Over the last few years, many western wine grape growers have had issues around harvest with wildfires, and some have even had their grapes rejected by the wineries due to the smoke exposure from these relentless fires. Many of these growers were even under contract. This regular wildfire pattern does not appear to be changing anytime soon, and there is very limited information on smoke taint in grapes, and at what point a crop merits rejection. That is why the industry has received some funding to conduct more research in this field of study and previously impacted growers now have the opportunity to recoup some of their losses through the USDA Farm Service Agency. Watch this interview with John Aguirre, President of the California Association of Winegrape Growers as he explains and read more in the September issue of American Vineyard Magazine.
Please thank our sponsor Duarte Nursery for their industry support and attend their upcoming Grapevine Clonal Field Days. Learn more HERE.
How is the 2019 California wine grape crop and harvest progressing? And what are the current trends in the wine market? Watch this brief interview with Jeff Bitter from Allied Grape Growers and read more about it in American Vineyard Magazine.
Please thank our sponsor Duarte Nursery for their industry support and attend their upcoming Grapevine Clonal Field Days. Learn more HERE.
Here’s a discovery well worth toasting: A research team led by Professor Brandon Gaut with the University of California, Irvine and Professor Dario Cantu with the University of California, Davis has deciphered the genome of the Chardonnay grape. By doing so, they have uncovered something fascinating: grapes inherit different numbers of genes from their mothers and fathers. Their paper has just been published in Nature Plants.
The team devoted three years of study to what are known as structural variants, or chromosome changes, in the genomes of the Chardonnay and Cabernet Sauvignon grapes to determine their genetic similarity. Each of the fruits has about 37,000 genes.
“Each of us inherits one copy of their gene from their mother and one from their father,” said Professor Gaut. “One would assume that the grapes inherit two copies of every gene, too, with one coming from each of their two parents. However, we found there was just one copy, not two, for 15 percent of the genes in Chardonnay, and it was also true of Cabernet Sauvignon grapes. Together, that means that grape varieties differ in the presence or absence of thousands of genes.”
“These genetic differences probably contribute to many of the differences in taste between wines made from different grape varieties” said Professor Cantu. And they definitely contribute to one important feature of grapes: their color.
The research team showed that red grapes have mutated into white grapes on several different occasions. Each mutation included a large chromosomal change that altered the number of copies of key color genes. Fewer copies of the color genes cause white grapes.
In addition to providing key scientific knowledge to vintners, the scientists say their findings have important implications for understanding the nutritional values among other fruits and vegetables. Structural variations have largely been unexplored in plant genomes, but Professor Gaut says the research is important for understanding what lies within the fruits and vegetables we eat. “For example, even between the various types of heirloom tomatoes, structural variations could account for differing nutritional values,” he said. “Better understanding the genetic composition of species enables us to access tools that improve plant breeding.”
U.S. Secretary of Agriculture Sonny Perdue this week announced thatgrowers who suffered crop losses due to natural disasters in 2018 or 2019 can apply for assistance through theWildfire and Hurricane Indemnity Program Plus (WHIP+). Winegrape growers who suffered losses due to smokeexposure events in 2018 are eligible.
The California Association of Winegrape Growers (CAWG) worked with members of the Californiacongressional delegation to ensure winegrapes are covered by WHIP+. CAWG President John Aguirrecommended the actions of key members of the California congressional delegation. “The efforts of Sen. DianneFeinstein and Reps. Mike Thompson and Jim Costa were critical in ensuring California’s winegrape growersaffected by wildfires would qualify for assistance under WHIP+.”
USDA is now accepting claims for WHIP+ assistance. USDA recommends growers contact their local FarmService Agency (FSA) county office to schedule an appointment. Growers in all California counties are eligiblefor assistance under WHIP+ for wildfire-related losses, provided their county received a Presidential EmergencyDisaster Declaration or Secretarial Disaster Designation or their FSA county committee approves a loss claimdue to a qualifying disaster event in 2018 or 2019.
Winegrapes are the only commodity under WHIP+ eligible for payments due to quality losses. Growers canreceive WHIP+ payments for unharvested grapes resulting from wineries that rejected smoke exposed fruit,provided growers can document the fruit had elevated levels of smoke compounds. In addition, WHIP+ willcover quality losses attributable to smoke where the affected grapes had a value of less than 75 percent of theaverage market price of undamaged grapes of the same or similar variety. In this instance, growers must submitverifiable documentation that a reduced price resulted from smoke exposure.
“WHIP+ represents a substantial improvement over the 2017 version of WHIP in that it covers quality losses,”Aguirre said. There are a variety of scenarios where the value of a grower’s crop may have been discounteddue to smoke exposure related quality issues, either at the time of sale or subsequent to being processed intowine. CAWG is reviewing the just released details of WHIP+ to determine how the program applies to thesedifferent scenarios.
The mountain vineyards of El Dorado AVA report that Labor Day weekend was largely the beginning of the 2019 harvest season in El Dorado County. According to several El Dorado vintners, this is late by one or two weeks compared to average pick time dates in the AVA. The later start will only enhance a favorable condition in high-elevation vineyards ranging from 1,200 to more than 3,000 feet — a longer picking window.
Since the harvest in El Dorado County usually begins after the peak temperatures of August, vintners pick through the shorter days and cooler nights in the fall, and fruit has more time on the vine to ripen. A longer ripening season gives El Dorado vintners a better chance of picking each variety at the most favorable ripeness.
Paul Bush, proprietor and winemaker at Madrona Vineyards and Rucksack Cellars, explains how it works for winemakers and growers in the El Dorado AVA: “If you’re picking during the heat spikes, grapes are ripening quickly and often forcing winemakers to triage their pickings, and perhaps [you’re] missing the optimum ripeness level on a particular variety. If the grapes are still in the lower range of ripeness during these peak August temperatures, as they are in El Dorado, we can wait to pick until they are ripe.” Bush explains the upside of having later- ripening fruit in higher elevations: “By waiting, each day gets shorter [with less sunlight], the nights get longer, and the ripening slower — giving us a larger spread of time of optimal ripeness between varieties.” He points out that longer and cooler nights keep acid from transpiring at night too.
Of course, the El Dorado AVA’s sparkling wine producers pick earliest, during August. One of the first to pick was Gwinllan Estate Vineyard and Winery, producers of a line of sparkling and still wines. Jonathan Pack, family winemaker/consultant, said they started picking on August 16 and 17 for their Rosé Champagne, off two weeks from a typical year. He remarks, “It looks like it is going to be a very late and long harvest, especially if we cool down a lot in September.”
Justin Boeger, general manager at his family’s Boeger Winery — situated in the northern end of the county in the Camino Fruitridge region at elevations from 1800 to 2300 ft. — gives a still- wine perspective specific to the 2019 harvest. The winery’s Labor Day picks included Pinot Noir for Rosé wines, Sauvignon Blanc, Sémillon, and Flora. Boeger reports, “This is a later start date for us than the last several years, mostly due to a prolonged winter that was wetter and cooler for a longer period of time. The year 2019 has been mild on many counts, including mild summer temperatures.” Testifying to the year’s pleasant conditions, Boeger recalls, “I woke up one day towards the end of May realizing I never once this year checked temperatures overnight for the threat of frost.”
To the south and in the Fair Play region of the El Dorado AVA, picking started at Skinner Vineyards just before Labor Day weekend, with Roussanne already in the press by the weekend. Petit Bouschet, Mission, and Trousseau Noir were harvested for what winemaker Adam Smith calls “an experimental project.” Smith is fermenting the three varietals in concrete at low brix, with lots of stem inclusion, and no filtration. Smith says, “The intent is to create a food-friendly early release red with white wine zip and wildness!”
Also in the southern reaches, in the Somerset area, grape grower Donna Sauber of Sauber Vineyards reports that “plants look healthy and grapes are clean.” Yet the winery is still a week or two from harvesting some 11 varietals that grow on its 40 acres ranging from 2,600 to 3,000 feet elevation.
Two years of good rainfall and a cooler summer in the region have contributed to healthy crop loads and larger yields. Adam Smith concurs with the optimism of his fellow El Doradowinemakers and growers: “All in all, our wet winter and cool summer is sure to produce wines of elegance and complexity. We’re psyched!”
The El Dorado Winery Association (EDWA), is an association of wineries located in the Sierra Foothills’ El Dorado County. Active members, united through cooperation, encouragement, shared knowledge and education, strive to improve wine quality and the tasting experience. High elevations and cool climate mark its distinction as one of California’s unique wine regions.
The Napa Valley Grapegrowers (NVG) and Napa Valley Farmworker Foundation are proud to announce that a record-breaking $2.32 million was raised at the 12th annual Harvest STOMP, held this past Saturday, August 24th. Thanks to the generous support of sponsors, 100% of donations made during the event go directly to programs that preserve Napa Valley vineyards and provide educational opportunities and professional development for farmworkers and their families.
“We are so grateful for the generosity shown tonight,” said co-chairs Lisa Callan Hoskins and Dan Hoskins. “In addition to preserving Napa Valley’s agricultural heritage, the Napa Valley Grapegrowers provides continuing education on sustainable farming, environmental stewardship and best practices – and this special place would not be the same without their work.” Lisa and Dan are fifth generation Napa Valley grape growers. Their family currently owns Ferrogiaro Vineyard and has been in Napa Valley since 1863.
Harvest STOMP is a highly-anticipated event in the valley, drawing 600 guests and featuring NVG member wines and local foods. Attendees donned festive ranch attire and danced the night away, celebrating the upcoming harvest.
During a poignant moment in the live auction, over $1 million was raised for the Napa Valley Farmworker Foundation, the first organization of its kind in the United States. The Farmworker Foundation has provided education and professional development to more than 18,272 farmworkers and their families. Saturday’s contributions will help grow its programs. One of the programs highlighted was the Patrick Foley Fields of Opportunity Summer Mentor Program, which is a mentorship program for local high school students that teaches them about how to work and succeed in the wine and agricultural industries.
U.S. Representative Mike Thompson, who is from St. Helena, enjoyed Harvest STOMP with his wife, Jan, and was impressed by the community support.
“Jan and I had an incredible evening at the 12th annual Harvest STOMP and we were proud to see so many in our community turn out to support our local agriculture. A big thank you to the Napa Valley Grapegrowers and the Napa Valley Farmworker Foundation for another great event and for all you do to preserve our beautiful vineyards and support farmworkers and their families throughout the year.”
Next year’s Harvest STOMP will be held on August 29, 2020 and chaired by John and Michele Truchard, owners of FARM Napa Valley, and Oscar and Denise Renteria, owners of Renteria Vineyard Management and Tres Perlas Wines.
About Napa Valley Grapegrowers (NVG)
Napa Valley Grapegrowers (NVG) is a non-profit trade organization that has played a vital role in strengthening Napa Valley’s reputation as a world-class viticultural region for more than 43 years. Its mission is to preserve and promote Napa Valley’s world-class vineyards. NVG represents 725 Napa County grapegrowers and associated businesses. For more information, visit www.napagrowers.org.
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Suisun Valley, Fairfield, California: The Suisun Valley Vintners and Growers Association has formally requested California Department of Food and Agriculture to petition for amendment to boundary definition of Grape Pricing District (aka crush district) 5 in eastern Solano County. The effort is being filed on behalf of the Association by Roger King, Chairman, Growers Committee.
The last such amendment to California Administrative Code Title 3 Chapter 2 Article 1 Section 1700 was dated July 24, 1985. It involved District 17 which will also be involved in this amendment request.
The Clare Berryhill Grape Crush Report Act of 1976 set in motion today’s current price discovery reporting system, for achieved grape pricing averages each year across the State of California, now subdivided into 17 Districts. Price discovery is often used for future grape contracting or contract resets, as well as factors into crop insurance considerations and some financial institution asset valuation.
The grape and wine industry has changed significantly over these decades and the initial Grape Pricing District count of 11 has morphed to 17 as the industry advanced. That evolution continues with this approach to amend the boundary of District 5 in the Ryer Island region (Sacramento River) of Solano County, thus moving the region into District 17 to establish fairness in price discovery for producers and processors.
Atascadero, California, August 27, 2019 – SIP Certified (Sustainability in Practice) has just released a list of new vineyards that have been certified sustainable for 2019. The high-profile group includes six new properties and two long-time members.
SIP Certified is one of the wine industry’s oldest and most important sustainability assessment and certification programs. The SIP Certified logo guarantees that farmers, wineries and winemakers have used sustainable methods throughout the growing and winemaking process to preserve the environment and protect human resources. The values of the program include:
Social Responsibility – Competitive wages, medical insurance, training, and education
Water Management – Reduced/recycled water in the vineyards and winery
Safe Pest Management – Introduce beneficial insects, attract raptors and plant enriching cover crops to keep vineyards healthy
Energy Efficiency – Alternative fuels and energy sources like solar and wind, minimal tractor usage, enhanced insulation in winery
Habitat – Create wildlife corridors and preserve open space
Business – Ethical practices that treat employees and community with care and respect
According to Beth Vukmanic Lopez, SIP Certified Manager, “We are very excited to announce the addition of more than 3,800 acres that have recently been certified in California. Each of these properties has met our strict guidelines regarding environmental protection and social responsibility. This brings our grand total to 273 ranches and more than 40,000 acres that are currently SIP Certified.”
New Certified Vineyards for 2019
Pebble Ridge ‑ 692.72 acres certified in Paicines, CA
Gateway Vineyard ‑ 95.25 acres certified in Paso Robles, CA
Windfall Farms ‑ 223.38 acres certified in Paso Robles, CA
John Silva ‑ 22.03 acres certified in San Luis Obispo, CA
North Fork Vineyard ‑ 839.44 acres certified in Cuyma, CA
Rick Jekel/Vititech Vineyards ‑ 206.56 acres certified in Creston, CA
Added Acres
Jackson Family Wines – Certified an additional 350 acres bringing their total to 12,894.07 acres
Lone Tree Creek – Certified an additional 1400+ acres owned by The Wine Group bringing their total to 1798.49 acres
ABOUT SIP CERTIFIED
Sustainability in Practice (SIP) Certified is one of the wine industry’s oldest and most important third-party assessment programs. It utilizes a block-to-bottle, integrated approach to management, enabling farmers, wineries and winemakers to preserve the environment and protect human resources. SIP Certified boasts strict, non-negotiable requirements and standards based on science, expert input, independent verification, transparency and the absence of conflict of interest. SIP Certified launched its pilot program in 2008 with 3,700 acres of vines between Monterey and Santa Barbara counties. Today, there are 43,600 acres of vines in California and Michigan, two wineries and more than 36 million bottles of wine that have been SIP Certified.
Five years ago, the Sonoma County Winegrowers (SCW) made a bold declaration to the wine world that its more than 1,800 winegrowers were committed to becoming the nation’s first 100% certified sustainable wine region in 2019.
Today, Karissa Kruse, president of the Sonoma County Winegrowers, addressed the local winegrowing community to announce that Sonoma County now has a record-breaking 99% of its local vineyards certified sustainable. Kruse also announced that SCW will continue to build on its sustainability leadership as an exclusive participant in the California Land Stewardship Institute’s Climate Adaptation Certification Program which is the first program of its kind available in the world for agriculture.
While carbon farm plans have been utilized by some farmers and ranchers in the past, this new climate adaptation certification marks the first time farmers will have a certification and a comprehensive greenhouse gas (GHG) reduction and carbon sequestration program that includes all three main GHG – carbon dioxide, nitrous oxide and methane. This voluntary climate adaptation program will be customized to site and operations with growers documenting their reductions, monitoring their greenhouse gas emissions and undergoing an annual audit. After launching and piloting the effort in Sonoma County vineyards, the program will be available to other wine regions around the world.
“When our leadership realized that 99% of the vineyards in Sonoma County were going to be certified sustainable, they began looking ahead and identified climate adaptation certification as the next natural step for Sonoma County Winegrowers,” stated Kruse. She added, “Climate change is a critical threat, yet there is little information available on the role agriculture can play. This program addresses that by focusing on the importance of local solutions to combat a global concern. We are excited that this new certification program highlights the unique role and opportunity agriculture and local communities have in climate adaptation and mitigation.”
The Climate Adaptation Certification program is a customized farm plan that will track the impact of climate friendly farming practices and develop recommendations that reduce greenhouse gas emissions. The certification program will focus on proven scientific concepts that growers can implement without compromising their farming practices. It will limit nitrous oxide emissions and focus on carbon sequestration to improve the health of the soil and the farm. The program meets both the State of California’s climate goals and the United States Department of Agriculture’s Healthy Soil goals.
Each participating vineyard in Sonoma County will have its own land management program developed specifically to address the sequestration of nitrous oxide and carbon emissions. The greenhouse gas reductions will be monitored and documented with the information shared with farmers and the general public.
“Through the Climate Adaptation Certification program, both the grower and the public will be able to better understand the role of vineyards in climate change and the immediate benefits of agricultural practices that reduce greenhouse gas emissions and sequester carbon,” said Laurel Marcus, executive director of the California Land Stewardship Institute. She added, “We are excited to collaborate on this pilot project with the Sonoma County Winegrowers who have demonstrated great leadership in land stewardship and environmental responsibility.”
Sonoma County’s wine industry is primarily comprised of multi-generational family businesses. There are 59,218 acres planted to vineyards, which accounts for only 6% of Sonoma County’s total acreage. In fact, more than 40% of Sonoma County’s vineyard parcels are less than 20 acres, with 80% of the county’s vineyards less than 100 acres.
Duff Bevill, Bevill Vineyard Management and past chair of the SCW board of directors, is often referred to as the godfather of sustainability by the locals and is credited with playing a key role in bringing the idea of committing to 100% sustainability to the SCW board and local growers. He is excited about participating in the first Climate Adaptation Certification program for vineyards.
“I have long felt that sustainability is the best approach to ensure we protect our land for future generations, improve the quality of life for our employees, and enhance the community where we live and work,” said Bevill. He added, “That foundation is critical as we now look to reduce and document greenhouse gas emissions and further our carbon sequestration efforts. Though the issue is big, there is little understanding as to what solutions can make a difference. This program excites me because it has a lot of depth to it and it will enable us to actually monitor and determine how best to lower our impact through a combination of best management practices.”
Sonoma County has some of the world’s most recognized grape growing areas in the world with the first vineyards dating back to 1812. The region’s unique combination of rich geological history, fog patterns generated by its more than 50-miles of Pacific Ocean coastline and topography has given rise to 18 unique American Viticultural Areas (AVA), with plans to designate more. Each AVA offers distinct climate, soils, temperature areas, elevations and historical significance perfect for growing world-class Pinot Noir, Chardonnay, Cabernet Sauvignon, Zinfandel and more.
Sonoma County is also home to almost 500 wineries whose wines are renowned throughout the world. In 2018, SCW launched its “Sustainably Farmed Grapes” logo for wineries to use on their wines beginning with the 2017 vintage. To use the label, wines must be using at least 85% certified sustainable Sonoma County winegrapes following an audit by SCW.
“What is most exciting is that given that we are a certified sustainable wine region and participating in the first Climate Adaptation Certification for vineyards, consumers can always purchase Sonoma County wines with confidence knowing that we are the global leader in growing and making great wine while minimizing the impact on the environment,” said SCW’s Kruse.
About Sonoma County Winegrowers:
The Sonoma County Winegrape Commission, also known as Sonoma County Winegrowers (SCW), was established in 2006 as a marketing and educational organization dedicated to the promotion and preservation of Sonoma County as one of the world’s premier grape growing regions. SCW has oversight by California Department of Food and Agriculture which supports producer regions. With more than 1,800 growers, SCW’s goal is to increase awareness and recognition of the quality and diversity of Sonoma County’s grapes and wines through dynamic marketing and educational programs targeted to wine consumers around the world.
In January 2014, SCW committed to becoming the nation’s first 100% sustainable winegrowing region in 2019. As of September 12, 2019, 99% of the vineyard acreage in Sonoma County has completed certification by a third-party auditor making Sonoma County the most sustainable wine region in the world. SCW’s sustainability efforts have been recognized with California’s highest environmental honor, the 2016 Governor’s Environmental and Economic Leadership Award (GEELA). Learn more at www.sonomawinegrape.org
The 2019 Lake County winegrape harvest is underway and growers in the high-elevation winegrowing region are once again pleased with this year’s growing conditions and optimistic about the grape quality.
Many of the region’s growers and vineyard managers are anticipating an earlier-than-normal harvest, which was unexpected given the region’s wet spring and relatively cool early season temperatures. However, by midseason, more normal temperatures prevailed, making for consistent, and in some cases, even early ripening.
“It’s been a really beautiful growing season,” said Debra Sommerfield, president of the Lake County Winegrape Commission. “After a cool start, Lake County has had moderately warm, clear days throughout the summer along with its typical elevation-induced nighttime cooling. Growers couldn’t have been more pleased.”
While a few vineyard owners started picking late last week, harvest is steadily getting underway this week with the region’s flagship white varietal – Sauvignon Blanc – being picked in many growing areas.
In the region’s Big Valley District AVA in Kelseyville, Dancing Crow Vineyard was one of the first to harvest its Sauvignon Blanc on Monday night.
“The late season rains have produced excellent vine growth with fairly loose clusters that have sized nicely,” said David DeSante, winemaker for Dancing Crow Vineyards. “The whites are coming on fast due to this hot snap,” he said. “Flavors are superb.”
After having walked vineyards throughout Big Valley and Kelsey Bench with their viticulturist David Weiss, owner of Bella Vista Farming Co., DeSante said, “We are convinced that this may be our best vintage yet.”
DeSante said they measured sugars at 21.5 Brix and pH around 3.25, which is “perfect for the crisp, aromatic style of white wine that we love.”
“Up until recently, it’s been a pretty cool season, which has promoted earlier fruit maturation,” said Clay Shannon, owner of Shannon Ridge Family of Wines. Shannon Ridge started picking Sauvignon Blanc grapes on Sunday in the High Valley AVA and in Long Valley, both located in the northeastern portion of Lake County.
“Bud break was late, and we had late rains,” Shannon said. “We had a good rain season. Our wells are recharged, our springs are running strong.” He indicated the vines look good, with low pest pressure and no mildew issues.
Harvest 2019 gets underway in Lake County with a Sauvignon Blanc pick in the early morning hours at Shannon Ridge in High Valley AVA. Photo credit: Shannon Ridge Family of Wines.
The late start in the spring had many Lake County growers anticipating a later-than-normal harvest, but the consistent warmer midsummer temperatures have encouraged steady ripening and the fruit is now near average maturity, and in some locations, even a bit early.
“Several growers have noted that it could be a somewhat compressed harvest with different varieties coming on at the same time,” Sommerfield said. “This could present a challenge, but at this point, they seem confident they have the necessary labor.”
In terms of yield, some growers have reported a lower-than-average Sauvignon Blanc crop with a few estimating approximately 55 to 60 percent of normal, according to Sommerfield. Yield estimates for reds range from normal to slightly lower than normal, she said.
Brassfield Estate Winery, also in the High Valley AVA, started picking their rosé varietals – Grenache, Syrah, Mourvèdre, and Pinot Noir – on Tuesday. “We will get into Sauvignon Blanc at the end of the week,” said Jonathan Walters, Brassfield’s director of farming. “I wouldn’t be surprised if we are into early hillside reds by next week.”
This estimate for kicking off harvest for the region’s bold reds was echoed by other Cabernet Sauvignon producers across the region who are gauging harvest to be anywhere from one to two weeks early.
“Budbreak was two weeks later than historical average, bloom was 10 days later than average, fruit-set was on average, and veraison was one week early in most blocks,” said Clint Nelson, vineyard manager at Beckstoffer Vineyards Red Hills. “This is abnormal to say the least, to have an early harvest after experiencing such a cold and wet winter, which significantly delayed budburst,” Nelson said. “Now it appears sugars are escalating quickly, potentially driven by a lighter than average crop-load.”
Beckstoffer Vineyards Red Hills was set to begin its first pick of the year on Wednesday night with Sauvignon Blanc at approximately 22.5 Brix.
As for reds, Nelson said the condensed growing season has caused most of their blocks to be pegged at the same rate of maturation, and for a farming operation that has 97 percent of its crop dedicated to Cabernet Sauvignon, that can lead to a “hectic harvest.”
Nelson said the turbulent weather seen in parts of the Red Hills at bloom significantly impacted yields, which are estimated to be lower than average, but the mild summer and strong diurnal shifts have created ideal conditions for ultra-premium cabernet.
“This may be one of the greatest ‘quality’ years in recent memory,” Nelson said.
winegrowers were committed to becoming the nation’s first 100% certified sustainable wine region in 2019.