Wine & Grape
The NEWSPAPER for the wine and grape industry April/May 2012
Volume 1 Number 3
In This issue
Record numbers flock to grape growers convention Page 24 Classifieds ~ Page 20-21 Pest Control Section ~ Page 14
Columnist Todayâ€™s Marketing Objective ~ Page 5
Integrating sheep in vineyard IPM~ Page 2
April 2012 • COUNTRY FOLKS WINE & GRAPE GROWER • Section A - Page 2
Integrating sheep in vineyard IPM by Sally Colby John and Deb Kiger’s 3.5 acre Sonoma Valley vineyard is small by some standards, but the couple is successfully producing high-quality grapes for a discriminating winemaker. Their production model requires minimal pesticides and herbicides, thanks to Integrated Pest Management that includes careful scouting, timely applications of low-impact pesticides, and sheep. “We wanted to do something different,” said John, explaining how he and Deb started their vineyard. “In our case, it was driven by an existing interest in wine. We coupled that interest with our lifestyle and chose to plant a vineyard on a scale we could manage by ourselves.” The Kigers educated themselves through weekend University of California extension courses, including vineyard establishment and management. Following their initial formal learning, it was a matter of networking and asking questions. In 2002, after about five years of education and research, the Kigers started planting vines. Today, the Kigers harvest eight to nine tons of Cabernet Sauvignon, Syrah and Grenache annually; most of which go to Robert Biale Vineyards for winemaking. “We don’t grow as much per acre as other vineyards, but the winery is willing to pay an above-average price for our willingness to employ above-average practices,” said John. “We can make it economically viable with a smaller crop.” John estimates that while about 10 percent of the 6,000 acres of grapes grown in Sonoma County, CA, are grown organically, the bigger focus is on sustainability. “There has been a lot of work on defining what sustainable means,” said John. “California and some other wine-growing regions have programs that are working to give growers a way to prove that they’re implementing sustainable practices. It’s not as well-defined as organic, but permits much broader spectrum practices.” One definition for sustainable
includes the environmental, social and economic factors in a growing system. “Environmental means taking care of the land; leaving it in as good or better shape than we found it,” said John. “The social aspect is the community and the people who work on the farm, and the economic aspect is ‘can we really afford to do this for years on end?’” John says that California has been working on defining sustainability for about 10 years. To become certified, growers develop and maintain a program that shows continuous improvement. “It defines a lot more than just chemical inputs,” said John. “There are currently about 60 certified sustainable vineyards, but over half the vineyards in the state have participated in sustainability workshops.” Although the Kigers’ vineyard isn’t officially certified, nearly all of their practices are. The disease they most often deal with is powdery mildew (PM), which John says is a problem for every winegrower, and it all starts with moisture. Vines require ample moisture to remain healthy and vigorous, but moisture also contributes to disease. “Controlling PM begins with maintaining open vines to allow air flow and light penetration,” he said. “The bigger and more vigorous the vines, the harder that is. On top of that, high nitrogen and sugar content in the leaves is also an attractant to mildew.” The Kigers employ a variety of IPM measures throughout the growing season. “If you wait to see PM before treating it, it can quickly spin out of control,” said John, whose interest and indepth research on powdery mildew in the vineyard led to his writing a book on the topic. “We generally start treating shortly after the vines have new growth in spring, and treat through July and into August. When the grapes start to ripen, they develop some resistance to infection and we can back off.” John says organic growers treat for PM as frequently as every 7 to 10 days, while conventional growers can treat about every three weeks.
The Kigers raised the bottom wires of the trellises by about one foot to allow easy passage of the sheep between rows.
The Babydoll sheep at Kiger Family Vineyard in Somona Valley, California, keep the grass neatly mowed throughout the rainy season. Photos courtesy of Kiger Family Vineyard John says copper is used infrequently in California for PM, but growers who do use it make early-season applications. “In Eastern U.S., where downy mildew and other diseases are more problematic, it’s used more frequently to control the widespread fungal problems,” he said. John noted that eastern growers often use the Bordeaux mixture, a combination of copper sulfate and slaked lime, to control mildew. The most widely used fungicide for PM control is sulfur, either as a dust or a wettable power. “It’s approved for organic production and also used by conventional growers in a rotation of other fungicides,” said John. “The downside is that it’s injurious to beneficial insects, rough on equipment and workers. I use sulfur, but I use oils and biofungicides almost exclusively. I also use an agricultural formulation of baking soda, which blows up the cell walls of the mildew organism.” Another important aspect of the Kigers’ IPM program is sheep. “About six years ago, I participated in a series of grower meetings focused on pest management and organic growing practices,” said John. “A local sheep rancher brought sheep to a meeting and promoted the idea of using sheep to graze vegetation in the vineyards. That was about the time we were thinking about transitioning to organic practices.” Babydoll sheep, a small version of the Southdown breed, are the predominant breed used in vineyards. “The biggest reason they work well is that they can go in all directions in the vineyard,” said John. “It reduces the amount of damage they’d do pushing through vines to go through spaces that aren’t big enough.” The Kigers raised the lowest wires throughout the vineyard by about a foot so that the sheep could pass under more easily. John says although part of the reason they decided to use sheep was to reduce herbicide use, their vineyard is prone to holding water in winter.
Because of springs that keep the ground wet, John can’t get in to mow until late spring — but sheep can mow any time. Grasses grow all winter, which can result in a variety of pest problems. “Herbicides in the vineyard are primarily used directly under the vine,” said John. “Once we decided not to use herbicides, we seeded a low-growing, early dormancy fescue under the vines. The sheep are eating that grass down, so it’s a huge savings for us.” In addition to nearly eliminating the need for herbicides, the overall benefit is managing pest problems that come with uncontrolled vegetation. The Kigers’ six sheep go in the vineyard in mid-November, following harvest and annual compost amendment. John says that once the rains start, there’s plenty for the sheep to eat through the rainy season. “Once we get to the spring flush, the sheep come out. In most years, I mow only once and make one pass with the weed whacker. When bud break starts in spring, we need the vegetation to be down to the ground to allow the cold air to flow down the hill. That’s our frost protection.” With sheep keeping the grass clipped, voles are controlled. “The sheep reduce the vole habitat,” said John. “Voles chew on the woody cambium and girdle the vines. When grass is tall and thick, voles are bold and their predators can’t find them. I discovered that if I don’t mow until April or May, I’m mowing grass that’s waist to chest high — a thick mass that’s a subterranean paradise for voles.” In most areas of the U.S., sheep come with an additional price — the necessity of a livestock guardian dog to keep predators such as coyotes and mountain lions at bay. The Kigers rely on Francesco, a Maremma, who lives among the sheep to keep them safe so they can do their job. Visit Kiger Family Vineyard at www.kigerwine.com.
by Jennifer Wagester This year, the New York Wine Industry Workshop and Annual Finger Lakes Grape Growers Conference teamed up to offer one event March 13 at the Holiday Inn in Geneva, NY. Attendees numbered almost 600 over the 3day event. On Friday, 41 vendors showcased their latest innovations at the trade show. In the past, the events have been held separately. But this year’s joint sessions provided many opportunities for grape producers and wine industry professionals to share knowledge and experience. Viticulture students, scientists, growers, industry professionals, winemakers, and enthusiasts gathered together to sharpen their skills. As Jonathan Oakes of Leonard Oakes Estate Winery said, “It’s good to stay up-to-date. Even those of us with experience can learn new techniques to improve our craft.” On Thursday, Chris Gerling, a Cornell Cooperative Extension Enologist, and Dr. Anna Katharine Mansfield, head of Cornell’s Enology Extension Laboratory, welcomed NY Wine Industry Workshop participants. Then Cornell Assistant Professor, Dr. Gavin Sacks, shared research related to wine color and phenolic measurements and wine flavor chemistry. While testing cannot exactly predict the characteristics a wine will display, it can help winemakers evaluate stages of the growing and winemaking processes. Cornell’s Robert Gallasch was also on hand to discuss tannin additions to Lemberger and Pinot Noir. Dr. Tiziana Nardi from Lallemand, Inc., shared an update on Brettanomyces, a yeast used for winemaking. Current research in wine microbiology and yeasts were also reviewed. Tastings on Friday included wines resulting from red hybrid production research and Riesling production in Long Island. Friday was the busiest day at the event. Two session tracks were held - one focused on grape production while the other catered to the wine industry. In between sessions, participants could visit the trade show. The trade show represented the depth and breadth of the grape and wine industries. Many of the exhibitors were New York-based companies, though some traveled from as far as Michigan, Virginia, and California. During the trade show, participants could see
Cornell Professor, Dr. Alan Lakso, welcomes everyone before his presentation on late-season vine physiology. Photos by Jennifer Wagester
the latest in bottling supplies, packaging materials, root stock and compost selections, and mechanical equipment, or learn more about educational opportunities and financing options. Those interested in grape production learned about lateseason vine physiology from Cornell’s Dr. Alan Lakso. Then Hans Walter-Peterson from the Finger Lakes Grape Program and Chris Gerling reviewed the impacts of lateseason fungicide application on fermentation. Afterwards, Misha Kwasniewski, a Cornell Food Science & Technology graduate student, discussed measuring elemental sulfur residues. Dr. Tony Wolf of Virginia Tech, along with Cornell’s Dr. Anna Katharine Mansfield, Dr. Bruce Reisch, and Dr. Tim Martinson, provided a brief overview of projects funded by the USDA National Institute of Food and Agriculture Specialty Crops Research Initiative. The projects fit under the multi-state effort titled “Improved grape and wine quality in a challenging environment: An eastern U.S. model for sustainability and economic vitality” (SREP).
Currently, seven institutions hosting 20 co-principal investigators are conducting projects through this effort, which was awarded a total of $3,796,693 for fiscal years 2011-2015. The overall goal of SREP is to improve the economic vitality of the eastern
wine industry through improved grape and wine quality, reduced environmental impact, and enhanced consumer attitudes towards eastern wines. As part of the presentation, Dr. Tim Martinson invited participants to taste white and red hybrid wines being made for research. He is working with a team to identify practices that yield palatable wine from hardy hybrids. For those seeking to improve business operations, David Fister from the NYS Pollution Prevention Institute gave an overview of successful projects that may yield benefits for the wine industry. Research and development of better heat recovery and cooling systems; water efficiency, recovery, and reuse; and waste treatment processes mean more options for grape and wine related businesses. Dr. Miguel Gomez, an Assistant Professor at Cornell, later discussed challenges entrepreneurs face in emerging wine regions. Then Dr. Brad Rickard, Director of Cornell’s Horticultural Business and Policy Program, shared research findings on how consumers react to a wine region’s ties to an influential wine-producing region. In general, emerging wine regions improve their reputations by linking themselves to more influential regions, while established wine regions do not. In the afternoon, participants gathered to review decisions facing a labor intensive agricultural sector, the 2012 NY Grape and Wine Outlook, and progress on the NY wine and grape industry research
order. A panel discussion on products that are moving through sales channels was also held. At the end of the day, participants and exhibitors enjoyed a wine and cheese reception at the trade show. Saturday focused on grape growing topics related to viticulture, mechanization, and nutrient and pest management. Dr. Alan Lakso provided an overview of pruning and training methods, Dr. Tony Wolf addressed methods for controlling vine vigor, and Dr. Peter Cousins from the USDAARS Grape Genetics Research Unit provided an update on rootstock choices. Then Dr. Terry Bates, Director of the Cornell Lake Erie Research & Extension Laboratory, discussed mechanization research before Kevin Martin outlined its economics. After lunch, Dr. Terry Bates reviewed using potassium in the vineyard and Hans WalterPeterson talked about developing a nutrient management plan. The last sessions of the day were conducted by Cornell’s Dr. Greg Loeb, Dr. Robin Bellinder, Dr. Wayne Wilcox, and Dr. Andrew Landers. They provided updates on insect, weed, and disease management, along with spraying techniques. In past years, the NY Wine Industry Workshop has been held in April. However, the early meeting date works best for growers seeking to enhance their skills before the next growing season begins. Overall, the event was considered a success and the two groups look forward to holding joint meetings in the future.
The trade show offered many opportunities for sharing knowledge and experience.
Page 3 • COUNTRY FOLKS WINE & GRAPE GROWER • April 2012
Grape growers and wine industry unite for annual meetings
April 2012 • COUNTRY FOLKS WINE & GRAPE GROWER • Section A - Page 4
Grapes for cool climates ~ know your GDD by Diane Mettler Small vineyards are finding that they can be profitable and fill a niche, even in the cool climate of the Pacific Northwest. We spoke to Gary Moulton, a consultant for new and established wine growers, as well the co-author of Growing Wine Grapes in Maritime Western Washington, who ran the WSU-Mt. Vernon wine grape program for eight years. He says that if you do your homework, you can find a grape for most mesoclimates — the unique climate for your area. Know your Growing Days Before you can begin to choose the variety to grow, Moulton says it’s important to determine your good growing-degree days (GDD), or heat units. The fewer GDD or heat units you have, the less flexibility you’ll have
in choosing a grape variety. Determining your heat units isn’t hard, but it is time consuming. Every day from April 1 through Oct. 31, one records the high and low temperature. Those two degrees are added together and divided by 2. From that figure, you subtract the base temperature (50 in Fahrenheit and 10 if you’re using Celsius.). The result is your GDD for the day. When you add everyday between April 1 and Oct. 31, you will have your GDD — somewhere between 1,400 and 2,300. Of course, most growers don’t go through this painstaking work. They lean on modern technology — data loggers, such as a HOBO or Avatel, which you can purchase for as little as a few hundred dollars. “I encourage people to use them,” says Moulton. “They don’t do readings
Cover photo by Peter Rossomando '2012 Robert Biale Vineyards All rights reserved John and Deb Kiger, Sonoma Valley, California, grow grapes in a wellplanned IPM system with minimal use of pesticides and herbicides and sheep to control vegetation.
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twice a day, they take those readings every 15 minutes by computer.” The data loggers also record temperature, precipitation, relative humidity and leaf wetness, which is helpful information in preparing a future site. It allows the growers to determine what times to combat mildew, black rot and others problems. And, Moulton says that knowing the windows of when a pest will be most damaging is critical to a successful pest control program and will save the grower time and money. “These critical times, when pests will cause the most damage, is when you have to focus in on your mildew. And, if you do a good job on that, you may not have to apply so many sprays.” Compiling Information Ideally a new grower would take readings for two years before choosing grapes. The grower would also want to compare his readings against others, like local Ag departments, to ensure those collected weren’t a “fluke” year. For example, folks like Greg Jones at the Oregon State University are providing satellite imagery to help growers get a better feel for their mesoclimate. “The data logger will fine-tune these images,” says Moulton, “But satellite imagery can give you some detailed information to help to decide how to proceed.” After the readings are in, the numbers sometimes surprise growers. “As you get further from the Puget Sound, we’ve found those environments are a little wetter, but they tend to have higher heat units,” says Moulton. “With high heat units the growers have more varieties to choose from.” Choices for the Grower Once an accurate GDD has been determined, the grower knows what mesoclimate they fall into it’s time to look for the right variety to grow. “In addition, we also recommend all these varieties be grafted on a rootstock (either Couderc 3309 or Millardet et de Grasset 101-14), since they are resistant to phylloxera (a devastating root aphid) and in most cases the varieties actually ripen one to two weeks earlier,” says Moulton. Based on the studies at WSU, and at his vineyard, the examples below provides a guideline based on GDD. Under 1,600 GDD Siegerrebe (W), Pinot Noir Precoce (R), Garanoir (R), Leon Millot (R), Muscat of Norway (R), Rondo (R), Burmunk (W), and Iskorka (W) 1,600-1,900 GDD All varieties listed above, plus: Pinot Noir cl. 667 (R), Pinot Noir cl. 777 (R), Pinot Noir cl. 115 (R), Agria (R), Regent (R), Zweigelt-rebe (R), Marechal Foch (R), St. Laurent (R), Pinot Gris [Ruhlander] (W), Madeleine Angevine (W), Ortega (W), Optima (W), Sylvaner (W), Auxerrois Blanc (W), and Golubok (R) Above 1,900 GDD All varieties listed above, plus: Pinot Noir [all clones] (R), Dornfelder (R), Dunkelfelder (R), Gamaret (R), Chardonnay cl. 76 (W), Sauvignon Blanc (W), Kerner [Kernling] (W), and Red Traminer (W)
For those areas that fall well under 1,600 GDD, all is not lost. “At Mt. Vernon, WA, we’ve ripened grapes at 1,500, even a little below that,” says Moulton. “In my area it was so cold last year a lot of people gave up on their vines, but I hung in there, and was able to make a nice Pinot Noir Precoce and a Burmunk, and it was the coolest year I’ve seen, closer to 1,400 GDD.” He adds, during those extremely cool years, winegrowers sometimes have to make a difficult decision — like choosing alternatives to winemaking. “When sugar tends to be down and acids up, it may be a good time to make a sparkling wine,” he says. Buy Dormant When it comes time to purchase vines, it’s important to buy from a certified nursery and Moulton suggests ordering a couple years ahead. “Not only do you get a better price, but you get dormant plants, versus green grafted plants,” he says. “The dormant plants take off better, and it gives you more flexibility.” Good spacing A cooler climate often mean less sunlight, so row and line spacing becomes critical. In his publication, Growing Wine Grapes in Maritime Western Washington, he writes, “You need sufficient sunlight to the leaf canopy to balance leaf growth with fruit production. If using a vertical shoot positioning method training, with the fruiting wire at approximately 30 inches above ground level, allow about 4 feet of canopy above the fruit to mature your clusters — about 14 leaves per shoot. Another way to increase yield and still maintain quality is to use one of the divided canopy systems. It can reduce vigor (a problem sometimes in high nitrogen areas) as well as increase yield significantly, while maintaining fruit quality. The divided canopy system is more labor, but takes only one year to convert to test it out.” Good canopy management is very important in cool climates. If the leaves wrap around the grapes, they’ll rot no matter how much spray you use. Good canopy management enhances good disease control. Finally, soil fertility and micronutrient management are essential for good fruit quality. All these factors work together to produce maximum fruit quality. Test before you Invest In the end, if you have the time, it’s a good practice to test different varieties of grapes at your site. “Especially if you don’t know your heat units, I suggest to people to be safe and grow varieties on the cooler side of the GDD spectrum,” says Moulton. Moulton is seeing more and more small vineyards cropping up in cool areas. They are creating a good product and are productive farms. But no matter how much time is spent in choosing the perfect grapes, he says it’s still only a piece of a successful operation. “It’s wise before making this kind of investment to come up with a good business plan.”
Page 5 • COUNTRY FOLKS WINE & GRAPE GROWER • April 2012
Are we going to have an early budbreak? by Hans Walter-Peterson, Finger Lakes Grape Program It’s the question that is on a lot of people’s minds right now, given the weather that we had in March. Given those conditions, it seems likely that the answer to our question would be yes. It would be nice if there was some nice, clean and easy to use formula to help us figure out when budbreak would happen, but unfortunately we don’t. Some research has been done to try to figure out just what influences budbreak, but based on the work that I’ve looked at there isn’t a solid answer that we can use yet. Several different projects have looked at the influence of soil temperature on budbreak in grapes. Earlier studies done by scientists in California saw a difference of several days in budbreak of Cabernet Sauvignon canes that were grown in soils at 11-12° C (about 53° F) and soils that were at 25° C (77° F). Studies on other perennial crops like apples and trifoliate oranges have seen similar responses. However, a more recent study on Shiraz done in Australia did not see any impact of soil temperature on the timing of budbreak. So where does that leave us? It would seem to make sense that soil temperature should influence earlyseason physiology of the vine. But we also know (at least anecdotally) some warm days in late March or early April (2010, anyone?) can get the buds kicked into gear as well. So air temperature has to be the real driving factor, doesn’t it? If we look at the phenology data collected at the Fredonia and Portland stations out in the Lake Erie region, we actually don’t see much of a relationship between the date of budbreak and the number of base-50 growing degree days (GDD) accumulated since Jan. 1
Are we going to have an early budbreak?
(Figure 1). Now, that doesn’t mean that there’s almost no relationship between warm air temperatures and budbreak, but rather that a) GDDs calculated from January may not be a very good measure of what is needed to influence budbreak, and b) that air temperature is not the only driving force to determine when budbreak will happen. As I mentioned earlier, we really don’t have any way of predicting when budbreak will happen based on climatic data. But as with many things with growing grapes, your gut can often be the most reliable guide. And while it may not be able to give us a precise date, I think most of us are anticipating an early budbreak this year. Can you do anything about it? Well, perhaps. My colleague Imed Dami has done a lot of work looking at the use of oils to delay budbreak. He has examined several different types of oil, including soybean-based oils and mineral oils like Stylet Oil, on a number of different varieties, to see just what kind of delay these products might give growers in certain years or in certain locations where early budbreak and spring frost damage might be a concern. I won’t go into a lot of the grisly details here (I’ve provided a few links at the end of this write-up, if you want
more information), but here are the basic messages from his work: 1) Applying soybean, mineral and vegetable oils can delay budbreak by anywhere from 2-20 days, depending on several factors including variety, timing, and coverage (Dami and Beam, 2004). 2) These oils can by phytotoxic at high enough levels. For a mineral oil like Stylet Oil, symptoms of phytotoxicity occurred at about 5 percent concentration (v/v). Phytotoxicity for soybean oils did not occur at concentrations up to 10 percent by volume. If you want to use a mineral oil like Stylet Oil, the suggestion is to use less than a 2.5 percent solution to avoid phytotoxicity problems. 3) Typical practice in Ohio, where a number of growers use this practice
every year, is to apply a mixture of 8 percent soybean oil, 1 percent of an emulsifier (i.e. spreader/sticker), and 91 percent water. Imed recommends using 100 gallons of water directed at the wood (so change all of those percentage signs to gallons and there’s your tank mix). I know this seems like a lot of water to use when there’s so little surface area to catch it, but the canes need to get soaked in order to for this to work. 4) Concord appears to be the most sensitive variety to this treatment, but it does delay budbreak on other varieties as well, perhaps just not as long as Concord or as consistently. 5) The closer the material is applied to budbreak, the less of an effect that the treatment seems to have. Imed
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April 2012 • COUNTRY FOLKS WINE & GRAPE GROWER • Section A - Page 6
Yates winery opens its vineyards to students GENEVA, NY — Cornell Cooperative Extension (CCE) and Finger Lakes Community College (FLCC) have reached an agreement in principle to establish a teaching and demonstration vineyard at Anthony Road Wine Company in the Yates County town of Torrey. The 2.5 acre vineyard will serve as a site where CCE’s Finger Lakes Grape Program can conduct applied research projects and demonstrations for current and prospective grape growers in the Finger Lakes region and beyond. Students from FLCC’s Viticulture and Wine Technology program will have the opportunity to participate in some of this research. They will also provide most of the vineyard labor, such as
pruning, shoot thinning and harvesting, and learn how characteristics of grapes translate into winemaking. They will tend to a wide range of vines, including well-known varieties such as Catawba, Riesling, Cabernet Franc and Cayuga White, and others that are new and upcoming such as Corot Noir, Grüner Veltliner and Marquette. The vineyard will also include a small planting of seedless table grapes that have been bred to grow well in Finger Lakes conditions. “This vineyard will give FLCC students the opportunity to learn how to handle a wide range of varieties and vine training systems they will see in commercial vineyards,” said Paul Brock, FLCC in-
structor of viticulture/wine technology. “The partnership with Cornell Cooperative Extension will also allow them firsthand access to current topics in Finger Lakes viticulture while expanding their networking opportunities.” Hans Walter-Peterson, viticulture extension specialist and team leader for the Finger Lakes Grape Program, approached Brock earlier this year with a proposal for the demonstration vineyard after learning about a grant that could fund the project. CCE of Wayne County, on behalf of CCE’s of Genesee, Livingston, Monroe, Ontario, Orleans, Steuben, Wyoming and Yates counties, was awarded a $200,000 grant from the
Genesee Valley Regional Marketing Authority to improve production of value-added agricultural products, and the public’s access to them, with a portion of those funds designated for the development of the teaching and demonstration vineyard. FLCC and the Finger Lakes Grape Program will evenly split the annual costs to operate the vineyard. “These funds will allow us to develop a vineyard where we can test and demonstrate new and improved vineyard practices that will help Finger Lakes grape growers to improve the quality of their fruit while also increasing the sustainability and profitability of their farms,” Walter-Peterson said. “Sharing this vineyard with FLCC will enable us to provide
the delay in budbreak does not impact fruit composition or maturity (i.e., delayed harvest) at the end of the season, unless the delay is extensive (more than 2 weeks). So is it worth trying? I’ll give you the standard, yet truthful, Extension answer: It depends. The fact that we’re in a warm stretch of weather, closer to budbreak than we normally would be this time
of year, probably means that the treatment won’t be as effective as it would be if it was applied earlier in the winter. The other factor, obviously, is cost. The material that Imed used in his trial is a soybean oil called Amigo, which is currently running about $24 per gallon. At 8 gallons per acre, plus a gallon of a spreader/sticker, you’re looking at just over $200 per acre just
in materials (ouch!). Now, protecting a Concord crop from freeze damage might be worth that if you were pretty confident that it would get you past any last freezes that might occur. But I’m sure most growers will take a hard look at that number and want some better information about the practice before spending that kind of money.
Budbreak from 5 found that mid-winter applications were more effective than early spring applications. What does that mean for this year? It would have been closer to ideal to apply these sprays a few weeks ago, but then again, who would have thought that we were going to have this kind of weather 3-4 weeks ago? 6) Imed has found, as have growers in Ohio who have used this, that
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cutting-edge information and education not only for our current growers, but for the next generation of vineyard managers and winemakers as well.” Peter Martini from Anthony Road Wine Company said, “We are very pleased to be able to partner with CCE and FLCC on this project. CCE’s Finger Lakes Grape Program is very important to all the growers in the region and FLCC’s program will help build a solid foundation for the continued success of the grape and wine industry by providing hands-on training for potential employees.” Currently, about 35 students are enrolled in the FLCC viticulture program, which was developed with the help of
winemakers, grape growers, faculty and staff from the New York State Agricultural Experiment Station and other industry members to train students for immediate employment in the growing wine industry. The curriculum was also designed to enable students to transfer into Cornell University’s four-year viticulture program and Cornell faculty and staff worked closely with FLCC to develop and implement the degree program.
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Dispersed via a thermal fogger, FogForce™ bird repellent from Natural Forces proved so successful for a Marlborough, New Zealand viticulturist last season that he’s already decided to use the product again. Todd Campbell, an independent grape grower who supplies Pernod Ricard, describes FogForce bird repellent as a real breakthrough for New Zealand’s viticulture sector. Todd tried the new FogForce bird repellent last season and complemented its non-toxic activity with other specialized bird repelling products such as a predator kite and the Super BirdXPeller Pro with customized sound chip. Made in the U.S., FogForce uses a food grade ingredient, methyl anthranilate (MA), as a sensory repellent. It reacts with the trigeminal nerves in the beak, mucous membranes and throat of a bird, causing a brief burning sensation. While not harmful to birds — or humans or other animals — the small particles of MA dispersed by a fogger cause birds to associate their negative reaction with the property itself and therefore stop returning. Todd says, “The 34.5 acre rectangular-shaped vineyard has usually suffered from very high bird pressure at one end where there is over 1300 feet of tall hawthorn shelterbelt and an orchard over the fence. Having elected not to fit any bird netting, we set up the sound repeller and kite in the worst area and hired a thermal fogger
for dispersing FogForce. “We used the fogger two or three times a day for the first week and then only once every few days, releasing the fog approximately 325 feet upwind to let the breeze carry it through the block. Walking around the perimeter with the fogger, we applied a short burst of fog every 65-100 feet to get good coverage of the whole block and drive away large flocks of starlings and silvereyes. After the first week of fogging, a few birds were still coming back, but they didn’t stay around for long and there was nothing like the bird damage we had in other years. During harvest I drove a truck to pick
up grapes from several other vineyards and it was very satisfying to see that any bird damage we did receive was less that 10 percent of what a lot of the other growers have had to put up with. “Using 2.8 gallons of FogForce worked out a lot cheaper than putting on nets. The results have been truly amazing and this product has huge potential for saving growers a lot of money. Our nets were due for replacement next season; now we can look forward to saving $16,000.” FogForce is useful on a range of fruit crops traditionally targeted by birds such as wine grapes and kiwifruit without any adverse effect on fruit.
Broadacre crops such as radish seed can also benefit. Ashburton farm John Ellis notes: “Using the thermal fogger and FogForce about 500 feet upwind of the radish seed, we let the fog drift across the paddock to move thousands of sparrows and finches. By fogging a nearby flock of blue gums where birds like to roost at dusk we shifted thousands of birds away from the trees. Subsequently, we suffered very little damage to our radish seed crop compared to other years.” For more information visit www.naturalforcesllc.com, call 866853-9558 or contact information@ naturalforcesllc.com
Domestic shipments of California wines hit all-time high SAN FRANCISCO — Sales of California wine within the U.S. in 2011 grew to a record 211.9 million cases, up 5.6 percent in volume compared to the previous year. The estimated retail value of these shipments was $19.9 billion, according to wine industry consultant Jon Fredrikson of Gomberg, Fredrikson & Associates in Woodside. Global 2011 California wine sales to all markets in the U.S. and worldwide also increased 5.6 percent to 256.6 million cases. “California’s vintners grew the wine market with creative, innovative offerings at all price points,” said Wine Institute President and CEO Robert P. (Bobby) Koch. “Our wineries are in sync with consumer tastes and Califor-
nia wines have increasingly become a preferred lifestyle choice.” Wineries worldwide competed for consumer attention in the U.S. with thousands of brands — 120,000 new wine labels were approved by the U.S. Tax and Trade Bureau last year. Wine sales expanded as Americans were treated to a diverse array of classic and new wine choices including Moscato, sweet reds and other easydrinking wines with unpretentious packaging. Restaurant business recovered somewhat and value-oriented wines were still key for on-premise offerings. Many marketers focused on new opportunities in the direct-to-consumer channel as the number of states that now accept these shipments has expanded to 39, and apps and other technologies have made it easier for consumers to use these online options, according to Fredrikson. Varietal trends in U.S. off-premise Wine sales in U.S. off-premise measured channels from all domestic and foreign production sources grew 2 percent on volume and almost 4 percent on value, according to Nielsen, a leading global provider of information and insights into what consumers watch and buy. Most of the growth was with wines from California and other U.S. states, up 4 percent in volume, while imports shrunk 1 percent in volume. Within table wine, Chardonnay remained the most popular with 21 percent of the volume, followed by Cabernet Sauvignon, 12 percent volume share; Merlot, 10 percent volume share, Pinot Grigio/Gris, 8 percent market share, and White Zinfandel, 7 percent market share. The most impressive percentage gains were Muscat/Moscato now up close to 4 percent market share, and growing by 73 percent in volume, and sweet red wines, close to a 1 percent share, with growth over 200 percent. Also of note among varietals with double digit gains were Malbec, holding a 1 percent share, up 33 percent in volume and Pinot Noir, a 4 percent share and growing 12 percent in volume. Blended Red wines also grew at double digit levels and moved up close to a 5 percent market share. “Wine consumers are adventuresome by nature so Muscat/Moscato became
a popular new flavor to try, experiencing the largest varietal volume gain of the year,” commented Danny Brager, vice president of client services for beverage alcohol at The Nielsen Company. The “millennial” consumer, aged 21-34 who make up 26 percent of legal drinking age Americans, continue to be a wine sales growth driver, while Baby Boomers continue to be the largest generations contributor to overall wine sales. Even with the volatile economy, consumers are finding high quality and value in the wine category and continue to experiment with sweet reds, unoaked wines, wine blends, and other diverse offerings, he explained. U.S. again world’s largest wine market Total wine sales in the U.S. from all production sources — California, other U.S. states and foreign countries — climbed to a new record of 347 million cases, a 5.3 percent jump from 2010, with an estimated retail value of $32.5 billion, according to Fredrikson. Of the total, California’s 211.9 million cases held a 61 percent share of the U.S. market. This is the 18th consecutive year of volume growth in the U.S. Sparkling wine and champagne Shipments of sparkling wine and champagne were the highest in the last 25 years, reaching 17.2 million cases, up 13 percent over the previous year. Strong sales came from a variety of different producers and regions worldwide. Prosecco and sparkling Moscato were among the winners, but champagnes, other sparkling wines and California methode champenoise wines also experienced gains. U.S. wine exports hit record high U.S. wine exports, 90 percent from California, reached a new record of $1.39 billion in winery revenues in 2011, an increase of 21.7 percent compared to 2010. Volume shipments were up 5.8 percent to 455.7 million liters or 50.6 million nine-liter cases. Thirtyfour percent of U.S. wine exports by value were shipped to the 27-member countries of the European Union, accounting for $478 million of the revenues, up 10 percent from 2010. Other top markets were Canada, $379 million, up 23 percent; Hong Kong, $163 million, up 39 percent; Japan, $105 million, up 39 percent; and China, $62 million, up 42 percent.
Page 7 • COUNTRY FOLKS WINE & GRAPE GROWER • April 2012
Natural Forces’ bird repellent does the job
April 2012 • COUNTRY FOLKS WINE & GRAPE GROWER • Section A - Page 8
Today’s Marketing Objectives By: Melissa Piper Nelson Farm News Service News and views on agricultural marketing techniques.
Three T’s of direct marketing success Marketing farm products direct to consumers opens up a new and profitable channel for many producers. Researchers point to a number of guerrilla (aggressive) strategies for successful marketing and selling, and at the risk of adding to the mix, there is a simple, but effective, three-pronged approach. Trends, Transportation and Tactics comprise Three-T marketing. Marketing plans are built about consumer preferences. Pre-washed and bagged salad mixes and pre-seasoned, readyto-cook meats represent just two of many food marketing strategies which are direct responses to consumer preferences. In today’s marketplace, producers identify, understand and respond to consumer trends quickly and adjust strategies accordingly. Where this was once the job of wholesalers, retailers and promoters in the food sales and distribution chain, direct marketers now produce the food, fiber and services, as well as package, deliver and promote. Buying trends, often identified as “fads” may seem too temporal to pursue, and rightfully, some buying habits
sweep in quickly and then vaporize overnight. A trend that solves a consumer problem, however, is likely to catch on and become the popular norm. Whether it involves packaging, preparation, or convenience, consumers show where the next marketing opportunity is pending. Trends are not exclusively consumer-driver. Producers, wholesalers, chain stores, market researchers and others develop and promote ideas consumers appreciate. The meat and dairy industries perfected the idea of food being prepared and packaged in new and interesting ways. Direct marketing opens new pathways for sales strategies on an individual farm basis. What is unique and special to a given farm, region, set of customers or e-commerce provides the opportunity to either catch onto a trend or start a new one. How does a farmer move product to a customer, and likewise how does a customer get to a farmer’s market, retail outlet, farm stand or the farm itself? Transportation plays a key role in marketing from both the producer and consumer
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sides. Product moves from the field to its selling point through transportation networks that are physical in nature (tractor, wagon, harvesting equipment, truck and trailer) and supply chain in nature (where a product is ultimately placed and sold). Both chains represent expenditures of time, resources and labor. Transportation often gets linked into the entire variable cost of production and is not segmented out as a marketing consideration. The local food trend, however, started the talk about transportation chains — how food is produced and moved through the system. Consumers realize, and are showing with their food dollars, how important they view transportation when it comes to grocery shopping. Tactics are more affiliated with military terminology than as a direct farm marketing tool, but in reality, tactics are defined as specific strategies to gain a goal or objective. Direct marketing represents a sales strategy or tactic that the marketer sees as the best way
to exchange product for profit. Within direct marketing tactics, producers choose many different ways to sell goods — farmer’s markets, onfarm sales, roadside stands, through community supported agriculture programs and cooperative marketing groups. The success of determining tactics depends on pre-planning and market research. A producer plans for selling to a target audience and selects the methods which place the product in front of the consumer in the most appealing manner. It sounds simple enough, but doing the homework that best links the producer to the correct target audience requires knowing not only who will buy a product, but where they will come to buy it, how they want it packaged and what they will pay. Market research which develops a sound strategy to manage trends, transportation and tactics does not have to be either complex or costly, but often it does involve time to understand what consumers want to buy and why. Marketing plans are best when they remain fluid and flexible enough to incorporate changes as necessary. Weather, and other risk factors, may present the need to redirect and redefine how direct marketing works for any individual operation. Being flexible in how you develop and sell your
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product allows for unplanned situations. If you take some time to review your marketing plan with an eye toward the Three T’s of Marketing, you will gain an appreciation of how trends, transportation and tactics play into your overall
This photo of Thomas Brothers Equipment’s three-point Proptec Multi-Spray should have accompanied the article on choosing a sprayer titled ‘Choosing a sprayer can be daunting’ that appeared in the February/March edition of Grower Wine & Grape. An incorrect photo inadvertently appeared with the article. The Proptec threepoint sprayer has a boom that rotates from vertical to horizontal and fully adjustable heads. To contact Thomas Brothers Equipment call, toll free, 866-2146135. Their fax number is 269-657-2110. Grower Wine & Grape apologizes for the error.
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SACRAMENTO, CA — Pledging its ongoing commitment to developing research solutions for U.S. grapes and related grape products for
global consumers, the National Grape & Wine Initiative (NGWI) recently announced its new leadership team for 2012. By unanimous vote of
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NGWI members at its annual meeting, Vicky Scharlau of the Washington Association of Wine Grape Growers was elected chairwoman of the initiative, a nationwide coalition representing all segments of the grape industry including raisin, juice, fresh grape and wine, according to NGWI officials. “Vicky possesses the vision and industry reputation required to take NGWI to the next level,” said Jean-Mari Peltier, president of the national organization. “We are fortunate to have such a seamless transition in leadership.” NGWI announced the following other newly elected officers: Rick Stark of the California Raisin Marketing Board as vice chairman, Richard Smith of California’s Paraiso Vine-
yards as secretarytreasurer, and John Martini of New York’s Anthony Road Winery as past chairman. NGWI’s mission is to drive research to maximize the productivity, sustainability and competitiveness of the U.S. grape industries, Peltier said. NGWI’s membership includes grape growers, processors, wineries and representatives of academic institutions and cooperative extension organizations committed to improving our industry. NGWI’s vision is to enable the United States grape and wine industry to be the world leader in consumer value, sustainability and quality. NGWI also elected the following to terms ending in 2014: • Jim Ballard, James
Arthur Vineyards, NE; • Al Wiederkehr, Wiederkehr, Wiederkehr Wine Cellars, AR; • Bob Gallo, E&J Gallo, CA; • Dan Martinez, Martinez Orchards, CA; • Vicky Scharlau, Washington Association of Wine Grape Growers; • Rick Stark, California Raisin Marketing Board; • Jerry Lohr, J Lohr Vineyards and Wines, CA; • Nick Dokoozlian, E&J Gallo, CA; • Ed Hellman, Texas A&M University, TX; • Richard Smith, Paraiso Vineyards, CA; • Keith Striegler, Flint Ridge Winegrowing Services, AR; • Tom Danowski, Oregon Wine Board, OR; and • Peter Hofherr, St. James Winery, MO. NGWI sets research priorities with the focus
in five key theme areas. The five key priorities include understanding and improving quality, consumer insights and nutrition, sustainability, production efficiency, and extension and outreach. Theme committees comprised of industry members knowledgeable in each topic area focus on research needs and spearhead activities to ensure projects are funded, objectives are achieved and information and findings are disseminated to the entire industry.
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Page 9 • COUNTRY FOLKS WINE & GRAPE GROWER • April 2012
National Grape & Wine Initiative elects officers, board members
April 2012 • COUNTRY FOLKS WINE & GRAPE GROWER • Section A - Page 10
Massachusetts wineries report 66 percent increase in sales BOSTON — Massachusetts Department of Agricultural Resources (DAR) Commissioner Scott J. Soares recently announced a 66 percent increase in overall sales at Massachusetts wineries last year, thanks to sales of wine at farmers’ markets and agricultural events, which were allowed for the first time in 2011. The survey shows wineries plan to create jobs as a result of a law signed by Gov. Deval Patrick, which allows for the sale of wine from licensed farm wineries at approved agricultural events throughout the commonwealth. The survey examined the impact of the legislation on wineries’ sales, as well as other measures, such as plans for increasing fruit and wine production and personnel. Data includes sales from farmers’ markets and other agricultural events from January through December 2011. “With this new economic opportunity for Massachusetts wineries at farmers’ markets, the sales figures are impressive and demonstrate a significant economic impact to the commonwealth’s agricultural economy and to the wineries’ sustainability,” said Soares. “The Patrick-Murray administration supports farmers’ market organizers, and the participation of local wineries, and as a result, consumers have responded enthusiastically to the added diversity of products.” During the 2011 season, 18 local wineries participated at 67 different agricultural events, including 63 farmers’ markets and four agricultural fairs and festivals. Wineries reported an average 66 percent increase in overall sales due to sales from these markets. According to the DAR survey, sales at farmers’ markets totaled 34,280 bottles of wine — with an approximate value of $514,200. Other highlights from the survey include the following: • Fifty-three percent
plan to hire more employees, totaling 15 full-time and six parttime positions; • Ninety-four percent of respondents reported increased recognition for their wine; • Eighty-two percent of respondents reported increased visitors at their winery with an average increase of 28 percent; • Thirty-five percent of respondents plan to expand production; and • Twenty-nine percent of respondents plan to increase wine production by an average of 38 percent this coming year. In August of 2010, lawmakers created a law allowing for the sale of wine from licensed farm wineries at approved agricultural events. Venues such as farmers’ markets, agricultural fairs and festivals are eligible, if approved and certified by DAR. Once approved, wineries may then apply for the appropriate license from a local alcohol licensing authority. “Thanks to the state Legislature and the Department of Agricultural Resources for their help and support with the new regulation and its implementation, plans are being made to increase grape and fruit production and several new wineries are emerging because of this new venue for selling local wines,” said David Neilson, chairman of the Massachu-
setts Winery Growers Association. “Importantly, many visitors to farmers’ markets have now been made aware that, in fact, Massachusetts grows grapes and produces wine right here in the state.” DAR previously released a study, An Economic Snapshot of the Massachusetts Winery Industry in July 2011, which showed the overall growth of the wine industry in Massachusetts from 1994. In 2010, there were 36 wineries producing wine and hard cider, seven more than in 2007, and three times the number in 1994. Massachusetts has 40 licensed wineries — 36 that produce and sell products made from grapes, apples, cranberries, peaches and blueberries that are sold to consumers across both the commonwealth and the country. Some $9.3 million in total sales were generated in 2010, an increase from $7.8 million in 2007. “I knew passing the farm wineries law would help support our local farmers, but the level of success we’re seeing in the first year of this law has far exceeded my expectations,” said Sen. Jamie Eldridge. “Allowing farmers to sell their wines at local farmers’ markets is helping stimulate our economy while providing consumers with the chance to experience and purchase lo-
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cal Massachusetts wines. It’s a great example of the way a small change in the law can make a big difference for local businesses.” “It is gratifying to see the successful expansion of agriculture in Massachusetts through the opportunities our local vineyards and wineries have received from the Legislature in being allowed to participate in farmers markets,” said Rep. William Straus. “This has proved in a very short time to be a successful marriage of markets with agricultural producers to benefit the economy and the public.” “This is terrific news. These farmers’ sales are a win, win, win,” said Rep. Sarah K. Peake. “The consumer wins because they have access to a delicious local product, the winemaker wins because they can sell more product and increase revenue and Massachusetts wins because increased sales means more jobs and a growing economy. I love going to my farmers’ mar-
ket and buying fresh shellfish and a delicious local wine to accompany it.” Massachusetts farm wineries maintain open space and agricultural resources in the commonwealth. Over 1,842 acres of open space are maintained with 439
acres devoted exclusively to grape or fruit production to make wine. For more information and to discover Massachusetts wine and cheese makers, go to DAR’s Mass Grown and Fresher Wineries page.
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Massachusetts Farm Wineries & Growers Association, at its all-day annual meeting on Feb. 7 at the Publick House in Sturbridge, MA, heard Massachusetts Department of Agricultural Resources’ (MDAR) David Webber deliver a presentation evaluating wine sales at farmers’ markets in 2011. Webber gave those assembled something to cheer about, distributing a concise statistical summary. The soon to be released MDAR-conducted study shows noteworthy growth of wine sales at farmers’ markets as well as a positive impact with respect to job creation. The association celebrated the first full year for amendments to state law permitting participation at Massachusetts farmers’ markets and other agricultural events. The change in the law was largely through the efforts of the association. Webber was recognized by the association for his diligent efforts throughout this past year in overseeing MDAR’s essential role in wine sales at such events by presenting him with a special award. The association also presented awards of recognition to MDAR General Counsel Bob Ritchie
Page 11 • COUNTRY FOLKS WINE & GRAPE GROWER • April 2012
MA winery association recognizes MDAR staff and Jessica Burgess from Legal Services for their availability and assistance to the association and to its legislative advocates as they worked on the revisions to state law that made all of this possible. The luncheon speaker was Assistant Commissioner Nathan L’Etoile who gave the members of the association his perspectives on the current state of agriculture in the commonwealth with a focus on Massachusetts wineries. Bonita Oehlke was cheered for her tireless efforts on behalf of the association and for her invaluable assistance to the association from its formative days back in 2007 to current. All in all, MDAR was well represented at the gathering, something that the wine growers much appreciated.
The MDAR representatives who spoke or were presented awards at the Massachusetts Farm Wineries & Growers Association annual meeting are, from left, Bob Ritchie, Bonita Oehlke, Jessica Burgess, David Webber and Nate L'Etoile.
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April 2012 • COUNTRY FOLKS WINE & GRAPE GROWER • Section A - Page 12
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MINNEAPOLIS — Growers of tree and vine crops concerned about the risks of a late frost following the unusually warm winter and early spring weather across much of the nation can add a unique foliar potassium to their tool
box for mitigation should temperatures dip. “Formulating potassium with links to a polysaccharide molecule creates a foliar nutrient that can help crops at very sensitive stages of development survive several degrees of frost,” said Chapman
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portant element in cell wall turgor,” Mayo noted. “Applying this foliar potassium form immediately before an expected frost can help increase potassium and sugar levels within the plant and temporarily put the plant into a more “win-
terized” or hardened mode, where its tissue is better able to survive cold temperatures.” He explained that during spring, as plants begin to grow new green tissue, the demand for nitrogen is at its greatest. At this stage the ni-
trogen-to-potassium ratio favors nitrogen. When soil is still wet and cold, roots may not operate efficiently. Soil type, pH, etc., also affect uptake of nutrients. Combined with the natural increased demand for nitrogen, this may predispose the plant to low or deficient levels of potassium. Having tender new tissue growth with a high nitrogen-to-potassium ratio creates susceptibility to frost damage. Most common potassium products like potassium nitrate and potassium as part of an NPK mix (i.e. 20-20-20) that will not improve frost tolerance, Mayo said. KDL usually is used in several crops to improve sugars, sizing, color and uniform maturity. For more information, phone 800-328-2418, visit www.agro-k.com, or email firstname.lastname@example.org.
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Page 13 • COUNTRY FOLKS WINE & GRAPE GROWER • April 2012
Potassium formulation reduces crop risk during frost
April 2012 • COUNTRY FOLKS WINE & GRAPE GROWER • Section A - Page 14
New technology in insect control reduces pesticide use at Renault Winery by Jon M. Casey Renault Winery Resort and Golf facility in Egg Harbor, NJ, is recognized as the oldest winery in New Jersey and the third-oldest winery in the U.S. With a history of growing grapes that dates back to 1864, it is understood that this Atlantic County vineyard would have seen its share of challenges through the years when it comes to the common insect problems vineyards inevitably face. In the past, Renault has relied upon a number of insect pest control methods including spraying with recognized insect spray material to help control these unwanted pests. More recently, the vineyard has endeavored to develop an integrated pest management (IPM) program in an effort to reduce the amount of pesticide spray used in the vineyard and on the surrounding golf course. Within the past year, Renault Winery has taken another step in IPM by incorporating a new technology, the Intelligent Solar Insect Killer as part of their pest management program. According to Director of Wine-Vineyard Operations, Dave DeMarsico, “When I was initially approached by Bob Hesse of AgriSolar Solutions USA Inc., the importer of the Intelligent Solar Insect Killer, I was looking for something to help me become more effective in reducing the need for insecticide spraying in the vineyard,” he said. “With the number of houses nearby and with the golf course that is a part of the vineyard and surrounding area, we were looking to reduce or eliminate our need for pesticides.” “When Bob, who lives near our facility, contacted me about this new product I was receptive to the idea because I was looking for a way to reduce the number of
Dave DeMarisco tends to one of the vines in preparation for this year's growing season.
The portability of the AgriSolar Intelligent Solar Insect Killer makes insect pest control easier than other methods. Photos courtesy of Renault Winery
pheromone traps that I use for monitoring insects in the vineyard,” DeMarsico said. “We have been increasingly concerned about spraying near our neighbors, so this looked like a great tool. If we could see what
sorts of insects had been flying around the previous night, it could help us do a better job of spraying, and hopefully reducing that amount.” “When Bob explained
by Jon M. Casey Recently, at the BDi Machinery Sales, Inc. exhibit at the Eastern Winery Exposition in Lancaster, PA, Bob Hesse of AgriSolar Solutions USA, Inc. explained how this new technology works. He said that it has been determined that harmful insects tend to fly about and reproduce, only during the night, while “good” insects, those that help to pollinate the plants and help to control other harmful insects are busy doing their work during the day. So with this new method of nocturnal insect control, growers have an alternative way of dealing with unwanted insects in the vineyard. It attracts and
kills many harmful insects while the desirable bugs are not affected. “These unique light bulbs emit a special wave-length of light that attracts insects. When insects come within 4 - 8 inches of the light bulb, an additional light frequency wave disorients the bug causing the insects to fall into a water container located beneath. During daylight hours, solar panels recharge the unit's battery, then after the sun sets, the light comes on to do its work.” Hesse said the intelligent solar insect killer provides environmentally friendly multi-season pest control. “Most agricultural pests have a winged or flying stage at some point in their life cycle,”
he noted. “For example, the small aphid-like Phylloxera is one of the most destructive grape pests worldwide with a complex life cycle that often involves a winged stage in the spring, summer or fall. By killing these pests in the flying stage - before they can lay their eggs the Phylloxera's life cycle is broken.” The product has been widely used throughout Asia, but it was only introduced to the U.S. market in 2011 when AgriSolar Solutions, USA took on the product line. “The Intelligent Solar Insect Killer is a new technology, designed and developed by AgriSolar Solutions Inc., a pub-
licly traded U.S. corporation. It is built in its manufacturing facility in China,” he said. “In the Northeast, Mid-Atlantic and Midwestern marketing area it is sold by BDi Machinery, Inc. of Macungie, PA. It is available in several sizes and configurations depending on the customer's needs.” For additional information on the Intelligent Solar Insect Killer, contact BDi Machinery, Inc. at 800-808-0454 or on the web at www.bdimachinery.net/ agrisolar.html. Bob Hesse of AgriSolar Solutions USA can be contacted via email at rhesse@ agrisolarsolutionsusa.com
“After about the first week, it had been doing exceptionally well,” he added. “I was very amazed. The water container was filled with every kind of
bug I was going after. It contained Japanese Beetles, leafhoppers, mosquitoes, everything I could possibly imagine. Then it seemed to stop working so I called Bob.” “When I explained what I was finding and wanted to know what was wrong, he asked if I had been moving the unit around the fields because it most likely had eliminated all of the bugs that inhabited the lamp’s effective radius. Sure enough, as soon as we began moving the unit around and elevating it above the plants, the tubs of water began to fill with dead bugs once again. There were hundreds of bugs in the water every morning. There was even a softball-sized mass of dead mosquitoes in one day's recovery.” “I found that after about two weeks, even in our largest field which is about 6 acres, the lamp needs to be moved because it has done its work for that time,” he said. “After moving the units around systematically and emptying them daily, refilling them with new water, the overall use of the lamps was so effective that last season, I did not spray for insects one time; not once! This summer I'll be putting two more units out in our fields and moving
them around as our primary source of insect control.” “I'm heavily into IPM, spraying only when I have to spray and only what I need to spray,” he said. “With this tool, the amount of insect spraying that I will have to do will be very limited. With three or four of these units in use on our 33 acres of plants here at Renault, we have great hopes for the future. We also grow many of the garden vegetables that our restaurants here at the resort use on a daily basis, and by eliminating the harmful insects in our vegetable gardens without pesticides, I know our chefs are going to be especially pleased.” For more information on Renault Winery, contact Dave DeMarsico at 609 965-2111 or via email at firstname.lastname@example.org.
Control from 14 how this works, it seemed simple enough. He brought one of the units out for me to test in my own situation. I was surprised to see how effective it is.”
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Page 15 • COUNTRY FOLKS WINE & GRAPE GROWER • April 2012
How the AgriSolar Solutions Intelligent Insect Killer works
April 2012 • COUNTRY FOLKS WINE & GRAPE GROWER • Section A - Page 16
Eastern Winery Exposition, Lancaster, PA, March 7-8 by Sally Colby According to Bob Mignarri, the first Eastern Winery Exposition was a success. Mignarri was the event planner for the expo that was held March 7 and 8 at the Lancaster County Convention Center in Lancaster, PA. The event drew 930 attendees and 136 trade show exhibitors. Mignarri’s goal was to bring together those who are interested in the industry and provide an opportunity for participants to share new ideas, learn from experienced growers and network among themselves. “People liked the venue, and the attendance was very good,” said Mignarri. “As for the exhibitors and attendees I spoke with, it exceeded their expectations. It was good to get that kind of response.” Participants represented 15 states, with most attendees from Pennsylvania, New York and Virginia. On the evening prior to the opening of the expo, the Pennsylvania Winery Association held its annual meeting, which was followed by a wine reception. Wednesday and Thursday were full days of educational sessions planned around four major categories including enology, money/management/marketing, newcomer and viticulture. Some of the seminar topics included Comparing New & Established Microbiology and Products, Optimizing Varietal Fruit Character in Red Hybrids, Vineyard Spraying Workshop, Growing Cabernet Franc for Fine Wine, and Benefits and Mechanics of Close Vine Spacing and Cane Pruning. On Friday, Dr. John Halbrendt, Dr. Noemi
The Eastern Winery Exposition exceeded expectations from attendees and exhibitors alike. Photos by Joan Kark-Wren
Halbrendt and Mark Chien of Penn State and Dr. Joe Fiola of the University of Maryland held a day-long workshop for new growers. The course was an overview of commercial wine grape vineyard development through the second year. Topics covered included vineyard economics and grape marketing, equipment, site selection and preparation, and planting and new vine care. Mignarri says that wine as a product has grown tremendously, and that wine-drinking today draws a different segment of the population than it did 40 years ago. “People like to taste different wines,” he said. “It isn’t that costly to drink wine, and that’s one of the reasons it continues to grow
as a consumed beverage. Consumption was up 4.2 percent last year. The whole industry has grown over the years — not just in the east, but across North America. When I first became involved in 1994, there were about 1,250 recognized North American wineries. Now there are almost 7,000 and a lot of that growth has been in the east.” Mignarri noted that the recession has had less of an effect on the winery and vineyard industry than on most other industries. As he worked on putting the expo together, Mignarri relied on the expertise of Richard Leahy, a Virginia wine maker who recently wrote a book on Virginia wines. “I wanted a program with an eastern
Greg Stanton explains the benefits of the Gamajet tank cleaning system to attendees.
focus,” said Mignarri, “with people who are in the east talking with people who are doing things that would apply to eastern wineries and vineyards.” Mignarri added that Leahy worked with an advisory board to determine topics and invite speakers. One of the planning goals was to develop an interesting variety of seminars while leav-
ing ample time for attendees to network and visit trade show exhibitors. “We made sure that we allowed plenty of time for people to visit exhibits while attending the seminars,” he said. “We know that they’ve come for the seminars, but they also want to visit the exhibitors. Mignarri says the post-show survey showed a lot of positive feedback, and that one of the changes for the 2013 expo will be a larger trade show. He noted that support from numerous organizations helped make the event a success. Supporting organizations included American Wine Society, Garden State Wine Growers Association, Massachusetts Farm Wineries and Growers Association, Hudson Valley Wineries, Maryland Wineries Association, New Hampshire Winery Association, New York State Wine Grape Growers, Ohio Wine Producers Association, and Pennsylvania Winery Association. Preliminary planning is already under way for the 2013 Eastern Winery Exposition, which will be held March 6-7 at the same location. Visit easternwineryexposition.com for up-to-date information on the 2013 Expo.
Continued on next page
Dave Moynihan, President and owner of AstraPouch, North America, shows Teresa Centrini from Brothers of the Vine the QPak, a packaging system for small orders or trial runs.
HARTFORD, CT — A number of Connecticut wines took home awards from the Connecticut Specialty Food Association’s 11th Product Awards Competition, held March 8 at the Aqua Turf in Plantsville. Of the 203 specialty food items from Connecticut based manufacturers entered in the event, 72, or 35 percent, were from Connecticut farms and farm wineries. Nearly half, 49 percent, of
those Connecticut farm products were awarded honors. The Connecticut farm-made products were as diverse as the state’s agriculture itself. Among them were aged cheeses, pestos, pickles, jams, relishes, fruit mustards, syrups, pies, and wines. “Value-added products such as these are an important component of a diversified farm business,” noted Connecticut Agriculture Commissioner Steven
Alternative Varieties Symposium to be part of national conference The American Society of Enology and Viticulture will present the Alternative Varieties Symposium, including tasting from 8:30 a.m. to 6:30 p.m. on June 19 as part of its National Conference 2012 at the Marriott Downtown Waterfront Hotel in Portland, OR. The purpose of the symposium is to bring awareness to ASEV membership and other attendees of alternative varieties that are available for the fine wine trade that are not “international varieties,” such as Cabernet sauvignon, Chardonnay, Merlot, Pinot noir and Sauvignon blanc. Many of the varieties that will be presented are either well suited for winemaking in warm climates (Winkler Re-
gion III or higher) or places with cold weather where freezing temperatures may kill standard Vinifera vines. An overview of breeding programs for new varieties will also be presented. A panel discussion from industry members will address the difficulties of introducing new wine varieties to the various marketing channels including onpremise, three tiered distribution and direct to consumer sales. A regional tasting representing the countries from which speakers hail will complete the symposium. For more information visit http://asev.org/national-conference2012 for more information or call 530753-3142.
K. Reviczky. “We have seen an increase in on-farm commercial kitchens and bakeries over the last several years as consumer demand for locally grown products has continued to grow. It stands to reason that the freshest ingredients result in the best-tasting finished foods.” Entries were evaluated by a panel of 21 judges, consisting of chefs from the Connecticut Department of Agriculture’s Farm-to-Chef Program, food writers, wine specialists, and local media personalities. They scored products on overall taste/flavor, consistency/texture, appeal, and color. Each judge was assigned to a subset of the 36 different categories and was responsible for evaluating an average of 35 products. The Connecticut Specialty Food Association is a subdivision of the Connecticut Food Association and is a non-profit organization that represents small food businesses based in the state. To learn more, visit www.ctfoodassociation.org. Connecticut Specialty Food Association 2012 Product Awards Competition, Connecticut farm winery winners were: Wine - Blush: First Place, Sunset Meadow Vineyards, Goshen Sunset Blush 2010.
Wine - Dessert: First Place, Sunset Meadow Vineyards, Goshen Midnight Ice. Second Place, Sunset Meadow Vineyards, Goshen Pyrrha’s Passion 2008. Third Place, Gouveia Vineyards, Wallingford Epiphany Reserve. Wine - Dry Red: First Place, Sunset Meadow Vineyards, Goshen St. Croix 2008. Second Place, Hopkins Vineyard, New Preston Cabernet Franc 2008. Third Place, Jones Winery, Shelton Cabernet Franc Vintner’s Selection 2010. Wine - Dry White: First Place, Jones Winery, Shelton Pinot Gris Vintner’s Selection 2010. Second Place, Gouveia Vineyards, Wallingford Seyval Blanc. Third Place, Jones Winery, Shelton Stonewall Chardonnay. Wine - Fruit: First Place, Jones Winery, Shelton Black Currant Bouquet. Wine - Other White: First Place, Hopkins Vineyard, New Preston Westwind 2010. Second Place, Gouveia Vineyards, Wallingford Cayuga White. Third Place, Sunset Meadow Vineyards, Goshen Cayuga White 2010. Wine - Rosé: First Place, Sunset Meadow Vineyards, Goshen SMV Rosé. Second Place, Gouveia Vineyards, Wallingford Whirlwind Rosé. Third Place, Jones Winery, Shelton Rosé of Cabernet Franc Vintner’s Selection 2010.
Eastern Winery Exposition, Lancaster, PA, March 7-8
Mitch Long of Valley Pipe & Supply Inc. disusses their product line and services with attendees.
L-R - Chris Barrett, PA Dutch CVB President & CEO and Bob Mignarri, Show Manager, cut the ribbon to offically open the Eastern Winery Exposition tradeshow.
In the planning process ample time was given for attendees to network and visit trade show exhibitors while still having the opportunuty to attend an interesting seminar program. Photos by Sally Colby and Joan Kark-Wren
Page 17 • COUNTRY FOLKS WINE & GRAPE GROWER • April 2012
Connecticut farm wineries shine at annual food event
April 2012 • COUNTRY FOLKS WINE & GRAPE GROWER • Section A - Page 18
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www.demereerealty.com • firstname.lastname@example.org #722 - Dairy farm w/378 A. - 178 tillable - 180x34’ barn w/70 new tie stalls & 2” pipeline - flat barn parlor for summer - mach. shed & heifer barn - EX. soils - Slurrystore for manure - v.g. 18 rm. home w/2 baths - also 2nd set of bldgs. w/house & 2 story barn for 42 head . . .$900,000 #67 - Very quiet, private location 3 miles from Little Falls, NY with 46 A., 14 tillable, 30 pasture - great hobby farm - 9 room farmhouse in good condition has combination oil/wood hot water heat, a clean & comfortable home - also like-new double-wide with 6 rooms, 2 decks, 1 porch, above ground pool, work shop with electric, dependable year-round creek, drilled well & 2 springs - all for . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .$198,000 #26 - Ten plus acres between Middleville & Herkimer on Rte. 28 near KOA campgrounds with 40x80 ft. maintenance/shop/garage w/two 16 ft. overhead doors, one 14 ft. door, 16x30 ft. storage space inside plus office space - radiant heat in floors, 250 gal. oil tank, dug well & septic . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .$149,000 REDUCED TO $129,000 B-103 - This is a 130 acre farm with 30 acres tillable, 30 acres pasture and 70 acres in woods. It has 2500 feet of road frontage and a stream that runs through the woods. The house is an historic home on the Military Road. It has a full basement and the second floor is gutted and ready to be remodeled with 5 bedrooms and a bath.The first floor has a kitchen and two rooms plus a full bath. There are 3 barns; a newer poll building with 3 bays, a 40’x40’ machine shed and a livestock barn that is 35’x150’. There are 3 paddocks developed with hi-tensile fence which will be a start for a grazing system for beef or horses. . . . . . . . . . . . .Asking $290,000 C-76 - 186 A. Dairy Farm located in the Town of Canajoharie/Montgomery County. 156A. tillable, 10A. pasture, 20A. woods; high tensile fencing in place for pasturing cropland; 120 head freestall barn, double four parlor-no units, holding area, 625 gal. bulk tank, tie rails for heifers and calves, 24x60 concrete stave silo with unloader, two drilled wells; two-story farmhouse, 5BR, 2 1/2 baths, full basement, coal and wood burning furnaces. Additional small residence across the road with older barn for storage. Buildings need some TLC. Located in a great farming community. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .Asking $425,000 C-14 - 100A. well-kept turn key dairy operation; 80A. tillable, 20A. pasture; 100 cow free stall w/double four parlor; three-bay commodity shed; two-bay heated shop w/bath and shower; machinery bldg.; 20x70 Harvestore silo and 20x60 concrete stave silo w/unloaders; 200+ yr. old beautiful, traditional farmhouse, excellently maintained, 12 rm., full basement, aluminum siding and roof; 12x60 remodeled mobile home on site; three-stall garage; drilled well, two ponds; paved driveway. Also 40A. additional cropland available free of charge. All land can qualify for organic status. Asking $425,000. A farmland, 80A. tillable, 29A. pasture, 21A. woods; large, level fields of prime farmland, pond located in pasture; can qualify for organic status. Priced at . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .$390,000
NEEDED: 100-300 Acres Tillable
MADISON COUNTY - LEBANON - EATON - EARLVILLE
QUALITY BUYER WILL PAY MY COMMISSION
Oppenheim - 37.1 Acres - $110,000 Beautiful old multi-level barn would make an excellent home. A drilled well, 2 septics and electricity already on the property. 37.1 acres of nice farmland, great hayfields, beautiful and magnificent distant views all makes a perfect spot for a retreat.
Manheim - 42 Acres - $135,000 Barn on about 42 acres with apartment built into barn. Includes the business of Zook’s storage shed, lawn furniture and food goods, but does not include the inventory. Excellent main roadbusiness site.
E-mail announcements of your regional event(s) to: email@example.com. We must receive your information, plus a contact phone number, prior to the deadline that’s noted under the Announcements heading at the beginning of these Classifieds. *****
APR 11 Winery Sanitation Workshop CLEREL station, 6592 West Main Rd. Portland, NY. 8 am - 4 pm. Contact Kate Robinson, 716-792-2800, ext. 201 or e-mail firstname.lastname@example.org. MAY 4 Planning and Establishing Vineyards and Wineries in Central New York Knights Inn, Little Falls, NY. 8 am - 4:30 pm. Topics such as vineyard site selection, cool and cold climate vari-
eties and wines, site preparation, planting, training and trellising, pest management programs, equipment and basic business models will be covered. Lunch provided. There is a registration fee of $50 for the day with handouts for all participants. Space is somewhat limited, so register early by calling CCE of Herkimer County at 315-866-7920. Registration deadline is April 30. MAY 23 Cold Climate Viticulture Short Course University of Vermont, Burlington, VT. Terry Bradshaw, UVM grape team member is the instructor. Students will learn principles and practices of commercial cold climate grape production, including site selection and preparation, varietal selection, vine train-
AIRPLANE TIRES 14”-50” used & recapped, 34ply, custom rims available. Hill Top Tire, State Hwy. 163, Fort Plain, NY 518-993-2235
Superb Horse Farm - 36x96 Morton Building with 8 gorgeous stalls. Plus old dairy barn, turn out sheds, equipment shed, pond, all fenced. Remarkable post and beam passive solar design on home with very open floor plan. Spectacular private setting at end of road. Any offer is subject to court and bank approval.
Classic Eyebrow Colonial on 58 Acres, Gracious rooms include a kitchen with lots of cabinets, a family room with heatilator fireplace and a center hall foyer. Put up a barn and have a small farm. Extensive road frontage for possible extra lots. Seperated from the property are two trailers way down the road that have rights to water from the property.
Exeter - 153 Acres - $489,600 Dairy Farm in need of new owner. 153+/- acres of tillable and pasture with small trout stream. 130 Stanchion Barn with most milking equipment. 36x72 Machine Pole Barn, Older home needs additional work, fences good. Barn holds 20,000 bales. Additional 298 Acres for Sale.
ing, nutrient, water and pest management, harvest and introductory wine making practices, all with a special emphasis on sustainability. Learning includes classroom, hands-on field work and visits to local wineries. On Internet at http://learn.uvm.edu/cours elistsummer/course.php?ter m=201206&crn=60916 RAVE (Research Advances in Viticulture and Enology) UC Davis and Cornell. It is an opportunity for wine
grape growers to learn about the latest viticulture and enology research, in this case projects funded by the Pennsylvania Wine Marketing and Research Program, as well as other regional viticulture research programs. Dr. Tony Wolf from Virginia Tech will address vine vigor and Dr. Anna Katherine Mansfield, enologist from Cornell will talk about YAN and current research. Contact Mark 717-394-6851 or e-mail email@example.com.
WANTED TO BUY: Old Grit newspapers (not the Grit magazine). 518-568-5115
call at 1-800-836-2888
2.FAXForIT INyou MasterCard,Visa, American
Express or Discover customers... Fill out the form attached completely and fax to Peggy at (518) 673-2381
Manheim - 83 Acres - $440,000 Vintage brick farmhouse fully restored with beautiful floors and trim, keeping the original look, yet with a modern kitchen and baths.The main house has 3200 sq ft including 3 bedrooms and 3.5 baths. There is a 1 bedroom, 1800 sq ft apartment with a huge great room, amazing fireplace and wonderful views. Could be used as a 2 family or in law apartment. Set on 83 magnificent acres of useable farmland this property is ideal for horses or a small sustainable farming operation. There is an old barn and two modern steel barns. The Morton pole barn, 40X80 has water and electricity. Part of a larger parcel, taxes to be determined.
4 EASY WAYS TO PLACE A WINE & GRAPE GROWER CLASSIFIED AD 1. PHONE IT INJust give Peggy a
Minden - 81.6 Acres - $299,900
Little Falls - 58 Acres - $165,000
Calendar of Events
Tires & Tire Repair Service
ORCHARD LIFT: TRACTOR MOUNTED. Fitted to remove lugs from vineyard on included pallets, $500.00. firstname.lastname@example.org
MAIL IT IN Fill out the attached form, calculate the cost, enclose your check or credit card information and mail to: Wine & Grape Grower Classifieds PO Box 121, Palatine Bridge, NY 13428
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JUN 13 Penn State Start Farming Beginner Grape Grower Workshop Lehigh Valley. Contact Mark 717-394-6851 or e-mail firstname.lastname@example.org. JUN 18-22 American Society for Enology and Viticulture Portland Marriott Downtown Waterfront Hotel, Portland, OR. Call e-mail email@example.com. JUL 10-11 8th Annual Wine Industry Technology Symposium Napa Valley Marriott, 855 Bordeaux Way, Suite 100, Napa, CA. Technology &
innovation best practices for the wine industry. Contact Lesley 707-246-6827, firstname.lastname@example.org u or J. Smoke Wallin 3 1 7 - 4 9 6 - 6 6 6 0 , email@example.com. JUL 26 Organic Winegrowing Conference Spottswoode Estate Vineyard & Winery, 1902 Madrona Ave., St. Helena, CA. 8 am - 5 pm. offers the wine industry first hand insight and networking opportunities that lead to an increase in wine quality and the promotion of sustainable p r a c t i c e s . C a l l 707-944-8311 or e-mail firstname.lastname@example.org.
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Record numbers flock to wine grape growers convention The final count is in and a record-breaking crowd of nearly 2,200 people attended the 2012 convention of the Washington Association of Wine Grape Growers. The annual meeting was held in Kennewick in early February and included 18 educational sessions plus a two-day, soldout trade show featuring 170 booths. Each year the grape and wine industry honors industry members and this year’s honors included Grower of the Year, Industry Service, Lifetime Achievement, Restaurant Appreciation plus three categories of awards for the record-breaking Poster Session. The awards winners were: • Grower of the year: Rob Andrews received the Erick Hanson Memorial Wine Grape Grower Award. Andrews is a partner with family members in three vineyard entities and the McKinley Springs Winery and oversees grape production on more than 2,000 acres. McKinley Springs was launched in 2002 and a tasting room was added in 2005. Today, Andrews spends all of his time on the viticulture side of the family farm dedicated to the vineyard, his hands-on approach results in a high quality product, respected and known by many. • Industry service: Don and Linda Mercer were recognized for their years of tireless support of the Washington wine industry. In 1972, Don and Linda, with encouragement from Dr. Walter Clore, planted the first Vitis vinifera on Horse Heaven Hills. Their volunteer service spans decades and includes organizations such as Grape Society, Wine Institute, Enological Society,
The 2012 WAWGG Trade Show at the Town Toyota Center in Kennewick, WA, was well attended. Washington Association of Wine Grape Growers (Don is a founding member and past chairman), Columbia Valley Winery Association, Wine Yakima Valley and Horse Heaven Hills Wine Growers. Today, the couple is happily retired, but continues to participate in industry events. • Lifetime achievement: The Lifetime Achievement award is reserved for those occasions when an individual’s service to and accomplishments span a lifetime and warrant special and highly deserved recognition. This year, WAWGG posthumously honored Glenn Coogan for his significant impact and inspiration within the Washington wine and grape industry. Coogan passed away in 2011 unexpectedly. At the time, he was vice chairman of Northwest
Glenn Coogan was posthumously honored with the Lifetime Achievement Award. Accepting the award were, from left, Columbia Winery General Manager Tim Hightower; Glenn’s mother, Maria Orendurff; and Glenn’s wife, Janice Coogan.
Operations for Ascentia Wine Estates and prior to that served as vice president of operations for Stimson Lane Vineyards and Estates. Among his contributions to the industry, his mentoring was highlighted. • Restaurant of the year: Each year the Washington Association of Wine Grape Growers selects a restaurant that does an exceptional job of showcasing and educating diners about premium Washington wines. Sun Mountain Lodge, situated in the foothills near Twisp and Winthrop, started as a dream in 1965. Today, it boasts one of the most extensive resort wine collections in the Pacific Northwest featuring over 5,000 bottles and 600 different labels, including more than 400 wines from Washington state. Under the direction of Wine Director, Don Elsing, the lodge’s wine program has won numerous awards. Poster Session This year’s Poster Session broke records with 44 entries that offered prizes in three categories: Undergraduate, Graduate, and Professional. The awards went to: • Professional — First Place: James Harbertson, Luis Federico Casassa, and Richard Larsen, School of Food Science, Washington State University, Prosser. Their topic was Wine Phenolics. Second Place: Naidu Rayapati, Department of Plant Pathology, Irrigated Agriculture Research & Extension Center, Washington State University, Prosser. Topic: Grape Virology. Third
Place: Linga Gutha, Olufemi Alabi, and Naidu Rayapati, Department of Plant Pathology, Irrigated Agriculture Research & Extension Center, Washington State University, Prosser. Topic: Grapevine Leafroll Disease • Graduate — First Place: B.C. Childs, J.C. Bohlscheid, and C.G. Edwards, School of Food Science, Washington State University, Pullman. Topic: Nitrogen Requirements for Post-fermentation Spoilage. Second Place: Federico Casassa, Maria Mireles, Eric Harwood, and James F. Harbertson, School of Food Science, Irrigated
Agriculture Research & Extension Center, Washington State University, Prosser. Topic: Extended Maceration of Merlot. Third Place: Anne Secor, C.F. Ross, School of Food Science, Washington State University, Pullman. Topic: Sensory and Chemical Properties of Merlot. • Undergraduate — First Place: Elizabeth Jones, Olufemi Alabi, and Naidu Rayapati, Department of Plant Pathology, Irrigated Agriculture Research & Extension Center, Washington State University, Prosser; undergraduate student in viticulture and enology program WSU Tri-Cities, Richland. Topic: Epidemiology of Grapevines Leafroll Disease. Second Place: Diana Zapata, Melba Salazar, Bernardo Chaves, Markus Keller, Lynn Mills, and Gerrit Hoogenboom, Agronomy faculty, Universidad Nacional de Colombia, Bogota; AgWeatherNet Program Washington State University, Prosser; Department of Horticulture and Landscape Architecture, Irrigated Agriculture Research and Extension Center, Washington State University, Prosser. Topic: Prediction of Phenologoical Stages for Grapevine. Third Place: Andrew Schultz and Naidu Rayapati, Department of Plant Pathology, Washington State University, Irrigated Agriculture Research and Extension Center, Prosser; undergraduate student in viticulture and enology program WSU Tri-Cities.
The Industry Service award was presented to Don and Linda Mercer for their years of tireless support of the Washington wine industry.
Published on Apr 3, 2012