Category: Winery Info

The Beaujolais “Nouvelle” Generation

Cyndi
overlooking village surrounding a wine field

By: Tod Stewart

Le Beaujolais Nouveau est arrivé! Readers of a certain vintage may recall the pandemonium at the local wine purveyor upon the unleashing of that phrase. It was the official annual call for wine lovers to storm the shelves and grab as many bottles (or cases) of the year’s first ferment.

Beaujolais nouveau was never (and still isn’t) a particularly great wine, but then again, it wasn’t meant to be. The wine itself was simply “a means to an event,” for lack of a better way to state it. Originally meant to celebrate the vintage and slake the thirst of the French workers who’d been toiling in the vineyards, Beaujolais nouveau morphed into an international phenomenon, spawning a plethora of fun, fruity, fast-fermented wines around the globe – and also spawning global parties.

A major bonus of the nouveau craze, insofar as the region’s winemakers were concerned, was the spreading of the word Beaujolais far and wide. The downside may have been that all Beaujolais started to become lumped together in the minds of consumers, leading to the incorrect assumption that, in spite of the wine’s (subtle) diversity, it was all fun, fruity, light, and inconsequential.

“I would agree on the fun and fruity description. Light not so sure,” contends Phillippe Marx, Commercial Director for Vinescence, a 350-producer-strong cooperative established in 1929. With growers spread over 2,970 acres across the region, Vinescence is able to offer selections from every Beaujolais category. 

  “With the recent climate evolution, we have wines with 13 per cent alcohol that I would not describe as light,” he suggests [Indeed, I recently had one that was 14 per cent]. “If you are speaking about the structure, yes, we have less structure and body than wines made from Cabernet or Zinfandel, but what we do have is elegance -– something that a larger share of the consumers are looking for.”

  The profile of Beaujolais wines as being “elegant” rather than “opulent” stems from a couple factors. The first is the grape variety used. The second has to do with what’s done with it.

  The Gamay grape (Gamay Noir à Jus Blanc if you want to be precise) is the Beaujolais grape. Sure, there are plantings in other parts of France (notably the Loire Valley), and in pockets scattered around the globe (it does quite well in Ontario’s Niagara region), but in no other region is it as dominant as in Beaujolais. In fact, about 98 per cent of all vines planted in the region are Gamay. Thin-skinned, early-ripening, and moderately vigorous, Gamay more often than not yields red wines relatively high in acid, low in tannin, and eminently fruity -– both on the nose and in the mouth. The grape’s qualities are enhanced via a semi-carbontic fermentation process, where whole grape clusters (including stems) are, in the words of Jancis Robinson, MW, “…fermented whole, fast and relatively warm, with some pumping over and a high proportion of added press wine….” This can last for as little as three days (in the case of nouveau) and up to 16 for the more top-level cru Beaujolais.

  “The typical carbonic maceration of full grapes enables us to express all the aromatic potential of the Gamay grape,” Marx confirms. “In the last decade, we rediscovered the possibilities offered by using oak and some longer maceration time. For some of our crus like Morgon and Moulin à Vent, or some single vineyard wines, we are also working in a more Burgundian style of vinification, with destemming and longer skin contact. This adds more structure to the wine, and with soft oak aging, enables us to smooth the tannins and reveal the full depth of the wine. This approach enables us to take advantage of the versatility of Gamay, and give [it] the chance to show all [its] potential, from the soft juicy Chiroubles, to the earthy Côte de Brouilly, and the soft bodied Morgon,” he explains.

  Of course, the supple, easy-drinking nature of Beaujolais wines might have the Napa Cab crowd dismissing them as less than “serious.” Marx responds to such criticism in a way that leaves me nodding (rather enthusiastically) in agreement. “Regarding serious; who said wine has to be serious? Wine is about sharing pleasure and good vibes. Serious is such an old way of approaching wine; a time when it was reserved for serious [air quotes] people. Beaujolais is a wine that speaks to all consumers – young and old – who are looking just to enjoy a nice glass, or discover the complexity that a mature Gamay wine can offer.”

  Delving a bit more deeply into what differentiates the styles of various Beaujolais wines -– from Beaujolais, to Beaujolais-Villages, to the ten crus de Beaujolais -– Marx notes that a winemaker aims for different outcomes depending on the pedigree of the wine being produced.

  “We at Vinescence have the chance to produce all the wines from Beaujolais, from Beaujolais Nouveau to each of the single crus. When producing Beaujolais and Beaujolais Villages, you are trying to extract something different than when you produce, for example, a single vineyard Morgon. For the first ones, you look to keep the fruit, and the freshness. For the other one you are trying to have more extraction and reveal all the potential. This potential is the combination of the soil, the exposure, the altitude. So yes, nature gives you a different potential, and with your specific vinification style, you try to express the best of this potential. For instance, we age some of our crus in oak barrels to underline the structure … we decided that this is not an option for our Beaujolais Villages. This is not what we are looking for in a villages-level wine. In Beaujolais we are fortunate to have a whole spectrum of different profiles due to that combination of natural elements – our role is to express them in the best possible way.”

  Speaking of different profiles, there’s also been increased interest in Beaujolais Rosé and especially Beaujolais Blanc.

  Beaujolais Rosé remains, in my opinion a niche market. We are not competitive on prices because of our limited yield,” admits Cathy Lathuiliere, Export & Winemaking for Domaine de Lathuiliere-Gravallon, an estate that dates back to 1875. “On the other hand, it is another story for Beaujolais Blanc, which is becoming more and more in demand. Indeed it is a Chardonnay similar to Bourgogne wine, which is becoming more and more inaccessible in terms of price. Some customers who previously bought a generic white Burgundy at a reasonable price have switched to Beaujolais Blanc, which can be an excellent alternative.”

  In fact, one of the tenants of “Beaujolais Nouvelle Generation” -– the ten-year roadmap developed by Inter Beaujolais (the Beaujolais wine council) is to diversify the region’s wine portfolio by placing additional emphasis on rosé (short-term goal) and white wines (mid- to long-term goal).

  Of course, one element the winemakers of Beaujolais have had to contend with (touched on earlier in the story) -– and one with which they have no control over -– is the effect of climate change. Interestingly, winemakers in the region are not necessarily seeing this as a bad thing for them, understanding, of course, that it’s not the ideal situation globally.

  “We have observed during the decade a global warming, [that it] is totally beneficial for Beaujolais,” says Lathuiliere-Gravallon. “Now we make more balanced wines, with a little less acidity. Unfortunately, this warming has reduced the yield due to frost and hail,” not to mention drought conditions.

  Marx points out that when he came to Beaujolais 35 years ago, harvest started in mid- to late-September. The past vintage harvest started in mid-August. While he concedes the extra warmth ultimately leads to wines with more structure, there are some new challenges to deal with. “We need to work harder during vinification to maintain the balance between freshness and body, fruit and structure,” he notes.

  While Beaujolais producers can’t directly alter the effects of climate change, they can work together to ensure the byproducts of their profession contribute as little environmental impact as possible. In fact, winemarkers in the region have taken an active role in developing and encouraging sustainable practises on their own, initially with no government encouragement or support. Today they are leaders in promoting positive environmental, economic, and social aspects relating to their industry.

  Marx made some good points a few paragraphs back about the “serious” nature of wine. At the risk of going off on a personal opinion tangent (but since I’m the writer, why not?)… when you consider the rather “serious” state of the world these days, maybe what we could all use is a large glass (or three) of a wine that has been fermented for one reason only: to bring pleasure. It’s not meant to be analyzed, collected, cellared or, (shudder) scored. A few good, fruity gulps of Beaujolais Nouveau (sightly chilled) might be just what the doctor ordered. Of course this year le Beaujolais Nouveau n’est pas arrivé! -– at least here in Ontario (due to supply chain/due to inflation/due to Putin/due to COVID – pick one…or all). But thankfully there’s plenty of Beaujolais, Beaujolais Villages, and crus de Beaujolais to keep the party rolling.

The Art of Blending

Cyndi
wine glasses formed in pattern

By: Tom Payette – Winemaking Consultant  

Blending is an excellent resource to make improvements in wines.  To do it properly takes time, work and organization. Standing in the cellar and walking from wine vessel to wine vessel roughly pouring the quantities from glass to glass in estimation of what a blend will be like is not acceptable.  Beyond the practical applications it is a great time to review overall winemaking quality and to plan the upcoming winemaking schedule for the year.  Following these steps will result in better quality wines, more cellar organization and fluid production parameters for any winery whether making 2000 cases or 40,000 cases and beyond.  These sessions give the winemaker long-term direction and will keep others in the winery better informed and involved with what is happening in the cellar.

  In this article, I will go into detail with a step-by- step analysis how a blending session can be performed.  This process gives a platform to taste and review all of the winery’s products and make blends in a systematic session outside of the cellar. One should be dedicated to this process.  The first blending session may have some disjointed moments but don’t let that discourage the process.  By the third session one should be on top of all aspects of this process and ready to build on it to make it an even better operation for their winery.  Take the time to follow this process from sampling on through to the follow-up report.  It works!

1)  First, establish a set of goals for the blending session.  Most of the time the goal will be to meet a certain style of wines that have the consistency of previous vintages or better.  One can establish other goals as needed to fit the particular set of circumstances in the cellar.  Goals such as blending a reserve style blend for a particular wine variety and then making subsequent blends is a perfect start.  Always taste past vintages of these same wines from the wine library. This will give great information as to how wines are holding up in the bottle and help remember the earlier wines and how they were crafted.  Collect winemaking data of these past vintages for review should that be necessary.  If one marvels over a competitor’s wine, then purchase some of that wine and put it into the initial blind tasting.  It may help move your wine style in the direction desired.  Try to answer this question before, during and after the blending session: “Do we know where we are with our wines and where we are trying to go”? Asking yourself and the others this question will help the winery move the wines forward.

2)  The Next step in a successful blending session is collecting the samples early.  Go into the cellar, at least one week prior to the scheduled blending day, and pull all the samples needed in sufficient quantities.  Usually at least one 750 ml sample of each large lot will be sufficient for a two person blending session.  Perhaps a 375 ml sample of the smaller lots will suffice.  When in doubt – collect multiple 750 milliliter samples of one lot.  (If using this article, as a client of mine, lets please touch base to discuss sample sizes and participants in the blending session)  Make sure these samples represent the lot of wine.  If twenty barrels are in the lot – try and pull the sample from at least 10 representative barrels to make sure it is uniform.  If a certain wine is in two distinct sets of wine storage conditions, take samples of each and indicate the differences.  If the sample does not represent the wine it is supposed to, a successful blending session can not be performed.  If older lots of a certain wine remain in the cellar, sample them as well. It may help to round out the newer vintage blend.  Take samples of anything that does not already have a direction in your winemaking plan and that may even remotely have a chance of adding to the blend.  All the way down to carboys if you have them. If looking to purchase wines in bulk, have those samples sent to you well ahead of time with their respective chemistries.

3)  Pull the wine samples in the same style glass bottle to eliminate the influence of preference, or lack thereof.  The wines will be tasted blind and one would not want to influence the tasters by having the glass bottle, color or style tip the taster’s hand. (It happens!)  Using a t-top closure is the best for these samples to save time.  This will make it easier to remove the cork at the blending table and prevent fumbling clumsily through the opening of each bottle while pulling a cork.

4)  Mark each bottle with the lot code, vintage year, variety, quantity and any other data deemed important – for example “new French oak” or “malo-lactic”. Place the bottles into brown bags or wine bottle bags all of the same style.  This action, will again, prevent any bias resulting from remembering what wine went into which bag.  Randomly move the bottles around to facilitate the blind tasting process for yourself (optional).  After shuffling the wines around sufficiently, label them in a number or letter sequence and place, in flights, into boxes.  This process should be completed one week prior to the actual blending session and the wines should be stored upright to allow any sediment to form on the bottom of the bottle.

5)  Collect background data on each of the wines to be presented at the blending table.  This information should include harvest data, fermentation data (yeast, temp, enzymes etc), a full chemistry panel (ph, TA, so2, VA, malic, alcohol etc.)  Record this data on a spreadsheet for copies to be distributed to every member of the tasting panel at the appropriate time.  Speak with the owner or sales department to get information on sales data for each product.  This will help determine how much of a given blend that should be made.  Collect current inventories, on hand, in both case storage and bulk wine – if more of a current blend is to be bottled.

6)  With the above information in hand make a “wish list”, independent of what known volumes you have on hand, for all wines to be blended.  Make this wish list up with volumes needed for the business goals.  So :: each varietal, each vintage and how much of each to make.  This is very important to make the blending day run smooth.

7)  When all of the wines and information are collected for the blending session, take time to remind the other members on the blending team of the date, time and location of the blending session.  Remind them not to wear smelly colognes or perfumes that day and to dress comfortably.  (There is no need to wear a tie as it may only drag through a glass of wine as one reaches across the table).

8)  The day prior to the blending session collect the other items necessary in the room to be used.  Check the wine glasses for potential cardboard dust odors or other off smells and wash them if necessary.  Check the actual room for off odors, paint smells, or other odors that may interfere with aroma evaluation.  Place a white table cloth on the table to be used.  For all the items to be used try to eliminate any colors to have mostly white and clear objects present.  For each sitting area have the wine glasses fanned out, in a semi-circle, in the quantity necessary to accommodate the largest flight of wines.  Have room to add about four more glasses to evaluate blends as they are made.  At these place settings have a water glass, pencils, paper, cracker dish and a spit cup.  At one end of the table have several graduated cylinders, beakers, and pipettes all of varying quantities.  Place several calculators on the table for use as mathematical questions may arise.  If your tap water has an off flavor, or a slight odor, use distilled water or bottled water for the sessions rinse water and drinking water.  Gather several clean 5 gallon buckets and place them in the room to assist dumping the glasses of wine after each session.

Okay! Now we are set up and ready for our blending day.

9)  The morning of the blending session have everyone gather in the room and take their place setting.  Give them an overview of what they will be doing but be careful not to reveal any information on the wines that are bagged and to be tasted blind.  Start with the first blind flight of wine.  This most often will be a primary focus wine flight of past vintages that have been made by the winery.  Older vintages help one understand what the consumer has been purchasing, how the lots are aging and what characteristic one may want to enhance or refine for future vintages.  Try to evaluate at least three vintages.  It is best to have six, seven or more if the winery has that many years under its belt.  This is a good time to slip in a competitors bottle that the winery has discussed trying to emulate.  Perhaps slip in a well known brand to see how your wine compares.  Pour the wines from left to right and make sure that everyone has them in the same order.  This will eliminate confusion when speaking and critiquing the wines.  Taste through each wine and take notes.  Indicate the positive and negative attributes of each wine on paper.  Allow as much time as necessary to thoroughly go through each wine and do it with complete silence and no discussion.

10)  After ample tasting time, have each member that feels comfortable doing so, talk briefly about each wine.  Perhaps have them rank the wines or select their favorites and mention why.  Keep a rough tally of the table’s favorites.  Is there a consensus?  Do most people have a favorite or dislike?  Zero in on the positive attributes of those favorite wines and mentally lock in those flavors and aromas.

11)  Unveil the wines and reveal their labels or contents.  Keep them in the order that the glasses are on the table so each one can record what wine goes with his or her notes.  Speak a little about each wine as it is unveiled and then allow some time after all the wines are exposed for light discussion and possible surprises that people have commented on.  Collectively agree with the rest of the table what three or four wines may be needed to evaluate the next blend, refresh the pours into the glasses and ask them to put them aside.  Mark their glasses with a pen or simply have some white paper in front of them and label the place setting for that particular wine.  Clear the table of the left over glasses of wine by dumping the contents into the dump buckets.  Cork the remaining bottles for potential future evaluation and remove them from the table.  Rinse all the glasses lightly and take a small break.

12)  During or shortly after the break, start to pour the next blind flight.  This flight will be all the bulk wines and blends from the cellar that will be possible candidates to help make the next vintage of the previous wines just evaluated.  Be sure to include any older lots of wine that have been left behind in the cellar for one reason or another.  If an older wine is being blended perhaps taste and reach out for a newer vintage that may increase the fruitiness and freshness of the wine.  Taste and evaluate silently all of the potential components for the next blend.  Take notes and express the positive and negative attributes of each wine.  Rank them and discuss them after everyone has had time to evaluate them.  Reveal the bottles’ contents to the panel of tasters and perhaps have some light discussion about the wines, what vineyard blocks they came from and other possible factors that may add to the table. 

13)  After discussion, take a look at the quantities and chemistries you have of each wine in the cellar that is represented at the table.  Express those quantities to the rest of the table so they can help with the formulation of potential blends.  Have a pre-made spreadsheet with all the information needed and simply pass that out to the members to save time.  Now we have all of the information on the table to make our first blend!  (Whew – yes this is a task that takes time, energy and focus!) 

14)  First, formulate a blend on paper that may guide your new wine in the direction that you would like to see it go.  Take a look at the wines that will add the most to the new blend.  Start with several “paper blends” and make them at the table. [This may be done blind with the other tasting members excused.] Use the graduated cylinders, beaker, pipettes and other measuring devices to make the blends in the quantities that will fit the volume needed.  If the quality will allow more and the sales of the winery will allow it – make more.  If the quality will not allow a reserve blend, review the potential of not making one.  After the table blends are made, make sure to mix them well and then pour a portion of those blends for each person at the table. Pull the previously tagged glasses from the prior flight forward and taste the new blend up against the older vintages.

15)  Take time, with silence, for each member to evaluate the wines and select one or two that reflects an improvement on the previous vintages.  Discuss the wines and potentially make more sample blends, for the same wine, while refining and focusing the desired qualities.  Keep doing this process until an agreement can be reached as to which blend is the best.  Once that is done, subtract the volumes used for that blend from the spreadsheet and indicate the quantities that are remaining to work with.

  Dump and rinse the glasses that will no longer be used for the next blending flight.  Any glasses one decides to keep, be sure and mark accordingly and keep off to ones side.

16)  Now prepare for the next flight to be tasted blind.  Pull the next flight of library wines to the table to make the next level of quality for that style.  For example if the first flight was to make a “Meritage style blend” perhaps the next level will be a Reserve style or Premium blend.  Be careful not to use a descriptor such as “Regular Cabernet” because there should be nothing regular about it!  It also gets many in the winery referring to a blend in a non premium fashion. Taste just as we did before {blind and in silence} the next flight of library wines that correlates to the next wine that will be focused on and blended.  Once the tasting is completed discuss the wines with the table and start to focus on the next blend to be made.  This process can be repeated as often as necessary until all the wines have been made.  Once you are finished with the primary focus wines you can move into another quality tier.  Depending on the size of the winery one can work on reds one day and whites the second.  If some red wine will be needed to enhance a blush or rose, remember to hold that back during the previous sessions. 

17)  Once the process is complete be sure to compile all the information and double check the quantities assigned during the blending session.  Do this the next day if possible.  Make copies of the spreadsheet and pass them out to the participants and others at the winery.  If a mistake has been made it is much easier to regroup and find alternatives while the information is still fresh on the minds of the team.  Sit back and look at the complete picture the blending session has drawn for the cellar. Make sure new product lines were not left out or that the session will fulfill the year’s sales goals as best as possible.

18)  This process can be very daunting at first but once a system is in place it becomes second nature like anything else.  I like this process because it enhances the wine quality and it gives the cellar long-term direction.  One blend isn’t jeopardized because another one was made.  The winemaking team can move the wines forward, cohesively, in the cellar at a pace that should not be rushed.  Dry goods needs such as labels, corks, capsules and bottles can all be investigated and set up to arrive at the winery as needed.  The winery has a summary of the wine compositions and the exact blend percentages can be calculated.  This helps one put together a bottling schedule well into the next 6 months or longer.

19)  If many wines are remaining, at the end of the sessions, with “no home” discuss what some of the potential options are for those wines.  Will they get better?  Should they be offered for bulk sale? What is the future of the left overs?  Will there be enough cellar space to carry them over the next harvest?  Will it hamper the quality of the next harvest through “forced blending” due to cellar space issues?

Summary:

  Once this process has been performed several times it will become very systematic.  One can perform this process twice a year.  Perform the first blending session in the winter and another just prior to harvest.  This will help “shore up” loose ends in the cellar and prepare the cellar for the upcoming harvest.  The preharvest blending session is a great time to review fining trials on wines that may need refinement.  One can prepare these wines well in advance and taste them with others, blind, to get a true perspective to the best fining agents for a particular refinement.

  The success of a blending session is based on tasting the representative wine samples blind.  Getting the wines out of the cellar and evaluating them blind will help assemble blends without bias.  Try this process and give it at least three sessions over the next two years.  You will find the quality of the wines will improve, the cellar team will be better informed and focused and the complete winery team will all be aware as to the status of the wines.  It is the final touch to the winemaking art form.

Wine Blending Checklist

Objective:  To make the best possible blend(s) from the components of wine available in the cellar or off premise bulk wine.

Material Checklist:

4Wine bottles 4Wine bottle bags 4T-tops

4Magic markers – permanent (can be removed with ethyl alcohol) 4Adhesive labels for bottles

4Wine glasses – the small Viticole 7.25 oz glass is a nice “average” glass for this. 4Water glasses 4Pencils 4Paper 4Crackers 4Cracker dish

4Graduated Cylinders (multiple sizes) – 25 mil, 50 mil, 100 mil, 250 mil, 500 mil •Beakers – 500 milliliters 4Pipettes – [ 2 ] serological 10 milliliter

4White tablecloth – optional but nice. Large white paper is best. 4Spit cups 4Dump buckets (3) 4Distilled water

•  Be sure to collect samples from all lots in the cellar.

•  Recent data on wines to be tasted – organized and ready to answer questions.

•  Data on quantities to make – firm volumes known ahead of the day.

•  Sales data and current bulk wine data – more for your internal needs – not mine.

•  Current bottled wine data – again – to help you understand sales rates and needs.

4Calculators

4Past vintage wines and / or competitor’s wines

4Cork screw

4Quiet room

4An open mind and a great tasting team (….. but not too many people )

Crop Insurance is a Valuable Tool for Growers

Cyndi
vineyard with an overlooking lightning strike

By: Trevor Troyer, Agricultural Risk Management

I am not sure how many of you made it to Unified in Sacramento this January.  I did, it was my first time back since the pandemic.  I had a good time catching up with friends and making new ones.  The company was good and so was the wine. 

  If you had a chance to go to any the sessions you might have come across ones dealing with climate and weather conditions in the vineyard.  I attended some of these and they were very informative.  One was dealing with how to mitigate cold damage in grapevines.  Another one talked about how to deal with drought in the vineyard. It is interesting how we adapt to the conditions around us and how we adapt those plants and animals we have domesticated. 

  One thing I have learned over the years is that, things do not stay the same.  Change is inevitable.  This is especially true in farming.   You cannot expect to have the same growing conditions every year nor can you expect have the “right” crop every year.  Times change and so do tastes and desires in food and wine.  I know of plenty of vineyards that have pulled out one variety and planted another as trends changed.  As a grower you have to mitigate these risks and stay relevant. 

  Growers that adapt and learn new techniques are able to get by in tough times.  Things are not getting easier; input costs are still extremely high compared to years past.  Water regulations in some states are problematic. And climate and weather factors make it difficult, to say the least. Grape crop insurance can be a useful tool to help you continue making a living.

  With all that being said I have heard growers say that they can’t afford crop insurance.  With margins getting tighter, crop insurance is a tool, in my opinion, that you should not forego.   In the sessions I went to they discussed methods of handling the vineyard to mitigate damage. But what about those instances when you don’t make a crop or do not make much of one?  This is when crop insurance is important.  If you don’t have money to grow a crop the following year, you are out of business.

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

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

Causes of Loss

You are protected against the following:

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

•   Earthquake

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

•   Fire

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

•   Wildlife or

•   Volcanic eruption

     Additionally, we will not insure against:

•   Phylloxera, regardless of cause; or

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

  Risks are different depending on growing regions throughout the US.  Regional issues play a large part in decisions on whether or not crop insurance is right for you.  And then how much coverage is needed for the risks involved in making a profitable crop.  Are you concerned with late frost or freezes?  Have there been issues with wildfires?  Do you have a wildlife problem in certain areas of your vineyard? 

  Grape crop insurance is an Actual Production History (APH) policy. This means it uses the vineyard’s historical production per variety to determine how much is covered. Basically, you are covering an average of your tons per variety. Since crop insurance is subsidized the insurable varieties, prices per ton, premiums are set by the USDA. This also means that there is no difference from one insurance company to the next. Essentially you are insuring your future crop not your vines.

  You can cover your historical production from 50% to 85% in 5% increments.  You cannot cover 100% of your production.  Because of this there is a built in “deductible”.  For example, if you chose to cover 75% of your production then you would have a 25% production deductible.  If your average is 5 tons per acre, at 75% you would be covered for 3.75 tons per acre.  Your deductible would be 1.25.  If you harvest less than 3.75 tons per acre you would have a payable loss. 

  The states where grape crop insurance is available are Arkansas, California, Colorado, Connecticut, Idaho, Maryland, Massachusetts, Michigan, Minnesota, Mississippi, Missouri, Nebraska, New Jersey, New York, North Carolina, Ohio, Oregon, Pennsylvania, Rhode Island, Texas, Virginia and Washington.  Grape Crop insurance is not available in all counties in the above states though. 

  Crop insurance premiums are partially subsidized through the USDA Risk Management Agency.  Take advantage of this valuable tool to keep yourself in business.

What Does Sustainable Packaging for Liquid Look Like in 2023?

Cyndi
recycling symbol with bottles

By: Sam Johnson

The process of designing sustainable packaging for liquids is a complex one. Today’s store shelves are lined with glass bottles of wine, spirits, juices, and more — all of which include packaging that may be elegant but is certainly not eco-friendly. For instance, in order to make glass, we need sand, and every year, the world uses 50 billion tons of sand to manufacture glass — a number roughly twice the amount that all the world’s rivers can produce. Moreover, removing this sand from riverbeds and shorelines disrupts ecosystems and leaves communities vulnerable to flooding. Glass is infinitely recyclable, but we make approximately 10 million tons of it every year, and our recycling statistics still have significant room for improvement. According to the most recent statistics from the Environmental Protection Agency, we recycle only 39.8% of wine and liquor bottles and only 15.0% of other glass jars.

  Unfortunately, rigid plastic bottles are not the answer. As a material, plastic has revolutionized the way we do business and the way we live, having become a necessity in everything from our food packaging to our textiles and electronics. But with the raw materials necessary to manufacture glass slowly running out, manufacturers are now seeking ways to make plastic packaging more sustainable.

  The answer to this problem is minimizing waste and reducing the materials needed to package products. Reducing packaging waste means less waste to deal with at the recycling plant or ending up in landfills, resulting in less plastic finding its way back into our environment.

Current Packaging Options for Wine are not Sustainable

  Today, it isn’t easy to imagine a wine industry without glass, cardboard, or plastic packaging. In relation to the broad scope of history, however, these packaging materials happen to be fairly recent inventions.

  In 1869, John Wesley Hyatt treated cellulose from cotton fiber with camphor to invent the first synthetic polymer. While searching for an ivory substitute, he stumbled on a revolutionary material that forever freed manufacturers from natural materials such as stone, wood, metal, bone, or horn. Suddenly, manufacturers could make their own raw materials, which was hailed as a great win for the environment — plastic would save elephants, rhinos, and tortoises from the ravages of human greed, as well as put affordable manufactured goods within reach of all classes.

  Roughly a century later, however, society’s optimism for plastic began fading. People first took note of floating plastic garbage on the ocean’s surface in the 1960s. Now, 8 million pieces of plastic pollution enter our oceans every day, amounting to 12 million tons of plastic waste dumped into the oceans every year. In total, we create 300 million tons of plastic waste each year — over 270 million tons of which end up in our environment after being dumped into landfills and oceans.

  Despite the damage caused by plastic since its introduction to consumer markets over a century ago, recent studies have warned that the environmental impact caused by glass bottles — the primary packaging utilized by the wine industry — is even greater than that caused by plastic ones. According to experts from the University of Southampton who spearheaded one such study, “The environmental impact of glass bottles (new and recycled)…[was] the most [negatively] impactful packaging” for each category of drinks included in the study, “with plastic bottles always [showing to be] the second-most impactful.”

  In essence, the University of Southampton study showed that, while traditional plastic packaging tends to cause a larger environmental impact “at the end of [its] life cycle,” glass bottles cause more harm to the environment overall. This is because glass bottles require more energy to produce and transport since they weigh more than other forms of liquid packaging, which releases greater quantities of carbon emissions at each step of their supply chain.

  To compound this issue, the furnaces required to manufacture glass bottles run 24/7 and, according to AGC Glass Europe, “…cannot be stopped and cooled” so long as they are in operation, which typically lasts 15-18 years. Moreover, along with emitting larger quantities of carbon emissions (CO2), these furnaces can also release greater amounts of sulfur dioxide (SO2) and nitrogen oxides (NOx), further contributing to acidification and the formation of smog.

Alternative Packaging Solutions for Wine Have a Long Way to Go

  In light of the costs and environmental impact associated with manufacturing, filling, and shipping glass bottles, wine-makers have increasingly looked to more environmentally-friendly alternatives. Perhaps the most common and popular of these is cardboard, which has given rise to the popularity of boxed wine among eco-conscious consumer markets.

  While both glass and cardboard are considered to be equally recyclable, cardboard used for boxed wine boasts one primary advantage in regard to sustainability: a lower carbon footprint. Additionally, cardboard costs much less than glass bottles to produce and ship and poses far less risk of breaking than glass.

  However, alternative packaging like cardboard for the wine industry is not without its drawbacks. For one, wine cannot be poured directly into a cardboard box — it must be contained within a plastic bag that is then placed in the box. As such, boxed wine cannot age, making it a less appealing option for consumers with a more refined palate or those seeking a bolder taste in their wine. Moreover, the inclusion of plastic bags in packaging for boxed wine inherently makes them a less-sustainable option for both manufacturers and consumers.

  Although there are more environmentally-friendly packaging options available within the wine industry, none currently available are completely sustainable. In order to achieve this desired level of sustainability, manufacturers should look to ways that allow them to lower the base amount of packaging used through a practice known as source reduction.

How Source Reduction Can Make the Wine Industry More Sustainable

  The overall goal of source reduction is to curb waste at the source before it is even created. In fact, the US Environmental Protection Agency (EPA) says source reduction is the most promising means to achieve sustainability.

  The main goal of source reduction is to reduce the amount of material used in packaging so that less ends up in landfills or oceans when it’s no longer needed. To do this effectively, forward-thinking manufacturers must examine every stage of their packaging production process, from sourcing materials all the way down through shipping and disposal options after use.

  Source reduction is the first step in any sustainable packaging strategy, and most manufacturers are finding that flexible packaging is the way to make it happen. The amount of plastic required for liquid packaging, for example, is cut drastically by using flexible packs instead of rigid plastic containers or bottles. Reducing the amount of plastic used in packaging means less plastic for consumers to recycle as well as reducing manufacturers’ carbon footprint by using less energy in the production process.

  Source reduction also means ensuring that packaging does not add unnecessary weight or volume to products. Flexible packaging for liquids like wine is far lighter than heavy glass bottles. Less weight equates to less pollution from transportation costs.

  Statistics prove that flexible packaging requires fewer resources and less energy to produce. For example, according to Robbie Fantastic Flexibles, a member of the Flexible Packaging Association, “the manufacturing of 780,000 flexible pouches consumes 87% less coal, 74% less natural gas, and 64% less crude oil in comparison to the manufacturing of rigid packages.”

Innovative and Sustainable Packaging for Liquids

  There are new and more sustainable ways to package liquids that result in less waste and greater ease of use for consumers. The design of rigid plastic and glass bottles has not changed significantly since they hit store shelves a half-century ago. But today, some manufacturers are designing flexible plastic packaging for liquids that will provide circularity throughout their supply chain and the product’s lifecycle.

  For example, one new alternative to consider comes from AeroFlexx in the form of the AeroFlexx Pak. These paks are produced with up to 50% recycled material and include a self-sealing valve, allowing consumers greater ease in dispensing only the amount of product desired at a given time.  

  Unlike traditional glass bottles for wine, these innovative valves do not need to be closed by consumers. When consumers knock a package off the counter, it will not spill. When they drop it onto the floor, it will not splatter, and they can hold an entire package upside down without any components escaping. In addition, products such as these remove the need for additional components in the wine’s packaging — caps, corks, and lids, for example — helping to further reduce waste for both wine-makers and consumers.

  These new flexible packages will allow consumers to use every bit of the product they purchase.

Unlike boxed wine that frequently uses non-recyclable plastic in its containers and dispensers, innovative flexible packaging for wine has the added benefit of being curbside recyclable wherever other similar products are accepted.

  For retailers who ship large quantities of glass bottles and jugs containing wine, flexible packaging will offer a way to transport that product without waste due to breakage. Furthermore, lighter plastic packaging means they pay far less for shipping.

  When forward-thinking manufacturers design flexible packaging for wine with source reduction, sustainability, and recycling in mind, it creates a win/win scenario. These sustainable packaging alternatives require fewer plastics to produce and less energy to ship, saving money in production and transportation, as well as in potentially-wasted product.

  These changes in liquid packaging are not just good for the environment — they leave a positive impact on everyone involved.

About the Author

  Sam Johnson has spent a decade drafting, editing, and managing content across an array of industries including entertainment, technology, environmental, political science, government relations, and more. obtained his MBA from the Crummer Graduate School of Business at Rollins College in Winter Park, FL, in 2017. After graduation, he consulted with the Office of Technology Transfer at NASA-KSC to help commercialize environmental remediation technology for startups.

Celebrating Oregon’s Alternative Wines

Cyndi
crowd outside a winery

By: Becky Garrison

Even though Oregon’s pinot noir wines tend to grab the bulk of the headlines, this region produces over 80 grape varieties. Among the most popular grapes grown include chardonnay, gamay noir, pinot gris, riesling, rosé, sauvignon blanc, syrah, tempranillo and zinfandel.

The Launch of the Alt. Wine Fest

  In 2019, Mallory Smith and Martin Skegg launched the Alt. Wine Fest in Oregon’s Willamette Valley as a vehicle to showcase the full range of Oregon’s bounty. Described as “Oregon’s Other Wine Festival,” the forthcoming 2023 festival has expanded to include 35 winemakers pouring over a hundred wines. Other offerings include tacos, lawn games and a DJ. 

  The inspiration for this festival stemmed from Smith’s work at a bottle shop in northeast Portland, Oregon. She found that those customers asking for Oregon pinot noir were mostly from out of town. When she introduced non-pinot noir varieties to locals, they would be excited and surprised that those things even existed. On a similar note, they noticed that even people who worked in the wine industry in Oregon didn’t know that there were a lot of other grapes grown right in their backyard.

  As Smith reflects, “We knew of many producers making ‘alt’ wines, but because we ran in those circles we didn’t realize how much it was an untapped market. So, the Alt. Wine Fest was not only an opportunity to highlight a lot of smaller producers and showcase underdog grapes, but also to give people the firsthand opportunity to discover, taste and explore these wines.”

  They first launched the festival at the Old Schoolhouse, a wedding venue located in the heart of the Willamette Valley wine region in Newberg, Oregon. The owner and her family helped them get this festival off the ground, and this sold-out event exceeded their expectations.

  When reflecting on the success of their inaugural festival, Smith points to a shift in the consumer market for Oregon wines. “Even though there are some corners of the industry that still believe anything other than pinot is a sideshow, there has been a shift in the last few years. People are more interested in the possibilities of these other grapes and the production of non-pinot wines has been slowly increasing. Generally, we had good support from the industry, and the likes of the Willamette Valley Wineries Association were enthusiastic about the event.”

  Following a two-year pause due to COVID, they re-launched this festival. As they knew they needed to expand to accommodate the growing interest in non-pinot wines, they sought a larger venue. So, they moved to Abbey Road Farm, a winery, bed & breakfast and event space in Oregon’s Yamhill Valley. They kept the same formula but had more people and winemakers. This event sold out again. “It was good to see that people still had the same enthusiasm for the wines as before the pandemic,” Smith noted.

  Moving forward, they hope to keep growing the event as best they can. However, they’re taking it slow to maintain the festival’s heart and soul. Smith notes, “This year, we may have a couple more winemakers, but the attendance will be about the same, as we don’t want it to get too crowded. We’re looking at the possibility of smaller side events. Maybe something educational, as that is one thing people have asked for, or dinners with winemakers or a tasting party.”

Winemakers Speak to Their Experience at the Alt. Wine Festival

  For Brianne Day, owner and winemaker of Day Wines (Dundee, Oregon), participating in the Alt. Wine Festival was a natural fit, given she produces 24 varieties of wine along with two pinot blends and two single vineyard pinot noirs. In addition to highlighting the range and bounty of what Oregon is capable of, she appreciates that most of the producers there have fun with their wines and brands with a more adventurous and creative take on winemaking and wine business creation. “It’s a fun and exciting subset of the industry to be a part of, and I enjoy being with peers who see it that way as well,” she states.

  Day does not grow any fruits and sources from vineyards in the Columbia River Gorge, around the Willamette Valley and the Applegate Valley. Most of the varieties she purchases were planted years ago by growers who wanted to see other kinds of wine made in Oregon. Sometimes growers asked her what she would like to have grown for her. So far, she’s asked for more Italian varieties in southern Oregon. One grower planted the first Oregon Nero d’Avola, and another planted the first Oregon Zibibbo.

  In her experience, these wines are pretty easy to make and bring to market. “The varieties grow well and ripen well in Oregon and in many ways are less challenging than making pinot.”

  As non-pinot fruits are not as readily available to her as pinots, she cannot produce as many of these wines, as she can to meet the demands of the U.S. wine-buying market that appreciates adventurous and creative wines. Some of her wines are only available for sale in the winery because they are in such high demand, and she cannot make large quantities of them. “My biggest challenge is just keeping my distributors happy with what I can supply and having consumers be a little disappointed when we sell out of one of their favorites,” Day observes.

  Among the non-pinots wines Melaney Schmidt and Malia Myers of Landmass Wines (Cascade Locks, Oregon) produce include chenin blanc, tempranillo, grenache and gruner veltliner. They head to the Rogue Valley for their warm-climate fruit, and for cool-climate fruit, they source from the Columbia River Gorge. Since their brand is still young, they feel they have the flexibility to work with whatever fruit interests them.

  They find freedom in making a wine that hasn’t been examined to the point of exhaustion. As Schmidt observes, “You can work with another varietal and steer it in any direction that suits you. If I want to make a juicy, fruit-forward rosé of tempranillo, there is an openness from the consumer because there aren’t any preconceived thoughts about what winemaking style I ‘should’ adhere to.” 

  In their estimation, the  Alt. Wine Fest provided them with a great forum to see and taste how others approach these esoteric varietals. “The event was a huge success and seeing so many people there eager to try new wines was incredible. I’m looking forward to doing it again!” Schmidt exclaims.

The Future of Alt. Wines in the Willamette Valley

  In particular, Oregon’s famed Willamette Valley has seen a rise in vineyards planting non-pinot grapes. According to Smith, producers have run into pinot fatigue when trying to sell into the broader U.S. market, and buyers are interested in different varieties. “It’s not controversial to say that the market is saturated with pinot, and there are already too many mediocre $50 pinots kicking around,” she adds.

  Also, not every site is ideally suited for growing pinot noir grapes. As Smith states, “The valley is big, and there should be more exploration of what else works. There are plenty of winemakers who are vehement that trying to imitate Burgundy was a misstep and that the region has far more potential with other grapes.”

  Furthermore, Smith predicts that climate change will make a difference. “Predictions show that within the next couple of decades, things will become very uncomfortable for pinot in the valley, so winemakers will have to look to other grapes. There are perhaps 90ish different varieties grown in Oregon, but many thousands more are available. Why not give some of those a try?”

  The 2023 Alt. Wine Fest will be held on July 16, 2023, with information available on their website at www.altwinefest.com.

Neal Family Vineyards Leads the Way as The First Regenerative Organic Certificated® Winery in Napa Valley

Cyndi
man holding a shovel

By: Gerald Dlubala

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

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

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

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

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

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

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

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

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

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

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

Helping Others through Leadership and Mentoring

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

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

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

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

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

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

The Value of Regenerative Organic Certification to Neal and Napa Valley

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

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

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

Best Options & Innovations for Tow-able Vineyard Equipment

Cyndi
man towing vineyard

By: Alyssa L. Ochs

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

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

Types of Equipment Towed in a Vineyard

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

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

Benefits of Tow-Behind Equipment

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

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

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

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

How to Choose Towable Equipment

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

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

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

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

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

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

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

Care and Maintenance of Towable Equipment

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

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

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

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

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

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

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

Updates and Innovations with Vineyard Towing

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

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

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

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

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

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

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

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

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

The Arsenal of Science

Cyndi

Vineyards Require an Army of Protection from Disease, Fungi and Insect Pests 

green and red plant crop

By: Cheryl Gray

Making wine is a science like no other, a science that comes with the ominous responsibility to guard winery crops against disease and fungi. Left unchecked, these vineyard enemies can wreak havoc from grape to root. 

  Companies that know the science behind how disease and fungi infiltrate vineyards strive to offer the latest defenses that are both effective and environmentally friendly.

  Among the industry leaders is BioSafe Systems, a family-owned company headquartered in Connecticut that has been in business for 25 years. BioSafe specializes in providing advanced scientific solutions that offer products that focus on everything from vineyard crop protection to winery sanitation. As the company’s name implies, BioSafe offers products built upon sustainable chemistries for the agriculture industry and considers itself a branded leader in research, manufacturing and applications for this market. The aim is to stay ahead of diseases and fungi that endanger grape crops by constantly developing innovative formulas that offer sustainable ways to protect a winery’s investment.

  Dr. Jodi Creasap Gee is a field research and development project manager for BioSafe Systems and has an extensive background in the science of how to protect vineyards from the destruction caused by disease and fungi. Dr. Creasap Gee also serves as a technical sales representative for the company’s northeastern division and assists growers in recognizing what they are battling and how best to do it using BioSafe Systems products.

  “Pathogens consistently challenge vineyard managers across the United States, making quality fruit production a daunting task. Powdery mildew, downy mildew, Botrytis, black rot and Phomopsis are well-known troublemakers. Extra rain, sour rot and spotted wing drosophila (SWD) infestations are an unfortunate, yet not unrealistic, combination that can really burden your crop. Luckily, BioSafe Systems has several products that can be included in your regular spray program to keep clusters clean for harvest.

  First and foremost, OxiDate® 5.0, our peroxyacetic acid product, packs the biggest punch with broad-spectrum activity on fungi and bacteria by destroying their cell walls. Disinfesting the surfaces of leaves and clusters with OxiDate 5.0, combined with a product with residual activity, can keep clusters clean and protected throughout the season.”

  Dr. Creasap Gee points out how products from BioSafe Systems readily tackle diseases such as powdery mildew, downy mildew, sour rot and black rot. She adds that they can also accommodate a number of grape varieties.

  “I’d like to note that OxiDate 5.0 can be used on concords and hybrid varieties with concord parentage that are sensitive to sulfur. Finally, OxiDate 5.0 leaves no residue on the leaves or clusters, so vines and clusters can be sprayed in the morning on the day of harvest without any residue concerns for processing.

  Another material that controls powdery and downy mildews in vineyards is PerCarb®, sodium carbonate peroxyhydrate, which does have some residual activity. First, the hydrogen peroxide component damages pathogens’ cells on contact, leading to immediate cell death. The residual sodium carbonate prevents the development of fungal mycelium and spores for up to seven days post-application. Apply PerCarb early in the season to reduce fungal inoculum levels, then follow up with your regular fungicide program consistently. Rotating OxiDate 5.0 and PerCarb can keep vines and clusters clean throughout the season, especially during the immediate post-bloom timeframe.”

  Biosafe Systems products also effectively ward off certain insects that can adversely affect vineyard health. Independent research, Dr. Creasap Gee says, shows that PAA products, such as Biosafe Systems’ Oxidate 5.0, can reduce populations of spotted wing drosophila by burning their eggs’ breathing tubes.

  “Reducing desirable yeasts on the surface of the berries will deprive the spotted wing drosophila of their food source and prohibits the yeasts from breaking down the insecticide, increasing insecticide longevity. 

  For grape berry moth control, two of our materials have shown promising results: AzaGuard® and BT NOW®. AzaGuard, BioSafe’s azadirachtin product, is an insect growth inhibitor, meaning it prevents the larva from transitioning into the next stage, thus stopping the pest in its tracks. BT NOW disrupts caterpillar digestion when lepidoptera pests consume the Bacillus thuringiensis ssp. kurstaki (Btk) bacteria in this product. This strain of bacteria contains ‘cry toxins’ that bind to specific receptors in the insect’s gut, paralyzing certain digestive functions, leading to insect death.”

  The ravaging effects of insects on vineyards are the focus of Pacific Biocontrol Corporation. Based in Vancouver, Washington, the company has been in business for nearly 40 years. It touts itself as among the first in its industry to champion the science of manipulating naturally occurring chemicals known as pheromones. Pheromones are what insects use to mate. 

  The science behind the products of Pacific Biocontrol Corporation zeroes in on disrupting the mating process. As a result, the products prevent targeted insects from multiplying and taking over a vineyard. By increasing the use of its scientific formulas throughout the viticulture industry, PBC is working toward an end result to boost efficacy while at the same time decreasing costs to grape growers.

  One of the experts at Pacific Biocontrol Corporation is Jeannine Lowrimore, a technical sales representative who has been with the company since 2014. Lowrimore has more than two decades of pheromone experience and a Bachelor of Science degree in entomology from UC Davis. Addressing customer needs, Lowrimore says, is a priority.

  “Providing excellent customer service while connecting with my customers is a favorite part of my business.”

  Pacific Biocontrol Corporation has a wide-ranging pheromone product portfolio designed to protect vineyards, fruit and nut orchards from pests. One of its products is ISOMATE® VMB, which Lowrimore says disrupts insect mating by saturating the field with a synthetic pheromone formulation. The treatment, she says, keeps males from finding females, which means less mating and fewer insect eggs. Repeating the process through a well-managed mating disruption program can result in a long-term population decline of that pest, a cost-savings to vineyards. 

  ISOMATE® VMB is OMRI (Organic Materials Review Institute) listed and CCOF (California Certified Organic Farmers) approved. Lowrimore adds that products manufactured by Pacific Biocontrol Corporation are non-toxic and environmentally safe. When used as part of an integrated pest management program, ISOMATE® can control pest populations while conserving beneficial species.

  Moving on, there is the family-owned Inland Desert Nursery in Washington for vineyards looking to plant new vines. The nursery business is here to supply clean, healthy grapevines to vineyards across North America. The company touts an impressive 150-plus acres of newly planted and well-maintained WSDA Registered (Washington State Department of Agriculture) rootstock and scion mother blocks. Ryan Wells is sales director for the Inland Desert Nursery. He holds a Bachelor of Science degree in horticulture from Washington State University and has some 25 years in the viticulture industry.

  “Inland Desert Nursery is a certified grapevine nursery so our main crop is actually the cutting material during the dormant season. The cuttings are of higher quality and propagate much better when our grapevine canopy is managed during the growing season in a way that a typical grower would farm their vineyard to obtain the highest quality fruit possible.”

  It is not only what Inland Desert Nursery provides but also how it protects its newly-planted cuttings from disease and fungi. Wells details what the company describes as an aggressive process.  

  “We use a preventative spray program in our vineyards that consists of sulfur and fungicides. Powdery mildew is really the only disease pressure we have in Washington state. Botrytis and sour rot can sometimes be problems in certain years if we have significant rainfall after the onset of verasion. Our spray program is mainly for powdery mildew prevention and starts when shoot growth is around four to six inches in growth. 

  We pay close attention to the fungicide mode of action and rotate fungicides through the season to avoid disease resistance. Sulfur is added to our tank mixtures for every spray because sulfur is a very good mildew eradicant. The only time we do not include sulfur is if the weather is too hot (90+ Fahrenheit). Eastern Washington is a very dry, desert-like climate, and overall mildew pressure is usually much lower than in other growing regions.

  In addition to our mildew preventative spray program, we also make sure the canopy is not too congested by doing shoot thinning in the early spring, ideally when shoot growth is between 10 to 12 inches long. Later in the season, we will also do some leaf removal if necessary to ‘open up’ the canopy. This allows for dappled sunlight on the fruit which increases overall fruit quality and further helps to prevent powdery mildew on the fruit clusters. We do leaf removal and stripping either by hand labor or with a machine. Growers in Washington typically only do leaf removal on the east side of vines, for rows running north and south, because there is too much risk of sunburn to the clusters if leaves are removed on the west side of canopy from the intense afternoon sun.” 

  Whether working with new or established vineyard plants, methods to protect against disease, fungi and insect pests are based on science. Experts in the industry can help growers know what works best for their plants and grapes.

January 20, 2023 – Unified Symposium eNews

Cyndi

Going Beyond the “State of the Industry” for Deeper Insights at Thursday’s General Session

Wednesday’s “State of the Industry” session offers a perspective of where we are today, but you’ll want to attend Thursday’s General Session, “A Focus on the Future: Trends and Opportunities from Across the Globe,” to hear a dream team of industry experts for tackling the future. This session was designed for small, medium and large brands in mind and will include the latest proprietary domestic and global consumer insights and trends.

Moderator:

Featured Speakers:

Panelists:

This not-to-be-missed session will take place on Thursday, January 26, from 9:30 to 11:30 a.m. at the Hyatt Regency (Ballroom).

Session receives 1 CEU: Professional Development – Leadership Skills, Meeting Facilitation. 1 CEU: Crop – Integrated Soil, Climate and Crop Data in Crop Management Systems.

If you haven’t registered yet, click here today!

Coppola‘s Domain de Broglie Bests All in 30th annual McMinnville Wine Competition

Cyndi

Media Contact: Carl Giavanti Consulting, Carl@CarlGiavantiConsulting.com 971.221.4212


FOR IMMEDIATE RELEASE


Coppola‘s Domain de Broglie Bests All in 30th annual McMinnville Wine Competition
Diverse panel of professional judges endorse quality of Oregon Wines

Competition Submissions increase 25% with high profile entries from Willamette Valley

Submissions from non-festival wineries again surpasses expectations

McMinnville, OR January 16, 2023: The McMinnville Wine Classic Competition completed its 30th annual
professional judging on Saturday 1/7/23. All eight out-of-state judges arrived unfettered and ready to help elevate the competition. The wine competition has not missed an event including through the peak Covid years and is a dedicated fundraiser for McMinnville’s St. James School. It raises thousands of dollars for programs benefiting the school’s children. Organized by Rolland Toevs, Carl Giavanti and Jon Johnson and staffed by volunteers, the Mac Classic competition is one of the largest Oregon Only wine competitions in the state. Visit https://www.mcminnvillewinecompetition.com/

The competition draws professional judges from across the U.S. This year’s panel represents the full
spectrum of the wine industry, including future MW Samantha Cole Johnson of Janice Robinson.com,
Sommeliers like Fred Swan and Ellen Landis, Buyer Jusden Aumand from Tri-Vin Imports, and Wine Writers such as Clive Pursehouse the U.S. Editor for Decanter Magazine, Eric Degerman of Great Northwest Wine, Deborah Parker-Wong the U.S. Editor Slow Wine Guide, James Melendez aka James the Wine Guy, and Michael Apstein of Wine Review Online and Terroir Sense. See 2023 Judges Panel and bios on the website.

Wines were showing well, with distribution of Double Gold and Gold awards was across the state. Taking home top honors in 2023 was Domaine de Broglie, whose 2019 Dundee Hills Pinot Noir claimed Best of Show, Best Pinot Noir and Best Red Varietal, a first time ever for any winery in the state.

Cardwell Hill Cellars won Best Chardonnay again this year, a record fourth time, for their 2021 The Bard
Chard, as well as Best White Varietal. Pike Road Winery won Best Dessert Wine for their Yamhill-Carlton
AVA Route 47 Late Harvest white. Rounding out the awards was Durant Vineyards who gained the top
spot in the Best Sparkling Wine category for their 2019 Brut sparkling wine. All Double Gold and Gold
Medals are listed at the bottom of this page: https://www.mcminnvillewinecompetition.com/awards.

ADDITIONAL RESOURCES
List of 2023 Winery Awards: https://www.mcminnvillewinecompetition.com/awards
Photos: https://www.mcminnvillewinecompetition.com/gallery
Sponsors: https://www.mcminnvillewinecompetition.com/sponsors