Canadian Grapes To Wine Magazine - Summer 2016

PM # 41262017

S U M M E R 2 0 1 6

Canadian Grapes to Wine • Summer 2016 www.cdngrapes2wine.com

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ISSN 1188 - 1348 Publications Mail Registration No. 41262017

Publisher: Black PressManaging Editor: Tari Di BelloAdvertising Sales: Liza SimpsonPublication Design: Corina MesserschmidtCirculation Manager: Sue Kovacs

Canadian Grapes to Wine articles, columns, pictures and illustrations are copyrighted and may not be reproduced in any other publication without the expressed written consent of the Publisher. Although every effort has been made to verify the accuracy of information received and printed in Canadian Grapes to Wine, we cannot be held responsible for errors or omissions, E&OE.

Editors NoteSummer in wine country just about everywhere in the world is sublime. Here in Canada it is pretty much all about the vines and tourists visiting your winery. Of course in the cellar there are red wines to fi nish, adjust, move and bottle to make space available for the upcoming harvest and crush. Wishing you all as many visitors as your tasting room can handle, the best growing season you have ever had and perfect bottling and red wine fi nishing. Have a wonderful summer and we will chat again during crush. - Tari

Tari DiBello, editor

O N T H E C O V E R

✁

New Soil Moisture Sensor Improves Irrigation

Summer In CanadaPhoto by Judy Bishop.

Judy Bishop - The Travelling Eye is a veteran photographer, world traveler, writer and technology marketer. Judy Bishop has been a Getty Images photographer since 2007. She provides quality corporate and personal photographic services to select clients, and photographs our covers. Judy is applying her deep knowledge of oenology and the Okanagan Valley to a multi-year photo project in collaboration with one of Canada’s leading wine writers, she is capturing images for a book about the “four seasons of the Okanagan wine industry”, to be published in the not too-distant future. Judy is based in Vancouver and Kelowna BC. ([email protected])

The new Sensaphone® Soil Moisture Sensor helps landscapers, horticulturists, greenhouse operators, golf course managers, farmers and other commercial growers irrigate more effi ciently. The sensor measures water content in soil and other growing media, so that users can be alerted when moisture conditions fall outside the desired range. Instant notifi cation prevents over- or under-watering, minimizes water usage, promotes growth and increases crop yield and quality. The Sensaphone Soil Moisture Sensor is compatible with most Sensaphone remote monitoring systems, which provide the necessary alerting and data logging functionality. The system can also interface with an irrigation controller to prevent irrigation cycles when soil is already wet, which reduces water usage and minimizes leaching of fertilizers and other chemicals into the ground. The Sensaphone Soil Moisture Sensor determines volumetric water content (VWC) using technology that makes readings accurate in almost any soil or soilless growing media. The sensor operates in temperatures from -40 ºF to 140 ºF (-40 ºC to 60 ºC), and has an accuracy range of ±6% VWC when generically calibrated for the growing media that it supports. Accuracy increases when the sensor is calibrated for specifi c growing media. Factory calibrations are included for measuring moisture in mineral soils, potting soils and rockwool growing media. “This new sensor helps manage soil moisture during critical plant growth stages and control costs by adjusting water use,” said Rob Fusco, technical support and service manager at Sensaphone. “It gives growers the data they need to irrigate more accurately and effi ciently.”Click here for more information about the Sensaphone Soil Moisture Sensor or to download a brochure. About SensaphoneSensaphone® offers a comprehensive line of remote monitoring products that safeguard valuable assets by tracking critical environmental data such as temperature, humidity and power failures. Sensaphone products provide alerts and proactive monitoring data to homeowners and facility managers in many areas including telecommunications, oil and gas, water and wastewater, HVACR, agriculture, healthcare, data centers and greenhouses. More than 400,000 Sensaphone systems are in use today around the world, and they continue to be manufactured in the USA. For more information, call 877-373-2700, email [email protected] or visit www.sensaphone.com.

She provides quality corporate and personal photographic services to select clients, and photographs our covers.

PM # 41262017

S U M M E R 2 0 1 6summer photo to come

Spotlight On Business


Agronomy

BEST MANAGEMENT PRACTICES TO THWART SPINY INVADERS

If you own or manage a vineyard in BC’s South Okanagan or Lower Similkameen Valleys, odds are pretty good that you’ve encountered the spiny and unwanted invader puncturevine (Tribulus terrestris). In the Winter 2015 edition of Canadian Grapes to Wine, you may recall reading about this aptly named summer annual. While outbreaks are concentrated in the Osoyoos and Oliver areas, there are reports of puncturevine as far north as Vernon. Puncturevine typically infests soils where little to nothing else is growing. The long, mat-forming stems spread outwards like an octopus, reaching lengths of up to 3 metres in all directions. Spiky seedpods readily hitch a ride on an unwary shoe, hoof, paw or tire and the spines are capable of puncturing a bicycle or wheelbarrow tire.

Unfortunately, this is not the only prickly invader. Longspine sandbur (Cenchrus longispinus), also known as burgrass, is a more recent invader of this semi-arid region. So far, plants are limited to the southern portion of the Okanagan Valley and have not been observed growing north of Penticton. Unlike many of our weeds, this invasive grass is a North American native that has spread northwards from its subtropical origins. It is a summer annual that follows similar timelines to puncturevine, with the first plants germinating during late May to early June. Climate change is anticipated to result in earlier germination dates and longer growing periods for these heat-loving species. But I’ll save that discussion for a future article!

Stems of longspine sandbur have a flat appearance with plants commonly growing half a metre tall. Seed spikes form during the summer, supporting 10-30 pea-sized burs. The sharp, spiny burs are a readily identifiable feature of this plant. The stiff spines can puncture and injure human skin and can cause ulcers in the mouths of grazing animals. Sandbur has the potential to spread extremely rapidly because the seeds cling to any passing object and hold on until being knocked off. Like puncturevine, it prefers sandy soils and does not normally invade a healthy stand of perennial grasses or other thick vegetation.

So how best to manage these spiny invaders in the vineyard? First off, as with any invasive plant, if you don’t have these species you should take all steps to keep it that way. PREVENTION IS KEY. Monitor your property regularly throughout the growing season to watch for these species. Avoid creating a niche for unwanted species to grow by reducing the amount of bare ground and minimizing soil disturbances. Planting competitive, desirable plants can reduce opportunities for the establishment of puncturevine and sandbur by decreasing resources available to the weeds.

Vectors of spread also need to be carefully considered. Puncturevine and sandbur are both “hitch-hiker” weeds that will readily attach to virtually everything. If you borrow equipment from an infested vineyard, or have contractors or staff who travel between infested and uninfested areas, develop clear protocols for cleaning vehicles, machinery and footwear. Consider establishing a check point or cleaning station, and ensure that everyone clearly understands the importance of taking such steps to prevent the movement of these plants onto the property.

Placement of bins, equipment and supplies is also an essential part of reducing the spread of puncturevine and sandbur. Puncturevine stems and seedpods, and sandbur seeds, can easily attach and be unknowingly transported from one location to another. Last fall puncturevine seedpods were found embedded in bins that had been placed in an infested vineyard in the Oliver area, then transported to a winery in Summerland where puncturevine is not known to occur. We must avoid these situations whenever possible; it will require due diligence on everyone’s part.Clearly demarcating locations for parking vehicles and machinery can also be helpful. Areas heavily infested with these invaders or other weeds should be considered “out of bounds” until measures are taken to remove or otherwise destroy the plants.

Long-term control of puncturevine and sandbur can be achieved by reducing the amount of seeds in the soil. This is best accomplished by removing plants before they produce seeds (i.e. before or at the flowering stage) and continuing to do so over several years. Small outbreaks are best controlled by hand removal or by hoeing. Shallow tilling (about 2.5 cm deep) of seedlings or small plants can be effective in larger areas. Deeper tilling is not recommended since this may bury seeds and they may be able to germinate for several years afterwards. Mowing is not an effective method of control, particularly for puncturevine which grows low to the ground. Mulches applied prior to germination or when plants are small can effectively suppress outbreaks but they need to be at least 7-8 cm thick.

Chemical control is also an option. Glyphosate products are currently the main herbicide used to treat these invaders; however, application of a non-selective, non-residual herbicide means infestations must be re-treated multiple times during the growing season and there is a loss of competitive vegetation on treated sites.

The Okanagan and Similkameen Invasive Species Society (OASISS) is currently conducting a second year of

research trials to demonstrate the effectiveness of various management techniques, including several pre-emergent and post-emergent herbicides. There will be a field day held in September to highlight our findings – let us know if you are interested in participating.

For further information on invasive species go to our website: www.oasiss.ca. Facebook page https://www.facebook.com/invasivespeciessociety or contact the Program Coordinator for the Okanagan-Similkameen, Lisa Scott, at 250-404-0115 or [email protected]

The Author: Lisa Scott is a Registered Professional Biologist and proprietor of Eco-Matters Consulting. Her work includes invasive species management, environmental impact assessments, habitat assessments and conservation planning. She has been the Coordinator of the Okanagan and Similkameen Invasive Species Society for 19 years. Lisa grew up in the Okanagan Valley and currently lives in Summerland with her husband and two daughters.

Lisa Scott, M.Sc., R.P.Bio. Coordinator, Okanagan and Similkameen Invasive Species Society (OASISS)

Puncturevine by grape bins.

Closeup of Longspine Sandbur.

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Canadian Grapes to Wine • Spring 2016 www.cdngrapes2wine.comPage 6 Canadian Grapes to Wine • Summer 2016 www.cdngrapes2wine.com

When people ask me what I do for a living, I tell them that I work with interesting businesses (many of them estate wineries) in order to help them become even more successful. That sounds much better than saying “I’m a professional accountant”. I assume many of you are old enough to recall that classic Monty Python comedy sketch that sealed the reputations of accountants everywhere.

I realize that most of the population considers accounting to be an excellent cure for insomnia – but this is my article and I’m going to write about it anyway. I’m going to keep things simple, relevant and practical - so hang with me on this.

Like most things in life, accounting can be distilled down to a relatively few fundamental principles. I’m not trying to make everyone an accountant (the world still needs lion tamers), but grasping a few of these fundamental concepts will make you a wiser business owner. One of these accounting basics is the matching principle.

Simply put, the matching principle says that the cost to acquire or produce an item should be recognized in the same fiscal period as the revenue from selling that item – not before and not after. Back in 1979, Paul Masson Wine spokesman Orson Welles famously declared “we will sell no wine before its time”. We accountants would add “ and we will recognize no expense until we sell the wine”.

Who cares you ask (besides nerdy accountants)? Well, the Canada Revenue Agency for one. Unless specific rules in the Income Tax Act indicate otherwise, taxpayers are required to measure and report their income for a given tax year by following basic accounting principles like matching. Lenders and shareholders will also expect the annual financial statements to be prepared in accordance with the accounting rules – known formally as Accounting Standards for Private Enterprises (ASPE). So even if you are okay with looking at an income statement that ignores inventory throughout the year, you are still going to need to properly adjust your inventory and cost of sales at year end when you finalize your reporting. And these year-end adjustments can often be pretty significant to your bottom line.

The best way to illustrate how improper matching can affect the operating results of an estate winery is with a simple example:

ABC Estate Winery makes only red wine, which it sells for $25 per bottle. In 2015, ABC sold 10,000 cases – 5,000 cases from the 2013 vintage, 3,000 cases from the 2012 vintage and 2,000 cases from 2011. In 2015, ABC had production costs of $1.4 million and all other expenses totalled $1.2 million. Production costs include the cost of farming the 2015 grape crop plus cellar costs to finish and bottle previous years’ vintages.

Let’s also assume the following cost per bottle to produce (vineyard and cellar costs) the 2011 through 2013 vintages:

2013 $13.252012 $13.752011 $12.75 In preparing their financial statements, many smaller wineries ignore the matching principle. That’s understandable – calculating a cost of production for each vintage or even each product can be a complex proposition. That’s especially true when you consider that the time to grow the grapes, produce, finish and bottle the wine spans parts of at least two and often as many as four or five fiscal years.

If ABC ignored proper matching of revenues and expenses, their simplified income statement for 2015 would look like this:

Revenue 10,000 cases x 12 x $25/bottle $3,000,000Cost of Sales $1,400,000Gross Profit $1,600,000

Other Expenses $1,200,000Net Income $ 400,000

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IT’S NOT AN EXPENSE UNTIL YOU SELL ITWHEN IT COMES TO RECOGNIZING YOUR COSTS OF PRODUCTION, TIMING IS EVERYTHING

Geoff McIntyre CAGeoff McIntyre is a Wine Industry Specialist and Chartered Professional Accountant for MNP LLP.

www.cdngrapes2wine.com Canadian Grapes to Wine • Summer 2016

Wine BusinessBut consider what we have done here. We have expensed the costs associated with producing wine we haven’t sold yet against the revenue from the sale of wine we produced in previous years. It simply doesn’t make sense to measure annual net income in this way, unless the cost to produce a bottle of wine never changes. That would be great if it were true, but it’s just not reality.

Now let’s say ABC’s heroic accountants come in to do their work after the end of the year and recalculate the 2015 cost of sales by using the actual cost to produce the wine according to vintage year:

Revenue 10,000 cases x 12 x $25/bottle $3,000,000

Cost of sales 5,000 cases x 12 x $13.25/bottle $795,000 3,000 cases x 12 x $13.75/bottle $495,000

2,000 cases x 12 x $12.75/bottle $306,000 $1,596,000Gross Profit $1,404,000

Other expenses $1,200,000 Net Income $ 204,000

ABC is still profitable, but once you correct the distortion created by the incorrect accounting during the year, it’s clear that the profit is not as large as management might have been led to believe by looking at the internally-prepared statement. The difference in this example is $196,000, which changes the net profit margin from 13.3% to 6.8%.

Why the difference between these two calculations of net income? If we assume that ABC produced 10,000 cases in 2015, that would equate to $11.67 per bottle ($1.4 million / 10,000 cases/ 12 bottles per case). Now that’s a bit of a “rough and ready” calculation since the $1.4 million of 2015 costs is actually a combination of the cost of farming the 2015 grape crop plus cellar costs to finish and bottle previous years’ vintages. It’s good enough, however, to highlight the fact that production costs in 2015 are significantly lower than in previous years. But remember the wine we are selling this year was produced in previous years when production costs were higher. Deducting the current year costs now, before the related wine is finished and sold has the effect of overstating net income by a significant amount. Now, ABC will eventually get the benefit of these lower costs in terms of higher gross profit, but not until the 2015 vintage wine is finished and sold in future years.

To understanding the matching principle think of a simple retail operation like a wine store. The wine store doesn’t expense the wine it buys from your winery right away. It becomes an asset called inventory until it is sold. At the same time the sale is recorded, the cost of the item sold is removed from inventory and expensed. The principle is the same for your winery, except instead of buying the inventory, you are manufacturing it. It’s not an expense until you sell it. Until then, it’s an asset.

So you can leave the heavy lifting to the heroic accountants when they come in to do their work after year-end, but a basic understanding of the matching principle never hurts for any winery owner. Now that we improved your financial literacy with a short accounting lesson, you can sleep well.

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TANNINS IN WINEMAKING

Winemaking

Minimize reductive odour GalalcoolTanfreshTaniquerc

GTPT + ETET

50-3005-60100-500

FermentationAgingAging

Improve Structure VR GrapeQuertaninTan’CorProtan BoisProtan MalbecProtan PeelProtan Raisin

PT – seed/skinETPT + ETPTPT – seedsPT – skinsPT – skins

50-30020-100100-30050-40030-25030-30030-250

FermentationFinishingAgingAgingFinishingAgingFinishing

Reduce Astringency QuertaninTan’Cor Grand Cru

ETPT + ET

20-100100-300

FinishingAging

Aromatic Impact Quertanin RangeProtan RaisinEllagitan Range

ETPT – skinsET

20-20030-25050-500

FinishingFinishingFinishing

Reduce Vegetal Notes Quertanin RangeTan’Cor Grand CruEllagitan Extreme

ETPT + ETET

20-100100-30050-500

FinishingAgingFinishing

Oxidation Protection QuertaninProtan Pepin OxylinkTaniblanc

ETPT – seedsET

20-10030-25050-400

FinishingAgingAging

** Proanthocyanidin (PT), Ellagic (ET), Gallic (GT)There are endless uses for oenological tannins which are a great tool in fermentation, aging and finishing of both redand white wines.Bench trials are always recommended when making additions to juice and wine. Sample sizes of these tannin andother winemaking products are available upon request and we would be happy to perform trials with you. For moreinformation, please contact Chelsey Peterson at 1-250-878-5957 in Western Canada or Natalie Reynolds at 1-289-696-8574 in Eastern Canada.

Summer Issue 2016Tannins in WinemakingTannins are naturally occurring compounds which make stable combinations with proteins and other polymers.These compounds are involved in plant protection from bacteria and animal predation as well as plant growthregulation. They are groupings of phenolics known as polyphenols which differ in terms of chemical function andorganoleptic contribution. The tannin naturally present in grapes can vary greatly depending on varietal, growingseason and winemaking practices. As a result, exogenous tannin additions have been used for many years to supportwine quality in vintages of high vine stress, botrytis infection, and poor phenolic development. Tannins are alsoused to contribute barrel aged aromas and textures, mitigate vegetal and reductive odours, and protect againstoxidation and aroma loss.In general, tannins can be utilized for colour stabilization, anti-oxidation, protein interaction, and for organolepticenhancement/balance. Colour stability is achieved by the reaction between the tannin molecule and anthocyanin(colour) molecules through an ethanal bridge in the presence of acetaldehyde. By adding specific tannins duringfermentation the tannin/anthocyanin co-pigments associate and result in more stable and intense colour. Certaintannins have antioxidant characteristics and support redox balance in wine due to the oxygen reactive sites in theirchemical structure. They have been shown to preserve aromatic freshness and reduce reductive characters in bothwhite and red wines. Further still, tannins react with proteins and combine into stable complexes which is a processthat is influenced by many factors. As a result, tannin can be used to aid in protein precipitation and enzymeremoval which has implications for reducing bentonite requirements, preserving endogenous grape tannins,oxidation management, and inhibiting laccase activity in botrytis affected fruit. In red winemaking, the practice ofegg white or gelatin fining utilizes this protein binding characteristic for reducing astringency due to high tanninconcentrations. Lastly, many tannin formulations have been created to aid in aromatic expression and structuralbalance in order to finish wines that achieve a certain style goal by the producer. There are also winemakingpractices that can help increase the concentrations of natural tannins present in the skin and seeds such as capmanagement protocols, cold soaking, prolonged maceration, and enzyme treatments.Sources of TanninThe two main classes of winemaking tannins are condensed or hydrolysable which are both polyphenolic but havedifferent origin, structure and properties. Condensed tannins are known as proanthocyanidins and are found in grapestems, skins and seeds. The concentrations and composition of proanthocyanidins is dependent on varietal andgrowing season conditions as well as viticultural and winemaking practices. These compounds play a large role ingrape maturity and harvest decisions as they develop over the ripening period. Hydrolyzable tannins, also known asellagic or gallic tannin are derived from oak, chestnut, gall nut, and quebracho. Commercial hydrolyzable tannin ismainly sourced from toasted French and American oak and formulated for easy dispersal in wine. The level oftoasting, oak origin and quality, and production process determine the organoleptic and oenological contribution ofthese tannins.The uses of condensed and hydrolysable tannins vary and are outlined in the following table. Proanthocyanidins aremost effective in colour stability and structural enhancement of red wines where hydrolyzable tannins are morereactive and consequently interact with enzymes, oxidative molecules, sulphur containing compounds and aldehydesmore readily. Combinations of the two types of tannins are formulated to encompass a wider range of activities andorganoleptic outcomes.Tannins Used in Winemaking

Purpose Product Example

Type ofTannin

Dosage Range (ppm = mg/L)

Timing

Colour Stability VR ColourQuertaninFermotanTanethyl Effe

PTETPT + ETPT + ET

100-30020-200100-40050-350

1/3 Fermentation(ETOH needed tostabilize colour)Cold Soak

Botrytis Affected VR Supra (red)Galalcool (white)Gallovin

PT + ETGTGT

300-50050-15040-300

On grapes as early aspossible

Anti-oxidant/AromaProtection

GalalcoolGallovinFermotan BlancTaniblanc

GTGTET + GTET

50-30040-30050-40050-400

On grapes,fermentation or duringaging

Reactive with Proteins VR SupraGalalcool

PT + ETGT

300-50050-300

Early, on grapesFermentation

Chelsey PetersonChelsey Peterson is the winemaker and technical sales representative at Cellar-Tek Supplies. After earning her degree in Oenology and Viticulture and working in wine production in BC, Ontario, New Zealand and Australia; Chelsey joined the Cellar-Tek team in November 2015 and represents Laffort and AEB as well as the Francois Freres, Saury, and Charlois cooperages.

Tannins are naturally occurring compounds which make stable combinations with proteins and other polymers. These compounds are involved in plant protection from bacteria and animal predation as well as plant growth regulation. They are groupings of phenolics known as polyphenols which differ in terms of chemical function and organoleptic contribution. The tannin naturally present in grapes can vary greatly depending on varietal, growing season and winemaking practices. As a result, exogenous tannin additions have been used for many years to support wine quality in vintages of high vine stress, botrytis infection, and poor phenolic development. Tannins are also used to contribute barrel aged aromas and textures, mitigate vegetal and reductive odours, and protect against oxidation and aroma loss.

In general, tannins can be utilized for colour stabilization, anti-oxidation, protein interaction, and for organoleptic enhancement/balance. Colour stability is achieved by the reaction between the tannin molecule and anthocyanin (colour) molecules through an ethanal bridge in the presence of acetaldehyde. By adding specific tannins during fermentation the tannin/anthocyanin co-pigments associate and result in more stable and intense colour. Certain tannins have antioxidant characteristics and support redox balance in wine due to the oxygen reactive sites in their chemical structure.

They have been shown to preserve aromatic freshness and reduce reductive characters in both white and red wines. Further still, tannins react with proteins and combine into stable complexes which is a process that is influenced by many factors. As a result, tannin can be used to aid in protein precipitation and enzyme removal which has implications for reducing bentonite requirements, preserving endogenous grape tannins, oxidation management, and inhibiting laccase activity in botrytis affected fruit. In red winemaking, the practice of egg white or gelatin fining utilizes this protein binding characteristic for reducing astringency due to high tannin concentrations. Lastly, many tannin formulations have been created to aid in aromatic expression and structural balance in order to finish wines that achieve a certain style goal by the producer. There are also winemaking practices that can help increase the concentrations of natural tannins present in the skin and seeds such as cap management protocols, cold soaking, prolonged maceration, and enzyme treatments. Continued on page 9..


Sources of TanninThe two main classes of winemaking tannins are condensed or hydrolysable which are both polyphenolic but have different origin, structure and properties. Condensed tannins are known as proanthocyanidins and are found in grape stems, skins and seeds. The concentrations and composition of proanthocyanidins is dependent on varietal and growing season conditions as well as viticultural and winemaking practices. These compounds play a large role in grape maturity and harvest decisions as they develop over the ripening period. Hydrolyzable tannins, also known as ellagic or gallic tannin are derived from oak, chestnut, gall nut, and quebracho. Commercial hydrolyzable tannin is mainly sourced from toasted French and American oak and formulated for easy dispersal in wine. The level of toasting, oak origin and quality, and production process determine the organoleptic and oenological contribution of these tannins.

The uses of condensed and hydrolysable tannins vary and are outlined in the following table. Proanthocyanidins are most effective in colour stability and structural enhancement of red wines where hydrolyzable tannins are more reactive and consequently interact with enzymes, oxidative molecules, sulphur containing compounds and aldehydes more readily. Combinations of the two types of tannins are formulated to encompass a wider range of activities and organoleptic outcomes.

There are endless uses for oenological tannins which are a great tool in fermentation, aging and finishing of both red and white wines. Bench trials are always recommended when making additions to juice and wine. Sample sizes of these tannin and other winemaking products are available upon request and we would be happy to perform trials with you.

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Now that visitor season is in full swing, you want to be able to let visitors know how to find you, where you are, and let them know what’s going on when they arrive. You will need to provide the signs for this – and these can range from everything from directional signage, to your doorway or entrance, to parking and washroom signs.

Seemingly only a functional item, signs can actually be a great way to extend your brand and its personality. I’m going to assume that you’ve invested into your branding, packaging and logo and put as much as you are able to into making it professional, and the best it can be. When you then carry your branding onto all of the things that it needs to be on, you’ll want to maintain the integrity of your ‘mother brand’. Signage is no exception to this. We’ll talk about a few of the functional ways that signs can be used and then we’ll talk about some ways that it should tie into your brand.

As noted, first you want to be able to bring people off the street and into your winery. Once they’re inside your winery, you want them to be able to find the area that they’re looking for, things that are on sale, or if there’s anything special you’ve highlighted.

Depending on where you are located, your location and bylaws or municipality are going to determine some of your decision-making. In regard to signs meant to attract customers from the road, you may be required to follow regional or provincial rules for signage, as in you may only be permitted to have your business name listed, and only in their template.

If you do have creative control, that does not mean to get too outrageous. I don’t recommend that you do anything such as large, fluorescent-coloured, tacky, festival-style flags, or those dancing balloon people. They just aren’t appropriate for wine. Whether your brand is fun or very serious, it doesn’t matter; wine in Canada is a premium offering, and we don’t want to be bringing the image down by having poor quality signage to bring people to it. For one thing, it devalues your brand, and for another, there’s a misrepresentation between what your brand is and then the tacky and unsophisticated ways to get people to it.

Instead, keep wording simple. Keep the font, colours and style the same as your label or logo. Nearby to your winery, you might put a stand on the sidewalk, an A-frame called a sandwich board. Some sandwich boards have a chalkboard surface or offer a snap-in frame that you can put specials or other seasonal offerings on, and change them up quite easily.

Depending on what material your building is made of will affect how you mount your sign; whether it hangs from the building or is tacked to it. If you’re in a heritage building, you probably would want to use something that maintains the integrity of the building itself.

Once inside your winery you want to make sure that you have limited use of colour and limited usage of signs and messages. Don’t use giant, handwritten cardboard signs or any flashing lights. You can still have clean, colourful, and eye-catching signs while maintaining your own brand’s font and colours. Tasting notes, staff picks and items that are being highlighted can have custom signs that are made to hang from the neck of a bottle or clip onto a shelf. You can do these again in bright, cheerful colours, but don’t make too many different versions of them and create visual clutter.

At outside events that you partake in, you have opportunities for table signs that sit in stands, drapes across the front of your table, or are in pop-up banner form. The same rules for brand cohesion stand.

With so much visual clutter, noise, and distractions in today’s world, it’s best to make sure that you don’t overcrowd the information coming in at potential visitors and customers with too much. It’s best to keep things true to your brand which will ensure that your brand comes to life, even if you’re just trying to tell somebody where to park.

Comments? Questions? Send to me as above or send a note to [email protected]


Marketing

Leeann FroeseLeeann Froese co-owns Town Hall Brands, a marketing agency based in Vancouver BC, which specializes in food, drink, and hospitality. She has worked to market and publicize companies from all over the world for the better part of two decades. She is a bonafied #winelover (as the organization’s official ambassador for Canada), and is a member of the BC Chapter of Les Dames d’ Escoffier, a society of professional women supporting women in careers related to wine, food and hospitality. See more of Leeann’s work at townhallbrands.com or find Leeann online at @leeannwine or @townhallbrands

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Leaking wine bottles are often erroneously blamed on poorly performing closures, but unless the closure has serious physical defects, the reason for leakage is usually due to improper bottling practices and excess bottle pressure after bottling.

Wine bottle drawings from glass manufacturers show the suggested fill point for wine at 68°F. The fill point is measured as the distance from the top of the bottle to the correct wine level in the bottle. These figures do not absolve the winery from their requirement to have a legal fill. They do, however, provide a good idea as to where the correct fill point should be. Generally, the fill point on the 750 mL bottle at 68°F will be approximately 64 mm from the top. It is always best, however, to consult the drawing as a +/-3 mm variance is possible.

The throat diameter of a standard, American 750 mL bottle will vary slightly in the ullage area. On average, however, it is fair to say that the ullage with a 49 mm cork and a 64 mm fill height will average 4.8 mL in volume. For a 45 mm cork the correct volume would be 6.5mL.

The key point here is that good bottling is the key to good results with corks. If the winery bottles at legal fill heights and with adequate vacuum to assure that there will be no more than two pounds relative pressure in the bottle at 68°F, it is very unlikely that the customer will ever complain about leaking corks.

The classic reason wines develop excess pressure in the bottles is that the bottles were overfilled in the first place. When this is combined with pressures of warming and expanding wine, leaking can become inevitable.

TEMPERATURE EFFECTSBased upon figures from “Principles and Practice of Winemaking” by Boulton et al, the thermal expansion of wine between 20°C (68°F) and 40°C (104°F) is 0.08%. This doesn’t sound like much. It does, however, convert to 0.166 ml in volume per degree Fahrenheit. Thus, if a winery bottles at 58°F with 4.5 ml in ullage, that ullage will be reduced to under 3 ml at 68°F and internal bottle pressure will have risen significantly.

There are three ways to achieve proper ullage levels and bottle pressure:1. Bottle wine at 68°F and fill to the level designated by the bottle manufacturer and confirmed by the winery.2. Adjust the fill level to compensate for temperature differences. A good rule of thumb is to adjust the fill level by 0.55 mm for every degree Fahrenheit above or below 68°F.3. Adjust vacuum levels to compensate for temperature differences. This method seems less reliable than adjusting fill levels because it places so much responsibility on the performance of bottling equipment. Internal bottle pressure needs to be equivalent to less than 2 psi (relative) at 68°F.

BEST PRACTICESOne way of dealing with ullage calculation is for bottling managers to chart out target fill heights and internal bottle pressures by bottle type in advance of bottling. Though this will not eliminate their responsibility for a “legal fill”, it will provide an excellent guideline for good bottling. It is also critical that wineries keep good ongoing records during the bottling day.At a minimum, the following protocols should be observed:• Freshly corked wines from each corker head should be checked at a minimum every hour for internal pressure (suggested interval is every 30 min).• Quality control should not rely on the temperature gauge at the filler. A thermometer should be dropped into one bottle ex-filler every half hour.• If bottling line Q.C. test bottles that are out of spec for fill or vacuum at a specific temp., the associated product should be quarantined, (perferably) flipped upright and inspected.

MAINTAINING LEGAL VOLUMELegal fill levels are an important requirement. We recommend the following process:• Consult the bottle drawing.• Calculate the approximate fill height based upon the acutal temperature of the wine.• Weigh one case of bottles empty. Record the empty weight of each together with its mold number. Run them through the filler. Weigh each individual bottle. Calculate the net

difference (full versus empty). In order to convert this figure to mLs at 68°F, divide by the net by 0.9982 g/mL (the specific gravity of water at 68°F).• If testing with wine you should re-calculate the specific gravity based on the wine used. Wine typically has a lower specific gravity than water.• Adjust fill heights as required.• If legal requirements force the ullage to be smaller than indicated by the internal pressure table, increasing the bottling vacuum can be used to compensate.

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STERISUN & NATURAL CORKS HOW TO CALCULATE ULLAGE

TEMPERATURE EFFECTSBased upon figures from "Principles and Practice of Winemaking" by Boulton et al, the thermal expansion of wine between 20°C (68°F) and 40°C (104°F) is 0.08%. This doesn't sound like much. It does, however, convert to 0.166 ml in volume per degree Fahrenheit. Thus, if a winery bottles at 58°F with 4.5 ml in ullage, that ullage will be reduced to under 3 ml at 68°F and internal bottle pressure will have risen signifi-cantly.

There are three ways to achieve proper ullage levels and bottle pressure:1. Bottle wine at 68°F and fill to the level designated by the bottle manufacturer and confirmed by the winery.2. Adjust the fill level to compensate for temperature differences. A good rule of thumb is to adjust the fill level by 0.55 mm for every degree Fahrenheit above or below 68°F.3. Adjust vacuum levels to compensate for temperature differences. This method seems less reliable than adjusting fill levels because it places so much responsibility on the performance of bottling equipment. Internal bottle pressure needs to be equiva-lent to less than 2 psi (relative) at 68°F.

FILL LEVEL CHART BY TEMPERATURE

WinemakingCALCULATING ULLAGE


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Reminding in-store consumers that information is available online makes them more likely to purchase products, a new research study from Brock University shows.

Antonia Mantonakis, an associate professor of marketing at Brock’s Goodman School of Business and a Fellow at Brock’s Cool Climate Oenology and Viticulture Institute, recently co-authored a paper that will be published in an upcoming edition of the Journal of Marketing Research about the consumer behaviour theory behind consumers’ offline purchasing decisions.

The research shows that reminders of the Internet influence offline purchasing behaviours in a somewhat unexpected way. The simple presence of a product website can affect in-store purchasing decisions even when the website is not actually visited by the consumer.

Mantonakis says this is particularly true of complicated or little-known products where there is an overwhelming amount of information to absorb. Consumers’ confidence in a product is increased when they are reminded that product details are easily accessible to them.

“Imagine you go into a winery and do a tasting of a Sauvignon Blanc. The staff tell you the aromas and flavours, what it pairs with, and the price of a bottle. Simply being told by the staff that ‘this information is also available online’ might make you more confident about the product details, leading to purchase,” she says.

In research experiments involving products such as wine and melatonin sleep aids, Mantonakis and colleagues Rajesh Bhargave from University of Texas,

San Antonio, and Katherine White from the University of British Columbia’s Sauder School of Business found that by simply including reminders of website information on in-store signage and labels, managers saw an increase in sales.In a field study at Riverview Cellars, managers saw an increase in sales whenever customers were reminded that the product, pairing and winery information was all online.

This reminder that product data is available online is referred to as a “cue-of-the-cloud” and is in line with other research that shows people use their smartphones as an extension of their own memory.

“You don’t have to remember phone numbers anymore. You don’t have to remember directions or product-related information. Virtually everything is stored in your phone or on Google. Previous research has shown that people think this is like a memory partner,” said Mantonakis.

Consumers’ heavy reliance on the Internet and their ability to quickly access an array of data at any point in time works to the advantage of product managers who can use subtle reminders of this, especially when selling complicated or little-known products.

Other research findings by Mantonakis and colleagues include other subtle signage and label changes that influence consumers’ behaviour and decisions, including the impact of winemakers’ signatures on wine labels, and purposefully choosing to feature wine awards versus reviews.


Education

MILLION DOLLAR RESEARCH PROGRAM INVESTS IN GRAPE AND WINE INDUSTRY’S FUTURECanada’s $6.8 billion grape and wine industry faces several multifaceted challenges in order to sustain its economic impact and meet its growth potential.

To address these challenges, Brock University researchers are leading a five-year $1.42 million integrated research program to improve grapevine health, wine quality, market competitiveness and the sustainability of the Canadian industry.

Project lead Debbie Inglis, director of Brock’s Cool Climate Oenology and Viticulture Institute (CCOVI), says many of the challenges the industry faces are due to changing climate conditions that must be addressed by working closely with industry partners.

“The outcomes of this research program will continue to open new doors for Canadian wine while also increasing Canada’s reputation as a global leader in cool climate oenology and viticulture,” says Inglis.

CCOVI’s senior scientists Belinda Kemp and Jim Willwerth will be collaborating with Inglis on the program’s five projects which include identifying the best clone and rootstock combinations for Ontario’s climate and soil types, developing vineyard practices tailored to sparkling wine production, and managing tannins in Canadian red wines.

Grape growers will be able to use the clone and rootstock results to help overcome climate change challenges and the project will also commercialize precise decision-making tools and real-time monitoring technologies for growers and winemakers.

To support this research, CCOVI received a $600,000 grant from the Natural Sciences and Engineering Research Council (NSERC), $345,000 in funding from Ontario Grape and Wine Research Inc. and in-kind support from industry partners totaling $484,600. “By leveraging funding and support from both government and industry, we are able to address timely, industry-driven research questions that will help sustain the industry’s growth,” says Inglis.

Industry partners contributing in-kind support to the project include Chateau des Charmes, Constellation Brands Canada, Huebel Grapes Estates, Schenck Farms and Greenhouses, Trius Winery at Hillebrand and Ziraldo Estate Wines.

The impact from CCOVI’s research and activities goes beyond the grape industry. A recently released economic impact study found that in 2014-15 the institute contributed more than $91-million and the equivalent of 307 jobs to Ontario’s economy.

To learn more about CCOVI’s impact on the grape and wine industry visit: brocku.ca/ccovi

Funded projects: This funding will be used to support five interrelated research projects based out of CCOVI:• Clone and rootstock combinations

for the Canadian climate and terroir• Grapevine cold hardiness:

biochemical and physiological responses and influence of clone, rootstock and environmental interactions

• Cold hardiness predictive systems with automation to mitigate the impact of cold weather events on grapevines

• Impact of leaf removal timing and severity on red and sparkling wine quality

• TanninAlert: an online tannin management tool for Ontario winemakers

Belinda Kemp and Debbie Inglis

Jim Willwerth

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Education

CANADA WINS BID TO HOST PRESTIGIOUS WINE CONFERENCE

Canada has successfully bid to host a prestigious international wine symposium. The 10th International Cool Climate Wine Symposium (ICCWS) will take place in July 2020.

The conference, hosted every four years, allows grape and wine researchers, trade professionals and media from wine regions around the world to gather and share research knowledge.

Hosting the symposium will be Brock University in St. Catharines, Ontario. Brock is home to the Cool Climate Oenology and Viticulture Institute (CCOVI), an internationally recognized institute focused on addressing the research priorities of the Canadian grape and wine industry.

“We are excited for the opportunity to provide our international colleagues with an engaging conference program,” said CCOVI director Debbie Inglis. “With ever-changing conditions within the grape and wine industry, the conference will examine how adversity drives innovation to achieve success.”

This will mark the first time the conference has been held in Canada.

“Canada’s wine industry growth and success is based on a proud history of continuous improvement,” said Dan Paszkowski, President and CEO of the Canadian Vintners Association.

“We are thrilled to have been selected to host the 10th International Cool Climate Wine Symposium, which is a direct reflection of the collaboration of our wine and grape producers from across Canada partnering to introduce our diverse cool climate wine regions, premium quality wines and research excellence to the world.”

ICCWS delegates will be invited through pre- and post-conference programming to visit Canada’s diverse wine producing regions in British Columbia, Nova Scotia, Ontario and Quebec. Spanning from the Atlantic to Pacific, Canada is home to more than 650 wineries.

Canada’s conference pitch was a collective effort between CCOVI and stakeholder organizations across the country. The announcement that

Canada will be the next host country was made Sunday, May 28 at the ninth ICCWS conference in Brighton, United Kingdom.Canada’s grape and wine stakeholders see this as a unique opportunity to showcase their industry to the world:

• Maggie Anderson, Marketing Director, British Columbia Wine Institute: “The British Columbia Wine Institute is thrilled to be part of the 2020 ICCWS to be held in Canada. Our region is continuing to garner international recognition for the quality of wines we are producing. The ICCWS will offer our industry the opportunity to showcase both our wines and region to key international wine

influencers at a time when the industry is gaining major recognition from our international peers.”

• Gillian Mainguy, Manager, Winery Association of Nova Scotia: “The Wines of Nova Scotia celebrate with the other wine producing provinces in Canada to learn that the next International Cool Climate Wine Symposium will be hosted in Wine Country Ontario in 2020. Putting together the bid to host the 2020 symposium in Canada was a collaborative effort lead by Dr. Debra Inglis from CCOVI; and this effort demonstrates that working together we can achieve great things.”

• Sylvia Augaitis, Executive Director of Marketing, Wine Marketing Association of Ontario: “Ontario’s award-winning wine industry is proud to be an integral part of Canada’s cool climate wine story and is excited for the 2020 ICCWS. We look forward to showcasing the diversity of the authentic wines from our region,” said Augaitis. “We are delighted to have this opportunity to continue building international excitement and recognition for our wines, while working in close collaboration with our partners from across the country.”

• Louis Chassé, President, Vignerons Independants du Québec: “As the

coldest winegrowing province in the country, Quebec growers have to be innovative,” said Chassé. “Our members are looking forward to sharing our research and experience in grape growing in temperatures ranging from -30C to 40C, with the world.”


• There are 21 BCWI BC VQA licenses today and in 2016, the BC government will auction an estimated 24 “Bill 22 – Special Wine Store Licenses” making a maximum of only 45 “wine on shelf” licenses possible for the entire Province. In total, these licenses represent about 2.5% of retail outlets in the Province.

• Currently, wine-in-grocery stores with BC VQA Wine Store licenses carry nearly 1,000 100% BC VQA Wine products from more than 150 wineries.

• More than 50% of wine-in-grocery sales are from small wineries not carried by the Liquor Distribution Branch, meaning that these wines and wineries are being exposed to the marketplace in a meaningful way for the first time thanks to this new sales channel.

• BC VQA is growing faster than any other wine category in the marketplace. Total BC VQA Sales Growth over the previous year averaged 15%.

• Total Provincial Wine Market Share in BC average 14%, outpacing imports by nearly 10%.

• Winery Direct sales and tourism is at an all-time high with 30% of BC VQA Wines sold directly from cellar doors in 2015.

• The number of wineries and wine regions in British Columbia is at an all-time high including: 256 grape wineries; five designated viticulture areas (wine regions); one sub-appellation; and four emerging wine regions.

• The acreage planted in the ground is at an all-time high at 10,260 acres.

See more at: http://www.newsline360.com/winebc/pr_view/528?#sthash.KemiX79r.dpuf

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THE FACTS: BC WINE IN GROCERY STORES

BC Wine Grape Council

17th Annual Enology & ViticultureConference & Trade Show

Monday, July 18 & Tuesday, July 19, 2016Penticton Trade Show & Convention Centre

Conference Highlights Should We Be Managing for Microbes in Vineyards? Dr. Miranda Hart, UBCO, Kelowna, BC Cabernet France in Appassimento Wines: The Impact of Drying Methods, Botrytis and Yeast StrainChoice Debbie Inglis, Cool Climate Oenology and Viticulture Institute, Brock University, St Catharines, ON Spatial Vineyard Sensing and Management Dr. Cain Hickey, Cornell University, Geneva, NY Riding the Waves: Improving Grape Powdery Mildew Management with Inoculum Monitoring Dr.Walt Mahaffee, Oregon State University, Corvallis, OR Grape Rootstocks -‐-‐ What's Known, What's Assumed and What's Coming Dr. Andy Walker, Universityof California, Davis, CA Cabernet Franc in Washington State – Past, Present and Future Colin Morrel, Lonesome Spring Ranch,Benton City, WA Understanding Barrel Alternatives -‐ Comparing Their Use to Barrels and a Barrel Program for WineJeff McCord, StaVin, Sausalito, CA The Impact of Red Blotch Disease on Grape Composition and Wine Quality Rhonda Smith, Universityof California Davis, Sonoma, CA There will also be a Vine Disease Clinic, Workshops, panels on Grape Vine Virus Disease,Research Posters, Tradeshow presentations, and much more.

Visit the Tradeshow - Over 100 exhibitor floor displaysSponsored by

For information contact Carolyn MacLaren, Conference Coordinator, Tel:

778 878 6145E-mail: [email protected] or visit: www.bcwgc.org

For information contact Carolyn MacLaren, Conference Coordinator

Tel: 778 878 6145email: [email protected] or visit: www.bcwgc.org

Conference Highlights Should We Be Managing for Microbes in Vineyards? Dr. Miranda Hart, UBCO, Kelowna, BC

Cabernet France in Appassimento Wines: The Impact of Drying Methods, Botrytis and Yeast Strain Choice Debbie Inglis, Cool Climate Oenology and Viticulture Institute, Brock University, St. Catharines ON

Spatial Vineyard Sensing and Management Dr. Cain Hickey, Cornell University, Geneva, NY

Riding the Waves: Improving Grape Powdery Mildew Management with Inoculum Monitoring Dr. Walt Mahaffee Oregon State University, Corvallis, OR

Grape Rootstocks — What’s Known, What’s Assumed and What’s Coming Dr. Andy Walker, University of California, Davis, CA

Cabernet Franc in Washington State – Past, Present and Future Colin Morrel Lonesome Spring Ranch, Benton City, WA

Understanding Barrel Alternatives- Comparing Their Use to Barrels and a Barrel Program for Wine

Jeff McCord, StaVin, Sausalito, CA

The Impact of Red Blotch Disease on Grape Composition and Wine Quality Rhonda Smith, University of California Davis, Sonoma, CA

There will also be a Vine Disease Clinic, Workshops, panels on Grape Vine Virus Disease, Research Posters, Tradeshow presentations, and much more.

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BC Wine Grape Council17th Annual Enology & Viticulture

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Debbie Zimmerman, CEO of the Grape Growers of Ontario, announced that Matthias Oppenlaender was elected Chair of the Board of Directors on Monday, April 11, 2016. “It is a privilege to be elected Chair of the Grape Growers of Ontario’s Board of Directors, and I look forward to continuing to serve and represent my fellow growers in this new role. The Board is focused on working with our industry partners and government to continue strengthening Ontario’s grape and wine industry,” said Matthias Oppenlaender. Matthias was born in Germany where he studied agriculture and viticulture before emigrating to Canada in 1984. Matthias, his wife Monica and their five children live in Niagara-on-the-Lake where they farm over 400 acres of vineyards, and own Country Tyme Vineyards and Huebel Grape Estates. Matthias was elected Grape King by his fellow grape growers in 2006, and the following year was elected to the Grape Growers of Ontario’s Growers’ Committee and to the Board of Directors. In 2009 Matthias was elected Vice Chair of the Board, a position he held until being elected Chair on April 11, 2016.

Bill Schenck, a fourth generation grape grower in St. Catharines, has been elected Vice Chair of the Board of Directors. Bill has served on the GGO Growers’ Committee and Board since 2009, the same year he was Grape King, and represents the Grape Growers of Ontario on a number of industry committees including the Niagara Grape and Wine Festival, Niagara Region’s Agricultural Policy and Action Committee, and Brock University’s CCOVI Advisory Committee. The Board of Directors includes representation from across Ontario including Steve Pohorly and Erwin Wiens of Niagara-on-the-Lake, Jim Morrison of Lincoln, Brock Puddicombe of Winona, Debra Marshall of Prince Edward County and Scott Wilkins of Amherstburg, who are all part way through their terms as Directors. Kevin Watson of Niagara-on-the-Lake has been re-elected and Doug Funk Jr. is newly elected to represent growers from the Town of Lincoln.


KEEPING THE VINES IN ORDER

ERWIN WIENSNIAGARA-ON-THE-LAKE, ONTARIO

MATTHIAS OPPENLAENDER ELECTED CHAIR OF THEGRAPE GROWERS OF ONTARIO

While Erwin Wiens grew up on a tender fruit farm, he chose law enforcement as his first career and worked as a police officer prior to purchasing land and in his words “making a go of farming on my own.” Erwin and his wife Dorothy purchased a 15-acre parcel of land in Niagara-on-the-Lake, Ontario in 2004 and started planting vitis vinifera grapes the next year. Since then they have been expanding, to their current size of over 80 acres including new plantings of Merlot and Chardonnay. Admitting that it can be challenging to balance both careers, Erwin continues to work in policing as well as managing the family farm. He has learned to dedicate his time fully to one job or the other depending on the day, and knows that team work is key. The Wiens team includes family, one year-round employee and 7 seasonal workers who return year after year. Dorothy handles the administration, and book-keeping, while Erwin is hands-on tending to the grapes with their children helping out where possible. Erwin patrols the vineyards daily on the lookout for potential problems from a low spot in the vineyard that needs gravel for drainage, to determining where to de-leaf the vines for optimum grape quality, or making sure his employees have Gatorade on hot days. Erwin has a down to earth grape growing philosophy: “Healthy soil makes for quality grapes. My goal is to leave the land better than when I got it.”

It is this philosophy that led Erwin to incorporate sustainable viticultural practices by making choices in the vineyard that are good for the environment and the wallet. Erwin believes that giving back applies not only to the vineyard, but to his community as well. Both Erwin and Dorothy participate in community events and fundraisers, and the Wiens’ children play on local hockey teams and are involved in community activities. Erwin laughs, “Dorothy can take the credit for baking the pies and treats for bake sales.” As Erwin says, “The business concept of being a grape grower is easy: get the grape, sell the grape, make the wine, sell the wine. It is all of the in-between parts that are tough.” Erwin aims for quality in all of his grapes and they are highly sought after, being crafted into wines at Peller Estates in Niagara-on-the-Lake and Vineland Estates Winery in Vineland, Ontario. Quality is always in the front of Erwin’s mind as he wants to grow excellent grapes that go into Ontario wines that make people say WOW!

Ontario

Martin Gorski and his wife Suzanne Dajczak have combined their extensive farming backgrounds in order to successfully own and operate North 42 Degrees Winery in Harrow, Ontario. Harrow is found in Essex county, part of the Lake Erie North Shore designated viticulture area.

Martin’s family history in the town of Harrow spans three generations and 2800 acres. The fi rst Gorski farm was purchased in 1927 by his grandfather who emigrated to Canada from Poland during the fi rst world war. The family operated a mixed farm until 1960 where they transitioned into cash crops. Being European they also had a vast garden which included a few acres of grapes from which they made wine, jams and jellies. Suzanne shares a similar background as a third generation farmer from the same area.

Having a farm as a playground allowed Martin to connect with nature and gain an appreciation for farming and the environment. “I used to take long walks as a boy and go exploring the neighbourhood bush lots, fence rows and ditches looking for frogs, birds and adventure. I would study spider webs, bird nests and everything natural, amazed at how organized and connected everything is.” Being the youngest of four sons he was often tasked with weed pulling and tending to the grapes until they were removed when he was 15 years old.

Martin and one of his brothers purchased their fi rst farm in 1984, which was located just north of Harrow on what is predominantly Brookston Clay soil. The land where his current vineyard lies was purchased in 1990, which is situated in Canada’s oldest agriculture community – Colchester – and consists of Harrow Sandy Loam soil which allows Martin and his wife to grow vinifera grapes, lavender, wheat, corn and soybeans.

Every day brings its own challenges, so for Martin and Suzanne there’s no such thing as a ‘typical day’. The vines need pruning in the spring with different

activities needed from growth stage to growth stage right up to harvest, when the winemaking begins.

When he isn’t tending to his crops Martin can be found in the winery making wine, which he says “is the ultimate expression of farming.” Martin believes 90% of wine quality is made in the vineyard so he and his family take great care tending to their grapes all year round.

Martin and Suzanne’s son Aaron, who is fi nishing up his undergraduate studies is the fourth generation of Harrow farming in the family. Martin and his family look forward to continuing the Gorski farming tradition and to making better and better wines with the advent of new agronomic technology and advances in winemaking.


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Martin Gorski in his vineyard at North 42 Degrees Winery in Harrow, Ontario.

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2017 is set to be an exciting year for Canada, with so many events and celebrations taking place across the country to mark the 150th anniversary of Canada’s Confederation. We’re set not simply to remember our founders, but also to celebrate Canadian identity in all its forms – including social and cultural.

Wine culture, complete with its history and accomplishments, will have an important role in the celebration of Canada’s cultural identity and its sense of place (and taste). As a dynamic and thriving industry, we believe 2017 will be a year for every winery – and lover of Canadian wine – to focus their attention on.

The Canadian Vintners Association (CVA) and regional associations are fully engaged in planning 2017’s “Canada 150” opportunities for the entire industry, and through our collaboration, CVA has secured funding to support “Wines of Canada” in these strategic activities at home and abroad.

ProWeinProWein, the international trade fair for wine and spirits in Düsseldorf, Germany, March 19 – 21, 2017, will be a great way to showcase our best wines and celebrate Canada 150 with the international wine world. For anyone who has exhibited or attended ProWein

over the past few years, you will certainly be aware of the increasing Canadian presence and pavilion footprint. In 2016, we had our largest showing to date with 22 wineries exhibiting from Nova Scotia, Ontario and British Columbia. Canadian wines gained additional attention with the help of three masterclasses led by acclaimed author and wine critic Jamie Goode, who also held daily “tour and tastings” at the Canadian pavilion. According to the organizers, Messe Dusseldorf, Canada featured in the Top 10 of visitor countries to ProWein for the first time ever and interest in Canadian wine by visitors was up too, by 100% since 2014. Working with partners from the British Columbia Wine Institute (BCWI), Wine Marketing Association of Ontario (WMAO), Wine Association of Nova Scotia (WANS) and government, plans are now underway to increase Canadian winery participation at ProWein 2017. The registration will take place throughout June and July 2016, so expect details on this from your regional association shortly. The recently opened La Cité du Vin in Bordeaux, France, is the largest cultural destination devoted to wine discovery – complete with a permanent interactive, multimedia exhibition which explores the history of wine across

Canadian Vintners

OPPORTUNITIES ABOUND FOR CANADIAN WINE IN 2017

L-R: Janet Dorozynski (Global Affairs Canada), Magdalena Kaiser (Wine Marketing Association of Ontario), Madame Marie Gervais-Vidricaire (Canada’s Ambassador to Germany), Maggie Anderson (British Columbia Wine Institute), Gillian Mainguy (Wine Association of Nova Scotia) and Beth McMahon (Canadian Vintners Association) at the ProWein 2016 Canadian pavilion.

Jamie Goode, Treve Ring and Maggie Anderson at the “Wines of Canada: Discover British Columbia” masterclass at ProWein 2016. On the subsequent days, Jamie Goode presented the “Discover Ontario” and “Discover Nova Scotia Sparkling” masterclasses.

Continued on page 19


Canadian Vintners Continued...

civilizations, a reading room on wines from across the world, wine tasting rooms, restaurants, themed boutiques, a 250-seat auditorium and temporary art exhibits. Designed to welcome more than 450,000 annual visitors (60% from France; 40% international), we are very pleased that wines from across Canada have been included in La Cité’s impressive wine cellar, which will be used at the tasting bar for international visitors to experience.

As the leading cultural centre for wine, La Cité has already initiated planning for a special Canada 150 celebration. Details are still evolving, so stay tuned for further details later in 2016 on how your wines can be showcased. To ensure coast-to-coast participation in the initiative, CVA is coordinating with BCWI, WMAO, Vignerons Indépendants du Québec and WANS for the initiative.

Vancouver International Wine FestivalAt home in Canada, there are two festivals that will prominently feature Canadian wine in 2017 – the Vancouver International Wine Festival and the Winnipeg Wine Festival. Taking place on February 11 – 19, 2017, the Vancouver International Wine Festival regularly attracts more than 25,000 visitors, and this coming year, Canada is the theme country. It has been 20 years since Canada has been the theme country for the festival, so it will be a fantastic opportunity to showcase the evolution of Canadian wine culture. This will mean a special spotlight on Wines of Canada, including a dedicated section in the International Festival Tasting Room, trade seminars on Canadian wine and focused wine minglers. All this will be topped off with a themed “Celebrating Canada’s 150th Birthday” lunch on Saturday, February 18, 2017. Registration from wineries is now underway.

Winnipeg Wine Festival Building on the momentum of Vancouver and the national pride of Canada 150, the Winnipeg Wine Festival has also announced that it will feature Wines of Canada at its annual event. Taking place on April 30 – May 6, 2017, the aim is to have 20-30 Canadian wineries exhibit and help support greater Canadian wines sales in Manitoba. Stay tuned for more details.

It’s undeniably an exciting time for the Canada wine industry, so let’s raise a glass to Canada’s sesquicentennial and ensure that wine drinkers in Canada – and around the globe – are toasting Canada’s 150th year with Canadian wines in 2017 and beyond.sesquicentennial and ensure that wine drinkers in Canada – and around the globe – are toasting Canada’s 150th year with Canadian wines in 2017 and beyond.

On the final night of the 2016 Vancouver International Wine Festival, an operatic rendition of O’Canada, accompanied by an aerial acrobat performace, unveiled the Canada as the 2017 theme country. Left to right, Beth McMahon (Canadian Vintners Association), Ninon Parent (The Underground Circus), Maggie Anderson (BC Wine Institute), Andrew Greenwood (Opera Opulenza) and Magdalena Kaiser (Wine Marketing Association of Ontario).

Aerialist Ninon Parent (The Underground Circus) performed to O’Canada and Nikki” Yanofsky’s “I Believe” to help announce Canada as the 2017 Vancouver International Wine Festival theme country.


650 of the world’s top beverage leaders in attendance experienced two-and-a-half days of educational and inspirational panels, and imaginative evening mixers. The Women of the Vine Alliance hosted 650 of the world’s alcohol beverage industry leaders at the Women of the Vine Global Symposium this past April 4-6 at the Meritage Resort & Spa in Napa, CA. This year’s at-capacity turnout proves, once again, that the women dedicated to growing and innovating the wine, beer and spirits industries are hungry for a platform to openly exchange ideas, share experiences and empower each other. “The theme for this year’s Symposium was ‘Step Up, Step Out’ a sentiment that encourages women at all points along their path to take risks, set goals, and nurture positive relationships,” said Founder and President of the Women of the Vine Alliance, Deborah Brenner. “We succeeded in bringing together some of the best minds in the alcohol beverage industry and once again created an environment where women could come together in education, advocacy, mentorship and steadfast confidence to advance their careers.” Held at the picturesque Meritage Resort & Spa during spring’s full bloom, the two-and-a-half day event featured seminars, panel discussions, networking sessions, and special events, bringing together the world’s most influential wine and beverage leaders—from winemakers to CEOs, and included keynote speakers Stephanie Gallo, Vice President of Marketing, E. & J. Gallo Winery; Lynda Spillane, Public Speaking Coach & Speechwriter for Heads of State, Presidents, CEOs and Executives, The Persuasive Word Inc.; and Maggie Henriquez, President and CEO, House of Krug. Due to the overwhelming demand for tickets, next year’s Women of the Vine Global Symposium to be held March 13-15, 2017 will again have an early registration period for members and sponsors prior to open-registration. Women and men in the alcohol beverage industry are encouraged to join not only to attend the 2017 Symposium, but to be an active participate in building the first-of-its-kind organization whose sole aim is to equip women with the support, knowledge and tools to advance their careers and grow, shape and improve their respective industries all year long.

“We have accomplished so much this year, but there’s still much more to do,” says Brenner. “I hope this year’s Symposium inspired attendees to ‘Step Up, Step Out’ navigating their career to new territory, wherever that may be, and encouraged non-members to join the Alliance to keep advancing and growing in their careers, make connections, create change and raise the bar.” To inquire about membership, please visit, WomenOfTheVine.com.

Sponsors for the Women of the Vine Global Symposium includes Founding Sponsor, Southern Wine & Spirits of America, Inc.; Diamond Sponsors: Bronco Wine Company, CF Napa Brand Design, Constellation Brands, E. & J. Gallo Winery, Glazer’s, Moët Hennessy USA, Ste. Michelle Wine Estates, The SOMM Journal, The Tasting Panel Magazine, The Clever Root; Platinum Sponsors: Beam Suntory, G3 Enterprises, Moscow Copper Co., Palm Bay International, Riedel, Treasury Wine Estates, Vintages by Harlequin, Vintage Wine Estates, Zipz Packaging; Gold Sponsors: AVMS, Bacardi, Banfi, Boisset Collection, Breakthru Beverage Group, , Deutsch Family Wine & Spirits, Diageo, Fetzer Vineyards, FIJI Water, Global Wine Cellars, J. Lohr Vineyards & Wines, JUSTIN Vineyards & Winery, Landmark Vineyards, Pernod Ricard USA, Republic National Distributing Company, Rodney Strong Vineyards, Trinchero Family Estates, Wente Vineyards, WineShop At Home, Young’s Market Company. For Sponsorship and Corporate Partnership Inquiries, please contact Deborah Brenner at [email protected], or call 888-750-1863. About The Women of the Vine AllianceThe Women of the Vine Alliance is a membership-based alliance that empowers and equips women worldwide to advance their careers in the alcohol beverage industry, fostering gender diversity and talent development across the industry at large. Guided by an advisory board of top international executives in the alcohol beverage industry, Women of the Vine offers extensive education, advocacy, training, mentorship, networking and steadfast support for women at every position in the field, particularly through the annual Women of the Vine Global Symposium, April 4-6, 2016 in Napa, California. Women of the Vine: Raising the Bar.

For more information, please visit WomenOfTheVine.com or call 888.750.1863.

Events

THE ANNUAL WOMEN OF THE VINE GLOBAL SYMPOSIUM A RESOUNDING SUCCESS

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June 11 Southern Winegrape Symposium hosted by the Vineyard and Winery Association of West Georgia from 8:30 a.m. to 3 p.m. at the Carroll County Ag Center in Carrollton, Georgia. vinewinewga.com

June 27 - July 1

American Society for Enology and Viticulture National Conference at the Portola Hotel & Monterey Marriot in Monterey, Calif. asev.org/2016-national-conference

November 27-30 Intervitis Interfructa Hortitechnica trade show for the wine, wine grape and other specialty crop industries in Stuttgart, Germany. ivifho.de

November 29 - December 1

Vinitech-Sifel in Bordeaux, France vinitech-sifel.com


A group of nearly 65 winemakers and wine cellar team members attended a recent lecture designed to help participants improve the quality of their wines. As the quality of wine starts well before the bottling line, participants learned about the pa-rameters for raising the quality bar through a series of seminars from international present-ers. Laura Cugini first shared about finishing additives and adjuvants and their impact on wine stability, at and after bottling, as well as best practices for final filtration. Participants learned about oxygen at bottling and the effect on wine quality as well as best practices for managing Total Package Oxygen from Hend Letaief. Thierry Lemaire presented about oxygen through the wine maturation process and how to adjust it according to closures. Participants also had a chance for a Q&A session with the presenters and they had the op-

portunity to tour the new BC Wine Information Centre Sensory Lab at Okanagan College in Penticton.

These lectures were the first in the new Bottling Excellence Lecture Series, hosted and spon-sored by Artus Bottling and Nuance Winery Supplies, with the support of Okanagan College. The Bottling Excellence Lecture Series will bring leading edge presenters, technology and worldwide best practices to the region to help winemakers learn best practices for best results. The intention is to provide one or two lecture series a year. To be included on the invitation list for future seminars, please email Norman at [email protected] or Thierry at [email protected].

Events

BOTTLING EXCELLENCE LECTURE SERIESPRESENTED BY ARTUS BOTTLING

MORI VINES INC.- Cabernet Franc- Cabernet Sauvignon- Chardonnay- Gamay- Gewürztraminer- Malbec- Merlot

- Muscat Ottonel- Orange Muscat- Pinot Blanc- Pinot Noir- Riesling- Sauvignon Blanc- Sovereign Coronation

- Seyval Blanc- Shiraz- Syrah- Vidal- Viognier- Zinfandel- Zweigelt

NOTE: Many different clones are available. Rootstocks available are Riparia, 101-14, SO4 and 3309

Contact: MORI VINES INC. R.R. #3, 1912 Concession 4, Niagara-on-the-Lake, Ontario LOS 1JO

Phone: (905) 468-0822 Fax: (905) 468-0344e-mail: [email protected] www.morivines.com


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Amcor is proud to have been awarded an Alufoil Trophy 2016 in the Technical Innovation category for LuxPrem+, an innovative overcap solution for premium spirits made from a special aluminium based material. Developed in-house by Amcor, the overcap’s intricate design features ensure that LuxPrem+ rivals the traditional tin overcap used by premium spirits brand owners. In addition to offering visual sophistication and on-shelf impact, LuxPrem+ opens smoothly and is reassuringly substantial once the bottle has been opened.

When designing the LuxPrem+ overcap, Amcor’s R&D team chose to use aluminium for a variety of reasons, including its material thickness, which offers the same easy open benefits as tin overcaps, as well as its excellent online crimping performance, which ensures a superior quality finish on the bottle. Plus, the aluminium allows for the printing of intricate designs to create a strong brand identity and visual impact. Using aluminium also offers economic advantages over tin.

Nicolas Freynet, General Manager of Amcor Flexible Capsules, stated: “Amcor Flexibles Capsules is delighted that LuxPrem+

has been recognised by the Alufoil Trophy 2016 jury to win such a prestigious award for Technical Innovation. While there were various challenges to overcome in the development of LuxPrem+, our customers are delighted with the result. It offers the same benefits as traditional tin caps and demonstrates our ability to meet their needs with breakthrough innovations.”

Louis Lindenberg, head of the Alufoil Awards judging panel and Global Packaging Sustainability director for Unilever, commented: “To take on the traditional tin overcap is a big challenge. The company has achieved a high quality alternative which stands out as a ‘better package’ and is finished to a high standard.”

As well as the Technical Innovation award for LuxPrem+, Amcor Flexibles won two further Alufoil Trophies. The company’s AluFix® Retort Pro membrane for Emmi’s ‘All in One Fondü’ topped the list for the Consumer Convenience award, while Formpack® Ultra, a new cold form blister product, triumphed in the Resource Efficiency category.

addition to offering visual sophistication and on-shelf impact, LuxPrem+ opens

R&D team chose to use aluminium for a variety

overcaps, as well as its excellent online crimping performance, which ensures a superior quality

strong brand identity and visual impact. Using aluminium also offers economic advantages over

which stands out as a ‘better package’ and is

As well as the Technical Innovation award for

Alufoil Trophies. The company’s AluFix® Retort Pro

The machine demonstrations, a newly designed tasting zone, the 62nd German Winegrowers’ Congress and the DLG Special: These are the highlights of the accompanying programme of INTERVITIS INTERFRUCTA HORTITECHNICA 2016. In addition, visitors can experience the technology trends for wine, juice and special crops, as well as an exciting programme at the Young Professionals’ Day. As an official partner country, Italy will promote and encourage the international exchange of knowledge. The trade fair takes place from 27 to 30 November 2016 in Stuttgart.

This year the visitors to INTERVITIS INTERFRUCTA HORTITECHNICA can expect a close link between the congress, forums and practice. Numerous innovations can be examined directly in practical application. The machine demonstrations for the cultivation and harvesting of wine and special crops are already promising to be the highlight again of every trade fair visit. This year a separate hall was reserved for the presentations.

Approximately 250 wines are available to sampleThe tasting workshops are being extended in 2016 with a tasting zone. Here the content of the exhibition and congresses is linked directly with the quality of the products. Testers find out how technology defines the quality of the products. The visitors can obtain specific information on current issues in winegrowing and enology. This year there are daily-guided tours, which give the visitors a better understanding of the topics. The tasting zone is realized in cooperation with all German academies, research institutes and laboratories.

Receive new insights“Shaping the future in an authentic and innovative manner – Tackling climate change and globalization” – the 62nd German Winegrowers’ Congress takes place under this guiding theme. The event coincides with INTERVITIS INTERFRUCTA HORTITECHNICA and is organized by the German Winegrowers’ Association (DWV). In a total of six conferences from 28 to 30 November interested parties can obtain information on the latest scientific developments, as well as the experiences from practice and industry. Similar to the exhibition, the conference program is oriented towards the process chain meaning the entire spectrum is covered from winegrowing to enology through to marketing. Visitors can look forward to prominent speakers such as the long-term Director of the UN Environment Protection Program (UNEP) Prof. Dr. Klaus Töpfer (Keynote Speaker at the “Winegrowing” conference) or the Italian oenologist Prof. Dr. Luigi Moio (Keynote Speaker at the “Enology” conference). Interested individuals can still benefit from the early-booker discount up until 30 September (www.dwv-kongress.de).

Gain knowledge during the day, party in the evening: Young Professionals’ Day“Everything must go and must be new or preserve tradition?” Under this motto the Federation of German Rural Youth organizes the young winegrowers’ congress, which is part of the Young Professionals’ Day on 29 November 2016. There keynote speaker’s focus on the younger generation. The question about how young people of the industry should adapt to the general conditions modified by climate change and globalization is to the fore. Also on the podium: ARD meteorologist Sven Plöger. The visitors can use the subsequent Young Professionals’ Party to network and round off the evening together with other guests.

Wine Lounge “Welcome to the best locations”Visitors can exchange experiences in the Wine Lounge in a relaxed atmosphere and over a good glass of wine - an ideal platform for intensive discussions between practitioners, scientists and exhibitors. As a supplementary measure, there will also be a small program of short practical presentations, which are discussed afterwards.

DLG Special “Smart Horticulture”DLG (German Agricultural Society) dedicates a separate special to the topic of “Smart Horticulture” in Hall 1. State-of-the-art technology for the cultivation of special crops and vegetables outdoors and in greenhouses: The focus is on intelligent solutions from the areas of software and electronics, but also on purely mechanical developments. There are also presentations on the topics of irrigation, sensor technology, robotics and injection cleaning. The DLG was able to acquire renowned experts for every topic. For instance, Prof. Dr. Hans W. Griepentrog from the University of Hohenheim will talk about robotics in the cultivation of special crops.

Drive the industry forward with innovationsDuring INTERVITIS INTERFRUCTA HORTITECHNICA the German Winegrowers’ Association together with DLG awards outstanding new and further developments for their contribution towards progress in the wine, fruit juice and special crop industries. The prize is awarded in four categories: cultivation and harvesting technology, processing and process control, filling and packaging technology, and organization and marketing. An independent international jury presents the winners with the Innovation Prize in Gold and Silver. The winners are announced on 13 October 2016 at a press conference. The formal awards ceremony takes place on 27 November 2016 at INTERVITIS INTERFRUCTA HORTITECHNICA. Every exhibitor at the trade fair is cordially invited to apply to take part in the 2016 Innovation Prize. Interested parties can find more information online at www.dwv-innovationspreis.de. Partner country: ItalyIn 2016 there is a première at INTERVITIS INTERFRUCTA HORTITECHNICA: Italy is the official partner country of this year’s event. For many years Italy has been the most important exhibitor country of the trade fair after Germany. In 2013 just under 70 Italian companies were represented in Stuttgart with their products. With this partnership the German Winegrowers’ Association and Confagricoltura want to highlight the tried-and-tested and future-oriented cooperation between the two countries in the area of technology for wine, juice and special crops. Common objectives, for example in the European wine policy and agricultural policy, are also discussed within the framework of the congress. About INTERVITIS INTERFRUCTA HORTITECHNICAINTERVITIS INTERFRUCTA HORTITECHNICA is the international technology trade fair for wine, juice and special crops. The main focus of the offer is on cultivation and harvesting technology, processing and process control, filling and packaging technology, and organisation and marketing. The trade fair takes place every two years at the Stuttgart trade fair centre. The technical supporter for wine is the DWV (German Winegrowers’ Association), Bonn. The technical supporter for special crops is the DLG (German Agricultural Society), Frankfurt am Main. In addition, numerous other institutes and associations support various themes and sections of the trade fair, e.g. for fruit, fruit juice and spirits. The predecessor of INTERVITIS INTERFRUCTA HORTITECHNICA was founded by the DWV, and from 1969 the winegrowing exhibition was held under the name INTERVITIS. In 1989 the trade fair was extended to include fruit and fruit juice, and was henceforth known as INTERVITIS INTERFRUCTA. In 2014, the DLG, as a leading agricultural organisation and host of agricultural trade fairs and exhibitions, was engaged as technical supporter for special crops. From 27 - 30 November 2016, the trade fair will take place for the first time under the name INTERVITIS INTERFRUCTA HORTITECHNICA.

Events

WINE TASTINGS AND LIVE TECHNOLOGY DEMONSTRATIONS


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Canadian Grapes To Wine Magazine - Summer 2016

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