Category: Vineyard Info

Simplified Risk Management for Your Winery

Cyndi
risk management on paper

By: Michael Harding, Senior Risk Solution Specialist, Markel Specialty

Take a look around. You must be so proud of where your winery is today! You’ve worked very hard to develop, finesse, and grow your winery to what you see in front of you. Countless hours and limited staffing have created a place of pride!

  You took a lot of risks to get your winery to where you are today. In fact, your winery probably wouldn’t exist if you hadn’t taken some of those risks. But now that it is more established, the risks are more significant – there is just so much more to lose! A serious calamity could be detrimental to all that you’ve built. And, unfortunately in today’s “mid-COVID” economic environment, limited staffing may present many challenges to your winery and it may be difficult to allot sufficient time to think about the many ways your winery might be impacted by previously unthought-of risks. Risks can be managed, however. Whether your winery is small or large, you have the responsibility to your employees, your clients, and yourself to invest in risk management planning.

  A lot of winery businesses only think about buying insurance when they think about risk management. However, many wineries don’t give much thought to other ways that they can protect their winery from the numerous risks that they face. Some risks are random and unpredictable (like weather and acts of nature). Others are more predictable and can be planned for – such as costs of supplies, overhead, new hires, and equipment replacement. There are also the other kinds of events that can – and do – happen almost anytime; they can disrupt your operations, take a chunk out of your reserves, kill your bank account, and cripple or destroy your winery.

  Trying to get your arms around all potential risks and attempting to completely eliminate them is unrealistic. On the other hand, not paying enough attention to relevant risk management issue can leave you unprotected. To that end, it makes sense to be cautious. The biggest challenge in risk management is to find the proper balance between peace of mind and running your winery.       

  Simply stated, risk management is a discipline for dealing with uncertainty. It provides you with an approach to recognize and confront the threats you face. Risk can be very complicated, but it doesn’t have to be. Every winery can start with a simple, easy-to-follow plan that can manage and lessen risk. If needed, you can expand from there.

Getting Started

  Risk management goes beyond just identifying risk; it is about learning to weigh your risks and making decisions about which risks deserve immediate attention.

  There are many ways to undertake risk identification; the key is using a system that allows you to identify major risks facing your winery. It is important to make a list and examine every risk, no matter how small; they could develop into something more serious over time. To begin, a risk assessment might  start by examining some of the different aspects of running your winery. You could look at your:

1.  Management practices

2.  Hiring and volunteer policies

3.  Training

4.  Staff, guest, and visitor safety

5.  Growing, harvesting, and production methods

6.  Insurance coverage

7.  Property and facilities

8.  Warehousing

9.  Workers compensation

10. Crisis and emergency planning

11. Auto and mobile equipment exposures

12. Social media

  Although this might, at first glance, appear to be complicated and involved, a simple way to start your own self-assessment that may be useful is to gather a few members of your staff representing various functions of your winery, and conduct a brainstorming session by asking a few questions:

1. What can go wrong?

2. What are you concerned about?

3. What will we do to prevent harm from occurring?

4. What will you do to lessen the worry?

5. How will you finance?

  Your answers to each will provide you with a direction for necessary action.

  From this session, you’ll undoubtedly have a sizable list with many concerns. And, just making a list of all possible risks is not enough. It is easy to quickly become overwhelmed, so you’ll need a way to take the risks you’re facing and put them into perspective. Not all risks are created equal. Risk management is not just about identifying risk; it is about learning to weigh various risks and making decisions about which risks deserve immediate attention. In doing this you will often find that your winery’s vulnerability to a risk is often a function of financial impact. What are the odds that a particular risk will materialize, and  how much is it likely to cost? How much does your winery stand to lose as a result? This helps quantify which risks are worth worrying about and which are not.

Using a Risk Matrix in Your Risk Assessment

  A risk matrix is a valuable tool you can use to help determine both the likelihood and the consequences of any particular risk. It helps you focus your attention on those issues that have higher consequences. In such a matrix, the likelihood is rated from probable to improbable and the consequences are rated from acceptable to intolerable. A risk that is almost certain to occur but has few serious consequences needs little attention. This enables you to identify and mitigate risks that may be less certain but have greater consequences.

Prioritize Your List

  Once you’ve assessed your risks, you can begin to take steps to control them – giving priority to those with the greatest likelihood of occurrence and/or biggest potential impact.

  Select appropriate risk management strategies and implement your plan. Here are four basic risk management techniques that can be used individually or in combination to address virtually most every risk you face:

1.    Avoid it: Whenever you can’t do something with a high degree of safety, you should choose avoidance as a risk management technique. Don’t engage in an activity or provide a service that pose too great a risk. In some cases, avoidance is the best technique because many wineries don’t have the financial resources required to fund the training, supervision, or other safety measures. Always ask, “Is there something we could do to provide this safely?” If the answer is “yes”, risk modification (#2 – next) may be more practical.

2.    Change it or modification: Modification is simply changing an activity or service to make it safer. Policies and procedures are examples of risk modification. For example, if a winery is concerned about the risk of using unsafe drivers make deliveries, they might add Department of Motor Vehicle (DMV) record checks to its screening process.

3.    Take it on yourself/retention: A winery may decide that other available techniques above aren’t suitable and it will retain the risk of harm or loss. For example, when a winery purchases liability insurance and elects a $1,000 deductible, it’s retaining risk. Where organizations get into trouble is when risk is retained unintentionally, such as within the exclusions of their insurance policy.

4.    Share it: Risk sharing involves sharing risk with another through a contract. (Insurance is an example that shares the financial impact of risks.)

  Monitor and update the risk management program. Your winery is a dynamic one that constantly faces new challenges and opportunities. Risk management techniques and plans should be reviewed periodically to make certain that they remain the most appropriate strategy for your needs and circumstances.

Conclusion

  The ultimate goal for your winery regarding risk is to create a culture where risk is routinely examined and managed, simply as part of your organization’s overall business process. Risk management starts with the management of a winery. By operating in a transparent and ethical manner, a lot of risks are mitigated by promoting a sense of accountability.

We can’t know what lies ahead, but we do want to be prepared to respond to future events effectively and gracefully. Make a conscious effort to identify and manage your exposures. Ask:

•    Can you avoid or eliminate the risk?

•    If not, can you control or mitigate the risk?

•    Can you transfer the responsibility of finance?

  Reckless leaders take reckless risks; prudent leaders take calculated risks. Risk management is the “calculator”.  Kayode Omosebi

YOUR RISK MANAGEMENT PROGRAM

  The next step is to involve others in your efforts. Remember that an effective risk management program can never be the responsibility of one individual. If you’ve already engaged a group, task force, or committee in identifying risks and strategies, you’re well on your way to implementing a risk management program.

  Keep in mind that many effective strategies for managing risk in a winery may not require any additional expenses. Time, attention, and resolve may be all that’s needed to increase the safety of vital assets. Give your team a deadline—a  date by which you plan to have made significant progress in achieving your risk management goals. Review your progress frequently and set new goals as you achieve the existing ones.

  As we have discussed, risk management need not be a complex and bewildering array of technical terms, actuarial tables, or probability statistics. On the contrary, risk management is, in large part, the application of healthy doses of common sense and sound planning.

  Remember that the simpler the risk management strategy is, the more likely it is that it will be applied. Yes, there may be items that are not considered in the first iteration of the plan, but at the outset, it is more important that your program be comprehensible rather than comprehensive. As you continue to develop and refine your plan, what now seems new and strange will become second nature.

  As time passes, your plan should become more inclusive as you address more risks in order of their priority. As stated at the beginning of this article, risk management is a process not a task, therefore it is important to constantly review what you are doing, celebrate your triumphs, and analyze the reasons behind any setbacks.

Grape Selections from the VitisGen and VitisGen2 Projects

Cyndi

hand inspecting grapes using a magnifying glass

By: Janet van Zoeren and Tim Martinson

The VitisGen and VitisGen2 projects represent major investments in understanding grapevine genetics – and particularly in identifying markers associated with desirable traits for use in ‘marker-assisted selection’.   DNA markers identified by geneticists and breeders are now incorporated into several selections and mapping populations by grape breeding programs in California, Minnesota, New York, and Missouri.

  We asked VitisGen2 breeders to provide photos and brief descriptions of a few of their selections and mapping populations and the traits they incorporate.  Where appropriate, we have highlighted the verified presence of genes through the use of markers in blue.

USDA-ARS, Crop Diseases, Pests and Genetics Unit, San Joaquin Valley Agricultural Sciences Center,Parlier, CA

Craig Ledbetter, Research Geneticist

Y308-314-08 This is a mid-season table grape selection with powdery mildew resistance, which has the Ren4 gene. It was sufficiently attractive for trialing with other advanced table grape selections.  It was the first PM resistant selection to be brought in for evaluation by the California Table Grape Commission, where there were positive comments from evaluators regarding the fruit attractiveness and productivity.  It was finally removed from variety consideration because of excessive fruit acidity.  We have continued to use this accession as a quality parent for Ren4 crosses.

Y306-196-10 This natural dry-on-vine raisin selection has all the makings of a new raisin cultivar.  The vine is extremely productive and berries begin drying down in early August.  Dry product quality is very high and berries resist powdery mildew infection because of the carried Ren4 gene.  The selection is currently under yield evaluation to examine its commercial potential.

Grapes in Color Population

Color Population: It is difficult to identify new red-skinned table grape selections with high quality skin color, so a 300-vine population was created from red-skinned parents that differed greatly in the quality of skin color.  The reason for creating this population is to identify a DNA marker that is linked to high quality red skin color.  All fruiting vines are being phenotyped for skin color quality, and vine DNA profiles will be examined to identify any markers linked to high quality red skin color.  Depicted in the photo are fruit clusters from two vines:  a high quality red to the left of the trunk, and low quality red to the trunk’s right.

Y511-151-12 This is the first red-skinned selection with powdery mildew resistance to be evaluated for fruit quality in advanced selection trials.  Fruitful on both spurs and canes, the selection yielded between 950 to 1400 boxes per acre, depending on applied cultural treatments.  Vitis cinerea (Ren2) is the source of this selection’s powdery mildew resistance.  The round attractive fruit ripen in mid-September and produce a 7 gram berry with 21° Brix.  Consumer evaluations have been positive, with flesh texture and sweetness being notable positive attributes.

Y514-109-12 grapes

Y514-109-12 This late-season table grape selections owes its resistance to V. romanetii, the donor of Ren4.  It is currently being evaluated for the possibility of release in collaborative trials with the California Table Grape Commission.  The white-skinned selection has achieved 1076 boxes per acre in these trials, with clusters averaging 1.3 lb. on spur-pruned vines.  Fruit of this selection are particularly clean, due in part to its vigorous canopy that protects developing berries from both sunburn and ambering.  While this selection may or may not ever become a new cultivar, its genetics have already been used for several seasons to donate its unique combination of powdery mildew resistance and fruit quality traits to new seedlings.

Cornell Grape Breeding and Genetics Program, Cornell AgriTech, Horticulture Section, Cornell School of Integrative Plant Science, Geneva, NY

Bruce Reisch, Professor

NY12.0107.01 grapes

NY12.0107.01 This white wine grape selection is derived from a complex cross made in 2012, and confirmed through VitisGen marker analyses to carry both Run1 (for powdery mildew resistance) and Rpv1 (for downy mildew resistance). This particular vine was planted in 2014 as a single vine seedling, propagated in 2017, and planted in a six-vine plot in 2018. Fruit were netted and harvested in September 2020, and we expect to evaluate the first wine sample next spring.  The very long, moderately compact clusters bear fruit with mild flavors, and seem free of hybrid characteristics derived from North American species. One of its quality ancestors include ‘Muscat Hamburg’. It may have potential for high productivity.

NY10.0927.02 Another white wine grape selection bearing attractive clusters of light red fruit. As with its ‘Aromella’ ancestor, this selection has some flowery, aromatic components in the fresh fruit, likely derived from its ‘Gewürztraminer’ background.  The cross was made in 2010 and seedling vines were planted to a permanent vineyard in 2012. This selection was then propagated in 2017 and planted to a test site in 2018.  Fruit were harvested this year for sensory analysis in 2021.  According to VitisGen tests that were run on the seedling vines, this selection carries Run1 and Rpv1, as described above, but also carries Ren2 powdery mildew resistance from Vitis cinerea.

NY15.0416.01 This blue grape selection was created expressly for the interest in a juice grape with high levels of powdery mildew and downy mildew resistance. Another goal of the cross was to have relatively early ripening compared to ‘Concord’. The juice grape parent was a very early ripening selection created in the 1950s by the Experiment Station breeding program.  It was a hybrid of an early ripening blue labrusca grape with Concord.  The other parent donated resistance genes (Run1 and Rpv1) to the cross, and possibly Ren3 as well.  This cross was made in 2015 and vines were planted to a seedling vineyard in 2017.  Fruit were first observed in 2019 and the vine has already been propagated.  Small juice samples were made in 2020 from two harvest dates in September.  The flavor of the fresh fruit is quite similar to ‘Concord’.

4427075 grapes

4427075 This is a new wine selection in the Cornell-Geneva grape breeding program. Marker assisted selection results indicated the presence of two genes for powdery mildew resistance (Run1 and Ren2), and one for downy mildew resistance (Rpv1). The cross was made in 2014, and though we have no wine results yet, the flavors of the fresh fruit reflect a lack of wild grape off-flavors, and presence of pleasing fruity flavors. Fruit ripen mid-season.

4427025 grapes

4427025 This red wine grape also come from a cross made in 2014, so wine hasn’t yet been tested.  With large clusters that are not overly compact, the vine appears to have good yield potential.  In 2019, the vine had nearly no black rot in a planting with a great deal of black rot. Resistance to powdery and downy mildews are also excellent; DNA results indicate the presence of Run1, Rpv1 and Ren2.

4405008 grapes

4405008 During meetings with growers early in 2015, it was suggested that juice grapes with flavor profiles similar to current industry standards (Concord and Niagara) but harboring strong levels of disease resistance would be a desirable goal.  So, in June 2015 and 2016, a number of crosses were made with this goal in mind. There were several outstanding examples among the seedlings that began fruiting in 2018 and 2019.  Here is one such selection grown under fungicide-free conditions in 2019, with ripe fruit on September 19.  This young vine comes from a cross made in 2016 and is precocious and productive. Time will tell if these will be worthy of release; we have yet to determine juice suitability (though they do taste great!), winter hardiness, and stability across years and sites.  But several seedlings show promise.

NY06.0514.06 grapes

NY06.0514.06 This promising red wine grape selection, with excellent powdery and downy mildew resistance from the use of Run1, Rpv1 and Ren2, is already going out to trials with NE1720 University cooperators and others.  Though the cross was made prior to the start of the VitisGen projects, this selection was tested for presence of resistance genes using VitisGen resources.  The fruit have excellent resistance to bunch rot, and fruit and foliage have moderate resistance to black rot. The buds are moderately winter hardy, with expected temperature of 50% bud kill in mid-winter measured to be -15 °F.  Wine descriptors are as follows: fruity with notes of blackberry, plum, cherry; slightly herbaceous, with green pepper noted; good body and medium tannin; also, some have detected chocolate notes.

University of Minnesota, Grape Breeding and Enology Program, Department of Horticultural Science, St Paul, MN

Matthew Clark, Assistant Professor

E0012-01 Grapes

E0012-01 This selection is from a population of La Crescent x Seyval blanc. This selection has relatively large berry size and large clusters (169.83 g/l), and at harvest has 24.2° Brix, 2.91 ph, 12.17 g total acidity.  In the past we have harvested on 9/24/18. This vine has a low incidence of powdery mildew, which may be inherited from Seyval blanc (Ren3 resistance allele). There is downy mildew on the leaves, which is typical of its parent La Crescent. The clusters had no incidence of black rot, a common problem in the vineyard in 2019. The flavor and aroma profile includes honey, lemon, kiwi, pear, and gooseberry.

GE9408-01 Grapes

GE9408-01 Descended from Vitis riparia, ‘Carmine’, ‘Mandan’, and Landot noir 4511, this selection is from a cross of MN1094 x Seyval blanc. As a descendant of ‘Seyval’, our marker tests indicated that it also carries the Ren3resistance allele for powdery mildew. This grape produced a small (68.6 g), compact cluster but is interesting for its appeal in the wine, specifically the low titratable acidity (7.1 g/l) and moderate soluble solids (24.5 °Brix).  The wine was described as cherry, smoke, leather, berry, and with some tannin.

GE0733-01 Grapes

GE0733-01 This selection is a seedless table grape that is highly aromatic and has many tropical flavors. The parentage is unknown and will require DNA testing to confirm the possible parents. Most likely this selection is derived from Elmer Swenson’s breeding line and does carry the proper alleles at the SDI locus for seedlessness.  The leaves of this selection have no incidence of powdery mildew. The yellow berries are 2.3 g each, and clusters are 92.33 g.  Due to polar vortex in 2014 and 2019, this vine has not produced much fruit in USDA Zone 4. Primary clusters are large, but secondary buds or latent buds reliably produce smaller clusters. This is an earlier variety with harvest around the second week of September, 21.8 °Brix and total acidity of 6.69 g/l.

VB9276-01

VB9276-01 Wine described with muscat with floral notes including lilac and tropical fruits like banana. This selection is a cross of VB 86-4 and Frontenac. Selected for white wine, this selection has relatively low titratable acidity compared to other cold hardy hybrids at 7.11 g/l. The berries are smaller like ‘Frontenac’ and the bunches are loose like that parent as well. This selection is susceptible to black rot and powdery mildew. It is marginally hardy in our Zone 4 conditions.

GE9913-01 This selection is an offspring of the above (VB9276-01) crossed with ‘La Crescent’. Unfortunately it demonstrates severe susceptibility of leaves to downy mildew. However, the fruit appear to be immune, which is the same in ‘La Crescent’. Despite having muscat ancestors, this selection is more neutral in its flavor profile, not demonstrating hybrid or muscat characteristics. This wine is described like Sauvignon blanc. It is grassy, green fruit, with aromas of peach and citrus. This selection is not suitable for Zone 4 conditions without additional winter protection. It may also benefit from a longer, warmer growing season further south.

Clark Mapping Family

Fine Mapping Family MN 1264 x MN 1246 We developed this population of nearly 1000 individuals in order to fine map important traits that were previously mapped in our GE1025 population (Teh et al. 2017, Clark et al. 2018).  We are currently evaluating this population for resistance to powdery mildew, foliar phylloxera, and the presence of leaf trichomes. This planting was established in 2019 at the Horticultural Research Center and should produce its first fruit for evaluation in 2020. We hope to use this population to improve our understanding of fruit color, bunch architecture, flower sex, and fruit quality traits such as hybrid flavors.

  Funding for VitisGen2 is provided by a Specialty Crop Research Initiative Competitive Grant, Award No. 2017- 51181-26829, of the USDA National Institute of Food and Agriculture.

Follow us on Twitter for project updates and webinar announcements @VitisGen

Email Tim Martinson at tem2@cornell.edu with any questions or comments about the program or webpage.

Websites Are a Virtual “Garden”

Cyndi

By: Susan DeMatei

  I was reading an article about spring gardening tasks, and they were suggesting that spring was a great time for maintenance. The types of things recommended, such as cleaning and sharpening tools, checking bulbs and seeds for moisture or mold, mulching existing flower beds, and planning for new ones, all made sense and almost inspired me enough to get off the warm couch and go out to my shed to investigate. But, because I’m a nerd, my mind immediately followed the theme to a digital correlation.

  Websites are a virtual “garden.” Their goal is to appeal to customers, draw them in and create an inviting setting so they may stay awhile. We design new sections within them, like adding blogs or recipes, we plant new products and SKUs and prune old ones no longer available. Sometimes we get tired of the entire thing and change the color scheme and layout with new pictures or templates. Like a garden, we should tend to our websites because if we let them sit over time, their ability to function and attract customers dissipate. However, regular website maintenance is something that many don’t realize is necessary. So, for this week’s blog, here is a list of periodic maintenance tasks to help you keep your website in full bloom.

  ADA Compliance:  We didn’t just start with this because it fits alphabetically – but you can remember it that way. It’s crucial to ensure that your website abides by ADA Compliance guidelines because of possible hefty fines, potential lawsuits, and these accessibility enhancements open your website to more potential consumers.

  Things to ensure to check each month to remain ADA Compliant are:

  Image Alternative Text: Every image you add to your website should have good alternative text. Alternative, or “alt” text, is a description of the image in the code that Google and screen readers for the blind can read. This code should describe what your image portrays, such as “Customers enjoying a tasting in the tasting room.” The only exception is if an image is entirely decorative (such as a twirly graphic forming a text break or a background style). With each new image you add, you will want to add alternative text to remain ADA Compliant. This addition also benefits you from an SEO lens.

Cesare and Rosa stading picture

  In this example, even though the picture is called “mondavi-family-04.jpg”, the website developer has given the picture an alt name of “Cesare and Rosa stading picture” to go along with the text. Helpful, but check your spelling in tags, too!

  Text Contrast: Anytime your copy or text has been adjusted, it’s essential to make sure that the characters are easy to read and not impeded by background images that may become unclear or hard to see.

  Links: Any new links that you create or add also need to contain clear relevant text. A URL with a mess of unfriendly letters and code can make you non-compliant—for example, https://www.wineglassmarketing.com/Services/Social-Media-Marketing  as opposed to: https://www.wineglassmarketing.com/Services/345j345jk345b34fsd0v.

Always try your best to have a friendly marketing URL that denotes what page they are on.

  SEO Improvements: You might think that most website building systems handle this for you automatically, but the sad truth is they don’t. You should already have a Google Analytics tracking code on your site, and ideally, you should also have a Facebook Pixel set up to track activity. If you don’t, you’re just paddling around without a plan. From a monthly maintenance perspective, the critical things for this category are:

  Meta Titles and Meta Descriptions:  While most systems do give you Meta Titles by default, these are often very basic and don’t abide by best practices according to the leading SEO platforms out there, namely Google. The real problem on the other side of the coin is Meta Descriptions are usually empty by default or don’t follow the best course.

  A big part of this is knowing how to write proper Meta Descriptions so that your website traffic improves – these aren’t just keywords of standard search terms. There’s an actual strategy to doing this correctly. For example, you shouldn’t stuff keywords into your Meta Descriptions. One case study by SterlingSky shows that when they saw brands keyword stuffing their posts, 40% of the time, the listing was suspended or removed by Google and had to be added again. With any new page created or even any new product added to your website store, it’s surprisingly vital to make sure that you’ve added the appropriate Meta Descriptions.

Google's example of keyword stuffing

  Keep your “Google My Business” page up to date:  Since Google is the most widely used search engine, this gives you a significant advantage in using the free Google My Business tools. However, having accurate operating hours is critical, especially since we’re in a current teeter-totter between open and closed. Considering this fact, you may wish to check on your business hours more frequently than once a month. You wouldn’t want someone making the trip to your tasting room when you’re mandated to have your doors shut.

  If you don’t have a Google My Business page, it could increase traffic. According to Forbes, a study done in 2019 stated, “Google My Business is a critical channel, with 96% of local businesses being viewed at least 25 times per month in Search results, and 86% receiving more than 25 [views per month] in Maps. And there’s plenty of space for high numbers, with 49% of businesses receiving more than 1,000 average Search views per month, and 33% receiving 1,000+ on Maps.” As of August of 2020, Forbes explains, “Google My Business has yet to catch on with large companies and those focused on B2B it seems, but manufacturers that sell through local independent retailers should refocus on GMB and how it can help their retailers succeed.”

  Broken Links:  As offers change and products go out of stock, it’s essential to make sure that your links don’t break. So, this upcoming month, if a product went out of stock, was it a featured link in an email? If a customer opens that email a few months later as they’re cleaning out their inbox and clicks on a link, will that connection break?

  Privacy Policy Compliant: In 2020 we saw the introduction of two privacy policies that impact each of us: CCPA (California Consumer Privacy Act), obviously for California residents, and LGPD (General Data Protection Law) for Brazil. (In 2018, the GDPR for the EU was put into effect for anyone who displays their website to anyone in the EU.) These laws are worth reviewing to ensure any new forms you’ve created on your site and your cookie policies follow them. There are plugins for WordPress that can handle the necessary popups and wording.

  Social Media Ads and Posts:   You should monitor and “prune” your social media posts as well. Technically these aren’t part of your website but play a vital role in bringing people to your website. When sensitive issues are coming up in the world scene (as we saw many examples of last year), many leave their ads in place without adapting them to show empathy for those suffering or to bring awareness appropriately. Meanwhile, some go entirely the other way and turn off their ads or halt their social media presence altogether, effectively shutting the door on potential sales by showing the outreach of an emotional connection with the consumer rather than plugging a promotion.

  For instance, leaving your ads as they stand – which usually contain a call-to-action, can seem tone-deaf. You’ve heard the term “read the room”; we need to “read the news” in this case. For example, adapt your posts showing an empathetic thought regarding the displacement of families who have lost homes in wildfires. Being relevant helps prospects and consumers appreciate the heart behind your brand, build a connection with your team members, and feel motivated to keep connected with your company.

By way of review:

•   Image Alternative Text

•   Text easily legible

•   Links are friendly and easy to read.

•   Meta Titles and Meta Descriptions follow best practices.

•   Google My Business Up to Date

•   Check for Broken Links

•   Check your forms that they are compliant with privacy policies.

•   Check your Social Media Ads and posts to make sure they are relevant.

  Now you have a spring maintenance list to ensure more significant traffic to your site, correct hours, better ADA compliance, and SEO practices. We hope that with these tips, your 2021 season will bloom with well-functioning websites attracting flocks of customers that enjoy your online garden.

Fullerton Wines: Raising the Bar on Oregon Chardonnay

Cyndi
vineyard on a barn

By:Nan McCreary 

  Willamette Valley, located between Oregon’s Cascade Mountains and the Coast Range, shares a defining characteristic with Burgundy, France. Both are cool-climate growing regions situated at the 45th parallel north, and both are meccas for the holy grail of grapes, Pinot Noir. Yet, while Burgundy has long excelled at another grape, Chardonnay, Oregon has been late to the party. Fortunately, this is rapidly changing.

  “This is a good time to be in the Chardonnay business in Oregon,” winemaker Alex Fullerton said, “and it’s a good time to be a Chardonnay drinker in the valley.” Fullerton, who, with his parents, Eric and Susanne, founded Fullerton Wines in 2012, is one of many winemakers championing Chardonnay as the new rising star of the Willamette Valley.

  Chardonnay vines were first planted in the Willamette Valley along with Pinot Noir in the mid-1960s. Much of what was propagated was a single clone grown in California, called 108, which didn’t ripen sufficiently in the cool Willamette Valley.

  “The first 20 vines we planted in our small vineyard near Beaverton were Davis 108 clones,” Fullerton told The Grapevine Magazine. “They were monsters. They were super vigorous and kept growing vegetatively but wouldn’t ripen. They were used to a dryer climate.”

  In 1974, David Adelsheim, co-founder of Adelsheim Vineyard in the Chehalem Mountains AVA, spent a vintage working in Burgundy. There he noticed that Chardonnay ripened earlier or at the same time as Pinot Noir, whereas Oregon growers were picking Chardonnay two weeks after Pinot Noir.

  “He figured it must be a clonal thing,” Fullerton said.

  In 1984, Adelsheim helped import some of the earlier ripening Dijon clones he saw in France, which turned out to be perfectly suited to Oregon’s climate. That was a turning point in the evolution of Chardonnay in the Willamette Valley.

  Throughout the 1980s and 1990s, the movement to bring over better clones spurred the revolution. Growers began experimenting with other clones in addition to classic Dijon clones, including California heritage clones which tend to be less vigorous. 

  “Our climate is changing,” Fullerton said. “It’s warmer, so it’s a good idea to get a diversity of clones up here.”

  According to Fullerton, clone selection is only part of the Chardonnay story in Oregon.  The refinement of site selecting, winegrowing practices, pick times and winemaking decisions also contribute to Chardonnay’s continuing success. Fullerton, which makes an 80% to 20% ratio of Pinot Noir vs. Chardonnay, sources grapes from all over the Willamette Valley.

  “We have a great narrative for Oregon Pinot Noir and what you get from different soils and AVAs, and we are starting to map that out for Chardonnay,” he told The Grapevine Magazine.

  “We have both volcanic and sedimentary soils here, and we’re continually experimenting with which clones do better in which regions.”

  Fullerton strives for diversity in the vineyard, planting some one-acre blocks with as many as 10 different clones in each block. “This broadens the expression of each individual site. If you plant only one clone on one site and vinify that separately, you will get an expression of terroir through the lens of only one clone. If you’re interested in seeing what a site does, you’re really better off seeing multiple clones planted together because you can find which sites are best and express the ultimate complexity of that site.”

  When it comes to harvesting, a growing trend in the Willamette Valley is to pick early. Early harvest helps retain acid and keep alcohol and sugar levels low. Fullerton, for example, picks Chardonnay a full one-to-two weeks ahead of full flavor development on the vine. “With Pinot Noir, you don’t pick until the flavor is in the fruit, but with Chardonnay, if the grapes are tasty and flavorful, you should have picked a few days ago to get the style we’re looking for. We have to keep a close eye on the grapes. They ripen very quickly.”

  In the winery, Oregon winemakers are generally striving for a leaner, crisper style of Chardonnay. Like many others in the valley, Fullerton is moving toward fermentation in larger barrels and away from oak. These include barrels as large as 350-, 500- and 600-liters, which allow for ingestion of less oxygen than smaller barrels as the wine ages. Wineries also use malolactic fermentation for white wines and aging sur lees by letting the gross lees settle, then reincorporating the desired solids back into the juice for fermentation and aging. Malolactic fermentation reduces harsh acids in the juice, and aging sur lees helps extract aromatics and adds texture to the wine.

  While Pinot Noir remains the signature grape of the Willamette Valley – as of 2018, there were 20,000 acres of Pinot Noir compared to 2,400 acres of Chardonnay – more and more winemakers throughout the valley see the potential of Oregon Chardonnay as an exciting alternative to the oaky, buttery styles that earned popularity in California. Still, it is a work in progress. For one thing, Chardonnay is very site-specific.

  “Today, we can identify which Pinots come from which appellation,” Fullerton said, “but we are not there yet with Chardonnay. With more experience and knowledge of soils and microclimates, eventually, we’ll be able to blindly pick out the appellation.” 

  Specifying an “Oregon style” of Chardonnay is even more difficult because the wine also reflects the winemaker’s choices. Chardonnay has long been known as “the winemaker’s canvas” because it is a grape easily manipulated in terms of flavor and aromas. “Oregon is developing its own style,” Fullerton said. “I don’t like to compare Oregon Chardonnays with White Burgundy, but generally, we’re trending toward the leaner, acid-driven styles of French Chardonnay. As our style evolves, I see more similarities than differences.”

  A testament to Oregon’s enthusiasm for Chardonnay is the increasing popularity of the annual Oregon Chardonnay Festival. Founded in 2012 as the Oregon Chardonnay Symposium, the celebration has evolved from an industry-focused technical panel and tasting to an education seminar for consumers and professionals and one of the region’s largest varietal-specific tastings. “If you’re interested in Oregon Chardonnay, you want to go to this event,” Fullerton said.  “It’s very educational and impressive to see how many good Chardonnays Oregon is producing.”

  For Fullerton, delving into the nuances of Burgundian wines is a labor of love, so it’s no wonder that he and his winery are adapting and promoting the latest trends in Chardonnay. His father, Eric, owner and proprietor of Fullerton Wines, gifted him with a trip to Champagne, the Loire and Burgundy for his 18th birthday, and this is where he got the wine bug.  “I was totally fascinated by wine all throughout college until I began working at wineries – Penner-Ash Cellars and Bergström Wines. These are the wines that speak to me.”

  As a winemaker, Fullerton oversees an 8,000-case production of Pinot Noirs, Chardonnay and some Pinot Gris. Their signature Pinot Noirs and Chardonnays include Three Otters (named after the Fullerton Family Crest, which features three little otter heads) and Five Faces (an acronym for the five members of the Fullerton family), as well as an extensive portfolio of single-vineyard wines. Many have received 90-plus ratings from Wine Enthusiast, Wine Spectator and Robert Parker. Viticultural practices include organic, biodynamic and sustainable farming.  Fullerton Winery offers three opportunities for tasting: Live virtual tastings, on-site tastings at the Portland Wine Bar and their tasting room at Fullerton Winery in Corvallis.

  Winemakers throughout the Willamette Valley agree that this is an exciting time for Chardonnay. With nearly 700 wineries and over 25,000 vineyards planted, there are many options for experimentation and ushering this relative newcomer into the future. Asked if Chardonnay can compete with Pinot Noir, Fullerton said, “Oh yeah. We can’t leave Chardonnay out of the story anymore and just consider Pinot Noir in the Willamette Valley.” 

  Clearly, the time is ripe for Oregon Chardonnay, for more information, visit…http://www.fullertonwines.com/

Keeping Your Vineyard Free of Wildlife Pests

Cyndi
lone deer in a vineyard

By: Cheryl Gray

  While admirably beautiful in their natural habitat, wildlife can wreak havoc in vineyards, unwittingly destroying a harvest not intended for them. Imagine a roost of more than a million pesky birds, and you have an immediate visual of an economically damaging enemy.   

Experts say that birds, rabbits and deer are among the most troublesome culprits. In response, vineyards worldwide have deployed a range of deterrents to protect their grapes, turning to manufacturers with innovative products designed to solve a potential challenge.

Oh Deer   

  One of the leading providers of wildlife deterrence is Pennsylvania-based Trident Corporation, in business since 1984. Its fencing and accessories are used not only in vineyards but also in national parks, public gardens and animal rescue projects. Trident services winery and vineyard clients across the United States, including Texas, California, South Dakota and South Carolina. Among its primary fencing products is one to deter deer. Cody Parks, Trident’s Marketing Specialist, touts the company as the largest distributor of deer fence systems in the U.S.  He tells The Grapevine Magazine why deer are so troublesome to vineyards. 

  “Deer seem to be one of the largest pests for any sort of outdoor growing operation, primarily because deer can wreak havoc on young plants. They love to eat young trees and plants as soon as they start to bud. This could stop the plant from growing and prevent it from producing a yield. It could potentially kill the plant entirely depending [on] how much of it was eaten. Even full-grown plants aren’t safe. Deer will rub their antlers on trees to remove the velvet which will remove the bark and expose the sensitive area of a tree,” says Parks.

  “We offer a range of fences in various sizes, strengths and materials. The fences are polypropylene plastic or varying degrees of metal from steel hex to welded wire to fixed knot. We also offer a few different post and gate options. Our most popular fencing for wineries/vineyards is the extra-strength poly fence. It is an effective deterrent and is cheap to cover large expanses of land. As far as other wildlife, we do offer certain fencing that helps protect against rodents.” 

  Parks says that Trident has earned its top spot in the industry by introducing innovative products. “One product we introduced into the market is the poly fence with reinforced bottom edge. The reinforced bottom edge makes it more secure when staking the fencing to the ground,” he says. “We are in a very niche market for our products, and the majority of places that sell this type of [deer] fencing source it from us. However, we do offer a tiered price list for some businesses, and all of our inventory is at an on-site warehouse.”  

The bird is the word

  Birds present a different type of worry for grape growers. Bouchaine Vineyards, located in the Carneros region of Napa Valley, California, is noted for its environmentally friendly approach to pest control. Bouchaine was the first Fish Friendly Certified vineyard in Napa Valley. It also holds Napa Green Land and Winery Certifications. 

  Bouchaine Vineyards features an integrated pest management program that includes bird boxes and raptor perches stationed throughout the vineyards. The bird boxes attract bluebirds that feed on pest populations, along with owls and hawks that control gopher damage. Chris Kajani, winemaker and general manager for Bouchaine Vineyards, explains how her company uses another grape defense method to protect crops from pesky birds.   

  “Our vineyard is surrounded by telephone wires which pesky birds sit on and then swoop down to snack on grapes all day. To mitigate this bird damage, we have daily site visits from our falconer from véraison through harvest. Blackbirds and starlings are terrified of falcons and will fly off when one is released. Our falconer will fly her birds multiple times a day if the bird pressure is high. We also provide demonstrations to guests who are interested in falconry throughout the year.” 

  While some vineyards rely on Mother Nature to handle their wildlife challenges, others turn to technology options. Sutton Agricultural Enterprises provides answers. Headquartered in Salinas, California, the company counts among its clients vineyards in Salinas Valley and throughout the country.  

  Sutton Agricultural began under another company name in 1956. It became a pioneer in bird deterrence, initially through sales of pyrotechnic devices. John Sutton bought the company in 1973 and continues as operations manager to this day. He says the most common bird pests include European starlings, horned larks, house finches, crows and Old World sparrows. According to Sutton, vineyards are an irresistible dining spot. 

  “One of the disadvantages of vineyards is their proximity to rural areas, rolling hills, open habitat. Put yourself in their shoes (or little tiny feet). You live near a vineyard, maybe in a grassy field or wooded area. Late in the year, when there’s very little natural vegetation to eat, a human comes out to the vineyard with a little thing that looks like a flashlight, holds it up, and smiles. This is the signal well known to birds. The time has come to feast,” Sutton says. 

  Those in the industry, he says, will recognize that “flashlight” as a refractometer and his description of how birds spot an inviting vineyard as a bit of well-known industry humor. However, there is nothing funny about birds swooping down and damaging grape crops. That’s where Sutton’s company comes in, armed with an arsenal of equipment for vineyards to scare off unwanted, winged dinner guests safely. Those tools include visual, sonic and physical deterrents. Its most popular products include exclusion netting, propane cannons, pyrotechnics and a variety of visual items.  

  “We have been the exclusive U.S. importer and distributor of Zon propane cannons and Zink bird-scaring pyrotechnics for more than 50 years. These two brands are leaders in their fields and have consistently provided the best propane cannons and pyrotechnics available on the market,” says Sutton.

  Pyrotechnics and cannons are designed to frighten and disorient birds and other wildlife. A sonic blast, for example, can be as loud as an ambulance siren or a jackhammer.  

  In addition to natural defenses, netting, fences and technology, there are even more options. Michigan-based Avian Enterprises, LLC, offers vineyard pest control solutions through a variety of bird repellants. The company’s trio of products – Avian Control Bird Repellent, Avian Migrate Goose and Bird Repellent and Avian Fog Force TR Bird Repellent – are manufactured in Michigan. 

  Avian Control Bird Repellent spray works by triggering an adverse but non-toxic reaction whenever birds get too close to vineyards. It stimulates the bird’s trigeminal nerve to create an unpleasant sensation, making vineyard grapes far less appealing. Growers use either a hand-held sprayer or an air blast sprayer to distribute the product on their grapes. It is usually applied once a week during bird season and through veraison.  

  “Avian Control Bird Repellent is one of the only liquid bio-pesticides on the market that is EPA registered for fruits and vegetables, including wine grapes,” says Avian Enterprises’ president, Jon Stone. “What distinguishes it from any competition is the enhanced efficacy provided by the combination of the active ingredient, Methyl Anthranilate, and the proprietary inert ingredients. When formulated together, [they] allow for greater effectiveness by having a more potent initial repellency and by exhibiting a much slower biodegradation rate. The end result is a much more effective and longer-lasting repellency on crops, including wine grapes. Methyl anthranilate occurs naturally and is found in bergamot, black locust, gardenia, jasmine, lemon, mandarin oranges and strawberries. MA is completely biodegradable, as are all of the ingredients in the Avian Control formula.   

  “Our winery/vineyard customers are located in every state that grows wine grapes,” Stone says, “predominantly California, Oregon, New York, New Jersey, Texas, Washington, North Carolina, Virginia, Minnesota, Michigan and Ohio. Most of our wine grape customers initially contact us after speaking to one or more of their friends or colleagues in the wine grape or vineyard industry who currently spray Avian Control Bird Repellent on their grapes during the growing season and have excellent results. Avian Control Bird Repellent has become the best alternative to netting.”

  Wildlife pest deterrents are as numerous as the pests themselves, four-legged or fowl. No matter the vineyard location, whether overlooking the San Francisco Bay or on a more rural terrain, pest control is an essential element to protecting grape crops year-round and critical to gaining maximum grape yields during harvest. Companies specializing in these services keep a lookout for cutting-edge methods to keep pace with the ever-growing demand.

Improving Yield and Fruit Quality with Precision Management Tools

Cyndi
vineyard staff inspecting crop machine

By: Becky Garrison

At the United Wine Symposium Virtual Conference and Trade Show held online from January 26-29, 2021, Dr. Nick Dokoozlian, Vice President of Winegrowing Research at E&J Gallo Winery, Bob Thomas, Mesa Vineyard Management, and Dr. Lav Khot, Asso-ciate Professor of Precision Agriculture at Washington State University, offered their insights regarding precision management in vineyards. In their presentation, these ex-perts gave their perspectives regarding how growers seeking to thrive in this ever-changing market can produce high-quality fruit while reducing inputs through techno-logical inventions.

Addressing Yield Variability and Fruit Quality with Technology

  Dokoozlian described how E&J Gallo assesses the overall performance of their vine-yards. “Yield maps have been a vital and critical element to advancing precision prac-tices,” he said. They outfitted their mechanical harvester with yield monitors that pro-vide real-time monitoring of plant growth and canopy health, plant and soil water and nutrient status, pests and diseases. “We take that data and model it against other block data layers including soil type and plant available water content to better under-stand the causes of yield and fruit quality variability.”

  After a few years, Gallo developed a model that explained a good portion of their block yield variability. Not surprisingly, most of their vineyards showed significant variability, with up to 40% of the vines in a block producing below the mean block yield and 30% producing below the mean block fruit quality. The parameters driving this variability included plant available water, subsurface soil compaction, and soil texture.

  In Dokoozlian’s assessment, plant water availability in the soil is typically the most significant variable driving vineyard yield and fruit quality variability. Early season irrigation management is critical with low vigor vines, requiring irrigation more frequently and much earlier than high vigor vines. To determine those vines that need additional wa-ter, they began to understand the power of remote sensing. Through satellite images, they learned to spot those areas where the vines are stressed and need more water compared to other sites where the vines are not stressed and receive adequate water.

  Simply adding emitters to low vigor vines using a traditional drip system failed to pin-point these specific areas that need additional water. “When we flip the switch on our drip irrigation systems, we typically apply the exact same water to all vines in the block. We irrigate that block somewhere in the middle of those two ranges to hit the average. But the reality is we’re under watering or over watering many vines,” Dokoo-zlian said.

  Dokoozlian said precision irrigation (VRDI) is an effective tool to manage vineyard variability. VDRI can irrigate individual portions of the blocks independently from each other. After two months of using VRDI, they noticed improved canopy uniformity with yields increasing 10–15% and water use efficiency – tons produced per unit of applied water – increasing from 15-20%. Also, fruit and wine quality was maintained or im-proved.

  Despite these promising results, Dokoozlian points to the need for more research to optimize irrigation timings and amounts for desired vine response using VRDI and asess the impact of fruit quality uniformity on wine quality. At present, the cost and operational complexity of VRDI systems are the primary challenges for growers looking to adopt VRDI in their vineyards.

Variable Rate Fertilization

  In his presentation, Bob Thomas spoke to how variances in the soil due to different nutrients can be addressed by changing the methods used to fertilize the soil. The standard fertilization – adding nutrients through the drip system – works correctly in most instances. In this method, each vine receives the same nutrient addition with minimal application cost. Also, compost is usually applied by a spreader at a fixed rate.

  Through aerial imagery, Thomas illuminated how Mesa Vineyard Management could spot weaker growth in areas of lighter soil that they needed to address. “We looked at variable rate applications to apply different rates down the row,” he said.

  They started by putting the basic data on a bigger map to image the soil map. A prescription map featuring the flow rate was loaded into the platform to show the different zones along with the amount of compost they wanted to spread in each zone. This platform monitored tractor rotation in the field with compost applied at the prescribed rate.

  Calibrating the spreader is the most crucial step, according to Thomas. The compost was measured and adjusted to fit the desired rate of application. They set the spreader to apply the highest rate on their prescription map and slow the rate of discharge by closing the flow down to a lower rate. In Thomas’ analysis, this method can be used for pre-plant soil preparation to add soil. “A prescription map allows you to apply specifi-cally what is needed at the desired rate in the desired location.”

Benefits of Mechanical Pruning

  During Thomas’s talk, he noted that mechanical pruning works best when set up cor-rectly from the beginning rather than retrofitting later in the process. He briefly ad-dressed the pruning limitations on labor availability and how labor cost gave rise to mechanical pruning as an alternative. “If you track man-hours per acre, pruning can be one of the most labor intensive man-hours in the winery,” he said.

  Mesa Vineyard employed several methods to minimize the man-hours per acre, rang-ing from pre-printed coordinates to box pruning the entire cord using a variable rate pruning method. This method allows a technician to prune two rows simultaneously while adjusting the pruning blades’ location up and down or side to side as the blades move down the row.

  In Thomas’ estimation, “This method of pruning has the ability to leave a large number of growing plants, thus allowing for the potential of increased yields.” Also, hand cleanup after mechanical pruning is not necessary every season.

Use of Intelligent/Precision/Smart Sprayers

  Lav Khot addressed technological developments beneficial to growers when applying chemicals or pesticides. In particular, he pointed to the technological developments afforded by intelligent precision or smart sprayers. In addition to targeting the specific areas in the vineyard where these chemicals are needed, these sprayers also help cut down on any drift that can impact both the plant’s environment and the customer consuming the wine and grapes. “There’s a moral issue of reducing maximum residue limits or pesticide residues on the produce,” Khot said.

  Khot introduced the audience to the new laser-guided, variable rate intelligent sprayer. Khot briefly described the universal automatic control system that can be retrofitted on existing sprayers for those who wish to adapt an existing sprayer.

  He focused on how to make these sprayers both intelligent and effective. First, use a sensor that can read a canopy’s attributes, such as volume and density, and adjust the spray rate accordingly. “We’re already using what is called LIDAR (Light detection and ranging) to get the point cloud data of the canopies,” he said. One can also utilize remote sensing data to map the canopies using drones.

  A Pulse Width Modulation System can be employed to activate the nozzles on the back of the sprayer. This allows the sprayer to fine tune the individual nozzles by controlling the amount of liquid coming out of each nozzle. In this work, nozzle selection is critical to ensure accurate results. Once the base dosage – one ounce of liquid per cu-bic foot of canopy – is optimized for chosen crop and canopy architecture, this pro-cess reduces the need to estimate the dosage and application rates.

  In conclusion, Khot points to the necessity of educating those operating this equipment on how to utilize this technology best. “We need to have a service sector for growers to use this technology properly. In the next few years, we’ll see some of that happening as more growers try to use this technology,” he said.

Tow-Behind Equipment for the Vineyard

Cyndi
vineyard machine in action

By: Alyssa L. Ochs

From sprayers to mulchers, mowers and cultivators, many pieces of large equipment are used in the modern vineyard. Most vineyard owners are already familiar with the types of machinery that work well for grape growing purposes. However, recent innovations have apparatuses that are towed behind powered vehicles and useful in a vineyard setting.

An Overview of Tow-Behind Equipment

  Sprayers are a common type of equipment towed behind tractors to disburse pesticides and fungicides. Multi-row sprayers serve to reduce labor and soil compaction with the ultimate goals of controlling pests, mildew, fungi and diseases.

  Mulchers are used in a vineyard to clear away vines, branches, grass and bushes to clean up the planting area. Specialized mulchers crush vine shoots and are attached to a tractor to chop up debris for later use or disposal. Mulchers are vital because they help improve soil fertility, control pests and weeds and produce useful organic material.

  Another towable piece of equipment is the mower, used in vineyards to cut tall weeds that impede grape growth. Vineyard owners can ensure proper growth of cover crops by shredding vines, tree prunings and leaf debris.

  The cultivator is effective in controlling weeds without the use of chemicals. Cultivators uproot weeds mechanically while creating zero emissions, waste or pollution when used for hoeing, weeding or soil aeration. Vineyard staff often use cultivators for hoeing vines after the heavy rains at the end of winter.

Features to Look for inTow-Behind Equipment

  When a vineyard is in the market for a new sprayer, they should look for equipment that offers complete coverage to wrap around vines and over and under leaves. Other beneficial features include width and height adjustment for rows, wind covers to keep spray from blowing away, the ability to maneuver well, lightweight construction and different tank size options.

  Based in Oliver, British Columbia, Canada, Munckhof Manufacturing offers various equipment for vineyards and orchards. These include sprayers, soil working machines, sweepers, mounting equipment, bin handling devices, pre-pruners, trimmers and hedgers. For sprayers, Munckhof sells high-density tower sprayers, conventional output sprayers, herbicide sprayers, skid/gun sprayers and vineyard tower sprayers that are lateral row configurations.

  Dennis van den Munckhof told The Grapevine Magazine, “Conventional radial output sprayers have been the catch-all standby for decades, but we build high-efficiency towers and output systems today that are simple and do a great job of directing the output and closing the drift distance between the sprayer and the target.”

  For mulchers, vineyard owners typically consider how finely machines chop up the crop residue, the vibration, and the power draw balance for performance and machine longevity. Another consideration is the different sizes available to suit the vineyard’s land. Mulchers can be attached to the front or the rear of a tractor and have adjustable collecting rakes to catch residue and break it down further into a fine mulch.

  A vineyard mower should efficiently cut through thick cover crops and tree and vine prunings. It should also be able to reach under overhanging branches and vines and cut overgrown areas without the need to clear material first.

  Cultivators move at the tractor’s speed, which is about four to seven miles per hour. When looking for a new cultivator, consider a model with an adjustable spring-loaded retraction system and a weeder head that spins around the vines.

  According to Paul Licata from BDi Machinery Sales, Inc. in Macungie, Pennsylvania, the new Rinieri Bio-Dynamic product is ideal for fast inter-row mechanical weeding of vineyards, hemp, orchards and other cultivation applications. BDi Machinery offers various innovative specialty agricultural machinery, including sprayers, hedgers, leaf removers, shredders, cultivators, pruners, mowers, row mulchers and more. This company has been in the industry since 1996 and prides itself on being a partner to its direct customers and customers of its dealers to provide the latest technological advances in agricultural equipment.

  “The Bio-Dynamic product features a Bio-disc, a toothed disc that breaks the ground near the plants, a Bio-Star head and a patented rubber star, which is available in different sizes,” Licata told The Grapevine Magazine. “Through its rays, it performs the inter-row processing and eliminates weeds near the plants.”

A Look at New Technology and Innovations

  Although many features of sprayers, mulchers, mowers and cultivators have remained the same for decades, there have been some useful updates to these machines recently. For example, vineyard owners can now buy sprayers with more nozzles per head for improved efficiency and with better airflow designs. Other modern developments include electrostatic sprayers, GPS navigation and automatic sprayer controllers and monitors for precise application.

  There are new laser cutting and robotic welding technologies used today on modern mulchers. Mulchers are also being designed now with higher resistance to wear over time.

  For mowing, vineyards can invest in robotic mowers for more precise cutting between grapevines with a central computation system. Sensor data to plan paths and automate motors with GPS positioning can help new mowers get closer to plants without damaging them.

  Meanwhile, cultivator manufacturers create more powerful models that work better in difficult soil conditions.

  “The Rinieri BioDynamic has the Bio-Disc group that is a new technology and innovation,” said Licata. “Machines are equipped with two discs for vineyards and work for other applications too, such as hemp and blueberries, while the orchard version has three or four discs.”

  “Equally new and innovative is the Bio-Star that is available in three different sizes, with a diameter of 21, 27 and 37 inches,” Licata said. “It has rubber spokes of three different consistencies – soft, medium and hard – so you can choose according to the type of soil and culture.”

  However, integration of new technology does not necessarily mean the product is better or the best suited for the vineyard’s needs. Continued education about new technologies will help vineyard managers make wise purchasing decisions and not complicate operations with minimal benefit.

  “Be wary of overly complicated ‘new tech’ output systems,” said Munckhof. “If you want to integrate new tech into your operations, I would recommend looking to computer monitoring and metering to aid in decision making and compliment a proven design.”

Maintenance Considerations for Towable Equipment

  As with any piece of equipment used in a vineyard, sprayers, mulchers, mowers and cultivators will need to be maintained and repaired over the years. If possible, talk with other vineyard owners and operators about the machines they use and their ease of maintenance. With regular use, it will be necessary to check for debris stuck inside the equipment and to assess the sharpness of the cutting blades from year to year. These are things to discuss with the manufacturer or dealer before making any major purchase for the vineyard.

  When buying any new agricultural machinery, read the owner’s manual to learn proper machine operations and maintenance. Reduce wear and tear by lubricating cables and chains and pressure-washing the equipment to prevent mud build-up, rust and eroded enamel coatings. A little extra work in maintaining machinery can go a long way in avoiding future hassles and huge expenses.

Final Tips and Words of Advice

  Munckhof told The Grapevine Magazine, “The best advice I could give to prospective buyers is to keep it simple and look for a machine that is a match to the crop they are trying to protect.”

  He also said to consider the product’s serviceability and what kind of support you can expect to get in the years ahead. “We have been in business since ‘79 and still see equipment from the early ‘80s in commercial use. Credit due to the operator’s maintenance, but also because we offer parts and support and because the machines are designed to last.”

  Similarly, Licata said the most important thing for an operator of a vineyard is working with a trusted machinery distributor that provides service, parts and support. “Although machines are built to be durable, when issues happen in the field, the support to getting back up and running as quickly as possible is essential.”

Vineyard Diseases & Fungi:

Cyndi

Planning for the Season and Effective Control Strategies

By: Alyssa L. Ochs 

No vineyard is immune to diseases and fungi, and the effects can be devastating if these organisms aren’t controlled proactively and on an as-needed basis. Fortunately, there are many different ways that vineyards can protect themselves against these risks and set themselves up for success for the year. It is beneficial to understand the common diseases and fungi that affect vineyards and what to do to keep vines safe and healthy.

Types of Diseases and Fungi in Vineyards

  Vineyard owners encounter both viral and bacterial diseases on grapevines that affect the plants in various ways. Red blotch and leafroll are common viral diseases spread through infected cuttings that pose risks to wine grapes. Anna-Liisa Fabritius, Ph.D., Plant Pathologist, University of California-Riverside, told The Grapevine Magazine that both viruses affect berry chemistry and cause delays in ripening of the fruit and color, which translates to poor wine quality. In 2009, Dr. Fabritius and Lana Dubrovsky started AL&L Crop Solutions, a plant pathology laboratory that provides disease diagnostic services to the agricultural industry.

  Meanwhile, crown gall is a common bacterial disease that affects grapes. Dr. Fabritius said that at least two different Agrobacterium species are causal agents of crown gall – one affecting grapevines only, while the other causes crown gall in several other plant species. Ultimately, large galls strangle the vine and restrict the water and nutrient uptake, which leads to reduced vine vigor and yield.

  Dr. Fabritius said that, like viruses, the distribution of the bacteria throughout the plant could be erratic. Bacteria may also be present at very low levels. A bio-PCR method, where the pathogen is first amplified on laboratory media, is often needed to diagnose low bacteria levels. PCR analysis is necessary to distinguish the tumor-inducing strains from non-pathogenic strains.

  Fungi can move between vines along intermingled roots and spread due to human activity, vineyard tools, plant debris in soil and even water splashing from rain or irrigation. Fabritius said that the most common fungal diseases are canker diseases caused by Botryosphaeria and Eutypa.

  “They cause big economic losses in vineyards throughout the world,” she said. “Vine decline disease is best noticed in spring or early summer when the new growth picks up. The shoot growth in vines infected with these fungi is poor compared to healthy vines.”

  Garrett Gilcrease, agronomic service representative of Central California for Syngenta, told The Grapevine Magazine that the main pathogens on everyone’s minds are powdery mildew and botrytis. These two pathogens are the most widespread, cause the most economic damage and can take an entire crop out in what feels like an instant.

  “With powdery mildew, we have the advantage of scouting now and combining that with the pressure we had last year to get a gauge of how aggressive we need to get in 2021,” Gilcrease said. “While scouting now during the dormant time and early spring, a telltale sign of a previous infection would be dark-brown-to-reddish diffuse patches along the canes and dormant buds. The patches are leftover infections from the previous season and contain dormant reproductive bodies which are sources of inoculum for the upcoming season.”

  Gilcrease said that the main issue here is the buds covered in dormant infections. During budbreak and rapid shoot growth, those shoots emerging from those buds carry that inoculum with it as it emerges from the bud.

  “This spreads the inoculum out over a larger area that becomes a large reservoir for infection once conditions are right,” Gilcrease said.” It’s sort of like placing an army throughout an area, building numbers, and then they all attack in a very coordinated way. This is one of the ways infections ‘explode’ over a very short period of time and cover vast acreages.”

  Meanwhile, he said that botrytis isn’t something that leaves behind visible references in such numbers compared to powdery mildew.

  “Most don’t know that botrytis infections, both early season and later season, are linked to some degree,” Gilcrease said. “The early infections around budbreak and into bloom are early and need to be treated when conditions permit, but all of that bloom tissue and initial inoculum essentially go dormant soon after spring & into the summer.”

  He advised that conditions are not the best for infection during that time, but things change later in summer and into the early fall. At that time, there is a large canopy, increased humidity and grapes are beginning the senescence process with veraison occurring and sugars increasing.

Effective Methods for Disease and Fungi Control

  Among the many control methods used in vineyards are solarization, soil fumigation, dormant sprays, scheduled fungicide application, using protectants for early season control and pruning and burning to eliminated diseased plant parts. Dr. Fabritius said that for controlling canker diseases, such as Botryosphaeria and Eutypa, pruning wound protection is important.

  “Pruning cuts are open surfaces for fungal spores to land and enter the vine,” she said. “Canker disease control can be accomplished by avoiding pruning during rainy weather, and by application of protecting fungicides onto the wounds.”

She said that controlling viral diseases can be achieved by planting virus-free vines and frequent monitoring of the vineyard.

  “Virus-free planting stock is essential for good productivity of the vineyard,” Dr. Fabritius said. “If starting with the clean material, only the viruses that are spread by vectors, such as insects or nematodes, can change the health status of the vineyard. To avoid introducing viruses, it is recommended to test your budwood for viruses. Most of the nurseries require this to be done anyway since they do not want to accept virus-containing material into their production. Virus containing budwood may not be an issue on rooted vines, but most of the rootstock varieties are very sensitive to the viruses.”

  Dr. Fabritius told The Grapevine Magazine that control of bacterial diseases, such as Agrobacterium, requires starting with clean budwood and cultural control to keep the disease in check.

  “This includes removal of infected wood and prevention of cold injuries,” she said. “When grapes are acclimatized to the cold, they can be better protected, and gall-formation is prevented.”

Recent Innovations for Disease and Fungi Control

  Syngenta Crop Protection offers various products to address these issues, including Miravis Prime and Aprovia Top. Gilcrease predicts that these products will play a significant role in all grape types due to the spectrum and technology enhancements compared to current product offerings and the products’ FRAC group composition.

  Aprovia Top contains Solatenol, one of the two new Carboximide actives brought to grapes in 2020. Solatenol reflects a change in Carboximide chemistry research and brings exceptional activity on powdery mildew on its own. 

  “Aprovia Top should be looked at as a powdery mildew specialist product that can be positioned at the early-to-middle timing of mildew infection,” Gilcrease said. “This will provide a good anchor for your powdery mildew program and increase the ROI for the grower, all while being very export-friendly with a clean MRL profile.”

  Meanwhile, Miravis Prime contains a breakthrough with Carboximide research with the active ingredient Adepidyn.

  “We, oftentimes, have ingredients that are very good at some pests but not others, or have great efficacy but don’t last very long,” Gilcrease said. “In Adepidyn, we created a molecule that has a wide pest control range because it targets both powdery mildew and botrytis on its own, very long residual control and very high intrinsic activity, meaning we can control pests with fractional amounts of Adepidyn compared to others on the market.”

  “In positioning Miravis Prime, it can be used early when both powdery and botrytis are active in the spring, thus anchoring your mildew program mid-season in rotation with other chemistries or later in the summer when botrytis and mildew again are active,” Gilcrease said.

  While dormant applications of various fungicides are effective, many of them, such as lime sulfur, can be corrosive to equipment, hard on beneficials, tough to clean and hazardous. In response to this issue, BioSafe Systems has developed a broad-spectrum, foliar fungicide for application during dormancy. Taylor Vadon, technical sales representative for BioSafe Systems, told The Grapevine Magazine that is why BioSafe brought PerCarb to the market. This product is an ideal alternative to many fungicides applied during dormancy because of its broad spectrum and contact mode of action with five to seven days of residual.

  “PerCarb is a soluble granular that, when put into solution, releases 27% hydrogen peroxide by weight and can be applied at a rate of four pounds per 100 gallons of water,” Vadon said. “The high concentration of hydrogen peroxide is very effective at killing and reducing overwintering structures of Phomopsis, black rot, anthracnose and, most notably, powdery mildew, thus reducing the inoculum going into the growing season.”

  Vadon noted that as with any dormancy-applied fungicide, it is important to use enough water to get the solution into the crevasses of the bark of the canes, cordon and trunk to saturate the overwintering structures and effectively kill them. He said that application timing is critical because if temperatures are warm, the solution could dry out too fast, thereby not allowing the contact time needed to kill the overwintering structures.

Environmental Sustainability with Disease and Fungi Control

  Although diseases and pests must be dealt with quickly and effectively, many vineyards want to do so as eco-friendly as possible. BioSafe Systems creates environmentally sustainable products to protect crops, water and people.

  Vadon said part of sustainability is keeping effective pest management products viable for many years because fungicide resistance is an issue facing vineyards across the country. Ways to address this include rotating mode of actions in fungicide FRAC groups and using a broad-spectrum contact fungicide. For example, BioSafe’s OxiDate 5.0 utilizes peroxyacetic acid to oxidize a pathogens’ cell structures at all developmental stages. Killing the organism through oxidation on contact dramatically reduces the chances of developing mutational resistance.

  “OxiDate 5.0 can be tank-mixed with many organic and conventional fungicides that are susceptible to developing resistance,” Vadon said. “This tank mix with Oxidate 5.0, in every compatible spray, will not only help fight fungicide resistance but will also lower inoculum in the vineyard. OxiDate 5.0 leaves no harmful residues and breaks down into hydrogen and carbon, making it an environmentally sustainable chemistry.”

Tips and Advice for Preventing Diseases and Fungi

  Prevention is the best strategy for staying on top of plant diseases and fungi before they strike. Fabritius said vineyards should be visually monitored throughout the growing season for symptomatic vines. Lab testing could confirm a viruses’ presence, and then virus-infected vines should be moved.

  “Vector monitoring is essential for the diseases that are spread by insects,” Fabritius said. “These can include visual monitoring for the presence of mealybugs, ant populations and use of pheromone traps. It is also a good idea to test your soils for the presence of nematodes.”

  Gilcrease said lime sulfur treatment during the dormant period has been shown to help knock back and limit mildew pressure throughout the vineyard. He also said vineyards should use sulfur to the highest degree and begin early.

  “Sulfur is one of those products that isn’t flashy but works great to break things up rotation-wise,” he said. “There are some restrictions on when and how late in the season you can use them based on your buyer, so make sure you fall within those regulations before you pull the trigger.”

  Finally, vineyards must think about coverage, regardless of what crop protection material they choose.

  “I think of large acreage and wanting to cover a lot of ground at once makes many think of aerial application,” Gilcrease said. “In the early season, this is okay as the canopy is not very dense and penetration from above is much easier. But as the season goes on, canes begin to really get dense and create a sort of umbrella over the clusters. At this point, an aerial application is nearly useless no matter how many acres can be covered in a short period of time. Long story short, aerial apps should be used when they can but not looked at as solution to rapid need such as putting a mildew fire out.”

Don’t Get Caught Off Guard During Wildfire Season

Cyndi

By: Michael Harding, Senior Risk Solution Specialist, Markel Specialty

Weather conditions and natural disasters occasionally take a toll on vineyards and other agricultural production systems. Due to climate change and recurring droughts, some of which are severe, the frequency and severity of wildfires is expected to increase. These risks highlight the need for winegrowers and winery owners to be as prepared as possible to reduce risk.

Putting Your Plan Together

  Many wineries may have already revisited their evacuation plans and filed them with their respective state agencies. Staying current of wildfire season developments can help enhance your ongoing planning and preparedness. Technology can also support your wildland fire planning and response. Additional planning resources by the American Red Cross are available at: www.redcross.org/get-help/how-to-prepare-for-emergencies/types-of-emergencies/wildfire.html

Steps to Take Before a Wildland Fire Event

•    Take a close look at your winery’s communication protocol for evacuations. Everyone should have a clear understanding of any community alarms that signal when you need to evacuate. Assign specific accountabilities to staff so everyone works collectively to achieve a positive outcome of protecting lives and property.

•    Work with your regional Forest Service to better understand emergency evacuation procedures in your area.

•    Coordinate with the American Red Cross, FEMA, and other emergency agencies to give them the locations of your evacuation sites. Invite your local fire department out as part of a fire pre-incident plan. They should be provided a map of your property, highlighting planned evacuation routes. They can also offer technical assistance to support your plan.

•    Prepare and post route maps for each site, including alternate routes. With a large fire, you may need to use “Plan B.”

•    Consider forming a cooperative agreement with another site to share resources and serve as an evacuation site.

•    Identify key equipment to be evacuated, including computers and other vital records. As part of your business continuity planning, programs should already have information backed up and stored remotely. But, in case you don’t, practice removing this equipment as part of your practice response.

•    Stock an ample supply of water and easily-prepared foods until rescue arrives.

Controlling Wildland Fire Exposures

  Wildland fires are one of the most catastrophic threats to wineries.  Protecting your structures from ignition and fire damage is an important program objective second only to an evacuation plan. Taking precautions ahead of time can help reduce the exposure of a wildfire intrusion. There are a number of proactive measures a winery can take to mitigate the property damage a wildland fire can cause.

  To support a fire adaptive community philosophy, the local fire department or authority having jurisdiction for your winery should require you to develop a landscape plan for your property. It is wise to seek their advice and incorporate their recommendations as you develop a plan specific to your location. You can learn more about fire adaptive community planning at the Fire Adaptive Communities, www.fireadapted.org

  According to the NFPA 1144 – Reducing Structure Ignition Hazards from Wildland Fires, fire protection plans should address four zones around a property.

What are the primary threats to property during a wildfire?

Research around property destruction vs. property survival in wildfires point to embers and small flames as the main way that the majority of properties ignite in wildfires. Embers are burning pieces of airborne wood and/or vegetation that can be carried more than a mile through the wind, they can cause spot fires and ignite structures, debris and other objects.

  There are methods for property owners to prepare their structures to withstand ember attacks and minimize the likelihood of flames or surface fire touching the structure or any attachments. Experiments, models and post-fire studies have shown structures ignite due to the condition of the structure and everything around it, up to 200’ from the foundation.  This is called the Structure Ignition Zone.

What is the Structure Ignition Zone?

  The concept of the structure ignition zone was developed by retired USDA Forest Service fire scientist Jack Cohen in the late 1990’s, following some breakthrough experimental research into how structures ignite due to the effects of radiant heat. 

The structure ignition zone is divided into three zones; immediate, intermediate and extended.

Immediate Zone

  The structure and the area 0-5’ from the furthest attached exterior point of the structure; defined as a non-combustible area. Science tells us this is the most important zone to take immediate action on as it is the most vulnerable to embers.

  START WITH THE STRUCTURES then move into the landscaping section of the Immediate Zone.

•    Clean roofs and gutters of dead leaves, debris and pine needles that could catch embers.

•    Replace or repair any loose or missing shingles or roof tiles to prevent ember penetration.

•    Reduce embers that could pass through vents in the eaves by installing 1/8” metal mesh screening.

•    Clean debris from exterior attic vents and install 1/8” metal mesh screening to reduce embers.

•    Repair or replace damaged or loose window screens and any broken windows. Screen or box-in areas below patios and decks with wire mesh to prevent debris and combustible materials from accumulating.

•    Move any flammable material away from wall exteriors – wooden pallets, mulch, flammable plants, leaves and needles, firewood piles – anything that can burn. Remove anything stored underneath decks or porches.

Intermediate Zone

  5-30’ from the furthest exterior point of the structure.  Landscaping/hardscaping – employing careful landscaping or creating breaks that can help influence and decrease fire behavior.

•    Clear vegetation from under large stationary propane tanks.

•    Create fuel breaks with driveways, walkways/paths, patios, and decks.

•    Keep lawns and native grasses mowed to a height of 4”.

•    Remove ladder fuels (vegetation under trees) so a surface fire cannot reach the crowns. Prune trees up to 6-10’ from the ground; for shorter trees do not exceed 1/3 of the overall tree height.

•    Space trees to have a minimum of 18’ between crowns with the distance increasing with the percentage of slope.

•    Tree placement should be planned to ensure the mature canopy is no closer than 10’ to the edge of the structure.

•    Tree and shrubs in this zone should be limited to small clusters of a few each to break up the continuity of the vegetation across the landscape.

Extended Zone

  30-100’, out to 200’. Landscaping – the goal here is not to eliminate fire but to interrupt fire’s path and keep flames smaller and on the ground.

•    Dispose of heavy accumulations of ground litter/debris.

•    Remove dead plant and tree material.

•    Remove small conifers growing between mature trees.

•    Remove vegetation adjacent to storage sheds or other outbuildings within this area.

•    Trees 30 to 60’ from the structure should have at least 12’ between canopy tops.

•    Trees 60 to 100’ from the structure should have at least 6’ between the canopy tops.

If an Evacuation Becomes Evident

•    If possible, identify the location and direction of the fire event. Remain cognizant that this can quickly change direction and speed.

•    Clearly explain your evacuation procedures to all that may be involved.

•    Identify special medical needs and gather emergency equipment and necessities, including trauma supplies for ready access.

•    Designate enough vehicles to evacuate everyone safely. Reinforce safe driving practices with all drivers.

•    Equip staff with emergency communications equipment (cell phones, walkie-talkies, whistles, flares, colored smoke canisters, etc.). Ask your local jurisdiction authority for suggestions.

•    Load key equipment, vital records, food, and water.

•    Ask qualified associates to disconnect and move LP gas tanks to a safer location, such as a gravel lot, or follow the manufacturer’s instructions to empty the tanks.

•    Warn firefighters of underground fuel storage or LP gas tanks before you leave.

  Making your facility fire resistant can help reduce property loss. However, keep in mind that these steps should be done only by assigned staff in conjunction with an evacuation and never require or allow staff to remain behind. Close and secure all doors and windows once combustible materials have been moved away from these openings.

•    Wet down buildings and roofs. There are commercial grade fire retardant products available that can help support your efforts to protect your property. But do your research ahead of time; and don’t let the application of these products reduce the priority of evacuating.

•    Have qualified personnel cut down trees in the fire path, bulldoze a firebreak, and cut field grass as short as possible.

•    Remove brush and dry vegetation near buildings.

Fire evacuation – What you need to know

  During wildfire season, you may be forced to evacuate in a hurry. People are your first priority; to include guests, staff and firefighters. Most fire evacuations provide at least a three-hour notice; but due to the scope of your operation, you may need to do it sooner. Take proactive steps before and during an evacuation to reduce anxiety and avoid injuries. Plan, prepare and practice.

Filing Claims

  In the event your area experiences a wildfire event, it is highly likely it will not only be monitored by your insurance agent, in addition to your insurance company. Pre-loss documentation, such as video recordings and pictures of buildings, business personal property inventories, should be up to date and included as part of your evacuation materials. Working with your agent is a great resource to understand what might be necessary to help with documentation, if you should need it.

Reference

•    NFPA 1144 – Reducing Structure Ignition Hazards from Wildland Fires, 2018 Edition. National Fire Protection Association. Quincy, MA 02169, 2018

•    Fire Adaptive Communities. Fire Adapted Communities Learning Network.

      www.fireadaptednetwork.org

•    Wildfire Safety.http://www.redcross.org/get-help/how-to-prepare-for-emergencies/types-of-emergencies/wildfire.html. © 2019 The American National Red Cross

  This document is intended for general information purposes only, and should not be construed as advice or opinions on any specific facts or circumstances. The content of this document is made available on an “as is” basis, without warranty of any kind. This document can’t be assumed to contain every acceptable safety and compliance procedures or that additional procedures might not be appropriate under the circumstances.  Markel does not guarantee that this information is or can be relied on for compliance with any law or regulation, assurance against preventable losses, or freedom from legal liability.  This publication is not intended to be legal, underwriting, or any other type of professional advice.  Persons requiring advice should consult an independent adviser.  Markel does not guarantee any particular outcome and makes no commitment to update any information herein, or remove any items that are no longer accurate or complete.   Furthermore, Markel does not assume any liability to any person or organization for loss of damage caused by or resulting from any reliance placed on that content.

Dawn’s Dream Winery:

Cyndi

Making Dreams Come True for Others

Dawn and Jack Galante

By: Nan McCreary

For as long as she can remember, winery owner Dawn Galante has had a passion for lending a hand to non-profit organizations, especially those dedicated to helping women and children.  So when she opened her boutique winery in Carmel, California, it was only natural that she would focus not just on producing excellent wines but also on creating a business model that would allow her the opportunity to give back to the community. With these two goals in mind, in 2011, Galante launched Dawn’s Dream Winery, which has not only earned recognition for its wines but has helped hundreds of beneficiaries create dreams of their own.

  As a winery, Dawn’s Dream’s roots can be traced to Galante’s move from Michigan to California. Like many others, she got the “wine bug” exploring Napa and Sonoma.  “Once you land in a wine region, it doesn’t take long,” she said, laughing. 

  In 1999, she met now-husband Jack Galante, owner of Galante Vineyards in the Carmel Valley Hills. With a strong background in finances, she joined Jack’s team as CFO and operations manager, a position she still holds today. “I knew a lot about business but nothing about the wine industry,” she said,” so I took all the job positions with Galante Vineyards to learn it all. I even went on the road to help distribute the wine when Jack was selling.”

  After years of sitting behind a computer looking at spreadsheets, Galante got the urge to expand her horizons. It was Jack who suggested she combine her passion for wine with her passion for giving and start her own wine label. Galante loved the idea.

  “One of the things that has always been a part of my life, even as a young woman, is volunteering,” she said. “Helping others comes naturally. Dawn’s Dream came about because I wanted to incorporate that love into my life. Instead of it being just part of my life, I wanted it to be a way of life, and opening a winery was a perfect opportunity.”

  Putting the pieces of this puzzle together was not easy. “It took me a while to figure out how to do the giving back, which means giving money, product or time. I wanted to become a responsible giver because you can burn out if you don’t have some kind of organized method,” she said.

  The other challenge was how to balance the work of running a business with a focus in the non-profit world — not just the business of Dawn’s Dream but also that of Galante Vineyards.

  For Galante, the solution was to hire a general manager to oversee all aspects of the wineries so she could be free to move around each of them. In 10 years, Galante’s “dream” has evolved — and continues to evolve — but it is no longer a dream. It’s a reality, and a successful one at that. “We did it, and we’re still going at it,” she said proudly.

  In her commitment to helping the community, each year Galante and her team select a non-profit to share a partnership that lasts throughout the year.  This year it’s AIM Youth Mental Health, an organization devoted to the mental health of youth. This partnership is advertised in Galante’s tasting room in Carmel-by-the-Sea with a large chalkboard on the wall that asks visitors to “Dream a Little Dream of Me” and support the non-profit. 

  “This allows our staff to really spend a whole year with eyes on this non-profit, whether we join in on a luncheon to raise money or a walk or whatever the non-profit’s superpower is to bring recognition to the work they’re doing,” Galante said.

  For the non-profit, the benefits are many. Right out of the gate, Dawn’s Dream donates 16 cases of wine for board member retreats or whatever needs the group has. Also, Galante offers her tasting room for meetings and presents a stay in the Galante apartment in Carmel as an auction item for fundraising events.  A highlight of the year is the Guest Bartender Event, where Galante hosts a big party in her tasting room that “stars” the non-profit’s celebrity bartender. The organization chooses the theme, and, as Galante said, the sky’s the limit.

  “It’s always popular,” she said, “because everyone knows about it and knows the bartender always gives generous pours.” Because of Covid-19, she had to cancel the event in 2020, but she is already making plans for the annual event later this year.

  For Galante, the year-long relationship with a non-profit partner adds a new dimension to charitable giving. “With the partnership, it’s a yearlong dance,” she said. “If you only see them one or two months during the year, you don’t get to see what they’re doing the rest of the time. You might miss something. Plus, since it’s interactive, we’re able to spend time brainstorming as we go along. We can look ahead and ask them about their current and future plans and how we can be a part of that. I love being involved this way.”

  In addition to the annual partnership, Dawn’s Dream regularly supports several charities, including Rising International, Voices for Children of Monterey County, Boys and Girls Club and the Juvenile Diabetes Research Foundation.  Support comes in many forms: event sponsorship, wine donations and cash contributions based on a portion of proceeds generated by wine sales. In turn, many of these non-profits offer presentations to the winery staff on updates, new research and upcoming events. Galante can then pass that information along to her wine club members. 

  “The more I can have the bullhorn to announce what’s going on, the more work I can do,” she said.

  Another commitment in her philanthropic calendar is to sponsor two families at Christmas, one from Dawn’s Dream Winery and another from Galante Vineyards.  This sponsorship provides a complete Christmas, including trees, gifts and meals for the selected families. “We’ve been doing this for many years,” Galante said. “It’s crazy how much need there is.”

  While Galante is passionate about her work with non-profits, she is equally committed to creating outstanding wines. From the beginning, her goal has been to produce “approachable wines of exceptional quality and elegance.”

  Dawn’s Dream Winery is known for its Chardonnays and Pinot Noirs. Her current releases include two Chardonnays, four Pinot Noirs (three named after her daughters) and a Pinot-based Rosé, which has received the Carmel Golden Pine Cone Newspaper award for the best Rosé in Monterey County eight years in a row. In presenting the award, the newspaper stated, “This is a huge accolade in a county that grows and produces more Pinot Noir than anywhere else in the state.” Additionally, last year Wine Enthusiast gave over 90-point ratings to all of Dawn’s Dream wines.

  One key to her success, Galante said, is the availability of quality fruit in her region. Galante sources her grapes from the coastal areas of Monterey County, the hills of Carmel Valley and the Santa Lucia Highlands. “We have so many Pinots in this area,” Galante said, “and this gives me an opportunity to show the expression of different clones and different microclimates. How they come together — with their structure and their flavor components — is really a work of art. This is the fun part.”

  To create these wines, Galante works closely with her winemaker, Greg Vita, a fifth-generation Californian who has been a vineyard and winemaking consultant to wineries in the Napa Valley, Santa Cruz Mountains and Monterey County for the last 17 years. He is also the winemaker at Galante Vineyards. The Galantes and Vita share a philosophy that winemaking starts in the vineyard. They select the finest terroirs and let the grapes naturally express themselves with little human contact and minimal intervention.

  “We’re a small boutique winery, and we really honor our grapes,” Galante said. “We let them do what they’re supposed to do: they sit, they rest and they develop. We hand-pick when they tell us they’re ready. It’s like delivering a baby.”

  While Galante is certainly serious about her wines and her commitment to non-profits, she has a playful side, which she expresses in her wine labels that feature a woman’s silhouette in a bathtub. 

  “My label design idea was developed from an original picture taken of Jack and me many years back on the ranch,” she said. “In this picture, I am sitting in a rustic bathtub that our cattle drank from, and we have our horse Dee there as well. Jack had a poster made using this image that says, ‘Honey, draw me a bath,’ and the bottom of the poster says ‘Red or White?’ I love the idea of sharing a glass of wine while relaxing with friends or in the tub!”

  Just for fun, a replica of the bathtub graces the tasting room and has become a popular spot for customer photo ops.

  As Galante looks to the future, she plans to release two new wines:  a Chardonnay from the Santa Lucia highlands that has undergone malolactic fermentation and a Syrah from Carmel Valley. These will be named for her granddaughters, Eliza Jane and Frances Jane. Galante would also like to produce a Zinfandel and a Riesling and is currently searching for grapes’ availability.

  Her goals remain twofold, just like they did when she started Dawn’s Dream: “I want to continue to reach as many people as I can about the importance of humanity and of giving back while continuing to incorporate the best wine in the portfolio that I can.  I want to innovate, listen and keep the mission of Dawn’s Dream going.”

  While Galante’s winery is small — she produces 3500 cases annually — her dreams remain big. Thanks to Dawn’s Dream Winery, the world is a better place for wine lovers and those less fortunate.

For more information on Dawn’s Dream Winery, visit www.dawnsdreamwinery.com