Canadian grapes to wine magazine fall 2013 by Canadian Grapes To Wine

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ONTARIO SHOULD PUT WINE CONSUMERS FIRST! HALL OF FAME INDUCTS DONALD ZIRALDO A BEER DRINKERS GUIDE TO WINE BC’S FIRST KOSHER WINE

2013

PM # 41262017

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ONTARIO SHOULD PUT WINE CONSUMERS FIRST! HALL OF FAME INDUCTS DONALD ZIRALDO A BEER DRINKERS GUIDE TO WINE BC’S FIRST KOSHER WINE

2013

What’s being said…

Burkhard Mausberg,

Fall 2013 CEO, Friends Of The Greenbelt Foundation, Celebrity Speaker For Annual Lunch is DIY Guru Page 27

“What better way to celebrate Ontario grapes than with a man who makes a living getting his hands dirty?”

Leeann Froese,

Partner/Owner, Town Hall, Build Your Brand Page 18

“Stirring up emotion is important – as emotions are what inspire action - and the action that you seek is to have people moved to choose you and your products.”

Debbie Inglis,

CCOVI Director, Canadian Agriculture Hall of Fame Inducts Donald Ziraldo Page 21

“This is a well-deserved honour for Donald, It recognizes the pivotal role he played in shaping the current Canadian wine industry and his foresight in seeing the value research plays in developing an industry by establishing CCOVI.”

Dan Paszkowski,

Canadian Vintners Association, BC Wineries Meet to Discuss Direct to Consumer Issues Page 15

“According to a June 2012 Harris Decima survey, 82% of Canadian consumers believe they should be able to purchase wine on-line from other provinces and 78% believe inter-provincial barriers are unreasonable.”

Mark Hicken,

Vintage Law Group, BC. Wineries Meet To Discuss Direct To Consumer Issues Page 15

“Ontario’s legislation is silent on the issue of DTC shipping. There is a well-founded legal principle which suggests “that which is not prohibited is permitted”. However, the LBCO’s position is that only in-person transport is permitted.” (UPDATE: At the recent Premier’s Conference in the heart of Ontario wine country, Ontario Premier Kathleen Wynne was urged by BC Premier Christy Clark to adopt regulations similar to BC. Unfortunately, Premier Wynne responded by indicating a “bigger conversation” on the topic is necessary).

Page 2 Canadian Grapes to Wine • Fall 2013

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Editors Note

Published Quarterly March, June, September and December by 2250 Camrose Street, Penticton, BC V2A 8R1

Tel. 250-492-6036 Fax 250-492-9843 email: editor@cdngrapes2wine.com www.cdngrapes2wine.com Summer dinner guests from bottom left clockwise: Heidi & Curtis Fielding, Fielding Estate Winery, Toby Lodge & Rick Thrussell, Sage Hills Vineyard, Tom Di Bello, winemaker Burrowing Owl Estate Winery, Jeff Hundertmark winemaker Marynissen Winery, Kimberly Hundertmark, Executive Director, Niagara Grape & Wine Festivals.

A few days before we went to press, it was announced that B.C. ‘s liquor laws were going to be put under a microscope. Attorney General and Minister of Justice Suzanne Anton stated, “Some of B.C.’s liquor laws go back many years. In concert with industry and citizens, we are looking to make practical and responsible changes, which promote consumer convenience and economic growth in the province, with a strong eye to maintaining public safety and protecting the health of our citizens. Once the public consultation process begins in September, British Columbians can let us know how they would like to see B.C.’s liquor laws reformed.” By the time you are reading this there should be 10,000 letters that have gone out to liquor licensees’ and liquor stores asking them to weigh in on B.C. outdated and inefficient liquor laws. Through September and October John Yap the Parliamentary Secretary for Liquor Policy Reform will also meet with First Nations, local governments, and police to hear their voice in this matter. A liquor policy review website is launched this month so British Columbians can provide their views on the subject. John Yap’s final report on all this information is to be released to the public in November. We should be able to publish those results in the winter issue. Stay tuned! Have a safe and wonderful harvest and crush! Tari Di Bello www.cdngrapes2wine.com

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Publisher: Don Kendall Managing Editor and Director of Sales: Tari Di Bello Creative Services Manager: Kirk Myltoft Circulation Manager: Sue Kovach Canadian Grapes to Wine articles, columns, pictures and illustrations are copyrighted and may not be reproduced in any other publication without the expressed written consent of the Publisher. Although every effort has been made to verify the accuracy of information received and printed in Canadian Grapes to Wine, we cannot be held responsible for errors or omissions, E&OE.

ISSN 1188 - 1348 Publications Mail Registration No. 41262017

ON THE COVER A photo of verasion by... Judy Bishop - The Travelling Eye is a veteran photographer, world traveller, and writer and business marketer. She provides quality corporate and personal photo services and she is currently applying her deep knowledge of oenology and ON TA RI O the Okanagan valley to a PU T W IN SH OU LD E CO NS UM FI RS T! ER S 3-year project. HA LL OF DO NA LD FA M E IN DU CT S In collaboration with ZI RA LD O A BE ER DR Canada’s leading wine TO W IN E IN KE RS GU ID E writer, a photobook about BC’S FIRST KOSHER WIN E the 4 seasons of the Okanagan wine industry will be published in 2013. Judy is a Getty Images featured photographer.

PM # 4126 2017

FALL

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Canadian Grapes to Wine • Fall 2013 Page 3

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Events CELEBRITY SPEAKER FOR ANNUAL LUNCH IS DIY GURU The Grape Growers of Ontario, in partnership with

“What better way to celebrate Ontario grapes Meridian Credit Union, Friends of the Greenbelt than with a man who makes a living getting his Foundation, and the Niagara Grape and Wine Festival, hands dirty?” said Burkhard Mausberg, CEO of the are pleased to announce that Bryan Baeumler will be the Friends of the Greenbelt Foundation in reference speaker at the 30th Annual Celebrity Luncheon, which to this years’ speaker. “Rich, Greenbelt soil and an kicks off the 62nd Annual Niagara Grape and Wine agreeable climate all lend to Niagara’s successful Festival. The event will take place at Club Roma in St. wine industry. For eight years the Foundation has Catharines on Wednesday, September 18th at 11:30 a.m. supported the Grape Growers of Ontario in their endeavours and we continue to recognize the “The Grape Growers of Ontario are excited to have a local importance and impact of their work.” HGTV Canada host and DIY guru speaking at this year’s Celebrity Luncheon,” says Bill George, Chair of the Grape “For 62 years the Niagara Grape and Wine Festival Growers of Ontario. “As we celebrate the Grape Growers have honoured the excellence of the Niagara of Ontario’s 30th Annual Celebrity Luncheon, Bryan will Grape Growers. The Grape Growers of Ontario bring a truly Canadian view to the event,” says Debbie are a founding partner of the Niagara Grape and Zimmerman, CEO of the Grape Growers of Ontario. Wine Festival and our Board of Directors values their strong support of our 3 annual Festivals. The Bryan Baeumler is a natural teacher, educating and Annual Luncheon has become a highly anticipated entertaining viewers as the Gemini award-winning host Heidi & Curtis Fielding announce DIY guru Bryan Baeumler to speak at luncheon. event that marks the beginning of another harvest of HGTV Canada’s Disaster DIY, Leave it to Bryan and celebration. We eagerly anticipate this years’ House of Bryan. He is also a judge on Canada’s biggest competition series, Canada’s Handyman Challenge, and has made guest appearances on Deck Wars and HGTV’d. Bryan is Gemini-awarded guest and everyone’s favourite renovation hero, HGTV’s Brian Baeumler. a ‘hands-on’ contractor who, after learning the tricks of the trade from his father, started his We are certain that his shared wisdom will lead to more than a few home improvements own handyman business at the age of 14. Bryan firmly believes he hasn’t put in an honest or demolitions across Niagara.” Barry Katzman, Chair, Niagara Grape and Wine Festival. Online ticket purchases can be made at www.niagarawinefestival.com. Ticket order forms day’s work unless he gets his hands dirty! are available at www.grapegrowersofontario.com or by calling the office at (905) 688-0990. “For the third year running, Meridian is pleased to continue our sponsorship of the Grape Growers of Ontario’s Celebrity Luncheon,” said Ken Janzen, Meridian’s Senior Director The Grape Growers of Ontario represents over 500 active growers on 17,000 acres in three and Branch Manager. “The luncheon represents an important event for the community, as viticulture areas (Niagara Peninsula, Lake Erie North Shore, and Prince Edward County). We we celebrate the grape harvest and importance of this sector to both the wine and tourist are the advocate of all processing grape growers in the province working to ensure the market industries. The economic impact is substantial and we view the luncheon as bringing a focus for Ontario grapes and wines expands domestically and internationally. on its importance.”

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Canadian Grapes to Wine • Fall 2013 Page 27

Cool Stuff THE SMART GUIDE TO WINE EXHILARATING NEW GUIDE TAKES THE INTIMIDATION OUT OF THE and Australia. It addresses the provocative question of which wines are the best of their NEEDLESSLY FORMIDABLE WORLD OF WINE. If you’ve ever wondered how to choose a wine for a special occasion, what words like “bouquet,” “Grand Cru,” or “Kabinett” mean, how to properly uncork a bottle of Champagne, or any number of other wine-related questions, add the new Smart Guide to Wine to your wish list of books. This informative, user-friendly guide written by acclaimed wine expert Philip Seldon is organized into five sections that allow readers to delve as deeply as they wish into this ancient and beloved beverage. Part one, “Let’s Toast Wine,” offers a comprehensive introduction to wine itself. It covers the types and shades of wine as well as wine vintages and how to determine high quality wines. It also explains how to manage corks plus how to properly serve, taste, store, and knowledgeably discuss a variety of wines. Part two, “Wine Doesn’t Grow on Trees,” coaches readers on how to tune up their taste buds to fully appreciate what Seldon calls this “multi-dimensional product. He then dives into the most popular white and red grape varieties, concluding this section with a detailed explanation of the art and science of winemaking. Part three, “Bottle of Red; Bottle of White,” hones in on specific wine regions, beginning with France and extending to Italy, Spain, Germany, California, Canada,

kind and then introduces sparkling wines, champagne, fortified wines, organic wines, and kosher wines. Part four, “Let’s Go Wine Shopping!”, teaches readers how to decode the information on a wine bottle, how to economically enter the wine market, how to navigate the wine information highway and wine ratings, and how to manage a wine list when dining out. This section also identifies wines appropriate for everyday use and the do’s and don’ts of attending a wine tasting. Part five, “Wine at Home,” covers storing wine, matching wine with food, cooking with wine, and the fascinating topic of wine and health. It answers questions such as what temperature is appropriate, whether or not you can manage without a wine cellar, and when to mix white wines with red meats. It also offers a smattering of recipes that feature wine as an ingredient.

A BEER DRINKER’S GUIDE TO KNOWING AND ENJOYING FINE WINE A USER-FRIENDLY GUIDE TO NAVIGATE THE DELICIOUS WORLD OF WINE “A ‘must-read’ for everyone…who wants to increase their knowledge of fine wine… probably the best, and certainly least snobby, introduction to wine on the market today.” Shields Hood, CWE, Past President, Society of Wine Educators

wine, in 15 user-friendly chapters, A Beer Drinker’s Guide to Knowing And Enjoying Fine Wine, readers learn: How to embrace your “inner wino” – knowing what to drink and when. Easy, understandable steps to tasting wine and why it actually makes sense to swirl, Certified Wine Educator, Spanish Wine Educator and President of WineHead sniff, sip and then swallow. Consulting, Jim Laughren has spent decades enjoying, purchasing, importing and distributing wine and educating consumers and businesses about the What to look for and exactly basic and finer aspects of wine selection and enjoyment. He decided to put what it means to have beautiful all of his decades experience in a “simple” guide. legs, nose a wine, and what part taste buds do and don’t play in interpreting A Beer Drinker’s Guide To Knowing And Enjoying Fine Wine” is written so as flavor. to educate without patronizing, it clears a path through the abstruse world of wine-geekdom,” says Laughren and “hidden among nuggets of beer How to talk like a “wino” or at least understand the terms to describe lore, are secret tips for appearing ’extra’ wine smart while building your different varietals, from their fruit and vegetable aromas to terms derived knowledge,“ he adds. With a creative and welcoming spin to learning about from the wine’s fermentation like butter, nutty and earthy. The true taste differences in the varietals – what to expect when you try a particular wine and what exactly is in that bottle of Chianti? The “Old World” and “New World” wine Regions, their distinctive differences and regions you may not think to explore. Wine Cocktails can be a delicious addition to your drinks repertoire. How to match wine with a meal and how to select the perfect wine every time. What you do and definitely do not need in wine accessories.

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Page 26 Canadian Grapes to Wine • Fall 2013

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Kristen Callows, OMAFRA Weed Management Program Lead - Horticulture Kristen has a master’s degree in weed science from the University of Manitoba and an honors bachelor of science degree from the University of Guelph. As OMAFRA’s Weed Management Program Lead for Horticulture crops, she leads the development, coordination and implementation of various programs related to weed management issues in Ontario. She is a past recipient of the Deputy Minister’s Award for her work as a provincial vegetable specialist. She previously spent several years with the Ontario Greenhouse Vegetable Growers and in the private sector coordinating research trials in support of new product registrations.

Time to Evaluate the Effectiveness of your Weed Management Program The ability to control weeds is getting tougher and more costly every year. • Environmental conditions. For example, rain at the wrong time after an herbicide

Whether the challenges involve a lack of registered herbicides for a specific crop, herbicide resistant weeds, or herbicides that are lost due to re-evaluation decisions by Health Canada’s Pest Management Regulatory Agency agriculture is challenged and will continue to be challenged. It is time to pay attention to the weed species that are present in each individual field on your farms and think about how you will manage weeds next year and in the years to come. This will require multiple or integrated weed management (IWM) approaches. This will not be simple, it will require more management and more evaluation; however, it must be done to ensure the economic sustainability of agriculture.

application or drought stress which thickens the weeds cuticles preventing herbicides from being taken up by the plant.

R ating the effectiveness of an IWM program at harvest allows for easy identification of the weed species present and helps to determine which weeds are producing seed and are contributing to the weed seed bank. Secondly, rating at harvest will help determine which weed species are having the highest impact on crop yield. This should help prioritize which weed species need to be targeted and help prepare for potential future weed problems. Continuing to remain watchful of your weed problems will help prevent future weed The best time to evaluate the effectives of your weed management program is at harvest. escapes and yield loss. This evaluation should be the beginning of your 2014 weed management plan. Evaluation Weed scouting at harvest as part of an IWM plan needs to be an ongoing process to remain is the most critical component of IWM. Make notes of not just what weeds are present, but proactive in your weed control efforts. Weed resistance is a growing problem and will be also their location and numbers within each individual field. This information will not an on-going challenge for all future agriculture generations. Regardless of where a farm is only help your long term weed management plans, but will also help you decide whether located or what weed control products are used, a single herbicide mode-of-action is simply or not you need to plant a cover crop or apply a herbicide this fall. no longer adequate to protect yields and long-term profitability. Weeds might escape management for several reasons:

• Selecting herbicides with low to marginal activity on the weeds present, • The weeds that are present are resistant to the herbicide that is applied, and;

Reference: http://scarab.msu.montana.edu/CropWeedSearch/Docs/ EvaluatingtheEffectivenessofYourWeedManagementPlan.htm

French and American

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Canadian Grapes to Wine • Fall 2013 Page 25

Staff Changes THREE OF THE OKANAGAN’S BEST WINEMAKER JOBS – AT BURROWING OWL, QUAIL’S GATE AND OSOYOOS LAROSE – HAVE NOW BEEN FILLED. Quails’ Gate Estate winery has just announced that former Mission Hill winemaker Nikki Callaway moves to Quails’ Gate August 1, taking over from Grant Stanley. Osoyoos Larose announced last week that Bordeaux winemaker Mathieu Mercier is filling the post left vacant when Pascal Madevon left in January to join Don Triggs’s Culmina Family Estate Winery. Burrowing Owl Estate Winery has yet to make a formal announcement.

However, Tom Di Bello, the former CedarCreek winemaker, is taking over from Bertus Albertyn, who left Burrowing Owl July 12 to focus on his own project, Maverick Estate Winery.

Nikki Callaway & Olli

Mathieu Mercier

Tom Di Bello

Grant Stanley, Sherri Lee and Curtis from 50th Parallel

James Cambridge moves from Fort Berens to Backyard Vineyards at Neck Of The Woods Winery in B.C. as winemaker. Grant Stanley is now investor, partner, and winemaker at 50th Parallel Estate Winery also in B.C.

We’re Getting Bigger So You Can Get Better

Agronomy THE RATE DEBATE Reprinted with permission from Dr. Stephen Powles Australian Herbicide Resistance Initiative (AHRI) Many a late night has been spent over a glass of red at weeds conferences around the world debating whether high or low herbicide rates lead to faster resistance evolution. All weed scientists have an opinion on this issue, some of which are held very tightly. To some extent, the debate is still raging because the answer is not straight forward. The answer is both. As you can imagine, both sides of the debate are claiming victory!

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What we do know is that low herbicide rates have been documented to lead to rapid resistance evolution to Hoegrass® (diclofop-methyl), Roundup® (glyphosate) and Sakura® (pyroxasulfone)in annual ryegrass. The problem is that we need to do the research for each weed and each herbicide, one at a time, to determine if this is a recurring theme, and if there are exceptions to the rule. In a world first, AHRI postdoctoral fellow Roberto Busi evolved resistance to the new herbicide Sakura® before it was even commercially released. Roberto found that ryegrass evolved resistance (8 fold) to Sakura® after just three generations of recurrent selection at low rates. A similar study by Dr Paul Neve at AHRI in 2005 found that ryegrass developed 55 fold resistance to Hoegrass® after three generations of recurrent selection at low rates. This tells us that weeds find it easier to evolve resistance to some herbicides more so than others, but the end result is still a resistant weed.

day after day, we plant and plan at vintage nurseries, expanding our product selection and service to meet your growing needs. in an effort to be a reliable source for all of our customers, we strive to maintain the highest standards in the industry. Quite simply, the bigger we get, the harder we work to keep your success and satisfaction our top priority. Wasco Paso Robles Modesto 661-758-4777 805-237-8914 209-523-8036 www.VintageNurseries.com | 800-499-9019 |

seRving the Wine, table gRaPe and Raisin industRies Page 24 Canadian Grapes to Wine • Fall 2013

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Given that we can’t put the rate debate to bed for all weeds and all herbicides yet, we should give the weeds the benefit of the doubt, and assume that low herbicide rates are bad news until proven otherwise. Guilty until proven innocent! Scientists may continue to argue whether low doses or high doses cause faster resistance evolution. What is clear is that there is now well documented evidence that low herbicide doses do select for resistance after just a few generations and there are differences between weeds and herbicides as to how fast this resistance evolves. www.cdngrapes2wine.com

Accolades

NARAMATA WINERY NAMED BC WINERY OF THE YEAR Small Serendipity Winery Captures Big Accolade in N.Y. Naramata’s Serendipity Winery has been named ‘British Columbia Winery of the Year’ at the prestigious 3rd Annual New York International Wine Competition (NYIWC). Featuring almost 1000 submissions from more than 30 countries, the 2013 NYIWC is the only major wine competition that is judged exclusively by trade buyers by its category and retail price. The wines are tasted blind and judged on colour, nose, taste, mouth feel and finish. Each panel is asked to make a unanimous decision before announcing the winners in each category. Adam Levy, the founder of the NYIWC suggests, “This wine competition is designed for both the consumer and the trade buyer, for they both buy on quality and price. For instance, a consumer will walk into a liquor store or ask at a restaurant for the best “Merlot” at a certain price. The trade buyer also looks at their selection and will buy wines based upon the best value by category and price. Why should we not judge wine that way?” The Naramata winery also received Bronze medals for their 2009 Merlot, 2012 Sauvignon Blanc and 2010 Devil’s Advocate red blend. For more information on the NYIWC visit http://www. nyiwinecompetition.com/.

to match the microclimate and four distinct soil types on the property. In 2007, she planted eight acres of vines, with Syrah and Merlot as the main reds, and Viognier and Sauvignon Blanc as the whites. Subsequently she has added to the vineyard with additional plantings of Owner Judy Bishop in the vineyard Syrah, Cabernet Franc, Pinot Noir and ‘a little Malbec for blending’. The first harvest was in 2009, and was of exceptional quality. It was a tribute to the many hours of hard work and dedication that Kingston put into the vineyard, and her goal of producing quality over quantity. To add complexity and diversity to the wines, additional grapes have been purchased from local Okanagan VQA and Export Packages growers who share the same commitment to quality. In the time Microbial since releasing these first wines, the wineryAnalysis continues to delight, surprise, and capture accolades. Lab Chemicals & Equipment OKWINELAB.COM “Nite OWL” 24hr Drop Off More at www.serendipitywinery.com

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Serendipity Winery, nestled in the heart of the Naramata Bench in the Okanagan Valley, BC, is owned by Judy Kingston and assisted by second-in-command Katie O’Kell, vineyard manager Craig McKenzie, and wine shop manager June Stewart.

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BC Report Lindsay Kelm Communication Manager, BCWI Representing 131 member wineries throughout the province, the BCWI supports and markets the Wines of British Columbia (BC VQA), which gives consumers assurance they are buying a wine that is 100% from BC. The BCWI also markets the Wine Regions of British Columbia; delivers quality trade, media and consumer tastings; and acts as the voice of BC’s wine industry by advocating to government on behalf of its members. Learn more at www.winebc.com.

Successful AGM Held in July BCWI ANNOUNCES NEW BOARD OF DIRECTORS AND MP RON CANNAN AND MP DAN ALBAS RECEIVE INAUGURAL BC WINE INSTITUTE INDUSTRY RECOGNITION AWARD

By Lindsay Kelm Following another fruitful Annual General Meeting (July 09, 2013 at Spirit Ridge Vineyard Resort & Spa, Osoyoos), the BC Wine Institute (BCWI) announced its new Board of Directors. The seven voting BCWI Directors represent British Columbia wineries of all sizes, including large wineries (selling more than 700,000 litres annually), medium wineries (selling more than 90,000 litres annually), and the many small wineries. Greg Berti of Andrew Peller (large winery), Chris Wyse of Burrowing Owl Vineyards (medium winery), and Bob Johnson of Baillie-Grohman Estate Winery (small winery) will continue their respective terms for one more year. They will be joined by re-elected members Josie Tyabji of Constellation Brands Canada (large winery) and Shaun Everest of Tinhorn Creek Vineyards (medium winery), and newly elected members David Wilson of Mission Hill Family Estate Winery (large winery) and Spencer Massie of Clos due Soleil Winery (small winery), all for two year terms. Manfred Freese of Sun Ridge Vineyard will continue his post as the appointed BC Grapegrowers’ Association representative. Mr. Freese and BCWI Executive Director Miles Prodan are ex officio members of the Board. Josie Tyabji will continue her role as Chairman and Shaun Everest continues as Vice Chairman. “We are pleased to welcome our two new Board members, and are particularly happy to have a Similkameen Valley representative on the Board,” remarks BCWI Executive Director Miles Prodan. “We understand the time commitment it takes and sincerely appreciate the work that our volunteer Board of Directors and Committee members do for the Wines of British Columbia outside of their positions with their respective organizations.” The BCWI thanks outgoing Directors Ingo Grady of Mission Hill Family Estate Winery and Bill Eggert of Fairview Cellars for their contributions to the BCWI Board and Committees, and the BC wine industry. The Annual General Meeting, also saw the introduction of the BCWI Industry Recognition Award. This award was established to recognize individuals for their outstanding achievements and contributions to the BC Wine Industry.

BCWI Chair Josie Tyabji had the honour of presenting the inaugural awards to MP Ron Cannan and MP Dan Albas for their combined work in the passing of Bill C-311 and the federal deregulation of direct-toconsumer wine shipments. On June 28, 2012, The Honourable Gail Shea, Minister of National Revenue, announced that Member of Parliament for Okanagan-Coquihalla, Dan Albas’ Private Member’s Bill C-311 received Royal Assent. The amendment to the Importation of Intoxicating Liquors Act (IILA), removed the federal restrictions prohibiting individuals from moving wine from one province to another when purchased for personal use.

MP Albas (second from left) and Ron Cannan with BCWI Director Miles Prodan and Josie Tyabji.

“The Industry Recognition Award allows us to acknowledge those who celebrate the BC Wine Industry and thank them for their support of BC VQA wines,” notes BCWI Executive Director Miles Prodan. “We felt Spirit Ridge Vineyard Resort & Spa, Osoyoos it very fitting that MPs Albas and Cannan received the award this year for their tireless work on Bill C-311. The industry truly appreciates their efforts, and this is one way for us to show our gratitude.” Although there has been great work done by MP Albas and MP Cannan to get Bill C-311 passed federally, there is still a lot of work to be done in most provinces. Currently, British Columbia and Manitoba are the only two provinces that allow direct-to-consumer shipments from other Canadian wine regions. To learn more about how you can help, visit www.FreeMyGrapes.ca.

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Focus on the Grower: Greg and Yannick Wertsch Yannick and Greg Wertsch, the co-owners of Between The Lines Winery and Wertsch Family Vineyards, come by their grape growing roots honestly. “We didn’t have much choice,” Greg says. “Our path was kind of destined by our parents.” The under-30 brothers-duo started working on the vineyards of their grandfather and then in earnest in 1998 when their parents bought the 45-acre estate they now operate between Lines 5 and 6 on Four Mile Creek Road in Niagara-onthe-Lake. In 2011, Yannick, 25, was awarded a Top 30 Under 30 award from the Ontario Hostelry Institute for his contribution to winemaking. Greg, 28, looks after the vineyard and the business side of their enterprise. But Greg admits “it’s just kind of ironic” the two are still in the business. Yannick “used to hate working out in the vineyards” as a teen. Now, after two years studying Winery and Viticulture at Niagara College, followed by another two years studying in Germany, Yannick is now going into his third year as winemaker. Greg went off to study in Germany, intending on getting into another line of work, but found he didn’t like it and “ended up coming back to the vineyards.” He too got his post-secondary in Germany, studying International Wine Economics. Today he’s also teaching continuing education courses in Niagara College’s Winery and Viticulture Technician and Wine Business programs.

And while we’ve all heard of sibling rivalry, Greg and Yannick have managed to avoid it. “It’s kind of great because we get to do what we want,” Greg says. “We work really well together. If one of us gets sick, the other knows what to do.” The fact they’ve each got their own niche helps as well, he adds. “I guess that’s what saves us. If both of us had wanted to become winemakers, we’d probably be clashing all the time.” They’re also passionate about what they’re doing, which is evident in Greg’s voice. And they want to “see if we can ignite some passion” in others by bringing in a couple college students to work there this summer. “We had a phenomenal education. I’m grateful for the education I had and want to see that continue for others.”

So what advice would they have for new growers? “My best advice would be to make a great choice on the varieties you plan because you’re going to have them for 30 years. Don’t just pick your varieties based on the Grape Growers’ prices or current fads. And don’t be shy about getting help.” He says a good education is essential as is hard work. “A lot of people think grape growing is In 2009 the brothers converted an old barn on the estate into a winery and easy. You just stick the vine in the ground and they’ll come up. It’s not that with help from an investor purchased the equipment needed to get them easy.” started. At the time, Yannick was still in Germany finishing his studies so the hard work was left to Greg. But neither brother is afraid of hard work. “Growing up on the farm, you learn to push yourself. My father pushing me hard when I was 15 is paying off before 30.” By day he was a grape grower; by night he was a tradesman. “It was a lot of endless nights,” he recalls. It was all self-built. “That’s where I learned to tile my first floor.” He also produced their first year wines, 2009, with long-distance advice from Yannick. Since then they’ve had success with Pinot Noir, Cabernet Franc, Merlot, Riesling, Gewurztraminer and Limberger, “the flag ship at our winery.” The first time they made Limberger, Greg says, they thought they’d sell one case a week but it ended up selling a lot faster than expected. Coming into production are Chardonnay and Pinot Gris. Greg says what makes their vineyard “fantastic” for growing a variety of grapes is that the changing soils run right along the rows. They’ve also made a conscious decision not to try and fight the weather. “We’re trying to use the climate here instead of trying to fight it.”

Accolades

Yannick and Greg Wertsch.

CANADIAN AGRICULTURE HALL OF FAME INDUCTS DONALD ZIRALDO Donald Ziraldo, an adviser to Brock’s Cool Climate Oenology and Viticulture Institute (CCOVI), is one of four individuals announced as the latest inductees into the Canadian Agriculture Hall of Fame. Ziraldo is a pioneer of the Canadian wine industry, putting domestically produced wines on the map in Canada and around the world. He is being recognized as the co-founder of Inniskillin winery, the driving force behind the Vintners Quality Alliance (VQA) program and for his instrumental role in establishing CCOVI. He is a member of CCOVI’s executive and advisory committee and also co-chaired the capital campaign that founded the wine institute. “It’s a great honour,” said Ziraldo, “and an acknowledgement to an agriculture sector - viticulture - that takes a product from the soil, through the processing stage, packaging it and creates a value-added finished product: wine. I believe this value-added concept will be important to the future success of agriculture and it respects the provenance of the food farmers grow, which is very important to the consumer,” Ziraldo added. The Canadian Agriculture Hall of Fame honours and celebrates Canadians for outstanding contributions to the agriculture and food industry. The www.cdngrapes2wine.com

By Kaitlyn Little

induction ceremony will be held Nov. 3, 2013 at the Royal Agricultural Winter Fair in Toronto. “This is a well-deserved honour for Donald,” CCOVI Director Debbie Inglis said. “It recognizes the pivotal role he played in shaping the current Canadian wine industry and his foresight in seeing the value research plays in developing an industry by establishing CCOVI.” Ziraldo was also recognized earlier this year with the Queen Elizabeth II Diamond Jubilee medal. The award recognized 60,000 extraordinary Canadians on the 60th anniversary of the Queen’s ascension to the throne.

Donald Ziraldo

Canadian Grapes to Wine • Fall 2013 Page 21

Ontario Debbie Zimmerman CEO of the Grape Growers of Ontario The Grape Growers of Ontario represents all processing grape growers in the province and I have had a chance to meet many of them and have come to realize how unique each one is. Grape growers are the kind of men and women who will lose sleep worrying about frost or too much rain because they know how much the weather can affect their crop. They’re the ones willing to take a risk on the varieties of grapes they’ll plant and the ones who protect the land for future generations. And they are the ones who are willing to help out a fellow grower because a successful farm equals a successful grape growing industry. Each grower has a story as rich as the soil they farm. I look forward to introducing you to some of our growers. You’ll get to know who the growers are, where the grapes come from, their growing philosophies and how quality is created in the vineyard. To know a good wine is to know the Grape Grower.

Martin Werner One could say Martin Werner, Ravine Vineyards Estate Winery’s new winemaker and vineyard manager, isn’t comfortable unless he’s surrounded by grapes. From growing up working on his family’s 75-acre vineyard in Niagara-on-the-Lake to working in the cellars of leading wineries from New Zealand, California and Niagara to graduating from Niagara College’s Winemaking program, Werner has spent his life immersed in grapes.

organic farm as well as taking them down the biodynamic farming path. Werner is looking forward to continuing what his predecessor began while focusing on the future. “I’m really looking forward to working with our new vineyard on Tanbark road. Owner Andrew Harber (the third son) has six acres of Pinot Noir and a small portion of Petit Verdot—both new varieties for the Ravine line up.”

Werner may not be new to Niagara or Ravine, but he was stepping into the shadow of his two predecessors. After graduating from Niagara in July 2012, he took a harvest position working in the cellars at Ravine. “I chose Ravine after school because of my great relationship with the Harber family. I attended Niagara District high school with Paul and Alex, two of Blair and Norma Jane’s sons. Paul [Ravine’s brand manager and chef proprietor] and I have a great friendship and mirroring goals for both Ravine Vineyard and the direction of the industry as a whole,” he says. In late March, when Ravine announced it was parting ways with its associate winemaker and its vineyard manager and turning the two positions into one, Paul took a chance on old friend Martin.

He’s also looking forward to taking advantage of the St. David’s Bench, Niagara’s warmest area with temperatures 20 percent warmer than any other area in the region. “I’m most looking forward to bringing our Bordeaux varieties to optimal ripeness. With breaking bud earlier in the season we have a longer ripening period and therefore are able to fully ripen varieties such as Cabernet Sauvignon.”

But he admits the St. David’s Bench took some getting used to. “The biggest surprise has been the transition from growing up on my family’s vineyard on Lakeshore Road to growing grapes on the St. David’s Bench. Due to the proximity of the lake, my family’s vineyard was always later to break bud in the spring. This allows one to see other vineyard sites in the region and react throughout “Martin will have big shoes to fill in replacing the departing team the season. St. David’s, on the other hand, is the first to break bud of Shauna White and David Beyers (who had just won the Cuvee every year and is therefore ahead of the rest of the region. This Award of Excellence in Viticulture a couple weeks prior), but he makes St. David’s the canary in the coal mine.” is looking forward to continuing an impressive track record of ultra-premium organic vine growing and winemaking, working with the continuing input of Peter Gamble, head winemaking consultant to Ravine since the winery’s inception,” Paul stated in a release. “With the positive growth since opening our doors in 2008 and the standards we demand, we are excited to see Martin come aboard to oversee the wines from vine to bottle as grow into our new shoes.” Aside from his friendship with the Harbers, he most relished the opportunity to make premium wines from organic grape growing. “After two vintages in New Zealand (at Cloudy Bay Vineyards) it became clear to me that I wanted to focus on premium wines from organic fruit,” he says. His internship at Niagara’s Hidden Bench Vineyard convinced him “that it is possible to make premium wines in Niagara from organic fruit.” Ravine has acknowledged Beyers was the driving force in converting Ravine’s 34-acre vineyard to an actively practising Page 20 Canadian Grapes to Wine • Fall 2013

Martin Werner

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British Columbia Jim Martin Jim Martin has been involved with the wine and spirits industry for more than three decades. Originally from Vancouver, he started with the provincial BCLDB and discovered a passion for wine in 1977 when he stumbled across a 1975 Bordeaux. He left the BCLDB for the private sector becoming involved in the opening of Kelowna’s first private specialty wine store, Waterfront Wines. You can reach Jim at 778-484-5656 or email jim@metroliquor.com.

PINOT GRIS/PINOT GRIGIO (PEE-NO GREE/GREE-GEO) Here is a wine question for you. What do the grape varieties Tokay d’Alsace, Grauburgunder, Pinot Gris, Grauer Mönch, Pinot Grigio and Ruländer all have in common? Give up? They are all the synonyms of the same grape. A genetic mutation of the red grape, Pinot Noir, it is known by these names throughout Europe. In Italy, the grape is called Pinot Grigio and is produced in a leaner style while Pinot Gris as made in France, Germany, California, Oregon, BC and other New World areas tend to be fullerbodied, with a certain opulence and an almost oiliness which adds to the wine’s texture and finish. When fully ripe, the colour of the grape can range from bluish grey to light pinkish brown and it is not unusual to have clusters with a variety of colours. In fact, the name “Gris” means grey in French while “Pinot” means “pinecone” referring to the pinecone shape of the clusters. In Italy, the wine produced is light-bodied, often lean with refreshing apple, pear, and lemon-lime and sometimes with a spritzy, crisp, acidic texture. Grown mainly in the Friuli region of north-eastern Italy, this area produces the largest quantity in the world and the style of wine was originally meant to compliment the Slovenian-influenced cuisine of the area. In Hungary, the variety is known as Badacsony Szürkebarát after the region (Badacsony) and the English translation for Szürkebarát, which is Grey Monk. In fact, there used to be a wine sold in BC called Badacsony Szürkebarát and I remember it as being quite a refreshingly delicious summer wine. German Pinot Gris is called Ruländer or Grauburgunder and is most commonly found in the southwest regions of Baden and Pfalz. Ruländer is often used to denote the sweeter version while Grauburgunder is more associated with drier, Burgundy-style versions. Some of the finest quality of Pinot Gris comes from the Alsace region of eastern France. Here it is called Tokay d’Alsace (no relation to the Hungarian Tokay or Tokai). The Alsatians value it as a full-bodied wine that can balance the richness of their food without introducing any flavours of its own. Beginning with the 2006 vintage, Tokay d’Alsace is now called Pinot Gris as part of the agreement for Hungary’s accession to the EU. In North America, one would look to Oregon as the instigator to the Pinot Gris craze. There, as with BC, the heat-sensitive grape prefers the long, moderate summer days with cool nights and an even cooler fall. www.cdngrapes2wine.com

Picked early, the wine tends to be light, fruity and acidic much in the “Grigio” style while extended hang-time will bring out the rich, sweeter tropical fruit aromas and flavours. An early ripening variety, it does not fare well in hotter climates as it can ripen too fast. Here in BC, Pinot Gris has become the largest planted white grape, with 1066 acres planted (almost 23% of total white grapes; 2011 BC Grape Acreage Report) while Chardonnay is bumped to second place. Previously, Pinot Gris was often referred to as “the other white wine” and there is a very good reason for the increased popularity of this wine. Unlike its Italian cousin, it tends to be very fruitforward and unlike the Oregon version, very much less expensive. Here is a selection to tempt your palate. Sourced from the spectacular King Family vineyard on the Naramata Bench, the 2011 Sandhill Pinot Gris is an intoxicating wine with aromas of crisp green apple, pear, white peach and citrus aromas, while the soft, velvety entry has a slight viscous texture. The palate is full of rich, juicy tropical fruit, orange peel, citrus and mineral flavours, with a spicy white pepper and a crisp citrusy finish. A deliciously, well-made wine, the 2012 Stoneboat Pinot Gris is full of rich tropical and orchard fruit such as mango, pineapple, grapefruit, pear, and sweet apple with hints of white pepper, creamy vanilla, and toast. Concentrated, rich, and smooth with great weight on the palate, this is an excellent wine. Wild Goose Pinot Gris is consistently one of BC’s best Pinot Gris’ and the 2012 continues that streak. Loaded to the brim with delicate floral notes with rich Fuji apple, crisp white peach, apricot pit and honey. On the palate, the texture is rich and succulent with vibrant tropical and orchard fruit flavours followed by honey, ginger and citrus. The 2012 Tightrope Pinot Gris is a big aromatic wine displaying loads of green apple, pear, apricot, nectarine, melon, fresh citrus and grapefruit characteristics; the palate is fresh and lively with crisp tropical and orchard fruit, spicy white pepper, an unctuous texture and crisp acidity. Always delicious, the 2012 Poplar Grove Pinot Gris is a vibrant wine showcasing loads of lively tropical and orchard fruit aromas and flavours. Look for rich mango, pineapple, grapefruit, pear, and sweet apple. Fermented in stainless steel with no oak influence, it is dry with vibrant, crisp acidity, and a concentrated, rich, smooth finish with great weight.

Canadian Grapes to Wine • Fall 2013 Page 19

Marketing Leeann Froese Leeann Froese is a consultant based in Vancouver, BC who does strategic wine marketing and communications via her company, Town Hall. Outside of work and wine, Leeann is a Cub Scout leader & Les Dames d’Escoffier member, and she is into birding, running & community. See more of Leeann’s work on townhallbrands.com or chat with the Town Hall team on Twitter @townhallbrands or Facebook facebook.com/townhallbrands

USING YOUR BRAND STORY Fall in Canada; the time for our warm summer growing season to reveal its bounty, for hard-working crews to bring in the harvest, and for cellar teams to flurry through crush and fill tanks with this year’s vintage. As this takes place I invite you to think back to the last issue of Canadian Grapes to Wine. In the last issue we talked about brand stories. To review, if you do not have a brand story, then you have no way to differentiate your brand or business, and then you appear as just another product or service. However, creating your brand story is not merely about stringing a yarn so you can stand out and be noticed, and a brand story is not a just a tagline pasted on a billboard to just grab attention. Your brand story is what will set you apart, keep you alive in your customers’ minds, and bring up emotion from those who encounter it. Stirring up emotion is important – as emotions are what inspire action – and the action that you seek is to have people moved to choose you and your products. So… your brand story needs to cover what you stand for, and how it relates to those you want to target as customers. And it needs to be clear, consistent and compelling. “That’s my story and I’m sticking to it” Once you have outlined your brand story, then there is the next step: using it. Your story is the most important part of your brand. Use it everywhere you go. You need to align everything you do with your brand story so you can start sending a clear and consistent message to the world. Tell your story from every touchpoint. Your brand’s touchpoints can be defined as every interaction (or touchpoint) between your customer and your brand. We will explore touchpoints in greater detail next issue, but for now, here are some ways to ensure your brand story is incorporated into all that you do: Create Important Communications Tools for your Company and Staff • Everyone on your team should know the winery’s story, and be able to tell it. Staff members are the first ambassadors for your business; you want them to know your story inside out and be able to share it at every instance.

• Use your brand story to create the key messages that keep your team on point when making presentations and giving tours. • These key messages that emerge from your brand story also may include speeches or corporate communications that rally investors. Tell it on Your Website • Put your brand story on your About page. • The About page is one of the most visited pages on websites. When a visitor to your site wants to know about you, make it easy for them! Tell the Media • Ok, maybe a press release just about your brand story won’t make news, but if you do have news to share, be sure to include your brand story each time you issue formal media communication. • Do not assume that the press knows who you are, or knows your story already. Again, make it easy. Include Your Brand Story in Your Sales Copy. • If you are creating a brochure, an ad campaign, posters or sell sheets, be sure to include your brand story in this communication pieces. Get Social With Your Story • With social media you might not have the physical space to tell your entire brand story. This is where you need to boil it down. Take the highlights of it and include these brand story shorties in your social media profiles on Facebook, Twitter, Instagram, Pinterest etc. Prepare your Elevator Speech • Create a 30-second “elevator speech” or a blurb that encapsulates your brand story that is useable at a cocktail party. This brief speech is the nutshell of your story. Use it when introducing yourself. These are key areas to use your brand story. Next issue we will explore brand touchpoints further, and review more ways to get your brand story in front of people.

BRITISH COLUMBIA Frank Whitehead p. 250.762.9845 c. 250.878.3656 frank@vinetech.ca

Providing Canadian Grapevine Solutions Page 18 Canadian Grapes to Wine • Fall 2013

ONTARIO Wes Wiens, Tina Tourigny p. 905.984.4324 wes@vinetech.ca tina@vinetech.ca

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Education Oenologist arrives to address grape and wine research priorities Belinda Kemp has been named the new senior scientist in oenology at Brock University’s Cool Climate Oenology and Viticulture Institute (CCOVI). After an international search, CCOVI recruited Kemp from Plumpton College in the United Kingdom to apply her extensive research and outreach experience to the Canadian grape and wine industry. “We are very pleased to welcome Belinda to our team,” said CCOVI director Debbie Inglis. “Her knowledge and previous experience will help CCOVI continue to deliver on industry-driven research priorities and transfer that knowledge back to Canadian grape growers and winemakers.” Kemp holds a PhD in viticulture and oenology from Lincoln University, in Lincoln, New Zealand. Her recent research has focused on the effects of leaf removal on Pinot Noir flavour and aroma, vine spacing on Regner wine, Pinot Noir tannin composition and the effect on flavour, as well as research on sparkling wine.

First on her agenda will be meeting with industry stakeholders to identify research priorities. Kemp will work in tandem with Jim Willwerth, CCOVI’s senior scientist in viticulture, providing research and outreach services locally and nationally. For more information: Kaitlyn Little, marketing and communications officer, CCOVI, Brock University, 905-688-5550 x4471; klittle@brocku.ca

Kemp says she is excited about the opportunity to start work at CCOVI. “The ability to carry out research that is important and useful to growers and producers is extremely important to me,” Kemp said. “The high quality reputation that CCOVI has in the viticulture and oenology world for teaching and research was also a big part of my decision to come work in Canada.” Kemp also noted that the Canadian wine industry is going through exciting times, attracting international attention for a wide range of wine styles. Other wine regions, including the United Kingdom, focus on a limited number of wine styles.

Oenologist Belinda Kemp.

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Canadian Grapes to Wine • Fall 2013 Page 17

Wine Business David T. Braumberger CA David is a partner and Chartered Accountant at BDO.

Plan and Prepare Having a business continuity plan in the event of a disaster or illness can bring confidence and peace of mind. As a winery owner, you know how vital your winemaker and key staff are to your operation, but what about when the unexpected happens? If you’ve never done so before, now may be the time to develop a business continuity plan. Essentially, it is a back-up plan that can help ensure you stay in business in the event of a disaster. Disaster recovery and business continuity planning are processes that can help you prepare your winery for disruptive events, such as a lengthy power outage, natural disaster, family breakup or illness. It’s about taking a more comprehensive approach to ensure you can keep making money while you concentrate on getting your winery back up to speed. Before you grab a pen and paper, you need to first figure out some important elements about your winery business by asking yourself these questions: • What daily and monthly tasks are required to run the winery? • What are the qualifications of each person helping to run the winery? • Who will make winery management decisions? • Do you have adequate insurance: life, disability, business interruption, liability and disaster?

Each of these events brings a new set of challenges to the winery. A disaster, such as a fire or flood, can be devastating. It is also an emotional experience. Having a well thought out plan ready to execute will help keep everything in order. Smaller communities tend to recover from these disasters fairly quickly because everyone in the community pulls together and helps the affected individuals rebuild. It is important to be a build these connections in your community before they are needed. Departure of a family member or a business partner can be a problem or a blessing. On the other hand, divorce is a quick way to find out what half your assets are worth. A child who divorces their spouse can be equally threatening to your winery business. Disability either physical, mental or emotional distress are all very debilitating and happen more often than most of us realize. Finally, death is neither preventable nor avoidable. The greatest benefit of establishing a business continuity plan is the confidence and peace of mind it provides. You may never be able to control every event or mishap that comes your way, but you can develop efficient ways to manage them.

Your answers will help form the framework of your plan. At the very least, it should detail how employees will communicate, how they will keep doing their jobs and whose job responsibilities may change, and what training that would entail. The details can vary greatly depending on the size and scope of your winery business. Pay particular attention when making management decisions on the winery. Who can provide advice if you’re unavailable? In a leadership vacuum, those responsibilities usually fall to immediate family members, but they may be illprepared for these new roles. Consider developing an “advisory team” to help you assess current and future challenges. Creating an “unofficial” board of directors could be as simple as asking two or three wineries in your area to get together two or three times a year to discuss business strategies and set objectives. Five major events generally create the greatest amount of stress for family wineries. They are known as the five Ds: • Disaster • Departure • Divorce • Disability • Death

BDO HELPS BUSINESSES RUN SMOOTHLY

BDO Canada LLP, a Canadian limited liability partnership, is a member of BDO International Limited, a UK company limited by guarantee, and forms part of the international BDO network of independent member firms. BDO is the brand name for the BDO network and for each of the BDO Member Firms.

Page 16 Canadian Grapes to Wine • Fall 2013

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Wine Business Geoff McIntyre CA

Geoff McIntyre is a Business Advisor to the Agri food industry and Chartered Accountant for MNP LLP.

BC WINERIES MEET TO DISCUSS DIRECT TO CONSUMER ISSUES One year ago, the Federal Government passed Bill C-311 which amended the Importation of Intoxicating Liquors Act. The Amendment opened the door for Canadian provinces to adopt regulations allowing Canadians to import wine from other provinces for personal consumption. Bill C-311 was hailed as a victory for the Canadian wine industry for many reasons. For one, it would allow Canadian wineries to more fully take advantage of a growing domestic wine market and offer them an alternative to marketing through restrictive and costly provincial liquor board monopolies. One year later, the enthusiasm has been tempered by the inconsistent response of provincial governments to the new Federal legislation. There is still much work to be done to encourage certain provincial governments to follow the spirit of Bill C-311 by adopting consistent provincial regulations that truly allow Canadian wine to flow freely across domestic borders. On June 19, over 50 individuals representing BC wineries and industry stakeholders gathered at the Lakeside Resort in Penticton for a Direct to Consumer (DTC) Workshop presented by MNP LLP. The topic of interprovincial wine shipments direct to consumers in other provinces was discussed from three different perspectives: 1. The current political environment in Canada with respect to the Canadian wine industry and inter-provincial wine trade (presented by Dan Paszkowski, President and CEO, Canadian Vintners’ Association); 2. Which provinces are currently ‘open for business’ (presented by Mark Hicken, Vintage Law Group); and 3. How GST/HST and provincial sales taxes apply to direct-to-consumer wines sales (presented by Heather Weber, Indirect Tax Specialist, MNP LLP) Here are the key takeaway points from the presentations:

Dan Paszkowski, Canadian Vintners Association

• The Canadian wine industry’s share of our own domestic wine market is only 31.1%. This lags far behind other wine producing nations. For instance the US is 67.7% and South Africa, Argentina and Chile are all over 99%. • Canada is the 3rd fastest growing wine market in the world. • These two points should add up to tremendous opportunity for Canadian wine producers. • Liquor board stores simply do not have the interest or capacity to keep pace with the exploding number of new domestic brands in Canada. • DTC opportunities are particularly critical for the many smaller producing wineries which lack national distribution. • According to a June 2012 Harris Decima survey, 82% of Canadian consumers believe they should be able to purchase wine on-line from other provinces and 78% believe inter-provincial barriers are unreasonable.

Mark Hicken, Vintage Law Group

• Bill C-311 does not contain a national standard for DTC shipping. Rather it permits inter-provincial importation for personal use, subject to regulations in the destination province. • So far, only BC and Manitoba have adopted regulations which allow consumers in their provinces to import wine for personal use in a way which is consistent with the intent of Bill C-311. Nova Scotia has indicated a willingness to move in this direction but has not yet adopted the necessary regulations. • Certain provinces are trying to prevent DTC shipping by taking a narrow interpretation of the word “import”. Alberta’s position is that the word “import” in its provincial legislation means only “in-person transport”. PEI is taking a similar stance. Mr. Hicken concludes that this narrow interpretation of “import” would not withstand a legal challenge. • Ontario’s legislation is silent on the issue of DTC shipping. There is a wellfounded legal principle which suggests “that which is not prohibited is permitted”. However, the LBCO’s position is that only in-person transport is www.cdngrapes2wine.com

permitted. (UPDATE: At the recent Premier’s Conference in the heart of Ontario wine country, Ontario Premier Kathleen Wynne was urged by BC Premier Christy Clark to adopt regulations similar to BC. Unfortunately, Premier Wynne responded by indicating a “bigger conversation” on the topic is necessary). • Saskatchewan has adopted regulations requiring a consumer to “personally bring” wine into the province, likely precluding direct shipment. • Newfoundland and New Brunswick appear to allow direct shipment but have set unreasonably low limits which make the practice unpractical due to shipping costs. • Quebec appears to be leaning towards an “in-person” transport interpretation as well.

Heather Weber, MNP LLP

• Generally, wine sales to consumers in Canada will be subject to Federal Goods and Services Tax (GST) at 5% and provincial sales tax (if applicable). • BC (10% on liquor), Saskatchewan (10%), Quebec (9.975%) and Manitoba (8%) have their own provincial sales tax. • Ontario, Newfoundland, PEI, New Brunswick and Nova Scotia have combined their provincial sales tax with the GST into one Harmonized Sales Tax (HST). • Alberta has no provincial sales tax. • When selling to customers in different provinces, wineries must consider which taxes and rates apply. This is determined by the place of supply. If a winery is shipping direct to a consumer in another province and the winery arranges for the shipping, the place of supply is considered to be the destination province and the rate of tax(es) in the destination province applies. If the consumer takes possession of the wine at the winery, or the consumer makes his or her own shipping arrangements, then the rate of tax(es) in the winery’s province will apply. Clearly, the opportunity to sell wine directly to consumers in other provinces within Canada presents a wonderful opportunity for smaller wineries to increase their sales and strengthen their brand. Organizations like the Canadian Vintners Association and lobby groups like Free My Grapes continue to work on behalf of the Canadian wine industry to ensure that Canadian wine will one day soon flow freely across provincial borders to consumers all across the country. Stay tuned!

The perfect blend of services and experience. Each winery is as unique as the wine they create. That’s why MNP’s business advisors offer a wide range of industry-specific services beyond traditional accounting and tailor them to your needs. By working closely with you, we help identify inefficiencies, control costs and enhance the performance of your operation to help you keep opportunities flowing. Find out what MNP can do for you. Contact: Okanagan Valley Geoff McIntyre, CA 1.877.766.9735 geoff.mcintyre@mnp.ca

Vancouver Island Marsha Stanley, CA•CBV, CGA 1.888.854.8567 marsha.stanley@mnp.ca

Canadian Grapes to Wine • Fall 2013 Page 15

Supplier News Farmers Enjoy Battling Burrowing Pests - When They Win The Rodenator blows up pests and their tunnels, with no toxic residues, poisons or high costs of traditional pest control. In the battle against burrowing pests, farmers always come out the loser. They lose money, time, and no matter how many they eliminate, the pests always come back. Faced with no choice, many use expensive professional pest control companies that can costs thousands of dollars. While pest control methods have covered everything from shooting, to traps, to poisons and gases, trapping is ineffective in removing large populations, poisons are dangerous, particularly due to collateral damage of pets or other wildlife, and other methods are unsafe, ineffective, and expensive. However, now frustrated farmers are able to not only eliminate burrowing rodents rapidly and safely, but also have fun doing it. The Rodenator Pest Elimination System is a proven method for the last 10 years. It is capable of delivering a precision underground shockwave to the targeted animals’ tunnels and dens. Not only does it eliminate pests rapidly, but it also collapses the tunnel systems of some species to prevent re-infestation. Essentially, you blow the pests up.

The Drawbacks of Traditional Pest Control

While traditional pest control measures such as traps, poison, shooting, and introducing natural predators continue to be used, they all face significant limits on their effectiveness. “We just couldn’t keep up with the gopher population by trapping them,” explains Gary Farwell, who manages over 300 acres of vineyard in the Lakeport, CA. area for Kendall-Jackson. “We lost about 350 vines last year due to gophers chewing through them. We had only so many traps. So we’d go to the spots with most activity, bury them, come back a couple hours later, and dig them back up. Many times the traps would come up empty.” According to Martin Schacht, owner of a vineyard in Pasa Robles, CA, “I used to use hand trapping, but setting and baiting traps takes lots of labor and time, and you never get them all. Also, you have to handle the dead animals. As they carry fleas that can harbor disease, I never want to be in contact with them. With the Rodenator, the animals are buried along with their tunnels, so you never have to touch or handle them.” Manufactured by Emmett, Idaho-based Meyer Industries, the Rodenator system injects a calibrated mix of propane and oxygen into the targeted rodent’s burrow. Since propane is heavier than air, the gaseous mix sinks to the lowest parts of the burrow where the nest usually is. When the operator electronically activates this mixture of blended gases from the end of the application wand, the oxygen mixture rapidly expands at 5,000 feet per second, creating a high pressure shockwave or concussion that kills the rodent and collapses the tunnel systems of many burrowing species.

Poisons, Gasses and Guns

The use of poison bait or fumigation may raise the possibility of getting residual chemicals on crops and potentially into groundwater as well as the extreme possibility of secondary poisoning to nontarget animals and pets such as dogs or cats, which may eat the poisoned rodents. “Putting poison bait into holes is time-consuming and difficult when wet, especially in the rainy season, so it’s not ideal,” says Farwell. “Also, we don’t want poison too near our neighbor’s animals.” Chemicals or gases are available, but more and more these days, regulatory agencies are concerned with chemicals and toxins used in agriculture. Several rodent-control methods even use toxic gas—like phosgene gas—a notorious chemical weapon from WWI. Beyond any regulatory issues these may pose, they are also unsafe for general use. Just one effect can be collateral damage of other wildlife or pets. “If you have animals, you need to minimize the use of poisons. I’ve lost 2 pets to poisons, and you can accidentally kill birds or other animals. They even use phosgene for ground squirrels—but this is nasty stuff. They used it in WWI and it can kill you. I don’t want to have anything to do with those chemicals,” says Schacht. Shooting offending rodents is workable only on a small scale, since pests spend the majority of their time underground, out of sight and out of range. Similarly, bringing natural predators such as cats and birds of prey into the picture may be a good idea, but can prove insufficient when the pests are mostly underground. One glaring omission in all these traditional pest elimination methods is they do nothing to remove the underground tunnel systems, which new pests can inhabit even if the original occupants are killed. Page 14 Canadian Grapes to Wine • Fall 2013

Advantages of Instant Destruction “Gophers chew the roots of the vines, and can kill the grape vines. If I lose a vine, it takes 4 years for a new one to grow. It can be a very costly loss,” says Schacht. “If I call a pest control firm today, it may be a couple days before they arrive. By then the damage is done and the gophers have moved on.” According to Schacht, “A big advantage with the Rodenator is that you can handle them NOW. I get them before they get me. When I am going through the vineyard, if I see a mound or any evidence of gophers or ground squirrels, I can stop and handle it right there and then. It takes me just a couple minutes to locate the burrow and blow it. No more gopher and no more burrow.” For eliminating burrowing pests, a growing number of vineyards are turning to this system for relief. Registered with the Environmental Protection Agency, it’s providing fast, effective, environmentally safe burrowing pest control. Because the system ignites the mixture of propane and oxygen immediately, it leaves no chemical residue behind. So it is safe and clean for use on farms and in agricultural environments. Farwell found that the Rodenator not only got the job done, but also got it done quickly. “Our crew killed off about 80% of the gophers the first time through,” he says. When you blow a tunnel, you know that whatever is in there isn’t coming out. Two guys covered 25 acres a day using the system. That’s four times as much ground as they did with other methods and at least 50% more efficient labor-wise.” Visit www.rodenator.com; email ed@rodenator.com; or write to Meyer Industries at PO Box 39, Emmett, ID 83617. www.cdngrapes2wine.com

Summerhill to Release ‘Tiferet’ – Canada’s First ‘Uncooked’ Kosher Wine Citing yet another first, Kelowna’s Summerhill Pyramid Winery is set to release ‘Tiferet’ later this year, which will be Canada’s first ‘uncooked’ kosher organic wine. According to the winery, the red blend of 60% Merlot, 20% Cabernet Sauvignon and 20% Cabernet Franc “expresses a balance and harmony between generous notes of bright red fruit and chocolate with the restraint of a structured wine.” The wine will also feature a modest alcohol level of 12.5%. So what exactly makes a wine kosher? For a wine to be correctly labeled kosher, it must be produced in accordance with the Jewish dietary laws, also known as kashrut. The wine must be supervised by a Sabbath-observant Jew during the entire winemaking process (from harvest to bottling). To remain kosher, the wine must also be opened, handled and poured by Jews. Under the strictest law, if a non-Jew handles or pours the wine, the wine becomes non-kosher. An exception exists, where if the wine is ‘cooked’ to near-boiling temperatures, the wine can Rabbi Teitlebaum (left) and Rabbi Hecht (right) bottle the first Kosher wine in B.C. then be handled and poured by non-Jews. The resulting wine is called ‘mevushal’ and is popular at catered events where Jews and non-Jews Before selling, the wine will be labeled with a symbol called a hechsher (“seal would be present. But to maintain the integrity of the wine (and to preserve the of approval”) of a kosher supervising organization, which certifies that the wine flavours and aromatics), Summerhill decided against heating the wine, which is indeed kosher. kept its overall flavour profile and tannic structure intact. Kosher wines are in increasing demand in many countries, especially North Key components in wine such as alcohol, sugar and acids are not specifically America, and they are used at most Jewish holidays including Passover, Purim, non-kosher, but any supplemental ingredients, including finings must also be Chanukah, on the Shabbat (Sabbath or rest day) for key blessings and at weddings kosher. Some wineries use animal by-products as fining agents, such as fish and other festive occasions. Grape juice may also be used in its place, but is, bladders (isinglass), gelatin, egg whites (albumen) or milk protein (casein), but quite frankly, much less fun. This fall, raise a glass of traditional kosher wine since Summerhill uses none of these, the wines are both kosher and vegan. with Summerhill and wish your fellow drinkers L’Chaim!

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Winemaking

PROTEIN EXTRACTS OUT OF YEAST AS AN ALTERNATIVE TO CLASSICAL FINING AGENTS

Authors: Bernd Lochbühler, Doris Rauhut Microbiology and Biochemistry Institut - Hochschule Geisenheim University Christophe Morge, OENOFRANCE-SOFRALAB

The Institute of Microbiology and Biochemistry of Hochschule Geisenheim University worked together with the company Oenofrance on the selection of yeast strains of the Since the 1990s several fining agents were criticized from time to time, like products genus Saccharomyces. This brand new product is called PHYLIA EPL. of bovine origin during BSE crisis and in the last years products that bear a risk, that These strains should release their intracellular proteins under certain stress conditions exogenous allergens are added to the wine during fining. That is true for products made and thus make possible the production of extracts that contain yeast proteins in their out of eggs, like Albumin and Lysozyme, or also products out of milk like Casein. most native form. Some strains were found and it was possible to obtain extracts out Use of these products must be declared on the wine label under certain conditions in of these yeast strains that presented on the majority protein molecules of a mass above several countries. 15 kDa and were thus conform to OIV specification. The experiments with these Yeasts of the genus Saccharomyces are used since decades to perform or promote the protein extracts out of yeast in wines up to now show a potential of fining of red wines. alcoholic fermentation of grapes or grape must. That is why the idea appeared that The turbidity of red wines could be diminished in these trials, whereas the colour intensity of the wines was preserved. yeast proteins could be used as fining products. Fining still has its place in modern winemaking for the improvement of sensorial wine quality (like colour, astringency but also limpidity).

Charpentier et al. (2006) published in collaboration with the company Oenofrance ﬁrst results of ﬁning experiments with a protein extract out of yeast. Later studies of Iturmendi et al. (2010 and 2012) also stated that yeast extracts can be used to clarify red wines. Yeast extracts used in their studies were composed of proteins of small relative molecular mass of around 10 kilodalton (kDa).

Furthermore the ﬁning with protein extracts out of yeast had a really more positive impact on the sensorial quality of the wines in comparison to classical ﬁning products.

What to remember: • For musts and white, red, rosé wine fining • Contributes to efficient wine clarification The International Organization of Vine and Wine (OIV) recommended the legal • Removes the tannins that are responsible for bitterness permission of protein extracts out of yeasts for the fining of musts and wines and • Allergen-free (AF) and 100% soluble established a monograph, which defined the products and set up specifications (OIV- The first fining aid using proteins that are considered to be endogenous to wine, OENO 416-2011, 417-2011 and 452-2012). As such the distribution of molecular providing a fining that fully respects the wine. masses of proteins is delimited and 50% of the proteins should have a molecular mass Submitted by RJ OENOLOGY. above 15 kDa. For further information, please go to:http://www.oenofrance.com/upload/produits/ FT_OF_PHYLIAEPL_EN.pdf or contact RJ Oenology (samples available). The European Union has recently allowed the fining of must and wine with protein extracts out of yeast (regulation (EC) No 144/2013).

Page 12 Canadian Grapes to Wine • Fall 2013

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Tartrate Stability Tartaric acid and malic acid comprise the bulk of the acidity in grapes. Tartaric acid (H2T) is stable in grape juice but is less soluble in an alcohol solution (wine). Tartaric acid is a weak acid that can dissociate to give H+(proton cation)+ HT-(bitartrate anion). The amount of H+ is what pH measures. The bitartrate anion (HT-) can combine with the potassium cation (K+) to form potassium bitartrate (KHT), which generally exists in a super-saturated state in wine. Cold temperatures and/or nucleation sites can cause it to fall out of solution and form the crystals that are often seen attached to corks or bottles in older or cold-unstable wines. It is reasonably predictable. Calcium (C++) can also combine with the tartrate anion (T--) to form calcium tartrate (CT), a different, but visually similar crystalline formation. CT is not predictable and will often precipitate spontaneously months after fermentation. Stabilization of KHT rather than CT is the focus of this essay. Although KHT crystals are harmless and have no negative flavor impact, KHT stabilization is sought to avoid the consumer’s perception of a wine flaw.

STABILIZATION BY REMOVAL Traditional tartrate stabilization involves removal of the unstable crystals or their precursors. The main methods used are Cold Stabilization, Electrodialysis, and Ion Exchange. In Cold Stabilization, the wine is chilled to near freezing to lower the solubility. Ideally, micro-pulverized KHT (cream of tartar) is added to provide nucleation sites for crystal formation. Once the tartrate crystals have formed, the wine is racked and/ or cold filtered. This results in lower titratable acidity and may move the pH either up or down, depending on the initial pH. The main expense is electricity for cooling. Electrodialysis gives perhaps the greatest control. The wine passes through charged membranes that substitute stable ions for those that could cause instabilities, such as K+ and HT-. It lowers the titratable acidity and may or may not alter the pH, depending on which ions are exchanged. It requires a great deal of water and the salty effluent can be a problem for disposal. Ion Exchange resin is used by some very large producers due to its low cost of operation and effectiveness. The wine is

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passed over charged resin which substitutes more stable ions (usually sodium, Na+) for the potassium cations. As with electrodialysis, disposal of salty effluent can be a problem.

STABILIZATION BY INHIBITION Mannoprotein inhibition: Many winemakers over the years have noticed that wines aged on the lees exhibit greater stability than those that are not so aged. It was discovered that certain mannoproteins (structural polysaccharides extracted from yeast cell walls) would coat the crystals and inhibit further growth. These mannoproteins can now be isolated and are used when a natural solution for tartrate crystallization inhibition is required. Analysis is required with use as too small an addition may result in a tartrate-unstable wine while too large an addition may create other instabilities. CMC inhibition: Carboxymethyl-cellulose (CMC) is a manmade polymer of cellulose which has been used for many years as a food stabilizer and thickener. All CMC’s are different depending on polymer size and degree of substitution, changes in which effect both efficacy and sensory perception. CMC is effective on white wine but can remove color from reds and roses. CMC may also react with lysozyme and unstable proteins to create a haze. Overdosing may produce saltiness, lower filterability, turbidity and cause unwanted viscosity change. Underdosing may not achieve stability goals. Due to potential complications of use, CMC requires significant laboratory analysis to determine its effectiveness and dosage. To ensure that a particular wine is a suitable candidate for CMC or mannoprotein addition, all manufacturer-mandated analysis, testing and usage protocols must be followed. This includes compliance with recommendations of designated consulting laboratories, such as Scott Laboratories. Please see our Laboratory page on XX for more information. Finally, it must be recognized by all that “stability” is an inexact and relative term. This is because the word can only accurately describe the condition of a particular wine at a specific point in time. As wines age, their chemistry changes. No stability method or analysis can provide an unqualified guarantee of stability over the long term.

Submitted by Scott Labs

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Ask Corrie Corrie Krehbiel

Corrie Krehbiel is a Canadian winemaker currently working as the technical winemaking consultant at Cellar-Tek. She heads up the technical wine making products portfolio.

Question: My fermentations complete every year. If they get a little stinky or slow down, I throw in some DAP. Why do I need an active nutrient program for my fermentations? Great question! Although DAP provides an assimilable nitrogen source for yeast, it does not provide all of the nutrients that yeast requires for a smooth fermentation. Yeast requires additional growth factors (vitamins and minerals) and survival factors (fatty acids, sterols) to help them survive the toxic fermentation environment. Many winemakers believe that they have sufficient nutrient levels in their juice to complete their fermentations and avoid the production of off odours. In the absence of enough nitrogen, yeast will metabolize sulphur compounds resulting in sulfide aromas that mask fruit aromatics. In many cases, copper is required to remove the sulphurous aromas, but also removes some of the positive aromatics in the process. If the juice lacks sufficient nitrogen (or other growth or survival factors), a stuck or sluggish fermentation may result, leading to increased risk of oxidation, growth of spoilage bacteria and production of off aromas and flavours. Implementing a nutrition program for your ferments reduces the likelihood of stuck fermentations, improves ethanol tolerance of the yeast, reduces sulfide aromas and improves aromatics.

More and more emphasis is being placed on using rehydration nutrients. Why is this? Rehydrating your yeast with a rehydration nutrient (Laffort’s Dynastart or AEB’s Fermplus Energy Glu) provides your yeast with a healthy cell membrane, facilitating nutrient transport and decreasing the yeast’s metabolic stress. Effective yeast rehydration improves the performance of your fermentation, improving the uptake of nutrients and providing a cleaner fermentation with increased production of positive aroma compounds and decreased production of sulfides. A well managed nutrition program in your winery will improve the success and quality of your fermentations and lessen the stress of your harvest. Wishing you a successful 2013 harvest!

ckrehbiel@cellartek.com

Cheers!

Which growth and survival factors are required by yeast to ferment successfully and how do I ensure that I have them in my fermentations? Yeast requires nitrogen as a nutrition base for the growth of their cells and the renewal of their membrane transporters. Nitrogen is the nutrient most identified by winemakers when they think of adding nutrition to their fermentations. There are, however, other components critical to the fermentation including amino acids which are associated with aroma formation in wine. Vitamins and minerals are also critical, regulating the growth of the yeast and preventing the formation of undesirable compounds. Minerals are required for the enzymatic functions of the yeast. Fatty acids and sterols improve membrane fluidity improving yeast function. Your ferments may be supplemented with nitrogen, amino acids, vitamins and minerals by using complex nutrients including Laffort’s Nutristart, AEB’s Fermoplus Integrateur, and others. Talk to your supplier to find the nutrition program best suited to your fermentation needs. Last year was the first time that I had a sluggish ferment. What are some of the factors that affect the nutritional status of my must? Although there are many factors that can affect the nitrogen status of your must, some of the more common ones include heavy cover crops, high grape maturity, vine age and vineyard nutrition. The presence of indigenous flora in your juice will also consume the nutrients present, leaving less available for your yeast. How do I determine the amount of nutrient that I need? One of the most important yeast growth factors is yeast assimilable nitrogen (YAN). Many wine labs easily measure the YAN value of their juice using a pH meter and the Formol Titration method. The amount of ammonium salts needed may be easily calculated using the initial nitrogen concentration of your must, the potential alcohol concentration, and your yeast selection. Talk to your yeast supplier about the nutritional requirements of your yeast. Juices and musts very low in assimilable nitrogen (less than 140 mg/L), will be lacking in lipids which are critical in the formation of the yeast cell wall. In these cases, yeast rehydration nutrients (such as Dynastart and Fermoplus Energy Glu) are critical for a successful fermentation. www.cdngrapes2wine.com

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a soil to store and release potassium, magnesium and calcium.

Agronomy Ken Clancy, P.Ag.

The correlation between CEC and stored nutrient levels has a direct effect affect fertilizer practices. A low CEC soil, such as the sandy soils that typify the Black S Road area, often cannot hold enough of an individual cation to maintain a sufficie of fertility. This results in chronic nutrient deficiencies, usually of potassium and magnesium. In order to avoid nutrient leaching, these soils often require modera rates of fertilizer applied on an annual basis. Conversely, soils with high organic levels or high clay content (high CEC) can maintain and supply a larger amount o positively charged nutrients. As a result, high CEC soils require fewer total plant nutrients and less frequent fertilizer applications.

Ken Clancy is a Professional Agrologist (P.Ag.) and is the President of Optimum Cation Nutrient Range (ppm) Based on soil CEC* Okanagan Fertilizer Ltd. He can be contacted at ken@okfert.com.

Cation Fertility

CEC 5 Potassium 91-120 Magnesium 60-119 Calcium 600-1199 * based on ammonium acetate extraction method.

10 121-160 120-239 1200-2399

15 151-200 180-359 1800-3599

20 1812402400-

Intended as a rough guide only.

Managing Potassium, Magnesium and Calcium Cation Exchange Capacity (CEC) and Base Saturation are two of the most important concepts in soil fertility. Understanding how they affect nutrient avaiability and applying these principles to your management system will help you grow the best quality grapes. The Soil Is Like A Magnet Clay and organic matter particles in the soil have a negative electrical charge. Potassium, magnesium, calcium, hydrogen and sodium - the cations - all have positive electrical charges of varying strength. Much like a magnet, the positively charged cations are attracted to the negatively charged soil particles. At the same time, the cations have an antagonistic relationship with each other as they compete for the same electrical charge sites in the soil. There are two complimentary concepts of cation soil fertility – Sufficient Level of Available Nutrients (SLAN) and Base Saturation. When looking at the fertility of an individual cation, the SLAN philosophy states that it should be available at a certain minimum level, as determined by soil test extraction methods, for optimum availability. The Base Saturation concept looks at the balance between soil cations as a determining factor in nutrient availability. Both philosophies have merit and should be applied to different fertility and different soil conditions. It’s worth noting that because soil particles attract positively charged ions, they must also repel negatively charged ions (anions). The nitrate (NO3) form of nitrogen, which accounts for well over 90% of the nitrogen consumed by the grape vine, provides a great example. Because nitrate has a single negative charge, it is essentially “free” in the soil solution. This property explains why nitrogen is an extremely difficult nutrient to manage and why it is so prone to leaching losses. Nitrogen fertility is improved by using controlled release nitrogen products such as ESN. Cation Exchange Capacity (CEC) As mentioned previously, clay and organic matter particles in the soil have a negative electrical charge. A soil with a high fraction of clay and organic matter has more negative charge sites than a soil with a low fraction of clay and organic matter. Soil testing measures the number of electrical charge sites, which is expressed as the soil’s Cation Exchange Capacity (CEC). A high CEC soil has the ability to hold more cations than a low CEC soil. This makes CEC the critical determinant in gauging the ability for a soil to store and release potassium, magnesium and calcium. testing measures the number of electrical charge sites, which is expressed as the soil’s

Cation Exchange between Capacity (CEC). A high CECnutrient soil has the ability moreeffect cations The correlation CEC and stored levels hasto ahold direct affect than a low CEC soil. This makes CEC the critical determinant in gauging the ability for on fertilizer A potassium, low CEC soil, such asand the calcium. sandy soils that typify the Black a soil to storepractices. and release magnesium Sage Road area, often cannot hold enough of an individual cation to maintain a The correlation between CEC and stored nutrient levels has a direct effect affect on sufficient level of fertility. nutrient deficiencies, fertilizer practices. A low CECThis soil, results such asin thechronic sandy soils that typify the Black usually Sage of Road area, and oftenmagnesium. cannot hold enough of an cation toleaching, maintain athese sufficient potassium In order toindividual avoid nutrient soilslevel often of fertility. This results in chronic nutrient deficiencies, usually of potassium and require moderate rates of fertilizer applied on an annual basis. Conversely, soils magnesium. In order to avoid nutrient leaching, these soils often require moderate with high organic matter levels orbasis. high Conversely, clay content (high CEC) can maintain rates of fertilizer applied on an annual soils with high organic matter levels or high clay content (high CEC) can maintain and supply a larger amount ofathese and supply a larger amount of these positively charged nutrients. As result, positively charged nutrients. As a result, high CEC soils require fewer total plant food high CECand soils require fewer totalapplications. plant food nutrients and less frequent fertilizer nutrients less frequent fertilizer applications. Optimum Cation Nutrient Range (ppm) Based on soil CEC* CEC 5 10 15 20 Potassium 91-120 121-160 151-200 181-240 Magnesium 60-119 120-239 180-359 240-479 Calcium 600-1199 1200-2399 1800-3599 2400-4799 * based on ammonium acetate extraction method. Intended as a rough guide only.

Page Page88 Canadian Canadian Grapes Grapes to to Wine •Spring Fall 2013 2013 Base Saturation Base saturation is one of the most important concepts in soil nutrition. It is defined as the percentage of soil exchange sites (CEC) occupied by each of the cations -

Base Saturation Base Saturation Base saturation is one of the most important concepts in soil nutrition. It is defined saturationof is soil one exchange of the most concepts soilofnutrition. It is- define asBase the percentage sitesimportant (CEC) occupied by ineach the cations the percentage of soil exchange sites (CEC) occupied by each of the cations potassium, magnesium, calcium, hydrogen and sodium. As the percentage of potassium, magnesium, calcium, hydrogen and sodium. As the percentage of so soil exchangesites sitesoccupied occupied by it becomes increasingly soluble exchange by aa cation cationincreases, increases, it becomes increasingly soluble a and increasingly plant available.Conversely, Conversely,as as the the percentage percentage ofofsoil increasingly plant available. soilexchange exchange site occupied by abycation decreases, sites occupied a cation decreases,it itbecomes becomesincreasingly increasingly insoluble insoluble and and less less plant available. Research in this area of soil science has determined the optimum plant available. Research in this area of soil science has determined the optimum percentage of exchange that cation each cation to maximiz percentage of exchange sitessites that each shouldshould occupyoccupy in orderintoorder maximize collective nutrient availability and overall soil health. The Base Saturation concep collective overall soil The Base Saturation concept de nutrient nutrient balanceavailability is normallyand expressed in health. percentage terms, but is sometimes ofasnutrient balance is normally expressed in percentage terms, but is sometimes an ideal set of ratios between cations (such as a Ca:Mg ratio). described as an ideal set of ratios between cations (such as a Ca:Mg ratio). Optimum Base Saturation The percentages that follow are intended as a general guideline only

Hydrogen

Potassium

Magnesium

Calcium

Sodium

0-5%

2-7%

15-20%

65-75%

0-5%

What are the implications of a Base Saturation imbalance? In answering this question, it’s important to keep in mind that an excess of one cation results in a deficiency of another. For instance, excess calcium (common in high pH, calcareous soils) limits the availability of potassium and magnesium simply because there is correspondingly less room on soil exchange sites for these nutrients. The Base Saturation of sodium is of particular concern because as sodium Base Saturation rises above five percent, the soil loses its structure, water infiltration rates decline and turf health suffers. A strongly acid soil is actually the result of a Base Saturation imbalance, with hydrogen occupying soil exchange sites at the expense of calcium, potassium and magnesium. In short, Base Saturation gives you the “big picture” of overall soil health and fertility. A Practical Approach to Soil Fertility As we discussed previously, low CEC soils often cannot supply cations at a level considered sufficient for optimum grapevine growth. When assessing the fertility of low CEC soils Base Saturation, in conjunction with the SLAN approach, provides a secondary assessment of nutrient availability. In other words, don’t get strictly focused on extracted parts per million of the cations in your low CEC soils. Instead, try to maintain target base saturation levels which will help maximize nutrient availability. When looking at the fertility of high CEC soils, focus primarily on extracted nutrient levels – the SLAN approach. Manipulating base saturation through amendment and fertilizer applications on a high CEC soil usually requires massive application rates, making the Base Saturation approach both impractical and cost prohibitive. In the case of high CEC soils, use Base Saturation as a tool to identify problems with soil health, such as increasing sodium levels or declining soil pH. Finally, soil test with a reputable laboratory that includes a measurement of CEC and Base Saturation, as well as extracted nutrient levels. In addition, consult a Professional Agrologist when assessing your specific fertilizer requirements.

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Wine style is typically more oxidative at bottling and the wine has a redgold or ‘tawny’ hue, which is lighter in both color and body when compared to a Ruby style.

FORTIFIED WINE GUIDANCE JUNE 2013 CONT’D.... Wine is typically produced to be consumed young and once bottled, the

wine is ready to drink. Describes a wine fortified through the addition of brandy, fruit spirit or alcohol derived from the alcoholic fermentation of a food source distilled to not less than 94 per cent alcohol by volume.

Ruby

Defined Style

The addition of alcohol can take place after partial or complete fermentation.

Canadian Wine Industry Fortified W

AnyFortified level Wine of aging may be2013 employed, from months to years, and the Canadian Wine Industry Guidance June wine may be vintage or non-vintage dated. A vintage-dated wine shall be produced from grapes at least 85 per cent of which are grown in the specified vintage year. Wine style is typically fresh, a deep ruby colour, and is not usually aged for a long period of time. At bottling the wine retains a deep ruby colour and tends to be robust in character, full bodied and fruity. The wine is typically produced to be consumed young and once bottled, the wine is ready to drink. Describes a wine produced from fresh grapes harvested on the vine, fortified through the addition of brandy, fruit spirit or alcohol derived from the alcoholic fermentation of a food source distilled to not less than 94 per cent alcohol by volume.

Vintage

The addition of alcohol should take place after partial fermentation. Consists of a single wine or blend of wines produced from grapes grown entirely in the specified vintage year. Wine style is typically aged for a longer period of time, either in cask or bottle, depending on the style. They are generally deep in colour, full bodied and smooth. These wines are characterised by the ability to improve with age in bottle and benefit from prolonged cellaring. The following classifications for Tawny, Ruby and Vintage style fortified wines must adhere to the following Canadian-defined classifications for sweetness and residual sugar. Sweetness Descriptor Dry (sec) Medium Dry (semi-dry)(demi-sec) Sweet (doux) 2

Residual Sugar Level (Grams per Litre) 0 – 30 30 – 65 65 +

Sherry will be replaced with the term Apera for these styles of fortified wine products produced and sold in Canada

The Wine Australia Corporation (WAC) is in the process of registering the Trade Mark 3 “Apera” in Canada. All Canadian producers using the term “Apera” must agree to pay a nominal Licence Fee due payable to the WAC, which grants a non-exclusive, royaltyfree licence to useFortified the Trade Mark in June respect Canadian Wine Industry Wine Guidance 2013 of the labelling, packaging, advertising, promotion and sale of “Apera” wine produced by the Licensee. Defined Style Apera

Apera describes a style of fortified wine which ranges from a dry to a very sweet style. Apera is a wine fortified through the addition of brandy, fruit spirit or alcohol derived from the alcoholic fermentation of a food source distilled to not less than 94 per cent alcohol by volume. Most Apera styles are initially dry, with any sweetness being added later. Apera is produced in a variety of styles, ranging from dry versions that are pale amber in colour to sweeter sometimes dark brown styles. Apera styles are typically described using sweetness.

Apera style fortified wines must adhere to the following Canadian-defined classifications for sweetness and residual sugar. Sweetness Descriptor Dry (sec) Medium (demi) Medium Sweet / Semi-sweet (demi-doux) Sweet (doux) Cream

Residual Sugar Level (Grams per Litre) 0 and ≤15 >15 and ≤ 27 >27 and ≤72 >72 + >90 +

ENTRY INTO FORCE Canadian fortified wine producers will launch their transition period in mid- 2013, and will cease using the “Port” and “Sherry” GIs to be in full compliance with CEWSA by December 31, 2013.

www.cdngrapes2wine.com Canadian Grapes to WinePaszkowski, • Fall 2013 For more information contact Dan President & CEO, Canadian Vintners Association at 613.782.2283 or dpaszkowski@canadianvintners.com

For more information contact Dan Paszkowski, President & CEO, Canadian Vintners Association at 613.782.2283 or dpaszkowski@canadianvintners.com

Page 7

Wine is typically produced to b wine is ready to drink. Fortified Wine Guidance RubyJune 2013 Describes a wine fortified thro Preamble alcohol derived from the alcoh The Agreement between Canada and the European Union has a history of more than 30 years producing both valuepremium (VQA) fortified wine94 products. on Trade in Wine known as the Canada-EU Wine and Spirits priced andto not less than per cent al Agreement (CEWSA) entered into force on January 1, 2004.

Article 12(2) of CEWSA requires Canadian producers to cease The development of new names and terminology through using certain geographic indications (GIs)1 in any market the Canadian Fortified Wine Guidance would satisfy several to describe or present wine. These GIs included “Port” and objectives: “Sherry” with a phase-out date of December 31, 2013. • Demonstrate industry-wide commitment to CEWSA by adopting names and terminology to describe In response, the Canadian Vintners fortified wines that meet the spirit and intent Association Fortified Wine Committee of the agreement; (in consultation with the Canadian Food Inspection Agency (CFIA), the Department • Provide a framework for producers to of Foreign Affairs and International Trade Canadian Wine Industry Fortified Wine Guidance June 2013 benchmark their styles against the defined (DFAIT) and the Canadian Association descriptors and for using the classification of Liquor Jurisdictions (CALJ) National Quality Assurance terminology to describe Committee) has Provide defineda new terminology to designate framework for producers to benchmark their styles against the definedtheir wines; and, these products, which must be to classification consumers, terminology to describe their wines; and, descriptors andrecognizable for using the indicative of the product in the bottle, and meet Canadian legal • Increase consumer confidence when buying Canadian fortified wines through the adoption of readily understood, industryrequirements to ensure thatconsumer the label isconfidence not false, deceptive, Increase when buying Canadian fortified wines through the wide classifications. misleading or likely to create an erroneous adoption of readily understood, industry-wide classifications. impression of the wine. FORTIFIED WINE CLASSIFICATIONS For the purposes of this Canadian Fortified Wine Guidance, The following classifications (presently known as “Port’ and FORTIFIED WINE CLASSIFICATIONS the term “Label” is defined under the Consumer Packaging “Sherry”) are intended for the Canadian market, and may slightly from more traditional classifications for these and LabellingThe Act,following Section 2,classifications as “any label, mark, sign, device, (presently known deviate as “Port’ and “Sherry”) are intended for imprint, stamp, brand, ticket or tag.” All fortified wine shall fortified wine products. the Canadian market, and may deviate slightly from more traditional classifications for meet the packaging and labelling requirements for alcoholic these fortified wine products. under the Food Flexibility has been provided for fortified wines to leave room for beverages and other relevant requirements producers to vary their style of wine without undue restrictions. and Drugs Act and Regulations and the Consumer Packaging and example, a producer may wish to label has been provided for fortified winesFor to leave room for producers to vary their “Cream Apera” Labelling Act Flexibility and Regulations. describing sweetness or a “reserve tawny” style of wine without undue restrictions. For example, a producer may wish to label or “vintage tawny,” The established classification system captures the unique describing longer periods of aging and/or vintage dating. “Cream Apera” describing sweetness or a “reserve tawny” or “vintage tawny,” describing characteristics of the Canadian fortified wine industry, which

longer periods of aging and/or vintage dating.

Port will be replaced with Tawny, Ruby and Vintage for these styles of

fortified wines produced and sold in Canada

Defined Style Tawny

Describes a wine fortified through the addition of brandy, fruit spirit or alcohol derived from the alcoholic fermentation of a food source distilled to not less than 94 per cent alcohol by volume. The addition of alcohol can take place after partial or complete fermentation. Any level of aging may be employed, from months to years, and the wine may be vintage or non-vintage dated. A vintage-dated wine shall be produced from grapes at least 85 per cent of which are grown in the specified vintage year. Wine style is typically more oxidative at bottling and the wine has a redgold or ‘tawny’ hue, which is lighter in both color and body when compared to a Ruby style.

Ruby Page 6 Canadian Grapes to Wine

Wine is typically produced to be consumed young and once bottled, the wine is ready to drink. Describes a wine fortified through the addition of brandy, fruit spirit or alcohol derived from the alcoholic fermentation of a food source distilled •Fall Fall2012 2013 www.cdngrapes2wine.com to not less than 94 per cent alcohol by volume.

Trade Show/Conference

COMMUNICATION OF THE FUTURE INTRODUCED AT SIMEI-ENOVITIS The innovative system for a complete, quick, sustainable exchange of information by NFC (Near Field Communication) makes its debut in Italy. At the next edition of SIMEI-ENOVITIS (Fiera Milano Rho, 12-16 November 2013) there will be a real revolution that will change the way of conceiving an exhibition: an innovative instrument of connection visitor-exhibitor will make its debut at an Italian tradeshow. The system is technologically very sophisticated and, like all the great ideas. it is particularly user friendly. Visitors only have to pre-register on the website www.simei.it or www.enovitis.it, print the document of admittance to the exhibition (badge) and bring it to the reception. Every visitor will receive an admittance badge-holder with microchip, whereas all exhibitors will have an electronic device loaded with all of the information they wish to transfer (brochure, video, leaflet, etc.). By bringing his badgeholder within few centimetres of the devices, the visitor will acquire information from exhibitors, while leaving a trace of his action at the exhibitors’ stands. In this way, the visitor will be able to examine and download the contents while comfortably sitting before his own computer, by simply visiting the website of the exhibitions and entering the e-mail he gave in the pre-registration phase and the alphanumerical code written on his badge-holder. As far as the exhibitors are concerned, they will receive, from the organization, all of the information regarding the visits to their stands in a very detailed way. Unione Italiana Vini, which from the first edition of SIMEI and ENOVITIS is their deviser and organizer, intends to contribute to the evolution of the sector towards a modern and efficient way of communication, by developing new models of relationship among the actors in this field. With

this purpose the project CONTAG has been created and launched: its first step has been the adoption of this new technology for the sector’s trade shows, but several other initiatives are being studied. Technology at the service of technology: this is CONTAG for SIMEI and ENOVITIS that are being transformed by this innovation, while matching the heaviness of the exhibited materials (in the last edition of 2011 there were 12,000 tons of machinery and products) with the lightness and fluidity of circulating information. We are going towards a removal of physical media and paper documentation: in future no more business cards, leaflets, brochures, DVDs will be necessary. Besides making a visit to the exhibition more comfortable, as the visitors don’t have to carry around information materials for hours, this allows substantial saving for exhibitors, who can avoid investment for this type documentation. CONTAG is a conscious choice that perfectly fits into the Focus 2013 of SIMEI-ENOVITIS: sustainability. No waste, tons of paper and plastics saved with clear consequences in terms of environmental impact. At SIMEI-ENOVITS the top players will exhibit their machinery and products used in the enological, viticultural and beverage fields: the visitors will have the opportunity to bring themselves up to date on the whole sector thanks to all that will be displayed, as well as by taking part in the numerous events included in the calendar, among which an unmissable International Conference on sustainability, scheduled for 12 and 13 November. www.uiv.it Press Office SIMEI-ENOVITIS: Soluzione Group, Ada Agosti agosti@soluzionegroup.com ph.+390303539159 Laura Bresciani – bresciani@soluzionegroup.com ph. +39347.0400858

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25 TH EDITION INTERNATIONAL ENOLOGICAL AND BOTTLING EQUIPMENT EXHIBITION

12 —16.11.2013 Fiera Milano (Rho) Italy info@simei.it / simei.it

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WORLD LEADER IN WINE TECHNOLOGY Canadian Grapes to Wine • Fall 2013 Page 5

Hot Topic Mark Hicken Mark Hicken is a Vancouver lawyer providing a full range of legal services to the wine industry through his own law practice, Vintage Law Group, located in Vancouver, BC. Mark believes that effective legal advice must be provided in the context of a client’s business objectives. This is critical in the Canadian wine industry where regulatory structures affect every aspect of the business from conception to consumption.

ontario should pUt wine consumers first At the end of July, BC Premier Christy Clark met with Ontario Premier Kathleen Wynne in the hope of getting Ontario to open its borders to the interprovincial shipment of wine. The legality of this was permitted and encouraged at the federal level by the passage of Bill C-311 in June of last year. Despite receiving a fine bottle of Quails Gate Chardonnay from the BC Premier as part of the persuasion, Premier Wynne was not publicly receptive to the idea. Instead, she rejected the idea of directing her bureaucrats to open the borders in favour of having a “bigger conversation” on the issues, an obvious delay tactic. The Ontario Premier’s reaction is disappointing although hardly surprising. She appears to have received both poor policy and legal advice from the bureaucrats at the LCBO, Ontario’s monopoly liquor board, who are ostensibly under her command. From a legal perspective, and contrary to the Premier’s assertions, it actually is as simple as the Premier directing her underlings to open the borders. The only current impediment to legal importation in Ontario is a “policy statement” on the LCBO’s web site that purports to allow the importation of small quantities of wine, beer and spirits into Ontario so long as they are personally transported into the province, not shipped – a distinction that disavows the existence of e-commerce and the internet. However, regulatory “policy” cannot exist in the absence of a supporting law and, in fact, Ontario’s liquor laws are silent on the issue of the interprovincial importation of wine. As a result, since the federal law now permits this and on the basis of the long-standing legal principle of “that which is not prohibited, is permitted”, Ontario residents should be free to import whatever wine they wish from other provinces for personal consumption. The LCBO “policy” very likely has no legal basis at all. In addition, it would be remiss not to point out that, like it or not, it remains illegal under federal law to import beer or spirits into Ontario by “personal transport”. As a result, the LCBO policy is telling Ontario residents that it is okay to commit a federal criminal offence for these products while also telling them that they cannot have wine shipped to them, which is legal. The policy aspects of this issue are even more troubling. According to a recent Harris-Decima poll, 82% of Canadians want the freedom to order wine from other provinces and have it shipped to them. The House of Commons and Senate both unanimously passed the relevant changes to the federal law. In a highly partisan parliament, this feat demonstrated an incredible level of common sense support for reform of an outdated prohibition era restriction that would be laughable in most Western countries. Page 4 Canadian Grapes to Wine • Fall 2013

It appears that the Ontario Premier may also have been influenced by the efforts of CALJ, a consortium of the government liquor monopolies, that has been opposed to these changes from the start. CALJ has oft claimed that the provincial governments stand to lose $300 million in liquor revenue from interprovincial imports. This is malarkey to put it kindly. BC and Manitoba have now had open wine borders for a year and neither province has seen any loss of government liquor revenue. The U.S. experience backs this up. Inter-state wine shipments now reach 90% of the U.S. market and any revenue losses have either been so negligible as to warrant inaction or have been dealt with by permitting and tax collection systems, the latter of which was proposed to CALJ prior to the passage of the federal reforms, and which CALJ unreasonably rejected. Indeed, many U.S. states long ago discovered that it makes far more sense to raise liquor revenue from normal taxation than from an unpredictable stream of “liquor board markups” that are subject to the vagaries of liquor board operating efficiency or the lack thereof. Perhaps Premier Wynne and the other provincial leaders should reconsider their reliance on liquor boards for policy advice. Bureaucrats are usually in favour of maintaining the status quo because that is how they maintain their jobs. No where is this more true than on the liquor file where the bureaucrats are clearly more interested in maintaining the absolute power inherent in a monopoly distribution system than in acting in the best interests of provincial wine consumers. The interprovincial importation of wine would provide Canadian wine consumers with a small amount of “wine shopping freedom” that is enjoyed in nearly every other civilized democracy in the world. It will not change the vast majority of wine sales which occur at retail for bottles that are to be consumed within 48 hours of purchase. Instead, it will simply allow a small number of Canadians to purchase hard to find wines direct from other provinces where the wine is available - either direct from the winery or in some cases at retail. The end result would simply be an increase in selection, better service for the consumer, a modicum of competition between government liquor monopolies and support for Canadian wineries. To that end, Premier Wynne may wish to reconsider her LCBO scripted anti-consumer stance and side instead with the wishes of Ontario wine consumers and voters.

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What’s being said…

Burkhard Mausberg,

Fall 2013 CEO, Friends Of The Greenbelt Foundation, Celebrity Speaker For Annual Lunch is DIY Guru Page 27

“What better way to celebrate Ontario grapes than with a man who makes a living getting his hands dirty?”

Leeann Froese,

Partner/Owner, Town Hall, Build Your Brand Page 18

“Stirring up emotion is important – as emotions are what inspire action - and the action that you seek is to have people moved to choose you and your products.”

Debbie Inglis,

CCOVI Director, Canadian Agriculture Hall of Fame Inducts Donald Ziraldo Page 21

Dan Paszkowski,

Canadian Vintners Association, BC Wineries Meet to Discuss Direct to Consumer Issues Page 15

Mark Hicken,

Vintage Law Group, BC. Wineries Meet To Discuss Direct To Consumer Issues Page 15

Page 2 Canadian Grapes to Wine • Fall 2013

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TIME TO EVALUATE THE EFFECTIVENESS OF YOUR WEED MANAGEMENT PROGRAM The ability to control weeds is getting tougher and more costly every year. • Environmental conditions. For example, rain at the wrong time after an herbicide

application or drought stress which thickens the weeds cuticles preventing herbicides from being taken up by the plant.

Rating the effectiveness of an IWM program at harvest allows for easy identification of the weed species present and helps to determine which weeds are producing seed and are contributing to the weed seed bank. Secondly, rating at harvest will help determine which weed species are having the highest impact on crop yield. This should help prioritize which weed species need to be targeted and help prepare for potential future weed problems. Continuing to remain watchful of your weed problems will help prevent future weed The best time to evaluate the effectives of your weed management program is at harvest. escapes and yield loss. This evaluation should be the beginning of your 2014 weed management plan. Evaluation Weed scouting at harvest as part of an IWM plan needs to be an ongoing process to remain is the most critical component of IWM. Make notes of not just what weeds are present, but proactive in your weed control efforts. Weed resistance is a growing problem and will be also their location and numbers within each individual field. This information will not an on-going challenge for all future agriculture generations. Regardless of where a farm is only help your long term weed management plans, but will also help you decide whether located or what weed control products are used, a single herbicide mode-of-action is simply or not you need to plant a cover crop or apply a herbicide this fall. no longer adequate to protect yields and long-term profitability. Weeds might escape management for several reasons:

• Selecting herbicides with low to marginal activity on the weeds present, • The weeds that are present are resistant to the herbicide that is applied, and;

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Canadian Grapes to Wine • Fall 2013 Page 25

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FOCUS ON THE GROWER: GREG AND YANNICK WERTSCH Yannick and Greg Wertsch, the co-owners of Between The Lines Winery and Wertsch Family Vineyards, come by their grape growing roots honestly. “We didn’t have much choice,” Greg says. “Our path was kind of destined by our parents.” The under-30 brothers-duo started working on the vineyards of their grandfather and then in earnest in 1998 when their parents bought the 45-acre estate they now operate between Lines 5 and 6 on Four Mile Creek Road in Niagara-onthe-Lake. In 2011, Yannick, 25, was awarded a Top 30 Under 30 award from the Ontario Hostelry Institute for his contribution to winemaking. Greg, 28, looks after the vineyard and the business side of their enterprise. But Greg admits “it’s just kind of ironic” the two are still in the business. Yannick “used to hate working out in the vineyards” as a teen. Now, after two years studying Winery and Viticulture at Niagara College, followed by another two years studying in Germany, Yannick is now going into his third year as winemaker. Greg went off to study in Germany, intending on getting into another line of work, but found he didn’t like it and “ended up coming back to the vineyards.” He too got his post-secondary in Germany, studying International Wine Economics. Today he’s also teaching continuing education courses in Niagara College’s Winery and Viticulture Technician and Wine Business programs.

Accolades

Yannick and Greg Wertsch.

By Kaitlyn Little

Donald Ziraldo

Canadian Grapes to Wine • Fall 2013 Page 21

MARTIN WERNER One could say Martin Werner, Ravine Vineyards Estate Winery’s new winemaker and vineyard manager, isn’t comfortable unless he’s surrounded by grapes. From growing up working on his family’s 75-acre vineyard in Niagara-on-the-Lake to working in the cellars of leading wineries from New Zealand, California and Niagara to graduating from Niagara College’s Winemaking program, Werner has spent his life immersed in grapes.

Martin Werner

www.cdngrapes2wine.com

Canadian Grapes to Wine • Fall 2013 Page 19

BRITISH COLUMBIA Frank Whitehead p. 250.762.9845 c. 250.878.3656 frank@vinetech.ca

Providing Canadian Grapevine Solutions Page 18 Canadian Grapes to Wine • Fall 2013

ONTARIO Wes Wiens, Tina Tourigny p. 905.984.4324 wes@vinetech.ca tina@vinetech.ca

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Education OENOLOGIST ARRIVES TO ADDRESS GRAPE AND WINE RESEARCH PRIORITIES Belinda Kemp has been named the new senior scientist in oenology at Brock University’s Cool Climate Oenology and Viticulture Institute (CCOVI). After an international search, CCOVI recruited Kemp from Plumpton College in the United Kingdom to apply her extensive research and outreach experience to the Canadian grape and wine industry. “We are very pleased to welcome Belinda to our team,” said CCOVI director Debbie Inglis. “Her knowledge and previous experience will help CCOVI continue to deliver on industry-driven research priorities and transfer that knowledge back to Canadian grape growers and winemakers.” Kemp holds a PhD in viticulture and oenology from Lincoln University, in Lincoln, New Zealand. Her recent research has focused on the effects of leaf removal on Pinot Noir flavour and aroma, vine spacing on Regner wine, Pinot Noir tannin composition and the effect on flavour, as well as research on sparkling wine.

Oenologist Belinda Kemp.

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Canadian Grapes to Wine • Fall 2013 Page 17

Wine Business David T. Braumberger CA David is a partner and Chartered Accountant at BDO.

PLAN AND PREPARE Having a business continuity plan in the event of a disaster or illness can bring confidence and peace of mind. As a winery owner, you know how vital your winemaker and key staff are to your operation, but what about when the unexpected happens? If you’ve never done so before, now may be the time to develop a business continuity plan. Essentially, it is a back-up plan that can help ensure you stay in business in the event of a disaster. Disaster recovery and business continuity planning are processes that can help you prepare your winery for disruptive events, such as a lengthy power outage, natural disaster, family breakup or illness. It’s about taking a more comprehensive approach to ensure you can keep making money while you concentrate on getting your winery back up to speed. Before you grab a pen and paper, you need to first figure out some important elements about your winery business by asking yourself these questions: • What daily and monthly tasks are required to run the winery? • What are the qualifications of each person helping to run the winery? • Who will make winery management decisions? • Do you have adequate insurance: life, disability, business interruption, liability and disaster?

BDO HELPS BUSINESSES RUN SMOOTHLY

Page 16 Canadian Grapes to Wine • Fall 2013

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Wine Business Geoff McIntyre CA

Geoff McIntyre is a Business Advisor to the Agri food industry and Chartered Accountant for MNP LLP.

Dan Paszkowski, Canadian Vintners Association

Mark Hicken, Vintage Law Group

Heather Weber, MNP LLP

Vancouver Island Marsha Stanley, CA•CBV, CGA 1.888.854.8567 marsha.stanley@mnp.ca

Canadian Grapes to Wine • Fall 2013 Page 15

Supplier News FARMERS ENJOY BATTLING BURROWING PESTS - WHEN THEY WIN The Rodenator blows up pests and their tunnels, with no toxic residues, poisons or high costs of traditional pest control. In the battle against burrowing pests, farmers always come out the loser. They lose money, time, and no matter how many they eliminate, the pests always come back. Faced with no choice, many use expensive professional pest control companies that can costs thousands of dollars. While pest control methods have covered everything from shooting, to traps, to poisons and gases, trapping is ineffective in removing large populations, poisons are dangerous, particularly due to collateral damage of pets or other wildlife, and other methods are unsafe, ineffective, and expensive. However, now frustrated farmers are able to not only eliminate burrowing rodents rapidly and safely, but also have fun doing it. The Rodenator Pest Elimination System is a proven method for the last 10 years. It is capable of delivering a precision underground shockwave to the targeted animals’ tunnels and dens. Not only does it eliminate pests rapidly, but it also collapses the tunnel systems of some species to prevent re-infestation. Essentially, you blow the pests up.

The Drawbacks of Traditional Pest Control

Poisons, Gasses and Guns

SUMMERHILL TO RELEASE ‘TIFERET’ – CANADA’S FIRST ‘UNCOOKED’ KOSHER WINE Citing yet another first, Kelowna’s Summerhill Pyramid Winery is set to release ‘Tiferet’ later this year, which will be Canada’s first ‘uncooked’ kosher organic wine. According to the winery, the red blend of 60% Merlot, 20% Cabernet Sauvignon and 20% Cabernet Franc “expresses a balance and harmony between generous notes of bright red fruit and chocolate with the restraint of a structured wine.” The wine will also feature a modest alcohol level of 12.5%. So what exactly makes a wine kosher? For a wine to be correctly labeled kosher, it must be produced in accordance with the Jewish dietary laws, also known as kashrut. The wine must be supervised by a Sabbath-observant Jew during the entire winemaking process (from harvest to bottling). To remain kosher, the wine must also be opened, handled and poured by Jews. Under the strictest law, if a non-Jew handles or pours the wine, the wine becomes non-kosher. An exception exists, where if the wine is ‘cooked’ to near-boiling temperatures, the wine can Rabbi Teitlebaum (left) and Rabbi Hecht (right) bottle the first Kosher wine in B.C. then be handled and poured by non-Jews. The resulting wine is called ‘mevushal’ and is popular at catered events where Jews and non-Jews Before selling, the wine will be labeled with a symbol called a hechsher (“seal would be present. But to maintain the integrity of the wine (and to preserve the of approval”) of a kosher supervising organization, which certifies that the wine flavours and aromatics), Summerhill decided against heating the wine, which is indeed kosher. kept its overall flavour profile and tannic structure intact. Kosher wines are in increasing demand in many countries, especially North Key components in wine such as alcohol, sugar and acids are not specifically America, and they are used at most Jewish holidays including Passover, Purim, non-kosher, but any supplemental ingredients, including finings must also be Chanukah, on the Shabbat (Sabbath or rest day) for key blessings and at weddings kosher. Some wineries use animal by-products as fining agents, such as fish and other festive occasions. Grape juice may also be used in its place, but is, bladders (isinglass), gelatin, egg whites (albumen) or milk protein (casein), but quite frankly, much less fun. This fall, raise a glass of traditional kosher wine since Summerhill uses none of these, the wines are both kosher and vegan. with Summerhill and wish your fellow drinkers L’Chaim!

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www.infaco.com Canadian Grapes to Wine • Fall 2013 Page 13

Winemaking

PROTEIN EXTRACTS OUT OF YEAST AS AN ALTERNATIVE TO CLASSICAL FINING AGENTS

Authors: Bernd Lochbühler, Doris Rauhut Microbiology and Biochemistry Institut - Hochschule Geisenheim University Christophe Morge, OENOFRANCE-SOFRALAB

Furthermore the ﬁning with protein extracts out of yeast had a really more positive impact on the sensorial quality of the wines in comparison to classical ﬁning products.

Page 12 Canadian Grapes to Wine • Fall 2013

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Winemaking

TARTRATE STABILITY Tartaric acid and malic acid comprise the bulk of the acidity in grapes. Tartaric acid (H2T) is stable in grape juice but is less soluble in an alcohol solution (wine). Tartaric acid is a weak acid that can dissociate to give H+(proton cation)+ HT-(bitartrate anion). The amount of H+ is what pH measures. The bitartrate anion (HT-) can combine with the potassium cation (K+) to form potassium bitartrate (KHT), which generally exists in a super-saturated state in wine. Cold temperatures and/or nucleation sites can cause it to fall out of solution and form the crystals that are often seen attached to corks or bottles in older or cold-unstable wines. It is reasonably predictable. Calcium (C++) can also combine with the tartrate anion (T--) to form calcium tartrate (CT), a different, but visually similar crystalline formation. CT is not predictable and will often precipitate spontaneously months after fermentation. Stabilization of KHT rather than CT is the focus of this essay. Although KHT crystals are harmless and have no negative flavor impact, KHT stabilization is sought to avoid the consumer’s perception of a wine flaw.

Portable pallet tanks

passed over charged resin which substitutes more stable ions (usually sodium, Na+) for the potassium cations. As with electrodialysis, disposal of salty effluent can be a problem.

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Ask Corrie Corrie Krehbiel

Corrie Krehbiel is a Canadian winemaker currently working as the technical winemaking consultant at Cellar-Tek. She heads up the technical wine making products portfolio.

ckrehbiel@cellartek.com

Cheers!

Implementing a nutrition program for your ferments reduces the likelihood of stuck fermentations, improves ethanol tolerance of the yeast, reduces sulfide aromas and improves aromatics. Which growth and survival factors are required by yeast to ferment successfully and how do I ensure that I have them in my fermentations? Yeast requires nitrogen as a nutrition base for the growth of their cells and the renewal of their membrane transporters. Nitrogen is the nutrient most identified by winemakers when they think of adding nutrition to their fermentations. There are, however, other components critical to the fermentation including amino acids which are associated with aroma formation in wine. Vitamins and minerals are also critical, regulating the growth of the yeast and preventing the formation of undesirable compounds. Minerals are required for the enzymatic functions of the yeast. Fatty acids and sterols improve membrane fluidity improving yeast function. Your ferments may be supplemented with nitrogen, amino acids, vitamins and minerals by using complex nutrients including Laffort’s Nutristart, AEB’s Fermoplus Integrateur, and others. Talk to your supplier to find the nutrition program best suited to your fermentation needs. Last year was the first time that I had a sluggish ferment. What are some of the factors that affect the nutritional status of my must? Although there are many factors that can affect the nitrogen status of your must, some of the more common ones include heavy cover crops, high grape maturity, vine age and vineyard nutrition. The presence of indigenous flora in your juice will also consume the nutrients present, leaving less available for your yeast. How do I determine the amount of nutrient that I need? One of the most important yeast growth factors is yeast assimilable nitrogen (YAN). Many wine labs easily measure the YAN value of their juice using a pH meter and the Formol Titration method. The amount of ammonium salts needed may be easily calculated using the initial nitrogen concentration of your must, the potential alcohol concentration, and your yeast selection. Talk to your yeast supplier about the nutritional requirements of your yeast. Juices and musts very low in assimilable nitrogen (less than 140 mg/L), will be lacking in lipids which are critical in the formation of the yeast cell wall. In these cases, yeast rehydration nutrients (such as Dynastart and Fermoplus Energy Glu) are critical for a successful fermentation. www.cdngrapes2wine.com

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Winemaker:

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Canadian Grapes to Wine • Fall 2013 Page 9

a soil to store and release potassium, magnesium and calcium.

Agronomy KEN CLANCY, P.Ag.

Ken Clancy is a Professional Agrologist (P.Ag.) and is the President of Optimum Cation Nutrient Range (ppm) Based on soil CEC* Okanagan Fertilizer Ltd. He can be contacted at ken@okfert.com.

CATION FERTILITY

CEC 5 Potassium 91-120 Magnesium 60-119 Calcium 600-1199 * based on ammonium acetate extraction method.

10 121-160 120-239 1200-2399

15 151-200 180-359 1800-3599

20 1812402400-

Intended as a rough guide only.

MANAGING POTASSIUM, MAGNESIUM AND CALCIUM Cation Exchange Capacity (CEC) and Base Saturation are two of the most important concepts in soil fertility. Understanding how they affect nutrient avaiability and applying these principles to your management system will help you grow the best quality grapes. The Soil Is Like A Magnet Clay and organic matter particles in the soil have a negative electrical charge. Potassium, magnesium, calcium, hydrogen and sodium - the cations - all have positive electrical charges of varying strength. Much like a magnet, the positively charged cations are attracted to the negatively charged soil particles. At the same time, the cations have an antagonistic relationship with each other as they compete for the same electrical charge sites in the soil. There are two complimentary concepts of cation soil fertility – Sufficient Level of Available Nutrients (SLAN) and Base Saturation. When looking at the fertility of an individual cation, the SLAN philosophy states that it should be available at a certain minimum level, as determined by soil test extraction methods, for optimum availability. The Base Saturation concept looks at the balance between soil cations as a determining factor in nutrient availability. Both philosophies have merit and should be applied to different fertility and different soil conditions. It’s worth noting that because soil particles attract positively charged ions, they must also repel negatively charged ions (anions). The nitrate (NO3) form of nitrogen, which accounts for well over 90% of the nitrogen consumed by the grape vine, provides a great example. Because nitrate has a single negative charge, it is essentially “free” in the soil solution. This property explains why nitrogen is an extremely difficult nutrient to manage and why it is so prone to leaching losses. Nitrogen fertility is improved by using controlled release nitrogen products such as ESN. Cation Exchange Capacity (CEC) As mentioned previously, clay and organic matter particles in the soil have a negative electrical charge. A soil with a high fraction of clay and organic matter has more negative charge sites than a soil with a low fraction of clay and organic matter. Soil testing measures the number of electrical charge sites, which is expressed as the soil’s Cation Exchange Capacity (CEC). A high CEC soil has the ability to hold more cations than a low CEC soil. This makes CEC the critical determinant in gauging the ability for a soil to store and release potassium, magnesium and calcium. testing measures the number of electrical charge sites, which is expressed as the soil’s

Hydrogen

Potassium

Magnesium

Calcium

Sodium

0-5%

2-7%

15-20%

65-75%

0-5%

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Wine style is typically more oxidative at bottling and the wine has a redgold or ‘tawny’ hue, which is lighter in both color and body when compared to a Ruby style.

FORTIFIED WINE GUIDANCE JUNE 2013 CONT’D.... Wine is typically produced to be consumed young and once bottled, the

Ruby

Defined Style

The addition of alcohol can take place after partial or complete fermentation.

Canadian Wine Industry Fortified W

Vintage

Residual Sugar Level (Grams per Litre) 0 – 30 30 – 65 65 +

Sherry will be replaced with the term Apera for these styles of fortified wine products produced and sold in Canada

Residual Sugar Level (Grams per Litre) 0 and ≤15 >15 and ≤ 27 >27 and ≤72 >72 + >90 +

For more information contact Dan Paszkowski, President & CEO, Canadian Vintners Association at 613.782.2283 or dpaszkowski@canadianvintners.com

Page 7

Wine is typically produced to b wine is ready to drink. FORTIFIED WINE GUIDANCE RubyJUNE 2013 Describes a wine fortified thro PREAMBLE alcohol derived from the alcoh The Agreement between Canada and the European Union has a history of more than 30 years producing both valuepremium (VQA) fortified wine94 products. on Trade in Wine known as the Canada-EU Wine and Spirits priced andto not less than per cent al Agreement (CEWSA) entered into force on January 1, 2004.

longer periods of aging and/or vintage dating.

Port will be replaced with Tawny, Ruby and Vintage for these styles of

fortified wines produced and sold in Canada

Defined Style Tawny

Ruby Page 6 Canadian Grapes to Wine

Wine is typically produced to be consumed young and once bottled, the wine is ready to drink. Describes a wine fortified through the addition of brandy, fruit spirit or alcohol derived from the alcoholic fermentation of a food source distilled Fall • Fall 2012 2013 www.cdngrapes2wine.com to not less than 94 per cent alcohol by volume.

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WORLD LEADER IN WINE TECHNOLOGY Canadian Grapes to Wine • Fall 2013 Page 5

ONTARIO SHOULD PUT WINE CONSUMERS FIRST At the end of July, BC Premier Christy Clark met with Ontario Premier Kathleen Wynne in the hope of getting Ontario to open its borders to the interprovincial shipment of wine. The legality of this was permitted and encouraged at the federal level by the passage of Bill C-311 in June of last year. Despite receiving a fine bottle of Quails Gate Chardonnay from the BC Premier as part of the persuasion, Premier Wynne was not publicly receptive to the idea. Instead, she rejected the idea of directing her bureaucrats to open the borders in favour of having a “bigger conversation” on the issues, an obvious delay tactic. The Ontario Premier’s reaction is disappointing although hardly surprising. She appears to have received both poor policy and legal advice from the bureaucrats at the LCBO, Ontario’s monopoly liquor board, who are ostensibly under her command. From a legal perspective, and contrary to the Premier’s assertions, it actually is as simple as the Premier directing her underlings to open the borders. The only current impediment to legal importation in Ontario is a “policy statement” on the LCBO’s web site that purports to allow the importation of small quantities of wine, beer and spirits into Ontario so long as they are personally transported into the province, not shipped – a distinction that disavows the existence of e-commerce and the internet. However, regulatory “policy” cannot exist in the absence of a supporting law and, in fact, Ontario’s liquor laws are silent on the issue of the interprovincial importation of wine. As a result, since the federal law now permits this and on the basis of the long-standing legal principle of “that which is not prohibited, is permitted”, Ontario residents should be free to import whatever wine they wish from other provinces for personal consumption. The LCBO “policy” very likely has no legal basis at all. In addition, it would be remiss not to point out that, like it or not, it remains illegal under federal law to import beer or spirits into Ontario by “personal transport”. As a result, the LCBO policy is telling Ontario residents that it is okay to commit a federal criminal offence for these products while also telling them that they cannot have wine shipped to them, which is legal. The policy aspects of this issue are even more troubling. According to a recent Harris-Decima poll, 82% of Canadians want the freedom to order wine from other provinces and have it shipped to them. The House of Commons and Senate both unanimously passed the relevant changes to the federal law. In a highly partisan parliament, this feat demonstrated an incredible level of common sense support for reform of an outdated prohibition era restriction that would be laughable in most Western countries. Page 4 Canadian Grapes to Wine • Fall 2013