Winery Info Archives | The Grapevine Magazine

Meet Three Innovators Leading the Wine Closure Revolution

April 30, 2025April 30, 2025 Cyndi

By: Alyssa L. Ochs

Wine closures are an often overlooked but crucial aspect of winemaking because they preserve wine’s taste, quality, and aging. The type of cork, screw cap, or capsule you choose for your bottles can impact oxidation, freshness, and contamination risks. Meanwhile, wine closures can also appeal to consumer preferences and further your business’ sustainability goals.

To better understand what trends are shaping the wine closure industry today and the options available to wineries, we connected with three industry leaders working in this field. Guala Closures, Ramondin and Cork Supply shared helpful guidance and insider insights with The Grapevine Magazine to support best practices in the wine industry.

Guala Closures North America: Sustainable and Customizable Aluminum Screw Caps

Guala Closures is a global leader in producing closures for spirits, wine, edible oil, water, and other beverages. With headquarters in Italy and a North American division based in Fairfield, California, it offers a range of screw caps and produces nearly three billion per year. Demand for aluminum screw caps has dramatically increased in recent years because of their convenience, customization potential, recyclability, and taste preservation capabilities.

Dave Campbell, the general manager for Guala Closures North America, told The Grapevine Magazine that aluminum screw caps have been steadily growing in popularity because they have significant benefits in wine quality, convenience, and moderation factors.

“Specifically, premium wine closures like Guala’s WAK or Savin, both internal thread, are growing fast,” Campbell explained. “These premium closures support a brand’s distinctive brand assets and stand out on a crowded wine shelf.”

Campbell told us about how screw caps maintain a wine’s integrity and freshness with a seal free from cork taint.

“It’s delivered to the consumer just as the wine maker intended,” he said. “There are also several screwcap options for increased oxygen ingress, allowing the closure to support age ability in a controlled environment.”

He also noted how moderation is a key trend in today’s market and how screw cap closures support this by being easy and convenient to open, plus just as easy to reseal and take out the following night.

Campbell shared that a common mistake wineries make regarding their closures is being restricted by history and tradition.

“The future of the wine industry will be about how we attract new drinkers to the category with more sustainable, convenient lifestyle choices,” he said. “Closures and packaging are a key part of this purchase decision.”

When asked about some of the most innovative things he’s seen in the wine closure industry lately, Campbell said his company is consistently challenged to develop new and different decoration options, such as full metallization closures.

He shared, as an example, “The Wine Group’s Cupcake brand is leading the industry with consumer engagement by printing unique QR codes under each screwcap closure.”

Meanwhile, sustainability is a big part of Guala Closures’ business. The company established comprehensive goals to reduce its carbon footprint by incorporating sustainable manufacturing practices and offering sustainable-focused products.

Its Sustainable Together 2030 program focuses on production using renewable energy, increasing its use of recycled aluminum and plastic and purchasing aluminum from low-carbon suppliers. Aluminum is generally a sustainable closure material because of its high recyclability, thereby reducing the demand for extracting new natural resources and conserving the environment.

Guala has the largest network of closure manufacturing plants in the world. Campbell said that by working directly with Guala and identifying the quantity, artwork, and timing, Guala can create a production plan to meet your specific closure requirements.

“From premium wine screwcaps made in California, to fully metallized closures made with modern technology in Europe, Guala’s global footprint has a solution for you,” he said.

Ramondin USA: Elegant Capsules for Brand Identity, Security and Sustainability

Another industry leader is Ramondin, which has been manufacturing capsules since 1890. It leads the global capsule market and offers a complete portfolio of closure products for wine, champagne, and spirit bottles. For the wine industry, it provides one-piece capsules that are 100% recyclable and organic, suitable for any bottle neck and that use water-based inks.

Ramondin USA is based in Napa, California and has worked alongside wineries since the 1990s. Jorge Gómez, Ramondin USA’s general manager, told The Grapevine about his company’s diverse portfolio that responds to wineries’ needs.

“If a winery wants to elevate its packaging and reinforce a luxury image, tin capsules are the go-to,” Gómez said. “They’re elegant, fully recyclable and allow for intricate custom design. Polylaminate is great for brands that want a premium look with more flexibility on cost. For wineries focused on sustainability, we offer E-CAP, which is the first two-piece, plastic-free capsule in the market, and our Lite range, made to reduce material usage and carbon footprint without sacrificing quality.”

Gómez said they are really excited about Inspiral, a new screw cap line, with implementation in the finalization stage in Napa right now.

“It’s a smart answer to the growing demand for sustainable closures that don’t compromise on aesthetics and an alternative for high-rotation wines, following new trends in medium/low ranges and exports.”

Working with Ramondin USA involves sitting down with the company to develop solutions tailored to specific bottling needs. Ramondin USA manufactures locally in Napa and handles everything from technical validation to design and delivery.

Gómez mentioned that one big challenge in the wine capsule industry is sustainability because regulations quickly change, putting wineries under pressure to use eco-friendly processes and materials. Ramondin USA overcomes supply chain issues by having a U.S. plant. Yet another challenge is reaching the new-generation wine consumers who crave emotional connection, which they can get through interactive closures that tell stories.

Sustainability is no longer an option in the industry—it’s an expectation. Gómez has noticed that more wineries want their closures to do more than just seal the bottles—they want them to reinforce their brand identity. In response, Ramondin USA has been exploring innovative materials and manufacturing processes to reduce its environmental impact and improve efficiency.

“We’re already producing capsules that are lighter, plastic-free and more energy-efficient to make,” Gómez said. “Our Lite range, for instance, can reduce carbon emissions by up to 80 percent in tin and 55 percent in the E-CAP. And all of it is done right here in Napa, which significantly lowers the carbon footprint tied to logistics.”

Another vital aspect of Ramondin USA’s business is customization, which is one of Gómez’s favorite aspects of the job.

“We’ve worked on everything from minimalist designs for boutique wineries to highly embossed, multi-color capsules for premium brands,” Gómez said. “Now we have relaunched an irregular side pattern that was specially made for a U.S. customer back in 1995 that tried to imitate the wax effect, and that has become trending for the market. Classics never die!”

Ramondin USA helps wineries find the “sweet spot” between sustainability and functionality. In the next five to 10 years, Gómez expects to see wine closures become smarter, greener, and more integrated into the consumer experience.

In addition to sustainability and brand identity, Gómez said, “Anti-counterfeiting and authentication will become non-negotiable. Premium brands need to protect their wines with secure and traceable packaging solutions.”

He also predicted, “Premiumization will reach top levels. There will be an increased demand for high-end decorations to dress top tier wines, and tin is and will continue to be the solution for future of exclusive wines.”

Cork Supply: High-Tech Natural Corks That Minimize Environmental Impact

However, the most classic wine closure is natural cork, which has been used for centuries and is still the most common type among wineries today. Cork Supply, a Harv 81 Group company, offers the most consistent natural corks in the market because of its patented and certified technology.

Greg Hirson, Cork Supply’s global director of innovation, told The Grapevine how the oxygen transfer rate (OTR) affects wine’s long-term aging. He explained that oxygen plays a critical role in determining how a wine evolves in the bottle over time. For example, if oxygen ingress is too high, it can lead to premature oxidation, flattening the wine’s structure and diminishing its aromatic complexity. However, too little oxygen can result in reductive aromas and a lack of proper development.

“Cork Supply’s Legacy Natural Cork addresses this challenge by offering unmatched consistency through its advanced X100 technology,” Hirson said. “X100 is a proprietary imaging system that scans the internal structure of each cork to assess its OTR and predict potential oxygen ingress, eliminating outliers that could negatively impact a wine’s aging potential. The X100 system, powered by AI and machine learning, draws on 12+ years of data to identify corks that could allow up to 10 times more oxygen ingress than desired. By removing these inconsistencies, Legacy ensures that every bottle maintains its intended profile, allowing winemakers to have confidence that their wines will age gracefully and predictably over time.”

Hirson described how X100 technology significantly advances Cork Supply’s ability to control natural cork closures. It uses advanced imaging techniques, AI, and deep-learning algorithms to map the internal structure of natural corks. The AI software can predict oxygen ingress rates to identify and eliminate corks with anomalous OTR values that could compromise wine preservation.

“Cork Supply invested €1.2 million in the development of X100, which has gained international recognition and multiple innovation awards at major industry trade shows, including SIMEI (Milan 2024), Vinitech (Bordeaux 2024), SIVAL (France 2025) and ENOMAQ (Spain 2025),” Hirson said. “Since its launch at the Unified Wine and Grape Symposium in January 2024, X100 has been hailed as a game-changer in ensuring consistent OTR rates and providing winemakers with greater confidence in the longevity and quality of their wines.”

Hirson also told The Grapevine Magazine about VINC, a line of TCA taint-free, micro-agglomerated corks. He said VINC stands out from other micro-agglomerated corks because of Cork Supply high-quality raw materials and production processes. He explained that after the natural corks are punched, they use the remaining corkwood, which retains its premium structural and chemical properties, to create VINC closures.

“This vertical integration ensures that the raw material is carefully managed from forest bottle, allowing for unmatched consistency, quality and performance,” Hirson said. “Additionally, VINC closures undergo the VAPEX® disinfection process, a proprietary method that eliminates any risk of TCA (2,4,6-trichloroanisole) and guarantees sensory neutrality. As a result, VINC provides winemakers with a reliable, sustainable, and high-performing closure that combines the best attributes of natural cork with the consistency of micro-agglomerated technology.”

Meanwhile, sustainability is also a top priority for Cork Supply. The company’s efforts to minimize its environmental impact are guided by a global strategy aligned with the UN’s Sustainable Development Goals and built on the 3P Strategy: (1) people and communities, (2) products and innovation and (3) planet and operations.

For example, Cork Supply has a zero-waste commitment. The company re-utilizes virtually 100 percent of harvested corkwood, converting cork dust into energy at a 99 percent recovery rate. Hirson also described how Cork Supply reduces its carbon footprint by curbing energy consumption through energy audits and investing in renewable energy sources.

“A high-efficiency corkwood boiler system maximizes heat energy and water usage, while a solar photovoltaic system generates 35 percent of the company’s electricity needs,” he said.

Cork Supply also collaborates closely with cork forest owners in Portugal and Spain. It develops estate rehabilitation plans to promote cork oak quality, combat pests and diseases, protect biodiversity and support conservation and local economies. By leveraging 100 percent of the raw material harvested, producing environmentally friendly products and investing heavily in R&D to develop sustainable technologies and packaging materials, Cork Supply promotes the circular economy.

Although each type of wine closure has its own unique benefits, sustainability is clearly top-of-mind for everyone involved in this industry and a driving force in shaping future trends among today’s wineries.

Filtration options & overview

April 30, 2025April 30, 2025 Cyndi

By: Thomas J. Payette, Winemaking Consultant

Filtration can be a critical aspect of fine wine making. Many winemakers work hard getting their wines opulently clear, but do they understand what is happening and what the choices of filtration are?

The Webster definition of “filter” is “A device containing a porous substance through which a liquid or gas can be passed to separate out suspended matter.” In most instances, filtration is the physical removal of solid objects, in suspension, by way of a mechanical means. In most cases, wine is forced through a filter media by way of positive pressure. In only one case the author is aware a vacuum is used.

The Typical Types of Filtration are…

Plate and Frame: One of the more common types of filtration one finds in the wine industry for large particle removal and its versatility by way of changing the filter pads to remove very small particle sizes down to 0.45 microns and potentially smaller. Pads, mostly cellulose today, are installed between frames in the proper orientation and the unit is tightened down on the filter pads so leaking is minimal. This type of filter uses positive pressure from a pump to physically push the wine through the filter pads. A very versatile piece of equipment for the winery after the wine has been allowed to settle reasonably well in the wine vessels. For “dirtier wines” and fast to market wines one may consider the DE filter descried below.

Diatomaceous Earth (DE): A Diatomaceous Earth filter uses diatomaceous earth, similar to what one may find used in the swimming pool industry, as the filter media. Stainless steel “screens” hold the DE on them, while positive pressure is exerted continuously, holding the DE in place to be the filter media. A dosing pump will systematically add extra DE to the wine, upstream of the filter screens, to continuously add to the filter media. If run properly, one may be able to filter substantial amounts of wine with few to no tear downs or much clogging. The flow rates, if operated properly, will not be reduced significantly. These filters do take time to learn how to run them and the media (DE) has some health concerns during its storage, use and as a waste product filter after use. Please investigate these issues to make an informed decision should the choice to move forward with these types of units exist.

Lees Press: This may be considered the largest pore size filter and most frequently used with juices during crush. Diatomaceous Earth may be added to juice or wine lees and forced through canvass filter sheets. Often the results are that muddy looking juices filter opulently clear, before fermentation, to provide a large economic return. It is estimated that a winery of 3,000 cases or more of wine, made from white grapes, will benefit from these types of filters and pay for themselves, with proper use, within the first two years easily. The cost of the DE is minimal and the rewards are great. The one slight disadvantage is that this becomes another process to do during harvest when many processes require the winemaker’s attention. If managed properly it becomes easily juggled during harvest and worth the winemaker’s while not to mention the wineries’ financial bottom line. This filter has the same DE health concerns mentioned above.

Cartridge: These can range from large pore sizes to minute pore sizes and their surface area is not as easily adjusted as one may be able to do with a plate and frame as mentioned above. This may be the only filter a smaller winery may have but as volumes get larger in the cellar one rapidly outgrows this type of filtration. Success is very much dependent on the style and age of the wine. One advantage these filters have added to the industry is the ability to do a final polished filtration during bottling. Because these filters are made largely for the pharmaceutical industry and have significant cost, it is recommended wineries obtain them for bottling and to re-sterilize them before each use. This feature provides the most effective use of these filters and makes them highly cost effective. They should also be evaluated for their integrity if one is using them for “sterile bottling” as the industry knows it today.

Vacuum Drum: Typically used very much like the lees filter press above for “dirtier juices.” For this reason, vacuum drum filters are used mostly with lees, raw juices, and racking bottoms. This mode of action has a coating of Diatomaceous Earth on a large drum that spins while partially submerged in the liquid. The liquid is sucked through the DE coating on the drum. As the drum spins a large blade or knife cuts off the clogged portion of the DE revealing a clean layer of DE for filtration as the drum continues to spin into the juice or wine for uninterrupted continuous filtration. The clean juice or wine after filtration exits the drum by way of a central tube in the center of the drum. This filter has the same DE health concerns mentioned above.

Cross-flow: Another up-and-coming filtration option for the wine maker. It is sophisticated and proving very promising while becoming a potential mainstay in the industry. In this case the filtrate and the filter media are moving in opposite directions, not perpendicular as in most other cases, while crossing over a barrier from one wine media to another. The unfiltered wine continues to wash away the solids, known as the retentate, from the porous membrane. To continue to be current on this topic one should contact their sales representative. Crossflow is especially useful for fruit wines, and it has no expendables such as DE or filter pads with little waste other than the solids that were removed. From blind tasting trials the results of this filtration are often equal to other methods but not superior.

Centrifuge: Worth mentioning, briefly, in this segment because it does offer clarification to a wine or juice by way of spinning the liquid, magnifying gravity, and forcing the particles out of solution. This is not a filtration but it does offer a means to reduce solids, including yeast and bacteria, from the wine or juice.

Every winemaker struggles with the question of how much one should filter and how tight of a pore size should be achieved. Once the winemaker stands at the filter and an assessment is done, as a before and after application, one understands certain parts of the wine dissociate and/or become lost. In some cases, this is temporary and in other cases this is permanent. On the contrary, however, some wines “clean up” after filtration. The wines become cleaner and purer tasting with more opulent clarity to the aroma and mouth feel.

The pore size is often determined by analytical review linked back to bacteria and or yeast. If a wine has not undergone a malo-lactic fermentation to completion most winemakers will use a 0.45 micron rated absolute filtration. Absolute means all particles of that size or larger will be removed if operated properly. If a wine has a residual fermentable sugar remaining many wine makers will once again use the 0.45 micron rated “sterile filter.” Dry wines having gone through a complete malo-lactic fermentation will offer a potential to review a larger pore size filtration.

This is often desired because many winemakers feel it leaves more in the wine and therefore it is more pleasing to the consumer. In many cases, a dry wine with a complete malo-lactic will only need a filtration down to 0.80 microns. In this case, the winemaker is targeting the next largest potential threat and that may be Brettanomyces. (Some more recent research has shown this may not be “absolute” at 0.80 micron and that a 0.65 micron may be needed).

Caution: Many winemakers try their best to filter as little as possible and often with positive results. Some go as far as no filtration with success. The reader should be aware that a wine could go bad if no filtration is used and certain microbial risks are very large. A wine that goes bad “on the consumer’s shelf” will offer a new meaning to most winemakers and their increasing desires to filter in the future if the problem is the result of a lack of filtration.

Keep in mind to balance the possible brand damage against the safety of proper filtration.

Filtration is a wonderful tool that previous winemaking generations were not fortunate enough to have. Filtration is the number one tool to decrease cross-contamination in the wine cellar because each microbe must have an origination point.

Filtration has been one of the best industry advancements for the winemaker because a certain amount of predictive control is placed in the winemaker’s hands as a tool allowing them to use less or fewer chemicals for the wine’s preservation.

Overall, filtration has enhanced wine quality to the consumer because fewer wines become spoiled after bottling. Think of filtration in terms of bacteria/yeast removal and less for clarification; yet, it will assist both.

References:

Amerine, M.A., Berg, H.W., Cruess,W.V. 1972. The Technology of Wine Making

Dharmadhikari, M.R., Wilker, K.L. 2001. Micro Vinification.

Zoecklein, B.W., Fugelsang, K.C., Gump, B.H., and Nury, F.S. 1999. Wine Analysis and Production

Verbal discussion with Mr. Jacques Boissenot, Mr. Jacques Recht, Dr. Ralf Kunkee, Mr. Joachim Hollerith and Mr. Chris Johnson.

Wine Marketing Association of Ontario-Icewine Celebrations

Freezing Grapes as a Pre-Fermentative Technique

April 30, 2025April 30, 2025 Cyndi

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

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

Cold Maceration: Enhancing Color and Flavor

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

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

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

Cryomaceration: Freezing Grapes to Maximize Phenolic Extraction

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

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

A Study on Freezing Grapes: Marquette and Frontenac Case Study

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

The results showed some interesting insights:

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

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

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

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

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

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

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

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

Conclusion: A Valuable Tool for Certain Varieties

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

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

About the Author:

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

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

References:

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

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

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

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

The Growth of Chardonnay in Willamette Valley

April 30, 2025April 30, 2025 Cyndi

By: Becky Garrison

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

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

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

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

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

Exploring the Varieties of Willamette Valley Chardonnay

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

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

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

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

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

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

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

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

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

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

Chehalem Estate Vineyard (Sherwood, Oregon):

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

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

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

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

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

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

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

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

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

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

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

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

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

The Future of Oregon Chardonnay

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

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

Vineyard Insurance: When Should I Open a Claim?

April 30, 2025April 30, 2025 Cyndi

By: Trevor Troyer – Agricultural Risk Management

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

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

1. Adverse weather conditions;

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

debris has not been removed from the vineyard;

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

application of pest control measures;

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

measures;

5. Wildlife;

6. Earthquake;

7. Volcanic eruption; or

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

insurance period.

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

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

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

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

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

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

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

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

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

11. Duties in the Event of Damage or Loss.

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

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

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

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

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

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

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

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

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

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

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

Exploring the PNW Wineries’ Ongoing Commitment to Sustainability Practices

March 2, 2025April 30, 2025 Cyndi

By: Becky Garrison, Staff Writer

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

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

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

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

Willamette Valley’s B Corp™ Certified Wineries

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

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

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

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

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

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

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

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

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

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

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

Oregon’s Demeter USA Biodynamic® Vineyards & Wineries

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

Sustainable Washington

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

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

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

Sustainable Winegrowing BC

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

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

Wood Barrel Cask Care

March 2, 2025April 30, 2025 Cyndi

By: Thomas J. Payette, Winemaking Consultant

Premium oak barrels can be one of the best places to store certain wines and some of the worst. This is mostly subject to what style of wine one wants to produce, how one cares for the full barrels and how one stores barrels that are empty. The best rule of thumb for many is: A full barrel is a “happy” or “safe” barrel.

Water will be mentioned multiple times in this article. It is assumed the water is always chlorine free water. Do not use chlorinated water on barrels or in wineries in general.

When?

Every winemaker has his own way of taking care of his barrels. In essence, there is no right way to take care of a barrel, just many wrong ways. Neglecting the timely applications of just a few simple processes may result in spoilage bacteria becoming established in the porous grain of the wood that will be a cumbersome battle for the future. If we are timely and diligent in our barrel care, we save ourselves time, work and dollars keeping sound oak barrels for up to a decade or more.

Golden Rule of Thumb: Visit each barrel once a month. Full or empty.

New Barrels

Most winemakers have several diverse ways to prepare their barrels for their first fill. This can range from no treatment (not recommended), quick rinse, head soaking to full fill. Visually inspect and smell every barrel before filling just to know what your hard-earned juice/wine is about to go into and extract. Always remember it is better to find a leaky barrel with water. Not wine or juice!

No Treatment: Some winemakers will simply receive the barrel and fill the barrel up with juice or wine. However, there are few cases where the barrel will leak, so most winemakers at larger premium wineries generally do not recommend this. (Not recommended)

Quick Rinse: Acceptable in some cases if the barrel is allowed to soak up the water to swell beyond the leaking point if that may be an issue. The author still finds risk with this process unless potentially using a form of pressure test to know that the barrel will not leak. (Not recommended)

Head Swell: There are winemakers that fill their barrels with about 10-15 gallons of water and allow them to sit on one head for 12-24 hours and then roll them over to allow the opposite head to have contact with the water. This, in my opinion, is still better than the above solutions because of the time needed for the wood to swell is taken properly before placing juice or wine in the barrel. (still not recommended)

Full Fill: Either using cold or hot (120 degrees F) water to completely fill a barrel (roughly) 12-24 hours prior to needing the barrel. This time can be shortened if all looks well and leaks are not discovered. Cold water can be used also. (Recommended)

Do keep in mind not to extend the time longer since the water can turn smelly and certain slims/films may develop [from the water]. If more time is needed freshen the water or make a solution of citric acid water (pH to near 3.5 or lower) and SO2 (near 60-70 PPM). This solution will allow longer contact time with the wood if that is desired.

I, depending on the cooperage used, prefer to fill barrels with fresh water at 120 F, bung solid and allow to cool overnight before emptying the water the next day, allowing draining completely for one hour (bung hole facing downward) then righting, doing another visual and smell check, then filling.

Freshly Emptied Barrels

Barrels that have been freshly emptied of wine are often overlooked too long. A barrel that is empty will start to dry reasonably rapidly so we must take the bull by the horns, even though we may be tired or distracted, to manage these empty barrels as soon as possible. As with any clean up, if one can get to the dirt before it dries the clean up goes much easier. Try to at least give the barrels a good solid rinse as soon after emptying as possible.

A good solid rinse may be a reasonably high-pressure rinse to loosen and rinse the sediment from the barrel. Then start any other cleaning regimens from then on or perhaps if re-filling one may be fully prepared for this action at this time.

If further cleaning is needed this can also be a time to start a more serious high pressure washing regimen, ozone or any other sought after method to address a specific need.

Be sure to take the time to clean the bung area of the barrel both inside and out. The bung area can be a place for solids to dry and for large numbers of bacteria to proliferate, if uncared for.

Storing of Empty Barrels

Many readers are perhaps scanning this article for answers just to this issue. Wide-ranging experiences have winemakers storing empty barrels in various fashions. The author prefers to rinse a freshly emptied barrel as described above, allow the barrel to drain overnight bung downward and then re-right the barrel – with bung facing skyward.

Liquid Sulfur Dioxide: Fresh pure liquid sulfur dioxide can be the best choice, in my opinion, yet care must be taken when using this liquid gas. Please follow all MSDS and handling instructions. Another common-sense helpful task is to only do this outdoors, upwind from the barrels and away from others. The author typically will meter 10 grams of pure liquid sulfur dioxide per 60-gallon (225 liter) barrel for the initial dose and then re-dose at 5 grams every month thereafter. If the author has ever been in doubt what may be too much pure sulfur dioxide, he always leans toward more in the empty barrel scenario because he has not seen any literature suggesting the negatives of slightly higher use. This is not to say to go higher than recommended or to become excessive. Please be careful here.

Wicks and Disks: This is another form of introducing sulfur dioxide into the barrel. Most sulfur wicks contain roughly 5 grams of sulfur dioxide in them and yield this upon burning. This is another terrific way to take care of your barrels when empty. Please remember to re-burn a wick/disc in the barrel every month. Visit each barrel, full or empty, once a month.

Storage Conditions: Do your absolute best to store barrels, full or empty, in the best conditions possible. One should strive to store barrels full or empty at or near 50 degrees F, out of direct sunlight, avoiding excessive temperature swings and in a mold-free environment.

Dixie cup, Styrofoam, or Bung?

There are winemakers who allow barrels to be stored unbunged after treatment with sulfur dioxide. These winemakers are few. Others use different methods of sealing the barrels to keep the risk of insects and small animals out of the barrels. The most popular methods are:

Dixie™ Cups: These fit nicely in most 50 mm bung whole openings and do an excellent job at sealing the barrel just enough to keep the gas inside the barrel. They do tend to pop out as some like to store the empty barrel bung down while empty. (Not recommended)

Styrofoam™ Cups: These are like the Dixie™ cup above with essentially the same function. (Not recommended)

Bungs: The author prefers this seal to the barrel to best keep the gas in. It is also recommended to wrap these bungs in Seran™ wrap to protect the bung silicone from the harsh sulfur dioxide environment. This is functional and the clear wrapping is a wonderful way to identify empty wine barrels in your cellar from a distance visually. (Recommended)

I have little experience with glass bungs or other forms of barrel closures for this purpose. These may need further review in your own cellar.

Types of Rinse

Water: All types of rinse generally use water. Please keep in mind this should be Chlorine free and have enough pressure to rinse the back and top of the vessel in question. This can be difficult with larger barrels such as puncheons.

High Pressure: Nice to have but not essential with overall good cellar practices. This will aid in tartrate removal and it has much more logical mechanical pressure removal than just typical water pressure in a winery.

Ozone: Increasingly popular but this process must be used with caution and in well-ventilated areas. With best cellar practices these machines should not be needed but they are a great tool to fight back when bad spoilage bacteria become troublesome.

Hot Water vs. Cold

I feel it best to rinse barrels with hot water after emptying. 150–170-degree Fahrenheit water is preferred for this step and the rinse is generally about 1- 2 minutes to complete the task of mostly clear water coming from the barrel. Please note hot water would not be used with ozone.

Monthly Management

Whether full or empty, each barrel needs monthly attention. Try to store full and empty barrels at or as near 50 degrees F when possible.

When Full: One will need to taste and check the free Sulfur Dioxide and pHs of these wines monthly at a minimum. After this check, additions can be made to the wines in the barrel and then they can be topped. Topping is one of the keys to keeping a barrel safe from bacteria spoilage. The wines used must be of sound chemistry and microbe free to make this a successful statement. The topping wine must be “clean.” I will often use a dry wine from a tank that has been tightly filtered and nearing bottling to be certain the bacteria load is greatly reduced, or absent, from that vessel.

When Empty: Once again we will need to visit each barrel monthly. In all cases the barrel will have been rinsed and sulfured prior. We should return to these same barrels and retreat with Sulfur Dioxide by gas or wick (see above) to ensure the barrels’ integrity will continue to be sound.

Where

Most work with empty barrels will happen outside on a crush pad or strung out in caves and warehouses. When possible, try to have more than ample space and ventilated air moving through the workspace if using liquid Sulfur dioxide or wicks/discs. When possible, the author prefers to unstack the barrels, remove the bungs, look inside the barrel with a flashlight and then smell the barrels at each visit.

If the barrels must stay in place, one can easily work with them also but some of the more critical reviews of sight and smell become more cumbersome.

Rain

At certain times at certain winery locations the author likes to use Mother Nature. It is common to plan a day’s barrel work around the weather. If the weather forecast is for rain the author finds advantages, with uncovered crush pad areas, to do a days barrel work, rinse the interior and then allow the barrels to remain on racks, bung down, in the rain to get a nice soaking cleaning on the exterior as well. This can also apply in conjunction to the swelling procedure above but with barrels full of water and bung upward. Please try this experiment first on a small batch of barrels since wood discoloration may take place and not be visually to one’s liking.

Always clean the bung opening area and when needed one can cauterize / burn that area again. This process may be needed about every 5 years or so at the maximum and a special tool is needed for this process.

Tartrate Removal

Tartrate removal can be a nuisance for those that focus on it. In general, it should not be a huge issue. Do note that winemakers may care to cold stabilize their wines before placing them in barrel for this reason. Most do not, however. Also note that when one looks inside the barrel one will see more tartrates because they typically “fall out” and go to the bottom. In the case of sur lie wines in the barrel the yeast layer does a wonderful job of protecting the bottom of the barrel from tartrate adhesion to the wood.

A high-pressure rinse may remove these tartrates effectively. A hot water rinse may help them “flake off” and dissolve more readily.

There are winemakers who use a high pH (warm water helps here) soaked by a light citric acid soak. This can be highly effective in tartrate removal. Make sure the soda ash, the high pH solute, and citric acid, the low pH solute, dissolve completely before adding any one of them to a barrel.

Some more European trained winemakers will insert a stainless-steel chain and have the less stipend “summer help” roll the barrels with the chain inside to knock the tartrates free – then rinse and Sulfur. Be sure to devise a way to retrieve the chain from the barrel.

In most cases, however, the tartrate removal is not a huge focus for many winemakers due to practical applications.

Tools Needed

The many tools for barrel care may be purchased at winery supply stores, cooperage houses and other specialty suppliers specific to these types of products. Research your needs and then contact these companies to see what they offer. In general, only a good barrel rinser, good to great water pressure (chlorine free) is needed and the way to introduce the SO2 – wick or gas.

Glass Head Barrels: A great tool to be able to see inside the barrel when performing certain tasks from burning sulfur wicks, filling, rinsing, lees stirring etc. Watching fermentation and malo-lactic with these glass head barrels can be fascinating beyond the other features. Every cellar should have at least one of these glass head barrels to better know what is happening inside their barrels with certain specific functions.

Humidity

Humidity is undoubtedly a factor when dealing with barrels. The author prefers a less humid cellar to make sure the vacuum needed inside the barrel is fully established on barrels with wine in them. If barrels are kept full and production practices to store few barrels empty for any length of time are employed, this can be the best way to use barrels to their fullest and best capacity. There is some “angel’s breath” evaporation loss but that is a part of the process. If a barrel is stored for less than three months empty most will have few to no issues with reswelling.

Spicing it Up!

There are winemakers who prefer to cold stabilize their wines before placing them in barrels to prevent tartrate from building up in the barrels. (referenced above) This can be effective but most winemakers do not do this in large practice.

Burning a sulfur wick in a barrel (5-6 grams) does two things. It puts sulfur dioxide into the barrel as well as displaces oxygen with carbon dioxide. This practice may lend toward mimicking by the winemaker using a carbon dioxide flush on their barrels then using pure liquid sulfur dioxide. There are large wineries who use liquid Sulfur Dioxide, and this may apply to their needs best. These large wineries also could make dry ice on site, and this could be used as the Carbon Dioxide source. This may be the way of the future to help combat spoilage bacteria growth in barrels. This may well be the future established standard for proper barrel care.

Wrapping it up

Tackling the barrel care issue is a trying one but an easy one. There is only one way to do it right. The way it works for your cellar. There are multiple off branches and combinations of what has been described above. Please take from this article anything you think may help with your current process and refine, for the better, what will work best for your winery and wines. These are examples of must-do processes but most recommendations have some variation.

In all, be diligent and respectful of the barrels in your cellar and they will provide many years of service to you, your cellar, and your wines.

Other Helpful Tips / Observations

• Alcohol is less dense than water or juice. It is not all too uncommon to fill a barrel with water to validate the barrel will not leak, only to find a barrel may develop a leak later. These leaks can typically be fixed on site of the winery with little effort.

• Do not fill a barrel with wine you know to be bacterially unsound. This will only start the spread, further, of unwanted bacteria.

• Smelling the barrel is one of the best ways to acknowledge its condition and readiness to potentially help or harm your wines in the cellar.

• Whether full or empty, each barrel normally requires a form of monthly maintenance.

• Topping and resulfuring on time is critical.

• Lower storage temperatures (50 degrees F) can be an especially useful tool and one more winemakers should try to strive to use.

• Resist the temptation to store barrels outside. There are wood-boring insects that may take fancy to this easy target leaving the winemaker with leaky barrels. Small periods of time outside may be acceptable.

Generally American oaks tend to need reswelling more than European woods. I have also noticed American oak may develop more non-bacterial ethyl acetate type aromas when stored empty due to a chemical reaction of the wood, moisture, and Sulfur dioxide. This is generally not a bacterially generated ethyl acetate aroma if sound procedures are followed and not a concern – just an observation winemakers may notice in their cellars and to be aware.

Uprights and ovals beyond the 600-liter capacity are beyond the scope of this article and care should be taken to establish contact with appropriate sources to secure proper methods of working with these wood vessels.

References:

Verbal discussion with Jacques Boissenot, Chris Johnson, and Jacques Recht.

Many thanks to Mark Heinemann (deceased) and all the Demptos Cooperage team for their help.

Mount Nittany Vineyard & Winery

March 2, 2025April 30, 2025 Cyndi

Exceptional Wine, Memorable Surroundings and Welcoming Vibes

By: Gerald Dlubala, Staff Writer

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

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

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

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

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

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

Ideas, Visions, and the Trip That Changed Everything

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

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

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

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

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

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

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

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

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

The Goods

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

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

Seek Growth Within Your Niche

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

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

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

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

Mount Nittany Vineyard and Winery

300 Houser Rd.

Centre Hall, PA 16828

814-466-6373

www.mtnittanywinery.com

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Sipping Beyond Tradition

March 2, 2025April 30, 2025 Cyndi

The Rise of Alternative Beverages in Wine Tasting Rooms

By: Susan DeMatei – WineGlass Marketing

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

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

Changing Consumer Preferences

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

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

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

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

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

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

Non-Alcoholic Wines or Food: A Growing Trend

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

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

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

Frosé and Wine Cocktails: Fun with a Twist

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

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

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

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

The Rise of Low-ABV Beverages

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

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

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

The Business Case for Alternative Beverages in Tasting Rooms

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

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

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

The Future of Tasting Rooms

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

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

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

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

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

Navigating the Wine Market

March 2, 2025April 30, 2025 Cyndi

A Focus on Hospitality, Experiences and Quality

By: Earl E. Sullivan

In an era marked by bad economic news, changing consumer preferences, and health-conscious trends like “Dry January,” wineries face the challenge of surviving and thriving. The key to success in any competitive landscape revolves around pivoting strategies towards enhancing consumer experiences, leveraging the allure of hospitality, and emphasizing the quality of products.

This article explores how our winery has taken steps to attract individual consumers through targeted marketing strategies focusing on the warmth of hospitality and experiences and new approaches to wine education, mainly focusing on increasing foot traffic and club enhancements rather than solely relying on corporate sales.

Embracing the Essence of Hospitality

Wineries are uniquely positioned to offer more than just a product; they provide an experience, a memory. The first step in marketing and winning in this challenging environment is to transform the winery into a destination of choice for those seeking memorable experiences.

• Personalized Guest Experience: Customize visits based on guests’ preferences. Leverage data from booking systems or social media interactions to tailor wine tastings, tours, or educational sessions. Data can help personalize these encounters, suggesting wines based on previous choices or anticipated preferences. The more memorable the experience, the more likely the customer is to share it with others, prompting them to come and visit. In addition to the customary greeting with a smile, use someone’s name as often as possible, and always say thank you.

• Storytelling: Every winery has a story—from the conception of the business to the soils of the grapes to the glass of the final product. Stories are memorable and aid in connecting consumers with the winery. Use this narrative in marketing materials, tours, and tasting sessions to connect with visitors on an emotional level. Storytelling through social media, blogs, and in-person visits can transform a simple wine tasting into a cultural experience. Creating a special storytelling event for select groups of customers can also help with customer retention.

• Exceeding Expectations: Provide more than just a wine tasting and history of the winery. Does a guest mention a recent trip to Argentina? Bring an extra taste of your current release, Malbec. Is a couple celebrating a wedding anniversary? A quick handwritten note congratulating them is an inexpensive and thoughtful way to create a memory and create a bond. Did the customer make a more significant purchase? A handwritten thank you note sent to their house the next day will do wonders for keeping those sales coming during more challenging times.

• Small, Intimate Event Hosting: Small, themed events like harvest festivals, wine blending workshops, or seasonal celebrations can create buzz. These events should focus on the sensory journey of wine, offering unique experiences like vineyard yoga, painting with wine, or culinary pairings with local chefs.

Highlighting Quality Products

In a market where consumers are more discerning than ever, quality is not just a selling point but a necessity.

• Quality Assurance: Regularly communicate the methods behind your winemaking, from sustainable vineyard practices to the nuances of aging processes. Transparency in production can build trust and loyalty.

• Limited Editions and Small Batches: Create excitement by offering limited-run wines. These wines can command a premium and instill a sense of exclusivity and urgency among consumers to visit and purchase.

• Awards and Recognition: Use any accolades or ratings from wine competitions prominently in marketing materials. External validations of quality often sway consumers.

Driving Foot Traffic

To get people through the door, wineries must employ innovative marketing strategies beyond traditional advertising.

• Loyalty Programs: Implement programs that reward repeat visits with benefits like discounts, exclusive tastings, or members-only events. These can foster a community around the brand.

• Collaborations with Local Businesses: Partner with local artisans, food producers, or tourism boards to cross-promote. These partnerships increase visibility and embed the winery into the local culture and economy.

• Social Media Engagement: Use platforms like Instagram, TikTok, and Pinterest to showcase the winery’s lifestyle, from behind-the-scenes vineyard work to luxurious tasting room setups. Engage with followers through contests, live sessions, or user-generated content campaigns.

• Influencer Partnerships: Collaborate with micro-influencers in the food and travel space who can authentically share their experiences at the winery, reaching niche audiences with genuine endorsements.

• Build Community: Host socials of different club levels or other segments of your wine club. Allow members to build and foster friendships within your winery.

Handling Dry January

Dry January presents a unique challenge, yet it’s an opportunity for wineries to showcase versatility and social responsibility.

• Non-Alcoholic Offerings: Introduce or highlight non-alcoholic wines, wine-based mocktails, or gourmet non-alcoholic beverages. This can cater to those participating in Dry January and attract health-conscious consumers throughout the year.

• Educational Workshops: Instead of focusing solely on consumption, offer workshops on wine appreciation without the need for tasting, such as wine history, grape varieties, or the art of wine and food pairing theory.

• Promote the Culture: Use this month to promote the broader culture of wine. Host book clubs, art exhibitions, or music nights in the winery setting, emphasizing the venue’s ambiance rather than the alcohol.

• Responsible Marketing: Ensure all communications during Dry January support the initiative by highlighting responsible drinking, the benefits of a break from alcohol, and the winery’s commitment to health and wellness. This can enhance the winery’s reputation for social responsibility.

• Special Events for Post-January: Create anticipation by announcing special events for February or a “Welcome Back” wine tasting for those who participated in Dry January, celebrating their return with a special touch or discount.

In Summary:

Marketing to individual consumers in the current wine market necessitates a blend of traditional hospitality with modern marketing techniques. By focusing on creating memorable experiences, underlining the quality of wines, and actively engaging with the community through various touchpoints, wineries can attract more visitors and build a loyal customer base. Rather than being seen as a downturn, the approach to Dry January can be an innovative period to broaden appeal and demonstrate social responsibility. In this way, wineries can navigate market challenges not just by selling wine but by selling an experience, a story, and a lifestyle, ensuring they remain vibrant and inviting destinations all year round.

You can contact the writer Earl Sillivan at earl@telayawine.com