Category: Winery Info

By: Becky Garrison

Grenache has the distinction of being one of the world’s most widely planted wine grapes. Additionally, this versatile wine pairs very effectively with food. Grenache wines have diverse levels of texture and depth with a slight spiciness that work well with a wide range of braised, grilled and stewed meats, as well as the milder styles of Asian cuisine. 

  As part of Feast Portland 2019, a regional food and drink festival with international appeal, Hoke Harden, SWE Certified Spirits Educator, offered an industry presentation into European Grenache wine. He focused on those wines that range in cost from $10 to $20. At this reasonable price point, Harden describes the wines as “not wine you take home and save, but wine you take home and drink.”

  Although lower priced Grenache may not be the sort of wine one ages in a cellar, these wines have a distinguished history that belies their price tag. Carbon dating of seeds and leaves discovered at archeological sites indicate Grenache was planted as early as 153 BCE. Most likely, Grenache originated in the region of Spain now known as Aragon, where it goes by the name Garnacha. However, some have speculated the grape originated in Sardinia, where the grape is called Cannonau.

  As these vines flourish best in hot, sunny and dry conditions, the Mediterranean climate proved to be ideal for growing them. Grenache vines were then planted in Catalonia and then in places outside of Spain that were under the Crown of Aragon, such as France, Corsica, Southern Italy, Sicily, Croatia and Greece.

  The old vines currently growing in the region can be over one hundred years old. They tend to produce a finer and more complex wine than Grenache produced in areas where the vines are much younger.

  The grape comes primarily in three versions: red—Grenache Noir, white—Grenache Blanc, and a version of white known as Grenache Gris. The Grenache Noir is round and smooth with notes of prunes, cherries and other red-pitted fruits. Conversely, Grenache Blanc has a combination of floral, fruity and herbaceous notes and fresh aniseed licorice flavors for a fleshy, mellow wine of medium intensity, a medium to high acidity and high levels of alcohol. The Grenache Gris produces pale rosés and mineral-driven whites with copper hues and citrus notes that are fleshy, round and elegant.

  Additionally, there are two less common Grenache grapes—the Lledoner Pelut (black) and Garnacha Peluda (hairy). The Lledoner Pelut, which is a cousin to the Grenache Noir, is very similar but has more structure and a bluer color. Garnacha Peluda, which gets its name from its hairy leaves, has a lower alcohol content, medium acidity, aromas of red fruits, and rapid oxidation.

  From these varieties of grapes, winemakers can produce a vast array of wines ranging from light- to full-bodied red or white wines, as well as rosé wines, fortified wines, natural wines and sparkling wines. Each of these varieties is highly sensitive to the growing conditions of a particular region. Depending on the soil, climate and elevation, wines produced from these grapes can vary dramatically from one appellation to another. For example, one appellation may yield full-bodied, black-fruited wines, while a nearby region produces a more light-bodied wine made with red fruits. 

  While Grenache can grow in a diverse range of soils, the vines respond best to the schist, limestone and clay soils abundantly found in Northeastern Spain and the Roussillon in southern France. Here the grapes’ tight clusters make it a perfect choice for these hot and dry soils. However, the same tight grape clusters make Grenache prone to downy mildew and bunch rot when grown in humid or rainy locations. Also, as the grapes ripen relatively late, they work best in very warm regions.

  Another positive attribute of these hardy and vigorous Grenache vines is that they use less natural resources than many other vines. In fact, Grenache could be seen as the world’s most eco-friendly and sustainable grape. As this grape adapts to arid weather conditions, it can be grown using environmentally friendly vineyard practices. For instance, these vines are not dependent on rainwater because their roots can delve deep into subterranean water tables. In addition, the plant has a robust wooden frame that is drought and disease resistant. Often Grenache is grown as a free-standing bush with its strong, sturdy trunk able to survive in strong winds. In consideration of all these attributes, in 2011, the World Climate Change and Wine Conference with Kofi Annan in Marbella, Spain recognized Grenache as a product well prepared for climate change.

  Currently, over 90 percent of Grenache grows in Spain and France. The regions have been certified in two European Union quality schemes: PGI (Protected Geographical Indication) and PDO (Protected Designation of Origin). The EU established these schemes in 2012 for agricultural commodities to ensure that the products originated in this particular region. Also, these schemes ensure that the product has been produced in accordance with European agricultural production methods that focus on nutrition and health, food safety, traceability, authenticity and labeling.

  Five PDO vineyards in Spain specialize in the Grenache grape variety: Somontano, Terra Alta, Cariñena, Calatayud, and Campo de Borja. Within these regions exists 5,500 wine growers and 144 wineries, with Grenache repenting about 40% of their vineyards. (Other varieties are Tempranillo, Cabernet Sauvignon, and Syrah). Rosé and White Grenache is grown in the Terra Alta PDO, while Red Grenache is the main variety grown in the other four PDOs.

  Roussillon in France houses 2,200 winemaker families, 25 co-ops and 350 private cellars. The varied topography of this region produces a wide variety of Grenache grapes that can create a range of wine styles, including dry still wines and fortified sweet wines.  

  Most of the reviews about Grenache wines tend to focus on blends such as the Châteauneuf-du-Pape wine blend from France’s southern Rhône Valley. French winemakers discovered this variety in their search for a grape that would add alcohol, body and fruity flavors to their existing wines. Other noted blends made using Grenache can be found in Gigondas, and in the Priorat reds produced in the Priorat county, situated in the southwest of Catalonia in the province of Tarragona. Many of these wines tend to carry a significantly higher price tag than the moderately priced wines highlighted by Harden, with select bottles garnering a price as high as $800. 

  Harden noted throughout his talk that while winemakers continue to blend Grenache with other grapes, some producers have begun to make wines with 100% Grenache. Of the 10 wines Harden selected for his presentation, six wines were made with 100% Grenache. These wines ranged from light- to full-bodied reds.

  On its own, Grenache has historically tended to be a light red with very light tannins, fruity aromas, medium body, a low to medium acidity and high alcohol. But Harden spoke about a generation of winemakers who have begun a new approach to growing Grenache grapes. About twenty years ago, these winemakers discovered that by cultivating the older gnarled vines, limiting yields and seeking out the right terroir, they could grow Grenache grapes that possess a fuller, more robust flavor.

  Along those lines, some growers find that when they experiment with growing these older vines at higher elevations in colder climates, they can produce wines that are more complex, elegant and concentrated. These wines often benefit from bottle aging. When these vintages mature, winemakers will be able to compare the properties of the wines with those grown in hotter, drier climates where Grenache grapes have grown for centuries.

  Moving forward, some wineries are experimenting with growing organic and biodynamic Grenache wines, which favor the environment by limiting the use of chemicals. In a similar vein, some producers are experimenting with making Grenache wines without sulfites. All these developments appear to be creating a wine that is sustainable from both an environmental and an economic standpoint while also producing a wine that remains in line with EU quality standards.

  From an industry standpoint, Grenache wines—the single-varietal styles in particular—remain unknown to most U.S. consumers. Hence, many of these wines stay at an affordable price point even as the quality rises.

By: Becky Garrison

The genesis for Women in Wine Oregon began in 2015 after Susan Sokol Blosser, founder and garden advisor for Sokol Blosser Winery, participated in a U.S.-based wine conference attended by 500 men and women. While serving on a conference panel, she spoke about the Oregon wine culture through the lens of a family business and generational planning.

  During the informal conversation that ensued following her comments, Blosser and others realized that even though the Oregon community hosted many collaborative events, these gatherings did not highlight women winemakers. Given Oregon’s history in forging new paths, such as putting wine in a can, becoming a leader in biodynamic farming practices and the farm-to-table movement, they felt the timing was right to launch an organization devoted to highlighting the contributions of women in this industry.

  As per the Women in Wine Oregon website, the organization’s mission is to “provide a platform of inclusion for the advancement of female leadership in the wine and beverage industry.” Its mission statement continues with, “We provide opportunities for personal and professional development through an annual conference, community engagement events and a mentorship program. As a membership-based nonprofit, we catalyze ‘fermenting change’ through empowerment, engagement, diversity and accountability.”    

Launching Women in Wine 

  The year 2019 marked the launch of Women in Wine: Fermenting Change, which was Oregon’s first event dedicated to empowering and advancing women in the wine industry. While this sold-out event had to be held virtually in 2020 and 2021 due to the ongoing global pandemic, it returned for a hybrid conference on July 19, 2022. By allowing people to participate virtually or in person, they could attract those who could not travel to Willamette Valley Vineyards in Turner, Oregon, where the conference was held.

  This hybrid conference attracted 240 in-person and 85 virtual participants for a day of educational programming led by 18 leaders within the wine industry, along with networking opportunities. Those gathered ranged from industry veterans who have been working in the wine industry since the 1970s to women looking to enter this industry. 

The Challenges of Diversity Within the Wine Industry

  A virtual session with the McBride Sisters highlighted the association’s commitment to diversity and inclusion, which they describe on their website as recognizing the rich diversity of voices in the region’s wine community, with a focus on opening doors for the many individuals who have been historically underrepresented or excluded.

  Raised among the vines of Marlborough, New Zealand and Monterey, California, respectively, Robin McBride and Andréa McBride never knew each other until they connected later in life. They discovered how their mutual familial love of wine stretched across two continents. In 2005, they found themselves in California, where they decided to shake up the industry with their unique blend of new-world finesse and old-world elegance. Thus, the McBride Sisters Wine Company was born in Oakland, California.

  Since then, this sisterly enterprise has grown into the largest Black-owned wine company in the United States and is one of the most inclusive, accessible, socially aware and sustainable U.S.-based wineries. Also, through their SHE CAN Professional Development Fund, they invest in the professional advancement and career growth of high-potential, professional women, with a particular focus on women of color working in leadership positions in the wine and spirits, hospitality and finance industries.

  Among their biggest challenges was the mistaken assumption that Black women don’t drink wine or they only drink certain types of wine. According to Robin, they addressed this bias by focusing on the aforementioned vision they’ve maintained from the beginning. “Our tenacity and our unrealistic optimism help because we see them as bumps in the road and not big game changers,” she notes.

  In a panel titled Connecting through Generations, Tiquette Bramlett, CEO of Our Legacy Harvested (Newberg, OR), and Ximena Orrego, Co-Owner and Winemaker of Atticus Wine (Yamhill, OR), spoke to how the power of community in enabling women of color to enter and succeed in the wine industry. For example, Bramblett founded Our Legacy Harvested with Diana Riggs in 2020 to educate, advance and empower the BIPOC community in the wine industry. In their exploration of how to keep people safe during the pandemic while also amplifying BIPOC businesses, they hosted a block party in McMinnville, Oregon. They knew they were on to something when a woman in her eighties came to them and said she had been waiting for an event like her entire life. “It just broke us to pieces,” Bramlett reflected.

  Since that inaugural event, Our Legacy Harvest launched an intern program in 2022 intending to help BIPOC people make connections within the Oregon wine community. Also, they created Diversity & Inclusion Training (DEI) via a partnership with Assemblage, which is an Oregon-based 501(c)(3) nonprofit organization aimed at addressing disparities within the global wine industry. A winery needs to have completed this DEI training to apply to host one of their interns.

  Along those lines, Orrego cited how connecting with Carla Rodriguez, Founder of Beacon Hill Winery & Vineyard (Gaston, Oregon), led to the launch of Celebrating Hispanic Roots. This small group of Oregon winery owners and winemakers who share a Hispanic background came together to celebrate Hispanic Heritage Month (September 15 to October 15). After hosting this event virtually in 2020 and 2021, they hosted their first in-person event in 2022.

  Jeri Andrews, founding partner of XOBC Cellars (Seattle, Washington), spoke to this winery’s unique role as one of the few LGBT wineries in the United States. The idea was never about money when this winery was founded in 2019. Instead, founders multi-Grammy-winning artist Brandi Carlile, her wife Catherine and their friends, Jeri and Amy Andrews, wanted to make epic wines out of Washington and Oregon that were representative of the terroir and to connect people who historically haven’t been welcomed at the table. “We want to bring other people to the table who maybe felt unwelcome. We’ve got this group of misfits that are part of our community of collectors, and we love it.”

  They weave activism into their winery with an organization called The Looking Out Foundation, founded in 2008 by Carlile, along with Tim and Phil Hanseroth. This organization seeks to amplify the impact of music by empowering those without a voice. From neighborhood to nation, they help fund causes and organizations that often go unnoticed.

  In Andrews’ estimation, if you want to create change, all you need is a small group operating on the same wavelength. “You’ve got to go where the players are and know how to bring people to the table.” As one example of bringing people together through wine, Andrews cites Brandi Carlile’s Seattle house parties, where music and wine connect people.

Moving from Talking about Diversity to Taking Action

  Maryam Ahmed, the owner of Maryam + Company and co-founder of the Diversity in Wine Leadership Forum, spoke about the practicalities of implementing diversity in the wineries. She stresses how it’s a privilege to talk about diversity, equity, inclusion and belonging rather than experiencing why these conversations are necessary. “We cannot aim to improve our professional environments without also improving the personal environment within which we live, including our bodies and minds,” she notes.

  According to Ahmed, what this privilege means from a hospitality perspective is the need to fight this notion that we have to check our stuff at the door. She opines, “As we serve other people, how could we possibly not bring our personhood into the service that we offer?” At a minimum, she feels when we make these changes, we open the door for more creativity, growth and innovation. That leads to higher retention, innovation and a better bottom line.

  She summarized her work to help create more diversity with the ACT (Accountability, Communication, Transparency) framework. The first step is accountability, which means taking ownership of our thoughts, beliefs and actions. We acknowledge there’s an issue and seek out how to fix it.

  The answers can be found in communication that can help us align our words with our actions, as well as welcoming the needs of others and sharing our needs with those around us. In our communication, we need to strive for transparency, which puts us in a place of honesty. In this place, we can be positioned to be effective and get the resources we need.

  In Ahmed’s experience, this ACT framework functions as a cycle, not a checklist. “This work is an ongoing, lifelong journey and commitment,” she says.

  This conversation will continue at Women in Wine Oregon’s fifth annual Fermenting for Change Conference, which will be held on July 18, 2023, at Stoller Family Estates in Dayton, Oregon. More information can be found on their website at…

By: Gerald Dlubala

The Neal Family Vineyards in Napa Valley have always been known as prestigious, organically farmed vineyards. And now, going back to their beginnings over 50 years ago, they’ve shown the world what can be accomplished through mindful, organic farming methods and practices. Recently named the first Regenerative Organic Certified® vineyard in Napa Valley, the Neal Family Vineyard Estates becomes one of only five Regenerative Organic Certified® vineyard estates in the world as recognized by the Regenerative Organic Alliance.

  Regenerative Organic Certification (ROC) is an agricultural certification for food, fiber and personal care ingredients. ROC was initially created to address our climate crisis, increased soil degradation and biodiversity loss while also addressing factory farming and fractured rural economies on a global scale. At its core, the certification is based and awarded on the farmer’s ability to adopt and use agricultural techniques that ensure healthy soil, provide ethical and humane treatment of animals and guarantee fairness for all farm employees and workers. There are no gray areas or exceptions within the mandates of the Regenerative Organic Alliance, established in 2018 and now recognized as the highest level of certification available. If a farm fails an inspection, there is a three-year waiting period to try again. One simple mistake or misuse of materials can cause a farm to start from scratch in the certification process.

Organic from Their Beginnings, Neal Family Vineyards Became Pioneers in Grape Growing Excellence

  All four of the Neal Family Winery’s estate vineyards were certified organic by the California Certified Organic Farmers Foundation (CCOF) in 2009, followed by a biodynamic farming certification through Demeter Biodynamic Federation in 2021. In 2022, Patagonia’s Regenerative Organic Alliance added the coveted Regenerative Organic Certified® label to the Neal Family Vineyards after successfully meeting the stringent certification standards.

  “It was really an interesting and eye-opening experience,” said Mark Neal, vintner, founder and owner of Neal Family Vineyards. “I’ve been raised in an organic farming environment going as far back as 1984, so based on the length of service, number of years we’ve been certified organic, and the successful farming techniques we’ve always used, I truly believed that gaining the Regenerative Organic Certification was within our reach. Sometimes if you’re just starting in organic farming, it can be a lot of work to bring your soils back to an acceptable condition. Fortunately, being organically certified in 2009, our soil was already very healthy and pretty much up to standard, so there wasn’t much more that we had to do. It was pretty simple to check those boxes. Additionally, with our chickens, cattle and goats, we met the corresponding acceptable standards for their use, care and overall management.”

  But Neal told The Grapevine Magazine that the new and intriguing part of this certification was the component of worker and employee fairness. “It’s obviously important, but maybe hasn’t been formally addressed as part of an official certification process before, and I honestly wasn’t sure where it would lead,” said Neal. “It was a two-day process of interviews that included all of our workers, from the tractor drivers and operators up to our supervisors, many of whom are already considered generational or long-term employees because of their family histories of involvement and acquired quality skillsets within our vineyard operations in full-time, part-time and seasonal capacities.”

  Neal said that while farms may find workers with organic or biodynamic farming experience, it’s more about finding that experience that coincides with the techniques, equipment and way of under-the-vine organic farming practices that the Neal Family Vineyards uses.

  “Finding those workers can be hard, so I can see how caring for the overall wellness, safety and wellbeing of employees makes this a top-shelf certification that is more well-rounded, relatable and understandable to consumers,” said Neal. “Gaining the Regenerative Organic Certification demonstrates that a vineyard is all-encompassing in its operations and going above and beyond the organic process that is concerned mostly with the soil and land. We’re taking care of all components and contributors to our operation, including the employees, their wellness and their safety. And it’s very important to me to serve as a steward to Mother Earth and implement practices and policies that demonstrate our commitment to the three pillars included in the Regenerative Organic Certification mandates.”

  Neal tells The Grapevine Magazine that the people aspect of the certification proves that it takes special people to want to work in a farm environment and in the fields. “In our line of work, everyone wants to talk about the harvest,” said Neal. “But if you really think about it, although harvest is a hectic time, it’s also singularly focused on one goal for the entire vineyard. For me, all of the other tasks that coincide from budbreak through June and on, like suckering, planting, cultivation and more, demand great focus, impeccable timing and a willingness to do whatever it takes to get the job done on time. Due to research, farming configurations have changed over the years, but the necessary related tasks can still be the most manual, strenuous tasks in the vineyard. Having and retaining quality people with specialized skillsets to take up the bulk of these person-hours is critical.”

  Neal said the cover crops in his vineyards are generally half permanent and half cultivated, depending on the water capacity of the soil in that specific area. The areas that hold less water get cultivated, while those holding more water may be left to grow and remove or draw out the water naturally.

  “It’s decisions like these that also show the tradeoff with certifications,” said Neal. “Particular types of soils allow for different methods. But if you leave more cover crops, you may have to irrigate more. When you turn that irrigation pump on, do you really know where the power is coming from to operate the pump? Is it coal, natural gas, wind, solar or hydrogen? As a user, you may never know what the real impact of the environment is in some situations.”

Helping Others through Leadership and Mentoring

  “I love being a leader in soil health and generational farming,” said Neal. “We are the largest organic farmer and one of the largest biodynamic farmers in Napa Valley. But I wasn’t aware of how few farms were under the certified organic label until I applied. Currently, only six to seven percent of Napa wineries are certified organic, and I desperately want that rate to increase and gain more of a foothold in our region. For the doubters out there, our experience spans more than 50 years, and I believe that I’ve shown that organic and biodynamic farming practices not only work in Napa, but they work well and present legitimate, beneficial choices to current vineyard owners. Organic options are so much more plentiful and available now that it’s much easier to achieve organic certification than just a few years ago. And in some cases, it’s actually more economical.”

  Neal backs up these comments with his offer to help other farmers through discussions, seminars and through Jack Neal & Son Vineyard Management Services.

  “I want to continue promoting soil health,” said Neal. “I want other farmers to know and realize everything they need is right there in front of them, from Mother Earth. In some instances, it’s even more cost-efficient to go organically. I currently participate in seminars regarding soil health and certified organic growing. My advice is to not leave any gray areas and get your farms certified. It’s no longer enough just to say that you’re growing organically. Get certified and remove any doubt. I want to see Napa Valley grow in organically certified farms, and I’m currently consulting with some of the biggest vineyards in the area to help them be successful. The previous higher cost of going organic is not as much of a hindrance anymore, especially when considering things like the cost of diesel fuel.”

  Neal told The Grapevine Magazine that the decision to grow organically certified is the simple yet critical decision between farming for now versus generational farming with proper soil care.

  “Honestly,” said Neal, “You can’t farm generationally if you’re abusing the soil with increased herbicides and fertilizer use. Why constantly pour more insecticides into the soil and then combat that with extra fertilizers that systematically destroy the very soil you need? Organic alternatives are readily available, so there’s no excuse not to find the one that works for you. With all of the options available now, growing organic is achievable and the right thing to do, and I’m excited to work with those that decide to do so. You’ll create better products, gain wider acceptance and most importantly, preserve our earth.”

  Neal hopes to start a movement in the Napa region, helping farmers make changes that matter. He’s shown that after 56 years of organic farming practices, his methods can be very successful in the Napa region, and he is looking to be a leader in growing the number of farmers that move to organic growing methods. That movement started with Neal now working with major wineries in the region to convert their land to organic growing methods.

The Value of Regenerative Organic Certification to Neal and Napa Valley

  Neal said the all-encompassing aspect of the Regenerative Organic Certification most moves him. “The practice of renewing and maintaining the health of the soil and land, ensuring proper care and management of the animals and of course taking care of the people that help you touch on the most important buttons of any undertaking,” said Neal. “This certification addresses everything related to our future. ROC presents a well-rounded organizational picture that gives the holder a prestigious place worldwide. It’s the highest mark we, as farmers, can achieve, and honestly, I’m honored to be a leader here in Napa, one of the most prestigious grape-growing parts of the world. I was raised with organic farming in my blood, pushing my dad to get our vineyards officially certified even when we were already doing everything right and farming organically from the start. I wanted to remove any doubt, so we can say that we’re not just farming organically; we’re certified in farming organically.”

  More than anything else, Neal wants you to know that you can do it too.

For questions, consultation, or to schedule a visit, go to www.nealvineyards.com

By: Alyssa L. Ochs

One of the most critical pieces of equipment in a vineyard is the tractor because it can tow many different types of equipment used for various purposes. Vineyard owners must evaluate specific towing considerations to ensure a good fit with the tractor and for safety and efficiency purposes. Meanwhile, the towable equipment you choose can significantly impact grape yields and vineyard health.

  To guide vineyard owners in the right direction, industry experts weigh in on choosing the best towable equipment and share new updates to this classic equipment that we can look forward to in the future.

Types of Equipment Towed in a Vineyard

  The concept of towing equipment in an agricultural setting is nothing new, yet many different vineyard tasks can be accomplished by the simple act of towing. A tow-behind grape harvester is used to pull grapes from the vines, while a tow-behind mulch spreader clears away branches and vines while helping to improve soil and control weeds. There are tow-behind tillers used to prepare and improve the soil while improving water penetration. Tow-behind sprayers help manage weeds, control pests and fight disease.

  Another type of tow-behind equipment common in the vineyard is a fertilizer spreader to supply nutrition to growing vines. Tow-behind mowers remove weeds that get in the way of vine growth, and tow-behind vine trimmers control growth on rough land areas and along fence lines and roadsides. Many vineyards also use trailers that are towed as carrying bins to haul away grapes or debris.

Benefits of Tow-Behind Equipment

  Aside from being tremendously versatile and durable, tow-behind equipment offers many benefits in a vineyard. These types of equipment are often less expensive than self-powered options and are less complicated to maintain and repair. Towable equipment is a good option in fields with steep slopes because it gives the operator more control and is designed to be narrower and maneuver through rows.

  The equipment can be pulled by different kinds of vehicles, not just tractors. For example, a tow-behind tiller or sprayer could be pulled behind an ATV, UTV or mower. Modern versions of these products have more power than you might expect and can help a vineyard save time and money due to the reduced strain on human labor.

  Of course, this is a diverse industry, and each type of towable equipment has its own unique set of benefits and applications. For example, A1 Mist Sprayers has a robust mist sprayer lineup that can be used both in residential and rural applications.

  “Besides our impressive compact footprint, the flexibility our lineup provides for the end user, regardless of available transportation, acreage size or vineyard, is truly unmatched,” Jon Kulzer, A1 Mist Sprayer division manager, told The Grapevine. “We have engine-driven options in a variety of sizes that can be easily transported through the vineyard on the back of an ATV, UTV or even commercial vehicle. If none of these options are available to you, then no problem. Our tractor, PTO-driven units can work great in a vineyard setting as well. Lucky for you, A1 Mist Sprayers are unique in their own ways and features universal parts that can be replaced or upgraded as time goes on.”

How to Choose Towable Equipment

  When it’s time to invest in new equipment or upgrade a current fleet, there are certain towing considerations to keep in mind. Vineyard owners need to evaluate the vehicle size, towing capacity, connection mechanism and how much horsepower is required. The terrain of the vineyard is a consideration because hills and steep slopes may require special equipment. Tow-behind equipment will need to fit well between the rows of grapevines, handle the occasional tight turning radius and avoid bumping into vines to cause damage. Based on the size of the vineyard and a business’ budget, renting towable equipment or buying used equipment rather than splurging on shiny, brand-new machines may make more sense.

  Paul J. Licata, the owner and president of BDi Machinery Sales, Inc., told The Grapevine Magazine that it is important to know the tractor specifications and technical information. These details include the tractor horsepower, PTO horsepower, gallons-per-minute flow rate, how many hydraulic remotes it has, tractor weight and overall tractor width, length and height.

  “The selection or options of tow-behind equipment can be dependent on the vineyard’s tractor capabilities, or specs,” said Licata. “As an example, the size of the sprayer being considered has tractor PTO HP requirements, as well you need to know 3-PT hitch lift capacity and towing capacity. For both sprayers and cultivation tools that are tow-behind, a single-row or single-sided piece has one set of specs, while a multi-row sprayer or cultivator has different requirements.”

  Licata said that frequently, bigger is better for equipment. However, he said that a vineyard must consider and balance the costs of running and operating a larger tractor with the fuel consumption necessary for larger models and two-sided equipment.

  “The operator of the tow-behind equipment is very important as well of course,” Licata added. “The same operator knows the tractor and equipment, but if you are switching or have different operators, a single-sided machine can be much easier for an operator who may not be doing the task every time.”

  Kulzer from A1 Mist Sprayers said that when it comes time to invest in a mist sprayer, there are a few things you need to take into consideration. The first question to ask yourself is what your current transportation setup is.

  “Depending on what type of transportation you have readily available, this can help us determine which unit would be best for your situation,” Kulzer said. “Overall unit size and full-tank weight of the mist sprayer is very important to take into consideration. Next, what is your idea spraying setup for vineyard rows? Will you require a volute that can mist two rows at once, or can you get by with a setup for one row at a time? Ultimately, answering this question will help us choose which type of volute would work most effectively for your operation. Lastly, what would be the desired distance you would need for optimal coverage? Since not all vineyards are created equal, some would require larger mist sprayers that have the capability to mist up to 160+ feet. Thinking about these considerations will help narrow down the most ideal A1 Mist Sprayer for you and your vineyard.”

Care and Maintenance of Towable Equipment

  Licata from BDi Machinery said the three components to trouble-free operation in the vineyard are the tractor, the operator and the piece of equipment. Mistakes can happen, and once learned from, making adjustments are key to correct and efficient operation. 

  Licata recommends studying and reading the owners’ manuals for new equipment so that you understand the setup, servicing, maintenance, fluid specs and overall setup of infield parameters for the potential adjustments to specific applications. He also recommends paying attention to the speed of the tractor and maintenance needs. Going either too slow or too fast can be problematic, so it’s crucial to operate the machine at the correct speed for its application. Meanwhile, all equipment requires maintenance on a regular basis. 

  “Bearings and fittings need to be lubed, and belts need to be checked and adjusted,” Licata said. “Cleaning and removal of foreign debris allows for equipment longevity and long-term, trouble-free operation.”

  Licata said that these days, most vineyards are servicing and maintaining their equipment onsite at the vineyard. Therefore, it is essential to have all the owner manuals and maintenance schedules from the manufacturer on hand.

  “Vineyards should have an in-season and pre-season maintenance program that is followed strictly,” Licata said. “Waiting until the piece of equipment needs to be used or breaks is not the time to find out that something is broken due to poor maintenance practices. Following the manufacturer’s specifications for fluids is extremely important, so you’ll need to know the exact oil or fluid viscosity, mineral or synthetic based, adjustments and torquing specs.”

  Kulzer from A1 Mist Sprayers said that the most common mistake his company sees vineyards make is end users not spraying with the wind or spraying on a day with high wind speed.

  “Not spraying with the wind greatly impacts your ability to provide optimal coverage on your vines, which can lead them vulnerable to many pests and diseases,” he said. “Additionally, spraying on a day that has high wind speed could lead to potential damage to crops and create possible health related issues for both animals and humans. It is very important to follow these two tips when utilizing a mist sprayer.”

Updates and Innovations with Vineyard Towing

  We also asked our industry experts about new technologies and innovations in the world of towable vineyard equipment. Licata from BDi Machinery pointed to the CIMA EPA 2.0 System

(Delivery Proportional to Advance) that works with the full range of new CIMA low-volume pneumatic sprayers. When decreasing the forward speed, the system automatically reduces the quantity delivered to improve spraying quantity accuracy. When increasing the forward speed, it increases the quantity delivered.

  “This system avoids product waste and assures treatment effectiveness, a great cost-saving and a reduction on the environmental impact,” Licata said. “Easy programming is guaranteed, as it is possible to save and manage up to 15 programs by entering the operation parameters.”

  Licata also mentioned the OLMI Air impulse de-leafers that can be implemented multiple times during the growing season and are the pinnacle of leaf-removal technology.

  “The machine is air-powered through a compressor to multi-diffusers that are rotating,” he explained. “The pneumatic machine shatters leaves to remove them from the canopy, as opposed to previous technologies that pull the leaves. Trials have shown traditional leaf pullers remove about 50 to 60 percent with control, while the air impulse de-leafer removes targeted leaves at 100 percent with control.”

  The Rinieri Finger is another piece of machinery that Licata said is innovative in this industry. This weeder cultivator allows farmers to eliminate or reduce spraying by using this machine for organic weed control. 

  “The new range of Rinieri finger weeders is for fast, mechanical weeding, up to six miles per hour, with the Bio-disc, which breaks the ground near the plants and then the Bio-Star with rubber spokes for inter-row processing.”

  When asked about innovative features regarding sprayers for vineyards, Kulzer from A1 Mist Sprayers said one of the most prominent statements he hears from the company’s customer base is that the flexibility to utilize these mist sprayers for multiple applications is incomparable.

  “We think end users are becoming more prudent and looking for more compact, user-friendly mist sprayers that do not require a lot of space or downtime,” Kulzer said. “Moreso, end users are always looking for flexibility to utilize their mist sprayers for multiple applications outside of vineyard spraying. Several A1 Mist Sprayers feature an exclusive backflush system that allows for the end user to utilize the mist sprayer for a variety of spraying applications that requires different types of chemicals. All units have been designed to offer versatility to adapt to your spraying needs.”