Grapes to Wine, December 01, 2014

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W I N T E R 2 0 1 4

The Most Read Business To Business Wine Industry Publication In Canada

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PM # 41262017

ON THE COVERGrape Cane Bundles Photo 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])

INTERNATIONAL WINE TOURISM CONFERENCEFounded in Spain in 2009, the International Wine Tourism Conference has now accommodated over 700 wine tourism professionals in 45 different countries throughout the world.

Through opportunities for international networking, professional development, and world class industry information you will find that our conferences and workshops offer unique ways to discover grape escape destinations around the world.

IWINETC is the destination for those involved in wine, gastronomy and tourism. So come along and share your point of view and gain from the experience of others, register today at www.iwinetc.com

The 7th Annual International Wine Tourism Conference will be held in the beautiful city of Reims, La Champagne, France 8 -9 April 2015.

Two days with over 30 talks, presentations, panel discussions and workshops combined with opportunities to taste world-class wines makes this an experience not to be missed. Wine Tourism Workshop: 10 April, 2015.

W I N T E R 2 0 1 4

Reims, La Champagne, France

www.cdngrapes2wine.com Canadian Grapes to Wine • Winter 2014 Page 3

ISSN 1188 - 1348 Publications Mail Registration No. 41262017

Published Quarterly March, June, September and December by 2250 Camrose Street, Penticton, BC V2A 8R1

Tel. 250-492-6036 Fax 250-492-9843email: [email protected] www.cdngrapes2wine.com

Publisher: Don KendallManaging Editor and Director of Sales: Tari Di BelloCreative Services Manager: Kirk MyltoftCirculation 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.

Subscribe today!Name _________________________________address ________________________________ph. ___________________________________

For the four quarterly issues; $10 in Canada. (United States $15 U.S., International $25 Can.)

Send your cheque with this cutout to:Canadian Grapes to Wine,

2250 Camrose Street, Penticton, BC V2A 8R1

✁

✁

Conference

PM # 41262017

ON THE COVERGrape Cane Bundles Photo 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])

INTERNATIONAL WINE TOURISM CONFERENCEFounded in Spain in 2009, the International Wine Tourism Conference has now accommodated over 700 wine tourism professionals in 45 different countries throughout the world.

Though opportunities for international networking, professional development, and world class industry information you will find that our conferences and workshops offer unique ways to discover grape escape destinations around the world.

IWINETC is the destination for those involved in wine, gastronomy and tourism. So come along and share your point of view and gain from the experience of others, register today at www.iwinetc.com

The 7th Annual International Wine Tourism Conference will be held in the beautiful city of Reims, La Champagne, France 8 -9 April 2015.

Two days with over 30 talks, presentations, panel discussions and workshops combined with opportunities to taste world-class wines makes this an experience not to be missed. Wine Tourism Workshop: 10 April, 2015.

W I N T E R 2 0 1 4

Reims, La Champagne, France

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Randy Jones Randy Jones leads the packaging equiment diision at Cellar-Tek. He brings 20+ years of experience to the team in both electrical and mechanical ystems commonly incorporated into packaging lines making him an invaluable asset to any winery, large or small.

Canadian Grapes to Wine • Fall 2014 www.cdngrapes2wine.com

Winemaking

ASK RANDYQUESTION: Hi Randy, We’re starting to plan a sparkling program for our winery. What are my options for filling machinery and closures?

ANSWER: As usual, a great question and one that I’ve been hearing a lot more often in the last couple of years. I’m going to divide my answer into two parts; one will cover your options if you’re looking to go the Charmat or forced carbonation method, the second if you’re planning to go the Méthode Champenoise or, as the French prefer that we call it, the Méthode Traditionnelle route.

Charmat & Forced CarbonationFor these methods, in both cases you’re going to end up with your sparkling wine in a pressure-rated tank prior to bottling, so you’re going to be looking at a counter-pressure or isobaric filler specially designed to fill carbonated beverages. In this filling technology, the empty wine bottle (specially designed to hold the pressure of carbonation) is sealed against the filling head to facilitate evacuating the air from the bottle and then purging it with inert gas, preferably twice, before the filling starts. The bottle is pressurized to the same level as the wine you’re filling to prevent foaming. These fillers are available in both semi-automatic models that require the operator to handle each bottle individually for filling/capping/foiling/labeling, as well as fully automatic monobloc designs that you simply feed the bottles into one end and let the machines handle filling/capping/foiling/labeling before spitting out the finished product.

The semi-automatic fillers are typically offered in 1-4 head versions with an accompanying capper or corker and this process is usually followed by a benchtop labeler and optional benchtop foiler. While rather labor intensive, this process is much gentler on your pocket book than a fully automatic monobloc and with the right choice of equipment, can provide a very professional finished product for small producers. Companies like BARIDA out of Northern Italy have been doing an excellent job building a 4-head isobaric filler, the ISO 4, that can be mated with either a crown capper or sparkling corker/wire hooder to close the bottle.

The automatic monobloc designs like those we offer from ALFATEK start at 6 heads and can be built up to any size that a winery in Canada can handle. They have spent considerable engineering time re-thinking the traditional isobaric filling head to affect the lowest oxygen pick-ups in the industry. For the medium to large size producer of sparkling wines, these machines represent the most efficient solution for filling and capping. This does not have to be a second bottling line for the winery as the same line can also be used to fill your non-sparkling wines. Similar to the semi-automatic machines, these lines can also be equipped with either crown capping or corking/wire hooding closure options.

Méthode Traditionnelle If you choose to go the route of traditional refermentation in the bottle to create your sparkling wine you’ll be looking at different filling machinery to accommodate the additional processes involved in this method. The wine you’ll be filling into the bottle will now be a still wine mixed with some yeast and unfermented juice or sugar, so there’s no need to have an isobaric filler, however, you will be using a crown cap at this point in the process so you’ll either need to add this option to your filler or purchase a manual or semi-automatic crown capper.

After aging the wine to complete secondary fermentation and create the natural carbonation in the bottle there will be a sediment of dead yeast cells in each bottle that you’ll want to remove before corking & wire hooding. At this stage of the process you’ll either be “riddling” the bottles manually on a traditional riddling rack or completing the process automatically in a modern riddling cage. Riddling cages greatly speed up the process by up to 4 times compared to the labour-intensive manual riddling. Once the sediment has completely settled into the neck of the upside down bottles you’re ready for the final processes of disgorging, dosage and finally, corking and wire hooding. Cont’d...

QA&

The VALENTIN ecoval 20


Winemaking

The bottles are now loaded upside down into a neck freezing unit that solidifies the sediment into an ice plug that easily pops out when you remove the crown cap. From this stage you’ll top off the bottle with your secret recipe for the dosage and proceed to the corking & wire hooding. The company VALENTIN, based in Epernay, France is the pioneer of this technology having invented the wire hood over 150 years ago to secure the cork on the world’s most famous sparkling wines whose origins are in France’s most northern wine region of Champagne.

VALENTIN has been developing and building machines for the final stages of methode traditionelle sparkling wine production since they invented the first manual wire hood applicator. Today VALENTIN has equipment that ranges from semi-automatic machines capable of 300 bottles per hour (BPM) up to fully automated lines with capacities of up to 20,000 BPM.

Their list of clientele includes some of the most exclusive producers in the Champagne region and their equipment can be found in wineries employing the methode traditionelle process across the globe in every wine region.

Cellar-tek is very proud to be the North American distributor for such prestigious and historic companies and we look forward to working with all the sparkling wine producers across the continent in which ever method of production they choose. - Cheers, Randy Jones

For more information on sparkling wine packaging equipment contact Randy directly at [email protected] or 250-215-9463.

“I love my Albrigi tanks, best I've ever had.”

Bernie Gorski, Owner of Colchester Ridge Estate Winery

Lake Erie North Shore, ON

Cheers!Cheers!

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BaridalSO4 with crown capper

BaridalSO4 with crown capper closeup

Canadian Grapes to Wine Fall 2012 www.cdngrapes2wine.comPage 6 Canadian Grapes to Wine • Winter 2014 www.cdngrapes2wine.com

Wine Business

WINES OF BRITISH COLUMBIA EXPANDS U.S. REACH WITH WHOLE FOODS MARKET PARTNERSHIP IN THE PACIFIC NORTHWEST

Starting on October 1, Wines of British Columbia increased its availability to US wine consumers. Eight hand-selected BC VQA wines are now available for purchase at 15 Whole Foods Market stores across Washington and Oregon. “This partnership is part of the BC Wine Institute’s strategic plan to increase our exports to key markets, of which the West Coast USA is a primary focus,” said Miles Prodan, President and CEO of the British Columbia Wine Institute. “Whole Foods Market is a natural partner for us, as it is committed to selling premium-quality products that are sourced and produced locally, which is tantamount to the mandate of the Wines of British Columbia.” “Whole Foods Market has a long-standing commitment to bringing our customers high-quality wines,” said Erez Klein, Whole Foods Market Wine Buyer of the Pacific Northwest region. “This partnership with Wines of British Columbia provides another way for us to satisfy and delight our very passionate wine shoppers. We hope our customers try something unexpected and fall in love the way we have.” This new wine program offers a mix of red and white wines curated by Klein.

• St Hubertus Estate Winery - 2013 Pinot Blanc • Quails’ Gate Winery - 2012 Pinot Noir• Tinhorn Creek Vineyards - 2013 Pinot Gris • Tantalus Vineyards - 2013 Riesling• Nk’Mip Cellars - 2012 Merlot • Meyer Family Vineyards - 2012 Chardonnay• Burrowing Owl Estate Winery - 2011 Cabernet Franc • Black Hills Estate Winery - 2012 Nota Bene The launch of the program also includes a contest for Washington and Oregon residents to win a trip to BC wine country (winebc.com/contest). Select Washington stores will be hosting free in-store tastings featuring the eight wines (see tasting schedule on this site), which will also help to promote the new program and enhance sales in the stores. This release expands on the WineBCUSA.com program that was launched last year and allows direct-to-consumer shipments of BC VQA wine via a distributor in the US. Participation in that program also continues to grow. In addition to many of the same wineries that are participating in the Whole Foods Market program, WineBCUSA.com, also features wine listings from Laughing Stock Vineyards, Painted Rock Estate Winery, Church & State Wines and Vista D’oro Farms & Winery. The BC Wine Institute’s strategic focus on the US market is not limited to exports. Working closely with Destination BC, growing wine tourism has also been a key focus for the BC Wine Institute. “Growing tourism to BC wine country from the US market is an excellent economic generator for wineries,” says Prodan. “Now with more BC VQA wines available for purchase in their home market, American travelers will be able to return home and continue to purchase their favorite BC wines in their local area. It’s a win-win.”

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THE ITALIAN COMPANY LABRENTA JOINS ITS EXPERTISE WITH BRUNI GLASS PACKAGING TO INCREASE THE NORTH AMERICAN MARKET

The agreement between the two leading Italian companies aims at refining the service into the north American market.

Labrenta srl agrees a partnership with Bruni Glass Packaging to enhance the presence into the north American market. The Italian Labrenta, leader in the stoppers production for the beverage industry, joins its forces and “savoir faire” with Bruni Glass, top company in the glass packaging industry for the innovation of specialty glass containers for food, wine and spirits, which boasts a massive presence with headquarters in Canada and US.

With its international presence, thanks to its numerous branches abroad, Labrenta covers all the major markets providing THE service of THE closure system definition most suitable for the customer needs, in the total respect of the environment. The extensive company’s range of product goes from classic corks to new designed ones, made from different materials such as both natural and precious woods, cork, plastic, aluminum, customizable in different size, shape and color, in order to match the most demanding requirements. All products are totally designed by the internal R&D department with the possibility to test them based on either the standard or the specific (for the customer) application.

Bruni Glass Packaging, with offices in Montreal, British Columbia, San Francisco Bay Area, Lousville Ky, Florida and New Jersey, lists 3,000 items of innovative glass containers for food & wine.


Branding

Sept 3, 2014 – by The Honourable Michelle Rempel

Yesterday a group of BC winemakers launched “Terroir BC”. I’m very excited because this initiative caps a significant evolution in the Canadian wine industry. This, in turn, is great news for the Canadian economy.

This begs the question, what is “terroir” and why is this initiative so interesting?

The answer is rooted in the statement, “great wine is made in the vineyard.”

The concept that wine isn’t made in the winery, but on the vine, is one that the greatest winemakers embrace. Many of my friends who are involved in wine making see their best product resulting from a partnership with their vineyards – a reverence for the land and the fruit it can produce married with their skill in “elevating” the wine in the winery.

This, of course, is the heart of what “terroir” means – the place the wine is grown in is essential to its character. The individual climate of a plot of land, the character of its soil, it’s “somewhereness” is what gives wine its sense of place. This concept is what has elevated Burgundy to near mythical status for many oenophiles.

Now, as Canadians, one thing we love is our land. Our iconic landscapes and wilderness fuel the imaginations of many in our country and around the world. Our Aboriginal peoples have long used their generational traditional knowledge of our land for the benefit of the greater community. Our rich store of natural resources fuel our economy. Like it or not, Canadians are all about our land.

In recent years, the Canadian wine industry has spent more time focusing on their land. They’re asking questions like, what varietals work best with the soil and climate of each part of my vineyard? What is the soil profile? Should I seek the Demeter (biodynamic) certification? To what density should I be planting my vines?

Bluntly put – answering these questions are a very capital and labour intensive proposition. However, the results can be spectacular. Winemakers who have invested in quality and into terroir have dramatically increased the quality and competitiveness of the wine our country produces. For the consumer, this means seeing “Canada” on the label of a bottle of wine is associated with a luxury, high-end product. This is a big evolution from the perception of Canadian wine in decades past.

All this said, it only makes sense that the Canadian wine industry start to brand our wine based on our land and investments into it - hence, Terroir BC. When looking to capitalize on opportunities created by new free trade agreements our government has recently signed, and frankly, the attention of the Canadian consumer, the wine industry faces the challenge of brand differentiation for a very competitive product. A focus on terroir and wine produced from Canadian vistas might just be the

magic our industry needs to grab the attention of the Jancis Robinsons of the world.

There are spillover effects for other industries as well. Winemaking regions draw culinary tourists, and an enormous potential exists to gain a greater market share of these folks by showcasing Canadian terroir. An afternoon at Mission Hill’s terrace restaurant, Burrowing Owl’s tower patio, or Liquidity’s restaurant is a tourism destination with equal or greater appeal to the town centre’s of Greve or Beaune – without the cost or time required in a trans-Atlantic flight.

(To those of you who scoff at this – I challenge you to try a glass of Synchromesh Reisling, Tantalus (anything), Foxtrot Pinot Noir, Nk’Mip Chardonnay, Ex Nihilo Pinot Gris etc etc etc and tell me there isn’t equal or greater value to a bottle of Ricasoli Chianti or Drouhin villages.)

Moreover, many of the worlds well known classic food and wine pairings are terroir based, for example Loire chevre and a glass of white Sancerre. One of my most recent commissions of gluttony was a thick grilled Alberta striploin steak with a glass of John Skinner’s Painted Rock cabernet sauvignon. It was magic. Why isn’t this identified as a “classic pairing”? Canadians and the international community need to start thinking about our wine paired with our agricultural products. I’d love to see the concept of terroir extend to partnerships between our winemaker industry groups and agricultural associations (dairy, beef producers, etc) because the two could conceivably sell each other.

This all builds on the huge economic impact the industry already has built in Canada. Required reading for anyone interested in the Canadian economy is the Canadian Vintner’s Association’s recent study on the same (http://www.canadianvintners.com/wp-content/uploads/2013/03/Canada-Fact-Sheet.pdf).

The white elephant in the room is that we need to remove domestic trade barriers for wine makers. It shouldn’t be easier for Norm Hardie to sell his wine to a restaurant in Syracuse as opposed to one in downtown Saskatoon. The work that my colleagues Dan Albas and Ron Cannan did with bill C311, aimed to remove internal trade barriers to wine was a great start. Premier Clark and Wall spoke last week about working with other provinces to do their part. Minister James Moore is focusing on reducing barriers to internal trade with vigour. This is encouraging, but more action is needed, and soon.

Terroir BC, the Somewhereness group in southern Ontario and other terroir based initiatives are a natural evolution of the heavy lifting the Canadian Vintners Association, the Wines of BC, and all involved in the Vintners Quality Alliance have done to grow all segments of the industry.

So the next time you look for a bottle of wine, pause for a moment and think about terroir, and think about supporting the Canadian wine makers that are transforming their industry and our economy by doing the same. www.canadianvintners.com

Michelle Rempel, PC, MP is a Canadian politician, who has been the federal Member of Parliament for the elec-

toral riding of Calgary Centre-North since the 2011 Canadian federal election.

BC WIne MakeRS LaunCH “TeRRoIR BC”

Canadian Grapes to Wine • Winter 2014 www.cdngrapes2wine.com

ownership transition in the canadian wine industry

Wine Business

some ideas to sip on…

there is a seismic shift underway in canada. the ownership of small and medium size private businesses is changing hands at a rate never before seen.

In his 2012 brief, CIBC analyst Benjamin Tal crunched some data from Statistics Canada and highlighted some attention-getting points:

• By 2020, close to 350,000 Canadian business owners will be over the age of 55;

• Within the next 10 years (now 8 years), close to half (or 550,000) business owners will exit their business;

• B.C. has by far the highest rate of transition among the provinces, with over 40% of businesses expected to change hands in the next 5 (now 3) years;

SOURCE: Inadequate Business Succession Planning – A Growing Macroeconomic Risk Benjamin Tal (CIBC) 2012

The Canadian wine industry is not immune to this avalanche of business transition. In fact, I believe that because owning and

operating an estate winery in Canada is such a costly venture, smaller winery owners are more likely to be closer to full retirement age than most other industries. There seems to be a common trend to start a winery business at a later stage in life, as sort of a bridge to full retirement. Often, owners have accumulated the wealth necessary to start an estate winery through other businesses or careers. Starting up a winery business requires lots of money (land, infrastructure, equipment, etc., etc.) and as a result people tend to enter the industry somewhat later in life.

When you think about it, there are really only three options for the succession of a privately held business:

1. Transition the ownership and operation of the business within the family;

2. Sale of the business to an unrelated purchaser; or 3. Close down the business and sell off what you can

The wine industry in Canada is still very young. In almost all cases, the winery owners now considering retirement and transition are the ones that founded their businesses. Keeping the business in the family may be the most desirable option, but it is often the most difficult to pull off successfully. It’s commonly held that only about a third of all small to medium-sized family businesses in Canada are able to successfully transition to the next family generation.

For now, let’s focus on options 2 and 3, which both involve marketing your winery business, or parts of it, to an unrelated party. There are certain characteristics of a Canadian estate winery that make it particularly unique from other types of businesses. Understanding these characteristics can help you to view your winery through the eyes of a potential purchaser in order to better appreciate what may influence a future sale.

estate winery businesses are a very unique blend of farming, manufacturing, retail & wholesale businesses, all rolled up in to one package.

Certain parts of your overall business may be better developed than others. For instance, your vineyard may be renowned for producing premium grapes, but your brand may be new and under developed. Or you may have a great location and tasting room but have not yet been able to expand your sales by developing your wholesale channels. Understanding which aspects of your overall business are strong will help you understand the type of purchaser that may be interested. Cont’d....

Geoff Mcintyre caGeoff McIntyre is a Business Advisor to the Agri food industry and Chartered Accountant for MNP LLP.

Wine is your passion. Business is ours.Good business advice is like a good wine. You want a vintage that’s got legs. Since 1945, MNP’s trusted advisors have worked closely with our clients to deliver effective strategies that improve the performance of their businesses. National in scope and local in focus, MNP provides world-class expertise, in-depth knowledge and personalized service to ensure you reach your full potential.

Contact Geoff McIntyre, CPA, CA, Business Advisor, B.C. Wine Industry at 1.877.766.9735 or [email protected]


Wine Business The value of your package may be primarily in the real estate, your brand, or if you are lucky, both.

Owning a lot of valuable vineyard property may be a bonus or a deterrent, depending upon the purchaser. Imagine you are shopping for a house and you find the perfect fit – just the right size and number of bedrooms and a great floor plan. But the house of your dreams may be built on a large lot with a swimming pool which drives the price up beyond your budget.

This scenario can be especially true for wineries - a purchaser may have deep pockets and be looking for large vineyards with established history, or they may have much tighter resources and having the land packaged in with the winery and brand takes them out of the running. Depending on the situation, you may be required to sell a portion of your vineyard holdings to a separate buyer, or you may have to retain a vineyard and lease it back to the party that purchases the winery. There are many ways to get a deal done if you can remain flexible.

For many smaller estate wineries, a sale is essentially a real estate driven transaction. Think of your estate winery as a bundle of assets. There is the vineyard, vineyard equipment, production equipment and facilities, barrels and tanks, bulk and bottled wine inventory and your tasting room. Your property may also have extra assets like additional land and residential houses. Most of the time, you will be selling some or all of these assets at their appraised fair market values. Occasionally, a purchaser will be willing to pay a premium – a price higher than the sum of the values of the other assets. We call this premium goodwill, but in the wine industry we often call it the value of your brand.

Goodwill is usually evidenced by strong positive operating cash flows which the business has demonstrated it can maintain and grow over time. Building a brand takes time and in the wine business it usually requires the development of several strong sales channels, beyond the counter sales at your wine shop.

Compared to most other businesses, estate wineries are tied to a unique geographical location – terroir is not portable;

With the youthful age of the Canadian wine industry and the explosion of new entrants in the past decade, most business observers would figure the industry is ripe for some consolidation. While there has been lots of speculation, and even a couple of transactions, there has not been the level of activity most expected. I think this is because investors are still trying to figure out a consolidation model that takes in to account the most important factor in making great wine – terroir.

As the baby boom reaches retirement, many Canadian industries are seeing great change as large numbers of small businesses are snapped up by larger competitors who can buy locations cheaply and roll them in to a much larger organization in order to expand service offerings and take advantage of economies of scale. The challenge in the wine industry is that brand and the character of wine is inextricably linked to a specific place. As a consolidator, if I want your brand I likely need to buy (or lease) your vineyard. There are opportunities to consolidate the administration, marketing and production aspects of several wineries but at the end of the day it’s the land that produces the unique grapes and the grapes that make the wine.

Over the next few years, dozens of Canadian wineries will change hands. Understanding what makes the Canadian wine industry generally, and your winery specifically unique can help you understand what type of buyer you are looking. And understanding their motivation may just help you earn top dollar for your hard earned investment.

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Canadian Grapes to Wine Fall 2012 www.cdngrapes2wine.com Canadian Grapes to Wine • Winter 2014 www.cdngrapes2wine.com

Research

In mid November, the B.C. government recognized the Agriculture and Agri-Food Canada’s Pacific Agri-Food Research Centre in Summerland for 100 years of providing important research for the sector with a Century Farm Award. Penticton MLA Dan Ashton presented the award to MP Dan Albas and the staff of the Summerland facility thanking them for their contribution to the British Columbia agriculture industry and its history.

“Century Farm Awards are a great opportunity for us to recognize agriculture organizations that have made a long-term contribution to our proud British Columbia agriculture sector.” Stated MP Dan Ashton, he continued with “Congratulations to all of the dedicated workers at the Summerland facility in reaching this milestone, your efforts are appreciated both in your local community and throughout British Columbia.”

The Government of Canada established the Dominion Experimental Farm in Summerland in 1914 to support British Columbia’s fledgling agriculture

industry. The farm was renamed the Summerland Research Station in 1959 to reflect the amalgamation of the farm with the plant pathology and entomology laboratories. The facility continued its research in the area of crops, as well as poultry, swine, and cattle farming.

In the 1980’s, the research scope narrowed to focus on the primary challenges in tree fruit, grape production and food processing. The facility was renamed the Pacific Agri-Food Research Centre in 1996.

The Pacific Agri-Food Research Centre (PARC) in British Columbia is one of Agriculture and Agri-Food Canada’s national network of 19 research centres. The Centre consists of two independent research sites: Agassiz and Summerland. Both locations are Minor Use Pesticide Program sites that improve access to new and effective crop protection tools and technologies.

Today, the proud tradition of quality research continues at the 320 hectare site. The mission of the PARC Summerland Research Centre is to generate knowledge and technologies to promote sustainable and economically viable production of wholesome foods and novel bioproducts from high-value horticultural crops for local, national and international producers and markets. Summerland is the home of the Canadian Plant Virus Collection, which consists of freeze-dried and live viruses maintained in perennial plants.

Century Farm Awards honour agricultural organizations that have been active for 100 years. The Century Farm award program was created in 1994 to mark the centennial of the Ministry of Agriculture.

Dan Albas, Member of Parliament for Okanagan-Coquihalla said, “Staff at the Pacific Agri-Food Research Centre, present and past, should be proud of the work they’ve accomplished over the last 100 years. Some of the most vibrant sectors in British Columbia, including tree fruits and wine, would not be what they are today without the incredible advancements made by scientists in Summerland.”

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Wine Business

Many growers and wineries that we have crossed paths with are troubled with their bookkeepers’ mistakes, and feel stressed out about a lack of timely and valuable information on their business finances.

A common issue we see is that these businesses continue paying their accountants to fix the mistakes their bookkeepers should have caught, or should not have made in the first place. I’ve seen bookkeepers forget to pay Revenue Canada the source deductions which ended up costing their clients twice as much come year-end. Being armed with the important financial information to make decisions, and knowing where your cash flow is at going into the off season, are keys to being successful; your bookkeeping needs to be in order. Many businesses are starting to move their bookkeeping services into the cloud, and you should consider doing so as well.

For the amount of money many owner-managed and family-run businesses pay for a bookkeeper, it’s very difficult to find qualified talent. Many business owners also make the assumption that they will do the books themselves or have a family member prepare them. The next thing you know, your business has sizably expanded and outgrown your bookkeeper. You are now stuck with exploring your options for a suitable solution. One efficient solution is using professional accountants such as BDO that provide outsourcing of Bookkeeping and Controller services. These services have evolved to keep up with technology, and many are now Cloud-based offering great flexibility, scalability and access-to-information.

What does a Cloud Solution accomplish?

1. No More Turnover Turnover of bookkeepers is costly, time consuming, and

stressful. Bookkeeping by a professional service provider in the cloud eliminates staff turnover and keeps your business on track 365 days a year.

2. Information Is Accurate and Quality is Consistent Ensure your financial information is accurate by employing

bookkeeping services in the cloud. This allows you to make better business decisions on a monthly, quarterly, and annual basis without ineffective and costly human error. The work quality of bookkeepers varies greatly. Your business is your livelihood and you cannot afford to take chances relying on incomplete, outdated or inaccurate information. BDO has on-staff professionals who know agriculture, growing, and wine production, and when the books are done year-round they stay accurate, allowing you to make the best business decisions possible.

3. CFO-Level Services and Maximum Value The advantage with the cloud over an on-site bookkeeper is you

gain CFO level services for a fraction of the cost by having access to your accountant and your data. Having your accountant fix the mistakes of your bookkeeper is like paying an engineer to do a mechanic’s job. It’s costly and unnecessary. By employing outsourced bookkeeping services in the cloud, your business’

financial picture will be in order, and your accountant will be able to able to focus on what they do best: helping you refine your business so you may take it to the next level.

What Does Your Business Save By Using The Cloud?By moving your bookkeeping to the cloud, you’ll save on the cost of an extra staff member. Some larger businesses stand to realize even bigger savings if they are currently paying for custom software and licensing fees. One of the benefits of using BDO’s cloud computing is saving money from not paying any of the software costs, only licensing. That’s a very significant savings for growers. Time (perhaps our most valuable asset) is also saved, as data can be accessed on the go, even from mobile devices. Call a BDO advisor today to help you reach your goals.

BDO provides assurance, tax, financial advisor, and consulting services to growing businesses across the country. BDO’s Winery Services Team can be reached at 250-763-6700 or 1-800-928-3307, or by email at: [email protected]. www.bdo.ca/wineries

Patti TattersallPatti Tattersall, CPASenior Manager and Chartered Professional Accountant at BDO

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Build Your BrandYour Winter to-do liSt

Marketing

leeann FroeseLeeann Froese is co-owner of an agency based in Vancouver, BC, Town Hall, which does strategic marketing and communications, with a specialty on wine, food and hospitality. She has worked to market and publicize wineries for the better part of two decades. Outside of work and wine, Leeann is a Cub Scout leader & Les Dames d’Escoffier member. She is also into birding, running & community. See more of Leeann’s work on townhallbrands.com or chat with the Town Hall team on Twitter and Instagram @townhallbrands or Facebook at facebook.com/townhallbrands

Page 6 Canadian Grapes to Wine Fall 2012 www.cdngrapes2wine.com Canadian Grapes to Wine • Winter 2014 www.cdngrapes2wine.com

at the time of filing this article, i was about to board an airplane on the way to Paso Robles, California to attend the Wine Tourism Conference. Some of you reading this article will have attended the inaugural Canadian Wine Tourism Day, a day of speakers and breakout sessions recently put together by Alison Markin of All She Wrote consulting. Allison rightly evangelizes that as an industry we need to be collaborating now to create a strong Canadian wine brand and be competitive against other yet-to-be-discovered regions. The discussions and topics that were touched on at the conference have stimulated some conversations that have yet to be explored, but I’m sure will be in the coming months and years.

I look forward to bringing back whatever I can from the Paso Robles conference that applies to our Canadian market. My next few articles are going to focus on visitation and wine tourism, but until then, I’ve had a lot of queries lately about wine media, regular media and bloggers that visit your winery; what they expect and how wineries can best be prepared. These topics tie into tourism and the visitor experience.

Just because the grapes are asleep right now doesn’t mean you should be. Now is the time for you to prepare for next year’s visitor season, and you can take the time to do it thoughtfully. I’m going to give you a list now of five things to do while your grapes are sleeping, while your tasting room is closed or slowed down. These tips should help to set the stage for what you’ll be doing in the touring season in 2015.

1. organize your photosThis task is great on an afternoon with the tunes playing and a mug of hot chocolate at your side. These are the bare minimum of what you should have images of, in a resolution of at least 2mb in digital size:

• Bottle shots – DECENT photos of each of your wines• Winery – the entrance, the wine shop, the cellar • Vineyard – NOT close ups of grapes that could be from anywhere in the world, but

of your place in this world. • People – the owners, winemaker, vineyard manager and chef/ hospitality people if

they apply.

2. update your story – or finally write it!

What is your history, and story on the winery to be told in 500 words or less? This is a vital backgrounder that can be used in many different places; you can have it in your brochure, on your website, or use it as part of a media kit. This basically is your ‘winery 411 to go’. If you need to give your elevator speech, or present a 30 second introduction

to someone about your winery, this backgrounder should be able to give you all the content you need for it, at a glance.

3. take it all to the ‘interwebs’ What this means is that you should get your website up to date so that it is ready for the visiting season, or as importantly, during the off season when you are closed, when the website IS your winery. (You now have - because of points #1 and #2 above, all kinds

of photography and a nice updated story.) So take these assets online and put them on your website so people can learn about you and get excited about visiting.

While on the topic, what else can you put on your website? How else can you make it easy for the wine lover to see what activities you are up to, and where your wines can be found? During these quiet winter months when no one is visiting it’s a good time to take a look at your website as a whole, and see and how it can be updated as well.

4. evaluate your curb appeal

When there’s no one rushing in the door and you are not servicing

customers behind the tasting bar, step to the customer side of the tasting bar, and take a look. What do you see? Can you improve it? What is the first thing that people see when they pull into your driveway? Does your sign need a paint job? How clean and appealing does your winery look compared to your neighbors? Now you might not have flowers in bloom at this time of year, but you can definitely visualize where those flowers will be next year – plan it. What’s going to make the visitor enjoy themselves in your space? What extras in your environment will allow them to have a really great time and want to linger and have a glass of wine? Does your picnic area need to be cleaned up? All things to think about when it is quiet...

5. Get ready to invite the worldWinter months are a great time to have a staff meeting and brainstorm ideas for promotions you can have in the spring and summer, or plan activities that will make things exciting at the winery level and give reasons for people to visit you. Have your tasting room staff trained and ready to welcome every person that walks into your wine shop.

Lastly, get familiar with your neighbors while it’s quiet. Get social: invite your neighbors over to have a tasting with you. Discuss what you are all planning, so you can be prepared to send your customers to visit your neighbors next after they visit you, and vice versa will occur. We’re all in this together and our industry will give a stronger visitor experience if we all support each other.

a great example of good curb appeal at Mt. Boucherie Winery.

5 thinGS to do While Your GrapeS are SleepinG


“Paul Rickett has extensive experience in the development and management of domestic and international distribution channels from 25 years in the high tech sector. For the past 8 years he has run an LRS on Bowen Island. The workshops bring a fresh look at how BC wineries can leverage their home-court advantage in an increasingly competitive market by adopting simple, proven sales processes to increase their business with private retail channels. Paul is a frequent commentator on BC wine industry issues and frequent co-host of #BCwinechat on Twitter. In 2010 he published “It’s All about Trust” a widely acclaimed consumer research study on what influences consumers rely on to choose wine when they are in a store. He has been lead panelist at Vancouver International Wine Festival’s Trade Symposium from 2011 to 2014.”

Please contact Paul directly to sign up for the next workshop in your area:Twitter: @paulrickettOr via Bowen Beer and Wine [email protected](604) 947-2729

Location:Penticton: Tuesday, December 2, 2014Kelowna: Tuesday, January 13, 2015Vancouver Island: To be determined.

Time: 3 hour workshop. 9am for a 9:30am kick-off, end at 12:30pm.

Who should attend: Winery principals responsible for sales and marketing (up to 2 per winery). No agents or external PR personnel please.

Content:Workshop breaks into 3 major interleaved components. Please note the topic is broad and complex so the workshop provides key thinking points for consideration by a winery rather than detailed prescriptive actions. Feedback from the first groups indicates that there may be a need for a basic and advanced version driven by winery size.

1. Retailer Market: • BC wine metrics on retail shelves • Qualifying potential retailers • Agent roles

2. Sales Process: *Getting your wine on the shelves for the first time • The buyer’s perspective on how a winery presents itself. • Major obstacles in the selling process. • “Direct to Consumer” (DTC), competitor AND collaborator.

3. Managing Retailer Relationship after first sale

• Working with retailers as partners in the supply chain to the consumer

• Fostering sell-through; • Ranking and rating retailers; • Relationship risks - why wineries lose their listings; • Building a relationship program; • What a winery should ask it’s retail partners.

Price: $100 per winery plus pro rated share of expenses not to exceed $50.00

Post-Workshop Follow Up: Slides and relevant links are sent to attendees. Happy to answer follow up questions via email. Private consultations after the workshop are available to interested wineries on a fee basis.

General Information:The workshop is focused on retailers but much of the content can be applied to other channels (e.g. restaurants/LDB/DTC) too.

There is a learning aid I use during the workshop called Rattlesnakes & Grapes. It is a board game. While I do not expect to complete the game during a workshop it acts as a way to focus on key points and provides a break in the proceedings. The game board is sent to attendees after the workshop.

Here is what a few of the last workshop attendees had to say.“Went on road trip [after workshop] & your input works 100%. Why haven’t I done that before?” - Stephanie Schales 8th Generation via Twitter 27/9/14

“Was very informative. Thanks for eye opening pointers..” - Jan Fraser, Thornhaven via Twitter 23/9/14

“Thanks for the awesome info.” - Sue des Lauriers, Tinhorn Creek via Twitter 23/9/14

“...Sharing your vast knowledge with us. It was a pleasure meeting you” - Diane Sarglepp, Heaven’s Gate via Twitter 22/9/14

“It was great to be in your workshop today. I think all wineries especially new ones, should take in your workshop, though I don’t want them to for selfish reasons”Richard da Silva, Misconduct Wines, via email 23/9/14

“Just wanted to let you know that I really enjoyed the seminar today. You covered a lot of ground and there was a lot I would not have thought of. I liked the game. Fun way of getting us moving and reinforcing the points. It was too bad that we didn’t get time to finish it. You have given me a ton to “noodle” on. Wish I had attended your seminar 3 years ago!” - Lorraine Kane, Riverstone via email 23/9/14

“I found the presentation extremely valuable and have already implemented some changes on how we do things…” Paul Sawler, Dirty Laundry via email 25/9/14

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Marketing


Whether spending time in the vineyards getting to know his vines, interacting with consumers via social media, working on producing over 30 vintages, or travelling across the globe promoting both Ontario and Canadian wines, Brian Schmidt is a great activist for the Ontario wine industry.

Born in British Columbia to a family who were pioneers in the establishment of the Okanagan Valley wine region, you could say that wine flowed in Brian’s blood. It wasn’t always this way though. While working for his family’s winery in B.C., Brian was unsure about a career in winemaking and instead became a commercial scuba diver on the west coast.

In 1986 his family decided to make the 3000 mile move to Ontario. Brother Allan Schmidt accepted a position as winemaker with Vineland Estates Winery in 1988. Brian wasn’t planning on joining the family across country until a 2-week vacation in 1991 to visit his brother and help with the grape harvest changed his mind. Brain says, “It turned into a 25 year vacation of doing what I love.”

Taking over the title of winemaker at Vineland Estates in 1993, Brian is a true believer that wine happens in the vineyard. From bud break on the vines to harvest time Brian is a part of the vineyard crew, tending to and nurturing vines so that the best possible fruit comes from each block. As much as he tries to plan ahead and work with the conditions of the day, he must react to what Mother Nature throws at him.

From September to December Brian can be found on the crush pad of Vineland Estates. His commitment to excellent wines goes as far as hand sorting the grapes

and working with his crew to ensure that nothing other than the very best grapes are made into wine. Spending time within the cellars is equally as important; Brian says, “My job is to render the soul of the vineyard into liquid music.”

In the time between growing seasons when Brian is not blending wines in the cellars, he is often visiting other countries promoting Canadian wines to share the unique stories Ontario wines have to tell. Brian notes that Ontario table wines in addition to our icewines are becoming recognized internationally. Brian also spends time inspiring those close to home with vintage tastings to show vineyard crews and retail staff the differences in a hot vs. cold, or a wet vs. dry summer, and the effect that weather has on the fruit.

Brian’s own knowledge comes from what he claims is a childlike curiosity and a passion

to learn something new everyday. He still regularly consults with his father who is a 2nd generation grape grower living nearby the Vineland Estate vineyards and his brother Allan, President of Vineland Estates. Another way that Brian inspires people to get in touch with Ontario wines is by sharing his curiosity and passion of wine growing via social media. He appeals to a more visual and emotional side of consumers by posting his daily views and things he finds interesting around Vineland Estates. A trend Brian has started is called “#tWactortweets”, where via Twitter and Instagram he will post pictures of vineyard sights from his tractor. Brian recognizes the power of social media and its ability to encourage people to try new wines.

The Grape Growers of Ontario congratulate Brian Schmidt (@BenchWineGuy on Twitter and Instagram) for winning Winemaker of the year at the 2014 Ontario Wine Awards.

Ontario

British ColumBia Wine sales – Best in Canada?

debbie Zimmerman CEO of the Grape Growers of Ontario

The Grape Growers of Ontario represents all processing grape growers in the province and I have had a chance to meet many of them and have come to realize how unique each one is. Grape growers are the kind of men and women who will lose sleep worrying about frost or too much rain because they know how much the weather can affect their crop. They’re the ones willing to take a risk on the varieties of grapes they’ll plant and the ones who protect the land for future generations. And they are the ones who are willing to help out a fellow grower because a successful farm equals a successful grape growing industry.

Each grower has a story as rich as the soil they farm. I look forward to introducing you to some of our growers. You’ll get to know who the growers are, where the grapes come from, their growing philosophies and how quality is created in the vineyard. To know a good wine is to know the Grape Grower.

“a dediCation to learn something neW everyday” Brian sChmidt, Winemaker at vineland estates Winery name – Brian SchmidtFarm location(s) – Twenty-Mile Bench and Beamsville Bench Sub-Appellations Favourite varietal make into wine – Cabernet FrancFavourite food and wine pairing – A barbequed rib-eye and Cabernet Franc “I’m a meat and potatoes kind of guy”Favourite part about being a winemaker? – “Being able to rise to the challenge and maximize opportunities as Mother Nature is always trying to throw curveballs.”

Brian Schmidt


Ontario

“CONSISTENT EXCELLENCE STARTS IN THE VINEYARDS” PAuL BOSC SR. AND PAuL BOSC JR. CHATEAu DES CHARmES

Names: Paul Bosc Sr. and Paul Bosc Jr. Farm location: St. David’s Bench and 4-Mile Creek Sub-Appellationsmost grown varietal: ChardonnayFavourite food and wine pairing: Paul Bosc Sr.: “Whatever tastes good that day, but usually a Chardonnay.”Paul Bosc Jr.: “What my wife tells me to bring home for dinner, but always a fan of a barbequed steak, and a full bodied aged red like Cabernet Franc.”

“To deliver in the bottle, you must first deliver in the vineyards,” Chateau des Charmes would not be as successful without the years of experimenting to find what grows best where, and how to properly nurture grapevines within the sub-appellation sites of St. David’s Bench and Four-Mile Creek.

In 1964, Paul Bosc Sr. immigrated to Canada from France after completing his degree in Viticulture and Oenology from the University of Burgundy. Being a fifth generation grape grower and wine maker, with experience working in French vineyards and wineries, he became the Chief Winemaker and Director of Research and Development at Chateau-Gai Wines in Niagara. This was an opportunity to use the practices he had learned in France on vineyards established in Ontario. He put an emphasis on proper winemaking by letting the land tell him what it needed. “Don’t decide when you are going to spray the fields that year in February when they are still covered in snow, but rather wait until the time comes to make the decision whether to spray or not.”

While working at Chateau-Gai in the early 1970’s, Paul Sr. traveled to New York City for a high profile wine competition with a wine made from vinifera grapes he had grown in Ontario. People where so blown away by the quality of this Ontario wine that it became a newsworthy story in 18 American states. It was hard to believe that such a fine wine, had originated in Ontario.

With the realization that the lands in Ontario were quite similar to the northern regions in France, and that the wonderful summers allowed for excellent grape growing, Paul Sr. decided to start his own winery. This was an opportunity for Bosc to do things his way, and to experiment with what varietals would work best on the land that he owned.

Chateau des Charmes Winery began in 1976 on a 60 acre plot of land on Creek Road. Although this land was previously used for growing grapes,

Paul Sr. wanted to start from scratch and develop a vineyard that was 100% Vinifera. He planted the new vineyards with only 800 vines per acre, much different than the current planting regime of 2000 vines per acre.

Paul Sr. and his wife, the only retail employee at the time, produced the first vintage of Château des Charmes in 1978. As Ontario wine became increasingly popular and positive reviews where received about Chateau des Charmes, the decision was made to build the winery of their dreams. Success ensued and in 1988, Paul Sr. was crowned Grape King to serve as ambassador for the industry at a time when there was a push to replacelabrusca (juice grapes) and hybrid vines with traditional European varieties.

In 1994 Chateau des Charmes opened the doors to its current estate on York Road in Niagara on the Lake. The Bosc’s commitment to consistent excellence and quality shines though in all that they do, insisting that the DNA of the company is rooted in the agricultural practices of grape growing. As Paul Bosc Jr. Says, “First and foremost we are men and women of the land”. With 14 different varieties grown in 4 vineyards in 2 distinct sub appellations, each with their own micro climate and conditions, the

Bosc’s are confident that their vineyard planting decisions will yield the best out of their land.

Miguel Fontalvo, Vineyard Manager at Chateau des Charmes benefits from the mentoring of Paul Sr.’s experience in 35 vintages. Miguel has been with Château des Charmes for 9 years but challenges still arise that he seeks Paul Sr.’s advice on. An example of this was the decision to install wind machines in 1999 (the first vineyard in Ontario to do so), because he knew, that nature

would throw out curve balls and they had to be prepared to handle them.

Nurturing the vines day after day, year after year, allows for Chateau des Charmes to create excellent wines, a testament to how vines that where planted in 1984 are still producing today. As Paul Jr. put it, “Only great grapes make great wines”.

With the assertion that wine is just the value added extension to growing grapes, the Bosc’s are reaching out to their customers allowing people to taste their wines, and opening the doors to their winery to show the quality present in Ontario and share their passion in the local industry. As Paul Jr. says, “People come here from Toronto which is just 90 minutes away, and they are blown away by the beauty of the properties and then the quality of the wine, they can’t believe that this has all been established in one generation.”

Chateau des Charmes is proud to produce only wines made from 100% Ontario grapes, as well as100% estate grown and bottled from the sub-appellations of Four Mile Creek and St. David’s Bench. The Grape Growers of Ontario would like to congratulate Chateau des Charmes for winning White Wine of the Year at the 2014 Ontario Wine Awards, and wish them continued success in the future.

Paul Bosc Sr and Paul Bosc Jr.


Farm Credit Canada, the Grape Growers of Ontario and the Niagara Grape and Wine Festival are pleased to announce that Kevin Buis of Glenlake Vineyards in Niagara-on-the-Lake has been named the 2014 Grape King. “Farm Credit Canada has been a longtime supporter of Ontario’s grape farmers, and is extremely pleased to honour Kevin Buis as this year’s Grape King,” says John Geurtjens, Director, Agribusiness and Agri-Food Ontario, Farm Credit Canada. Kevin was born and raised in Niagara-on-the-Lake, and grew up on the family farm. Following university, Kevin joined his brother Peter working on the farm that was started by their parents, Peter and Margaret, in 1957 and consists of 400 acres of wine grapes and some tender fruit. Over the years, Kevin has been very involved in the agriculture industry, and has sat on various committees and boards including the Ontario Fruit and Vegetable Growers Association Advisory Committee and Ontario Tender Fruit Marketing Board. Kevin is a past president of the Niagara Peninsula Fruit & Vegetable Growers Association, and presently serves on the Town of Niagara-on-the-Lake Irrigation Committee.

Kevin is married to Jacqueline Oscvirk, and between them have five children. Kevin enjoys travelling, sports and is an avid winemaker.

“We are thrilled to have Kevin Buis be the ambassador for Ontario’s grape growing industry as the 2014 Grape King,” says Grape Growers of Ontario Chair, Bill George. Debbie Zimmerman, Chief Executive Office of the Grape Growers of Ontario, says “The annual crowning of the Grape King is recognition of the best that Ontario’s grape growers have to offer.” As Grape King, Buis will represent Ontario’s grape and wine industry at events across the country, such as the Mayor’s Grape Stomp held in September and a float in the 63rd annual Grande Parade held back in September 27th. “The Buis family name is synonymous with innovation and evolution in the Tender Fruit industry in Canada. We are very fortunate to have an award winning vineyard like Glenlake producing incredible fruit in Niagara. It is an honour for our Grape and Wine industry to be represented by Kevin Buis and his family across Canada,” says Kimberly Hundertmark, Executive Director of the Niagara Grape and Wine Festival.

Ontario

Grape kiNG - keviN Buis

kevin Buis of Glenlake vineyards located in Niagara-on-the-Lake, Ontario


Ontario

The Grape Growers of Ontario, with the Honourable Speaker of the Legislature, Dave Levac of Brant County, hosted the 36th Annual Wine Tasting event at Queen’s Park on Tuesday, November 4. Bill George, Chair of the Grape Growers of Ontario, along with Debbie Zimmerman, CEO, are pleased to announce that the following have been chosen as the official wines of Ontario’s Legislative Assembly for 2015:

Red Wine: Burning Kiln Winery 2013 Strip RoomWhite Wine: Fielding Estate Winery 2013 Pinot Grigio

“This event to select the official VQA wines continues to grow in popularity and the Grape Growers of Ontario are pleased to have so many Members of Provincial Parliament attend the 36th Annual Legislative Wine Tasting,” says Bill George, Chair.

“The wines showcased at the wine tasting reflect the connection between 100% Ontario grown grapes and the winemakers who craft them. We thank all participating wineries,” says Debbie Zimmerman, CEO.

“We are honoured to have our Strip Room 2013 chosen as the official red wine of the Ontario Legislature. As we move closer to becoming our own designated viticulture area, this award helps shine the spotlight on Ontario’s South Coast Wine and Growers Association and our Norfolk County home,” says Karen Matthews, Director of Winery Operations at Burning Kiln Winery.

“On behalf of the Fielding family and winemaking team, we are thrilled and honoured to have our new 2013 Pinot Grigio selected as the official white wine served and sold at Queen’s Park. We are celebrating our 10th anniversary at Fielding Estate Winery in 2015 and there is no better way to celebrate this milestone than knowing that our VQA wine will be enjoyed by Queen’s Park all year long,” says Heidi Fielding. “Over the years we have received numerous accolades including being named one of Canada’s Top 10 Wineries twice and receiving a collection of awards and medals for our red, white and sparkling wines. This opportunity to once again represent Niagara as the official white wine in Queen’s Park is certainly one of the greatest honours for our entire team. Thank you from all of us at Fielding and enjoy!”

Members of Provincial Parliament gathered to select the Legislative Assembly of Ontario’s official red and white VQA wine to be served at legislative functions throughout 2015. Participants tasted and marked their preferences on a voting

ballot to determine which wines would be selected from six Ontario VQA wineries. The Grape Growers of Ontario thank the Honourable Speaker Dave Levac and look forward to continuing the tradition of the Legislative Wine Tasting with him in the future.

2015 OFFICIAL VQA WINES OF ONTARIO’S LEGISLATIVE ASSEMBLY

Mike McArthur, President of Burning Kiln Winery, with Patti Fixter, Bill George, Chair GGO, Debbie Zimmerman, CEO GGO, and Karen Matthews

Honourable Dave Levac, Speaker of the House (L), Heidi Fielding and 2014 Grape King Kevin Buis.


Winter months bring many safety challenges to workers in vineyards. A few farms have the luxury of waiting until late winter to prune but for most, it is time to get out and help your trees and vines get ready for next year’s crop. Cold weather, slippery conditions, awkward postures, tool maintenance and equipment hazards are all potential contributing factors to an injury.

Cold injuries occur when a body is unable to warm itself. In cold weather your body’s energy is used to keep your internal temperature warm. Over time, your body shifts blood flow from your extremities such as hands and feet to your core. Frostbite or even hypothermia can set in. Wind, dampness, contact with wet surfaces and lack of proper clothing are factors that can lead to cold injuries. Did you know that wet feet lose heat 25 times faster than dry feet? It is important to monitor co-workers for frostbite in cold weather.

Footwear is important for warmth and reducing the risk of slipping. Many serious winter injuries occur from slipping. Good footwear can help prevent those slips. Rushing is often a contributing factor to such incidents, it is so important to slow down and take extra care in icy condition. Redirecting workers away from icy surfaces or covering the ice can go a long way to minimize the risk of injury.

Pruning can lead to musculoskeletal injuries (MSIs) in the wrists, hands, shoulders and back. By reducing or eliminating the MSI risk factors, these injuries can be prevented. Repetitive motions, awkward postures, forceful exertions and cold temperatures are all MSI risk factors. Ensure workers are familiar with neutral postures for each body part. Supervisors and co-workers can help workers understand when they are not using neutral postures.

Some tool designs enable neutral postures more easily. If certain tasks require awkward postures then taking micro breaks when moving from tree to tree or vine to vine by putting body in neutral position or performing body movements in the opposite direction will assist with blood flow and reduce risk of injury. Rotate jobs so you are changing body movements such as pole saw cutting for a time then change to smaller pruning or cutting vines then change to pulling vines. Good tool maintenance is important for pruning safety. Loppers, pruners or saws must be sharp and sharpened regularly.

A sharp tool takes less force to cut. Vineyard workers often use pneumatic or electric pruners to help reduce the amount of force needed. Ensure workers use a cut resistant glove for the opposite hand. Care must still be taken to use neutral postures for the wrist. Working as much as possible with arms between the waist and shoulders will help minimize awkward postures. Awareness and education are key preventative measures for reducing the risk of MSI’s.

Another common injury during pruning is to the eye. Eye protection is a good safety practise during all types of pruning. Supervisor encouragement of this safe work practise is often needed to help this become a standard procedure.

Winter brings a new set of hazards. Increasing awareness of the hazards and methods of reducing risks of injury are important training steps to take with workers throughout the winter months. For assistance with getting your workers ready for working safely in the winter months contact your local FARSHA (Farm and Ranch Safety and Health Association) representative.

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Carol ReidCarol Reid joined FARSHA in 2007. Her BSc in Agriculture, years of experience as operations manager in manufacturing, time as a volunteer fire fighter and ski patrol along with her people skills prepares her for the challenges of providing assistance to vineyards in bringing their worker safety to a higher level. Carol promotes improved worker safety and regulatory compliance with a practical approach to training, education and consultation to meet the needs presented by the agriculture community in BC’s Southern Interior. Carol’s enthusiasm and energy continues to improve health and safety programs throughout the Okanagan.

Safety and WinteR PRuning


Wine Competition

Now Accepting Entry Submission for 2015 Judging

TEXSOM Co-founders and Master Sommeliers Drew Hendricks and James Tidwell today announced that they are rebranding The Dallas Morning News and TEXSOM International Wine Competition as the TEXSOM International Wine Awards. The TEXSOM International Wine Awards is now accepting entries for the 2015 competition, which will be held Monday, February 23 and Tuesday, February 24, 2015, in Irving, Texas.

The TEXSOM International Wine Awards (formerly The Dallas Morning News and TEXSOM International Wine Competition) was founded by Rebecca Murphy, who sold the competition to Tidwell and Hendricks earlier this year. Murphy founded and grew the competition to be one of the largest, most respected, and longest-running competitions in the United States. Murphy is continuing to consult on the project as the TEXSOM team endeavors to continue the growth and influence of the competition.

“The competition is now in its 31st year,” said Tidwell. “It has grown to become one of the best wine competitions in the United States. The judges’ list is a ‘who’s who’ of the most accomplished and influential luminaries in the wine world. Much of that success is due to the efforts of Rebecca Murphy, and we are thankful that she has entrusted this marquee event to our keeping. We hope to continue the positive trend and invest in this becoming an even more successful competition for promoting the beverage that we all love.”

“I founded the competition in 1985, and with the sponsorship and support of The Dallas Morning News, we built it into a world-class wine judging,” said Murphy. “Its success is due to the processes we have developed, the hard work

and dedication of the many people who have worked in the backroom staff, and the expertise, knowledge and talent of our world-class judges. As we approached our 30th year, I began to think about how to ensure the future of a project that has been so important to me. I watched Drew and James create and build the TEXSOM conference, which is the best professional wine educational event in the country, and I recognized kindred spirits. It wasn’t difficult to convince them!”

In addition to the new name, TEXSOM has launched a new website to better feature the award-winning wines, the judges, and the hard-working team behind the competition. The website will offer search access to award-winning wines from numerous competition years. Also, each day after the 2015 awards will feature a different award-winning wine, and the ability to search detailed information for the entire slate of each month’s featured wines. Tidwell and Hendricks are finalizing numerous opportunities with a variety of outlets for marketing and promoting the awards. They plan to announce these exciting new partnerships in the near future. Wineries interested in submitting their wines for judging may visit the TEXSOM International Wine Awards website at dallaswinecomp.com.

ABOUT TEXSOMFounded in 2005, TEXSOM was started by Master Sommeliers James Tidwell and Drew Hendricks to help promote professional wine service standards, outline paths for further wine education and certification, and raise public awareness about the professional standards and certifications for sommeliers. Today, the conference draws a total of 900 attendees, of whom 700 are sommeliers and other beverage industry professionals. The TEXSOM group purchased The Dallas Morning News and TEXSOM International Wine Competition in April 2014 and now operates the competition as the TEXSOM International Wine Awards.

ThE DAllAS MOrNiNg NEwS AND TEXSOM iNTErNATiONAl wiNE COMpETiTiON rEBrANDS AS TEXSOM iNTErNATiONAl wiNE AwArDS

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Pondview Estate Winery has broken new ground as the only Canadian winery to bring home a gold medal at the Decanter Asia Wine Awards.

Already a well decorated wine with a silver medal from the 2012 Royal Agricultural Winter Fair and a gold from the 2013 All Canadian Wine Championships, Pondview’s 2011 Vidal Icewine has been chosen in a blind taste test by more than 40 of the top wine experts in Asia as the top in its category. It is a crowning achievement for the Niagara winery owned by former Grape King Lou Puglisi.

“We are thrilled with our 2011 Vidal Icewine and the recognition it has garnered on the international stage,” says Marcel Morgenstern, a Sommelier and the National and Export Sales Manager of Pondview Estate Winery.

“It’s a beautifully complex wine with rich aromas of apricot jam, ripe bananas and pineapple, and luscious flavours of honey and orange marmalade. There is also a lot of pride in that bottle.”

The Decanter Asia Wine Awards recognize quality wines and provide consumers across Asia with a trusted source of recommendations. Co-chaired by Jeannie Cho Lee MW, the first Asian Master of Wine and a Contributing Editor to Decanter, and Steven Spurrier, Chairman of the Decanter World Wine Awards and Decanter’s Consultant Editor, judging took place in Hong Kong on 15 -18 September. Winners were selected by a professional judging panel that rigorously blind taste wines organized in flights to ensure the very best tasting conditions.

“The sole purpose of the DAWA is to recognize and award quality,” says Spurrier, DAWA Co-Chair. “Our standards are high, and so are our expectations. We only award medals to wines in which consumers can have the utmost confidence.”

The DAWA 2014 results can be found on DecanterChina.com, Decanter’s bilingual Simplified Chinese and

English website containing bespoke content for the growing audience of wine lovers in China.

“To be the only Canadian winery to win a gold medal from the Decanter Asia Wine Awards is an amazing accomplishment,” says Morgenstern. “It is reflective of the care and passion that goes into every bottle of wine that is crafted by Pondview and our incredibly talented winemaker Fred Di Profio.”

About Pondview Estate Winery:Drawing on more than three generations of winemaking experience, Pondview Estate Winery is one of the newest additions to the Four Mile Creek appellation in the heart of Niagara’s wine country. Family owned by Luciano and Adriana Puglisi, Pondview crafts exceptional Ontario VQA wines rooted in an Italian heritage. Luciano’s enthusiasm and respect for the winemaking process, alongside his dedication and commitment to excellence, earned him the prestigious title of Grape King in 2008, awarded by the Ministry of Agriculture to the finest vineyard operator in Ontario. The secret to the success of Pondview Estate Winery is the long-held belief of the Puglisi family: Great wine is a harmony of earth and vine.

There is a silver medal adorning the neck of the 2013 Vidal Icewine from Niagara’s Burnt Ship Bay Winery from the prestigious Decanter Asia Wine Awards.

The Niagara VQA product is one of only two Canadian icewines to win a silver medal, chosen in a blind taste test by more than 40 of the top wine experts in Asia as the top in its category. Gold in the category went to the 2011 Vidal Icewine from Pondview Estate Winery. Pondview is also the producer of Burnt Ship Bay wines.

“We are thrilled with our 2013 Vidal Icewine and the recognition it has garnered on the international stage,” says Marcel Morgenstern, a Sommelier who is a partner and owner of Burnt Ship Bay Winery. “It’s a complex and delicious wine that delights the palate and makes a wonderful aperitif.”

The Decanter Asia Wine Awards recognize quality wines and provide consumers across Asia with a trusted source of recommendations. Co-chaired by Jeannie Cho Lee MW, the first Asian Master of Wine and a Contributing Editor to Decanter, and Steven Spurrier, Chairman of the Decanter World Wine Awards and Decanter’s Consultant Editor, judging took place in Hong Kong on 15 -18 September. A professional judging panel selected winners that rigorously blind taste wines organized in flights to ensure the very best tasting conditions.

The judges found the Burnt Ship Bay Icewine to have a “restrained and slightly savory nose with beeswax, honey, floral notes and some sandalwood. Super sweet and densely weighted palate of dried apricot and golden apple with a rich texture and bright acidity, impressively long finish.”

The DAWA 2014 results can be found on DecanterChina.com, Decanter’s bilingual Simplified Chinese and English website containing bespoke content for the growing audience of wine lovers in China.

“To come home with a gold and a silver from our wineries at the Decanter Asia Wine Awards is an amazing accomplishment,” says Morgenstern. “It is reflective of the care and passion that goes into every bottle of wine that is crafted by Burnt Ship Bay and Pondview and our incredibly talented winemaker Fred Di Profio.”

Burnt Ship Bay lies in the heart of the mighty Niagara River that flows along the Peninsula where our grapes grow. In 1759, during the Seven Years’ War, this little-known bay became the final resting place for some treasure laden French ships. Well into the 19th century their burnt hulls were still visible, but despite attempts by fortune hunters the treasure remains lost beneath the mighty Niagara River’s tumultuous waters.

Awards

PondviEW ScorES Big AT dEcAnTEr ASiA WinE AWArdS

SilvEr for BurnT ShiP BAy AT dEcAnTEr ASiA WinE AWArdS niAgArA vQA icEWinE rAnkEd onE of ThE BEST



Mark Hicken Mark Hicken is a Vancouver lawyer providing a full range of legal services to the wine industry through his own law practice, Vintage Law Group, located in Vancouver, BC. Mark believes that effective legal advice must be provided in the context of a client’s business objectives. This is critical in the Canadian wine industry where regulatory structures affect every aspect of the business from conception to consumption.regulatory structures affect every aspect of the business from conception to consumption.

Wine Law

The BC Government has unveiled some of the rules relating to the forthcoming sale of wine in supermarkets in BC, which is slated for a spring 2015 start. As reported earlier, there are currently two sales “models” that are proposed. The first model is for “store within a store” sales such that an existing private or government retailer would be able to move inside a supermarket’s floor space so long as the liquor sales were conducted in a segregated area with separate cashiers. The second model is proposed to permit the sale of 100% BC wine on regular supermarket shelves, for sale through designated regular checkouts. The new announcement indicates that eligible stores must be at least 10,000 square feet and must have approximately 75% of their sales coming from food products. These restrictions will mean that liquor sales may take place, for the most part, only in “traditional supermarkets”. Convenience stores and smaller food stores will not be eligible for alcohol sales, as they will not meet the square foot requirement. In addition, the 75% requirement would exclude Wal-Mart and Costco, both of which hold

large chunks of the grocery market, but neither of which would meet the 75% figure (each is about 50-55% for food sales). In addition, and as noted earlier, the 1 km distance separation requirement will remain in place ... which will mean that BC supermarkets will only be able to sell liquor if they purchase and move the licenses of any existing liquor stores that are located within 1 km of their stores.

Also, the press release noted that grocery and liquor stores will be permitted to “co-brand” (this is currently not permitted), that there will be no minimum requirement for the space allotted to liquor sales within a supermarket, and that further details regarding wholesale pricing reform and the supermarket sales models will be released during winter 2014-15. The final reforms are expected to be implemented in spring 2015, including the launch of supermarket sales, a “level playing field” for government and private liquor stores, and a complete re-write of the Liquor Control and Licensing Act.

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B.C. UNVEILS SOME SUPERMARKET WINE SALE RULES

Even as Ontario VQA sparkling wine production has doubled in just five years, opportunities still exist in local and international markets, and Ontario winemakers are looking to produce sparkling wine with regional identity.

Now with the support of provincial and federal funding, CCOVI researchers are working on two projects that will identify elements that will create a uniquely Ontario sparkling wine.

The first project is looking at the complete sparkling wine value chain, from the vineyard to the sales shelf. The research team made up of CCOVI associates includes team lead George van der Merwe, a University of Guelph researcher, and Brock researchers Debbie Inglis, Tek Thongpapanl, Jim Willwerth and Belinda Kemp.

“Sparkling wine production in Ontario is a very logical fit,” van der Merwe said, “because of the growth climate and the fact that we have all the materials and conditions needed to produce really good sparkling wine.”

The researchers received $240,000 through a funding partnership between the Ontario Ministry of Agriculture, Food and Rural Affairs and the University of Guelph.

The research team is working with industry partners Chateau des Charmes and Trius Winery at Hillebrand. Starting in the vineyard, the researchers will study:• several grape varieties as well as clones planted on

different soil types, to see which are best suited to produce a signature Ontario sparkling wine;

• the foaming ability of each variety in the final sparkling wine;

• how the quality and sensory characteristics of Ontario sparkling wine is affected by different yeast strains, including yeasts isolated by Brock and Guelph researchers; and

• methods that winemakers can use to decrease the aging time of sparkling wine after the second fermentation.

Marketing researchers will identify the product attributes of sparkling wine that consumers feel are important. This will help the team determine the features and characteristics that are most sought after by consumers, which is important for the positioning of Ontario sparkling wine in a competitive market place.

National funding for dosage trialsInglis and Kemp have also received Natural Sciences and Engineering Research Council (NSERC) funding to work with Trius on sparkling wine dosage trials, through a program that helps Canadian companies access the expertise of Canadian universities to address specific scientific questions.

The NSERC project examines how different types of wine used in dosage solutions —the liquid added at the final stage of sparkling wine production— can affect sparkling wine aroma, and looks to see which solution is preferred by consumers. Kemp said what’s unique about this partnership is how willing Trius is to divulge the results to other wineries. “They want to share the research findings for the good of growing the Ontario industry,” Kemp said. “This is a real collaboration between industry and academia.”

Mark your calendar. One of Canada’s most sought-after wine events, the 27th annual Cuvée Grand Tasting has been set for Friday Feb. 27, 2015 at Fallsview Casino Resort.

Over 26 years, Cuvée has become one of the most prestigious celebrations of Ontario wine. Now as the event evolves, proceeds will go to support the industry it showcases.

Organized by the Cool Climate Oenology and Viticulture Institute (CCOVI) at Brock University, money raised from Cuvée 2015 will support student bursaries and research that will benefit the Ontario grape and wine industry.

CCOVI Director Debbie Inglis said the leadership transition has brought a new look and feel for the event along with a new website. The feedback gained from small, medium and large wineries has positioned CCOVI to take Cuvée to the next level.

Inglis said CCOVI’s long history of supporting Cuvée gives it a natural fit for taking on the role of organizing the event.

“CCOVI is committed to helping the industry continue to grow by training the next generation of industry professionals, and by providing the industry with applied research solutions,” Inglis said.

Scholarships will be established for undergraduate oenology and viticulture students as well as graduate students studying in fields across the grape and wine value chain, including viticulture, wine science, business and tourism. Research funding will go to support projects that address priorities identified by the industry.

The Cuvée Grand Tasting on Feb. 27 will feature Ontario’s best VQA wines as well as food prepared by local chefs. The Cuvée en Route passport program will run at participating wineries from Feb. 27 to March 1 and showcase exclusive tasting flights.

Learn more at: www.cuvee.ca

Educational

Events

SpArkliNg wiNE rESEArCh rECEiVES fuNdiNg

ANNuAl CuVEE grANd TASTiNg SET fOr fEbruArY 27Th, 2015


CCOVi sparkling wine researchers: (left to right) belinda kemp, Tek Thongpapanl, george van der Merwe and debbie inglis, Jim willwerth is missing from the photo.


Educational

After drawing rave reviews at Brock University’s 50th anniversary celebrations, wines made by Brock’s own Oenology and Viticulture graduates continue to capture acclaim.

Alumni who are winemakers at leading wineries turned heads this fall when their offerings were served at such major Brock events as the hugely popular outdoor Red Dinner on campus during Homecoming Weekend, and the Niagara Wine Festival celebrations in downtown St. Catharines.

Earlier in the year, the wines had already won over a national audience when more than 1,200 bottles were served at Canada’s largest academic conference, which was hosted by Brock. And now, four wines by Oenology and Viticulture grads are being showcased as the Brock University Alumni Association’s (BUAA) feature wines, having been selected in an open competition hosted by CCOVI.

The BUAA program chooses wines to not only reflect the value of a Brock degree, but to offer the best of Ontario’s wine industry to Brock alumni, staff, students, friends and family of the University. A portion of the sales of each bottle goes to support the association.

Barb Tatarnic, CCOVI’s manager of outreach and continuing education who managed the competition, said the judges did not have an easy time of it. “With over 10 years of oenology and viticulture graduates, we have an amazing pool of VQA winemakers that are now ready to participate in the program,” Tatarnic said.

CCOVI’s role was to establish and manage the protocols for the tasting, which followed the same evaluation process as the world-renowned Intervin International Wine Awards to ensure the highest level of credibility.

The selection panel was led by Intervin’s head judge Christopher Waters, and wine writer and educator Linda Bramble. The blind tasting saw the group divided into two, with one group tasting the white wine submissions and the other group the reds. Next, the top selections from each group were then presented blind to the other group, before the top two white and red wines were revealed.

The wines selected come from four different wineries and are made by alumni winemakers Fred DiProfio, Thomas Green, Shiraz Mottiar and soon-to-graduate Alyssa Bator. The wines range in price from $13.95 to $19.95 and are available for purchase at the wineries retail stores. The listings can be accessed online at brocku.ca/alumni-association/wineprogram. The wines will also be used at many University events.

CCOVI also helped ensure that the new alumni wines were on campus in time to be featured at Brock’s 50th Anniversary Homecoming celebrations. William Parent, Brock’s hospitality event co-ordinator, said the wines proved to be very popular, and sold out at most events.

“The quality of wine produced by our alumni speaks for itself,” said Parent. “We don’t need to sell our guests on the quality of the wine. We merely facilitate an experience with each glass poured.

Andy Reynolds is a CCOVI researcher and a professor of biological sciences at Brock University. This project was part of the thesis of MSc grad Luis Moreno and was supported by Fred Di Profio and Pondview Estate Winery.

What did this project look at? This study analyzed how crop level and hang time impacted the composition of Pinot

gris, Riesling, Cabernet Franc and Cabernet Sauvignon grapes from the Niagara Region to see which had a greater positive impact on wine aroma.

Vines from a single vineyard were subjected to a combination of two viticultural factors; crop level (full crop or half crop) and hang time (normal harvest or an additional three weeks on-vine) during the 2011 and 2012 growing seasons. After the wine was made, selected aroma compounds were measured to see what impact both factors had on favourable and unfavourable wine aromas.

What did you find? We found that both viticulture treatments impacted the

aroma composition of the wines produced. The project showed that delays in harvest had a greater magnitude of impact in the overall wine aroma profile than crop reduction. Also, weather conditions and vintage were found to play an important role on the development and presence of aroma compounds and should be taken into consideration when making decisions on viticulture practices.

To read more about this project, visit: http://hdl.handle.net/10464/5217.

Lester Kwong is a CCOVI Fellow and an associate professor of economics at Brock University. His collaborators on this project are Brock researchers Don Cyr, Joseph Kushner and Tomson Ogwang. Q&A next column.

What did this project look at?Our study is the first to look at the pricing of Ontario wines. We collected data on dry red wines made in the province in order to examine what determines the market price

given the attributes that each wine has. These attributes include the wine’s vintage, what varietal it was made from, whether organic or biodynamic viticulture techniques were used, and the wording used on the label - reserve, barrel select or another special designation.

What did you find?We found that if the price of the wine was below $18, the information that appeared on the label was important. Above $18, the label content was not as important as the other attributes. The wine’s vintage and varietal were more important. These results support the view that consumers of lower price wines care about what’s on the bottle as opposed to consumers of higher price wines who care about what’s in the bottle. When looking at specific varietals, we found that consumers were willing to pay a higher price for Bordeaux varietals.

How does this information impact the way Ontario wines should be marketed? Producers of lower priced wines should pay moreattention to the labels and the marketing of their wines. Brock University’s Council for Research in the Social Sciences (CRISS) supported the data collection for this project. Kwong, L. M. K., Cyr, D., Kushner, J. and Ogwang, T. (2011), A Semiparametric Hedonic Pricing Model of Ontario Wines. Canadian Journal of Agricultural Economics, 59: 361–381.

OEnOLOgy AnD VITICULTURE gRADS CRAFT COMMEMORATIVE BROCK ALUMnI WInES

THE IMPACT OF VITICULTURE PRACTICES On WInE AROMARESEARCH Q&A RESEARCH Q&A

Brock University Alumni Association Wines White

Thomas Green (BSc ’01), Diamond Estates Winery, 2013 Honour, $13.95 Shiraz Mottiar (BSc ’00), Malivoire Wine Company, 2012 White, $15.95

Red Alyssa Bator, Riverview Cellars, 2012 Cabernet Merlot, $19.95

Fred DiProfio (BSc ’09), Pondview Estate Winery, 2012 Cabernet Merlot, $18

Wine Aroma Wheel

BC’s annual Icewine harvest got off to a very early start this year, with cold temperatures prompting two wineries to start picking grapes on the second earliest day on record.

The earliest harvest on record in BC was November 5, 2003.

While this year’s harvest so far has been limited to just two wineries whose mercury dipped and sustained below the required -8˚C and whose grapes reached the required 35 Brix, there are 29 wineries registered with the BC Wine Authority to pick an estimated 931 standard tons of Icewine grapes on an estimated 235 acres.

For Inniskillin Okanagan this was the earliest Icewine harvest on record. Winemaker Derek Kontkanen said his crew began picking Riesling at 3 AM when temperatures in the Oliver vineyard had reached -12.2˚C. Based on the 40 tons of fruit they brought in, he is expecting the quality of the wine to be very high.

“It is a great way to cap off an excellent year,” says Kontkanen. “Fruit quality was great for the table wines and I can see the great potential in the fruit harvested this morning.”

Another Okanagan-based winery harvested 10 tons of grapes starting at 4 AM when vineyard temperatures reached -9˚C, according to the BC Wine Authority, which regulates Icewine.

Many other Okanagan wineries are closely watching their thermometers and planning to have crews picking for Icewine tonight and tomorrow.

Summerhill Pyramid Winery* in Kelowna, which is planning to start harvest at midnight tonight, says the early season for Icewine is simply an extension of what has been an amazing vintage.

“Icewine is something we can do better here in the Okanagan than anywhere else on earth,” says Ezra Cipes, CEO of Summerhill Pyramid Winery. “To make outstanding Icewine you need to start with outstanding grapes, and 2014 was one of the best Okanagan growing seasons ever. Now to have this cold snap so early in November, and harvest our Icewine grapes before the birds get them is making us all smile and sing around the winery. This is a blessed vintage.”

Jane Hatch, manager of Tantalus Vineyards in Kelowna, says the Icewine harvest it is the perfect end to the season.

“Icewine is all about celebration. For the people who grow and make it, it’s a celebration of the end of a very long season,” says Hatch. “For our loyal customers, it’s the ultimate treat to cap off a celebratory occasion with family and friends.”

Echoing the expectations of other Okanagan wineries, Hatch is anticipating a quality harvest when her pickers head out into the vineyard at 4 AM tomorrow morning.“If all goes according to plan this will be our earliest Icewine pick ever,” she says. “The grapes are in pristine condition and the resulting juice will be clear and very, very pure. I can’t wait to see it finished and in the bottle.”

Wineries that have decided to forgo the Icewine designation have already started picking grapes for Late Harvest wines -- a designation that allows wineries to pick grapes ideal for dessert-style wines without having to adhere to the standards of Icewine.

ICEWINE BACKGROUNDERWINES OF MARKED QUALITY REGULATION FOR ICEWINEThe Wines of Marked Quality Regulation closely control the production of BC VQA Icewine. The key stipulations are that harvesting takes place at temperatures of -8˚C (17.6˚F) or lower, and the pressed grape juice is a minimum of 35 Brix. Artificial refrigeration of grapes, juice, must or wine is strictly prohibited.

Producers must contact the BC Wine Authority to report the time harvesting begins, and to confirm prior reported tonnages and exact areas of vineyard left for Icewine production.

VITICULTURE

Harvest dates: Can be as early as November or as late as February. Producers track weather systems for early warnings of imminent cold weather.

Permitted varietals: All varietals are permitted. The most common are Riesling, Vidal, Ehrenfelser, Pinot Blanc, Pinot Noir, Merlot, Cabernet Franc,and Gewürztraminer, though Zweigelt, Maréchal Foch, Cabernet Sauvignon, Kerner, Lemberger, Oraniensteiner, Gamay Noir, Muscat and Merlot are all used as well.

Viticultural techniques: Most vineyards are netted against predators, particularly birds.

Harvesting method: Principally by hand. Usually takes place during the night or at dawn.

Harvest temperatures: Although regulation states the temperature must be at least -8˚C (17.6˚F), producers often wait for -10˚C (14˚F) or lower before harvesting.Frequency: The Okanagan Valley and Similkameen Valley are the only areas to regularly experience these cold climatic conditions in British Columbia.

When temperatures do not fall enough for Icewine harvests, producers often make Late Harvest wines.

ICEWINE VINIFICATIONThe following are general production techniques.

Pressing: The frozen grapes are brought as quickly as possible to the winery where they are pressed. One press cycle can last up to six hours.

Yields: Yields can range from 150 to 300 litres per ton (compared to approximately 600 litres per ton for dry table wines).

Fermentation: Temperatures generally range from 15 to 20˚C over a three- to 12-week period, depending on the Brix and strain of yeast. Fermentation is generally stopped using cold temperatures resulting in alcohol levels between 9 and 12 percent.

Acidification: Icewines can be acidified or deacidified.

Yeast: Icewine is inoculated, generally using strong fermenting yeast such as PDM.

Cold and heat stabilization: Icewines are stabilized before bottling.

Filtration: Generally using an earth and a pad filter, as membrane filters can easily clog.

Bottling: Generally within six to nine months of the harvest.

Ageing potential: Icewines, particularly from Riesling, can age for over 10 years but are often preferred young and fresh.


EARLY PICKING FOR BC ICE WINE

British Columbia

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British Columbia

The British Columbia Wine Institute is lauding the recent decision by the BC Wine Authority to approve the first sub-appellation in the province.

Known as the Golden Mile Bench, located on the western slope of the Okanagan Valley south of Oliver, this marks the first sub-Designated Viticultural Area (or sub-Geographical Indication) of the Okanagan Valley DVA. The Golden Mile Bench is the first such application to the BC Wine Authority.

“The designation of the Golden Mile Bench sub-appellation is a reflection of the maturation and progress of BC’s premium wine industry,” says Miles Prodan, President and CEO of the BCWI. “We would like to congratulate the successful applicants and thank the BC Wine Authority for its support of this decision. Having sub-DVA status for Golden Mile Bench wines is not only a marketing tool for the region but also for wines made using 100 per cent BC grapes.”

The Okanagan Valley DVA comprises more than 80 per cent of British Columbia’s total vineyard area, but consists of areas with distinctive terroir, including soil types and micro-climates.

“The BCWI Board of Directors would like to salute the leadership of our member wineries on the Golden Mile Bench in taking this initiative forward to the BCWA. It is a bold step to create a new sub-appellation that will continue to advance the BC VQA system,” adds Josie Tyabji, chair

of the BCWI Board of Directors. “This is another significant milestone toward building the reputation of 100 per cent Canadian wines both here at home and abroad, which is one of the BCWI’s key priorities for the BC wine industry.”

Golden Mile Bench terminology will now apply to all of the vineyards within the defined boundaries. Any winery (not just those located in the sub-DVA) making wine from grapes exclusively grown in the sub-DVA will be able to use the name Golden Mile Bench as an appellation of origin on the wine label, subject to audit by the BCWA.

BackgroundA group of producers in the area has explored the concept of proposing a Golden Mile Bench DVA since 2009. After much discussion, debate and an in-depth study of the region’s terroir by Agriculture and Agri-Food Canada, Pacific Agri-Food Research Centre - Summerland (AAFC-PARC Summerland) scientists Scott Smith, M.Sc. Soil Scientist, and Dr. Pat Bowen, Ph.D. Research Scientist, Viticulture and Plant Physiology, the final boundaries were decided. Some of the distinguishing factors of the region include its land form, landscape position, mesoclimate, air drainage and soil materials that make it distinct within the Okanagan Valley, contributing to the production of unique wines. Wine consultant, Rhys Pender, MW, of Wine Plus+ helped to compile the Golden Mile Bench proposal.

BC GRAPE REPORTThe 2014 Wine Grape Acreage Report has been released and it shows signs of maturity for British Columbia’s burgeoning wine industry.

After years of major growth in vineyard acreage throughout the province, this survey’s statistics have relatively stabilized, indicating that wineries and vineyard owners have made the decision to devote their resources to increasing the quality of wine they are producing, rather than simply expanding their vineyard acreage to cover more land.

BC currently boasts a total plantation of 10,260 acres of wine grapes, up from a modest 4.1 per cent from 2011’s report. The previous report had shown a growth of 8.7 per cent over 2008, and double-digit growth in the preceding six years. The number of vineyards has grown to 929 in 2014, up 65 vineyards in the past three years. 67.2 per cent of the acreage is winery-owned or leased. The number of grape wineries in the province has also increased to its present count of 254 (up 21 per cent from 210 in 2011).

“Harvest tonnage continues to increase in some of BC’s earlier-established vineyards, due to the maturation of vines re-planted three to four years ago, after hard frosts in 2008 and 2009. These plants are finally able to produce the normal quantities of fruit,” says Manfred Freese, President, BC Grapegrowers’ Association.

Top wine grapes planted in 2014 show only slight variance from the previous report, with Pinot Noir replacing Chardonnay as the third most planted variety and Cabernet Franc overtaking Syrah as the seventh most planted red grape, at 546 acres. In order of acreage, 2014’s top 10 most planted wine varieties are as follows:1. Merlot (1,563 acres)2. Pinot Gris (1,114.25 acres)3. Pinot Noir (1,073.11 acres)4. Chardonnay (993.8 acres)5. Cabernet Sauvignon (755.82 acres)6. Gewürztraminer (734.96 acres)7. Cabernet Franc (546.13 acres)8. Syrah (530.04 acres)9. Riesling (510.99 acres)10. Sauvignon Blanc (393.87 acres)

“The 2014 acreage report is a testament to the British Columbia wine industry’s commitment to producing quality wines rather than to increasing volume of wine,” says Miles Prodan, President & CEO, BC Wine Institute. “This focus on the continual improvement in the quality of the Wines of British Columbia can be measured in the record level of BC VQA market share here in BC and the overwhelming recognition in international competitions. Overall, this evidence demonstrates a definite maturity of our local industry and its evolution as a global wine producing region.”

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After serving for more than a decade as a hydraulic systems designer and regional manager for Motion Industries (div. Genuine Parts Co.), and then as president and chief hydraulics designer for RPT Industrial Technologies for another nine years, Steve studied and apprenticed for more than eight years under Dr. Rafael Guarga, Eng. prof. emeritus and president of the University of Uruguay. During that time, they collaborated and developed a new frost protection method of controlling cold air flows and draining accumulated cold air masses. An avid sportsman, over the last thirty-five years Steve has devoted much of his spare time to introducing underprivileged children to outdoor sports such as fishing and hunting through a nonprofit organization called the Annual Wild Game Feed.

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Grapes to Wine, December 01, 2014

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