Category: Vineyard Info

Celebrating Oregon’s Alternative Wines

Cyndi
crowd outside a winery

By: Becky Garrison

Even though Oregon’s pinot noir wines tend to grab the bulk of the headlines, this region produces over 80 grape varieties. Among the most popular grapes grown include chardonnay, gamay noir, pinot gris, riesling, rosé, sauvignon blanc, syrah, tempranillo and zinfandel.

The Launch of the Alt. Wine Fest

  In 2019, Mallory Smith and Martin Skegg launched the Alt. Wine Fest in Oregon’s Willamette Valley as a vehicle to showcase the full range of Oregon’s bounty. Described as “Oregon’s Other Wine Festival,” the forthcoming 2023 festival has expanded to include 35 winemakers pouring over a hundred wines. Other offerings include tacos, lawn games and a DJ. 

  The inspiration for this festival stemmed from Smith’s work at a bottle shop in northeast Portland, Oregon. She found that those customers asking for Oregon pinot noir were mostly from out of town. When she introduced non-pinot noir varieties to locals, they would be excited and surprised that those things even existed. On a similar note, they noticed that even people who worked in the wine industry in Oregon didn’t know that there were a lot of other grapes grown right in their backyard.

  As Smith reflects, “We knew of many producers making ‘alt’ wines, but because we ran in those circles we didn’t realize how much it was an untapped market. So, the Alt. Wine Fest was not only an opportunity to highlight a lot of smaller producers and showcase underdog grapes, but also to give people the firsthand opportunity to discover, taste and explore these wines.”

  They first launched the festival at the Old Schoolhouse, a wedding venue located in the heart of the Willamette Valley wine region in Newberg, Oregon. The owner and her family helped them get this festival off the ground, and this sold-out event exceeded their expectations.

  When reflecting on the success of their inaugural festival, Smith points to a shift in the consumer market for Oregon wines. “Even though there are some corners of the industry that still believe anything other than pinot is a sideshow, there has been a shift in the last few years. People are more interested in the possibilities of these other grapes and the production of non-pinot wines has been slowly increasing. Generally, we had good support from the industry, and the likes of the Willamette Valley Wineries Association were enthusiastic about the event.”

  Following a two-year pause due to COVID, they re-launched this festival. As they knew they needed to expand to accommodate the growing interest in non-pinot wines, they sought a larger venue. So, they moved to Abbey Road Farm, a winery, bed & breakfast and event space in Oregon’s Yamhill Valley. They kept the same formula but had more people and winemakers. This event sold out again. “It was good to see that people still had the same enthusiasm for the wines as before the pandemic,” Smith noted.

  Moving forward, they hope to keep growing the event as best they can. However, they’re taking it slow to maintain the festival’s heart and soul. Smith notes, “This year, we may have a couple more winemakers, but the attendance will be about the same, as we don’t want it to get too crowded. We’re looking at the possibility of smaller side events. Maybe something educational, as that is one thing people have asked for, or dinners with winemakers or a tasting party.”

Winemakers Speak to Their Experience at the Alt. Wine Festival

  For Brianne Day, owner and winemaker of Day Wines (Dundee, Oregon), participating in the Alt. Wine Festival was a natural fit, given she produces 24 varieties of wine along with two pinot blends and two single vineyard pinot noirs. In addition to highlighting the range and bounty of what Oregon is capable of, she appreciates that most of the producers there have fun with their wines and brands with a more adventurous and creative take on winemaking and wine business creation. “It’s a fun and exciting subset of the industry to be a part of, and I enjoy being with peers who see it that way as well,” she states.

  Day does not grow any fruits and sources from vineyards in the Columbia River Gorge, around the Willamette Valley and the Applegate Valley. Most of the varieties she purchases were planted years ago by growers who wanted to see other kinds of wine made in Oregon. Sometimes growers asked her what she would like to have grown for her. So far, she’s asked for more Italian varieties in southern Oregon. One grower planted the first Oregon Nero d’Avola, and another planted the first Oregon Zibibbo.

  In her experience, these wines are pretty easy to make and bring to market. “The varieties grow well and ripen well in Oregon and in many ways are less challenging than making pinot.”

  As non-pinot fruits are not as readily available to her as pinots, she cannot produce as many of these wines, as she can to meet the demands of the U.S. wine-buying market that appreciates adventurous and creative wines. Some of her wines are only available for sale in the winery because they are in such high demand, and she cannot make large quantities of them. “My biggest challenge is just keeping my distributors happy with what I can supply and having consumers be a little disappointed when we sell out of one of their favorites,” Day observes.

  Among the non-pinots wines Melaney Schmidt and Malia Myers of Landmass Wines (Cascade Locks, Oregon) produce include chenin blanc, tempranillo, grenache and gruner veltliner. They head to the Rogue Valley for their warm-climate fruit, and for cool-climate fruit, they source from the Columbia River Gorge. Since their brand is still young, they feel they have the flexibility to work with whatever fruit interests them.

  They find freedom in making a wine that hasn’t been examined to the point of exhaustion. As Schmidt observes, “You can work with another varietal and steer it in any direction that suits you. If I want to make a juicy, fruit-forward rosé of tempranillo, there is an openness from the consumer because there aren’t any preconceived thoughts about what winemaking style I ‘should’ adhere to.” 

  In their estimation, the  Alt. Wine Fest provided them with a great forum to see and taste how others approach these esoteric varietals. “The event was a huge success and seeing so many people there eager to try new wines was incredible. I’m looking forward to doing it again!” Schmidt exclaims.

The Future of Alt. Wines in the Willamette Valley

  In particular, Oregon’s famed Willamette Valley has seen a rise in vineyards planting non-pinot grapes. According to Smith, producers have run into pinot fatigue when trying to sell into the broader U.S. market, and buyers are interested in different varieties. “It’s not controversial to say that the market is saturated with pinot, and there are already too many mediocre $50 pinots kicking around,” she adds.

  Also, not every site is ideally suited for growing pinot noir grapes. As Smith states, “The valley is big, and there should be more exploration of what else works. There are plenty of winemakers who are vehement that trying to imitate Burgundy was a misstep and that the region has far more potential with other grapes.”

  Furthermore, Smith predicts that climate change will make a difference. “Predictions show that within the next couple of decades, things will become very uncomfortable for pinot in the valley, so winemakers will have to look to other grapes. There are perhaps 90ish different varieties grown in Oregon, but many thousands more are available. Why not give some of those a try?”

  The 2023 Alt. Wine Fest will be held on July 16, 2023, with information available on their website at www.altwinefest.com.

Neal Family Vineyards Leads the Way as The First Regenerative Organic Certificated® Winery in Napa Valley

Cyndi
man holding a shovel

By: Gerald Dlubala

The Neal Family Vineyards in Napa Valley have always been known as prestigious, organically farmed vineyards. And now, going back to their beginnings over 50 years ago, they’ve shown the world what can be accomplished through mindful, organic farming methods and practices. Recently named the first Regenerative Organic Certified® vineyard in Napa Valley, the Neal Family Vineyard Estates becomes one of only five Regenerative Organic Certified® vineyard estates in the world as recognized by the Regenerative Organic Alliance.

  Regenerative Organic Certification (ROC) is an agricultural certification for food, fiber and personal care ingredients. ROC was initially created to address our climate crisis, increased soil degradation and biodiversity loss while also addressing factory farming and fractured rural economies on a global scale. At its core, the certification is based and awarded on the farmer’s ability to adopt and use agricultural techniques that ensure healthy soil, provide ethical and humane treatment of animals and guarantee fairness for all farm employees and workers. There are no gray areas or exceptions within the mandates of the Regenerative Organic Alliance, established in 2018 and now recognized as the highest level of certification available. If a farm fails an inspection, there is a three-year waiting period to try again. One simple mistake or misuse of materials can cause a farm to start from scratch in the certification process.

Organic from Their Beginnings, Neal Family Vineyards Became Pioneers in Grape Growing Excellence

  All four of the Neal Family Winery’s estate vineyards were certified organic by the California Certified Organic Farmers Foundation (CCOF) in 2009, followed by a biodynamic farming certification through Demeter Biodynamic Federation in 2021. In 2022, Patagonia’s Regenerative Organic Alliance added the coveted Regenerative Organic Certified® label to the Neal Family Vineyards after successfully meeting the stringent certification standards.

  “It was really an interesting and eye-opening experience,” said Mark Neal, vintner, founder and owner of Neal Family Vineyards. “I’ve been raised in an organic farming environment going as far back as 1984, so based on the length of service, number of years we’ve been certified organic, and the successful farming techniques we’ve always used, I truly believed that gaining the Regenerative Organic Certification was within our reach. Sometimes if you’re just starting in organic farming, it can be a lot of work to bring your soils back to an acceptable condition. Fortunately, being organically certified in 2009, our soil was already very healthy and pretty much up to standard, so there wasn’t much more that we had to do. It was pretty simple to check those boxes. Additionally, with our chickens, cattle and goats, we met the corresponding acceptable standards for their use, care and overall management.”

  But Neal told The Grapevine Magazine that the new and intriguing part of this certification was the component of worker and employee fairness. “It’s obviously important, but maybe hasn’t been formally addressed as part of an official certification process before, and I honestly wasn’t sure where it would lead,” said Neal. “It was a two-day process of interviews that included all of our workers, from the tractor drivers and operators up to our supervisors, many of whom are already considered generational or long-term employees because of their family histories of involvement and acquired quality skillsets within our vineyard operations in full-time, part-time and seasonal capacities.”

  Neal said that while farms may find workers with organic or biodynamic farming experience, it’s more about finding that experience that coincides with the techniques, equipment and way of under-the-vine organic farming practices that the Neal Family Vineyards uses.

  “Finding those workers can be hard, so I can see how caring for the overall wellness, safety and wellbeing of employees makes this a top-shelf certification that is more well-rounded, relatable and understandable to consumers,” said Neal. “Gaining the Regenerative Organic Certification demonstrates that a vineyard is all-encompassing in its operations and going above and beyond the organic process that is concerned mostly with the soil and land. We’re taking care of all components and contributors to our operation, including the employees, their wellness and their safety. And it’s very important to me to serve as a steward to Mother Earth and implement practices and policies that demonstrate our commitment to the three pillars included in the Regenerative Organic Certification mandates.”

  Neal tells The Grapevine Magazine that the people aspect of the certification proves that it takes special people to want to work in a farm environment and in the fields. “In our line of work, everyone wants to talk about the harvest,” said Neal. “But if you really think about it, although harvest is a hectic time, it’s also singularly focused on one goal for the entire vineyard. For me, all of the other tasks that coincide from budbreak through June and on, like suckering, planting, cultivation and more, demand great focus, impeccable timing and a willingness to do whatever it takes to get the job done on time. Due to research, farming configurations have changed over the years, but the necessary related tasks can still be the most manual, strenuous tasks in the vineyard. Having and retaining quality people with specialized skillsets to take up the bulk of these person-hours is critical.”

  Neal said the cover crops in his vineyards are generally half permanent and half cultivated, depending on the water capacity of the soil in that specific area. The areas that hold less water get cultivated, while those holding more water may be left to grow and remove or draw out the water naturally.

  “It’s decisions like these that also show the tradeoff with certifications,” said Neal. “Particular types of soils allow for different methods. But if you leave more cover crops, you may have to irrigate more. When you turn that irrigation pump on, do you really know where the power is coming from to operate the pump? Is it coal, natural gas, wind, solar or hydrogen? As a user, you may never know what the real impact of the environment is in some situations.”

Helping Others through Leadership and Mentoring

  “I love being a leader in soil health and generational farming,” said Neal. “We are the largest organic farmer and one of the largest biodynamic farmers in Napa Valley. But I wasn’t aware of how few farms were under the certified organic label until I applied. Currently, only six to seven percent of Napa wineries are certified organic, and I desperately want that rate to increase and gain more of a foothold in our region. For the doubters out there, our experience spans more than 50 years, and I believe that I’ve shown that organic and biodynamic farming practices not only work in Napa, but they work well and present legitimate, beneficial choices to current vineyard owners. Organic options are so much more plentiful and available now that it’s much easier to achieve organic certification than just a few years ago. And in some cases, it’s actually more economical.”

  Neal backs up these comments with his offer to help other farmers through discussions, seminars and through Jack Neal & Son Vineyard Management Services.

  “I want to continue promoting soil health,” said Neal. “I want other farmers to know and realize everything they need is right there in front of them, from Mother Earth. In some instances, it’s even more cost-efficient to go organically. I currently participate in seminars regarding soil health and certified organic growing. My advice is to not leave any gray areas and get your farms certified. It’s no longer enough just to say that you’re growing organically. Get certified and remove any doubt. I want to see Napa Valley grow in organically certified farms, and I’m currently consulting with some of the biggest vineyards in the area to help them be successful. The previous higher cost of going organic is not as much of a hindrance anymore, especially when considering things like the cost of diesel fuel.”

  Neal told The Grapevine Magazine that the decision to grow organically certified is the simple yet critical decision between farming for now versus generational farming with proper soil care.

  “Honestly,” said Neal, “You can’t farm generationally if you’re abusing the soil with increased herbicides and fertilizer use. Why constantly pour more insecticides into the soil and then combat that with extra fertilizers that systematically destroy the very soil you need? Organic alternatives are readily available, so there’s no excuse not to find the one that works for you. With all of the options available now, growing organic is achievable and the right thing to do, and I’m excited to work with those that decide to do so. You’ll create better products, gain wider acceptance and most importantly, preserve our earth.”

  Neal hopes to start a movement in the Napa region, helping farmers make changes that matter. He’s shown that after 56 years of organic farming practices, his methods can be very successful in the Napa region, and he is looking to be a leader in growing the number of farmers that move to organic growing methods. That movement started with Neal now working with major wineries in the region to convert their land to organic growing methods.

The Value of Regenerative Organic Certification to Neal and Napa Valley

  Neal said the all-encompassing aspect of the Regenerative Organic Certification most moves him. “The practice of renewing and maintaining the health of the soil and land, ensuring proper care and management of the animals and of course taking care of the people that help you touch on the most important buttons of any undertaking,” said Neal. “This certification addresses everything related to our future. ROC presents a well-rounded organizational picture that gives the holder a prestigious place worldwide. It’s the highest mark we, as farmers, can achieve, and honestly, I’m honored to be a leader here in Napa, one of the most prestigious grape-growing parts of the world. I was raised with organic farming in my blood, pushing my dad to get our vineyards officially certified even when we were already doing everything right and farming organically from the start. I wanted to remove any doubt, so we can say that we’re not just farming organically; we’re certified in farming organically.”

  More than anything else, Neal wants you to know that you can do it too.

For questions, consultation, or to schedule a visit, go to www.nealvineyards.com

Best Options & Innovations for Tow-able Vineyard Equipment

Cyndi
man towing vineyard

By: Alyssa L. Ochs

One of the most critical pieces of equipment in a vineyard is the tractor because it can tow many different types of equipment used for various purposes. Vineyard owners must evaluate specific towing considerations to ensure a good fit with the tractor and for safety and efficiency purposes. Meanwhile, the towable equipment you choose can significantly impact grape yields and vineyard health.

  To guide vineyard owners in the right direction, industry experts weigh in on choosing the best towable equipment and share new updates to this classic equipment that we can look forward to in the future.

Types of Equipment Towed in a Vineyard

  The concept of towing equipment in an agricultural setting is nothing new, yet many different vineyard tasks can be accomplished by the simple act of towing. A tow-behind grape harvester is used to pull grapes from the vines, while a tow-behind mulch spreader clears away branches and vines while helping to improve soil and control weeds. There are tow-behind tillers used to prepare and improve the soil while improving water penetration. Tow-behind sprayers help manage weeds, control pests and fight disease.

  Another type of tow-behind equipment common in the vineyard is a fertilizer spreader to supply nutrition to growing vines. Tow-behind mowers remove weeds that get in the way of vine growth, and tow-behind vine trimmers control growth on rough land areas and along fence lines and roadsides. Many vineyards also use trailers that are towed as carrying bins to haul away grapes or debris.

Benefits of Tow-Behind Equipment

  Aside from being tremendously versatile and durable, tow-behind equipment offers many benefits in a vineyard. These types of equipment are often less expensive than self-powered options and are less complicated to maintain and repair. Towable equipment is a good option in fields with steep slopes because it gives the operator more control and is designed to be narrower and maneuver through rows.

  The equipment can be pulled by different kinds of vehicles, not just tractors. For example, a tow-behind tiller or sprayer could be pulled behind an ATV, UTV or mower. Modern versions of these products have more power than you might expect and can help a vineyard save time and money due to the reduced strain on human labor.

  Of course, this is a diverse industry, and each type of towable equipment has its own unique set of benefits and applications. For example, A1 Mist Sprayers has a robust mist sprayer lineup that can be used both in residential and rural applications.

  “Besides our impressive compact footprint, the flexibility our lineup provides for the end user, regardless of available transportation, acreage size or vineyard, is truly unmatched,” Jon Kulzer, A1 Mist Sprayer division manager, told The Grapevine. “We have engine-driven options in a variety of sizes that can be easily transported through the vineyard on the back of an ATV, UTV or even commercial vehicle. If none of these options are available to you, then no problem. Our tractor, PTO-driven units can work great in a vineyard setting as well. Lucky for you, A1 Mist Sprayers are unique in their own ways and features universal parts that can be replaced or upgraded as time goes on.”

How to Choose Towable Equipment

  When it’s time to invest in new equipment or upgrade a current fleet, there are certain towing considerations to keep in mind. Vineyard owners need to evaluate the vehicle size, towing capacity, connection mechanism and how much horsepower is required. The terrain of the vineyard is a consideration because hills and steep slopes may require special equipment. Tow-behind equipment will need to fit well between the rows of grapevines, handle the occasional tight turning radius and avoid bumping into vines to cause damage. Based on the size of the vineyard and a business’ budget, renting towable equipment or buying used equipment rather than splurging on shiny, brand-new machines may make more sense.

  Paul J. Licata, the owner and president of BDi Machinery Sales, Inc., told The Grapevine Magazine that it is important to know the tractor specifications and technical information. These details include the tractor horsepower, PTO horsepower, gallons-per-minute flow rate, how many hydraulic remotes it has, tractor weight and overall tractor width, length and height.

  “The selection or options of tow-behind equipment can be dependent on the vineyard’s tractor capabilities, or specs,” said Licata. “As an example, the size of the sprayer being considered has tractor PTO HP requirements, as well you need to know 3-PT hitch lift capacity and towing capacity. For both sprayers and cultivation tools that are tow-behind, a single-row or single-sided piece has one set of specs, while a multi-row sprayer or cultivator has different requirements.”

  Licata said that frequently, bigger is better for equipment. However, he said that a vineyard must consider and balance the costs of running and operating a larger tractor with the fuel consumption necessary for larger models and two-sided equipment.

  “The operator of the tow-behind equipment is very important as well of course,” Licata added. “The same operator knows the tractor and equipment, but if you are switching or have different operators, a single-sided machine can be much easier for an operator who may not be doing the task every time.”

  Kulzer from A1 Mist Sprayers said that when it comes time to invest in a mist sprayer, there are a few things you need to take into consideration. The first question to ask yourself is what your current transportation setup is.

  “Depending on what type of transportation you have readily available, this can help us determine which unit would be best for your situation,” Kulzer said. “Overall unit size and full-tank weight of the mist sprayer is very important to take into consideration. Next, what is your idea spraying setup for vineyard rows? Will you require a volute that can mist two rows at once, or can you get by with a setup for one row at a time? Ultimately, answering this question will help us choose which type of volute would work most effectively for your operation. Lastly, what would be the desired distance you would need for optimal coverage? Since not all vineyards are created equal, some would require larger mist sprayers that have the capability to mist up to 160+ feet. Thinking about these considerations will help narrow down the most ideal A1 Mist Sprayer for you and your vineyard.”

Care and Maintenance of Towable Equipment

  Licata from BDi Machinery said the three components to trouble-free operation in the vineyard are the tractor, the operator and the piece of equipment. Mistakes can happen, and once learned from, making adjustments are key to correct and efficient operation. 

  Licata recommends studying and reading the owners’ manuals for new equipment so that you understand the setup, servicing, maintenance, fluid specs and overall setup of infield parameters for the potential adjustments to specific applications. He also recommends paying attention to the speed of the tractor and maintenance needs. Going either too slow or too fast can be problematic, so it’s crucial to operate the machine at the correct speed for its application. Meanwhile, all equipment requires maintenance on a regular basis. 

  “Bearings and fittings need to be lubed, and belts need to be checked and adjusted,” Licata said. “Cleaning and removal of foreign debris allows for equipment longevity and long-term, trouble-free operation.”

  Licata said that these days, most vineyards are servicing and maintaining their equipment onsite at the vineyard. Therefore, it is essential to have all the owner manuals and maintenance schedules from the manufacturer on hand.

  “Vineyards should have an in-season and pre-season maintenance program that is followed strictly,” Licata said. “Waiting until the piece of equipment needs to be used or breaks is not the time to find out that something is broken due to poor maintenance practices. Following the manufacturer’s specifications for fluids is extremely important, so you’ll need to know the exact oil or fluid viscosity, mineral or synthetic based, adjustments and torquing specs.”

  Kulzer from A1 Mist Sprayers said that the most common mistake his company sees vineyards make is end users not spraying with the wind or spraying on a day with high wind speed.

  “Not spraying with the wind greatly impacts your ability to provide optimal coverage on your vines, which can lead them vulnerable to many pests and diseases,” he said. “Additionally, spraying on a day that has high wind speed could lead to potential damage to crops and create possible health related issues for both animals and humans. It is very important to follow these two tips when utilizing a mist sprayer.”

Updates and Innovations with Vineyard Towing

  We also asked our industry experts about new technologies and innovations in the world of towable vineyard equipment. Licata from BDi Machinery pointed to the CIMA EPA 2.0 System

(Delivery Proportional to Advance) that works with the full range of new CIMA low-volume pneumatic sprayers. When decreasing the forward speed, the system automatically reduces the quantity delivered to improve spraying quantity accuracy. When increasing the forward speed, it increases the quantity delivered.

  “This system avoids product waste and assures treatment effectiveness, a great cost-saving and a reduction on the environmental impact,” Licata said. “Easy programming is guaranteed, as it is possible to save and manage up to 15 programs by entering the operation parameters.”

  Licata also mentioned the OLMI Air impulse de-leafers that can be implemented multiple times during the growing season and are the pinnacle of leaf-removal technology.

  “The machine is air-powered through a compressor to multi-diffusers that are rotating,” he explained. “The pneumatic machine shatters leaves to remove them from the canopy, as opposed to previous technologies that pull the leaves. Trials have shown traditional leaf pullers remove about 50 to 60 percent with control, while the air impulse de-leafer removes targeted leaves at 100 percent with control.”

  The Rinieri Finger is another piece of machinery that Licata said is innovative in this industry. This weeder cultivator allows farmers to eliminate or reduce spraying by using this machine for organic weed control. 

  “The new range of Rinieri finger weeders is for fast, mechanical weeding, up to six miles per hour, with the Bio-disc, which breaks the ground near the plants and then the Bio-Star with rubber spokes for inter-row processing.”

  When asked about innovative features regarding sprayers for vineyards, Kulzer from A1 Mist Sprayers said one of the most prominent statements he hears from the company’s customer base is that the flexibility to utilize these mist sprayers for multiple applications is incomparable.

  “We think end users are becoming more prudent and looking for more compact, user-friendly mist sprayers that do not require a lot of space or downtime,” Kulzer said. “Moreso, end users are always looking for flexibility to utilize their mist sprayers for multiple applications outside of vineyard spraying. Several A1 Mist Sprayers feature an exclusive backflush system that allows for the end user to utilize the mist sprayer for a variety of spraying applications that requires different types of chemicals. All units have been designed to offer versatility to adapt to your spraying needs.”

The Arsenal of Science

Cyndi

Vineyards Require an Army of Protection from Disease, Fungi and Insect Pests 

green and red plant crop

By: Cheryl Gray

Making wine is a science like no other, a science that comes with the ominous responsibility to guard winery crops against disease and fungi. Left unchecked, these vineyard enemies can wreak havoc from grape to root. 

  Companies that know the science behind how disease and fungi infiltrate vineyards strive to offer the latest defenses that are both effective and environmentally friendly.

  Among the industry leaders is BioSafe Systems, a family-owned company headquartered in Connecticut that has been in business for 25 years. BioSafe specializes in providing advanced scientific solutions that offer products that focus on everything from vineyard crop protection to winery sanitation. As the company’s name implies, BioSafe offers products built upon sustainable chemistries for the agriculture industry and considers itself a branded leader in research, manufacturing and applications for this market. The aim is to stay ahead of diseases and fungi that endanger grape crops by constantly developing innovative formulas that offer sustainable ways to protect a winery’s investment.

  Dr. Jodi Creasap Gee is a field research and development project manager for BioSafe Systems and has an extensive background in the science of how to protect vineyards from the destruction caused by disease and fungi. Dr. Creasap Gee also serves as a technical sales representative for the company’s northeastern division and assists growers in recognizing what they are battling and how best to do it using BioSafe Systems products.

  “Pathogens consistently challenge vineyard managers across the United States, making quality fruit production a daunting task. Powdery mildew, downy mildew, Botrytis, black rot and Phomopsis are well-known troublemakers. Extra rain, sour rot and spotted wing drosophila (SWD) infestations are an unfortunate, yet not unrealistic, combination that can really burden your crop. Luckily, BioSafe Systems has several products that can be included in your regular spray program to keep clusters clean for harvest.

  First and foremost, OxiDate® 5.0, our peroxyacetic acid product, packs the biggest punch with broad-spectrum activity on fungi and bacteria by destroying their cell walls. Disinfesting the surfaces of leaves and clusters with OxiDate 5.0, combined with a product with residual activity, can keep clusters clean and protected throughout the season.”

  Dr. Creasap Gee points out how products from BioSafe Systems readily tackle diseases such as powdery mildew, downy mildew, sour rot and black rot. She adds that they can also accommodate a number of grape varieties.

  “I’d like to note that OxiDate 5.0 can be used on concords and hybrid varieties with concord parentage that are sensitive to sulfur. Finally, OxiDate 5.0 leaves no residue on the leaves or clusters, so vines and clusters can be sprayed in the morning on the day of harvest without any residue concerns for processing.

  Another material that controls powdery and downy mildews in vineyards is PerCarb®, sodium carbonate peroxyhydrate, which does have some residual activity. First, the hydrogen peroxide component damages pathogens’ cells on contact, leading to immediate cell death. The residual sodium carbonate prevents the development of fungal mycelium and spores for up to seven days post-application. Apply PerCarb early in the season to reduce fungal inoculum levels, then follow up with your regular fungicide program consistently. Rotating OxiDate 5.0 and PerCarb can keep vines and clusters clean throughout the season, especially during the immediate post-bloom timeframe.”

  Biosafe Systems products also effectively ward off certain insects that can adversely affect vineyard health. Independent research, Dr. Creasap Gee says, shows that PAA products, such as Biosafe Systems’ Oxidate 5.0, can reduce populations of spotted wing drosophila by burning their eggs’ breathing tubes.

  “Reducing desirable yeasts on the surface of the berries will deprive the spotted wing drosophila of their food source and prohibits the yeasts from breaking down the insecticide, increasing insecticide longevity. 

  For grape berry moth control, two of our materials have shown promising results: AzaGuard® and BT NOW®. AzaGuard, BioSafe’s azadirachtin product, is an insect growth inhibitor, meaning it prevents the larva from transitioning into the next stage, thus stopping the pest in its tracks. BT NOW disrupts caterpillar digestion when lepidoptera pests consume the Bacillus thuringiensis ssp. kurstaki (Btk) bacteria in this product. This strain of bacteria contains ‘cry toxins’ that bind to specific receptors in the insect’s gut, paralyzing certain digestive functions, leading to insect death.”

  The ravaging effects of insects on vineyards are the focus of Pacific Biocontrol Corporation. Based in Vancouver, Washington, the company has been in business for nearly 40 years. It touts itself as among the first in its industry to champion the science of manipulating naturally occurring chemicals known as pheromones. Pheromones are what insects use to mate. 

  The science behind the products of Pacific Biocontrol Corporation zeroes in on disrupting the mating process. As a result, the products prevent targeted insects from multiplying and taking over a vineyard. By increasing the use of its scientific formulas throughout the viticulture industry, PBC is working toward an end result to boost efficacy while at the same time decreasing costs to grape growers.

  One of the experts at Pacific Biocontrol Corporation is Jeannine Lowrimore, a technical sales representative who has been with the company since 2014. Lowrimore has more than two decades of pheromone experience and a Bachelor of Science degree in entomology from UC Davis. Addressing customer needs, Lowrimore says, is a priority.

  “Providing excellent customer service while connecting with my customers is a favorite part of my business.”

  Pacific Biocontrol Corporation has a wide-ranging pheromone product portfolio designed to protect vineyards, fruit and nut orchards from pests. One of its products is ISOMATE® VMB, which Lowrimore says disrupts insect mating by saturating the field with a synthetic pheromone formulation. The treatment, she says, keeps males from finding females, which means less mating and fewer insect eggs. Repeating the process through a well-managed mating disruption program can result in a long-term population decline of that pest, a cost-savings to vineyards. 

  ISOMATE® VMB is OMRI (Organic Materials Review Institute) listed and CCOF (California Certified Organic Farmers) approved. Lowrimore adds that products manufactured by Pacific Biocontrol Corporation are non-toxic and environmentally safe. When used as part of an integrated pest management program, ISOMATE® can control pest populations while conserving beneficial species.

  Moving on, there is the family-owned Inland Desert Nursery in Washington for vineyards looking to plant new vines. The nursery business is here to supply clean, healthy grapevines to vineyards across North America. The company touts an impressive 150-plus acres of newly planted and well-maintained WSDA Registered (Washington State Department of Agriculture) rootstock and scion mother blocks. Ryan Wells is sales director for the Inland Desert Nursery. He holds a Bachelor of Science degree in horticulture from Washington State University and has some 25 years in the viticulture industry.

  “Inland Desert Nursery is a certified grapevine nursery so our main crop is actually the cutting material during the dormant season. The cuttings are of higher quality and propagate much better when our grapevine canopy is managed during the growing season in a way that a typical grower would farm their vineyard to obtain the highest quality fruit possible.”

  It is not only what Inland Desert Nursery provides but also how it protects its newly-planted cuttings from disease and fungi. Wells details what the company describes as an aggressive process.  

  “We use a preventative spray program in our vineyards that consists of sulfur and fungicides. Powdery mildew is really the only disease pressure we have in Washington state. Botrytis and sour rot can sometimes be problems in certain years if we have significant rainfall after the onset of verasion. Our spray program is mainly for powdery mildew prevention and starts when shoot growth is around four to six inches in growth. 

  We pay close attention to the fungicide mode of action and rotate fungicides through the season to avoid disease resistance. Sulfur is added to our tank mixtures for every spray because sulfur is a very good mildew eradicant. The only time we do not include sulfur is if the weather is too hot (90+ Fahrenheit). Eastern Washington is a very dry, desert-like climate, and overall mildew pressure is usually much lower than in other growing regions.

  In addition to our mildew preventative spray program, we also make sure the canopy is not too congested by doing shoot thinning in the early spring, ideally when shoot growth is between 10 to 12 inches long. Later in the season, we will also do some leaf removal if necessary to ‘open up’ the canopy. This allows for dappled sunlight on the fruit which increases overall fruit quality and further helps to prevent powdery mildew on the fruit clusters. We do leaf removal and stripping either by hand labor or with a machine. Growers in Washington typically only do leaf removal on the east side of vines, for rows running north and south, because there is too much risk of sunburn to the clusters if leaves are removed on the west side of canopy from the intense afternoon sun.” 

  Whether working with new or established vineyard plants, methods to protect against disease, fungi and insect pests are based on science. Experts in the industry can help growers know what works best for their plants and grapes.

Hidden Vineyards Around the Globe

Cyndi

By: Hanifa Sekandi

As we cycle into another year, we often think about the year we just endured, years past and what may be in the future. The notion of “Are you living your life?” has a strong presence during this introspective time. Also, are you holding yourself back? Are you living a life full of moments you can look back at and cherish? Travel is a wonderful way to experience life. It is during our travels that we collect enriching moments. If you are fortunate enough to travel, you understand the value of experiencing a new place. Is it too late to explore? Never! There are hidden vineyards around the globe waiting to enchant you. Viticulture is more than just a beautiful bottle of wine. It is an opportunity for you to explore, to see all that this life can be. There is something still waiting for you to uncover. Perhaps in the coming year, you will find yourself in a land unknown at one of these hidden vineyards, capturing a moment of a lifetime.

  Dorothy realized on the Yellow Brick Road that there is “no place like home.” Sometimes that hidden gem is closer than one believes. There could be a beautiful vineyard in North America you have yet to discover. Other times, we must push our limits, dive into the unknown and travel to foreign lands where unseen vineyards thrive. The world of viticulture is as complex as the vines that grow. It gives as much to life as it is given. More importantly, it is the hands that toil the land. It is the winemakers who should be revered. 

Hidden in New York

  Many people forget that New York is more than Time Square or the Statue of Liberty. Indeed, New York is a city that never sleeps at night, has Broadway shows and is filled with people rushing to catch a train somewhere. If you are visiting this state, you should consider escaping the theatrical atmosphere of the city and escaping to North Fork, New York. Just east of Manhattan, North Fork is situated on the North Shore of Long Island. This picturesque breath of fresh air is home to 36 wineries, plush apple orchards and potato farms. Here you can sip on a premium selection of wines, cabernet franc, merlot and sauvignon blanc. Many wineries offer an opportunity for wine tasting so that you can experience quite a few wines from different vineyards. Who would have thought that a northern Napa Valley-like place exists so close to chaos? Few, unless you are a viticulture expert, and so a visit to one of these wineries is a wonderful opportunity.

  In 1985, North Fork of Long Island AVA was created to preserve and continue this growing wine community. This is an important tourism infrastructure that allows this shoreside’s economy to thrive. There are many worthwhile vineyards to visit here, most notably Kontokosta Winery. It is the stunning views from this vineyard that give you a breathtaking glimpse of Long Island Sound. It is easy to feel like you have found yourself in a world that seems to exist on its own as you stroll this vineyard or find yourself taking in the expansive views while sitting on the beautiful terrace. This family-owned farm/vineyard is known for its award-winning wines. Its 2019 Sauvignon Blanc won GOLD at the San Francisco Chronicle Wine Competition, and its 2018 Anemometer White also won GOLD in 2021 at the same competition. They have continued to impress, which is apparent with the numerous awards they have been awarded. The family commitment to sustainability and being hands-on during every stage of the process gives way to exceptional vintages.

Small but Mighty Moldova

  This is one of the unlikely places in the world where you would look for good wine, let alone rare or exquisite wine. Moldova is not a country many think of when considering vineyards or wine regions. As they say, gems are only found by those who seek them. Here, there are indeed decadent red and white wines and vineyards that carry stories of the past. The beauty of wine is that you learn more than just about wine. You learn that winemaking and its production hold different meanings in the country and region of origin.

Winemaking in Moldova has ancient roots from the Neolithic Period. As with many wine regions, the art of winemaking came from settlers to the land who brought with them their winemaking skills. First, settlers from Greece came with the asset of fermentation and, later the Romans’ winemaking expertise. The business of making wine and turning vineyards into a profit-turning endeavor began in the Middle Ages with senior Moldovan servants. Like many alcoholic beverages, only those of high standing or prestige in society were privy to the best bottles made.

  Moldovan vineyards are in Balti, Valul lui Traian, Codru and Stefan Voda. A vineyard considered a hidden gem is the award-winning Purcari winery, established in 1827. The favorable weather conditions in this wine region have been likened to the Bordeaux region. Both the climate and rubidium-rich soil carry similarities, leading many to conclude why the French began cultivating wine in this region. When Russian Emperor Nicholas I awarded the Pucari winery the prestigious honor of the exclusive winery in Bessarabia, it was a great shift that allowed this winery and its wines to be experienced abroad. In 1878, the Negru de Purcari won gold at the Paris World Expo. Today, this winery is thriving, and its wines are exported to over 25 markets. Yes, you can find a bottle of their high-quality wines if you live in one of the markets. But a visit to this winery situated in scenery will take you back in time and take your breath away. It is truly remarkable and a trip worth taking. Pucari is more than just a winery; it is also a hotel, so wine revelers can stay on the estate to get the essence of the old world while dining on local dishes with wine made on the estate.

Swiss Chocolate and Wine

  The Swiss are famous for their decadent chocolates. Chocolate and wine are a divine pairing. So, how does wine in Switzerland measure up? For those who have tried delicately churned smooth and buttery Swiss-made chocolates, you know that the standard for making good chocolate is beyond great; it is superb. The same sentiment extends to wine which has a long history dating back to the Roman Empire. Wine in Switzerland is predominantly produced by vineyards situated in the west and south. Red grape varieties grow quite robustly in this wine region, with approximately 57 percent grown. The remaining percentage is white grape varieties. As with chocolate, wine is steeped in traditions past. These traditions still carry the foundation of how Swiss winemakers make wine.

  Knowing that Switzerland has six wine regions to explore is a bit daunting. All vineyards in this picturesque country are worth visiting, but notably, the Lavaux region, which is nestled between the Alps and Geneva. The Domaine Croix Duplex vineyard, established in 1929, might make you want to pack your bags and move to this beautiful country. If you could imagine a paintbrush in motion, this is what you will experience if you visit this vineyard. It sits in a backdrop that makes one feel like they are living art in real time. At this family-owned estate, you can try a selection of pinot noir, one of the most common grape varieties grown in Switzerland. They also have an excellent selection of the second most grown grape, white Chasselas. Swiss winemakers are also heralded for their uncanny approach to making exclusive wines made with grapes only found in this region. Most vineyards will have a selection of specialty wines. Domaine Croix Duplex has a specialty wine called Grappa de Fleurettes. What makes this wine unique is not just the grapes. It is the process of de-stemming the grapes and gently bursting the berry so the aromatic essence is still present after the wine has been fermented and distilled. This is a sublime experience during a tasting. Add a decadent piece of Swiss chocolate, and it is pure bliss.

  Viticulture allows traditions to transcend time. Where there is wine, there is history. Alas, one must not forget the foundations that were built before them. Everything that we experience today was once a dream. Every wine bottle uncorked belongs to the past as much as it does to the present moment. These vineyards are not just needed to fill your glass but to show us that growth is challenging, but with effort, it can yield spell-bounding results. When you travel abroad, escape to a hidden winery. Meet the people, learn from them and become the ultimate student of life.

January 20, 2023 – Unified Symposium eNews

Cyndi

Going Beyond the “State of the Industry” for Deeper Insights at Thursday’s General Session

Wednesday’s “State of the Industry” session offers a perspective of where we are today, but you’ll want to attend Thursday’s General Session, “A Focus on the Future: Trends and Opportunities from Across the Globe,” to hear a dream team of industry experts for tackling the future. This session was designed for small, medium and large brands in mind and will include the latest proprietary domestic and global consumer insights and trends.

Moderator:

Featured Speakers:

Panelists:

This not-to-be-missed session will take place on Thursday, January 26, from 9:30 to 11:30 a.m. at the Hyatt Regency (Ballroom).

Session receives 1 CEU: Professional Development – Leadership Skills, Meeting Facilitation. 1 CEU: Crop – Integrated Soil, Climate and Crop Data in Crop Management Systems.

If you haven’t registered yet, click here today!

Crop Insurance Sales Closing Dates

Cyndi

By: Trevor Troyer, Vice President Agricultural Risk Management, LLC

Crop Insurance is unique in the insurance world with its deadlines.  You can only sign up for crop insurance at certain times.  Since crop insurance is partially subsidized through the USDA these dates along with premiums are set by them. 

  All states where you can obtain grape crop insurance, with the exception of California, have the sign-up deadline or Sales Closing Date (SCD) of November 20.  The states where grape crop insurance is available are Arkansas, California, Colorado, Connecticut, Idaho, Maryland, Massachusetts, Michigan, Minnesota, Mississippi, Missouri, Nebraska, New Jersey, New York, North Carolina, Ohio, Oregon, Pennsylvania, Rhode Island, Texas, Virginia and Washington.  Grape Crop insurance is not available in all counties in the above states though.  That being said you may be able to obtain coverage through a special Written Agreement with the USDA in one of those counties where it isn’t.

  If you want to make changes to an existing policy it needs to be done by the Sales Closing Date.  For those growers in states other than California that time has passed.  Right now, there is still time for vineyards in California to sign up for coverage for 2023.  California has a SCD of January 31st. 

What changes might you want to make by the SCD? 

The obvious ones are:

1.   Add coverage

2.   Cancel coverage

3.   Increase coverage levels

4.   Decrease coverage levels

 What about other options that you might not realize are available? 

  While all crop insurance is the same from one insurance provider to the next, not all options may be added by your agent.  He or she might not have told you about certain ones or they themselves might be unaware of different endorsements that are available.  Contract Pricing and Yield Adjustment are a couple I think can be very important.  And what about price election or percentage, what’s that?

  Yield Adjustment is option that allows you to use a higher yield, in a disaster or in place of a really bad year. This would replace your actual yield, in the database that is used to calculate your average tons, with a higher one.

Here’s what the Crop Insurance Handbook, 2023 and Succeeding Years says:

For APH yield calculation purposes, insureds may elect to substitute 60 percent of the applicable T-Yield for actual yields (does not apply to assigned and temporary yields) that are less than 60 percent of the applicable T-Yield to mitigate the effect of catastrophic year(s). Insureds may elect the APH YA and substitute 60 percent of the applicable T-Yield for low actual yields caused by drought, flood, or other natural disasters.

  T-Yield is a transition yield. These are set by the USDA for each county and variety.  I will go into more detail on these in another article.  But the main point is that Yield Adjustment allows you to use a higher yield to calculate your average.  This can make a huge difference. 

  I saw many vineyards in California and Oregon a few years ago that had zero production due to fires and smoke taint.  Their averages would have been significantly worse moving forward without Yield Adjustment (YA).  This would in turn cause them to have less insured value and lessen the likelihood of future claims getting paid.

  Contract Pricing is another important tool that allows growers to increase their price per ton.  Prices per ton are set by the USDA Risk Management Agency per county and variety.  Some counties allow for Contract Pricing.  If you have a contract or contracts with a winery or processor you may be able to get a higher per ton price.  This endorsement – Contract Pricing (CP) needs to be elected at the Sales Closing Date.  Contracts are not due till the acreage reporting date which is later.  You can check with your agent on these dates and availability or visit rma.usda.gov.

  There were some changes in Contract Pricing a year ago.  It used to be that if CP was allowed in your county, then all the grapes in your vineyard had to be grown under contract.  If they weren’t, you could not get CP.  The change allows for vineyards to have some grapes grown under contract and some not.  A weighted average is used to determine the per ton price.

Here is an example out of the Crop Insurance Handbook:

  Production based contract for 290 total tons at $2,100 per ton = $609,000 total contract value. Non-contracted 72.5 tons at the price election of $1,622 per ton = $117,595. Total value of contracted and non-contracted tons = $726,595. Total value of $726,595 divided by the total expected production = $2,004 weighted average price.

  So, at the time of a claim in the above example any indemnity payment would use $2004 per ton instead of $1622.  Of course, using Contract Pricing means your premium will go up.  The higher the dollar value the more the premium will be.  I have seen growers choose not to use CP because of this.

  What is price election or percentage? Simply put it is a percentage of the price you are getting per ton.  For example, with CAT (Catastrophic Coverage) the level is 50% and the price percentage is 55%.  So, you are getting paid 55% of the value of the grapes.  If your price per ton is $2000 then at CAT coverage you would get 55% of that for every ton of loss. In other words, you would be paid $1100 a ton on a claim instead of $2000.

  Some of you are probably thinking that I am getting very complicated and getting down into the “weeds” on how crop insurance works.  Bear with me a little more.  You can select different price percentages for different coverage levels.    What if you choose a higher coverage level and then a lower price percentage?  Sometimes this makes more sense. 

  Here is an example let’s say you choose 65% coverage.  If your average is 5 tons per acre then you are covered for 3.25 tons per acre.  You have a 35% or 1.75 tons per acre deductible.  You have to harvest less than 3.25 tons an acre to have a loss.  Maybe you think 35% is too big a deductible.  You might have had a loss last year of 30% and didn’t get paid anything.  You have looked at 80% with a 20% deductible and that seems good, but the premium is too high for you at a 100% of the price.  You could instead choose 80% coverage and then decrease the price percentage.  That way you lower your deductible percentage making it more likely to have a claim paid while paying around the same premium.  Decreasing the price percentage lowers the dollar value of what is covered and therefore lowers the premium.  You will get less money per ton but you may get a claim payment, where in the past you would not have been paid as much or at all.

  This is all very relative to the grower, the state, the county or growing region and the main perils you are concerned with.  These are some tools you can use to mitigate your risks.  Hopefully this helps.

Fungal Trunk Diseases Prevention and Management

Cyndi
fence on a vineyard

By: Judit Monis, Ph.D. – Vineyard and Plant Health Consultant

Grapevine trunk diseases occur worldwide and are caused by bacterial, fungal pathogens, or a combination of both. Important trunk disease fungal pathogens are airborne and not only affect grapevines.  Many, also cause disease in landscape and fruit trees and can be found colonizing the orchard or vineyard soil.   Grapevine stock can be infected with important pathogens which makes it important to screen nursery material for their presence prior to planting.

  In a recent article, I covered the bacterial trunk disease caused by Agrobacterium vitis.  This article will focus on grapevine trunk diseases caused fungal pathogens.  As with viruses and bacteria, fungal pathogens can be found in mixed infections exacerbating the problem in a vineyard.

Petri Disease, Young Vine Decline, Esca:  The disease in young vines, known as young vine decline, is caused by Cadophora, Phaeoacremonium, and Phaeomoniella species.  In older vines, the same fungal pathogens are associated with Esca disease.  The disease is chronic when vines express a gradual decline of symptoms over time, or acute when the vines decline and die within a few days.  These acute symptoms are known as the apoplectic stage of the disease. It is not uncommon during the apoplectic stage of the disease to see dead vines carrying mummified grape bunches.

Canker Diseases:  Various pathogens can cause canker symptoms, large discolored areas in trunk and canes (Photo #1), in the vineyard. Bot-canker or dead arm disease is caused by different species in the Botryosphaeriaceae family.   The most severe Bot-canker species is Lasidiplodia theobromae, while weaker symptoms are caused by Diplodia species.   Eutypa dieback is caused by different species in the Diatrypaceae family.  The best characterized and known species is Eutypa lata, but species of Criptovalsa, Diatrypella, and Eutypella can also cause canker disease in grapevines.  In my lab we characterized Seimatosporium species as a fungal pathogen that causes decline and cankers in grapevines, but within the same fungal group others have reported Pestalotoipsis and Truncatella to cause disease in grapevines.  Another canker pathogen includes Diaporthe (also known as Phomopsis).  The canker symptoms observed in the sections of affected cordons or trunks in grapevines may appear to be similar but caused by unrelated fungal species, however, the life cycles and mode of infection may be different.

Black Foot Disease:  Species of Campylocarpon, Cylindrocladiella, Dactylonectria, and Ilyonectria (previously known as Cylindrocarpon spp.) are the causal agents of this complex disease.   These fungi are soil-born and most active on compact soils with poor drainage.  Symptoms above ground can be indistinguishable from young vine/ Esca disease described above.  Additionally, the decline symptoms can be confused with Pierce’s disease, caused by Xylella fastidiosa, a bacterial pathogen.

Sudden Vine Collapse Syndrome (previously known as Grapevine Mystery Disease):  Some years ago, Lodi growers in California reported a syndrome in which their vines collapse and die within a short period of time.  In 2011, while working at STA, we tested vines with similar symptoms, not just from Lodi, but from California’s Central Valley, and Central Coast vineyards (see photo #2).  We detected a combination of fungal pathogens (not always the same usual suspects) and viruses, namely Grapevine leafroll associated -3 (GLRaV-3) and Grapevine virus A and F (Vitiviruses). 

  Researchers at the University of California at Davis with fungal expertise (Dr. Akif Eskalen) and viral expertise (Dr. Maher Al Rwahnih) have continued to work on vines expressing the sudden vine collapse syndrome.  Samples from symptomatic vines were subjected to high throughput sequencing to look for viruses in Al Rwahnih’s laboratory.  Concurrently, fungal culture work was performed in the Eskalen laboratory.  Interestingly, the results were similar to those found in my laboratory: various fungal pathogens (not consistent in every sample), GLRaV-3, and Vitiviruses were detected in the collapsed vines. This year, these researchers concluded (Eskalen’s presentation at the 12th International Workshop on Grapevine Trunk Diseases) that the syndrome is not caused by one single organism but a combination of viral and fungal pathogens.

Other diseases:  Species of Armillaria mellea (Oak root fungus), Phytophthora, and Verticillium are soil-born fungal species capable of causing decline and rots in the vineyard.  Just as described above for black foot disease, these pathogens strive in compact soils with poor drainage.

Disease Prevention and Management:  The best disease management and control measure recommended is to prevent the introduction of pathogens in the vineyard.  None of the US-certification programs exclude trunk disease pathogens.  Therefore, propagation material is most likely infected with various fungal pathogens. 

  The implementation of appropriate sanitation measures at the nursery is most needed to produce high quality planting grapevine material.  It is known that one infected vine can produce between 100 -200 vines each year, potentially producing a significant number of infected grafted plants.  The use of hot water treatment (HWT) for 30 minutes at 50C (122F) at the nursery has shown a reduction of fungal pathogens in propagated vines.  However, there are mix reports on the effect of the HWT on bud mortality.  Reports in warmer winegrowing regions (e.g., Spain) have shown a lower effect on bud mortality compared to HWT in cool climate regions (e.g., Australia).   Because fungal pathogens cannot be eliminated in the vineyard once introduced, it is important to learn and apply the best management practices available. 

  When planting a new vineyard, it is important to inspect the quality of the planting material (graft union integrity, lack of galling, absence of streaking or pitting).  High quality planting material must be planted in well prepared and drained soil, at the correct season.  The best practices in the vineyard must be applied (i.e., enough water, nutrients, etc.).  Many of the fungal pathogens that cause disease in grapevines are endophytic, meaning that these can live in the vine without causing disease.  However, these same fungi can become pathogenic during stress situations (lack of water, heat wave, etc.).

  It is known that the effect of grapevine fungal pathogens increases as the vineyard ages (the fungal population continues to multiply seasonally).  Therefore, growers must adopt management and control measurements as soon as the vines are planted in order to prevent and minimize the propagation and dispersal of fungal pathogens.

  Management at the vineyard should include expertly trained personnel for pruning activities.  In California where the rainy season coincides with the pruning season it is recommended to prune as late as possible in the spring prior to bud break. Since the vine is active in the spring, the wound healing will occur faster.  Another reason for late pruning is that most fungal trunk disease pathogens release spores during the rainy season.  Therefore, in areas with predominantly winter precipitations, the proportion of spores available to start an infection would have been reduced to a minimum.   If the vineyard is large, the double pruning method is recommended. This consists of the mechanical pre-pruning of vines in the start of dormancy, leaving canes of 1-2 feet long.  In the spring or late winter, the pruning is completed by leaving the desired final number of buds per spur. The freshly produced wounds should be protected using fungicides or a sealant such as VitiSeal.  During pruning it is important to avoid producing large wounds, cutting near the trunk, pruning after long periods of rain, and leaving vine residues in the vineyard floor.

  Economic studies performed by Dr. Kendra Baumgartner and colleagues (USDA in UC Davis, California) has shown that preventative methods (late pruning, double pruning, and pruning wound protectants) are sustainable only if applied before symptoms appear in the vineyard.  Adopting these methods in vines that are 10 years old or older will not recover the cost of investment.

  A more drastic disease management practice includes vine re-training also known as remedial surgery.  The procedure consists of training a new shoot from the base of the trunk to replace the old decayed vine trunk or cordons.  The technique can help gain some years of production but will not cure the vines from the disease as likely the pathogens are systemically established in the vine.  Keep in mind that the pathogenic fungi are systemic in the vine, and as mentioned earlier this method can buy some time before the vine declines and dies.  When replacing vines, the grower must understand that fungal pathogens are able to survive in dead portions of the roots, therefore new vines that are planted (even if free of bacterial or fungal pathogens) can become infected over time if vine roots are not completely removed from the vineyard.

  Other methods that have been reported for the management of fungal diseases include planting mustard (Sinapsis alba) plants as cover crops that act as a biofumigant and biological control agents such as Trichoderma species, and mycorrhizal fungi. This year, at the 12th International Workshop on Grapevine Trunk Diseases, Josep Armengol and collaborators (Universidad Politecnica de Valencia) reported a decrease in spore dispersal in grass and cover crop plots relative to the bare soil plots.

  New and more sensitive pathogen detection methods that apply next generation sequencing (also known as high throughput sequencing) are now available commercially for the detection at the species level of microorganisms in plants and soil.  It is expected that the application of early and efficient diagnoses will help reduce the infection levels of planting material and consequently avoid disease onset in the vineyards.

  Judit Monis, Ph.D. is a California-based plant health consultant, 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 is fluent in Spanish and is available to consult in other important wine grape growing regions of the word.   Please visit juditmonis.com for information or contact juditmonis@yahoo.com to request a consulting session.

Improving Soil Health in the Vineyard

Cyndi
vineyard soil on a sunny day

By: Becky Garrison

Losses in soil structure, erosion, and overall soil health continue to be a hot topic amongst farmers, including grape growers. A virtual session on soil health was held at the Oregon Wine Symposium in February 2022 and moderated by Patty Skinkis, a viticultural specialist and professor at OSU.

Defining Soil Health

  Dr. Shannon Cappellazzi, the director of research at Grassland Oregon, defined soil health as “the continued capacity of the soil to function as a vital living ecosystem that sustains life.” Soil is needed to move, filter and store the water needed to sustain plants, as well as serve as the medium for nutrients such as dead and decaying animal material, manure and plant matter to get recycled and taken up by plants and other soil biota.

  In addition, soil is the modifier of the atmosphere. According to Cappellazzi, there’s about three times as much carbon in the soil as there is in the atmosphere. “The balance of the amount of carbon that is coming out of the soil on a daily basis naturally as it’s supposed to be, and the amount of carbon that’s going back into the soil is really critical to those atmospheric levels of carbon dioxide.” Also, soil is a habitat for organisms, such as insects and other kinds of arthropods, microorganisms, fungi and a host of other organisms.

Role of Plants in Soil Health

  Cappellazzi observed how there’s a growing realization that biology controls so much of what’s going on underground and about plants’ role in maintaining soil health. First, plants help prevent erosion from the elements by holding the soil in place, regulating temperature and moisture and helping moderate pests and diseases. In particular, the roots create pathways for the water, invertebrates, some mammals and gases to move in and around the soil. Along those lines, when the mycorrhizae fungi grow with plants, they increase the root surface area and create enzymes that break nutrients down, thus enabling the soil to get more nutrients.

  Also, microbes help form the glue that holds the soil together. When sand, silt and clay-sized particles get stuck together in these aggregates, they start to create pore spaces that allow for water and air movement in the soil. But if it just flows overland or goes downhill, the soil picks up whatever kind of contaminants are on the surface and brings that to the waterway.

  While one of the best ways to keep the soil covered is with living plants, Cappellazzi suggests that mulches can help armor the soil so that rain does not hit directly onto a mineral surface. Also, she recommends minimizing soil disturbance by reducing tillage.

How to Conduct a Qualitative Evaluation of Soil Health

  Dr. Jennifer Moore, a research soil scientist for the USDA’s Forage Seed and Cereal Research Unit in Corvallis, Oregon, shared information about the in-field soil health assessment utilized by the Natural Resources Conservation Service (NRCS). This assessment aims to identify if there is a soil health resource concern and then design a conservation plan if needed. In her estimation, conducting an initial assessment helps farmers establish a baseline to monitor when assessing soil health in their vineyard after making management changes.

  Before starting a soil health evaluation, Moore suggests that growers compile a list of past, present and future management goals. They must also consider the prior land use and different soil types. Moore notes that doing the necessary homework and taking notes can help growers track their progress over time. To help with this evaluation, NRCS has a suite of questions they typically ask the landowner to assess soil health: 

•    What is the current crop rotation/cover crop used in inter-rows? 

•    What is the tillage system?

•    How frequently is the implement used, and at what depth?

•    How long have you been in this management system?

•    Are you considering any changes?

•    How many months per year is the surface covered with at least 75 percent of living vegetation, decaying residues or mulches?

•    If the land is grazed, what type of animals and cover crops are on this land? Are these animals and crops a consistent part of the system, and if so, how many years have they been in place?

•    What’s the method and timing of planting and termination periods for the cover crops? 

•    Are there any issues on the field, such as too little water? 

  Ideally, this evaluation should be conducted on moist soils close to field capacity, such as a few days after a saturating rain once the soil has drained appropriately.

  To get an accurate long-term assessment of the soil, farmers should sample soils multiple times during the first year or two to get an idea of how sampling time, moisture, and temperature impact results. Also, the growth stages of the grapevines and the cover crops being evaluated offer insights into how management practices impact soil results. When conducting soil assessments, farmers must be mindful of extenuating circumstances, such as fires, heat waves and floods that can harm the soil. 

Vineyard Soil Health Trials

  Dr. Miguel Garcia, a sustainable agriculture program manager at Napa Natural Resource Conservation District (NRCD), and Cappellazi summarized data from vineyard trials in the California North Coast and the Willamette Valley, respectively. 

  Garcia conducts research with the North Coast Soil Hub, which is a collective of NRCDs from Napa, Sonoma, Mendocino and Humboldt counties. His project involves 500 soil samples from 70 different vineyards throughout these counties. The goal was to develop a tool to showcase how different management practices affect soil health. As these trials were only collected once, they only provide a snapshot of what’s happening with the soil. In order to truly understand how different soil management practices affect soil health over time, longer-term monitoring is necessary.

  The first trial described by Garcia was the long-term project at Huichica Creek Sustainable Demonstration Vineyard, which is owned and operated by the Napa Resource Conservation District and used for educational purposes. Since 1992, half the rows have been tilled, and the remaining rows left undisturbed. For this experiment, they applied a combination of compost and biochar as a soil amendment to select plots that consisted of tilled and no-till rows. A control plot had nothing applied. Over a three-year span, they observed less water pounding and better cover crop growth in those plots that received compost and biochar. Also, they measured an increase in organic carbon and total nitrogen in the no-till and compost plots.

  The second trial was at Gamble Ranch, a no-till vineyard located in the Yountville AVA that is owned by Treasury Wine Estates. Here, they applied compost only. In one section, they experimented by having some of the rows tilled lightly. While this trial continued for several years, preliminary results indicate that the aggregates from the no-till plots remained intact and were better at holding water than tilled plots. Also, they found that no-till with compost produced higher levels of total nitrogen and phosphorus.

  Shannon Cappellazzi reported on trials conducted in the Willamette Valley. The research points to a practical difference between tillage and no-till, although there is often a lot of overlap in the data.   When testing different cover crop treatments, winter annual cereal grains had the highest average water-stable aggregates. However, as Cappellazzi remarked, “It’s hard to get a really significant difference since there’s so much variability because of these differences in apparent features. I would really encourage people to think about comparing soils within a similar climate, texture and slope.”

  When performing this research, Cappellazzi points to the need to assess the difference by slope, as vineyards are typically on hillsides in the Willamette Valley. “When you are comparing two soils to each other, pair them with a similar type of slope and way that that hill faces. That’s going to allow you to actually determine whether or not the management practices that you’re making are making a difference.”

  Cappellazzi likes to use carbon mineralization or CO2 burst tests to assess soil health. “That carbon is the total amount of food that’s available. You need to know whether or not these microbes are using that food. Then the aggregate stability tells you what they are doing with that food. Are they building those structures and allowing that space for the plants and the roots and the water and the microbes to move around there?”

How Growers Can Perform Their Own Soil Tests

  According to Moore, an in-field assessment can be done with tools that many growers have on hand, though one may want to add a penetrometer, a device that measures soil compaction. Also, Moore recommends carrying around a notebook to jot down notes and taking pictures to illustrate soil status.

  In order to evaluate the soil accurately, one must dig holes in multiple places across the land that’s being evaluated. Soil compaction can be evaluated anywhere with a penetrometer or using a wire test flag to depth. If a wire flag can go into the soil to about 10 inches with relative ease, it is assumed that compaction is not a concern. This evaluation should be conducted on moist soils close to field capacity, such as a few days after a saturating rain once the soil has drained appropriately.

  Using dry soil, one can evaluate soil aggregate stability by doing a slake or a slump test. This can provide a quick snapshot of the soil’s overall health. This can be done with simple tools, including a cup and strainer. Get the soil clod wet, and then flip it over. The more the soil retains its shape, the better the aggregate stability and, typically, the more organic matter the soil has.

  One of Cappellazzi’s favorite infield tests is the infiltration rate test which uses a six-inch piece of PVC placed one inch into the soil. Simply filling the column with water allows growers to see how long it takes to get into the soil. If it pools or takes a long time, there may be less soil structure and more compactness, indicating a less healthy soil condition.

The Till Versus No-Till Debate

  Garcia avoids making broad generalizations, citing that an analysis has to be site-specific. “The management practices that you implement, the type of tillage, the kinds of organic matter, the soil and slope of the vineyard, the climate and other factors are driving the change,” he said. “That’s why I like to see soil samples from an individual site.”

  When asked about till versus no-till, Garcia suggested staying away from extremes. “It’s a little bit problematic because tillage could be a valuable tool, assuming that there’s a good reason for doing it and you’re aware consequences to what you’re doing,” he said.  For example, he supported a light pass less than three inches depth in those instances where a grower needs to grow a cover crop on difficult soil. He cites recent evidence that growers can accomplish their objectives with strategic tilling. “When you have high compaction and tried everything you could do to counteract that, then sometimes a light till might be a lifesaver. I think the problem is when we abuse these kinds of techniques and overdo it.”

Beginner’s Guide to Pruning Cold Climate Vineyards

Cyndi

By: Annie Klodd, University of Minnesota Extension

As the viticulture industry grows in the northern US, beginning growers should be aware of special considerations when pruning in cold climates. Between the risk of cold injury and the trial and error of managing new varieties, growers in this region have adopted a more nuanced approach to pruning.

  Dormant pruning is not only a necessary management step in the northern US – it is also an opportunity to cut out winter damaged wood and make way for more productive cordons.

  In the northern US, pruning takes place between late December to early April, with most growers pruning between February-March. Waiting to prune until February allows you to evaluate winter injury before deciding how aggressively to prune. Crews can also prune more efficiently and effectively in slightly warmer temperatures.

  Pruning in January may be uncomfortable, temperature-wise. On the other hand, it gives the pruning wounds time to dry and close before spring, helping them resist grapevine trunk disease infection.

Reasons We Prune

  Without pruning, grapevines would produce a huge amount of foliage, but low quality, underripe fruit. Pruning limits the amount of foliage and fruit clusters on the vine. This promotes high quality fruit that ripens evenly.

  Grape berries also need some, but not too much, direct sunlight to ripen. Limiting the number of canes on the vine helps sunlight reach the grapes so that they ripen correctly. Pruning also increases airflow through the vines. This helps them dry off after rain, reducing disease problems.

  In the first two to three years after planting a vineyard, growers in cold climates must evaluate winter damage to young canes and train them onto the trellis system as they become strong enough. 

  Foliar, fruit, and trunk diseases infect all grapevines in northern climates with regular summer rainfall. We also tend to see plenty of trunk disease in this region, as winter injury-induced cracking serves as one entry point for grapevine trunk disease.

  However, grapevine trunk diseases can also enter the vines at pruning wounds, and are active once temperatures rise above freezing. Pruning in the winter during freezing temperatures has been shown to reduce the spread of trunk diseases.

Basic Steps to Pruning Cold Climate Vineyards

1.  In the first 2 years after planting grapevines, prune canes back to living, pencil-thick wood. Secure wood to the posts and trellis wire to create trunks and cordons

2.  Remove dead cordons and dead trunks

3.  Replace dead cordon wood with healthy one-year old canes

4.  Remove excess canes completely – each fruiting spur should have just one extension each year

5.  Cut each remaining one-year-old cane down to just 1-4 buds, depending on winter bud injury

6.  Remove suckers unless using them to establish a new trunk

Pruning and Training New Grapevines

  Training the grapevine refers to the process of forming the trunk and cordons of the vine, and securing them to the trellis poles and wire with tape.

  The training step takes place in the first 1-2 years of the vineyard. Slow-growing vines in drought or poor soil conditions, or those that were severely winter-injured after the planting years may take up to 3 years to train.

  First, choose whether you want one or two trunks. In cold climates, some growers choose to train two trunks, in case one succumbs to winter injury. A handful of northern growers even use a 4-trunk system, although this should only be done if deemed necessary after getting to know how your varieties perform in your vineyard.

  Next, choose the strongest 1-4 suckers and tie or tape them snuggly to the bamboo or rebar pole. Cut the selected canes at the point where the wood becomes thinner than a pencil. If no canes are thicker than a pencil, cut each cane back to 2-3 buds. Wait for new shoots to grow back stronger the next summer.

  The next step is to establish cordons. In a northern climate, a couple of different scenarios may play out when establishing cordons.

  If the suckers you used for the trunk are still at least pencil-thick past the top of the post, you may choose to bend the top of the canes downward and tie them to the wire in either direction. These becomes the new cordons. Make a cut where the wood becomes thinner than a pencil. The next season, another shoot should form from a bud near the top of the trunk. Bend it down along the wire in the second direction, to become the second cordon.

  Alternatively, cut the trunk at the top of the post (at or near the level of the wire). The next season, shoots will grow from buds near the top. Choose two of them, and tie one in each direction along the wire, forming the cordons. Make a cut about 12 buds down the cane, or when the cordon becomes thinner than a pencil. If the cordon did not reach its full length, finish it the follow season by tying down a cane toward the end of the cordon.

Remove Dead or Dying Cordons & Trunks

  In cold climates, even the hardiest grape varieties can be injured by extreme temperature drops. Injuries are more common following droughts or early freezes the previous fall. Cold injury is also more common in wet, low-lying areas, so it is not advisable to grow grapevines in those areas.

Cold-injured grapevines may exhibit dead cordons and trunks. However, it is very common for the cordons to remain partially alive but have areas with dead buds and spurs.

Remove and replace cordons that have blind wood for more than one linear foot. Replace the cordon by selecting a strong, healthy one-year old cane from the base of the cordon (or near the top of the trunk) and bending it down to the wire. Tie or tape it to the wire, establishing a new cordon.

  When pruning in very cold temperatures, bending down a vertical cane may tear it. If so, wait to tie it down until temperatures rise above freezing, when it is more flexible. If most of the grapevine has stopped producing fruit and new canes, or if the cordons are dead, it is best to remove the entire trunk. Let suckers grow up from the ground and re-train the entire vine, or dig up the roots and plant a new vine.

Fruiting Spurs

  The cordons of cold climate hybrid grapes have fruiting spurs every 3-5 linear inches. The fruiting spurs are formed from the stubs of removed canes. Each year during pruning, we add a small amount of length to each fruiting spur, until they are removed and replaced.

  The year after cordons are established on a young vine, canes will grow from buds along the cordons. During the following dormant season, cut each cane back to the bottom 2-3 buds. The stub left behind is now a fruiting spur. The next growing season, new shoots and fruit clusters will grow from the remaining buds.  Each growing season, one cane grows from each bud on the fruiting spur. During the dormant season, remove all but one of those canes, and prune the remaining cane back to about 2 buds. This stub becomes part of the fruiting spur, making it a bit longer. If the fruiting spur gets too long, opportunities exist to shorten or replace it. Read on for more information.

Removing Excess Canes & Spurring Back Canes

  Typically, each spur will have at least 2 canes growing from it. Select one cane to keep and remove the others. The cane that you keep will then need to be “spurred back” (it will be trimmed back to become part of the spur).

  Keep the strongest cane, indicated by thickness and color. If both canes are equally healthy, keep the cane that is closer to the bottom of the spur. This helps keep the spur short. With the cane that you have selected to keep, make a cut after the first 1-4 buds. Leaving 2 buds per spur is typical. If you suspect winter injury, leave 3 or 4 buds per spur to account for potential bud losses.

Removing Suckers

  Suckers are the canes that grow from the ground at the base of the vine. With own-rooted cold climate hybrid grapevines, the suckers have the same genetics as the rest of the vine. Therefore, growers using own-rooted, ungrafted hybrid grapevines can use suckers to train up new trunks if the vine needs replacement.

  If no suckers are needed, simply cut them off as close to the ground as possible. This is a good task for older kids; it gets them involved in pruning and is easier than the other steps.

Example Timeline for Pruning New Grapevines

Spring-Summer 2022: Plant grapevines, let the canes grow

Winter 2023: Prune back canes to healthy wood

Summer 2023: Grow and train the best canes to form trunks and cordons

Winter 2024: Trim back cordons to healthy wood

Summer 2024: New canes grow from buds along cordons

Winter 2025: Prune canes back to 2-bud spurs