A Focus on the Vineyard and Hot Brands

It’s often said that great wines are grown, not made. Our readers demonstrate that concept perfectly: two out of three wineries that read Wine Business Monthly own vineyards.

This issue includes a few articles focused on the vineyard. Nitrogen content in grapes is of interest to winemakers because it plays a major role in the kinetics of alcoholic fermentation and in the wine’s aromas. Another article in this issue delves into the role specific viticultural practices play in affecting nitrogen content. A 10-year study looked at nitrogen and canopy management.

The wheels of academia and research grind slowly but, as another article indicates, progress has been made in the quest to create vines that are resistant to powdery mildew, part of the VitisGen project. That’s a big deal: Powdery mildew is the most significant vineyard disease of all in terms of expenses for control and potential losses. More chemicals, sulfur and other fungicides are used to combat powdery mildew than to manage any other vineyard problem.

A nother piece discusses recent findings on how the third iteration of the VitisGen3 project leverages artificial intelligence and machine learning.

The report from the recent Vinitech show in Bordeaux highlights innovations. Not all of them are available in the U.S. market, yet, but the article provides a snapshot of what could be coming. Much of it involves information technology and automation.

I always enjoy reading the annual selection of “Hot Brands.” The list has evolved through the years but always includes an interesting selection of up-and-coming wines, winemakers and regions. There’s a rundown on various varieties and styles but also discussion of the paths people take on their journeys into winemaking. For some, it’s a family tradition, but most of these winemakers were in other professions. One winemaker on this year’s list was in politics, another in restaurants, another was in mortgage lending, while still another was with the Air Force. One is making wines with students from a local high school, mentoring them on growing the best grapes—in this case Cabernet Sauvignon—possible.

Wine Business Monthly

March 2023 • Volume XXX No. 3

Editor Cyril Penn

Managing Editor Erin Kirschenmann

PWV Editor Don Neel

Eastern Editor Linda Jones McKee

Copy Editor Paula Whiteside

Contributors L.M. Archer, Bryan Avila, Richard Carey, Christopher Chen, W. Blake Gray, Mark Greenspan, Michael S. Lasky

Design & Production Sharon Harvey

Director, Analytics Group Alan Talbot

Editor, Wine Analytics Report Andrew Adams

Events Director: Danielle Robb

Web Developers Burke Pedersen, Peter Scarborough

Marketing Specialist Katie Hannan

President & Publisher Eric Jorgensen

Associate Publisher & Vice President of Sales

Tamara Leon

ADVERTISING

Account Executives Hooper Jones, Laura Lemos, Ashley Powell

Account Support Representative Aidan O’Mara

ADMINISTRATION

Vice President – Data Management Lynne Skinner

Project Manager, Circulation Liesl Stevenson

Financial Controller Katie Kohfeld

Data Group Program Manager Rachel Cunningham

Research Assistant Sara Jennings

Public Relations Mary Jorgensen

Chairman Hugh Tietjen

Publishing Consultant Ken Koppel

Commercial Advisor Dave Bellon

For editorial or advertising inquiries, call 707-940-3920 or email info@winebusiness.com

Copyright 2022 Wine Communications Group, Inc.

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Master Oxygen and Time

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Diam, the power of choice

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