Category: Vineyard Info

rain gauge on grapevine plant

Practical Viticulture: The Tried-and-True Plus Something New in Vineyard Soil Moisture Monitoring

Cyndi

By: Michael Cook and Justin Scheiner, Ph.D. – Texas A&M AgriLife Extension Service

As grape growers, we know how important water is for profitable production. Water is involved in pretty much every physiological activity inside a grapevine. We also realize that water is a precious resource and no matter how you slice it, it costs us money. It is not only expensive to apply, but the indirect costs of over or under watering can lead to negative impacts on our bottom line.

  Most climate models predict future growing seasons will be warmer, which will increase water use by grapevines and vegetation in vineyards. This may be good for our friends in Canada, “eh”, but for growers and grapevines in more arid and hot areas on the West Coast as well as in the warm continental and humid climates east of the Rockies, it would spell trouble. These trends mean that it’s increasingly important for commercial producers to adopt data driven technology to monitor water in the soil and in the vine to help guide our decisions. Long gone are the days when the small producer could say there are no sensors in their price range.

  Thanks to advances in technology and manufacturing, there are sensors of all shapes and prices available to today’s grape grower. Having accurate, intuitive data about water use can save a grower serious money. Soil moisture sensors can be very useful in determining when to start irrigating and when to stop. Those that dry farm often irrigate the first few years of vineyard establishment and soil sensors can even be useful in these more temporary situations. Here we’ll briefly discuss soil sensor types and how even the smallest grower can benefit by adopting this technology as part of their irrigation management plan. In a future article, we’ll discuss monitoring vine water status directly and weather-based modelling for irrigation scheduling.

Soil-Based Approaches

  Getting the most out of soil sensors requires some basic knowledge of soil water dynamics. A thorough treatment of these principles is beyond the scope of this article, but we’ll highlight a couple of key concepts here. The foundation for using soil-based water availability measurements, which are ultimately an indirect method of monitoring vine water status, is that we want to maintain some level (e.g., 50-80%) of plant available water (PAW) to vines throughout the growing season. Plant available water is the amount of the water in the soil that vines can actually take up versus the total amount present. While it can be represented as a percentage, we can also express PAW as a volumetric measurement (e.g., inches per acre). Once the soil begins to dry out and the moisture content decreases below a threshold, typically 40-50% of PAW, vines experience drought stress. The specific minimum depletion level that a grower may allow, often called the management or maximum allowable depletion (MAD), may be fine-tuned where a water deficit is allowed to persist over key phenological stages. However, once the soil moisture level approaches 50% most growers will opt to turn the irrigation on.

  Plant available water for a given site or vineyard block can be easily estimated based on soil type, texture, and depth (Table 1). These soil qualities can be investigated by consulting USDA Natural Resources Conservation Service soil maps, collecting soil samples for soil texture and chemical analysis and by simply digging soil pits with an excavator to observe soil horizons, potential rooting depth for new vineyards, and actual rooting depth for mature vineyards.

  Although we still need to get out and scout our vineyard blocks for visual cues throughout the season, soil sensors provide actual data about what is happening in the plant’s root zone. These sensors can be categorized by their function, including those that measure soil tension (qualitative) and those that measure soil moisture content or volume (quantitative).

  There are a number of things to consider when choosing a soil sensor. One is determining the number of sensors to utilize as many can only provide a single point of measurement. Even when using multi-depth sensors, vineyard sites or individual blocks with higher soil variability and with greater topographical changes will require more sensors to accurately determine irrigation needs. The tradeoff for this is higher data resolution leading to more informed decision making. The viticulturist should also consider installing soil sensors at multiple depths in the soil profile so that water infiltration through the soil can be monitored (Image 1). This is also useful for determining if deep soil moisture is available during periods when irrigation may not be routinely applied such as near bud break. With so many soil sensor options available, cost, convenience and accuracy should be weighed to identify the best option.

  No matter which soil sensor you choose, pay particular attention to the placement, installation, and maintenance protocol as each soil sensor type has different requirements. No soil sensor will provide accurate data if it is installed and maintained improperly. Sensors must maintain constant contact with the soil and should be located under the trellis in an area that would normally be wetted by the irrigation system but not immediately underneath an emitter. Make sure to flag soil sensors in the field, secure any cabling, and map locations for future reference as they can easily become lost or damaged.

Qualitative-Based Soil Sensors

Qualitative-based soil sensors, also called water potential sensors, matric potential sensors, or water suction sensors, measure how tightly moisture is bound to soil particles. These measurements are described in tension units (often as centibars, or cbars). Data can reflect suction or negative pressure as with a tensiometer or electrical conductance/resistance as with electrical resistance blocks. Water potential readings are higher (less negative) in fully saturated soil and become more negative as soil begins to dry due to the increase in soil water tension. In other words, there is still water in the soil, but the plant can’t use it because the soil won’t give it up. Soil tension sensors are generally soil-specific and can be inaccurate if the correct model, calibration and installation instructions are not followed.

  These sensors are useful to indicate when to irrigate, but it typically requires some time to understand roughly how much water to apply to bring soil moisture up to an appropriate level.

Quantitative-Based Soil Sensors

  Quantitative-based soil sensors, also called volumetric water content (VWC) sensors are the most used sensors in commercial vineyards. Based on a calibration, they measure how much water in liquid form is present relative to the amount of soil (i.e. volumetric). Measurements are generally in units like percent volume of water to volume of soil or cubic inches of water per cubic inches of soil. For example, a sensor giving a reading of 25% volumetric water content is the same as 0.25 cubic inches of water per cubic inch of soil. When compared to the water content at field capacity, VWC deficits can be used to drive irrigation scheduling decisions. Although the information provided by VWC sensors can be highly valuable, it does not provide any insight into other pertinent information such as water adherence to the soil or ease of extractability by the vine.

  Two classes of quantitative-based soil sensors include Neutron probes and dielectric sensors. Neutron probes are primarily used by researchers and irrigation specialists, requiring bulky and expensive equipment and licensing. Dielectric sensors include Time Domain Reflectometry (TDR) and Frequency Domain Reflectometry (FDR), often referred to as capacitance sensors (Image 2). Of all the soil sensors currently on the market, FDR sensors are the newest and fastest developing area of technology. They can be cost effective, accurate, reliable, low maintenance, and easily integrated into other sensor-based modules like weather stations (Table 2). As with all sensor types, consult the manufacturers recommended installation and maintenance protocol for proper placement, density and depth per block.

  Consider incorporating soil sensors in your water management plan to improve your confidence in irrigation decisions.

 Table 1. Plant available water based on soil texture. (Adapted from Goldammer, T. 2018)

Table 2. Major soil sensor types suitable for vineyard use.

1based off 2025 MSRP for the sensor itself. $ low cost, $$ moderate cost, $$$ high cost.

2maintenance requirement rated from 1-3, with 1 being the lowest maintenance to 3 being highest maintenance.

Image 1. A single soil sensor monitoring moisture placed in the topsoil and another installed in the sub-soil at the same location.

Image 2. A capacitance type sensor being installed in a vineyard.

flock of birds flying above the vineyard

The Impacts of Wildlife on Vineyards & How to Manage the Damage

Cyndi

By: Alyssa L. Ochs, Staff Writer

Animals of all sizes and types can have devastating impacts on grapes growing in a vineyard. There are direct economic impacts when animals eat, trample or otherwise damage grapes, which leads to yield losses and additional expenditures for pest control measures.

It is essential for vineyard owners to find a balance between the costs and labor involved in wildlife control and the benefits of a healthy harvest. We connected with leading vineyard wildlife control companies to learn more about the effects of wildlife and how to manage grapevine damage caused by wild animals.

How Wildlife Affects Vineyards

  There are many ways in which animals can affect grapevines in a vineyard. For example, they can cause direct crop damage by eating grapes, especially when grapes mature right before harvest. Wildlife can contaminate grapes by leaving behind fungus and bacteria from their fecal matter. This residue often leads to off-flavors and bunch rot.

Vine damage occurs when animals gnaw on vines’ bark or dig around the base of plants, impacting current and future grape growth. There is also the possibility of soil erosion caused by wildlife trampling through the vines and damage to irrigation systems.

  Some vineyards are faced with increasing costs for pest control because they need to address the damage already caused and then take more effective action to protect future crops. Changing weather conditions and increasing extreme weather events may also impact pests’ natural behaviors, requiring shifts in vineyard pest control strategies to accommodate new patterns of infestation.

Factors Affecting Wildlife Damage

  A vineyard’s geographic location matters regarding wildlife damage to grapes. Some areas are more prone to animal activity, so it is important to understand the prevalence of wildlife populations and their feeding patterns where you are. You may experience more or less wildlife due to the availability of food and shelter, as well as your vineyard’s terrain and proximity to wild habitats and urban areas.

  The type of wildlife present in your area also determines how much damage is likely to be caused, as some pests cause more harm than others. Fortunately, customized solutions are available to help vineyards improve their management practices and be proactive about minimizing wildlife activity.

Types of Damage Caused by Wildlife

  Birds cause substantial damage by eating copious quantities of grapes, thereby reducing a vineyard’s yield. Starlings, sparrows, and blackbirds are problematic in many vineyards. You may notice pecking damage from birds on grapes, which leaves them susceptible to rot and disease.

  Jon Stone from Avian Enterprises told The Grapevine Magazine, “While grapes that are consumed are a direct loss, pecked grapes may release juice, which can lead to bunch rot and even greater levels of loss. The juice can also attract drosophila flies and wasps, which can spread the rot to otherwise untouched bunches.”

  Based in Sylvan Lake, Michigan, Avian Enterprises offers an EPA-registered solution to eradicate pest birds without causing harm to the birds, other animals, or humans.

  Rodents are common in vineyards, including mice, rats, and voles. These animals are notorious for gnawing on vine roots and bark, which weakens or kills the vines. Rodents can contaminate grapes and vineyard equipment with their fecal droppings, creating risks for food safety and sanitation.

  Deer are known for causing vine damage as they move through vine shoots, leaves and grapes. The movement of deer in vineyard rows reduces the plants’ ability to successfully photosynthesize and produce grapes. Because of their generous size, deer commonly damage vines and soil by trampling through the rows, causing root damage, soil compaction and trellis and fence damage.

  George Horetsky, senior sales representative at Trident Enterprises, told The Grapevine Magazine that bucks also cause damage by rubbing their antlers on young vines, which can kill or weaken them. Based in Waynesboro, Pennsylvania, Trident Enterprises has been a wildlife exclusion expert for over 30 years and is a leading distributor of fence supplies.

  In some areas, wild boars are a problem for vineyard owners. They eat grapes, leading to significant crop loss. Wild boars have rooting behaviors that uproot vines and damage irrigation systems. Predatory animals like coyotes and foxes can also disrupt vineyard operations and scare away beneficial wildlife and insects as they search for food.

Economic Impacts of Wildlife Damage

  Horetsky from Trident Enterprises explained to us how wildlife damage, especially from deer, can lead to substantial economic losses for vineyards.

“Reduced yields from damaged vines directly impact revenue, while the cost of repairing physical damage and replacing plants adds to the expense,” he said. “In some regions, studies suggest wildlife damage can result in a five to 10 percent loss in total vineyard productivity annually. Beyond crop loss, vineyards may face increased operational costs for pest management and implementing preventative measures. Trident Fence’s wildlife control solutions are designed to help mitigate these losses by offering durable, long-lasting fencing options tailored to vineyard needs.”

  Stone from Avian Enterprises shared with us, “The USDA has estimated that bird damage may result in a loss of up to an average of 40 percent of the crop. In a recently published article, Michigan State University states that losses can be as high as 95 percent and 60 percent in red and white varieties, respectively. Losses of over $100 per acre are possible. Clients who have used Avian Control® Bird Repellent have reported significant reduction in the level of loss, at times less than 10 percent.”

How to Prevent Wildlife in the Vineyard

  According to Horetsky from Trident Enterprises, one of the best ways to control wildlife is to install effective fencing.

  “High-quality fencing is the cornerstone of wildlife prevention,” Horetsky said. “Our fencing solutions, including poly and metal mesh options, are designed to withstand wildlife pressure, providing reliable protection for vines. Customizable features ensure the fencing fits the specific needs of the vineyard, whether it is a large-scale acreage or a boutique operation.”

  Horetsky also recommended creating physical barriers to reinforce vulnerable areas like vineyard perimeters and entry points. He suggested pairing fencing with complementary measures like motion-activated sprinklers or repellents during peak wildlife activity. He also shared that inspecting fencing regularly is essential to identify and repair damage.

  “By investing in durable, scalable fencing solutions and adopting best practices for wildlife deterrence, vineyards can focus on cultivating healthy vines and maximizing their yields, year after year,” Horetsky said.

  Stone from Avian Enterprises explained that rather than trying to manage and repair damage already done, crop loss to foraging birds can be significantly reduced by taking a proactive approach to bird control.

  “Frightening devices like cannons, distress calls and streamers have proven to be somewhat effective, while netting is effective but costly to use and very labor intensive,” Stone said. “Avian Control® Bird Repellent is a non-toxic liquid spray that, when used as directed, irritates birds, teaching the birds to avoid any treated areas.”

  Stone said that Avian Control® has no effect on people, pets, or livestock. Also, it does not affect the taste of grapes and biodegrades rapidly.

“The key to successfully bird control is to begin applying Avian Control® Bird Repellent at the first signs of birds in the vineyard, usually around veraison,” Stone said. “Avian Control® can be used up to the day of harvest.”

Best Practices for Vineyard Wildlife Control

  Stone at Avian Enterprises stressed that growers who have experienced the highest level of success with their company’s products have begun their applications early. 

  “Waiting to see how serious the damage will be allowed the birds to establish themselves in the vineyard, making it more difficult to repel them and ensuring ongoing damage until the birds leave,” Stone said. “Avian Control® works at it best when applied by itself. Tank mixing is discouraged, as the presence of other chemicals has been shown to reduce effectiveness, and a pH that is below 6.5 causes premature breakdown of the product. Properly applied, an application of Avian Control® can last up to two weeks.”

  Meanwhile, Horetsky from Trident Enterprises provided several tips for effectively using his company’s wildlife control solutions in a vineyard. His advice can be broken down into the following: site assessment, proper installation, maintenance, complementary measures, and custom solutions.

  “Conduct a thorough assessment of the vineyard to identify vulnerable areas, such as borders near forests or water sources,” Horetsky recommended. “Ensure fencing is installed at the correct height and depth. For deer, fencing should be at least 7.5 feet tall to prevent jumping.”

  “Regularly inspect fences for damage or wear, especially after storms or during peak wildlife activity,” he continued. “Combine fencing with other deterrents like motion-activated sprinklers or repellents for a multi-layered approach. Finally, utilize fencing systems designed for vineyards, such as those with easy access points for equipment and workers, while maintaining robust protection.”

  Vineyards can preserve their immediate productivity and long-term sustainability by incorporating these measures and investing wisely in wildlife control solutions with the help of trusted companies that understand the industry well.

  “Wildlife pressure can be unpredictable, but proactive measures like high-quality fencing reduce risks and provide peace of mind,” Horetsky said. “Trident Fence is committed to helping vineyard owners find practical, cost-effective solutions tailored to their unique needs, ensuring their vines — and bottom lines — are protected season after season.”

Grape background

The Power of Intentional Photography in Vineyard Marketing

Cyndi

By Jake Ahles: Building Legacies at Morel Creative

The glisten of morning dew on grape leaves. Mist rolling through the vineyard. The scent of wet earth. As a vineyard owner, you know that wine is more than just a beverage—it’s a story. Each bottle carries the journey of the grapes, the land, and the winemakers themselves. From the soil where the vines grow to the craft behind the scenes, your vineyard has a story worth sharing. Whether rooted in tradition or leading the way with sustainability, the story you tell shapes how customers see your brand.

  But here’s the truth: if you think it’s only about the photos, you’ve missed the bigger picture. High-quality photography is not just about creating beautiful images—it’s about capturing the essence of your vineyard and connecting with your audience. It’s a tool to set your vineyard apart, claim your space in the market, and firmly plant your flag—your terroir—in a competitive industry.

Why Intentional Photography Matters

  High-quality photography doesn’t always mean high production (though that often delivers the best results). It’s about being purposeful with what your visuals say. Just like you carefully nurture your grapes to create exceptional wine, your photos need to be crafted to reflect your vineyard’s unique story. Intentional photography shows customers what makes your vineyard special and builds a connection that keeps them coming back.

The Four Cs of Vineyard Branding

  A strong vineyard brand is built on the Four Cs: Clarity, Consistency, Connection, and Cohesion.

•    Clarity ensures your audience understands what sets your wines and vineyard apart—whether it’s your sustainable practices, your winemaking expertise, or the story of your land.

•    Consistency reinforces this story across all platforms, from social media to tasting room decor. A unified message builds trust with your customers.

•    Connection happens when your visuals spark emotion. A golden sunset over the vines or a candid shot of your team bottling wine can create a bond with your audience.

•    Cohesion ties everything together. Aligned visuals and messaging across every platform create a seamless, unforgettable brand experience.

  When done right, the Four Cs turn casual visitors into lifelong advocates.

Build Emotional Connections Through Photography

  Photos tell the story of your vineyard, creating a lasting emotional connection. Here’s how intentional photography brings your story to life:

Showcase Your Vineyard’s Beauty: Highlight stunning moments in every season. Early morning mist, vibrant harvest scenes, and sunsets over the vines invite customers into your world.

Reveal the Craftsmanship: Give your audience a behind-the-scenes look at winemaking. From grape picking to bottling, let them see the artistry and care that go into every bottle.

Capture the Tasting Room Experience: Use photos to highlight the warmth and hospitality of your tasting room. Make viewers feel like they’re already there, tasting your wine and enjoying the moment.

Where to Use High-Quality Photography

  Photography has the power to transform your marketing when used strategically. Here’s where it can make the biggest impact:

Website and E-Commerce: Professional images increase perceived value and encourage online purchases.

Social Media: Eye-catching visuals help your posts stand out and grow your audience.

Email Marketing: Beautiful images boost open and click-through rates in newsletters.

Point-of-Sale Materials: From brochures to shelf talkers, visuals influence in-store purchasing decisions.

PR and Media: High-quality photos make your vineyard shine in media coverage.

  Best Practices for Vineyard Photography

  Want your photos to make an impact? Follow these best practices:

Hire Professionals: Experienced photographers know how to capture the unique charm of vineyards.

Highlight the Seasons: Show the beauty of your vineyard year-round, from budding vines in spring to harvest in fall.

Tell Your Story: Focus on moments that reveal your vineyard’s values, traditions, and people. Including people in your photos add a human connection.

Diversify Your Content: Use a mix of wide vineyard shots, close-ups of grapes and wine, and candid lifestyle moments to tell a complete story.

Work with Experts: Collaborate with visual strategists to align your photography with your overall brand narrative.

Lighting: Natural lighting is your best friend in vineyard photography. Aim for golden hour shots to capture the warmth and serenity of your landscape, or overcast days for even lighting.

Leveraging Photography Across Marketing Channels

  Investing in professional photography is just the first step—knowing how to use those visuals effectively across your marketing channels is what brings your brand to life and maximizes your investment. Here are some ways to integrate intentional photography into your vineyard’s marketing strategy to captivate your audience and drive results.

Website and Digital Presence: Your website is often the first impression potential customers will have of your vineyard. Use stunning landscape shots for your homepage banner to immediately draw them in, and pair behind-the-scenes imagery with storytelling on your “About Us” page to highlight your vineyard’s heritage, values, and craftsmanship. High-quality product photos are essential for online wine shops, helping customers feel confident about their purchase before even tasting your wine.

Social Media Engagement: Social media platforms like Instagram and Facebook thrive on visual storytelling. Consistent, cohesive imagery establishes your brand’s aesthetic and builds trust with your audience. Post dynamic shots of harvest season, candid moments with your team, or even drone footage of your vineyard to showcase its scale and beauty. Don’t overlook trends like Instagram Reels or TikTok videos, which offer opportunities for short, engaging content that resonates with younger, experience-driven audiences.

Email Marketing Campaigns: A compelling photo can make your email campaigns stand out in crowded inboxes. Whether it’s a winemaker holding a glass of their latest release or an inviting table set for a tasting event, visuals paired with enticing copy create a sense of connection and urgency that drives clicks and sales.

Advertising and Beyond: When running paid ad campaigns, high-quality visuals are critical. Whether on social media, Google Ads, or print media, polished photos grab attention and communicate your vineyard’s dedication to quality and authenticity.

  By thoughtfully leveraging professional photography across these channels, you’ll not only elevate your brand’s visibility but also create meaningful connections with your audience.

The Evolution of Vineyard Marketing in a Digital Era

  The wine industry is more competitive than ever, and traditional marketing alone isn’t enough to stand out. Digital platforms like Instagram and TikTok have changed the game, making visual storytelling essential. For example, some vineyards are creating ‘day-in-the-life’ reels, taking viewers through picturesque landscapes, grape harvesting, and intimate moments in the tasting room, which resonate with millennial and Gen Z audiences.

Why It Matters:

•    Social media algorithms prioritize high-quality visuals, helping your content reach more people and grow your brand.

•    E-commerce customers are more likely to buy wines they feel emotionally connected to. Beautiful visuals create that connection.

•    Younger audiences value experiences. Photos that transport them to your vineyard can inspire them to visit or order your wine online.

  Investing in intentional photography and video for digital platforms helps you reach new audiences while staying true to your roots.

Why Photography Is Worth the Investment

  It’s easy to think of photography as an expense, but it’s actually one of the smartest investments you can make. Your wine tells the story of your land, your history, and your dedication. High-quality visuals ensure that story is heard, felt, and remembered by everyone who experiences your brand.

Professional photos can:

•    Attract more visitors to your tasting room.

•    Boost online sales by creating a polished

      e-commerce presence.

•    Build customer loyalty through emotional

      storytelling.

•    Increase media coverage and brand visibility.

Claim Your Place in the Market

  Every vineyard has a story, but not every vineyard tells it well. High-quality photography bridges the gap between your story and your audience. It’s how you connect with customers, showcase your unique values, and claim your place in a competitive market.

  Intentional photography is more than just beautiful images. It’s a tool to capture your vineyard’s legacy, communicate your passion, and ensure your story is remembered for years to come. By investing in photography, you’re investing in the future of your vineyard.

grapes in trees

What is Grape Crop Insurance?

Cyndi

By: Trevor Troyer – Agricultural Risk Management

How does a Grape crop insurance policy work? What type of policy is Grape Crop Insurance? How much do you need to know? In this article we will go over the policy information and how it is set up.

Grape crop insurance is an Actual Production History (APH) policy. This means it uses the vineyard’s historical production to determine how much is covered. You are covering the average of your grape’s tons per variety. Since crop insurance is subsidized the insurable varieties, prices per ton, premiums are set by the USDA. This also means that there is no difference in price from one insurance company to the next. If anyone represents that they can get you a lower premium for the same coverage, it is false. That being said, you can select a different coverage level and different options that could change the premium or value of coverage.

Your agent will work with you to set up individual databases for each variety. If you have vineyards in different locations, you can often times set them up separately. This can be good when you have a claim. You might have a loss in one location but not the other. You don’t want your production co-mingled, as you may not have a payable loss at that point.

The databases can go back up to 10 years, if you have the production. Minimally 4 years is needed to set up an APH database. If the vines have just become insurable then a Transitional Yield (T-Yield), based on the county and variety, can be used to fill in up to three years. If you purchase a vineyard that has been producing you can transfer that production history. You must have records or some way to prove that history though. The database can only be set up as far as you have production records to prove the yields. Production records are not required at the time you sign up for crop insurance or at production or acreage reporting times. But it can come up during a claim or a review.

Here’s what the Crop Insurance Handbook says about grape production records: “Settlement sheets, sales receipts, machine harvest records, certified scale records, pick records and final or year-end statements from a winery, cannery or processor must indicate net paid tons of Grapes delivered by variety. Converting gallons of wine to tons of grapes does not qualify as acceptable records.”

It is especially important to keep good records if the grower is “vertically integrated.” “A producer is vertically integrated when all stages of production of a crop, from acquisition of materials to the retailing or use of the final product, are controlled by one person, or by different persons that are related.”- CIH If the entity that owns the vineyard is a winery, then they would be vertically integrated. Even if they sell some of the grapes to other wineries. If you own a vineyard and are partners in a winery and you sell the grapes to that winery you could be vertically integrated as well.

Vines need to be in their 4th growing season for the grapes to be insurable. A minimum of 4 years is needed to do the average, if the grapes have just become insurable then a T-Yield, as mentioned
before, is used in place of any missing years. Usually, the third growing season after being grafted is considered insurable. The vines must have produced an average of at least two tons per acre in at least
one of the three preceding crop years. There can be exceptions to this rule. Sometimes there are other requirements located in the “Special Provisions” for that particular county. In California the USDA Davis Regional Office (DRO) puts out Informational Memorandums that lay out specific requirements for the state of California. These differ from other growing regions in the US. You are able to make higher yield requests that can be approved by the USDA Regional Offices.

Grape crop insurance is available in the following states; 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. Crop insurance is not available for grapes in all counties in each state though. For a list of insurable counties, you can look at the RMA’s website at rma.usda.gov or contact your agent. Even though there may be differences between AVAs in a given county, the insurability, prices, premiums are set by county not AVA.

Insurable varieties are also different between states and counties. The varieties are usually set by what has been being grown in that county or what a particular climate in a state/county allows for. Even if a particular variety is not listed it can be insured. There are Types/Practices for each county that list out specific varieties and also make allowance for others. For example, it may list Cabernet Sauvignon, Chenin Blanc, Gewurztraminer, Grenache, Cabernet Franc and so on. If a particular variety is not listed it can be most often insured under “Other Varieties”, “Other White Varieties” or “Other Red/Pink Varieties.”

Having a lot of varieties that are not specifically listed causes these different varieties to be lumped together in the database. This can cause problems if you have varieties that yield differently. But this is still better than not having any coverage at all. Any coverage is better than no coverage as can be attested by many growers in California a couple years ago during the wildfires.

It may happen that your production is low in particular year. You might have had a claim paid or not, but what about your database and average going down? This isn’t good. You may elect an optional endorsement when you sign up called Yield Adjustment. “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.” – 2022 Crop Insurance Handbook. This can make a big difference; you want your yields to stay up so that your average does. This makes it more likely to have a claim paid at the time of a loss.

You cannot cover 100% of your average production. You can choose coverage levels from 50% to 85%. There is a built-in production deductible. Coverage levels are in 5% increments.
Coverage levels are relative to premium, the lower the coverage the lower the premium, the more coverage you buy the higher the premium. What the correct coverage for your needs is something your crop insurance agent can help you with.

Crop insurance is subsidized through the Federal Government. The USDA Risk Management Agency oversees crop insurance. The RMA’s website is www.rma.usda.gov.

Precision Irrigation Controls

Cyndi

A Simple Solution for Modern Viticulture 

man working in grape vineyard with irrigation hand control and monitoring

By: Adam Setzler

While established vineyards are hearty and may not require as much water as some other crops, growers know a steady flow of the essential resource – especially at certain times of the year – is vital for growing high quality grapes. And, we know nature doesn’t always deliver precipitation when it’s needed. On top of the stress of weather, there are so many additional challenges when it comes to managing acres of vines – labor, disease and pest prevention, pruning and harvesting, among many others. All these factors can be a lot to tackle from sunup to sundown, and some days beyond.

  This is where precision farming – specifically installing and mastering the use of irrigation management tools – can provide solutions to help care for the grapes and streamline the day-to-day management of the vineyards to keep everything as simple and efficient as possible. With the use of technology, irrigation systems can be easy to navigate and provide benefits beyond creating a reliable source of water to the vineyard.

  So, how can growers choose the right irrigation control system? There is a fine balance to keep. It’s important to choose the system that’s a sound investment in equipment and technology while also matching the vineyard’s management style, and of course keeping business margins in mind. Here are five priorities growers should consider when searching for the right precision irrigation automation system.

Precision

  Water management is a critical concern for growers, especially with increasing environmental and regulatory pressures. According to the USDA, agriculture consumes approximately 80% of the nation’s water supply, and traditional irrigation systems are responsible for significant inefficiencies, with up to 50% of water lost due to evaporation, runoff or overwatering. That’s why it’s important for growers to choose an irrigation control system like Toro’s Tempus Ag that can deliver water in the most precise way, making every drop count. Controlling the water and being able to irrigate when and where it’s needed most gives growers a double benefit – environmental sustainability and more cost-effective operations.

  Some irrigation automation systems have smart scheduling capability – the ability to manage and adjust the irrigation system in real-time from a smartphone, tablet or computer – which will help growers keep water usage precise. Other equipment that will help make an irrigation system even more precise are soil moisture monitors, rain sensors and air temperature sensors. When looking for the right irrigation control system, growers should make sure the system they choose supports all the additional technology they want to incorporate. While tools like soil monitors and weather sensors may seem like extra bells and whistles that aren’t needed, they provide important information so growers can make data-driven decisions and get the most out of the investment into an irrigation automation system.

  By reducing unnecessary water use and streamlining irrigation practices with precision technology, growers will conserve water, lower energy costs, and improve the sustainability of their operations, ultimately boosting productivity and profitability.

Labor Efficiency

  Managing a workforce can be a big part of running a vineyard. With staffing shortages and a seemingly never-ending daily to-do list, labor can be a big challenge. However, a new irrigation control system can maximize labor efficiency and reduce workforce needs, which can help many growers who are burdened by the scarcity of skilled workers. This is especially beneficial for growers who depend on manual labor for critical tasks like irrigation. Labor is also a large expense for growers. According to the USDA, hired labor accounts for approximately 12% of all farm production expenses, making labor-intensive manual irrigation a significant operational cost. Installing a precision irrigation automation system can help reduce labor and the operational costs that go with it. Plus, having digital management tools also benefits the employees who continue working in the vineyards, minimizes workers’ exposure to hazardous conditions and giving them, their families and the growers peace of mind.

Simplicity

  When adding a new irrigation automation system, growers should consider how easy it is to use the new tool. Ultimately, the goal is that new technology will simplify operations, so choosing an irrigation control system with a user-friendly interface and simple design will ensure growers feel comfortable and at ease. Of course, any new system will require a little up-front time to learn and program the system, but minimizing the effort required for the set-up by selecting an easy-to-use system helps the investment pay off quickly.

  Smart technologies can also make irrigation management even more simple. An irrigation control system that is accessible through a smartphone or tablet allows growers to control water usage in the vineyard any time and from anywhere. For growers who are looking for more freedom, an irrigation system that is supported by on-the-go technology is a way to know their vineyards are well cared for, even when they aren’t at home.

Reliability

  Reliability is also important to consider when choosing an irrigation automation system. When it comes to getting tasks done, growers need confidence they can rely on the technology to work correctly. After all, a new investment shouldn’t make an operation harder by constantly needing repairs. Growers should go with a brand they trust – one backed by expertise and dependable services and devices. Irrigation control systems can reduce risk associated with human error and minimize the need for manual intervention, saving time and optimizing water usage, so if a grower can’t trust a system to work, they won’t reap the benefits of the investment.

  Reliability goes beyond the trust factor. Growers should also consider cut-and-dry factors such as if a control system retains memory even during power outages, and how much regular system downtime is required. Choosing a system that is reliable provides a smart, sustainable approach that lets growers focus on the big picture.

Flexibility

  While expansion may not be a high priority for all growers, it’s an important factor to consider when installing an irrigation automation system. Choosing a system that can be flexible and support a growing vineyard allows for a streamlined operation with endless possibilities. Making an investment in a flexible control system that can grow and change with an individual operation is imperative. It’s impossible to know what the future holds, so choosing a system that can be expanded sets a grower’s future up for success.

  No matter where a vineyard is located, water management is a high priority. While there are many factors to consider when adding any type of equipment to a vineyard, growers can keep these five priorities in mind when choosing an irrigation control system to feel confident about their investment. With the help of technology, precision irrigation can reduce labor and energy costs, optimize water usage and minimize maintenance, all leading to long-term savings and increased profitability.

Advanced Winery Wastewater Management Systems Extract Renewable Energy & Resources

Cyndi
cambrian tanks next to vineyards and mountains

By: Gerald Dlubala

Wastewater has traditionally been considered a necessary byproduct of doing business,” said Matt Seng, the global strategic accounts manager for Cambrian Innovation, Inc. His company is a leader in sustainable resource management, providing clean water, renewable energy and water treatment as a service to industrial manufacturing businesses. “Businesses buy water, bring it in to produce a product, then they have wastewater left over that goes out to the city’s treatment system. For many years, businesses just assumed this is just how it is, like in our homes,” he said. 

  Now, thanks to advanced technologies, winery wastewater can be treated, extracting reusable, valuable resources for reuse in the vineyard and winery.

Cambrian Innovation Inc: Wastewater Treatment as a Service

  Cambrian Innovation’s unique Water Energy Purchase Agreement (WEPA) provides on-site wastewater management services that transform the winery’s wastewater into renewable energy and clean water for reuse within the winery and vineyard.

  Matt Seng has been with Cambrian Innovation since its inception. He tells The Grapevine that Cambrian’s innovative and cutting-edge Water Energy Purchase Agreement (WEPA) is winery friendly, using biological treatments that mimic the earth’s natural cycles and wastewater treatments to help move their clients to their sustainability, clean water and renewable energy goals.

  “At Cambrian, we’ve looked at the wastewater that the food and beverage industry produces and see that there are some resources in that wastewater that we can extract using technology,” said Seng. “We can provide an on-site treatment system that extracts those natural resources and returns them to the plant for use.”

  “We use a couple of different technologies, some of which produce renewable energy in the form of biogas, which is the natural fermentation of the byproduct of a natural process occurring in nature,” he said. “That biogas is returned to the winery for use as fuel for a boiler to heat up water or produce steam. Biogas is categorized as renewable energy because it replaces or reduces the amount of fossil-based natural gas that needs to be extracted. In that process, we clean up the water for reuse in the winery for cleaning and washups. We take the status quo of paying the city for water only to pay them again to dispose of wastewater and flip that script. Cambrian can do this for you on-site with several advantages.”

Advantages of Cambrian Innovation Wastewater Treatment Systems

  Those advantages include producing renewable energy, so wineries don’t have to buy as much natural gas from the gas company to fire their boilers. Another result is receiving clean, EPA-quality drinking water back from the treatment.

  “This isn’t grey water, and it’s not partially treated wastewater,” he explained. “It’s drinking water made possible because we use the same technologies that the city uses to make its drinking water. The net result is there is less water going to the city’s treatment system, which reduces their emissions of greenhouse gases. And we’re now also enabling the winery to buy less city water to bring into the winery. We’re reducing the amount of city water coming in and the amount of wastewater going out, and we’re keeping those natural resources of energy and drinking water on-site.”

  Seng tells The Grapevine Magazine that their business model is service-based over equipment sales. “We want to own and operate the system,” said Seng. “That is very compatible with many winery owners who just want to make wine. They don’t want to treat water and wastewater. So we do this as a service rather than selling them the equipment to do it themselves. Then, winery owners don’t have to spend the capital to purchase, operate or maintain this technology. They pay Cambrian a service fee based on the amount of wastewater that is treated.

  “All of this work involves biology, which anyone in the wine industry knows well,” said Seng. “It’s all about biological processes, some of which occur without oxygen and are called anaerobic systems. The anaerobic microorganisms convert the organic matter in the wastewater into biogas, providing renewable energy. On the other hand, we use aerobic, or oxygen-containing biological systems to treat wastewater further and provide the basis for producing EPA-quality drinking water. These advanced treatments involve reverse osmosis and UV disinfection. The combination of anaerobic biological treatment to produce renewable energy, followed by the aerobic biological treatment, followed by reverse osmosis and UV disinfection results in EPA-quality drinking water that goes right back into the winery.”

Maximum Results with Minimum Requirements

  Cambrian takes responsibility for designing, building, owning, operating and maintaining the system. Seng said that although their systems are designed for all sizes of wineries, larger facilities have better economies of scale because there’s a certain amount of control system automation that has to be applied, no matter how big the winery is.

  “We do our best to do a financial business case that improves the winery’s finances,” said Seng. “We certainly don’t expect a winery to do this if it will cost them more money than their current situation. Sustainability and greenhouse gas emission reduction are important to wineries and vineyards, but we understand the financial impact is equally important. We always strive to make our solution less expensive than the costs that the winery is currently incurring. And the winery only pays if we produce the energy and the quality water.”

  “Generally, at minimum, we’ll need about a quarter of an acre, or 10,000 (100×100) square feet,” said Seng. “We come in and lease the area and pay the insurance and property tax. As engineers, we work with the winery to design the space, typically providing above-ground structures inside a building to ensure it’s not an aesthetic issue. We don’t want to put industrial equipment on a site and ruin the aesthetics.”

  “There are no further requirements from the winery owner to provide any operational assistance,” he said. “We are autonomous, but we work closely with our customers. Upsets and changes in production are inevitable, and we work with our clients to ensure consistent, quality results. We design the systems to ramp up or down to match the variability in production, for example, during crush. Any biosolids produced from our biological process are our responsibility to manage. In the worst case, it’s moved off-site for disposal. Often, we’ll upgrade it to EPA standards so we can use it on farm fields as a fertilizer amendment. The basis of our systems is to never impact the environment negatively, and we adhere to all EPA requirements in all 50 states just as any organization, city or municipal authority has to do.”

  Winery owners can contact Cambrian Innovation directly to see how their WEPA can benefit their winery.

BioMicrobics: Proven Wastewater Treatment in Compact Designs

  Based in Lenexa, Kansas, BioMicrobics is a leader in Integrated Water Resource Management, celebrating over two decades in the global water and wastewater industry. One of their many specialties is in wastewater management for wineries. Their BioBarrier® HSMBR® Winery wastewater treatment system uses a High Strength Membrane Bioreactor (HSMBR) designed to handle the unique, fluctuating wastewater loads present in winemaking production.

  Joe Rebori is BioMicrobics Inc.’s assistant vice president for inquiries, engineering and regulatory affairs. He spoke to The Grapevine Magazine about the company’s wastewater solutions for wineries of all sizes.

  “For wineries, it’s primarily about handling the wastewater derived from the grape processing,” said Rebori. “To a lesser extent, it also includes places like tasting rooms. Winery wastewater has a very high sugar load; in wastewater terminology, it has a high carbonaceous, biochemical oxygen demand. There’s just a lot more sugar per volume measured that has to be broken down by a wastewater treatment system. In fact, it can be more concentrated by a factor of 10 to 20 times as compared to domestic waste.”

  BioMicrobics’ BioBarrier® HSMBR® Winery wastewater treatment system uses ultrafiltration membranes predesigned to remove the organic pollutants and suspended solids that wineries produce during their normal day-to-day operations. These systems can handle more fluctuating and higher amounts of organic loads than those in typical wastewater systems.

  “During crush is a winery’s highest wastewater load just because of the volume and heavy processing that occurs with the skins, stems and pulp during fermentation,” said Rebori. “Some facilities may use a holding area to take the waste away. Others might still use conventional septic drain fields to dispose of waste if allowed. Those fields usually can’t keep up and need additional on-site treatment before the waste can be disposed of. Treatment with a septic drain field is based on soil characteristics and the capacity of the soil to take on that high organic load of waste.”

  That’s where BioMicrobics’ wastewater management experience and expertise can help wineries transform their wastewater into a reusable water resource. First and foremost, Rebori recommends that every winery owner check their local regulations and know upfront what they are allowed to do with their wastewater. Are you allowed to spray it over your land? Can you dispose of it subsurface in septic drain fields? Some states, like California, have different rules that depend on winery size. The larger the winery, the more restrictions on self-management there are.

BioMicrobics Wastewater Systems for Your Winery

  “We offer wastewater treatment systems for process waste and optionally combined with all other facility waste like tasting room, sanitary, restaurant and more,” said Rebori. “Sometimes those waste systems are combined, sometimes they’re separate. Our membrane filters treat this type of waste. BioBarrier® HSMBR® Winery Wastewater Treatment System is predesigned to handle the high sugar load that occurs during wine production. The system uses a biological treatment combined with a membrane filtration process. We have a slurry of bacteria to break down all the sugary waste in combination with fine membrane filters containing microscopic openings that physically prevent bacteria and large molecules from passing through. This gives a winery owner a system that turns their wastewater into filtered, disinfected and treated water with no organic content that can be used for irrigation, equipment cleanup, outdoor spraying or fire suppression.”

  Regarding spatial requirements, Rebori says that BioMicrobics’ smallest scale projects would include a couple of different tanks with a minimum volume of a few thousand gallons located within a 30×10 foot (300 square foot) space. Most are buried in a greenspace or under a parking area, using traffic-rated tanks to best use the winery’s space while maintaining its aesthetics. Maintenance is minimal, with an eight-year membrane filter replacement schedule and a bi-annual preventative maintenance schedule that includes filter cleaning and blower application checks. Other inspection points include sampling the liquid inside the chamber that reacts with the wine waste where the bacteria are growing to gauge the state and health of the slurry within the system. Solids may occasionally have to be removed, depending on system use.

What to Know Before Getting Started

  A BioBarrier® HSMBR® Winery Wastewater Treatment System serves many small wineries that other systems may not target,” said Rebori. “It’s an affordable solution for wineries to produce quality, reusable water on-site using membrane filtration, which has been proven over other technologies to yield the best water quality. A winery owner or their engineer can contact us directly to get started. All we need to know to get started is the annual wine production. That gets us in the ballpark of the system size we’re looking at. Then, we can work with civil engineers on the site plan and the types of tanks needed. Our systems are modular and can manage projected expansion, but the better choice is to install the proper tank upfront and modify the aeration and filtration equipment when needed.”

Practical Ways to Use Biologicals & Organics in Your Vineyard

Cyndi
sign showing certified organic hanging on a grape vineyard

By: Alyssa L. Ochs

As we kick off the new year, sustainability is top of mind for many vineyards. Lots of vineyard owners are turning to biologicals and organics to rely less on synthetic chemicals while promoting healthier soil and improving grape quality. Using natural, chemical-free methods in the vineyard makes it possible to manage diseases and pests while enhancing biodiversity and attracting consumers who appreciate environmentally conscious wine options.

  We connected with two companies working in this space to learn more about how they help vineyards improve their sustainable growing practices while promoting environmental conservation.

General Benefits of Biologicals and Organics

  An increasing number of consumers are seeking sustainably produced wines, pushing market demand for biodynamic and organic options. Research has shown that grapes grown organically may have improved flavors and higher quality. This may be because organic practices promote a healthy soil ecosystem that naturally controls pests and allows beneficial microorganisms and insects to thrive in a biodiverse environment.

  Incorporating biologicals and organics in the vineyard reduces your operation’s overall environmental impact by eliminating chemical fertilizers and pesticides. These products are notorious for seeping into waterways over time. Meanwhile, when vineyards use organic matter from cover crops and compost to enrich the soil, they often notice improved water retention and nutrient absorption in grapevines. Sustainable practices benefit a vineyard’s long-term health, preserving vines for future generations to grow and produce wine.

  Organic and biological viticulture often involves revamping soil management strategies through composting, cover crops and green manure to adjust nitrogen levels. It also addresses disease and pest control through microbial applications, biological controls, pruning and irrigation. The two companies we spoke to are excellent examples of naturally effectively addressing pests and plant nutrition concerns. Weed management with mechanical tools or hand-weeding, as well as mulching around the base of vines, can also support chemical-free vineyard practices.

JH Biotech Vineyards Solutions Microbial Fertilizers

  One environmentally conscious agricultural company that vineyards should know is JH Biotech, Inc. Founded in 1987 and based in Southern California, JH Biotech is a green science leader offering plant and animal nutrition products and microbials. The company’s mission is “to create environmentally responsible natural, organic and biological products for plant health, pest management and animal well-being.”

  JH Biotech’s product manager for biologicals, Miguel Silva, told The Grapevine Magazine about the advantages of agricultural microbial fertilizers over chemical fertilizers. He explained that chemical fertilizers act as plant food, quickly providing the nutrients needed for crop growth, leading to rapid plant development. In contrast, microbial fertilizers function through microorganisms as the main component, utilizing the active functions of microbes to improve soil structure, decompose organic matter and promote nutrient cycling.

  “While chemical fertilizers show results in a short period of time, they can also lead to soil degradation due to environmental factors and antagonistic interactions between elements,” Silva said. “The application of microbial fertilizers can improve soil degradation, making it easier for plants to absorb chemical fertilizers. Because of the growth patterns of microorganisms, their effects last longer than those of chemical fertilizers. If the soil contains a lot of insoluble nutrients, microbial fertilizers enhance the efficiency of chemical fertilizers, effectively reducing the amount of chemical fertilizers needed. Additionally, the various functional substances secreted by microorganisms not only enable crops to more efficiently utilize chemical fertilizers and soil nutrients, but also produce enzymes and antibiotic substances that offer additional benefits beyond those of chemical fertilizers, leading to healthier plant growth and higher yields.”

Microbial Fertilizer Effects and Implementation

  Silva shared that agricultural microbial products primarily consist of beneficial microorganisms, including fungi, bacteria and actinomycetes, which provide direct and indirect benefits to crops. He said a direct benefit is that beneficial microbes can colonize the plant’s leaf surface and root zone. This means that in sufficient numbers, microorganisms can occupy space and prevent pathogenic microbes from reaching the plant surface, thereby creating a protective barrier. One of the many indirect benefits is that the microbes enhance nutrient availability to plants.

  “Some beneficial microorganisms can attract free nitrogen from the air, and when they die, they release nitrogen for the plant’s use,” Silva explained. “Additionally, they can produce organic acids that release bound nutrients like calcium and phosphorus, making these nutrients more accessible to the plant. Moreover, they produce various amino acids, peptides and natural growth stimulants, which enhance photosynthesis, promote cell division and secrete enzymes. These enzymes, which are functional proteins, can break down difficult-to-decompose organic materials in the soil, such as cellulose and chitinase, which in turn helps to reduce harmful organisms in the soil.”

  We also discussed with Silva how microbial fertilizers don’t require growers to change their farming practices. Microbial fertilizers are an excellent supplement whether you use conventional or organic farming methods.

  “In conventional farming, microbial fertilizers can improve the efficiency of chemical fertilizers, making the soil and the crop surfaces healthier,” Silva said. “In organic farming, microbial fertilizers can help quickly incorporate hard-to-decompose organic fertilizers into the crop’s nutrient cycle. The only necessary adjustment is that the application of chemical fertilizers in conventional farming can be reduced by more than 15 percent. In organic farming, the use of microbial fertilizers promote healthier plant growth, thereby reducing the need for some organic agricultural inputs, which can lead to noticeable savings in management costs.”

Microbial Fertilizer Costs, Storage and Use

  When properly managed, the benefits of using microbial products will typically far exceed the cost of applying them. This is because multifunctional microbial fertilizers can reduce or replace other products your vineyard uses for fertilizing and pest control.

  “Numerous studies have shown that applying microbial fertilizers can increase crop yield by at least 15 percent and improve the quality of agricultural products, while also reducing pesticide and chemical fertilizer usage by 15 percent,” Silva said. “The improved quality of crops allows for higher selling prices, and increased yields result in greater profits. Additionally, the special functions of microbes provide crops with systemic disease resistance, further reducing the need for pesticides.”

  Silva also mentioned how microbial fertilizers must be stored in cool and dry places, similar to chemical fertilizers and pesticides.

  “For microbial fertilizers that use Bacillus spp. as the main component, they are relatively easy to store because Bacillus can produce dormant spores called endospores,” Silva said. “If stored in dry and cool conditions, they can last for two to three years. Specific Bacillus strains may have more than three functions, such as nitrogen fixation, cellulose degradation and lysozyme production, or phosphorus solubilization, IAA production and siderophore formation. Therefore, choosing multifunctional microbial fertilizers can reduce the use of other agricultural inputs, thus improving the ease of application. For other agricultural microbial products, it is essential to ensure that most of them can be mixed with water, whether they are in water-soluble powder or liquid form. However, microbial products composed of species other than Bacillus often face challenges with long-term storage. Hence, when applying beneficial microorganisms such as Trichoderma spp. or mycorrhizal fungi, which are fungi-based, they should be used as soon as possible for optimal effectiveness.”

Pacific Biocontrol Vineyard Solutions Natural Control for Mealybugs

  Another company worth learning about as you shift vineyard operations toward biologicals and organics is Pacific Biocontrol. Established in 1985 and headquartered in Vancouver, Washington.Pacific Biocontrol is a pioneer in manufacturing and improving pheromone-based management systems worldwide. The company’s mission is “to increase the use of its mating disruption formulations by increasing efficacy and decreasing costs to the grower.”

The Prevalence of Mealybugs in Vineyards

  Peter McGhee, Ph.D.,  Pacific Biocontrol’s president and director of research and development, told The Grapevine Magazine about his company’s work with vineyards to control vine mealybugs. Mealybugs are a significant concern for grape growers, and Pacific Biocontrol offers a sustainable solution to control them.

  McGhee joined Pacific Biocontrol in 2018, with 21 years of education and 24 years of field experience with expertise in pheromone mating disruption. He possesses a B.S. in biology and a M.S. and a Ph.D. in entomology. In addition to being president, he is the company’s Midwest representative.

  “Mealybugs infest grape clusters and feed on fruits,” McGhee said. “They exude honeydew, a sugary substance, onto grapes which increases fungal growth making them unmarketable. More importantly vine mealybug transmit grapevine leafroll virus (GLRaV) that kills vines. There is no cure once a vine is infected. Infected vines must be removed to prevent further spread throughout the vineyard by mealybugs.”

  Mealybugs are not a new pest, as they have been nominal grape pests for many years, with insecticides traditionally relied on to control them.

  “Vine mealybugs were discovered in California in the mid 1990’s, and it is now found throughout North America,” McGhee said. “Many of the older broad-spectrum insecticides used to manage mealybugs have been delisted, and the new insecticides have limited windows of activity and efficacy against these pests. Grape-growers are challenged with properly timing the remaining management options economically. Thus, we have seen dramatic increases in mealybug infestations.”

How ISOMATE VMB Works in Vineyards

  McGhee told us how ISOMATE VMB, a behavior-modifying biochemical/pheromone, disrupts the mating patterns of vine mealybugs to suppress this problematic pest and make mating less successful. This suppression helps protect grapes but does not kill mealybugs. Instead, it prevents them from mating and keeps mealybug populations low throughout the entire season with just one application.

  “Normally, female vine mealybugs release a species-specific sex pheromone which attracts male mates,” he said. “The male follows the pheromone odor trail to the source, a female. Mealybugs rely on odor more than vision. Once mated, the female lays an average 300 eggs, which can result in over 100 billion offspring by the fifth generation if unchecked! ISOMATE VMB releases millions of times more pheromone than individual female mealybugs. The males cannot find the individual females odor trail due to these higher concentrations released by ISOMATE VMB. The best strategy is to use mating disruption each year preventatively to maintain mealybug populations at very low levels and prevent outbreaks that require additional insecticide treatments.”

  Organic grape growers can use this technology without compromising their commitment to chemical-free vineyards. ISOMATE VMB is certified by the EPA National Organic Program (NOP) and the Organic Materials Review Institute (OMRI). 

  “Both conventional and organic growers can use ISOMATE VMB to successfully manage their vineyards,” McGhee said. “Sex pheromones fit well in existing pest management programs and do not impair natural enemies that provide beneficial biological control of mealybugs. ISOMATE VMB is a win/win for all grape growers.”

Exploring the Varieties of Pacific Northwest Pinot Noir Rosé Wines

Cyndi
photo showing pinot grapes on the vine

By: Becky Garrison

In recent years, a growing number of Pacific Northwest wineries have added a pinot noir rosé wine to their portfolio.

  Aaron Lieberman, winemaker for Iris Vineyards in Springfield, Oregon, notes why this grape is particularly well suited for producing rosé wines, “Pinot noir grapes develop desirable flavors at lower sugar concentration than most other red varieties and, if grown in a truly cool climate, can have ripe flavors and the chemistry (pH, TA, Brix) we want at the same time.”

  Moe Momtazi, founder of Maysara Winery and Momtazi Vineyards in McMinnville, Oregon, adds, “Pinot noir, being a finicky and delicate grape varietal, thrives in cool climates and is the ideal grape to be grown in places like Oregon’s Willamette Valley.”

  According to Drew Voit, founder/owner/winemaker at Harper Voit in McMinnville, Oregon, “Pacific Northwest pinot noir rosé wines are probably largely different because there isn’t a huge amount of rosé from elsewhere made from pinot noir, so the approach and the resulting style is specific to the Willamette Valley.” In his estimation, “Pinot noir tends towards a coarse phenolic structure when at the ripeness levels that we want for rosé.” He finds these characteristics can be minimized by whole cluster pressing and aiming towards a style that is light and bright rather than skin soaking or a saignee method where bitterness could be an issue. The ensuing result is a wine that will be very light in color, often with barely a hint of pink in some vintages when compared to rosé wines made using other varietals.

  In addition to producing world-class pinot noir grapes, Oregon’s Willamette Valley has the distinction of being home to more certified B Corp wineries and vineyards than any other region in the world. Also, Oregon may generate only approximately two percent of all wine produced in the United States, but it’s home to 52 percent of U.S.-based Demeter-certified biodynamic wineries. Momtazi reflects on how this ethos informs his wine. “Aside from the cool climate influence, when your approach to farming is holistic and eliminates the use of chemicals and minerals to work in tune with nature, this approach adds another layer to a healthy and delicious fruit that other farming methods lack.” His NV sparkling pinot noir rosé is made with 100 percent pinot noir grapes that are balanced with high-tension acidity and minerality. The fine bubbles keep the aromatics tight with a clean finish of dried cranberries, pomegranate and wild strawberries.

The Importance of Vineyard Block Selection

  When selecting the particular pinot noir grapes used in making rosé wines, Voit wants to use areas of a given vineyard that tend towards large berries and heavier yields. Often, he chooses areas shaded by nearby trees or areas of low vigor. This way enables them to get great flavor development at low sugar levels and makes wines with better flavors, but with the alcohol and acidity levels, they want for the wine.

  Those vineyard blocks that produce the best pinot noir grapes for rosé wines also might produce red wines that are less impressive due to possible factors such as shade, low vigor and higher yields. According to Voit, “It is often an opportunity to make both better rosés and better red pinot noir wines from a vineyard by recognizing which blocks and sections are best suited to our goal.”

  Before pruning, Lieberman chooses specific areas of the vineyard to source rosé. These areas are allowed to have higher yields. Also, they avoid removing as many leaves as they do for red wine production. The limited leaf removal leads to slower and less accumulation of anthocyanins. This practice, along with choosing an area of the vineyard that is slow to ripen, leads to longer hang time and riper flavors once we do pick.

  Dan Diephouse, co-founder and co-winemaker at Corollary Wines in Amity, Oregon, observes the variety of expressions in sparkling pinot noir rosé varies between different sites, clones and styles is amazing. They look for late-ripening, marginal sites and clones that preserve the acidity they love in bubbles. Also, they eschew a lot of the Dijon pinot clones, as they’re selected to ripen early. Unless they’re in a cold site, they lack the acidity they want.

  In terms of specific clones, they love working with the old vine Wadenswil and Upright at Cattrall Brother’s Vineyards in the Eola Amity Hills. Diephouse opines, “The Wadenswil produces this beautiful savory raspberry leaf, and the Upright is more in the dark strawberry range. They’re both stunning on their own and in our blends. The Mt. Eden from Lonesome Rock vineyard also makes amazing bubbles with dark blue fruit.” 

  Field blends also play an important role in crafting their rosé wines. At Momtazi Vineyard, they work with a field blend of different pinot noir clones, which creates complexity. Also, they use a technique called carbonic maceration to coax out the fruit and spice without too much phenolic/tannin extraction.

  Corollary Wines’ Cuvée One rosé is meant to be a snapshot of the vintage and the valley, blending five or six different vineyards and eight to 10 different base wines. When they make their Cuvée One rosé, they’re always making base wines with the express purpose of making a rosé. Diephouse states, “We’re picking at slightly higher brix for riper flavors (19-20), destemming the fruit and doing a three- to six-day cold soak. We find ourselves typically blending in very linear chardonnay or pinot blanc to the wine, as it builds length and texture, with our most recent blend being 70 percent pinot noir, 15 percent chardonnay and 15 percent pinot blanc.”

Best Pinot Noir Clones for Producing Rosé Wines

  While Voit has found success with most pinot noir clones in making rosé wines, he has a personal preference for Dijon 113 and 114 when possible. “Those clones tend to produce a lighter, lower tannin and more peach/apricot/nectarine flavor profile, whether they are made into red wine or rosé. I think those flavors are terrific in light, bright, dry rosés,” Voit reflects. Also, he likes making sparkling wines from those clones for the same reason. That said, he finds that the particular clone is less important than selecting the ideal sections of the vineyard.

  Cameron Bower, owner of Ghost Hill Cellars in Carlton, Oregon, finds that their Dijon 115 clone has always been their go-to clone for rosé from their vineyard. He said, “It is well suited for our Willakenzie soils and delivers great fruit flavors, but with the level of acidity required to deliver a world-class rosé.” They pick these grapes two weeks earlier than the pinot and pay a lot of attention to the time spent on the skins so that they can deliver a consistent wine across vintages. Along those lines, Lieberman prefers Pommard and Dijon 115 to be the most desirable clones for rosé and blanc de noirs.

Washington State and BC Pinot Noir Rosé Wines

  While the Willamette Valley produces the majority of PNW pinot noir rosé wines, select Washington State and British Columbia producers also make a pinot noir rosé wine.

  Jason Fox, owner/winemaker of Lagana Cellars in Walla Walla, Washington, states that no matter where grapes are grown, they will show off the region’s terroir. “In Oregon, you may have light, quaffable rosés comparable to Sonoma Coast or Burgundian styles. In Washington, where we are located, the higher temperatures, more sunlight and lower rainfall results in bigger, more fruity styles reminiscent of Alsatian or Napa versions.”

  The particular vineyard where they source their grapes sits atop a small bench in the foothills of the Blue Mountains. The elevation is 1,750 feet ASL, making it currently the highest-planted commercial vineyard in the valley. Fox finds this location is pretty solid for growing pinot noir because it has very good air drainage, as it is both higher and sits on a small bench in the topography. In addition, it receives significantly more rainfall throughout the year due to its location closer to the Blue Mountains. Also, the hot and dry summers in the valley allow them to grow this grapevine at tonnage levels much higher than in the Willamette Valley.

  Also in Walla Walla, Patterson Cellars produces a pinot noir from the Rattlesnake Hills area of Washington State, which is usually about a 50/50 blend of Pommard and Dijon clones. Assistant winemaker Eric Peterson finds that pinot noir’s more delicate aromas and flavors lend themselves beautifully to the sparkling rosé they make out of those grapes.

  Moving north to Vancouver Island, Alexandre Guertin, proprietor of Beaufort Vineyard, and Estate Winery in Courtenay, British Columbia, points to how BC’s climate gives their pinot noir rosés a unique twist. “Our cool nights and long growing season help the grapes keep their bright acidity while also showing off vibrant fruit flavors,” he said. This Mediterranean climate presents challenges like cool, wet springs, which can impact flowering and fruit sets, as well as a longer growing season that requires careful vineyard management to ensure full ripeness. Also, disease pressure, particularly from botrytis and mildew, is another ongoing concern in this humid environment. However, in Guertin’s experience, the very qualities that make pinot noir difficult — its thin skin, sensitivity to climate and low yield potential — are what allow it to reflect the subtleties of its terroir so vividly.

  Chris Turyk, sales and marketing director for Unsworth Vineyards in Mill Bay, British Columbia, observes how, due to the Cowichan Valley’s decidedly cool climate, not every block of every vineyard can perennially ripen suitably for red pinot noir. “By having a robust sparkling wine and rosé program, we can tailor each vineyard and each block to produce fruit suitable for those three styles,” he notes.

The Different Styles of PNW Pinot Noir Rosé Wines

  In Rickreall, Oregon, Left Coast Estate’s pinot noir rosé wines point to the diversity of styles that can be produced from pinot noir grapes. In particular, they do a reserve level rosé made from 100 percent pinot meunier that’s entirely fermented in concrete Noblot eggs. Joe Wright, the director of viticulture and winemaking, describes the unique feature of this process.

  “We like using the Noblot eggs due to the unique effect they have on the wine during the fermentation process,” Wright said. “The shape of the eggs is similar to the wine glass and allows for lees to stick to a much wider range of the fermentor. The lees will settle on any slope under 90 degrees, and the entire bottom half of the fermentor will be coated in lees. The power of the fermentation will naturally rotate the wine around in the fermentor, similar to a person swirling their wine glass, and this motion will provide ample lees contact with the wine, which creates more body and structure. The eggs are made of concrete, and concrete is porous, which allows the fermentor to breathe and let in very small amounts of oxygen. This is similar to the process of a cork, where small amounts of oxygen ingress can allow the wine to mature and develop slowly without the risk of major oxidation spoiling the wine.”

  Their two other rosés include an estate rosé, a blend of pinot noir, pinot meunier and pinot blanc built for ageability, which they release a year late, thus bucking the trend of quick-turn rosés. Also, their brut rosé of pinot Meunier spends four years on tirage and is made in the methode champenoise style.

Verjus in Winemaking

Cyndi

Practical Applications & Economic Benefits

verjos shown on a plate

By: Andreea Botezatu, PhD – Department of Horticultural Sciences, Texas A&M University

Verjus, an acidic juice derived from unripe grapes, has a history dating back to ancient Persia and the Middle East, where it was prized for both culinary and medicinal purposes. Today, it is gaining renewed attention in the winemaking industry as a sustainable and versatile tool. Known for its culinary applications, verjus also offers practical advantages for addressing challenges such as high pH and low acidity in wines from warmer regions affected by climate change. This article talks about the history, health properties, winemaking applications, and economic benefits of verjus, highlighting its potential as both a winemaking aid and a standalone product.

History and Health Properties of Verjus

  Originating from the French term “vert jus,” meaning “green juice,” verjus has been a staple in European cuisine since the Middle Ages. It was extensively used in sauces, condiments, and for deglazing dishes. In Middle Eastern cuisines, such as Lebanese and Persian, verjus—known as husroum and ab-ghooreh, respectively—remains integral, especially in dishes like Shirazi salad. Currently, verjus is seeing a resurgence in the western world, being particularly popular with mixologists who use it to enhance acidity and flavor complexity in various cocktails and mocktails.

  Historically, verjus was believed to possess medicinal properties, including immune system stimulation, reduction of stroke risk and high cholesterol, and promotion of liver health. Rich in antioxidants and organic acids, it has been linked to digestive health, anti-inflammatory effects, and the reduction of oxidative stress.

  Modern scientific research reinforces these benefits, identifying bioactive compounds such as phenolic acids, flavonoids, and tannins in verjus. These compounds not only enhance its health-promoting properties but also contribute to its antioxidant capacity, which can improve wine stability during aging.

High pH Challenges

  Hot climates like Texas pose significant challenges for winemaking due to the natural ripening process of grapes under high temperatures. In these conditions, sugar accumulation accelerates while malic acid levels decline, resulting in grapes with high pH and low acidity. These characteristics can lead to microbial instability, lack of freshness, and diminished wine quality. Verjus, derived from unripe grapes, offers a natural and sustainable solution. Its high acidity and balanced organic acid composition make it an effective tool for lowering pH and improving wine stability and sensory quality. By utilizing grapes typically removed during cluster thinning, verjus not only addresses the challenges of high pH but also enhances sustainability in vineyards and wineries.

Verjus as a Winemaking Tool: Chemical and Sensory Impact of Verjus

  Verjus’s unique composition offers a valuable and sustainable alternative to conventional acidifiers in winemaking. Its high acidity, low sugar content, and pH ranging from 2.2 to 2.7 make it especially suitable for addressing the challenges of high pH and low acidity in wines, issues that are increasingly prevalent in warm-climate wine regions. Key components of verjus include significant levels of organic acids (malic and tartaric acids), phenolic compounds, and antioxidants, which collectively enhance its functionality in winemaking.

1. Acidity Adjustment: Verjus is highly effective in lowering pH and increasing titratable acidity in both musts and finished wines. Studies on varieties such as Muscat Canelli and Syrah have demonstrated that pre-fermentation additions of verjus ranging from 11% to 17.5% by volume achieved optimal pH levels for balanced wines. For instance, in a trial with Syrah, the addition of verjus reduced the pH from an initial 4.16 (indicative of poor stability and susceptibility to microbial spoilage) to a desirable 3.60, resulting in improved mouthfeel, color stability, and overall wine quality. Similarly, in Muscat Canelli, verjus effectively reduced pH while elevating titratable acidity, ensuring wines exhibited enhanced freshness and vibrancy.

2. Alcohol Reduction: Replacing a portion of ripe grape juice with verjus during fermentation not only addresses pH issues but also reduces total sugar content. This leads to a decrease in the alcohol content of the resulting wine, making verjus a natural tool for producing lower-alcohol wines.

Lowering alcohol levels in wine has become an increasingly desirable goal for several reasons. Globally, organizations like the World Health Organization (WHO) advocate for reducing alcohol consumption as part of broader health initiatives, citing concerns about excessive alcohol use and its impact on public health. In parallel, consumer preferences are shifting, with a growing demand for lower-alcohol and non-alcoholic beverages. This trend is driven by health-conscious individuals, those exploring “mindful drinking,” and sober-curious consumers who seek wines that offer full flavor without the high alcohol content. By allowing winemakers to reduce alcohol naturally, verjus aligns with these evolving market trends. For example, in Muscat Canelli trials, an 11% verjus addition reduced the alcohol content from 14.3% to 13.2%, while preserving the sensory integrity of the wine.

3. Sensory Quality: Extensive sensory evaluations indicate that wines acidified with verjus are indistinguishable in terms of consumer preference from those treated with traditional acidifiers like tartaric acid. In studies involving industry professionals and consumers, no significant differences in overall preference were found between verjus-treated wines and their conventionally acidified counterparts. This underscores the versatility of verjus as an acidifier that enhances wine chemistry without compromising sensory appeal.

4. Enhanced Profiles: Beyond acidity correction, verjus contributes valuable phenolic compounds that improve the antioxidant capacity of wines. These compounds can also enhance aromatic complexity, particularly in aromatic white wines like Muscat Canelli. In addition to its role in balancing acidity, verjus has the potential to elevate a wine’s sensory profile, creating products with greater depth and intrigue for discerning consumers.

5. Applications in Red & White Wines: Verjus is highly versatile and suitable for use in both red and white winemaking. In red wines, such as Syrah, verjus additions not only corrected pH but also improved structural elements like mouthfeel and color stability. In white wines, such as Muscat Canelli, the heightened acidity imparted by verjus enhanced perceived freshness, as confirmed by both chemical analysis and consumer panel feedback. These results highlight the adaptability of verjus for different wine styles and its potential to improve quality across a wide spectrum of varietals.

Verjus as a Standalone Product

  Beyond its winemaking applications, verjus has significant potential as a standalone culinary product. Its uses include substituting for vinegar or lemon juice, deglazing pans, creating salad dressings, and complementing delicate flavors in sauces. Verjus is also gaining popularity in non-alcoholic beverages and cocktails.

  For wineries, selling verjus as an artisanal product presents a lucrative opportunity. Premium packaging and marketing can position verjus as an eco-friendly and health-conscious choice, appealing to chefs and consumers alike. By diversifying product lines, wineries can maximize grape harvest value and enhance brand recognition.

  Two recent studies from Texas A&M enology professor Andreea Botezatu and her graduate students have taken a closer look at the applicability of verjus in the winemaking process as an acidifier, both from a technical and economic perspective.

  The first study (Effects of verjus acidification on muscat canelli grape juice and wines) explored the use of verjus, derived from unripe grapes, as a sustainable and effective acidification agent for winemaking. Conducted in Texas, the research targeted high pH and low acidity issues prevalent in wines from warm climates. The authors produced verjus by harvesting unripe Muscat Canelli grapes during cluster thinning. The grapes were destemmed, pressed, and the resulting juice was cold-settled and analyzed for chemical composition. Verjus was then stored at 5°C until it was blended with ripe grape juice.

  Three treatments were prepared: a control with no verjus, a 2% verjus addition (0.2 L per 8.5 L juice), and an 11% verjus addition (1.1 L per 10 L juice). Each treatment underwent fermentation with standardized yeast and nutrient protocols, followed by racking, filtration, and bottling. Chemical analyses measured pH, titratable acidity, malic acid, tartaric acid, alcohol, polyphenols, and potassium.

  Sensory evaluations were carried out during four industry events, involving 218 participants, who ranked the wines based on preference and acidity perception. Results showed that verjus addition significantly reduced pH and increased titratable acidity, malic acid, and tartaric acid levels. The treatment with 11% verjus brought the wine’s pH to 3.3 (from a control of 3.6) and increased acidity to 7.1 g/L. Verjus-treated wines also exhibited lower alcohol levels due to dilution, with the 11% treatment reducing alcohol from 14.3% to 13.2%. Importantly, sensory evaluations found no significant differences in preference between verjus-treated wines and the control, ensuring that verjus acidification did not compromise wine quality. These findings underscore verjus’s potential as a sustainable solution for improving wine quality in regions impacted by climate change.

  The second study (Evaluating the Economic Feasibility of Verjus Production in Texas Vineyards and Wineries) examined the economic feasibility of using verjus in winemaking and as a standalone product. The research assessed production costs, revenue potential, and sustainability benefits. The authors modeled the process using high-yield grape varieties such as Sangiovese and Tannat, estimating that one ton of unripe grapes could produce approximately 378.5 liters of verjus. Economic calculations incorporated labor for cluster thinning, transportation costs, and equipment for processing and bottling.

  In winemaking, verjus was evaluated as a substitute for tartaric acid to acidify wine. To reduce pH by 0.25 units, approximately 100 mL of verjus was required per liter of wine. While verjus was more expensive than tartaric acid (USD 0.30 per liter vs. USD 0.02 per liter), the associated 10% increase in wine volume generated significant additional revenue. For 3785 liters of wine, the added volume contributed USD 5639 in revenue, making verjus economically advantageous.

  The study also analyzed the feasibility of bottling verjus as a gourmet product. The breakeven cost for producing a 750 mL bottle was calculated at USD 6.98, with retail prices reaching USD 12, yielding substantial profit margins.

  Together, these studies illustrate the chemical, sensory, economic, and environmental benefits of incorporating verjus into winemaking. They demonstrate that verjus not only addresses challenges like high pH and low acidity but also creates a new revenue stream while promoting sustainable practices in the wine industry. If additional clarifications or deeper insights are needed, feel free to ask!

Conclusion

  Verjus represents a sustainable and innovative tool for modern winemaking. Its ability to address high pH and low acidity, improve wine quality, and offer economic benefits through waste reduction and product diversification makes it invaluable. As climate change continues to impact grape-growing regions, adopting verjus as a natural acidifier will be beneficial for maintaining wine quality and industry sustainability.

Fire Insurance Protection

Cyndi

Smoke Index (FIP-SI)

CALISTOGA, CA - SEPTEMBER 30: The Glass Fire burns near the Jericho Canyon Vineyard and Winery about a mile out of downtown Calistoga, Calif., on Wednesday, Sept. 30, 2020. (Jane Tyska/Digital First Media/East Bay Times via Getty Images)
CALISTOGA, CA – SEPTEMBER 30: The Glass Fire burns near the Jericho Canyon Vineyard and Winery about a mile out of downtown Calistoga, Calif., on Wednesday, Sept. 30, 2020.
(Jane Tyska/Digital First Media/East Bay Times via Getty Images)

By: Trevor Troyer – Agricultural Risk Management

You may have heard about the new optional endorsement to your grape crop insurance policy.  It’s called Fire Insurance Protection – Smoke Index or FIP-SI for short.  This does not replace your policy.  It is an additional endorsement or option that can be added to your policy.  This endorsement is currently only available in California.

  The 2020 wildfires had a huge impact on California’s wine production.  Vineyards and wineries had huge losses due to smoke taint from these fires.  Fire Insurance Protection – Smoke Index adds an additional layer of protection to vineyards impacted by these kinds of fires.

  If you are familiar with the Grape Crop Insurance policy you know that there is a deductible.  You are covering an average of your historical production per variety.   You can coverage an average of your production from 50% to 85%.  50% is cheaper and less likely to pay out and 85% is more expensive but you are more likely to have a claim paid.  In my opinion, the sweet spot is around 70% to 75% depending on the size of the vineyard. 

  If you had 75% coverage you would have a 25% production deductible.  In other words, you would have to lose over 25% of your crop to have a payable claim.  The first 25% is your deductible.  So, if you had 10 acres of Cabernet Sauvignon in Napa and your average tons per acre was 3 your average production would be 30 tons.  At the 75% level you would be covered for 22.5 tons and your deductible would be 7.5 tons.  I am not going to get into the value per ton as that changes from county to county and can be even higher if a grower has contracts with wineries.

Fire Insurance Protection – Smoke Index helps cover some of the deductible.  It’s additional coverage that sits on top of the policy.  Here is what it says in the USDA Risk Management Agency’s Fire Insurance Protection – Smoke Index Fact Sheet – “The Fired Insurance Protection-Smoke Index (FIP-SI) Endorsement covers a portion of the deductible of the Grape Crop Provisions when the insured county experiences a minimum number of Smoke Events as determined by the Federal Crop Insurance Corporation (FCIC) in accordance with the Smoke Index Data Provisions (SIDP) and identified in the actuarial documents.” 

  This endorsement is based on the prices per ton and the tons used in the underlying policy.  You cannot cover 100% of your average with crop insurance.  You can cover up to 95%, even though a policy may not have that high of coverage.  This is done with optional endorsements etc.  The FIP-SI covers the deductible portion up to 95%.  If you had 50% coverage on your grapes it would cover 45% of your deductible.  If you had 75% coverage the FIP-SI endorsement would cover 20% etc.

  You sign up for Fire Insurance Protection – Smoke Index by January 31st.  This is the Sales Closing Date for Grape Crop Insurance in California.  The insurance period for FIP-SI begins on June 1st and ends on November 10th. You do not need to report your acres separately as it uses the underlying policies acres.

Here is the Cause of Loss from the 25-FIP-SI Endorsement: 

Cause of Loss

(a) This Endorsement provides protection for Smoke Events that meet the County Loss Trigger when the minimum number of Smoke Events occur in the county as identified in the actuarial documents. Triggered counties will be determined after the end of the Insurance Period.

(b) Individual vineyard yields are not considered under this Endorsement. It is possible that your individual vineyard may experience reduced yield(s) and you do not receive an indemnity under this Endorsement.

(c) The notice provisions in section 14(b) of the Basic Provisions do not apply to this Endorsement.

(d) Once published, FCIC’s determination in section 8(a) is final and is a matter of general applicability, presumed to be accurate, and will not be changed. 

  So, you may not have any damage to your vineyard or grapes but still get paid.  This is based on your County.  No adjuster is required on this. You are not required to file a Notice of Loss with your crop insurance agent.

  The USDA Risk Management Agency uses NOAA’s Hazard Mapping System’s (HMS) data for calculating Smoke Events and the Smoke Index.  You can find more information on this at www.ospo.noaa.gov/Products/land/hms.html.

  Premiums will vary with amount of coverage you choose.  Prices per ton, averages and acres all change the premium as well.  There is a separate administrative fee charged for the FIP-SI endorsement as well. 

  This is a risk management tool that can help vineyards throughout the state recoup losses due to smoke events. 

Trevor Troyer

Agricultural Risk Management

ttroyer@agriskmgmt.com

toll free: 888-319-1627