Wine & Grape Grower 1.12

The NEWSPAPER for the wine and grape industryJanuary 2012 www.wineandgrapegrower.com Volume 1 Number 1

Breaux Vineyards Ltd.

prunes now for shape,

quality and production

~ 0

Newport Vineyards:Record harvest, grand

expansion plans~ Page 2

GROWERGROWERWine& Grape

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by Sanne Kure-Jensen2011 will be remembered as

a year of records. This year’sharvest topped 300 tons ofgrapes, nearly doubling2006’s harvest of 165 tons.The winery enjoyed thousandsof visitors, largely due to thetourist magnet of Newport, RI.Annual production topped16,000 cases of wine.

The Nunes brothers aremaking final preparations toexpand the winery’s TastingRoom, Visitor Center and pro-duction facilities by nearly onethird from 7,000 to 10,000square feet. The newest addi-tion to the tool barn, anItalian-made CAEB vine balerperformed admirably thissummer.

Grape growing and winemaking

“Great wine is made in thevineyard,” Paul Nunes, co-owner and vineyard manager,believes, “the best wines comefrom a combination of qualitysoil, a favorable climate andmeticulously managed vines.”The Nunes constantly monitorplant and soil health to maxi-mize flavor, quality and yieldand to minimize fertilizer, fun-gicide and pesticide use.

Last summer was very hotleading to moderate yields butstrong bud set for this year.This summer’s average rainconditioned the plants beforethe wet fall and helped avoidexcessive fruit splitting orspoilage. Flushed of salt sprayafter Irene’s pass through

Rhode Island, the vines andgrapes suffered no significantdamage and matured beauti-fully. Newport Vineyard’sexperienced winemaker,George Chelf, predicts manyexcellent 2011 vintage wines.

Traditional techniques andmodern tools maximize winequality. Chelf preservesgrapes’ natural character andterroir by gently pressing toavoid extracting harsh tannicacids from the skins. More

than three quarters ofNewport Vineyard’sChardonnay and red wineaging barrels are made fromFrench oak to gently “season”the wine and not overpower itstaste.

In the 1970s screw-capswere associated with cheapjug wines; now wines in allprice ranges and from all wineregions of the world are wear-ing screw caps to protectwines from Cork Taint, achemical compound called2,4,6-Trichloroanisole (TCA)which occurs when chlorineand mold come into contactwith natural corks, oak bar-rels or wood pallets. NewportVineyards has used recyclablescrew caps on all its white andmost red wines to provide aquality taste experience since2006.

Newport Vineyard wineshave been winning awardsagainst stiff competition since1998. The Rieslings have wongold medals in three of thepast four years. In 2000Newport Vineyards won theRhode Island HistoricalSociety “Ingenuity andEnterprise” Award for its vine-yard practices, Port Wine andIce Wine.

Expansion andConservation Plans

The winery is finalizing itsplans for a grand expansion.The new layout will offer visi-tors a view over the produc-tion area and across the vine-yards. The production area

will be two stories tall allowinguse of 22-feet high insulatedtanks rather than the current14-feet tall tanks.

The western wall of the newspace will be below gradeoffering a modified “cave”experience with extra humidi-ty for wine barrel storage iso-lated from the standard condi-tioned space of the VisitorCenter and production facility.

Alternative energy tech-niques will be used for coolingand heating. A geothermalheating system, partiallyfunded by a USDA grant, willhelp cool the steel wine tanksin winter and the VisitorCenter in summer. Solar hotwater panels will preheat thewater used for productioncleaning operations and sup-ply winter warmth in theVisitor Center with radiantfloor heating.

Water conservation will bemaximized. Water used forwashing tanks will be cap-tured, filtered and/or treatedand used for vineyard driplineirrigation. Investigations areunderway on making electrici-ty with left-over grape solidsthrough methane digestertechnology.

Specialized EquipmentThe new Vine Baler easily

removed the vine pruningsfrom between the rows.Traditional trimmings werechopped and left or hand-col-lected for composting. Vineand tree health improved

Newport Vineyards: Record harvest, grand expansion plans

Winemaker, George Chelf, looks on while Newport Vineyard’sintern unloads grapes into the Amos De-stemmer.

Photos by Sanne Kure-Jensen

Wine & Grape GrowerFounded in 1964, Lee

Publications publishes target-ed trade papers for the agri-cultural, heavy construction,aggregate, commercial horti-culture, and solid wasteindustries. Both CountryFolks and Country FolksGrower have served the agri-cultural and horticulturalindustries for many years. Asour readers’ businesseschange, we also diversify to fillthe needs of our readers.

Viticulture is an importantand growing branch of horti-culture. Winemaking and theaccompanying tasting roomsadd value and marketingopportunities for growersacross the United States. Toserve this segment of the mar-ket better than we can withour more general ag publica-tions, Lee Publications ishappy to announce the launchof its latest publication - Wine& Grape Grower.

Mirroring the success ofCountry Folks Grower, our

focus will be on the small tomid-size producer. Editorialcontent will be provided byour staff and free-lance writ-ers and will feature vineyards

and grape growers from acrossthe country, as well as newsand information on growing,winemaking, marketing, regu-lations, business management

and other topics to help ourreaders enjoy a productiveand profitable business. Wealso welcome pertinent edito-rial from readers, associationsand advertisers.

Why a newspaper? GeneralManager Bruce Buttonsummed it up easily, “LeePublications believes a news-paper format provides imme-diate readibility and enablesus to offer marketing opportu-nities at a more reasonablecost.” For advertisers lookingto maintain a glossy appear-ance, inserts and a glossy sec-tion within the newspaper areavailable.

The initial mailing list is acombination of state and asso-ciation listings, interestedreaders from our other papersand responders to early sub-scription advertising. As thepaper matures it will movetowards a paid subscriptionpublication. Dan Wren, salesmanager for Country FolksGrower and Wine & GrapeGrower, explained, “A paid

subscription ensures a target-ed and interested audience,which benefits the advertiserand reduces waste.”

In addition to serving theestablished wine and grapeproducers, we are able toreach out to our current read-ership in Country FolksGrower and Country Folks toeducate those businesseslooking to become involved inviticulture.

Advertisers can contacttheir current salesperson, orcall 800-218-5586 for moreinformation on being a part ofthis exciting new publication.

Subscriptions to Wine &Grape Grower are $12 a year,or a digital subscription isavailable for $12 for twoyears (look for the free t-shirtad in this issue). For sub-scription information call800-218-5586, visit ourWebsite, www.wineandgrape-grower.com or contact us atLee Publications, PO Box121, Palatine Bridge, NY13428.

New publication for the wine and grape industry

Newport Vineyards - Page 4

(L-R) Sales Manager Dan Wren, Editor Joan Kark-Wren and GeneralManager Bruce Button look forward to bringing their more than 50years of combined experience to provide another quality publica-tion containing pertinent and valuable information, along with busi-ness contacts to our readers.

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Karl Zimmerman’s “last bestgreat idea” has turned out tobe a pretty good one, judgingby the success of his family’sShade Mountain Winery andVineyards near Middleburg,Snyder County.

Twenty years ago, Karl andhis wife Carolyn took a riskand started planting grapeson their 65-acre farm wherethey had previously raisedbeef cattle and hogs, and grewsoybeans, corn andChristmas trees.

“We were searching for asideline or niche agriculturebusiness that didn’t requiretoo much acreage,” Karl said.“We heard a saying that ‘thepoorer the land, the better thegrapes you can grow,’ so wedecided we were in the rightplace to give it a try.”

The Zimmermans plantedgrapevines on their acreage,and originally sold all theirgrapes to other winemakers.Ten years into their venture,they converted their 19th cen-tury bank barn into a winerywhere they now make 30,000gallons of wine in 30 differentvarieties each year from the 40different grape varietiesgrown.

Karl and Carolyn have fourchildren, all college graduates,who have joined the familybusiness. Daughters Amy andJennifer moved away fromSnyder County after graduat-ing but have returned to workside-by-side with their parentsand two brothers, Bill andBen. Amy’s husband BrianScorsone and their childrenCarly and Peter, Bill’s wifeKara and Ben’s fiancée,Wendy, are often on hand tohelp with the business.

The business supports 10full-time employees, includingthe family and several part-time and seasonal workers.

Carolyn heads the shop andthe wine tastings along withAmy and Jennifer, who canalso be found among the vinespicking grapes during theharvest season. They alsohost weddings and parties inthe five-year old addition tothe barn, operate three satel-lite stores, host a fall festivalcomplete with grape stomp-ing, and exhibit other festi-vals. The men spend most oftheir time in the fields and inthe winery concocting therecipes.

“My parents are very

resourceful people and veryself-sustaining,” saidJennifer. “My dad has anuncanny gift of being able toread situations and then tin-ker with an idea until he fig-ures out the most efficientway to make somethingwork.”

Establishing the brand:Shade Mountain’s three satel-lite stores are in Bloomsburg,Northumberland andMillheim. The winery’s far-away fans can also orderonline for mailed delivery. Theinformation is available on its

Web site, www.shademoun-tainwinery.com, and on itsFacebook page.

Shade Mountain wines areaward-winning, havingearned several medals at thePennsylvania Farm Show. TheZimmermans’ most recentvictory was a gold medal atthe 2011 show for theirSangiovese wine. They arealso a member of thePennsylvania Department ofAgriculture’s PA Preferredprogram, the branding pro-gram that identifies productsgrown or produced in the

commonwealth. Pennsylvania is home to

140 licensed wineries with230 wine grape growers,ranking the state fourth inproduction with more than62,000 tons of grapes. Theindustry as a whole con-tributes $2.35 billion to thestate economy, and createsmore than 10,500 jobs andhas become a major agri-tourism attraction with nearly900,000 visitors to winerieseach year.

Gov. Tom Corbett pro-claimed October as WineMonth in Pennsylvania as thisis the grape harvest and wineproduction season. The legis-lature also recently declaredOct. 15 as Pennsylvania WineDay to recognize the impor-tance of the industry to thecommonwealth.

Agriculture SecretaryGeorge Greig visited ShadeMountain recently to cele-brate the industry and theZimmermans who are strongadvocates for the industry atthe state level. Karl serves aspresident for thePennsylvania Wine Marketingand Research Program andJennifer is a member of theboard of the PennsylvaniaWinery Association.

“The fates pushed andpulled us in this direction,”said Karl of his family’s deci-sion to change and grow theirbusiness.

The direction has not onlybeen good for theZimmerman family, but forthose who enjoy their finewine while experiencing agri-culture firsthand, and for theindustry as a whole. It hashelped the next generationfoster a love for agriculturethat will keep Pennsylvaniagrowing — not bad for Karl’slast best great idea.

Second generation returns to Shade Mountain Winery and Vineyards

More than 40 different grape varieties are grown by the Zimmerman family at ShadeMountain Winery and Vineyards.

Agriculture Secretary George Greig, third from left, celebrated October Wine Month with theZimmerman family of Shade Mountain Winery and Vineyards in Snyder County. With Greig, from leftto right, are Amy Scorsone, Carolyn Zimmerman, Karl Zimmerman, Carly Scorsone and JenniferZimmerman.

Karl Zimmerman explains the wine bottling equipment and process to AgricultureSecretary George Greig on a visit to the winery on Oct. 11.

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since removal of any potential sourceof fungal re-inoculation, and the needfor fungicides has dropped signifi-cantly.

About 100 tons of woody material(nearly two pounds per vine over 60acres) was baled in small round,donut-shaped bales. The baler alsogathered apple tree prunings at nearbyorchards. The bales were collected,stacked, loosely covered and will dryfor six to eight months. The Nuneshave ordered an Italian-made CAEBpelletizer for spring delivery and use.The winery pellets will be heating near-ly a dozen local homes in the 2012/13season as well as supplementing thewinery’s heating needs.

Purchasing specialized technologyand equipment is not new to theNunes brothers. In 2008 they pur-chased a German-made Braud Hedgerto shape the vine rows. The Hedger

creates a narrow vineyard canopywhich maximizes sunlight on thegrapes and leads to optimal ripening.The extra airflow through the leaveshelps minimize fungal disease pres-sure.

The Hedger shapes the rows for pro-cessing by a high-speed BraudHarvester which works at the speed of80 laborers. It can harvest one acre orfour tons per hour. This machine paidfor itself in just two years.

Something for EveryoneBesides offering visitors and cus-

tomers educational tours and award-winning wines, the Newport Vineyardsfacility includes a Gift Shop offeringwine accessories, specialty gourmetfoods, gift baskets along with vineyardlogo apparel.

Custom-printed labels are availablefor Private Reserve Wines. Stock orcustom designs are available.

Each summer, Newport Vineyardshosts family picnics, movie showings,performances of Shakespearean

works and three fall celebrations.They also offer vineyard and winerysite rentals.

A Braud harvester shakes grapes free from vines and shoots theminto waiting bins on a trailer behind a tractor driven by Tony Perry.

Cover photo by Sanne Kure-Jensen

The Bi-Monthly Newspaper for all segments for the Wine and Grape industry(518) 673-3237 • Fax # (518) 673-2381

Wine & Grape Grower is published monthly by Lee Publications, P.O. Box 121, 6113 St. Hwy. 5,Palatine Bridge, NY 13428.Periodical postage paid at Palatine Bridge, NY 13428.Subscription Price: $12 per year. Digital Subscription: $12 for 2 years. Canada $55 per year.POSTMASTER: Send address change to Wine & Grape Grower, P.O. Box 121, Subscription Dept.,Palatine Bridge, NY 13428-0121.Publisher, President........................................Frederick W. LeeVice-President & General Manager ..........Bruce Button, ext. 104 [email protected] Production ..........................Mark W. Lee, ext. [email protected] ................................................Robert Moyer, ext. [email protected] Coordinator ............................Jessica Mackay, ext. [email protected] ......................................................Joan Kark-Wren, ext. [email protected] Composition ....................................Allison Swartz, ext. [email protected] Ad Manager ..............................Peggy Patrei, ext. 111 [email protected]

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We cannot GUARANTEE the return of photographs. Publisher not responsible for typographical errors.Size, style of type and locations of advertisements are left to the discretion of the publisher. The opin-ions expressed in this publication are not necessarily those of the publisher. We will not knowinglyaccept or publish advertising which is fraudulent or misleading in nature. The publisher reserves thesole right to edit, revise or reject any and all advertising with or without cause being assigned whichin his judgement is unwholesome or contrary to the interest of this publication. We assume no finan-cial responsibility for typographical errors in advertisement, but if at fault, will reprint that portion of thead in which the error appears.

A Braud Harvester driven by Paul Nunes, owner and vineyard manager, shakes

grapes free from vines and shoots them into waiting bins towed behind a tractor

driven by Tony Perry.

Photos by Sanne Kure-Jensen

Michael Walton, assistant winemaker, adding winemaker’s yeast to a batch of

Chardonnay in the Tank Room at Newport Vineyards.

Newport Vineyards Continued from Page 2

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The New York Wine &Grape Foundation hasinitiated a new programfocusing on getting NewYork wines better estab-lished in the New YorkCity market. The initialphase of the programwill be concentrated inthe first three months of2012 as a launching padfor additional activitiesin the future.

The statewide trade or-ganization headquar-tered in Canandaigua,NY, has retained FirstPress Public Relations inManhattan to create andcoordinate the multi-faceted program, whichwill involve initial marketresearch; “cellar visits”to the main wine regionsby New York City mediaand trade representa-tives; a multi-day marketvisit to New York City byparticipating wineries;media outreach and ad-vertising; and a dedicat-ed Web site for New Yorkwines in New York City.

“We are very excitedabout this promotion,and about working withFirst Press on it,” saidFoundation PresidentJim Trezise. “New Yorkwines are poised to be abigger part of New YorkCity’s renowned culinarylandscape, and FirstPress’s experience, tal-ent and savvy will propelus in that direction.”Among many clients inthe wine and food sec-tors, First Press has rep-resented the Napa ValleyVintners Association,Wine Institute of Califor-nia, Cakebread Cellars,and others.

Over the past severalyears, the quality ofNew York wines has im-proved dramatically,with many now routine-ly receiving scores of 90or above in major wineconsumer magazinesand winning top awardsin international winecompetitions. Still, theyremain vastly under-

represented in theirmajor home state mar-ket, which also hap-pens to be the world’smost competitive.

“We’re not urging NewYorkers to buy New Yorkwines because they’re lo-cal, but because they’rehigh-quality products atreasonable prices,” saidTrezise. “But the addedbenefit of buying reallygood, affordable NewYork wines is that theseconsumers are also sup-porting their own stateeconomy.”

Thirty-eight New Yorkwineries from various re-gions will participate inthe promotion, including21 from the Finger Lakesregion, nine from LongIsland, five from the

Hudson Valley, two fromthe Niagara region, andone from the ThousandIslands region. All NewYork wineries were invit-ed to participate.

Finger Lakes partici-pants include AnthonyRoad Winery, AtwaterEstate Vineyards,Chateau LaFayette Re-neau, Dr. KonstantinFrank Vinifera WineCellars, Eagle CrestVineyards, Fox RunVineyards, GlenoraWine Cellars, Heron HillWinery, Hosmer Win-ery, Inspire Moore Win-ery, King Ferry Winery,Knapp Vineyards &Winery, Lakewood Vine-yards, LamoreauxLanding Wine Cellars,Pleasant Valley Wine

Company/Great West-ern Winery, Red NewtCellars, SheldrakePoint Vineyards, Stand-ing Stone Vineyards,Swedish Hill Winery,Thirsty Owl Wine Com-pany, and Wagner Vine-yards.

Long Island partici-pants include BaitingHollow Farm Vineyard,Bedell Cellars, Chan-ning Daughters, MacariVineyards, MarthaClara Vineyards, PalmerVineyards, PaumanokVineyards, RaphaelVineyard, and WolfferEstate Vineyard.

Hudson River regionwineries are BenmarlWinery, BrotherhoodWinery, Clinton Vine-yards, Millbrook Winery,

and Stoutridge Vineyard.Niagara region winer-

ies are Leonard OakesEstate Winery andSpring Lake Winery; andfrom the Thousand Is-lands region is Thou-sand Islands Winery.

About a year ago, theFoundation sponsored astatewide strategic plan-ning exercise to get in-dustry input on potentialprograms, and a focuson the New York Citymarket was one of thetop priorities. This three-month program is in-tended to set the stagefor a long-term effort toearn New York wines theplace they deserve in thefine restaurants, winebars, and wine shops ofNew York City.

New York Wine & Grape Foundation launches New York City promotion

The Washington WineIndustry Foundation(WWIF) was awarded$248,750 to completethe Washington StateClean Plant Campaignas part of 20 projectsfunded through theWashington Depart-ment of Agriculture’s$3.1 million fromUSDA’s Specialty CropBlock Grants.

The federal block

grant program was de-signed to provide fundsto enhance the compet-itiveness of specialtycrops: fruits, vegeta-bles, tree nuts, driedfruits, horticulture,nursery crops andfloriculture.

The WWIF grant is fora research and educa-tion project, including asurvey of Washingtongrape certified nurs-

eries to analyze for dis-eases as well as astatewide disease pre-vention campaign tar-geting new plantings bywineries and growers.Diseases cause signifi-cant economic damageto farm businesses inthe Washington grapeand wine industry. TheClean Plant Campaignwill help protect the $3billion contributionmade each year by theWashington grape andwine industry to thestate economy. The in-dustry also contributesnearly $5 billion to the

national economy.Grapevine disease,

spread by propagationof infected cuttings aswell as pests, is a majorthreat and constraint tothe health and long-term sustainability ofthe industry and athreat to the state’sonly reliable source ofclean plants:nurseries.

Project partners in-clude Washington StateUniversity plant pathol-ogist Naidu Rayapatiand WSDA plant servic-es manager TomWessels.

Wine industry awarded grant to promote clean vines

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by Amanda GarrisWhat gives an upstart wine

region the traction to developinto a world-renowned pro-ducer of wine? MiguelGómez, assistant professor atthe Charles H. Dyson Schoolof Applied Economics andManagement, is working toidentify the keys to successfor the newest cool-climatewine regions in the easternUnited States.

“Small- and medium-sizedwineries are important forrural development becauseof their multiplier effect —they draw tourists who pa-tronize other businesses,such as hotels, restaurants,gas stations and farm mar-kets,” said Gómez. “Our goalis to figure out what factorsincrease the survival andgrowth of wineries in theirfirst five years and thentranslate them into businesspractices and plans for re-

gional development.”The four-year project, fund-

ed by a $498,000 grant fromthe Agriculture and Food Re-search Initiative of the USDANational Institute for Food andAgriculture, is a joint effortamong Gómez, Michigan StateUniversity professor BrentRoss and project directorFabio Chaddad from the Uni-versity of Missouri.

New York, Michigan andMissouri are all home toemerging clusters of wineriesin nontraditional wine regions.

“These states’ wine regionsfeature new wineries thatare small and face commonchallenges to survive andgrow,” said Chaddad. “Theyare not direct competitorsand can learn a lot fromeach other.”

New York’s Finger Lakesregion and Oregon’sWillamette Valley are theirrole models for success. In

New York, the team will focuson three of New York’snewest wine regions — theNiagara Escarpment, LakeChamplain and the Thou-sand Islands — where thenumber of wineries rangesfrom five to 15.

According to Gomez, one ofthe main challenges is therelative isolation faced by asmall group of wineries in arural area. Most rely ontourist traffic visiting theirtasting rooms for the majori-ty of their wine sales. Forthis reason, the success ofany individual winery maydepend not just on its busi-ness practices but on part-nerships with local business-es, home municipalities andother attractions in the area.

“By the study’s end, we willbe able to offer collective ac-tion strategies that foster re-gional development and helpthe young wineries,” said

Gómez. “This can include ac-tions as diverse as workingwith municipalities to providebetter roads for tourist trafficand working with festival or-ganizers to develop links be-tween the wineries.”

New wineries may also beinexperienced in marketing,which can be tricky becausecool climates restrict grapevarieties that can be grown.

“Many of these regions aregrowing grape varieties thatmay be less familiar to con-sumers, such as the cold-hardy Frontenac,” saidGómez. “It would be very diffi-cult for a single winery to pro-mote the legitimacy of a newwine region with new types ofwine, but a regional brandingeffort that emphasizes the newvarieties can turn that noveltyinto an advantage.”

The economists will usesurveys and interviews to an-alyze which business prac-

tices reduce transactioncosts, increase grape andwine quality and promotewinery success, including theterms of contracts betweengrape growers and wineries.They will also take on thechallenges of wine distribu-tion, evaluating tasting-roomsales and options for diversi-fication into nonlocal mar-kets, local festivals andrestaurants.

“Wineries currently sharequite a bit of informationabout the methods they use ingrape growing and winemak-ing, much of which is facilitat-ed by Cornell Cooperative Ex-tension,” noted Gómez. “We’dlike to see the same level of in-formation exchange aboutbusiness practices as well, tohelp these wineries move fromthe startup phase of their life-cycle into the growth phase.”

Amanda Garris is a freelancewriter in Geneva, NY.

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Economists help cool-climate wine regions make their mark

by Karen Ross, Califor-nia Agriculture Secretary

I had the pleasure ofwelcoming a gatheringof research scientists,grape growers, wine-makers and officials toSacramento for the2011 Pierce’s DiseaseResearch Symposium.This event gives re-searchers from Califor-nia universities andtheir colleagues fromacross the nation andaround the world anopportunity to acceler-ate and fine-tune theirwork by sharing in-sights, discoveries andtechnical information.

Their work is the cen-terpiece of a programthat began back in1999 when thegrapevine pest the

glassy-winged sharp-shooter was found to bespreading Pierce’s dis-ease in Southern Cali-fornia vineyards. State,federal and local offi-cials have worked dili-gently with growers andother stakeholders formore than a decadenow to keep sharp-shooter infestations incheck, and these arevaluable efforts, to besure — but this sympo-sium serves as an an-nual reminder that thekey to the long-termsuccess of this pro-gram, and of many sim-ilar efforts to manageand eradicate agricul-tural and environmen-tal pests, is research.

Summaries of re-search projects and

other information aboutthe symposium areavailable online atwww.cdfa.ca.gov/pdcp/R e s e a r c h _ S y m p o -sium_Details.html

Research is the clear-est path toward improv-ing the range and effec-tiveness of our manage-ment options, and it isoften the only path to-ward the developmentof more sustainable al-

ternatives for the widevariety of growers andconsumers we serve.

This symposiummarks 11 years andover 200 research proj-ects thus far on Pierce’sdisease and the glassy-winged sharpshooter.The investment hasproduced clearprogress, and a lot offarmers are still farm-ing today because of

the work these scientists are doing.

Research is the key: Pierce’s Disease Research Symposium

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Portland, NY 14769PHONE (716) 792-9433

FAX (716) 792-9434WWW.GREENHOECOMPANY.COM

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by Tamara ScullyKelly and Charles Cart

are growing their vine-yard and winery whilealso growing a family.Recently blessed withtwins, the Carts wereable to celebrate with abottle of their own winefrom their fledgling San-gre Del Romano Vine-yard and Winery. Butwhile the vineyard isplanted and the wineryis in production, thefarm itself has not beenpermitted to host visi-tors or open its salesroom. And without pub-

lic access, the Cartsaren’t exactly sure howthey will sell their wines.

Meeting federal andstate of New Jersey re-quirements associatedwith establishing anon-farm winery and ad-hering to Sussex Coun-ty health regulationshas not been an obsta-cle, according to theCarts. Although reno-vating the former horsebarn into a wine mak-ing facility, completewith a separate sales,tasting and storagearea, did take an outlay

of money in order tomeet all sanitation,safety and building reg-ulations, and licensingrequirements.

Obtaining municipalapprovals to open theirfarm to the public,though, remains aproblem.

It’s one problem theCarts never evendreamed would occur.Their land meets re-quirements for farm-land assessment andthey qualify as a com-mercial farm, but underNew Jersey’s Right toFarm Act, they muststill adhere to munici-pal ordinances for theconstruction of a farmmarket. Issues concern-ing the type and size of

a parking lot, outdoorlighting and other con-cerns are those that theRight to Farm Act defersto local municipalitiesand have proved, thusfar, to be insurmount-able for the Carts.

The Cart’s vision of asmall farm winery, com-plete with tasting room,outdoor space for enjoy-ing the farm and hostingon-farm events, remainsin limbo several monthsafter they received allnecessary approvals formaking and bottlingwines for commercialsales. The wines havebeen bottled, but saleshave yet to be made.

Getting EstablishedIn New Jersey, there

are different classes of

wineries. A farm winerymust have at leastthree acres of vine-yards, or other fruitproduction acreagespecifically for the mak-ing of the wine, on siteor adjacent to the win-ery. All activities asso-ciated with making thewine must occur at a li-censed on-farm facility.The Carts’ renovatedbarn is now home tofermenting bins andstorage vats, taking thegrapes from harvest toaged and bottled wine.

The first minor set-back occurred after theCart’s first plot ofgrapes, Concords, wereready for harvest, butthe wine making facilitywas not yet granted fi-nal permits to operate.Without being able toutilize their Concords— they could havemixed them with other,purchased grapes for asweet dessert wine —the Carts were left witha crop quickly going towaste.

The Carts turned thegrapes into jelly, in-stead, via an arrange-ment with the SussexCounty Vocational andTechnical High School.While the students ben-efited from the hands-on experience of craft-ing a retail food productand getting it ready formarket, the Carts bene-fited from having ac-cess to the school’scommercially-licensedkitchen, enabling them

to sell the jelly whilethey waited for final ap-proval to make theirown wines. A few weekslater, the approvalswere granted, and thefirst wines, made frompurchased grapes, weremade and bottled.

Then the next set-back, which remainsongoing, occurred.Hampton Township de-nied a permit to open asales venue on thefarm, with a list of re-quirements the Cartsare not sure they canmeet. Without approvalto open the farm to thepublic, the Carts wouldhave to look into otheroff-farm sales venues.

A New Jersey farmwinery is permitted tohave a tasting room aswell as to make directsales from the farm.The winery can also dolimited selling via othersales outlets, includingfarmers’ markets, andis limited in productionbased on the exact li-cense obtained.

“But to get off theground and go, you needpeople to come here,”Charles Cart said.

Breaking into winesales in a retail outletwould be too difficultfor a small operationlike theirs, he said, andselling at farmer’s mar-kets would mean a lot oftime and hours spentaway from home. Theentire experience offarm wine, Cart said,

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North Jersey wine: Against the odds

The renovated horse barn is now home to the fully operational wine making facil-ity at Sangre Del Romano Vineyard and Winery. The sales and tasting room, locat-ed in the left of the building, has not received needed Township approval to open,however.

The newly established vineyards at Sangre Del Romano, consisting of graftedRiesling and Cabernet Franc grape varieites, have survived extreme cold and pro-longed periods of moisture in the soil.

Photos by Tamara Scully

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Washington’s wine industryhas grown over 400 percent overthe past 12 years. With rapidgrowth, sustainable manage-ment practices are increasinglyimportant to the long term via-bility of growers and wineries.

The 2012 Annual Meeting ofthe Washington Wine GrapeGrowers will focus on education-al sessions that address sustain-able practices. One session is de-voted to unveiling Winerywise,the new online Washington Guideto Sustainable Winemaking Prac-tices, which has been a threeyear project of volunteers fromwineries across the Northwest.

The convention, again held inKennewick, WA, at the ThreeRivers Convention Center, runsFeb. 7-10 and is designed tospecifically target the needs ofgrowers, wineries, and marketers.

Mythbusting, one of last year’smost popular sessions, exam-ines controversial vineyard and

winery practices. This year, thesession explores whether highalcohol wines taste better andscore higher, with commentsfrom Steve Heimoff, the WineEditor of Wine Enthusiast. Thesession will also examinewhether lower yields are betterfor making superior wines, withcomments from Nick Dokoo-zlian, the vice president of viti-culture for E&J Gallo Wines.

To address the industry’sstrong crop of “next generation,”this year’s Professional Develop-ment session features acclaimedauthor and negotiator, RhondaHilyer who will present SuccessSignals, a formalized approach tounderstanding and interpretingdifferent communication styles,improving relationships and min-imizing potential conflict.

Vineyard Pests and Diseaseswill focus on insect managementstrategies, scouting, and con-trols from three different grower

viewpoints along with diseasemanagement discussions linkingthe disease and grape biologywith control options and resist-ance management.

This year’s Grand Tasting willfocus on Merlot and feature DougFrost, a Kansas City author whois only one of three in the worldwho is both a Master Sommelierand a Master of Wine. Accordingto USA Today, “Frost likelyknows as much as anyone in theworld about how to make, mar-ket, serve and identify wines.”

The annual GRAPE PoliticalAction Committee friend andfundraising lunch features gu-bernatorial candidates AttorneyGeneral Rob McKenna (R) andRep. Jay Inslee (D).

The event is open to those in-terested in the growing of winegrapes or making of wine. Foradditional information or to reg-ister, visit the WAWGG websiteat www.wawgg.org .

includes visiting thefarm and connectingwith the land and lo-cale. This built-in audi-ence of wine trail enthu-siasts, as well as localswho would appreciate a“homegrown” bottle,want to stop by thefarm for a completeexperience.

Growing GrapesTwo regions of New

Jersey — South Jerseyand the MusconetcongRiver Valley in Centralpart of the state — aremost climactically suit-ed for growing grapes.Other regions sufferfrom fewer hours ofsunlight, colder tem-peratures, earlier andlater frosts, wetterweather and clay soils.All of these drawbackshave not stopped newfarm wineries fromgrowing throughout thenorthern region.

The Carts consultedwith other wine grapegrowers in the region —and there are at least ahalf dozen in Sussex andthe northern portions ofneighboring WarrenCounty — to better un-derstand the challengesof growing grapes inanything but an idealenvironment. Then theytook the plunge.

Aside from the nativeConcords, the othervines at the Cart’s San-gre Del Romano Vine-

yard and Winery arenot yet of bearing age.So far, they have plant-ed three acres of tradi-tional wine grape vari-eties including Rieslingand Cabernet Franc.These vines are graftedfrom a root stock thatcan thrive with highermoisture content, andis more tolerant of aheavy clay soil, Cartsaid. He choose Ries-ling and CabernetFranc believing that theclimate isn’t that dis-similar to the Germanclimates where they areroutinely cultivated.

“I know our climate isgoing to be the worst,”Cart said. And thegrowing season is about15 days short of idealripening days, even forthe selected grape vari-eties, so he admits itwill be a challenge.

With a full week oftemperatures hoveringaround minus 15 de-grees Fahrenheit lastwinter, the Carts lost 10percent of their vines.This season’s extremelywet weather did notcause mold issues, de-spite having fields satu-rated with water forsustained periods. Withthe right rootstock, andselectively choosing va-rieties most suitable totheir microclimate, theCarts are cautiously op-timistic that their vine-

yard will thrive, despitethe challenges.

Ultimately, they expecta yield of three tons ofgrapes per acre, andhope to exclusively usetheir own grapes formaking Sangre Del Ro-mano wines. They alsohope to diversify intofruit wines and hardcider, potentially leasingmore acreage from KellyCart’s father to establisha variety of other fruit.

But unless they obtainapproval from HamptonTownship, they may nev-er fully realize their smallfarm winery dream.

“I want to make goodquality wine,” Cartsaid. “ I want to be ableto sell it.”

Sangre Del RomanoVineyard and Winerycan be contacted via itswebsite, www.sangre-delromano.com, or byphone at 973-948-3604.

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by Jon M. CaseyFor Breaux Vineyards

Ltd. of Loudon County,VA, winter is the idealtime to prepare itsgrapevines for next year’sgrowing season. With 105acres of grapes to carefor, Breaux’s work crew isbusy at the task of handpruning the vines follow-ing the pre-pruning workthat was done in late Oc-tober and November. Itcomes as no surprise,that the use of a Rinieritractor-mounted, recipro-cating trimmer to takecare of the pre-pruningjob, makes the handworkeasier and done in a time-ly way, especially in avineyard of this size andcomplexity.

“Once the harvest is inand the plants go dor-mant, we are busy pre-pruning with the RinieriCRL,” said David PaganCastaño, winemaker forBreaux Vineyards.“Shayne Weister overseesthe equipment operationand he and his team getthe vineyard ready for thehand pruning that is tak-ing place now. This year,they did an excellent job,since our late summerand fall was so wet thisyear.”

Shayne explains thatthey have used the pre-pruning trimmer the pasttwo years and have foundthat it works especiallywell on their hilly terrain.“We not only prune thetops of the vines with thistrimmer, but with thehedging attachment weprune the sides as well,”he said. “We give theRinieri equipment a realworkout. In the two yearsthat we have had it, wehave put over 900 hourson this tractor; nearly allof that time is using thistrimmer and hedger. It re-ally does make our followup trimming go moresmoothly.”

“We like the way we cancontrol the trimmingbar,” he added. “By beingable to position it the wayit is needed for each rowof vines, the cuttingprocess can be simpleand easy to do. We relyupon this tool a lot forpre-pruning.”

David agreed. He saidthat the pre-pruning getstheir 18 varieties of grapevines prepared for theworkers to do the morerefined hand pruningprocess, one of the moreimportant phases of the

grape growing process.Breaux’s work crew wasbusy hand pruning as wetoured a field of Vidalvines near the entranceto the vineyard.

David, who comes froma family of winemakers,recalled how his grandfa-ther started making winein his garage in Yecla,Spain two generationsago. From there, hefounded what would be-come Bodegas Castaño,one of Southeast Spain’smost prominent wineries.David said that after ob-taining his degree inEnology and Viticulturefrom Polytechnic Univer-sity of Valencia, Spain, hewent on to earn his mas-ter’s degree, with post-graduate classes at theprestigious EcoleSupérieure d’Agricultured’Angers & De Toulouse,France. From there, hebegan his official careerin winemaking at Bode-gas Castaño.

More recently, heworked in Sonoma vine-yards as a way to under-stand the California ex-pression of Chardonnay.He also spent time inMarlborough, NewZealand to study thequalities of SauvignonBlanc and Pinot Noir. Hesaid that his experiencesin the Cotes-du-Rhôneregion of France and Mal-lorca, Spain allowed himto craft the classic Rhôneand Bordeaux varieties,where he learned how tobring out the specialcharacteristics of theland where they aregrown.

David said that be-cause the workers learnby practice in the fields,he devotes a lot of time totraining them as to howhe likes to have the vinesprepared. “It’s very im-portant to me to have a

connection with the vine-yards,” he said. “For me,as a winemaker, qualityfruit is something I can’tcompromise on. It’s oneof the reasons why Ichose to join BreauxVineyards,” he said.

“Right now, we areworking on preparing thevines for next year,” henoted. “We hand prunestarting in mid-Decemberand work through Janu-ary and February. Wewant to make sure thatthe areas that are void of

vines are filled with new,productive canes. We arelooking for healthy budsthat will give us goodclusters of grapes foreach of the varieties.Once the plants are infull bloom, the workturns to canopy mainte-nance, with its own prun-ing management tech-niques.”

“Quality starts today,”he said, referring to thescience behind good

Breaux Vineyards Ltd. prunes now forshape, quality and production

A worker selects a vine that he will tie to the trellis.

David Castaño says that he is looking for new growthto appear every five inches or so, to fill in the emptyspaces between the vines.

Photos by Jon M. Casey

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by Jon M. CaseyFor grape growers who

are looking for that pieceof specialty machinerythat makes their work goa little more smoothly,Bill Reiss, owner of BDiMachinery Sales Inc.,says that he has theright equipment to dothe job. The company,once known as Buy Di-rect Internationally, hasserved growers for morethan 15 years, in fourspecific areas of produc-tion. Today, BDi suppliesspecialty equipment notonly to nursery opera-tors, row crop and veg-etable producers, andorchard and small fruitgrowers, but also to vine-yards like Breaux Vine-yards Ltd. as well.

BDi specializes inequipment made incountries where grapegrowing and wine pro-duction has been anagricultural leader forcenturies. Countries likeFrance, Austria, Italy,Germany and Australiaare home to much of theequipment that BDi of-fers. Reiss personally se-lects these products fortheir high-tech, special-ized capabilities.

One group of BDiproducts is uniquely de-signed for grape growersand vineyards, a productgroup that includes theRinieri line of trimmers,leaf thinners, andgrounds managementtools like the TRC Mow-er/Shredder, the Pre-Pruner, and the recipro-cating CRL Trimmer. It’sfrom this product groupthat Breaux Vineyardshas come to dependupon the right equip-ment to do their pre-pruning and canopy

trimming in recentyears.

“We are able to supplyequipment from qualitymanufacturers whobuild specialty productsfor the industry,” Reisssaid. “In the past, theseproducts were not rou-tinely available to thegrape grower here on theEast Coast. Internation-ally, vineyards have beenusing many of theseproducts for years, how-ever here in the Atlanticregion; some of theseitems are new. With thegrape industry growinghere every year, thesevineyards are requestingspecialized kinds of ma-chinery for spraying andcanopy management.”

In a recent visit to hiswarehouse and office fa-cility in Macungie, PA,Reiss demonstrated theRinieri Double Recipro-cating Trimmer attach-ment mounted on a Kub-ota tractor, much likethose in use at vineyardsthroughout the U.S.Mounted on the optionalRinieri R1 rotatingframe, the dual-bladedtrimmer was especiallyeasy to control with thejoystick-style handlethat is mounted in thetractor cab.

Reiss says that wheninstalled in this configu-ration, the trimmer is aseasy to use as a hand-held trimmer. With themulti-directional controlof the trimmer, vineyardoperators are able to pre-prune and trim theirvines at an efficient, pro-ductive rate of speed.Moving at 1.5 to 2 mphwith continuous cutting,the pre-pruning processcan take place quicklyand easily. With the

spring-loaded bumperreturn, trellis posts arenot a problem as thetrimmer moves asidewhen coming in contactwith the post. It springsback, ready to continuecutting automatically.

For growers who arelooking for a full lineupof manual, pneumaticand electronic pruningequipment, BDi is ableto serve those needs aswell. “Our latest elec-tronic pruner is the IN-FACO ElectrocoupF3010,” he says, as heputs on the self-con-tained harness and cut-ting system for a demon-stration in his shop.“This is very light weightand the self-containedbattery pack will supplya full work-day’s worthof power to the pruner.Unlike the pneumaticpowered pruners, theElectrocoup features twomodes, a proportionalmode where the bladefollows the travel of thetrigger speed, and aPulse Mode that pruneswith a more traditionalspeed and power. Thispruner gives the workerfull control when itcomes to making thoseprecise cuts that are soimportant during thepruning process.”

For growers who preferthe pneumatic style ofpruner, BDi offers thePaterlini line of prunersthat have stood the testof time for precision cut-ting and reliability. Cou-pled with a portablecompressor, workers areable to head to the fieldfor a day’s work with lesshand and muscle fa-tigue.

“We also recommendthe new Paterlini ‘Safe

Hands’ system that elim-inates the risk of acci-dent,” he says. “Thiselectronic device instant-ly switches off the pneu-matic power to thepruner when one handcomes too close to theother. The electronicwristband sensors wornby the worker are con-nected electronically to asolenoid on the airlinethat shuts off the air tothe pruners, instantly.This safety system islightweight and easy touse.”

BDi sells primarily toEast Coast states servingNew England, New York,Pennsylvania, Michigan,Ohio, Missouri, Mary-land, Virginia and theCarolinas. “We servecustomers all over thecountry,” he says. “Wespecialize in new, inno-vative ideas. New vine-yard practices are goingto require a differentkind of machinery andwe will be there to meetthose needs.”

“We are in place toserve these new vine-yards with the kind ofproducts and servicethat can help them do abetter job, right from thestart,” he says. “We havethe experience and ex-pertise to help makethem more profitableand better growers.”

“We offer technical ad-vice and take parts or-ders to help keep pro-ducers effective at alltimes,” he says. “We takecalls 24/7. We are hereto serve.”

With Reiss looking tothe future of BDi and theunique way they discov-er and market niche ma-chinery and specialtyproducts, Reiss is look-ing to find an innovativeperson to mentor as BDi

continues to grow in theyears ahead. “I wouldhope that an open mind-ed entrepreneur wouldenjoy getting involvedwith BDi,” he says.

For more informationon BDi and their productline, contact them at800-808-0454 or onlinea twww.BDimachinery.net.

pruning practices. “As we prune theplants for the next growing season, weare looking for shape, production andquality. If we do an excellent job now,during the growing season, our workwill be more productive and we will findthat we have better quality grapes forour winemaking. Our plants will pro-vide us with the quality we seek.”

Vineyard history and managementBreaux Vineyards, formerly known as

Grand Oak Farm, was purchased in1994 by Paul Breaux. The 404-acre farmis located near Purcellville, VA, about anhour west of Washington, DC. The oper-ation is managed and operated by Jen-nifer Breaux Blosser, daughter of theowner, and she oversees events and salesof the operation. Her husband, ChrisBlosser, is the general manager of the op-

eration, one of the five largest vineyardsand wineries in the state of Virginia.

The vineyard’s first commercial vin-tage was in 1997, and today, the wineryproduces more than 10,000 cases ofwine that includes a variety of favoritessuch as Merlot, Vidal Blanc, Chardon-nay, Barbera Seyval Blanc, CabernetFranc, and Chamborcin. 2011 awardsinclude a Silver at the 2011 DecanterWorld Wine Awards for Breaux’s 2007Meritage, a Bronze for their 2007 Caber-net Franc Reserve, and a commendationfor their 2010 Viognier. They also won a“Best in Class” at the L.A. County WineCompetition for their 2001 Merlot.

For more information on Breaux Vine-yard Ltd., they can be reached at 800-492-9961 or visit their website atwww.breauxvineyards.com.

Vineyards from 10

With the INFACO Electrocoup F3010 electric pruner,Bill Reiss says that a worker can prune the entire daybetween battery charges.

Photo by Jon M. Casey

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A popular red wine-grape. Can be consideredthe most suitable redvinifera variety in verycool climates. It is a par-ent to Cabernet Sauvi-gnon, and it is the pre-ferred red grape varietyin one of France’s mostnorthern grape growingareas, the Loire Valley,because it is the mostcold hardy V. vinifera va-riety. The fruit ripensearlier and may produce

good-quality wines moreconsistently than Caber-net Sauvignon.

Growth HabitsCommonly cordon

trained and spurpruned, CabernetFranc also may be headtrained and canepruned. It is easilyhedged and a good can-didate for mechanicalpruning if not canepruned. Clusters aretighter than Cabernet

Sauvignon due togreater berry set.Cabernet Franc is simi-lar to Cabernet Sauvi-gnon and Merlot butdiffers by smaller, com-pact, and mostly cylin-drical clusters.

In the continentalU.S.

Budbreak is averagebetween Chardonnay(early) and CabernetSauvignon (late) in Ok-lahoma, and thereforecan be susceptible tofrost damage. Vinetends to be more coldhardy than CabernetSauvignon, but is high-ly vigorous and fruitdoes not tend to ripenevenly. Not recom-mended for Oklahoma,but may be the mostsuitable red vinifera forcool climates.In the northeast U.S.

Cabernet Francshould be consideredas an alternative or asupplement to Caber-net Sauvignon. It is the

most cold hardy Vitisvinifera variety testedin this region. The fruitripens earlier and hasproduced quality winesmore consistently thanthat of Cabernet Sauvi-gnon. Care must betaken to manage vinevigor, crop load andcanopy density to re-duce the occurrence ofmethoxypyrazines thatcause "bell pepper" aro-mas in the wine.

In the midwest U.S.Cabernet Franc is one

of the best red viniferavarieties for the OhioRiver Valley and GreatLakes Region. It is coldhardy enough for goodsites and ripens de-pendably in most years.In more southerly areaswith warmer growingseasons, it tends tolack color and may notbe the best choice.In the southeast U.S.

This variety hassteadily gained popu-larity in the east. Itbreaks bud earlier thanCabernet Sauvignonand ripens a week earli-er—in mid-Septemberin North Carolina. Theearlier budbreak maybe a concern on morefrost-prone sites. Thevine has a greater coldhardiness than Caber-net Sauvignon. Thefruit has some rot re-sistance and yields aregood. It is highly vigor-ous, requiring widerspacing and/or divided

canopy training. De-mand is currently high.

In the mid-AtlanticU.S.

Cabernet Franc hasgained acreage in thisregion within the lastfew years.

Strengths. CabernetFranc produces goodyields if properly man-aged. The fruit has goodrot resistance. Fruitripens 3 days to 10days earlier thanCabernet Sauvignonand is fairly resistant tobunch rots. CabernetFranc is a relative new-comer to Virginia viti-culture, but demand forthe fruit is anticipatedto remain steady or in-crease in future years.

Weaknesses. Vegeta-tive growth is often ex-cessive. Leafroll virus isprevalent in much ofthe propagative stockand can reduce yields,fruit quality, and per-haps the cold hardinessof affected vines.Leafroll is present in asmuch as 30 percent ofthe commonly availableCabernet Franc plant-ing stock. Leafrollsymptoms become obvi-ous in mid- to late-summer as a downwardrolling of leaf marginsand a reddening of theinterveinal regions ofleaves. It is advisable toseek disease-free certi-fied nursery stock or tocollect budwood fromvines that were marked

during the growing sea-son as being visuallyfree of leafroll symp-toms. The purchase of“certified disease-free”nursery stock has notalways prevented theintroduction of leafroll-affected vines. As withCabernet Sauvignon,bunch stem necrosiscan reduce yields.

In CaliforniaThis can be a higher-

yielding variety thanCabernet Sauvignondue to greater fruit set.Late and uneven verai-son is common, thuscluster thinning at thistime is usually warrant-ed to enhance ripeninguniformity. Occasional-ly set may be reducedby shelling (shatter);however, this occursmuch less severely thanin Merlot or CabernetSauvignon.Recommended LinksThe National Grape

Registry (NGR) containsinformation about vari-eties of wine, juice, andtable grapes, raisins,and grape rootstocksavailable in the UnitedStates. Growers, nurs-eries, winemakers andresearchers can findbackground informationand source contacts forthose grape varieties inthis single convenientlocation. Visithttp://ngr.ucdavis.edufor more information.

Source: www.exten-sion.org

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JAN 24-26Unified Wine & Grape

SymposiumSacramento ConventionCenter, Sacramento, CA.Call 530-753-3142 or [email protected].

FEB 1Wine Grape Section at the

Mid-Atlantic Fruit andVegetable Convention

Hershey Lodge and Conven-tion Center, Hershey, PA. 9am - 4 pm. Register at thedoor. Full details atwww.mafvc.org/html.

FEB 2-4Virginia Vineyard

Association Annual Winter Technical Meeting

Omni Hotel, Charlottesville,VA. Two days of practicalinformation for growers andwine makers and researchinformation from VA Tech.Topics to include researchupdates, legislative updates,trade show and annual VVAbusiness meeting. On Inter-net at www.virginiavineyardsassociation.com/index.php

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FEB 3-5North Carolina

Winegrowers AssociationAnnual Meeting

Winston-Salem, NC. OnInternet at www.ncwinegrowers.com.

FEB 9-12Midwest Grape

and Wine Conference and Trade Show

St. Charles, MO. On Inter-net at www.midwestgrapeandwineconference.com.

FEB 20-21Ohio Grape and Wine

ConferenceNationwide and Ohio FarmBureau 4-H Center, Colum-bus, OH. New grape growersession, marketing, viticul-ture and enology sessionsand trade show. On Internetat www.oardc.ohio-state.edu/grapeweb/pageview.asp?id=783.

FEB 25Grape Expectations

Forsgate Country Club,Jamesburg, NJ. This is theannual viticulture and enologymeeting for the NJ wine indus-try. Contact Dr. Gary Pavlis,609-625-0056 or [email protected].

FEB 26Maryland Wine and GrapeIndustry Annual Meeting

Clarion Hotel, Oxon Hill.

Registration and programcan be found at www.marylandgrapes.org/events/annualmeeting.shtml.

MAR 1-3Finger Lakes Grape Grow-

ers Conference and NYWine Industry Workshop

Holiday Inn, Waterloo, NY.For the first time the wineindustry workshop will becombined with the grapegrowers meeting. On Internetat http://flg.cce.cornell.edu.

MAR 6Pennsylvania Winery Asso-

ciation Annual MeetingLancaster, PA. Viticulture,enology, marketing topicswith the annual businessmeeting and awards ban-quet. Call 717-234-1844.On Internet at www.pennsylvaniawine.com.

MAR 7Eastern Winery ExpositionLancaster County Conven-tion Center & LancasterMarriott, Penn Square, PA.On Internet at www.easternwineryexposition.com.

MAR 9Lake Erie Grape Growers

ConventionSUNY, Fredonia, NY. A grow-er oriented meeting that cov-ers juice and wine grapes.On Internet at http://lergp.cce.cornell.edu

MAR 9New Grape Grower

WorkshopMarriott Hotel, Lancaster,PA. 8 am - 5 pm. An inten-sive and comprehensiveoverview of what is needed tostart a commercial winevineyard in the Mid-Atlanticregion. $125 per person.

MAR 27-29Wineries Unlimited

Richmond, VA. This is thebiggest winery conferenceand trade show in the East.On Internet at www.wineriesunlimited.com.

E-mail announcements of your regionalevent(s) to: [email protected] must receive your information,plus a contact phone number, by thesecond Monday of the month forinclusion in the next months issue.

* * *

Calendar of Events

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The Eastern WineryExposition (EWE), anew wine industrytrade show specificallydesigned for the needsof the Eastern wine in-dustry, has announcedthat its first month ofonline registration pro-duced 72 attendees reg-istered for seminarsand exhibits. EWE alsohas 121 exhibitingcompanies occupying154 booths.

The Eastern WineryExposition offers twodays of seminars and atrade show in the Lan-caster County Conven-tion Center and Mar-riott Hotel in Lancaster,PA, March 7-8.

Seminar session top-ics are focused on viti-culture; enology; money,marketing and manage-ment; and industry new-

comers. Speakers in-clude renowned indus-try experts such as viti-culturist Lucie Morton,crop spray expert Dr.Andrew Landers, wineeconomics professorGerald White, award-winning winemakingconsultant Tom Payette,and many others.

In addition to the Ex-position, two relatedmeetings take place onadjacent dates; thePennsylvania WineriesAssociation will meet atthe Convention Centeron Tuesday, March 6,and a New Grower'sWorkshop coordinatedby Mark Chien of PennState will meet on Fri-day, March 9, also atthe Convention Center.

As part of its commit-ment to the Eastern in-dustry, the Eastern

Winery Exposition willhold a raffle during theevent to benefit thescholarship program ofthe American Societyfor Enology and Viticul-ture, Eastern Section.

The Eastern WineryExposition offers a vari-ety of registration op-tions. From single ses-sion passes, to ExhibitsHall only, to a Full Con-ference package. Onlineregistration is availablevia the website:www.easternwineryex-position.com

Eastern WineryExpo Schedule and

EventsTuesday, March 6(* indicates separate

registration required)8 a.m.-5 p.m.: Penn-

sylvania Winery Associ-ation Annual Meeting*

6-7:30 p.m.: Welcome

Wine Reception, Opento all Eastern WineryExposition Conferenceattendees

(KEY: EO1-5:Enology; MO1-5: Mon-ey/Management/ Mar-keting; NO1-2: New-comer; VO1-5: Viticul-ture)

Wednesday, March 78–8:30 a.m.:Plenary

Session: Winegrowingand the Internet, Pre-sented by Tom Payette

8:30-9:30 a.m.:• N01: Newcomer

Workshop: StartingSuccessfully, Speakers:Tom Payette (VA), BrianRoeder (VA), RichardCarey (PA)

• V01: GrowingCabernet Franc for FineWine Speakers: MarkChien (Penn State),Adam McTaggart (VA)

9:30-9:45 a.m.: Cof-fee Break

9:45-11 a.m.:• N02: Winery Sanita-

tion: the Prerequisitefor Quality, Speakers:John McClain, McClainOzone, Tom Payette(VA)

• V02: Benefits andMechanics of CloseVine Spacing and CanePruning, Speaker: LucieMorton (VA)

11:05 a.m.-12:15p.m.:

• M01: The AmericanWine Consumer in2012: Summary of theWine Market CouncilAnnual Report, Speak-ers: Linda Jones McK-ee, Wines & Vines

• V03: Considering

Economic Sustainabili-ty in Your CultivarChoices, Speakers: EdBoyce (MD), Tina Ha-zlitt (NY), Stephen Rig-by (PA)

11:30 a.m.-6 p.m.:Exhibit Hall open

12:15-1:15 p.m.: Buf-fet Lunch Social

2:15-3:30 p.m.: M02:Guide to TTB WineryOnline Tax Payments,Permits, Speakers: RickChow, Teresa Kampsen,TTB

2:15-3:15 p.m.: E01:New Packaging, ClosureTechnology Evaluation,Speakers: RichardCarey (PA), Shep Rouse(VA)

3:15-3:55 p.m.: Break3:55-5:10 p.m.: E02:

Comparing New and Es-tablished MicrobiologyTechnology & Products,Speakers: MichaelJones, Lisa Van de Water

3:40-5 p.m.: M03:Understanding SmallWinery Economics,Speaker: Dr. GeraldWhite, Professor Emeri-tus, Cornell University

7-9 p.m.: First Annu-al EWE Industry Cele-bration Dinner, Includ-ing “Ten Winery Suc-cess Stories”

Thursday, March 8,2012

8:30-9:50 a.m.:• E03: Optimizing Va-

rietal Fruit Character inRed Hybrids, Speakers:Ian Barry (NY), Joe Fio-la (UMD), ChrisGranstrom (VT), BradKnapp (PA)

• V04: Bird Netting

and Control Options,Speakers: Jerry Forest(PA), Peter Oldak (NH),Michael Schmidt (SpecTrellising), Jeff White(VA)

9 a.m.-2:15 p.m.: Ex-hibit Hall open

9:50-10 a.m.: CoffeeBreak

10-11:45 a.m.:• E05: Optimizing Va-

rietal Fruit Character inCabernet Franc, Speak-ers: Adam McTaggart(VA), Tom Payette (VA),Shep Rouse (VA)

• M04: Wine ClubWorkshop, Speakers:Theresa Dorr, ActiveClub Management, Pat-ty Held, Patty HeldConsulting, DerekWhittington (IA)

11:45 a.m.-2 p.m.:Lunch Buffet in the Ex-hibit Hall

2-4 p.m.: V05: Vine-yard Spraying Workshop,Speakers: Bryan Hed,(Penn State), AndrewLanders (Cornell), LucieMorton (moderating)

2-3 p.m.: M05: Effec-tive Social Media Net-working, Speakers:Derek Whittington (IA),Donniella Winchell (OH)

3-4:20 p.m.: EO4:New Winemaking Tech-nology, Speakers: CarlDiManno (Wine Se-crets), Jerry Forest(PA), J.L. Groux (ON)

Friday, March 9,2012

8:30 a.m. to 5:30p.m.: New Grape Grow-er Workshop*

Visit www.eastern-wineryexposition.com

WRITERS

WANTEDWine and Grape Grower is looking for

self-motivated free-lancewriters to contribute to their

monthly horticulture trade paper.Knowledge of theindustry a must.

Articles could includeeducational topics as well as

feature articles.

Please send resume toJoan Kark-Wren

[email protected] orcall 518-673-0141

Eastern Winery Exposition

Wine and Grape Grower is lookingfor self-motivated free-lance writers

to contribute to their national publication to the Wine & Grape Industry.

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This winter, the Fin-ger Lakes GrapeGrowers’ Conference

is going to be held inconjunction with theNew York Wine Indus-

try Workshop, March1-3, 2012, at theHoliday Inn in Water-

loo, NY. The FLGP and the

Enology Extension

Program will be devel-oping this year’s pro-gram with an eye both

towards informationthat will be relevant toeach of their specificcleintele, but also fortopics that are impor-tant to both growersand winemakers, aswell as the industry asa whole.

The conference willinclude one day fo-cused on enology top-ics, one day on viticul-ture, and the middleday will have a littlebit of everything forattendees to choosefrom. The New YorkWine & Grape Foun-dation’s annual UnityBanquet will be heldduring that sametimeframe as well.

There will still be atrade show during theconference, whichwill be held Friday,March 2.

More information isavailable athttp://cals.cornell.edu/cals/grapesand-wine/outreach/enolo-gy/workshops.cfm.

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The newest publicationin the Lee Publications, Inc. family of

agricultural papersWine and Grape Grower will offer fea-

tures, news and information on growinggrapes, and making and selling wines.

As readers of Country Folks andCountry Folks Grower you know thevalue of our publications as you run andimprove your business.

If your current business or futureplans include grapes or wine you cannow have a publication with thosesame benefits for that branch of yourbusiness.

Subscribe today and don’t miss asingle issue.

If you have friends or family whowould be interested please feel free toshare with them also.

If your business provides products or services for the grape growers and wine makers, pleasecontact us for information on marketing opportunities to this important segment of agriculture.

You can reach us at P.O. Box 121, Palatine Bridge, NY 13428 or call 880000--221188--55558866 •• Fax 551188--667733--22338811 •• Email: ddwwrreenn@@lleeeeppuubb..ccoomm

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