California Ag Network

Category: Ag Legislation

  • New Lake County Winegrowers Logo Represents Region’s Volcanic Soils, Mountainous Terrain, Sunlight

    The Lake County Winegrape Commission today announced a new brand identity for the region’s winegrowers.

    In the 10 years since the previous logo was created, the region has evolved and matured in important ways. Vineyard acreage has expanded. The reputation of its winegrowers has grown along with the quality of Lake County winegrapes. And it is increasingly seen as a premium winegrowing region with its own distinct identity, independent of its North Coast neighbors.

    The new brand identity acknowledges this evolution and better reflects the region’s meaningful attributes. Specifically, the new logo affirms Lake County as a high-elevation, mountainous region dominated by young volcanic soils and luminous sunlight.

    An additional locator tagline identifies the region as within California’s North Coast AVA and distinguishes it from the numerous other “Lake” counties across the country.

    “We recognized that the winegrowing region’s brand needed to more precisely represent what sets our region apart – the high-elevation mountainous landscape, the red volcanic soils strewn with obsidian and quartz, the luminous sunlight and cool evenings and the professionalism and agricultural heritage of our growers,” said Debra Sommerfield, President of the Lake County Winegrape Commission.

    Designed for Trade and Consumers

    The new logo was designed with several audiences in mind, including grape buyers and members of the broader wine trade, as well as wine enthusiasts and casual wine consumers.

    “Defining a new visual brand for a wine region isn’t an easy proposition in a world where it seems like every wine region is competing for consumer attention,” said Alder Yarrow of Vinography.com. “But the Commission and its team are focused on the essence of what makes Lake County unique: volcanic soils and mountain fruit. Now all they have to do is let them shine.”

    Acknowledgements

    “Growers in our region work diligently to deliver high-quality winegrapes, and it is a joy to work on their behalf,” said Bonnie Sears, Chair of the Lake County Winegrape Commission. “We are honored to represent a group so dedicated to quality and sustainability.”

    The Lake County Winegrape Commission would like to recognize the following individuals for their expertise in creating the new visual identity: Jason Wister of Pair Design, Cameron Mauritson of Thomas Mauritson Vineyards, Peter Molnar of Obsidian Wine Co., Bill Oldham of Oldham Vineyards and LCWC Marketing Committee Chair, Clay Shannon of Shannon Ridge Family of Wines, Alder Yarrow of Vinography and John Hyde of 26 Brix.

    “We had a high-caliber team help us define and refine the brand identity,” Sommerfield said. “We’re grateful for their contribution.”

    Learn More

    As part of this effort to further refine LCWC’s messaging and visual identity, the Lake County Winegrape Commission is working with Wine Enthusiast to present a webinar on November 17 at 12 PM PT titled, Volcanic Wines – How Soils in Volcanic Regions Create ‘Intensity of Place’. Register to attend the webinar and learn more about the influence of volcanic soils on Lake County winemaking.

  • Heat Damaged Groves MAY BE Eligible for Tree Assistance Program Funding

    California Avocado Commission— In early September much of California experienced excessive heat, including many avocado growing regions. A few growing areas reported sustained temperatures of around 120 degrees. Understandably, due to this extreme heat some trees are experiencing severe damage. The California Avocado Commission immediately contacted the United States Department of Agriculture’s Farm Service Agency (FSA) to pursue possible funding for growers under the Tree Assistance Program (TAP).

    Under the TAP, “To be considered an eligible loss: Eligible trees, bushes, or vines must have suffered more than a 15 percent mortality loss in a stand (adjusted for normal mortality) due to an eligible natural disaster.” Here is a TAP Fact Sheet.

    However, FSA has ruled “heat” is not an eligible event under the TAP program. In 2016, when a similar heat event occurred resulting in California avocado tree damage, the Commission was successful in getting FSA to include heat-related damage. Considering that FSA currently lists “freeze” (an extreme low temperature event) as a TAP-eligible event, there seems to be no basis to exclude extreme high temperature events.

    The Commission is once again strongly advocating with FSA for the inclusion of “heat” as an eligible natural disaster and therefore inclusion in the TAP. As the Commission continues to pursue eligibility for the recent heat event, FSA is asking growers to submit their TAP application if they believe they have suffered the minimum threshold of damage. At this point, pending the FSA final determination, the applications will be rejected. Growers must then ask for an appeal.

    While submitting a TAP application now —knowing it will initially be rejected — is not ideal, there is a 90-day timeline that must be adhered to for any future ruling on eligibility. According to TAP growers must apply “within 90 calendar days of the disaster event; or the date when the loss is apparent to the producer.” Thus, in order to ensure growers meet the 90-day rule, they should apply for TAP now while the Commission continues to advocate for the inclusion of “heat” as an eligible event. If growers do not apply within the prescribed 90 days of the heat event or appearance of loss, they will not be eligible for TAP in the event FSA rules in our favor.

    If you believe your grove may meet the 15% mortality loss, you are encouraged to apply. The Commission will continue to work with FSA and keep you posted as additional information becomes available. 

    Applications can be submitted to your local FSA office as follows:

    Ventura, Santa Barbara, and San Luis Obispo Counties:
    Santa Barbara County Farm Service Agency
    Brenda Estrada, County Executive Director
    920 E Stowell Rd., Santa Maria, CA 93454-7008
    (805) 928-9269; (844) 206-7010 Fax
    Brenda.Estrada@ca.usda.gov

    Riverside, San Diego Counties:
    Riverside County Farm Service Agency
    81077 Indio Blvd. Ste. A, Indio, CA 92201
    (760) 347-3675; (844) 206-6978 Fax
    Desiree.Garza@usda.gov

  • SLO County Wine Industry Award Winners

    The San Luis Obispo County wine industry comes together annually to honor leaders of the local wine community. Typically, this awards ceremony takes place in the summer at the California Mid-State Fair. This year the ceremony took place online on October 16 and streamed live on Facebook. These awards recognize dedication, stewardship, innovation, and leadership demonstrated in the San Luis Obispo County wine community. The 2020 San Luis Obispo County Wine Industry Awards go to – Winegrape Grower of the Year, William and Derryal (posthumously) John, John Vineyard Applications; Winemaker of the Year, Joe Barton, Grey Wolf Cellars and Barton Family Wines; Wine Industry Person of the Year, Amanda Wittstrom-Higgins, Ancient Peaks Winery.

    The Paso Robles Wine Country Alliance in partnership with the San Luis Obispo Coast Wine Collective, the Independent Grape Growers of the Paso Robles Area, The Vineyard Team, and past award recipients worked together to vote on the 2020 industry award winners. The honorees are evaluated on their leadership and accomplishments in California’s third-largest wine region, San Luis Obispo County. The Winery of the Year is determined by the Central Coast Wine Competition based on a winery’s overall performance of wines through the competition. CCWC judging is currently underway with wine awards being announced in the coming week.

    “Although the circumstance of 2020 have been unprecedented, agriculture continues in our County and these individuals’ leadership, hard work, and dedication continue to bring national and international attention to the region,” said Joel Peterson, Executive Director of the Paso Robles Wine Country Alliance. “We were excited to utilize a new format to celebrate these passionate individuals with a much wider audience and honor their work that will continue to elevate the reputation of wines from the greater San Luis Obispo County and the Paso Robles wine region.”

    Winegrape Grower of the Year

    William and Derryal (posthumously) John

    John Vineyard Applications

    “I’m so honored that I have been awarded the Winegrape Grower of 2020 by my peers in the wine industry,” said Will John. I’ve always tried to be a good steward of the land and produce high-quality wine grapes. I’m so pleased to be recognized for my contribution to this amazing wine region and thankful for all the wonderful industry professionals who have supported me along the way. I know my father would have been equally honored and grateful.”

    Derryal John (1948 – 2020)

    Derryal John was born into a farming family in 1948 in Delano, California. His father, Francis John, was a vineyard farmer and taught Derryal how to farm vineyards from a young age. After two tours in Vietnam with the U.S. Army, Derryal moved to Shandon in 1971. At this time he planted the San Juan Vineyard for Louie Lucas. In 1990, he started Derryal John Management and continued to farm the San Juan Vineyard until 1999. In addition, he developed and managed many vineyards in the Paso Robles area. He developed 800-acre Cuesta Ridge Vineyard for Robert Mondavi, which is now owned by Ancient Peaks Winery as the Santa Margarita Ranch. Derryal was a volunteer firefighter for 25 years in Shandon and coach of many youth sports teams. He enjoyed working closely with Will and continuing to help him with many of the farming tasks as he moved into retirement. In his spare time, Derryal and his wife Lesa loved attending activities and sports games of their six grandchildren. Derryal was much loved in the community and is dearly missed by his many friends and family after he passed away in January 2020.

    Will John

    Much like his father, Will John was born into a farming family in 1975 in San Luis Obispo. He grew up on the San Juan Vineyard and worked closely with his father from a very young age. He attended Cal Poly, taking every fall quarter off to work grape harvest, and put himself through school. He met and married his wife, Jalene in 2003 and they have two girls, Quinn, 13, and Delaney, 11. Will started his own vineyard farming business, John Vineyard Applications, Inc. in 2004. He enjoys vineyard development from the ground up. He currently farms approximately 400 acres of leased and owned vineyards and also manages a handful of vineyards for clients. His newest project is a 100-acre dry-farmed vineyard, Armory in Paso Robles’ Adelaida District, consisting mostly of Cabernet Sauvignon and a few Rhône varietals. In his spare time, Will enjoys participating with his girls in the raising of their sheep flock, which they show in 4-H. He also enjoys camping, snowboarding, and drinking wine, of course.

    Winemaker of the Year
    Joe Barton

    Grey Wolf Cellars and Barton Family Wines

    “I am humbled and grateful to be in such amazing company in this Year’s Mid State Fair Wine Awards,” said Joe Barton. “This award is always a representation of those that continue to bring excellence to the Central Coast. I am so honored to be a part of the legacy of artisans who have helped to craft our wine industry. I want to thank all of my family, friends, and Grey Wolf staff members, both past and present, who along the way gave me their best. I could not have done it without you.”

    Joe Barton is the owner and Director of Winemaking at Grey Wolf Cellars and Barton Family Wines. His parents, Joe Sr. and Shirlene Barton, started the winery in 1994, following their dream of owning a winery and building a family business for future generations to come. Joe Jr. attended Cal Poly, San Luis Obispo as a fruit science major and was tasked at the young age of 23 with carrying on the family legacy and dream after his father tragically passed in 1998. He now operates the business with his wife Jenny and has made it his life mission for the past 25 years to create a distinct style, sourcing from dry-farmed vineyards in the Paso Robles Willow Creek, Templeton Gap, and Adelaida District AVAs. Farming is the core of his business. Understanding the unique microclimates of Paso Robles distinct AVAs identifies the best location for growing a variety of wines with regional character. Focusing on making hand-crafted wines from specific sites creates a dynamic portfolio of wines. He works with a selection of wine varieties including the heritage varietal Zinfandel, the classic Bordeaux varieties like Cabernet Sauvignon, and both Rhône red and whites. Joe is a past board member of the Paso Robles Wine Country Alliance and served on the AVA Committee that oversaw the creation of petitions that created the 11 new districts within the Paso Robles AVA.

    Wine Industry Person of the Year
    Amanda Wittstrom-Higgins

    Ancient Peaks Winery, Wine Speak, Dream Big Darling

    “I am deeply humbled to be named Industry Person of the Year,” said Amanda. As the fourth generation of the Central Coast, I am proud to be part of this agricultural community, for many years I have greatly admired past award recipients. I’m honored to carry on the legacy of paying it forward and creating opportunities for others. The rising tide floats all ships, and I’m blessed to be surrounded by an amazing community and work-family who make nearly anything possible. A special thank you to my husband Sam, and my two children Cooper and Cecilia who remind me every day that anything is possible if you dare to dream.”

    As Executive Vice President at Ancient Peaks, Amanda has helped establish Ancient Peaks as a leading national brand. Along the way, she has been a passionate advocate for Paso Robles, SLO County, and the Central Coast. Amanda has also invested heavily in employee personal and professional development, including a successful internship program has helped many graduates achieve professional growth, opportunity, and success. Amanda was on the cover on Wine Enthusiast’s 2019 “40 Under 40” issue featuring “the trailblazers who are redefining the industry as we know it.” She was also one of five nominees for “Social Visionary of The Year” at the 2019 Wine Enthusiast Wine Star Awards. In 2017, Amanda co-founded Wine Speak Paso Robles, an annual industry trade event that is now regarded as one of the finest events of its kind in California. Wine Speak is deeply involved in community service, such as hosting young wine professionals on scholarship. In 2018, Amanda founded Dream Big Darling, a local nonprofit dedicated to fostering the success of up-and-coming women in the wine and spirits industry. Amanda is passionate about local community service and served on the boards of the SLO Coast Wine Collective (three years) and Paso Robles Wine Country Alliance (two years). Amanda is a Paso Robles native, and a graduate of Paso Robles High School, Cuesta College, and Cal Poly. She served as the girls JV basketball coach at Paso Robles High School, and also served as co-head coach with her sister for two seasons.

  • California Dairy Industry Improves Environmental Impact

    Milk is big business in California. It’s the agricultural product that brings in more farm revenue than any other in the state. It employs about 190,000 workers, and involves 1.78 million cows. Indeed, dairy has been important to California’s economy for decades, and over time innovations in animal husbandry, feeding and in growing crops that dairy cows eat have led to substantial changes in greenhouse gas emissions. Recently, Ermias Kebreab and his colleagues at the University of California, Davis, calculated exactly how much these emissions have changed in the 50 years from 1964 to 2014. Although the total emissions from the state’s dairy industry increased over that period, the state also produced much more milk, and the industry has become more efficient in terms of its emissions.

    As well as milk being important to California, California’s milk production is important to the US. The dairy industry has a long history in the state. It’s thought that the state’s export of cheese, for example, began in the year 1800, when a Russian commander called Ivan Kuskow sent produce from Sonoma to Russian settlements in Alaska. In the 25 years from 1975 to 2000, the state’s dairy industry boomed. California went from producing 9.4% to 19.2% of total US milk production, and overtook Wisconsin to become the state that produced more than any other. These days, about 40% of California’s milk leaves the state as different kinds of processed milk product, such as cheese, milk powder, butter, and whey.

    Assessing the greenhouse gas (GHG) emissions of this activity requires a lot of data about all of the inputs and outputs of dairy farming. It also requires fairly complex modelling. The research team pulled together data to describe each aspect of four processes—feed production, enteric methane, manure storage, and farm management—as part of a life-cycle assessment (LCA). These kinds of assessments sometimes only consider carbon footprints, but Kebreab and his colleagues opted instead for a more comprehensive analysis that included water and land use. They also opted to run two different LCA models to see how different the results were for different sets of assumptions in the modelling. The first model used primary data from five Californian dairy farms. The second used off-the-shelf numbers from the California Department of Food and Agriculture. Everything was inputted in tremendous detail. For example, separate dietary data were used for calves, heifers, pregnant heifers, close-up heifers, and lactating and dry cows in 1964, and further categories were added for the 2014 analysis.

    Overall, the GHG emissions for 2014 on average ranged between 1.12 and 1.16 kg of CO2e/kg of energy-corrected milk, depending on the specifics of the diet modelled. Energy-corrected milk is a standardized way of measuring milk produced, adjusted so that the milks across all cows and farms have the same fat (here, 4%) and protein (3.3%) content. In 1964, the GHG emissions were 2.11 kg of CO2e/kg of energy-corrected milk, so the GHG emissions per bottle of milk have reduced substantially. There have been improvements across the board. Emissions from enteric methane and manure have been cut in the process of producing a unit of milk, as have water use and land requirements. California’s dairy industry has fairly low emissions compared with the same industry elsewhere in the US.

    However, not every aspect of dairy farming has improved to the same extent. The team’s models revealed that methane from manure made up about 41% of the industry’s GHG emissions in 2014, compared with just less than a quarter (24.5%) of its emissions in 1964. The root cause of this appears to be the way that manure is commonly managed in the state. It is often stored in “lagoons” as opposed to in solid form, which means that the methane conversion factor from manure is higher than it could be.

    Reductions in water use—an important matter in a state that is prone to droughts—have been achieved through more careful farming of crops that comprise animal feed, as well as through genetic improvements that have led to sturdier crops that do not need as much watering. There have also been increased yields in these crops over the years. In turn, the greater yields have meant that the amount of land required to grow enough food to feed a cow for a year has come down.

    This assessment points to important successes. Yet it should be considered alongside the fact that the state’s dairy industry grew dramatically during the period studied. The number of dairy cows in California has more than doubled. Many Californians would probably agree that an industry that grows this much has a responsibility to keep asking how it could strive to further reduce its environmental footprint. The value of this study is that it brings answers to this question that farmers can take note of, and that industry organizations, and potentially the government, could take action to support. — By Anna Petherick, University of Oxford & International Milk Genomics Consortium

  • How to Assess Whether Grapes & Wines are Affected by Wildfire Smoke Exposure

    Oregon State University Extension — Vineyards on the west coast have experienced wildfires over the past few years and are currently faced with a difficult 2020 wildfire season. Vineyard exposure to smoke can lead to smoky aromas in wines. While grapes can be tested for smoke marker compounds, wines produced from micro-fermentations can yield more comprehensive information when they undergo sensory and analysis for both free and bound volatile phenols that may impact wine sensory properties. Micro-ferments are small fermentations that can be done by grape growers or winemakers as a way to evaluate smoke-derived compounds in the grapes. See the procedures for conducting micro fermentations.

    Collecting grape clusters from throughout a smoke-exposed vineyard will serve as a sample for smoke compound testing and/or micro ferments to determine if the fruit and/or wine carry the volatile phenols from the smoke — Josh Price

    How to analyze for smoke-derived compounds

    Currently there are few labs that provide grape and wine testing for smoke compounds. Due to the large number of samples that have been submitted to testing labs under the present wildfires, there is limited availability of timely service. If your vineyards have been exposed to wildfire smoke, it is recommended that you prioritize vineyard lots to sample for analysis. The most common reasons to pursue analytical testing is 1) requirement for crop insurance claims, and 2) contract negotiations with grape buyers. See “Further considerations” below. When sampling, identify vineyards that you suspect were more heavily affected by smoke exposure and collect clusters from throughout these blocks to provide a single sample that represents the area. Sampling and sample preparation protocols vary between testing laboratories, so be sure to check their specific requirements before sampling and preparing samples for shipping. Consider collaborating with neighboring vineyards in your area to collect samples from vineyards that represent the area, especially if you are under similar smoke exposure. Separate your samples based on variety, as different varieties have shown different results with the same smoke exposure intensity or duration. Reducing the number of samples to be analyzed will help you reduce the total cost of analysis across producers and provide a regional outlook of smoke impact. A list of testing labs is below (in alphabetical order). Be sure to contact the lab to determine how to collect and submit your sample. Be aware that turn-around time for sample analysis will vary, so make sure you know how long it will take to receive results and plan accordingly.

    Testing Labs

    Additional documentation may be required for shipping to Canada. Contact Davin Potts (davin.c.potts@usda.gov), 509-925-1189 for additional guidance
     
    Evaluating wines from micro fermentations

    Sensory evaluation of wines from micro fermentations may provide you with timely and actionable information. However, they must be conducted in a careful and consistent manner. How to conduct sensory evaluation of micro fermentations is outlined within the protocol for micro fermentations

    and includes the following:

    • Having multiple people (4 people minimum if possible) taste the samples. People vary in their sensitivity to the sensory impact of the smoke compounds.
    • Taste sample at least twice during a short period of time.
    • Ensure breaks of 2+ minutes between samples to reduce any carry-over effect.
    • Samples should be tasted blind, meaning coded samples with no identifiers.
    • Be aware that freshly fermented wines from a micro fermentation may taste a little bit different than what you are used to in normal production. The wines may be more acidic, astringent, and have higher amounts of solids. Focus on identifying smoky characteristics. A helpful tool is to have a heavily smoke impacted wine as a reference as well as a wine that has no smoky characteristics. Wines from previous micro fermentations that do or do not exhibit significant smoke impact could be used as a reference when tasting.

    Further considerations

    • If you have crop insurance, be sure to contact your insurance company and talk to your crop insurance adjuster before you begin sampling and/or harvesting. They will work with you to identify the proper steps in pursuing your claim.
    • If you are selling/buying fruit, be sure to work with your grower/buyer/winery to consider micro fermentations and what threshold of smoke exposure or analytical metrics will be acceptable.

  • CDFA & UC Davis Collaborate to Assist Commercial Laboratories Testing Smoke Impact in Wine Grapes

    The California Department of Food and Agriculture (CDFA), the UC Davis Department of Viticulture and Enology, and the UC Davis College of Agricultural and Environmental Sciences are offering laboratory services, with limited capacity, to test winegrapes and wine for the presence of smoke compounds due to recent wildfires. In addition to commercial laboratories already performing tests, these laboratories are offering limited services to hopefully reduce testing turnaround times.

    “We are hearing many growers and grower representatives voice concern over lab turnaround time, as lab results are needed to make a decision about harvesting their winegrapes or to assess the resulting wines,” said CDFA Secretary Karen Ross. “To answer a need in our world-renown California wine industry, CDFA is proud to partner with UC Davis to offer the resources of our laboratories.”

    “The wine and grape industries of California are important to the state and to our college, “ said Helene Dillard, Dean of the College of Agricultural and Environmental Sciences at UC Davis.  “The wildfires this year have been particularly devastating, so we are very happy to be partnering with the CDFA to apply our collective resources to this important issue.”

    “Our staff members are working diligently to meet the laboratory needs of the wine and winegrape industries resulting from the unprecedented number of wildfires on the west coast,” said Gordon Burns, CEO of ETS Laboratories. “We appreciate the partnership of CDFA and UC Davis as we work together to answer industry needs.”

    CDFA’s Center for Analytical Chemistry (CAC) is offering grape analysis. CDFA’s limited testing capacity is estimated to be 30-50 samples per day, with a turnaround time of 3-5 days, as long as a backlog does not occur. If a backlog does occur and the turnaround time will be longer, CDFA will provide that information on its website.

    The UC Davis laboratories are teaming-up to provide wine analysis.

    While the analytical methods of the CDFA and UC Davis labs have been validated and are accurate, the methods are not ISO 17025 (International Organization for Standardization) accredited. Therefore, growers should verify with insurance providers and/or legal counsel that the results will be acceptable before submitting samples. The laboratories will measure seven smoke-related compounds (guaiacol, 4-methylguaiacol, o-cresol, p-cresol, m-cresol, syringol, and 4-methylsyringol).

    To submit grape samples, visit the CDFA laboratory website for sample submission instructions, or contact CDFA at CDFA.CAC_receiving@cdfa.ca.gov or (916) 228-6844. Price per grape sample is $246.

    To submit wine samples, visit the UC Davis laboratory website for more information. Price per wine sample is $150.

  • Lake County Wines Reach New a Pinnacle

    Lake County received the highest rating ever achieved by a wine from its region – receiving a 96 point rating for the 2016 Sol Rouge Petite Sirah from Wine Enthusiast Magazine.

    Lake County, a small wine growing region directly north of Napa, used to be part of Napa County and was said to have grown as many grapes as Napa in the 1900s. However, the 1920 Prohibition brought an end to Lake County wine production as vines were removed and planted with other crops.

    Lake County’s re-emergence in the wine industry began in the 1960s and grew from less than 100 acres in 1965 to nearly 10,000 acres today. Although large premium Napa Valley grape growers like Beringer and Beckstoffer Vineyards established themselves in the county, few wineries included “Lake County” on their labels, as most wine was often blended into that of Napa Valley and Sonoma wines.

    In 2007, a dozen wineries in Lake County including Sol Rouge Winery, established the Lake County Winery Association to promote awareness. At the time, Lake County wines were relatively unknown or reviewed by the top wine magazines with only a few wines receiving a 90+ point rating. Most of these wines were made by Napa winemakers like Thomas Rivers Brown, maker of the Schrader Cellars Double Diamond Cabernet Sauvignon from Beckstoffer’s Amber Knolls Vineyard.

    Today, the Lake County Winery Association has over three dozen vintners like Shannon Ridge, Gregory Graham, Brassfield, Hawk & Horse, and Obsidian Ridge, who commonly make wines in the 90-95 point range.  “We’ve seen a trend in higher ratings from all of our Lake County wineries and this rating is just another example of how wineries are producing world-class wines from Lake County,” said Helena Walsh, Director of Lake County Winery Association.

    The 2016 Sol Rouge Petite Sirah put Lake County in a completely different league, scoring a 96 point rating by one of the top wine review magazines – the highest in the county’s 50+ year history of winemaking. “I actually never checked on how rare that rating was. I tasted the Sol Rouge Petite Sirah blind of course, along with a few other Petites from Lake and two other appellations, so when I scored it I didn’t know the AVA. It’s a magnificent wine and a great example of how good the Lake County terroir can be,” said Jim Gordon, Contributing Editor, Wine Enthusiast Magazine.

    “When we planted the Sol Rouge Vineyard, we sought to grow the best possible grapes to make the finest wine we could,” said Bryan Kane, Co-Owner & Winemaker of Sol Rouge Vineyard & Winery. “When we came to Lake County, the highest rating from one of the Big 3 (Spectator, Enthusiast & Parker) was 92 points. So far, we’ve earned 90–94 points on 44 of our 51 Lake County wines, with the majority scoring 92-94 points.” Bryan attributes the higher scores amongst Lake County wines both improved winemaking and the excellent growing conditions.

    “Lake County produces some of the most distinct winegrapes in the world, and over the years, we’ve seen a steady increase in recognition of the region’s wines,” said Debra Sommerfield, President of the Lake County Winegrape Commission. “This impressive rating further substantiates Lake County’s position as a top-tier winegrowing region.”

    With all the recent devastation to the Napa and Sonoma wine growing regions caused by the Glass and LNU Lightning Complex fires, wineries have been looking to Lake County for grapes. Jim Smith of Case by Case Wine Brokers states, “We have been challenged as of late with the soaring demand of winegrapes from Lake County. I believe the work is out on what winemakers can expect from our wine growing region.”

    “We are honored and excited to have received such a high rating on our 2016 Petite Sirah and expect that Sol Rouge and others will continue to aspire to make highly rated world class wines,” stated Jill Brothers, Sol Rouge Co-Owner and Winegrower.

    ABOUT SOL ROUGE

    Sol Rouge is a family estate located in the Mayacamas Mountains at elevations averaging over 1800 feet. North of Napa in the foothills of a dormant volcano which formed the North Coast wine country in the Red Hills Appellation of Lake County, this land contains rich, red volcanic soil and, from this unique profile, Sol Rouge derived its name – translating to “Red Soil” in French. This 70 acre estate is planted with Syrah, Grenache, Mourvèdre, Cinsaut, Counoise, Zinfandel, Petite Syrah, Cabernet Sauvignon, and Cabernet Franc in a “high vine density” configuration allowing each vine to focus on fewer clusters of fruit, leading to greater complexity. Nestled between Mt. Konocti and Benson Ridge, this aggressive sight is all hillside with slopes up to 60% and is said to be the most aggressive and tightly planted vineyard in the Red Hills, with nearly 6000 vines per hectare in some blocks. For more information, see http://www.solrouge.com

    2016 Sol Rouge Petite Sirah Wine Enthusiast Magazine Review: https://www.winemag.com/buying-guide/sol-rouge-2016-petite-sirah-lake-county/

  • Researchers Continue Grapevine Red Blotch Vector Search

    Entomologists have a unique toolbox of gadgets designed to trap and collect otherwise hard to nab insects.  Beating, sweeping, sucking, and carefully brushing, these scientists have no lack of creativity when it comes to collecting what most people can’t even see.  Yet these collections are critical keys to unravel the mystery of crop-threatening disease, where insects often play the role of “vectoring”, or spreading, the pathogen.   Enter the “D-Vac”, a modified leafblower designed to suck up insects from otherwise hard to get to places-like grapevine canopies!  Recently I joined Kelsey McCalla, Post-doctoral researcher, and Kristen Flores, Lab manager and Junior Specialist, both hailing from UC Specialist Kent Daane’s lab in Berkeley, on the hunt in the foothills for clues to the insect vectors responsible for transmitting Grapevine red blotch associated virus (GRBaV).  I’m so happy to have engaged the Daane lab to include our foothill region in the nationwide collaborative research to understand the spread of this disease.  The research is critical to managing it.

    Red blotch symptoms in Zinfandel

    GRBaV, or simply “red blotch”, the DNA virus identified in 2011 causing disease in grapes that was a mystery for so long, continues to vex the research community.  While tremendous progress has been made on understanding the effect of the disease on delaying grape berry ripening and physiology, we still have not confirmed a vector or vectors, as it may be, responsible for the spread of this disease evident in so many of our vineyards. Awhile back you may remember my post about the exciting discovery by Bahder, Zalom and Sudarshana that the three-cornered alfalfa treehopper was a red blotch vector.  Oddly enough, that greenhouse study has not yet been replicated by other researchers seeking to duplicate, and confirm, the treehopper as a red blotch vector.

    Red Blotch Symptoms in Vermentino, a White Grape Variety

    The Daane lab joins Houston Wilson and other researchers on a nationwide search to confirm the three cornered alfalfa treehopper as a red blotch vector and/or identify other insects that are spreading the disease.  Part of that work includes sampling for suspect insects using the D-vac and yellow sticky traps in vineyards where red blotch spread is evident.  The trap count information is used to understand the life cycles of these potential vectors.  Wilson, who was one of several speakers covering red blotch research progress during my 2020 Foothill Grape Day, recently published a newsletter on his work of the seasonal ecology of the treehopper in North Coast vineyards.  Our foothill monitoring will help us understand if the insect’s life cycle is similar here as compared to what is known to occur in the cooler N. Coast.

    Kristen Flores takes down yellow sticky traps

    And no, those vineyard fall colors are not a good thing!  This is the time of the year when GRBaV symptoms become evident in red varieties in the vineyard-the characteristic red “blotches” on the leaves for which the disease is named begin to show in summer and become more visible as harvest nears and the season progresses. (Note: the disease affects both white and red varieties. In whites, the “blotches” are yellow and more difficult to see).  While diseased vineyards turn red, healthy vines remain green, then gold, in fall.

     

     

    The D-vac Bug Vac, a wonderful sampling tool.
    I spy with my little eye…a three cornered alfalfa treehopper sucked up by the D-vac!
    Lynn Wunderlich, UC Cooperative Extension Farm Advisor

    Thanks to the hard work of those like McCalla and Flores, even during this time of the pandemic (and wearing masks while working outdoors in summer heat is not fun, let me tell you), we will get closer to solving the red blotch mystery. — By Lynn Wunderlich, UC Cooperative Extension Farm Advisor

  • Dairy Margin Coverage Program Enrollment Now Open for 2021

    The U.S. Department of Agriculture (USDA) has begun accepting applications for the Dairy Margin Coverage (DMC) program as of Tuesday, October 13, 2020 for 2021 enrollment.

    “This year has been a market roller coaster for the dairy industry, and the Dairy Margin Coverage program is a valuable tool dairy producers can use to manage risk,” said Bill Northey, USDA’s Under Secretary for Farm Production and Conservation, during a roundtable at a dairy in Chippewa Falls, Wisconsin. “We were excited to roll out this new and improved program through the 2018 Farm Bill, and if you haven’t enrolled in previous years, we highly encourage you to check it out.”

    Signup runs through Dec. 11, 2020. DMC is a voluntary risk management program that offers protection to dairy producers when the difference between the all-milk price and the average feed price (the margin) falls below a certain dollar amount selected by the producer. DMC payments triggered for seven months in 2019 and three months so far in 2020.  More than 23,000 operations enrolled in DMC in 2019, and more than 13,000 in 2020.

    Updated Dairy Decision Tool

    To determine the appropriate level of coverage for a specific dairy operation, producers can utilize the recently updated online dairy decision tool. The decision tool is designed to assist producers with calculating total premium costs and administrative fees associated with participation in DMC. An informational video is available, too.

    Improvements to the decision tool, made in cooperation with representatives from the University of Minnesota and University of Wisconsin, include historical analysis that illustrates what DMC indemnity payments might have been had the program been available over the previous two decades.  The analysis indicates that over the course of time, DMC payments made to producers exceed premiums paid. These decision tool enhancements provide a more comprehensive decision support experience for producers considering DMC.

    Additional Support for Dairy Producers 

    In addition to DMC, USDA offers a variety of programs that have helped dairy producers, including insurance, disaster assistance, and conservation programs. Most recently, the Coronavirus Food Assistance Program 1 provided $1.75 billion in direct relief to dairy producers who faced price declines and additional marketing costs due to COVID-19 in early 2020. Now, signup is underway for the Coronavirus Food Assistance Program 2, which provides another round of assistance for dairy producers and many other eligible producers.

    More Information 

    For more information, visit farmers.gov DMC webpage, or contact your local USDA Service Center. To locate your local FSA office, visit farmers.gov/service-center-locator.

    All USDA Service Centers are open for business, including some that are open to visitors to conduct business in person by appointment only. All Service Center visitors wishing to conduct business with the FSA, Natural Resources Conservation Service, or any other Service Center agency should call ahead and schedule an appointment. Service Centers that are open for appointments will pre-screen visitors based on health concerns or recent travel, and visitors must adhere to social distancing guidelines. Visitors are required to wear a face covering during their appointment. Field work will continue with appropriate social distancing. Our program delivery staff will be in the office, and they will be working with our producers in office, by phone, and using online tools. More information can be found at farmers.gov/coronavirus.

  • Five Steps for Ag Processors to Adapt their COVID-19 Incident Response Approach

    COVID-19 is a health crisis in the United States but major industries, like agriculture, chemical manufacturing, oil and gas exploration and production, all need to keep functioning as essential businesses in the midst of the crisis.  The response to COVID-19 has core parallels to major industrial accident response, which involves deploying the right resources for the task.  Every incident, be it a fire, explosion, or a government inspection and citation for regulatory compliance failures involves four key elements of response:  (1) the immediate response; (2) the extended response; (3) compliance and prevention; and (4) preparedness/lessons learned to improve.  This lifecycle of an incident applies equally to a COVID-19 contact among your employees or customers.  Make no mistake.  The stakes are high.  Recently, Cal/OSHA issued COVID-19 related citations to two companies of over $200,000 each, one to a frozen food manufacturer and the other to a temporary employment agency.  New legislation that becomes effective next year gives Cal/OSHA expanded authority to issue Orders Prohibiting Use for workplaces that pose risk of an “imminent hazard” relating to COVID-19.  In other words, they can shut your plant down if you don’t have the right procedures in place to respond to a COVID-19 incident.

    Processing plant managers are accustomed to incidents, such as injuries, agency inspections, or citations (hopefully not too frequently with respect to citations); applying the process in the context of COVID-19 can work extremely well, even where handling these situations requires adjustment for the particular crisis at hand.  In every crisis, the approach needs to be tailored, and COVID-19 incidents are no different.

    Examples of how a COVID-19 response needs to be tailored include determining work-relatedness to a positive test to COVID-19, identifying close contacts, identifying the agencies to whom notifications must be provided, and contact tracing for potentially exposed employees, testing, and implementing isolation protocols.  In the context of COVID-19, agriculture companies need to be keenly aware of increased Cal/OSHA oversight, as the agency has identified agricultural processing as a priority for enforcement because agricultural processing facility workers have been disproportionately impacted.

    When confronting a COVID-19 incident, follow these useful tips to help minimize liability and potential for citation by the government.

    1. Familiarize yourself with the Extensive Government Guidance Issued, Especially that Tailored to Your Industry

    There’s a saying in incident response:  your greatest exposure is not the incident itself but whether you follow the regulations for reporting and responding to the incident.  That’s true for a major chemical release from your operations and a COVID-19 incident, alike.  When the crisis emerged, several federal and state agencies provided guidance documents to companies on how to address potential cases of COVID-19.  Like the crisis, the guidance is evolving.  The government continues to update its approach and has even offered tailored to specific industries.  Following the agency guidance will put a facility in a much stronger compliance position when faced with a compliance inspection or determination of work-relatedness.

    Some key recent government guidance specific to the agricultural processing industry is listed below:

    • September 18, 2020, California Department of Public Health (CDPH) updated Guidelines intended for use by employers experiencing an outbreak of COVID-19 in their workplace.  It emphasizes that employers should be proactive and keep in mind that identification of even a single positive case among employees may quickly develop into an outbreak.
    • July 29, 2020, California COVID-19 Guidance for the agriculture and livestock industry to support a safe, clean environment for workers.  Recommendations include that an employer investigate any COVID-19 illness and determine if any work-related factors could have contributed to risk of infection;    identify close contacts (within six feet for fifteen minutes or more) of an infected worker and take steps to isolate COVID-19 positive worker(s) and close contacts; implement the necessary processes and protocols when a workplace has an outbreak, in accordance with the CDPH guidelines.
    • July 21, 2020, Cal/OSHA updated Guidance for the agriculture industry.  This provides:
    • COVID-19 Daily Checklist for Agricultural Employers
    • COVID-19 General Checklist for Agricultural Employers
    • Infection Prevention for Agricultural Employees and Employers
    1. Make Required Government Notifications

    Understand requirements for reporting employee cases to Cal/OSHA.  Any serious injury, illness, or death occurring in any place of employment or in connection with any employment must be reported by the employer to the local Cal/OSHA district office immediately.  For COVID-19, this includes inpatient hospitalizations and deaths among employees.

    On September 17, 2020, Governor Newsom also signed into law AB 685 which enhances reporting requirements to local health authorities in the event of a COVID-19 outbreak in the worksite.  The law takes effect on January 1, 2021.

    Employers should also check local guidance to determine if there are other investigation, reporting, or recording obligations triggered by a positive COVID-19 case.

    Finally, recognize that if an employee is out with COVID-19 or quarantined, other government obligations, like environmental reporting may fall by the wayside in their absence.  Develop a plan to ensure your ongoing government reporting obligations are being met, even those not COVID-19-related.  Having an employee out due to COVID-19 is likely not going to serve as an acceptable excuse for environmental noncompliance.

    1. Do the Investigation

    To comply with Cal/OSHA requirements, plant managers should ensure their companies are investigating positive COVID-19 determinations in a timely manner to identify any work-related factors and to identify close contacts.  This will protect employees, comply with Cal/OSHA requirements, and provide information that may be needed to in regards to the “disputable presumption” that exists in California for an employee who suffers illness or death resulting from COVID-19 on or after July 6, 2020 through January 1, 2023.

    COVID-19 related citations recently issued by Cal/OSHA included a failure to investigate about 20 COVID-19 illnesses and one death for a food manufacturer. Cal/OSHA’s news release highlighted that Cal/OSHA created guidance for many industries in multiple languages including videos, daily checklists and detailed guidelines on how to protect workers from the virus. This guidance is meant to provide a roadmap for employers on their existing obligations to protect workers from COVID-19.  If you don’t conduct required investigations, you will be placing your company at risk of being shut down through Cal/OSHA’s expanded authority to issue Orders Prohibiting Use for workplaces that pose a risks of an “imminent hazard” relating to COVID-19.

    1. Meet Requirements for Identifying and Notifying Potentially Affected Employees

    As part of the investigation, additional employee cases and close contacts (within six feet for fifteen minutes or more) should be identified in accordance with the regulations and guidance.  The facility will then need to conduct testing or alternative methods (e.g., contact tracing or quarantining) in consultation with the local health department to control the outbreak.

    All potentially exposed employees must be notified and employers must meet obligations regarding confidentiality of employees with suspected or confirmed COVID-19 infection as required by the Americans with Disabilities Act (“ADA”) and Health Insurance Portability and Accountability Act (“HIPAA”).

    1. Review and Update the Facility COVID-19 Plan to Apply Lessons Learned and Improve

    In the July 29, 2020 COVID-19 Guidance for agriculture and livestock, the state of California  recommended that each facility establish a written, workplace-specific COVID-19 prevention plan, perform a comprehensive risk assessment of all work areas and work tasks, and designate a person at each facility to implement the plan. The plan should include sanitation practices, physical distancing, individual control measures, screening, and other incidental practices to prevent the spread amongst workers. Upon completion of the incident investigation, the facility should update the plan as needed to prevent further cases.

    Conclusion

    COVID-19 presents unique challenges to processing plant managers responding to incidents because of the difficulty in determining the source of infection, agency notification and attention, contact tracing, employee notification, testing, control measures, and return to work. Like any incident, COVID-19 incident response should focus on:  (1) the immediate response by making required agency notifications and dealing with the immediate employee concerns including contact tracing; (2) the extended response by conducting an incident investigation; (3) compliance and prevention by conducting testing or implement isolation protocols; and (4) preparedness/lessons learned to improve by reviewing and updating the facility COVID-19 plan. Processing plant managers who work quickly and diligently to respond to a COVID-19 incident will reap the benefit of minimizing regulatory scrutiny protecting employees and comply with legal reporting and notification requirements. They should also regularly check local, state, and federal guidance to determine if there are new or revised investigation, reporting, or recording obligations triggered by a positive COVID-19.   – By Daniel J. Grucza & Shannon S. Broome

    Dan Grucza is Counsel with Hunton Andrews Kurth LLP. He regularly advises companies on health and safety issues and has been a speaker and author on COVID-19 response issues and is a lead member of the firm’s incident response practice.

    Shannon S. Broome is the Managing Partner of Hunton Andrews Kurth’s San Francisco office and leads its environmental practice in California.  She routinely advises clients on Cal/OSHA compliance issues and on major accident and other incident response for industrial facilities.