From the Sublime to the Ordinary

photo showing rows and rows of barrels on racks in a winery

By Brad Berkman & Louis J. Terminello of Greenspoon Marder LLP

The wine-making experience is often sublime, requiring the best attributes of the artist. Sometimes, however, it is essential to call on the practical among us. In this instance, at least, I am referring to the insurance broker along with the versed attorney who can assist in advising on insurance policies that manage and limit the winemakers (“Suppliers”) risk (it’s worth noting that these recommendations are applicable to all producers of beverage alcohol as well as distributors). Of course, this article is written by an alcohol beverage attorney, so its main objective is to make this publication’s readers aware of recommended areas of coverage for production and distribution relationships and agreements, as well as in the context of the contract packaging relationship.

  In simple terms, business insurance is essential for managing risk and protecting a business against economic loss. Wine is obviously a consumable good, and risk exposure occurs from the production facility through the distribution chain and ultimately, to the consumers’ table. It is advisable that the producer ensure that it, and its partners down the distribution chain, have adequate insurance guarantees that are memorialized as obligations in the various agreements that the Supplier may enter.

General Contractual Provisions

  Insurance terms and their requirements can be confusing to those unfamiliar with them. As an exercise in clarification, below is a sample of insurance provisions that may appear in a Supplier/distributor agreement with terms that may be known to the reader, but little understood. First, read the following:

Supplier Insurance: Producer will maintain: (1) primary products liability coverage totaling at least $1,000,000.00 per occurrence and $2,000,000.00 in the aggregate, on an occurrence and (2) commercial general liability insurance of not less than $1,000,000.00 per occurrence and $2,000,000.00 in the aggregate. Producer will give Distributor at least 30 days’ advance written notice of cancellation, nonrenewal, or material change in the terms of the liability policy. All policies shall name Distributor as an additional insured party.

Distributor Insurance: Distributor shall maintain Commercial General Liability Insurance and Product Liability Insurance in such an amount as is commercially reasonable but not less than the coverage amounts stated in Paragraph above. Within ten days of the effective date of this Agreement, Distributor will provide to Brand Owner an original certificate of insurance evidencing such insurance and these terms and thereafter will provide Brand Owner with each certificate of renewal, within ten days of the effective date of renewal.

What Stands Out?  

  Obviously, the reader will notice that the insurance provisions are reciprocal and that both the Supplier and distributor have insurance obligations. Additionally, both parties are named as additionally insured on the other party’s insurance policy. The additionally insured party is not the policyholder but is added to the policy, and the policy’s protections are extended to the additionally insured, covering them for the risks of the policyholders’ activities. In our example, additional insurance provides the distributor with protection against a Supplier risk event, and the producer is protected against a risk event associated with the distributor. This begs the question, what are the party’s insurance policies covering in the above clauses?

For the Producer-Product Liability Coverage

  Wine producers and Suppliers should have product liability insurance coverage as identified in the contractual provision. This type of coverage covers consumers’ claims against the producer stemming from damage caused by the alcoholic beverage. Such damages may include those resulting from a manufacturing defect during the production process. Ideally, the product will always come off the bottling line fit for human consumption, but sometimes contaminants or other substances may be present and consumed by the end user, which causes injury. Product liability insurance will cover the economic consequences of such incidents. Those entities in the chain of distribution, such as wine distributors, should also consider obtaining product liability insurance to guard against economic loss resulting from the distribution of beverages that may be defective.

  Many insurance policies, including those covering consumables like wine and alcohol beverage, have policy payout limitations. Phrased another way, your insurance provider will only pay up to a maximum coverage amount per occurrence or in the aggregate. Per-occurrence limit is the amount the insurance company will pay for a single claim or incident. The aggregate is the total amount the insurer will pay for all claims covered by the policy for its term.

  It is wise for the Supplier and distributor to include these policy limitations in their agreement to ensure adequate coverage in the event of a claim. Further, it is important to consult with an insurance professional to be sure that the policy limitations provide adequate coverage and protection based on the policyholder’s economic exposure.

General Commercial Liability Insurance

  General commercial liability is also called for in the above reciprocal clauses. As an industry standard, General commercial liability insurance protects against economic loss from claims that the Supplier or distributor caused injury to another person or property. Common areas of coverage include bodily injury, medical expenses, or property damage caused by the wineries or distributors business operations. As an example, this type of coverage may cover damage caused by a distributor’s vehicle to a retailer’s property when delivering the Supplier’s product. As with product liability insurance, adequate amounts should be acquired per occurrence and in the aggregate based upon risk exposure. Again, speaking with an insurance professional is essential for determining sufficient coverage amounts based upon the economic risk exposure to the policyholder.

Additional Areas of Coverage for Consideration

  There are many types of risk coverage available to wineries and other alcohol beverage industry members. Other coverage areas to explore include:

•     Liquor liability insurance: Covers claims for incidents as a result of the consumption of alcohol and for actions brought by claimants under dram shop laws (dram shop laws concern a business’s liability for the service and over-consumption of alcohol by consumers on their premises). This is especially important for Suppliers that have tasting rooms on their premises.

•    Recall insurance: Covering economic loss for the recall of defective alcohol beverage products that made its way into the marketplace.

•    Crop Insurance (for wineries in particular): Protects against losses to the crops from damages due to weather and other factors.

•    Business interruption insurance: Covers losses resulting from an unplanned interruption or temporary stoppage in business due to unforeseen circumstances.

  Risk management and the policy types mentioned here, and the terms defined, are meant to introduce and bring clarity to an often thought of as mundane area of business operations. However, it is extremely important that stakeholders in the beverage alcohol industry, in whatever form they take, bring serious consideration to this matter. Inadequate insurance coverage amounts or the wrong policy coverage could lead to catastrophic consequences for those who labor so hard to create and distribute art in a bottle. The reader should take care to consult with well-versed insurance professionals and attorneys to ensure adequate risk management.

Botham Vineyards

Award-Winning winemakers preserve Wisconsin’s agricultural landscape

owners of botham vineyards in harvesting the grarpes in their vineyard

By Gerald Dlubala

The Wisconsin wine industry is a growing sector that relies on cold-hardy hybrid grape varieties and fruit wines to overcome a cold, humid climate unsuitable for traditional European wine grapes.  We would like to introduce you to Botham Vineyards and Winery.

   “This is very much a family operation, and I have the good fortune to be able to work alongside my mother and father in a wonderful line of work,” said Mills Botham, second-generation winemaker and Chief Operating Officer of Botham Vineyards and Winery in Barneveld, Wisconsin, part of the Madison, Wisconsin, Metropolitan Area.

  Peter Botham founded Botham Vineyards and Winery in 1989, but to get the whole story of this award-winning winery that features spectacular views among its agricultural landscape, you must go back to Mills’ grandfather, Richard Botham, who originally purchased the property back in the 1960s.

  “My grandfather grew up on a farm in Lancaster, Wisconsin,” said Mills. “He was a surgeon by profession, but even with that, he still wanted to be involved in something agricultural. So, it was in the 60s that he bought this farm, which is now the vineyard, along with four contiguous farms around our property. Those other four are now in the Nature Conservancy.”

  Richard Botham converted those farms from dairy operations to beef cattle operations. He oversaw bigger picture duties like buying and selling cattle, but Botham employed families to live on the farms and manage the day-to-day cattle farming operations.

  “In the summers growing up, my dad and his siblings lived in Madison but spent their summers working on the cattle farms helping out with the wrangling, operations, and all related things,” said Mills. “They’d live on the farms during the week and return to Madison for the weekend. That’s how my dad initially got acclimated to an agricultural approach to life. After he graduated from college, he lived on the East Coast, holding different and interesting positions like commercial draftsperson, clothing salesperson, and high-end audio and security systems. He eventually made his way to a vineyard just outside of Baltimore, and the way my dad tells the story is that he was there all of two weeks when he decided that the vineyard and winery lifestyle was what he wanted to do with his life. In the late 1980s, my dad reached out to my grandfather, who had scaled back his beef cattle business dramatically and was renting out most of his farmland for row cropping. My dad worked out a deal on some land and ended up buying what was a run-down farm desperately needing some attention at that time. He converted what was left from the row crop and beef cattle operation into a vineyard. We’ve been here ever since.”

Vineyard Reflects Wisconsin Climate and Consumer Demand

  “Our vineyard is currently about eight acres,” said Mills. “And currently we grow two different varietals, Marechal Foch and Léon Millot. At one time, our vineyard was bigger, but we’ve scaled back a bit in recent years as the demand for French hybrid grown wines has come down a little bit. Additionally, my dad is getting older and is not as vigorous a farmer as he used to be, which makes it a bit easier for us to manage. Our two main varietals are cold-hardy and quick ripening, so they do very well here in the Wisconsin climate. They just fit our shortened growing season, and we still have a good number of our oldest, original plantings from the 80s. We’ve added as necessary, but for the most part, our vineyard is very old and very well established, especially when talking about Wisconsin standards.

  “Dad and I run the majority of the operation and take care of all vineyard duties,” said Mills. “That includes the main agricultural duties, tending to the vineyard, winemaking, and managing the business and grounds. Dad doesn’t have a formal viticultural degree or anything like that. Instead, he learned on the job alongside other winemakers out east and back here in Wisconsin. They taught him the ropes, which he passed on to me. Mom oversees administrative operations as well as marketing, PR, and graphic design. She is instrumental to our business, but she also has other businesses and employment. We also have a wonderful crew of tasting room staff that helps us on weekends, but for full-time employees, it’s just my dad and me.”

Production Fluctuates with Demand and Trends

  “Our production is all on site,” said Mills. “But we can’t grow everything here. Some vines don’t or can’t grow here in Wisconsin. Anything we can grow here, we do, and anything we can’t grow here, we get the juice for working through quality brokers. We do make the wines here, everything from fermentation through production through bottling, putting out 10-12 thousand gallons annually on average. That number fluctuates, however. We meter how much we make based on the previous year’s sales and the estimates we see for the next year, including what we see as industry trends and what is and isn’t selling well.”

  Botham Vineyards and Winery currently feature 13 wines. The volume of each wine produced depends on consumer demand and interest. Big Stuff Red is their flagship, and was Mills’ nickname as a child.

  “Big Stuff Red is a semi-dry red that we have been making for quite a while,” said Mills. “We serve it chilled, which is admittedly a bit unusual for a red wine, but we find that it’s a little more flavorful that way versus room temperature. It’s a blend of Foch that we grow here and wine from the Finger Lakes region of New York.

  “It’s certainly our best seller, and the wine that we’ve been known for the last 20-25 years, but we stand by everything we make,” said Mills. “We believe that our wines are some of the best in the state, and our awards history backs that up. I credit my dad, who is the primary winemaker and vastly more experienced than I am. He’s been at it for 30+ years.”

  Botham Vineyards and Winery have over 150 medals, accolades, and awards that can be seen adorning the walls of their tasting room. Botham believes this is a true testament to the care and artistry that go into crafting their wines. Botham Vineyards is the only Wisconsin winery to have twice earned a double gold medal on an estate-grown wine in international competition. Their Big Stuff Red is a two-time, double gold medal winner at the San Francisco International Wine Competition. And that’s just one example of the exemplary quality of the Botham wine collection. Their top sellers are distributed within Wisconsin, but to experience their whole portfolio, you should visit their picturesque location.

Guests Enjoy the Landscape Views and Personalized Service

  “Our property is gorgeous with a spectacular vibe,” said Mills. “Especially when everything is blooming and coming in. That’s not by accident. We work extremely hard to keep it looking the way it does. Our tasting room is inside the original 1904 agricultural barn. We have tastings, live music, and a robust public and private event business. We offer an excellent, personable staff able to talk and engage with our guests and come up with personalized tastings to suit everyone’s likes.

photograph showing many people at tables inside Botham Vineyard's building

  “We want the visitor experience to be personal and personable,” added Mills. “We don’t just pour you a flight of four or five wines and send you on your merry way. I talk with and engage our guests. I enjoy telling them about our wines. I’ll pour the glasses one at a time, hopefully finding something they genuinely enjoy. It’s rare that someone cannot find at least one or two of our wines to enjoy. All our wines are excellent, but we’ll take the time to find what suits every visitor’s tastes.”

  Mills tells The Grapevine Magazine that Botham Vineyards and Winery does not have an on-site catering kitchen. Instead, they offer premade snacks to supplement their lineup of wines, including Wisconsin’s excellent block cheese and sausage choices.

Host Your Event or Special Occasion Indoors, Outdoors, or Both

  “Although we will never move away from our excellent and storied wines, we are pushing our capacity to host in-demand events, including weddings,” said Mills. “We’re working to be an excellent and viable option for events with the capability and capacity to offer a choice between indoor and outdoor spaces. I’m always on site whenever we have a wedding or something big going on, just in case something weird happens. Fortunately, incidents like that are infrequent, but it’s good to have someone here to work personally and directly with the event organizers and can help when the occasion is warranted.”

photo showing Botham Vineyard visitors enjoying a man playing a guitar outside

  Whether it’s an intimate wedding ceremony, reception, rehearsal dinner, family celebration, or any special occasion, Botham Vineyards and Winery provides a one-of-a-kind vineyard venue with both indoor and outdoor options in their historic barn or beneath their ancient oaks surrounded by a picturesque vineyard landscape.

  “We’ll bring your vision for your special occasion to life,” said Mills. “We also host company retreats, business luncheons and outings, team gatherings, baby and bridal showers, anniversaries, birthday celebrations, and more. We’ll often have a wedding ceremony outside under our iconic huge oak tree, and then a reception in the barn, which is covered and out of the sun and wind, but still able to provide that summer ambiance. It’s a beautiful space in the unrenovated part of the barn with exposed beams, old woodwork, and historical architecture.”

It’s a Wonderful Life

  “It really is a wonderful and fun line of work where I get to meet and talk with a lot of really stellar people and friendly folks who are genuinely interested in our products,” said Mills. “Many times, we become friends, and those friends become supporters of our brand. Our vineyard and winery are really wonderful places to be, and I honestly have no complaints or regrets.”

For more information or to schedule an event:

Botham Vineyards

and Winery

8180 Langberry Rd.

Barneveld, WI 53507

608-574-2162

info@bothamvineyards.com

Canadian Winemaking

ariel view of canadian vineyard and winery

By Becky Garrison

Most of the attention on British Columbia (BC) wines tends to focus on the Okanagan Valley Wine Region, as this premier grapegrowing region boasts 86% of the province’s vineyard acreage. However, Vancouver Island’s ocean breezes, abundant green setting, and intimate, dedicated group of largely family-owned vineyards and wineries give this region an intimate artisanal vibe. These attributes give Vancouver Island’s vineyards and wineries a distinct alternative to the Okanagan’s grander, more established wine community.

  The Island’s cooler climate and short growing season can present challenges in selecting and growing grapes designed for cooler climates. In addition, growers need to monitor their vines for the presence of botrytis. Also, the seasonal rain can lead to mold, mildew, and other related diseases if not properly addressed in time.

History of Winemaking on Vancouver Island                                

  While European homesteaders were growing grapes for private consumption as far back as the 1800s, commercial winemaking on Vancouver Island began in the early 1920s with wines produced from loganberries by the Growers’ Wine Company in Saanich, BC.

  From 1983 to 1990, the provincially funded Duncan Project evaluated about 100 grape varieties to determine which would thrive in the region, identifying Pinot Gris, Auxerrois, and Ortega (a German hybrid) as especially promising. Today, Vancouver Island is building a reputation for premium wines, with Chardonnay and Pinot Noir leading the way joined by Gamay, Gewürztraminer, Merlot, Müller-Thurgau, Pinot Blanc, and a range of sparkling wines. Notably, Charme de l’Île (“charm of the island”) is a distinctive sparkling style made on Vancouver Island and the Gulf Islands using the Charmat method. Many producers embrace sustainable and organic practices, crafting wines that pair beautifully with the Island’s exceptional seafood, from salmon and halibut to spot prawns, oysters, Dungeness crab, and creamy clam chowder, capturing the essence of coastal BC in every glass.

  Currently, the Vancouver Island GI (Geographic Indicaton) contains 321 planted acres with 22 licensed grape wineries. (Similar to AVA, a GI is a legally defined term indicating the geographical area from which wine originates.) The majority of these wineries are situated in the Cowichan Valley and Saanich Peninsula with a growing winery community in the Comox Valley.

Cowichan Valley

  Home to 13 wineries, the Cowichan Valley was officially recognized as the first sub-geographical indicaton outside of the Okanagan Valley on July 10, 2020. The First Nations Salish translation of Cowichan means warm land, with the Cowichan Valley having the distinction of being the warmest area in British Columbia.

  The region’s soil consists of a mixture of ancient volcanic activity, salt, and glaciers. Most wineries in the Cowichan Valley are shielded from Pacific Ocean storms by nearby mountains. The warm, dry summers and mild, moist winters make the Cowichan Valley Canada’s only “cool” maritime Mediterranean climate. The Valley records a long season of up to 1,097 growing degree days with low frost risk. This combination provides good conditions for many Vitis vinifera grape varietals that bud late and ripen early.

  In 1986, an “experimental vineyard” opened in Duncan on the land that is now home to the Blue Grouse Estate Winery (Duncan, BC). This site was managed by John Harper, a well-known and respected viticulturist from the Fraser Valley.

  Then in 1992, Zanatta Estate Winery (Duncan, BC) opened as the first modern estate winery and tasting room on Vancouver Island. That same year Blue Grouse Estate Winery received its license to operate a winery, retail store, and sell its wines. This was the second license issued on Vancouver Island. Jackson Family Wines purchased this now 65-acre estate winery in 2022 with plans to enhance the winery’s Pinot Noir and Chardonnay portfolio.

  Also in 2009, Tim Turyk, a long-time resident to this region, learned of a small vineyard and winery up for sale. After working for over forty years in BC’s fishing industry, he was looking for a new challenge. So Turyk and his wife Colleen decided to purchase this property where they set out to create a vineyard, winery, and restaurant using sustainable means. The name Unsworth Vineyards (Mill Bay, BC) is a homage to Turyk’s mother’s heritage as Unsworth was her maiden name.  Like Blue Grouse Estate Winery, Unsworth Vineyards is owned by Jackson Family Wines though both wineries still retain a gracious family-friendly island ethos with guided tasting experiences. 

  Four vineyards on Vancouver Island are certified by Sustainable Winegrowing BC (SWBC). The mission of SWBC is to guide wineries and grape growers in BC that enable and encourage them to practice good land stewardship, offer safe fulfilling employment, and be respectful neighbors. These four vineyards are owned or operated by Unsworth Vineyards. Currently no wineries are SWBC certified though Unsworth has an application in process with their new winery.

  Some of Unsworth Vineyards are certified by Sustainable Winegrowing BC (SWBC). The mission of SWBC is to guide wineries and grape growers in BC that enables and encourages them to practice good land stewardship, offer safe fulfilling employment, and be respectful neighbors.

  Other wineries in the Cowichan Valley include Alderlea Vineyards (North Cowichan), Averill Creek Vineyard (North Cowichan), Cherry Point Estate Wines (Cobble Hill), Cobble Hill Winery (Cobble Hill), Deol Estate Winery (North Cowichan), Divino Estate Winery (Cobble Hill), Emandare Vineyard (North Cowichan), Enrico Winery (Mill Bay), TellTale Winery (Cobble Hill), and Venturi-Schulze Vineyards (Cobble Hill).  The annual month-long Cowichan Valley Wine Festival held in August offers visitors a curated experience through these aforementioned wineries. 

Comox Valley  

  Moving north, Comox Valley encompasses mountains, farmlands, and beaches that include the village of Cumberland, the city of Courtenay, and the town of Comox, along with smaller communities. 40 Knots Winery (Comox, BC), one of the largest wineries on Vancouver Island, was founded by Bill Montgomery and opened in 2011. In addition to a range of red, white, and sparkling wines, they produce ciders and a line of skin care products named VinoSpa made with the Pinot Noir Noble Grape, which contains naturally occurring resveratrol and polyphenols.

  In 2019, Beaufort Vineyard and Estate Winery (Courtney, BC) became the first organically certified vineyard on Vancouver Island with full organic certification for the winery being awarded in 2022. This family-run vineyard and winery grows 11 different varieties across 18 acres on the estate with 100% of their wines made from organic, estate-grown grapes.

  The other two wineries situated in Comox Valley are Coastal Black Estate Winery (Black Creek, BC), a fruit winery and cider, and Raven’s Moon Estate Winery & Cider Worx (Courtenay, BC), who produce hand-crafted spirited fruit wines and sparkling hard ciders.

Saanich Peninsula, BC

  This region’s proximity just north of the city of Victoria makes this area particularly accessible to travelers looking to combine their urban adventures with a wine tasting experience. Situated in the picturesque city of Victoria, Prohibition Vineyard was once known as Dragonfly Hill Winery. This historic winery established in 1995 played a significant role in shaping the wine industry on Vancouver Island. 

  North of the city of Victoria is Church and State Wines (Brentwood Bay, BC), which opened in May 2003 as Victoria Estates. Their 25 acres afford visitors to their tasting room panoramic views of the valley and the ocean. The name Church and State Wines represents the balance they seek to achieve with their wines by balancing traditions and technologies in the cellar and vineyard. They source most of their fruit from their second location in the Okanagan Valley fruit as Vancouver Island does not produce enough supply or diversity of classic Vitis vinifera grapes.

  Other wineries in this region include Deep Cove Winery (North Saanich BC)

Invinity Sparkling Wine House (North Saanich, BC), Roost Farm Centre (North Saanich, BC), and Neighbourly Wine Co. (Saanichton, BC).

Why Less Visitation to Wine Country Is Everyone’s Problem

By: Susan DeMatei – WineGlass Marketing

Wineries with tasting rooms know all too well that foot traffic is shrinking. But it was our clients without a hospitality arm who got us thinking: how important is the on-site channel to the wine industry as a whole?

  Maybe we’re just evolving. After all, people buy everything—from cars to carrots—online these days. Isn’t it natural for wine to follow suit?

  We pulled on that thread, and it turns out the decline in wine country tourism is a bigger issue than it first appears.

What Is the Problem?

  When we look at why wine sales are down, we can break it into three core factors:

•    Frequency


•    Volume


•    Abstinence


  And one of those clearly dominates.

  Frequency—how often someone chooses wine—is the elephant in the room. It accounts for a whopping 65% of the volume decline. Simply put, fewer people are reaching for wine in their daily lives.

  Next up is volume, responsible for about 19% of the drop. These consumers still drink wine, but they’re drinking less per occasion.

  Finally, abstinence represents only 7% of the decline. These folks have exited the wine category altogether, often favoring spirits, RTDs, or non-alcoholic options.

  This breakdown gives us a clear direction: focus on increasing frequency, encourage responsible volume, and work to keep existing wine drinkers from drifting away.

Who Is the Problem?

  Demographic data shows us where the decline hits hardest—and where there’s still potential.

chart showing decrease in wine consumption coming from ages 65+

Let’s start with age.
Younger drinkers (ages 21–24) are actually increasing their wine consumption—by 73% more than any other age group. Meanwhile, drinkers aged 65+ are leading the retreat, with an index of 121 for drinking less and just 48 for drinking more. This could be due to health concerns, lifestyle shifts, or simply changing preferences.

  Income tells a similar story.
Low-income consumers (<$50k) are more likely to be drinking less wine. On the other hand, higher-income consumers are still spending—often on premium bottles—indicating the luxury wine segment remains strong.

So if we’re looking for growth, it’s clear: the opportunity lies with younger, affluent consumers who are curious and still forming their wine habits.

How Do We Encourage Premium Wine Purchase?

  Across the board, consumers who begin buying wine over $20 didn’t just wake up one day and change their habits. They were introduced to a gateway wine—a bottle that surprised and impressed them, often in a memorable setting.

  That single bottle becomes a turning point. From there, consumers often start exploring more expensive options, seeking wine education, and becoming more involved in wine culture. Creating that moment is the key. The industry’s challenge is to get more consumers to cross that threshold.

Where Do These Gateway Moments Happen?

  According to the Wine Market Council, the most common place consumers discover wines over $20?

Wine country.

chart showing travel is an important introduction to wine

  A full 76% of consumers say visiting a winery or wine region plays a role in their discovery of premium wines. The physical, sensory, and emotional experience of being on-site is nearly impossible to replicate online.

  Social gatherings, tastings, and trusted retailers also matter—but in-person, immersive experiences lead the charge. More passive methods like influencer content or wine club shipments don’t seem to have the same effect.

  The takeaway? Wine isn’t just a product. It’s an experience—and wine country is still the best showroom we have.

Why This Matters

  Our biggest opportunity lies with converting curious, affluent younger consumers into wine lovers—and eventually, loyal buyers. To do that, we need to get them into wine country.

Research consistently shows that visiting wineries increases consumers’ exposure to higher-end wines and reinforces a lifestyle that includes wine. And that lifestyle leads to stronger engagement, deeper knowledge, and more frequent purchases.

But Here’s the Catch

  Only 16% of consumers visit a wine region monthly or more—and most of them are already wine lovers.
Another 53% visit once to three times a year.
And 31% of consumers visit less than once a year or never.

chart showing novice and infrequent drinkers less likely to go to wine country

  That last group is where the biggest opportunity lies—and also our biggest challenge.

  Novice wine drinkers make up 54% of those who rarely or never visit wine country. These are exactly the people we need to reach if we want to grow the category long-term.

The most engaged wine tourists?

•People who buy $50+ wines


•Those who own 25+ bottles


•Wine experts


The least engaged? Newcomers.

  This leaves us with a critical challenge: How do we attract novice drinkers and infrequent buyers to wine country in the first place?

What Now?

  To grow our consumer base, wineries must take this data seriously. That means:

•Lowering the barriers to entry with more accessible, welcoming, and inclusive experiences


•Designing immersive, unforgettable visits that educate and inspire


•Investing in storytelling, hospitality, and connection—the things that can’t be bottled, boxed, or shipped


In Summary

  The decline in wine country visitation isn’t just a hospitality problem—it’s a brand engagement crisis. If fewer people are stepping into our world, fewer people are falling in love with wine. And that affects the entire industry, from DTC to wholesale.

  We need to rethink the winery experience, not as a bonus channel, but as the first step in a consumer’s lifelong journey with wine. The more gateways we build, the more drinkers we gain—and the better chance we have at making wine culture thrive for generations to come.

  Susan DeMatei founded WineGlass Marketing; the largest full-service, award-winning marketing firm focused on the wine industry. She is a certified Sommelier and Specialist in Wine, with degrees in Viticulture and Communications, an instructor at Napa Valley Community College, and is currently collaborating on two textbooks. Now in its 13thyear, her agency offers domestic and international wineries assistance with all areas of strategy and execution. WineGlass Marketing is located in Napa, California, and can be reached at 707-927-3334 or wineglassmarketing.com.

the power of storytelling

Beyond the Tasting Room

How to Build a Visual Content Ecosystem That Powers Your Sales Team

By: Jake Ahles | Morel Creative

The average winery pours countless hours and dollars into its tasting room experience. From curated lighting to seasonal menus, from bottle shots to Instagram Reels, everything is designed to draw the consumer in and create a memorable moment.

But Here’s the Hard Truth: If your storytelling ends at the tasting room door, you’re leaving growth on the table.

Your Sales Team: Whether it’s internal reps, distributor partners, or national brand ambassadors are out in the world every day pitching your wines. And far too often, they’re doing it without the assets, clarity, or tools they need to succeed.

  If they don’t know your brand story inside and out—and if they don’t have the right media to help them tell it—you can’t expect them to win placements, gain traction, or build long-term buyer relationships.

THE PROBLEM

Inconsistent Storytelling & Missed Opportunities

We hear this from sales teams all the time:

•    “I know the wine is good and the story rocks, but me telling it isn’t as powerful as showing it.”

•    “I wish I had a some visual assets I could send after meetings to follow up on specific buyer questions.”

•    “We need something that shows the vibe of the brand, not just a sell sheet.”

The Reality is: Great wine doesn’t sell itself, Great storytelling does. Especially when it’s consistent, engaging, and accessible to every person representing your brand.

  Yet most wineries still treat content as a siloed marketing task or a consumer-only asset. Sales decks are made once and forgotten. Distributors are left hunting for old PDFs. Brand videos, if they exist, live on YouTube instead of in rep-ready form.

There’s a better way. We call it a Content Ecosystem.

THE SOLUTION

A Content Ecosystem That Powers Sales

A content ecosystem is a structured library

of storytelling assets that:

•    Trains and equips your sales team.

•    Supports buyer meetings and follow-up.

•    Drives consumer pull-through.

•    Keeps your brand story consistent

      across all markets.

  We first rolled this out with a globally recognized non-alcoholic spirits brand during their North American expansion. The brand needed a way to align regional sales reps, educate distributor teams, and ensure a consistent brand message—no matter who was telling the story. As the brand entered new markets, they needed a way to align regional sales reps, educate distributor teams, and ensure a consistent brand message—no matter who was telling the story.

  Morel Creative built out a strategic media ecosystem that did just that.

What It Looked Like in Practice

  The brand was scaling rapidly, and with that came a new challenge: ensuring that every account manager, field rep, and bartender ambassador was telling the same compelling brand story.

The Content Ecosystem included:

•    Short-form brand story videos that could be played in meetings or texted as follow-ups.

•    Product-focused micro-content to showcase each SKU’s unique benefits.

•    Digital-ready pitch decks with visuals, soundbites, and sell-in talking points.

•    Interactive training modules so reps could absorb brand language on their own time.

•    A centralized media library so no one ever had to ask, “Do we have a bottle shot?”

  The result? Not only did reps feel more confident in the field, but they also had the tools to follow up with purpose, using targeted assets based on what came up in buyer meetings.

Why Wineries Need This Now

  In today’s hyper-competitive wine landscape, it’s not just about making great wine. It’s about making it easy for other people to believe in your brand and then tell its story effectively and consistently.

  That means building a media ecosystem that does more than just look good.

IT TRAINS

•    Your sales team learns how to talk about the brand.

•    They understand what makes each wine unique.

•    They feel confident walking into meetings or events with a story to tell.

IT SELLS

•    Buyers get clean, compelling follow-ups.

•    Brand story videos or vineyard content reinforce what was discussed.

•    Restaurant and retail staff have tools to hand-sell your wine to customers.

IT SCALES

•    New sales reps onboard faster.

•    Distributors can self-educate and stay aligned.

•    Your brand message remains clear in California and Connecticut.

Anatomy of a Content Ecosystem for Sales

  Here’s what a modern winery’s sales content ecosystem might include:

1. Brand Story Video

•    60–90 seconds.

•    Shows the people, place, purpose, and product.

•    Ends with an invitation to carry or try the wine.

2. Product Highlight Reels

•    Quick videos (15–30 seconds) that focus on tasting notes, sourcing, pairings, or seasonal context.

•    Perfect for email follow-ups or social sharing.

3. Digital Sales Deck

•    Slides with concise story points, strong visuals, and QR codes to videos or training links.

•    Pitchable in-person or over Zoom.

4. Asset Library

•    Bottle shots, label art, brand bios, winemaker photos, awards, etc.

•    Organized and shareable via Dropbox, Google Drive, or a custom portal.

5. Follow-Up Toolkit

•    Templated email scripts.

•    Suggested video or content to send

      post-meeting.

•    Customizable based on buyer interest (e.g., sustainability, food pairings, origin story).

6. Internal Training Materials

•    One-pagers for reps.

•    Brand language cheat sheets.

•    Internal-use video walk-throughs of key storytelling points.

REAL RESULTS:

What Happens When You Support the Whole Funnel

  When you invest in your sales-side content, here’s what typically improves:

•    Faster onboarding for new reps.

•    Better brand recall during meetings.

•    Stronger trade relationships (because buyers feel like you “get it”).

•    Higher conversion rates post-pitch.

•    More consistent brand experience from the tasting room to the restaurant floor.

•    And most importantly: More cases sold.

FINAL THOUGHTS

Make Your Story Easy to Sell

  You already know that wine is an emotional product. People buy it because of how it makes them feel—the story it lets them tell.

  That applies not just to consumers, but to buyers, distributors, and floor staff. If you can give them a story they believe in—and the tools to tell it well—you’ll stop relying on charisma alone and start seeing real momentum.

So the question is…

•    Have you equipped your team to sell the story as well as they sell the wine?

•    Do you have a follow-up plan after a meeting ends?

•    Is your brand message consistent, clear, and easy to repeat?

  If not, it’s time to build a content ecosystem that works as hard as your wine does.

Because great stories don’t just inspire. They sell!

Paying Homage to the Region’s Heritage and History

By: Gerald Dlubala

Bryce and Julia Flaherty appear to be typically busy parents, with Julia recently leaving her job to be a stay-at-home mom for their three children, all under the age of four, and Bryce holding down a physically and mentally demanding job as a full-time firefighter/paramedic. Now add everything that comes with owning, maintaining, and operating a family vineyard and winery to the mix, and you can see that the word busy, when describing Flaherty’s lifestyle, is quite the understatement. They purchased a 13-acre plot on a former golf course in LeClaire, Iowa, intending to start a vineyard and winery using Iowa grapes while honoring the region’s history. That was the birth of Olathea Creek Vineyard and Winery.

owners of the winery enjoying a UTV ride with their two sons

  “The property was an original 9-hole golf course for 30 years, with ownership plans to expand it to an 18-hole range,” said Bryce. “That plan never materialized due to health reasons of one of the owners. The course eventually closed permanently for about five years. When the property became too much to maintain, the owner sold it in lots. We took the opportunity to purchase a 13-acre plot to begin our dream of planting a vineyard and opening a winery here in LeClaire.”

  Olathea Creek Vineyard and Winery is named in reference to the property’s history. The former golf course was named Olathea Golf Course. Additionally, the property was once the campsite for the Sauk and Fox tribes. The word “olethe” is the Fox term for beautiful, which perfectly describes the vineyard and winery’s pleasing country setting and picturesque creek that serenely sits along the Mississippi River.

Hobbyist to Winemaker

  The Flaherty’s jumped right in with no previous vineyard, winery, retail, or service industry experience between them.

  “It was a huge learning curve for us,” added Bryce. “The Kirkwood classes and programs helped us out tremendously. They were heavy into hands-on training and experience, aimed at those who wanted to open wineries or were heavy home producers and growers, generally, those who produced at least 50 gallons annually for home use. There were four wineries that opened just from our class alone, so everyone was willing to share and bounce resources and ideas off each other. We shared good and bad recipes, contacts, and resources, and discussed problems winemakers ran into and how to fix them. It was a great group, and we continue to network and use these folks for any questions or resources we need.”

  “Additionally,” said Julia, “We learn, and continue to learn, through other winemakers and grape growers in our region through the Iowa Wine Growers’ Association. It is a very connected network open to sharing ideas and helping each other.

First Plantings

  The Flaherty’s planted their first grapevines in 2019. The first production was in the Fall of 2020, and by their third harvest, Olathea Creek Vineyard and Winery production came in at 5000 pounds.

  “I was ecstatic with that production,” said Bryce. “Currently, our two-acre vineyard contains about 75% Petite Pearl vines and 25% L’Acadie Blanc vines. The Petite Pearl is a red wine grape that we use for our darker, bolder selections, and is probably the closest we can get to a true cabernet within our climate. The L’Acadie Blanc is a white grape from Nova Scotia that we use for our dry white selections and a recent sparkling wine we’re making. We’re excited to be one of only two growers in Iowa making wine with L’Acadie Blanc grapes right now, and we’re one of only a few to make wine using both varietals.”

vines growing in the vineyard

  The Flaherty’s were concerned that because the ground was a golf course for 30 years, it could be over-fertilized and exceed the desired nutrient thresholds. However, numerous core sampling results showed optimal ranges for the soil, eliminating those concerns. Because the course was closed for five years before planting, the excess nitrogen had burned off. The vineyard had excellent, farmable soil in a rivershed landscape, only needing micronutrients due to normal wear and time.

  “All of our winemaking focuses on using Midwest grape varietals,” added Bryce. “Everything currently on our menu here is an Iowa-specific grape, and we work with other Iowa grape growers for use in the selections we don’t specifically grow here.”

  Bryce told The Grapevine Magazine that all production and processing are done on-site. For the first 3-4 years, everything was hand bottled, corked, foiled, and labeled. The Flaherty’s received a “Choose Iowa” grant for value-added agriculture and were able to purchase a bottling line to make their life a little easier.

  “We updated to a ViMeg 500 bottling line that fills and corks four bottles at a time,” said Bryce. “We still manually shrink wrap and label the bottles, doing 10-15000 bottles annually.”

Visitors Enjoy Great Wines, A Modern Farmhouse Vibe, And Country Scenic Views

  “We like to keep an open attitude towards wines because many people are nervous about trying new wines,” said Julia. “Visitors can have tasting flights upon entering our tasting room. Our wine tenders are truly knowledgeable in helping our guests choose tasting flights based on their likes and dislikes. We offer wine and chocolate pairings as well. But once you decide, you’re welcome to take your flight, glass, or bottle out back to enjoy while you take in our serene country setting and river views. We have a variety of indoor and outdoor seating, including a gazebo and a large patio and lawn area for outside seating.”

wedding set up on the vineyard

  “It’s a modern farmhouse vibe,” said Bryce. “We have the front six acres that includes everything now, with the open room in the back for future expansion. We’re close to town but still secluded outside. We encourage guests to wander the vineyard and enjoy all the property offers, including views of the Mississippi River, only about 100 feet from the property. Guests can come to hang out, or they can enjoy our scheduled special events or weekend live music events.”

  Located in the Midwest, sweeter fruit wines are the most popular, including Olathea Creek Vineyard and Winery’s raspberry and blackberry wines. Other, unique seasonal offerings include jalapeno-flavored and hibiscus-flavored wines. Olathea Creek Vineyard and Winery also have a returning core of dry wine drinkers who come specifically for their Petite Pearl and “The O.C.,” a premium dry white wine that mimics a quality chardonnay made from Iowa grapes.

Parties, Events, And Advice for Future Winemakers

  Olathea Creek Vineyard & Winery offers several outdoor areas to hold that special event, party, or wedding reception, including the gazebo overlooking the vineyard, an arbor wedding in the vines, or under an elegant chandelier on a white bridge with outdoor spaces located near the tasting room.

winery visitor on the patio

  “Our max capacity inside right now is around 99 guests,” said Bryce. “We have a small party room with a sweet spot of about 40-60 people, so we regularly host showers, family gatherings, and similar-style events. We can manage between 150-250 guests outside for larger weddings. Of course, there’s always anxiety over the weather for outdoor weddings, but those who have done it and rented tents have loved our facility and surroundings.”

  “It’s always been in our extended plans to build a wedding venue barn to be able to host larger weddings on a year-round basis,” said Julia. “For right now, we are in a smaller event niche. We do have live music and food trucks every other Sunday, yoga in the vineyard, wine and chocolate pairings, and this July 19th, we are partnering with Mississippi Bend Trykes to sponsor a 5k run to support children with disabilities and help provide specially made bicycles for those who cannot ride traditional bikes.”

  “We also offer winemaker series classes for those that want to learn more about winemaking in a little more detail,” said Bryce. “We offer those classes in things like sugaring, oak sampling, and more to pull the curtain back a little to allow interested guests a way to come in and learn the ropes of certain tasks and get an insider’s view of winemaking.”

  Bryce advised future vineyard and winery owners to develop a trusted network consisting of those who they feel comfortable leaning on for help, questions, contacts, and advice.

people in lawn chairs at the vineyard

  “Here in Iowa, everyone is so helpful,” said Bryce. “It’s a Napa-style attitude that no visitor comes to the area for just one winery, but they will come for a group of wineries. When we help each other individually, we’re helping to support the entire Iowa wine industry, and that’s good for everyone. Everyone here was more than willing to open their books, share contacts and resources, and share how we can all save money in our industry. No one may make the trip to visit just one winery, but they will make the trip to visit three or four and have a wonderful day of visiting and touring the area.”

  Another money-saving tip Bryce added was that many wineries are willing to take on help and use those people who are looking to gain valuable winery experience. Customers and interested people can fit into an apprentice role in many areas and help get tasks done quicker than if they had to do it all themselves. It’s a great idea for new or young, family-owned businesses.

  Olathea Creek Vineyard & Winery is open from 12-7 pm on Fridays and Saturdays, and 12-6 pm on Sundays. For more information on their wines and upcoming events, or to contact the Flaherty’s, head to their website or call:

Olathea Creek Vineyard & Winery

23456 Great River Road

LeClaire, Iowa 52753-9141

(563) 726-1892

www.olatheacreekwinery.com

julia@olatheacreekwinery.com

pretty very purple wine grapes

Sustainable and Organic Wines-Alternatives, Opportunities and Compliance

By: Louis J. Terminello and Brad Berkman, Greenspoon Marder LLP

It’s common knowledge that consumption of alcoholic beverages, in general, has been on the downslope. Wine sales in particular, as reported by SipSource, dropped by approximately 6% from 2023 to 2024. Gen Z is at the forefront of this trend and is choosing to consume alcoholic beverages that are perceived as being healthier alternatives to the usual fare. With that in mind, it might be useful to introduce a few wine-making certifications that are regarded as eco-conscious or “green” and carry the perception of being a healthier and sustainable alternative to traditional wine. In addition, this article will look at federal labeling requirements that must be considered when seeking TTB label approval for these wines, especially those carrying the reasonable consumer-alluring USDA Certified Organic seal.

Sustainable Practices

  Sustainable winemaking is arguably a broadly defined term that is applied to the winemaking process that minimizes or totally avoids the use of chemicals, especially pesticides. The practice of this sort of winemaking extends significantly beyond that limiting definition and can include other important impetuses such as environmental and social concerns.  Issues of responsible irrigation, water usage, energy consumption, and reducing the production of greenhouse gases can be included. For some certifications, safe and fair labor practices can fall within the rubric of sustainable practices and become an important part of the certification process.

  Communicating a winemaker’s efforts and commitment to sustainability is, at least on the wine label, conveyed by the affixing of the certifying organization’s seal, of which there are many.

  Regardless, the concept of sustainability and “green” practices go well beyond the mere affixing of a seal. The certifying organizations and those in the industry who follow their guidelines take the matter of sustainable practice very seriously. Moreover, a significant number of consumers consider sustainability when deciding on a wine purchase. The bottom line is sustainable practices, and their commensurately labeled wine may be good for the bottom line, as well as the environment.

  What follows are examples of a few sustainable certifying organizations, that, after meeting the organization’s requirements, are permitted to affix their seal to the label.

SIP Certified

  SIP Certified, based in Atascadero California, has been promoting sustainable winegrowing since 2008. SIP claims that the organization has certified 43,000 vineyard acres in California, Oregon, and Michigan, six wineries, and more than 63 million bottles of wine have been SIP Certified (as stated on their website). SIP is a membership organization whose members uphold values such as social responsibility, water management, safe pest management and energy efficiency among other values. According to the organization, it sets strict “non-negotiable requirements that measure environmental, social, and community impact of its members while assuring consumers that the product in their bottle was made with conscience and care.” There is a rigorous application and inspection process that if passed and adhered to, successful applicants may emblazon their products with the SIP seal.

For more informaion contact…

Whitney Brownie

Certification Coordinator

Email: whitney@vineyardteam.org

Phone: 805.466.2288

Beth Vukmanic

Executive Director

beth@sipcertified.org

Phone: 805.466.2288

Sustainability in Practice (SIP) Certified

5915 El Camino Real

Atascadero, CA 93422

The Demeter Association

  Demeter is another well-regarded sustainable practice association that focuses on certifying biodynamic wines. Sustainable and organic practices are part and parcel of biodynamics, but the concept of biodynamics goes beyond organic practices. Demeter and biodynamic producers take a “holistic approach to the wine-making process and treat the vineyard as a living organism.” Demeter adherents may incorporate such unique aspects as the lunar cycle in the growing and processing of grapes as well as certain soil preparations using unique ingredients not normally associated with traditional vineyard practices. Demeter is a worldwide organization and there are only a few wineries in the US that carry the seal.

For more information contact…

Demeter Association, Inc.

317 Church Street

Phoenixville, PA 19460

Phone: (541) 929-7148

Email: info@Demeter-USA.org

Certification Staff:

Evrett Lunquist – Director of Certification – Ext. 105 Office Hours 8-5 CST Mon-Friday

Sarah Rhynalds – Certification Manager – Ext. 209

rows of wine grape vineyards

Why Should I Get Grape Crop Insurance?

By: Trevor Troyer – Agricultural Risk Management

That is a question I hear a lot. It can make a lot of sense to purchase grape crop insurance, depending on the growing risks you are dealing with.  For others it might not be a perfect fit for them. Often times large growing operations may “self-insure” as they have money set aside for the upcoming season.  For a lot of growers this is not an option as a large portion of the previous year’s income is being re-invested into the new crop.  If they don’t make a good crop and sell it this year, they might not have enough money for next year. 

  Grapes are very different from traditional row crops or vegetable crops.  A lot of the risks are very much the same though.  Drought, freeze, wildlife damage, fire/smoke and the list goes on. From what I can see the risks are actually more with perennials.  Your vineyard is subject to the elements and other risks all year round.  Things may happen after you harvest that might affect the following year’s grape production.  You might have a late frost and lose your primary buds.   There might be a fire 20 miles away that could ruin your crop’s value.

  Risks are different depending on growing regions throughout the US.  You might have grower in Pennsylvania or New York worried about frost/freeze and then a grower in Sonoma or Napa County in California worried about smoke taint.  Regional issues play a large part in decisions on whether or not crop insurance is right for you.  Also, grape variety can play a large part in your decision making.  And then how much coverage is needed for the risks involved in making a good profitable crop.

  With rising production costs, tariff and trade issues this makes decisions on crop insurance even more tricky.  Chemical prices are rising, fertilizer is at an all-time high shipping and labor costs are also up.  Can you afford to purchase crop insurance? Can you afford not to have it with how much you have invested now? These are questions that have to be asked.  I have had growers ask about reducing their coverage as these production costs go up.  You then have to ask how much of a loss can you sustain and not have it affect your ability to keep growing.  Can you lose 20% of your tonnage?  What about 40%?  That is something you have to think about.

  Crop insurance is designed to help a grower have enough money to be able to produce a crop the following year.  It is not set up to replace profits lost.  I have had winery owners complain to me that it doesn’t cover the cost of how much their wine is worth.  While I can totally understand this, it is the growing costs that are being insured against loss.

  Crop insurance does not cover the production costs of making wine or juice etc.  Only Causes of Loss listed in the policy are being insured against.  It doesn’t cover the inability of a grower to sell his grapes or broken contracts with wineries or processors.  It does cover grape quality issues due to an insured Cause of Loss like smoke taint due to a Fire.

  Here are the Causes of Loss for Grapes out of a National Fact Sheet from the USDA:

Causes of Loss

You are protected against the following:

•    Adverse weather conditions, including natural perils such as hail,frost, freeze, wind, drought, and excess precipitation;

•    Earthquake;

•    Failure of the irrigation water supply, if caused by an insured peril during the insurance period;

•    Fire;

•    Insects and plant disease, except for insufficient or improper application of pest or disease control measures;

•    Wildlife; or

•    Volcanic eruption.

Additionally, we will not insure against:

•    Phylloxera, regardless of cause; or

•    Inability to market the grapes for any reason other than actual physical damage for an insurable cause of loss.

  Crop insurance is partially subsidized through the USDA. Premiums are subsidized from 100% at Catastrophic Coverage (there is an administrative fee though) to 38% depending on coverage level chosen.  A lot of growers “buy-up” coverage from 65% to 80% and their premium subsidy is around 50% to 60%. Crop insurance is more likely to pay out a claim than any other type of insurance.  

  Premiums are more expensive than a lot of other types of insurance, this is why the premiums are subsidized. The subsidy makes your premium much more affordable.  You do not hear too often of people that have had an auto accident 3 years out of 5, with a claim paid each of those years.  But I have seen vineyards have payable losses 3 out of 5 years.   No one wants to have a loss but they do unfortunately happen.

  Hopefully you don’t have a lot situations where you have a loss.  But as a grower you need to assess your risks and take action.  These have to be taken into consideration for the growing region your vineyard is located in. Here are some other questions to ask yourself. What are your break-even costs?  Do you know your cost of production with projected inflation? Have you evaluated the risk of a severe crop loss? What varieties are planted in your vineyard?  Some types of Vitis vinifera are more susceptible to weather issues than others. Are you able to repay current operating loans without crop insurance in the event of a loss?

  Grape crop insurance is available in the following states; Arkansas, California, Colorado, Connecticut, Idaho, Maryland, Massachusetts, Michigan, Minnesota, Mississippi, Missouri, Nebraska, New Jersey, New York, North Carolina, Ohio, Oregon, Pennsylvania, Rhode Island, Texas, Virginia and Washington state.   Crop insurance may not be available in all counties in these states, though. 

  My job is to help you make an educated decision, based on your risks, on whether or not you need crop insurance.  And then, if it is a good fit to mitigate your risks, to determine how much coverage is needed. 

bubbles in liquid that is wine

What is Pét-nat?

By: Becky Garrison

Pét-nat is short for pétillant-naturel, which means “naturally sparkling” in French. It refers to sparkling wines that complete fermentation in the bottle. Patrick Rawn, Vineyard Operations for Two Mountain Winery (Zillah, WA) describes the process in producing pét-nat versus sparkling wines made using the traditional method (also known as méthode traditionnelle or méthode champenoise). “Unlike traditional sparkling wine production where you bottle the base wine with a bit of additional juice for a secondary fermentation in the bottle, pét-nat is bottled partway through the primary fermentation process.”

  Brian Rudin, Winemaker / General Manager at Echolands Winery (Walla Walla, WA) describes pét-nat as a fun diversion from the traditional architecture of “champagne-methode” due to its lighter carbonation and more creative license on style, along with an embrace of the “farmhouse” aesthetic. “While there is huge diversity in styles across pét-nats, what they share in common is divergence from the mold cast in champagne – they can be delightfully sparkling and full of personality without pretense or adherence to an established style. It is an enclave of avant-garde winemaking, for sure.”

  Matt Austin, Owner/Winemaker at Grosgrain Vineyards (Walla Walla, WA), concurs, adding that “with less control over the winemaking process, they can be a bit wild compared to other styles of sparkling wine, but therein lies the charm.” As a wine producer who works in a low-intervention style in general, Austin likes that pét-nat can be made with very little or no additives involved in the winemaking process. “While this can be more challenging than the production of other methods, the reward is a product that is more unique, and that fully expresses our terroir.”

  Jay Anderson along with his sister Lisa established Foundry Vineyards + Pét Project in Walla Walla, WA with the intention of focusing solely on pét-nats. According to Anderson, Winemaker and Creative Director, “Pét-nats can vary widely depending on the grape variety and the winemaker’s approach—they can be clean or a little cloudy, fresh and juicy or more rustic and wild. Overall, you can expect a pét-nat to be a unique, energetic, and lively sparkling wine.”

  At Foundry Vineyards + Pét Project, Anderson makes several styles that highlight different grape varieties and vineyard sites. These include the fresh, acid-forward Sunlight Cuvée (Chenin Blanc & Chardonnay), the aromatic Orange Cuvée (Pinot Gris, Riesling, Gewürztraminer, Muscat Ottonel), a savory red pét-nat made from Syrah, and our Perpetual Cuvée (Pinot Noir & Chardonnay), which is a multi-vintage pét-nat inspired by grower Champagnes and solera systems or aging. Their pét nats are sealed with a crown cap, which is common for the style, and reflects the fun, casual nature of these wines, which need not be reserved for celebratory moments like Champagne often is.  These don’t require long aging and are best enjoyed in their vibrant youth.  These are great apertif wines, but are also quite versatile for food pairing due to the freshness, acidity, and low alcohol levels. While many pét-nats contain yeast in the bottle they riddle and disgorge to remove the yeast and produce a more approachable style. 

  In crafting his pét-nats, Rudin relishes the opportunity to rethink the creative process to make something fun and unexpected in a world filled with boring cliches. “You can use any variety, make it any style, and make a completely irreverent wine, as long as it tastes great and delivers joy,” he opines.

  Also, pét-nats afford Rudin the opportunity to embrace the uncontrollable side of winemaking.

  While winemakers normally want to control the process, with pét-nat, you are decidedly never in control. So you relinquish your ability to make clear, polished wines in favor of letting nature take its course inside each bottle. And the result is that each bottle is slightly different, but all bubbling forth with personality and unrestrained expression. No filtration, no cold or heat stability, no guarantee on final residual sugar or bottle pressure. You just have the natural fermentation processes inside each bottle determining how each will taste. If you get the base wine right, you’ll end up with thousands of fun bottles of fizz that are each a little different, in a charming way..

Challenges of Producing Pét-nats

  In Rudin’s estimation, the biggest challenge is bottling the wine during harvest, as it is approaching dryness in tank. “You want to bottle it somewhere between 1.2% and 2.0% residual sugar, so that it ferments to the right bottle pressure (half to two-thirds of traditional method Champagne) and so you need to be able to do it right away once it reaches that point.” As he notes, since this happens during the busiest time of year: the second month of harvest, it becomes a labor of love.

  The second challenge is the need to disgorge the bottles by hand. With traditional method champagne, disgorgement can be automated since there is very little bottle variation. But with Pét-nat, bottle variation is the norm, so it can be disgorged better by getting human eyes and hands on each bottle, and doing it by feel. Since this process takes a long time, Rudin assembles a big crew and makes a week of it, dusting off their best stories and jokes for the long days.

  Austin adds that with the traditional method of sparkling wine production, you add a precise amount of sugar to determine the amount of pressure in the bottle, whereas with pét nat you have to bottle at the stage of the initial fermentation where there is the desired level of sugar remaining in the grape must. In addition, they can’t stabilize the wine with fining and filtration as is done with most other styles, so great care is needed to produce a wine that will not gush when opened. Also, the lack of protective sulfites requires great care with winery sanitation to avoid producing a wine with overt flaws.

Marketing and Educating Consumers About Pét-Nat

  Anderson markets their wine through the Foundry Vineyards’ tasting room, retail and restaurant placements, along with educational content on their website and Instagram. Press coverage and storytelling help introduce pét-nat to new audiences. Also, they traveled to France to participate in a pét-nat-only wine fair, thus deepening their connection to the global pét-nat community.

  At Ecolands Winery, they release their pét-nat made from a rose of Cabernet Franc on Bastille Day every year in the middle of July. This release ensures that people can have some cold ones on hand for the hot summer months. Most of it is sold right at the winery, so they can give a little explanation for the uninitiated.

  Since Two Mountain Winery has no aspirations to be a sparkling wine house, pét-nat enables them to play around without purchasing the specialized equipment needed to produce a traditional sparkling wine. Hence, they can experiment on a small scale by making a couple of pallets that they sell direct to consumer. They feature their pét-nats at wine club events while holding some back for holidays like New Years when people are in a sparkling wine mood.

  In Grosgrain Vineyard’s tasting room, the preface these wines with a discussion of how they are produced and why they are different from Champagne or Prosecco. Austin finds that customers across the spectrum enjoy learning about pét nat, adding that these wines tend to be amongst their fastest sellers.

  As consumers are becoming more aware of the additives that are used in the production of the food and beverages that they consume, Austin thinks they would likely be surprised at the long list of unappetizing products that go into some mass-produced wines. Hence the appeal of pét-nat wines since they can be made with one ingredient: grapes, and preferably ones that are organically grown.

wine cap assorted

Meet Three Innovators Leading the Wine Closure Revolution

By: Alyssa L. Ochs

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

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

Guala Closures North America: Sustainable and Customizable Aluminum Screw Caps

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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