Category: Vineyard Info

“Marietta Cellars: Spinning Magic in Sonoma County”

Cyndi
2 man posing in front of the barrels
Scott Bilbro and his late father, Chris

By: Nan McCreary, Sr. Staff Writer, The Grapevine Magazine

Marietta Cellars owner and winemaker Scot Bilbro remembers growing up and watching his late father, Chris, perform magic in his winery in Sonoma County.  Not magic with cards or sleight of hand, but magic in transforming cardboard wine boxes into suits of armor for his boys or grilling sweet but spicy ribs and blending a fruity Zinfandel and a hearty Petite Sirah to make a perfect wine pairing for dinner.

  It is that same magic — the magic of creativity and possibility — that inspires Scot, second generation winemaker at the small family winery founded by Chris Bilbro in 1978.  “I’m building off what my father started,” Bilbro told The Grapevine Magazine, “and keeping a lot of his creeds and thoughts in my head and heart while also making it my own thing.”

  The hallmark of the elder Bilbro’s winemaking was a certain freedom of expression, his son explained, which inspired him to create unique blends of wines atypical of Sonoma County, and all of California for that matter. “Dad was just a pleasurable, comfortable gentleman who did things that made sense to him,” Bilbro remembered. “It wasn’t that he threw the rulebook out; it was just that he hadn’t been classically trained so he did things in a way that made sense to him.”  One such blend was his now-iconic Old Vine Red, a combination of Zinfandel, Syrah, Petite Syrah and Carignan that Chris Bilbro created in the 1980s. The proprietary blend put Marietta Cellars on the map and earned a stable of dedicated followers that continues to this day. What makes this wine especially distinctive is that it’s a blend not just of varieties, but of vintages. “This is a delicious wine that has become a well-known table wine for people across the country,” Bilbro said.  “And yet it started as a little brainchild created by my father in a little cow barn in the hills above Dry Creek and Healdsburg.”

  Bilbro, with a winery as his childhood playground and a degree in Viticulture and Enology at U.C. Davis, has been continuing his father’s legacy since Chris retired in 2012.  While that legacy was well established — Chris’s success with OVR allowed Marietta to grow and purchase its own vineyards rather than continue to source fruit from friends and farmers — the younger Bilbro has access to Marietta’s 310 acres of estate-based vineyards in Alexander Valley in Sonoma and McDowell Valley and the Yorkville Highlands in Mendocino.  Marietta still chooses to source a small amount of grapes from a few select growers with whom they have significant history. 

  Marietta’s vineyards offer an ideal climate for grape growing, with hot days for ripening and cool nights for developing acidity to balance the flavors. All grapes are farmed organically, with no synthetic herbicides, pesticides or fertilizers.  “This means lots of hand labor,” Bilbro told The Grapevine Magazine, “but most of our vineyard crew has been with us for years — some for decades —and they know what needs to be done and when.”  Bilbro and his crew tend the vineyards year round, and when harvest time comes, they pick the grapes with care and precision.  In some years, they may harvest multiple times per block, depending on the ripeness of grapes in that block.  “All of this is time-consuming,” Bilbro acknowledged, “but there are no shortcuts in the vineyard, or in the winery.  Everything is determined by information we’re getting at the time rather than by going on autopilot.”

  In the winery, Bilbro is now spinning wine with his own magic, just like his father before him.  “My winemaking philosophy is an amalgam of my father and my education at UC Davis,” Bilbro explained. “We ferment in stainless steel tanks and age in neutral oak, because we want the grapes to preserve the properties of their terroir.” In any given harvest, the volume of a grape variety may exceed the room in the fermentation tank, so Bilbro and his team separate those grapes into individual tanks for fermentation and aging.  Typically, Marietta has 80 fermentations with each harvest, sometimes with two fermentations from one block, separated by ripeness.  Once the separate fermentation lots have matured in barrel, maybe as long as a year, they bring individual lots of wine together to create the final wine. “It’s much better to make sure the wine is balanced before wrapping the fermentations together rather than finding out a year later that the wine is not as balanced or complete as we like and having to resort to additives,” he said. “We want to make sure that everything that goes together deserves to go together.”

  Marietta creates three series of wines: the OVR series, the Family Series and the Single Vineyard Series.  The OVR series includes wines made from old vines: the Old Vine Red; a Rose made from some of the oldest Grenache and Syrah in the state; and a Riesling sourced from the state’s second oldest Riesling vines. The Family Series features wines that Bilbro names after people in his life and business:  Román, a crisp, modern Zinfandel named after their cellarmaster of 34 years; Christo, his version of a Rhone-style red wine, honoring Chris Bilbro, or “Christo” as his beloved great aunt Marietta (for whom the winery is named) called him and a passionate lover of Syrah; and Armé, a Cabernet Sauvignon that balances New and Old World styles and is named for Marietta’s husband, Armé and Chris’ adventurous great uncle. The Single Vineyard Series highlights individual vineyards that deliver the purest expression of place: Angeli, a Zinfandel from Angeli Ranch in Alexander Valley, settled in 1886 and home to the Marietta Cellars winery; Game Trail, a cellar-worthy Cabernet Sauvignon from the Yorkville Highlands; and Gibson Block, a Syrah from the McDowell Valley, among the state’s oldest Syrah vines, dating back to the 1880s.

  While all of these wines are quality wines in their own right, it’s the historic OVR that’s the signature wine for Marietta Cellars.  The winery produces 50,000 cases of wine a year; 25,000 is OVR. While there’s no recipe for the wine, Bilbro said it’s always based on Zinfandel, with smaller components of Syrah, Petite Syrah and Carignan. “We have a massive barrel room, almost like a three-dimensional matrix with multiple varieties and multiple vintages,” he told The Grapevine Magazine.  “My dad and I would pick lots that we thought might be relevant to the next release, and we’d blindly taste through them and put them in different groupings, like groupings of wines with bright fruit, structure or wines with savory components.  Then we’d pick our favorites from each and blend them together to make the OVR.  We’d do all of this by feel, which is part of that freedom of expression.” The OVR is released in lots, two lots per year.  Marietta Cellars is now on lot #71.  “The blend is always different,” Bilbro noted. “I may add a half a percentage of Cabernet to bring up in some tannins, or a bit of Barbera to bring up the acidity. A percentage doesn’t seem like much, but it can make a difference.” Whatever the blend, the style of OVR is always the same: it’s an easy drinking, medium-bodied wine that’s full of flavor.

  As Marietta Cellars looks to the future, more exploration is in the cards.  Bilbro and his staff are especially excited about their vineyards in McDowell Valley in Mendocino, which is renowned for Rhone varieties and home to some of the oldest Syrah and Grenache Gris in California. “We want to play with historical varieties that are less articulated out there and rearticulate them,” Bilbro said.  “We also want to work these grapes into our existing blends to add some nuance.” These grapes, according to Bilbro, include Mourvedre, Roussanne, Marsanne, Grenache Blanc, Picpoul and Viognier, all grapes from the Rhone Valley that are becoming more popular among U.S. growers.

  Business-wise, Marietta Cellars recently entered a partnership with VINTUS, a wines and spirits importer and marketing agent to expand its presence in the market.  The company has been named a Wine & Spirits Importer of the Year five times (2015-2016-2017-2018-2019-2020) and in 2017 was named Wine Enthusiast Importer of the Year.  VINTUS’ portfolio today includes Chateau Montelena, Gary Farrell Winery, Ponzi Vineyards, Champagne Bollinger, E. Guigal, Chateau Minuty, Ornellaia, Masseto, Pétrus, Château La Fleur-Pétrus, Château Margaux, Masciarelli, Tommasi, Sandrone, Le Macchiole, Quinta do Noval, Dog Point Vineyard, Errazuriz Finca Decero and others totaling more than 40 leading global estates.

  Clearly, Marietta Cellars, a small family winery, has been doing big things since it was founded over 40 years ago.  But the goals remain the same as they were in the beginning: to create something special and share that with the world. “Ultimately, sharing what we do with our lives — rather than our jobs — is important to us,” Bilbro told The Grapevine Magazine.  “Our wine is not a commodity:  It’s something we are pouring our time and hearts and souls into.  When people drink our wines, we hope they think about our family and how much care and focus we put into what we do so they can actually feel what it’s like to make these wines and walk these vineyards. We want people to experience our wine, not just taste it.”

For more information on Marietta Cellars, visit www.mariettacellars.com

Defining the Best Single-Vineyards in the Niagara Peninsula

Cyndi
2 wine glasses on an overlooking vineyard

By: Alyssa Andres

The Niagara Peninsula is the largest viticultural area in Canada, with two regional appellations and ten sub-appellations. The peninsula sits between the Niagara Escarpment and Lake Ontario, creating a unique microclimate that is sheltered from prevailing winds and insulated by its proximity to the lake.  Many small rivers and streams in the area provide an excellent water source for vineyards through the long dry summers, and the soft aspect of the escarpment provides excellent drainage. Centuries of erosion have created a complex soil structure that varies from location to location within the regional appellations, from clay and silt to limestone and sand. The unique variations in soil are ideal for creating wines with distinct character and personality.

  These marked distinctions in terroir and climate mean that a Cabernet Franc will taste remarkably different from one vineyard to the next within the peninsula. Some winemakers believe there is definitive variation in grapes even from one end of a single-vineyard to the next. For this reason, some Niagara wineries are moving toward labeling their wines by single-vineyard and starting to define what the best vineyards are in the region.

  Just like the Grand Cru vineyards in France, certain vineyards in Niagara stand out as being supreme. Cave Spring is a vineyard that first rose to esteem as one of the finest in the region. Located in the Beamsville Bench sub-appellation of the Niagara Escarpment, it is owned by the winemaking family, the Pennachettis. The vineyard gets its name from the limestone caves and natural springs that surround it.

  Cave Spring Vineyard sits along the steep cliffs of the escarpment, planted on gently sloping hills that provide optimal drainage and retain ample moisture during the Mediterranean summers experienced in the region. The escarpment also captures the temperate lake effect breezes from Lake Ontario, which lengthen the growing season and allow for optimal flavor and ripeness in the grapes. Above, on the ridge of the escarpment, the vineyard is surrounded by hardwood forest. The forest retains plenty of moisture that slowly filters through layers of sedimentary rock, feeding mineral-rich water into the vineyard. The soil is a stony clay: a complex mixture of limestone, shale and sandstone that give Cave Spring’s wine a distinct minerality.

  Cave Spring focuses on Riesling and Chardonnay, which the Pennachetti family believes exhibit the ultimate expression of the vineyard’s terroir. They use only the top 5% of grapes from the best blocks and parcels in the vineyard for their CSV estate release. Some of their old vines date as far back as the mid-1970s. The wines are delicate and aromatic with notes of melon, lime, white blossom and a characteristic wet stone that comes from the vineyard’s terroir.

  Both the Riesling and Chardonnay are dry, with vibrant acidity and bright fruit flavors achieved from the vineyard’s ideal location. CSV wines are only produced in the best vintages when the growing season allows for it, but the Pennachettis say there are few years that conditions do not permit, due to the vineyard’s premium locale.

  Down the road from Cave Spring Vineyard, in the Twenty Mile Bench VQA sub-appellation, Tawse  

Winery is also making note of their ideal single-vineyard locations. Owner and founder Moray Tawse purchased his first vineyard in 2000 and now owns over 200 acres of prime grape-growing real estate in the Niagara Escarpment. All four of his vineyards are comprised of limestone clay loam, which gives Tawse wines a unique depth and character. Tawse is not only labeling his wines by single-vineyard, but he has also divided the vineyards into different blocks so he can further define the terroir within each plot. The Cherry Avenue Vineyard has three blocks, each named after his three children: Robyn, Carly and David. Each block is home to different grape varietals, from Riesling to Cab Franc, each thriving in the vineyard’s deep clay soil.

  Tawse winemakers practice organic and biodynamic farming as well as minimal intervention winemaking techniques to allow the resulting wines to display as much of the vineyard’s terroir as possible. The variation between each single-varietal estate bottle is surprising as each plot receives varying amounts of sunlight, precipitation and drainage. Having an array of different plots allows Tawse to pick and choose which of his grapes he uses for single-varietal each year, as growing conditions vary dramatically from season to season.

  For this reason, some winemakers in Niagara choose not to purchase the best land in the region, but instead, act as classic French “negotients” and buy the best grapes from a multitude of different growers and vineyards in the area. This allows them to pick and choose where they get their grapes instead of being tied down to a specific plot.

  One winemaker in Niagara working this way is Thomas Bachelder. He has made it one of his goals to define the best single-vineyard plots in the region. Originally from Quebec, Bachelder started his winemaking education in Burgundy, where he became extremely interested in terroir and its impact on wine. After producing wine in Burgundy and Oregon, Bachelder settled in Niagara, where he specializes in Chardonnay and Pinot Noir. He labels his wines with the name of the single-vineyard, and his latest release goes as far as to define the different ends of these single-vineyards.

  In his most recent release, Bachelder produced three Chardonnays and four Pinot Noirs from five different vineyards in the Niagara Escarpment.

  Three of these vineyards are part of the Wismer Vineyards, a collection of eight farms in the Twenty Mile Bench that are becoming known within the region as some of the best for Chardonnay and Pinot Noir. Two of Bachelder’s 2018 Pinot Noirs are single-varietals from the Wismer-Parke vineyard, but one is made using only grapes from the vineyard’s west side. The 2018 Wismer-Parke “Wild West End” has a distinct iron, flesh and game note that the other sides of the vineyard do not offer.

  Therefore, Bachelder has taken the notion of single-vineyard and brought it one step further, defining the unique flavor profiles found from one end of a vineyard to the next. 

  One of Bachelder’s other favorite vineyards in the Niagara region is the Lowrey Vineyard. Two of his 2018 single-vineyard Pinot Noirs are made with grapes from Lowrey, one using only Pinot Noir from the oldest vines on the property, planted in 1984. Located in the St. David’s Bench sub-appellation, the vineyard is owned by the Lowrey family, who have farmed the land for five generations. The family turned from fruit farming to grape growing in 1984 when Howard Wesley Lowrey first planted five rows of Pinot Noir.

  Since then, the Lowreys have been supplying grapes to some of Canada’s most prestigious winemakers, including Ilya Senchuk from Leaning Post Wines and Kevin Panagapka from 2027 vineyards. However, the Lowrey’s keep a small percentage of the grapes from their 35 acres of farmland for their craft wine, Five Rows.

  Five Rows Craft Wine has become well-known in the region for producing beautiful, complex wines that sell out before anyone can get their hands on them. The family takes a minimal intervention approach to their winemaking, avoiding artificial pest control and fertilizers, with the intention of producing wines that are truly characteristic of their vineyard. They tend to the vines by hand and treat each vine as an individual to ensure optimal fruit quality. Their hands-on approach produces some of the most highly sought after grapes and wine in the Niagara region, from Pinot Noir, Cabernet Sauvignon and Syrah to Pinot Gris, Sauvignon Blanc and Riesling.

  All of their fruit comes from their vineyard, and only small quantities are produced. The extra love and attention given to the vines pay off. By focusing on quality over quantity, the Lowreys have defined their vineyard as one of the best in the region.

  By labeling single-vineyard locations, Niagara winemakers can clearly define why their wines are superior. Just like winemakers in Burgundy and Bordeaux, who are known for their specific Grand Cru sites, Niagara is in the process of developing a similar map.

  Now, consumers can learn what vineyards to look out for and start to understand the flavor profiles of different sites compared to others. The diversity in terroir, elevation and climate in the Niagara region means that flavors can vary dramatically from vineyard to vineyard. It is important to define extraordinary vineyards and understand why they are so special.

   As this burgeoning winemaking region continues to grow and businesses expand to accommodate the market, these are the areas that need to be protected. By defining the best single-vineyards and including them on the bottle, Niagara winemakers can display the complexities found in each of these sites and clearly exhibit the impact these locations have on the wine.

  The vineyards start to take on their own personalities, and consumers can begin to taste the characteristics of each one. It’s the next step in the future of Niagara wines.

Impact of the 2020 Wildfires on the Oregon Wine Industry

Cyndi
staff at a vineyard

By: Becky Garrison

Dr. Gregory V. Jones, the Evenstad Director of Wine Education and a professor and research climatologist at Linfield University, describes in a telephone interview the weather conditions leading up to and causing the current wildfires in Oregon and the western US.

  “This unprecedented and likely a once in generation event resulted from a very large high-pressure area stretching from the desert SW to Alaska that brought extreme heat and very dry conditions to the western US. The dome of high pressure pushed the jet stream into northern Canada and forced cold air southward into the Rockies and the central US. This outflow of air brought strong winds from the east toward the west coast. These winds moved over numerous mountainous areas, warming, drying, and increasing in wind speed. The result was a dramatic drop in dew points, lowering relative humidity (to 8-20%) to desert-like conditions even to the coast. This same event brought cold air to the Rockies with temperatures dropping 60 degrees or more in one day and significant snow to the mountains and the front range.”

  Prior to Labor Day, the few fires in Oregon were starting to be brought into control. However, Jones charts how with the onslaught of the strong down sloping winds and drying conditions, small fires had the potential to become large very quickly.

  The result was catastrophic fire developments across the state with smoke covering much of the western part of Oregon and blanketing California. While most of the smoke in Oregon was at higher altitudes, over a few days the winds calmed, which helped the fire-fighting, but also allowed the smoke and ash to drop to lower altitudes in the Willamette Valley and elsewhere along the western valleys of Oregon and California and into Washington.

(As of this writing, the wildfires remain active with varying degrees of containment. An interactive map charting the wildfires is available here: https://projects.oregonlive.com/wildfires/map.)

Impact of Wildfire Smoke on Wine

  In an email statement from Sally Murdoch, Communications Manager for the Oregon Wine Board (OWB), the OWB held an emergency session on September 21, 2020 where they approved tens of thousands of research dollars. These monies were in addition to what the Erath Family Foundation contributed for sampling and lab analytics at Oregon State University (OSU). This testing will start a file of data points on smoke in Oregon wine grapes and wines that will establish benchmarks from the vintage and the smoke effects on it. OSU will collect approximately 70 geographically-dispersed samples representing assorted varieties from vineyards across the state. After the grapes are tested, microfermentations from those samples will be analyzed to compile a total phenol profile for each wine sample. This is the first time fire or smoke drift pressure covered nearly every wine producing region in Oregon (effects were somewhat less problematic in the Gorge and The Rocks District).

  While much has been written in the media as simply fire + smoke + grapes = smoke tainted wine, Jones asserts, “A smoky wine is not a fire-smoky wine and not all smoke produces smoke impacted wines. What is clear is that the historical use of the term ‘smoky’ with wine has been tied to red wines that have spent some time aging in oak barrels which in turn imparts an aromatic characteristic of ‘smokiness’ to the wine,” he adds. 

  Jones points to how fires have occurred in and near wine regions such as Australia, Portugal, California, Washington, and Oregon with numerous reports of smoke ‘tainted’ or ‘impacted’ wines. “Aspects of how far the smoke travels, the smoke’s composition, the level in the air that the smoke is at, the timing during the vintage, and how long it lasts all play a role in whether any smoke impact might occur to the wines. The additional complication is that grapes may not have any direct flavor or aroma of smoke, but through the fermentation of the grapes a chemical transformation creates less desirably characteristics to the wine. However, 1+1 does not always equal 2 here, so I urge caution in how this conveyed.”

Effects of Wildfire Smoke on the 2020 Harvest

  Murdoch reports that some growers are experiencing smoke damage and are testing their fruit. “Smoke characteristics in wine this year are highly variable and site-specific.” Alex Fullerton, Winemaker for Fullerton Wines, agreed with this assessment in an email exchange. “Some vineyard sites have low to no smoke impact, and some were affected. We picked all our grapes, but made more rosé or white wine out of some of our red grapes that were most affected.”

  When asked about the impact of the wildfires on the 2020 harvest, Morgen McLaughlin, Executive Director, Willamette Valley Wineries Association, offered this statement via email.

  “As always, the story of the harvest is ever unfolding. Every year brings new opportunities and challenges. Every year the winemakers’ job is to navigate what Mother Nature brings, and impart knowledge gained from the past with new and innovative resources. Our industry is working closely with the scientific community and universities conducting research on the topic to continue to contribute to our shared understanding of this industry-wide issue and help to inform ongoing research on the topic of smoke-affected grapes. We are proud of the vintage diversity the Willamette Valley enjoys—every year is special, and with each challenge our talented winemakers rise to the occasion to make wines of place.”

  Scott Zapotocky, Director of Winegrowing, Eola Springs & Chehalem Mountain Vineyards, Sage Ridge Vineyard, and Geodesy Wines, pointed in a phone call to some challenges they’re facing with this year’s harvest. “It’s making the harvest more difficult for sure given the Covid-19 safety requirements we’ve had to implement this year with working socially distanced and wearing appropriate personal protective equipment. Then put on top of that the risk of the wildfires that may be around. It’s definitely added a level of stress.”

  Adding to this uncertainty is the delay of  lab testing analysis on this year’s grapes. According to Murdoch there’s a backlog of tests with 908 Oregon wineries eager to know what their wines’ smoke marker levels are. “The lab testing bottleneck is compounded by wildfire and smoke events in our neighboring states. We already knew there would be fewer wine grape tons harvested this vintage. September wildfires compounded that situation in some viticultural areas on the west coast.”

  Along those lines, Zapotocky adds that growers face the risk of rejected fruit from the wineries. “Then the grower has to try and find either a new home or figure out if they’re going to be able to take an insurance claim on the grapes. The ability to file a claim is continent on if they have insurance and what level of insurance coverage they have. 2020 is a very complicated harvest.”

Marketing Challenges for Oregon’s 2020 Vintages

  Dr. Damien Wilson, Professor at Sonoma State University, and inaugural Hamel Family Chair with the Wine Business Institute, stressed in a telephone interview the difficulty in predicting the future while still in the middle of an on-going challenge. In his estimation, smoke taint is only likely to become an issue if perceptions of its existence are coupled with press reports that it’s a problem. Most consumers lack awareness of it being an issue for wine, so “It’s essential to minimize references that contribute to a perception of any 2020 wine as ‘smokey’ or fire-affected.” Accordingly, practices aimed at preventing and/or minimizing smoke-taint in the cuvée will be essential.

  In addition to his view that doomsday predictions on smoke-taint are likely to be overblown, Wilson has increasing evidence that winery visitors during this year are providing influential testimonials on the perceived safety and intimacy of their tasting room experiences. He recommends that small producers can leverage such publicity to help expand their online presence instead of being too heavily reliant on local buyers. He states that “…[those] producers who don’t have web pages or use social media have had to pivot quickly. The ones who connected via virtual platforms have consistently been more successful in recovering, maintaining or growing sales.”

  In a statement released by the Oregon Wine Board, the leading variety in planted acreage and production in Oregon remains Pinot Noir which accounted for 59% of all planted acreage and 58% of wine grape production in 2019. Further analysis of these statistics reveals that statewide there are 41-42% of grape varieties who could take center stage as soon as next year. In this analysis, Wilson encourages winemakers to use their advantage that wine consumers are both comfortable and familiar with Oregon’s Pinot Noir. While consumers have begun to experiment with other varieties, during a crisis they tend to revert to those wines most familiar to them. Hence he encourages Oregon winemakers to remain cognizant of the value of their Pinot Noirs, and the potential to retain price premiums for those with established market awareness.

  According to McLaughlin, there less Pinot Noir may be produced this year from the Willamette Valley, wineries may shift and adapt programs to reflect the best of the vintage. “Winemakers are privy to a wide array of resources locally, regionally and internationally. And, we have to remember the region is vast and diverse. What is happening in one area of the region isn’t necessarily occurring in others. Individual producers are all handling the situation differently to produce the best wine possible in 2020.”

  Murdoch echoes this sentiment. “Although Pinot Noir is the leading grape in the state, our region continues to garner accolades for its Chardonnay, Syrah, Riesling and Sparkling wines.” Since many wineries harvested grapes for their sparkling wines prior to the fires, these wines will not be affected. In her estimation, wineries will instead be focusing on different varieties. “Uou will see more white wines from this vintage, as the grapes were inside and often had less smoke exposure statewide.”

  From a retail perspective Murdoch and Wilson do not foresee any major impact on consumer purchases, as long as messaging can be effectively managed. As Wilson observes, “While he industry will be talking about smoke taint and the memory of 2020, these issues are not likely to impact most wine consumers. There’s a premium attached to wine that comes out of Oregon. Consumers perceive these wines as being excellent quality and good value for the price.” Murdoch concurs, “Grape growers and winemakers are focused on building businesses over the long-term based on craftsmanship and value. Winemakers are aware of the reputational risk posed by releasing wines that might fall short of Oregon’s historically high-quality levels.”

How To Get The Most Out Of A Virtual Trade Show

Cyndi
rendered virtual trade show

By: Susan DeMatei

All indicators suggest we will continue our social distancing well in 2021, which means the late winter trade shows in North America will be chiefly virtual this year. The vast majority of us have never attended a virtual trade show, let alone hosted a booth in one. So, as we all venture into this new virtual age together, let’s discuss what to expect, how to prepare, and how to “walk through the virtual exhibition hall” to get the most out of this year’s upcoming events.

BEFORE THE CONFERENCE

  Try The Software:  Your virtual conference will use an online tool you may not have downloaded or used before. Nothing is more frustrating than missing the first 10 minutes because you had to download and install an application. Don’t wait until the morning of the conference to download the software; check that it works on your computer and that you have sufficient bandwidth and a working camera and microphone.

  Ideally, during the weeks before the conference, take a quick tour of features and set up your profile name and company name so you can present your best self to the other attendees. If you already have the software on your computer, review the settings. This is not the time to be logged in as your spouse or child. If you have a profile section, fill it out, and upload a picture of yourself. Remember, this is your “face” to your industry colleagues.

  Plan Your Calendar:  Just because you’re not traveling physically, that doesn’t mean you mentally get to check out. People attend trade shows to participate in live sessions, make appointments, network, and look for new potential partners on the trade show floor. Make sure you block out time for each of these goals. Tell your co-workers and family that you are unavailable during these times.

  When you build your schedule, pay attention to live versus recorded sessions. If your day gets full, save the recorded segments for later times and dates.

  Virtual conferences aren’t just for learning – networking is possible even through a computer. Set up appointments before the event with colleagues. Attend happy hours or breakout sessions with other attendees. And don’t forget to give yourself some open time to browse content other attendees bring.

  Build-in Breaks:  One thing you would do naturally is sit down and have a cup of coffee or grab lunch when you’re attending a trade show. Don’t forget to build these in for your virtual tradeshow. These are your responsibility to include and are essential to allow you your brain to change pace to context shift from one activity to another. To keep yourself energized, try to vary activities – so schedule networking or “virtual coffee appointments” in between sessions where you’re listening for long periods.

  Consider attending with colleagues to boost your social engagement during the conference. You can accomplish this by communicating with each other between sessions or schedule a meeting afterward to share key takeaways and discuss how what you’ve learned might impact your work. You can also chat with people with Microsoft Teams or Slack during presentations. But be careful you don’t have too many channels going simultaneously, which will distract rather than focus your attention.

DURING THE CONFERENCE

  Accessing Booths and Exhibits:  When you register, you’ll create an account with a secure username and password. At a later date, the conference should send you an invitation email containing a unique link to the virtual trade show. When the time comes for the event to begin, click the link and sign in.

  The conference should greet you with a welcome page, which may appear like you entered an actual lobby with people conversing and meeting. It should guide you into the exhibition hall, where you will find dozens of booths. Click on each booth to see what their services are, chat with an associate from that business, see a brief demo, and ask any kinds of questions you might have. You can also book a video chat appointment, or a booth might invite you to book a 1-1 time later that day. If you do schedule an appointment, the conference tool should track that and notify you via email. You can click on the various parts of the screen to access the exhibit hall, auditorium, or info desk.

  If you need help, there will be a technical help desk where you can speak with an event organizer directly or have questions answered about policies, terms, or the event in general.

  Attending Keynotes and Presentations:  Like any trade show, the conference will provide you with a booth map, a session schedule, and speaker bios. The difference here is this information will be accessible in the main navigation of the website versus on a printed program.

  If you have decided to attend speaker sessions, make sure you know the link/location for the talk and be there on time. Live notifications will appear on your screen with reminders about upcoming panels or keynote sessions so that you don’t miss them.

Overall Tips For Attendance:

1.  Participate: It may be tempting to remain an anonymous voyeur, but you’ll get so much more out of the session if you reach out to others:

•    Introduce yourself in session chats.

•    Contribute to discussions and ask questions.

•    There’s usually a networking lounge to connect with other attendees per session where you can talk through group or individual chats.

•    Participate with hashtags to continue the conversation on social media channels such as Facebook and LinkedIn, and Twitter.

2.  Pause: Zoom exhaustion is real when you are staring at a screen watching video presentations for too long without taking any breaks. You can get very tired, so a good recommendation is to periodically take a short break, stand up, walk around and get some food or something to drink. That way, you’ll get the most out of the event with those brief, regular breaks throughout the day.

3.  Focus: You’ll have to work a little harder than you would if you were physically there to be present.

•    Take written notes. The act of writing allows your brain another way of remembering than just auditory or visual cues. It also makes you take your fingers off the keyboard, which signals your brain to focus on the screen.

•    Take screengrabs of interesting charts or items to refer to later.

•    Watch in full screen, and turn off all alerts, so you don’t get pulled into an update on social media or an email.

4.  Stretch: Did we mention breaks? We will suggest it again. It is essential to get up and move every hour to give your brain a quick recharge.

AFTER THE CONFERENCE

  Most people plan on watching some of the on-demand sessions, but they rarely do. If you have recordings on your plan, schedule time to watch them within a week to keep the context and connections fresh. Also, reach out to your new contacts and review any downloaded videos or PDFs from vendors that first week after the conference.

  Above all, adjust your expectation that you’ll be passively watching other people online in your PJs at home. If you actively include yourself in virtual conferences and are committed to focused participation, you’ll be surprised by all the rewards you’ll find.

Susan DeMatei is the President of  WineGlass Marketing, a full-service direct marketing firm working within the wine industry in Napa, California. www.wineglassmarketing.com 

Viral Diseases in the Fall:

Cyndi

Grapevine Leafroll and Red Blotch

close up of a grape tree

By: Judit Monis, Ph.D.

As the fall season progresses, symptoms of virus infection become more pronounced in the vineyards.  Arguably, leafroll and red blotch are the most notorious and important viral diseases that manifest in the fall season.  Often, it is difficult to distinguish leafroll from red blotch disease symptoms in the vineyard.  This is especially true on red-fruited grapevine varieties.  In this article I will summarize and update information on the biology, symptoms, and transmission of the viruses responsible for these important diseases.  

The Viruses responsible forLeafroll and Red blotch Diseases

There are four different virus species associated with grapevine leafroll disease.   The viruses belong to one taxonomic family (Closteroviridae) and are named Grapevine leafroll associated virus followed by a number (GLRaV-1 to -4).  Because it has not been possible – to date – to complete Koch’s postulates with GLRaVs, the word “associated” is added to the virus name.  Koch’s postulates have not been completed with most of the viruses that cause disease in grapevines.   The postulates state that a pathogen must be isolated in pure form from a diseased plant, later the pathogen (virus in this case) is introduced to a healthy plant, and the newly infected plant must show the same symptoms as the original infected one.  Clearly Koch’s postulates are important because they could prove the cause and effect of a pathogen causing disease. 

  As I will describe below, researchers can tweak the definition of Koch’s postulates to prove that a virus causes a specific disease and drop the word “associated” from the virus name.   Within the Closteroviridae family, species of GLRaV are classified in three genera, Ampelovirus, Closterovirus, and Velarivirus. Grapevine leafroll associated virus -1, GLRaV-3, and GLRaV-4 belong to the Ampelovirus genus.  Grapevine leafroll associated virus -2 is a Closterovirus and GLRaV-7 is a member of the Velarivirus genus.  Some researchers claim that GLRaV-7 should not be considered a leafroll virus because it only produces mild symptoms in grapevines.   Further, recent research has shown that GLRaV-7 was isolated from a mixed leafroll infected vine and symptoms were due to the other leafroll virus present at the time.  When found alone GLRaV-7 does not appear to show typical leafroll symptoms.

  Grapevine red blotch virus (GRBV) is the second virus species discovered in grapevines that carries DNA instead of RNA as its genetic material.  Both its molecular and structural characterization has placed GRBV in a new genus, named Grablovirus, within the Geminiviridae family.   As stated above, it has been difficult to demonstrate Koch’s postulates, with grapevine-infecting viruses. There are many reasons for this.  Firstly, there are no alternative hosts that are susceptible to most grapevine infecting viruses (some exceptions exists). 

  Secondly and most important, grapevine viruses cannot be mechanically transmitted onto grapevines.  These viruses need to be introduced to a vine via grafting (graft-transmission) and/or need a biological vector for successful transmission.   Dr. Marc Fuchs team at Cornell University was able to demonstrate that GRBV genetic material is responsible for red blotch foliar symptoms in red fruited grapevine varieties.  The work was done using sophisticated recombinant DNA molecular techniques to introduce the virus genetic material into tissue cultured grapevine plants.   Time will tell, after the plants grow, if the infected vines also display the detrimental effect of the virus in organoleptic qualities of the fruit (i.e., reduction of sugar).

Viral Symptoms are Remarkably Similar

  Vines infected with leafroll viruses produce smaller grape clusters that ripen unevenly with lower sugar content. Foliar symptoms include downward rolling, reddening or yellowing of leaves depending on the grapevine variety. Other foliar colors associated with leafroll virus infection include pink, purple, and orange speckles. The leaf veins may remain green or take many other colors (yellow, purple, or red).  Grapevine red blotch virus infection may display different red leaf discoloration which usually appear spotty or blotchy. 

  However, these symptoms are indistinguishable from leafroll, especially when rolling of leaves are absent in GLRaV- infected vines.  In some cases, GRBV infected vines may display red veins, but red veins have also been observed in non-infected vines, and many red-blotch infected vines do not display red veins.  

  In my opinion, red vein symptoms cannot be used as a diagnostic tool.   In white-fruited varieties red blotch disease displays yellow blotchy discoloration in leaves. While the symptoms of leafroll and red blotch can be confused, these diseases are caused by different types of viruses that can often be found in mixed infections, complicating the visual diagnosis.  Although, the change in colors of the leaves in the fall is a tale-tell of virus infection, the most important negative effect of both GLRaV and GRBV infection is the reduction of sugar in fruit resulting in reduced Brix values and delayed fruit maturity.

  Some GLRaVs and their strains are more aggressive than others.  Researchers have described the Alfie (Australia and New Zealand), BD (Italy), and Red Globe (U.S.A) strains of GLRaV-2. These strains are molecularly similar and have been associated with graft incompatibility, vine decline and death.  Some researchers report that GLRaV-1 and -3 induce more severe symptoms than GLRaV-4. 

  However, symptoms vary depending on the grape variety, rootstock, and climatic conditions.  At the moment, two different clades of GRBV have been reported but no differences in their biology or effect on symptoms in the vineyards have been observed so far.  Just as seen with leafroll, the symptom expression of GRBV infected vines is affected by climatic conditions and the author has noted differences in the effect on sugar reduction in sunnier and warmer areas (i.e., California coastal areas with more fog and lower sunshine yield fruit with lower sugar concentration than the same grape varieties grown inland with more sun exposure).

Transmission and Spread of the Viruses

  Ampeloviruses (GLRaV-1, -3 and -4) are transmitted by sap-sucking insects (mealybugs and soft scale insects) in a non-specific manner.  This means, different mealybug and soft scale insect species can transmit any leafroll virus.  Research has shown that the citrus (Planococcus citri), grape (Pseudococcus maritimus), long-tailed (Pseudococcus longispinus), obscure (Pseudococcus viburni) and vine (Planococcus ficus) mealybugs as well as the soft scale insects Pulvinaria vitis and Ceroplastes rusci are able to transmit GLRaVs. Mealybugs and soft scale insects feed on the vine’s sap by inserting their sucking mouthparts into the plant’s vascular system (phloem). The honeydew excreted during the feeding process attracts ants that nurse and aid mealybugs to be transported to different positions of the vine or a different vine in the row. 

  Mealybugs may be difficult to observe as they can hide beneath the bark.  In these cases, ant activity and the growth of a black fungus (sooty mold) are good indicators of the presence of mealybug vectors in the vineyard.  No insects able to transmit GLRaV-2 or GLRaV -7 have been reported to date and their propagation (just like all other GLRaVs) is performed by humans who produce and distribute cuttings from infected vines.  

  Work by researchers at Cornell University and the University of California reported that the three cornered alfalfa hopper (Spissistilus festinus) can transmit the GRBV in greenhouse and laboratory conditions.  Although, the three cornered alfalfa hopper has been found in vineyard blocks where red blotch disease has spread, transmission experiments in the field have not been completed to date.   It is interesting that grapevine is not the preferred host for Spissistilus festinus that prefers to feed on legumes, grasses, and shrubs.  While research continues to determine if other vectors are capable of transmitting GRBV it is clear that the rapid expansion of this virus in vineyards was due to propagation and grafting of cuttings from infected vines.  This also explains the arrival of GRBV to many countries in Asia, Europe, and South America where GRBV had not been previously reported.   In summary, both, GLRaVs and GRBV are graft transmissible and predominantly propagated by producing cuttings of infected rootstock and scion material. 

Diagnosis and Status of Foundation Plant Material

  The distribution and concentration (titer) of leafroll and red blotch viruses is different in infected plant material.  While leafroll detection appears to be seasonal (best detected late in the growing season), detection of red blotch virus can be performed any time of the year.   Further, work performed in my lab showed that red blotch virus can be detected in high titers in any part of the vine.  The work showed that red blotch virus can be detected in any tissue tested, new or mature leaves, petioles, green or lignified canes, as well as cordons and trunks.  In contrast, leafroll viruses are generally found in low concentrations and are best detected in mature leaves, canes, cordon, and trunk.  If a vine has been infected through cuttings, the older the plant material is, the easier it is to detect GLRaVs. 

  Keeping both leafroll and red blotch viruses out of the productive vineyards relies on clean planting stock programs.  Sadly, a few years ago the University of California at Davis Foundation Plant Services (FPS) scientists announced the finding of a few vines infected with GRBV in the Russell Ranch foundation block. The block was planted with vines produced with a tissue culture technique that is capable of eliminating potential harmful viruses.  The block was tested using the “Protocol 2010” that includes a list of viruses that are harmful to grapevines.  Initially, four vines were found to be infected with GRBV in 2017, in 2018 the number increased to 24 vines,in 2019 the positive results were over 300 vines, while this year results showed that 788 are infected with GRBV. Until last year, the block was the source of California Registration and Certification Program (CDFA R&C) material to nurseries registered in the program. Because of the GRBV positive status FPS suspended the sale of vines from the Russell Ranch block.  To learn more about GRBV epidemiology, the GRBV-infected Russell Ranch block will be used as a research block to study the transmission and spread of the virus.   

  The block was tested using the “Protocol 2010” that includes a list of viruses that are harmful to grapevines.  Initially, four vines were found to be infected with GRBV in 2017, in 2018 the number increased to 24 vines, and in 2019 the positive results increased to over 300 vines infected with GRBV. Until last year, the block was the source of California Registration and Certification Program (CDFA R&C) material to nurseries registered in the program. Because of the GRBV positive status FPS suspended the sale of vines from the Russell Ranch block.  To learn more about GRBV epidemiology, the GRBV-infected Russell Ranch block will be used as a research block to study the transmission and spread of the virus.  

Conclusions

  This author is involved in applied research with the goal to determine the ideal process to protect clean planting grapevine stock and newly planted vineyards from infection of viruses and fungal pathogens.  Presently, information on what is the distance needed at the foundation and nursery blocks to avoid infection from diseased blocks is lacking. The results of the research will develop the best strategy to isolate and monitor clean planting stock.

  Until we have this information my recommendation is that nurseries and growers determine the health status of grapevine stock prior to planting to avoid the propagation and/or introduction diseased vines to the vineyard.  Yet, it is very important to isolate and monitor newly planted vineyards to avoid the introduction of disease via insect vectors.  It is important to remember that lack of symptoms does not always correlate with a healthy diagnostic result (rootstock varieties as well as non-grafted vines are usually asymptomatic), so it is best to test a statistical sample of the nursery propagated material to be sure of its health status.

  Judit Monis, Ph.D. provides specialized services to help growers, vineyard managers, and nursery personnel avoid the propagation and transmission of disease caused by bacteria, fungi, and viruses in their vineyard blocks.   Judit (based in California) is fluent in Spanish and is available to consult in all wine grape growing regions of the word.  Due to COVID 19 Pandemic, Judit is available to perform virtual vineyard visits.  Please visit juditmonis.com for information or contact juditmonis@yahoo.com to request a consulting session.

SAFETY FOR YOUR WINERY:

Cyndi

Have You Fortified Your Workers’ Compensation Program?

wine tanks outside a winery

Even though there may be many aspects that are similar, the safety programs for every winery will in all likelihood look very different. Like any other effort to manage your risks, your plan will need to identify the risks you face and in turn determine how they will be managed.

There are many hazardous activities carried out in the wine industry that can result in a serious injury or even death if not managed properly. Your risks may include things such as:

•   The physical work environment

•   Occupational hazards(i.e. slips and falls, chemicals, cuts/lacerations)

•   Machinery, processing and substances used

•   Work practices and systems of work

•   Special events involving live music, weddings, special tastings, etc.

  A commitment to managing these safety and health risks is a great way for your winery to protect your greatest resource – your people. Spending time on health and safety can help create a better work environment and improve your worker morale. Winery accidents on the other hand, due to a lack of this kind of commitment, can have an immense impact on your injured workers, their co-workers and on their families in terms of pain, suffering, disability, stress and loss or change of employment. Your winery can incur direct costs that may include claims costs, increased insurance premiums, and fines. There are also indirect costs, which may include damage to property, the cost of finding and training temporary employees, and production or service interruption leading to loss of customers.  The total cost of an accident can be significant.

  At first, managing workers’ compensation for your winery may seem like a daunting task. You want to protect your employees while still keeping your premiums as low as possible.  There are many challenges to address. Avoiding accidents is a sure way to not only protect your employees but also keep your premium costs down. Where do you start? What should you focus on? A good way for you to begin is to identify areas that warrant your initial safety efforts by asking a few basic questions:

•    How frequently do safety incidents arise?

•    How will our management deal with them?

•    Who is responsible for mitigation efforts?

•    What costs are associated with each event?

•    What costs are associated with initiatives to mitigate them?

•    What safety and legal regulations are applicable to our organization?

•    What are the training and recordkeeping requirements?

  You might also ask your insurance agent to help you answer some of the questions above so you can determine your safety risks and in turn start putting together a safety program to specifically address your winery’s risks. In OSHA’s “Safety and Health Program Management Guidelines”, they suggest the following core elements be included in a Safety and Health Program to aid in managing workplace risks:

•    Management Leadership

      a) Top management demonstrates its commitment to continuous improvement in safety and health, communicates that commitment to workers, and sets program expectations and responsibilities.

      b) Managers at all levels make safety and health a core organizational value, establish safety and health goals and objectives, provide adequate resources and support for the program, and set a good example.

•    Worker Participation

      a) Workers and their representatives are involved in all aspects of the program—including setting goals, identifying and reporting hazards, investigating incidents, and tracking progress.

      b) All workers, including contractors and temporary workers, understand their roles and responsibilities under the program and what they need to do to effectively carry them out.

      oWorkers are encouraged and have a means to communicate openly with management and to report safety and health concerns without fear of retaliation.

      c) Any potential barriers or obstacles to worker participation in the program (for example, language, lack of information, or disincentives) are removed or addressed.

•    Hazard Identification and Assessment

      a) Procedures are put in place to continually identify workplace hazards and evaluate risks.

      oAn initial assessment of existing hazards and control measures is followed by periodic inspections and reassessments to identify new hazards.

•    Hazard Prevention and Control

      a) Employers and workers cooperate to identify and select options for eliminating, preventing, or controlling workplace hazards.

      b) A plan is developed that ensures controls are implemented, interim protection is provided, progress is tracked, and the effectiveness of controls is verified.

•    Education and Training

      a) All workers are trained to understand how the program works and how to carry out the responsibilities assigned to them under the program.

      b) All workers are trained to recognize workplace hazards and to understand the control measures that have been implemented.

•    Program Evaluation and Improvement

      a) Control measures are periodically evaluated for effectiveness.

      b) Processes are established to monitor program performance,  verify program implementation, identify program deficiencies and opportunities for improvement, and take actions necessary to improve the program and overall safety and health performance.

•    Coordination and Communication on Multiemployer Worksites

      a) The host employer and all contract employers coordinate on work planning and scheduling to identify and resolve any conflicts that could impact safety or health.

      b) Workers from both the host and contract employer are informed about the hazards present at the worksite and the hazards that work of the contract employer may create on site.

  By having an organized and integrated approach to the safety and health program for your winery, you can be well on your way to better managing the welfare of your employees and avoiding accidents and their associated costs.

Understanding Workers’ Compensation Basics

  Workers’ compensation was one of the first insurance programs adopted broadly throughout the United States.   It is designed to provide a satisfactory way to address the medical and economic aspects of employment related injuries.

  With this insurance, your workers’ are provided benefits for certain conditions sustained in the course of employment such as injury, disability, and death.  These benefits are paid without regard to fault in exchange for the worker giving up their right to sue  their employer.

  Most states have compulsory workers’ compensation laws requiring  employers to accept and comply with all provisions of the law. The purpose of these workers’ compensation laws is to provide benefits for any of your employees who suffer an occupational injury or disease. 

Important Wording Within These Laws Include:

•    A definition of “occupational injury” that appears in many state workers’ compensation laws is an injury “arising out of and in the course of employment.” 

•    “Arising out of employment” is generally interpreted to mean that the injury must arise out of a risk which is reasonably related to the employment. 

•    “In the course of employment” is generally interpreted to mean that for an injury to be compensable, it must occur when the worker is at work, during the hours in which they are expected to be there, and while they are engaged in the work that they are employed to do.  In other words it has to do with the time, place, and circumstances of the injury.

  While early workers’ compensation laws had no provisions for occupational disease, each state has now either incorporated occupational disease coverage into workers’ compensation  law or passed separate disease legislation.

  All workers’ compensation laws incorporate four types of benefits: Medical, Disability, Rehabilitation, and Survivor also known as death benefits.

•    Medical benefits provide payment for the medical treatment of an injured worker.  

•    Disability benefits compensate workers who are unable to work as a result of a work-related injury.

•    Most states have laws addressing workers’ compensation rehabilitation benefits and every state accepts the provisions of the Federal Vocational Rehabilitation Act of 1973. 

•    Survivor also called “Death Benefits” attempt to compensate a surviving spouse, children or other relatives of a worker whose death results from an on-the-job injury.

  The most common funding method to pay for these benefits is a workers’ compensation insurance policy from a private insurance company.  Under this method you, as an employer transfer all compensation obligations to your insurance company, which then pays worker benefits to your employees and handles other details required by law. 

Fundamentals of Managing Workers’ Compensation Safety Program

  Reducing the frequency and severity of claims is the best way you can contain your total cost of workers’ compensation.  Written safety programs that address the hazards your employees are exposed,  along with top management support and effective employee training not only help reduce direct claims expense, but eliminate the indirect or “hidden” costs of workers’ compensation claims.  These programs can produce substantial savings for your winery over time, since related expenses such as: loss of services, cost of training a new worker, temporary help, and administrative expense are often multiples of the direct claims costs incurred.

Claim Investigation

  Your supervisors and managers will play a key role in preventing claims and must understand the importance of thoroughly investigating the causes of injuries and taking appropriate corrective action to eliminate unsafe conditions and practices that produce claims.   It is frequently your supervisors who play a pivotal role in the opportunity for, and success of return-to-work programs including: modified duty and transitional work programs.

  Actions taken by your supervisors immediately after an injury occurs can have a major impact on the ultimate disposition of your claims.  These individuals are critical since they are frequently the first to know of claims and have the initial opportunity to investigate, direct and manage events.

Claim Reporting

  Prompt reporting of insurance claims should be encouraged and is considered a best practice in workers’ compensation.  There are significant benefits for promptly reporting all of your employee injuries.  This includes:

•    Most states have reporting requirements for insureds to report claims on a timely basis and may impose monetary fines as a penalty for failing to report claims.

•    Prompt reporting allows the claim adjuster to complete a timely investigation of the loss to determine compensability and to determine an appropriate plan of action for resolving the claim.

•    “Red flag indicators” of fraud are able to be detected and this allows the carrier to determine whether a case should be referred for surveillance or if there is an opportunity to pursue subrogation against a negligent third party.

•    The prompt reporting of injuries allows medical treatment to occur within specialized occupational medical clinics familiar with treating workers’ compensation injuries with a focus on facilitating an early return-to-work to promote quicker healing.

•    In some states, workers’ compensation benefits may be reduced (or altogether denied) if there is confirmed evidence of alcohol or a prohibited drug on a post incident drug test.

Medical Control/Provider Selection and Management

  Proper selection of workers’ compensation medical providers, combined with effective referral procedures and ongoing provider communication programs can significantly reduce your claims expense. Medical providers must understand your winery operations and human resources philosophies, should specialize in occupational medicine, and be willing to work closely with your insurer.

Return-to-Work

  It is well established that returning injured employees to the workforce in a timely manner substantially decreases both direct and indirect costs.  Programs that focus on managing temporary disability, permanent disability and early return-to-work will have the greatest impact on reducing claims expense and increasing employee satisfaction and productivity.

  There are many approaches to establishing return-to-work programs, based on your winery’s culture and individual needs. They range from simple “modified duty” plans to fully integrated “total absence management” programs seeking to use the same practices and protocols to manage all time off work – both occupational and non-occupational injury and illness. In addition to reducing workers’ compensation expense, these programs can decrease your exposure under the Americans with Disabilities Act (ADA) and other similar federal and state laws.

Know your Experience Rating or Experience Modification

  An experience rating or modification provides a financial incentive to reduce workplace accidents.  The rating does not apply to all employers.  Most small employers are not eligible.  Visit with your insurance agent to determine if or when you may qualify for an experience modification.

  An experience modification compares your winery’s loss or claims history to all other companies in the same industry that are similar in size.  A modification of less than 1.00 reflects better than average losses while over 1.00 reflects worse than average losses.  The modification increases or decreases the cost of your winery’s workers’ compensation insurance premium.  It must be applied to your policy regardless of the insurer.

Conclusion

  There are many things to consider as you attempt to “fortify” your workers’ compensation” exposures. Not only do you need to have controls in place to manage the safety and health risks inherent to your winery you also need to have systems in place to manage a claim should it occur. Having an integrated management system such as this can greatly help your winery in addressing these risks.

  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 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.  

© 2020 Markel Service, Incorporated.  All rights reserved. 

ACQUIESCE WINERY:

Cyndi

Lodi’s Hidden Gem

woman holding a bottle of wine and glass

By: Nan McCreary

When wine aficionados think of Lodi, California, Zinfandel comes to mind. Yet, in this sea of red, is Acquiesce Winery, a hidden gem that makes nothing but white Rhône wines.

  When Rodney and Susan Tipton purchased an 18-acre plot of land near Lodi with a hundred-year-old barn and 12 acres of Zinfandel, grape growing was the last thing on their minds. They named the property “Acquiesce” after a k.d. lang song with the same name, which reminds one to acquiesce, or surrender to nature and enjoy the quiet. This was in 2000, and Lodi was buzzing with vineyards and wineries. Inevitably, the Tiptons developed an interest in the local wine trade. 

  “We started making wine as home winemakers and, at the time, I just happened to taste a Grenache Blanc from Châteauneuf-du-Pape and thought it was the best wine I’d ever had,” Susan Tipton said. “I tried to buy two cases, but the store owner said, ‘You are holding the last bottle in California.’ This is where we began our journey.”

Susan, who managed various enterprises while she and Rodney raised three boys, describes herself as a worker-bee, so she set out to learn all she could about white Rhône grapes. She discovered that only 6% of grapes in Châteauneuf-du-Pape are white, and most don‘t make it to the U.S. When they do, they are usually oaked and expensive.

  Winemakers in Lodi discouraged her from making white wines, saying she’d need red wines to stay in business, but Susan remained undaunted. “I fell in love with the Rhône wines, especially the whites in the Châteauneuf-du-Pape grouping,” Tipton said.  “I always thought white wine was treated as a second class citizen—you never see a 100-point white wine—so I wanted to do white wines, and I wanted to do them right.”

  Research on the Lodi terroir encouraged Susan to pursue her passion. The climate was similar to the Southern Rhône, with warm, sunny days to ripen the grapes and the delta breeze from the Pacific Ocean to cool the grapes at night. Plus, the sandy soil on their property was perfect for nourishing the grapes. She was convinced they could grow Rhône grapes, and grow them well. 

  In 2005, with Susan as the winemaker and Rodney as operations manager, the two planted their first grapes–clones of Grenache Blanc from Tablas Creek Vineyards’ cuttings, which originated from the famed Château de Beaucastel in southern Rhône. The success of these wines led the Tiptons to plant Roussanne, Viognier, Picpoul Blanc and more Grenache Blanc in 2009.

  “At the time, we were making so much wine that we had more than we could give to friends,” she said, “so we decided to open a tasting room in the old barn. We started a wine club too, and when it developed a significant waitlist, our members encouraged us to plant more grapes.”

  In 2015, the Tiptons planted more Picpoul Blanc, Roussanne and Grenache Noir, along with new varietal Clairette Blanche. In 2016, Acquiesce Winery was the first vineyard in the U.S. to plant Bourboulenc. All Acquiesce vines are cuttings from Château de Beaucastel.

  Early in this journey, Tipton hired winemaker Heather Pyle Lucas, one of the founding winemakers at Opus One Winery, to guide her through the winemaking process. Lucas, with 30 years in the industry and owner and winemaker at Lucas Winery in Lodi, assured Tipton that she could make world-class wines.

  “I was super excited about this,” Tipton said. “I was always the winemaker, but she worked with us for over 10 years as a little bird on my shoulder who was giving me helpful hints and instruction as we went along. She really helped us to create our vision.”

  That vision has come to fruition. Today, Acquiesce is truly a jewel in the crown of Lodi, the largest grape region in the world. As a one-of-a-kind vineyard, creating white wines exclusively, Acquiesce wines sell out every year, and its wine club is the hot ticket in town. The winery is also introducing people to the white wines of the Southern Rhône, which are extremely rare in the U.S. According to Tipton, their signature wine is the Grenache Blanc, the grape that “sold” her on Rhône wines.

  “Grenache Blanc is a one-off of red Grenache and has a big mid-palate like a red wine,” Tipton said. “People who think they don’t like white wines come to our tasting room and try the wine and say, ‘Wow, I’ve never had a wine like this before.’”

  Tipton attributes their success to a passion for the grapes and strict attention to detail. Grapes are estate-grown, hand-picked, whole-cluster pressed and fermented in stainless steel – no oak. “Our whole goal is to bring what’s in the vineyard into the bottle without interference.”

  The Tiptons farm their grapes according to the area’s “Lodi Rules”: over 120 farming standard practices that help farmers manage their vineyards sustainably. The rules are divided into six categories: ecosystem management, water management, soil management, pest management, business management and human resources. “Our vineyard manager certifies us every year,” Tipton said. “We live on the property, so it behooves us to make sure we’re doing what’s best for us and our customers.”

  In the cellar, Tipton carefully “babysits” the grapes during fermentation. “I’d made big reds—Zinfandels—on the property and thought it was pretty easy, but making white wines and rosés is very challenging,” she said. “I’ve talked to people in France who’ve said the same thing. It’s all a timing issue. I have to make sure the wine maintains a certain temperature during fermentation, I limit its exposure to oxygen, and I take care to fine and filter it properly. During this process, if you do one little thing incorrectly, the whole batch can turn out wrong.” 

  Rosés, she said, are particularly sensitive if the temperature and yeast are not quite right. Acquiesce produces a Provence-style rosé from Grenache, using the direct press method. According to Tipton, the grapes for direct press are picked at lower brix and higher acids than grapes harvested for the saignée method. This keeps the alcohol levels down and brings up the acidity, resulting in grapes with more perfumed aromatics and delicate flavors.

  Acquiesce wines are all of premium quality and single variety, with the exception of two blends: Belle Blanc, a blend of Grenache Blanc, Roussanne and Viognier; and Ingénue, a unique blend of Grenache Blanc, Clairette Blanche, Bourboulenc and Picpoul Blanc. The winery also produces a méthode champenoise Grenache Blanc that Tipton describes as “mineral-driven and crisp, a lush and elegant representation of Lodi’s terroir that pairs well with everything.” Tipton believes she makes the only méthode champenoise sparkling Grenache Blanc in the world, and she knows of only two other wineries in the U.S. making Clairette Blanche.

  Many of Acquiesce’s wines have won multiple national and international awards, with numerous Double Gold, Gold and Best of Class awards. In 2016, Tipton’s Viognier was awarded Best in the State at the California State Fair.

  While the Acquiesce tasting room is temporarily closed because of the coronavirus, the winery, like many others, is “pivoting” by offering virtual tasting experiences that include food pairings specially matched for each wine. These experiences are similar to what Tipton offers when the tasting room is open to customers.

  “We up our game and try to have conversations– whether live or online–about why these wines are special,” Tipton said. “When you pair them with the right foods, it can be life-changing.” Wines for the tastings can be ordered online at discounted shipping rates or picked up at the winery.

  As the Tiptons look to the future, they are content to stay where they are, producing 4,000 cases a year and selling their wines only out of the tasting room. Since they sell out of their annual production, they close the tasting room four months out of the year.

  “It’s basically just my husband and me, and we have two guys who help us during pressing, so we have no interest in growing,” Tipton told The Grapevine Magazine. “We called our property Acquiesce because we really wanted to surrender, but, in fact, we haven’t really acquiesced because we’ve been working so hard. But it’s been fun, and we have acquiesced to the grapes. That is our mantra: to submit to nature, to yield to the vineyard, to acquiesce to the grapes, so they present their own true character.”

For more information on Acquiesce Winery and their virtual tastings, visit their website at https://www.acquiescevineyards.com/.

Modern Approaches to Alternative Wine Packaging

Cyndi
wine packaging machine

By: Alyssa L. Ochs 

Long gone are the days when wine only came in standard bottles. For some traditionalists, this is a tragedy, but for many wine enthusiasts, it’s an exciting time for innovation in the industry.

  Modern technology has paved the way for wine to now be packaged in cans, boxes, bags and pouches. There are pros and cons to each packaging method, yet single-serve portability is a top priority among wine consumers, driving growth in the alternative packaging industry.

Types of Alternative Wine Packaging

  One of the main bottle alternatives on the market today is wine in cans. Aluminum cans are a popular option because they are recyclable, easy for on-the-go consumption and offer a single-serving option for enjoying wine. Wine boxes, also known as bag-in-the-box, feature an air-tight bladder inside a paperboard container. This type of packaging is cost-efficient for the manufacturer and the consumer, and it’s easy to pour and reuse for multiple wine-drinking sessions.

  Tetra paks are mostly made from recyclable materials, making them an eco-friendly wine choice with air-tight seals for long-lasting wine. Another option is lighter-weight glass bottles, which reduce the thickness of the glass wall and remove the indentation from the bottom of the bottle. Flat wine bottles were first introduced as novelty gifts, but they are also viable alternatives for taking up less space, reducing transportation costs and reducing a wine producer’s carbon emissions.

  Meanwhile, kegged wine has been growing in popularity as an on-premises option and offers by-the-glass pours at restaurants and bars. The next wave of wine products is getting even more creative with wine packaged in tubes, triangular-shaped bottles and other eye-catching specialty shapes that capture the imagination. 

Pros & Cons of Packaging Options

  As with all aspects of winemaking, there are pros and cons to the various wine packaging options available to wineries today. Many alternatives weigh less, don’t break as easily and produce fewer greenhouse gases than traditional bottles. Alternative packaging allows for more experimentation opportunities for wineries curious to try creative flavor profiles in single-serve portions.

  Tim Orr, the president of TORR Industries in Redding, California, told The Grapevine Magazine that some alternative packages are beneficial because they offer more advertising space than glass bottles, which only have a few inches of space for branding. Founded in 2007, the TORR Industries management team has over 50 years of combined experience in filling bag-in-box, stand-up pouches and shelf-stable extended shelf-life food products, as well as bulk aseptic packaging. TORR designs and manufactures wine filling, packaging and dispensing solutions in its Northern California facility.

  Alternative packaging options typically succeed better than bottles at allowing the same container of wine to be enjoyed over multiple days. However, wine may not age as well in alternative containers, which is a problem for certain types of wine. Glass bottles excel at keeping oxygen and microbes out of the wine and preventing it from going stale or growing mold while retaining the best flavor. Although attitudes are changing, the perception still exists that wine in alternative packaging is of lower quality than wine in glass bottles.

Cost Considerations

  Although style is important when choosing wine packaging, the ultimate decision often comes down to cost. Bag-in-box wine is economical, and by putting more premium wine into boxes, a producer’s profit margin may increase. Transportation costs can be lower for alternative packaging because lighter loads without heavy glass are cheaper to carry, especially when shipping wine across the country or overseas.

  However, packaging costs may increase if a winery chooses to switch gears entirely and buy expensive equipment to accommodate new packaging strategies. This is especially true if a winery is still in the experimental phase of package design and isn’t yet sure if the packaging style will resonate with consumers or maximize product quality over time.

Life Expectancy Considerations

  The amount of time that wine stays fresh should always be a top priority when choosing a packaging strategy. Glass bottles are known for their long shelf life and can last for decades because glass does not chemically react with the wine.

  Wine packaged in cans should have adequate acidity to maintain the freshness of flavors and help it last longer. There have been considerable strides in technological improvements for both oxygen control and bag films. Ten years ago, consumers would often find bag-in-box wine to have inconsistent taste and quality. However, this is hardly a concern today, thanks to the high-tech fillers propelling this industry into the future. 

Machinery for Different Packaging Strategies

When a winery decides to change packaging types, it often needs to upgrade its equipment to handle new demands or outsource packaging to a specialized company. The machinery required to make a switch may include canning machines and filling equipment.

  Delkor Systems has recently developed cutting-edge packaging machinery for the wine industry – Delkor’s Performance Case Packer with patented Intelligent Synchronization technology. Based in St. Paul, Minnesota, Delkor makes case packers for bottled, pouched, canned and bag-in-box wine, as well as cartoning machines for canned wine and a bag-in-box closing machine. The Intelligent Synchronization equipment design is compact and new to the wine industry, offering two useful applications: the automatic cartoning of eight-ounce wine cans into four- and six-count paperboard cartons, and case packing of the paperboard cartons into boxes for shipment.

  “It controls product flow and pattern building, effectively reducing machine footprint, costs and changeover time,” Dale Andersen, the president and CEO of Delkor, told The Grapevine Magazine. “With Intelligent Synchronization, Delkor has been able to reduce the footprint of its wine can carton loader or wine can carton case packer to just a six-by-six-foot frame and reduce machine changeover to less than eight minutes.”

  Andersen said that this technology would eventually replace current case packer designs because it does electronically what many machines currently to do mechanically. This “smart machine” eliminates guide work and other machine points that cause both container and label damage, so it is natural for use in the wine industry. In 2021, Delkor will be introducing a compact Performance Case Packer for wine bottles and one for bottle unloading – both with its patented Intelligent Synchronization.

Following What’s In-demand

  While weighing the options of packaging types to use for wine, learn about what’s most in-demand with consumers right now and why. Currently, top priorities among wine drinkers, especially the younger generation, are portability, on-the-go usage and discretion. Alternative containers can also offer the benefits of being less breakable and having a different type of wine for your second glass instead of committing to an entire bottle of the same wine.

  Bag-in-box wine has become increasingly popular during the COVID-19 pandemic because of budget concerns and more time spent at home rather than going out to wineries and bars. Even before this, bag-in-box wine gained significant traction among younger drinkers between the ages of 21 and 35. Another consumer demand is a heightened focus on environmental sustainability, which can be addressed through packaging design.

Wine Packaging Trends

  It may be essential to observe wine trends when reconsidering how to package wine. Right now, there is a movement to make wine more affordable and accessible to new consumers – often younger consumers who have different standards and preferences than wine drinkers who have been enjoying bottles for decades.

  There is also a trend of putting higher quality wine into alternative forms of packaging, hoping to change the perception of non-bottled wine and open up people’s minds about what makes a good wine. These higher-quality offerings, paired with more creative marketing and advertising strategies, catch new consumers’ attention. That attention then propels alternative packaging products forward and opens up the market for new packaging players with innovative ideas.

  Orr of TORR Industries has noticed a huge growth in the bag-in-box wine industry and much more demand since the start of the COVID-19 pandemic. He said that canned wine has seen a growth curve of around 1%, where bag-in-box packaging is closer to 20% of wine sales, up from approximately 15% a couple of years ago.

  “I attribute this to the fact that the stigma of boxed wine is going away since this is a great option for not having to drink the whole bottle because coronavirus is leading to more home consumption and because of better techniques to control the oxygen.”

  Orr said that his company is building and selling equipment to top wineries because it injects nitrogen and vacuums the bag to purge the oxygen before filling. In this way, his machinery gets oxygen levels down under 2% rather than the 20% standard that this packaging used to have with older technology.

  Andersen of Delkor has observed that the movement of wine into cans is a significant change in the industry. He and Ryan Broughton, Delkor’s sales manager, told The Grapevine Magazine that what their customers in the beverage industry are talking about most is single-serve. Cans offer an alternative for a new class of wine consumers not focused on the quality aspects of glass bottles, but more on convenience. According to Andersen, “one could make the argument that this is a totally new market opportunity, so it is making the circle bigger rather than taking market share away from current wine sales.”

Choosing the Right Packaging

  Each type of wine packaging has its benefits, so the choice largely comes down to the winery’s goals, budget and target consumer. However, different styles of wines do better in various types of packaging. For example, some wineries keep sparkling wine and aged red wines in bottles but put experimental and mid-range wines into alternative packaging to test it with their customer base. 

  To choose the right packaging for your wine, assess current customers as well as those you want to attract in the future. Consider how much and how often you ship wine to determine if alternative packaging can help save on shipping and transportation. Determine per-unit costs and ensure that new production costs will fit within your budget. Also, think about how a change in wine packaging may impact the perception of the winery’s brand. If using multiple types of packaging, it may be a good idea to keep a few things consistent – such as the logo or colors – across all forms, to keep your brand recognizable.

  Orr of TORR Industries would advise a winery looking to try alternative packaging to “understand the market, look at the viability of bag-in-box, and look at the growth curve.” His other piece of advice is to find a winery that does co-packing and set up a small contract packing arrangement to test out alternative packaging for your winery.

  For wineries looking to try packaging alternatives to glass for the first time, Broughton of Delkor suggested “looking for a system that has good capability, that can adapt to ever-changing needs and that can produce small pack and large pack counts.” Delkor’s Andersen suggested having a machine that can handle both traditional bottles and cans for single-serve. “Have a plan to address single-serve because demand is increasing, and your machinery must be able to keep up with this.”

Ashley Trout: Blazing the Trail for Women Winemakers

Cyndi
Ashley Trout holding a wine glass
Ashley Trout, Flying Trout Wines

By: Nan McCreary

If anyone can rightfully boast about their place on Wine Enthusiast Magazine’s 2018 “Top 40 under 40,” it’s Walla Walla, Washington winemaker and social justice advocate, Ashley Trout. As an integral part of the Washington wine industry since 1999, she has started three wineries, including a non-profit winery for better access to health care for vineyard and cellar workers. With expertise that comes from working eight harvests in Argentina, she is putting her stamp on wines created by a new generation of women winemakers.

  Trout’s journey on the wine trail began when, at age 18, she chose to use college as an opportunity to do something different, so she gave up big-city living (Washington D.C. and Los Angeles) and landed at Whitman College in the small town of Walla Walla. “I’ve always been a ‘when in Rome, do as the Romans do’ kind of person,” Trout told The Grapevine Magazine, “so I took a part-time job at Reininger Winery. It was right at the inception of the Washington wine industry, and there were lots of us in our 20s who would do any and every job. We’d show up at midnight, or on Saturdays, we’d pack boxes, and if we didn’t know how to drive a forklift, we’d figure it out. It was a quintessential example of being at the right place at the right time.”

  She worked at Reininger Winery for eight years, and in her fifth year, had an “aha moment” that ignited her passion, and led her to where she is today. “I was in a rock-climbing accident and broke everything,” she recalled. “When I missed harvest, I realized how inappropriate it felt that other people were doing harvest, and I wasn’t harvesting with them. That’s when I really doubled down.”

  Trout began working the harvest regularly in Mendoza, Argentina, following her love of the Malbec grape. In 2006—at only 24—she opened Flying Trout Wines, named for her surname and the fact that she was flying between Argentina and Washington state.

  “I’d been in the wine industry for five or six years, and I loved everything about the job and wanted more control over the wines I was making,” she said.  “I also wanted the freedom to go to Argentina and participate in harvest and make wines there as well as here in Washington, so I just did it.”

  At Flying Trout, Trout focused on Malbec, because, she said, “It’s a wonderful grape to work with, and gives you everything you need on a silver platter—acid, color and tannins—which are the bones of what you really need for an amazing wine.” Trout sourced her grapes from top Walla Walla vineyards, which, except for altitude, have a nearly identical terroir as Mendoza.

  Trout sold Flying Trout in 2010 but stayed on as winemaker until 2013. In 2016, after a brief hiatus, she launched Brook & Bull Cellars. “I was at a point in life where I wanted to have creative control of the wine and the winemaking process and creative control over the business parts as well,” Trout told The Grapevine Magazine. “I’d had it before at Flying Trout and wanted it back.”

  At Brook & Bull, located in the rolling hills of the Walla Walla Valley, Trout produces Malbec, Chardonnay, Cabernet Franc, Cabernet Sauvignon, Petit Verdot and blends. She also makes a Provence-style Rosé from Grenache, Mourvèdre, Cinsault and Counoise grapes. Rather than start a vineyard, Trout prefers to source grapes from top vineyards in the area. “Maintaining and managing a vineyard and maintaining and managing a winery are two different skill sets,” she said. “In a vineyard, you’re dealing with mold and mildew and insects and pest and irrigation issues, and you’re dealing with biology and geology and meteorology. Within a winery, …it’s more like cooking, blending and tasting. It’s organic chemistry more than anything.”

  While she was launching Brook & Bull, Trout also started Vital Winery, which supports free, bilingual healthcare for workers. “Vital had been stuck in my head for a long time,” Trout said. “I grew up in a bilingual, bicultural home, and I did a lot of translating for grandparents who needed help with information, especially when it was medical jargon, so I understand the need.”

  Vital Winery is fully supported by donations, from grapes to bottles to corks, and all profits go into the mission, “Taking Care of Each Other.” Besides providing health care, Vital Winery raises funds for a project called “A Day at Home,” so vineyard employees potentially exposed to COVID-19 can stay home for testing without concern for the loss of daily wages. The non-profit winery has earned Trout accolades throughout the country, not just for her wines but for her services. And it is has benefited tremendously from wineries eager to donate—Trout said she turns down 30 to 100 tons of donated fruit every year, much of it from top wineries in Washington state. 

  While Brook & Bull and Vital Winery are two different types of projects, both are wineries and require the same winemaking knowledge and skills. At Vital, Trout’s wines fluctuate between which grapes and vineyards are used, changing every year. On the other hand, at Brook & Bull, Trout can count on consistency—other than what Mother Nature delivers—by using the same vineyards, the same varieties, the same rows and the same clones every year. 

  “I know what’s coming, and I can wrap my head around that and can get into an artistic zone because all those variables are taken care of,” she said. At both wineries, Trout strives for “varietally driven, nuanced and intricately balanced wines.”

In summing up her winemaking philosophy, Trout said, “I set myself up so I could say, ‘if it ain’t broke, don’t fix it.’ If you set yourself up to fight (nature, for example), you’re going to lose, and it will be a slow, painful battle.”

  In applying this philosophy, Trout sources from vineyards and varietals that excite her. To attain balance, she picks on the early side. “By picking early,” she said, “I get grapes with more acid, which have antibacterial properties, and produce wines that are more food-friendly and more balanced. Balance is a big issue for me.”

  Trout is not a big fan of oak, as she prefers to “showcase” the grapes. “Most high-end wines are slammed with oak,” she said, “but I have $40, $50 and $60 wines with almost no oak. I’ve made it my little personal mission to teach people what an amazing Cabernet Sauvignon, Cabernet Franc or Malbec tastes like without the oak band-aid covering things up.”

  While Trout has indeed received plenty of recognition as a winemaker—and a rising star among women winemakers—she continues to be committed to her craft, and to set an example to other women in the field.

  “Today, 70% of wines are purchased by women, but only 8% of winemakers are women,” she said. “And 47% of male winemakers own their own winery, while only 4% of women do. That’s a huge disconnect. I think it’s really important for women in the wine industry to stand tall and proud because there aren’t many of us. If we want the next generation to join us, we need to show that there are other women doing it, having a good time and being successful.”

  Many women are reluctant to enter the industry, Trout believes, because the work is so physically demanding. Women may also stay away, she said, because there are so few women winemakers that they assume there’s a reason and don’t consider it. While Trout said she’s never experienced sexism, she has run into age-old prejudices where people expect her to be the winemaker’s daughter or wife.

“When I’m behind the bar in the tasting room, no one ever imagines that I’m the winemaker,” she said. “They always think I’m a family member. But finally, when they get it, everyone is really excited.”

  As Trout looks back on her journey, her only regret is that she didn’t bet on herself in a bigger way. “I can see that I didn’t look hard enough for investment dollars, I didn’t hire experts and I didn’t grow. I didn’t take myself seriously as an owner of a major winery. But as a minority in the industry, and a 20-year-old, it wasn’t surprising, even if it was a mistake.”

  As for the future, Trout seems content to stay where she is. “It’s an exciting time to be in Washington now,” she said. “We still have a young and dramatic and passionate industry. We’re still filled with 20-somethings who are showing up at midnight doing whatever needs to be done, and that’s exciting. But now we have the efficacy we didn’t have when I was getting started, as the industry has been here for 15 or 20 years. It’s really the best of both worlds.”

For more information on Ashley Trout and her wines, visit… www.brookandbull.com and www.vitalwinery.com

Don’t Get Caught Off Guard During Wildfire Season: Tips For Your Winery

Cyndi
winery in front of a wine vineyard

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.

Ref:

•    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. 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.