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Fungal Trunk Diseases, Description, Prevention, Management & Diagnosis

November 1, 2024November 1, 2024 Cyndi Leave a comment

Symptoms of decline and cankers in grapevines of Seimatosporium species, a fungal pathogen

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

Grapevine trunk diseases occur worldwide and are caused by bacterial, fungal pathogens, or a combination of both. Trunk disease fungal pathogens can be airborne and soilborne. These pathogens not only affect grapevines but other fruit and tree species and can be found colonizing the orchard or vineyard soil. Grapevine stock material can be infected with important pathogens which makes it important to test and inspect nursery material for their presence prior to planting.

This article will focus on the description of common grapevine trunk diseases caused fungal pathogens, their causal agents, and best prevention and management practices.

Description of Main Fungal Trunk Diseases

Petri Disease, Young Vine Decline, Esca: The disease in young vines, known as young vine decline or Petri disease, is caused by species of Cadophora, Phaeoacremonium, and Phaeomoniella. In older vines, the same fungal pathogens can cause Esca disease. Wood symptoms include brown gummosis, pitting, or streaks and typical foliar discoloration known as tiger stripes. The disease is chronic when vines express a gradual decline of symptoms over time, or acute when the vines decline and die within a few days. These acute symptoms are known as the apoplectic stage of the disease. It is not uncommon during the apoplectic stage of the disease to see dead vines carrying mummified grape bunches. I have inspected vineyards that had their vines decline and die within the week of the appearance of symptoms.

Canker Diseases: Various pathogens can cause canker symptoms, large discolored areas in trunk and cordon in the vineyard. Bot-canker or dead arm disease is caused by different species in the Botryosphaeriaceae family. The most severe Bot-canker species is Lasidiplodia theobromae, while weaker symptoms are caused by Diplodia species. Eutypa dieback is caused by different species in the Diatrypaceae family. The most common species is Eutypa lata, but species of Criptovalsa, Diatrypella, and Eutypella can also cause canker disease in grapevines. In my lab we characterized Seimatosporium species as a fungal pathogen that causes decline and cankers in grapevines (see Photo), but within the same fungal family Pestalotoipsis and Truncatella have been reported to cause disease in grapevines. Another canker pathogen is Diaporthe (also known as Phomopsis). The canker symptoms observed in the sections of affected cordons or trunks in grapevines have similar symptoms but may be caused by unrelated fungal species with different life cycles and mode of infections.

Black Foot Disease: Species of Campylocarpon, Cylindrocladiella, Dactylonectria, and Ilyonectria (previously known as Cylindrocarpon spp.) are the causal agents of this complex disease. These fungi are soil-born and most active on compact soils with poor drainage. Above ground, the symptoms of black foot disease can be indistinguishable from the decline symptoms described above for young vine decline or Pierce’s disease (caused by the bacteria Xylella fastidiosa).

Sudden Vine Collapse Syndrome: Due to the vegetative propagation of grapevine plants coupled with grafting and pruning activities, it is common to find diverse fungal and viral species infecting the same vines. Vines affected with the Sudden Vine Collapse Syndrome have been found to be infected with fungal pathogens and Grapevine leafroll-3 (GLRV-3) and Vitiviruses. These vines are known to die within a short period of time after symptom development. In my opinion, the symptoms of this syndrome are not different from the apoplectic stage of Esca. However, not always the same fungal pathogens are found associated with the syndrome. In my lab, we have found a combination of Esca pathogens combined with Botryosphaeriaceae species, GLRV-3 and Grapevine virus F (a Vitivirus). In some cases, additionally we have found Basidiomycete (fungi that produce mushrooms as fruiting bodies) species associated with the symptomatic vines. Academic researchers who have studied this syndrome concur that it is caused by a combination of viral and fungal pathogens (not always the same usual suspects!). In my experience working with pathogens that affect grapevine, the presence of various viruses and fungal species in the same vine is a common and they work synergistically to affect the health of the vines in the vineyard.

Root Rot Diseases: Species of Armillaria mellea (Oak root fungus), Phytophthora, and Verticillium are soilborne fungal species capable of causing decline and rots in the vineyard. Just as described above for black foot disease, these pathogens strive in compact soils with poor drainage.

Disease Prevention and Diagnosis: The best management and disease control measure available is to prevent the introduction of pathogens in the vineyard. Because of the complexity of infection, none of the US-certification programs exclude trunk disease pathogens. Therefore, propagation material is likely to be infected with various fungal pathogens. As a first step, it is important to inspect the quality of the planting material (graft union integrity, lack of galling, absence of streaking or pitting). A laboratory is best suited to provide specifics of the fungal pathogens present in a plant or soil sample. Fungal pathogens can be cultured and isolated in specialized media. However, even when using selective media, microorganisms are known to compete among each other. A fungal species that grows faster will expand over others that grow slower, making the identification of certain fungal pathogens difficult. In these instances, the diagnosis will be biased or the laboratory may not be able to report the disease causal agent unless sophisticated molecular methods are used. In some cases, the identification of the fungal taxonomic family (i.e., species of the Diatripaceae or Botryosphaeriaceae) isolated from a canker may be sufficient to decipher the cause of the problem. In my lab we developed methods to isolate DNA from these cultures and obtain a precise sequence to determine the identity of a fungal species. Recently, some commercial laboratories had started offering plant and soil testing using the next generations sequencing (NGS) technology also known as high throughput sequencing (HTS). This is a powerful method that allows a laboratory to detect any organism present in a sample. When NGS is applied, the complete sequence of the plant genetic material and its microbiome can be obtained. During preparation of the sample, it is possible to “enrich” the sequences of pathogens of specific interest. For example, the lab may amplify only fungal sequences prior to NGS, increasing the sensitivity of the assay. The data obtained is processed with software that analyzes the microorganism’s (beneficial or pathogenic) sequences present in the sample. The method can provide relative quantitative data, generally expressed in percentages, of each microorganism found.

Disease Management and Control: The implementation of appropriate sanitation measures at the nursery is most needed to produce high quality planting grapevine material. It is known that one infected vine can produce between 100 -200 vines each year, potentially producing a significant number of infected grafted plants. The use of hot water treatment (HWT) consists of soaking the plant material in hot water (122F = 50C) for 30 minutes at the nursery. In spite of the treatment reducing the population of fungal pathogens in the propagated vines, there are mix reports on the effect of the HWT on bud mortality. Reports in warmer winegrowing regions (e.g., Spain) have shown a lower effect on bud mortality compared to HWT in cool climate regions (e.g., Australia).

Many of the fungal pathogens that cause disease in grapevines are endophytic, meaning that they can live in the vine without causing disease. However, the same fungal species can become pathogenic during stress situations (lack of water, heat wave, etc.). Furthermore, because fungal pathogens cannot be completely eliminated in the vineyard once introduced, it is important to apply the best management practices available once planted at the vineyard. I recommend inspecting the mother vines and planting material to judge the quality of planting material. The high-quality planting material must be grown in well prepared and drained soil, at the correct season. Ultimately (and always!) the best practices in the vineyard must be applied (i.e., enough water, nutrients, etc.).

It is known that the effect of grapevine fungal pathogens increases as the vineyard ages because its fungal population continues to multiply yearly. Therefore, growers must adopt management and control measurements as soon as the vines are planted in order to prevent and minimize the propagation and dispersal of fungal pathogens.

Management at the vineyard should include trained personnel for pruning activities. In areas where the rainy season coincides with the pruning season it is recommended to prune as late as possible prior to bud break. Pruning late has the advantage that the produced wounds will heal faster, as the vines become active in the spring. Additionally, most fungal spores would have been depleted and unavailable to start a new infection, the later the pruning activity starts. If the vineyard size is extensive and does not allow workers to complete the activities before bud break, the double pruning method is recommended. This consists of pre-pruning the vines as soon as the dormant season starts, leaving canes of 1-2 feet long. In the late winter or early spring, pruning would be completed by leaving the desired number of buds per spur. The freshly produced wounds should always be protected using fungicides or a sealant such as Safecoat VitiSeal. I prefer the latter product because it provides a protective layer that does not allow the fungal spores to enter, does not affect beneficial fungi, and allows wound healing . During pruning it is important to avoid producing large wounds, cutting near the trunk, or pruning after long periods of rain. Finally, it is important to remove the vine residues in the vineyard floor as this would be a source of inoculum to start new infections.

Economic studies performed by Dr. Kendra Baumgartner and colleagues (USDA at the University of California in Davis) has shown that preventative methods (late pruning, double pruning, and pruning wound protectants) are sustainable only if applied before symptoms appear in the vineyard. Adopting these methods in older vines will not recover the cost of the treatments.

A more drastic disease management practice includes vine re-training also known as remedial surgery. The procedure consists of training a new shoot from the base of the trunk to replace the old decayed vine trunk or cordons. The technique can help gain some years of production but will not cure the vines from the disease as likely the pathogens are already established in the vine. When replacing vines, the grower must understand that many fungal pathogens can survive in remaining portions of the roots and soil, therefore new vines that are planted (even if free of bacterial or fungal pathogens) can become infected over time even if the vine roots are completely removed from the vineyard.

Other methods that have been reported for the management of fungal diseases include planting white mustard (Sinapsis alba) plants as cover crops that act as a biofumigant and the use of biological control agents such as Trichoderma species, and mycorrhizal fungi.

Conclusions: Due to the nature of fungal infections in the vineyard and surrounding areas, following precise management practices in the vineyard is the most important step in preventing disease development. Similar to viral and bacterial infections, fungal diseases are complex, as mixed infections are common and can exacerbate the symptoms in the vineyard. Consulting with a knowledgeable plant pathologist can help assess the potential of disease development based on the presence certain fungal species. The application of early and efficient diagnoses will help reduce the infection levels of propagation and planting material, consequently avoiding disease onset in the vineyards.

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

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

November 1, 2024November 4, 2024 Cyndi Leave a comment

By Greg Martellotto

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

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

The Opaque Reality of U.S. Wine Labels

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

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

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

Hidden Ingredients in Plain Sight

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

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

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

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

The Case for Transparency

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

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

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

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

The Benefits of Transparency

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

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

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

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

The Road Ahead

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

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

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

A Generational Guide to Customer Journeys and Shopping Habits

November 1, 2024November 1, 2024 Cyndi Leave a comment

By: Susan DeMatei – founder of WineGlass Marketing

Let’s be real—every generation shops differently. Boomers? They’re all about the in-store treasure hunt, but Gen Z and Millennials are navigating their purchase journeys with the ease of a swipe. In a world where everything’s one click away, that in-person experience better bring something extraordinary to the table if you want to capture their attention.

How Each Generation Shops

According to DigiMarCon, you’re leaving money on the table if you focus only on driving sales through the tasting room. Boomers prioritize price and quality, while Gen Z and Millennials want more—think influencer recommendations, charitable connections, and community engagement. It’s not just about the product anymore; it’s about the vibe around it.

Chart showing what factors are a part of your purchase decision top 8

When it comes to what influences purchasing decisions, each generation has its own quirks. Boomers, ever-practical, still base their choices mostly on price and quality. But our younger friends, Gen Z, and Millennials are adding more layers to the decision-making process, with charitable donations and influencer recommendations creeping up as key factors. They’re showing us that shopping isn’t just about the product anymore—it’s about the impact, community, and vibe around it.

Ethical transparency? That’s a win across the board. Interestingly, across all age groups, ethical considerations are gaining traction. Gen Z and Millennials especially want to know where their dollars are going—whether it’s helping the planet or supporting a good cause. People are looking at how brands treat their employees, their environmental policies, and whether they have an active, engaged community. It’s clear that brands who are transparent and ethical have an edge in today’s market. After all, why not buy from a company that makes you feel good about your purchase, right?

Bottom line? People are buying with their hearts and wallets these days.

Where Do Consumers Find Products?

The research highlights key differences in where consumers from different generations go to discover products. Given that Gen Z and Millennials are digital natives, social media, search, and YouTube ads are key for reaching them, while Gen X and Boomers tend to favor TV, search, and retail (in person).

chart showing where do consumers discover products

It’s all about meeting people where they are. For Gen Z and Millennials, that’s online, but Gen X and Boomers still like their TV and in-store browsing even if they’re starting to make that digital shift. And when it comes to making that purchase? Boomers are still team “in-store,” while the younger crew leans toward Amazon, websites, and even social media shops.

All generations still buy products at a store. However, the research indicates that the preference for in-store purchasing decreases significantly with age. As we would suspect, buying online from retailers and directly from a brand’s website is also high on the list of preferences when it comes to shopping.

It is An Omnichannel World

As the wine industry pivots from Boomers to younger generations, having an omnichannel strategy is essential. Gen X and Millennials are bouncing between tasting rooms and online shopping like it’s second nature. Does your marketing reflect that?

Gen Z Shopping Habits: This crew is glued to their phones—social media and digital discovery are king. TikTok, Instagram, and YouTube are their top platforms. Brands that take a stance on social issues get major brownie points with 50% of Gen Z, so don’t be afraid to get vocal.

Millennial Shopping Habits: Millennials aren’t too far off from Gen Z. They’re plugged into social media, internet searches, and YouTube ads. But they’re especially passionate about companies taking a stand on social issues like climate change, income inequality, and LGBTQ+ rights. If your brand’s values align with theirs, you’re golden.

Gen X Shopping Habits: Gen X prefers a blend of search, social media, and in-store shopping to discover new products. With 90% using social media, Facebook, YouTube, and Instagram are their top platforms. When it comes to social issues, they’re divided—40% believe companies should take a stance, while another 40% think they should remain neutral, leaving 20% undecided.

Boomer Shopping Habits: Boomers primarily shop through TV ads, internet search, and retail stores, with minimal engagement on social media—only 20% have discovered products there recently. Most Boomers believe companies should avoid taking a stand on social or personal issues, which rarely influence their purchase decisions.

Seamless Experiences Are Critical

People aren’t just looking for a great deal. They’re increasingly prioritizing seamlessness experiences. Everyone, regardless of age, is looking for that seamless shopping experience. Your website should be mobile-friendly because over 70% of Gen Z, Millennials, and Gen X are discovering products on their phones. Slow, confusing, or hard-to-navigate experiences leave consumers dissatisfied and disgruntled. Consumers now demand high-quality experiences that are connected, easy to use, convenient, and channel agnostic. As a result, brands that deliver convenience, ease, and connectivity will win over brands that don’t.

The Phone Rules

The chart below, pulled from the DigiMarCon report, clearly shows the importance of optimizing your website for mobile. Close to 3:4 of everyone across 3 generations (Gen Z, Millennials, and Gen X) say they discover products on mobile. When was the last time you checked your brand’s website on your phone?

chart showing how do you prefer to purchase products

A Final Word

While the report does not specifically reference the wine industry, it has a lot of good data about overall shopping habits across generations. It is clear why tasting rooms were such a success with the Boomer generation.

The wine industry may have thrived on Boomer loyalty, but we need to broaden our horizons to win over the next generation of wine lovers. To do this, we must ensure we meet our consumers where they are (not only where we want them to be) to successfully capture the generations who will fuel the wine industry for the next 40 years or so. Whether they’re tasting in the vineyard or adding bottles to their digital cart, make sure you’re there, ready to meet them where they’re at—because the future of wine is in their hands.

Susan DeMatei founded WineGlass Marketing; the largest full-service, award-winning marketing firm focused on the wine industry. She is a certified Sommelier and Specialist in Wine, with degrees in Viticulture and Communications, an instructor at Napa Valley Community College, and is currently collaborating on two textbooks. Now in its 12th year, her agency offers domestic and international wineries assistance with all areas of strategy and execution. WineGlass Marketing is located in Napa, California, and can be reached at 707-927-3334 or wineglassmarketing.com.

Timely Reporting Changes to Operations is Essential

November 1, 2024November 1, 2024 Cyndi Leave a comment

By: Brad Berkman and Louis Terminello, Greenspoon Marder

As likely every reader of this article knows, some type of federal and state permit(s) is required to engage in any aspect of the alcohol beverage industry. Suppliers of beverage alcohol, also known by the term of art, Industry Members, are required to hold either production permits and/or importer/wholesaler permits. For the purpose of this article and this publication, wineries, brand owners and distributors should be considered Industry Members, however, the discussion which follows is certainly applicable to virtually all licensees and/or permittees.

The Alcohol Tax and Trade Bureau or TTB, part of the US Treasury Department is tasked with the administration and issuance of federal production permits (wineries, distilleries, breweries and importers), including wholesaler permits, while state alcohol regulatory agencies are tasked with the issuance of the state(s) level license equivalents, among other types of licensees (including vendors).

Initial licensure can be a time-consuming process. Regulatory agencies, among other things, will look at certain operational aspects of the soon-to-be licensee/permittee as well as the qualifications and issues of impairment for the individual applicant. Many of the readers are likely familiar with the processes and procedures for initial licensure. What many Industry Members are unaware of, however, are the changes after initial licensure qualification that should or must be reported to the regulatory agencies. This article will focus on some of the important reporting requirements that affect licensure after initial qualification and related concerns.

Issues of Timing: As a quick note, those changes which require reporting should be done so in a timely manner. Failure to report, whether at the state or federal level will be highly problematic.

As a general rule, at the Federal level, changes to the legally licensed entity must be reported within thirty (30) days from the date of change. All federally licensed Industry Members should take note of that thirty (30) day rule. If changes are not reported within that timeframe, federal licensure becomes null and void by operation of law. Continued operation in this instance is problematic and exposes the once licensed entity to administrative action and financial penalty if unlicensed operations continue.

Perhaps the most important area that required reporting, whether it be at the federal or state(s) level, is any change of ownership issues. Changes usually take two forms which are generally referred to as a change in control or change in proprietorship.

Change in Control: As TTB defines this “a change in actual or legal control occurs when there are changes in stock ownership, LLC membership, or possibly major changes in the corporate officers or directors of a corporation. Here, the legal entity which operated the business in the past continues to operate the business. In other words, the same legal entity remains in existence and continues to operate the business in question. Only the shareholders or percentage of ownership amongst shareholders shifts amongst the existing shareholders. All changes of control must be reported to TTB.

For wineries, TTB and Federal regulations require an amended application to Establish and Operate Winery be submitted within 30 days of the change of control, as mentioned above.

As for Basic Permits, these are not transferable by reason of a change in control of the company. The Basic Permit will automatically terminate unless, within 30 days of the change, an application for a new Basic Permit is filed with TTB. If an application is filed within the required 30-day period, the outstanding Basic Permit will remain in effect until TTB takes final action on the new application.

Change in Proprietorship: A change in proprietorship occurs when there is a change in the entity that owns and operates the business. It is synonymous with a change in ownership, or it may be due to a change of entity type. The entity which owned the business no longer operates or owns the operations at the designated location.

In the change of proprietorship scenario, the new owner may continue to operate, if, within 30 days of the change, an application is filed for a new Basic Permit. The outstanding Basic Permit will remain in effect until such time as TTB takes action and issues a new permit.

If a change in proprietorship occurs prior to the filing and approval of the new winery registration or if the Basic Permit application is not filed within the required 30-day period, all regulated operations must stop until approval is granted by TTB.

Clearly, from an operational perspective and at the federal level, untimely reporting will have a deleterious effect on operations. Advanced planning is essential.

State Licensing: As with federal licensure, changes in control and/or changes in proprietorship must be reported to state regulatory authorities as well. Using the State of Florida as an example, where this writer resides, as a general rule, a change of proprietorship requires a new application process with original qualifications being made by the disclosed parties. The state will issue a new license to the new operator under this scenario.

Changes in control, even of a de minimis nature must be reported on a proscribed form within a proscribed timeframe with each new directly interested party qualifying. Once again, using Florida as an example for illustration purposes, reports in a change of control must be submitted within 10 days from the date of change. The original underlying license remains in effect with the interested parties disclosed on the existing license.

It is very important to note that state(s) reporting requirements vary significantly by state. Some states require reporting prior to the occurrence of any change, while others may do so after the change in control or proprietorship. A careful plan must be developed in advance of any change (for example new investors coming on board or in particular in the merger or acquisition setting). This general caveat applies to Industry Members and Vendors (retailers) alike. Further, some states reporting requirements after initial qualification are quite detailed (some might say, onerous). As a rule of thumb, plan, plan, plan in advance.

Other Considerations: Although change in control and change of proprietorships are the two most common scenarios that require timely reporting, there are other areas for Industry Members, and in particular wineries, that must be reported. Though not wholly exhaustive, below is a list of operational changes, taken from TTB, that require reporting. The licensee should make specific inquiries with each state(s) regulatory agency for their reporting requirements.

• Change in Premise Location

• Change in Mailing Address

• Add / Remove Signing Authority

• Add / Remove Power of Attorney

• Change in Business Name

• Add/ Remove Variance or Alternate Method

• Add / Remove Change in Alternation of Wine Premises

• Add/Remove Wine Alternation of Proprietor

• Add/Remove Trade Name

• Add/Remove Non-Contiguous Extension of Wine Premises

• Bond- Superseding/Strengthening/Adding/Terminating

• Change in Bonded Wine Premises

• Change in Winery Premises Location

• Termination of Business

This article leans heavily into the requirements for Industry Members as defined, with an emphasis on wineries. The reader should bear in mind that regardless of the tier of the industry it is operating in, it is virtually a certainty that reporting changes after initial qualification will be required. Proper planning and the execution of these reporting requirements, particularly in the larger M&A setting, is essential.

HOW TO: Maximize Tasting Room Sales Through Engaging Visual Content

November 1, 2024November 1, 2024 Cyndi Leave a comment

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

By: Jake Ahles, Founder, Morel Creative

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

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

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

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

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

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

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

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

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

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

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

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

The Power of a Strategic Approach to Visual Content

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

Key Visual Content Strategies for Tasting Rooms

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

Lower the pH of Wines by Easy Lab Acid Trials

November 1, 2024November 1, 2024 Cyndi Leave a comment

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

By: Thomas J. Payette, Winemaking Consultant

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

Trials in the lab

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

When?

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

Why and Where?

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

Tools Needed

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

4 3 – 100 milliliter graduated cylinder (plastic preferred)

4 1 – 50 milliliter graduated cylinder (plastic preferred)

4 1 – 10 milliliter pipette (Class A volumetric)

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

4 Small glass beakers 250 milliliters plus or minus

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

4 Clean wineglasses

4 Watch glasses to cover each glass

4 Spit cup

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

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

4 Sharpie™ pen or pencil for marking beakers.

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

How?

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

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

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

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

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

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

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

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

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

Set up the tasting trial

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

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

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

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

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

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

7. Repeat as often and needed.

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

Calculation:

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

Spicing it up!

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

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

Double Checking the Results

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

Action in the Cellar

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

Summary

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

Other Helpful Tips

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

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

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

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

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

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

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

Next issue: Raising the pH

References:

Amerine, M.A., Berg, H.W., Cruess,W.V. 1972. The Technology of Wine Making

Dharmadhikari, M.R., Wilker, K.L. 2001. Micro Vinification.

Zoecklein, B.W., Fugelsang, K.C., Gump, B.H., and Nury, F.S. 1999. Wine Analysis and Production

Verbal discussion with Mr. Jacques Boissenot, Mr. Jacques Recht, Mr. Joachim Hollerith and Chris Johnson.

Protecting Your Crop From Going to Hail

November 1, 2024November 1, 2024 Cyndi Leave a comment

photo showing hail damage to the grapes on a vine

By: Danny Hillin and Justin Scheiner, Ph.D. – Texas A&M AgriLife Extension Service

If you ask any winegrower on the Texas High Plains about their greatest fear, you’ll likely get a consistent answer: hailstorms! Throughout a large portion of the state, these sudden and often destructive weather events are a major concern throughout the growing season. The damage from hail can vary from small dings on leaves and shoots to complete canopy defoliation and a devastating loss of the entire year’s crop. Early-season hailstorms can sometimes be less disastrous if the vines are able to recover by pushing new growth from secondary buds, but much of this depends on the vine’s health and nutrient status, the timing and intensity of the hail event, and the overall severity of damage.

If a hailstorm strikes between budbreak and bloom, depending on the amount of damage, winegrape growers may be able to clean up the canopy and prune the vines carefully to regrow a new canopy for that season, and to ensure healthy growth for the next season. In many cases, severe hail damage to young shoots results in regrowth from secondary buds. While little information is available on the relative fruitfulness of secondary buds of different V. vinifera varieties, certain varieties like Cabernet Sauvignon and Syrah appear to produce more fruitful secondary shoots than others such as Riesling or Chardonnay. However, fruit on secondary shoots typically lags behind the primary crop introducing undesirable variability in fruit quality. This may necessitate thinning the remaining primary crop or the secondary crop, depending on the damage and overall goal. Or, it may delay harvest until the secondary crop reaches an acceptable level of ripeness and quality. In some cases, it may be necessary to remove all fruit to allow vines to fully recover.

Later in the growing season, but before veraison, berries that are damaged by hail may either scar over and continue to grow or drop off before rot develops. At this stage, many premium winegrape growers choose to thin out severely damaged fruit to keep the remaining grapes healthy and ripening evenly. Damaged berries may crack or split later on in the growing season as they continue to expand, increasing the potential for rot.

Hail damage after veraison requires immediate and careful management to prevent fruit rot, and it may necessitate an earlier harvest. Depending on the severity of damage, additional protectant sprays are usually required to control rot, and it may be necessary to thin heavily damaged clusters in order to save the remaining fruit.

Larger hailstones dropped during more violent storms may also damage vital vineyard infrastructure, such as drip irrigation components and exposed irrigation piping, making it critical for growers to thoroughly inspect their irrigation equipment after a hail event.

Hailstorms in Texas: A Closer Look

Hailstorms are simply defined as thunderstorms that produce balls of ice (hailstones) which fall from the sky. These are formed when raindrops are carried upward into extremely cold areas of the atmosphere by powerful updrafts, where they freeze. As the frozen droplets collide with more water, the liquid freezes to their surface and they grow larger. Once they have reached a sufficient size and weight, they’re too heavy for the updrafts to support, and they come flying back toward the earth—sometimes at speeds of up to 72 mph, depending on their size (according to the National Oceanic and Atmospheric Administration).

In the Texas High Plains, named for its relatively high elevation of around 3,200 feet, vineyards are particularly susceptible to hail. The higher altitude brings the freezing point closer to the ground, making it easier for hailstones to form even during smaller milder storms that are common throughout the spring and early summer. This geographic characteristic makes hail a frequent and unwelcome visitor to the vineyards in this region as well as in several states to the north.

Protecting the Vineyard: The Role of Hail Netting

Perhaps the most effective way to protect vineyards from hail damage is by installing hail netting. This high-density polyethylene fabric is woven to create a mesh barrier designed to stop hailstones from damaging grapevines. The mesh is flexible enough to absorb the impact of hailstones, while strong enough to protect both the grape clusters and the vine canopy.

Typically, hail netting is secured above or near the top of the vine canopy and draped down to shield the fruiting zone, or even the entire canopy, on single canopy training systems. After the final pruning in winter, growers position the netting around the new shoots to safeguard them from early-season hailstorms.

The initial investment in hail netting can be substantial, but it usually lasts between 5 to 10 years, making it a valuable long-term investment for some producers. For example, a 43-inch-wide hail net with a specific mesh size costs around $0.21 per linear foot, translating to about $1,830 per acre in a vineyard with 10-foot row spacing.

Most growers in Texas report that hail netting does not interfere substantially with their day-to-day vineyard operations. In fact, many routine management practices can continue as normal with the netting in place. However, at harvest it is necessary to roll up and secure netting above the fruiting zone to allow access for the machinery or harvest crews. Once harvest is complete, the netting may stay in place until after final dormant pruning or be lowered to facilitate mechanized pruning operations. In the Texas High Plains, hail netting is typically installed and moved manually, although some vineyards have adopted mechanized systems to make the process easier.

For growers that can’t justify the cost of hail netting, another common mitigation strategy is to adjust vineyard management practices to reduce loss or maintain yields. Leaving “extra” buds on the vines during pruning or boosting canopy growth with additional fertilization are common approaches. If hail strikes, it may naturally thin out some of the canopy and fruit, but if it doesn’t, growers can manage the excess growth later in the season when the threat of hail is less. The challenge of course is that higher canopy densities can affect disease pressure and control, fruit quality, and fruitfulness of lower buds if the canopy becomes overly dense.

Hail Netting’s Effect on Vine Canopy Climate

While hail netting can offer serious benefits to grape growers, it can also come with significant drawbacks that may make it unsuitable. In addition to material and installation costs, hail netting applied on the sides of vertically shoot positioned vines compresses the canopy. This in turn reduces light and spray penetration and airflow within the canopy. In areas with high fungal disease pressure, this may be a sufficient reason to avoid the use of hail nets.

A 3-year study conducted in a Malbec and Pinot Gris vineyard in the Texas High Plains, reported a decrease in light infiltration into the canopy by approximately 25%, as well as an increase and humidity and decrease in canopy temperature which were attributed to reduced airflow. The authors also reported a slight reduction in soluble solids at harvest which is consistent with other research that compared netted grapevines with a compressed canopy to vines that were unnetted. This of course is a simplification as a whole host of factors can impact canopy density and microclimate such as the tautness of the nets, shoot density, leaf size, and cluster density and size. Hail netting is certainly not for everyone, but in the ever-unpredictable world of grape growing, where weather can make or break a season, it may offer a crucial layer of protection allowing premium winegrape producers to focus more on producing a profitable harvest and less on the whims of Mother Nature.

References

Cintineo, J.L, T. M. Smith, V. Lakshmanan, H.E. Brooks, and K. L. Ortega. 2012. An Objective High-Resolution Hail Climatology of the Contiguous United States. Am. Meterol. Soc. 27:1235-1248. https://doi.org/10.1175/WAF-D-11-00151.1

Hillin, D., J. Scheiner, T. Montague, and T. Ruland. 2022. Hail Netting for Vineyards. Texas A&M AgriLIfe Extension Service. HORT-PU-273.

Ruhland, T.K., T. Montague, and P. Helwi. 2023. Impact of Hail-Netting on Vitis Vinifera L. Canopy Microclimate, Leaf Gas Exchange, Fruit Quality, and Yield in a Semi-arid Environment. Viticulture Data Journal. https://doi.org/10.3897/vdj.4.e108805

How to Market Your Wine For Today’s World

November 1, 2024November 1, 2024 Cyndi Leave a comment

a man holding a wine bottle talking to a woman and standing in front of many shelves filled with different wine bottles

By: Shawn Zylberberg

One of the greatest living winemakers in the world, Michel Rolland, recently said that it has never been easier to make great wine, but it has never been harder to sell it. The entire wine industry, regardless of fine wine or bulk producers, can find common ground to agree with Rolland’s words. With wine consumption declining from historic highs to an extremely competitive market to volatile economic conditions, it is crucial for wineries to know how to market their product strategically by leveraging their unique story and identifying the magnets that will pull consumers and trade alike to place that bottle in the cart or list. The following are five key areas that are used to successfully market wines today.

Media Relations: The wine industry feels quite small at times, which highlights the importance of relationships in the community, whether it’s with wine critics, distributor partners, sommeliers and wine directors or high net worth consumers. At Colangelo & Partners, media relations is the most important factor when marketing a wine brand and driving sales successfully, from price points of $800 bottles to $15 bottles.

Wineries can start by identifying the right media contacts—those who specialize in wine, food, and lifestyle reporting—and critics that cover the respective region. Compiling a media list of these contacts serves as a guide for getting a winery in front of consumers, and reading their content is important to understand their style, audience and whether your brand is a good fit for the target publication. It is not recommended to reach out to the media list until your company messaging is ironclad as it will be easier to identify the best selling points in a tailored pitch.

Pitching and sampling remains the best way to connect with today’s best wine writers and engage them to write an in-depth story about your wines. A personalized approach that showcases deep understanding of the subject you produce and they cover is essential. A wrongly sent pitch can have serious consequences and come off as offensive to the writer. Remember, they receive hundreds of pitches a week so concise, targeted words are recommended.

When crafting a pitch, the best ways to engage writers includes an ‘exclusive.’ People want what they can’t have, and exclusives are a great way to form a bond with a writer and give them the keys to a story such as leadership changes, a new wine launch, winery or partnership. The bigger the better! This will result in the peak of media relations, which is when writers come to you without you typing a letter.

Wine Events: For making the strongest, most memorable impact on consumers and trade, a wine event is the best choice. Countless times, wine collectors have stuck to wine brands due to one in person experience that created a bond between them and a winery that’s everlasting. Wine dinners are very typical, and can be replicated from market to market to showcase portfolios for consumers paired with a great menu. But for an effective event that will attract media and trade, find a strong angle that writers will be intrigued to cover such as an anniversary, a vertical of one SKU that dates to the inaugural vintage, a new wine launch or an event with an important figure of the company. Filling seats is the hardest part, so making the event an attractive offer will help. After the event, following up with media and trade will be important to continue to build on the angle to produce results. As for consumers, leveraging purchase order forms at the tasting will increase sales. Do not expect consumers to buy the wines after the tasting as they will forget and put it off. Buying wine at events is about the moment.

Critic Relations: Building and maintaining relationships with wine critics is a must for successful wine marketing. Critics significantly influence consumer perceptions with the 100-point scale that affect purchasing decisions, making it essential to engage with them effectively. As mentioned earlier the first step is to identify which critics cover your region. Start with large publications such as Wine Spectator, Wine Enthusiast, Jeb Dunnuck, The Wine Advocate, Vinous, James Suckling, and Decanter. All of these magazines have a submissions protocol, some of which require fees such as Wine Enthusiast’s new tastings protocol.

Engaging critics beyond just sending samples is crucial. Invite them to your winery, attend annual events such as Wine Spectator’s New York Wine Experience or Vinous Icons or James Suckling’s Greatest Wines of the World series, or even participate in exclusive seminars at these events (although they will require large product donations). Supporting publications and building a rapport can lead to more favorable reviews and increased exposure. Additionally, consider offering exclusive previews of new releases or limited-edition wines to create buzz and anticipation among critics and consumers.

Great scores should be showcased in promotional materials, websites, and through social media channels to build credibility and attract new customers. It’s not enough to just send samples and collect scores. Although we are increasingly in a digital world, having winemakers visit critics in person in New York, Napa or elsewhere is important to build the bond. Better yet, invite critics to visit your winery and meet with the team to get a better sense of your story and how the level of quality is achieved in the glass. When annual tasting reports come around, critics will include in-depth information about the wines since they’ll likely remember a visit rather than a flight of 20 wines in a cold room alone.

Trade Tastings: If on-premise is a big part of your selling strategy, trade tastings are essential for building relationships within the wine industry. These events allow producers to connect with distributors, retailers, and sommeliers, creating opportunities for new business partnerships. Day time events during the week are best for trade as they are often working in the afternoon to late at night. Whether it’s a small eight person sommelier lunch or a large 40 person seminar with rows of tables, the tastings should include a presentation, winery spokesperson and even a co-host with high credentials such as Master of Wine or Master Sommelier to serve as a highly technical and knowledgeable guide for the attendees.

There is currently a high turnover rate for hospitality staff and many sommeliers have much to learn in their fast-paced roles. Building a presentation with concise, memorable educational points will serve as a strong guide for trade to drive sales. One could also utilize trade influencers with large followings on social media to raise awareness within the community. Many sommeliers and retailers in big cities are now throwing ‘pop-up’ dinners that bring lots of millennial and Gen Z consumers to the table. This could be a more strategic, less expensive approach than a large seminar.

The most successful wineries have perfected the art of personalization. Remember to follow up with attendees and have distributor partners continue to connect to make more placements based on the presentation.

Get Help: Lastly, media relations and communications programs are very labor intensive. Hiring a public relations agency with highly talented teams that are educated in all facets of the market can make the marketing process much easier and more effective. Whether it is an annual contract or three-month project to help build messaging, agencies have the know-how and relationships to offer helpful advice and guide your brand to the next stage.

About the Author: Born and raised in South Florida, Shawn Zylberberg joined Colangelo & Partners in August 2022 and is based in Miami, Florida. His wine journey started in New York City as a sommelier, but his passion was born during his years working as a writer at Wine Spectator. Shawn holds the prestigious WSET Diploma and continually cultivates valuable industry connections and storytelling abilities to materialize goals and identities across fine wine brands and portfolio companies around the world. His role at Colangelo & Partners is Senior Account Executive.

With the Wind Vineyard & Winery

November 1, 2024November 1, 2024 Cyndi Leave a comment

Celebrating Life’s Journey, One Glass at a Time

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

By: Gerald Dlubala

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

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

When One Door Closes, Another Opens

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

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

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

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

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

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

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

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

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

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

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

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

Expanding the Vineyard and Looking Toward the Future

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

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

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

So You Want to Own a Vineyard & Winery

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

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

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

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

With the Wind Winery

10722 Lake Road • Rosholt, SD 57260

INFO@WITHTHEWINDWINERY.COM

605-537-4780

Celebrating the 40th Anniversary of the Walla Walla Valley AVA

November 1, 2024November 1, 2024 Cyndi Leave a comment

3 men celebrating in the middle of a vineyard row

By: Becky Garrison

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

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

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

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

Leonetti Cellar Marks the Birth of the Walla Walla Wine Industry

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

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

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

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

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

The Birth of the Walla Walla Valley AVA

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

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

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

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

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

The Growth of Walla Walla Wine

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

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

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

The Wines of the Rocks District of Milton Freewater AVA

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

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

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

The Economic Impact of the Walla Walla Valley Wine Industry

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

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

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

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