one point. The property on Mount Nittany had the ideal southern exposure, site elevation and drainage capabilities for grape growing. Joe had a friend who was a winemaker, so he planted a six-acre vineyard, intending to supply his friend with grapes. However, the Carrolls had the opportunity to visit a few smaller family-owned wineries during a trip to Australia to visit with their daughter Linda and her husband, Steve. It was then that their vision for the Mount Nittany property changed from growing grapes for others to becoming a winery.

  Joe’s amateur winemaking skills improved as he leaned on other winemakers’ advice and knowledge. Those skills, combined with his background as a mechanical engineer, led the Carrolls to build, own and operate Mount Nittany Vineyard and Winery in Centre Hall, Pennsylvania, a state with only about 30 operating wineries at the time.

  Opening in 1990, the winery still operates in much the same way today, with Linda and Steve taking ownership in 2016. Linda is the general manager and oversees operations and sales. Steve is the vineyard manager, and Scott Hilliker, who interned with the winery while finalizing his education in oenology and viticulture, eventually became the full-time winemaker.

  The 65-acre property retains its original six-acre vineyard and features six different grape varietals, including Itasca musca elvin, seyval blanc, cayuga, vidal blanc and riesling. The all-white varietals are used mostly for blending grapes into sweeter styles of wines, while other varietals are sourced either locally or from out west.

  Along with a state-of-the-art production facility, Carroll-Weaver told The Grapevine Magazine that there are two main event spaces. The Treehouse Private Event Space was the original tasting room and is available for parties of up to 40, while the Vintner’s Loft Tasting Room has a capacity of up to 100 guests. Guests can self-cater their events or choose from a pre-approved list of caterers who are experienced and familiar with the winery. Distinct types and styles of seating are also available for reservation and tastings around the property. Each offers its own style, design, and amenities, including outdoor pondside seating, covered decking seating, indoor seating, or a private outdoor pavilion space with an adjacent firepit.

  “We design and present all of our spaces to enable and promote socialization among guests”, said Carroll-Weaver. “We also provide a small kitchen for catering use. It is a limited space, and although we don’t use it ourselves to offer food, it is a good space that allows caterers to prepare fresh food for guests or for our winery events.”

  “We like hosting monthly wine and food pairing events, but we also host themed or month-specific events,” she said. “They generally sell out quickly. Our wine and soup pairing and our wine and chili pairing are popular. And then we’ll do seasonal pairings like a wine and chocolate pairing in February, a wine and cupcake pairing for Mother’s Day or even free hot dogs for the fourth of July.”

  Carroll-Weaver continued, “On some Friday nights that we stay open a little later, we do wine and bingo nights, and I think we’ll be getting more into wine and trivia nights. We’re always thinking of different things to do here because our hours are limited, and we don’t offer music. We like being an activity-based winery. Our guests can have a good time with friends and family instead of sitting on their devices. It’s really heartening to see guests having an enjoyable time while their phones and electronic devices are put away.”

The Goods

  “We offer the whole range of wines to suit every taste that comes through our doors,” said Carroll-Weaver. “Some visitors are surprised that we have such a great selection of non-sweet wines, but guests can choose chardonnay, sauvignon blanc, cabernet and merlot through our trademarked Tailgate (Tailgate red and white) and trademarked Nittany (Nittany Mountain red, white and blush) wines to our selection of fruit and dessert wines.”

  “We have 25 varieties in all, including a peach-flavored wine, a blueberry wine, a popular, locally sourced apple wine and a red raspberry sangria,” she said. “Our Tailgate red and Nittany selections are popular because they grab the attention of those looking to get something local from State College. Those are usually our best sellers, but our port sells well too, although it has limited production.”

Seek Growth Within Your Niche

  “We like where we’re at as a family-owned winery and really don’t plan any major changes for the future,” said Carroll-Weaver. “This is such a competitive market right now that we want to stay in our niche, mostly a daytime winery, with quality wine and great events. We feel lucky to have relatively little or no turnover in our staff. We get compliments about them all the time. Our staff are generally either retired or in their second career, get along very well and are truly knowledgeable. Additionally, they like to serve our guests and have fun, ensuring they have a good time and experience the things and wines they like.”

  Carroll-Weaver also shared, “We have a great winemaker who has been with us since his internship, and our location is unique. We do want to promote our event spaces because we see that business as a future growth area. We’re not looking to build a huge wedding venue and get into the venue business. We have hosted smaller weddings and events and are fine with that. We are more suited for bridal and baby showers, birthdays, retirement parties and those types of things. We are also listed in a tasting trail in Centre County consisting of 15 wineries, breweries, distilleries and meaderies, and we consistently hear about our quality wines served by knowledgeable and fun staff.”

  “When you visit Mount Nittany Vineyard and Winery, you’ll experience great wine from a professionally trained winemaker in a really picturesque and pretty environment, especially in the summer,” said Carroll-Weaver. “You can’t beat our views here in the summer.”

  For information, hours, reservations, or questions, contact Mount Nittany Vineyard and Winery:

Mount Nittany Vineyard and Winery

300 Houser Rd.

Centre Hall, PA 16828

814-466-6373

www.mtnittanywinery.com

Business People Together Communication Concept

Sipping Beyond Tradition

Cyndi

The Rise of Alternative Beverages in Wine Tasting Rooms

By: Susan DeMatei – WineGlass Marketing

In the ever-evolving world of wine, tasting rooms have long been sacred spaces for sampling vintages and educating consumers about winemaking. But recently, the definition of what belongs in a tasting room has expanded beyond the conventional pour. Enter the world of alternative beverages—non-alcoholic wines, wine-based cocktails like Frosé, and low-alcohol spritzers. These trends are carving out significant space, appealing to younger generations, health-conscious consumers, and a broader range of visitors.

  The rise of alternative beverages in tasting rooms isn’t just a fleeting fad—it’s a response to shifting consumer preferences and lifestyle trends. The question now isn’t whether tasting rooms should adapt to these new offerings, but how they can complement the core identity of wine while capturing the attention of a broader audience.

Changing Consumer Preferences

  Several studies have shown that modern consumers, particularly Millennials and Gen Z, are more inclined toward moderation in alcohol consumption. According to NielsenIQ’s 2022 report, the non-alcoholic beer, wine, and spirits market grew by more than 20% in a single year, reflecting a growing demand for alternatives. This shift is due to increased focus on health and wellness, but it’s also about balance and variety. Younger consumers are seeking experiences that offer the same sophistication as traditional wines without the alcohol.

Bar Graph showing sales of better-for-you alcohol in the United States from 2018-2022

  Interestingly, most affluent Millennials and Gen Zers live in urban areas. A Statista report found that 88% of Millennials live in metropolitan regions, making trips to wine country a sensory vacation from city life. For many, it’s about more than the wine—nature, sunshine, and quality time with family and friends are just as much part of the appeal. This shift is influencing how wineries engage visitors who might not come solely for the wine but for the full experience.

  And speaking of family, this cohort is also more likely to incorporate family members—whether it’s kids or parents—into their travel plans. Offering a diverse range of beverages that can appeal to different tastes, and even non-drinkers, ensures that everyone feels included and catered to.

  In an article by Forbes, Gen Z’s relationship with alcohol is described as different from previous generations. They drink less overall and are more likely to incorporate alcohol-free alternatives into their socializing. In response, many wineries are stepping up to meet this demand by expanding their tasting room offerings to include non-alcoholic wines and low-alcohol beverages.

  For wineries, the introduction of alternative beverages is not just a way to capture a growing market—it’s also an opportunity to enhance their brand’s inclusivity. By offering non-alcoholic wines, wineries can create an environment that welcomes everyone, from designated drivers to individuals who abstain from alcohol for personal or health reasons.

Non-Alcoholic Wines or Food: A Growing Trend

  One of the most intriguing shifts in tasting rooms is the rise of non-alcoholic wines. These wines are crafted using the same grapes and winemaking techniques as their alcoholic counterparts but go through a process of alcohol removal, resulting in a beverage that retains the flavor, aroma, and complexity of wine—without the buzz.

  Non-alcoholic wines appeal to a growing segment of health-conscious consumers who still want to participate in the ritual of wine tasting without the after-effects. Brands like TÖST and Leitz have carved out a niche in this market by producing high-quality non-alcoholic sparkling wines that are often served in tasting rooms alongside traditional pours. Wine Enthusiast notes that many non-alcoholic wines today offer a level of sophistication that was previously absent from the category, making them a viable and even exciting option for wine lovers looking to cut back on alcohol.

  The concept of pairing food with non-alcoholic wine is also gaining momentum, providing a full sensory experience for those who want to enjoy wine’s role in a meal without the alcohol. For wineries, offering non-alcoholic options means they can host guests for a more diverse range of events, from brunches to business lunches, where alcohol might not be appropriate.

Frosé and Wine Cocktails: Fun with a Twist

  On the other end of the spectrum, wine-based cocktails like Frosé (a frozen rosé slushie) are injecting fun and innovation into tasting rooms. Initially popularized by rooftop lounges, Frosé has become a staple in wine country, offering visitors a refreshing, playful alternative to traditional tastings.

  Wine cocktails allow wineries to appeal to a broader audience, particularly younger consumers who may prefer creative beverages over a standard pour. According to a Wine Market Council study, Millennials are more likely to gravitate toward cocktails over beer or wine, appreciating the versatility that mixed drinks offer.

  Wineries that offer wine cocktails in their tasting rooms can elevate the experience by showcasing their wines in a new light. Rather than competing with traditional pours, these beverages complement the overall experience, giving visitors the chance to enjoy wine in a more casual, less structured format.

  The beauty of wine cocktails lies in their adaptability. Whether served as a refreshing sip on a hot summer day or a festive option during the holidays, these drinks create opportunities for wineries to extend their offerings beyond the conventional. They also open the door to creative collaborations, with wineries working alongside mixologists to craft signature drinks that can be a unique selling point for their tasting rooms.

The Rise of Low-ABV Beverages

  Another key player in the alternative beverage trend is the rise of low-alcohol-by-volume (ABV) wines and spritzers. These beverages, typically between 4-8% ABV, offer a lighter experience while still maintaining the essence of wine.

  Low-ABV options are especially popular with consumers seeking balance—whether it’s enjoying a drink during a weekday lunch or sipping more than one glass without feeling the effects. These beverages are also appealing to those who want to be mindful of their alcohol intake while still enjoying the social and sensory experience of wine.

  For wineries, serving low-ABV options in tasting rooms is an easy way to cater to diverse preferences and occasions. A light, refreshing spritzer might be the perfect option for a casual afternoon tasting, while a traditional pour can be reserved for the more serious wine connoisseur.

The Business Case for Alternative Beverages in Tasting Rooms

  For wineries, the introduction of alternative beverages isn’t just about keeping up with trends—it’s a strategic business move. Expanding the menu to include non-alcoholic wines, wine cocktails, and low-ABV options allows wineries to attract a broader customer base. This inclusivity can lead to increased sales, more diverse event offerings, and greater customer retention.

  Alternative beverages also give wineries a chance to get creative with their offerings. Signature drinks like Frosé or a curated non-alcoholic wine flight can differentiate a winery’s tasting room from the competition, creating a memorable experience for guests. And in the age of social media, these unique offerings are prime content for sharing, helping to amplify the winery’s brand.

  A Silicon Valley Bank report on the wine industry emphasizes that customer loyalty is increasingly driven by memorable, personalized experiences. Offering alternative beverages opens the door to a broader demographic, allowing wineries to foster deeper connections with guests.

The Future of Tasting Rooms

  As the wine industry evolves, so too must the tasting room experience. The inclusion of alternative beverages—whether non-alcoholic, low-ABV, or wine-based cocktails—offers wineries a way to stay relevant and appeal to today’s more diverse, health-conscious consumers.

  The key is finding balance. Alternative beverages should enhance the tasting room experience, not replace the core focus of showcasing the craftsmanship of winemaking. By integrating these new trends alongside traditional offerings, wineries can create a dynamic environment that appeals to everyone—from wine lovers to those who are simply there for the atmosphere.

  In an industry driven by tradition, evolution is necessary to stay relevant. By embracing alternative beverages, wineries can ensure their tasting rooms remain welcoming spaces for all, while still honoring the artistry of winemaking.

  By offering a range of alternative beverages, wineries can create a tasting room experience that resonates with a wider audience while staying true to their roots. After all, innovation and tradition can coexist, and alternative beverages are just the beginning of what’s possible.

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

young vineyard with protective tubes

Guidelines for Planting & Maintaining a Healthy Vineyard

Cyndi

By: Judit Monis, Ph.D.

This year I was invited to do a presentation at the Southern Interior Horticultural Show in Penticton, British Columbia (Canada).  The growers in British Columbia are experiencing problems due to diseases and need to replant their vineyards. I was so glad that my audience was interested in plant health and procuring material that is not infected with pathogens (disease causing agents). There are so many articles and books that focus on planting a new vineyard.  These describe soil preparation, setting up irrigation, trellis systems, etc. but rarely focus on plant health.  The best way to avoid disease in a vineyard is prevention.  It is known that diseased plants are more susceptible to environmental stress such as heat, cold, drought.  Further, once infected vines are planted, it is too late to fix the problem.  In this article, I will describe guidelines and best practices to assure that the vineyard planting material is healthy and remains healthy during its lifetime.

Available Nursery Material

  In the spring. Nurseries are busy grafting the cuttings of rootstock and scion varieties that were collected in the winter.  Most nurseries in California propagate and grow material from the California Certification and Registration (R&C) program.  This R&C program was revised in 2010 to include testing for specific pathogens (mainly viruses and Xylella fastidiosa, the causal agent of Pierce’s disease).  After the discovery of Grapevine red blotch virus (GRBV), the regulations were revised once more in 2016 to include the exclusion of this detrimental virus in the certification program.  Canadian growers procure plants from the Canadian Certification program but also purchase plants from California nurseries.

  Some growers and winemakers already have a favorite nursery they have worked with and have had good success with the planting material. Others may had had a bad experience and likely will avoid working with that nursery.  In every case, it is important to develop a good working relationship with the nursery that will produce the grafted vines to be purchased. Prior to placing an order, there is important information to request from the nursery that will help determine the quality and health of the plants they produce. 

  Most growers will be interested in purchasing certified grafted vines as they have an extra level of assurance (the foundation mother blocks are tested regularly for certain pathogens).  However, growers must be aware that grapevine plants are still being propagated in nurseries from the old California R&C program (material from the early 1980s Since many diseases are transmitted and spread in the vineyard you can expect that the older the block the higher the chances of being infected with one or more pathogens!).  It is also important to know when was the nursery increase block planted. As starting in 2017, the new U. C. Davis foundation block was found to be progressively infected with GRBV to the point that it had to be abandoned and replaced with plants grown in greenhouses.

  Even if the nursery propagates material from the certification program you should ask if the nursery has a disease testing and sanitation plan.  The nursery personnel can provide their quality assurance protocol.  Questions to ask include the following: how old are the mother blocks? how many vines are tested in each block? Does the nursery perform random testing or do they have a plan and test all vines on a rotation basis?  Which pathogens are tested for, how often, and why do they not test for others?  Do they test single vines or composites of many vines?  What do they do when a composite sample tests positive for a detrimental virus (i.e., Grapevine leafroll, fanleaf, or red blotch)?  Would they allow you or your consultant to take samples of the varieties or clones of interest and base your purchase on the laboratory results? The answers to these questions will reflect the seriousness of the nursery operation and give some idea of the overall health of the increase blocks and nursery rows.   In addition, I strongly recommend to request reports of the analyzed vines to learn about testing schedules and health history of the nursery’s increase blocks. If the reports are not clear, talk to the nursery personnel or a plant pathologist to help you understand the testing schedule and/or results. It is important to visit the grafting and propagation facilities to perform your own inspection. Finaly, inspecting the plant material and performing a random test prior to delivery and planting will avoid planting material infected with trunk disease causing fungi and Allorhizobium vitis (previously known as Agrobacterium vitis, the causal agent of grapevine crown gall).  If you do not have the required knowledge to understand what to look for, I recommend you hire an expert who can help. 

Testing Requirements of Plant Material

  To increase the assurance of freedom of disease, representative samples from blocks of the rootstock and scion material should collected and submitted to a testing laboratory to determine their health status.  If the vines are field finished (i.e., not potted), testing after growing in the nursery rows or after cold storage is recommended to assure freedom of disease-causing agents.  Is it possible to develop a testing plan depending on the number of vines to be produced, either by testing individual mother plants or using statistical sampling.  The more samples that are submitted for testing, the better confidence in results.

  The grower may decide to propagate and graft material from their own or a neighbor’s vineyard. This choice can be based on early performance of the specific variety or clone in the winery.  However, caution must be taken to assure that the field selection is not infected with detrimental pathogens.  A field selection that performs well in one vineyard may not perform the same way in a newly planted vineyard.   For example, it is known that some pathogens may not display symptoms until a stress factor is present.  Also, some varieties display more symptoms when grafted to a specific rootstock.  In summary, regardless of where the plants originate, it is a good practice to test the mother vines for the presence of pathogens.

Prevention of Infection in the Newly Planted Vineyard

  Procuring certified and/or disease-free tested vines, is just the start.    The newly planted vines have the potential to become infected during their life span. This is especially possible if a diseased vineyard block was removed and replaced with “clean planting stock” or nearby blocks are infected with a virus that is able to spread (e.g., some Grapevine leafroll associated virus species are transmitted by mealybugs; Grapevine fanleaf virus is specifically transmitted by nematodes).

  The new blocks and adjacent vineyards should be monitored for insect vectors and/or suspicious symptoms.  It is always a good idea to determine the cause for suspicious symptoms as viruses and other pathogens can spread from adjacent vineyards.   The knowledge of a positive finding of a virus that is transmissible and the presence of the insect that transmits it will turn on a warning sign.  For example: Grapevine leafroll associated virus-3 or other related Ampeloviruses (GLRaV-1, or -4) and the mealybugs that can transmit these viruses should alert the vineyard manager of a disease prevention strategy that will help avoid the spread of these viruses. I have observed instances in which a vineyard owner removes (and replaces with tested vines) only half of the infected vineyard block to avoid production losses.

Vineyard with grapevines and sunlight

A new vineyard planted with vines infected with Allorhizobium vitis (cluse up)

  The other half of the infected vines are removed after the newly planted vineyard block starts to produce grapes.  This is not recommended.   In these cases, I have seen that by the time the infected older plants are removed, the newer plants have become infected with the same pathogens that were present in the original block.

  Some important fungal and bacterial pathogens are soil-born and can be transmitted to the new planting after the infected vines were removed.  But it is also possible to bring these pathogens with the new planting material.  In many cases, a simple visual inspection can indicate that the planting material is infected with A. vitis. Either way, with no symptoms present, sophisticated tests are available to test the vineyard soil and planting material to allow the grower to make informed decisions on planting and disease management.

Conclusions

  In summary, new vineyard development is a critical task that should be taken seriously.  My recommendation is not to hurry.  Do not just purchase the only material left at the nursery or propagate your next-door neighbor’s budwood because you made last minute decisions.  Take the time to make sure that the planting material will meet the quality standards that will produce the best grapes for optimal wine or table production.  You probably heard me say many times that the only way to avoid disease in the vineyard is to prevent the introduction of harmful pathogens.

   By far the most efficient way of pathogen introduction in a vineyard is by planting material that is already infected (one infected mother plant can produce 200-300 infected daughter plants!).   Currently there is no cure for graft-transmissible diseases once established in the vineyard.     This urges you to apply special care when selecting planting material prior to developing a new block.   With these simple guidelines, it is my hope that you will develop a vineyard that will be healthy and productive. 

  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.