Canadian grapes to wine spring 2013

PM # 41262017

spring

HOW COVVI CAME IN FROM THE COLD WHY DO HERBICIDES FAIL OUR AMERICAN COUSIN PROMALIC and DE-ACIDIFICATION

2013

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Editors Note Spring, new beginnings, as I write, these two major happenings in the Canadian wine world have just taken place. First, Wine Access ceased publication to the shock of many. Secondly many long overdue changes in B.C. liquor regulations were announced. For the whole story on both of these topics I highly recommend logging onto http://johnschreiner. blogspot.ca and looking under previous posts, choose Tied House rule untied and other good news, and Wine Access magazine is shut down.

In this issue you will find the hot topic is still about shipping, so many of us are still not clear about where you can legally ship your product.

There is very helpful information from Corrie Krehbiel about cooperage and three wonderful articles about weeds and herbicides from our friend Kristen Callow.

Enjoy the sunshine, have a warm and happy spring and savor this beautiful country we live in called Canada!

Saluda, Tari Di Bello Editor

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ISSN 1188 - 1348 Publications Mail Registration No. 41262017

ON THE COVER Judy Bishop - The Travelling Eye is a veteran photographer, world traveler, and writer and business marketer. She provides quality corporate and personal photo services and she is currently applying her deep knowledge of oenology and the Okanagan valley to a 3-year project. In collaboration with Canada’s leading wine writer, a photobook about the 4 seasons of the Okanagan wine industry will be published in 2013. Judy is a Getty Images featured photographer.

PM # 4126 2017

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2013

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Canadian Grapes to Wine Spring 2013 Page 3

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.

BC LIquor Laws Get overhauled The BC government has announced some major changes to liquor laws and regulations that include the reform of tied house relationships.

The tied house laws previously restricted the ability of a manufacturer such as a winery to sell its own products in another business with the same ownership. Other changes include: tasting rooms for breweries and distilleries, changes to promotional restrictions, a markup exemption for distillers using 100% BC product, the appointment of a BC wine “envoy”, the conversion of independent wine stores into licensees, and the inclusion of distance separation requirements for LRS stores in regulation rather than policy.

Here is the news release: B.C. liquor laws get overhauled: On Feb 8th Minister Rich Coleman announced several changes that will help support local breweries and distilleries, create new business opportunities, and revise current liquor laws in British Columbia.

Changes announced include the following: · Brewers and distillers now can apply to have an on-site consumption area such as a lounge, tasting room or event area. · Small- and medium-sized liquor manufacturers will be allowed up to three common ownership and business relationships with licensed establishments located off their manufacturing site. · Rules around how liquor manufacturers can promote their products in bars and restaurants have been simplified by removing the requirement for a buy-sell agreement. · Distilled liquor products that consist of 100 per cent British Columbia agricultural raw materials and are distilled in B.C. by licensed distilleries are now eligible for mark-up exempt direct sales. · A honorary B.C. wine envoy will be named with a mandate to work to complement existing efforts to open up domestic markets for B.C. wines. · Wine stores will become licensees under the Liquor Control and Licensing Act. · The criteria on whether private liquor stores can relocate within one kilometer of an existing liquor store are now set out in regulation rather than policy. · All increases to liquor-primary capacity will now require local government input. · Allowing rural agency stores to purchase unlimited amounts of beer through their local government liquor store.

Quotes: Minister Rich Coleman – “These changes reflect the evolving nature of the liquor industry in British Columbia.

As time passes, so does the need to re-evaluate our laws and find ways to ensure we’re doing all we can to create an environment where liquor-related businesses can continue to succeed.”

Mark James, Mark James Group, Owner, Red Truck Brewery – “We welcome these changes that the provincial government has announced. We have long-wanted the freedom to include our portfolio of B.C.-brewed, award-winning beer and

premium spirits with those products of different suppliers in our liquor primary and food primary licensed establishments. We commend the government on this initiative and believe that, in concert with allowing breweries and distilleries to have onsite lounges or tasting rooms, the timing is perfect.”

Minister of Agriculture Norm Letnick – “These changes will encourage B.C. craft distilleries to use local grains and produce, will support B.C. farmers producing high-quality crops, and are the latest example of the B.C. government’s efforts to create a business environment that attracts investment and rewards innovation. B.C. is internationally respected for our high-quality wines and beers, and is increasingly being looked at as a place of similar opportunity for craft distillers.”

Anthony Frustagli, co-owner, Parallel 49 and St. Augustine’s – “We are elated by this announcement. This is a huge step forward for B.C. craft brewers, vintners, distillers, restaurateurs and publicans. We applaud the government for updating an outdated and archaic law that was impeding progress not only for us but a number of businesses in the craft beer industry. We look forward to sharing the beers which we so carefully craft at Parallel 49 with our valued customers at St. Augustine’s.”

Quick facts: Over the past year, the Province has made changes to modernize liquor laws in B.C. including:

Liquor in theatres – · Provides flexibility to live-event venues and revises liquor laws for movie theatres.

Corkage – bring your own bottle – · Provides opportunities for restaurant customers that want to bring their own wine into a licensed dining establishment.

Personal importation of liquor into B.C. – · Allows B.C. residents to bring back an unlimited amount of 100 per cent Canadian wine if it is for personal consumption and purchased from a recognized winery in another province, or choose to have it shipped from the winery directly to their home. Also allows B.C. residents returning from another Canadian province to bring back on-their-person up to nine litres of wine, three litres of spirits, and a combined total of 25.6 litres of beer, cider or coolers for personal consumption.

Licensing of Caterers – · Allows caterers to apply for a liquor licence to help them fully meet the food and beverage needs of their clients – this supports industry and strengthens tourism appeal.

Modernize Wine Issues Modernize Wine Association of British Columbia is advocating for a modern food and wine culture in British Columbia. The association’s board includes restaurant owners, BC winery owners, BC wine store owners, lobbyists, lawyers and wine consumers. Our goal is to modernize our liquor laws, regulations and policies.

Aside from any featured current issues that MWA is addressing, MWA has also identified the following issues as ones that need attention: 1. Allow Educational Wine Tastings. - Current BC liquor law and policy does not permit the sampling of wine during wine education classes (such as WSET or ISG classes).

2. Allow Wine Orders at Tasting Events. - BC wineries and wine importers often participate in wine tasting events. Although people tasting the wines may love what they taste, current BC liquor policy does not permit retail stores to take orders for wine at any location other than their licensed premises. This simply makes it difficult for consumers to purchase wine.

3. A llow Secondary Tasting Rooms. - BC wineries are currently only permitted to operate a single tasting room at the site of their winery. Many other jurisdictions permit secondary tasting rooms, which encourage the growth of towns focused on wine tourism (e.g. Walla Walla, Woodinville, Healdsburg).

4. Allow Off-Site Storage for Restaurants and Retail Stores. - Current BC liquor policy requires that all wine and other alcohol must be stored within the licensed premises for restaurants and retailers. Off-site storage would make it much easier for stores and restaurants to manage their inventory and supply.

5. Allow Restaurants to Purchase Wine from Private Stores. - Currently, restaurants must buy all of their wine from a designated government liquor store, which often has a limited selection or may be out of stock on particular products.

Page 4 Canadian Grapes to Wine Spring 2013

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Wine Business/Hot Topic Frank Haddad Advanced Certificate in Wine and Spirits from the Wine and Spirit Education Trust. Professional Spirits from WSET. Certified Specialist of Wine and Certified Specialist of Spirits from the Society of Wine Educators.

French Wine Society. International Sommelier Guild, and WSET Diploma Student.

Certified Sake Professional. Executive Director Modernize Wine Assoc of BC.

shipping wine in canada Despite the passage of Dan Albas’ private member’s Bill C311 the interprovincial shipping situation in Canada is still a huge mess.

Producers and consumers are confused. Who can do what, and who can ship to whom and how much. Despite the optimism that the passage of C 311 would end the antiquated wine shipping laws in Canada, it was misplaced.

poorly worded because it creates a cumulative personal exemption... PEI residents are only allowed to possess up to 9 litres of wine that has been imported at any given time (in other words, if you already have 1 case, you will have to drink it before you can order another one)... a restriction which is both impractical and unenforceable.“ I think the lawyers could duke this one out for a few years. Everyone clear on this one?

The Province of Nova Scotia’s government has introduced provincial legislative amendments which will permit direct to consumer wine The dilemma is that we now need all the Provinces to endorse C311 as shipping into that province here: The changes are stated to be similar to well. Here is where the mishmash occurs. British Columbia, Manitoba, British Columbia’s in that they only apply to 100% Canadian wine. The Nova Scotia and, to a certain degree, Alberta and PEI are on board but regulations have yet to be exactly laid down, but other provinces can the elephants, in the room, Ontario and Quebec, have not budged one ship to Nova Scotia. little bit, refusing to enter the twentieth century or the spirit of C 311. So let us see what is happening across Canada.

Alberta. Alberta law states that the “importation” of wine for personal

consumption is legal but the AGLC says that you can only import wine The British Columbia government was very quick to amend and update Geoff isofa C311. business advisorof CHARTERED AND THE COMPANY IS MNP if it “accompanies the individual”.

To quote the lawyers again LLP “ The theirmcintyre policy in favor The government BC was progressive ACCOUNTANT law makes no such distinction and the plain meaning of “importation” enough to take the first stand without waiting to see what the other includes direct to consumer shipments “ This is clear as mud.

Provinces would do. British Columbia residents can now have wine shipped directly to them. Here is the regulation from British Columbia; Saskatchewan, forget about it, not happening. Quebec, not a peep. Now “(2) An individual may possess wine in British Columbia if; Ontario, not big so far, but there is a private member’s bill out there

(a) The wine was brought or caused to be brought by the that probably has a snowball’s chance in hell of passing. To quote John individual into British Columbia from another province, Skinner from Painted Rock wines “ I hope that the residents of Ontario

(b) The wine is for the individual’s own consumption or for and Quebec demand a change of their provincial policy that allows them consumption by another individual at the first individual’s equal access to all Canadian wines.” Are the consumers going to wake expense, and up in Ontario? (They did in British Columbia and Nova Scotia) and

(c) The wine was bought by the individual from the winery that demand change and a right granted to them under Federal law? Christy produced the wine. “ Clark, the Premier of BC, has sent some wine to the Premier of Ontario trying to start a dialogue and is encouraging Ontario to something soon.

This regulation is pretty clear. If you live in British Columbia you have I think she is till waiting for an answer. access to wines from the rest of Canada.

Manitoba is on board, a province without a wine industry. Manitoba has little to gain, but is embracing the spirit of C 311 and is being progressive. Here is the legislation that governs the importation of wine into the province; “(58) Any person may have, keep, and consume, as provided herein, liquor that he has, on any one occasion, brought or caused to be brought into the province from a place outside the province and

(a) That is of a kind, and up to a quantity, that he is permitted under any Act of the Parliament of Canada, to import into Canada without payment of duty or tax thereon; or

(b) That he has legally purchased or acquired in any part of Canada other than Manitoba.

Now PEI. This is confusing and open to legal wrangling. Here is a quote from Mark Hicken of Wine Law.Ca. “Prince Edward Island has acted to free the grapes (at least partly) amending its Liquor Control Act (s.33) to allow PEI residents to possess up to 9 litres of wine per person that has been imported from other provinces. PEI’s liquor board (PEILCC) says that this only applies to “in person” transport of wine, not direct shipment. PEILCC and I disagree on this point because the law uses the word “import” and, in my view, the use of the word “import” can only be reasonably interpreted to include both “in person” transport and direct to consumer shipments. The language used applies to all wine, not just domestic ... and there is no restriction to winery purchases so retail purchases would also be okay. On the down side, the section is www.cdngrapes2wine.com

A quote from Dan Albas, the author of C311, “Bill C-311 was an important first step in removing a federal trade barrier and now we need more Canadian Provinces, in particular Ontario, to follow the lead of British Columbia, Manitoba and soon Nova Scotia in allowing direct to consumer shipping of wine for personal use.”

So, as Shirley George says from the FREE MY GRAPES group “So our work is not done. We need Canadians to again weigh-in by writing their provincial representative and ask her/ him to FreeMyGrapes! “ Lets stay tuned and see if any of this confusion or heel dragging ends, and hopefully another eighty years will not pass before we really have freed the grapes and have inter provincial shipping.

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Canadian Grapes to Wine Spring 2013 Page 5

Winemaking

TANNINS & WHITE WINE It is not uncommon for winemakers to think of enological tannins almost exclusively as an option in red wine production. Tannin additions, however, can also help white wines develop body and mid-palate impression that might otherwise be lacking due to factors such as climate and variety.

These benefits have long been recognized. Though certain grapes, such as the Vitis vinifera variety Verdelho, naturally contain relatively high levels of tannin, many others do not.

One of the older techniques used to achieve some of the benefits of tannins in white winemaking involves extracting tannins from white grapes by macerating the grape solids with the juice for several hours prior to pressing.

The use of enological tannins can provide a practical and more easily controlled option.

When added at the fermenter, the use of “white” tannins extracted from oak gall nuts is a very effective winemaking tool. FT Blanc and FT Blanc Soft contain such tannins. Their action can help preserve freshness and slow oxidative browning in aromatic varieties such as La Crescent, Riesling and Traminette.

Protein stability in the finished wines will also be enhanced as such tannins can form insoluble compounds with juice proteins, which then drop out.

When added to botrytised juice, the tannins in FT Blanc and FT Blanc Soft will protect wines by forming large insoluble compounds with laccase. Laccase is an oxidative enzyme which can turn wine prematurely brown.

Aside from their anti-oxidant and stabilizing effects, the addition of enological tannins will also build mid-palate texture and roundness. In dry white wines with an acidic edge, the addition of a moderate level of FT Blanc Soft can balance the wine and smooth harshness. Often 100 ppm is sufficient to treat the wine, though bench trials should always be done before deciding on the final level. While working as the Illinois extension enologist at the University of Illinois, Bradley Beam found that the addition of moderate amounts of gall nut tannin to white wines also gave the wine a definite impression of sweetness.

Tannins other than gall nut tannins can also be effective in white wines.

Grape tannins (Uva’Tan and Uva’Tan Soft) can be used to build body and structure. In addition, if the wine has noticeable acetaldehyde, the grape tannins can scavenge the aldehyde to create bridges between tannin molecules during polymerization. In binding the aldehyde, the tannin can unmask fruit flavors and add to the wine’s longevity. Additions can also be made using tannins extracted from untoasted French oak (Tannin Refresh), toasted French oak (Tannin Riche) and American oak (Tannin Riche Extra). As with any post-fermentation addition, bench trials should be considered a necessity, especially since the tannins other than FT Blanc and FT Blanc Soft may have a darkening effect on white wines.

PROMALIC AND DE-ACIDIFICATION One of the major problems facing wines in the Midwest and North is high acidity, often accompanied by a high ratio of malic to tartaric acid. This is especially true for many cold-hardy hybrids, due to the Vitis riparia in their genetic background.

The traditional way to deal with the acidity is to balance it with sugar, followed by sterile filtration and/or addition of potassium sorbate to prevent further yeast growth.

Certain yeast strains, such as 71B or SVG, will convert a portion of the malic acid to alcohol during the alcoholic fermentation. Malolactic fermentation naturally deacidifies the wine by converting the malic acid to the softer lactic acid. In both cases residual acidity levels may remain unacceptably high.

Chemical deacidification usually consists of treatment with either potassium or calcium carbonate. Within the typical wine pH range only the tartaric acid is removed and the ratio of malic to tartaric acid is thrown further out of balance. An alternative is double salt deacidification (e.g. Neoanticid from Erbslöh), which reduces both the tartaric and malic acid concentrations.

A relatively new tool for biological deacidification is the yeast Schizosaccharomyces pombe. This yeast metabolizes malic acid, producing ethanol instead of lactic acid. As ProMalic, it is encapsulated in a double layer of alginate, which traps the yeast cells while allowing the juice to pass through and come in contact with them. The alginate beads are suspended in the juice in mesh bags, which can be removed when the desired malic acid level is reached.

alcoholic fermentation (usually Saccharomyces). The Schizosaccharomyces is sensitive to alcohol and starts to lose its effectiveness around 7-8% alcohol. To give it a head start, ProMalic can be added as much as 24 hours before adding Saccharomyces. Waiting much longer increases the risk of contamination from other organisms. The optimum temperature of fermentation is 18°C(64°F).

This slows the fermentation sufficiently to give the ProMalic a chance to metabolize more malic acid before inhibitory alcohol levels are reached.

In the laboratory, non-encapsulated S. pombe succeeded in metabolizing malic acid in wine having a TA of 18 g/L. A winemaker in Quebec, Canada, has successfully used ProMalic on juice containing up to 15 g/L acid, but he recommends using the double salt technique to bring the acid down to 12 g/L before using the ProMalic. He has had ProMalic lower the titratable acidity from 12 g/L to 7 g/L. As with other encapsulated yeast, tartrate crystals may plug the pores. This may require regenerating ProMalic in a slightly warmer sugar solution.

Because Schizosaccharomyces is sensitive to temperature differences, the sugar solution should be no more than 5°C(9°F) higher than the fermenting must. ProMalic will not remove all of the malic acid from the juice. When the desired malic level is reached or the conversion has nearly stopped due to increasing alcohol, the beads should be removed from the must to avoid the potential for off-characters.

Whether used by itself, or in combination with other deacidification techniques, ProMalic can be a valuable tool for dealing with high malic acid levels.

ProMalic is added to the juice at the beginning of alcoholic fermentation.

A co-fermentation is done with the ProMalic and a yeast strain that can finish the Page 6 Canadian Grapes to Wine Spring Fall 2012 2013

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Ask Corrie Corrie Krehbiel

Corrie Krehbiel is a Canadian winemaker currently working as the technical winemaking consultant at CellarTek. With 10+ years of Okanagan wine making experience and over 5 years of oenology studies, she heads up the technical wine making products portfolio.

QUESTION: Corrie, I’m looking for more information on the right way to introduce oak, either barrels or barrel alternatives into my winemaking program. What would you suggest?

ANSWER: Awesome, you won’t be sorry with your choice of either method.

Here’s some food for thought when you’re contemplating your decision.

Let’s be clear when we’re talking about the use of oak in your wines. We’re not talking about freshly cut raw oak. The first step in the process of preparing raw oak for its use in winemaking is the seasoning of the wood. The oak used in making barrels, tanks and barrel alternatives is typically aged or “seasoned” outdoors for a minimum of 2 years and commonly up to 3 years. The rough cut staves are stacked on pallets and stored in such a way that air is allowed to circulate throughout the stacks, introducing spores and local bacteria from the air that begin to alter or “season” the composition of the wood. This helps to morph the flavors from raw, woody characteristics to the complex flavors found in wine quality oak products. As there are different species of spores and bacteria that are locally prevalent around the globe, the specific region that the rough stave wood is seasoned in will affect the characteristics imparted to the wine from the finished oak products. That’s one of the reasons why oak seasoned in Burgundy vs. Cognac vs. Kentucky vs. Northern California will all have different “signature” aroma and flavor profiles.

The next, and arguably most important process in the preparation of oak products for winemaking is the toasting process. This is where the seasoned wood is typically heated over a span of 30 – 60 minutes either during the construction of the barrels and tanks or just prior to the making of barrel alternatives. The heat source for the toasting process can be supplied by small oak fires which are common and very traditional in barrel making or it can be supplied by various other means such as gas fires, gas fired convection ovens or even infra-red heat sources. Both the source of the heat used and the length and temperatures employed during toasting process will also affect the final aroma and flavor profiles of the final product.

BARRELS & OAK TANKS Let’s start by talking about barrels and tanks. They’re the traditional method of introducing oak character to your wine. The first thing to contemplate is the choice of the country of origin for the wood, typically it’s between American and French oak. There is a third choice of Eastern European or Hungarian oak, however, most winemakers liken their flavor profiles to that of the French oak since they are the same species. While we’re on the subject of wood sourcing be sure to insist that your barrels and tanks are made from certified sustainable forests with traceability records. It’s not mandatory for the cooperages to follow this strict process but the best cooperages will offer this level of documentation for the wood used in their barrels and tanks.

suggesting the use of less water so as to not lose any precious oak flavors from the expensive new barrels before seeing any wine.

Here’s some typical re-hydration instructions you might find from the coopers if you’re planning to use the barrels immediately: 1. Fill the barrel with 3-5 gallons of filtered, chlorine-free, hot water. Use the hottest water possible, with 180°F or 82°C being the ideal temperature.

2. Place a silicone bung in bunghole.

3. Rotate the barrel from side to side, completely wetting the barrel’s interior.

4. Stand the barrel upright on one head for 1-2 hours to completely hydrate the head.

5. Rotate and stand upright on the other head for 1-2 hours repeating the hydration 6. Check for leakage. See instructions below.

7. Empty the barrel and allow it to drain and dry completely (approximately 1 hour).

Check for Leakage 1.

If leakage is present, drain the barrel and allow it to dry completely (approximately 1 hour).

2. With chalk, circle the area where the leakage was present. Examine to make certain that this exterior area is completely dry.

3. Repeat re-hydration above and re-examine for leakage.

STORAGE OF NEW BARRELS Cool, Humid Environment Most coopers recommend that you keep the plastic film on the barrels from the factory if you are storing the new barrels for an indefinite time period. Please remember that a new barrel must be stored in a cool, humid environment at your winery to maintain its integrity.

EMPTY STORAGE OF PREVIOUSLY FILLED BARRELS Cleaning And Storing Between Wine Fills 1. Barrels must be thoroughly rinsed with water until the draining water is clear. There are several high pressure barrel cleaning systems on the market, some with self-evacuating waste water options so the barrel can be kept in the upright position during cleaning.

2. Completely dry the barrel by placing the bunghole down and draining the water.

3. Apply 10-20 grams of sulfur sticks (or the equivalent in gas form) to prevent microbial growth.

4. Tightly insert a silicon bung.

5. Continue storing the barrel in a cool, humid environment.

6. Repeat the sulfur treatment monthly for extended storage of empty barrels.

7. Complete re-hydration steps for barrel preparation prior to refilling with wine.

If you’re using a winemaking consultant, ask them about their experiences with similar varietals and wines to those you’re making in your winery. And don’t be afraid to talk to your neighboring winemakers making similar wines to see what their experiences have been like. Beware; all toasting levels are not created equal! Try to find samples of similar wines used in the barrels you’re selecting or start by only using a few so you can monitor the flavors before you commit your entire production to a specific barrel and toasting level. Many of the solid, experienced distributors will have some ideas and even samples of wines from their barrels to give you an idea of their profiles.

BARREL RE-HYDRATION & STORAGE Before a barrel is filled with wine cooperages will often recommend that the winery fill the barrel with various levels of water to help swell the oak and tighten any of the gaps between the staves. Most winemakers are now Page 8 Canadian Grapes to Wine Spring 2013

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Ask Corrie WINE AGING IN BARREL One of the most important things to remember about aging wines in barrels, regardless of grape variety, is to keep the barrels topped up on a regular basis.

Wine barrels are naturally porous and a certain percentage of the wine will evaporate at a fairly constant rate (the “Angel’s Share” as it’s known as in the industry). Depending on the humidity in your barrel cellar this may need to be addressed every 1-2 weeks. You should also look at utilizing a simple anti-flor protocol like the AEB Steryl tablets. These are small wax discs treated with natural mustard oil to prevent the formation of surface flor on the wines.

They are also available in larger sizes for use in tanks and I highly recommend them for any wines kept in storage for any length of time.

THE COOPERAGES

Here are some notes on four different cooperages, French and American, with some of their recommended varietal uses.

TONELLERIE FRANCOIS FRÈRES

Founded in 1910, Francois Freres is the one of the most highly regarded cooperages of Burgundy located just outside of Beaune in the village of Saint Romain, France. With 3 stave mills in the holdings of the company, Francois Freres sources and mills all its own raw oak from certified sustainable French government-managed forests and forests in Eastern Europe. They have had the same employee selecting their raw oak for over 20 years. The staves are seasoned at the cooperage in the heart of Burgundy for 2-3 years before they are constructed using very traditional methods with natural oak fires to bend and toast the barrels by hand. They offer their barrels in 6 different grain selections; Very Tight Grain, Tight Grain, Medium Tight Grain, Noble Grain, Very Special Grain and Open Grain. All wood grain selections are also available in a range of toasting levels from light to medium-plus and are generally recommended for the famous varietals of Burgundy, Pinot Noir & Chardonnay. In fact, some of the world’s most famous Pinot Noirs and Chardonnays are aged exclusively in Francois Freres barrels. While they’re best utilized for the traditional Burgundian varietals, winemakers around the world are using them for all their varietals with great success.

TONNELLERIE SAURY Also rich in history, the Saury cooperage ancestry dates back to 1873 with a tradition of constructing barrels in the time-tested French methods developed over a century ago. In 2009 they joined the Charlois Group with its 6 generations of stave mill history to become one of the top 3 groups of cooperages in the world. Production from the Charlois Group’s two stave wood factories guarantees the Saury cooperage a high quality supply of wood completely integrated into the manufacturing chain. Its unique control of raw materials guarantees total traceability as well as reproducibility in terms of the product quality. With 4 production sites in different regions of France, Saury is able to offer several distinctly different barrel profiles and has introduced both ISO 9001 and HACCP production standards to maintain consistently high quality production practices. While winemaker’s recommendations tend to point toward Bordeaux varietals as the strength of the Saury line, they are also constantly rated at the top of comparative barrel tastings for varietals like Chardonnay, Pinot Noir, Sangiovese and Syrah. Saury also operates a separate oak tank building facility and is able to ship custom-built oak tanks up to 5000L in size to the Canadian market.

TONNELLERIE LEROI The newest brand in the French oak barrel market, Tonnellerie Leroi is located in the oldest family-owned cooperage of France, formerly the Martel cooperage of Cognac dating back to the 1700’s. Sharing its wood sourcing with the Saury cooperage, Leroi benefits similarly to Saury as part of the Charlois Group with its massive stave mill production and over 10 hectares of stavewood maturing areas. The cooperage boasts one the highest percentage of Master Coopers amongst its staff with 12 of the 16 men having earned this prestigious trade certification. All the wood for the Leroi barrels are aged just outside the cooperage in Cognac to give them their own flavor signature of “lifting” the fruit characteristics of the wines aged in them. The cooperage also has PEFC, ISO 9000, ISO 14000, HACCP certifications maintaining both traceability and consistent high quality in the production process. While there is a tendency to have these barrels favored in the Bordeaux varietals, many Canadian wineries are having tremendous success with them in their Chardonnay, Pinot Noir and Syrah programs. Most winemakers that use

Leroi in their cellars are putting them at the top of their list when it comes to selection for their best wines.

D & S BARRELS (DENIS & SONS) Located in Mendocino County in Northern California wine country, the American member of the Charlois Group, D&S Barrels, is all about Native American oak barrel production. The Master Cooper from France has a decade of expertise in French barrel making techniques and leads a team that has, on average, 10 years each of barrel-making experience. The cooperage also has both ISO 9001 and HACCP certifications, ensuring security and consistency throughout the production. All the D&S toasting profiles are done with low to medium temperatures and extended times to create a range of flavors to complement and enhance the wine’s specific style. Displaying classic American oak characteristics, D&S Barrels offer a wide range of tasting profiles to match any varietals commonly aged in American oak, including a special oak blend and toast for white wines with their White Selection barrels.

These barrels are made from a specific blend of oak staves with a mediumfine grain and the Master Cooper has developed a custom toast exclusively for them that supplements the fruit flavors of white wines from Chardonnay to Sauvignon Blanc.

Cheers!

g r providin o f m a e t e Cellartek knowledg e h e t h t d t n u a b Corrie barrels Cheers to right selection of region. r u o in e it h u t fr not only m to the e h t ly p p a in how to Roger Wong

Winemaker: Gray Monk Estate Winery Owner: Intrigue Wines

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Canadian Grapes to Wine Spring 2013 Page 9

Ask Corrie BARREL ALTERNATIVES Now let’s look at the New World’s take on the subject of aging wines in oak.

In the late 1970’s, a company out of Sonoma, California, InnerStave, was looking to develop a product to replenish premium wine oak barrel flavors in neutral oak barrels. What they created was an entire new wine oak industry whose motto was “bring the wood to the wine instead bringing the wine to the wood”. A whole range of products ranging from oak shavings and chips to mini staves, blocks, beans, spirals and cubes have evolved from this simple idea of using top quality, seasoned and toasted oak sourced from the same forests as the best cooperages in France and the USA. The same processes of regional seasoning and proprietary toasting methods are employed to create unique flavor profiles from manufacturer to manufacturer. At InnerStave they reverse engineered traditional toasting results and developed unique, precision, convection style toasting methods to maintain consistency of their highly sought after premium “barrel flavors.”

the final finishing steps of a wine just prior to packaging. Always refer to your supplier for recommendations on dosing rates and application times with your specific wines. Typically the better suppliers will offer bench trial kits for you to use in your own wines before you make your final addition rate decisions.

In the end, there are many wines that will benefit greatly from the exposure to oak barrels and barrel alternatives introduced at various points during their life in your winery. Don’t be afraid to experiment and whatever you do , don’t be afraid to ask for advice from your suppliers and fellow winemakers.

Flavors are central to Innerstave’s reputation. Their goal is to develop flavors such as vanilla, caramel, butterscotch, nuttiness and toast without barbeque smokiness. Sweet, freshly baked bread characters often present themselves with the vanilla aromas. The aromas are accompanied by noticeable smoothness and body.

While many winemakers will argue that they still believe the barrels can offer a more complex oak profile in their wines than barrel alternatives, few will argue with the cost savings of over 90% when compared with new French oak barrels, especially for their value priced wines. Barrel alternatives now have a firm and respected piece of ground in the world of winemaking with oak.

Again, the best producers will be certified for consistency and traceability of their wood sourcing and you should always look for this when shopping for winery oak products.

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Barrel alternatives can be used throughout the winemaking process with products intended for use during fermentation through to products used in

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Canadian Grapes to Wine Spring 2013 Page 11

Marketing Bradley Cooper Bradley Cooper (flavors.me/Bradley1) is an Okanagan winemaker who tweets under @ Bradinator, @BlackCloudwine, @Township7, is Bradley James Cooper on Facebook, Pinterest, Google + and LinkedIn and is a partner in the consulting firm Daum Cooper Winery Services Ltd. He can be reached by email at bradley@blackcloud.ca

Wendenberg Aspect Renowned BC winemaker Mark Wendenburg and his wife Jackie have started a bulk wine brokerage to serve the ever-growing number of wineries in the far western province. Their new company - WineAspect B.C. Bulk Wine Brokers Ltd. - is now serving all licensed wineries in BC and first impressions suggest it’s a service that’s long overdue.

Buying and selling wine between wineries has always been going on in a casual way. Usually through word of mouth or an ad placed on an industry bulletin board. But now with the number of wineries in the province about to hit 250, it looks like there’s room for a professional company to handle the increased demand for quality wine and the supply of premium surpluses.

A well-known figure in the Canadian wine scene, Mark has been operating Wendenburg Wine Consulting with the help of Jackie since he left Sumac Ridge Estate Winery a few years back. His close contact with a variety of wine enterprises of all sizes allowed him to see first hand how wineries were dealing with shortfalls and surpluses.

G2W: So you’re not interested at all in handling flawed wines?

Mark: No, not really. And, y’know, where is that line?

G2W: I was thinking of something that would have to be seriously ‘fixed’ before it goes to market.

Mark: For this business, we’re not handling this. I might take this wine back to the winery and talk to the winery. I might make a recommendation for this wine and they might hire me on the consultant side but, no, I wouldn’t sell it through WineAspect.

We also get the basic analysis. Along with that and the taste, we either accept or we don’t accept the wine.

We get the spec sheet filled out with, get the price and then, we list it. When people reply we arrange to get more wine from you and then we ship the samples to the potential buyers and we send the spec sheet and analysis, confidentially.

Jackie: The buyers will have questions...

Mark: And we’ll answer those questions and talk price.

We’ll go back and forth with the buyer and seller on schedules) - when all the terms and conditions are agreed upon, we have each party agree on our brokerage fee (3% of the gross value of the wine to each) and once they agree to that, we put the two together and they work on the fine details.

Jackie: We keep a sample of the wine for our own records.

In Mark’s words, “It was happening anyways, why not formalize the situation?”. Jackie says it all started to come together beginning in the spring of 2012 when a couple conversations between them Mark Wendenburg and his wife Jackie. coalesced into a business plan that was ready to launch by late fall - coincidentally when wineries realize they either have too much or too G2W: I suppose the buyer of wine is filling in all the blanks to determine exactly what little wine after harvest. they want?

Mark: The form the buyer fills out is very similar to what the seller fills out. The buyer will Grapes to Wine sat down with the Wendenburgs to talk about their new venture: want to know if it’s cold stable or protein stable, is it on lees, is it filtered, what vintage is it? So they can specify those.

G2W: What kind of research did you do before starting the company?

Jackie: We did a careful study and due diligence preceded the move. It had to work for Jackie: They can add any comments or specifications. Sometimes it’s more what the the BC industry. There’s lots of little wineries, smaller production. We took from every blends they’re looking for. brokerage company what we could to adapt to here to make the best of it.

G2W: So why should a winery use a wine broker?

Mark: Well, the main reasons... one of the main reasons. I think, is for confidentiality.

G2W: So how does it work?

Jackie: Mark is the expert on the wine side. I’m running the administration and doing the And the other is to save them time. And to take away all those worries. You (any winery) can go out and email all the wineries yourself but you’re going to have to do a lot work paperwork, the time consuming stuff. (laughs).

Mark: The communications takes plenty of time, the email takes no time, [but] the filtering monitoring those returning emails yourself, you’re going to have to go through the hassle or answering all the return queries needs careful monitoring as each response becomes a of going out and getting those samples yourself. negotiation.

G2W: If you can take a moment to look into your crystal ball, where do you see WineAspects in the future?

G2W: So I’m a winery looking to sell a 1,000 liters of Merlot - how does it work?

Mark: You can either phone us or email us. We prefer you email us because the whole rest Mark: When we set up this company... well, we’re in it for the long haul. We think there’ll of the deal is going to go by email anyway. You email us and tell us you’ve got a 1,000 be years when we’re very busy and years when we’re less busy... we wanted a business we liters of Merlot. We ask for a sample of the wine, I do a quick tasting just to make sure we could do from home and from elsewhere. We’re in it for the long term. We feel that our rates are such that . . . well, we dare anybody to [match us] (laughs). even want to broker this wine.

Page 12 Canadian Grapes to Wine Spring 2013

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Marketing Leeann Froese Leeann Froese is a consultant based in Vancouver, BC who does strategic wine marketing and communications. Outside of work and wine, Leeann is a Cub Scout leader and Les Dames d’Escoffier member; she is also into birding, kids and community. Learn more about her work at www.ccltd.ca

BUIld your brand

Part 2

Differentiation

BC.” Yawn. Do you know how many competitions there are? This is almost as generic as saying your point of difference is quality.

Please don’t say quality. What does quality even mean? What one person believes is a quality wine might be different from what the next person might believe. It is too vague, and there are many wineries making quality wines. (Don’t misunderstand; it is important to communicate that your wine is of quality, but please don’t use it to try to differentiate one winery from another.)

Once you have defined your point of difference, in order to gain interest in your winery and its wines, you can use this differentiation to develop your winery’s brand story. We’ll dig deeper into creating a brand story in the next issue, so until that time, I challenge you to take a look at your business and see if you are uncovering and celebrating your point of difference.

As I write this, the vines are still in their winter sleep, wines rest in tanks and barrels, and this is the time when many Canadian wineries are pruning, planning for the year’s activities, and preparing for bottling, (which for Possible differentiators include: some, is only a few weeks away). Hopefully now, as you read this, we are • Winery features. As above: first, oldest, smallest, biggest etc, are great, but by now most of these differentiators have been scooped up by others. facing spring, with visitor season just around the corner.

Examples: first to plant in Prince Edward County, first to grow grapes on the Black Sage Bench, first winery made from straw bales, first LEED If you sent your last issue of Canadian Grapes to Wine to the blue box certified, first Demeter Certified biodynamic, or first Aboriginal owned. and cannot recall the first topic, I will give a short review: in the last issue • A feature of the winery’s geographical features (such as grown on a hillside, I scratched the surface on how to get started in building your brand. on an island, cantilevered on a cliff, or on a heritage site, etc.)

To review, first you need to know your business, and determine just what it •

Passions of the winery owners (like art, animals, music, vintage cars, etc.) is that makes your winery unique.

• A unique benefit about your wines (such as being vegan, they won’t give you an allergic reaction, etc.)

This unique aspect, also called product differentiation, is so important.

All wineries need to differentiate themselves in order to attract buyers and stand out from the rest. Without it, you look the same as your competitors You may discover that there are a few unique things that your team can do, to your customers, so there is no compelling reason for anyone to buy or something about the way you make wine that has never been explained from you. And the reality is, there is always differentiation, as your winery before, that you can seek inspiration from. Once you take a thorough look is certainly different in some way. But you need to be different in the way at yourself and unearth what you have, that your competition doesn’t, you that matters to your customers. So how can you find your unique aspect and can call it unique and celebrate. Customers have an idea of romance when it comes to making wine, so make sure that you give them a unique story differentiate yourself? that they can love.

When we undergo a branding project or prepare a communications campaign, I ask clients, “What is unique about you? What is my reason In this process, it is recommended that you try to find the one thing that will to be steered to you, in my world of choice? What make you so special?” differentiate you, but wineries can actually identify numerous differentiators The answer, hopefully, is a trait that only they have, that gives me a reason that can be used separately, or together, to attract and connect with new customers for its wines. to care.

Whatever differentiation you choose, it will go on to be an integral part You are certainly not the only family-run winery making quality wine. of your business and marketing strategy, and therefore it must be genuine and honest. Today’s consumers demand transparency and honesty, so false So what are some ways your wines or winery can stand out? passions and differentiators will be exposed quickly and could result in a To help uncover this, I like to ask clients to fill in the blank: “I know you, negative backlash. Best to start fresh with the real deal. you’re the winery that _________”; when they fill in the “______” it has to be Next time, a bit of conversation about how your differentiation can work something that is pretty darn special, or that no one else has. into a story for your brand.

Sometimes when I ask this I will get a reply that reads something like this “I know you, you’re the winery that makes the best award winning wine in Questions? Email editor@cdngrapes2wine.com

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Canadian Grapes to Wine Spring 2013 Page 13

Sales & Marketing Tony Buree President/Owner ABDM Design & Marketing

WINERY STARTUPS - what you should know What’s in a name?

Part 2 (this time its personal)

Why your accountant is your best friend.

The most important people at the winery are the front shop wine staff, but that’s for another article, your best friend in the winery is your accountant.

The reason why are the cash flow statement, understanding the ebbs and flows of money coming in and money going out is fundamental to success.

The wine business in the first 3-5 years can be a black hole where you dump money, if you don’t understand where and when you need to inject funds, it can mean that your dreams will also go down the black hole. Find a good accountant who has experience in the wine business and they can set out a financial plan/strategy that can help you avoid the many pitfalls that are out there, and then follow it! Don’t think your smarter, because you’re not, you wouldn’t hire a divorce lawyer to do corporate law for you, why would you hire the wrong kind of accountant? As an aside your lawyer will also be on your list of best friends to have. Ask wineries that are successful who they use, A name must emote, it should be unforgettable, and it should create a they can point you in the right direction for the professionals you will need to memory for your consumer. These are all the things your winery should be successful too. Next issue we will talk about staffing the winery with good do also do for your customer and the emotions and memories should fit people (its harder than you think). perfectly together.

Picking a name for a winery is one of the most important decisions you can make, and should not be done lightly. You can try to do it yourself, and if you have a good back story that dovetails with the name it could work out, ask your friends (tell them to hurt your feelings if necessary). Also ask people you know in the industry i.e. wineries, restaurants, wine shops, listen to what they tell you. If you think Blackdeath winery would be a good name give your head a shake, FYI it would probably be a good name for beer. Another idea would be to hire a marketing company, make sure they have a track record in the industry. It will be expensive but remember this is what your clients will always associate with the winery; it can make or break a winery. We have many documented examples of a simple (actually not so simple) name change that turned the fortunes around of a winery.

Why you should think about sales first.

Why should you think about sales first? Before you do anything, which includes plant, a vineyard, build a winery, pick a name, and make wine, you should think about sales first. You should have an idea who your customer is going to be and what there willing to pay for the wine; also what type of wine are they buying. If you decide that your winery focus is going to be the grape varietal zwiegelt, and your going to charge $45 per bottle, maybe you should reconsider, before the bank has to foreclose on your place. Sales are the fundamental reason we make wine, no matter how “true” we are to the wine making process, it goes nowhere without sales. So if you think about sales first, before anything else, you are making the correct first step to success.

Providing bottling for runs ranging from a few Hundred cases to the t h o u s a n d s a t y o u r w i n e r y.

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Wine Business Geoff McIntyre CA Geoff Mcintyre is a Business Advisor and Chartered Accountant for Mnp Llp

THE WINE INDUSTRY AND OUR AMERICAN COUSINS For insight into the trends affecting the Canadian Wine Industry, just look South.

“The general financial condition of the wine industry is improving at a slow and

steady pace and there is a strong belief that 2013 will be seen as a good, but not a great year financially.”

“The euro will lag the U.S. recovery and the currency will weaken, leaving an opportunity for more bottled imports and additional pricing competition.”

“Massive bulk imports will continue to dominate the lowest price point wine categories.”

“Direct-to-consumer sales will continue as the largest growth channel for most wineries.”

“The perfect harvest: a perfect growing season produced a rarity, very good yields AND great quality.”

Reading the above statements and trends, one could very easily believe that they were referring to the Canadian wine industry. Surprise! All of these comments refer to the U.S. West Coast wine industry and are taken from Santa Clara, California based Silicon Valley Bank’s (SVB’s) annual Wine Report for 2013. Like our American cousins, the B.C. wine industry faces the same challenges and opportunities.

And If you still think the U.S. industry is dramatically different from our wine industry in Canada, here’s some more data that might surprise you. According to a 2010 article published in Wines & Vines, of the just over 7,000 wineries in North America, 41% were categorized as “limited production” (under 1,000 annual case production), another 35% were very small (1,000 to 4,999 cases) and 20% were small (5,000 to 49,999). As with Canada, the U.S. has a handful or very large producers but the vast majority of wineries are small or very small producers with none or very little export sales.

As Canadians, we are well aware that economically we are “tied to the hip” of our American neighbours. Alhough the financial situation is the U.S. is far from great, it is better than the current state in Europe. With the Canadian dollar at or close to par with the U.S. dollar, and both outpacing the euro, we should also expect downward price pressure on imported European wines. So we can expect to see increasing price competition from European imports in Canada, as well. If Canadian wineries are going to price their wines at, or above European imports, they better have the quality to back it up. In B.C., demand for BC VQA wines is growing, but not as fast as wine consumption as a whole, meaning we are losing market share to imports, including the U.S. Just like in the U.S., high production costs in Canada – particularly labour and land prices – make competing on price with high volume New World producers like Australia, New Zealand, Chile and Argentina pretty much impossible. Low-cost bottled and bulk wines from these countries and others will continue to feed the rapidly growing demand for wine in Canada. According to a worldwide consumption report just released by Vinexpo, Canadian per capita consumption of wine grew by 14.55% from 2007 to 2011 and is expected to increase by further 14.27% by 2016.

Those kind of numbers definitely catch the interest for high producing countries looking for growing markets. The challenge for the Canadian industry is to deliver world-class wines that justify a higher price point while at the same time encouraging a sense of loyalty to the domestic industry amongst consumers, particularly those in the wine producing provinces of B.C. and Ontario.

For a small winery, the opportunity to reach a growing population of increasingly social media-savvy consumers and ship wine directly to them just might hold the key to financial success. All wineries have the same opportunity however, and consumers now have the ability to compare prices and source deals on a rapidly growing number of wine-focussed shopping tools right from their smartphones, putting more downward pressure on prices. Wineries that ignore the impact of technology and changing consumer demographics do so at their own peril, regardless of which side of the border they call home. SVB has a link to the webinar discussion on their website. Check out at http://www.svb.com/2012-wine-report. It’s well worth the watch.

Finally, even the description of the U.S. West Coast grape harvest for 2012 seems to mirror the story north of the border in B.C. Both regions are describing the 2012 harvest as one of the best in recent memory, both in terms of quantity and quality. In B.C., excellent ripening conditions in August and September managed to overcome a wet and worrisome start to the year.

If you scale down the US wine industry, you end up with an industry very similar to our own Canadian industry in many ways. Both industries are comprised of a handful of very large, export-minded producers and a large number of very small producers who focus exclusively on selling direct to consumers in their own domestic markets. Both industries also face extreme price competition from both Old World producers with lagging economies and New World countries with high volume and low production costs. Finally, smaller wineries in both countries face the challenge of developing an effective on-line presence in a crowded and ever-changing virtual marketplace.

I think it’s safe to conclude that for many of the macro trends shaping the Canadian wine industry, we need look no further than to our American cousins south of the border.

Geoff McIntyre, CA is a business advisor to the Agrifood industry in MNP’s Kelowna office.

To find out what Geoff can do for you, contact him at 250.763.8919 or geoff.mcintyre@mnp.ca.

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

As part of their 2013 report, SVB conducted a webinar with a panel of U.S. industry experts. There was a lively discussion around changing customer demographics, social media and online marketing and sales. Clearly the way wine is sold and the people who are buying it in the U.S. is changing rapidly, and this is just as true in Canada. www.cdngrapes2wine.com

Canadian Grapes to Wine Spring 2013 Page 15

Wine Business HEARTBREAK GRAPE MAKES ONE WINERY HAPPY There are many reasons that Pinot Noir is infamously known as the “heartbreak grape.” Most winemakers find it hard to resist this finicky berry’s charm and allure, leading many to despair when the resultant wines lack flavour and balance.

But when made correctly, and with a gentle hand, this noble varietal offers bright acidity, a silky texture, and moderate alcohol, with flavours that suggest ripe cherry, sweet spices, and earthy undertones. And more than most varietals, it’s often Pinot Noir that will make or break a winery’s reputation.

at the Fall Okanagan Wine Festival. SpierHead focuses on small lots of sustainably-farmed estate-grown grapes, along with fruit sourced from Black Sage Road in Oliver. All wines are hand-harvested, aged in ultra-premium French oak barrels for a varying number of months, depending on the varietal in question. Bill Pierson, formerly of CedarCreek and Harper’s Trail, among others, is the head winemaker.

So imagine the reaction from the owners of South East Kelowna’s new SpierHead Winery, when Wine Access magazine named their 2010 vintage the #1 Pinot Noir in Canada as part of the 2012 Canadian Wine Awards, singling it out amongst almost 100 other wines.

The fruit for the award-winning Pinot Noir was sourced from SpierHead’s own estate Gentleman Farmer Vineyard, a 20-acre former apple orchard, planted to Pinot Noir, Chardonnay, and Riesling in 2008. Four acres are currently planted to three Dijon clones of Pinot Noir, including 115, 777, and 828, which is believed be sourced from the vineyards of Burgundy’s iconic Domaine de la Romanée-Conti, widely considered to be the world’s best Pinot Noir producer.

“We are flattered, and of course thrilled to have been chosen as the best among all the fantastic wines entered,” exclaimed winery co-owner Bill Knutson. “As such a new winery, we are also gratified for such positive feedback. It gives us confidence that we are on the right track.”

Pierson is more than pleased with the accolades for the 2010, and promises an even better Pinot Noir for the 2011 vintage. As a winemaker and advocate for BC wine, he adores the naturally fresh fruit expressions from Okanagan grapes, and works in noninterventionist manner to preserve acidity and fruit flavours.

It’s interesting to note that this while this wine was produced in very small quantities (just over 500 cases) it was priced at a solid value of only $17.90. Naturally, since the news spread of the award, whatever was left at the winery was quickly snapped up.

Bill Pierson, winemaker at Spierhead Winery

SpierHead winery is located on the benchlands of South East Kelowna, and released its first vintage in 2010. It was also recently named ‘Best New Winery’ at the 2012 BC Wine Awards

WINE GROUP BULLISH ON OKANAGAN Terrabella Wineries Ltd. has purchased a vineyard property in West Kelowna, marking the company’s second acquisition in their process to acquire several wineries in BC. Run from Summerland by Rob Ingram and partners, the company’s intention is to combine resources to create quality brands for wine consumers.

The group’s first purchase, made in 2011, was Perseus, an existing winery and vineyard located in Penticton. Named after the constellation Perseus, a mythical Greek warrior hero with mighty power, the winery sits among established Penticton homes, blending in with the character the urban landscape bordering the bustle of downtown.

The winery is open daily and is touted as being one of the “friendliest” wineries in the Okanagan valley. Visitors marvel at the sweeping views of Okanagan Lake as they enjoy their wines. Throughout the year, many special events such as art shows and yoga classes take place at the winery. Plans are presently underway to renovate the winery and incorporate a bistro.

More information at www.perseuswinery.com.

“We can’t believe the balance that is coming from such young vines,” says Pierson. “In order to maintain flexibility in blending, we ferment each block and clone separately in one-ton fermenters.

The wine goes through a cold soak for four days to extract those delicate colours and flavours, and everything is done by hand. Because we have such great natural expression in the fruit, we only age the wine for up to 10 months in barrel. If people liked the 2010, I can’t wait for them to taste the 2011!”

Well Established

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Since 1995 we have been serving Western Canada providing VQA, Export Testing, Microbiological Testing, Quality Control and the sale of lab chemicals.

The lab is located in Kelowna, British Columbia, in the center of the Okanagan wine producing region of Canada.Contact Zofia Kowalski, B.Eng at: winelaboratory@shaw.ca for more information. 1083 Richter Street, Kelowna BC.

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Supplier News

CELLAR TEK IS ON THE MOVE IN 2013 Canadian supplier Cellar-Tek has announced the additions of several new lines of equipment for the winery and brewing industries as well as both staff and a new Niagara location to support the growth!

After extensive discussions and factory visits during a recent business trip to the VINITECH winery trade show in Bordeaux, France they have formed partnerships with the following manufacturers : FRANCOIS FRERES French wine barrel cooperage from Burgundy. SAURY French wine barrel cooperage from Burgundy & Cognac. BARIDA sparkling wine packaging equipment for small producers. CIMEC beer canning & bottling lines for small brewers. CRITICAL ENVIRONMENT cellar air CO2 gas safety monitoring.

TankNET automated tank refrigeration controls & monitoring. SEITAL Centrifuge Clarification technology.

SPADONI Brewhouses for small brewers with 30L – 600L brew capacities. 3M Source Water Filtration systems.

REMCO cellar hand tools.

To help support the sales of these new lines they hired an additional 3 people to their team:

Jennifer Dixon: Customer Service and Inside Sales – Kelowna, BC Andy Shillington: Shipping/Receiving & Inside Sales – Kelowna, BC TBA: Shipping/Receiving & Inside Sales – Niagara Bench, ON And finally, to complement their recently constructed 3000 sq. ft. warehouse and office space in BC they are leasing an additional 2500 sq. ft. warehouse and office space on the Niagara Bench to offer the local vintners the convenience of in-stock supplies and equipment for quick and easy delivery or pick-up.

When industry veteran, Harry McWatters toured the Cellar-Tek building in Kelowna and saw the extent of the inventory on the shelves he commented, “This confirms that Canada now has a legitimate wine industry”.

Cellar-Tek is a full service, Canadian supplier of equipment, ingredients and refrigeration installations to the Wine & Brewing industries with sales offices in both BC and Ontario. Cellar-Tek was established in 2004 by founder, Randy Jones, who saw the opportunity to provide a better supplier model to the wineries he was servicing with his refrigeration company at the time.

‘Till next time, Cheers!

WINEMAKERS EXPERIENCE FULL-BODIED TASTE AND AROMA At the recent Unified Wine and Grape Symposium in California, winemakers were given an opportunity, through Eaton’s Try & Buy Program, to experience the unique benefits of the BECOPAD Depth filter media. These benefits include: • Gentle filtration to maintain color and flavor.

• Drip-free filtration to prevent product loss and improve efficiency.

• Pure cellulose construction for environmentally safe disposal.

Eaton’s BECOPAD depth filter sheet’s unique, pure cellulose structure requires no mineral components for sterile filtration. This natural and pure filter sheet protects wine’s taste, aroma and color. The BECOPAD depth filter media can be washed and sterilized repeatedly, guarantying economic efficiency and is 100 percent biodegradable.

“The impressive feedback we received at the Symposium on BECOPAD depth filter media underlines once again that our unique product is tailored to the specific needs of winemakers,” said Rick Jacobs, president of Eaton’s Filtration business. As a result of high interest in the BECOPAD depth filter sheets and the Try & Buy Program, Eaton has extended the trial offer June 30, 2013. Qualified winemakers will receive 25 free BECOPAD filters to thoroughly test the effectiveness under their individual filtration conditions. Please visit www.eaton.com/filtration for program details.

Eaton Corporation plc is a diversified power management company providing energy-efficient solutions that help our customers effectively manage electrical, hydraulic and mechanical power. The company is a global technology leader in electrical products, systems and services for power quality, distribution and control, power transmission, lighting and wiring products; hydraulics components, systems and services for industrial and mobile equipment; aerospace fuel, hydraulics and pneumatic systems for commercial and military use; and truck and automotive drivetrain and powertrain systems for performance, fuel economy and safety. Eaton acquired Cooper Industries plc in 2012. The new company, Eaton Corporation plc, has approximately 100,000 employees and sells products to customers in more than 150 countries. For more information, visit www.eaton.com.

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Eaton’s Filtration Division is the owner and manufacturer of the widely recognized legacy brands of GAF Bag Filters, Hayward Filtration, Loeffler, Ronningen-Petter, Wright-Austin, Internormen, and Begerow. Eaton filtration products are manufactured and sold worldwide through North and South American, European and Asia Pacific regional offices and an extensive global channel of representatives and distributors in more than 100 countries.

For more information, visit www.eaton.com/filtration.

- Rousanne - Malbec - Baco Noir - Sauvignon Blanc - Merlot - Cabernet Franc - Seyval Blanc - Cabernet Sauvignon - Muscat Ottonel - Shiraz - Orange Muscat - Castel - Syrah - Petite Verdot - Chambourcin - Sovereign Coronation - Pinot Blanc - Chardonnay - Vidal - Pinot Gris - Foch - Viognier - Pinot Noir - Gamay - Riesling - Gewürztraminer NOTE: Many different clones are available.

Rootstocks available are Riparia, 101-14, SO4 and 3309 Contact: MORI VINES INC. R.R. #3, 1912 Concession 4, Niagara-on-the-Lake, Ontario LOS 1JO Phone: (905) 468-0822 Fax: (905) 468-0344 e-mail: morivines@sympatico.ca www.morivines.com

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Canadian Grapes to Wine Spring 2013 Page 17

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.

OKANAGAN REPORT POPLAR GROVE We really are truly blessed to be living here in Okanagan Valley but then I may be preaching to the converted. For those of you who do not live in the ‘Valley’, well you’re missing out on a lot of great experiences. One of those is discovering new wineries and then watching it grow into a successful business. Kind of like watching your children grow up without having to discipline them. One of our favourite wineries to muse over is Poplar Grove.

I had a chance to chat awhile back with Poplar Grove’s founder Ian Sutherland and we reminisced back 15+ years to the wineries humble beginnings. My wife and I had stumbled upon Poplar Grove our first summer here in the Okanagan in 1996. A wine shop staff member at Hillside Winery had mentioned that...“you have to try the wines at this new winery back up the road called Poplar Grove”. We dropped in and have been fans ever since.

In 1991 Ian purchased a small 2.5 acre apple orchard on the Naramata Bench.

A boilermaker and welder by trade but also a self-taught wine lover, he was looking more for privacy, which the 1600 apple trees provided than planting a vineyard and starting a winery. However, after talking to his neighbours Bohumir and Vera Klokocka, the original owners of Hillside Winery, he realized that the property was well suited to planting grapes.

After ordering some Merlot and Cabernet Franc plants in 1992 from a Bordeaux nursery, Ian took his chainsaw to the apple trees. In the spring of 1993 he planted the vineyard and began to study grape growing and commercial wine production by trying to learn from the best in the international industry. Ian’s research led to Justin Myers at Silver Oak Cellars in Napa Valley and Dr. Paul Pontilliers of the iconic Chateau Margaux in Bordeaux and to their lectures and publications on winemaking.

This was supplemented by trips in the “off season” to New Zealand and Australia, which is harvest time in the southern hemisphere, over the next couple of years to hone the winemaking craft.

The first crop of Merlot and Cab Franc was harvested in 1995, and the wine was made in the old garage on the property. Only 150 cases of each were produced and the barrels, which Ian says...“I brooded over like a mother hen”, were bought used from Silver Oak. Those wines went on to win Gold Medals at the 2007 Fall Okanagan Wine Festival’s International Judging and the rest is history.

But that’s not all. In 2007, Ian had a chat with his neighbour Dr. Tony Holler about the future of Poplar Grove. Dr. Holler is a successful Vancouver businessman, having sold ID Biomedical, his Vancouver-based flu vaccine company, to GlaxoKlineSmith for $1.7 billion. It was his dream to own a winery in the area where he grew up. So a partnership was formed and Dr. Holler was able to give the winery an injection of capital. Poplar Grove had now entered a new era.

In a recent email interview, I asked Ian what is the most difficult part of having a winery and the most rewarding? He responded... “Without question, the most difficult and unpredictable aspect is Mother Nature. Being at the northern end of do-able for grape growing means that crop reduction is the only reliable way to ensure full ripening of the grapes and more specifically the tannins in the reds. To make a cheaper product, our more southerly colleagues simply pile on Page 18 Canadian Grapes to Wine Spring 2013

more tons per acre and eventually ripen those grapes in the endless summer of Chile, Australia etc. It is not very interesting wine but it is physiologically ripe. That is not an option open to us, so by the nature of the beast, we are confined to producing low yield, high concentration wines that are delicious but will never compete in the low end of the market.

Poplar Grove’s boxed wine collection.

Poplar Grove’s stunning new winery.

That, by my definition, is the rewarding part of our industry. We are forced to compete in the world market of premium and super premium wines, which, given the quality and uniqueness of our Okanagan flavours, lets us define a whole new expression of classic varieties. Merlot, Cab Franc, Syrah, Pinot Gris, and Chardonnay showing structure and flavours unique to our little part of the planet. The fun part is to bring that to perfection” Over the past five years, over 100 acres has been purchased and a brand new $10-million winery has been constructed. Poplar Grove, which was the quintessential, tiny family-owned winery, is growing to eventually produce 20,000-25,000 cases, focusing on making more of their top-notch wines from 100% estate-grown fruit.

Next time you want to tour Okanagan wineries, plan on heading to the Naramata Bench and stopping at Poplar Grove. Check out their website at http://www.poplargrove.ca.

Poplar Grove Wine Picks: Always a delicious wine, the 2011 Pinot Gris ($20) 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 with hints of white pepper, and creamy vanilla. Fermented all in stainless steel with no oak influence, it is dry with vibrant, crisp acidity, and a concentrated, rich, and smooth finish with great weight.

The 2007 Legacy ($50) is a blend of 71% Merlot, 12% Cabernet Sauvignon, and 17% Cabernet Franc, aged for 21 months in French oak and then 24 months in bottle prior to release. Look for copious amounts of raspberry/ blackberry/cassis-like liqueur aromas with licorice, menthol, cedar, forest floor, creamy vanilla and chocolate. The texture is pure pleasure with its black fruit dominated flavours with toast, cocoa and clove spice. The finish has super soft acidity and firm yet supple tannins and a long, long aftertaste. A killer red, this wine can be decanted and enjoyed now or cellared over the next decade. www.cdngrapes2wine.com

BC Report Kate Crothers

- BCWI Communication Coordinator Representing 132 member wineries throughout the province, the BC Wine Institute (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.

SIP INTO SPRING Picking a name for a winery is one of the most important decisions you can make, and should not be done lightly. You can try to do it yourself, and if you have a good back story that dovetails with the name it could work out, ask your friends (tell them to hurt your feelings if necessary) also ask people you know in the industry i.e. wineries, restaurants, wine shops, listen to what they tell you. If you think blackdeath winery would be a good name give your head a shake, FYI it would probably be a good name for beer. Another idea would be to hire a marketing company, make sure they have a track record in the industry. It will be expensive but remember this is what your clients will always associate with the winery; it can make or break a winery.

We have many documented examples of a simple (actually not so simple) name change that turned the fortunes around of a winery.

As the days get longer and the snow disappears, our focus turns to spring. Not only does the change in season bring warmer weather, but also an array of fresh, new flavours; including the first of the 2012 BC VQA white wines!

After a warm and productive growing year, the winemakers are excited for the release of a stunning vintage. Yields were slightly up overall, and the white wines are showing beautiful ripeness with vibrant acidity. For the 2012 whites, growers and winemakers are excited about Pinot Gris, Gewürztraminer and Pinot Blanc. The first of the 2012 whites are hitting store shelves - be sure to stock up on your favourites to pair with the fresh spring flavours from your local farmers’ market! Enjoy the first greens of the season with ramp risotto paired with Pinot Gris or sautéed fiddleheads with garlic paired with Sauvignon Blanc.

This spring, make the most of BC’s amazing wine regions by creating your own wine tour.

With so many events happening this spring, including the Okanagan Spring Wine Festival from May 3 to 12, you can truly dazzle all your senses in BC wine country. The Best of Varietal Best Wine Awards and Reception on May 2 in Penticton will award wineries in 23 categories, followed by a tasting sampling the winning wines. Visit thewinefestivals.com for more details.

For those ready for an adventure, you can try the ½ Corked Marathon weekend from May 24 to 26, which includes a pre-run Primavera Dinner to fill up on pasta before the race, followed by a half marathon the next morning through the vineyards of Oliver Osoyoos Wine Country; a picnic awaits for those who cross the finish line. As most participants dress up in wine-themed costumes, even if you’re not up to running the 18 kilometre route, this race is fun to watch as well. For full details, visit oliverosoyoos.com/halfcorked.

While sipping your way through the Wine Regions of British Columbia, don’t miss the many winery restaurants and relax at one of the restful winery guest houses. Visit winebc.com to plan your trip!

As a winemaker, you know exactly what’s in each bottle of wine you make.

At TricorBraun WinePak, we do, too. We know that what makes your wines exceptional is you – your experience, craftsmanship, innovation, tradition, passion and skill.

For 30 years, we’ve been proud to be a part of bringing your wines to market and with our move into a new state-of-the-art facility in Fairfield, California, we offer more options for getting that done than ever before.

With a $2 million dollar automated repacking system, an unparalleled amount of warehousing space, an experienced sales and customer service force and a firm commitment to quality, we can make a difference in the success of your wines. Call us today to see how.

BOTTLES | CAPSULES | DECORATING DESIGN | ENGINEERING | REPACKING

Shop Local. Sip Local.

With 21 BC VQA Wine Stores currently in operation, these specialty stores overall sales continue to impress, as they account for nearly 9% of all BC VQA wine sold in the province.

The passionate store owners and their staff are truly dedicated to providing their customers with a 100% BC experience. With a wide selection of over 500 wines at winery prices, free tastings and unique local gifts and accessories, the only way to get a better selection is to visit each and every winery! To find your neighbourhood BC VQA Wine Store, visit winebc.org/members/stores.

Enjoy BC VQA wines this spring! www.cdngrapes2wine.com

In Canada, contact: Heidi Cook | Sales Manager, PNW 604-649-5623 1650 Brigantine Dr., Coquitlam, BC Canada V3K 7B5 TricorBraunWinePak.com/cgw5 |

TB-2029_CG2W5-HlfPg-B2b-1.indd 1

Canadian Grapes to Wine Spring2/19/13 2013 11:11 Page 19 AM

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 pholosophies and how quality is created in the vineyard. To know a good wine is to know the Grape Grower.

BROCK PUDDICOMBE At just 28, Brock Puddicombe launched Puddicombe Cider Company with his Sir Isaac’s Pure Pear Cider (named for General Brock, as is he). A fourth-generation Winona grape grower, Puddicombe grows grapes for his family’s winery and for Constellation Wines, as well as growing juice grapes. With the loss of the National Grape plant in St. Catharines and other outlets, the number of juice grape growers “has gone down significantly from when I was a kid.”

If there’s one thing Brock has learned from his years on the farm it’s that you can’t let the weather destroy you. “Don’t let Mother Nature ruin you. Each year is different. You’ve got to take what you’re dealt and make the best of it. Roll with the punches.” But he acknowledges the weather is one of the challenges the industry may have to face.

“Mother Nature is a big challenge, especially with climate change.

That is potentially going to be a burr in everyone’s saddle,” he said.

The Puddicombe farm has been in the family since 1797. At first, his forefathers raised cattle on their 208 acres of land on Highway 8 and started growing fruit in the early 1900s, before planting the first vineyard in 1940. Growing up on the farm, Puddicombe admits he never considered anything else. “This was pretty much my calling, you could say. This is what I’ve always wanted to do.”

As a young farmer, he’s saddened that so few of his generation want to take up farming. “Every year less and less youth are going into farming, with the older generation hanging on, but they can’t hang on forever.” With no offspring to pass the farm onto when they retire, older farmers are selling off their land. “Some of the best land is being paved over unfortunately,” he laments. “I would rather see Following high school, Brock studied at Guelph University, earning land used for farming than housing.” He admits he can understand a diploma in Agriculture in 2004, before getting his B.Sc. in why younger generations don’t want to take up farming, but he Horticulture. As part of his studies, he did a semester at the University encourages them to try it and hopes the government will do what of British Columbia in Vancouver, concentrating in classes related to they can to encourage it as well. “I know there’s not much money in Integrated Pest Management (IPM). “You can never have enough farming,” he added. “Farming can be extremely challenging at times, pieces of paper. You’ve always got to be learning,” he believes. In but come fall you get to reap the benefits of your hard labour.” late 2008, Brock went to New Zealand to spend a growing season at Man of War Vineyards off the coast of Auckland to see how things were done there.

That season away paid off, providing him with new growing techniques. “New Zealand is a very environmentally friendly country—they don’t use harsh chemicals. I’m proud to bring that to my family’s vineyard. We have only used insecticides once since my return from New Zealand, as a last resort method. I’m of a new age that is more concerned about the environmental balance of the vineyard than my grandfather’s time.”

Along with his parents and sister he runs Puddicombe Estates Farm and Winery, but he wanted to try something else. With about 100 acres of fruit on the farm and about 15 to 20 per cent of the crop not suitable for supermarkets, he wanted a use for these unused tonnes.

After some experimenting, Sir Isaac’s was created. The cider has won two silver medals at competitions with it as well as Best of Show at the 2012 Hamilton Food and Drink Festival. It’s also the Official Cider of the Hamilton Tiger-Cats. In 2012, Brock taped a segment on CBC’s Dragon’s Den hoping to interest an investor.

Page 20 Canadian Grapes to Wine Spring 2013

www.cdngrapes2wine.com

grapes run in the family says, explaining that when you visit a winery in Tuscany or Burgundy, you since 1899, it’s not really a surprise she’d start her own winery on that family go into the kitchen. “We all know the best parties are in the kitchen.” She’s farm; what is a surprise is that she’d achieve success as a winemaker working also retrofitted one of the older buildings on the farm into a tank room and for other wineries before launching her own. storage.

For someone who grew up in a family that’s been growing grapes

Long before Sue-Ann Staff opened Sue-Ann Staff Estate Winery in 2009 on her family’s 100-acre farm in Jordan, she’d already been named Winemaker of the Year at the Ontario Wine Awards in 2002 and short-listed as one of the top Women in Wine in the world at the International Wine and Spirits Awards in London, England. “I achieved success outside first, then decided to bring it back home,” she says.

The family also helps out from the time to time. “The joke is my winery is everyone’s hobby, whether they like it or not.” Her father and brother help with production when needed and her mother and sister-in-law help out with hospitality and sales. She also has some staff.

The 35-acres of wine grapes planted on the family farm are on a thin layer of clay over top of stone. Riesling “is what grows best on this property” along With the Staff family’s background in viticulture spanning five generations with Cabernet Franc and Baco Noir. Of the 10 products she’s produced, the and including two Ontario Grape Kings (grandfather Lavelle Staff in 1967 “focus is on Riesling” with three named for family: Grace’s Dry Riesling, a new and father Howard in 1996), wine named for her greatSue-Ann says a strong influence grandmother, Robert’s in grape growing was present Block Riesling named since childhood. By 16, she knew after her great-great-greatshe wanted to be a winemaker grandfather who started so everything from that point on their farm and Riesling “has been focused on (achieving) Loved by Lu, named after that.” her grandmother whom she often went to for advice After completing high school, while growing up. She’s she enrolled at the University also produced a new wine, of Guelph, graduating in 1994 Viognier, a white that’s very with a Bachelor of Science in floral with a higher alcohol Agriculture. During her studies level. at Guelph, Sue-Ann became the first Canadian elected President Sue-Ann sees three of the Association of Collegiate challenges for the industry Branches for the American with the first, she says, being Society for Horticultural accessibility to the market.

Science involving all university Ontario is one of the few horticulture clubs in North regions that operates under America. But to study Oenology, a monopoly—the LCBO. she had to study in South She’s hopeful this situation Australia at the University of will improve, but laments Sue-Ann Staff Owner of Sue-Ann Staff Estate Winery Adelaide because there were only that other than the LCBO five schools in the world that and her own winery, “there offered the program in English at are no other outlets to the time. sell through.” The second involves the “day-to-day business with the LCBO.” Over the years, the After getting her graduate degree from Adelaide in 1996, she was hired as a number of wineries and wines produced has increased but the LCBO hasn’t trainee winemaker with Simon Gilbert Wine Services in the Upper Hunter really increased their varieties. “In Alberta, you have over four times as many Valley in Australia. Since then, she’s visited and worked in France, Germany, wines to choose from.” The third challenge is one many growers can relate Andorra and South Africa before returning to Niagara. The first vintage from to: Mother Nature. “Sometimes she’s our Fairy Godmother. Other times she’s Sue-Ann Staff Winery was 2008, opening the doors Labour Day weekend, the biggest bear on the block and everything in between.” Due to the ever2009. changing climate, “it’s really hard to figure out which direction to go,” she says.

Having achieved success as a winemaker without the financial commitment and extra work your own winery entails, why did she decide to take the leap? For new growers, she recommends that they love agriculture. If you don’t care “Touch of insanity and naivety,” is her initial, facetious response. But, more how to grow roses or how apples blossom, she advises, “don’t even bother circumspect, she says it was the natural progression from always growing and becoming a grower because it’s all part of horticulture.” The second piece of challenging yourself in order to achieve success. advice—one she says she can’t stress enough—is to be clear where the grapes you’re growing are going. You have to know who is going to buy your grapes Sue-Ann’s global experience is reflected in her own winery. Visiting her winery and what varieties; otherwise you could be wasting time and effort. And the “is a very personal feeling. You pet my dog and come into my kitchen, lean third is to have a commitment to quality. “If you’re not committed to quality, against the counters… and with small groups we’ll sit in my dining room. don’t even bother. We don’t need any more $6 bottles of wine. In order for But it’s not like I have grocery lists on the fridge or pictures of my family on Niagara to succeed, we have to be focused on quality.” the walls. It’s a commercial-homey feel. A very Tuscan or Burgundy feel,” she www.cdngrapes2wine.com

Canadian Grapes to Wine Spring 2013 Page 21

Agronomy 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.

why scout for weeds From my perspective it’s never too early to get organized and plan your priorities for the field season. Including which crops you want to plant in which fields, along with what herbicides you are going to apply. So why not start thinking about how and when you are going to scout your fields for weeds and what you are going to do if you find weed escapes. I truly believe that weed scouting is the only way to know for sure what weeds are present and will help you to determine how to manage your changing weed populations over time. In the end, weed scouting will save you time and money over the years. Believe it! I know it seems tedious at the time you are doing it but it is absolutely necessary because it will save you money in the end and a lot of headaches.

The probability for herbicide-resistant weed populations to evolve is increased as diversity in weed management practices is reduced. This can occur when there is a reduction in the number of herbicide mechanisms of action used with or without simultaneous reductions in the use of mechanical and cultural management options. In the early years of herbicide resistance evolution, herbicide-resistant weeds may be scattered as single plants across the field, or present in single or multiple, small patches. In later years, after the herbicide-resistant weed population has grown, small to moderate, or large and dense patches of weeds may be present.

When only a few plants survive a herbicide application and during the early years of herbicide resistance, consider hand-removing them and making adjustments to future weed management strategies. Waiting until numerous dense weed patches evolve during the later years of herbicide resistance can contribute to profit losses because of reduced yields and increased input costs.

Many factors can contribute to the presence of weeds after a herbicide application and later in the growing season. Scouting is the only way to know which weeds are present, and their patterns in the field can help to understand why they are present.

Keeping records on weed populations, including their density and distribution, will help you to note important changes that may be underway in the field, and then make the necessary adjustments to future management strategies.

Recommended procedures for scouting weeds after a herbicide application:

In summary, please remember that scouting fields to determine the reasons for weed survival after a herbicide application is important; field history, weed biology, environment, application parameters, crop cultural practices, and herbicide resistance are factors that can contribute to weeds surviving the application of a herbicide; symptomology may differ between the observations of low-level and high-level resistance; and confirming herbicide resistance early and removing herbicide-resistant weeds by hand can decrease the spread of herbicide-resistant weeds, thereby reducing the costs required to manage them.

Oh baby its cold outside … so why in the heck am I thinking about scouting for weeds. Well, as you can imagine I think about weeds a lot. I know how boring is that?

For me it’s exciting … no comments please.

• Scout 7 to 14 days after each herbicide application and near harvest, identify and record the weed species present, determine the distribution pattern of plants in the field. If possible, correlate with an application pattern or identify as random, determine if the plants that are present survived a previously applied herbicide or emerged after the last herbicide application, observe individual plant responses, especially if plants survived a herbicide application, and look at previous field history to understand what changes may be occurring.

It is extremely important to investigate and rule out all other factors affecting herbicide performance before suspecting herbicide resistance. Past cultural, chemical, and mechanical weed management practices have all influenced the current weed community. These practices can also provide insight into the likelihood that weed populations may become herbicide-resistant. Some important information to consider includes:

• Number of herbicide mechanisms of action used across a rotation.

• Number and kinds of crops in rotation.

• Use of mechanical and cultural weed management practices, and the presence of weed species, including density and distribution, over time.

Reference: http://www.wssa.net/LessonModules/herbicide-resistant-weeds/index.htm

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Page 22 Canadian Grapes to Wine Spring 2013

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By Kristen Callow, OMAFRA Weed Management Program Lead – Horticulture

why do herbicides fail?

There are several factors that can contribute to the presence of weeds after a herbicide application. The general factors include: • Field history • Weed biology • Environment • Application problems • Crop cultural practices • Herbicide resistance Field History It is extremely important to investigate and rule out all other factors affecting herbicide performance before suspecting herbicide resistance. Past cultural, chemical, and mechanical weed management practices have all influenced the current weed community. These practices can also provide insight into the likelihood that weed populations may become herbicide-resistant. Some important information to consider includes: • Number of herbicide mechanisms of action used across a rotation.

• Number and kinds of crops in rotation.

• Use of mechanical and cultural weed management practices.

• The presence of weed species, including density and distribution, over time.

The probability for herbicide-resistant weed populations to evolve is increased as diversity in weed management practices is reduced. This can occur when there is a reduction in the number of herbicide mechanisms of action used with or without concurrent reductions in the use of mechanical and cultural management options. Keeping records on weed populations, including their density and distribution, will help you to note important changes that may be underway in the field, and then make the necessary adjustments to future management strategies.

Weed Biology

Weed biology can also influence the presence of weeds. As you scout, consider if weeds may have emerged before the application of a soil-residual product or after application of a postemergence foliar product. Both scenarios could mean that the weed escaped application of the herbicide. Weeds from larger seeds and seeds found deeper in the soil may avoid exposure to a herbicide due to their placement below the treated layer. If plants are too large and are older, or hardened off, they may not respond well to a herbicide.

Environment The environment can affect the performance of herbicides, and also the growth and development of weeds. In evaluating the presence of weeds after a herbicide application, consider the following factors: • The presence or absence of soil moisture before and after herbicide application can affect both soilresidual and postemergence foliar herbicides.

• Plant residues on the soil surface may interact with a soil-residual herbicide.

• A rain event soon after the application of a postemergence foliar herbicide may limit herbicide movement through the leaf cuticle and into the plant.

• Soil characteristics (such as pH, texture, or organic matter) can affect the performance of soil-residual herbicides.

All of the above factors can limit the effectiveness of herbicides. Weeds are also affected by the environment. Weeds under environmental stress before and/or after a herbicide application may not respond well to a postemergence foliar herbicide.

The following are some observations that you may encounter in the field that are unlikely to be related to herbicide resistance: • Multiple weed species are present.

• A uniform response of individuals within a population is observed.

• The spatial pattern of plants remaining in the field can be correlated with the herbicide application, such as sprayer skips.

In general, when these conditions are observed, the initial conclusion is that the failure in herbicide performance is not related to herbicide resistance. There may be exceptions to this conclusion.

Weed shifts are another situation in the field where you may encounter the presence of weeds, but their presence is unlikely to be related to herbicide resistance. Weed shifts occur through the repeated use of a herbicide and where a certain species becomes dominant due to selection for species that are tolerant to that herbicide. These populations are not herbicide-resistant. Weed shifts due to herbicide use can be caused by: Using a herbicide to which the species is tolerant, using rates that are lower than recommended, and using postemergence herbicides when weeds are too large for effective and consistent control. Poor performance due to weed shifts can be corrected by using the appropriate herbicide product at the labeled rate and at the correct time.

When observing weeds in a field, there are some trends that can suggest the presence of herbicideresistant weeds and justify further investigation: • A single weed species labeled for control by a herbicide is present. All other weed species on the label are controlled. This observation applies to both soil-residual and postemergence foliar herbicides.

• The response of individual surviving weeds can range from little or no injury to death.

• The spatial pattern of surviving weeds is random or consists of multiple plants within a patch.

The response of individual plants within a weed population is usually different between high-level and low-level herbicide resistance, especially when observed early in the evolution of the population.

In high-level herbicide resistance, plants are either dead (susceptible) or uninjured (resistant) with few plants having intermediate responses. Susceptible plants can be present in the population. In low-level herbicide resistance, a continuum of plant responses from slightly injured to nearly dead is observed with the majority of plants displaying an intermediate herbicide response. Susceptible plants will be present in the population, especially when resistance is determined early. Figure 1 shows the plant circled in white is dead, the plant circled in yellow appears normal, but is stunted compared with an untreated plant, and the plants circled in blue have an intermediate response. Plants that are not dead will survive and may reproduce before the end of the growing season. In the early years of herbicide resistance evolution, herbicide-resistant weeds may be scattered as single plants across the field, or present in single or multiple, small patches. In later years, after the herbicide-resistant weed population has grown, small to moderate, or large and dense patches of weeds may be present.

When only a few plants survive a herbicide application and during the early years of herbicide resistance, consider hand-removing them and making adjustments to future weed management strategies. Waiting until numerous dense weed patches evolve during the later years of herbicide resistance can contribute to profit losses because of reduced yields and increased input costs.

References http://www.wssa.net/LessonModules/herbicide-resistant-weeds/index.htm The majority of this information came directly from the WSSA Lesson Module 4: Scouting after a Herbicide Application and Confirming Herbicide Resistance.

Application Problems Application problems during a herbicide application can reduce the performance of herbicides and therefore, increase the presence of weeds. It is particularly important, however, to make a note of any problems with application of the herbicide, as these problems can be related to and/or confused with symptoms on herbicide-resistant weeds, especially weeds with low-level herbicide resistance. Problems can be related to the equipment, choice of herbicide and related products, herbicide rate, or herbicide incorporation and soil conditions. Use of lower-than-recommended rates has been associated with shifts to weeds that are more difficult to control, including herbicide-resistant weeds. Dust or soil on plant leaves during the application of a postemergence foliar herbicide, and poor spray coverage, can both result in poor weed control by not allowing the weeds to intercept enough herbicide for control.

Cultural Practices

Cultural practices are an important factor to consider as a primary cause of weeds being present after a herbicide application. The crop selected for a given field and the practices used to grow the crop can have a significant influence on the effectiveness of weed management programs. The length of residual activity for soil-residual herbicides is generally adequate in a crop planted to narrow rows but may not be long enough for a crop planted to wide rows. Because a wider row spacing results in slower canopy closure compared to narrow row spacing, mid-season weeds can germinate between wide rows and grow after a soil-residual herbicide has lost its effectiveness.

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Figure 1. Plants circled in white are dead, in blue are showing an intermediate response and in yellow are appear normal but are slightly stunted.

Canadian Grapes to Wine Spring 2013 Page 23

Agronomy Buckthorn Species are Wild Hosts of Spotted Wing Drosophila

By Kristen Callow, OMAFRA Weed Management Program Lead – Horticulture February, 2013 The OMAFRA spotted wing drosophila (SWD) team learned a lot about SWD in 2012. Not only did the SWD spread rapidly throughout Ontario, but it was also found on a new wild host, common buckthorn (also known as European buckthorn) which is considered an invasive plant.

How To Identify Common Buckthorn • Buckthorn is usually the first shrub to leaf out in the spring and the last to drop its leaves late in the fall.

• It often grows 2 to 3 meters tall. Occasionally it reaches 6 meters, with a trunk up to 25 centimeters in diameter.

• It is distinguished by the sharp, thorn-tipped branches in contrast to the simple or compound thorns growing from the sides of branches in the Hawthorns.

• It has smooth, dark green leaves that are finely toothed, 2.5 to 6 centimeters long, with prominent forward-curved side veins, arranged in opposing pairs along the stem. It produces clusters of purplish-black berries along the stems and short twigs, and each berry usually has 4 hard seeds.

Impacts of Common Buckthorn • The shrub can be an alternate host for spotted wing drosophilia, a fruit fly that has become a widespread pest of soft-skinned fruits in Ontario.

• The shrub can host oat rust, a fungus that causes leaf and crown rust and affects the yield and quality of oats.

• The soybean aphid, an insect that damages soybean crops, can use buckthorn as a host plant to survive the winter.

• Because it can affect agricultural crops, common buckthorn is listed as a noxious weed under Ontario’s Weed Control Act. How to Control Common Buckthorn A variety of mechanical control methods can be used to kill or remove buckthorn and other nonnative plants.

• Cutting buckthorn shrubs has limited effectiveness because the plant resprouts.

• Girdling involves cutting the phloem (inner bark) but leaving the xylem (sapwood) intact.

The roots nourish the top, but the top sends no nourishment back to the roots, which die out.

Girdling is most effective in late spring or early summer (DNR WI). The shrub takes a year or two to die (Packard 1997).

• Seedlings or small plants may be hand pulled or removed with a hoe and will not resprout.

Larger plants (1-6 cm in diameter) may be pulled out with heavy equipment. Disturbed soil will result from these techniques and should be tramped down to minimize exposing new buckthorn seeds (DNR WI). This technique may be most useful to control low densities.

• Land managers have had mixed results with the use of prescribed fire to control buckthorn species. Fire does not spread readily through buckthorn thickets and the buckthorn resprouts following burns, especially if moisture is available.

Chemical control methods are best done during the fall or winter when most native plants are dormant yet buckthorns are still actively growing.

• Herbicide application to buckthorn seedlings has been shown to be effective. The best time to spray the foliage is very early in the spring, before native plants leaf out or later in the fall, after native plants drop their leaves. Common buckthorn is the first shrub to leaf out in the spring and the last plant to drop its leaves in the fall.

• Applying chemical (e.g. Garlon 4, glyphosate) to a recently cut stump is usually quite effective at killing buckthorns and minimizes the amount of chemical used. Shrubs can be cut using hand tools, chain saws or brush cutters and should be cut close to the ground. Chemical must be applied to freshly cut stumps to be effective. The chemical can be applied by paint brush or squirt bottle. Some chemicals must be applied to the remaining bark as well. Stump treatment can be carried out throughout the growing and dormant season. Dye should be added to mark the treated stumps.

• Basal bark treatment is a method that applies chemical on the bark of a standing tree/shrub. The chemical and its binding agent are absorbed through the bark into the plant, where it kills the living cambium.

• Frilling involves killing a standing tree by applying herbicide to a gash cut in the bark. The tree is gashed with an axe or chain saw and the herbicide is applied directly in the gash, killing the tree immediately. While this method requires a little more time than basal bark treatment, it is generally more effective as the chemical is applied directly to the growing parts of the standing trunk. This technique may be the most effective method to kill large buckthorn trees.

Note: Some trade name chemicals are not available in Canada.

References: DNR WI. Department of Natural Resources, Wisconsin. www.dnr.state.wi.us/invasive/fact/buckthorn_gloss.htm DNR MN. Department of Natural Resources, Minnesota. www.dnr.state.mn.us/invasives/terrestrial plants/woody/buckthorn/control.html Packard, Stephen and Cornelia Mutel. 1997. The Tallgrass Restoration Handbook for prairies, savannas and woodlands. Society for Ecological Restoration.

Upper Thames River Conservation Authority, London, Ontario. http://www.thamesriver.on.ca/invasive_species/Images/Buckthorn_factsheet.pdf Other Resources • Ontario Invasive Plant Council: http://www.ontarioinvasiveplants.ca • Invasive Species: A Threat to Ontario’s Biodiversity: http:www.ontario.ca/invasivespecies • Ontario Ministry of Agriculture, Food and Rural Affairs – Ontario Weeds: http://www.omafra.gov.on.ca/english/crops/facts/ontweeds/ weedgal.htm • Invasive Species Centre: http://www.ontarioinvasivespeciescenter.ca

Fig. 1. Common buckthorn leaf characteristics

chart

Fig. 3. Common buckthorn berries

Page 24 Canadian Grapes to Wine Spring 2013

Fig. 2. Common buckthorn distinguishing thorn at the end of branch

Fig. 4. Common buckthorn in field

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Wine Business

by Patti Tattersall CA Senior Manager at BDO Canada LLP

Transferring soft assets Putting the cart before the horse when planning for succession participation plan should outline guidelines for family involvement in both the ownership and day-to-day winery operations. can do more harm than good.

Balancing family and business needs can be challenging when managing a family farm and winery business. Responding to these needs becomes even more complex as you try to balance ownership and management obligations.

Managing soft assets, such as people, skills and knowledge, often requires a separate approach than if you were just dealing with the physical aspect of transferring your farm and winery or hard assets.

You’ll also want to define the principles that will guide the transition of wealth and authority to the next generation. Establish policies that stipulate how a family member will enter or exit the business, how shareholders will realize a return on their investment, how the family farm and winery’s profits will be managed, how decisions will be made, and how family employees will be compensated for the work they perform.

When all three functions—family, ownership and management—are balanced, You should also establish appropriate tactics for managing tax liabilities and your farm and winery business will have a strong competitive advantage. developing agreements that ensure: Separating ownership from management and maintaining balance between • Nuclear and extended family members clearly understand who can or cannot become shareholders; them is fundamental to a sustainable family enterprise.

• Harmonious ways to exit the business; Understanding the relationship between ownership and management is key • The exit process is linked to the entrance policy; to developing a balanced, well-thought out succession plan. Recognizing • Employee compensation is appropriate for duties performed, and is these concepts and openly communicating them is very helpful in a family separate and distinct from the compensation for being a shareholder or business. director. Sometimes salaries or bonuses are established to minimize taxes and not based on performance.

Doing so can help you: • Provide opportunities for young family members to establish themselves in The key objective of this approach is to ensure family unity does not management roles before assuming ownership; take a back seat to tax savings. Your family needs to be confident the • Tailor compensation to duties performed; transition process will ensure the farm and winery’s continuity and preserve • Develop strategies that add value to the asset base and income generation; relationships. and avoid conflicts arising from competing business needs.

BDO’s team of professionals can help. The BDO Winery Services Team may The people you lean on for advice, such as your accountant or lawyer, are be reached at 250 763 6700 or 1 800 993 3313, or by email at: likely very adept at saving you money and helping you manage your finances, wineries@bdo.ca. www.bdo.ca/wineries but what may be missing from your discussions with them is determining how best to tailor your business needs with those of the family’s.

Remember not to put the cart before the horse when planning the transfer of your farm and winery assets. Instead, you should lead all discussions by first outlining everyone’s responsibilities. Begin with a family business philosophy. Like every other employee, family members should be given job descriptions that clearly define their roles and authority. Successful winery families develop proper operating procedures and guidelines that incorporate everyone’s ideas.

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Next, document your family policy so it can be quickly and easily referenced.

Your family charter should contain your family philosophy, while your

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Canadian Grapes to Wine Spring 2013 Page 25

Education HOW COVVI CAME IN FROM THE COLD Hours before severe frigid weather blasted Niagara vineyards in late January, scientists from Brock University emailed more than 450 grape growers, warning them to protect sensitive vines from the deep freeze.

The bulletin, issued under the VineAlert program of Brock’s Cool Climate Oenology and Viticulture Institute (CCOVI), advised growers to adjust the settings on wind machines to help prevent damage to cultivars like Pinot noir, Merlot and Sauvignon blanc. It also gave a link to a website where growers could track latest cold hardiness data for specific districts.

The warning system is just one example of the growing role that CCOVI has assumed in recent years to provide Ontario’s grape and wine industry with critical, real-time support.

CCOVI Director Debbie Inglis says the institute’s “new era of industry outreach” is a result of successful partnerships with governments, with other research bodies and with the grape and wine industry itself.

Inglis says a turning point came in December 2009, when CCOVI worked with the Grape Growers of Ontario (GGO) to secure $1.9 million — mostly from the federal government’s Developing Innovative Agri-Products (DIAP) program. The money let CCOVI hire two new scientists whose work priorities would be set not by the university but by the grape and wine industry.

labs for analysis. Since then, the emphasis on partnerships and outreach has continued to grow through various events and activities.

Besides VineAlert and the analytical services lab, the list includes CCOVI’s Preharvest Monitoring Program; the Calibrate Series of workshops for vineyards and wineries; and a doubling in size of the annual CCOVI Lecture Series, which is free to the public.

Nationally, CCOVI forged a partnership in April 2010 with the Pacific Agri-Food Research Centre (PARC) in Summerland, BC. The resulting Wine Grape Research Network was created to address national research priorities and to collaborate on grapevine cold hardiness.

Within Ontario, CCOVI’s innovative research culture made it the lead among four partners in the Ontario Grapevine and Wine Research Network, along with the University of Guelph, Niagara College and the Vineland Research and Innovation Centre.

“The joining of expertise from research and industry has been a win-win for everyone,” said Inglis. “The grape and wine industry is worth approximately a billion dollars a year to Canada’s economy, and it is in all of our interests to help make it stronger.”

The new federal AgriInnovation program has been announced for this spring and Inglis is hopeful the institute will be able to continue its industry-supporting work with an ever-growing cast of collaborators.

“Scientists have been able to work hand in hand with vineyard and winery personnel to overcome challenges,” said Inglis. “We’ve come a long way, and it is important that all the partners keep advancing down this path.”

For instance, within months of the 2009 DIAP announcement, CCOVI opened a dedicated lab where wineries and growers could get juice and wine tested for everything from sugar and acidity levels to alcohol content. Previously the industry had to bear the cost of sending samples to US

Jim Willwerth sampling grapes.

COVVI Grape and wine lecture series A host of Canada’s grape and wine experts are set to share their knowledge as the 2013 CCOVI Lecture Series launches a new season on Jan. 30 at Brock University. Taking timely research out of lab and into the classroom is once again the goal as the nine-week series covers a range of subjects for grape growers and wine makers. Topics include: addressing best practices for vine health; the opportunities and risks of climate change and understanding wine language from a taster’s perspective. All lectures take place at 2:30 p.m. in room H313 of the Mackenzie Chown complex at Brock University, and are free for anyone to attend.

Again this year the lectures will be available via live webcast, and will be archived. The success of last year’s series didn’t end with the final lecture. Archived online videos of the 2012 lectures have been viewed more than 1,500 times in more than 30 countries around the world. “Being able to archive the presentations online has allowed CCOVI to expand our outreach activities from our own backyard to a truly global audience,” said CCOVI Director Debbie Inglis.

To watch the live webcasts or archived videos, go to brocku.ca/ccovi. Parking is available in Lot E at a rate of $2.50 per hour. Lineup and dates for the 2013 CCOVI Lecture Series: • January 30: Kevin Ker, CCOVI Professional Affiliate, Industry Consultant in vineyard management, KCMS Applied Research and Consulting. “Vine Nutrition 101: Healthy Vines Make Hardy Vines!”

back for sixth year

• March 6: Tony Shaw, CCOVI Fellow, Professor of Geography, Brock University. “Climate Change: Opportunities and Risks for Ontario’s Established and Emerging Wine Regions”.

•M arch 13: Ronald Jackson, CCOVI Fellow, wine writer and author.“Wine Language: Insight into the Mind of the Taster”.

• March 20: Maxim Voronov, CCOVI Fellow, Associate Professor of Strategic Management, Brock University.

“Legitimizing Ontario Fine Wine: Encountering Globalization, Managing History”.

•M arch 27: Debbie Inglis, CCOVI Director and Researcher, Associate Professor of Biological Sciences, Brock University “Appassimento Wines: Developing a Signature Style for Ontario”

• April 3: Jeffrey Stuart, CCOVI Fellow, Associate Professor of Biological Sciences, Brock University.

“Bioactive Polyphenols from Wine Grapes”.

•A pril 10: Jim Willwerth, CCOVI Staff Scientist, Brock University. “Getting Through the Winter: Updates on Freeze Protection and Cold Hardiness Research”. For more info: Kaitlyn Little, marketing and communications officer, CCOVI, Brock University, 905-688-5550 x4471; klittle@brocku.ca.

• February 13: George van der Merwe,CCOVI Fellow, Associate Professor of Molecular and Cellular Biology, University of Guelph. “Getting Started in Wine Fermentations: Challenges the Yeast has to Overcome” • F ebruary 27: Daniel O’Gorman, CCOVI Professional Affiliate, Research Biologist, Agriculture and AgriFood Canada, Pacific Agri-Food Research Centre (PARC), Summerland, B.C. “Development of a DNA Macro-array for Detection of Young Vine Decline Pathogens”

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Page 26 Canadian Grapes to Wine Spring 2013

SPRING ISSUE on stands early March 2011

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News wine access ceases publication On February 8th RedPoint Media Group Inc. announced it was ceasing publication of Wine Access magazine, along with all associated programs and digital properties, effective immediately.

RedPoint Media Group Inc. President Pete Graves said this decision allows a refocusing of the company’s strategy on areas of greater potential growth.

“I would personally like to thank everyone who has contributed over the years to Wine Access, whether in its pages, website or newsletters, for their hard work and commitment,” Graves said.

“I’d also like to take this opportunity to thank our loyal readers and subscribers for their support. While it’s always difficult to say goodbye to a brand, our goal is to focus on our topperforming brands, which are very healthy, and on other strategic endeavors.”

The February/March, 2013 issue of Wine Access magazine will be the last issue on stands and in circulation. As well, the 2013 Wine Annual (Wine Traveller) will not be released.

magazines, attracting some of the most talented writers and wine professionals from across the nation. Wine Access also supported the International Value Wine Awards and the Canadian Wine Awards – two awards programs that grew to be two of the most prestigious competitions in North America.

The closure of the magazine and these high-profile but resource-intensive award programs will allow RedPoint to focus its energies on its other consumer magazines, as well as areas of growth in the marketing solutions and custom publishing fields, Graves said. “These are tremendous strengths for our company, and we are excited about the potential to work with clients, readers and our staff to build and reinforce mutually beneficial relationships.”

Recognized as one of the largest independent publishing and marketing companies in Canada, RedPoint Media Group Inc. specializes in award-winning consumer and corporate periodical publications, such as Avenue Calgary and Avenue Edmonton, WestJet’s inflight magazine up!, and many custom publications. RedPoint has been named one of Alberta’s Top Employers each year since 2009, and continuously seeks out the best and the brightest employees to help maintain and build this strong reputation.

RedPoint purchased Wine Access magazine in the summer of 2004 from a Toronto-based company. Since then, Wine Access has established itself as one of the top Canadian wine

RICHARD KANAZAWA NAMED HEAD WINEMAKER AT BENCH 1775 Bench 1775 is pleased to announce their new head winemaker, Richard Kanazawa. Kanazawa has built a solid reputation for producing unique and award-winning BC wines. Prior to joining Bench 1775, Kanazawa won awards and with wines made at Red Rooster Winery and Blasted Church Vineyards, including the prestigious Lieutenant Governor’s Awards, and helping the wineries become some of Top 20 Wineries in Canada as selected by the Canadian Wine Awards.

Kanazawa is hard at work in the Bench 1775 cellar crafting the 2012 vintages. He notes that he is “extremely excited to execute the vision for Bench 1775 while challenging myself in the cellar to produce some of the finest wines in the country.”

Richard Kanazawa

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Canadian Grapes to Wine Spring 2013 Page 27

Great news wine industry folks - the winter funfest is back!

Watermark Beach Resort, Mt. Baldy Ski Resort, Cellar-Tek and Black Hills are pleased to announce that the 6th Annual Winemakers Cup is taking place this upcoming March.

Oliver, B.C. The organizers of the Cellar-Tek Winemakers Cup announced today additional

details for the sixth annual festival. The Cellar-Tek Winemakers Cup Ski Race is the World’s only annual ski challenge weekend for the wine industry and it takes place for the benefit of industry networking, peer camaraderie and palate appreciation. The sixth annual weekend of festivities takes place on Saturday March 9th, 2012 at the Watermark Beach Resort in Osoyoos and up on the ski hill of Mt. Baldy. Over one hundred wine lovers, including winemakers, cellar hands and vineyard managers, tasting room staff, restaurateurs, sommeliers, hoteliers and many other industry people will race head-to-head on the ski slopes and then drink wine, après-ski style while reliving the hilarious antics of the day. They will be participating in several events as part of the weekend in the heart of the Okanagan, one of the world’s most scenic and beautiful wine regions.

“We are looking forward to another great event this year” said Randy Jones, Proprietor of Title Sponsor Cellar Tek. “We appreciate everyone’s efforts in putting on such a fantastic gathering of the industry. With the great snow conditions that are at Mt. Baldy this year, this is going to be an exceptional year” Further, it was announced that Saturday night is Industry Watermark Beach Resort! This social night is open to any and all people involved in the wine industry or the food service/hospitality industry, regardless of whether they participated in the ski race or not. “Come on out and rub shoulders with new and familiar acquaintances. It does not matter whether you ski or snowboard or not. Just come on out and have some fun” said Peter Glockner of Cellar Tek. The night will feature the great dance music of Double Magnum.

Previous winners of the Winemakers Cup include:

• 2008 Bill Eggert, Winemaker, Fairview Cellars • 2009 Stephen Wyse, Winemaker, Young & Wyse • 2010 Herb Alex, Cellarhand, Jackson-Triggs • 2011 Bill Eggert, Winemaker, Fairview Cellars • 2012 Stephen Wyse, Winemaker, Young & Wyse

Who will win the trophy in 2013?

Full video from the hilarious race and the festivities from previous years are available at: http:// www.youtube.com/watch?v=vvGXmmcto6A

The events for the 2013 Winemakers’ Cup include: Saturday March 9th, 2013 Daytime: Mt. Baldy Ski Resort.

• Join us for a fun day on the slopes or on the deck enjoying the sun. There will be a entertaining dual-slalom ski race with prizes being given out to Top Skier (Male & Female), Top Snowboarder (Male & Female), Top Telemarker, Best wipe-out and Worst times (Male & Female) as well as prizes for any kids that enter.

• Registration starts at 9 am. Race Starts at 11 am. BBQ & Hanging in the Sun at 1 pm. Free skiing or Après skiing all afternoon long.

• Snow bunnies/Lodge Skiers- BBQ Lunch and commemorative T-shirt: only $35.00 • Race participants: Lift ticket, Race participation, BBQ lunch and T-shirt: only $65.00 • Race without Lift tickets (season pass holders): $45.00

• There will be optional snowshoeing lessons for anyone that would like to try it.

Night time: Watermark Beach Resort

• 4:30pm-6:00pm Winemakers Forum for Leaf Roll Virus. We will have some special guests from the Wine Industry join us for a panel discussion on trends & opportunities in the wine industry today. The topic for 2013 is tentatively on best practice on dealing with Leaf Roll Virus. We will also have a wine tasting, so the event will be delicious and informative!

• 6:00pm-7:00pm Happy Hour! Admission fee is 1 bottle of wine per person or $20.00 per person.

• 7:00pm-9:00pm Winemakers Cup Dinner & Awards Presentation. Includes a gourmet buffet dinner, wine pairings, awards presentation and the screening of the hilarious “Agony of Defeat” video. Cost for dinner is ONLY $44 per person (includes tax, gratuities and wine**) **Please note that the amount of wine poured during dinner at no cost depends on how much wine gets donated.

• 9:00pm-11:00pm The After-Party featuring the live Music of “Double Magnum”. Enjoy great tunes and great dancing with the accomplished musical skills of Dan Zepponi and Peter Glockner. Free to all dinner participants, $20 per person for everyone else. Cash Bar. Sorry no outside alcohol allowed.

•11:00pm-12:00am The After-After Party Wine Industry Hospitality Suite sponsored by Cellar-Tek at Watermark Resort. Come and rub shoulders and socialize with Winemakers, Cellarhands, and other Industry folk. No cost to enter.

•12:00am–2:00am The After-After-After Party at the Owl Pub. Stumble across the parking lot and end the evening with some munchies, enjoy drinks and great music at the newly renovated Owl Pub. Our Friends at the Owl will be serving up food until 1:00am, offering drink special and other exclusive deals to all Winemakers Cup Participants!

To register & for more information please email Pauline, Pauline@blackhillswinery.com

Great news!

Watermark Beach Resort is offering a special reduced price for suites on the night of the event, subject to availability, maximum of 4 people per suite. Call Courtney at Watermark Beach Resort for special rates availability and dinner tickets,

250-495-5509

or cfossett@watermarkbeachresort..com

Thanks to Our Sponsors!