Category: Winery Info

GLACIAL TILL VINEYARD & WINERY

Cyndi

Crafting World-Class Nebraska Wines and Ciders

3 woman chilling under sunset

By: Gerald Dlubala

Nebraska entrepreneur and Glacial Till Vineyard and Winery owner Mike Murman spent much of his free time in the 1980s making beer and wine as a hobby. However, when the demands of family life and work travel increased, he put those hobbies on the back burner: Priorities, you know.

  Years later, Murman noticed the increasing number of vineyards and wineries popping up in his home state of Nebraska, renewing his previously tabled interest in winemaking. That spark was enough of a catalyst that Murman joined the Nebraska Winery and Grape Growers Association, attending numerous seminars and workshops over the next two years.

  In 2003, Murman acquired six acres of land located southeast of Lincoln, Nebraska, in Otoe County and near the township of Palmyra, for personal and family use. Primarily purchased as a place to enjoy outdoor sporting and recreation activities, the spacious acreage was close to his family residence and presented the potential for Murman to rekindle his love affair with grape growing and winemaking. The terroir consisted of glacial till, a fertile, rocky soil left behind thousands of years ago after the glaciers that once covered North America receded. Grapevines tend to like this soil mix, so in the spring of 2003, Murman planted the first vines. He approached grape growing in an organized, systematic way, attending additional classes while studying vineyard orientation, preferred soil mixes and all things necessary for grape growing. A local professor from the University of Nebraska helped with soil testing, confirming that the soil was favorable for growing grapes. All property facets met the desired vineyard success criteria except for the slope orientation, his being northward rather than the preferred southward.

  A record harvest in 2006 prompted the Murman’s to share the great wine with others, and Glacial Till Winery was born. In 2008, Glacial Till Vineyard became a bonded winery, which opened to the public in the summer of 2009.

Ability to Adapt Along the Way is Critical

  “We were set on proving to the world that we could make and sell world-class wine in Nebraska,” said Murman. “But we quickly found that in addition to being a very competitive market, it was difficult to change consumers’ mindsets and convince them that world-class wines can come from the Midwest region, specifically the state of Nebraska. We knew then that we wouldn’t make it by solely selling wine, so we started to host events at our production vineyard.”

  “We started an event called Fermented Fridays, regularly hosting live music and food trucks on our property while featuring a local craft brewery,” said Murman. “These became very popular and successful and, for the most part, brought in more money than initially trying to get our wines on the shelves. In fact, the events became popular enough that visitors started requesting the use of our space for weddings and events. Unfortunately, we weren’t set up for that type of event, so we decided to build a venue with proper facilities to host weddings, get-togethers or any other events. It turned into another business element for us, and we continue to expand business elements when we feel it’s beneficial.”

  Murman told The Grapevine Magazine that farm wineries in Nebraska can operate up to five locations, so expansion is always a possibility. In 2010, he took a storefront in downtown Ashland, Nebraska, and transformed it into the Glacial Till Cider House and Tasting Room, offering food service and event space. With subsequent expansion into adjacent available buildings, the space is now 13,000 square feet. Murman believes that any future expansion must include Omaha as a logical location, with the Tri-City area, including Hastings, Grand Island and Kearney, also in consideration.

Early Adversity Leads to a Shift in Direction

  “In 2014, our area had a severe frost and freeze event causing us to lose pretty much all of our grape product,” said Murman. “In Nebraska, by law, our wines have to use at least 75 percent Nebraska-based product, so gaining access to grapes grown in-state for wine production was next to impossible. My youngest son, Craig, came up with the idea of producing a hard apple cider using pressed apple juice. After some thought and knowing that hard ciders were the fastest-growing liquor segment at the time, we started producing our hard cider using pressed apple juice from Kimmel Orchard and Vineyard in Nebraska City. Hard cider is just apple wine that’s carbonated, so we believed it would be a good fit for us and our business. We produced our first batch, and the distributor that sampled it said he would immediately buy all we had. Well, that was all we had, but right then and there, we told him we’d consider making more if there was interest.” 

  Glacial Till’s hard ciders proved very successful, with Murman recognized as Nebraska’s and possibly the Midwest Region’s most prominent hard cider producer. Murman said that when comparing the production and sales between his wine and cider segments, the cider business is actually outpacing the wine segment. In addition, Glacial Till’s hard cider won the Grand National Championship in the U.S. Open, the youngest cidery ever to accomplish that honor. Murman’s knowledge and winemaking history were credited with helping him win that prestigious award.

It’s Okay to Deviate from Original Plans

  With his entrepreneurial background, it was maybe more natural for Murman to adapt to changes in his original plans than it may be for others. Still, he tells The Grapevine Magazine that the ability to adapt and adjust goes a long way in being successful.

  “It really is important not to get stuck in your original plan,” said Murman. “Embracing the entrepreneurial spirit, remaining adaptable and remaining open enough to see, realize and embrace the fact that there may be a different path to success than you originally planned is critical. Here in Nebraska, we’re somewhat restricted from growing as fast as we might like because of the 75 percent rule. Our growth can be restricted based on the accessibility of the product. So it’s perfectly okay to take a different-than-expected path to success.”

  “For example, we never intended to offer a food service, but we also knew we wanted to offer charcuterie or something comparable. COVID hit right after our new building was constructed, and it was then that we decided to open a kitchen and hire a chef because, according to the rules during COVID, places like ours could only stay open if we served food. As a result of that decision, offering food service has now become a priority for us and an important part of our business model. A third of the revenue out of our Ashland tasting room location is derived solely from our food service. It’s just another example of how being open to change and new direction can work to advance your business.”

facade of a rest house

Advice for Those Getting Started

  “For any grape growers or someone looking to start a vineyard, it’s important to know what varieties do well in your terroir, as well as what varieties are in demand should you look to sell them to wineries,” said Murman. “If you’re just growing grapes for your own consumption, then by all means, grow what you want, but for business purposes, you have to know the types of grapes that are in demand and easier to sell. We researched what varieties would grow best in our area, initially planting eight to 10 varieties, some we knew to be borderline varieties. For those just starting, I think it would be beneficial to concentrate on getting more production from a smaller number of varietals already proven successful in your environment.”

  Currently, Murman grows several varieties on the estate property. Red grape varieties include Frontenac, Chambourcin, St. Vincent, Marquette and a newer offering, Petite Pearl. White grape varieties include Edelweiss, their most popular white, and La Crosse, Seyval Blanc, Vignole and Traminette.

  “In addition to quality grapevine choices, the vine placement matters,” said Murman. “Grapes don’t like wet feet, so it’s important not to plant in low-lying areas because they can be colder, frost-prone and more likely to retain water. Our glacial till terroir provides excellent well-drained soil suitable for grapevines. Grapes like to put down roots with the potential of reaching 20- to 25-foot depths. Since planting in 2003, we’ve never had to irrigate, and our vines do well. We periodically put down nutrients and then do routine maintenance, like mowing, pruning and all the normal expected chores to keep proper airflow throughout the vineyard. What we do have to deal with here in the Midwest is herbicide drift. It’s a concern because most surrounding farms contain row crops like corn and beans, and any herbicides applied have the potential to travel three to five miles under the right conditions. And then we’ve been through battles over the last couple of years with Asian beetles, turkeys, raccoons, birds and other wildlife problems. Some things we can control, and some we can’t. Our weather and climate are changing in that we don’t seem to get the long stretches of extreme winter weather anymore, but rather we have events that are shorter and at times more severe or impactful.”

The Future Is in the Capable Hands of Family

  Murman says that he now considers himself semi-retired, serving in more of a mentor role for the vineyard and assisting with strategy and long-term planning. At the same time, his three sons handle the day-to-day vineyard and winery needs. All contribute in their own way to continue Glacial Till’s quality, consistent production of great-tasting wine and cider year in and year out. Mike’s oldest son, John, studied under his father and took additional courses to assume the role of winemaker while also running the production and vineyard operations. Tim serves as the general manager, responsible for the back office, including accounting, distribution and distributor relationships, while also looking over the event and tasting room staff. Craig, the youngest, is responsible for all of the creative and technical aspects of the winery, including TTB compliance and reporting, wine labeling, web and social presence and marketing. Glacial Till Vineyard and Craft Cider House employs approximately 15 full-time and 65 seasonal or hourly employees.

  For more information or to plan a visit to Glacial Till Vineyard and Craft Cidery call:

Glacial Till Vineyard and Winery

344 S. 2nd Road

Palmyra, NE 68418

402.610.3068

Glacial Till Cider House and Tasting Room

1419 Silver Street

Ashland, NE 68003

402.944.2546

Permit-Required Confined Spaces

Cyndi
Occupation Safety and Health Act

By: Steven R. Sawyer, ARM, MS, CSP

As many employers have learned over the last few years, employees are a valuable resource.  The ability to find and keep employees has become a challenge for many employers in a variety of industries, including food and beverage agriculture.  Therefore, keeping employees safe is a top priority.

  Employers in the food and beverage agriculture industry, like vineyards and wineries, may have multiple confined spaces in which employees encounter in their daily job tasks.  These include vats, tanks, storage bins, tunnels, duct work, pits, drain systems, and liquid tanks and containers.  Many industry employees are required to enter these spaces as part of their jobs.

  Occupational Safety and Health Administration (OSHA), in their Permit-Required Confined Spaces standard 29 CFR 1910.146, describes a confined space as a space that is large enough for an employee to bodily enter and perform assigned work tasks, has a limited or restricted means of entry or exit, and is not designed for continuous employee occupancy.  Additionally, OSHA defines a Permit-Required Confined Space as a confined space with one or more of the following characteristics:  the confined space contains or has the potential to contain a hazardous atmosphere; the confined space contains a material that has the potential for engulfing the entrant; the confined space has an internal configuration with inwardly converging walls or a floor that slopes downward and tapers to a smaller cross section which could trap or asphyxiate an entrant; and contains any other recognized serious safety or health hazard. (OSHA.gov)

  The first step in protecting employees from the hazards of confined spaces is to evaluate the workplace to determine if the workplace contains permit-required confined spaces.  An initial survey or workplace evaluation should be conducted to locate and identify all confined spaces.  This initial workplace evaluation should be conducted by a qualified person who is familiar with the hazards and types of confined spaces.  Although this is the initial step, workplace evaluation must be ongoing for confined spaces which may change over time with the addition of new processes, equipment, or facilities.

  Once a confined space is identified in the workplace, the confined space should be treated as a hazardous area until a qualified person can determine the specific hazards.  Additionally, the qualified person will determine if the confined space is a permit-required confined space or a non-permit confined space.  Hazards an evaluator will look for include atmospheric hazards such as oxygen deficient or toxic atmosphere, biological hazards, mechanical hazards, physical hazards, and chemical hazards.

  If the qualified person has found permit-required confined spaces at the workplace, the employer must notify the employees.  Employees must know their workplace contains permit-required confined spaces, where the spaces are located and the hazards associated with those spaces.  Then, the employer must post signage to inform the employees of the permit spaces.  This signage can read “Danger – Permit-Required Confined Space, Do Not Enter” or a similar statement.  The signs should be posted on the entrance or in close proximity to the entrance of the permit space.

  At this point, an employer has a decision to make about their Permit-Required Confined Spaces:  either allow employees to enter or do not allow employees to enter.  If the employer makes a decision to not allow employees to enter permit spaces, then the employer should take effective measures to secure the spaces.  Some examples of securing permit spaces to prevent entry are padlocks, bolts, chains, and wire cables.

  If entry is necessary for employees to service or clean permit-required confined spaces, the employer must develop and implement a written permit-required confined space program and make the program available for employee inspection.  This written program should include written entry procedures for the permit-required confined spaces along with the hazards present, and how to eliminate or control the hazards. 

  The written permit-required confined space program should include an entry permit.  The entry permit is a document to be used for all permit-required confined space entries.  The entry permit should include the date of entry and authorized duration of the entry, the location of the entry, the names of all entrants, and the work that is being conducted in the confined space.  Additionally, the permit must include the names of attendants, the name of the entry supervisor, the hazards present in the space to be entered, how the hazards will be eliminated or controlled before entry, acceptable entry conditions, results of initial and periodic tests performed along with the names of the testers and when tests were performed, rescue and emergency services to contact in the event of an emergency, communication procedures between the entrant and the attendant, equipment necessary including personal protective equipment, testing equipment, communication equipment, alarm systems, and rescue equipment, other information deemed necessary for safe entry, and any additional permits such as hot work permits.  Lastly, the permit should have a signature line for the entry supervisor to authorize the entry, including the date and time of the entry.  The entry supervisor should communicate the contents of the entry permit to the authorized entry personnel and may wish to post the entry permit in a designated location.

  OSHA requires that employers provide training for all employees who must work in permit-required confined spaces.  The training should occur before the initial work assignment, when job duties change, employee performance deficiencies occur, or when the permit-required confined space program changes or operations change.  Although it is not required to train all employees to the extent of the authorized entrants training, it is a best practice to inform all employees of the confined spaces present in the workplace and the hazards that accompany the confined spaces.  

  If entry is required in a permit-required confined space, the employer must provide an authorized entrant (the person who enters the space and conducts maintenance or cleaning operations), an attendant (a person who remains outside of the confined space), and an entry supervisor (the person who oversees the entry operations and ensures the entrants follow the permit and are safe).  These personnel have specific duties that must occur to ensure safe entry into permit spaces.  Their duties must be followed in order to comply with the OSHA Permit-Required Confined Spaces standard.

  When the entry into the permit space is complete, the entry supervisor terminates the confined space entry.  The entry supervisor can also cancel the entry of the confined space if the conditions within the space are no longer safe for the entrant.  As a best practice, when the entry is complete, a debrief should be conducted with the entry personnel to determine if any changes are needed for future entry procedures.  Employers are required to keep canceled entry permits for one year.  Any deviations or problems with the entry should be noted on the canceled permits.

  Even with a permit-required confined space program in place, emergencies can happen.  It is important that local emergency responders are aware of the specific hazards associated with confined spaces in the workplace.  Invite local emergency agencies to the workplace and evaluate their knowledge of confined space rescue, their rescue equipment, and their capabilities. 

  Having a permit-required confined space program in place will help vineyards and wineries avoid catastrophic incidents and costly OSHA citations.  To learn more about Permit-Required Confined Spaces, go to osha.gov or ansi.org.

  Steven R. Sawyer, ARM, MS, CSP, is the owner/operator of LSW & Associates Safety Consulting Services, LLC.  Sawyer has been active in the safety industry since 1999, much of that time working with multi-faceted, high-hazard agribusinesses, developing a special expertise in grain bin engulfment and prevention; OSHA grain handling standards; lockout/tagout (LOTO); machine guarding; confined spaces; heavy equipment and specialized equipment operations; and safety program development and training.

Website:  sawyersafetysolutions.com

WINE PACKAGING: More Than Just a Pretty Face

Cyndi
wine bottles grabbed by a machine

By: Cheryl Gray

Wineries depend upon the knowledge of packaging companies, not only to boost their products’ aesthetic quality but also to maximize time and minimize product loss when it comes to filling, sealing, shipping and other aspects of the packaging process.

  Among the experts is A-B-C Packaging Machine Corporation, based in Tarpon Springs, Florida. Bryan Sinicrope is the vice president of marketing and integrator sales. As an engineer with 46 years of industry experience, Sinicrope describes what is essential in helping wineries to get started, maintain and eventually expand with A-B-C products and services.

  “As far as essentials, I would say having clear goals on what the winery wants to accomplish is highly important. Many wineries are looking for automation to protect their employees from potential injury in handling heavy cases of glass bottles, whether filled or unfilled. Others need increased production speeds, and still, others want automated flexibility to run multiple product lines or bottle styles. So, it’s important to identify which areas will benefit most from automation. This is even more important if the winery has a conservative budget or will need to automate incrementally over time. 

  When working with wineries, our first priority is reviewing their needs and (if not already determined) helping them set their goals. Wineries have traditionally been labor-intensive operations, particularly for smaller producers. They may feel it is difficult to budget for automated equipment. However, once the labor, insurance and liability costs are calculated, even for low-volume wineries, automation can make good financial sense.”

  Sinicrope describes the company’s vast wine packaging expertise, which he says has earned the respect of wineries that range from smaller operations to some of the most prominent names in the wine industry.

  “As a supplier of secondary packaging machinery for the dry end of wineries since the early 1960s, A-B-C has extensive experience in the intricacies of wine packaging. Notably, the visual appeal of the product is paramount. Packaging machines must handle the glass gently to prevent defects that could lead to breakage and spillage on the line, in distribution or at the end user. Also, the packaging machinery must maintain optimal finished package integrity so the product looks great at the retailer with no scuffed or damaged labels or closures.

  Our equipment is designed with features to protect the package throughout the packaging process and beyond so the wines reach the consumer in perfect condition. Some specific examples are our decasers and depalletizers that unload and single file bottles under complete control and with minimum contact to eliminate potential damage that can cause failure on the bottling line or in distribution.

  Our case erectors have exclusive features to ensure square cases that perform bottle inserting at the packer. And all our packers are no-drop, with bottle handling devices that ensure soft loading while protecting the labels and closures, including foil closures used for sparkling wines.”

  Sinicrope gives an overview of A-B-C’s equipment offerings and what makes the company stand out from its competitors.

  “Our experience in wine packaging sets us apart, as we have provided packaging for many styles of wine packaging, from standard glass to reverse taper bottles, bottles of all sizes, cartoned wine and more. We manufacture a wide range of solutions, from empty bottle decasers and depalletizers to case erectors, partition inserters, packers, sealers and palletizers for many sizes, speeds and applications. So, when a winery comes to us, we can offer a customized solution from our standard line of equipment. This keeps costs down and minimizes delivery time. 

  Our equipment is built for reliable performance and low maintenance, which reduces the cost of ownership. All our machines, from semi-auto to high-speed systems, are built with heavy-gauge steel frames and all components, whether made in-house or sourced from our suppliers, are made for long-term operation. They are designed and manufactured in the U.S. and offer smart technology for connectivity to winery automation and remote connectivity for service calls. Our service technicians are PMMI-certified trainers.   

  Finally, our machines are built for flexibility and quick changeover. For example, our depalletizers can run glass, plastic, composite containers or cans interchangeably, with no changeover or change of parts. Our palletizers offer simple touchscreen control for product changes and new pallet configurations. Our standard case erectors and sealers run a range of cases with a two-minute changeover, with optional auto-changeover for wineries running many case sizes.”

  Sinicrope highlights some of the most popular products offered by A-B-C.

  “A-B-C decasers are a staple in many wineries for unloading and single filing bottles from necks-down reshipper cases. These machines are valued for their gentle handling during unloading and features that minimize bottle-to-bottle contact during single filing. Larger wineries that purchase bottles in bulk utilize A-B-C depalletizers for unloading the bottles and feeding the line. For reverse taper bottles, A-B-C has a proprietary handling solution that keeps these inherently unstable bottles upright from pallet to the production line. An advantage of our depalletizers is their flexibility to run a range of bottle styles with no change parts or downtime for the changeover, allowing a winery to feed multiple production lines from one depalletizer.

  Palletizers are also popular with wineries, and we offer a selection of standard models for many requirements. All are low-level designs, enabling floor-level installation and maintenance, which minimizes costs. They offer full flexibility to build new pallet configurations on the production floor at the operator station. All functions can be controlled and set at the panel, which also shows maintenance alerts and fault detection, ensuring top productivity.

  We also supply case erectors, partition inserters and packers for bulk packaging lines.”

  Where space and budgets run tight, Sinicrope says the company has a new product called the 72AN Palletizer designed to address both needs.

  “For wineries with either limited floor space or a small budget, this fully automatic, compact palletizer offers a simple and economical solution to increase production and eliminate the issues related to manual operation. It occupies from 10 to 30 percent less floor space than conventional low level palletizers and offers complete flexibility for product feed and pallet configuration.”

  Prospero Equipment Corporation is a family-owned and operated business that began in 1972 when founder Tony Prospero started selling wine-making equipment from Italy to winemakers who had immigrated from Europe to America. The company has since expanded its product lines and services to address the needs of commercial wineries with offices across North America, including packaging solutions for wineries of virtually any size.

  Andy Robinson represents the company’s sales division from its West Coast offices in Windsor, California. With nearly 35 years in the wine industry, Robinson lends his expertise to winery clients looking to Prospero for packaging essentials.

  “Prospero offers sales consulting, engineered drawings, parts departments and a technical team for service, installation and training. Having effective product and packaging consultation allows direct discussions for future growth and wiser investment strategies. Providing engineered drawings allows for a seamless installation, parts to be on hand if needed and a direct format for our technical team to follow.”

  Robinson explains how Prospero helps its customers build toward the future.

  “A company should plan for future development of products and production volumes. This also includes added closures and perhaps canning. Investing in high quality equipment helps guarantee longevity, ease in maintenance and the finest quality finished product. Prospero technicians fully train all new equipment owners after installation to guarantee all operators are knowledgeable about the machinery and the supporting equipment. This support is backed up by our service and parts department for maintenance and repairs.”

  In addition to its existing lineup, Robinson says that Prospero has added some new products to its roster designed to assist with packaging for wineries and other beverage industry sectors.

  “Prospero represents GAI Machinery in the USA. GAI sets the upper standard of machine manufacturing and offers the highest quality packaging equipment available. Prospero now offers a revolutionary new technology with the UNICA filling valve, an Electro-Pneumatic filling valve capable of filling from 0-6 BAR pressure. This has allowed many companies to expand their product lines and be able to package all of them within the same Monoblock. The UNICA filling valve is now also available with a Volumetric Electro Pneumatic filling valve, offering the most precise filling for a wider range of container sizes and formats. 

  Offering still and counter pressure filling in the same filling valve has brought new technologies to the forefront of packaging for the beverage industry. The UNICA filling valve is also offered on the GAI canning Monoblocks. The GAI Monoblock design is engineered so all main gears are interlocking and connect all turrets, thus eliminating any risk in loss of machine timing.”

  Among the companies in the packaging industry delivering products with the environment in mind is Encore Glass, headquartered in Fairfield, California, right outside the Napa and Sonoma wine regions. As its name implies, Encore Glass recycles bottles for wineries, a practice it began some 40 years ago. The company has since expanded its services to include custom-printed boxes, decorated bottles and even custom molds, allowing clients to create bottles exclusive to their brand. Consulting services include assisting clients with choosing bottle styles, how many bottles to order, setting timelines, and even how best to use existing stock such as labels, corks and even bottles. 

  Encore Glass touts an extensive quality assurance program. Its field support prioritizes testing labels, closures and capsules before placing any bottle order. It offers clients in-house 3D print prototypes designed to shorten development time for custom molds. Wineries that offer wine clubs can ship their products in specially designed shippers that are lightweight, meet commercial shipping standards and are biodegradable.

  Packaging experts help wineries avoid missteps by not wasting product, time and money. Choosing the right packaging company, experts say, depends largely upon a winery’s immediate needs, budget and long-term goals. 

Lower the pH of Wines Via Easy Acid Trials

Cyndi
man holding a wine glass

By: Tom Payette – Winemaking Consultant  

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

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

When?  The pH of a wine should be addressed as early on in the winemaking process as possible, especially if too high.  Often this decision is predicted just before harvest from previously collected data (from field and grape samples) and made at harvest after chemistry confirmation on the crush pad.

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

testing pH level

TOOLS NEEDED

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

•   3 – 100 milliliter graduated cylinder (plastic preferred).

•   1 – 50 milliliter graduated cylinder (plastic preferred).

•   1 – 10 milliliter pipette (Class A volumetric).

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

•   Small glass beakers 250 milliliters plus or minus

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

•   Clean wineglasses

•   Watch glasses to cover each glass.

•   Spit cup

•   Other testing equipment to answer questions at hand: pH meter, TA measuring.

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

•   Sharpie™ pen or pencil for marking beakers.

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

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

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

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

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

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

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

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

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

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

SET UP THE TASTING TRIAL

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

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

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

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

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

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

7.   Repeat as often and needed.

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

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

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

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

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

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

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

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

  One can use other base solutes should that be desired.  It does not always have to be wine.

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

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

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

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

  Always remember your palate may become desensitized while tasting and to step away from tasting for an hour or two and then return to taste ones preference.  You may be shocked you had become used to [Desensitized] certain levels because of tasting such extremes.

Could the Wine Industry Benefit from Virtual Assistants?

Cyndi
what can i help you with
AI Chatbot smart digital customer service application concept. Computer or mobile device application using artificial intelligence chat bot automatic reply online message to help customers instantly.

By: Craig Goodliffe, Founder & CEO — Cyberbacker

Digital innovations within the workplace are nothing new these days. With more and more people working from home, employees are becoming accustomed to relying on technology to help with work-related tasks that used to be completed in person.

  Today, virtual assistants (VAs) are changing the way companies interact with and engage customers, get their name out into the market, and improve overall profits. VAs are part of the digital revolution that has reinvented the landscape of modern work, and business leaders across a wide array of industries are leveraging the skills these professionals offer to help scale their businesses, manage tasks, and free up their time.

  When one thinks about viniculture and the wine industry, it may bring to mind images of vast fields of grapevines, wineries with knowledgeable sommeliers giving in-person recommendations, and an age-old, often family-based company structure. One’s mind typically will not jump to a tech-heavy culture.

  However, according to a recent article in Forbes, many wine companies have not only adapted to changes in technology, but debuted some wine industry-specific innovations. For instance, some companies have outfitted their wine labels with QR codes that give consumers greater insight into the wine’s origins. The company Sparflex has developed a wine foil that allows the consumer to access animations straight from the label, and WineCab is a robotic, AI-powered sommelier; some wineries are even using drones and satellites to collect data on their vineyards.

  Although the viniculture industry may not seem one “ripe for the picking” for help from virtual assistants, the wine industry has a history of adaptation to new technologies and innovations. This could make them the perfect industry to adopt the use of VAs. 

What Value can VAs Bring to Winemakers and Viniculture?

  Virtual assistants are remote workers who can help companies with a number of tasks, and their role has taken on new meaning as remote work has grown in popularity. Once used for mainly administrative tasks, VAs are now heading up social media campaigns, handling the entire accounting or customer service department of companies, and — in some cases — even stepping into C-suite leadership roles.

  Throughout the past several years, the wine industry has faced the same challenges that many other industries have run across, including customer service concerns, supply chain issues, and a focus on employee retention in the wake of the Great Resignation. Virtual assistants can help winemakers navigate these challenges as well as many others.

  One of the biggest benefits a VA can bring to the wine industry is their ability to take on tasks that may not be in the wheelhouse of a business owner, CEO, or other leaders. VAs can also be instrumental in helping leaders better focus on the tasks where they excel. Attempting to scale a business on one’s own is remarkably difficult, especially in an industry as inherently collaborative as viniculture, where different teams are responsible for harvesting the grapes, making, selling, and marketing the final product.

  Studies have shown that taking on a VA can improve productivity overall in one’s business, including the wine industry, where overall productivity could make or break a winery. VAs can also help lower overall operating costs by up to 78%, which could provide crucial savings for a startup in the wine industry.

  Virtual assistants can give an owner more time to focus on what they really want to do: building their businesses. Winemakers may be surprised at how adaptable and multi-faceted VAs are, and what they can do to help a winery, vineyard, or wine store scale.

  Running and managing social media accounts

It can be difficult — if not completely impossible — to run a successful business these days without using social media effectively. Many people may not know how to leverage social media for their wine business, but there are VAs who are highly skilled in areas of social media marketing and engagement that can help one uplevel their business.

  Social media is largely about visuals, and one may wonder how someone who may work halfway around the world can help with the visual marketing of a business that is in, say, Napa Valley. Yet, because so many aspects of the modern workplace have been digitized, it’s extremely easy for a VA to take images or videos from a winery’s events — or even its wine-making process itself — and use those on social media sites to further establish its brand presence.

  VAs can also handle the engagement side of social media, which can be one of the most time-consuming aspects of digital marketing. After all, customers who are interested in your product because they saw some compelling images online will want to engage with your brand by liking, following, and sharing your content on social media.

Facebook

  According to research, 70% of adults use Facebook, many of whom use their connections to brands on social media to make purchase decisions. When a brand actively engages with followers online, it increases the likelihood that the person with whom they are engaged will return to make a purchase.

  In this regard, VAs can also handle the involved job of social media advertising. Running social media ads is highly effective. In fact, that same research shows that 49% of people will be more apt to purchase an item if they see an ad for it on social media. However, running, organizing, and keeping on top of social media ads can be tricky — even for social media-savvy CEOs. Having a person whose top priority is to run and track social media ads can greatly improve a company’s reach and revenue.

Instagram

  Instagram is where social media users go for imagery, and where a winery’s brand presence could easily entice customers with beautiful pictures and engaging video content. Instagram is all about meeting wine enthusiasts where they are, as these consumers are the ones sharing their own pictures of vineyards, bottles, and glasses of their favorite wines.

  Instagram posts that tend to garner the most engagement are those that highlight the human element of the business behind the screen. A great example is Tank Winery, which has harnessed the power of Instagram with personal, informative, and entertaining stories and posts that grab attention. Virtual assistants that are well-versed in the visual-heavy Instagram approach can help uplevel a business’ presence on the platform by consistently posting engaging content.

Tiktok

  As of September 2022, TikTok is the most downloaded social media app in the US for the third year in a row. Many VAs are also TikTok experts and can help a winery or vineyard get its head around what is likely to “go viral” on the popular platform. TikTok can be a great platform for robust marketing strategies and interesting dives into wine-related content, be they virtual tastings, or informative videos about a particular wine or brand.

  Consistency is key with all social media platform posting. Some studies show that businesses should post 1-4 times a day to have a chance of reaching viral status, but most winemakers simply do not have the time to consistently post on platforms for maximum engagement. This is where hiring a VA can help their business achieve the consistency they need to best leverage social media.

Customer Service

  If there is anything that can make or break a business, it’s customer service. No matter how great a winery’s product may be or how skilled its wine experts are, its entire operation can steadily dry up if its customer service is lacking.

  Customer service needs to be top-notch with not only consumers, but suppliers and the stores that carry one’s product. Even when they are positioned halfway around the world, VAs can field phone calls, respond to emails in a timely manner, manage chatbot functionality on your website, and provide assistance with issues that may arise. If a company is looking to expand on a global scale, having a VA in a different time zone could prove to be a massive asset.

  Additionally, as online shopping has become the norm since the pandemic, it is now even more crucial that the wine industry master omnichannel marketing tactics and remain able to pivot alongside changes in consumers’ purchasing habits. Wineries, vineyards, and other businesses in the industry need their customers to be informed and taken care of during every stop in the engagement and purchasing process. VAs can help cover the omnichannel bases, assisting with social media channels, mobile communication, and customer support online.

  By utilizing VAs on the customer support end, customers will feel heard and vendors will feel secure in knowing someone is on top of their needs. Founders and CEOs cannot possibly be everywhere at once, but allowing a VA to help with some of the ongoing customer service tasks allows them to concentrate more on the crucial aspects of their wine business requiring their attention.

  Establishing and building an online presence

A skilled VA can handle a business’s entire online presence, from website design, to updates, to running its online e-commerce store. They can spearhead the time-consuming tasks such as uploading images and information for each product that you sell, writing blog posts that further engage clients and customers, or stepping in at a moment’s notice if one’s website experiences issues and goes down. VAs experienced in event management can even host online events, such as virtual tastings or wine workshops.

  The last few years have been instrumental in building online sales innovation for the wine industry. One study showed that online wine sales skyrocketed during the pandemic and held steadily above pre-pandemic levels, even as in-person tasting rooms reopened.

  Overall, wineries stepped up their online offerings during the pandemic, with 44% of them offering online tastings and other incentives to engage online shoppers; only 22% of wineries neglected their online presence during the pandemic. The online shopping capabilities of a wine business are important for attracting and retaining loyal customers, as well as maintaining their position amid heavy competition.

  Virtual assistants can help with a number of other tasks outside of those mentioned here. Other tasks that are essential to a business, but that leaders may need a VA’s support with, run the gamut from accounting to HR, to SEO and admin. As the wine industry increasingly adapts digital tools and technologies, virtual assistants will take their place as some of the industry’s most invaluable employees.

  As a leader in your wine business, no one is expecting you to be an expert in everything. But by utilizing virtual assistants, you can outsource the expertise necessary to keep your wine business thriving and growing year after year.

Craig Goodliffe is the Founder and CEO of Cyberbacker, an innovative, mission-driven company that connects small to medium-sized businesses with the top-flight support staff that they need in order to grow. Cyberbacker is the leading provider of world-class administrative support and virtual assistant services from anywhere in the world to anyone in the world.

The Problem with Winery Wastewater & What to Do About It

Cyndi
winery wastewater in a gloomy day

By: Alyssa L. Ochs

You may be familiar with a famous quote about water being the source of all life. However, in the winemaking industry, water can be both the solution to and the cause of many operational issues. Not only do wineries use substantial water in their processes, but they also generate wastewater that must be dealt with to keep costs down and effectively utilize this valuable resource. According to the Watershed Information & Conservation Council in Napa County, California, wineries create an average of six gallons of wastewater for every gallon of wine. At least a quarter of that wastewater is produced during the year’s harvest period.

  Past wastewater concerns primarily focused on the grape-growing phase and water shortages during droughts. However, there is also a need for wastewater sse the right treatment option for your winery.

Understanding Winery Wastewater

  Wineries generate wastewater from many processes, including cleaning, crushing, pressing and rinsing tanks. Wastewater also comes from residual drainage, filter and barrel washing and clean-in-place operations. This wastewater contains the remnants of unused grapes and juices, as well as sugars from the alcohol and any cleansing agents applied to the tanks, barrels and filters.

  The issue with winery wastewater lies in the acidity and organic chemicals it often contains. This used water is often filled with particles from cleaning products too. If not treated properly, it can damage soil around the winery property, attract insects and other animals and produce a noxious odor that negatively affects the visitor experience. Other hazards associated with winery wastewater are linked to high energy consumption, dredging for sludge control and the proximity to nearby homes and businesses.

  Yet anyone experienced with winery work will tell you that winery wastewater treatment is essential for the viability of the business. Making productive use of winery wastewater can alleviate water scarcity concerns while reducing a winery’s overall consumption and environmental impact. Good wastewater treatment strategies depend on vineyard productivity, wine quality and sustainable operations.

Challenges with Wastewater in the Winery

  One of the biggest challenges with winery wastewater is the sludge produced by treatment systems. There are primary, secondary and advanced treatments and discharge fees to work into the winery’s budget.

  For many wineries, the biggest hurdles to overcome lie with having staff to oversee good maintenance and monitoring of the treatment systems. Another issue is the insufficient amount of oxygen required to break down microbes in winery waste, a biochemical oxygen demand (BOD) measurement. Some wineries may use ponds as treatment methods, but sizable bodies of water take up space that could be used to grow grapes. Leach fields with septic tanks to flush water into unground pipes are options but only work with certain types of soil, and the treated water can’t be used for irrigation. Meanwhile, hydrate systems consisting of tanks with filters that remove solids and oxygen pumps to aid microbe breakdown are options when physical space is limited.

  “For small wineries, a big challenge can be finding a cost-effective system to treat the relatively small amount of process wastewater generated at their facility,” said Jennifer Kintzer, business development and process engineer for Specialty Treatment Solutions, LLC (STS) in Benicia, California. STS develops reliable, environmentally sustainable and cost-effective wastewater treatment systems that are fully automated and scalable for wineries, breweries and food industries.

  “A common mistake made by wineries is underestimating the amount of process wastewater they generate at their facility,” Kintzer said. “Depending on their processes a winery can generate anywhere from three to 12 gallons of process wastewater for each gallon of wine produced. Some wineries will estimate a low volume of process wastewater per gallon of wine, and then their wastewater system is not sized properly to treat the amount of flow entering the plant.”

  Yoni Szarvas, the CEO of AquaBella Organic Solutions, LLC in Sebastopol, California, told The Grapevine Magazine that the biggest challenge, especially for smaller wineries, is that they generate a large amount of wastewater in a short time, and it is an enormous cost to build a waste treatment facility to treat it. AquaBella specializes in innovative microbial products using naturally occurring, good bacteria to reduce water pollutants and produce higher crop yields.

  “This is where we come in,” Szarvas said. “It’s an easy application because we just pour the AquaBella BioEnzyme directly into the existing reservoir without having to build additional infrastructure. Wineries run out of space in the reservoir to treat their waste and have to build more reservoirs to treat the excess waste. Using AquaBella BioEnzyme allows a shorter treatment time, and the water can be released from the reservoir so it can be refilled.”

Wastewater Treatment Solutions

  There are physical and chemical processes and mechanically based biological processes that can be pursued to address winery wastewater. The options differ for small and large wineries, yet there are creative ways to recycle, reuse and process wastewater for significant benefits.

  Specialty Treatment Solutions offers three popular operations contract options: full service, basic service and daily remote monitoring only. STS’s winery wastewater treatment systems typically consist of influent screening, equalization facilities, pH adjustment and nutrient addition, a moving bed biofilm reactor (MBBR), membrane bioreactor (MBR) and aerobic sludge digestor facilities. These systems can come in various sizes and configurations, such as custom-engineered steel tanks, bolted steel tanks, polyethylene tanks, fiberglass tanks and concrete basins to meet the customer’s individual needs.

  “Some wineries do not have the staff available to attend to their wastewater treatment system, so they have STS provide full operations services. We stop by their sites two to three times per week, in addition to daily monitoring of their system over the computer,” said Kintzer.

  “Others have people available but like to have some assistance at times, so they will select the basic service where we physically stop by the site once or twice a month and daily-monitor their system over the computer,” Kintzer said. “Lastly, there are customers who only ask that we monitor their system over the computer and notify them if we notice something that should be attended to. Many times, the winery will make a decision based upon their staffing and knowledge base. All systems are equipped with remote monitoring and operations technology, so the customer can select the services that meets their needs at the time and can change their service plan as their needs change.”

  Szarvas from AquaBella shared with The Grapevine, “We offer a cost-effective solution for wineries so they don’t have to invest a fortune in a waste treatment facility and, if needed, more reservoirs. In addition to dealing with the BOD, nitrates and phosphates, as a bonus, our aerobic and anaerobic bacteria help to reduce the sludge build-up so they can easily store more water.”

  “Cost depends on the size of the pond and the extent of the problem,” said Szarvas. “The beauty of our product is that it will work with any existing infrastructure they have. Application depends on the severity of the situation, so you might need to apply more than once or twice a year.”

Choosing the Best Solution for Your Operations

  Fortunately, winery wastewater treatment is not a cost-prohibitive endeavor since minimal upfront investment is needed, and the technology to handle it already exists.

  Concerning cost, Kintzer from STS said that this varies considerably based on the size of the system and the level of treatment desired. “We design each system to meet the aesthetic, site needs and treatment objectives of the customer while keeping in mind the economic impact the system will have on the customer,” she said.

  Kintzer shared that STS’s services stand out in the industry because the company can evaluate a customer’s entire process and suggest ways to minimize the amount of processed wastewater entering the treatment system, potentially saving the customer money on freshwater and wastewater sides of the operation.

  Szarvas from AquaBella’s most significant advice to wineries about deciding on the right wastewater solution is to choose the most cost-effective solution that will resolve their issues.

  “We believe that AquaBella BioEnzyme is the most valuable, low-cost solution that will help solve the water quality issues that plague vineyards,” Szarvas said. “In addition, the product is completely natural, so it doesn’t harm the water or land, which means it’s doing its job sustainably. It’s a powerful option with both short-term and long-range benefits. AquaBella BioEnzyme is also proudly OMRI-certified to benefit organic wineries.”

  Looking ahead, it is crucial to have everyone in the winery, from owners and upper management to cellar crew and seasonal field workers, onboard with an agreed-upon wastewater management program for consistency and accountability. Wineries can integrate the concept of minimizing all forms of waste into the business culture with relevant training, reporting and performance measurement. In the overall scheme of things, now is an excellent time to start looking at wastewater as something to be managed and also an opportunity to reduce water consumption throughout the vineyard and winery property for long-term success.

Sandy Road Vineyards

Cyndi

Blends Family, Nostalgia, & Passion into Award-Winning Texas Wines

a wide vineyard

By: Gerald Dlubal

Sometimes stars align in a way that leads you down a particular path. That is certainly the case with the origin of Sandy Road Vineyards, located in the Texas Hill Country near Hye, Texas.

  “It all started when Reagan Sivadon married into the family,” said Bryan Chagoly, one of the owners of Sandy Road Vineyards. “Reagan is a winemaker and had previously worked with his childhood friend, Ron Yates, at Spicewood Vineyards in different capacities within the vineyard and cellars, eventually becoming associate winemaker under head winemaker Todd Crowell. The two are responsible for all wine production at Spicewood Vineyards and Ron Yates Wines. Reagan wanted to take a shot at growing grapes for his own wine brand, and we happened to have available land in the Texas Hill Country, so we decided to put it to use and give grape-growing a try. We’ve never looked back since.”

  Sandy Road Vineyards is a family-run vineyard located on the site of the Dixon Ranch, named after the grandparents of sisters Adrienne and Kristina. Adrienne and Kristina’s family have owned the land for almost 100 years, purchasing it in the early 1900s. Bryan and Reagan married sisters Adrienne and Kristina, respectively, and now all four are actively involved in running and maintaining the family vineyard.

  “The farm was always the gathering place for family dinners and events,” said Chagoly. “It’s where we would all come for get-togethers, and it became a custom to sit on that great farmhouse porch, enjoy a glass of wine and watch the beautiful sunsets that naturally occur in the Texas Hill Country. We absolutely fell in love with the experience and knew this would be an awesome venue to share with others. Visitors will definitely see and experience a piece of our family history while enjoying our new chapter as vineyard owners and winemakers.”

  “The farm literally sits at the end of a sandy road, a name given to the road by the locals that once lived in the small town of Sandy,” said Chagoly. “It’s just how the locals all came to know the road, and it’s still a sandy road to this day. As kids, our wives would turn down “Sandy Road” to go to the farm. Now, driving down the road reignites those special memories and feelings, making this place more than just a family property. So as the old farmhouse comes into view, it’s a feeling of nostalgia, reliving the farm experiences and passing on some of those same great feelings and memories to future generations.”

Location, Location, Location

  Chagoly told The Grapevine Magazine that the old farm property was used for growing cotton in the 1920s until the Great Depression, when people were forced to move west to find work. Sandy Road Vineyard is about four miles from the Pedernales River in the Texas Hill Country and features a unique blend of soils, including chalky limestone, iron-rich clay and primary riverbed sand, allowing the owners to play around and experiment with a variety of terroirs.

  “We took numerous four-to-five-foot depth samples at various places on the farm to determine where a vineyard might perform best,” said Chagoly. “Interestingly enough, we found an eastwardly sloped area that provided excellent drainage and was comprised of three distinct layers of soil, each offering unique properties and growing conditions for different varietals of grapes. Chalky limestone covered the top, over a middle of iron-rich clay laying on riverbed sand. We could plant a variety of grapes in this one area and match the depth of planting to the type of soil that offered each particular varietal the best chance for success.”

  “Our vision, then, was to plant unique varietals across the 16-acre plot,” said Chargoly. “We wanted to feature wine grapes that would thrive in the unique soil makeup and also handle our climate and the hot Texas sun to ultimately produce delicious wines. While researching these variables, we found that our hill country soil and climate closely resembled the southern Mediterranean. So, why not grow grapes that would love these conditions? That led us to choose Spanish, Italian and French red varietals.”

  “Our tempranillo, mencia, and prieto picudo are Spanish-inspired, with a plan to try a traditional Spanish blend in the future,” said Chargoly. “Our French varietals (southern Rhone Region) feature a grenache, Syrah, Mourvèdre and a marselan, a cross between a cabernet sauvignon and a grenache. Marselan is pretty rare around here and was first attempted as a way to grow cabernet sauvignon grapes in warmer climates due to global warming concerns. So far, it seems to like our Hill Country climate and soil attributes. And our Italian varietal is a great sangiovese. We also offer white wine selections, sourcing Texas high plains fruits for production from our neighbors within the state. Additionally, we just planted reisen varietals for a neighbor, so we’re anxious to see how that goes.”

Unforgettable Sunsets, Tastings, & Food Pairings

  Visitors to Sandy Road Vineyards will be guided by signs pointing them to the vineyard, where they will see the old farmhouse and the vineyards at the back of the property. Chagoly said that once visitors arrive, there is a pavilion on the premises that offers an indoor-outdoor casual area for tasting, hanging out with friends or just relaxing and enjoying the serene experience and views of the farm and vineyard. No reservations are necessary, but they are accepted for those that are planning to visit and want to ensure seating. The shaded pavilion has fans and a cool breeze in the summer and is enclosed with heaters and a fire in the winter to maintain a warm and cozy atmosphere for experiencing the wines, farm and vineyard. A standard wine tasting will last approximately one hour and include a tasting of five of Sandy Road Vineyard’s 100 percent Texas wines. After the tasting, visitors are welcome to stay and enjoy the vineyard for the rest of the day if they choose to do so.

  For an enhanced tasting experience, the vineyard offers a popular “treehouse venue” available only by reservation.

  “We realized that we needed a place for consumers to taste and purchase our wine once we made it, and we wanted to provide that in a creative and fun way,” said Chagoly. “We ended up taking an old mobile home on the farm and stripping it down to its 60-foot metal trailer frame. Then, we transformed it into a fun treehouse venue that overlooks the awesome views of the farm and vineyard.”

  The enhanced experience is a creative adventure based on the belief that everyone deserves to slow down, relax and enjoy a great-tasting glass of wine with their friends. The treehouse overlooks the vineyard and farm and offers a private, seated, outdoor tasting event with the owners of Sandy Road Vineyards. During the tasting, visitors can expect to learn about the owners, the vineyard’s unique terroir, how it benefits the grapes they choose to grow here and the wines they produce.

  “We want to create a deeply meaningful wine-tasting experience that has the potential to become a special lifelong memory,” said Chagoly. “The peaceful scenery, the table overlooking the vineyard and the heartfelt stories from the owners who personally farm and produce their own wine brand are all presented within the unique experience of being outside, in a tree, with the sun on your face and the wind in your hair, overlooking the very vineyard that produced the wines that you are tasting. It will leave you wanting to experience more.”

  The treehouse venue tastings feature food and wine pairings presented in an educational format that not only shares insights into Sandy Road Vineyard wines but also teaches the visitors about Texas wines in general. After your wine tasting, visitors are free to stroll through the vineyard to explore the challenging terroir of the rocky hillside to see what it takes to grow award-winning wine in the Texas Hill Country. The wine-tasting experience

at Sandy Road Vineyards is an exclusively outdoor experience within the vineyard. Chagoly says visitors should plan for a fantastic nature-based experience with the sun, wind, dirt, rocks and all the Texas outdoors offers.

Successful Winemaking Is a Blend of Several Businesses

  “It’s truly been a family affair,” said Chagoly. “Both families are involved in running the winery and vineyards from start to finish, and if there’s one piece of advice I can give to aspiring vineyard owners and winemakers, it would be to seek experience regarding any help or needed advice, because you end up running three separate businesses. In our case, we are growing grapes, making wine,and then marketing and selling our wine all from this one location. At its core, winemaking is a manufacturing and production process demanding a perfect blend of scientific principles and art. Selling the wine is crucial, especially for a new winery like ours. We have to be able to effectively market our wines and get folks out here to try and hopefully buy what we’ve produced. And finally, the actual farming, which is the hardest by far, especially trying to figure out what Mother Nature will bring us here in Texas. The farming aspect can be especially challenging.”

Sustainable Practices, Personal Attention & Precision Care Produce Award-Winning Wines

  The owners of Sandy Road Vineyard believe that the best fertilizer is the farmer’s own shadow, and the best wines are produced in small batches in a sustainable environment, with the individual attention and respect of the winemaker. This means being constantly and consistently in the vineyard, working and harvesting the vines and grapes by-hand to create a wine with perfect balance. They will not put that wine on the market until they find that balance. Therefore, everything is hand-grown, hand-pruned and hand-harvested to produce the highest quality Texas wine for their consumers.

  On a related note, Chargoly has started a website to promote the best in Texas wines. Top Texas Wines features inclusive lists and descriptions of the best 100 percent Texas wines, making it easy for visitors to locate the best of the best in Texas winemaking. At a minimum, each wine listed on the site will be Texas designated, produced by a Texas winery and won a gold medal in blind judging at an international wine competition. Entries include the awards won and the prices per bottle, should you decide to purchase the wine online directly from the producing Texas winery. Chargoly says that every Texas wine on his site is exceptional and worth tasting.

  “Our mission is to bring the highest quality farming and winemaking to Texas wines and to continuously raise your expectations for fine Texas wine.”

  For more information about Sandy Road Vineyards, their award-winning wines, other Texas Hill Country wines or to make a reservation contact…

Sandy Road Vineyards

383 Vineyard Row

Johnson City, Texas 78636

Phone: (512) 589-1826

Website: www.sandyroadvineyards.com

Solutions to Pump Dilemmas

Cyndi

How Tradition and Technology Blend to Fill Winery Needs for Pumps

pumps in a facility

By: Cheryl Gray

Pumps are as essential as grapes when it comes to a functioning winery. Their overall purpose is, of course, to protect the quality of wine, whether it is managing must, treating wastewater or guarding against oxidation. Both traditional pumps and advanced alternatives are on the market, giving wineries a choice when it comes to selecting that all-important piece of equipment for a specific task. In all cases, experts with decades of industry experience help wineries make pump selections designed to improve their operations.

  When Vijay and Meera Singh started their New Jersey winery in 2013, it prompted them to come up with ways, they say, to work smarter. Meera Singh is a winemaker, WSET level 3 and a sommelier. Dr. Vijay Singh has more than 40 years in the biotechnology industry, with some 20 patents to his credit in multiple fields, such as biotechnology, gun sights, hydroponics, mixing and, of course, winemaking.

  Together, the couple founded GOfermentor,  the namesake of one of their signature products, the GOfermentor®, an eco-friendly, automated wine fermentor. What followed was SmartBarrel®, offering advanced wine storage options. Then came GOblend, an electronic wine blender. All three products are marketed worldwide.

  The company’s latest market entry is GOpump. Dr. Singh explains how the product was created.

“Several years ago, I had made a flow-controlled pump to handle operations in our own winery. A GOfermentor customer asked me in 2022 if I could make something for him. The result of this prototype work is now the commercially available GOpump – the first wine pump with precision flowmeter based batch capability.”

  Transferring wine is routine in winery operations, whether done in racking, blending or filling. And while there are pumps on the market that facilitate these tasks, Dr. Singh says something is missing.

  “What is lacking in the industry are pumps with accurate flow metering and the ability to automatically dispense user-preset amounts of wine. I wanted the ability to set a wine volume, say 110 gallons, start the pump and walk away to do other things. The pump would transfer the 110 gallons and stop. This saves time and allows me to perform other tasks.”

  Market response to GOpump, Singh says, has been good. “The response has been overwhelmingly positive. The typical comment is that it is a marvel of human-machine engineering with all of the functions logically and ergonomically laid out. Users are enthused by the time they can save by not having to monitor the pumping process.

  The portable, lightweight, splash-proof design is well-liked. The fact that it can be operated remotely using a smartphone app is appreciated, as the pump can be switched on or off from high up on the barrel rack if needed.

  Even flow rate and batch volume can be adjusted. User applications are wine racking and blending. The preset batching feature makes these operations efficient and easy.”

  GOpump and the other products developed by Singh are backed by his in-depth knowledge of the device and pump design.

  “I have a Ph.D. in chemical engineering, and have worked with all kinds of pumps and flowmeters for over 40 years with over 20 patents. I have developed hardware and software for controllers used in pharmaceutical and beverage processing. The GOfermentor fermentation controller design and manufacture was done by me in 2016 and has been refined constantly since then. Hundreds of these are in service worldwide. Some of the flowmeter and pumping concepts used in the GOpump originated in the GOblend device I developed in 2020. GOblend is a laboratory machine for quickly generating wine blend samples for evaluation. It pioneered the precision flow totalization techniques used in GOpump.

  The GOpump is shipping now at a list price of $2,200, which includes a sight-glass and strainer, along with a choice of inlet/outlet fitting. Users can select 1 ½-inch triclamp, 2-inch triclamp, HFC12 quick-connect or just bare female ½-inch NPT. The Android Bluetooth app is included.”

  Industry leader Gorman-Rupp Pumps has been manufacturing pumps since 1933. Based in Ohio, the company enjoys a global presence with 20 locations, 11 subsidiaries and sales in 135 countries. Gorman-Rupp is known for pumps used in waste-handling applications for multiple industries, including wineries. It specializes in self-priming centrifugal pumps, which it says are ideal for pumping stems, skins, seeds and other types of waste that wineries have to manage. Jeff Hannan is the product manager for centrifugal pumps at Gorman-Rupp. He uses his 29 years of experience in the pumping industry to help wineries large and small.

  “With pumps ranging in size from 1-inch to 16-inch discharge and flow rates up to 15,000 gallons per minute, Gorman-Rupp can work with almost any size of winery in the market. Our reliability, reputation and service set us apart from the competition. Gorman-Rupp has been manufacturing pumps in the United States since 1933 and has the strongest network of factory trained distributors in the industry. This allows for the local distributor to offer support around the clock right where the pumps are being used.”

  Hannan adds that the company’s range of products is designed to optimize production time, manage costs and enhance wines. He gives some examples of Gorman-Rupp pumps that fill that checklist.

  “Super T Series® pumps equipped with the Eradicator™ Solids Management System are the best choice for pumping clog-prone waste. 

  Gorman-Rupp’s Super T Series pumps, equipped with the Eradicator solids management system, are the best pumps for handling waste materials, such as seeds, stems, skins and all other types of stringy solids. With the ability to pass up to 3-inch spherical solids, Super T Series pumps are designed to eliminate clogging and increase uptime. With over 4,000 installations in the toughest applications you can find, these pumps have a proven track record. 

  The Eradicator’s three-part solids management system. The system consists of a new, lightweight inspection cover, an innovative back plate incorporating an obstruction-free flow path and an aggressive, self-cleaning wear plate with integral, laser-cut notches and grooves in combination with a revolutionary ‘tooth’ designed to clear the eye of the impeller constantly and effectively. Upgrade kits are available for existing Super T or Ultra V pumps in the field. The upgrade kits provide everything you need to put the best self-cleaning pump technology in the industry to work for you.”

  When it comes to waste handling pumps, Hannan says the dependability can’t be compromised.

  “When selecting a pump for any waste application, consideration must be given to reliability, low total cost of ownership and overall uptime. It is best to select pumps that are easy to maintain and are designed to prevent clogging. Gorman-Rupp Super T and Ultra V Series pumps, equipped with the Eradicator solids management system, are the best choices for self-priming, solids-handling pumps for any maintenance department. Externally adjustable clearances between the impeller and wear plate, in combination with the new lightweight inspection covers, are just a couple of the features that make routine maintenance on these pumps easier than ever.”

  Hannan describes a recent addition to the Gorman-Rupp Pumps solid handling pumps product line.

  “Eradicator PlusTM, Gorman-Rupp’s most aggressive solids handling pump to date, is specifically designed for installations where nuisance clogging is affecting uptime and costly maintenance. Eradicator Plus’ innovative design is currently available for 3-inch, 4-inch and 6-inch Super T Series® pumps. For those extreme-duty applications where municipal waste, wipes, industrial by-products, agricultural wastes and other organic solids are present, Eradicator Plus cuts and tears the solids, allowing them to pass through the pump.”

  In business for nearly 40 years, Milwaukee Instruments provides clients from multiple industries with instruments to use in their analytical requirements. For wineries, the product line includes T.A mini-Titrators, V.A. Mini-Titrators, Dissolved Oxygen meters, Turbidity Meters and pH meters in portable (field) or bench (lab) applications in the wineries and BRIX meters for field analysis.

  The global company, based in Rocky Mount, North Carolina, works with wineries of all sizes. Its president, Carl Silvaggio, talks about what he believes makes the products offered by Milwaukee Instruments stand out from competitors. 

  “Our Mini-Titrators for T.A. and V.A. are very cost effective, easy-to-use, accurate and repeatable. Our Portable and Bench top meters offer up to five-point pH calibrations with two Custom buffers allowed as well. Our meters have data-logging features up to 1,000 points and are USB downloading, with built-in GLP (Good Lab Practice) features, all at very cost-effective prices. Our technical service and after-market service all have the human element, as we answer phones, emails and chats accurately and quickly. We have no bots.”

  Silvaggio adds that new product launches are already underway.

  “Our MW106 Portable Waterproof  Data Logging MAX pH Meter has up to five points of pH calibration, two custom buffers, 1,000 data logging points, USB download, automatic calibration and temperature compensation.”

  Experts agree that post-sale service should accompany any pump purchase or an ancillary piece of equipment. As Hannan explains, this spotlight on customer service understanding is critical.

  “If something would ever happen to go wrong, and something invariably does, I would want to know that I can trust the pump supplier to work with me to get the situation resolved.”

Exploring the Diversity of European Grenache Wine  

Cyndi
grenache planted signage

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.

Women in Wine: Fermenting Change in Oregon

Cyndi
people inside a winery

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…

https://www.womeninwineoregon.com