Verjus in Winemaking: Practical Applications & Economic Benefits - Pg 5 Advanced Winery Wastewater Management Systems Extract
Renewable Energy & Resources - Pg 14 Practical Ways to Use Biologicals & Organics in Your Vineyard - Pg 33 Exploring the Varieties of Pacific Northwest Pinot Noir Rosé Wines - Pg 49
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By: Andreea Botezatu, PhD - Department of Horticultural Sciences, Texas A&M University
Verjus, an acidic juice derived from unripe grapes, has a history dating back to ancient Persia and the Middle East, where it was prized for both culinary and medicinal purposes. Today, it is gaining renewed attention in the winemaking industry as a sustainable and versatile tool. Known for its culinary applications, verjus also offers practical advantages for addressing challenges such as high pH and low acidity in wines from warmer regions affected by climate change. This article talks about the history, health properties, winemaking applications, and economic benefits of verjus, highlighting its potential as both a winemaking aid and a standalone product.
Originating from the French term "vert jus," meaning "green juice," verjus has been a staple in European cuisine since the Middle Ages. It was extensively used in sauces, condiments, and for deglazing dishes. In Middle Eastern cuisines, such as Lebanese and Persian, verjus—known as husroum and ab-ghooreh, respectively—remains integral, especially in dishes like Shirazi salad. Currently, verjus is seeing a resurgence in the western world, being particularly popular with mixologists who use it to enhance acidity and flavor complexity in various cocktails and mocktails.
Historically, verjus was believed to possess medicinal properties, including immune system stimulation, reduction of stroke risk and high cholesterol, and promotion of liver health. Rich in antioxidants and organic acids, it has been linked to digestive health, anti-inflammatory effects, and the reduction of oxidative stress.
Modern scientific research reinforces these benefits, identifying bioactive compounds such as phenolic acids, flavonoids, and tannins in verjus. These compounds not only enhance its health-promoting
properties but also contribute to its antioxidant capacity, which can improve wine stability during aging.
Hot climates like Texas pose significant challenges for winemaking due to the natural ripening process of grapes under high temperatures. In these conditions, sugar accumulation accelerates while malic acid levels decline, resulting in grapes with high pH and low acidity. These characteristics can lead to microbial instability, lack of freshness, and diminished wine quality. Verjus, derived from unripe grapes, offers a natural and sustainable solution. Its high acidity and balanced organic acid composition make it an effective tool for lowering pH and improving wine stability and sensory quality. By utilizing grapes typically removed during cluster thinning, verjus not only addresses the challenges of high pH but also enhances sustainability in vineyards and wineries.
Verjus’s unique composition offers a valuable and sustainable alternative to conventional acidifiers in winemaking. Its high acidity, low sugar content, and pH ranging from 2.2 to 2.7 make it especially suitable for addressing the challenges of high pH and low acidity in wines, issues that are increasingly prevalent in warm-climate wine regions. Key components of verjus include significant levels of organic acids (malic and tartaric acids), phenolic compounds, and antioxidants, which collectively enhance its functionality in winemaking.
1. Acidity Adjustment: Verjus is highly effective in lowering pH and increasing titratable acidity in both musts and finished wines. Studies on varieties such as Muscat Canelli and Syrah have demonstrated
that pre-fermentation additions of verjus ranging from 11% to 17.5% by volume achieved optimal pH levels for balanced wines. For instance, in a trial with Syrah, the addition of verjus reduced the pH from an initial 4.16 (indicative of poor stability and susceptibility to microbial spoilage) to a desirable 3.60, resulting in improved mouthfeel, color stability, and overall wine quality. Similarly, in Muscat Canelli, verjus effectively reduced pH while elevating titratable acidity, ensuring wines exhibited enhanced freshness and vibrancy.
2. Alcohol Reduction: Replacing a portion of ripe grape juice with verjus during fermentation not only addresses pH issues but also reduces total sugar content. This leads to a decrease in the alcohol content of the resulting wine, making verjus a natural tool for producing lower-alcohol wines. Lowering alcohol levels in wine has become an increasingly desirable goal for several reasons. Globally, organizations like the World Health Organization (WHO) advocate for reducing alcohol consumption as part of broader health initiatives, citing concerns about excessive alcohol use and its impact on public health. In parallel, consumer preferences are shifting, with a growing demand for lower-alcohol and non-alcoholic beverages. This trend is driven by health-conscious individuals, those exploring "mindful drinking," and sober-curious consumers who seek wines that offer full flavor without the high alcohol content. By allowing winemakers to reduce alcohol naturally, verjus aligns with these evolving market trends. For example, in Muscat Canelli trials, an 11% verjus addition reduced the alcohol content from 14.3% to 13.2%, while preserving the sensory integrity of the wine.
3. Sensory Quality: Extensive sensory evaluations indicate that wines acidified with verjus are indistinguishable in terms of consumer preference from those treated with traditional acidifiers like tartaric acid. In studies involving industry professionals and consumers, no significant differences in overall preference were found between verjus-treated wines and their conventionally acidified counterparts. This underscores the versatility of verjus as an acidifier that enhances wine chemistry without compromising sensory appeal.
4. Enhanced Profiles: Beyond acidity correction, verjus contributes valuable phenolic compounds that improve the antioxidant capacity of wines. These compounds can also enhance aromatic complexity, particularly in aromatic white wines like Muscat Canelli. In addition to its role in balancing acidity, verjus has the potential to elevate a wine’s sensory profile, creating products with greater depth and intrigue for discerning consumers.
5. Applications in Red & White Wines: Verjus is highly versatile and suitable for use in both red and white winemaking. In red wines, such as Syrah, verjus additions not only corrected pH but also improved structural elements like mouthfeel and color stability. In white wines, such as Muscat Canelli, the heightened acidity imparted by verjus enhanced perceived freshness, as confirmed by both chemical analysis and consumer panel feedback. These results highlight the adaptability of verjus for different wine styles and its potential to improve quality across a wide spectrum of varietals.
Beyond its winemaking applications, verjus has significant potential as a standalone culinary product. Its uses include substituting for vinegar or lemon juice, deglazing pans, creating salad dressings, and complementing delicate flavors in sauces. Verjus is also gaining popularity in non-alcoholic beverages and cocktails.
For wineries, selling verjus as an artisanal product presents a lucrative opportunity. Premium packaging and marketing can position verjus as an eco-friendly and health-conscious choice, appealing to chefs and consumers alike. By diversifying product lines, wineries can maximize grape harvest value and enhance brand recognition.
Two recent studies from Texas A&M enology professor Andreea Botezatu and her graduate students have taken a closer look at the applicability of verjus in the winemaking process as an acidifier, both from a technical and economic perspective.
The first study (Effects of verjus acidification on muscat canelli grape juice and wines) explored the
use of verjus, derived from unripe grapes, as a sustainable and effective acidification agent for winemaking. Conducted in Texas, the research targeted high pH and low acidity issues prevalent in wines from warm climates. The authors produced verjus by harvesting unripe Muscat Canelli grapes during cluster thinning. The grapes were destemmed, pressed, and the resulting juice was cold-settled and analyzed for chemical composition. Verjus was then stored at 5°C until it was blended with ripe grape juice.
Three treatments were prepared: a control with no verjus, a 2% verjus addition (0.2 L per 8.5 L juice), and an 11% verjus addition (1.1 L per 10 L juice). Each treatment underwent fermentation with standardized yeast and nutrient protocols, followed by racking, filtration, and bottling. Chemical analyses measured pH, titratable acidity, malic acid, tartaric acid, alcohol, polyphenols, and potassium.
Sensory evaluations were carried out during four industry events, involving 218 participants, who ranked the wines based on preference and acidity perception. Results showed that verjus addition significantly reduced pH and increased titratable acidity, malic acid, and tartaric acid levels. The treatment with 11% verjus brought the wine’s pH to 3.3 (from a control of 3.6) and increased acidity to 7.1 g/L. Verjus-treated wines also exhibited lower alcohol levels due to dilution, with the 11% treatment reducing alcohol from 14.3% to 13.2%. Importantly, sensory evaluations found no significant differences in preference between verjus-treated wines and the control, ensuring that verjus acidification did not compromise wine quality. These findings underscore verjus's potential as a sustainable solution for improving wine quality in regions impacted by climate change.
The second study (Evaluating the Economic Feasibility of Verjus Production in Texas Vineyards and Wineries) examined the economic feasibility of using verjus in winemaking and as a standalone product. The research assessed production costs, revenue potential, and sustainability benefits. The authors modeled the process using high-yield grape varieties such as Sangiovese and Tannat, estimating that one ton of unripe grapes could produce
approximately 378.5 liters of verjus. Economic calculations incorporated labor for cluster thinning, transportation costs, and equipment for processing and bottling.
In winemaking, verjus was evaluated as a substitute for tartaric acid to acidify wine. To reduce pH by 0.25 units, approximately 100 mL of verjus was required per liter of wine. While verjus was more expensive than tartaric acid (USD 0.30 per liter vs. USD 0.02 per liter), the associated 10% increase in wine volume generated significant additional revenue. For 3785 liters of wine, the added volume contributed USD 5639 in revenue, making verjus economically advantageous.
The study also analyzed the feasibility of bottling verjus as a gourmet product. The breakeven cost for producing a 750 mL bottle was calculated at USD 6.98, with retail prices reaching USD 12, yielding substantial profit margins.
Together, these studies illustrate the chemical, sensory, economic, and environmental benefits of incorporating verjus into winemaking. They demonstrate that verjus not only addresses challenges like high pH and low acidity but also creates a new revenue stream while promoting sustainable practices in the wine industry. If additional clarifications or deeper insights are needed, feel free to ask!
Verjus represents a sustainable and innovative tool for modern winemaking. Its ability to address high pH and low acidity, improve wine quality, and offer economic benefits through waste reduction and product diversification makes it invaluable. As climate change continues to impact grape-growing regions, adopting verjus as a natural acidifier will be beneficial for maintaining wine quality and industry sustainability.
By: Thomas J. Payette, Winemaking Consultant
n the previous issue of The Grapevine Magazine the topic of lowering the pH was reviewed. This issue will cover the reverse situation winemakers may encounter in the cellar with wines that are too acidic or with pH’s too low. These are critical choices for the winemaker to make with the proper balance and style of wine anticipated to be made. Following the trials below will help the winemaker review, in the lab first, lowering the acidity to achieve the proper acid palate structure and chemistry. Finesse must be used at this decision making process time using both
the lab and the wineglass. Keep in mind this trial and mechanism may best be suited for wines from grape base and may not apply to fruit wines.
The lab is the first place the winemaker should turn to experiment with small batches of wine to make a winemaking addition decision. This will give nearly concrete evidence from the lab as well as tasting trials to determine the appropriate amount and kind of de-acification tool(s) to use in each individu-
al instance of a wine.
The acid and pH of a wine should be addressed as early on in the winemaking process as possible. Often this decision is predicted just before harvest from previously collected data, from vineyard grape berry samples, and made at harvest on the crush pad or just after fermentation.
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 sample so one does not potentially create a larger “issue”, in the cellar. Trials can be tested and tasted to see what the results would 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.
• Scales that measure in grams preferably to a tenth of a gram
• (4) - 600 milliliter beakers or larger for mixing
• (1) - 500 milliliter graduated cylinder
• Roughly a 100.0 gram lab sample of Potassium Bicarbonate (KHCO3)
• Roughly a 100.0 gram lab sample of Calcium Carbonate (CaCO3)
• (5) - 375 milliliter wine bottles with T-tops or plastic screw caps (preferred)
• Magnetic Stir plate with stir bars and retriever for the stir bars.
• Representative sample(s) of each wine to be worked with (2.5 liters)
• Clean wineglasses
• Watch glasses to cover each wine glass.
• Spit cup
• Other testing equipment to answer other lab questions if needed.
• Sharpie™ pen or pencil for marking beakers.
• 95% ethanol to remove Sharpie™ pen marks off glassware.
Start with something simple where results can be easily determined with the wineglass to give the confidence needed to build upon this procedure. An example of this may be an acid reduction 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 just over 2.5 liters of a representative sample from a wine vessel to be reviewed.
2. Label the 375 milliliters bottles noted above to reflect their contents as noted below. Be sure to include a control by filling one bottle with a portion of the sample collected in step #1 and label it control.
3. Label one beaker 0.5 grams per liter KHCO3 (Potassium bicarbonate) and another beaker 1.0 gram per liter KHCO3.
4. Label another pair of beakers to represent the CaCO3(Calcium Carbonate) rates of 0.5 grams per liter and 1.0 gram per liter. { See caution below}
5. Using the 500 milliliter graduated cylinder divide the wine into the four – 500 milliliters labeled beakers that were just labeled.
6. Accurately weigh 0.25 grams of KHCO3 and fully dissolve in the 500 milliliters labeled appropriately. Use the stir bar and plate for this process. ( 0.5 grams per liter )
7. Accurately weigh 0.50 grams of KHCO3 and fully dissolve that quantity in the beaker that represents that rate. ( 1.0 gram per liter )
8. Repeat the same process above using the CaCO3 additions and place them in the beakers.
9. Allow the beakers to settle and set (loosely covered) after the reactions have fully taken place and all the products have dissolved or finished their action. There may be some gassing.
10.Once the reactions are complete (two hours roughly depending on the wine and room temperature) transfer the mixed samples into their respective labeled 375 milliliter wine bottles and about 50 milliliters into a small wine glass.
11.Degas and run chemistries on the remaining sample left over (roughly 65 milliliters) measuring pH and TA readings at a minimum. Include
the chemistry of the control.
12.Place the wine bottle samples off to the side to be tasted in a week to 10 days. [Placing them in a refrigerator may also help precipitate tartrates giving the tasters a better indication of the final acidity after cold stabilization.]
13.After the week to ten days : re-taste and retest the chemistries to further help make the final decision on what action to take or furthering trials in the lab for better refinement.
14.Be sure to record all data and tasting notes in the lab so they can be used as a reference for future trials on the same wine or for predictions on other wines to have trails performed. Each wine does behave differently; however, so always do trials.
1. Pour about 50 milliliters or a quantity one desires to smell and taste, of the control wine prepared in step #2 above, into a wine glass and place it to the left hand area of the tasting glass orientation. (It is a common practice industry standard to always taste against a control from left to right.)
2. Pour the trials to be tasted, made in steps 6,7 and 8 above, in the wineglasses to the right of the control. Mark their contents and perhaps place the two lower additions closer to the control and the larger rate additions to the far right.
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 13 above while tasting the trials.
5. Select the best match and leave the room for 1 to 2 hours so your palate may return to equilibrium.
6. Return and re-taste to confirm your previous decision with a fresh palate.
If chemistries should play an important role be certain to run a necessary panel of lab test to ascertain the proper numbers are achieved. One may need to balance taste, flavor and chemistry to make some of these choices. Have all the data necessary available to make those choices.
Let’s take the above trial as the example. If we dissolved 0.5 gram of KHCO3 into 500 milliliters of wine we now have 1 gram per liter equivalent. If this was the chosen amount we simply take the amount of wine, in liters, and multiply that by one. This will represent the amount of KHCO3, in grams, to be added to the tank of wine. Dividing the grams by 454 will give the number of pounds if your cellar has scales that measure in pounds. Action in the cellar
This is often the simple part. Using the above KHCO3 addition as an example, weigh the desired amount of KHCO3 in a bucket or appropriate container. Start mixing the wine and start slowly adding the product. Be sure to make note how full the tank is and to make sure that gassing may not be an issue. Continue to mix until the addition is fully integrated based on your knowledge of your tank size and/or pump speed and then select a sample from the sample valve for tasting, a pH and titratable acidity analysis. This will confirm the task was achieved and on target to the lab results.
Some winemakers, especially when using CaCO3, will split the wine volumes and treat only a portion of the wine with the full amount of the CaCO3 and then blend the two wines back together after the reaction has taken place. This could be roughly a 50-50 split. Potentially less chalkiness is detected and the pH shift may be advantageously less.
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.
Recall there are other ways to reduce total acid when making wine. Be sure to keep malo-lactic in your tool box as an option to review. Some yeast also reduce malic acid and amelioration (not a first choice mind you) can be explored. Blending can also be used to make a resulting wine with reduced acid.
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 addition rates before performing the final action in the cellar.
Given time and experimentation with this system many pH-raising trials with additions will become easy and systematic. Trials will often take less time to prepare and one may taste at several points during the day.
Caution: Using CaCO3 may result in excess calcium and the potential for calcium tartrates to form. Be sure to monitor this since these tartrates do not react the same as potassium-bi-tartrates. There is no affordable way to test a calcium excess instability known at this time.
Make sure the wine samples are not too cold, during the lab additions, since this may slow the reaction and delay the gassing off that may occur making the 375 bottles, after filling, popping their corks or T-tops. [If use screw caps leave them slightly loose to gas off] Make sure the reactions are complete before filling the 375’s.
Makes sure all solids are dissolved and dispersed
equally into any solution.
When a wines pH is raised it may lower the amount of free SO2 available in that wine. Be sure to monitor the free SO2 very closely after performing a de-acidification.
Winemakers 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. An example may be blending the 0.5 gram per liter with a 1.0 gram per liter to understand what a 0.75 gram per liter addition may result.
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 certain levels because of tasting such extremes.
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 replicated outside the lab in the cellar. 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.
Best of luck, take your time and be sure to review all angles before taking action in the cellar. That is what trials are all about!
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
By: Gerald Dlubala
Wastewater has traditionally been considered a necessary byproduct of doing business," said Matt Seng, the global strategic accounts manager for Cambrian Innovation, Inc. His company is a leader in sustainable resource management, providing clean water, renewable energy and water treatment as a service to industrial manufacturing businesses. “Businesses buy water, bring it in to produce a product, then they have wastewater left over that goes out to the city’s treatment system. For many years, businesses just assumed this is just how it is, like in our homes,” he said.
Now, thanks to advanced technologies, winery wastewater can be treated, extracting reusable, valuable resources for reuse in the vineyard and winery.
Cambrian Innovation’s unique Water Energy Purchase Agreement (WEPA) provides on-site wastewater management services that transform the winery’s wastewater into renewable energy and clean water for reuse within the winery and vineyard.
Matt Seng has been with Cambrian Innovation since its inception. He tells The Grapevine that Cambrian's innovative and cutting-edge Water Energy Purchase Agreement (WEPA) is winery friendly, using biological treatments that mimic the earth’s natural cycles and wastewater treatments to help move their clients to their sustainability, clean water and renewable energy goals.
“At Cambrian, we've looked at the wastewater that the food and beverage industry produces and see that there are some resources in that wastewater that we can extract using technology,” said Seng. “We can provide an on-site treatment system that extracts those natural resources and returns them to the plant for use.”
“We use a couple of different technologies, some of which produce renewable energy in the form of biogas, which is the natural fermentation of the byproduct of a natural process occurring in nature,” he said. “That biogas is returned to the winery for use as fuel for a boiler to heat up water or produce steam. Biogas is categorized as renewable energy because it replaces or reduces the amount of fossil-based natural gas that needs to be extracted. In that process, we clean up the water for reuse in the winery for cleaning and washups. We take the status quo of paying the city for water only to pay them again to dispose of wastewater and flip that script. Cambrian can do this for you on-site with several advantages."
Those advantages include producing renewable energy, so wineries don't have to buy as much natural gas from the gas company to fire their boilers. Another result is receiving clean, EPA-quality drinking water back from the treatment.
“This isn’t grey water, and it's not partially treated wastewater,” he explained. “It's drinking water made possible because we use the same technologies that the city uses to make its drinking water. The net result is there is less water going to the city’s treatment system, which reduces their emissions of greenhouse gases. And we’re now also enabling the winery to buy less city water to bring into the winery. We're reducing the amount of city water coming in and the amount of wastewater going out, and we're keeping those natural resources of energy and drinking water on-site.”
Seng tells The Grapevine Magazine that their business model is service-based over equipment sales. "We want to own and operate the system,” said Seng. “That is very compatible with many winery owners who just want to make wine. They don’t want to treat water and wastewater. So we do this as a service rather than selling them the equipment
to do it themselves. Then, winery owners don’t have to spend the capital to purchase, operate or maintain this technology. They pay Cambrian a service fee based on the amount of wastewater that is treated.
“All of this work involves biology, which anyone in the wine industry knows well,” said Seng. “It's all about biological processes, some of which occur without oxygen and are called anaerobic systems. The anaerobic microorganisms convert the organic matter in the wastewater into biogas, providing renewable energy. On the other hand, we use aerobic, or oxygen-containing biological systems to treat wastewater further and provide the basis for producing EPA-quality drinking water. These advanced treatments involve reverse osmosis and UV disinfection. The combination of anaerobic biological treatment to produce renewable energy, followed by the aerobic biological treatment, followed by reverse osmosis and UV disinfection results in EPAquality drinking water that goes right back into the winery."
Cambrian takes responsibility for designing, building, owning, operating and maintaining the system. Seng said that although their systems are designed for all sizes of wineries, larger facilities have better economies of scale because there’s a certain amount of control system automation that has to be applied, no matter how big the winery is.
“We do our best to do a financial business case that improves the winery's finances," said Seng. "We certainly don't expect a winery to do this if it will cost them more money than their current situation. Sustainability and greenhouse gas emission reduction are important to wineries and vineyards, but we understand the financial impact is equally important. We always strive to make our solution less expensive than the costs that the winery is currently incurring. And the winery only pays if we produce the energy and the quality water.”
“Generally, at minimum, we’ll need about a quarter of an acre, or 10,000 (100x100) square feet,” said Seng. “We come in and lease the area and pay the insurance and property tax. As engineers, we work with the winery to design the space, typically providing above-ground structures inside a building
to ensure it's not an aesthetic issue. We don't want to put industrial equipment on a site and ruin the aesthetics.”
“There are no further requirements from the winery owner to provide any operational assistance,” he said. “We are autonomous, but we work closely with our customers. Upsets and changes in production are inevitable, and we work with our clients to ensure consistent, quality results. We design the systems to ramp up or down to match the variability in production, for example, during crush. Any biosolids produced from our biological process are our responsibility to manage. In the worst case, it's moved off-site for disposal. Often, we'll upgrade it to EPA standards so we can use it on farm fields as a fertilizer amendment. The basis of our systems is to never impact the environment negatively, and we adhere to all EPA requirements in all 50 states just as any organization, city or municipal authority has to do.”
Winery owners can contact Cambrian Innovation directly to see how their WEPA can benefit their winery.
Based in Lenexa, Kansas, BioMicrobics is a leader in Integrated Water Resource Management, celebrating over two decades in the global water and wastewater industry. One of their many specialties is in wastewater management for wineries. Their BioBarrier® HSMBR® Winery wastewater treatment system uses a High Strength Membrane Bioreactor (HSMBR) designed to handle the unique, fluctuating wastewater loads present in winemaking production.
Joe Rebori is BioMicrobics Inc.'s assistant vice president for inquiries, engineering and regulatory affairs. He spoke to The Grapevine Magazine about the company's wastewater solutions for wineries of all sizes.
"For wineries, it's primarily about handling the wastewater derived from the grape processing," said Rebori. "To a lesser extent, it also includes places like tasting rooms. Winery wastewater has a very high sugar load; in wastewater terminology, it has a high carbonaceous, biochemical oxygen
demand. There's just a lot more sugar per volume measured that has to be broken down by a wastewater treatment system. In fact, it can be more concentrated by a factor of 10 to 20 times as compared to domestic waste."
BioMicrobics’ BioBarrier® HSMBR® Winery wastewater treatment system uses ultrafiltration membranes predesigned to remove the organic pollutants and suspended solids that wineries produce during their normal day-to-day operations. These systems can handle more fluctuating and higher amounts of organic loads than those in typical wastewater systems.
"During crush is a winery's highest wastewater load just because of the volume and heavy processing that occurs with the skins, stems and pulp during fermentation," said Rebori. "Some facilities may use a holding area to take the waste away. Others might still use conventional septic drain fields to dispose of waste if allowed. Those fields usually can't keep up and need additional on-site treatment before the waste can be disposed of. Treatment with a septic drain field is based on soil characteristics and the capacity of the soil to take on that high organic load of waste.”
That’s where BioMicrobics’ wastewater management experience and expertise can help wineries transform their wastewater into a reusable water resource. First and foremost, Rebori recommends that every winery owner check their local regulations and know upfront what they are allowed to do with their wastewater. Are you allowed to spray it over your land? Can you dispose of it subsurface in septic drain fields? Some states, like California, have different rules that depend on winery size. The larger the winery, the more restrictions on self-management there are.
“We offer wastewater treatment systems for process waste and optionally combined with all other facility waste like tasting room, sanitary, restaurant and more,” said Rebori. “Sometimes those waste systems are combined, sometimes they’re separate. Our membrane filters treat this type of waste. BioBarrier® HSMBR® Winery Wastewater Treatment System is predesigned to handle the high sugar load that occurs during wine production.
The system uses a biological treatment combined with a membrane filtration process. We have a slurry of bacteria to break down all the sugary waste in combination with fine membrane filters containing microscopic openings that physically prevent bacteria and large molecules from passing through. This gives a winery owner a system that turns their wastewater into filtered, disinfected and treated water with no organic content that can be used for irrigation, equipment cleanup, outdoor spraying or fire suppression."
Regarding spatial requirements, Rebori says that BioMicrobics' smallest scale projects would include a couple of different tanks with a minimum volume of a few thousand gallons located within a 30x10 foot (300 square foot) space. Most are buried in a greenspace or under a parking area, using traffic-rated tanks to best use the winery's space while maintaining its aesthetics. Maintenance is minimal, with an eight-year membrane filter replacement schedule and a bi-annual preventative maintenance schedule that includes filter cleaning and blower application checks. Other inspection points include sampling the liquid inside the chamber that reacts with the wine waste where the bacteria are growing to gauge the state and health of the slurry within the system. Solids may occasionally have to be removed, depending on system use.
A BioBarrier® HSMBR® Winery Wastewater Treatment System serves many small wineries that other systems may not target," said Rebori. "It's an affordable solution for wineries to produce quality, reusable water on-site using membrane filtration, which has been proven over other technologies to yield the best water quality. A winery owner or their engineer can contact us directly to get started. All we need to know to get started is the annual wine production. That gets us in the ballpark of the system size we're looking at. Then, we can work with civil engineers on the site plan and the types of tanks needed. Our systems are modular and can manage projected expansion, but the better choice is to install the proper tank upfront and modify the aeration and filtration equipment when needed."
For wineries, managing intellectual property (IP) is crucial to maintaining brand identity and protecting creative investments. While general IP principles apply across many sectors, wineries face unique challenges and opportunities.
We have spoken to several wine industry leaders and compiled their most frequently asked questions regarding IP protection. This article provides answers regarding core IP types and effective management strategies that wineries should adopt.
What is intellectual property and why is intellectual property protection important for the success of my wine industry business?
Intellectual property refers to valuable non-tangible assets. Even though these assets are non-tangible, they can be protected. There are several types of intellectual property:
• Trademarks identify source through the use of symbols, names, or designs and distinguish the
company’s products from those of competitors. For wineries, trademarks may include the name of the vineyard, logo designs, and even unique label features or bottle shapes. Properly registering trademarks is critical to enforce exclusive rights and prevent misuse by others. A trademarked name or logo allows consumers to associate the product with a specific winery’s quality and reputation, building loyalty over time. Trademark protection keeps others from using similar marks that would cause consumer confusion.
• Copyrights cover creative works such as website content, photography, and advertising material. Any unique content produced for the winery—from label artwork to promotional videos—can be protected by copyright. This protection is automatic upon creation, but formal registration strengthens the winery’s legal standing, making it easier to defend against infringement. Copyright protects against creative expression being copied by others without permission.
• Patents protect useful inventions and may apply to novel winemaking processes or technologies. Although less common in winemaking, patents could cover novel fermentation techniques or vineyard management technologies. Patents provide exclusivity, ensuring the winery can control the use of its innovative methods.
• Trade Secrets include confidential information such as proprietary blends, aging processes, and customer data. For trade secrets to retain their protected status, wineries must take reasonable steps to keep this information confidential, such as using non-disclosure agreements (NDAs) and limiting access to sensitive information.
A winery’s brand is often its most valuable asset, making trademark management a priority. A lot of effort goes into making high-quality wines and curating tasting experiences that customers will remember. When a consumer is facing a wall of wine at the wine store or an extensive wine list at a restaurant, you want these consumers to remem-
ber your wine and not confuse you with a competitor that may be piggy-backing on the reputation you have taken the time, effort, and expense to build. Here are best practices for wineries to consider:
• Choose Distinctive and Protectable
Wineries should select unique, memorable, and legally protectable names. Trademarks fall into categories ranging from “fanciful” (completely made-up words) to “generic.” The less the mark naturally conveys about the product, the more protectable it is. Names like “Yellowtail” for wine are highly protectable because they bear no direct relation to aspects or qualities of the product.
• Consider Trade Dress: Trade dress is a form of trademark protection and covers the distinctive visual appearance of products or packaging, such as wine labels and bottle designs. To be protectable, the trade dress must be unique to the winery and have come to be recognized by consumers through regular use. Distinctive bottle shapes or label layouts can qualify for trade dress protection, provided they are original and
have developed a reputation in the market.
• Monitor and Enforce Rights: Trademark protection requires ongoing vigilance. Wineries should regularly check for unauthorized use of their trademarks or similar marks that could confuse consumers. Enforcing rights may involve issuing cease-and-desist letters or, in severe cases, taking legal action.
• Geographical Indications (GI), including AVAs: American Viticultural Areas (AVAs) and other geographical indicators are specific to wine-producing regions. To label a wine as originating from a GI, the grapes must come from that area. Napa Valley, for example, is a protected AVA, and only wines produced within this region can use the name legally. Wine companies must be careful to confirm they are using any geographical indications properly.
Do I need to register my trademarks?
No, but there are advantages. These include:
• Constructive Nationwide Use: If a business does not register a trademark, then it can only enforce the trademark in the geographic areas in which it actively uses the trademark. Registering a trademark grants the owner nationwide rights regardless of whether it uses its trademark nationally, though actual enforcement must wait for use in the geographic area where the infringement is taking place.
• Presumption of Validity of Rights: Because registering a trademark involves an application and vetting process, after a registration is granted, there is a presumption that the owner’s rights to the trademark is valid. Although this presumption can be rebutted in litigation, it makes things more difficult for the opposing party. It can also make cease and desist letters more persuasive because the trademark owner is able to provide concrete proof of its trademark.
• Use of the ® Symbol: Although a business can use the ™ symbol without registering its trademark, the use of the ® symbol is reserved for trademark owners who have registered their trademark. The use of this symbol indicates to potential infringers that you have a trademark registration and can be a potential deterrent.
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Does my U.S. registration protect me throughout the world?
No, trademarks must be registered in each country in which you want to protect the mark. But there are some shortcuts. As an example, one registration covers the whole European Union. In certain cases, it is also possible to use a registration in one country as the basis for protection in a different country. The rules are different depending on the circumstances and the country.
Marketing content for wineries often includes unique visual and written material that benefits from copyright protection. Having clarity about who owns the copyright to different materials and how other can use this material can have substantial benefits for wine industry businesses. For example, it can be the difference between being able to use a label for decades and profit over the built goodwill associated with it or having to pay to have a different label designed for new products because the designer, not the company, owned the rights, and then having to start building goodwill almost from scratch. It can also help wineries capitalize on the social media content of consumers, which is often free and very persuasive to other consumers. Here are several ways to manage these assets effectively:
• Get Copyright Assignments From Contractors: Many wineries hire freelancers to create content, including label designs and websites. Without a copyright assignment, freelancers retain ownership of the work they produce. To avoid complications, wineries should require a written assignment transferring copyright ownership to the winery.
• Register Copyrighted Works: While copyright protection is automatic, formal registration of key assets like photos, website content, and promotional videos provides a clear legal advantage in case of infringement. Registration enables wineries to seek statutory damages and attorney fees if they need to enforce their rights.
• Get Authorization for Use of User-Generated Content: Many wineries encourage social media
sharing by customers. However, they should ensure they have permission to use these posts in marketing campaigns by including terms of use that give the winery a license to repurpose customer photos or comments.
Trade secrets cover any confidential business information that gives a winery a competitive edge. This can include market research, proprietary viticultural and vinification research and practices, profit and loss information, and customers lists, in addition to many other things. To safeguard these valuable assets, wineries should:
• Implement NDAs and Confidentiality
Agreements: Employees, contractors, and business partners who access sensitive information should sign confidentiality agreements. These legal tools restrict information sharing and set expectations about handling proprietary knowledge, from recipes to customer lists.
• Limit Access to Sensitive Information: Only essential personnel should access trade secrets. Implementing access controls, such as password-protected systems or secure filing cabinets, can help maintain confidentiality.
• Educate Staff on Trade Secret Policies: Employees must understand the importance of confidentiality and the specific measures implemented to protect trade secrets. This can be accomplished through regular training sessions that reinforce these practices.
The wine industry often revolves around physical assets: acres of vineyards, tons of grapes, wine processing space, cases of wine, storage space. But the intellectual property that informs the physical products and often increase their quality and profit margins is also incredibly valuable. Investing and protecting these intellectual property assets is crucial to long-term success in today’s wine industry.
Nate A. Garhart is special counsel and MaryJo Lopez-Oneal is an associate in Farella Braun + Martel’s San Francisco office.
By: Genesis Castañeda - WineGlass Marketing
It’s happening. We can’t stop it!
Dry January—a month-long challenge to reset drinking habits—has become a global trend. Initiated as a time for people to reflect on their relationship with alcohol, create healthier routines, and begin the year with mindfulness at the forefront, it can be a challenging time in an industry relying on consumption, with many consumers stepping back from wine and spirits entirely.
But here’s the thing—Dry January doesn’t have to be a buzzkill. In fact, it’s a golden opportunity to connect with your audience in new, fresh, and meaningful ways
While the idea of a booze-free month sounds noble, reality often paints a different picture. According to CivicScience, about 41% of adults in the U.S. planned to participate in Dry January in 2023. The reality is 16% managed to do so all month. For wineries, this isn’t bad news—it’s a window of opportunity! Instead of focusing on strict
abstinence, you can shift the conversation to moderation, mindfulness, and balance. But, how do you stay relevant when everyone’s pretending to love sparkling water? Here are three actionable ways to keep your brand thriving all month long.
More consumers are seeking transparency and connection with the products they consume, and wine is no exception. January is the perfect time to showcase how your brand values align with health, mindfulness, and wellness. (Notice we said “brand”. We do not recommend you try to position your wine as healthy, which is highly regulated and not advisable. But nothing says a winery cannot show their consumer as part of a balanced, healthy diet, social life or lifestyle.)
Start by emphasizing the aspects of your winemaking process that appeal to health-conscious individuals. If you use organic grapes, biodynamic farming methods, or practice sustainability. Let your customers know you’re not just producing great wine—you’re saving the planet one vineyard plot at a time. These details not only resonate with environmentally conscious drinkers but also reflect your commitment to mindful production.
You can build on this by showcasing your wine with healthy, fresh, and vibrant recipes or serving suggestions and showing the wines in situations with people enjoying friendship, family, and different activities. Avoid leaning into old troupes of serious, contemplative, or solitary consumption that seem to back up the WHO claim that all alcohol creates psycho-dependence and destructive behavior.
If your winery offers low-calorie or low-alcohol wines, Dry January presents a unique chance to spotlight these products. Position yourself as an excellent choice for those who want to enjoy a glass without overindulgence. Similarly, consider introducing educational content, such as workshops or social posts on mindful drinking. A class like “The Art of Savoring Each Sip” can elevate the conversation and encourage consumers to enjoy wine more thoughtfully. You could even offer incentives for responsible behavior, such as perks for designated drivers —because nothing says “we care,” like giving the DD a free charcuterie plate.
Remember, most of those attracted to dry January are doing so because they seek ways to be present in their daily lives. By presenting wine as part of a balanced, modern lifestyle, you’re not just staying in the conversation for January—you’re building a year-round message that resonates with your audience. Meet your audience where they are. Show them that wine and wellness don’t have to be mutually exclusive—and that your brand is all about balance.
Dry January is the ideal time to think outside the bottle and transform your winery into a hub for creativity and community. Dry January might make it harder to pack your tasting room, but it doesn’t mean you can’t pack your calendar. Consider hosting events that bring people together without centering on wine. Transform vineyards into wellness havens with yoga classes and meditation sessions. If you have an estate chef, take advantage of their expertise by hosting cooking demonstrations or workshops that inspire healthier habits in the kitchen. These kinds of activities pair nicely with all those New Year’s resolutions everyone’s trying not to break.
Entertainment events like live music, trivia nights, or comedy shows are also excellent options. These activities provide an inviting atmosphere where guests can relax and connect without feeling pressured to drink. Even non-alcoholic offerings, such as mocktail tastings and food.
The key is to create a space where people feel welcome and engaged, regardless of their beverage choices. By offering these unique experiences, you keep your tasting room vibrant and show that your brand is about more than wine—it’s about connection, celebration, and community.
At its core, wine is about moments—shared meals, celebrations, and connections with loved ones. During Dry January, lean into the stories highlighting your brand's lifestyle. Personal storytelling can be a powerful way to humanize your winery and build meaningful relationships with your audience. Share behind-the-scenes glimpses of your team, from vineyard workers to tasting room staff, and let their passion and expertise shine.
Don’t stop there—showcase your customers’ stories too. Highlight moments where your wine has been part of a milestone celebration, such as an anniversary dinner or a family gathering. It could inspire others to see your brand as part of their special occasions. These authentic, relatable stories invite customers to see themselves as part of your winery’s ongoing narrative.
When you focus on the human element of your brand, you remind your audience that wine isn’t just a product; it’s an experience. These stories show that your brand isn’t just about the wine— it’s about the memories, the moments, and the connections it helps create. Doing this during Dry January creates a sense of community and connection that resonates long after the month has ended.
At its heart, Dry January is not anti-alcohol – it is pro-connection. It is about people striving for healthier habits and a more balanced lifestyle. Contrary to what it may seem, wine can be part of this journey. By adapting to the wellness-focused
priorities of your audience, you can ensure your brand remains relevant during this period and beyond.
Now is the time to innovate and engage. By highlighting the healthier aspects of wine country, hosting creative non-wine events, and sharing meaningful stories, your winery can turn Dry January into an opportunity to strengthen relationships with your customers. So don’t sweat Dry January. Embrace it, have fun with it, and show the world that you’re more than just a winery—you’re a source of inspiration, connection, and celebration.
Genesis Castañeda works for WineGlass Marketing; the largest full-service, award-winning marketing firm focused on the wine industry. Now, in its 13th year, the agency offers assistance to domestic and international wineries in all areas of strategy and execution. WineGlass Marketing is located in Napa, California, and can be reached at 707-927-3334 or wineglassmarketing.com
In the increasingly competitive world of wine, producers are continually seeking new ways to expand their awareness with media, trade and consumers. One of the most effective strategies that wineries can use to broaden their presence is through partnerships with other wineries that have a common thread. Through collaboration, wineries can leverage new opportunities, strengthen their offer and build a better rapport with journalists who constantly try to stay impartial.
Whether virtual or in-person, intimate roundtables with top tier media is a really good way to connect with writers and get your wine in front of the right people. Less is more is the motto. While filling a room with 300 people might seem productive, it often isn’t since organizers end up inviting random
people who will not bolster your brand (an Instagram story of your wine label does not move the needle).
An effective way to sweeten your offer to journalists and trade is to partner with another winery that shares a common thread with you. For example, you could organize a seminar on U.S. domestic Petit Manseng and partner with wineries across the U.S. who produce this grape at the same or better quality level than you. This engages writers because they will get to taste a few versions of the grape from different producers, and when they publish their piece, each winery will be included. While this does not result in a solo feature of your brand, it creates an engaging story that helps consumers and trade understand the category as a whole through the lens of your winery. Journalists (at least the best ones) also love to stay impartial and by partnering
with several wineries, it helps them convince their editors to approved the story.
These events are integral to building a winery's reputation and attracting new customers. Partnering with another winery for a joint tasting event offers an excellent opportunity to showcase each other's products to a wider audience. Such collaborations can also involve local festivals, wine fairs, or even private events where wineries share a booth or organize a group tasting.
One of the big reasons Argentina was able to grow so quickly in quality and recognition over the course of 20 years (whereas places like Burgundy took hundreds) was through collaboration. Sure, there’s competition between the wineries in terms of sales and route to market, but the energy within the domestic industry is one of sharing technology, space in the media market and discussions on how to advance the region in global markets. Roundtable discussions in the U.S. market with a panel of Argentinean producers was one of the big ways they were able to do that.
Partnerships could also take the form of press trips.
It helps reduce cost and bring people to your vineyards. For example, you could have two wineries in Virginia band together and organize a trip and split the work. First, find the common thread between both producers and conduct outreach to get media and/or sommeliers to the wineries and develop an engaging itinerary. It is intriguing for media to have the ability to learn from two or more producers and come back to their table with a story to tell.
Other strategic partnerships don’t have to include partnering with a wine producer. For example, in 2024 the McBride Sisters Collection partnering with Colgate Optic White in a very successful campaign. For $50, the Central California and New Zealand producer sold their red blend with Optic White Overnight Whitening Pens. It was a smart way to promote the wine but also touch upon a big worry for some people: wine stained teeth! This gets to a new audience without the high costs typically associated with traditional advertising.
Similarly, wineries can collaborate with local hotels, resorts, or tourism companies to offer package deals, such as weekend stays that include winery tours and tastings. These partnerships expose the wineries to tourists and out-of-town visitors who may not have otherwise been aware of them. By associating their brand with other quality local businesses, wineries can increase their credibility and attract customers who are already engaged with other aspects of the local economy.
In an industry that relies heavily on brand recognition and customer loyalty, winery partnerships can be an effective way to expand reach, enhance brand awareness, and drive growth with editors. Whether through co-branding initiatives, collaborative events, distribution deals, or digital campaigns, the opportunities for wineries to work together are plentiful and can result in significant benefits for all parties involved. By forming partnerships with other wineries, wineries not only increase their exposure but also contribute to a broader sense of community within the wine industry, which ultimately benefits everyone from the producer to the consumer.
By: Adam Setzler
While established vineyards are hearty and may not require as much water as some other crops, growers know a steady flow of the essential resource – especially at certain times of the year – is vital for growing high quality grapes. And, we know nature doesn’t always deliver precipitation when it’s needed. On top of the stress of weather, there are so many additional challenges when it comes to managing acres of vines – labor, disease and pest prevention, pruning and harvesting, among many others. All these factors can be a lot to tackle from sunup to sundown, and some days beyond.
This is where precision farming – specifically in-
stalling and mastering the use of irrigation management tools – can provide solutions to help care for the grapes and streamline the day-to-day management of the vineyards to keep everything as simple and efficient as possible. With the use of technology, irrigation systems can be easy to navigate and provide benefits beyond creating a reliable source of water to the vineyard.
So, how can growers choose the right irrigation control system? There is a fine balance to keep. It’s important to choose the system that’s a sound investment in equipment and technology while also matching the vineyard’s management style, and of course keeping business margins in mind. Here are
five priorities growers should consider when searching for the right precision irrigation automation system.
Water management is a critical concern for growers, especially with increasing environmental and regulatory pressures. According to the USDA, agriculture consumes approximately 80% of the nation’s water supply, and traditional irrigation systems are responsible for significant inefficiencies, with up to 50% of water lost due to evaporation, runoff or overwatering. That’s why it’s important for growers to choose an irrigation control system like Toro’s Tempus Ag that can deliver water in the most precise way, making every drop count. Controlling the water and being able to irrigate when and where it’s needed most gives growers a double benefit – environmental sustainability and more cost-effective operations.
Some irrigation automation systems have smart
capability – the ability to manage and adjust the irrigation system in real-time from a
growers keep water usage precise. Other equipment that will help make an irrigation system even more precise are soil moisture monitors, rain sensors and air temperature sensors. When looking for the right irrigation control system, growers should make sure the system they choose supports all the additional technology they want to incorporate. While tools like soil monitors and weather sensors may seem like extra bells and whistles that aren’t needed, they provide important information so growers can make data-driven decisions and get the most out of the investment into an irrigation automation system.
By reducing unnecessary water use and streamlining irrigation practices with precision technology, growers will conserve water, lower energy costs, and improve the sustainability of their operations, ultimately boosting productivity and profitability.
Managing a workforce can be a big part of running a vineyard. With staffing shortages and a seemingly never-ending daily to-do list, labor can be a big challenge. However, a new irrigation control system can maximize labor efficiency and reduce work-
force needs, which can help many growers who are burdened by the scarcity of skilled workers. This is especially beneficial for growers who depend on manual labor for critical tasks like irrigation. Labor is also a large expense for growers. According to the USDA, hired labor accounts for approximately 12% of all farm production expenses, making labor-intensive manual irrigation a significant operational cost. Installing a precision irrigation automation system can help reduce labor and the operational costs that go with it. Plus, having digital management tools also benefits the employees who continue working in the vineyards, minimizes workers' exposure to hazardous conditions and giving them, their families and the growers peace of mind.
When adding a new irrigation automation system, growers should consider how easy it is to use the new tool. Ultimately, the goal is that new technology will simplify operations, so choosing an irrigation control system with a user-friendly interface and simple design will ensure growers feel comfortable and at ease. Of course, any new system will require a little up-front time to learn and program the system, but minimizing the effort required for the set-up by selecting an easy-to-use system helps the investment pay off quickly.
Smart technologies can also make irrigation management even more simple. An irrigation control system that is accessible through a smartphone or tablet allows growers to control water usage in the vineyard any time and from anywhere. For growers who are looking for more freedom, an irrigation system that is supported by on-the-go technology is a way to know their vineyards are well cared for, even when they aren’t at home.
Reliability is also important to consider when choosing an irrigation automation system. When it comes to getting tasks done, growers need confidence they can rely on the technology to work correctly. After all, a new investment shouldn’t make an operation harder by constantly needing repairs. Growers should go with a brand they trust – one backed by expertise and dependable services and devices. Irrigation control systems can reduce risk associated with human error and minimize the need for manual intervention, saving time and optimizing
water usage, so if a grower can’t trust a system to work, they won’t reap the benefits of the investment.
Reliability goes beyond the trust factor. Growers should also consider cut-and-dry factors such as if a control system retains memory even during power outages, and how much regular system downtime is required. Choosing a system that is reliable provides a smart, sustainable approach that lets growers focus on the big picture.
While expansion may not be a high priority for all growers, it’s an important factor to consider when installing an irrigation automation system. Choosing a system that can be flexible and support a growing vineyard allows for a streamlined operation with endless possibilities. Making an investment in a flexible control system that can grow and change with an individual operation is imperative. It’s impossible to know what the future holds, so choosing a system that can be expanded sets a grower’s future up for success.
No matter where a vineyard is located, water management is a high priority. While there are many factors to consider when adding any type of equipment to a vineyard, growers can keep these five priorities in mind when choosing an irrigation control system to feel confident about their investment. With the help of technology, precision irrigation can reduce labor and energy costs, optimize water usage and minimize maintenance, all leading to long-term savings and increased profitability.
By: Alyssa L. Ochs
s we kick off the new year, sustainability is top of mind for many vineyards. Lots of vineyard owners are turning to biologicals and organics to rely less on synthetic chemicals while promoting healthier soil and improving grape quality. Using natural, chemical-free methods in the vineyard makes it possible to manage diseases and pests while enhancing biodiversity and attracting consumers who appreciate environmentally conscious wine options.
We connected with two companies working in this space to learn more about how they help vineyards improve their sustainable growing practices while promoting environmental conservation.
An increasing number of consumers are seeking sustainably produced wines, pushing market demand for biodynamic and organic options. Research has shown that grapes grown organically may have improved flavors and higher quality. This may be because organic practices promote a healthy soil ecosystem that naturally controls pests and allows beneficial microorganisms and insects to thrive in a biodiverse environment.
Incorporating biologicals and organics in the vineyard reduces your operation's overall environmental impact by eliminating chemical fertilizers and
pesticides. These products are notorious for seeping into waterways over time. Meanwhile, when vineyards use organic matter from cover crops and compost to enrich the soil, they often notice improved water retention and nutrient absorption in grapevines. Sustainable practices benefit a vineyard's long-term health, preserving vines for future generations to grow and produce wine.
Organic and biological viticulture often involves revamping soil management strategies through composting, cover crops and green manure to adjust nitrogen levels. It also addresses disease and pest control through microbial applications, biological controls, pruning and irrigation. The two companies we spoke to are excellent examples of naturally effectively addressing pests and plant nutrition concerns. Weed management with mechanical tools or hand-weeding, as well as mulching around the base of vines, can also support chemical-free vineyard practices.
One environmentally conscious agricultural company that vineyards should know is JH Biotech, Inc. Founded in 1987 and based in Southern California, JH Biotech is a green science leader offering plant and animal nutrition products and microbials. The company’s mission is “to create environmentally responsible natural, organic and biological products for plant health, pest management and animal well-being.”
JH Biotech’s product manager for biologicals, Miguel Silva, told The Grapevine Magazine about the advantages of agricultural microbial fertilizers over chemical fertilizers. He explained that chemical fertilizers act as plant food, quickly providing the nutrients needed for crop growth, leading to rapid plant development. In contrast, microbial fertilizers function through microorganisms as the main component, utilizing the active functions of microbes to improve soil structure, decompose organic matter and promote nutrient cycling.
“While chemical fertilizers show results in a short period of time, they can also lead to soil degradation due to environmental factors and antagonistic interactions between elements,” Silva said. “The application of microbial fertilizers can improve soil degradation, making it easier for plants to absorb chemical fertilizers. Because of the growth patterns of microorganisms, their effects last longer than those of chemical fertilizers. If the soil contains a lot of insoluble nutrients, microbial fertiliz-
ers enhance the efficiency of chemical fertilizers, effectively reducing the amount of chemical fertilizers needed. Additionally, the various functional substances secreted by microorganisms not only enable crops to more efficiently utilize chemical fertilizers and soil nutrients, but also produce enzymes and antibiotic substances that offer additional benefits beyond those of chemical fertilizers, leading to healthier plant growth and higher yields.”
Silva shared that agricultural microbial products primarily consist of beneficial microorganisms, including fungi, bacteria and actinomycetes, which provide direct and indirect benefits to crops. He said a direct benefit is that beneficial microbes can colonize the plant’s leaf surface and root zone. This means that in sufficient numbers, microorganisms can occupy space and prevent pathogenic microbes from reaching the plant surface, thereby creating a protective barrier. One of the many indirect benefits is that the microbes enhance nutrient availability to plants.
“Some beneficial microorganisms can attract free nitrogen from the air, and when they die, they release nitrogen for the plant’s use,” Silva explained. “Additionally, they can produce organic acids that release bound nutrients like calcium and phosphorus, making these nutrients more accessible to the plant. Moreover, they produce various amino acids, peptides and natural growth stimulants, which enhance photosynthesis, promote cell division and secrete enzymes. These enzymes, which are functional proteins, can break down difficult-to-decompose organic materials in the soil, such as cellulose and chitinase, which in turn helps to reduce harmful organisms in the soil.”
We also discussed with Silva how microbial fertilizers don't require growers to change their farming practices. Microbial fertilizers are an excellent supplement whether you use conventional or organic farming methods.
“In conventional farming, microbial fertilizers can improve the efficiency of chemical fertilizers, making the soil and the crop surfaces healthier,” Silva said. “In organic farming, microbial fertilizers can help quickly incorporate hard-to-decompose organic fertilizers into the crop's nutrient cycle. The only necessary adjustment is that the application of chemical fertilizers in conventional farming can be reduced by more than 15 percent. In organic farming, the use of microbial fertilizers promote
healthier plant growth, thereby reducing the need for some organic agricultural inputs, which can lead to noticeable savings in management costs.”
When properly managed, the benefits of using microbial products will typically far exceed the cost of applying them. This is because multifunctional microbial fertilizers can reduce or replace other products your vineyard uses for fertilizing and pest control.
“Numerous studies have shown that applying microbial fertilizers can increase crop yield by at least 15 percent and improve the quality of agricultural products, while also reducing pesticide and chemical fertilizer usage by 15 percent,” Silva said. “The improved quality of crops allows for higher selling prices, and increased yields result in greater profits. Additionally, the special functions of microbes provide crops with systemic disease resistance, further reducing the need for pesticides.”
Silva also mentioned how microbial fertilizers must be stored in cool and dry places, similar to chemical fertilizers and pesticides.
“For microbial fertilizers that use Bacillus spp. as the main component, they are relatively easy to store because Bacillus can produce dormant spores called endospores,” Silva said. “If stored in dry and cool conditions, they can last for two to three years. Specific Bacillus strains may have more than three functions, such as nitrogen fixation, cellulose degradation and lysozyme production, or phosphorus solubilization, IAA production and siderophore formation. Therefore, choosing multifunctional microbial fertilizers can reduce the use of other agricultural inputs, thus improving the ease of application. For other agricultural microbial products, it is essential to ensure that most of them can be mixed with water, whether they are in water-soluble powder or liquid form. However, microbial products composed of species other than Bacillus often face challenges with long-term storage. Hence, when applying beneficial microorganisms such as Trichoderma spp. or mycorrhizal fungi, which are fungi-based, they should be used as soon as possible for optimal effectiveness.”
Another company worth learning about as you shift vineyard operations toward biologicals and
organics is Pacific Biocontrol. Established in 1985 and headquartered in Vancouver, Washington. Pacific Biocontrol is a pioneer in manufacturing and improving pheromone-based management systems worldwide. The company’s mission is “to increase the use of its mating disruption formulations by increasing efficacy and decreasing costs to the grower.”
Peter McGhee, Ph.D., Pacific Biocontrol’s president and director of research and development, told The Grapevine Magazine about his company's work with vineyards to control vine mealybugs. Mealybugs are a significant concern for grape growers, and Pacific Biocontrol offers a sustainable solution to control them.
McGhee joined Pacific Biocontrol in 2018, with 21 years of education and 24 years of field experience with expertise in pheromone mating disruption. He possesses a B.S. in biology and a M.S. and a Ph.D. in entomology. In addition to being president, he is the company’s Midwest representative.
“Mealybugs infest grape clusters and feed on fruits,” McGhee said. “They exude honeydew, a
sugary substance, onto grapes which increases fungal growth making them unmarketable. More importantly vine mealybug transmit grapevine leafroll virus (GLRaV) that kills vines. There is no cure once a vine is infected. Infected vines must be removed to prevent further spread throughout the vineyard by mealybugs.”
Mealybugs are not a new pest, as they have been nominal grape pests for many years, with insecticides traditionally relied on to control them.
“Vine mealybugs were discovered in California in the mid 1990’s, and it is now found throughout North America,” McGhee said. “Many of the older broad-spectrum insecticides used to manage mealybugs have been delisted, and the new insecticides have limited windows of activity and efficacy against these pests. Grape-growers are challenged with properly timing the remaining management options economically. Thus, we have seen dramatic increases in mealybug infestations.”
McGhee told us how ISOMATE VMB, a behavior-modifying biochemical/pheromone, disrupts the mating patterns of vine mealybugs to suppress this
problematic pest and make mating less successful. This suppression helps protect grapes but does not kill mealybugs. Instead, it prevents them from mating and keeps mealybug populations low throughout the entire season with just one application.
“Normally, female vine mealybugs release a species-specific sex pheromone which attracts male mates,” he said. “The male follows the pheromone odor trail to the source, a female. Mealybugs rely on odor more than vision. Once mated, the
female lays an average 300 eggs, which can result in over 100 billion offspring by the fifth generation if unchecked! ISOMATE VMB releases millions of times more pheromone than individual female mealybugs. The males cannot find the individual females odor trail due to these higher concentrations released by ISOMATE VMB. The best strategy is to use mating disruption each year preventatively to maintain mealybug populations at very low levels and prevent outbreaks that require additional insecticide treatments.”
Organic grape growers can use this technology without compromising their commitment to chemical-free vineyards. ISOMATE VSB is certified by the EPA National Organic Program (NOP) and the Organic Materials Review Institute (OMRI).
“Both conventional and organic growers can use ISOMATE VMB to successfully manage their vineyards,” McGhee said. “Sex pheromones fit well in existing pest management programs and do not impair natural enemies that provide beneficial biological control of mealybugs. ISOMATE VMB is a win/win for all grape growers.”
By: Trevor Troyer - Agricultural Risk Management
ou may have heard about the new optional endorsement to your grape crop insurance policy. It’s called Fire Insurance Protection – Smoke Index or FIP-SI for short. This does not replace your policy. It is an additional endorsement or option that can be added to your policy. This endorsement is currently only available in California.
The 2020 wildfires had a huge impact on California’s wine production. Vineyards and wineries had huge losses due to smoke taint from these fires. Fire Insurance Protection – Smoke Index adds an additional layer of protection to vineyards impacted by these kinds of fires.
If you are familiar with the Grape Crop Insurance policy you know that there is a deductible. You are covering an average of your historical production per variety. You can coverage an average of your production from 50% to 85%. 50% is cheaper and less likely to pay out and 85% is more expensive but you are more likely to have a claim paid. In my opinion, the sweet spot is around 70% to 75% depending on the size of the vineyard.
If you had 75% coverage you would have a 25% production deductible. In other words, you would have to lose over 25% of your crop to have a payable claim. The first 25% is your deductible. So, if you had 10 acres of Cabernet Sauvignon in Napa and your average tons per acre was 3 your average
production would be 30 tons. At the 75% level you would be covered for 22.5 tons and your deductible would be 7.5 tons. I am not going to get into the value per ton as that changes from county to county and can be even higher if a grower has contracts with wineries.
Fire Insurance Protection – Smoke Index helps cover some of the deductible. It’s additional coverage that sits on top of the policy. Here is what it says in the USDA Risk Management Agency’s Fire Insurance Protection – Smoke Index Fact Sheet – “The Fired Insurance Protection-Smoke Index (FIP-SI) Endorsement covers a portion of the deductible of the Grape Crop Provisions when the insured county experiences a minimum number of Smoke Events as determined by the Federal Crop Insurance Corporation (FCIC) in accordance with the Smoke Index Data Provisions (SIDP) and identified in the actuarial documents.”
This endorsement is based on the prices per ton and the tons used in the underlying policy. You cannot cover 100% of your average with crop insurance. You can cover up to 95%, even though a policy may not have that high of coverage. This is done with optional endorsements etc. The FIP-SI covers the deductible portion up to 95%. If you had 50% coverage on your grapes it would cover 45% of your deductible. If you had 75% coverage the FIPSI endorsement would cover 20% etc.
You sign up for Fire Insurance Protection – Smoke Index by January 31st. This is the Sales Closing Date for Grape Crop Insurance in California. The insurance period for FIP-SI begins on June 1st and ends on November 10th. You do not need to report your acres separately as it uses the underlying policies acres.
Here is the Cause of Loss from the 25-FIP-SI Endorsement:
(a) This Endorsement provides protection for Smoke Events that meet the County Loss Trigger when the minimum number of Smoke Events occur in the county as identified in the actuarial documents. Triggered counties will be determined after the end of the Insurance Period.
(b) Individual vineyard yields are not considered under this Endorsement. It is possible that your individual vineyard may experience reduced yield(s) and you do not receive an indemnity under this Endorsement.
(c) The notice provisions in section 14(b) of the Basic Provisions do not apply to this Endorsement.
(d) Once published, FCIC’s determination in section 8(a) is final and is a matter of general applicability, presumed to be accurate, and will not be changed.
So, you may not have any damage to your vineyard or grapes but still get paid. This is based on your County. No adjuster is required on this. You are not required to file a Notice of Loss with your crop insurance agent.
The USDA Risk Management Agency uses NOAA’s Hazard Mapping System’s (HMS) data for calculating Smoke Events and the Smoke Index. You can find more information on this at www.ospo.noaa.
gov/Products/land/hms.html.
Premiums will vary with amount of coverage you choose. Prices per ton, averages and acres all change the premium as well. There is a separate administrative fee charged for the FIP-SI endorsement as well.
This is a risk management tool that can help vineyards throughout the state recoup losses due to smoke events.
888-319-1627
By: Gerald Dlubala
ith a name like White Tail Run Winery and Vineyard, you would expect this small boutique winery to have a noticeable connection to, and maybe even affection for, white-tail deer. For the Fuller family, the connection is there, but the term affection may not be accurate.
"Our first year, we planted 1800 vines, not realizing that a herd of deer would eat them down to the ground nearly right in front of our eyes”, said Christy Fuller-Flyntz, co-owner of White Tail Run Winery and Vineyard in Edgerton, Kansas. "But they did. So even though we started in 2003, that little learning experience put us behind a couple of years from our original production plan, postponing our first harvest until 2008. The economy was not
the best then, and it seemed that no one was buying grapes, and if they were, it was at such a low price per pound, we felt as if we were giving them away.”
That’s when Christy’s father, Dan Fuller Sr., decided to make a semi-sweet seyval and enter it into an amateur wine competition to see if they could make good wine from their Kansas farm. The wine was not only good; it won a bronze medal.
“So here we are,” said Christy. “Winery and vineyard owners with an eight-foot-tall deer fence around 10 of our 40 acres, and Great Pyrenees farm dogs who may or may not decide to help control other hungry intruders like the raccoon and turkey.”
Fuller Sr. had lived on site for almost 50 years before planting the vineyard, using it as a family farm and pasture.
“Growing up, we always had animals,” said Christy. “We had cows, pigs, chickens, horses, you name it. It was the traditional, whole farm setting. A vineyard wasn't even a twinkle in my dad's eye, but he always made his own beer and wine as a hobby. When he retired, he had a hard time doing nothing. He was so used to always working with the land that he decided to plant a vineyard, thinking it would only be six months of work, and then he could travel and enjoy his retirement the rest of the year. Yes, we all laughed, too.”
White Tail Run Winery and Vineyard can be considered an estate winery, where the wine production from start to finish is done on-site and is under the control of the winery owners. They began with five varietals before settling on their main three: lacrosse, chambourcin and seyval. The Fuller's farm is 40 acres, with five of those presently dedicated to being used as a vineyard.
Depending on normal uncontrollable conditions that all farms must face, including the drought that hit Kansas this past year, Christy said they average about 15,000 to 17,000 bottles annually. When their vineyard doesn't sustain that volume, they sometimes buy grapes from other Kansas vineyards. If they have to go further, they look to Missouri vineyards since they are in the same region.
"We built our tasting room as a log cabin,” said Christy. “We are very much a boutique winery, and our guests describe it as homey and welcoming. When you first walk in, you'll see our tasting bar, where we'll talk with you about our wine flights. We offer 22 different wines in total, including our ready-to-drink sangrias. Your flight allows you to sample up to six of those 22 choices, and each person can customize their flight depending on what they like, dislike or are interested in sampling.”
“We have seating both inside and outside, and while guests choose where they would like to sit, we’ll pre-pour those flights to order and bring them to your table,” she said. “Tastings are self-paced,
with no one to rush you through. We’ll come back occasionally to answer any questions you have about any of the samples. Then, if you want, you can buy a glass or bottle to enjoy here or a bottle to take home. Guests are welcome to stay as long as they wish. We also offer locally made cheese and summer sausage that pair perfectly with our wines. The cheese is from Alma Creamery, which uses all Kansas dairy, and the sausage is from JET Produce and Meats in Leavenworth. Our fruit wines are made with produce from local orchards as well. We found that local produce makes the best wines."
The Fullers know that because they are a rural Kansas winery, sometimes it’s hard to get people to look at them. Christy tells The Grapevine that wine drinkers can have preconceived expectations that Kansas wines, especially the fruit wines, may be of lesser quality or too sweet for their tastes.
“That’s the fun part,” said Christy. “We have to get their attention and let them know that their preconceptions about our wines may not be accurate, especially our fruit wines. We aren't big on sweet wines ourselves, so those we make are
nowhere near, in taste or form, any of the usual Midwest sweet wine offerings. Those that do try them are pleasantly surprised and like them.”
To get that exposure, Christy says that they go to festivals and markets to provide potential customers the opportunity to try White Tail Run wines. Sometimes, as an additional attention grabber, they’ll attach an eye-catching name to one of their wines, like their Buck Naked Red or Frisky Fawn White.
“Dan fought us over the Buck Naked label for quite some time,” said Christy. “But you know what? Sometimes, when you're working in the vineyard in 99-degree temperatures with high humidity, all you want is a cold beer or two, so while sitting around and thinking about this new wine we fermented with a different yeast, we thought it would be funny to maybe name it Buck Naked. Of course, our dad was shocked that we would consider that. He thought no one would buy something like that. But here we are, and whether because of the name or because it’s a really good wine, it’s become one of our best sellers”.
“We also possess a catering license, which allows us to provide off-site tasting rooms on the go for other local events,” she said. “For example, if a boutique or spa would like a local vendor to come in and sell wine or beer for their customers while there, we can do that. It's been a great way to meet new people and build new relationships with people that normally might not travel out to us. We are 35 minutes south of KC, and for many urban dwellers, that may be a little far to travel. These catering-type events allow us to bring our wine to them. It’s a great way to expand our reach and meet and make new customers. We also try to have a good rotation of events here at our winery. We’re not within 10 miles of any major cities, so having events here that include other local vendors brings people in and helps support our local economy. As a woman owner, I try to feature majority-women-owned businesses that don't already have an established storefront. We hope to get their products in front of new customers since many may not have that opportunity.”
“Our on-site 18-hole disc golf course was recently ranked ninth in the world for winery disc golf courses,” said Christy. “After COVID, we took a step back as a business to see what we would do if something like that happened again. We decided to build this disc golf course because we thought people could at least get out and play disc golf if there were another shutdown. Even being ranked in the top ten, we want to improve and expand our disc golf course.”
“We'd also love to expand our tasting room and enclose our outdoor pavilion for more room because that is a need we are experiencing,” she said. “We always look to expand our pop-up presence to meet more people and build those relationships. We are classified as a farm winery, which means that here in Kansas, we can self-distribute within the state. Our wines are in liquor stores from Topeka to Kansas City. That keeps us going through the winter months, when people may want to avoid traveling the gravel roads to get to our tasting room in person.”
Christy recommends that before anyone starts a
vineyard, they do all the research they can and get quality soil testing done by reputable organizations because, as she says, “soil is everything." But most of all, it may be the ability to maintain patience and perseverance.
“Without patience and perseverance, we would have never made it through the initial deer damage we sustained,” said Christy. “We have clay-rich soil that works well for us, but the initial damage from the deer when we were just starting out was hard and truly frustrating. We just have to remember that it’s part of being a farmer. And I’ll add that you should be prepared to work in the heat. Vineyards make their own climate, and it's usually hot and dirty. Along with my brother Dan “Dusty” Fuller Jr. and one other part-time person, we manually tackle the pruning and outside work to keep the quality up.
First and foremost, we are a proud family-owned and operated farm and winery,” said Christy. “Our children are developing a love for the land by growing and gardening on their own. They sell their
produce and cut flowers at the farmers markets we attend, and we hope that instills in them a desire to continue the farm and winery for a third generation. That is our goal. They are learning a great work ethic and how to grow their own food while respecting the land and noticing how sustainability is important to us all. They’re also building social and communicative skills with customers. All of this is important and worth doing, and it gives them a leg up in the future.”
White Tail Run Winery and Vineyard’s best seller is their original and most awarded offering, the seyval semi-sweet, followed equally by Buck Naked and Oaked Chambourcin.
For more information or to contact White Tail Run Winery and Vineyard:
White Tail Run Winery and Vineyard 2327 N. 400th Rd. Edgerton, KS 66021 (913) 893-4003 www.whitetailrunwinery.com
By: Becky Garrison
In recent years, a growing number of Pacific Northwest wineries have added a pinot noir rosé wine to their portfolio.
Aaron Lieberman, winemaker for Iris Vineyards in Springfield, Oregon, notes why this grape is particularly well suited for producing rosé wines, “Pinot noir grapes develop desirable flavors at lower sugar concentration than most other red varieties and, if grown in a truly cool climate, can have ripe flavors and the chemistry (pH, TA, Brix) we want at the same time.”
Moe Momtazi, founder of Maysara Winery and Momtazi Vineyards in McMinnville, Oregon, adds, "Pinot noir, being a finicky and delicate grape varietal, thrives in cool climates and is the ideal grape
to be grown in places like Oregon's Willamette Valley."
According to Drew Voit, founder/owner/winemaker at Harper Voit in McMinnville, Oregon, "Pacific Northwest pinot noir rosé wines are probably largely different because there isn't a huge amount of rosé from elsewhere made from pinot noir, so the approach and the resulting style is specific to the Willamette Valley." In his estimation, "Pinot noir tends towards a coarse phenolic structure when at the ripeness levels that we want for rosé." He finds these characteristics can be minimized by whole cluster pressing and aiming towards a style that is light and bright rather than skin soaking or a saignee method where bitterness could be an issue. The ensuing result is a wine that will be very light
in color, often with barely a hint of pink in some vintages when compared to rosé wines made using other varietals.
In addition to producing world-class pinot noir grapes, Oregon's Willamette Valley has the distinction of being home to more certified B Corp wineries and vineyards than any other region in the world. Also, Oregon may generate only approximately two percent of all wine produced in the United States, but it's home to 52 percent of U.S.based Demeter-certified biodynamic wineries. Momtazi reflects on how this ethos informs his wine. "Aside from the cool climate influence, when your approach to farming is holistic and eliminates the use of chemicals and minerals to work in tune with nature, this approach adds another layer to a healthy and delicious fruit that other farming methods lack.” His NV sparkling pinot noir rosé is made with 100 percent pinot noir grapes that are balanced with high-tension acidity and minerality. The fine bubbles keep the aromatics tight with a clean finish of dried cranberries, pomegranate and wild strawberries.
When selecting the particular pinot noir grapes used in making rosé wines, Voit wants to use areas of a given vineyard that tend towards large berries and heavier yields. Often, he chooses areas shaded by nearby trees or areas of low vigor. This way enables them to get great flavor development at low sugar levels and makes wines with better flavors, but with the alcohol and acidity levels, they want for the wine.
Those vineyard blocks that produce the best pinot noir grapes for rosé wines also might produce red wines that are less impressive due to possible factors such as shade, low vigor and higher yields. According to Voit, “It is often an opportunity to make both better rosés and better red pinot noir wines from a vineyard by recognizing which blocks and sections are best suited to our goal.”
Before pruning, Lieberman chooses specific areas of the vineyard to source rosé. These areas are
allowed to have higher yields. Also, they avoid removing as many leaves as they do for red wine production. The limited leaf removal leads to slower and less accumulation of anthocyanins. This practice, along with choosing an area of the vineyard that is slow to ripen, leads to longer hang time and riper flavors once we do pick.
Dan Diephouse, co-founder and co-winemaker at Corollary Wines in Amity, Oregon, observes the variety of expressions in sparkling pinot noir rosé varies between different sites, clones and styles is amazing. They look for late-ripening, marginal sites and clones that preserve the acidity they love in bubbles. Also, they eschew a lot of the Dijon pinot clones, as they’re selected to ripen early. Unless they’re in a cold site, they lack the acidity they want.
In terms of specific clones, they love working with the old vine Wadenswil and Upright at Cattrall Brother’s Vineyards in the Eola Amity Hills. Diephouse opines, “The Wadenswil produces this beautiful savory raspberry leaf, and the Upright is more in the dark strawberry range. They’re both stunning on their own and in our blends. The Mt. Eden from Lonesome Rock vineyard also makes amazing bubbles with dark blue fruit.”
Field blends also play an important role in crafting their rosé wines. At Momtazi Vineyard, they work with a field blend of different pinot noir clones, which creates complexity. Also, they use a technique called carbonic maceration to coax out the fruit and spice without too much phenolic/tannin extraction.
Corollary Wines’ Cuvée One rosé is meant to be a snapshot of the vintage and the valley, blending five or six different vineyards and eight to 10 different base wines. When they make their Cuvée One rosé, they’re always making base wines with the express purpose of making a rosé. Diephouse states, “We’re picking at slightly higher brix for riper flavors (19-20), destemming the fruit and doing a three- to six-day cold soak. We find ourselves typically blending in very linear chardonnay or pinot blanc to the wine, as it builds length and texture, with our most recent blend being 70 per-
cent pinot noir, 15 percent chardonnay and 15 percent pinot blanc.”
While Voit has found success with most pinot noir clones in making rosé wines, he has a personal preference for Dijon 113 and 114 when possible. "Those clones tend to produce a lighter, lower tannin and more peach/apricot/nectarine flavor profile, whether they are made into red wine or rosé. I think those flavors are terrific in light, bright, dry rosés," Voit reflects. Also, he likes making sparkling wines from those clones for the same reason. That said, he finds that the particular clone is less important than selecting the ideal sections of the vineyard.
Cameron Bower, owner of Ghost Hill Cellars in Carlton, Oregon, finds that their Dijon 115 clone has always been their go-to clone for rosé from their vineyard. He said, "It is well suited for our Willakenzie soils and delivers great fruit flavors, but with the level of acidity required to deliver a worldclass rosé." They pick these grapes two weeks earlier than the pinot and pay a lot of attention to the time spent on the skins so that they can deliver a consistent wine across vintages. Along those lines, Lieberman prefers Pommard and Dijon 115 to be the most desirable clones for rosé and blanc de noirs.
While the Willamette Valley produces the majority of PNW pinot noir rosé wines, select Washington State and British Columbia producers also make a pinot noir rosé wine.
Jason Fox, owner/winemaker of Lagana Cellars in Walla Walla, Washington, states that no matter where grapes are grown, they will show off the region's terroir. "In Oregon, you may have light, quaffable rosés comparable to Sonoma Coast or Burgundian styles. In Washington, where we are located, the higher temperatures, more sunlight and lower rainfall results in bigger, more fruity
styles reminiscent of Alsatian or Napa versions.”
The particular vineyard where they source their grapes sits atop a small bench in the foothills of the Blue Mountains. The elevation is 1,750 feet ASL, making it currently the highest-planted commercial vineyard in the valley. Fox finds this location is pretty solid for growing pinot noir because it has very good air drainage, as it is both higher and sits on a small bench in the topography. In addition, it receives significantly more rainfall throughout the year due to its location closer to the Blue Mountains. Also, the hot and dry summers in the valley allow them to grow this grapevine at tonnage levels much higher than in the Willamette Valley.
Also in Walla Walla, Patterson Cellars produces a pinot noir from the Rattlesnake Hills area of Washington State, which is usually about a 50/50 blend of Pommard and Dijon clones. Assistant winemaker Eric Peterson finds that pinot noir's more delicate aromas and flavors lend themselves beautifully to the sparkling rosé they make out of those grapes.
Moving north to Vancouver Island, Alexandre Guertin, proprietor of Beaufort Vineyard, and Estate Winery in Courtenay, British Columbia, points to how BC’s climate gives their pinot noir rosés a unique twist. "Our cool nights and long growing season help the grapes keep their bright acidity while also showing off vibrant fruit flavors," he said. This Mediterranean climate presents challenges like cool, wet springs, which can impact flowering and fruit sets, as well as a longer growing season that requires careful vineyard management to ensure full ripeness. Also, disease pressure, particularly from botrytis and mildew, is another ongoing concern in this humid environment. However, in Guertin's experience, the very qualities that make pinot noir difficult — its thin skin, sensitivity to climate and low yield potential — are what allow it to reflect the subtleties of its terroir so vividly.
Chris Turyk, sales and marketing director for Unsworth Vineyards in Mill Bay, British Columbia, observes how, due to the Cowichan Valley's decidedly cool climate, not every block of every vineyard can perennially ripen suitably for red pinot noir. “By
having a robust sparkling wine and rosé program, we can tailor each vineyard and each block to produce fruit suitable for those three styles," he notes.
In Rickreall, Oregon, Left Coast Estate’s pinot noir rosé wines point to the diversity of styles that can be produced from pinot noir grapes. In particular, they do a reserve level rosé made from 100 percent pinot meunier that's entirely fermented in concrete Noblot eggs. Joe Wright, the director of viticulture and winemaking, describes the unique feature of this process.
“We like using the Noblot eggs due to the unique effect they have on the wine during the fermentation process,” Wright said. “The shape of the eggs is similar to the wine glass and allows for lees to stick to a much wider range of the fermentor. The lees will settle on any slope under 90 degrees, and the entire bottom half of the fermentor will be coated in lees. The power of the fermentation will naturally rotate the wine around in the fermentor, similar to a person swirling their wine glass, and this motion will provide ample lees contact with the wine, which creates more body and structure. The eggs are made of concrete, and concrete is porous, which allows the fermentor to breathe and let in very small amounts of oxygen. This is similar to the process of a cork, where small amounts of oxygen ingress can allow the wine to mature and develop slowly without the risk of major oxidation spoiling the wine.”
Their two other rosés include an estate rosé, a blend of pinot noir, pinot meunier and pinot blanc built for ageability, which they release a year late, thus bucking the trend of quick-turn rosés. Also, their brut rosé of pinot Meunier spends four years on tirage and is made in the methode champenoise style.
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