Sustainable Winegrowing With Vineyard Team

Some 25 to 30 percent of vineyards in Washington state have nematode population densities that are considered damaging. Nematodes have a slow, chronic negative impact on vine health. Plants have less foliage and visible weak spots in the field. Inga Zasada, Research Plant Pathologist with the USDA Agricultural Research Service is particularly interested in nematode management because Washington is mostly own rooted vines. These vines are highly susceptible to nematodes and farmers need to consider soil health with the imminent replanting of vines in the next 10 to 15 years. Most research on nematodes comes out of California where the nematode populations are different. Current management options are limited to rootstocks or preplant fumigation. Inga and her team are working on practical research for growers including identifying where different types of  nematodes are in relation to the vine and a degree day model for nematode life stages so if chemical becomes available it can be used property. References:

Pierce’s Disease is caused by bacteria spread by xylem sucking insects. The bacteria move quickly throughout the vine causing disease which blocks the flow of liquid through the plant. Symptoms of leaf scorching – leaves that are curled and dried up on the edges - show up mid-summer. This pathogen is successful because plant does not recognize that it is there and does not mount a good defense. Steven Lindow, Professor of Plant Pathology at the University of California Berkley is a plant pathologist and microbial ecologist. He and his team are researching other bacteria that can grow in the grapevine that mysteriously sensitize them to the Pierce’s Disease pathogen. Once inoculated with the new bacteria the plant induces its innate immune system to combat Pierces Disease. This process works like a vaccine although the bacteria itself does not cause a direct action. Naturally found in onions, the bacteria can be applied in a spray with a surfactant. Current research indicates that this process will need to be

50-million-year-old reserves of humified organic matter are a substance called lignite. It is commonly known as brown or soft coal, a substance usually equated with energy production. Researchers at the Technical University of Dresden have found that this very old, carbon rich plant material has the same building blocks as humus – the organic matter reserves found in soil. Virginia Corless, Chief Growth Officer at Novihum Technologies, explains how reacting lignite with nitrogen has created a new soil amendment to improve nutrient retention, water storage, and the vitality of the microbiome. While the greatest benefits were expected in sandy soils, it turns out that a small percentage of clay like what would be found in a sandy loam, creates a beneficial interaction. One long-term trial of Novihum found that after 17 years, 90 percent of the original application was still in the soil. References: 53: Producing Compost and Carbon Sequestration (Podcast) 72: Soil Microbes and Nutrient Availability (Podcast) C

Bruce Reisch Professor of Grapevine Breeding and Genetics at Cornell University, specialized in the development of new wine and table grape varieties, as well as new grape breeding techniques. New winegrape varieties need a market niche whether that be versatility, sustainability, disease resistance, climate resilience, or productivity. These traits are achieved with hybrids. Of the more than 60 grape species available, most of the grapes we are familiar with come from European vitis vinifera. Unfortunately, this species offers little disease resistance, but other species have better sources. Developing new hybrids is a 15 to 25 year selection process looking at all attributes from berry size to wine quality plus lengthy trials. Today there is a high acceptance of hybrids and some new ones are even being used in varietal wines. References: Bruce Reisch, Professor of Grapevine Breeding and Genetics, Cornell University Cornell-Geneva Grapevine Breeding and Genetics Program Grape Selections from the VitisGen a

While wineries can maintain business operations during COVID-19, day to day operations look much different than they did the first few months of 2020. Hear how three wineries are adapting to their new way of doing business.   Nathan Carlson, General Manager and Winemaker of Center of Effort Wines shares how they are discovering opportunities and better way to do business from saving on travel with telecommuting distributor presentation to connecting face to face with club members across the nation for the first time through virtual tastings. Dieter Cronje, Winemaker at Presqu’ile explains the challenges and decreased efficiency of bottling with a smaller crew, plus how they are planning to reopen their tasting room. Molly Bohlman, Winemaker at Niner Wine Estates explains how they are making team decisions to ensure their entire staff feels safe plus how they are rearranging schedules to maintain social distancing.   These interviews were recorded mid May 2020. Best practices continue to evolve, so please revi

Paul Mabray, CEO of Emetry is helping wine brands make more effective sales and marketing decisions with data. He finds that wineries focus too heavily on finding new customers when they should put effort into retaining the ones they already have. The days of COVID-19 have shed a spotlight on the brittle tasting room model. Wineries ask customers to travel to them, sometimes at great distances, outlaying significant costs. It is inefficient and now is the time to bolster online presence. Consumers, familiar with shopping at retailers like Amazon, have a large expectation for online purchases. The wine industry needs to meet or exceed those expectations. Historically, the wine industry had followed, not lead trends. Today there is no standout winery with an online presence. This creates a huge opportunity for brands to create and to become the next Warby Parker of wine. References: 7/15/20 Strategizing Social Media in 2020 Webinar 81: Marketing Wine in a Pandemic | Rob McMillan (podcast) 82: Getting to Know Y

As far back as 4000 years ago, man and falcon cooperated to the benefit of both. Today, they are used in the vineyard, other agricultural crops, resorts and landfills for sustainable bird abatement. Beginning at version, grapes become a very attractive food for pest birds, particularly Sparrows and Starlings. Initially the vineyard is explored by small flocks of scouting birds. If those birds like the fruit, and if there is no obvious danger, the entire flock will follow. Falcons terrify pest birds, herding them away from the grapes, but not killing them. Jake Messinger, Master Falconer and Bird Abatement Specialist, explains how each falcon species has their own talent. Falconers match the birds with the areas needs to deter pest bird species. References: 58: Barn Owls (podcast) Airstrike Bird Control Barn Owl Nesting Box Fact Sheet Crops and Barn Owls Falconry Training and Technique Jake Messinger | jmessinger.airstrike@gmail.com SIP Certified Self-Assessment Get More Subscribe on Google Play, iHeartRAD

Sustainability and certification are viewed as a “quality enhancement”. In the currently overly supplied market, sustainability is an advantage. A premium can be getting $200 to $300 more per ton of grapes in a good market or it can mean selling grapes when no one else can in a weak market. Gregg Hibbits, General Manager at Mesa Vineyard Management explains how their dedication to sustainability for over 30 years has drawn like-minded customers to their organization. Their clients large and small, from Santa Barbara to Oregon, seek certification for different reasons: owners wanting to certify their own wine brand; larger brands looking to purchase certified fruit; and investment holdings wanting to report sustainability to their holders. Gregg believes that authenticity around how they farm, what they deliver, and how they take care of the people and the planet will payoff in long term. References: 5.21.20 Getting to Know Your Customer Webinar 82: Getting to Know Your Wine Customer (Podcast) 81: Marketing W

Brandi Moody explains that to develop a strong marketing strategy you need to know your consumer segments, learn about them, see what they like, and market to them where they are. Brandi is an experienced marketer with a keen sense of burgeoning trends, consumer insights, and brand storytelling. With the onset of COVID-19, social distancing and shelter in place, we are in the midst of a “cultural reset” that is changing how consumers ingest media and purchase products. Wine brands can take this time to learn what their consumer is doing online to develop promotional strategies for online content and sales incentives. For over twelve years Brandi worked on international market research projects for a range of companies in the alcohol, grocery store, personal care, action sports, hospitality, food, and beverage industries including Bacardi, ESPN, Bath and Body Works, Coca Cola and Dannon.  Following her years deeply entrenched in the research and consumer insights world, Brandi pivoted to the wine industry as a

The average winery sells 30 percent of their wines out of the tasting room plus another 20 percent to restaurants. That means 40 to 60 of annual sales are impacted by COVID-19 with closed tasting rooms and take out only restaurants IF shelter in place were to continue all year. But, Rob McMillan, VP and Founder of the Silicon Valley Bank Wine doubts that will be the case. We were already experiencing a market correction before COVID-19, so what can wineries do now and in the future to connect with their consumers and sell wines? For production; preserve cash, work with vendors and employees to cut costs, and push bottling out. For marketing, start a phone campaign with your customers, offer drive through pickups or deliveries, and use this time as an opportunity to cross train your team. The good news is people drink wine. During prohibition alcohol consumption actually increased. It is time to get creative; meet your consumers where they are. Figure out new DTC tactics via digital channels. Market to the hea

Dr. Michelle Moyer, Assistant Professor and Statewide Viticulture Extension Specialist at Washington State University uses the age old fairytale of Goldilocks and the Three Bears to explain powdery mildew. Like Goldilocks, powdery mildew likes the weather conditions to be just right. Dr. Moyer explains these ideal conditions and two key ways to avoid disease in your vineyard by making things “not right”. References: 1: Bunch Rot with Larry Bettiga (podcast) 57: Wet Climate Viticulture | Fritz Westover (podcast) 79: Grapevine Fungal Diseases Coincidence of maximum severity of powdery mildew on grape leaves and the carbohydrate sink-to-source transition Gubler-Thomas Model PMapp: A Mobile App for Assessing Grape Powdery Mildew UC Davis Powdery Mildew Model UC Pest Management Guidelines Listen to the latest science and research with the Sustainable Winegrowing Podcast. Since 1994, Vineyard Team has been your resource for workshops and field demonstrations, research, and events dedicated to the stewardship

Wayne Wilxox, Professor Emeritus of Plant Pathology and Plant-Microbe Biology at Cornell University, spent his career on the applied biology and integrated management of grapevine fungal diseases. Wayne looks at berry susceptibility changes throughout the season to determine when control programs need to be maximized. Ultimately, his applied research sought to discover what makes a “disease tick” and use that knowledge to learn how to better target the disease. References: 47: Fungicide Resistance in the Vineyard | Walt Mahaffee (podcast) 54: Growing Grapes on Two Coasts | Mark Chien (podcast) 57: Wet Climate Viticulture | Frits Westover (podcast) Coincidence of maximum severity of powdery mildew on grape leaves and the carbohydrate sink-to-source transition Gubler-Thomas Model PMapp: A Mobile App for Assessing Grape Powdery Mildew Researchon sulfur on grapes – American society of vit SIP Certified Self-Assessment Tailgate: Managing Vine Mealybug in an Era of Leafroll Wayne Wilcox Get More Subscribe on Go

Grape vine trunk diseases are prevalent in mature vineyards, shortening the vineyard’s life and productivity. Akif Eskalen, Cooperative Extension Specialist and Plant Pathologist at the Department of Plant Pathology at the University of California Davis, is researching naturally occurring microorganisms to use as biocontrol against these fungal pathogens. Antagonistic microorganisms already live in the plant tissue without causing damage to the plant but may become depleted. Akif and his team working to deliver beneficial bacteria back into the plant both at the nursery and in established vineyards. There is evidence that these beneficial microorganism not only increase the plants defense mechanism, but also improves the health of the plant and potentially increases yield. References: 2: The Goldilocks Principle & Powdery Mildew Management (podcast) 47: Fungicide Resistance in the Vineyard (podcast) Eskalen Lab "Eutypa" A.K.A. Grapevine Trunk Disease Gubler-Thomas Model Managing Trunk Diseases During

One decade ago, amidst a limited labor supply and growing New Zealand wine industry, Klima co-founders Marcus Wichkam and Nigel George set out to solve their own labor issues with mechanization. By developing a highly efficient vineyard pruning system they have removed the physically demanding portion of the job opening the opportunity to employ fewer, more highly skilled tradesworkers to perform cane selection. This mechanization has enhanced consistency, improved quality, and, with a 50 percent reduction in labor required for pruning, significantly lowered costs. References: 22: Farm Labor Shortage (podcast) Immigration and Farm Labor with Dr. Phillip Martin (video) Klima.co.nz Klima Gen 2 (video) Klima Unified Wine & Grape 2020 booth B827 Mechanical Pruning | Vineyard Team Tailgate (video) SIP Certified Self-Assessment 2/26/20: Grower Perspectives on Redevelopment: Materials, Redesign, Equipment (event) Get More Subscribe on Google Play, iHeartRADIO, iTunes, Spotify, Stitcher, TuneIn, or wherever

Lauren Noland-Hajik, Attorney and Lobbyist at Kahn, Soares & Conway gives an update on new policies that affect the wine industry. She explains the legislature and how bills are formed through committee hearings; covers the Water Resiliency Plan and how it affects Sustainable Groundwater Management Act; regulating power shutoffs to prevent wildfires; anticipated regulations on pesticides including glyphosate, rodenticides, and fungicides; the importance of educating consumers and government about the these ag tools; and impending labor law changes including the minimum wage increase, overtime (AB 1066), paid sick leave, and how the Dynamex Decision affects truck drivers. References: AB 1066 California Department of Pesticide Regulation California Minimum Wage Kahn, Soares, & Conway, LLP Lauren Noland-Hajik | lhajik@kscsacramento.com SGMA Groundwater Management SIP Certified Get More Subscribe on Google Play, iHeartRADIO, iTunes, Spotify, Stitcher, TuneIn, or wherever you listen so you never miss a

John A. Roncoroni is the UC Cooperative Extension Weed Science Farm Advisor and UCIPM affiliate advisor in Napa County. In this podcast, John discusses his specialty; weed management in California’s Coastal and Foothill premium winegrape growing regions. He discussed why weeds should play a more important role in pest control programs, knowing which weeds you have on your property, fire mitigation, and the toughest weeds to control today. John received both a BS in Environmental Policy Analysis and Planning, with an emphasis in Agriculture and an MS in Horticulture from UC Davis. He was a Staff Research Associate in the UC Davis Department of Plant sciences working in all aspects of weed management for 25 years. References: John Roncoroni MAINTAINING LONG-TERM MANAGEMENT: Herbicide-resistant weeds challenge some signature cropping systems Napa County UCCE Science and Controversy of Glyphosate | Dr. Scott Steinmaus (podcast) SIP Certified The Long View on Sustainable Winegrowing | Cliff Ohmart (podcast) Univ

In this special holiday edition we bring you a fascinating interview with Dr. Stephen Lloyd-Moffett, professor of Religious Studies at California Polytechnic State University. Stephen looks at the way in which passion for wine acts as a surrogate for religion. In this interview he discusses how wine is a vehicle for communication, creating a transcendent wine experience through your environment, why rituals communicate value, and using this beverage to create bonds. And if you love this topic, you can read more in the newly released The Spirit of Wine: Finding Religion in the Fruit of the Vine. Listen in to learn how religions studies can help us build our own vibrant communities and understand the world of wine. References: Hit the Bottle (podcast) Neuroscience and Marketing: How People Make Decisions (podcast) SIP Certified Stephen Lloyd-Moffett Tips for Hospitality and Marketing from SIP Certified The Spirit of Wine The Spirit of Wine | Facebook The Spirit of Wine | Instagram Get More Subscribe on Goog

California has seen another challenging and sometimes devastating year of fires. Smoke from these events can cause unwanted flavors in wine. In this interview, Eric Herve, Research Scientist at ETS Laboratories and Matt Brain, Leader of the Sustainability Team at Crimson Wine Group and Associate Winemaker at Chamisal Vineyards, discuss how winemakers can screen grapes for the risk of smoke impact and work to mitigate its effects. Eric covers how impactful these compounds are at very low - parts per billion levels, the markers they are researching to test smoke exposure, blending considerations and much more. References: Eric Hervé, Research Scientist, ETS Laboratories   Matt Brain, Associate Winemaker at Chamisal Vineyards Smoke Impact in Grapes and Wine | ETS Laboratories   Smoke Taint: How Much Smoke is Too Much? | Craig Macmillan, PhD Smoke Taint | The Australian Wine Research Institute SIP Certified Get More Subscribe on Google Play, iHeartRADIO, iTunes, Spotify, Stitcher, TuneIn, or wherever you liste

Dr. Tarah Sullivan is Assistant Professor of Soil Microbiology at Washington State University. In this interview, Tarah discusses how the plant microbiome mirrors the human gut, the ways in which soil microorganisms can alter the bioavailability of micronutrients and metals for plants, why plants in alkaline soils can be deficient in iron when the soil is not, if cover crops can improve soil microbial communities, and what is next for her research. Tarah’s research emphasis is on linking the function and phylogeny of the soil microbiome, specifically with regard to the interactions and impacts on metal bioavailability and soil health. Whether the context is micronutrient availability in the rhizosphere, which confers plant growth promotion and crop enhancement, or in the context of contaminated systems where bioremediation and bioaugmentation are the best options to remediate heavy metals polluted sites, the soil microbiome is key in theses biotransformations. Understanding the consortia of organisms and the

Gerhard (Gerry) Pietersen is a plant virologist with an interest in solving problems in South African agriculture related to plant viruses. In this interview Gerry discusses the severe plant health and economic impacts seen in South Africa from Grapevine leafroll disease, the importance of regional buy in to establish a control program including a very successful collaboration of 50 adjoining farms in New Zealand, and new techniques to detect the virus including loop-mediated isothermal amplification (LAMP) and grafting sensitive red cultivars on white cultivars to use the shoot as an indicator. Gerhard joined the Agricultural Research Council- Plant Protection Research Institute (PPRI), Pretoria in December, 1980 after obtaining his BSc. in Botany and Microbiology from the University of the Witwatersrand. He obtained an MSc-Microbiology at the University of Pretoria in 1984, and completed his PhD. at WITS in 1989. He spent eighteen months at Oregon State University, USA.  His current research portfolio invol