As many are aware, Sonoma County Winegrowers launched a unified effort within the community and bold five year goal back in 2014 to achieve 100% sustainability. In the final year and stretch to reach this goal, they have made phenomenal progress, but will they achieve their goal? Watch this brief interview with Amy Tesconi to find out, and read more about it in American Vineyard Magazine.
Please thank our sponsor Duarte Nursery for their industry support HERE.
Cotton fields are in full bloom and bolls are filling. Alfalfa hay continues to be cut and baled. Corn for silage and related summer row crops are being harvested, and land is being fertilized in preparation for the next crop. Dried beans are being shipped to Southern California. Black-eyed beans are maturing and drying in fields.
Mature stone fruit continues to be harvested. Stone fruit orchards continue to be summer pruned, topped, and dried prunings are being shredded. Old, harvested stone fruit orchards continue to be pushed out and burned to clear the field for replanting. Peaches, nectarines, plums, and pluots continue to be exported to Australia, Canada, China, Costa Rica, Indonesia, Mexico, New Zealand, the Philippines, Taiwan, and Vietnam. Harvesting of Asian pears is accelerating, but exports are very slow. Pecan, pistachio, and walnut nuts continue to develop. Pistachio nuts are being exported to Turkey, France, Spain, Saudi Arabia, Hong Kong, Italy, the Netherlands, Israel, and Cyprus. Almonds are being harvested and are being exported to Germany, France, Brazil, New Zealand, and India. Table grapes continue to be harvested and exported to Australia, Indonesia, New Zealand, Mexico, Costa Rica, Korea, Thailand, the Philippines, and Vietnam. Some vineyards continue to have the leaves thinned to allow for better airflow, light, and to aid in harvesting. Some table grape vineyards, rows are being covered to protect grapes from rain. Kiwis continue to be thinned. Persimmons continue to develop some color in early varieties.
Valencia oranges are being harvested in very limited amounts, and being packed for domestic markets. They are being exported to Mexico, El Salvador, Thailand, Taiwan, Korea, China, and Singapore. Gassing of Valencia oranges continues in order to counter re-greening. Some citrus groves are being pruned, hedge rowed, and skirted. Citrus groves continue irrigating during high temperatures. Grapefruit are being exported to Singapore. Star Ruby grapefruit are being harvested and packed for the domestic market. Immature olives continue to develop. Limes are being harvested, but have yet to be exported. Finger limes are picked from coastal locations to be exported to China and the Netherlands.
Certified producers are growing cucumbers, squash, tomatoes, bell peppers, melons, peppers, eggplant, and Jalapeño peppers to sell at local Farmer’s Markets. Summer vegetables continue to be sold at roadside stands. Strawberry growers are taking old plantings out and preparing the ground for fall planting.
Rangeland feed and water remains fair. Local cattle ranchers are supplemental feeding their livestock. The fed cattle price is at $110 per cwt.
Retail nursery shipments continue to be received from southern counties in California.
By Tom Tucker, Tulare County Agricultural Commissioner/ Sealer
Following a record rainfall this past winter and a cool spring, the summer growing season has been near-perfect for Sonoma
County winegrapes. Now grape growers and winemakers throughout Sonoma County are in constant contact coordinating their schedules as the 2019 harvest began overnight.
Among the first grapes of the season harvested in Sonoma County were picked this morning just after midnight at Sasaki Vineyards in Schellville. The Pinot Noir grapes will be going to Gloria Ferrer for their sparkling wine program. This year’s harvest start is only one day later than the 2018 vintage, despite predictions that it would begin a week to ten days later than last year. In Sonoma Valley, vintners, growers and members of the community will gather today at the Mission San Francisco Solano on the Sonoma Plaza to officially ring the harvest bell to signal the beginning of the harvest season in Sonoma Valley.
“This is the most exciting time of the year as the guessing and anticipation are over and ‘go time’ has arrived. The action is picking up and we are all looking forward to harvesting our grapes,” said Karissa Kruse, president of Sonoma County Winegrowers. She added, “Every report we are receiving from throughout Sonoma County indicate ‘good’ to ‘outstanding’ quality. Ideally, this weather pattern holds for a smooth harvest but, during this time of year, you have to be prepared for anything Mother Nature throws at you.”
Early reports from the vineyards also indicate that the recent hotter temperatures are providing the right amount of stress to occur at the right time. The cool spring appears to have originally slowed down some of the fruit growth and held back the degree day accumulation slightly pushing back harvest in many areas compared to recent seasons.
The harvest begins just as Sonoma County Winegrape Growers close in on its goal of reaching 100% sustainability this year. This summer, wine consumers can now purchase the first wines bearing the new Sonoma County sustainably grown logos. Sonoma County’s Francis Ford Coppola Winery is releasing some of their Director’s Cut wines with the new Sonoma County sustainably grown labels. This follows the recent release of sustainable wines from Cline Cellar’s and Ferrari-Carano which also bear the new sustainability label. The label went through extensive consumer testing and proprietary research to measure effectiveness. After several revisions, the brand was finalized. Brand guidelines were developed and adopted before the TTB-approved label was made available to qualified Sonoma County growers and winemakers.
Here are some of the first 2019 harvest reports from the front lines of some of our AVAs:
Dutcher Crossing, Dry Creek Valley:
Dutcher Crossing Winery picked 4 tons of Chardonnay for sparkling wine on their Dry Creek Road estate in the early morning hours on Tuesday, August 13th.
Gloria Ferrer, Carneros:
Harvest kicked off today in the early morning hours. At their 12-acre vineyard property off San Luis Road in Schellville, winegrower Janet Sasaki predicted crews would pick around 61 tons, which is similar to their total tonnage last year. They are picking Pinot Noir for Gloria Ferrer sparkling wines. Janet Sasaki has been selling her grapes to Gloria Ferrer for 18 years.
Iron Horse, Green Valley of Russian River Valley:
Joy Sterling is expecting that they will kick off harvest on Tuesday, August 20th but they are keeping a close eye on the heat to see if they need to move that date up. They will be picking Pinot Noir from their estate. According to Sterling, “This year we are particularly excited about kicking off harvest as this vintage represents the 40th anniversary of the opening of Iron Horse winery and my father’s 90th birthday.”
The new 2019-2020 board of directors took office during the July meeting of the Lodi Winegrape Commission. Diego Olagaray
joins current commissioners Kendra Altnow, Ben Kolber, Aaron Shinn, Galen Schmiedt, Bruce Fry, Curt Gillespie, Matt Lauchland, and Ed Van Diemen. Joining current alternates Brandon Sywassink, Art Prudhel, Tom Murphy, Clifford Castelanelli, and Phil Abba are Mitch Spaletta, Todd Maley, Garret Schafer, and Jason Eells
The Lodi Winegrape Commission, established in 1991, represents the common interests of Lodi winegrowers with programs in marketing, education, research, and sustainable viticulture. The Commission collectively and effectively promotes Lodi’s vibrant, multi-generational farming community and the California’s most dynamic wine region. Comprised of nine commissioners and nine alternates, the board of directors provides direction and input on behalf of the region’s 750 winegrowers.
At the July meeting, Altnow was elected chairman, Kolber vice-chair, Shinn secretary, and Schmiedt treasurer. “I’ve been involved with the Commission for six years and we are steps away from implementing our strategic plan, Board restructuring, and a branding campaign,” said Altnow. “I am excited to see the planning through with our experienced and diverse board who have deep Lodi roots and have Lodi grower’s interests at heart.” Altnow is the Marketing Manager at LangeTwins Family Winery & Vineyards where she works closely with family and team members to determine strategy for their portfolio of brands while supporting wholesale and DtC channels. Altnow holds a Bachelor’s degree in Sociology from the University of California, Berkeley.
Olagaray, joining as a commissioner, is co-owner of Olagaray Brothers & Twin Vines in Lodi. In addition to his role on the Board of Directors for the Lodi Winegrape Commission, Olagaray currently serves on the California Association of Winegrape Growers (CAWG) Board of Directors, District 3 which is comprised of California Crush Districts 5, 9, 11 (Lodi), and 17. Olagaray holds a Bachelor’s degree in Agricultural Business from Cal Poly, San Luis Obispo.
Joining as an alternate, Mitch Spaletta farms approximately 450 acres under Spaletta Farms and has recently launched a family wine brand – Intercoastal Vineyards – with his wife, Rachele. Spaletta is heavily involved in the California agriculture industry, having also served with the San Joaquin County Farm Bureau, Lodi District Grape Growers Association (LDGGA), and California Association of Winegrape Growers (CAWG).
Maley, joining the ranks of alternates, is a mutli-generational winegrower who currently farms nearly 260 acres of Zinfandel, Petite Sirah, Chardonnay, and more for his own family as well as neighboring farms. A graduate of San Diego State with a Bachelor’s in Marketing, Maley founded family wine label Maley Brothers in 2002. In addition to serving with the Lodi Winegrape Commission, Maley is an active member of the Lodi-Tokay Rotary Club.
Also joining as an alternate, Eells – a veteran of the United States Navy – is the owner/operator of Eells Family Farm, Arbor Vineyards, Inc., and Mettler Family Vineyards. Past president of the Lodi District Grape Growers Association (LDGGA) and former member of the board of directors for the San Joaquin County Farm Bureau, Eells says, “I’m looking forward to bringing my perspective of farming winegrapes and marketing wine to the continued efforts of the Lodi Winegrape Commission board of directors.”
Rounding up the alternates is Garret Schafer, Operations Manager of JW Moore Vinyeyards – a family-owned 200-acre farm whose entirety currently goes to Charles Krug Winery, Napa Valley’s oldest wine estate. A graduate of Delta College with an Associate’s degree in Construction Management, Schafer and wife, Haylee, are soon launching their own family label, Alliance Winery, which will debut with an Old Vine Zinfandel potentially followed by a Rosé, Sparkling, and others in the coming years.
“We are lucky to have such a qualified and diverse board of directors that have been so active with the Commission as well as our agricultural community,” commented Lodi Winegrape Commission Executive Director Stuart Spencer. “I am looking forward to working with the group to enhance the image and profitability of the region through the Commission’s primary initiatives of promotion, research, and education.”
Rolling off the board is commissioner Craig Ledbetter and alternates John Anagnos, Jason Spaletta, Triana Berryhill, and Pieter den Hartog. Each has contributed a number of years of dedication, leadership, and service to the Lodi Winegrape Commission board, with Ledbetter (10 years), Anagnos (8 years), and den Hartog (7 years) contributing significant amounts of time.
“We are exceedingly grateful for the time and energy these individuals have devoted to the Commission’s initiatives,” said Spencer. “Their involvement has been integral to the successes of the Lodi Appellation and I am certain that they will continue to maintain an active role in the community way past their time with our board.”
About Lodi Wine Country
Located 40 miles south of Sacramento and 90 miles east of San Francisco, the Lodi wine region benefits from a classic Mediterranean climate of warm days and cool evenings. A historic winegrowing region since the 1850s, Lodi cultivates more than 100 diverse winegrape varieties. From Iberian varietals like Tempranillo and Albariño to classic Rhône varietals such as Grenache and Cinsault, Lodi offers wines for even the most discerning palate.
The region also serves as home to 85 boutique wineries specializing in small-lot, handmade wines that have garnered major awards at domestic and international wine competitions. In 2015, Lodi was awarded the prestigious Wine Star Award for “Wine Region of the Year” from Wine Enthusiast Magazine. The recent increase in critic and consumer attention paid to Lodi-designate wines has fueled an astronomical growth in demand for Lodi wines, as well as tourism to the wine region.
Lodi is a leader when it comes to sustainable viticulture. Created in 2005, LODI RULES™ is California’s first 3rd-party-certified sustainable winegrowing program and has received significant recognition over the years, having been awarded the Governor’s Environmental and Economic Leadership Award (GEELA) in 2006 and again in 2014. For more information about the Lodi wine region, visit lodiwine.comand lodigrowers.com.
Atlas Vineyard Management, Inc. has acquired the premier viticultural group, Bowland Vineyard Management. The addition of the 34 Bowland properties to Atlas’ existing client portfolio represents over 3000 total acres of premier vineyard property in the prime winegrowing regions of California, Oregon, and Washington states. Atlas Vineyard Management facilitates everything from site selection, vineyard development, vineyard farming, viticulture services, and grape sales marketing.
Atlas Vineyard Management will take over the farming of the estate properties of Williams Selyem Winery, Carlisle Winery and DuMol Winery, and in addition to 24 different properties in Sonoma County, primarily in Russian River and Bennett Valleys. In 2018, Bowland Vineyard Management sold grapes to over 40 wineries including such esteemed labels as Flowers Winery, Sonoma Cutrer Vineyards, and Gary Farrell Winery, and small, family-owned brands such as Massican Winery, Cruess Wine Co, Sua Sponte Cellars.
Chris Bowland, founder of Bowland Vineyard Management, will stay on in a senior role as Director of Farming. He brings 20 years of experience to Atlas Vineyard Management, 13 years spent leading Bowland Vineyard Management. All 100 employees will also stay on with Atlas “Our industry is experiencing increased pressures of labor shortage, tightening of grape prices, and a constant barrage of new regulations. In order to be successful through these times, I realized I either needed to grow my business significantly or find a partner to share the load. I found a great one in Atlas Vineyard Management.” says Chris Bowland.
Atlas’ Co-founder and CEO, Barry Belli notes, “We are thrilled to have Chris, his team, and clients on board with Atlas. Our team has always been our greatest strength and adding Chris’ leadership will add unprecedented depth of expertise for all of our clients. We strive to build a culture of great people who are humble and have a passion for the industry. Chris will be a great fit and we look forward to growing Atlas together.”
The acquisition is ideal for both entities. Bowland considered succession options and ultimately chose to merge for greater growth and business success. Bowland was introduced to Atlas through Tony Bugica, Director of Farming and Business Development, who joined Atlas through Bacchus Vineyard Management, which was absorbed by Atlas in 2016. “Atlas Vineyard Management is a growing and innovative company that has depths of experience and a positive, energetic, “can-do” attitude. They do whatever they can for the winemakers and vineyard owners. I had complete trust that they would take care of my employees the same or better than I have been these last 13 years.” said Chris Bowland.
Bowland Vineyard Management was represented by John Holdredge, Esq.
About Atlas Vineyard Management
Atlas Vineyard Management is a full-service vineyard management company. The team manages over 3000 acres in multiple regions including the Central Coast, Napa, Sonoma and Mendocino counties, continuing up into the Willamette Valley in Oregon and the Columbia Gorge in Washington. Since its inception in 2012, Atlas Vineyard Management has been committed to excellence. Atlas Vineyard Management is dedicated to farming first-class vineyards sustainably to not only ensure the quality of the vineyards now but for future generations of caretakers. The team is committed to developing and managing first-class vineyards and producing high-quality grapes for some of the most recognized wines in the world, all while providing unprecedented service.
Cotton fields are in full bloom and bolls are filling. Alfalfa continues to be cut and baled with some fields on their third cutting. Corn for silage is being cut. Processed horse feed is being exported to Japan.
Mature stone fruit continues to be harvested. Peaches are being exported to Australia, Indonesia, Mexico, Taiwan, Canada, the Philippines, Thailand, New Zealand, and Costa Rica. Nectarines are being exported to Mexico, Canada, Chile, Taiwan, Australia, Costa Rica, and the Philippines. Apricots are being exported to Canada. Plums are being exported to China, El Salvador, Taiwan, Mexico, Australia, Canada, the Philippines, Thailand, Indonesia, Guatemala, and Honduras. Harvesting of Asian Pears is accelerating. Asian Pears continue to be exported to Canada, Panama, New Zealand, and Taiwan. Kiwi fruits are being thinned and continue being exported to Mexico. Shelled pecans are being exported to New Zealand. Some Stone Fruit orchards are being pruned after harvest and some are being pushed out. Pistachios are being exported to Vietnam, Turkey, Thailand, France, Mexico, India, China, Norway, Spain, Saudi Arabia, Hong Kong, Italy, the Netherlands, Israel, and Cyprus. The harvest season for Almond just started. Table grapes are continue to be harvested and exported to Australia, Guatemala, New Caledonia, Panama, New Zealand, Korea, and Vietnam. Some vineyards continue to have the leaves thinned to allow for better airflow and light. Pecan, Pistachio and Walnut nuts continue to develop.
Valencia Oranges are being harvested in very limited amounts and being packed mostly for domestic market but infrequent loads are being exported to Mexico, El Salvador, Thailand, Taiwan, Korea, China, and Singapore. Gassing of Valencia oranges continues in order to counter the re-greening. Some citrus groves are being pruned, hedge rowed, and skirted. Citrus groves continue irrigating during high temperatures. Star Ruby Grapefruits are being harvested and packed for the domestic market. Immature olives continue to develop. Mature olive trees are being pushed up. Limes are being harvested.
Certified producers are growing Squash, Peppers, Eggplant, and Jalapeños to sell at local Farmers Markets. Summer vegetables continue to be sold at roadside stands. Blueberries are being exported to Vietnam.
Rangeland feed and water remains fair. Local cattle ranchers are supplement feeding their livestock. The fed cattle price is at $111 per cwt.
Nursery stocks are being shipped to Washington, Oregon, North Carolina, Texas, Georgia, Arizona, and Nevada.
Prepared by: Tom Tucker, Tulare County Agricultural Commissioner/Sealer
August 17 is National Honey Bee Day! It’s a day to celebrate bees and bring together beekeepers and bee enthusiasts of all backgrounds to highlight the important role that bees play in our daily lives.
There are over 19,000 different species of bees globally, who are responsible for pollinating 30 percent of the world’s food crops and 90 percent of our wild plants. Bees are absolutely essential to sustain life on this earth as we know it.
For the last 15 years, bee populations have been declining at an alarming rate largely due to climate change, habitat loss and pesticide use. Fewer bees mean fewer crops which not only impact food security, but also the economy and maintenance of a healthy ecosystem.
“Sadly, more than one third of all bee species are facing declines in population and almost ten percent are facing complete extinction,” said Flow Hive co-inventor Cedar Anderson.
“But the exciting thing is that there are so many tiny actions all of us can do to play a part in protecting bees. Protecting bees is not just the job of beekeepers – we all have a role, and it can start in our own backyards,” Anderson said.
Let’s celebrate National Bee Day by creating thriving habitats for these essential little pollinators. Here are 5 easy things we can all do to help bees thrive.
Pesticides are recognized as one of the leading threats to pollinators worldwide. Garden pesticides can be replaced with natural alternatives such as garlic, onion or salt spray, soap & orange citrus oil or even chili or pepper spray. Remember even natural sprays can harm pollinators so make sure to only use them outside of foraging hours.
Even if you don’t keep bees, planting a bee friendly garden is something anyone can do.
Find plants that bloom at different times of the year. Support a range of different pollinators throughout the different seasons. Trees and shrubs produce much higher quantities of pollen and nectar; however, smaller plants produce forage more regularly – it’s great to have a selection of both.
Be garden lazy! Let your veggie and herb plants flower and let the dandelions bloom – the bees get to forage and you get some time off gardening duties – win-win!
Educating children about bees and pollinators is a great way to get them involved with caring for the environment and provides an excellent excuse to get them outdoors and off the screens! If you have a vegetable garden, this can be a fun way to introduce the importance of pollinators – we need them to pollinate one-third of our food crops and 90% of our wild plants.
Discover the fascinating world and experience how caring for your own colony connects with your local environment. There’s never been a more important time to act.
Born out of a concern of the decline of the honey bee, second and third generation father and son beekeepers, Stuart and Cedar Anderson, invented a beehive that allows for easier honey extraction. Their ‘Flow Hive’ harvests honey in a simpler way, straight from the hive and into a jar, making it gentler on the bees and much easier for the beekeeper.
“The Flow Hive speaks to the yearning in so many of us to be more in touch with the food we eat and more connected with the natural world. Our hive makes beekeeping easier and more accessible for thousands of people to enjoy this wonderful hobby which also benefits the planet,” Flow Hive co-inventor Stuart Anderson said.
Flow Hive launched in 2015 through a record-breaking crowdfunding campaign which received support from tens of thousands of people around the world. In the four years since the launch, Flow Hive has reached over 65,000 beekeepers across 130 countries.
“We hope to encourage a new era of beekeepers around the world who bring with them enthusiasm, wonder, passion and purpose. Beekeeping increases our overall engagement with nature and reinforces our appreciation of how these magical creatures work,” Anderson said.
The Flow Hive is being used on the rooftops of The Intercontinental Hotel and the Barclay Hotel in New York, The Ritz-Carlton in Charlotte, North Carolina, at The Hague in Europe, Government House in the heart of Sydney, and at Parliament House in Canberra Australia.
Cedar and Stuart Anderson have supported grassroots pollinator projects in the USA and Australia by producing upcycled Pollinator Houses with all profits donated in the form of micro-grants to projects supporting habitat regeneration, protection and advocacy for bees. Flow Hive is also a Certified B Corp, helping to lead a global movement of people using business for a force of good.
For more information about how you can help bees watch this video.
For more information about Flow Hive visit www.honeyflow.com.
Temperature highs ranged from the mid 60s to mid 90s in the mountains, high 60s to mid 100s along the coast, mid 70s to mid 100s in the valley, and low 90s to low 120s in the desert. Temperature lows ranged from the mid 30s to low 60s in the mountains, high 40s to mid 60s along the coast, mid 50s to mid 70s in the valley, and high 40s to low 90s in the desert.
In Tulare County, cotton fields were in full bloom and bolls were filling. Alfalfa continued to be cut and baled with some fields on their third cutting. Corn for silage was being cut. In Sacramento County, rice and safflower continued to grow and mature.
Stone fruit orchards were irrigated. Nectarine, peach, plum, and pluot harvests continued. Post-harvest pruning and mechanical topping was ongoing. Some older stone fruit orchards were pushed out after harvest. Olives and persimmons were maturing well. Asian pears, figs, and pears were harvested. Table grape harvest continued. Irrigation and mechanical vineyard maintenance was
ongoing. Some Valencia oranges were harvested. Gassing of Valencia oranges continued to counter re-greening. Ruby red grapefruit were harvested. Citrus groves were pruned, hedged, and skirted. Some citrus were pushed out in preparation for new plantings.
Orchards continued to be irrigated. Almonds, walnuts, and pistachios were developing well. Almonds were treated for Navel orange worms and mites. Orchard floors were cleaned up in preparation of almond harvest. Almond harvest was underway in the southern end of the San Joaquin Valley.
Tomato harvest increased in the valley. Corn crop matured at a slower rate due to mild weather conditions. In Tulare County, certified producers grew tomatoes, squash, peppers, and cucumbers for local Farmers’ markets. In Kern County, sweet potatoes were doing well in high heat.
Rangeland grasses continued to dry. Foothill rangeland and non-irrigated pasture remained in fair to good condition, though water was hauled to livestock in some locations and supplemental feeding had commenced. Some cattle were moved to higher elevation range. Sheep grazed in fallow fields. Bees were active in sunflower fields.
The Napa Valley Grapegrowers (NVG) is pleased to announce that harvest has begun in Napa Valley. As is traditionally the case, harvest typically begins with the sparkling wine producers and Rodgers Vineyard will begin picking Pinot Noir for Mumm Napa Valley today. Throughout Napa Valley most white varieties will be harvested through the end of August, while the Cabernet Sauvignon harvest will likely begin mid- September.
“We have had favorable ripening conditions in Napa Valley over the past 30 days,” said NVG President Paul Goldberg, who is also president of Bettinelli Vineyards. “The very mild, early-season temperatures have led to an incredible growing season.”
Heavy rains in March and April cultivated robust cover crops, which organically enriched the soil with an abundance of nutrients. The heavy rain also delayed pruning and bud break bya few weeks in some parts of Napa Valley, but that hasn’t had any effect on the overall crop. The rain in April created a bit of shatter in Chardonnay clusters during bloom but didn’tsignificantly reduce crop size. Growers compare it to the same amount of reduction that occurs normally during crop thinning and they call the April rains “nature’s way of thinning.”Fruit set was right on course during the spring for Cabernet Sauvignon, Merlot, Petit Verdot, and Malbec. Napa Valley received more rain in May, followed by a heat spike in June, which sparked canopy growth. Since that initial short heat wave, the weather throughout the summer has been moderate and veraison has been “beautiful and even” according toGoldberg. Veraison is an exciting time in the ripening cycle when white grapes transition from green to gold and red grapes transition from green to red, a sign that harvest is just around the corner.
“With the late-season rains, vine growth took off, so crews were still leafing and hedging the vineyards when – boom – it was time for harvest,” added Kendall Hoxsey-Onysko, a Napa
Valley Grapegrowers board member and the business manager for Yount Mill Vineyards. Yount Mill Vineyards grows five varieties for Mumm Napa Valley: Pinot Meunier; Pinot Noir; Pinot Blanc; Pinot Grigio; and Chardonnay and will harvest their first fruit for Mumm this Saturday, August 17th.
Each year, the Napa Valley Grapegrowers hosts the definitive summary on the valley’sharvest and streams it live for 3,000 viewers world-wide. This year’s Harvest PressConference will be aired on Facebook October 15th. A media alert will be circulated with timing and other details.
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 over 43 years. Its mission is topreserve and promote Napa Valley’s world-class vineyards. NVG represents 725 Napa County grapegrowers and associated businesses.
For more information, visit www.napagrowers.org
Follow Napa Valley Grapegrowers on Facebook and Instagram
Long hours. Seven-day work-weeks. Grape-stained clothing, boots and skin. These are just a few of the challenges that await California vintners in the coming weeks and months. But before the bustle of crush begins, winemaking and vineyard teams are making careful preparations to ensure that the harvest process runs as smoothly as possible.
Wine Institute asked four California winemakers and vineyard managers to share how they’re getting ready for harvest and to deal with whatever Mother Nature decides to send their way.
Linda McWilliams
Owner / Winemaker, San Pasqual Winery, San Diego County
McWilliams normally starts her harvest preparations around mid-July, after veraison (when grapes turn from green to their ripe
color), by estimating the crop size.
Then, she decides how that fruit will be handled in the cellar. “Is it going to be in stainless steel tanks or in barrels?” she says, “And how much space do we need to allocate and have ready?”
Around the same time, McWilliams and her team empty barrels and try to bottle as much wine as possible to free up barrel space for the incoming juice.
“In the vineyard, the team is gearing up for harvest, making sure that fruit thinning is done, that we’re into veraison and keeping powdery mildew in check,” she says.
Once veraison is underway, new concerns emerge. “We’re worried about attack by birds,” says McWilliams, “so netting or sound systems are applied.”
Lining up harvest help is also essential in San Diego County, where the wine industry is smaller, and labor can be hard to come by. “We recruit family and tasting room staff to help. Everybody gets out there to help pick.”
Picking usually begins for white grapes just after Labor Day, but in recent years, heat spikes have accelerated it to as early as the third week of August. This year, McWilliams is predicting a return to normalcy—as long as the weather holds out. “We can’t control Mother Nature. The key in this business is to be flexible and ready for anything.”
Mark Houser
Vineyard Manager, Alexander Valley Vineyards, Sonoma County
At Alexander Valley Vineyards, the most intense harvest prep begins around late July.
“It’s kind of like grooming,” says vineyard manager Mark Houser. “We’re going through and taking a few leaves off, removing ugly fruit, looking for mildew.”
The vineyard team also estimates the size of the crop to help determine the amount of tank and barrel space needed for the harvested fruit. Along with historical data, the calculation is based on the average number of clusters per vine, average weight per cluster, number of vines per acre and the total number of acres.
Other pre-harvest prep includes getting the equipment ready, from reserving rental trucks and trailers to cleaning grape bins. “There’s always something that needs attention,” says Houser, “so you start early to make sure it’s going to work.”
A typical harvest for Alexander Valley Vineyards begins just after Labor Day with Chardonnay or Pinot Noir, and this year’s timing appears to be right on target—barring any last-minute weather changes.
Cameron Parry
Director of Winegrowing, Groth Vineyards & Winery, Oakville, Napa Valley
Parry starts planning for next year’s harvest immediately after the current one ends.
“Shortly after we finish, the winemaking team gets together and has a debrief,” he says. “We talk about what worked, what didn’t and what we need to fix. Then we get it down on paper while it’s fresh.”
In June and July, harvest preparations begin ramping up. Parry and his team check and repair winery and vineyard equipment as necessary and start ordering supplies such as yeast and nutrients. The vineyard team starts pulling unwanted shoots that can potentially produce a second crop of inferior fruit—and removing extra vine leaves to ensure the appropriate amount of light is hitting the grape clusters. When the reds begin the onset of ripeness and the grapes change color during veraison, there’s more work to do.
“We’ll make a crop-thinning pass to eliminate undesirable fruit once we’re at about 50 percent veraison. We’ll drop any clusters behind in maturity, just to ensure good uniformity and homogeneity,” Parry says.
A month from the start of harvest, the Groth team spends lots of time walking the vineyard rows and tasting in order to determine the optimal picking dates. “Closer to harvest, we’ll start taking bigger fruit samples for analysis of sugar, pH and acidity levels,” Parry says.
Days before harvest, he’ll make a last sampling and decide the picking schedule. Because harvest is done at night, when it can be difficult for the crew to see the clusters, the vineyard team goes through a few days in advance and strips the extra leaves from the fruiting zone, removing any clusters that are damaged, sunburned, raisined or moldy.
Groth’s harvest typically begins with Sauvignon Blanc in late August, but Parry predicts a later start this year—around Sept. 6.
Chris Eberle
Winemaker, Eberle Winery, Paso Robles
At Eberle Winery, harvest preparations begin as early as February, when winemaker Chris Eberle places his annual barrel order for the coming year. Planning ahead helps him avoid last-minute surprises—such as strikes at the docks—and helps save money with certain discounts by ordering far in advance or accepting barrels early. “When you’re talking about a $100,000 order, a 3% discount adds up,” Eberle says.
A month or a few weeks out—Eberle schedules yearly maintenance on presses, destemmers and other essential equipment.
Around the same time, new harvest interns arrive for training, which usually involves reviewing important safety procedures and washing tanks. “There’s lots of cleaning—clean, clean, clean—and it just doesn’t stop,” Eberle says.
Walking the vineyards is essential in the weeks leading up to harvest, so Eberle will spend time among the rows each day, checking on fruit development. “We’ve got about 30 percent of our production in estate fruit, and the rest is contracted,” he says, “so I deal with 15 different growers and 50 different vineyards.”
Along with monitoring crop sizes, he checks that the vines are in balance and decides whether or not to adjust the canopy or drop fruit. Two weeks from the estimated harvest date, he’ll start sampling white grapes and early-ripening reds such as Zinfandel and Grenache to check progress.
While harvest normally begins between the end of August and mid-September, Eberle predicts this year’s crush will kick off closer to mid-September.
About Wine Institute
Wine Institute is the public policy advocacy group for California wineries, which produce 80 percent of U.S. wine and account for more than 95 percent of U.S. wine exports. As the nation’s number one state for wine and food tourism and home to 139 American Viticultural Areas (AVAs), more than 24 million visitors experience California wine regions each year.