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Publisher: Black Press Managing Editor: Tari Di Bello Advertising Sales: Liza Simpson Ad & Publication Design: Corina Messerschmidt Circulation Manager: Sue Kovacs Canadian Grapes to Wine articles, columns, pictures and illustrations are copyrighted and may not be reproduced in any other publication without the expressed written consent of the Publisher. Although every effort has been made to verify the accuracy of information received and printed in Canadian Grapes to Wine, we cannot be held responsible for errors or omissions, E&OE. ISSN 1188 - 1348 Publications Mail Registration No. 41262017
ON THE COVER
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Syrah Post Photo by Judy Bishop. Judy Bishop - The Travelling Eye is a veteran photographer, world traveler, writer and technology marketer. Judy Bishop has been a Getty Images photographer since 2007. She provides quality corporate and personal photographic services to select clients, and photographs our covers. Judy is applying her deep knowledge of oenology and the Okanagan Valley to a multi-year photo project in collaboration with one of Canada’s leading wine writers, she is capturing images for a book about the “four seasons of the Okanagan wine industry”, to be published in the not too-distant future. Judy is based in Vancouver and Kelowna BC. (travellingeye@ judybishop.ca) Harvest photos by Judy Bishop. Page 26 Canadian CanadianGrapes Grapesto toWine Wine •• Fall Spring 2016 2016
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Wine Business Geoff McIntyre CA
Geoff McIntyre is a Wine Industry Specialist and Chartered Professional Accountant for MNP LLP.
Creating a Clear Path to the Farming Capital Gains Exemption When it comes to big tax savings for your vineyard, partnership farming beats going it alone Most estate winery owners consider the value of their vineyard property to be a cornerstone of their future retirement and estate planning. As we have stressed in previous articles, ensuring your vineyard meets the definition of “qualified farm property” is critical to any future planning – whether you are considering a future sale of your property or a transfer of ownership of the property to your children. Now that the lifetime capital gains exemption for qualified farm property has been increased to $1 million per individual, the tax savings to a couple of ensuring their vineyard meets the definition of qualified farm property could be as high as $477,000 (using top Federal and B.C. combined tax rate for capital gains of 23.85%).
Here is a basic summary of the facts in Otteson: • In 2003, Ronald and Donna Otteson purchased 50.16 acres of land for $100,000 for use as a tree farm. They then started to clear the land and plant trees; • The Ottesons also earned income from renting a portion of the property to another farmer; • From 2003 to 2008, the Ottesons’ principal source of income was Mr. Otteson’s pension; • In 2007, valuable gravel deposits were discovered on the property leading to the sale of the property for $1.6 million; • The Ottesons claimed the farming capital gains exemption on the entire capital gain of $1.5 million; • The Canada Revenue Agency (CRA) denied the capital gains exemption on the basis that there was no partnership; • In the absence of a partnership, Ronald and Donna (as individuals), failed to meet the requirement that, in at least two years while the property was owned, the gross revenue of the individuals from the farming business must exceed their income from all other sources.
You may think that having your vineyard property meeting the definition of “qualified farm property” would be a slam dunk. But there are several criteria to this definition in the Income Tax Act, and being offside on just one may disqualify the property completely. One key aspect of the definition depends on the question of who is doing the farming. Under certain circumstances, the farming can be done through a corporation, but in this article we will focus on the difference between owners farming as individuals versus farming By contrast, if the Ottesons could prove that a “family farm partnership” through a partnership. existed, then they would only need to demonstrate that, throughout A 2014 Tax Court of Canada case, Otteson v. The Queen provides a period of at least 24 months, they were engaged in farming the some very useful guidance in determining whether the criteria for the property on a regular and continuous basis. If the farming is done through a family farm partnership, then the individual partners do qualified farm property capital gains exemption have been met. not need to meet the gross revenue test mentioned above.
More and more firms just calculate numbers. We help calculate your next move. MNP Understands Food & Beverage Processing. Contact, Geoff McIntyre, Regional Leader Okanagan, Food and Beverage Processing, 1.877.766.9735 or geoff.mcintyre@mnp.ca
Most vineyard owners we see have a significant source of off-farm income to support their grape-growing/winemaking “habit”. This makes it quite difficult to establish a two year period where gross revenue from farming exceeded income from all other sources. Clearly, establishing that you are farming as a “family farm partnership” presents a much lower hurdle to overcome. Returning to the Otteson case, Justice Robert J. Hogan found that in reviewing the facts, a partnership did exist. This was despite the fact that the Ottesons themselves were not directly trying to prove a partnership existed. A partnership is not a defined entity under income tax law. Rather, partnerships are governed in Canada by provincial legislation that sets out a definition of a partnership. Continued on page 5
Page 46 Canadian CanadianGrapes Grapesto toWine Wine •• Fall Spring 2016 2016
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Wine Business
Continued..
This definition is very similar from province to province and usually use? Considering a mixed use property as a whole creates challenges points to a relationship that exists between persons carrying on in meeting the principal use test and a typical estate winery property would not likely qualify. Luckily, in his judgement, Justice Hogan business in common with a view to a profit. clarified this issue: In the Otteson case, there was no written partnership agreement. However, formal documentation is always extremely helpful in dealing “In my opinion, nothing is the provision bars consideration of a with CRA. A partnership agreement should specifically indicate that section or part of a larger piece of land, otherwise land that has been the business of partnership is the business of farming in Canada, legally subdivided would be preferred to land that has not been. This to the exclusion of any other non-farming activities. But a written would mean that farmers would be inclined to seek subdivision of agreement itself is not enough – your actions must be consistent with land where a portion representing quantitatively and qualitatively your stated intentions. In his judgement, Hogan noted: “The existence more than 50% of the total area was used for a non-farm purpose.” of a partnership is fact-specific. The criteria applied to determine the In other words, we can “carve up” a property under a single title existence of a partnership include the contribution by the parties for taxation purposes, treating the vineyard, principal residence and of money, property, effort, knowledge, skills and other assets to a non-farm winery land and buildings as separate properties when common undertaking, the sharing of profits and losses, a mutual right considering their principal use. This is good news for estate winery of control or management of the enterprise, the filing of income tax owners. returns as a partnership and joint bank accounts” If you have made it this far, then I probably don’t need to remind you Once you have established partnership and regular and continuous that the question of whether or not your property (or a part of it) will engagement in the farm business, you must also pass a secondary test. be eligible for the farmer’s capital gain exemption is one that is best In order for a partnership to be considered a “family farm partnership”, resolved in consultation with a knowledgeable tax professional. But throughout any 24 month period, more than 50% of the fair market the tax rules definitely create a clearer path for proper structured farm value of the property of the partnership must be property that was partnerships than they do for individual farmers! used principally in the course of carrying on the business of farming in Canada. In addition, at the time of a deemed or actual disposal of the farm property, all or substantially all (90% or more) of the fair market value of the property of the partnership must be property - Cabernet Franc - Muscat Ottonel - Seyval Blanc that was used principally in the course of carrying on the business of - Cabernet Sauvignon - Orange Muscat - Shiraz- Syrah farming in Canada. - Chardonnay - Pinot Blanc - Vidal - Gamay - Pinot Noir - Viognier Consider a situation where a partnership farms the vineyard, but also - Gewürztraminer - Riesling - Zinfandel makes wine from the grapes. Such a partnership would likely not be - Malbec - Sauvignon Blanc - Zweigelt considered a family farm partnership because it would own significant - Merlot - Sovereign Coronation property used in the wine business. And as mentioned in previous articles, CRA does not consider wine making a farming business. The NOTE: Many different clones are available. result – your vineyard may not qualify for the farming capital gains Rootstocks available are Riparia, 101-14, SO4 and 3309 exemption. Contact: MORI VINES INC. R.R. #3, 1912 Concession 4, Niagara-on-the-Lake, Ontario LOS 1JO In addition, you want to demonstrate that while you farm the Phone: (905) 468-0822 Fax: (905) 468-0344 property as a partnership, the land is owned by you as individuals and e-mail: morivines@sympatico.ca www.morivines.com not by the partnership. Why? If the property is used for other things besides farming (residential use, rental, commercial winemaking), it will be difficult for the partnership to own the property directly and meet the “all of substantially all” farm use test.
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This brings us to a final takeaway from the Otteson case, which is of particular relevance to owners of mixed use properties like estate wineries. Again, consider a typical situation where an owner’s vineyard, winery and principal residence is situated on a property with a single title. When determining whether such a property is used principally in the business of farming, does one consider the entire property? Or can the property be broken up and considered separately according to its www.cdngrapes2wine.com
Canadian Grapes to Wine • Fall 2016 Page 5
Winemaking Chelsey Peterson Chelsey Peterson is the winemaker and technical sales representative at Cellar-Tek Supplies. After earning her degree in Oenology and Viticulture and working in wine production in BC, Ontario, New Zealand and Australia; Chelsey joined the Cellar-Tek team in November 2015 and represents Laffort and AEB as well as the Francois Freres, Saury, and Charlois cooperages.
Winery Tips For Powdery Mildew and Botytis INfected Fruit We have put together some common treatment suggestions to mitigate issues in the winery with these two fungal infections. Its all about limiting the negative effects of unwanted yeast, mold and bacteria associated with powdery mildew infections and reducing Botrytis derived laccase activity and glucan presence.
• Fine juice, settle and remove off lees quickly m Clarification enzymes to aid in cleaning juice (Lafazym CL is amazing and rapid) m Beta-glucanase enzymes effectively break down glucan chains (extralyse at 10-30mg/L, Endozym antibotrytis 20-40g/ton) Oxidation prevention products are useful after enzyme treatments to prepare the juice for a healthy fermentation. Be aware that products containing bentonite will inactivate enzyme activity so should be added after any enzyme treatments are made.
WHITE GRAPES • Vigorous sorting either in vineyard or crush deck • M inimize crushing/ destemming if possible • 50-100 mg/L SO2 on fruit m depending on degree of fruit break down and pH. m SO2 will not inactivate laccase, but will help minimize unwanted microbial populations • 50-100 mg/L Gallic tannin (Galalcool/Gallovin) during press loading Sample photo of grapes with botytis. m R einforces antioxidant potential of SO2 m Binds with enzymes and proteins present in infected fruit/juice • Low pressure pressing • Clarification or beta glucanase enzymes during pressing to help with quick extraction off skins • Press fractioning m first couple hundred litres can have highest concentrations of laccase/glucans and unwanted microbes. Keep separate from remaining press fraction m heavy pressing can be treated separately along with first couple hundred litres to reincorporate infected juice • Limit o2 contact at all stages to minimize oxidative enzyme activity m Purging lines and tanks with CO2 m CO2 cover in sitting bins, press trays, tank ullage m Limit movements of cold must/wine m Fix leaking hoses and pumps
Combinations of PVPP, Casein, bentonite, isinglass will effectively fine the juice to enable racking off the infected lees, remove unwanted protein and laccase and prevent/treat oxidation. (500-1000mg/L) m Polylact: PVPP & Potassium Caseinate m Argilact: Potassium Caseinate & Bentonite m Microcel: Potassium Caseinate, bentonite, cellulose m Catalasi AF Plus: Bentonite, PVPP, Silica gel, Isinglass m Can be useful to ferment on some of these fining agents
• Avoid indigenous fermentation m High populations of spoilage microorganisms present in infected fruit and juice m Fast and effective management of unwanted yeast and bacteria to minimize spoilage potential • Initiate Alcoholic fermentation quickly and provide nutrition m Select strains with short lag phase, minimal nutrient requirements, and moderate to fast fermentation kinetics m Some suggest higher inoculum rates to speed fermentation and act as sacrifice for the high SO2 concentrations m Mold infections tend to lower yeast available nutrients (microbial metabolism) Continued on page 7
Page 6 Canadian Grapes to Wine • Fall 2016
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Winemaking
m Mold
infections tend to lower yeast available nutrients (microbial metabolism) m Ensure YAN’s are checked and a combination of complex nutrients and DAP are utilised to ensure healthy and complete fermentation • Rehydration nutrients (Fermoplus energy glu, Dynastart) • Complex nutrients (Integrateur, Nutristart) • DAP (thiazote, Enovit) • Remove wine from lees immediately after alcoholic fermentation has finished • Perform tests for glucans post fermentation prior to filtration m B eta glucan enzymes will degrade rot derived glucans and decrease clogging index prior to filtration RED GRAPES Same concepts as white winemaking with red wine specific suggestions below; • Keep pre-fermentation stage as short at possible m Cold soak will allow increased spoilage microorganism populations m Shorter pre-fermentation stage will limit air contact/oxygen pick up • Sacrificial tannin additions 200-500mg/L m Tannin VR supra/Fermotan at crusher or immediately after to inhibit oxidation enzymes and bind proteins derived from spoilage microorganisms m E xtraction enzyme during early fermentation, beta-glucanase at mid fermentation m Short maceration times are recommended to limit laccase and polyphenol oxidase effects m L accase can oxidize anthocyanins making colour stability an issue in reds m Extracting as much from the skins during fermentation will increase colour intensity and stability • Assess cap management techniques m L imiting pump overs/punch downs will reduce oxygen introduction and mechanical break down of mouldy skins • Avoid removing lees from tank when digging out/pressing off m G lucans and unwanted enzymes/proteins will settle in the lees and should not be reintroduced into the wine • Press while CO2 is still actively being produced m Co2 will limit ingress of O2 into wine m ctive yeast will scavenge any oxygen that is dissolved A instead of laccase caused oxidation m F ine heavy pressings with beta glucanase enzyme • Drain to tank not barrel m D rain/pump red wine to tank and allow lees to settle prior to barrel filling m Further racking can limit laccase activity by eliminating lees m T est for laccase activity prior to going to barrel m B eta glucan enzyme treatment can aid in filtration/ clarification
These are guidelines only and to be applied based on the extent of infection and condition of fruit. All necessary viticultural prevention should be taken to prevent/minimize fungal infection. **Trials are always recommended when assessing dosage rates and product impacts on juice and wine** Contact your local representative for product information and availability: Western Canada, Chelsey Peterson cpeterson@cellartek.com 1-250-878-5957 Ontario, Natalie Neynolds nreynods@cellartek.com 1-289-696-8574 Eastern Canada, Daniel Cosman dcosman@cellartek.com 1-819-347-9852
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Canadian Grapes to Wine • Fall 2016 Page 7
Agronomy Lisa Scott, M.Sc., R.P.Bio. Lisa Scott is a Registered Professional Biologist and proprietor of Eco-Matters Consulting. Her work includes invasive species management, environmental impact assessments, habitat assessments and conservation planning. She has been the Coordinator of the Okanagan and Similkameen Invasive Species Society for 20 years. Lisa grew up in the Okanagan Valley and currently lives in Summerland with her husband and two daughters.
Invasive Species and Climate Change scarcity of resources and increased competition among native plants and animals.
Climate change is in the news more than ever before, particularly with the “very recent release of the B.C. government’s long-awaited climate change plan. Climate change and biological invasions are among the greatest threats to biodiversity and some experts warn that their impacts might increase by the end of this century. Climate change will not only affect the mean global temperature, projected to Yellow Starthistle rise by 1.7 to 4.8 °C by the end of the century, but also the extremes, namely variability and seasonality. It is very likely that heat waves will occur with a higher frequency and with longer duration. Climate change will also modify the patterns and variability of rainfall and change the frequency of extreme events such as floods, droughts, storms and fires. Such environmental changes will affect all levels of biodiversity, from single organisms to whole biomes. Consideration of invasive species management in relation to climate Purple Loosestrife change is extremely important. Both climate change and invasive species pose extraordinary ecological challenges to the world today. The impact of climate change and rising average world temperatures can have a profound influence on species’ geographical ranges. Changes in temperature, atmospheric concentration of carbon dioxide and available nutrients factors will most likely stress the ecosystems and increase the chances of invasions. Many scientists agree that climate change will increase vulnerability to invasion because of a Page 8 Canadian Grapes to Wine • Fall 2016
European Fire Ant
One species that is predicted to move into B.C. is yellow starthistle. This spiny member of the knapweed family occurs in 41 U.S. states, but is most concentrated in California, where the plant infests nearly 12 million acres of rangeland, cultivated fields and natural areas. Yellow starthistle is currently not known to occur in B.C. In the U.S. it is reported as being “an innocuous looking basal rosette of leaves and morphs into a spiny, tough, dominating weed that creates a fire hazard and interferes with vineyard operations.” Needless to say, this is not a plant we want to move into one of Canada’s prime grape growing areas. Expanded growing seasons will undoubtedly help invasive plants more quickly push aside native species and transform ecosystems. Research conducted through the Biodiversity Research Centre at the University of B.C. found that many non-native species are changing their flowering schedule in concert with the longer growing season. For example, purple loosestrife—a European import widely planted in the 19th century for medicinal use—blooms 24 days earlier in Massachusetts than it did a century ago. By contrast, indigenous species have been, on average, much slower to react to the new conditions.
Continued on page 9 www.cdngrapes2wine.com
Agronomy Invasive species are, by nature, highly flexible, and respond to unusual environments more quickly than native species. And now, with the help of climate change, the invasive species also reap the benefits that come with early blooming, such as shading out competitors and capturing a larger share of nutrients, water or pollinators. As well, certain invasive plants that have previously been killed off by low winter temperatures are set to thrive as global temperatures increase. Climate change may also alter the effectiveness of our current treatment approaches, such as biological control (the use of natural insect enemies). Successful biocontrol agents are highly specific to the invasive species they are targeted to control, and changes in climatic factors may alter these inter-specific interactions. When it comes to vineyards, there are many unwanted insects and climate change may prove influential in the spread of some species. The European Fire Ant is one such species. This aggressive, swarming ant can deliver a vicious sting to unsuspecting humans, wildlife and domestic animals when disturbed. Colonies can reach densities of up to four nests per square metre, rendering gardens, lawns and parks unusable for normal activities. The ant also has the potential to impact agricultural crops and has been shown to displace native ants in their natural environment. The fire ant is already exploiting areas of B.C. where it was never predicted to occur. Studies suggest that climate change could lead to an improvement in habitat quality for this species and thus, of its likelihood of establishment. While it was once thought to only occupy areas with greater than 1000 mm of rain annually, it was confirmed several years ago in the small community of Naramata in the Okanagan Valley. This particular outbreak extends over several private properties and the ants are well established in the riparian habitat of the local creek, which could prove to be a movement corridor. It will take more research to understand how specific invasive species may behave under an altered climate and which new species will emerge as invasive. However, one thing is certain: new vigilance will be required. There will be a need for increased monitoring and more interagency and cross-jurisdictional coordination. So let’s continue to work cooperatively to be part of the solution to this imminent challenge. For further information on invasive species go to our website: www.oasiss.ca. Facebook page https://www.facebook.com/ invasivespeciessociety or contact the Program Coordinator for the Okanagan-Similkameen, Lisa Scott, at 250-404-0115 or oasiss@shaw.ca.
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Canadian Grapes to Wine • Fall 2016 Page 9
Marketing Leeann Froese Leeann Froese co-owns Town Hall Brands, a marketing agency based in Vancouver BC, which specializes in food, drink, and hospitality. She has worked to market and publicize companies from all over the world for the better part of two decades. She is a bonafied #winelover (as the organization’s official ambassador for Canada), and is a member of the BC Chapter of Les Dames d’ Escoffier, a society of professional women supporting women in careers related to wine, food and hospitality. See more of Leeann’s work at townhallbrands.com or find Leeann online at @leeannwine or @townhallbrands
Maintain Your BRAND WITH STRONG STANDARDS In the last issue, I talked about signage and how it is an extension of your
brand. This column takes a step back to examine the importance of having and maintaining brand standards. What are ‘brand standards’? Brand standards are contained within a manual or handbook in order to provide the information required to ensure that the visual identity of a brand is used consistently and uniformly. In short, a brand standards document provides a ‘howto’ to implement your brand in communications. It’s how your logo should be used, and if expanded, a guide to how your brand should be used overall. Sometimes called a ‘brand usage guide’, the document becomes a tool for you to share with those who are going to bring your brand to life after it has been created.
“Consistent branding unites your company, customers, and your entire team, under one voice and mission,” says Andrew von Rosen, senior designer and co-owner of Town Hall Brands. “The key is to be consistent. Once this strategy has been developed, instructed and adopted, building your brand will be easier for all those involved.” As a full service agency, our company has a design team that creates brands, logos and packaging from scratch. As importantly, our design team is also responsible for taking a brand they didn’t create and making promotional materials from it, including items like a restaurant promotion or an ad. We need to make sure that everything we create is in alignment with the intention of the original team that designed it. It’s important that when a winery goes through the time and expense to create a brand, they also protect it.
The basics of a brand guide covers the brand’s visual Sample Brand Standards Manual identity and logo – how it is to appear, and what sizing and colours apply. Also it is the typography, what font to use and how it should lay out. Other considerations are the visual elements like the imagery, colour palette, and design layouts.
Sometimes a sign maker for example, in the interest of expediency, will take a guess, or make a change that they think would look good, and it doesn’t matter to them if they cannot see the difference in font, colour or how things lay out. “It should be noted as well,” shares von Rosen “that most of the time, graphic designers are not the same, and everyone has a different aesthetic.”
A more comprehensive brand package can be developed to include the corporate mission statement, brand promise and personality. These can set the tone for the pieces that follow about your logo, visual identity, how your logo could be used on branded merchandise, and any other corporate templates as it comes to using your brand. Another important consideration to include is your brand’s editorial voice. This includes examples of the appropriate tone of voice and language to use when talking about your brand.
Sometimes a designer will change a wine label to add lines, colours, or a font change. These kinds of changes ‘muddy’ a brand and make it confusing to those who see it. Even if you make one, or a few, slight changes over time that seem like no big deal to you, these changes might be glaring to a consumer. You look at your brand daily and have a chance to get used to it, but they see it less frequently, and changes really stand out. So tread carefully here.
Like any training manual, the brand standards document is meant to help build your brand in the long run. If you don’t follow it, the brand will become inconsistent and messy. Thus, it’s important to make sure everyone that encounters your brand is aware of its guidelines.
Do not allow a new designer to change what the original designer did (unless you start over with a rebrand, and that’s a different column). Train all that encounter your brand to adhere to its standards, and watch the integrity of your identity live on, Have you messed up your brand identity? Questions? Send to me as above or send a note to editor@CDNgrapes2wine.com
Page 10 Canadian Grapes to Wine • Fall 2016
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Winemaking MANAGEMENT OF H2S PRODUCTION IN CIDER THROUGH YEAST SELECTION Cidermakers have long faced the problem of off flavor and aroma production during fermentation. Some otherwise excellent yeast can produce higher levels of sulfur compounds SO2 and H2S than others. H2S confers negative aroma attributes to ciders. This compound is problematic in cider because of low thresholds of detection. Its chemical reactivity can lead to the formation of less desirable compounds (sulfides and mercaptans) during further aging.
The second parent strains were selected for their low nitrogen needs, balanced volatile compound profile and low production of SO2, H2S and acetaldehyde. Next, genetic mapping was done to learn the locations on the first parent’s genome which were linked to low SO2 and H2S production. They were able to identify two genes on the XIV chromosome of the sulfur metabolism pathway. Once the molecular markers were found, they were then able to begin the process of moving them from one parent to the other through a process of directed yeast breeding and backcrossing. Interestingly (and importantly), during this process they also succeeded in transferring two other highly positive features (low nitrogen needs and low acetaldehyde production) from one parent to the other.
H2S can arise during fermentation and the level formed is influenced by several environmental and genetic factors of the yeast. There are various mechanisms through which H2S may be produced by Saccharomyces cerevisiae. It may be generated through the degradation of sulfur containing amino acids, the reduction of elemental sulfur, or the reduction of sulfite or sulfate. Release of The outcome of this breeding process was two successful strains, ICV-OKAY and H2S during fermentation may be necessary to free up the enzymatic pathway Lalvin Sensy. Wines and Ciders fermented with ICV OKAY and Lalvin Sensy all needed to convert sulfate to sulfite for detoxification of acetaldehyde. showed marked reduction on off sulfur compounds. H2S production can be managed with any yeast option, provided the appropriate If adequate nutrient strategies cannot be met with your usual yeast selection, parameters (micro & macro nutrition, temperature, turbidity etc .) are met for low H2S and SO2 producing strains are an excellent option for the prevention that particular strain. Another relatively new option to cidermakers is selecting off-flavors and aromas that can commonly occur in cider fermentations. a yeast that has excellent kinetics, as well as low production of H2S, SO2 and It is important to note that H2S and SO2 can still form in a cider even with acetaldehyde. low H2S producing strains if there is sulfur residue left on the apples at harvest. Several years ago concerns regarding SO2, H2S and acetaldehyde brought Native yeast and bacteria can also produce off-aromas during fermentation if not Lallemand, Montpellier SupAgro, and the Institut Cooperatif du Vin together. adequately controlled at fruit/juice reception. Their objective was to combine a quantitative genetic approach with modern yeast breeding to create new, non-GMO yeast. These new strains would have Article supplied by Scott Labs excellent fermentative qualities but with low sulfur compound and acetaldehyde production. The first step of this process was to select parent strains. Extensive research has provided evidence that yeast is an important variable in H2S production and responds differently to physiological and environmental factors in the production of H2S. One set of the parent strains were selected for their robust fermentation capabilities and sensory contributions to the wine and/or cider.
Now considering new client requests for the 2016 crush/ harvest season. None too small or large, all will be considered.
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Wine Consulting Ltd.
250-689-1723 tdibello@eastlink.ca Services Provided: • Winemaking and Viticulture • Picking decisions, vineyard decisions, additions, crush processing, winery logistics, winery design, barrel selection, elevage, blending, fining, filtration, pre-bottling decisions and fixing problem wines. • Daily, Weekly, Monthly & Yearly Packages www.cdngrapes2wine.com
Canadian Grapes to Wine • Fall 2016 Page 11
Wine Business
THE BRITISH COLUMBIA WINE INSTITUTE WELCOMES NEW BOARD OF DIRECTORS Following another successful Annual General Meeting (July 05, 2016 at Manteo Resort, Kelowna), the BC Wine Institute (BCWI) is pleased to announce its new Board of Directors. Nine voting BCWI Directors represent British Columbia wineries of all sizes, including large wineries (selling more than 700,000 litres annually), medium wineries (selling more than 60,000 litres annually), and the many small wineries. Newly elected or re-elected members of the Board of Directors are: • David Wilson from Mission Hill Family Estate Winery • Leo Gebert from St. Hubertus & Oak Bay Estate Winery • Robert Heiss from Gray Monk Estate Winery • Anthony Holler from Poplar Grove Winery
John Schreiner and Christa-Lee McWatters Bond.
dedication of our volunteer Board of Directors and committee members for the Wines of British Columbia and our industry,” notes BC Wine Institute President Miles Prodan. “We look forward to working with our new and continuing Board members to evolve the BC Wine Industry and take the vision of our member Continuing their terms on the Board are Greg Berti wineries to the next level.” (Andrew Peller), Ezra Cipes (Summerhill Pyramid Winery), Erik Fisher (Monte Creek Ranch Winery), The BCWI would like to thank outgoing Director and Christa-Lee McWatters Bond (Evolve Cellars) and Chair Shaun Everest for his dedication and direction Josie Tyabji (Constellation Brands). BCWI President/ to both the BC Wine Institute and the BC Wine CEO Miles Prodan remains on the Board as an ex Industry. Christa-Lee McWatters Bond has assumed officio non-voting member. A new BC Grapegrowers’ the role of Chair. Association representative and a Director from outside the BC Wine Industry will be appointed as additional The BCWI would also like to thank outgoing Directors ex officio non-voting Board members in the coming Christina Ferreira (Squeezed Wines), Duncan weeks. “We appreciate the time commitment and McCowan (Hillside Winery), Charlie Baessler (BC Grapegrowers’ Association) and Douglas Friend (independent) for their contributions to the Board Keep your skills sharp during their terms.
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In the evening, the BCWI welcomed the Canadian Vintners Association (CVA) to co-host a reception and awards dinner. BCWI Chair Christa-Lee McWatters Bond was honoured to present John Schreiner, BC’s most prolific wine writer and authority on BC Wines, with the 2016 BCWI Industry Recognition Award in gratitude of his many years of outstanding contribution to the British Columbia Wine Industry. The 2016 BCWI Award of Distinction was awarded to Tony Stewart, CEO of Quails’ Gate Winery, in recognition of his outstanding leadership, commitment and passion for the advancement of the British Columbia Wine Industry. “It’s not the differences that define us, it’s the common goals that unite us,” said Stewart during his acceptance speech. Canadian Vintners Association Chair Tony Stewart presented the 2016 CVA Award of Distinction to Donald Triggs, owner of Culmina Estate Winery in Oliver, for his years of contribution to the national industry. The CVA Wine Industry Champion Award was presented to Shirley-Ann George, founder and President of Alliance of Canadian Wine Consumers (ACWC) and the FreeMyGrapes initiative. The BCWI represents all wineries in British Columbia to grow the premium market share for the Wines of British Columbia, and continues to play a pivotal role in making BC’s wine industry an internationally recognized niche region producing world-class wines and tourism experiences. The Total Provincial Wine Market Share in BC (litres) this year averaged an alltime high of 16.5%, for a total growth of 12% over the previous year.
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2016 Grape Price Agreement reached IN ONTARIO processors have arrived at a very fair and In June, The Grape Growers of Ontario, equitable agreement for grape prices in Wine Council of Ontario and Winery & 2016,” stated Del Rollo, Chair, Winery & Grower Alliance of Ontario concluded Grower Alliance of Ontario. the 2016 grape pricing agreement ahead of schedule. The agreement provides an “I’m pleased we were able to reach an overall price increase of 2% for one year. In agreement on grape pricing for the 2016 addition, the agreement extends the plateau harvest. The agreement provides price pricing program for one year. certainty, which will help wineries plan and potentially grow their businesses,” “The constant in our industry is the said Allan Schmidt, Chair, Wine Council consistent grape quality our growers of Ontario. produce every year to make 100% Ontario grown wine. This agreement recognizes that Ontario’s grape and wine industry is growers, with their wine partners, can work a significant economic driver to the together to collectively build and strengthen provincial economy which contributes our grape and wine industry’s future,” over $3.3 billion economic impact said Matthias Oppenlaender, Chair, Grape Grapes headed for the crush pad. through jobs, tourism and taxes, Growers of Ontario. particularly in the province’s designated “WGAO members purchase some 85% of the grapes grown by viticulture areas: Niagara Peninsula, Prince Edward County, Lake Erie independent farmers in Ontario for VQA and International Canadian North Shore, and the emerging South Coast region. Blend (ICB) wines, and we are very pleased that grape growers and
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Ontario
DAN LAMBERT At 24 years old, Dan Lambert has jumped into the family vineyards with both feet, following in his father David’s footsteps. He has grown up in the same house as his grandfather, tending the land that was once his great grandfather’s. Over the years the farm has transitioned from a mix of animals, grains, mixed fruits and vegetables and now Dan is the first generation of the family to grow only grapes. It’s not all work, as Dan plays soccer on Sunday evenings and played hockey in Virgil, Ontario from the time he was small and all the way through school. He’s in demand to help with the Rotary Club of Niagara-on-the-Lake and the Kinsmen Club community events.
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Like his father and grandfather, who were active in their communities and grower organizations, he’s willing to lend a hand, loves farming, and has a ready smile. Older than his years, Dan recognizes that “Farming is not a job, it’s a way of life. As a fourth generation grower, I understand the dedication and hard work that is required to grow high quality grapes.” The grape doesn’t fall far from the vine.
The Grape Growers of Ontario represents all processing grape growers in the province. 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.
Page 14 Canadian Grapes to Wine • Fall 2016
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Ontario
Mackenzie Brisbois WELL SCHOOLED IN GRAPE GROWING bonds that she has made over her time in the industry, as her classmates and co-workers are the ones that she goes to for help with problem solving. This is also why she likes to stay involved in the industry and attend meetings for Prince Edward County Winegrowers Association, Grape Growers of Ontario and Ontario Grape and Wine Research Inc.
Farm location – Prince Edward County, Ontario Most grown varietal – Pinot Noir Total farm acreage – 15 acres Favourite food and wine pairing – Chardonnay and Lobster Mackenzie Brisbois starts her day walking
the vineyard she manages at the Trail Estate Winery in Prince Edward County. In her position as vineyard manager and winemaker, Mackenzie loves that she can follow the grape from the ground to the bottle, “as a winemaker you really have to be in the vineyard, I can’t make good wine out of mediocre fruit.” Starting her career with a Biology and English degree from University of Guelph, and no previous farming experience, Mackenzie was accepted to Niagara College to complete the Winery and Viticulture Technician Program in 2008. “Both my parents are teachers, and my siblings have PhD’s, but something about grape growing and winemaking appealed to me…I guess I am the odd one out in my family”. After her program, Mackenzie travelled to gain experience as a cellar hand in South Africa and New Zealand, an experience in which she describes as a whirlwind. She also gained knowledge working in Nanaimo, British Columbia, and at Norman Hardie Winery in Prince Edward County. Working in such vastly different climates and regions Mackenzie acknowledges that “each area has its own unique qualities that come through into the wine.”
The cold temperatures in Prince Edward County (PEC) mean extra steps have to be taken to protect the vines in the winter. “Sometimes people don’t realize how much work it takes to make quality 100% Ontario grown wine- it can be hard labour” says Mackenzie. PEC wineries take advantage of a process called “Hilling-up” and “De-hilling” to protect vines from harsh winter temperatures by burying the vines. Mackenzie would love if all summers had perfect weather of 25 degree Celsius days, occasional rain, and no humidity as these are her ideal conditions to grow grapes. This is contrasted with the realities of growing grapes in a cool climate region, where frost even into the spring months is very possible. “When leaves start to unfold on the vines (in the month of May) the vines are at greater risk to the cold. There have been nights where I wake up every hour to check the temperature, hoping it does not go below zero”
“The things that you don’t think are that important in school, Encouraging consumers to get out to the local wineries and ask lots turn out to be daily tasks” Mackenzie says about topics such as of questions, Mackenzie shows her passion about the Ontario grape paperwork and inventory control she learned at school, which are and wine industry and loves to share her experiences. now something she must monitor daily. She also cherishes the
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Ontario
What a journey
A grape and wine research success story made in Canada “The best is yet to come,” said Inglis. “What began in 1996 as a single science lab (CCOVI didn’t have its own building until 1999) is today an internationallyrecognized centre of experts whose work priority is determined by the grape and wine industry’s most pressing needs.”
Under a marquee tent at Brock University, about 100 researchers, grape and wine industry leaders and friends gathered Friday, June 24 to sip wine and celebrate a milestone birthday. Two decades ago, Brock created its Cool Climate Oenology and Viticulture Institute, supported by the Wine Council of Ontario and the Grape Growers of Ontario. Some of the original architects of Canada’s renowned grape and wine research unit were back for the party, mingling with the current generation of vintners and celebrating the institute they all know as CCOVI (pronounced CUV-EE). The mood was relaxed as revelers toasted the success of CCOVI — with Canadian wine, of course — and remarked over how impactful the institute has become since being devised by a group of professors, grape growers and winemakers in a hotel meeting room 20 years ago.
Last year, an independent study determined that CCOVI contributed more than $91-million and the equivalent of 307 jobs to Ontario’s economy in 2014-15. Dec. 11, 1996 — Brock University establishes the Cool Climate Oenology and Viticulture Institute. Bill Cade (centre), Brock’s Dean of Math and Science, is flanked by (from left) grape and wine industry leaders Bruce Walker, Donald Ziraldo, John Neufeld and John Howard.
• Its VineAlert program helps hundreds of grape growers avoid vine loss from extreme weather events;
June 24, 2016 — Celebrating CCOVI’s 20th anniversary are, from left, Gary Libben, Brock University’s VP Research; Donald Ziraldo, Managing Director of Ziraldo Estate Winery; CCOVI Director Debbie Inglis; St. Catharines Mayor Walter Sendzik; and Brock University President Jack Lightstone.
Donald Ziraldo, the Canadian wine icon who was among those early innovators, paid tribute to then-Brock President Terry White and senior academic Bill Cade. “They initiated it,” Ziraldo recalled, “they were the ones who approached us. And look what happened as a result. The industry needs to continue supporting this, because without the research, we won’t get very far trying to move forward.”
CCOVI Director Debbie Inglis, herself a grape farmer as well as a CCOVI scientist, said the institute proves the value of collaboration between industry and academia. Page 16 Canadian Grapes to Wine • Fall 2016
For example: • CCOVI analytical services are used by winemakers, grape growers and consultants across Canada;
Brock President Jack Lightstone told Friday’s gathering that those original schemers essentially mapped out a key part of the University’s future. “Those pioneers determined to make it happen,” said Lightstone. “Because of your work, we hit on the model of how Brock should organize research at our university.”
Public outreach and industry engagement have remained central to its DNA.
• Its annual lecture series examining key industry issues has informed hundreds of grape growers and winemakers inperson and online around the world; • CCOVI advances the skills of more than 120 people each year through its internationallyrecognized WSET training program.
But no such support structure existed before the mid-1990s, when a group of 37 people who became known as the Queen’s Landing Forum began meeting to discuss how to address the needs of Canada’s rapidly expanding grape and wine industry. The dialogue saw leaders from Brock University, located in the heart of Niagara grape and wine country, brainstorming alongside industry figures like Ziraldo, Paul Bosc, Howard Staff, John Howard, Karl Kaiser and others. Continued on page 17 www.cdngrapes2wine.com
Ontario Canadian wine writer Linda Bramble was in the room in ’96. She recalls Bill In June, CCOVI helped fuse a national effort that travelled to the UK and Cade, then Brock’s Dean of Mathematics and Science, as “the real driving resulted in Canada being chosen to host the 2020 International Cool Climate force” who brought in the wine industry leaders and grape growers. Wine Symposium, one of the world’s most prestigious wine conferences, for which Brock will be the host site. “Cade was very careful to get community buy-in,” says Bramble. “His energy and enthusiasm was contagious. I remember being split into groups to discuss During the 20th birthday party, Director Inglis said the CCOVI story illustrates specific questions and reporting back. The air was filled with possibility. what can happen when a university collaborates with industry and government. “I remember Donald (Ziraldo) repeating, ‘every significant wine region in the “People work together, problems get solved and great things are achieved,” world has a research institute associated with it. We need this, too!’ The vision said Inglis. “We look forward to continuing with these partnerships and further was local as well as global, since it was seen as focusing on cool climate expanding the impact all across Canada.” research rather than depending on the research that came out of California or Bordeaux, or even northern Italy. “This was to be our niche: Advance the local industry, yet have a global reach.” By October 1996, Brock officially created the institute that would focus on the needs of the grape and wine industry and the continuing education of the community.
A PERFECT SPREAD WITH EVERY SWEEP
Its role has steadily grown. In 1999 CCOVI moved into the new Inniskillin Hall, which was built largely because Ziraldo and John Howard led a $2.1-million fundraising campaign from members of the grape and wine industry across Canada. Through the intervening years, governments and industry have contributed millions of dollars in research funding, and CCOVI has helped form a national network of industry support groups from BC’s Okanagan Valley to Nova Scotia. photo by Judy Bishop
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British Columbia LAURA KITTMER Media Relations Manager at BC Wine Institute
BC wine touring season busier than ever with earliest bud break on record The early arrival of summer weather followed by cooler temperatures
throughout June and July has put BC wineries and vineyards on track for another great season. Since April, wineries have seen a strong increase in visitors, both local and international, with winery sales continuing to grow. Throughout April and May, BC winery sales accounted for more than 20 per cent of all BC VQA Wine sales in the province. BC VQA Wine sales are up 12 per cent year on year, which is 6.4 per cent ahead of the total provincial market growth of 5.6 per cent. In July, Scott Locke, general manager of CedarCreek Estate Winery in Kelowna, reported they were 8.8 per cent ahead of last year in volume and 8.4 per cent up on visitor traffic (compared to the same period last year), with record sales numbers through the first two long weekends of the season. “This year will no doubt be a record year here at the winery,” he said. On August 1, Bella Wines, located on the Naramata Bench in the Okanagan Valley, confirmed their wine shop was sold out. Luckily, the small family-owned winery, which sells less than 60,000 litres of sparkling wine annually, does plan to release a Reserve Rosé in November. John Pullen, marketing director of Church and State Wines in Victoria reported a great season so far for wineries on Vancouver Island with a lot of American visitors, but also suggested that Vancouverites are increasingly hopping on the ferry for a quick getaway on the Island. According to Statistics Canada, US visitor arrivals to BC were up 18.8 per cent in April and 5 per cent in May. BC Ferries also saw an increase of 4 per cent over last year in passenger volume commuting to and from Vancouver, Nanaimo and Victoria throughout the month of May. More tourists are also venturing beyond the borders of BC’s five official wine regions to explore wineries in the emerging regions. Harper’s Trail Estate Winery in Kamloops extended their tasting room hours this season and have reported record numbers of visitors from abroad, neighbouring provinces and locally, all wanting to experience the Kamloops wine region. AgriculturAl NettiNg & FAbrics
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This year’s wine crop is also on track for another successful season. Despite the cooler weather in July, the hot, dry temperatures in April and May led to the earliest bud break on record across the province boosting the overall growth and length of the season. George Hanson, owner of Seven Stones Winery in the Similkameen Valley, thinks the cooler weather this summer could actually work out to be a benefit for BC wineries. He says things were moving too quickly, and slowing down the ripening of the grapes will allow for some great flavours to develop as they cruise towards harvest. Winemakers and viticulturists from around the province are excited for this year’s vintage, projecting a later harvest than last year, which can be good for the grapes: allowing longer hang time into September to develop the flavours and retain crisp acidity – both signature qualities of 100 per cent BC Wine. Although bud break in the Fraser Valley started in the first week of March, four weeks ahead of schedule, Andrew Etsell, general manager and viticulturist at Singletree Winery in Abbottsford, predicts they will not start harvest until midSeptember, which will be about two weeks later than 2015, but still earlier than average vintages. “If trends continue, we expect another great vintage in the Fraser Valley,” noted Etsell. While overall pleased with the cooler temperatures, the rain and wind have also created challenges for grapegrowers in some regions. In July, Harper’s Trail Estate Winery fell victim to summer hail damaging 10% of their crop. “Unfortunately this is an issue that we just have to roll with. It’s all part of farming,” said Caleb Hanaghan, production manager at Harper’s Trail Estate Winery. Being early in the season, Hanaghan was optimistic that taking preventative steps on the issues that can derive from hail damage on grapes would mediate any further crop lose within the vineyard. With hotter weather in the forecast grapegrowers across the province are optimistic this will be another great year for BC Wine.
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Canadian Vintners Association Canadian winery trailblazer and ‘Free my grapes’ champion win coveted industry awards FOR IMMEDIATE RELEASE
Canadian winery trailblazer and ‘Free my grapes’ champion win coveted industry
With great admiration across the
Canadian wine industry, Donald Triggs and Shirley-Ann George have been named winners of this year’s Canadian Wine Industry Awards. The awards, sponsored by the Canadian Vintners Association (CVA), are a focal point for the industry to celebrate the success and outstanding commitment in Canada’s grape wine industry. The recipient of this year’s Award of Distinction, which is regarded as the highest form of peer recognition within the Canadian wine industry, is Donald Triggs. A remarkable entrepreneur, Triggs saw an opportunity Shirley-Ann George for the Canadian wine industry in 1989, on the brink of the North American Free Trade Agreement, co-founding Vincor. Under his leadership as CEO, Triggs launched the iconic JacksonTriggs brand and winery and established international joint ventures to support the development of Le Clos Jordanne and Osoyoos LaRose wineries. By 2006, Triggs had successfully grown Vincor to become the largest wine business in Canada and seventh largest wine company in the world. Co-founder of Culmina Family Estate Winery in British Columbia, Triggs has made significant contributions to the Canadian industry through his work Don Triggs on the boards of the Wine Council of Ontario, Brock University, Grapes for Humanity and CVA. He is an advocate of the VQA system, a proponent of continuing investment in industry research and development, and a sage mentor and counsel to the industry. “Equipped with strong business acumen, and driven by a sense of conviction in Canadian terroir and workmanship, Don Triggs has been instrumental to the growth of the Canadian wine industry,” said Tony Stewart, CVA Chair and CEO of Quails’ Gate Winery. “Triggs’ contribution to the industry over the past four decades cannot be underestimated – he is a true visionary who has helped place Canadian wine on the world map.” Accepting the award, Triggs said: “As Co-Proprietor of Culmina Family Estate Winery with my wife Elaine, and joined by our daughter Sara, we share a passion not only to create distinctive icon quality wines reflective of our Golden Mile terroir in the South Okanagan Valley, but also to work as a partner within our industry, to continue building a future for Canadian wines around the world.” The Wine Industry Champion Award was presented to Shirley-Ann George, founder and President of the Alliance of Canadian Wine Consumers, better www.cdngrapes2wine.com
KELOWNA, BC – July 6, 2016 – With great admiration across the Canadian wine industry Triggs and Shirley-Ann George have been named winners of this year’s Canadian Wine Awards. The awards, sponsored by the Canadian Vintners Association (CVA), are a fo for the industry to celebrate the success and outstanding commitment in Canada’s gra industry.
known as FreeMyGrapes. George has been The recipientinstrumental of this year’s Award which is regarded as the highest form inof Distinction, the movement to allow recognition within the Canadian wine industry, is Donald Triggs. A remarkable entre Canadians to thebuyCanadian wineswine from wineries Triggs saw an opportunity for industry in 1989, not on the brink of th American Free Trade Agreement, co-founding Vincor. Under his leadership as CEO in their own province. many years launched thelocated iconic Jackson-Triggs brand and wineryAfter and established international joint to support the development of Le Clos Jordanne and Osoyoos LaRose wineries. By 200 of hard work,to George’s had successfully grown Vincor become the winery-to-consumer largest wine business in Canada and largest wine company in the world. Co-founder of Culmina Family Estate Winery i delivery leadership led to the unanimous Columbia, Triggs has made significant contributions to the Canadian industry through his the boards ofpassage the Wine Council of Ontario, Brock in University, for Humanity and C of Bill C-311 2012,Grapes which is an advocate of the VQA system, a proponent of continuing investment in industry rese development,delivered and a sage the mentor andamendment counsel to the industry. first into the federal “Equipped with strong business and driven by a sense of conviction Importation of acumen, Intoxicating Liquors Act (IILA) in in Canadia and workmanship, Don Triggs has been instrumental to the growth of the Canadi 84Tony years andCVA eliminated the federal industry,” said Stewart, Chair and CEO of Quails’restrictions Gate Winery. “Triggs’ contri the industry over the past four decades cannot be underestimated – he is a true vision prohibiting individuals from moving wine has helped place Canadian wine on the world map.” when purchased Accepting theacross award, provincialboundaries Triggs said: “As Co-Proprietor of Culmina Family Estate Winery wife Elaine, and joined by our daughter Sara, we share a passion not only to create d for personal use. In 2012, George received the icon quality wines reflective of our Golden Mile terroir in the South Okanagan Valley, bu work as a partner within our industry, continue building a future for Canadian Queen Elizabeth IItoDiamond Jubilee Medal for wines ar world.” her advocacy efforts. The Wine Industry Champion Award was presented to Shirley-Ann George, foun
President of the Alliance of Canadian Wine Consumers, better known as FreeMyGrapes has been instrumental in the movement to allow Canadians to buy wines from wineries no in their own province. After many years of hard work, George’s winery-to-consumer leadership led to the unanimous passage of Bill C-311 in 2012, which delivered amendment into the federal Importation of Intoxicating Liquors Act (IILA) in 84 ye eliminated the federal restrictions prohibiting individuals from moving wine across p
“Shirley-Ann George has been a tireless champion of consumers across Canada eager to sample more of their country’s diverse wines” said Stewart. “Just last year, Nova Scotia joined British Columbia and Manitoba in allowing Canadians to purchase wine directly from wineries in other provinces, with George’s efforts making a decided contribution to this success.”
“I am very honoured to accept this award,” said George, receiving the award. “However, we have more work to do, and I encourage all to let our politicians know that it is time to free my grapes in Alberta, Saskatchewan, Ontario, Quebec, New Brunswick, PEI and Newfoundland, where they do not permit their residents to order wine and have it delivered from an out of province winery. It is only together, by working in concert with consumers, the industry and parliamentarians, that we will finish the job.” The awards were presented on July 5, 2016, at an awards reception on the eve of the 49th Annual General Meeting of the CVA, an event which brings together winery representatives from across Canada to help inform vintners on market opportunities, domestic and international growth and the building of more sales channels. About the Canadian Vintners Association
The Canadian Vintners Association (CVA) is the national voice of the Canadian wine industry, representing more than 90% of annual wine production. CVA members are engaged in the entire wine value chain from grape growing, farm management, grape harvesting, research, wine production, bottling, retail sales and tourism. Canadian Grapes to Wine • Fall 2016 Page 19
Culinary Adventure
Nova Scotia SeaFood Trail Take your Appetite on an adventure Halifax, N.S. – The tide is hitting the table with the launch of the Nova Scotia Seafood Trail. Nova Scotia’s second culinary trail is a partnership between Tourism Nova Scotia, the Atlantic Canada Opportunities Agency (ACOA) and Taste of Nova Scotia. From tide to table, the Nova Scotia Seafood Trail has 85 participants offering more than 200 unforgettable, seafood-specific culinary tourism experiences across the province. “The Seafood Trail is the first of its kind in Canada and it’s a great way to elevate Nova Scotia’s reputation as a culinary tourism destination,” says Michele Saran, CEO of Tourism Nova Scotia. “We’re proud to partner with Taste of Nova Scotia and ACOA to offer this unique and authentic experience for visitors and Nova Scotians.”
tourism approach and inviting foodies to enjoy our province’s exceptional seafood at nearly every turn, Taste of Nova Scotia is encouraging visitors and locals alike to discover, enjoy and share-in all that our communities have to offer.” An elevation of the successful Chowder Trail, The Nova Scotia Seafood Trail adds more product diversity and experiences for consumers. When paired with the Good Cheer Trail (launched in 2015), these two trails offer an easy way for visitors and locals to taste Nova Scotia. Both trails are annual culinary tourism initiatives that run from June 1 to October 31.
“Nova Scotia has the best seafood in the world,” says Janice Ruddock, executive director of Taste of Nova Scotia. “The Seafood Trail brings our incredible seafood and culinary experiences to more people…to make it Culinary adventures along the Nova Scotia Seafood Trail include seaside easier for visitors and locals to find delicious, fresh, local seafood wherever lobster boils, authentic seafood chowders, freshly shucked oysters as well as they go in Nova Scotia.” For more information about the Nova Scotia Seafood a collection of restaurant, retail and fisheries experiences highlighting Nova Trail please visit www.novascotiaculinarytrails.com. The Seafood Trail is on Instagram (@SeafoodTrail, #SeafoodTrail) and Facebook. Scotia’s incredible seafood products. “There is no question that seafood contributes significantly to the fabric of Nova Scotia—as both an influencer of our culture and as one of our most profitable industries,” said the Honourable Navdeep Bains, Minister of Innovation, Science and Economic Development and Minister responsible for the Atlantic Canada Opportunities Agency. “By broadening its culinary
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Page 20 Canadian Grapes to Wine • Fall 2016
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Education New program for the Ontario wine industry aims to increase red wine sales With foreign imports profiting most from When the service rolls out to grape growers and Ontario’s rising red wine sales, Brock Universiwinemakers, they will be able to receive tannin ty’s grape and wine research centre is launching analysis on samples from their operation and a new program to help domestic wineries capreceive recommendations for red winemaking ture a bigger piece of the action. TanninAlert will techniques based on if tannin levels are low, metrack tannin levels — which impact bitterness dium or high. CCOVI oenologist Belinda Kemp and astringency in wine — and provide Ontario says although the program is starting in Ontario, grape growers and winemakers with information the goal is to expand TanninAlert across Canada. on the ripeness of these flavours to help consisOGWRI chair Matthias Oppenlaender said parttently create rich and robust Ontario red wines. nering with CCOVI to develop TanninAlert was Brock’s Cool Climate Oenology and Viticulture a natural fit. Institute (CCOVI) has partnered with Ontario Grape and Wine Research Inc. (OGWRI) to cre“OGWRI and CCOVI have a long history of colate the program. Red wine sales in the province totaled $695 million last year and Ontario laboration in order to enhance the profitability and sustainability of the Ontario grape and wines accounted for 22 per cent of that. TanninAlerts’s target is to grow that market share wine industry,” said Oppenlaender. by more than 20 per cent over the next decade, creating 800 jobs in the process. “We look forward to turning this innovative idea into a reality. This new service will pro“We are extremely excited to add TanninAlert to CCOVI’s lineup of outreach programs,” vide Ontario winemakers with an ideal opportunity to get the optimum quality from an said CCOVI director Debbie Inglis. “Our flagship program VineAlert has proved that pro- Ontario grown grape.” viding the industry with Ontario-specific data can yield substantial economic returns.” The program received $150,000 from the Ontario Centres of Excellence VIP II program The research team is currently building a tannin database to understand the levels in Ontar- with $204,724 in cash and in-kind funding from OGWRI. TanninAlert is also part of a io grapes and the differences that occur between varieties and vintages. Based on this data, larger research program looking to improve grapevine health, wine quality and market winemaking trials will take place to develop winemaking production techniques based on competitiveness that has received $1.42 million in industry and government support. tannin level and grape composition to optimize wine quality.
Brock study finds developing evangelists as brand ambassadors key to reputation building in the wine industry Looking at Ontario’s quest for recognition as a world-class wine region, “This is particularly evident in the Ontario wine industry,” said Helms. “The industry is researchers have found that cultivating evangelism among key audience members, such as incredibly mobilized and a passionate force of retailers and practitioners that are all going wine connoisseurs, media and restaurants plays an important role in spreading the gospel out and celebrating the achievements of the industry.” of a winery’s practice and the quality of Ontario wine. This discovery was driven by the data when the researchers noticed that during the rapid evolution of the Ontario industry, it wasn’t just a growing consumer base, it was Maxim Voronov and Wesley Helms, professors from Brock University’s Goodman School of Business, examined how wine connoisseurs — individuals with a high degree of connoisseurs using every tool at their disposal to advocate and promote Ontario wine. identification with wine culture — became passionate advocates for Ontario wine in their paper “Evangelism and the amazing spread of quality reputation of Ontario winemaking.” Helms and Voronov did find that some wineries are doing a better job at cultivating evangelists on behalf of their product, while others could benefit from developing these In the study forthcoming in Academy of Management Journal, they found wineries’ relationships. interactions with connoisseurs could foster a deeper connection that may turn these Voronov and Helms were recently featured on a Conversations with Goodman individuals into evangelists — passionate advocates of Ontario wine. podcast here, which can be listened to and downloaded on Soundcloud. “Much like going to church, the ritualized tours, wine tastings and events create social Their full report is available online at brocku.ca/webfm_send/41006 interactions that connect evangelists to winemakers and the wine itself,” said Voronov, a research fellow at Brock’s Cool Climate Oenology and Viticulture Institute. These ritualized interactions, whether a wine tasting, tour, or winemaker’s dinner, were found to play an important role in generating not only sales among consumers, but in creating devoted advocates for the product. Researchers emphasized that these tours and tastings must be more than marketing and must aim to create an authentic relationship between wineries and their guests. www.cdngrapes2wine.com
Canadian Grapes to Wine • Fall 2016 Page 21
Education
That’s the spirit: Brock’s wine research centre adapts to serve a flourishing liquor industry Answering the needs of Ontario’s boom in craft distillers, Brock University’s Cool Climate Oenology and Viticulture Institute (CCOVI) has taken its grape and wine analytical services and continuing education courses, and adapted them for the liquor industry and consumers.
Some distillers are already taking advantage of CCOVI’s analytical services. Craig Peters, who is Chief Vodka Officer at Oakville’s Maverick Distillery, said the high cost of equipment inhibits the ability of small distillers to do all required testing in-house.
With Ontario easing some of its more rigid rules around liquor production, craft distilleries have been proliferating across the province, catering to consumers who are drawn to niche specialty products.
“CCOVI’s lab is a terrific resource,” said Peters. “The results we get are timely, reasonably priced and we’re very pleased with the results every time.”
When Ontario’s Alcohol and Gaming Commission last year removed the minimum volume of 5,000 litres that distillers must produce each year in order to have a retail store, it opened a door for a new generation of entrepreneurs. But while the new distillers may be deft at developing small-batch spirits, they lack the kind of services and product support that the big players have in-house. CCOVI, which has been providing research support and other services to grape growers and wineries for 20 years, sees the move to distillers as a natural evolution. “Expanding our analytical services and educational offerings to the distilling industry further draws on the expertise already available in CCOVI,” said CCOVI Director Debbie Inglis. “The spirits industry is growing, and we’re in a position to provide services that support this growth and the jobs it creates.” Services critical to distillers include ethanol and methanol monitoring in addition to other specialized analyses. Responding to these needs, the CCOVI Analytical Services laboratory now offers testing packages tailored to the spirits industry.
Beyond lab services, CCOVI is also expanding its continuing education offerings to include Wine & Spirit Education Trust’s (WSET) spirits courses to address the growing needs of this sector. These new courses start in August and offer a handson introduction to the world of spirits for consumers and for industry professionals looking to expand their knowledge. CCOVI course instructor Elsa Mcdonald, who has a specialization in spirits, is the Director of Wine Education for Constellation Brands, an MW Candidate with the Institute of Masters of Wine and CAPS graduate. “She will be a valuable resource to add to our WSET team,” says Barb Tatarnic, Manager of Continuing Education. “In terms of the program itself, we’re very proud to offer an internationally recognized certification with a focus on spirits to the industry”. The WSET Level 1 award in spirits is a one-day course running Monday, Aug. 15 (go to the website for registration deadline), while the WSET Level 2 award in spirits will run in a condensed two-day format on Sept. 12 and 26.
Events Canadian award winning actor and comedian in line for Grape Growers of Ontario’s Celebrity Luncheon Gerry Dee, star and creator of CBC’s hit sitcom Mr. D, will help kick off the 65th Annual Niagara Grape and Wine Festival in September. The Grape Growers of Ontario, in partnership with Meridian Credit Union, Friends of the Greenbelt Foundation, and the Niagara Grape and Wine Festival, are pleased to announce that Gerry Dee will be the guest speaker at the 2016 Annual Celebrity Luncheon in St. Catharines on Wednesday, September 14th. “The Grape Growers of Ontario are proud to be able to showcase Canadian talent each year, from celebrities like Gerry Dee, to our Canadian wines made from grapes grown by local grape growers,” says Matthias Oppenlaender, Chair of Grape Growers of Ontario. Gerry Dee was born in Scarborough, Ontario and left his 10-year high school teaching career to embark on a full-time comedy and acting career in 2003. He became the first Canadian in 27 years to win the prestigious San Francisco International Comedy Competition, and has received many awards including Toronto’s Funniest New Comic and Best Comic in Canada. Based on his real-life experiences as a high school teacher, Gerry’s sitcom, Mr. D debuted in January 2012 to 1.23 million viewers, the highest-rated scripted show premiere for the network in 7 years. Season 6 premieres on CBC in the fall of 2016. The Celebrity Luncheon is Wednesday, September 14, 2016 at 11:30 a.m. at Club Roma in St. Catharines. Ticket order forms are available at www.grapegrowersofontario.com or by calling the GGO office at: (905) 688-0990. “Meridian Credit Union is very proud to once again be a major Page 22 Canadian Grapes to Wine • Fall 2016
sponsor of the Grape Growers of Ontario Celebrity luncheon. The event has created a strong legacy as the kick-off to the Grape and Wine Festival celebrating the grape and wine industry. The luncheon brings a well-deserved focus on the grape growing community and the benefits it provides to our region. It also has a strong tradition of featuring local talent and this year’s speaker Gerry Dee is another great example of a local success story and will insure the luncheon will be a great success,” said Ken Janzen, Regional Manager, Meridian Credit Union. “Gerry Dee is a great choice for the Grape Growers Celebrity Luncheon,” said Burkhard Mausberg, CEO, Friends of the Greenbelt Foundation. “Just as we support and champion home-grown food at the Foundation, we love home-grown talent like Gerry and I’m looking forward to joining the Grape Growers in welcoming Gerry Dee to this great event.” “As we anticipate the 65th Niagara Grape and Wine Festival, we take time to recognize the contributions of the Grape Growers of Ontario. Our partnership enables us to deliver three weeks of harvest experiences focusing on the role agriculture plays in our community. The Celebrity Luncheon is the largest gathering of grape growers and allows us to honour the pioneers who have invested in our vineyards and our wine industry.” - Kimberly Hundertmark, Executive Director, Niagara Grape and Wine Festival. The Grape Growers of Ontario is the official organization that represents over 500 actively producing grape growers of 17,000 acres of vineyards in the province’s three designated viticulture areas: Niagara Peninsula, Lake Erie North Shore and Prince Edward County, and the emerging Norfolk County. www.cdngrapes2wine.com
Supplier News Vintage Nurseries host “Grower’s first day” Event Vintage Nurseries, North America’s largest grapevine nursery, welcomed over 100 of its grower clients to an invitation-only “Growers First Day” luncheon and facilities tour. The mid-week event at Vintage’s Wasco, California headquarters attracted guests from many well-known wine, table and raisin grape vineyards across California. The highly anticipated event also featured respected industry speakers who discussed research and technology directed toward various vine pests and pathogens of concern to growers. Speakers included Dr. Andy Walker, professor and geneticist, Department of Viticulture and Enology at University of California Davis; Dr. Deborah Golino, Director of Foundation Plant Services (FPS); and Dr.Kendra Baumgartner, Research Plant Pathologist for the USDA-Agricultural Research Service in Davis, California. Dr. Walker spoke about his most recent research in breeding resistant varieties for Pierce’s Disease and in the future, powdery mildew. Dr. Golino discussed the greatly improved processes for identifying and verifying plant diseases in their early stages of introduction, as well as new methods for providing the cleanest materials in greatly reduced timelines. In her discussion, Dr. Baumgartner explained practices to prevent common trunk diseases and maintain vineyards in their cleanest state possible. Dustin Hooper, Director of Sales for Vintage Nurseries, also spoke, focusing on the company’s top priorities of delivering clean, healthy vines; providing the latest product innovation; and ensuring speed to market. Hooper also stressed that Vintage Nurseries performs more quality control testing than the rest of the industry combined.
The guided tour enabled Vintage Nurseries’ valued grower partners to observe many of the key aspects of Vintage’s operations, including the $25 million state-of-the-art greenhouse that features pest exclusion, automated irrigation and fertilization, table bottom heating and precision temperature controls. Guests also visited the food-grade grafting room where approximately 300,000 plants are grafted daily. Vintage’s new, advanced automated potting line, brand new shade houses and hot water dipping process designed to eliminate pests and pathogens were also highlights of the hour-long tour, which elicited highly positive responses from growers in attendance. “This was a great opportunity for us to show our appreciation to our grower partners,” said Hooper. “At the same time, many of them expressed their excitement for our expansion, program and leading efforts to maintain the cleanest plant materials in the industry. We will continue to offer the most comprehensive testing possible.” Vintage Nurseries is part of The Wonderful Company, a Los Angeles-based, privately owned company committed to offering high-quality, healthy brands, ranging from fruits, nuts and flowers, to water, wines and fresh juices. For more information about Vintage Nurseries, please visit www.vintagenurseries.com or call toll-free, at 800-499-9019.
Events SEPTEMBER 2016
NOVEMBER 2016
September 10 • Harvest celebration hosted by the Naramata Bench Wineries Association from 6:30-9 p.m. at Red Rooster Winery. naramatabench.com • Free Artist Lecture Series - Liquidity Wines, 4720 Allendale Road, OK Falls, BC. Sept 10, 3pm. |The artists participating in this free lecture series work with a variety of mediums and offer exclusive insight to the creative process. Recently named Nature Photographer of the Year, David Burdeny will be one of the featured artists in the series, appearing on October 8 as the final speaker in the lineup. Burdeny joins talented Canadian artists, such as internationally acclaimed figurative painter Charles Malinsky and visual artist Jeff Burgess. Seating is available for up to 50 people per lecture. Reserve a space at the Liquidity tasting room or online. For more information visit Liquiditywines.com or call 778-515-5500. September 15 - Winejobs.com Summit, forum for HR professionals to connect with their peers and discuss current HR topics. Hosted by winejobs.com at the Westin Napa in Napa, Calif. eiseverywhere.com September 26-27 - 25th Annual Wine Industry Financial Symposium at the Napa Valley Marriott in Napa, California. Winesymposium.com
November 3 to 5 - American Wine Society National Conference in Costa Mesa, Calif. americanwinesociety.org November 7 to 9 - ProWine China in Shanghai, China. prowinechina.com November 10 to 12 - HKTDC Hong Kong International Wine & Spirits Fair, hktdc.com November 27 to 30 - Intervitis Interfructa Hortitechnica trade show for the wine, wine grape and other specialty crop industries in Stuttgart, Germany. ivifho.de November 29 to December 1 - Vinitech-Sifel in Bordeaux, France vinitech-sifel.com
Supplier News Leading winemakers endorse quality of Amcor’s STELVIN® closures
Key winemakers have endorsed Amcor’s portfolio of STELVIN® closures, advocating the superior quality, technical performance and design flexibility of the products. Testimonials from prominent global vintners in both Europe and the US highlight the closures’ numerous benefits and their ability to maintain the purity and consistency of bottled wines. Housed on Amcor’s new dedicated STELVIN website, the comments show other winemakers and bottlers exactly what they can expect if they make the switch to STELVIN. Amongst those to endorse Amcor’s closures are Bernard Ott from Weingutt OTT (Austria), Dr Martin Tesch from Weingut Tesch (Germany) and Kevin Willenborg from Vina Robles Winery (USA). www.cdngrapes2wine.com
Canadian Grapes to Wine • Fall 2016 Page 23
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