canadian grapes to wine magazine - fall 2015

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F A L L 2 0 1 5

Charges against FedEx for shipping BC wine to Newfoundland were dismissed by a court in St. John’s on July 17. The charges had originally been laid against FedEx as a result of a shipment of BC wine to that province last year. FedEx’s lawyer argued that there was no case against FedEx because: a) the federally regulated courier company was not subject to provincial liquor restrictions, and b) there was evidence that the Newfoundland liquor board had set up the case by having the wife of a liquor corporation executive order the wine in question. The prosecutor agreed that

there was no case. The judge dismissed the charges before FedEx’s counsel had an opportunity to make any constitutional arguments. FedEx’s lawyer has asked that the Newfoundland liquor corporation pay FedEx’s legal fees in the case (a decision on the costs issue will not be made until late September). See CBC report go to http://www.cbc.ca/news/canada/newfoundland-labrador/fedex-accuses-nlc-of-set-up-to-protect-wine-monopoly-1. Following the decision, FedEx Canada issued a series of tweets indicating that it believes that all Canadian provinces should remove interprovincial

shipping restrictions. This case is interesting because FedEx argued that, because it is a federally regulated business, it was not subject to provincial laws affecting interprovincial transport. It appears that the Crown accepted that there was no reasonable likelihood of conviction, at least partly due to this. If this argument is correct, then provincial governments and liquor authorities would not be able to prevent couriers from transporting interprovincial shipments of wine or other alcohol. Unfortunately, there was no definitive ruling on this question ... but there appears to have been no real arguments made against FedEx’s position.

In other shipping related news; Saskatchewan is now open for DTC shipments of wine (and spirits) from BC. However, the customer must obtain an authorization permit from the SLGA which is valid for one year. The maximum quantity of wine per shipment is 9 litres (one case) but multiple shipments during the year are permitted. Upon receipt of a shipment, the customer must pay a significant markup to SLGA which for wine is $5.25 per 750 ml bottle.

Canadian Grapes to Wine • Fall 2015 www.cdngrapes2wine.com

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 Updates

JUDGE DISMISSES CASE

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PM # 41262017

F A L L 2 0 1 5Harvest GrapesPhoto 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])

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ISSN 1188 - 1348 Publications Mail Registration No. 41262017

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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.

MyWineCanada.com is Canada’s first national online wine store. Our website enables consumers to buy wine directly from wineries across the country. Built on the knowledge that Canadian wine is among the best in the world, we encourage consumers to buy nationally.

The platform started as an idea in June 2012 with the passing of Bill C-311, the legislation that allowed direct to consumer (DTC) inter-provincial shipping across Canada. Together with valuable partners and friends, My Wine Canada was launched in 2014 as an online DTC marketplace.

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SPOTLIGHT ON BUSINESS

Weed Control in the Fall is Worth the Money

Kristen Obeid, Weed Management- Horticulture

August 2015

Weed control this season has been very frustrating and challenging for most growers. At this

time of year weeds take a lot less yield away from crops than early season weeds, but it is still

worth the money to clean up your fields and field borders of unwanted weeds now to save you

time and money next spring.

Fall is an excellent time to apply residual and systemic herbicides for control of difficult and

persistent weeds in perennial crops. Many of the residual herbicides labeled for grapes are

recommended for fall application. Fall application will improve control of difficult perennials,

biennials and winter annuals. In addition, fall-germinating annuals, such as Canada fleabane are

vulnerable in the fall. Dandelion is also controlled more easily in the fall. An application of

glyphosate plus a residual herbicide can give two to three months of very good control in the

spring.

Alion (indaziflam), Casoron (dichlobenil), Chateau (flumioxazin) and Princep Nine-T (simazine)

labels allow for spring or fall application. All of these herbicides have long residual activity if

applied in the fall. They should be rotated to avoid use of the same mode of action more than

once a year and some combination of pre- and post-emergence herbicides will give the most

effective weed control program.

An example of an effective weed control program might include Alion (Group 29) plus

glyphosate (Group 9) or Ignite (Group 10) in the fall, followed by a photosynthesis inhibitor;

such as: Princep Nine-T (Group 5) in the spring. In crops where there is minimal danger of crop

injury (i.e., mature grapes more than three years old), a directed application or spot spray of a

foliar-active herbicide; such as: glyphosate, Gramoxone (Group 22), Ignite, etcetera during the

season will help control most annual and perennial weeds.

Table 1. Biology of Common Weeds Found in Perennial Crops

Annuals Winter Annuals Biennials Perennials

Barnyard grass Canada fleabane Garlic mustard Bindweed, field

Crabgrass Common chickweed Mullein Chickweed, mous-eared

Fall panicum Field pennycress

(Stinkweed)

Wild carrot Dandelion

Foxtails Shepherd’s-purse Yellow rocket Goldenrod

Witchgrass Grape, wild

Sandbur Ground-ivy (creeping charlie)

Canada fleabane Mallow

Common chickweed Milkweed

Lady’s-thumb Nightshade, climbing

Lamb’s-quarters Nutsedge

Mustards Plantains

Pigweeds (red, green,

smooth)

Poison-ivy

Ragweed (common,

giant)

Quackgrass

Sow-thistle

Stinging nettle

Thistle, Canada

Vetches

Virginia creeper

Reference

Zandstra, B. 2011. Control weeds this fall to improve fruit crop fields next spring. Michigan State

University Extension, Department of Horticulture.


Agronomy

WEED CONTROL IN THE FALL IS WORTH THE MONEYWeed control this season has been very frustrating and challenging for most growers. At this time of year weeds take a lot less yield away from crops than early season weeds, but it is still worth the money to clean up your fields and field borders of unwanted weeds now to save you time and money next spring.

Fall is an excellent time to apply residual and systemic herbicides for control of difficult and persistent weeds in perennial crops. Many of the residual herbicides labeled for grapes are recommended for fall application. Fall application will improve control of difficult perennials, biennials and winter annuals. In addition, fall-germinating annuals, such as Canada fleabane are vulnerable in the fall. Dandelion is also controlled more easily in the fall. An application of glyphosate plus a residual herbicide can give two to three months of very good control in the spring.

Alion (indaziflam), Casoron (dichlobenil), Chateau (flumioxazin) and Princep Nine-T (simazine) labels allow for spring or fall application. All of these herbicides have long residual activity if applied in the fall. They should be rotated to avoid use of the same mode of action more than once a year and some combination of pre- and post-emergence herbicides will give the most effective weed control program.

An example of an effective weed control program might include Alion (Group 29) plus glyphosate (Group 9) or Ignite (Group 10) in the fall, followed by a photosynthesis inhibitor; such as: Princep Nine-T (Group 5) in the spring. In crops where there is minimal danger of crop injury (i.e., mature grapes more than three years old), a directed application or spot spray of a foliar-active herbicide; such as: glyphosate, Gramoxone (Group 22), Ignite, etcetera during the season will help control most annual and perennial weeds.

Kristen Obeid, M.Sc. OMAFRA Weed Management Program Lead - HorticultureKristen is OMAFRA’s Weed Management Program Lead for Horticulture crops, she leads the development, coordination and implementation of various programs related to weed management issues in Ontario. She is a past recipient of the Deputy Minister’s Award for her work as a provincial vegetable specialist. She previously spent several years with the Ontario Greenhouse Vegetable Growers and in the private sector coordinating research trials in support of new product registrations.


Agronomy

Ken Clancy P.Ag. Ken Clancy is a Professional Agrologist and is the President of Okanagan Fertilizer Ltd. He can be contacted at [email protected]

MANAGING SOIL pH FOR OPTIMUM GRAPE QUALITYSoil pH is the foundation of soil fertility and grapevine nutrition. It is measured on a logarithmic scale, with each pH unit representing a tenfold change in relative acidity or alkalinity. The grapevine prefers a pH range of 6.5-7.0 where nutrients are at their greatest level of availability. Soils with a pH below 5.5 can be toxic to many plants, including grapes. Soil pH is driven primarily by climate, parent soil material, irrigation water quality and to a lesser degree, nitrogen fertilization. Acidic soils should be amended with lime. In specific circumstances, alkaline soils can be amended with elemental sulfur.

Defining pHIn soil science, the terms acid, neutral and alkaline refer to the relative concentration of hydrogen ions (H+) and hydroxyl ions (OH-) in the soil solution. An acid soil has a higher concentration of hydrogen ions than hydroxyl ions, while an alkaline soil has the opposite. A neutral soil simply means the two ions are present in offsetting amounts.

In order to distinguish between relative degrees of acidity and alkalinity, a pH scale from 0-14 is used. The middle of the pH scale, 7.0, is neutral. Below 7.0 the soil is acidic and above 7.0 the soil is alkaline. The pH scale is logarithmic, with each pH unit representing a tenfold change in relative acidity or alkalinity. For example, a soil with a pH of 4.5 is ten times more acidic than a soil with a pH of 5.5 and one hundred times more acidic than a soil with a pH of 6.5.

Optimum pHA pH of 6.5-7.0 offers the best environment for grapevine growth because soil nutrients are at their greatest level of collective availability. As pH moves away from the ideal range, a number of chemical and biological reactions occur that have a dramatic effect on nutrient availability and plant health.

As soil pH decreases below 6.5 aluminum (Al) and manganese (Mn) become increasingly soluble. Al toxicity is the most significant growth-limiting factor in soils with a pH less than 5.5. Hydrogen (H) also becomes toxic when pH is below 4.5. In acid soils, phosphorous (P) availability is impaired due to fixation with high levels of soluble Al. Acid soils are usually deficient in calcium (Ca), potassium (K) and magnesium (Mg) due to the dominance of H and Al on soil exchange sites. Finally, acid soils tend to have low populations of soil microbes, which will impair nutrient conversion as well as organic matter decomposition. In short, the agronomic problems in strongly acid soils are serious, severely inhibiting grapevine growth and health.

As pH rises above 7.0 Ca becomes increasingly soluble, reacting with P and micronutrients to form insoluble compounds. As a result, P, iron (Fe), Mn and zinc (Zn) deficiencies are common in alkaline soils. Though problematic, these issues are easier to manage and not quite as deleterious to plant growth as are the issues associated with acid soils. In the case of a high pH induced P deficiency, “build” applications of P fertilizers often address deficiency symptoms. In addition, petiole analysis will reveal the extent of micronutrient deficiencies, which can then be managed with foliar fertilization.

Factors Influencing pHThe factors that determine soil pH fall into three broad categories, climate, soil type and inputs. The level of annual precipitation plays an important role in soil pH. Water from rain and snow is very pure; the chemical nature of which dissolves calcium carbonate in the soil. In addition, high rates of precipitation leach Ca, K and Mg through the soil profile. Eventually, hydrogen accumulates and the soil becomes acidic – much like the environment in BC’s Lower Mainland.

Conversely, low rainfall climates tend to have alkaline soils. Low precipitation levels dissolve much smaller amounts of calcium carbonate and since leaching is kept to a minumum, dissolved calcium salts actually accumulate rather than steadily decline. Calcium levels tend to be relatively high in these soils, reflected with an alkaline pH. The arid South Okanagan is a good example of this type of climate driven soil pH.

The parent material of a soil also has a profound impact on its pH. Soils comprised primarily of calcium carbonate, such as those in the East Kootenays, naturally tend to have a high pH. Needless to say, these soils are not significantly altered by attempts at acidification. On the other hand, peat soils and other soils with very high organic matter tend to be acidic, as these compounds release hydrogen upon decomposition. In such cases lime has a minimal medium-term effect on soil pH.

The external input with the greatest potential impact on soil pH is irrigation water. Relatively pure irrigation water (very low in soluble salts) acts much like rain, dissolving and leaching calcium carbonate and thereby creating the conditions for an acidic soil. As mentioned previously, irrigation water moderately high in dissolved calcium salts will deposit calcium carbonate and create an alkaline soil. Effluent irrigation water tends to be high in sodium and bicarbonates, the accumulation of which can create a high pH, sodic soil.

Nitrogen fertilizers have an acidifying effect in soils, but their potential impact is small when compared to that of irrigation water. Urea (46-0-0) and Ammonium Sulfate (21-0-0-24S) acidify soil because they both contain hydrogen, the ion that ultimately drives acidity. Ammonium sulfate acidifies the soil more than urea because for each pound of actual N applied ammonium sulfate deposits the most hydrogen. It’s commonly assumed that the sulfur in ammonium sulfate acidifies the soil, but sulfate itself actually has no impact on soil pH. Take potassium sulfate and K-Mag as an example. Both are sulfate fertilizers but they have no effect on soil pH.

Changing pHIn order to grow the healthiest grapevine possible, acidic soils should be amended with lime according to the advice of a Professional Agrologist and a certified soil testing laboratory. Soils primarily low in only calcium should be limed calcium carbonate, while soils low in both calcium and magnesium should be limed with dolomite limestone. Due to its inherent insolubility, lime must be ground into a fine powder and incorporated into the soil for maximum effectiveness. Prilled limestone, which consists of finely ground lime powder in the form of a water dispersible prill, is not only effective but is also easy to apply in established vineyards.

Elemental Sulfur is a powerfully acidifying fertilizer amendment, converting to sulfuric acid through the action of soil microbes. It is a widely available and low cost method of lowering soil pH. Alkaline soils that are not derived from calcium carbonate parent material, such as those in the South Okanagan, are the best candidates for pH lowering elemental sulfur applications, particularly if the site’s irrigation water is not high in dissolved calcium salts. Much like lime, incorporating elemental sulfur in the soil prior to vine planting increases the speed with which a pH change occurs.

As the following chart below depicts, the amount of elemental sulfur required to lower soil pH directly depends on soil type. Heavy clay soils such as those that characterize the Naramata Bench could require over one tonne per acre to drop soil pH from to 6.5 from 8.5. Conversely, sandy soils such as those along Black Sage Road in Oliver could require less than half the amount of elemental sulfur to make the same soil pH change. In addition, because the environment is usually driving these soils to a naturally high pH level, the process of soil acidification will often take many years.

assumed that the sulfur in ammonium sulfate acidifies the soil, but sulfate itself actually has no impact on soil pH. Take potassium sulfate and K-Mag as an example. Both are sulfate fertilizers but they have no effect on soil pH.

Changing pH

In order to grow the healthiest grapevine possible, acidic soils should be amended with lime according to the advice of a Professional Agrologist and a certified soil testing laboratory. Soils primarily low in only calcium should be limed calcium carbonate, while soils low in both calcium and magnesium should be limed with dolomite limestone. Due to its inherent insolubility, lime must be ground into a fine powder and incorporated into the soil for maximum effectiveness. Prilled limestone, which consists of finely ground lime powder in the form of a water dispersible prill, is not only effective but is also easy to apply in established vineyards.

Elemental Sulfur is a powerfully acidifying fertilizer amendment, converting to sulfuric acid through the action of soil microbes. It is a widely available and low cost method of lowering soil pH. Alkaline soils that are not derived from calcium carbonate parent material, such as those in the South Okanagan, are the best candidates for pH lowering elemental sulfur applications, particularly if the site’s irrigation water is not high in dissolved calcium salts. Much like lime, incorporating elemental sulfur in the soil prior to vine planting increases the speed with which a pH change occurs.

As the following chart depicts, the amount of elemental sulfur required to lower soil pH directly depends on soil type. Heavy clay soils such as those that characterize the Naramata Bench could require over one tonne per acre to drop soil pH from to 6.5 from 8.5. Conversely, sandy soils such as those along Black Sage Road in Oliver could require less than half the amount of elemental sulfur to make the same soil pH change. In addition, because the environment is usually driving these soils to a naturally high pH level, the process of soil acidification will often take many years.

Amount of elemental sulfur (90% S) required (pounds / acre) to lower soil pH to approximately 6.5, based on soil type or texture

Existing Soil pH Sand to Loamy Sand Loam Clay

8.5 1300-2200 2200-2700 2600-3100

8.0 700-1100 1100-1600 1600-2200

7.5 400-650 650-900 900-1100

7.0 100-200 150-300 250-500

Conclusion

We’ve all heard the expression “quality wine can only come from a healthy soil”. The origin of this statement probably comes from trying to explain the importance of soil pH

Amount of elemental sulfur (90% S) required (pounds / acre) to lower soil pH to approximately 6.5, based on soil type or texture

ConclusionWe’ve all heard the expression “quality wine can only come from a healthy soil”. The origin of this statement probably comes from trying to explain the importance of soil pH in practical terms. When pH is optimized, soil chemistry is simply no longer a limiting factor in grapevine health. Nutrients

are available at their peak efficiency and the microbial life that we all recognize as critical to plant health is enhanced. In essence, a pH in the range of 6.5-7.0 creates the foundation for optimum plant nutritional health.

Canadian Grapes to Wine Fall 2012 www.cdngrapes2wine.comPage 6 Canadian Grapes to Wine • Fall 2015 www.cdngrapes2wine.com

Winemaking

Tom DiBelloWinemaking Consultant

EVERYTHING YOU WANTED TO KNOW ABOUT MICROOXYGENATION BUT WERE AFRAID TO ASKPART ONE

When I started to learn and try Microoxygenation (MOX) I was completely prejudiced against it. It went against everything I was taught. I was coerced to do it by Brian Carter a great Washington winemaker. Neither of us really knew how to do it, but we thought it should be explored. The most important thing I can say is keep an open mind!!! Seeing, smelling and tasting these wines turned everything I thought and was taught upside down. By the way I’ve always kept control wines as I’ve done this. At the moment I’m trying a 2002 Merlot and a 2003 Meritage (no MOX and MOX’d) and the MOX’d wines are winning big time. In fact (or my own judgement they are much younger, darker and more vibrant). By the way all the winemakers around the world I’ve met that have explored this say the same thing. The first thing that gave me a clue was when I cut off the oxygen too early, the wine immediately reduced. This changed my mindset. MOX is not the end all beat all technique but it is a great tool in your arsenal that has many more uses than it was initially designed for, which I will expound on in Part 2 of this article.

MOX was initially designed as a way to deal with particularly tannic wines; it has essentially evolved into a way of integrating types of tannins and anthocyannins. In plain English it gives you a more elegant structure and sets your color keeping it dark and with a more purple hue. The best way do use this tool is to start MOX after just after alcoholic fermentation is over and before malolactic (ML) fermentation starts or is inoculated. I generally start it a 1-2 days after pressing. It is recommended that you settle the wine then rack it off the gross lees first. I’ve found it helps a wine settle faster (this goes against normal logic) but it works, I don’t rack it. I start with a higher dose then I need since the wines are saturated with CO2, then lower the dose to what is really needed. What a wine needs first off is related to total phenolics. To find out what that is use a spectrophotometer at 280 nm and multiply the absorbance by 110. Then set your O2 dose rate at half that. Oh you don’t have a UV spec, neither do I. Even if you do have a UV spec this is still only a rough guideline. Most wines need between 20-40(mgs or mls)/litre/month. It takes a bit of practice to figure out where to set the rate. You basically try to add only enough O2 to react without excess. But first let me explain what the O2 is doing to your wine. The O2 is oxidizing ethanol-forming acetaldehyde, which forms helping bind anthocyannins (invisible color) to ellagic, proanthocyanidin, and other tannins. This gives a more stable and purple color to your wine. Without oxygen at this phase these molecules bind without the aldehyde producing a lighter red molecule.

I’m often asked why not just put your wines in barrels at this phase, actually that works fine, just not to the same extent. Following are examples of traditional winemaking followed by MOX. By the way I do all these treatments depending on cellar conditions, equipment, wine, finances etc. There isn’t the same amount of O2 being delivered through a barrel stave to take the reaction as far as it can go. But you are getting the same reactions just not to the same extent. A barrel delivers approximately 1(mg or ml) /litre/month. Compare that to MOX where you are adding between 20-60 (mg or ml) /litre/month and you see quite a difference. The barrel doesn’t deliver enough O2 to take the reaction as far as it can go. This is not to say

you can’t make great wines without MOX (as we have all tasted) but they can be better. Another factor is that these reactions don’t take place well in a reduced environment such as a wine going through ML. It works best at a lower pH, with O2 present before ML takes place. The first thing you try to do in a barrel is get the ML going leading to nonexistent O2 and a rising pH, not the best conditions. Now here is another option, old world cool winter winemaking. Put the wine into barrels in a cold cellar and wait until spring for the ML to take place. This does work better if it is cold enough to thwart evil microbes from destroying your wine, but the reactions are very slow at theses temps. It works better due to the time involved unprotected by SO2 and an oxygen enhanced environment. So these are the traditional methods.

So in a perfect world of MOX conditions the temperature would be between 16C and 18C, too cold and the wine is oversaturated with O2 (due to gases being absorbed by liquids more at lower temps) and too low a chemical reaction rate due to the fact, reactions take place slower at low temps. Now the opposite is too high a temp resulting in not enough O2 and a faster reaction rate. Both these conditions result in problems. The ONLY way to do MOX is in this desired temp range. What you are trying to do here is find the balance with the right amount of O2 coming into contact with the tannins at the right reaction temps so you are forming longer more stable polymers with attached color and better antioxidant potential. Adding oxygen to make better antioxidants is one of the strange things about this.Now here is the really hard part, how much O2 to add. This varies so much right down the exact vineyard that the best I can do is offer some rough guidelines for BC, modified from the rest of the world. They can change radically. Here are very basic suggestions for wines MOX’d in tank right after primary fermentation. These wines should be tasted once or preferably twice a day at this point.

Big Reds – 60- 100 (mg or ml) /litre/month – this is for a huge tannic monster and some of these do exist in BC- Sasquatch wines

Above normal tannin – 40-60 (mg or ml) /litre/month – Bordeaux, Rhone and Italian varietals. One deviation I’ve found is that when doing MOX on Syrah it works best if you decrease the dose by half and double the time.

Normal tannin - 20-40 (mg or ml) /litre/month – Merlot – this is the range I find most wines work in.

Low tannin - 15-20 (mg or ml) /litre/month – Pinot Noir – you don’t see a lot of structuring here but you do get better and more stabile color. Four to Six days of this is enough and only on a well structured Pinot Noir. Due to the Non-acylated color in Pinot Noir this is a tricky reaction. Pinot Noir is a mutant white, the color molecules haven’t fully mutated to red. They don’t bond in the same way most red wines do.seriously suggest you have some experienced guidance. It is the trickiest winemaking tool I’ve used and some training is recommended. In part 2 of the article we will describe the changes that take place while doing MOX and some other uses for it.

Education

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As growers tend to their crops preparing them for harvest, something is cutting into, or rather snacking into, their bottom line. Bird activity at some Ontario trial sites results in up to 30 per cent damage in crop size annually, and no vineyard site is immune says Jim Willwerth, viticulturist at Brock University’s Cool Climate Oenology and Viticulture Institute (CCOVI). “We live in a beautiful region,” said Willwerth, “but with this environment, we also experience an increase in bird pressure. There’s a lot of damage in the vineyard that the grower doesn’t see.” Willwerth said current deterrent methods have mixed results. Netting is cumbersome, costly, and difficult to remove immediately before harvest, while acoustical deterrents such as bird bangers have negative effects on neighbour relations.

This is why over the past three growing seasons, Willwerth and his technician Mary Jasinski have been working with the Ontario Fruit and Vegetable Growers Association and the Grape Growers of Ontario to investigate new bird deterrent strategies. The team started by estimating the bird pressure within the region, appraising the damage those birds were causing in vineyards and orchards, and then identifying the species that are most problematic. One promising deterrent strategy is having growers attract natural predators native to the area like the American kestrel. The kestrels’ presence can alter the behaviour of problematic non-native birds like European starlings.

Kestrels, a territorial bird that prey on problematic vertebrates and invertebrates, can be attracted to take up residence by placing nest boxes at the edge of properties. Along with benefits to growers, this

strategy might help rehabilitate the kestrel population which has had low numbers recently in Southern Ontario.

Willwerth and his team have also partnered with a New Zealand company to investigate visual options to deter birds using specialized lights in Ontario vineyards. What the team has found so far is that there’s no one-size-fits-all solution to deterring birds. The best strategy is a bigger arsenal of control options that growers can draw from when protecting their crop.

“In the end, we want to give growers more tools to combat bird and vertebrate damage in practical and environmentally sustainable ways,” said Willwerth.

They are now looking at the effectiveness of deterrent strategies in different varieties of wine grapes and other fruit crops such as cherries and blueberries. Trial sites are located across Niagara and Norfolk County.

If you are interested in building a kestrel box for your vineyard or orchard, contact Jim at: [email protected] or research partner Susan Fitzgerald from Fitzgerald & Co. at: [email protected] Fraser from the Ontario Ministry of Agriculture Food and Rural Affairs was also a research partner on this project. Funding was also provided by the Ontario Vineyard Improvement program, EverEdge IP and Agriculture-Wildlife Conflict Strategic Funding.

BATTLING BIRDS: NEW RESEARCH FOCUSES ON DETERRENT METHOD


GUIDELINES FOR USING SELECTED WINE LACTIC ACID BACTERIA STARTER CULTURESBy Gordon Specht, North America Area manager for Lallemand Oenology

As biotechnology progresses, the wine industry is acquiring a better understanding of the winemaking process. Control of malolactic fermentation (MLF), an integral part of the wine making process, was often ignored until commercially available wine lactic acid bacteria (LAB) starter cultures became available. Liquid wine LAB cultures were available and used for decades until the early 1980s, when frozen and freeze-dried selected wine LAB starter cultures were developed. The 1990s saw the development of direct inoculation, freeze-dried wine LAB starter cultures, and their use has virtually revolutionized the control and predictability of MLF in wine.

Most commercially available starter cultures benefit from storage under refrigerated and/ or frozen conditions in their original, unopened package, and the container should not be opened until just before use. In addition, the freeze-dried bacteria should avoid contact with oxygen, excess moisture and high temperature as these conditions are detrimental to survival of the bacteria. To obtain the maximum effect from selected wine LAB starter cultures, always follow the manufacturer’s recommendations for handling and storage.

All types of ML starter cultures that require a starter preparation step will benefit from the following considerations:

• The containers used in the preparation of selected wine LAB starters must be clean and sanitary, because most of the micro-organisms found in a winery will grow faster than Oenococcus oeni, the usual bacterium present in wine LAB starters.

• A wine LAB-friendly yeast strain can be added to the MLF starter preparation. This will help adapt the bacteria to an alcohol environment and will aid in the control of spoilage organisms.

• The presence of yeast will cause the production of foam. Allow sufficient headspace in the selected wine LAB starter container to accommodate the foam, and install a fermentation lock on the container.

• Monitoring the progress of the selected wine LAB by microscopy will show how well the cells are growing. When viewed under the microscope, healthy 0. oeni cells will appear

as pairs of cells, or as short chains of individual cells. The starter is ready to use when 50% to 100% of the L-malic acid has been degraded.

Contributed by Scott Laboratories and Lallemand. Taken from Lallemand’s 2015 publication, Malolactic Fermentation – Importance of Wine Lactic Acid Bacteria in Winemaking.

Winemaking


Canadian Vintners

Over the last few months, there has been a steady stream of wine awards announced, including the All Canadian Wine Championships, The Nationals, Lieutenant Governor Wine Awards in Nova Scotia, Ontario and British Columbia, as well as international competitions. With each new announcement, we are reminded of the tremendous talent and commitment that exists across Canada’s diverse wine regions.

Competition for these awards is increasing annually, as the Canadian wine industry’s growth has been exponential. Since 2006, we’ve seen 265 new wineries open, including more than 100 new wineries in the past 5 years alone. This brings the national total to approximately 550 wineries, supported by roughly 1,600 grape growers. Thirty years ago, it would have been difficult to imagine our industry at this point.

The maturation in the Canadian wine industry has not occurred in a vacuum, it is the product of numerous individuals, organizations and businesses that have gone above and beyond to support and enhance the wine industry in Canada. To recognize their contributions, the Canadian Vintners Association (CVA) initiated the Canadian Wine Industry Awards, celebrating the success, leadership and outstanding commitment in Canada’s grape wine industry.

In July, Tony Stewart, CVA’s Chair and President of Quails’ Gate Winery, announced the results of the annual Canadian Wine Industry Awards at the International Cool Climate Chardonnay Celebration (i4C) in Niagara-on-the-Lake, Ontario.

“It is a great honour to recognize Newman Smith of Strewn Winery, Ontario, with the Award of Distinction,” said Stewart. “He is an industry veteran in the true sense of the word, actively serving the wine industry for 45 years. Newman has helped build the Canadian wine industry from the ground up, working to establish the regulatory, financial and policy foundation which has helped pave the way for this industry’s 550 wineries. His contributions of the past and present continue to strengthen our industry”

The Award of Distinction is the preeminent award for the Canadian wine industry and regarded as the highest form of peer recognition and appreciation of outstanding leadership, commitment and passion for the advancement of the Canadian wine industry. “Since I have received the award, it’s been wonderful to hear from past and

present industry colleagues across the country – I’m very touched,” stated Newman Smith, in a follow-up interview.

The Wine Industry Champion Award was presented to John Schreiner, recognizing his enthusiastic and influential support for the Canadian wine industry.

“In the last 30 years, John has written several books on Canadian wine and wine regions, including The Wines of Canada and his most popular book, Okanagan Wine Tour Guide, which is now in its 5th edition,” stated Stewart. “John’s been a fan of Canadian wines long before they were considered “cool” and through his work, he’s educated and influenced consumers across the country and beyond our borders.”

Mr. Schreiner, who travelled from Vancouver to attend the awards presentation, reflected on the honour:

“I was touched and humbled to receive this Wine Industry Champion Award in 2015. I have been writing about wine at least since 1975, including 17 books, and most of that has been about Canadian wine. I had concluded early on that Canadian wines

had to be championed by Canadians because international wine writers, until recently, knew little and cared less about Canadian wine and thus were slow to spot the dramatic increase in the quality of our wines. Even today, when Canadian wines are being reviewed favourably by such stellar international critics as Jancis Robinson, I will continue championing our wines as long as I write.”

Great wines and great people are the reason for our continued success in the Canadian wine industry, and in early 2016, when nominations reopen for the Canadian Wine Industry Awards, the CVA strongly encourages you to submit and recognize the contributions of a colleague or friend.

The Canadian Vintners Association (CVA) is the national association of the Canadian wine industry representing wineries across Canada responsible for more than 90% of annual wine production. CVA members are engaged in the entire wine value chain from grape growing, farm management, grape harvesting, wine production, bottling, retail sales, research and tourism. CVA proudly supports our award-winning grape wine industry, with its roots firmly planted in Canadian soil.

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l-r: Dan Paszkowski, President and CEO of Canadian Vintners Association. John Schreiner, Recipient of the Wine Industry Champion Award.

Newman Smith, Recipient of The Award of Distinction and Tony Stewart, Chair of Canadian Vintners Association. Photo by Elena Galey-Pride

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Awards

NATIONAL WINE AWARDS OF CANADAThis is the 15th anniversary of these Awards. And the stats on this year’s judging, which took place at the Sheraton on the Falls in Ni-agara Falls, are record-breaking. A total of 1,408 wines were entered from 205 wineries. Sixty wineries entered for the fi rst time, a tes-tament to the growing number of wineries in the country, and faith in these awards as being a way to showcase and benchmark new wines.A record number of awards were handed out – 14 Platinum, 101 Gold, 263 Silver and 375 Bronze. Given that a bronze must have been scored 87 points by a panel of a minimum of three judges, there were hundreds of wines in Canada that the experts felt were ‘very good’ or better. That should instill some confi dence among consumers.

1. Mission Hill Family Estate Winery,British Columbia

1 Platinum, 4 Gold, 6 Silver, 10 Bronze

2. Arrowleaf Cellars, British Columbia 5 Gold, 2 Silver, 2 Bronze3. Road 13 Vineyards, British Columbia 2 Platinum, 2 Gold, 10 Bronze4. Trius Winery at Hillebrand, Ontario 4 Gold, 2 Silver, 8 Bronze

5. Thirty Bench Wine Makers, Ontario

1 Platinum, 2 Gold, 6 Silver, 3 Bronze

6. Church & State Wines, British Columbia

1 Platinum, 2 Gold, 3 Silver7. C.C. Jentsch Cellars,

British Columbia 1 Platinum, 2 Gold, 1 Silver, 4 Bronze8. Quails’ Gate Estate Winery,

British Columbia 3 Gold, 3 Silver, 5 Bronze9. CedarCreek Estate Winery,

British Columbia 3 Gold, 3 Silver, 10 Bronze10. Tawse Winery, Ontario 3 Gold, 3 Silver, 3 Bronze11. Haywire Winery, British Columbia 3 Gold, 2 Silver, 1 Bronze12. Deep Roots Winery,

British Columbia 1 Platinum, 1 Gold, 3 Silver,

1 Bronze

Trophy, Best Red Wine of the YearJackson-Triggs Niagara Estate Winery, ON2012 Delaine Syrah $32.95

Trophy, Best White Wine of the YearWild Goose Vineyards, BC2013 Stoney Slope Riesling $20.00

Trophy, Best Dessert Wine of the YearInniskillin Wines, ON2012 Riesling Icewine $39.95 (200ml)

Trophy, Best Sparkling Wine of the YearFeatherstone Estate Winery, ON2011 JOY $34.95

Trophy, Best Fruit Wine of the YearDomaine Acer, QCVal Ambré $21.49

For a complete list of all Canadian Medals of Merit Winners please go to:http://canadianwinetrail.com/cwt/all-canadian-wine-championships-2015-results/

ALL CANADIAN WINE CHAMPIONSHIPS

13. Kacaba Vineyards, Ontario 1 Platinum, 1 Gold, 1 Silver, 4 Bronze 14. Peller Estates Winery Niagara, Ontario 2 Gold, 4 Silver, 5 Bronze15. Tightrope Winery, British Columbia 2 Gold, 3 Silver, 2 Bronze16. Stag’s Hollow Winery & Vineyard, British Columbia 2 Gold, 3 Silver, 3 Bronze17. Jackson-Triggs Okanagan Estates, British Columbia 2 Gold, 3 Silver, 5 Bronze18. Creekside Estate Winery, Ontario 2 Gold, 3 Silver, 4 Bronze19. Joie Farm, British Columbia 2 Gold, 3 Silver20. Tinhorn Creek Vineyards, British Columbia 2 Gold, 3 Silver, 2 Bronze21. Burrowing Owl Estate Winery, British Columbia 2 Gold, 2 Silver, 3 Bronze22. Norman Hardie Winery and Vineyard, Ontario 2 Platinum23. Daydreamer Wines, British Columbia 2 Gold, 1 Silver, 1 Bronze24. Wild Goose Vineyards and Winery, British Columbia 1 Gold, 4 Silver, 1 Bronze25. Jackson-Triggs Niagara Estate, Ontario 1 Gold, 8 Silver, 3 Bronze

For all results please go to www.winealign.com

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Trophy, Best White Wine of the YearTrophy, Best White Wine of the Year

2013 Stoney Slope Riesling $20.00


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AWARDS FOR EXCELLENCEBRITISH COLUMBIA

This awards program recognizes VQA Ontario wines (made from 100% Ontario-grown and processed grapes). In this unique competition, all wines compete against each other—with eight to 12 being chosen for their excellence—regardless of vintage or varietal.

The Offi ce of the Lieutenant Governor of Ontario in partnership with the Canadian Food and Wine Institute at Niagara College, with the support of the Grape Growers of Ontario, the Wine Council of Ontario, and the Winery and Grower Alliance of Ontario, administers the awards. The wines are judged by some of Ontario’s best adjudicators, sommeliers, and wine experts. Since its inception, this annual contest has been enthusiastically received by Ontario’s wine industry, with 1347 individual wines having been submitted in the fi rst fi ve years. Up to four wines may be submitted per winery, and there is no charge to enter. All submitted wines must be commercially available.

Representatives of winning wines are recognized by the Lieutenant Governor in a cer-emony at Queen’s Park, and are permitted to affi x a label to the winning wine’s bottle bearing the offi cial heraldic badge of the award.

The winners are:2009 Riddled Sparkling: Flat Rock Cellars - Winemakers: Jay Johnston and Ross Wise2010 Riesling: Hernder Estate Wine - Winemaker: Lydia Tomek2013 Riesling Icewine Reserve: Jackson-Triggs Niagara Estate - Winemaker: Marco PiccoliSauvignon Blanc Signature Series, 2013: Peller EstatesWinery - Winemaker: Katie Dickieson 2013 Small Lot Riesling “Wild Cask”: Thirty Bench Wine Makers - Winemaker: Emma Garner2012 Gravity Pinot Noir: Flat Rock Cellars - Winemakers: Jay Johnston and Ross Wise2014 Riesling: Creekside Estate Winery - Winemaker: Rob Power2013 Chardonnay: Ravine Vineyard - Winemaker: Marty Werner2013 Gamay Noir Private Reserve: Peller Estates Winery - Winemaker: Katie Dickieson 2012 Small Lot Block 12-140 Syrah: Rockway Vineyards - Winemaker: David Stasiuk

Fourteen wines have been chosen for the 2015 Lieutenant Governor’s Awards for Excel-lence in British Columbia Wines, the Honourable Judith Guichon, Lieutenant Governor of British Columbia, announced today.

“The outstanding quality of wines in British Columbia impresses our wine judges each year and makes the selection increasingly diffi cult,” said Guichon. “This year’s winners represent the best of the exceptional wines from our province.”

This year, 425 wines were submitted by 116 wineries for judging. The winners are: 2013 Chardonnay, 50th Parallel Estate - Winemaker: Grant Stanley2012 Siren’s Call, BC Wine Studio - Winemaker: Mark Simpson2012 Holy Moly Petit Verdot, Blasted Church Vineyards, - Winemaker: Elaine Vickers. Consulting Winemaker: Mark Wendenburg2012 Cassini Cellars Cabernet Franc Collector’s Series - Winemaker: Adrian Cassini2012 Quintessential, Church & State Winery - Winemaker: Jeff Del Nin2014 Tempest Ortega, Enrico Winery & Vineyards - Winemaker: Daniel Cosman2013 Pinot Noir, Ex Nihilo Vineyards - Winemaker: Jay Paulson. Consulting Winemaker: Dr. Alan Marks PhD2014 Riesling Icewine, Inniskillin Okanagan Vineyards Winery - Winemaker: Derek Kontkanen2012 Merlot, Lake Breeze Vineyards - Winemaker: Garron Elmes2010 “The One” Sparkling, Noble Ridge Vineyard and Winery - Winemaker: Benoit Gauthier. Consulting Winemaker: Phil Soo2013 Gamay Noir Block 28, Platinum Bench Estate Winery - Winemaker: A fabulous consultant that we could not obtain the name of by press time. 2012 Syrah Reserve Red Rooster Winery - Winemaker: Karen Gillis2014 Commune Viognier, Ruby Blues Winery - Winemaker: Blair Gillingham2014 Mystic River Gewürztraminer, Wild Goose Vineyards and Winery - Winemaker: Hagen Kruger

LIEUTENANT GOVERNOR’S AWARDS FOR EXCELLENCE

Wild Goose Vineyards and Winery Winemaker Hagen shown with Lieutenant Governor and Co-owner Roland Kruger.

Blasted Church Award - Lt. Governor (left), Consulting Winemaker Mark Wendenburg (center), winemaker Elaine Vickers (second from right) and owner Evelyn Campbell.

Back left to right: Martin Werner and Ben Minaker - Ravine VineyardLydia Tomek - Hernder Estate WinesEd Madronich - Flat rock cellarsRob Power - Creekside Estate WineryEd Madronich Sr. Flat Rock CellarsFront left to right:Marco Piccolo - Jackson-TriggsKatie Dickieson - Peller Estates WineryElizabeth Dowdeswell - Lieutenant GovernorDavid Stasiuk - Rockway VineyardsEmma Garner - Thirty Bench Winemakers

Winemaker Jeff Del Nin Church & State Winery

Canadian Grapes to Wine Fall 2015 www.cdngrapes2wine.com

Ontario

Grape growing and winemaking is a third career for Scott Wilkins of Amherstburg. With a degree in Electrical Engineering from University of Toronto’s Trinity College, graduate studies at Queens University, York University and University of Waterloo, Scott says it perfectly himself when he says he likes to learn new things.

After inheriting a 100 acre farm dating back to 1881 from his late wife’s United Empire Loyalist’s family, he wanted to keep the farm in the family. After seeing the potential in the soil from other growers, the decision was made to switch from growing cash crops. Never having grown grapes, Scott planted a half acre, 28 row test plot in 2006 to find out what grapes grew best in his recessional moraine soil with beach overlay. “I tried growing all the normal varietals like Riesling, Vidal and Merlot, but also threw in a few oddballs like Cabernet Foch and Regent.”

Scott’s experiment yielded success, as six years later he was making wine from grapes grown on his property and winning amateur wine competitions with his Riesling Icewine. Currently, the vineyard is 5.5 acres of Riesling, Chardonnay, Cabernet Franc, Baco Noir, Pinot Noir, Cabernet Sauvignon and Muscat, with a plan to open a commercial winery on the property named Dancing Swallows Vineyard.

A typical day for Scott starts at 5:00 a.m. to check the local weather and news. Early rising also has its advantages for Scott’s photography hobby. “I was making my coffee the morning of April 4th and could see the Blood moon outside the kitchen window; I grabbed my

camera to post a few pictures on Facebook, and a few hours later I get an email from NBC asking for permission to use my blood moon pictures. That night I got a message from a friend in New York saying she saw it on the NBC National evening news.”

Scott sees a wonderful contrast in the sense of community between grape growing and his previous job of pricing derivatives in the business world. “Don’t under-estimate how hard or how fun the grape industry will be; it is a lovely industry to work in. You are producing a well-loved product, and surrounded by a community of supportive people.”

Scott volunteers his time to many different organizations; he is a newly elected Board Director for the Grape Growers of Ontario, Member of the Brock University Cool Climate Oenology and Viticulture Institute (CCOVI) Outreach Committee, Chair of Grower Education for EPIC (Essex Pelee

Island Coast) wineries, and past President and Treasurer of the local Rotary Club as well as regularly attending local Ontario wine society events.

We’ve all heard the expression “quality wine can only come from a healthy soil”. The origin of this statement probably comes from trying to explain the importance of soil pH in practical terms. When pH is optimized, soil chemistry is simply no longer a limiting factor in grapevine health. Nutrients are available at their peak efficiency and the microbial life that we all recognize as critical to plant health is enhanced. In essence, a pH in the range of 6.5-7.0 creates the foundation for optimum plant nutritional health.

MEET THE GROWERSCOTT WILKINSDANCING SWALLOWS VINEYARD

Farm location: Amherstburg, Southwestern OntarioMost grown varietal: Cabernet FrancTotal Farm Acreage: 100 acres, 5.5 planted acres of grapesFavourite Food and wine pairing: Potato chips and methode traditionelle blanc des blanc VQA sparkling wine

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Bill Schenck shows excellence in both viticulture and sport; the 4th generation Ontario grape grower and 2009 Grape King Alumni was co-chair for the summer Toronto 2015 Pan Am and Para-Pan Am Games rowing events held in St. Catharines in July and August.

First setting a rowing shell in the Henley waters in 1971, Bill has many memories both on and off the course. The most memorable with the Toronto 2015 Pan Am Games when 14 men’s and women’s rowing competitions were held at the Royal Canadian Henley Rowing course in St. Catharines.

As Co-Chair of the event, Bill has dedicated countless hours over the past six years preparing for all aspects of the Pan Am Games from meeting fire and security regulations, to volunteer recruitment, and logistics for the event that brought together 41 countries. He also had the honour of being one of the 3,000 torch bearers in the days leading up to the event. This is not the Grape King’s first time being involved with large rowing events. Bill has been Commissioner for the annual Royal Canadian Henley Regatta for the past 14 years, as well as being involved with the 1999 World Rowing Championships held on the same course.

When he is not on the Henley course, Bill can be found tending the vineyards of Schenck Farms and Greenhouses. Bill was crowned Grape King and served as an ambassador for the Ontario Grape and Wine industry during 2009/2010.

Like so many of Ontario’s grape growers, Bill believes it’s important to give back to the community where his family lives and the family business has grown. Reflecting on family, grape growing and volunteering, Schenck says, “It’s always a balancing act, I thank my wife Kathleen and kids Jennifer, Colleen, Amanda and Brian for being so supportive.”

Bill’s outreach to the community extends to Co-Chair of the Niagara Region’s Agricultural Policy and Action Committee, the Greater Niagara Chamber of Commerce, and the Neighbourhood Thursday Night Watch Group. Although recognized with several awards for his community involvement, a down-to-earth Bill Schenck jokingly says,

“I try not to think about the hours that I put in… I’ll put in whatever is required. It’s very rewarding to call a lot of these people friends.”

For information contact:Grape Growers of OntarioDebbie Zimmerman, CEO Bill George, Chair 905 401-2471905 984-0994info@grapegrowersofontario.comwww.grapegrowersofontario.com grapegrowersont GrapeGrowers

Photos by: Julie Jocsak, St Catharines Standard (Pan Am torch photo)Denis Cahill, St Catharines (Grape King Photo)


Ontario

BILL SCHENCK, FORMER GRAPE GROWERS OF ONTARIO GRAPE KING CO-CHAIRS TORONTO 2015 PAN AM GAMES ROWING EVENT

Bill Schenck in the vineyard

Bill Schenck carrying Pan Am torch.

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Canadian Grapes to Wine • Fall 2015 www.cdngrapes2wine.comPage 14 Canadian Grapes to Wine • Fall 2015 www.cdngrapes2wine.com

BC Wine Region

Salmon-Safe is a non-profit organization/eco-certification program that was founded by the Oregon-based Pacific Rivers Council in 1997 to encourage farmers to use farming practices that protect Pacific salmon habitat and water quality.

It is an independent third-party certification program that helps educate land users, retailers and consumers about the importance of protecting healthy and functioning ecosystems and watersheds that are essential to Pacific salmon. Wineries can do much to promote a healthy environment for salmon by planting trees along areas between land and a river or stream, improving irrigation systems, erosion control, and being good stewards of the land.

The certification standards are a “whole-farm” accreditation process, including both farmed and non-farmed areas. The certification program is focused on management practices in six primary areas: riparian area management, water use management, erosion and sediment control, integrated pest management, animal management, and biodiversity conservation. Applicants are evaluated by independent, professional certifiers and once certified, farms are designated “Salmon-Safe” and receive a seal of approval. Certification is valid for three years subject to annual verification. After the initial 3-year period, farms may be recertified after a follow-up site assessment.

Here in British Columbia, the Salmon-Safe pilot started in 2010 with financial support from the RBC Blue Water Project, the Fraser Salmon Foundation and the Fraser Basin Council. Included in the pilot project was a technical review of existing U.S. Salmon-Safe farm standards, which evaluated the appropriateness of the U.S. standards within the Canadian and B.C. regulatory contexts. The standards were field-tested with 21 farms to assess both the technical and cultural fit of the standards in B.C. As of 2014, there were 39 farms/wineries in BC that are Salmon-Safe certified, 16 of those in the North Okanagan/Okanagan Valley.

Okanagan Valley wineries that are certified are:• Kalala Organic Estate Winery and Vineyards• Seven Stones Winery• Covert Farms• Rustic Roots Winery• Inniskillin Okanagan• Jackson-Triggs Okanagan• 3Cru / Mariposa Vineyard

• See Ya Later Ranch • Seven Stones Winery• Sumac Ridge• St. Hubertus & Oak Bay Family Estate Winery• VinPerdu Cellars• Tinhorn Creek Vineyards• Culmina Family Estate Winery• Nk’mip Vineyards• Sage Hills Vineyard

Sage Hills Vineyard is the latest to be certified, receiving their seal of approval in 2014. In 2006, Rick Thrussell and Toby Lodge saw the opportunity to buy an 11-acre peach, plum and apricot orchard. The orchard was taken out and the land was reshaped and divided to suit not only these varietals but for the increased exposure to the lake’s influence. In 2007, they planted Pinot Noir, Pinot Gris and Gewürztraminer and did not produce a crop until 2012 when the vines were well established. Total production is a meager 1700 cases and are already receiving outstanding reviews.

Tinhorn Creek Winery was one of the first wineries in BC to be certified Salmon-Safe. Some of their management practices, which addresses Salmon-Safe principles include increasing water efficiency by switching to a drip irrigation system, planting native vegetation around riparian zones, choosing pesticides with less harmful impacts, and supporting

WHAT IS SALMON-SAFE?

View from vineyard at Sage Hills Winery

Jim Martin Jim Martin has been involved with the wine and spirits industry for more than three decades. Originally from Vancouver, he started with the provincial BCLDB and discovered a passion for wine in 1977 when he stumbled across a 1975 Bordeaux. He left the BCLDB for the private sector becoming involved in the opening of Kelowna’s fi rst private specialty wine store, Waterfront Wines. You can reach Jim at 778-484-5656 or email [email protected].


biodiversity on the property through inter-seeding native species between the rows of vines.

Water conservation is a key priority in the Okanagan particularly in 2015 so Tinhorn Creek’s certification is significant for the whole region. They are committed to supporting the recovery of salmon in the Okanagan Basin, including Okanagan River sockeye (one of only two remaining populations of sockeye salmon in the international Columbia River Basin), by helping to set a high standard for land management practices and to raise awareness of the connection between agriculture and ecosystem health.

Beginning with the 2013 vintages, all Jackson-Triggs Okanagan VQA wines can be labeled Salmon-Safe, which means the grapes used in that wine were grown using agricultural practices that protect Pacific salmon habitat and enhance water quality. They received their Salmon-Safe certification following a rigorous independent evaluation of its winery and vineyard operation. This resulted in more than 1,000 acres of vineyards in the Okanagan Valley adopting sustainable Salmon-Safe practices. Two of Jackson-Triggs’ most acclaimed vineyards, Bull Pine and Bear Cub, sit adjacent to Osoyoos Lake, which in 2013 had its first-ever recreational fishery opening for sockeye salmon.

A winery with an old and respected name in the Canadian wine industry has earned the Salmon-Safe certification. Culmina Family Estate Winery is the result of a lifetime of experience in the wine industry for Don Triggs, wife Elaine, and their daughter Sara. In a desert-region with limited water supply, the Triggs are helping to conserve water for salmon to sim upstream and reach their spawning grounds. They have also undertaken some measures to prevent erosion on the property. Salmon need porous gravel to spawn and erosion can choke salmon eggs by covering gravel and preventing the salmon from accessing the gravel to lay their eggs. Fine sediment also hampers visibility and fishes’ ability to find food, and can carry toxins with it. To prevent these issues, the Triggs hand-picked 3,500 tonnes of rock off the vineyard and crushed it into gravel to use for stabilizing vineyard roads. In 2014, they also eliminated the use of pesticides in the vineyard that could be harmful to aquatic life.

Today, around 80,000 acres have been certified Salmon-Safe in critical West Coast agricultural watersheds ranging from northern California to the Fraser River of British Columbia. For more info, check out www.winesofcanada.com/salmon-safe.html

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WINES OF BC LAUNCH BUY LOCAL PROGRAMBC VQA - Or You Could Call It BC DNA

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The BC Wine Institute is excited to launch their BC VQA - Or You could call it BC DNA Buy Local program to encourage BC wine consumers to show their local pride, support the Wines of British Columbia and enter to win an amazing multi-region BC Wine Experience. “We are very excited to be partnering with the Investment Agriculture Foundation of BC on this extensive campaign,” explains BC Wine Institute Marketing Director Maggie Anderson. “Through this program, we are able to reach BC wine consumers at multiple touch-points and inspire them to support their local grapegrowers and winemakers by choosing a BC VQA Wine.”

Launched this summer, BC VQA - Or You Could Call it BC DNA appeals to British Columbians sense of local pride and drives home the message that when you choose a BC VQA Wine, you are enjoying a product that is 100% from British Columbia. The program features promotions in nearly 30 top Vancouver restaurants, 24 private wine stores in the Lower Mainland, and promotions and in-store tastings at BC Liquor Stores and BC VQA Wine Stores throughout the province.

In addition to the in-store events and branding, the BC Wine Institute is running a BC VQA Pour & Pair Contest on Instagram and Twitter (contest ends December 31, 2015) with a chance to win a fabulous five day multi-region BC Wine Experience for two (valued at $5,600). This amazing prize features Island-hopping on Vancouver Island and the Gulf Islands; float plane, paddle board and a Great Estates Okanagan tour in the Okanagan Valley; and a leisurely Similkameen River float wine tour.

To enter, all you have to do is take a photo of your favourite BC VQA wine (including the label) paired with your favourite dish and post to either Instagram or Twitter using the hashtag #BCVQAPourandPair. For full contest details, visit WineBC.com/PourandPairBe sure to keep an eye out for the BC VQA - Or You Could Call it BC DNA commercials on Global BC and Global Okanagan, as well as billboards throughout the Lower Mainland. For more information about the program, visit www.WineBC.com.

Funding support provided, in part, by the BC Government’s Buy Local Program; delivered by the Investment Agriculture Foundation of BC with funding from the BC Ministry of Agriculture.

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Hong Kong International Wine & Spirits FairNovember 5-7 2015, at the Hong Kong Convention Centrewww.hktdc.com

Eastern Winery Exposition Trade Show & ConferenceMarch 9 & 10, 2016 at the Lancaster County Convention Centerwww.easternwineryexposition.com

Unified Wine & Grape SymposiumJanuary 26-28, 2016 at the Sacramento Convention Centerwww.unifiedsymposium.org

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The 2015 Federal Budget proposes to increase the lifetime capital gains exemptionon dispositions qualified farm property to $1 million per person. If you are the owner of a vineyard that has appreciated in value, that should get your attention.There are three valuable tax planning opportunities available if you own an estate winery in Canada:• The lifetime capital gains exemption for qualified farm property (QFP)• The lifetime capital gains exemption on qualified small business corporation (QSBC) shares, and• The tax deferred inter-generational transfer of a farm businessThese exemptions can save you big – particularly on a sale to a third party. For a couple selling QFP with a gain in excess of $2.0 million, the savings could be as high as $450,000, or $225,000 per owner (assuming the BC combined tax rate for individuals on capitals gain, which is currently 22.9%).There are many situations in life where close is good enough. Tax planning is not one of them. If you are only close to fitting one of these planning opportunities, you don’t get a tax break. So careful advance planning and attention to detail is critical. So this is a good time for a “tax disclaimer”:The following materials are intended for information purposes only. The specific tax consequences of any transaction are best determined by a comprehensive review of your personal or corporate tax situation.MNP disclaims any liability arising from any individual’s reliance upon the information contained in these materials.

What is Qualifi ed Farm Property (QFP)?Generally speaking it is property owned by an individual that is:•Real or immovable property (land) “used” in a farming business by an “eligible user”• Shares of “family farm corporation”• An interest in a “family farm partnership”This definition is not as straight forward as it appears, particularly when determining whether land has been used in a farming business by an eligible user.

Why is the QFP Exemption Important?Farm land tends to appreciate, and your vineyard may be the most valuable asset in your operation. Often land is held personally rather than in a corporation and its important to note that the capital gains exemption is only available to individual vendors. In addition, purchasers typically want to

buy land directly versus buying shares of company that owns land. If you can’t claim the QFP the exemption on the land, it may not be possible to get the exemption on your other business assets. An estate winery is a mix of farming, manufacturing, wholesale / retail activities. The land is certainly used for farming, but how your business is structured may spoil the QFP exemption.

One of the following conditions must be met for land to be QFP:• The land has to be used for a period of at least 24 months by a corporation or partnership that is a family farm corporation or family farm partnership. The land owner (or immediate family) must be actively engaged in such a corporation or partnership, or• The land owner (or family member) must meet the chief source of income test. At least 50% of their gross income must be from farming in two taxation years during ownership.

Inter-Generational TransferIt is possible to transfer farm land, farm partnership interests, and farm corporation shares to the next generation on a tax deferred basis. This opportunity is not available to other types of businesses and offers real tax savings when the desire is to keep the business in the family. There is no dollar limit to the transfer. A $12 million vineyard can be transferred without a penny of tax. These provisions are paramount to the survival of a multi-generation family farm. Don’t take them for granted and don’t assume you qualify.

In order to access this tax-deferred rollover for farm land, all of the following conditions must apply:• The property must be transferred to a child resident in Canada• The owner, their spouse or child must be “actively engaged” in the farming business• During the ownership period, the property must be “principally used” in a farming business in

which person above was actively engaged• “Principally” is defined as more 50%, and has two dimensions: ownership period (years farmed

compared to total years owned) and physical use (proportion of property used for farming)To drive this point home, consider a couple who purchased a vineyard property years ago for $100,000 that is now worth $3 million. They want to pass the property on to their children who are involved in the business. They have a rental house and a small winery business on the property. They

do no planning and assume the property can be transferred on the death of the second spouse tax free as farm property. If they are wrong, the tax on the resulting capital gain (the property is deemed to be disposed of at fair market value on death) could be as much as $652,500! This type of tax bill could easily result in the kids having to sell the property to pay the taxes.In practice, we see many types of business structures for estate wineries and there are a couple of key points to keep in mind:• The tax-saving opportunities discussed above pertain only to individuals. Land and other farm property sold by a corporation will not qualify• In order to access these opportunities, care must be taken to ensure the farming (vineyard operation) is kept separate from the rest of the winery operation. Generally the farming business may be carried on by a farm partnership or by a separate family farm corporation, but if it is combined with the winery business, you likely have a problem• Other types of uses such as personal use, rental and operating a winery business can throw a property offside

By reviewing your structure and planning in advance, your advisor can help you adjust your structure and reporting to ensure that your property qualifies for these valuable tax breaks. The potential tax savings are real and very significant.

Geoff McIntyre, CPA, CA and Brian Posthumus, CPA, CA are partners in MNP’s Kelowna office. Geoff advises the BC Wine Industry. Brian is a tax specialist with extensive experience assisting farm businesses. To find out what Geoff & Brian can do for you, contact them at 250.763.8919 or [email protected].

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The Perfect Blend of Services and ExperienceEach winery is as unique as the wine they create. That’s why MNP’s business advisors offer a wide range of industry-specific services beyond traditional accounting and tailor them to your needs. By working closely with you, we help identify inefficiencies, control costs and enhance the performance of your operation to help you keep opportunities flowing.

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

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


The Grape Growers of Ontario in partnership with Meridian Credit Union, Friends of the Greenbelt Foundation, and the Niagara Grape and Wine Festival, are pleased to announce that Tim Hicks will be the speaker at the 2015 Annual Celebrity Luncheon, which kicks off the 64th Annual Niagara Grape and Wine Festival.

The event will take place at Club Roma in St. Catharines on Wednesday, September 16th at 11:30 a.m. “I am so pleased to see this great local country artist grow into an international success. Tim is a welcome addition to the Grape Growers of Ontario’s Celebrity Luncheon on September 16,” says Bill George, Chair of the Grape Growers of Ontario. Tim is a Niagara native and Canada’s country music’s hottest new star; named the 2014 Canadian Country Music Awards “Rising New Star” and the Country Music Association of Ontario’s Male Artist of the Year and Album of the Year in May 2015.

“We are eager to have a Niagara native speak and perform for our guests at the 2015 Annual Celebrity Luncheon,” says Debbie Zimmerman, CEO of the Grape Growers of Ontario, “We are anxiously awaiting the 2015 Canadian Country Music Awards on Sunday, September 13!”

“Meridian Credit Union is a proud supporter of the Grape Growers of Ontario. We continue to be committed to the development and preservation of the Agricultural industry, and share in the Grape Growers mission of working together to achieve sustainable growth and profitability for Ontario-grown grape products. We are honoured to hold a continued presence at the annual Grape Growers Luncheon,

and are excited to w e l c o m e Niagara native Tim Hicks as he returns to his hometown of St. Catharines.” Ken Janzen, Meridian’s Senior Director and Branch Manager.“The Greenbelt Foundation is pleased to once again support the Grape Growers of Ontario’s Celebrity Luncheon, this time during the tenth anniversary of the Greenbelt. As the grape and wine industry is going through major changes with selling wine in groceries stores, it’s important to celebrate all that the industry has accomplished in the past year,” says Burkhard Mausberg, CEO, Friends of the Greenbelt Foundation. “For 64 years the Niagara Grape and Wine Festival have honoured the excellence of Ontario’s Grape Growers. The Grape Growers of Ontario are a founding partner of the Niagara Grape and Wine Festival and our Board of Directors values their strong support of our three annual Festivals. The Annual Luncheon has become a highly anticipated celebration that marks the beginning of another harvest. We are excited to share in an inspired afternoon with an artist who’s star has shined on our stage a few times, Niagara’s own new Country superstar; Tim Hicks. It is good to have you home again!” Kimberly Hundertmark, Executive Director, Niagara Grape and Wine Festival.

EventsCANADIAN COUNTRY MUSIC’S ‘RISING NEW STAR’ AWARD WINNER TIM HICKS TO SPEAK AT GRAPE GROWERS OF ONTARIO’S 2015 ANNUAL CELEBRITY LUNCHEON

Robin Garrett, Friends of the Greenbelt Foundation; Ken Janzen, Meridian Credit Union; Barry Katzman, Niagara Grape and Wine Festival; Bill George, Chair Grape Growers of Ontario; Kevin Buis, Grape King Debbie Zimmerman, CEO Grape Growers of Ontario.

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The accounting is finished, and organizers of Cuvée 2015 report that this year’s grape and wine celebration event generated net revenues of $33,000, most of which will go to supporting student scholarships and grape and wine research.

This was the first year that Cuvée was organized by Brock University’s Cool Climate Oenology and Viticulture Institute, a sold-out evening that took place Feb. 27 at the Fallsview Casino.

Of the net proceeds, $5,000 will go to support the Niagara Community Foundation, in recognition of that organization’s work in overseeing Cuvée for several years before CCOVI assumed responsibility.

Of the remaining $28,000 in net proceeds, $15,000 will be used to establish scholarships and $13,000 will go toward industry driven research that supports the grape and wine industry.

Organizers intend to use the $15,000 scholarship money as follows:• Scholarships of $5,000 and $2,500 respectively for students in the Oenology and

Viticulture bachelor of science program at Brock

• A $2,500 scholarship for a student pursuing a Certificate in Grape and Wine Technology

• And a $5,000 scholarship to establish a Cuvée award for a graduate student in Oenology and Viticulture.

CCOVI Director Debbie Inglis said the proceeds are a tribute to the staff, volunteers and organizing committee members who made the event asuccess. “Staging an event like Cuvée involves hundreds of hours of work and a lot of commitment,” said Inglis. “But it’s worth it when you see the profits going to help students complete their education.”

Cuvée 2015 drew positive reviews from many in attendance. Faces in the crowd this year ranged from Ontario’s Lieutenant Governor to senior community, political and industry figures.

Niagara Regional Chair Alan Caslin saluted “the dedication of Brock staff and volunteers who made this year’s Cuvée an outstanding community event in support of Niagara’s post-secondary students and our renowned wine industry.”

“I had a great time and look forward to next year,” said Caslin. John Fisher, President and CEO of Walker Industries, remarked on the successful transition of this year’s event to the new organizing team. “Brock has done an excellent job of carrying on the work of the Niagara Community Foundation in making Cuvée a first class entertainment experience for the people of Niagara,” said Walker.

Details on Cuvée 2016 will be announced in the coming weeks.For more information: • Kaitlyn Little, CCOVI Communications Officer, Brock [email protected], 905-688-5550 x4471

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FINAL TALLY SHOWS CUVÉE 2015 RAISED THOUSANDS FOR STUDENTS AND RESEARCH

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Marketing

Leeann FroeseLeeann Froese is co-owner of an agency based in Vancouver, BC, Town Hall Brands, 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

Tourism extends beyond the guest experience. It’s a tool that you can use to build your brand.

In the last issue, we talked about the importance of working with local tour operators. This time, we’re going to talk about your actual tasting room and the guest experience.

As much as you have been told not to judge too soon, first impressions matter. The moment a tourist walks through your tasting room door (often by referral from a friend or neighbour) this will be your first opportunity to make an impression about your brand. These first few moments will go a long way and determine the perception, opinions and decisions that your guest has on your brand.

In addition to having the welcoming and spruced up environment and landscaping that I mentioned in a previous article, the interaction between your guest and your winery staff is important in creating a positive first impression.

Whether it’s the owners, or seasonal / part-time staff that work the tasting room, the customer service needs to be exceptional from start to finish. What does this look like?

Smile to accompany a warm greeting such as “welcome to X winery” when they walk in the door. Then listen and have a helpful attitude when the customer has a question, starts a tour, or wants to have a taste of today’s lineup.

Train your team properly, and allow them to know your brand inside out. As we’ve talked about in a previous issue, this will turn your employee not only into someone who can give the proper knowledge to a customer, but also the perfect ambassador on behalf of your brand.

If you hire somebody who is outgoing, charming, smart, and friendly but lacks wine knowledge, make sure you do your due diligence to train them properly. It doesn’t do your brand any favours when a staff member misinforms (intentional or not) the customer about your brand and its products.

Stories add a personal touch and meaning to a brand. Make sure your team knows your winery’s story and that they can share anecdotes about what is happening in the vineyard, the cellar, or marketplace. These stories help guests learn more about the winery and paint a personality beyond the wines they taste.

As much as your team should be educated to share stories and to engage customers by sharing nuggets of information, they also need to be good listeners. Listen to the customer to find out their need and try your best to match that.

If a customer is a little bit more reserved and quiet, they may not want to know all of these tales and about what happened when the eagle flew through the vineyard yesterday. They might just want to taste and make their own impressions about the wine and then grab some bottles to go. Alternatively, you might also have a customer who is new to traveling in the world of wine and wants to soak up as much knowledge as they can. Either way, it’s up to your team to make sure that both customer types feel like the most special individual in the world when they are in front of your tasting bar. There is an art to this customer service in the tasting room, but with effective training this can go a long way for your brand’s good will.

It’s a good idea as the season winds down to round up your staff and make sure that you have taken the time throughout the season to visit your neighbour wineries. See what other wineries are doing and what you would like to do in comparison, that is either the same best practice, or maybe something that you’d like adopt with your personal touch to it. Talk about it as a group and use it as a way to have your staff learn and grow. No matter what your strategy is, you want to make sure that your team is ready to welcome anyone that walks in the door and knock their socks off with hospitality.

It’s also important to hold tastings with your staff not just of your own wines but with wines from your neighbours and other regions of the world. This training provides your staff the opportunity to have points of reference and expanded knowledge.

If you yourself as a winery principal are new to the wine industry and opening your tasting room for the first time, make sure you have accreditation in your province to serve alcohol and some basic customer service education. If, as a business owner, you don’t feel

confident in training your staff on these matters, there are consultants across the country willing to help with hospitality training and have varying levels of wine knowledge education.

In a nutshell, give good talk and helpful service at the winery, and the word of mouth for your winery will grow. It’s an investment to make sure your tasting room is hospitable; on that will pay off in visitation and sales. We are getting close to the end of another year. As I plan for 2016, what kinds of brand-impacting stories would you like to see in upcoming issues?

Send your ideas to me as above or send a note to [email protected].

YOUR TASTING ROOM EXPERIENCEAND IT’S IMPACT ON YOUR BRAND

Well educated staff make a winery visit pleasurable – Blue Grouse Estate Winery, Derek Ford photo

A friendly smile and some knowledge go a long way in building goodwill for your winery” – Okanagan Crush Pad photo, Lionel Trudel


Wine Business

VISION: WHERE DO YOU GO FROM HERE?

One only has to go for a drive through the Okanagan Valley to see the evolution of the wine industry in BC in last few years. With tasting rooms, tours, bistros, picnic areas and special events, the business of wine has come a long way from the early days of the VQA.

Recently we have seen changes to offer B.C. wine sales across provincial borders and on grocery store shelves; the opportunity for BC wineries to sell liquor they don’t produce on their licensed premises; and UBC and the BC wine industry have just announced they are partnering to enhance export readiness and develop global identity of BC Wines.

As a winery owner you have many opportunities for growth and expansion however these will be limited by your resources. It might be time to take a step back and re-focus your vision. Having a vision will help you to sort through the opportunities that come along and focus on only those that move your business towards success.

Ask yourself: Who are you as a winery? What are you trying to accomplish? Who do you want to be when you grow up?

That is your vision.Yes, you can come up with a one or two-line paragraph that encompasses a “vision statement” – but I’m not talking about a vision statement. I’m talking about the very essence of your company – what your winery truly aspires to be when it grows up.

A vision is bigger than a couple lines on a pageTo me your vision explains your values, clarifies your purpose, identifies your approach, is inspirational to employees and customers, is memorable … is everything. It’s not just some ultimate goal to be put on a wall and forgotten. It’s who you are.

Breaking Down Goals into a Bigger PictureYour goals should compound and work together to create that ultimate vision. It’s like taking tiny baby steps that move you closer towards the top of the mountain. I often see many people wanting to jump before they’re ready to walk and sacrificing their values along the way for small victories.

A major factor is if you are prepared to put in the work to get from A to B. It’s one thing to have a vision and a bunch of great goals but if you aren’t prepared to put in the work associated with getting there then you’re not going to get there.

It’s Not Supposed to Be EasyLet’s consider your wine. The varieties of grapes you plant, the composition of your soil, when you pick your grapes and the production processes you employ all affect your finished product. A vision is like that, to achieve it you must know what it is you are trying to create and set the steps in place to reach it. That takes time but it is possible.

A Vision Requires a Review of Your Assets Take inventory of your resources. This doesn’t mean just looking at your bank account, it means looking at your skills and those of your family, partners and staff.

Focus on what you do well and what you have the resources for. For example is it better to have a mid-range wine and sell in large quantities, purchasing grapes from neighboring vineyards, or are you looking at smaller production and with higher net revenues? These decisions will affect the choices you make for your winery as well as your bottom line.

A Vision Is Nothing Without ActionIf you set your vision but aren’t prepared to do the work to achieve it, a vision is really just some fluffy, unachievable statement. For this reason it’s important to make sure your goals are also achievable. A good goal is one that stretches you but is also realistic, don’t limit yourself. Many people limit themselves to what they think they can do. You can go as far as your mind lets you. To quote Mary Kay Ash, “What you believe, remember, you can achieve.”

In my business I have a daily goal of helping at least one person. Doing this consistently moves me closer to achieving BDO’s vision of making a difference through valued relationships with our people, clients and communities.

If You Know Who You Are, You Know Where You’re GoingWhen I think about creating a vision and why it is important, I think of one thing. If you know who you are, you’ll be more empowered to choose the right path along the way. When your smaller goals, major milestones and core values align with your vision, you have a true recipe for success in business and the tools to develop your business plan providing direction by establishing goals and setting the course to get there.

Your BDO advisor can assist you with preparing a plan starting with the basics - good business practices, regular attention to operations and contingence plan. With these tools you can guide your winery and maintain your strength throughout any economic cycle.

Our dedicated team of specialized professionals offers practicalsolutions to your unique winery challenges. Whether you needaccounting, auditing, tax planning or fi nancial advice, we can help you uncork your potential and sip success.

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Partner and member of the BDO Winery Services Team

When VINEXPO 2015 closed its doors in June after five days of intense work, 2350 exhibitors from 42 countries had taken advantage of the world’s leading international wine and spirits fair to meet buyers, sign contracts, learn about important trends and meet their commercial networks.

For the 18th edition of Vinexpo 2350 exhibitors from 42 countries, and 48500 visitors from 151 nations went to Bordeaux. The exhibitors praised the visitors’ professional and international profile (36% of visitors came from abroad). The slight drop in northern European visitor numbers has been largely compensated by a clear increase in the number of international visitors. The rise in participation numbers of Chinese visitors was huge (+14%), and other countries also showed clear increases in visitor numbers, Japanese visitor numbers were up (+5%), the USA (+15), Africa (+18%), the Pacific region (+28%) and Southern Europe (+7%). Still, France remains number one in terms of visitor numbers (64%), followed by China and the USA (Special Guest country of Vinexpo 2015), Spain and the UK.

VINEXPO is therefore clearly positioned as the incontestable hub for international wine and spirits business. Cecilia Muzzi, export manager for Italian winery Cecchi, said, “We go to other exhibitions, but for us VINEXPO is not only the place to meet international players from Asia, the USA and Latin America, but also niche markets like French Guiana, the Maldives, or Africa.” Exhibitors are very pleased with the professional and business-like attitudes of visitors which has contributed to the success of the exhibition. Rosé, sparkling and sweet wines were showcased in the new Flights tasting spaces, where visitors could pre-select and discover these wines before visiting the stands. This new system of sampling was hailed as a real time-saver.

The personalized meeting service, One2Wine meetings, proved very effective and enabled the setting up of more than 1,000 business meetings. Chinese particularly appreciated this service and American buyers and the One2Wine meetings service will be repeated.

The conferences organized by VINEXPO proved the keys to a detailed understanding of many international markets. Attendees at the presentation ‘Inside the US Market’, organized with the participation of The Wine Spectator, were enthusiastic about the quality of the presenters, the subjects addressed and the analyses revealed. The conference on ‘Africa, the future destination for wines and spirits’ unveiled the opportunities of this potentially strong market.

Not least, the Spiritual bar area, organized by The Spirits Business, with the participation of mixologists from the USBG and Distilled Spirits Council of the United States, put a new emphasis on spirits from many countries. Gastronomy is an integral part of the wine and spirits sectors. The new layout of the exhibition, featuring a gastronomic promenade turned towards the lake, delighted visitors. The quality and variety of menus proposed by the restaurants, the snack booths and food trucks were vastly popular. The food and wine workshops set up in partnership with Gault & Millau and led by top chefs enthused both visitors and exhibitors.

Digital commerce is the new reality. For the first time the #DigiZone welcomed bloggers and web communicators to exchange views about digital technology as well as wine discoveries. At the same time, VINEXPO put in place a virtual digital strategy via its twitter feed, Facebook and online videos showing the dynamic nature of the exhibition. Digital communication is a reality of the wine economy, which merits its special place at VINEXPO. The VINEXPO app was a great success and was downloaded 5,000 times. During a press briefing on June 17, Xavier de Eizaguirre, Chairman of VINEXPO, and Guillaume Deglise, CEO of VINEXPO announced a new format for the exhibition: in 2017 VINEXPO will take place over four days from Monday to Thursday.

They also announced the dates of the next two Asian exhibitions. VINEXPO Hong Kong will take place from May 24 to May 26, 2016, while VINEXPO Tokyo will take place from November 15 to November 16, 2016.

Events

CALL FOR SPEAKERSDEADLINE FOR SPEAKER PROPOSAL SUBMISSIONS FOR IWINETC 2016 BARCELONA, SPAIN IS NOVEMBER 30, 2015


VINEXPO 2015

IWINETC is one of the key events in the global wine and culinary tourism calendar. The international nature of the conference provides a unique opportunity for all new and established wine and travel industry professionals to submit proposals for inclusion in a programme, which reflects the diversity and, variety of the industry. The conference also provides extensive opportunities for delegates to network professionally, whether formally as part of the conference programme, informally at one of the many After Conference wine tastings and of course on the many pre and post conference wine tours, or online.

The quality and number of proposals submitted for selection to the conference programme increases every year. Feedback from delegates informs the current guidelines and the criteria for selecting proposals. The Proposals Committee makes the selection of proposals. This follows a policy of inclusivity and aims to ensure that the conference programme includes a balanced representation of the following areas:

• Professional Development: Expert advice & insight into enhancing our career in the wine tourism industry

• Research: Trends and predictions on aspects of wine tourism

• Branding & Marketing: These sessions are certain to give you ideas to improve your business

• Grape Escape Destinations: Key sessions dedicated to tour operators and travel agents• Network & Connect: Formal & Informal wine tastings

If you are thinking about presenting at IWINETC it is important you read all the speaker information criteria and guidelines before submitting the online speaker proposal form, even if you have presented before at IWINETC.

The deadline for speaker proposal submissions for IWINETC 2016 Barcelona, Spain is November 30th, 2015.

Proposals may be for talks, workshops, panel discussions, or as a contribution to a symposium. We aim to let you know whether your proposal has been accepted by January 1, 2016. All speakers are expected to register to attend the two-day conference.

If you are interested in applying please follow the link below:www.iwinetc.com/2016spain/call-for-speakers/

Providing Canadian Grapevine SolutionsBRITISH COLUMBIA

Frank Whiteheadp. 250-762-9845c. 250-878-3656

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ONTARIOWes Wiens/Tina Tourigny

p. [email protected]@vinetech.ca

NOVA SCOTIAIan Kaye

p. [email protected]

QUEBECAlexandre Jacquelp. 905-984-4324

[email protected]


SENSORY ANALYSIS: AN ESSENTIAL ASSET FOR THE ENOLOGICAL SECTORTWO CONFERENCES SPONSORED BY OIV, CEEV AND FIVS AND INTERNATIONAL SPEAKERS TO OUTLINE THE SENSORY PROFILE OF THE MODERN CONSUMER. ALL THIS WILL BE EXPERIENCED AT SIMEI 2015.Sustainability and sensory analysis, two highly topical issues for the enological sector that in the next edition of SIMEI (Milan, 3-6 November 2015) will be the focuses of the International Conferences organized by Unione Italiana Vini and sponsored by no less than OIV- Organisation internationale de la vigne et du vin, Ceev - Comité Européen des Entreprises Vins - and FIVS - Fédération Internationale des Vins et Spiriteux -.

SIMEI is the world reference point for wine technology, not only because it is an extraordinary showcase of the best innovations of the sector, but also because UIV, - as organizer of the exhibition from its first edition in 1963 - has always intended to make it a unique, top-level professional update and information opportunity.

Expressly for this purpose, again in 2015, the scheduled International Conferences will host the most qualified speakers: each of them will give their own professional contribution and encourage participants to take part in the discussion.

On 3rd November the debate will be about “Sustainable viticulture as a tribute to wine quality”: the workshop will be the natural continuation of the seminar that made up the climax of the 2013 edition, an update of the state of the art to assess where the wine-making industry currently stands in terms of sustainable development.

As usual, the topic will be discussed by some of the leading experts in the field, among whom the members of the “Steering Committee” Ettore Capri - Research Centre on sustainable development, OPERA, Catholic University of the Sacred Heart of Piacenza-, Osvaldo Failla – Agrarian and Environmental Sciences Dept. University of Studies of Milan -,, Philip Manson – General Manager Sustainability at New Zealand Winegrowers – co-chair of FIVS’ Sustainability Working Group -, Allison Jordan – Executive Director, California Sustainable Winegrowing Alliance; Vice President, Environmental Affairs, Wine Institute.

The classical meaning of the term “sustainability” defines it as a balance between social, cultural, economic and environmental aspects in search for solutions according to the requirements of the present and of the future. In spite of that there is in practise a tendency in the winemaking sector to give more importance to the environmental aspect, disregarding or pushing other aspects into the background. The aim of the Conference is to outline the state of the art in comparison with the other main initiatives existing at global level: the attention will be focused on the different pillars and on the different indicators

of the environmental aspect, also concentrating on a more holistic point of view with regard to wine-making sustainability, which necessarily should imply social and economic aspects and sensory analysis as an evaluation instrument.

Sensory analysis will be the focus of the Conference on 4th November: “Discovery the Sensory Factors” will examine all its aspects, from the scientific to the productive one, up to the commercial point of view. Even in this case, UIV summoned all the major experts of the sector: Anita Oberholser – PhD Cooperative Extension Specialist in Enology Department of Viticulture and Enology, UC Davis – together with Hildegarde Heymann – Professor in Enology, Department of Viticulture and Enology, UC Davis – Ulrich Fisher – Kompetenzzentrum Weinforschung (Centre for Wine Research) DLR Rheinpfalz, Neustadt, Germany – John Thorngate - Director, Sensory Department at Constellation Brands - and Jennifer Jo Wiseman -V.P. Consumer and Product Insights, E. & J. Gallo Winery: As speakers, they will discuss and interact with the participants in the workshop.

The choice of specifically drawing attention to sensory analysis resulted from the commitment of Unione Italiana Vini in proving the precision of its objective and quantifiable results and its scientific value as an instrument for measuring the quality of wine.

The main goal of the debate that will take place during SIMEI is to achieve a codification of a universal language with shared measurement scales: this is indeed a necessary step for the market. It is an innovative format of complete sharing of sensory analysis, which involves the community of the most qualified international stakeholders who will define the sensory profiles to be matched with the different cultures, in order to outline a “sensory identikit” of the modern consumer.

The attendees will play a very important role, a different one in the two Conferences but strictly connected by their “common thread” of sensory analysis in the enological field. UIV has indeed decided to re-propose the original interactive formula: at the end of each work session - a total of five independent sessions - there will be a sort of talk show, in which all participants may take part in the discussion of the issues, thus directly interacting with the speakers and participating in a survey concerning the level of involvement in the focus of sensory analysis.

The programme of the event and all information will be on: www.simei.it/congress

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