Category: Winery Info

Why U.S. Wine Labels Leave Consumers in the Dark

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By Greg Martellotto

As an Italian Wine Ambassador and a winemaker, I’ve had the privilege of immersing myself in the world of wine from both sides of the glass. While the complexities of terroir and the delicate art of winemaking have captivated me for years, a growing concern has emerged: the glaring lack of transparency in the U.S. wine industry. It’s a subject that not only perplexes but frustrates me as both a producer and consumer of wine.

While Americans have become increasingly conscious of the ingredients in their food and beverages, wine—a product enjoyed by millions across the country—remains shrouded in mystery. Unlike most other consumables, wine in the United States escapes the rigorous scrutiny of nutrition and ingredient labeling. This lack of transparency is not only puzzling but also problematic in an age where consumers demand to know what they’re putting into their bodies. With every other product, from packaged snacks to soft drinks, offering detailed breakdowns of ingredients and nutrition facts, the wine industry stands out as a notable exception. It’s time we ask: why is wine treated differently?

The Opaque Reality of U.S. Wine Labels

To truly understand the issue, we need to consider the labeling regulations—or lack thereof—that govern wine in the United States. Current U.S. regulations primarily focus on alcohol content, producer information, and origin, leaving out crucial details such as ingredients, additives, and nutritional information. This is in stark contrast to the global trend toward transparency, particularly in Europe, where wine labels often provide comprehensive nutritional and ingredient information.

The European Union, for example, has recently moved toward implementing mandatory ingredient and calorie labeling for wine. Consumers in the EU can expect to see labels indicating the use of preservatives, stabilizers, added sugars, and other additives. This trend is not just limited to wine but applies across the food and beverage sector, reflecting a broader consumer demand for transparency and informed choice.

In the U.S., however, wine labeling remains woefully outdated. Consumers are often unaware of the dozens of additives that could be present in their wine—ranging from sulfur dioxide, which is used as a preservative, to Mega Purple, a concentrated grape juice used to enhance color and sweetness. These additives are legal and commonly used in winemaking, yet most consumers have no idea they exist, let alone how they might affect their health.

Hidden Ingredients in Plain Sight

Wine is a natural product at its core: grapes are harvested, crushed, fermented, and aged to create the drink we love. But winemaking, especially at the industrial scale, can involve a variety of processes and additives that are far removed from the idyllic image of grapes ripening under the sun. Additives such as fining agents, preservatives, flavor enhancers, and colorants can all be used to achieve a desired taste, texture, or appearance. In some cases, additional sugar is added to adjust the sweetness of a wine, while acids might be used to alter its pH level.

One of the most glaring omissions on U.S. wine labels is the amount of sugar in the wine. While consumers are increasingly aware of sugar content in other beverages, many wines, including those marketed as “dry,” can contain significant amounts of residual and added sugars. These sugars can contribute to the flavor profile, but for consumers trying to watch their sugar intake, this lack of information can be problematic. When consumers think they are choosing a dry wine with little to no sugar, they may be unwittingly consuming sugar that has been added to balance flavors or boost sweetness.

This issue of hidden sugars is compounded by the lack of clarity about other additives. Many consumers would likely be surprised to learn that certain mass-produced wines contain additives like artificial coloring agents, flavor enhancers, and clarifying agents like egg whites or gelatin. Some of these additives can trigger allergies or intolerances, yet without ingredient labeling, consumers are left in the dark.

I had sent Napa Cabernet for independent testing, marketed as “dry,” contained 10g/L residual sugar–information the winery deemed proprietary. This raises transparency concerns, especially with “American wine” requiring just 75% U.S. grapes and Napa Cabernet needing only 75% Cabernet Sauvignon. Grocery stores and large producers exploit these loose regulations, leaving consumers in the dark about the contents of their bottles.

The Case for Transparency

Why does this lack of transparency persist in the U.S. wine industry? The answer is multi-faceted, involving a combination of industry resistance, historical precedent, and regulatory inertia. The wine industry has long argued that listing ingredients on labels would complicate the winemaking process and confuse consumers. There is also a concern that ingredient labeling could expose the use of additives, which might deter consumers who prefer a more natural product. However, these arguments overlook a growing trend: consumers want transparency and are capable of understanding it.

The U.S. Food and Drug Administration (FDA) requires nutritional labeling for almost all packaged food and drink products, yet wine remains under the jurisdiction of the Alcohol and Tobacco Tax and Trade Bureau (TTB), which has less stringent requirements. This bifurcation in regulatory oversight is a key reason why wine labeling standards have lagged behind other industries. While the TTB enforces rules related to alcohol content and certain health warnings, it does not mandate the same level of ingredient disclosure required for non-alcoholic beverages.

The European Union’s recent push for ingredient and calorie labeling offers a compelling case study. There, winemakers are embracing the move toward transparency, recognizing that it can build trust with consumers. Far from confusing the marketplace, these new labels are empowering consumers to make informed decisions based on their dietary needs and preferences. For producers who prioritize quality and sustainability, these labels offer an opportunity to differentiate their products in a crowded market.

Consumers are increasingly drawn to wines that are organic, biodynamic, or made with minimal intervention, and transparent labeling can help highlight these qualities.

The Benefits of Transparency

As a winemaker, I understand the importance of building trust with my customers. For me, transparency is not just a regulatory obligation; it’s a philosophy. When I craft my wines, I strive to use the highest quality grapes and minimal intervention. I believe consumers deserve to know exactly what goes into their bottle. This is why I’ve always been open about my practices, even without a legal requirement to do so.

Transparency in labeling could offer a range of benefits, both for consumers and the industry at large. For consumers, it would allow for informed decision-making. People with dietary restrictions, allergies, or simply a desire to consume fewer additives could choose wines that align with their preferences.

Nutritional information, particularly calorie counts and sugar content, would also help consumers make more informed choices about their alcohol consumption. In an age where consumers can instantly access information about virtually anything via their smartphones, the lack of detailed labeling on wine bottles feels increasingly out of step with the times. For the wine industry, transparency could foster innovation and differentiation. Winemakers who prioritize quality, sustainability, and minimal intervention would have the opportunity to showcase their products to a discerning consumer base. As consumers become more aware of the contents of their wine, they will naturally gravitate towards brands that align with their values. This could encourage more producers to adopt sustainable practices and reduce the use of unnecessary additives.

Moreover, transparency could help dispel some of the misconceptions about wine. For years, the wine industry has been hampered by conflicting studies about the health impacts of wine consumption. By providing clear, consistent information about what is in the bottle, the industry could contribute to a more nuanced understanding of wine’s role in a healthy diet. Consumers who are concerned about sugar, additives, or alcohol content would have the information they need to make choices that align with their health goals.

The Road Ahead

Implementing mandatory nutrition and ingredient labeling for wine in the U.S. will undoubtedly require adjustments from the industry. Producers will need to invest in new labeling systems and, in some cases, reformulate their wines to reduce the use of additives. However, the potential benefits far outweigh the challenges. By embracing transparency, the wine industry can build trust with consumers, foster innovation, and elevate the entire sector.

The time has come for the U.S. to catch up with the rest of the world. Mandatory nutrition and ingredient labeling for wine is not just a matter of consumer rights; it’s also an opportunity to elevate the industry. Let’s uncork transparency and usher in a new era of consumer trust in the U.S. wine industry.

Greg Martellotto is a winemaker, Italian Wine Ambassador, and the founder of Big Hammer Wines.

HOW TO: Maximize Tasting Room Sales Through Engaging Visual Content

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woman smiling making heart sign with both hands sitting in front of a laptop and a half filled wine glass

By: Jake Ahles, Founder, Morel Creative

Did you know video content accounts for 85% of online consumer traffic? If you’re not utilizing video to showcase your tasting room, you’re leaving untapped opportunities on the table (pun intended). Not only that, but consumers are also995% more likely to remember a brand when the message is delivered via video.

  But visual content alone won’t get the job done. If it doesn’t form a cohesive, clear, consistent message that connects with your audience, it won’t resonate. In other words: your tasting room needs a visual content strategy. And, no, ‘posting on social media every day’ is not a strategy.

  Because the results may not be as direct, wineries and tasting rooms sometimes treat visual content as an afterthought, believing that a few random posts on social media will suffice. We call this a “spray and pray” approach and it unfortunately doesn’t drive the results brands desire. Treating visual content as a checkbox activity may feel productive. But posting content without a structure and vision dilutes your brand’s message and weakens its impact. A strategic approach does the opposite—it elevates, connects, and converts.

  For tasting rooms, a thoughtful visual content strategy can be a game-changer. A well-crafted visual strategy doesn’t just look good; it works. Wine brands with strong visual storytelling have better marketing results. They see more tasting room visits, larger wine orders, and greater customer loyalty.

The Four Cs: Crafting a Visual Content Strategy for Your Tasting Room

  There are four key principles to crafting an effective visual content strategy. I call them The Four Cs.

Using the following key ingredients we can create video and photo content that drives tangible ROI. Let’s take a look.

Cohesion: A cohesive visual content strategy takes into account all of your customers touch points. From your tasting room itself, to the packaging you ship your bottles in. From your merch to your social and online presence.

Clarity: Use your visual content strategy to clearly tell your story. It should show what makes your wines and, thus, your tasting room unique. Can your audience clearly articulate why they choose your wine over your competitors? We think of this as your differentiating factor, or Unique Selling Proposition (USP).

Consistency: Are you sharing your USP consistently across platforms and content? A consistently crafted USP is essential to building brand loyalty.

Connection: The most overlooked of the 4Cs. It’s the emotional bond your brand has with your audience. Wine is a product that people aspire to own. How does your wine brand and tasting room fulfill your audience’s dreams?

  You’re probably thinking: who has time to deal remember all of this? Well, that’s why a strategy is so important! Once in place, just follow the strategy. Review the results and iterate as you get feedback – what’s working, what’s missing the mark?

The Power of a Strategic Approach to Visual Content

  Instead of scattering posts on social media, imagine a content strategy that guides your ideal clients to your brand and turns them into fans. This strategy will align with your brand’s story and connect with your visitors’ emotions. By developing a thoughtful approach to content, tasting rooms can create memorable experiences that lead to increased reservations and sales and still feed the social media algorithm.

Key Visual Content Strategies for Tasting Rooms

  As we’ve said, connecting your brand to your audience is key to a long-term, successful, visual content strategy.

  To do this, you want to build off the educational, engaging, and emotional facts that truly differentiate your brand in the market. The facts that help your customers achieve the aspirations they’re looking for in a wine experience. We call this the F.E.E.E.D. Framework.

  While each winery has its own unique story to tell, let’s detail an adaptable framework that can be customized to showcase your brand, authentically:

1.           Behind-the-Scenes Vineyard Tours: Use videos to show the vineyard’s beauty. Let customers experience the winemaking process, from vine to wine.

2.           Tasting Experience Time-Lapses: Use time-lapse videos to highlight a typical tasting experience, giving potential customers a preview of what to expect.

3.           Winemaker Interviews: Create emotional connections. Film short interviews with the winemakers. Show their passion and unique approach.

4.           Food Pairing Photography: Capture mouth-watering images of wine paired with gourmet dishes, which can inspire potential visitors to come and experience it firsthand.

5             .Seasonal Photo Series: Develop a photo series that showcases your vineyard through the seasons, highlighting its beauty year-round.

6.           Live Streaming Special Events: Stream your live events, like wine tastings or release parties. This will engage remote audiences and encourage future visits.

  Along with other tailored content engagements, these content types form a Cohesive content campaign encompassing each of the content types outlined above. We can start with winemakers in the field, prepping the vines through to harvest and bottling. We’ll intercut this with interviews, food pairings, content of special events, and a photo series. We’ll wrap up with a tasting experience that shows the connection between winemakers and guests. From this master campaign, which clarifies your wine business’s USP, you can spread various content pieces through your content calendar and on different platforms – from your newsletter to your blog, tasting room print outs to trade show collateral. This will ensure content consistency.

  Something I often hear from brands is that content creation can be expensive. I hear you. But the initial investment in professional visual content will produce significant returns over time by attracting more visitors, increasing social media engagement, and driving wine club sign-ups. This is how market leaders are made and legacy brands are formed.

  “Fine,” you say, “but who has the time?” A well-structured content strategy can be sustainable and iterative. A well-planned, scalable system can help your team be more efficient and effective. It should include content calendars and pillars. This way, your team can create content without getting overwhelmed.

Build a Sustainable, Scalable Visual Content System & Watch Your Tasting Room Flourish

  With a clear content strategy that focuses on engaging storytelling and consistent messaging, you can differentiate your tasting room from competitors and build a loyal customer base. A sustainable visual content system can help you stand out in a crowded market. It can do this through immersive videos, stunning photography, or interactive experiences.

  Plant your flag in the sand and make your tasting room a must-visit destination. Don’t let your tasting room blend in. Make it the destination for wine lovers. Take the first step toward transforming your tasting room experience through a cohesive, consistent, clear visual strategy that connects.

Lower the pH of Wines by Easy Lab Acid Trials

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man sitting at table holding half filled wine glass and a gloved hand giving the thumbs up

By: Thomas J. Payette, Winemaking Consultant

Often a winemaker is challenged with grapes, juice and wine that may have an imbalance in regard to the pH of a certain wine and that wines style.  This can be a critical choice for the winemaker in terms of protecting the wine from spoilage.  A wine with a higher pH is much more likely to develop spoilage bacteria/yeast problems.  On the converse just simply adding acid to lower the pH may throw the delicate taste and balance of the wine off.  Much finesse must be used at this time by the winemaker to make the proper decisions using both the wine lab and the wineglass.

Trials in the lab

  The lab is the first place the winemaker should turn to experiment with small batches of wine.  This will give nearly concrete evidence from the lab as well as tasting trials to determine the appropriate amount and kind of acid to add.

When?

  The pH of a wine should be addressed as early on in the winemaking process as possible, especially if too high.  Often this decision is predicted just before harvest from previously collected data (from field and grape samples) and made at harvest after chemistry confirmation on the crush pad.  I’ll often start to make adjustments in the press pan of whites or in the must of crushed reds.

Why and Where?

  The reason we do trials is to experiment with refinement and correction of a juice or wine.  Always work in small quantities, in the lab, with a wine so one does not potentially create a larger problem, in the cellar.  Trials can be tested and tasted to see what the results would be or will have been if the addition was made to the actual tank or vessel of juice/wine.  This eliminates guesswork and unnecessarily “shooting from the hip” of which many winemakers can find themselves guilty of during critical times such as harvest.

Tools Needed

Scales that measure in grams preferably to a tenth of a gram.

4             3 – 100 milliliter graduated cylinder (plastic preferred)

4             1 – 50 milliliter graduated cylinder (plastic preferred)

4             1 – 10 milliliter pipette (Class A volumetric)

4             2 – 5 milliliter serological pipettes-one tenth mil markings (Plastic preferred)

4             Small glass beakers 250 milliliters plus or minus

4             Representative sample(s) of each wine to be worked with (800 milliliters)

4             Clean wineglasses

4             Watch glasses to cover each glass

4             Spit cup

4             Other testing equipment to answer questions at hand : pH meter, TA measuring, etc

4             Magnetic Stir plate with stir bars and retriever for the stir bars.

4             Sharpie™ pen or pencil for marking beakers.

4  95% ethanol to remove Sharpie™ pen marks off glassware.

How?

  Start with something simple where results can be easily determined with the wineglass to give the confidence needed to build upon the procedure.  An example of this may be a tartaric addition trial for pH lowering and/or palate modification.  Let’s go over this process.

1.           Start with an ample quantity of wine to work with in the lab – perhaps an 800-milliliter representative sample from a wine tank or vessel.

2.           Accurately weigh 1.0 gram of tartaric acid and fully dissolve the acid in approximately 85 milliliters of the base wine with which you are working. Use the stir bar and plate for this process.

3.           Once fully dissolved, place the full amount into a 100 milliliter graduated cylinder or as one becomes more experienced you may just make the solution in the 100 milliliter graduated cylinder directly.

4.           Bring the amount of volume in the 100 milliliter graduated cylinder to the 100 milliliter mark with additional base wine.  (One should be clear they have made a solution of 1.0-gram tartaric acid dissolved into 100 milliliters of wine.)

5.           In a clean graduated cylinder, pipette 10 milliliters of the newly prepared acid stock solution into the cylinder.  Bring to the complete 100 milliliters volume mark with the base wine.  This represents a 1.0-gram per liter tartaric acid addition.

6.           Pipette twenty milliliters from the stock acid solution made in step four into another graduated cylinder and bring to volume to the 100-milliliter mark.  This represents the next addition level of 2.0 grams per liter tartaric addition.

7.           Continue to add to the number of samples you care to do the trial on in standard logical increments.

8.           Analysis the pH and titratable acidity, record and have available for the tasting below.

Set up the tasting trial

1.           Pour about 70 milliliters or a quantity one desires to smell and taste, of the base wine, into a control glass and place it to the left hand area of the tasting glass orientation.  (One should always taste against a control from left to right)

2.           Pour the trials to be tasted, made in steps 5,6 and 7 above, in increasing increments in each wineglass progressing from left to right.  Mark their contents.

3.           Add to this flight any wines from past vintages you may want to review or any other blind samples from other producers you may care to use as a benchmark.  Only do this step if needed.  Mark their contents.

4.           Taste and smell each wine several times.  Go through the flight and detect what wine/juice may best match or improve the desired style one is trying to achieve.  Review the chemistry data generated in step 8 above while tasting the trials.

5.           Select the best match and leave the room for 1 to 2 hours so your palate may re-calibrate.

6             .Return and re-taste to confirm your previous decision with a fresh palate.

7.           Repeat as often and needed.

  Should chemistries play an important role to reviewing certain additions be certain to run a necessary panel of lab test to ascertain the proper numbers are also achieved.  One may need to balance taste, flavor and chemistry to make some tough choices.  Have all the data necessary and available to make those choices.  

Calculation:

  Once the fear of the metric system is overcome and confidence is achieved, the calculations become very simplistic.  Let’s take the above as the example.  If we dissolve 1.0 gram of tartaric acid into 100 milliliters of wine we now have 0.1 gram of tartaric acid in every 10 milliliters of wine.  From this base if we blend 10.0 milliliters (one-tenth gram of tartaric) into 100 milliliters of the same fresh base wine – this represents the equivalent of one gram per liter.  If we were to have used twenty milliliters that would represent two grams per liter in the small 100-milliliter blend.  If we keep track of what we are tasting or testing and select the trial we prefer, one can mathematically calculate how much of the given addition is needed in a tank of a known quantity of juice or wine.  One can also extrapolate this out to larger volumes in the laboratory should it be desired to work beyond a 100-milliliter sample.

Spicing it up!

  Once the first set of trials is mastered one may build on to the next step projecting out what one may want to do with the juice or wine.  This could eventually, and perhaps should, build out to treating large enough samples that one could cold and protein stabilize the wine in the lab, filter to the projected desired micron size and taste with a panel.

  If tartaric acid is not giving the desired result – select other approved acids for that wine.  Fruit wines, other than grape, often have other principal acids so one may need to explore using that principal acid first.

Double Checking the Results

  From experience, one can get so creative in a lab it can be difficult to trace exactly how one arrived at a certain desired concoction.  Copious notes should be taken throughout the complete process in the lab.  Given a tank of juice or wine can often equate to hundreds of thousands of dollars or more it may be prudent to run the selected trial a second time, and compare, to confirm any additions before performing the action in the cellar.  Be confident of what you are about to do.

Action in the Cellar

  This is often the simple part.  Using tartaric acid as an example for the addition one will simply calculate the amount of acid needed to match the desired trial.  Weigh the desired amount of tartaric and dissolve in a bucket of warm water or wine from the tank.  Once dissolved add slowly to the tank while mixing.  Continue to mix until fully integrated and then select a sample from the sample valve for tasting, a quick pH and titratable acidity analysis.   This will confirm the task or end result was achieved.

Summary

  Given time and experimentation with this system many pH-lowering trials with additions will become easy and systematic.  Trials will often take less than ten minutes to prepare and one may taste at several points during the day or use extra time to perform lab test to confirm desired objectives.

Other Helpful Tips

  Keep in mind not to over scrutinize your accuracy in the laboratory.  By this I mean make sure that if we measure something very exactly in the laboratory make sure this action will be able to be duplicated outside the lab.  It is not uncommon, early on, for winemakers to get extremely exact in the lab only to step into the cellar with sloppy control over what they had just experimented with.

  This system can be used for dosage formulation for sparking wines.

  If accurate scales may be an issue the winemaker may always start by weighing larger quantities and dissolving into solution then breaking down that solution.  Example:  If a winemaker wants a 1.0 gram per liter solution and the scales are not accurate enough to weight one gram the winemaker may dissolve 10.0 grams into 100 milliliters and then measure out 10 milliliters of that solution and this should roughly equate to one gram.

NOTE: Make sure all solids are dissolved and dispersed equally into any solution.

  One may also be able to blend two trials in 50% to 50% solutions to get an example of a trial in the middle without having to make one up specifically to match the amount desired.

  Always remember your palate may become desensitized while tasting and to step away from tasting for an hour or two and then return to

taste ones preference.  You may be shocked you had become used to (Desensitized) certain levels because of tasting such extremes.

Next issue:  Raising the pH

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, Mr. Joachim Hollerith and Chris Johnson.

With the Wind Vineyard & Winery

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Celebrating Life’s Journey, One Glass at a Time

photo of the winery building at With the Wine Vineyard and Winery

By: Gerald Dlubala

After living in Colorado for nine years, Jeremiah and Lisa Klein decided to move back to their original home state of South Dakota in 2012 to buy some farmland and raise their family. They considered a picturesque farm that was no longer being used for production but offered Jeremiah a vision of what could be. Jeremiah’s experience and background in agriculture had him excited to start a 20-acre family farm growing corn and beans. That dream took a serious hit when soil testing showed the property that they were interested in purchasing had a nitrogen deficiency, registering at 3 percent or less. Growing beans and corn would still be possible, but as Jeremiah said, it would be a continuous uphill battle. The Kleins made the tough decision to alter their family farm plans.

  But in their own words, Jeremiah and Lisa tend to “follow the wind” and celebrate wherever life takes them. That way of thinking certainly denotes a natural level of adaptability, and their story may be the epitome of being adaptable and willing to change course from previously laid out life plans. The Kleins found themselves altering their plans for a traditional farm, starting a vineyard on their property instead. Aptly named With the Wind Vineyard and Winery, it is now South Dakota’s largest vineyard and winery.

When One Door Closes, Another Opens

  “As luck would have it, we read an article that discussed growing fruit in the region, specifically focusing on the optimal conditions for grapevine growing,” said Jeremiah. “We took interest when the conditions described as optimal for growing grapes in our region matched our terroir conditions and soil tests, including our topography, sandy loam soil and south-facing slopes.”

  The Kleins joked that they could get a few grapevines and make some wine for themselves as a hobby. After some changes, they started talking with other vineyards in the region and were encouraged when those owners agreed that they had the perfect soil conditions and layout to support grape growing. But they also had paved roads for visitors to easily reach their farm, just nine miles off the interstate. It was an ideal location & setup.

  “It turns out that we just needed to adjust our views of the farm when we got here,” said Jeremiah. “When you think about it, it makes perfect sense to adapt to the land that’s here rather than try to make the natural land characteristics adapt to our wants. It just seems like the basic laws of nature. At that moment, we moved ahead full steam, gaining the education and knowledge necessary to shift our resources into grape growing. We never looked back, concentrating on growing memorable wines that celebrated life and appealed to the Midwest palate.”

  “We put in the vineyard in 2012, opened our winery and modest tasting room in 2014 and have been growing ever since,” said Jeremiah.

  “We had a small tasting room to begin,” said Lisa. “We took time to learn the ropes, knowing that we were in a very rural area and the challenge would be to draw visitors here at the start. We learned about our clientele, the Midwest taste palates and what they’re interested in. In 2016, we had a substantial addition that, since 2020, houses all of our production. All our wines are stored onsite in custom, Italian-made stainless-steel tanks and Minnesota oak barrels. That move gave us space for our open barrel room, which is really two rooms that can be combined or divided off as needed. We do a lot of public and private events, from weddings to farmer’s markets. Hosting events is important to draw guests and visitors to our place. They can have a great experience and discover our wines that are grown, produced and packaged onsite.”

  Additionally, Lisa told The Grapevine Magazine that the wholesale market is a significant part of their business and just as big as their onsite market. Their location in Rosholt, South Dakota, is not a hot spot for tourism, so it does not get the boost from other tourist attractions. However, with changes in licensing and regulations that allow a farm winery to self-distribute, the winery has experienced its biggest growth through the wholesale market, gaining over 150 retailers within South Dakota.

What to Expect When Visiting South Dakota’s Largest Vineyard and Winery

  “Guests are welcome to sit indoors with a lot of natural light coming in or outdoors and relax and enjoy our beautiful vistas,” said Lisa. “Our wraparound porch is a very popular spot, as is our binzebo, a uniquely designed old grain silo from the property that has been converted to a gazebo with comfortable seating, bistro lighting and a fire table, offering a relaxing place to spend time out in a natural area with family or friends. We welcome our guests with a wine menu that can be experienced by the glass, the bottle or within a customized wine flight. We like to have fun with our wines and cater to everyone’s tastes and expectations. Our lineup features everything from fun wines, like our Berry Crush and Peachy Keen, to our Sacred Solitude, a barrel-aged dry red. Guests can choose between our premium sweet wines through dry or sparkling wines. And we also have a panini kitchen that provides perfectly paired food options, as well as a baker on staff that amazes with a sweet-of-the-week available with meal options.”

  Lisa says they’re always up for giving impromptu or prearranged tours when they can, but all guests are welcome to stroll around, experience and enjoy the vineyard property and all it offers.

   “The reality is that we know we are offering something different for our area, so we want to make sure you know that we value your time and that you are always welcome here,” said Lisa. “We want your visit to be memorable enough that you want to return and bring friends and family with you. If you’re interested in having your wedding or other special event here, we focus on what you want as our guest. What stands out to you while you’re here? What speaks to you? Where would you want your event to take place? Our property has many options and unique areas, and they’re all on the table for your special event.”

  Jeremiah said, “Additionally, it’s pretty cool that visitors drive right through our vineyard to get here. Our guests are serenaded by the vines and get to see firsthand the grapes responsible for the wine in their glass.”

  “Our winery and vineyard are more than just having a great glass of wine,” said Lisa. “We want our visitors to relax, enjoy our land and experience our property. We want them to live in the moment and celebrate life with us and our wines. Our goal is to have our guests recognize and experience the connection between our peaceful surroundings and nature’s flow.”

Expanding the Vineyard and Looking Toward the Future

  “We’ve expanded our vineyard,” said Jeremiah. “And we’ll also be adding an Airbnb for our guests that would like to extend their stay with us. But mostly, our future plans include continuing to meet our customers’ expectations and needs through the expansion of our vision and ideas. To help with that, we’ve brought our daughter and son-in-law on board. They’ve helped us tremendously by coming up with fresh ideas and viewpoints that only a new generation can add. Having different ideas and opinions only makes us stronger.”

  With the Wind wines are crafted to reflect the surrounding nature, balancing acidity with natural, fully ripened grape sugars. Each grape variety naturally supports the attributes of the wine you taste. Jeremiah said they’ve added more vines over the years, as recently as 2023, when they added 2.65 acres of Crimson Pearl and Frontenac grapes. They planted 2,050 new Itasca and La Crescent grapevines in 2021. Because of their location, the vineyards have a drip irrigation system to help deter the adverse effects of drought and extreme heat. The Kleins are noting significant growth in their vineyard and are expecting a great harvest this year for their 2021 vintage wines. They also grow Frontenac Gris and King of the North grapes onsite.

  “Additionally, we do all of our production and bottling onsite,” said Jeremiah. “It equates to about 5,000 cases. This year, we expect to do about 30 tons of grapes for harvest, and they’ll all be produced and packaged in-house, including our sparkling and still varieties. Our packaging machine has the capability to use corks or screw caps depending on what is best for the particular wine being bottled. Additionally, we’ll be able to use twist-off crowns for a new RTD (ready-to-drink) option that is in development and will hopefully be released in the near future.”

 So You Want to Own a Vineyard & Winery

  “First and foremost, never resist change,” said Jeremiah. “Change is always coming, so just go where the wind blows. If we resisted, we would’ve never ended up where we are today, and we certainly wouldn’t have a winery. But in general, I would advise anyone interested in starting a vineyard and winery to always test ideas on a smaller scale before going all in. We started modestly and frugally before scaling up on our successes. That method has served us well, but we know that things will again change, so we can’t just get set in our ways.”

  “Additionally, mechanization is your friend,” said Jeremiah. “I learned the hard way that the ratio of labor to product when wanting to prune and pick all of my fruit by hand is simply not a sustainable way to do things. I realize now that mechanization is the real key to growth. We researched, prioritized and decided that a harvester would be the most cost-effective to start. It was always a struggle to get enough people here to work the necessary hours in the elements at the right time for an optimal harvest. The harvester we bought was used and needed work, so a mechanic on staff helped with repairs and got it running. Now it’s as good as new and used regularly.”

  “And wouldn’t you know it? Jeremiah continued. “We are actually getting a better-quality harvest with fewer losses on the ground by being able to harvest quicker and in a shorter time. Now, I would say that 90 percent of our operations in the vineyard are mechanized. So, start small and mechanize as soon as you can. Don’t overplant at the beginning if you really don’t know what you’re doing. Then scale up from there.”

  With the Wind Vineyard & Winery is South Dakota’s largest winery and vineyard. In addition to their premium sweet, dry and sparkling wine options, they also offer beer and non-alcoholic beverages. A panini kitchen is onsite for sandwiches perfectly paired with your preferred wine. There are also a variety of cheeses and chocolates available. To learn more or reserve a spot for your special event, private party, family celebrations and more, contact With the Wind Winery and Vineyard:

With the Wind Winery

10722 Lake Road  • Rosholt, SD 57260

INFO@WITHTHEWINDWINERY.COM  

605-537-4780

Celebrating the 40th Anniversary of the Walla Walla Valley AVA

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3 men celebrating in the middle of a vineyard row

By: Becky Garrison

Since the formation of the Walla Walla Valley AVA in 1984, this oasis, set amid a vast sagebrush desert that rolls across Southeast Washington and Northeast Oregon, has emerged as a destination hub for wine connoisseurs. At present, the Walla Walla Valley AVA includes 135 wineries producing 200 labels with approximately 120 vineyards operating 3,000 acres under vine that produce over 40 varieties of viniferas. This region includes one nested AVA, the Rocks District of Milton-Freewater, established in 2015, with the application for the Mill Creek AVA in process with the TTB. 

  Even though rainfall only averages eight inches a year (in comparison, Western Washington receives 48 inches), the area is naturally irrigated by cold mountain rivers. The Columbia, Yakima, Snake, and Walla Walla formed by the Missoula Floods that covered the entire Columbia Basin of Washington, as well as much of Montana, Idaho and Oregon. This region’s agricultural bounty attracted French traders, followed by Oregon Trail pioneers, Victorian wheat barons and other settlers who planted orchards, wheat fields and rangeland.

  This valley benefits from long, warm growing seasons, which allow the grapes to ripen fully, balanced by cool evenings that preserve acidity. This creates wines with depth, structure and elegance. The diverse soils range from wind-blown loess to volcanic basalt, which serves to add distinct layers of complexity to the wines. Also, due to this state’s cold winter climate and sandy soils, phylloxera that damaged most of the vineyards in the world in the 19th century never destroyed Washington State’s vineyards. As such, 99 percent of this state’s vineyards are planted on their roots instead of on phylloxera-tolerant rootstock.

  Beyond the land itself, the Walla Walla Valley has a strong sense of community and collaboration among winemakers and grape growers, many of whom are pioneers in the region. This spirit of innovation and respect for tradition has allowed them to craft world-class wines while maintaining a deep connection to their roots.

Leonetti Cellar Marks the Birth of the Walla Walla Wine Industry  

  In the 1970s, Gary and Nancy Figgins built upon Gary’s grandparents’ legacy as farmers to launch the first commercial winery in Walla Walla. Upon moving to Walla Walla in 1902, Francesco Leonetti continued farming practices he learned from his homeland in Serra Pedace, Calabria, Italy. Four years later, he married Rosa after an “arranged” courtship and established the Leonetti farm.

  Pre-prohibition, Italian farmers like the Leonettis may have brought cuttings over from their homeland for use in making wine for their family and friends. But overall, Washington State was not deemed suitable for commercial winemaking due to its cold climate.

  Fast-forward to 1974, when Gary Figgins planted a few cuttings of cabernet sauvignon and riesling on his grandparents’ property. Leonetti Cellar produced its first vintage of cabernet sauvignon in 1978. The Leonetti portfolio has since grown to include merlot along with the Italian varietals sangiovese and aglianico.

  Initially, Gary worked as a machinist in the region’s burgeoning canning industry to avoid taking on any debt as the winery grew. By the 1980s, the cannery and two lumber mills shut down. This seemingly depressed rural town experienced a renaissance in the 1990s  when the globalization of agriculture led to Walla Walla evolving into a world-class tourist destination for wine connoisseurs.

  In 2002, Chris Figgins purchased a piece of property to produce single-varietal estate wines. As per their website, Figgins Estate Vineyard is a south-facing hillside sitting at 1,500 to 1,750 feet. Planted to cabernet sauvignon, merlot, petit verdot, malbec and riesling, it is an incredibly special place that Figgins considers to be his masterpiece of varietal selection, trellising and intensive, sustainable viticulture. Also, he established Toil Oregon in the Willamette Valley, where he produces dense, fruity pinot noirs that appeal to those who appreciate his hearty cabernet sauvignon.

The Birth of the Walla Walla Valley AVA

  Gary Figgins and Rick Small made homemade wine together for several years when Small decided to start commercial winemaking along with his wife, Darcey Fugman-Small. Small had grown up in agriculture and started learning about wine while traveling in Europe. Both men were self-taught, learning through collaboration and trial and error. In 1981, Small established Woodward Canyon as the second winery and vineyard in the Walla Walla area. The early varietals planted at their Estate Vineyard were chardonnay and cabernet sauvignon.

  The third Winery in Walla Walla emerged in 1983 after Baker Ferguson retired as president of Baker Boyer of Bank and fulfilled his lifelong dream of starting a winery. L’Ecole started as a small mom-and-pop winery, making unique varietal wines like merlot, which was not well known at the time, semillon, which was even less known and later adding chenin blanc to the equation. While Baker was the dreamer and strategist behind the winery, his wife, Jean, had a background in chemistry, which led her to become the first female winemaker in Washington State. She took numerous classes at UC Davis and worked with industry consultants to ensure the wines were aromatic, expressive, balanced and of high quality. Initially, she focused on semillon, merlot, and chenin blanc.

  In 1989, their daughter, Megan, and her husband, Marty Clubb, moved to Walla Walla. Marty assumed responsibilities as manager and winemaker of L’Ecole, and they added cabernet sauvignon and, eventually, chardonnay to their lineup. A key development was planting vineyards in Walla Walla, which led to their first Walla Walla wines in 1993 with Pepper Bridge Apogee and Seven Hills Vineyard Merlot. Also, they introduced a Walla Walla Valley Cabernet Sauvignon in 1997.

  Another Walla Walla pioneer, Norm McKibben, headed out to Walla Walla, where he quickly met Mike Hogue of Hogue Cellars (founded in 1982), planted Pepper Bridge (1991) and formed a working partnership with Hogue that lasted for many years. Small and Figgins were among those creating award-winning wines using fruit from Pepper Bridge Vineyard. Initially, they planted cabernet sauvignon, though according to winemaker Jean-François Pellet, who joined the winery in 1999, “We’ve been able to figure out what works in the valley and then really dial it in at the specific vineyard sites. We started with five to six varietals at Pepper Bridge Vineyard, and now we have merlot as the standout, with some cabernet sauvignon. We just planted sauvignon blanc, and we’ll see how it goes.”

  Smalls and Figgins were instrumental in drafting the proposal for the initial federal approval of the AVA. They worked with McKibben, along with several other early growers and winemakers, to define the boundaries of the appellation, write the proposal and submit it for federal approval. The Walla Walla Valley AVA was established in Washington State as the second AVA in the state in 1984, following the Yakima Valley AVA established the previous year.

The Growth of Walla Walla Wine

  The 2000s saw an explosion in growth, with Marty Clubb assuming the role of the first president of the Walla Walla Wine Alliance. The organization was founded in 2001 as a nonprofit membership marketing association that serves as the leading informational resource center for consumers, trade and media. Also, the Enology and Viticulture program at Walla Walla Community College introduced talented people into the industry and helped elevate the quality of wines.

  According to Liz Knapke, executive director of the Walla Walla Valley Wine Alliance, this region is both blessed and cursed with doing many things well.

  “The style and number of wines grown and produced in the Walla Walla Valley is so diverse that it’s hard to convince people that it is true, the Walla Walla Valley has a quality wine for everyone!” she said. “Some regions are known for a varietal or two, but in the Walla Walla Valley, we’re so agriculturally abundant that over 40 varieties grow well here including lesser Northwest-produced varieties like carignan, aglianico, vermentino and cinsault.”

The Wines of the Rocks District of Milton Freewater AVA

  In recent years, the Walla Walla Valley has received acclaim for the production of Rhône varietals, especially syrah, and particularly for syrah’s.020 grown in the Rocks District of Milton-Freewater AVA established in 2015 by Steve Robertson and Dr. Kevin Pogue, a professor of geology at Whitman College in Walla Walla, Washington. This cross-border AVA (Oregon and Washington) has the distinction of being the only AVA in the U.S. whose boundaries (96 percent) have been fixed by a single soil series (Freewater Series) and a single landform (alluvial fan). As of 2024, 640 wine-grape acres have been planted, with more in development.

  In 2007, Mary and Steve Robertson founded SJR Vineyard, planting 10 acres using sustainable farming with the goal of creating a world-class, family-legacy wine estate with their daughter, Brooke. They chose their location in Oregon after tripping over the cobbles and gravels that Steve recognized could produce wines of distinction with a unique minerality informed by this extreme desert soil that elevates the wines in this region to world-class status. Also, the Walla Walla culture was starting to bring people to the area. As Steve reflected, “I knew that it would only take time and money for things to accelerate. But the investment required to establish a small family estate operation could absolutely be delivered on the Oregon side of Walla Walla Valley.”

  As evidence of this region’s global reach, 35 producers from France’s Rhône Valley and another 100 Rhône wine producers from around the world gathered in April for the first time in Walla Walla Valley. The Basalt Bash & Barrel Auction (July 25-26, 2025) will celebrate the 10th anniversary of the founding of the Rocks District of Milton-Freewater AVA. This two-day (first-time) event (benefiting the Milton Freewater School District and mental health services) kicks things off with a parade down North Main Street, a Rocks District Winegrowers wine tasting, tours of Rocks District vineyards, a golf event and a (silent) barrel auction-tasting at Walla Walla Land Company in the Rocks District.

The Economic Impact of the Walla Walla Valley Wine Industry

  In January 2024, the most recent study released to estimate the economic impact of the Walla Walla Valley Wine Industry found that wine tourism accounted for $167 million in visitor spending, with $72 million spent on wine purchases. The industry generated $522 million in business sales and supported 2,865 jobs, contributing $146 million in labor income. Wineries and tasting rooms accounted for 625 direct jobs and $33 million in labor income. The industry also generated $21 million in state and local tax revenue. There were an estimated 573,000 visits to Walla Walla wineries and tasting rooms in 2023, with visitors averaging 2.1 visits per year, 3spending three days in the valley. and visiting six wineries per trip.

  The 2025 events promoting Walla Walla Valley Wine include Walla Walla Wine On Tour coming to Bellevue, Washington; Portland, Oregon; Boise, Idaho and Spokane, Washington. Additional events .include Celebrate Walla Walla Valley Wine (June 19 to 22), Spring Kickoff Weekend (April 4 to 6), Spring Release Weekend (May 2 to 4), Fall Release Weekend (November 1 to 3) and Holiday Barrel Weekend (December 6 to 8).

  For the latest news on the Walla Walla Valley AVA, log on to the Walla Walla Valley Wine Alliance at https://www.wallawallawine.com.

Managing pH in Wine

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lab worker testing ph balance from wine

By: Thomas J. Payette, Winemaking Consultant

In a recent symposium the speaker stood at the podium.  He started his talk saying “If stranded on a deserted island and the island happened to have grapes planted on it, and he were only allowed just three things he thought he could make some excellent wine.”  These three items were:

• A wine glass

• An excellent pH meter

• An accurate and precise tool to measure SO2

  The above statement gave each attendee at that conference an idea of how important the measurement of pH is to making wine.  Understanding the relationship of pH to each wine is very important for a winemaker to better understand how to handle a wine and to predict where a certain wine’s development may be heading.  Using the experiences drawn from past winemaking developments, one will soon understand how pH is a major factor to consider when making wine.

What is pH?

  pH is a numerical measurement of the acidity or alkalinity of a chemical solution.  The measurement is of the hydrogen ion activity and it is logarithmic. This understanding is all the reader needs at this time.  Going much beyond this understanding may only bore the readers and discourage them from moving forward in their reading.  For more in depth knowledge of pH – feel free to research it. 

What is a normal pH Range for a wine?

  Most wines range between a pH of 2.90 and 4.00 with the large majority of wines ranging between 3.20 and 3.80.  Red wines will often be more near 3.40-3.80 and whites wines will normally be in the range of 3.20 – 3.58.  Some wines will stretch these limits but most will conform.  Winemakers must intervene, as needed or desired, to bring the wine back into the proper pH range.

What Influences the pH of a Wine?

  The grape condition: how those grapes are grown, potassium levels in the grapes, maturity level and skin contact after harvest (crushing) will be some of the largest influences on the wine pH. 

Grape condition: Wine grapes that have been allowed to hang will often show an increase in pH moving toward a pH of 4.00 and sometimes higher.  Most winemakers get increasingly nervous as pHs near 3.70 on red wines unless the tannin and anthocyanin structure are intense enough that the wine has some protection.  This protection is often from the antiseptic and oxygen scavenging properties of the tannins and deep color compounds. 

How the grapes are grown: Many factors from the soil, weather, amount of water at the root zone and other factors will affect the pH of the wine.  These relationships need to be studied further to be conclusive, but many factors may be controlled in the vineyard to help achieve the pH desired at harvest.  Much of this is related to canopy management.  Fruit that is grown in dense canopies with greater shading are more likely to come in at a higher pH than their exact same counterpart with hedging and some light exposure on the fruit zone.

Potassium Content:  The potassium content of the grapes may have an influence on the pH of the wine and more importantly the ability of the winemaker to adjust the pH.  When grapes are produced on a vine, research has shown only a certain amount of leaf surface area is needed to bring the grapes to ripeness.  Canopy density and leaf surface area beyond the amount for fruit maturation needed has shown to increase the level of potassium in the fruit.  This potassium may result in higher pH’s in the mature fruit but more importantly offer a buffering capacity in the wine.  This buffering capacity will be a challenge to a winemaker dealing with a wine that has a relatively high titratable acidity and a high ph.  The winemaker may do a tartaric acid addition trial to a batch of wine then find more acid is needed than predicted to achieve the pH desired.  This is a result of the buffering capacity resisting movement of the pH with each incremental addition of acid.  This is one of the many reasons winemakers should find themselves in the vineyard as much as possible working with the vineyard manager to show the vineyard crew how a wine may get out of balance and not have chemical stability with the higher pH. 

Maturity and Malic acid:  The maturation process of most wine grapes is another factor that tends to affect the ph.  As wine grapes mature, more malic acid, especially in warmer climates, will respire leaving more tartaric as the principal acid.  Winemakers watching this rise in pH on the fruit are urged not to worry too much.  This decline in malic acid does result in a higher pH of the fruit at harvest but it will often result in less of a shift of the pH upward after malo-lactic fermentation.  The reason is there is less malic in the wine to be consumed by the malo-lactic bacteria and therefore less of a shift while converting malic acid to lactic.   This principal applies mostly to red grapes but it can have applications to white wine making as well.  The reader should keep in mind this malic shifting process happens in warmer climates mostly and less so in cooler climates.

Skin contact:  Skin contact is another less mentioned factor when speaking of influencing the wine pH.  Juice in contact with the skins after crushing will start to show a rise in the pH soon after crushing.  This process will be more rapid and directly related to the temperature of the must.  For this and many reasons most winemakers prefer to press just after crushing white wine grapes and some prefer whole cluster pressing.

pH shifts during alcoholic fermentation

  When the juice is pressed off a white wine grape or red wine grapes are crushed, an alcoholic fermentation is usually started soon after with yeast.  Alcohol has a higher pH than sugar so it stands to reason that as a wine ferments the pH will start to rise.  Often, one will see a shift upward of about 0.15 to 0.22 in pH so a juice starting at a pH of 3.2 could result in a wine of about 3.40.  This tends to stabilize while under a pH 3.65 as the tartrates precipitating out of solution will help counteract the pH shift upward from the alcoholic fermentation.  Restating – the pH will rise upward during alcoholic fermentation and then drop while cold stabilizing the wine often bringing our pH back to near the original value at harvest in the juice in this example.

pH Shifts During Malo-Lactic Fermentation

  After alcoholic fermentation, depending on the wine being made, the winemaker may want to induce a malo-lactic fermentation.  This is often to reduce the acidity of a wine and to soften the wine by reducing the malic acid content to levels of unfermentable malic acid left over.  The malic that is converted will transform to lactic and provides a pH shift upward in most cases.  Many wines will shift upward by about 0.20 ph units. This is directly linked to how much malic was present prior the malo-lactic fermentation and how much was consumable by the Malo-lactic bacteria.  Quantitatively measuring the malic acid prior to inducing the malo-lactic fermentation will give the winemaker a better rough idea as to how much pH shift to expect once completed.

3.62 Bifurcation

  As noted in a previous addition of The Grapevine Magazine in the “Cold Stabilization article” a very interesting phenomenon does exist in grape wine when the pH of the wine is near roughly 3.62.  This is more directly related to how the pH will react during cold stabilization as potassium bitartrate crystals form and precipitate out of solution.  When a grape wine is below 3.62 and potassium bitartrates fall out during crystallization and precipitation the wine pH will go down.  Conversely – when a wine pH is above 3.62 the pH will shift upward while the tartrates fall out.  Keep in mind this may happen in portion during the alcoholic fermentation as the alcohol level goes up. 

pH and Sulfur Dioxide

  The use of Sulfur Dioxide is closely related to the pH value obtained on a certain wine.  Wines with lower pH values will need less free sulfur dioxide added to them in order to do the job needed.  Conversely wines at a higher pH may need more SO2 to protect them properly.   Another interesting factor with sulfur dioxide does exist on a very small level.  When sulfur dioxide reacts with oxygen it will form H2SO4 or sulfuric acid.  This can have a very small effect on the pH of a wine, especially longer aging reds, in the wine production cellar.

pH and Sorbic Acid

  Sweeter wines will often have potassium sorbate (sorbic acid) added to them to prevent any refermentation issues with that wine.  These sorbates may be used in conjunction or the absence of sterile filtration.  When using sorbates one may lower the amount used if the pH is lower.  An example may be:  a clean “yeast free” wine at pH 3.10 may only need 150 ppm sorbic acid to avoid a refermentation issue.  This is closely linked to the SO2 value measured at bottling and post bottling.  Oxygen pick up must be moderate to little in order to preserve the bottled wine.  Sulfur Dioxide and Sorbic acid work together to prevent yeast fermentation.

Aging Ramifications

  Wines at lower pH values will generally age slower than wines of higher pH values.  This is true of wines treated the same.  A red wine at a higher pH value may soften and age faster.  Some reds may develop a brickish color on the edges.  Try to avoid this and treat wines with a higher pH in a delicate fashion.  Use protective oxygen avoidance measure to help slow the rate of oxidation.  Conversely wines with lower pH may age slower yet may be handled best as well in the absence of oxygen.

pH and Micro-organisms

  The higher the pH of a certain wine, the greater the chance that wine may succumb to a potential unwanted wine microbe.  At higher pH’s a whole host of other bacteria may grow in the wine ranging from lactobacillus, dekkera, acetobacter, brettanomyces and Low Acid Bacteria just to name a few.  So, as our wine pH values increase, we open ourselves up almost exponentially to other potential bacteria issues.  Many of these can greatly change the quality of a wine in a negative fashion.  When monitoring your wine pH’s in the cellar – be aware of which wines are higher and keep a special eye on those wines.

Mouthfeel

  To build confidence with your palate, learn to relate how the mouthfeel is at certain pH’s.  One cannot taste pH yet one can taste acidity and make general assumptions about the pH.  A nice balanced wine may actually have a higher pH lending toward a broader mouthfeel.  This is true with Chardonnay as well as Viognier.  Many reds may do well with higher pH’s if the body, tannins and structure support to give backbone to the palate.

Measuring pH

  The reader is encouraged to obtain a very nice, precise and accurate pH meter with automatic temperature compensation for his or her lab.  Calibrate this unit often and most likely daily when used.  This is a critical measurement in winemaking and obtaining the proper measurement is imperative to make sound winemaking decisions.  Be sure the sample is free of any Carbon Dioxide during measurement because that may interfere.  The meter should measure to the 100th for example 3.46.  Invest in a great meter and use it often.

Summary

  Keep an eye on your pH’s while growing your grapes and making wine.  This tool is of greater importance than most winemakers may think.  Managing the grape’s pH in the vineyards can be a first step and taking action in the cellar should be

the next protocol.  Get a firm understanding of how the pH’s react to each process in your cellar mentioned above to make the best wine possible.

  The next issue will be on How to Raise the pH of your wine.  Till then – be well.

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 conversations with Jacques Boissenot, Jacques Recht, Chris Johnson and Joachim Hollerith.

Grapevine Leafroll & Red Blotch Virus Disease Management and Control

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picture of vineyards with leafroll and red blotch disease

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

The symptoms of virus infection become more pronounced in the vineyards in the late summer and fall season.  Specially leafroll and red blotch, the most important viral diseases that manifest in red-fruited grape varieties.  Often, it is difficult to distinguish leafroll from red blotch disease symptoms in the vineyard.  In this article I will summarize and update information on the biology, symptoms, transmission, and management of the viruses responsible for these important diseases.  

The Viruses Associated with Leafroll and Red blotch Diseases

  There are four different viral species associated with grapevine leafroll disease.   The viruses belong to the Closteroviridae family and are Grapevine leafroll virus -3, and Grapevine leafroll associated virus -1 , -2, and -4 (GLRaV-1, -2, -4).  Except for Grapevine fanleaf, Grapevine leafroll -3 and red blotch, Koch’s postulates have not been completed with most of the disease-causing grapevine viruses.   The postulates state (in the case of a virus) that the virus must be isolated in pure form from a diseased plant, later the isolated virus must be introduced to a healthy plant. 

  After a period, the newly infected plant must show the same symptoms as the original infected plant.  Clearly Koch’s postulates are important because they prove the cause and effect of a virus (or any pathogen) causing disease.  It has been difficult to demonstrate Koch’s postulates, with grapevine-infecting viruses.

  There are many reasons for this.  Mainly, there are not many alternative hosts that are susceptible to most grapevine infecting viruses.  But most importantly, grapevine viruses are not mechanically transmitted onto grapevines.  These viruses need to be introduced to a vine by an insect vector or via grafting (graft-transmission).   Dr. Marc Fuchs team at Cornell University was able to demonstrate that GRBV genetic material is responsible for red blotch foliar symptoms in red fruited grapevine varieties.  While Baozhong Meng and team at  the University of Guelph in  Canada) completed the Koch’s postulates for GLRaV-3, consequently naming the virus GLRV-3. Both projects involved the use of sophisticated recombinant DNA technology to introduce the virus genetic material into tissue cultured grapevine plants.  

  In our modern days, we have accepted the use of infectious clones (a recombinant copy of a virus) to prove that a virus causes a specific disease.  This would allow the dropping of the the word “associated” from the viral name.   Within the Closteroviridae family, species of leafroll viruses are classified in three genera, Ampelovirus, Closterovirus, and Velarivirus. Grapevine leafroll associated virus -1, GLRV-3, and GLRaV-4 belong to the Ampelovirus genus.  Grapevine leafroll associated virus -2 is a Closterovirus and GLRaV-7 is a member of the Velarivirus genus. 

  Some researchers claim that GLRaV-7 should not be considered a leafroll virus.   Recent research has shown that GLRaV-7 was isolated from a mixed leafroll infected vine and symptoms may have been due to the other leafroll virus present in the vine.  When found in single infections, GLRaV-7 does not appear to show typical leafroll symptoms.

  Grapevine red blotch virus (GRBV) is the second DNA virus species discovered in grapevines (its genetic material is DNA rather than RNA).  Both its molecular and structural characterization has placed GRBV in a new genus (Grablovirus) within the Geminiviridae family.  

Leafroll and Red Blotch Symptoms can be Confused

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

  However, these symptoms generally are indistinguishable from leafroll, especially when rolling of leaves are absent in leafroll-infected vines.  In red fruited varieties, GRBV infected vines can display red veins, but red veins have also been observed in non-infected vines, and many red-blotch infected vines do not display red veins.   In my opinion, red vein symptoms cannot be used as a diagnostic tool.   In white-fruited varieties red blotch disease displays yellow blotchy discoloration in leaves. While the symptoms of leafroll and red blotch can be confused, these diseases are caused by different viruses.

  Further, visual diagnostics is complicated by the fact that grapevines often carry mixed infections of viruses and other pathogens.  Although, the change in colors of the leaves in the fall is a tale-tell of virus infection, the most important negative effect of both leafroll and red blotch virus infection is the reduction of sugar in fruit resulting in lower Brix values and delayed fruit maturity.

  Some leafroll viruses and/or their strains are more aggressive than others.  Researchers have described the Alfie (Australia and New Zealand), BD (Italy), and Red Globe (U.S.A) strains of GLRaV-2. These strains are molecularly similar and have been associated with graft incompatibility, vine decline, and death.  Some researchers report that GLRaV-1 and GLRV-3 induce more severe symptoms than GLRaV-4.  However, symptoms vary depending on the grape variety, rootstock, and climatic conditions.  Two different genetic groups (clades) of GRBV have been reported but no differences in their biology or effect on symptoms in vineyards have been described.  Just as seen with leafroll, the symptom expression of GRBV infected vines is affected by climatic conditions and the author has noted differences in the effect on sugar reduction in sunnier and warmer areas (i.e., California coastal areas with more fog and lower sunshine yield fruit with lower sugar concentration than the same grape clones grown inland with more sun/heat exposure).

Transmission and Spread of Leafroll and Red Blotch Viruses

  Ampeloviruses are known to be transmitted by mealybugs and soft scale insects in a non-specific manner.  This means, different mealybug and soft scale insect species can transmit any leafroll virus in the Ampelovirus genus.  Research has shown that the citrus (Planococcus citri), grape (Pseudococcus maritimus), long-tailed (Pseudococcus longispinus), obscure (Pseudococcus viburni) and vine (Planococcus ficus) mealybugs as well as the soft scale insects Pulvinaria vitis and Ceroplastes rusci are able to transmit leafroll viruses. Mealybugs and soft scale insects feed on the vine’s sap by inserting their sucking mouthparts into the plant’s vascular system (phloem). The honeydew excreted during the feeding process attracts ants that nurse and aid mealybugs to be transported to different positions of the vine or a different vine in the row.  Mealybugs may be difficult to observe as they may hide beneath the bark.  However, the presence of sooty mold (a fungus) and ant activity can be a good indication that mealybug are present in the vineyard.  No Insect vectors able to transmit Leafroll virus-2 or GLRaV -7 have not been found to date and are propagated  by humans who produce, graft, and distribute cuttings from infected vines (also those viruses that have vectors are mainly propagated this way!).  

  Work by researchers at Cornell University and the University of California reported that the three-cornered alfalfa hopper (Spissistilus festinus) can transmit the GRBV in greenhouse and laboratory conditions.  It is interesting that grapevine is not the preferred host for Spissistilus festinus that prefers to feed on legumes, grasses, and shrubs.  Furthermore, the insect is not able to complete its reproductive cycle in grapevines.  Because the virus is spreading in areas where the three-cornered alfalfa hopper is not present, research is in progress to determine if other insects are capable of transmitting the red blotch virus.  

  Recently, it was shown that Tortistilus albidoparsus (another tree hopper) is a vector capable of transmitting GRBV.  Clearly, even with the availability of insect vectors, it is clear that the rapid expansion of this virus in vineyards  in USA and other countries was due to propagation and grafting of cuttings from infected vines.  This also explains the arrival of GRBV to many countries in Asia, Europe, and South America where GRBV had not been previously reported.   In summary, both, leafroll and red blotch viruses are graft transmissible and predominantly propagated by producing cuttings of infected rootstock and scion material. 

Virus Diagnosis and Disease Management

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

  Presently other field “detection” methods are being developed.  I am personally involved in a project working with a multidisciplinary team with the aim of training canines to detect leafroll and red blotch virus in infected vines. Various research groups in USA and abroad are using RBG (red, blue, green) and  hyperspectral photography combined with machine learning to detect GLRV-3 and GRBV in vineyards to facilitate the mapping and rogueing of infected vines.

  Keeping both leafroll and red blotch viruses out of the productive vineyards relies on clean planting stock programs.  Because both viruses are graft transmitted and have biological vectors it is important to implement a monitoring and sampling program at the nursery and production vineyards.  Vines that are symptomatic or that test positive must be removed from the vineyard to avoid spread (especially if one of the Ampeloviruses or GRBV are detected and the vector is present in the vineyard).  Depending on the disease incidence (I have developed a statistical sampling formula to calculate and help make decisions), the removal of a few vines or the whole vineyard is recommended.

  Different chemical and biological control strategies are available for the control of mealybugs that transmit leafroll viruses.  The use of chemical control, although might be used to control GRBV vector is not presently recommended. However, the choice of cover crops that are less appealing to insect vector’s diets can help minimize their presence in the vineyards.  

Conclusions

  Judit is involved in applied research with the goal to determine the ideal process to protect clean planting grapevine stock and newly planted vineyards from infection of viruses and fungal pathogens.  Presently, information on what is the distance needed at the foundation and nursery blocks to avoid infection from diseased blocks is lacking. The results of the research will be able to adopt the best strategy to isolate and monitor clean planting stock.  Until we have this information my recommendation is that nurseries and growers determine the health status of grapevine stock prior to planting to avoid the propagation and/or introduction diseased vines to the vineyard.  Yet, it is imperative to isolate and monitor newly planted vineyards to avoid the introduction of disease via insect vectors.  It is important to remember that lack of symptoms does not always correlate with a healthy diagnostic result (rootstock varieties as well as non-grafted vines are usually asymptomatic), so it is best to test a statistical sample of the nursery propagated material to be sure of its health status.

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

The Contract Packaging Agreement

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By: Brad Berkman and Louis Terminello, Greenspoon Marder

A few times on these pages, we’ve written about contracts of various types to assist brand owners in proper planning for brand manufacture, introduction and distribution. In this article, we’ll take something of a deeper dive into production agreements in a contract package or custom crush arrangement.

  First, building a winery, and perhaps developing a vineyard, is an extraordinarily time-consuming and expensive process. Returns on investment may take many years to see back. In addition, winemaking (as well as brewing and distilling), is a manufacturing process that requires great deals of expertise, technological know-how and a deep appreciation for the art form. Taking a brand to market and getting placed on wine lists and by-the-glass programs require a very different set of skills. Enter: the brand owner and the contract package relationship.

  It’s worth noting that brand owner, though a common term in the industry, is also a term of art in the beverage law. Since the writers of this article are striking their keyboards in Florida, we’ll refer to Florida Beverage Law for quick analysis.

  561.42 FL. Stat. makes the first reference to “brand owner” in the Florida Beverage Law. The statute is Florida’s tied-house evil statute prohibiting direct and/or indirect interests between upper-tier industry members and retailers. Brand owners are lumped in and treated similarly to manufacturers, distributors, importers, primary American sources of supply, registrants, and/or any broker or sales agent or salesperson. By this definition, brand owners, absent the presence of a statutory exception, are treated as upper-tier industry members and subject to tied-house laws and restrictions. This is generally true in all states.

  Brand owners, when appropriately licensed, are permitted to enter into contract packaging agreements with manufacturers. Both are upper-tier industry members and certain tied-house restrictions are inapplicable. Prior to finalizing the production agreement, a federal wholesalers permit is required, as issued by the Alcohol Tax and Trade Bureau (TTB), and in many instances, state permits are required as well. The reader should keep in mind that an alternative licensing paradigm exists called an “Alternating Proprietorship” arrangement where the brand owner, via a different licensing scheme, acts as a tenant of the winery and produces its own product on the winery’s premises. This article will focus on the former arrangement.

  Negotiating and finalizing the terms of a production agreement can be a daunting task. The brand owner and manufacturer share a common goal, but agreeing on the terms which will lead to the goal of a final product could be challenging generally because of the bargaining positions and goals of the parties.

  What follows is a look at some of the essential terms of a contract package or custom crush agreement that both parties to the contract should consider carefully. By no means is this an exhaustive list, and competent alcohol beverage contract attorneys should be retained to assist.

•             Quantities and Pricing:  Total quantities produced under the agreement require careful consideration, and for the brand owner in particular. There must be a meeting of the minds on production levels prior to focusing on other areas. Brand owners should be careful not to enter into agreements where production quantities and commensurate pricing/costs are higher than anticipated sales over the same time period. Managing brand building resources against production costs is essential. Phrased another way, brand owners should carefully manage their production dollars to ensure the required monies are available for marketing and sales spends.

                  On the flip side, manufacturers must consider the volume expectations of the brand owner. They must consider whether they can meet the production requirements of the brand owner. In the alternative, they must carefully consider allocating valuable production time to brand owners whose volume requirements are too low, which ultimately cuts into revenue potential.

•             The Juice:  Manufacturing services need to be clearly stated. The parties need to determine whether the winery will actually be producing and supplying the wine to be used or if it will be outsourced from a different winery and bottled at the contract packer’s premises. Quality specifications need to be determined and assurances need to be made that the end product will comply with quality standards established by the parties. By extension, provisions should be included for how to deal with a finished product that does not comply with agreed upon quality standards.

•             Raw Goods and Production Material:  Any ingredient specifications, if required, should be determined, agreed to, and set forth in the agreement. As with the above, finished product assurances (as to quality) should be included, as well as methods for dealing with materials not in compliance with quality standards.

                  The same should be considered with production materials. Bottles, caps, labels, cases and other constituent parts must be considered. Central issues such as how these items will be procured, that is whether the winery will procure these items and build their costs into the finished product or whether the brand owner should source them out and supply these items as required. Quality assurances need to be addressed as well, and in particular, how to manage materials that do not comport with quality standards.

                  Another seemingly innocuous issue is storage fees associated with the storing of raw goods and production materials at the packager’s location. Associated costs for storage services should be memorialized in the agreement. Hidden or undetermined fees may add up quickly, causing revenue issues for the brand owner and could potentially lead to disputes among the contracting parties.

•             Exclusivity and Production and Supply Goals:

                  Serious consideration must be brought to the issue of exclusivity by both parties. Brand owners need to determine early on whether a potential contract packager has the ability to supply all the requirements of the brand owner. Conversely, the packager must also make honest inquiries as to its ability to produce and pack according to the brand owners’ requirements. Generally, the preferred approach is the middle ground.  That is to say, a reasonable production number based on the brand owners’ requirements and the contract packer’s ability to produce should be agreed upon and memorialized in the contract packaging agreement. Under this scenario, both parties have a reasonable expectation as to their respective performance requirements under the agreement and an understanding of the benefits incurred. The issue of exclusivity could become moot, if the production and supply numbers are agreeable to both parties.

•             Production Forecasting and Scheduling:  Another area for the parties to agree upon prior to execution of the agreement, is anticipating production needs over time to ensure that the packer can produce according to a set schedule and the brand owner can rely on goods being ready according to their sales and marketing needs. Anticipated variances and procedures for adjusting product forecasts and scheduling should be memorialized as well.

•             Recall:  A system and procedures for recall should be established and memorialized as well, with allocation of costs based upon the reasons for recall. Recalls may occur for myriads of reasons, and when addressing this issue parties to an agreement should devise a method for determining the cause that led to recall. It should be clear that determining cause guides the parties in allocating costs for the same.

  Contract packaging agreements can be complicated agreements to negotiate and draft, requiring many more provisions than those stated above. Ultimately, agreeing on terms that satisfy the operational requirements of both parties is ideally supported by the legal protections required by both parties. As a word of warning, take care in proceeding forward with these types of agreements. Having experienced legal counsel involved is the most prudent course of action.

Efficiency Uncorked: Sensor Technology Empowers Modern Wineries

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two men standing outside of multiple large wine tanks and making notes on a clipboard

By: Aaron Ganick, BrewOps

Using modern sensor technology in wineries enhances efficiency and consistency. These advancements allow winemakers to focus more on the creative aspects of their craft while ensuring the production of high-quality products that delight customers year after year.

  Automation systems leverage real-time sensor data to maintain precise control over critical production variables throughout the winemaking process. Consistent monitoring and control are crucial for maintaining the flavor, quality, and integrity of the wine. Automation empowers operators to make data-driven decisions, enhancing efficiency and ensuring uniformity across all processes, ultimately enabling wineries of all sizes to produce high-quality, consistent products.

  In addition, automation helps wineries reduce product and material waste, minimize unexpected equipment downtime, and increase sustainability. Sensor technology optimizes the use of raw materials and energy, further reducing expenses in modern wineries and vineyards. Automated systems allow wineries to scale their operations more easily. As demand grows, these systems can be expanded or upgraded to handle increased production without a proportional increase in labor costs.

  Modern sensing and automation technologies provide continuous, real-time data that was previously unavailable, capturing metrics such as pressure, temperature, pH, oxygen, and conductivity. This wealth of continuous data allows for a deeper understanding of individual processes, which would be impossible with traditional discrete sampling.

  By synthesizing collected data into actionable information, winemakers can identify trends, troubleshoot issues, and make precise adjustments to optimize the winemaking process. This enhanced control over critical parameters ensures the consistent production of high-quality wine and enables continuous improvement and innovation in winemaking best practices.

  Automation has expanded beyond the manufacturing floor into the cultivation and harvesting processes within agriculture and farming. What was once only available to high-tech production facilities is now ubiquitous indoors and out. Sensor technology enables continuous monitoring of soil, vegetation, and atmospheric conditions, allowing for precise regulation of irrigation and fertilization in response to environmental changes. By comparing current and historical data with predictive models, farmers can optimize the timing of the harvest season, improving yield and quality while reducing resource usage.

Modern automation technologies are now accessible to wineries of all sizes, enhancing efficiency, consistency, and sustainability. These advancements allow winemakers to focus on their craft while ensuring high-quality production through precise control over critical variables. Automation reduces waste, minimizes downtime, and optimizes resource usage with real-time data, enabling informed, data-driven decisions. 

Top 10 Benefits of Using Sensor Technology in Wineries

  Enhancing efficiency, quality assurance, and overall operations are just a few of the benefits of using sensor technology in a winery. Here are a few specific examples of how automation benefits each step of the winemaking process:

1.           Vineyard Management: Moisture sensors monitor soil water content to optimize irrigation, while weather stations track environmental conditions such as temperature and humidity. These technologies help improve yield by ensuring optimal growing conditions.

2.           Harvesting: Hand-held refractometers are used to measure grape sugar levels (Brix) to determine the optimal time to harvest. Some wineries use GPS-enabled tools to assist in planning and executing the harvest efficiently.

3.           Sorting and Destemming:  Portable optical sorting devices use cameras to sort grapes by size and quality, ensuring only the best fruit is used. Destemming machines efficiently separate grapes from stems.

4.           Crushing and Pressing:  Automated crushers and presses equipped with pressure sensors handle moderate volumes of grapes—ensuring efficient juice extraction while minimizing oxidation. These machines apply the optimal pressure for different grape varieties.

5.           Fermentation:  Temperature sensors and pH sensors monitor and control fermentation conditions. These sensors can be connected to control systems or smartphones to ensure consistent fermentation by tracking key metrics such as temperature and acidity.

6.           Clean-in-Place (CIP) Sanitization:  CIP systems using pressure, temperature, and conductivity sensors to ensure the thorough cleaning of tanks and equipment, reducing manual labor and minimizing contamination risks.

7.           Racking and Clarification:  Automated racking pumps with built-in pressure sensors precisely transfer wine between vessels, reducing oxidation and contamination risks. Filtration systems ensure clarity and stability in the final product while monitoring dissolved oxygen to reduce the risk of oxidation from leaks in the system.

8.           Aging:  Humidity and temperature sensors are used to monitor aging conditions in the cellar. Smart sensors send alerts if conditions deviate from desired levels, ensuring optimal aging, while providing 24/7 peace of mind for operators and owners.

9.           Bottling:  Semi-automatic bottling machines with sensors for volume control ensure consistent filling. Continuous quality monitoring is enabled by sensors for washing, filling, corking, labeling, and pasteurization of bottles.

10.Packaging and Distribution:  Automated packaging tools like label printers and bottle cappers streamline the packaging process. Inventory management software integrated with sensors can provide facility efficiency by tracking stock levels and automating orders to ensure reliable distribution.

Automation Empowers the Modern Winery

  The options for automation technology in wineries are vast but can quickly become expensive with advanced mechanical automation and customized integration. Starting small, focusing on the ROI for each system, and quantifying repeatable metrics are critical to creating sustainable benefits.

From soil moisture sensors for irrigation to drones for monitoring plant growth and blockchain for supply chain traceability from grape to glass, automation is now accessible to all. Winemakers should choose technology that is quick to install, easy to integrate, and scalable to grow with their business needs.

  Using sensor technology and automation, wineries of all sizes can make data-driven decisions to enhance efficiency and processes, while creating tasty experiences that deliver year after year.

About the Author

  Aaron Ganick is a serial technology entrepreneur and the founder and CEO of Preddio Technologies, the parent company of BrewOps.  Aaron holds a degree in electrical engineering from Boston University and has authored dozens of granted patents in the fields of optical networking, telecommunications, and automation systems. He can be reached at aaron.ganick@brewops.com. For more information on BrewOps, the fast and easy-to-install brewery automation platform, visit www.brewops.com.

Fog Crest Vineyard: Breaking Barriers While Leaving a Legacy  

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man and woman on deck holding wine glasses overlooking vineyard

By: Gerald Dlubala

In 1996, Rosalind Manoogian and her husband, James, decided to purchase an apple orchard that had been neglected and in disrepair. The orchard was beyond its usefulness, and the choice was to clear it out and replace it with a vineyard that one day might sustain itself through grape and wine production. That initial vision has been realized in a big way for Rosalind Manoogian, president and current majority owner of Fog Crest Vineyards. Manoogian is the first Black female owner and operator of a winery in Sonoma County, California, producing world-renowned, ultra-premium, chardonnay, pinot noir and pinot rosé wines.

  “Prior to us moving here, the land was known for its apples. Before that, it was hops,” said Manoogian. “Grapes were just becoming the hot market when we moved here, so as the property manager, we wanted to do the right thing and follow the market, so growing grapes was a no-brainer. And let’s face it, growing grapes and making wine is sexier than the other options. Since the orchard was past its usefulness, so we spent the first year clearing, cultivating and getting the land ready for grapes. Next, we put in rootstock, then over time, we put in the vineyard, which was 10 acres evenly split between chardonnay and pinot noir vines.”

  Fog Crest Vineyard was founded the following year, in 1997. Located in the Russian River Valley of Sonoma County, California, Manoogian chose the Fog Crest name to pay homage to the dense fog that blankets the valley. The location and terroir of the vineyard is optimal for grape growing. Its rolling hills with a south/east exposure and sandstone-based soil offer excellent drainage and full morning sun. Combined with the cool morning fog that promotes slow ripening, The property had all the essentials for producing premium grapes.

Old-World Tradition Meets Modern Technology

  Fog Crest Vineyard celebrated its first vintage in 2005. Manoogian said that while the Russian River Valley’s soils have become recognized as some of the world’s best for cultivating extraordinary chardonnay and pinot noir grapes, they complement that with a combination of old-world traditions, meticulous viticultural practices and modern technology.

  “We use the most modern grape-growing techniques available while staying true to tradition in what we produce,” said Manoogian. “If you try our chardonnay, you get a definite sense of the wine’s traditional nature and structure. We aren’t trying to think outside the box. Our goal always has been and continues to be producing the best ultra-premium chardonnay and pinot noir wines available.”

  Fog Crest Vineyard’s chardonnays and pinot noirs are hand-harvested in the early mornings to keep the fruit cool. They are meticulously tended to during fermentation and bottled unfiltered after months of intentional care. The winery garnered immediate praise in its early stages. Its grapes were used by renowned winemakers and also bottled under the L’Ancien Verger Vineyard label.

Learning the Business with Help from Mentors

  Manoogian admits that she initially had no idea what she was getting into or what she should do to get started. Starting as a wife in a supporting role, she became thoroughly involved and in charge of the sales aspect by 2009. She went back and educated herself about all aspects of the wine business and the art of selling. Manoogian spent three to four years traveling around the U.S. and Canada selling wine and laughed while recalling some of her adventures while learning about and performing the various roles of the vineyard production employees.

  “I was always trying to learn,” said Manoogian. “Along the way, I’ve had, and still have, so many helpful mentors who themselves came from all different backgrounds. That was important and very reassuring as I came from a different background with no agriculture or hospitality experience. Some were mentors from the beginning; others became mentors along the way. There were people who were very kind to me, and that kindness allowed me to learn all aspects of the business, from the farm through production to the table. It was an amazing and fun process, but it was also extremely arduous. I took every opportunity to learn nearly every job within the winery, including picking grapes. And I can tell you that I have nothing but mad respect for our employees because that’s a job that I do not look forward to doing again. Honestly, I’m sure that most days, they were ready for me to get out of their way and stop holding them back. But now I know and understand how all of that works, and I’m good with it.”

A Winery Is a Business of Continuously Moving Pieces

  “It’s all part of the process to be able to learn and grow, and for us, I think the last three years have brought about a happy medium of being in business,” said Manoogian. “The tasting room was a big deal for us and me personally. We opened it in 2014, and that meant that people would now travel to come into my space. Not only did they come, but they would also mention that, yes, they knew and recognized our brand and loved it. It was so exciting to hear that, and it made a huge difference in how I viewed owning not only our space, but now also owning a place for others to visit. We grew from that moment.”

  “Over the past years, the wildfires that affected our tourism and the pandemic have made it very challenging for us,” Manoogian continued. “We had to recommit again and figure out how to occupy this place in the way that I wanted to, including our tasting room. I had to figure out a marketing plan on so many different levels, whether it’s social media, print, or being involved in television ads for county tourism. All these pieces go together, and without utilizing all of them, I don’t feel that you’re going to be successful in today’s market. You have to understand that this is what is required right now. No one tells you that at the beginning. I’m at a place where I can tell people that now, but even as recently as two years ago, I wouldn’t have been able to explain that to anyone. It’s not like this type of information is readily available, and frankly, it changes daily. There are a lot of grapes and tasting rooms out there, so you have to figure out how to constantly improve and up your game, no matter what size vineyard or winery you have. You’ve got to make that happen.”

Being Authentic Is Always the Right Thing to Do

  “I have to be who I am,” said Manoogian. “I’m always going to focus on the things that brought us into the business and what we care about. So, if I do that, I feel like I’ve met my mission. I’m not going to be able to meet everyone’s goals and desires, but if I focus on those things, I feel like I’m reaching and occupying the space where I want to be.”

  “For us, that means we honor the great history and high expectations of the Russian River Valley wineries by making ultra-premium chardonnay, pinot noir and rosé pinot noir,” she elaborated. “Some of the best pinots come out of the Russian River Valley American Viticultural Area (AVA) of Sonoma County, and we are honored to be a part of that group and its history. This space is so unique that although it gets credit from those who know, I still feel like it doesn’t get the credit it should. For the rest, it’s just a conversation about whether you like my wine, and that has to be enough for me right now. It’s about finding and defining what you do best and then doing that to the best of your abilities.”

Working for Legacy

  Fog Crest Vineyards is the only female Black-owned winery in Sonoma County. Manoogian is currently the majority owner and president of Fog Crest Vineyards. However, that will change by the end of this year, when she will take over 100 percent ownership of the vineyard and become president/CEO of the entire corporation. And it doesn’t end there. She has another brand that she expects to be released later this year as well.

  “I also own my land,” said Manoogian. “That’s pretty much unheard of here. We were lucky enough to get here at a time when we could buy the land. But I love this project, and I have grown throughout. Through it all, I am ultimately working for my legacy. I have two daughters and two granddaughters, and I want to build something they can look at and be proud of. I want them to understand why we put in so much effort to reach this point. I do this work right now not because I want to but because I have to.”

  Fog Crest Vineyard has won numerous awards in the gold and silver categories. It is located on a picturesque 30-acre plot in the Russian River Valley in Sonoma County. The vineyard is celebrated for its signature wines, including pinot noirs, chardonnays and a unique pinot noir rosé. All visits require a reservation.

  To contact or learn more about Fog Crest Vineyards and their ultra-premium wines or Rosalind Manoogian’s story of breaking barriers and setting new standards in the winemaking industry, head over to:

Fog Crest Vineyard

7606 Occidental Road,

Sebastopol, CA 95472

(707) 829-2006

info@fogcrestvineyard.com

www.fogcrestvineyard.com