Professional Documents
Culture Documents
January 2018 • $5.95 The Industry’s Leading Publication for Wineries and Growers www.winebusiness.com
Rhône
VARIETAL FOCUS:
Blends
2018 UNIFIED GUIDE
A preview to the Unified Wine & Grape Symposium
COLLECTION
PRESTIGE
HERMÈS
The charismatic Bordelaise HERMÈS
enchants with its classic beauty and
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HAUTE COUTURE
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When you’re close to Nature,
Closer to Nature
WINE BUSINESS MONTHLY
month in review January 2018 • Volume XXV No. 1
EDITOR
Cyril Penn
SENIOR TECHNICAL EDITOR
Curtis Phillips
MANAGING EDITOR
Rachel Nichols
SENIOR EDITOR
Erin Kirschenmann
STAFF WRITER
Bill Pregler
COPY EDITOR
Paula Whiteside
JANUARY 2018
Jessica Zimmer
Unified Wine & Grape Symposium, and we’ve printed January 2018 • $5.95 The Industry’s Leading Publication for Wineries and Growers www.winebusiness.com
Liza B. Zimmerman
the Unified Symposium Preview Guide to help you get WINE BUSINESS MONTHLY
ASSOCIATE PUBLISHER
by category: Cork companies are typically in the same Tamara Leon
Rhône Blends
Bob Iannetta
Rhône
VARIETAL FOCUS:
Lance asks about the clones and rootstocks being used, This month’s Varietal Focus brings the art of blending
CHAIRMAN
what soil types they are planted on, how microclimates to the discussion. We selected Rhône blends and focused Hugh Tietjen
influence a given variety. He asks what the winemakers on the Central Coast region of California exclusively to PUBLISHING CONSULTANT
are doing to best express their terroir and about which limit the influences of widely different terroirs. Ken Koppel
IQ INNOVATION+QUALITY • Financial Symposium • Central Coast Insights • WiVi CENTRAL COAST • TECHNOLOGY SYMPOSIUM Wine Business Monthly is distributed
Vineyard Economic Symposium • Lodi Vineyard & Wine Economics Symposium • winejobs.com SUMMIT through an audited circulation.
into sucrose.
Closer to Nature
contents January 2018 • Volume XXV No. 1 • The Industry’s Leading Publication for Wineries and Growers • www.winebusiness.com
2018 UNIF IE D G U I D E
Wine Business Monthly’s Unified Guide includes an exclusive look at many of the products
22
that will be featured at this year’s Unified Wine & Grape Symposium.
Winemaker Trials
technology & business
Comparing Oxygen Ingress Rates’ Effects on H-2A More Popular but
Aroma and Flavor Profiles in Chardonnay . . . 156 Growers Want Changes . . . . . . . . . . . . . . . . . 180
The winemakers at Napa-based Cuvaison Estate Wines had the opportunity to Jessica Zimmer
test a trio of alternative closures engineered with various oxygen ingress rates and
accordingly wanted to see exactly just how different the aromas and flavors would
be with each. One cork proved to complement Chardonnay.
Michael S. Lasky
departments
month in review . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6
Top Stories from WINE BUSINESS.com . . . . . . . . . . . . . . . . . . 12
grape growing what’s cool . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 18
Bench-top Printing is Growing, Bill Pregler
The New Canopy Management . . . . 158 people . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 186
Sometimes sunlight does not belong on your grapes.
Mark Greenspan advertiser index . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 190
jake lorenzo En Fuego . . . . . . . . . . . . . . . . . . . . . . . 192
winemaker of the month . . . . . . . . . . . . . . 191
Matt Hughes, director of winemaking,
Brassfield Estate Winery, Lake County, California
Cover Photo: Adelaida Vineyards & Winery Wine Business Monthly (ISSN 1075-7058) is published monthly by Wine Communications Group, Inc., 35 Maple St., Sonoma, CA 95476.
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who’s talking in this issue
WBM
January 2018
Randall Grahm, Bonny Doon Vineyard, Varietal Focus: Rhône Blends, page 126
“We pick based on flavor, flavor and flavor. Then we integrate a number of different
factors, including balance, potential alcohol, logistics and guidance from the
biodynamic calendar, seeking those elusive fruit days.”
Cameron Worth, founder and managing director of SharpEnd, The Agency of Things, “Internet Connected Wine Bottles Engage
Consumers and Increase Sales,” page 166
“You need to think much more about the context in which your product is being
engaged with, and how can you deliver useful and original content or services to
that person to heighten their enjoyment of the product.”
Curtis Phillips, “An Academic Love Letter to Linda Bisson,” page 154
“Bisson has gone out of her way to help anyone in the industry who asked. She has
the reputation of being a good mentor.”
Jordan Fiorentini, winemaker, Epoch Estate Wines, “Varietal Focus: Rhône Blends,” page 126
“Because this wine combines our two finest estate vineyards, I try to harness the
incredible personality they provide. At the same time I don’t want the wine to be
too fruity, too ripe or too much of one thing. I try to promote fruit and power with
minerality and earthiness.”
Second and Third Largest Distributors Merge to Create $12 Billion Business
Republic National Distributing Company (RNDC), the nation’s second largest distributor, and Breakthru Beverage Group, the nation’s third largest
distributor, announced in late November that the two companies would be merging, giving them the size and breadth of coverage to compete more closely
with Southern Glazer’s the leading distributor in the United States. The merge is expected to complete in the second quarter of 2018. As of press time, no
new company name has been announced.
RNDC distributes and brokers a total of 751 U.S. wineries in 21 states, while Breakthru represents 691 wineries in 15 states, according to Wines Vines
Analytics. Under the new agreement, the two distributors would cover 30 states, including some that Southern Glazer’s doesn’t through its 36-state program.
Breakthru Beverage was formed in 2016 through the merger of two family-owned industry wholesalers—Charmer Sunbelt Group and Wirtz Beverage
Group. Both companies report the consolidation will “facilitate investments in technology that will enhance all aspects of their business, from supply chain
management, customer and supplier connectivity, e-commerce, predictive analytics, digital marketing, data transparency, consumer experience and opera-
tional efficiency.”
Black Star Farms First Midwest Winery to Implement Flash Détente System
Northwest Michigan’s Black Star Farms has become the first Midwest winery to implement a flash détente system, the 12th in the U.S. since an introduction
in California in 2009. “Della Toffola’s version caters to smaller producers in being scaled down to a workable size,” said BSF’s head winemaker Lee Lutes.
“The technology is built for Cabernet Franc—What we’ve pulled off this vintage is now gorgeous, as opposed to adequate, as it’s now considerably less vegetal
and herbaceous. We don’t normally deal with jammy characteristics here, but we’re finding some of that aspect in our flashed wines providing an extra level
of depth in the final blends. We’ll even make beautiful Pinot Noir from this, a factor helped by the three weeks of warm and sunny autumn weather we
had—a far cry from what our area normally enjoys.”
He said treating hybrids in this manner “mitigates a lot of slightly American varietal-esque, vegetal and earthy aromas creating wines that are more concen-
trated also in their typicity. The Michigan Grape and Wine Industry Council wrote a letter of support in Lutes’ application for a Value Added and Regional
Food System Grant Program to Michigan’s agriculture department towards its purchase, approved and administered at $210,000. “It was thought it’d be a big
game changer, especially for our reds,” said executive director Karel Bush. “I was so pleased to be there when Lee ran St. Julian’s Chancellor through it. The
difference in the color was striking.”
Insights
The economic and financial forum for growers, wineries
and wine industry professionals on the Central Coast.
centralcoastinsights.com
Central Coast Insights is presented by the Wine Industry Symposium Group, a subsidiary of WINE BUSINESS MONTHLY
Thank you to our current 2018 sponsors!
Wilson Vineyards
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Meet at WiVi!
With nearly 200 exhibitors and more than 1,000 attendees, WiVi Central Coast is the show
for winery professionals to learn and connect. Attend educational sessions with your peers
and hear from industry experts. Browse the latest products from the leading industry
vendors and don’t miss out on tasting more than a dozen trials on the tradeshow floor
poured by the winemakers who conducted them.
3 Badge Beverage Corp Calera Donati James Berry Vineyard Paix Sur Terre Stolo Family Vineyards
805 Wine Services Calipaso Winery E&J Gallo Winery Joel Gott Wines Pali Wine Company Stolpman Vineyards
Adelaida Cellars Caliza Winery Ecluse Wines Johansing Wines Paragon Vineyard SummerWood Winery
Agajanian Vineyards Cambria Winery Epoch Estate Wines Joullian Vineyard Parrish Family Vineyard Sunstone Vineyards
Allan Hancock College Caracciol Cellars Farmer’s Fury Winery Justin Vineyards & Winery Paso Robles Wine SVP Winery
Services
Allegretto Wines Carhartt Vineyard Filipponi Ranch Kaleidos Swank N Smith
Pasoport Wine Co
Alta Colina Cass Winery First & Last Winery Karma California Wine Symbiosis Wines
Peachy Canyon / Chronic
Ancient Peaks Castoro Cellars Flying Goat Cellars Kenneth Post Cellars/ Snow Vineyards Tablas Creek Vineyard
Anglim Winery Center of Effort Foley Estates Vineyard Kiamie Wines Pear Valley Tantaro/ Labyrinth
Armitage Wines Central Coast Wine Folktale Winery Koehler Winery Pianetta Winery TCC Trinchero Central
Services Coast
Arndt Cellars Four Sisters Ranch Kolanu Vineyards PIEDRA CREEK WINERY
Chalone Vineyard Terravant
Artesa Foxen Vineyard kukkula Pierce Ranch Vineyards
Chamboulé TH Estate Wines
Artisan Uprising Francis Coppola Winery Landmark Vineyards Plata Wine Partners
Chamisal Vineyards Thacher Winery
ASV Wines Fratelli Perata Winery Law Estate Wines Poalillo Vineyards
Changala Winery The Wine Group
Autry Cellars Frolicking Frog Cellars LaZarre Wines Pomar Junction
Chateau Chantal Winery Tobin James Cellars
Babcock Winery Gagnon Cellars LDT Custom Crush Rack & Riddle
Chateau Margene Tooth & Nail Winery
Back Patio Cellars Gallo Courtside Cellars Le Cuvier Winery Rancho Sisquoc Winery
Chateau Montelena Treasury Wine Estates
Baileyana, Tangent Gary Kramer Guitar Le Vigne Wine Rangeland wines
& True Myth Chock Rock Cellars Tudor Wines
Leverage Wines Red Soles Winery
Barbieri Wine Co Cholame Vineyard Gelfand Vineyards Turley Wine Cellars
Locatelli Winery Riboli Family Wine
Bargetto Winery Chronic Cellars Gemeny Vineyards Estates Turn Key Wine Brands
Longoria Wines
Barr Estate Winery Cima Collina Winery Giornata Riverbench Turtle Rock
Lucas and Lewellen
Bella Collina Weideman Circle B Vineyard & Cellars Glunz Family Winery Vineyards RN Estate Vineyardery Venteux Vineyards
Vineyards
Clos Pepe Vineyards Golden Triangle Wines Malibu Family Wines Rockin’ R Winery Verdad Wine Cellars
Bella Luna Estate Winery
Comanche Cellars Grassini Family Vineyards Martian Ranch & Vineyard Rusack Vineyard Villa San Miguel Vineyards
Bernardus Winery
Constellation Brands Grey Wolf & Barton Wines MCV Wines San Marcos Creek Winery Villa San-Juliette
Bianchi Winery
Coruce Vineyard Hahn Family Wines Michael Rose Cellars Sandoval Ranch Vina Robles
Blair Vineyards
Cotiere Winery Halter Ranch Miramont Estate Sanford Winery Vinemark Cellars, LLC
Bon Niche cellars
Coyote Moon Vineyards Harmony Cellars Monochrome Wines Santa Barbara Winery Vines on the Marycrest
Booker Vineyards
Croma Vera Wines Hawks Hill Ranch Monterey Wine Co Scheid Vineyards Vino Vargas
Brecon Estate
Culton Wine Co Hellanback Ranch Moose Mountain Scribner Bend Vineyards Volatus Wine
Brewer-Clifton Vineyards
Cypher Winery Herman Story Wines Sea Smoke Wild Horse Winery
Bridlewood Estate/ Morgan & Vineyard
E&J Gallo D.Volk Wines Herzog Wine Cellars Sextant
Négociant Winery WindRun Vintners
Brochelle D’Anbino Vineyards Hidden Oak Winery Shale Oak Winery
Nelle and Cordant Windward Vineyard
Broken Earth Winery Daou Vineyards Hope Family Wines Wineries Shell Creek Vineyards
Windy Oaks Estate
Bronco Wine Company Dark Water Winery Hoyt Family Vineyards Niner Wine Estates Sinor - LaVallee
Wine Hooligans
Burrell School Vineyard Delicato Family Vineyards HRW (Hearst Ranch) Odonata Wines Sixmilebridge Vineyards
Wolff Vineyards
Bushong Vintage Co. Demeter Family Cellars Imagine Wine, LLC O’Neill Vintners & Smith Family Wines
Distillers Wrath Wines
Buttonwood Farm Winery Denner Vineyards In Vino Veritas Solana Farms
ONX Wines Zinke Wine Co
Byron Winery Derby Wine Estates J Dusi Wines Stephen Ross Wine
Diablo Paso J Lohr Vineyards Opolo Vineyards Cellars
Ca’ Del Grevino
Dierberg and Star Lane Jackson Family Wines Oreana Winery Still Waters Vineyards
Calcareous Vineyard
BRONZE SPONSORS
A S S O C I AT I O N PA R T N E R S
what’s cool
Products that are smart, make your tasks easier and provide cost or labor savings
Bill Pregler
AT T H E 2 017 PAC K Expo convention in Las Vegas, there was one phrase
I kept hearing: “The future of packaging is digital.” I agree.
Afinia L-301 and L501 Labelers
Afinia describes itself as a supplier of full-color, digital label printers, presses
Quite simply, today’s labeling machines provide some great opportunities:
and finishing equipment, specifically for in-house applications. Finishing
if you think it, you can design it and then print it. The quality of digital
equipment typically applies to larger, more expensive machines that can
label technology, for any size business that produces in-house artwork
digitally cut custom label shapes, laminate, slit, rewind and be an “all-in-one”
with desktop publishing, is really getting good. The digital print market is
system. For the majority of wineries, a simpler unit, like the L-301 and soon
booming, especially for those who need affordable label printers.
to be released L-501 (in January 2018), would be a perfect fit In addition,
According to Pack Expo, North America’s largest packaging tradeshow,
with HP technology and inks, it is easy to produce high-resolution images.
the growth in digital print packaging has more than doubled in four years,
Some of the specifications include:
from $6.6 billion in 2013 to $14.4 billion in 2017. By 2026 that number is
projected to be $42 billion. That is huge. • Color resolutions up to 4,800 x 1,200 dpi
100%
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the latest in wine wine industry trade show on developing business compatible with inkjet, from paper to polyester and vinyl, with finishes from
business, climate and with more than 170 strategies across
tourism trends exhibitors diverse sales channels
matte to high gloss. This would also include the popular Estate 4/5/6 and
winery-favorite estate woven fibrous stocks.
Tastings of wines from Mix, mingle and Grapegrowing and
innovative vineyard and enjoy Oregon wine winemaking strategies Label stock is available through Afinia and its in-house store, which
winery experiments and hors d’oeuvres at to address today’s features pre-die-cut labels and a huge inventory of papers. Rectangular and
around Oregon the Soirée biggest challenges
square label shapes come in 1,712 different sizes and oval/circular in 188
@ORWineSymposium with an array of 28 continuous rolls of varying dimensions. That should just
#ORWineSymposium
about satisfy the majority of your designs. Next time you visit the wine aisles
you will find most labels easily fall into these categories.
The new Model L-501 will be released as of the printing of this article. As
an upgrade of the L-301, it will be faster but also afford dual-ink technology
using two interchangeable print heads. Durable or secondary labels use inks
for exceptional water-, ultra-abrasion and UV resistance and are used for the
outside of case goods. They may be color/bar-coded for warehouse identifi-
cation. Meanwhile dye-based inks in the second head are for vibrant, prime
labels—what you put on the bottles.
NiceLabel
The software you download to your computer comes bundled from
NiceLabel. Again, if you think it, you can produce it and quickly design
professional labels without making large investments in operator training.
It is described as a Microsoft Word-like user experience.
National sales manager Mike Atkins said that first-level product support
is direct to the factory via the phone or internet. Thereafter support is
performed by local dealers who are factory-trained. All replacement parts
are supported from corporate.
WHAT’S COOL: To me, any winery of any size can use in-house, bench-top,
digital printers to either launch an exploratory marketing program or support
an extensive or growing wine list. This is particularly true for the smaller
winery that may be interested in more localized markets and promotions.
Every time I visit these conventions, I am amazed how label and printing
quality continues to improve and how easy it is to commit to in-house publi-
cation. Naturally, these printers will not boast high-speed print runs, but that
is not their intention. For that, go to a large print house.
To remain flexible, nimble and responsive to changing trends in our industry,
wineries need to seriously consider getting the right tools to insure success.
WBM
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A preview of featured products and services at the Unified Wine & Grape Symposium,
plus WBM writers focus on product categories and industry trends to look for in 2018
Unified Guide
Title Page -- spread (2)
Indexes (2)
This year the trade show will host more than 600 exhibitors featuring wine industry products and services.
Contents
Category Index 24 Product Listings 28
Exhibitor Index 26
Category Index
Winery General
Cooperage Associations & Education . . . . . 108
Barrels . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 28 Refrigeration/Chillers . . . . . . . . . . . . . . . . . . . .87
Barrels (Stainless Steel) . . . . . . . . . . . . . . . . . 35 Services . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 87 Facilities & Construction
Barrel Accessories . . . . . . . . . . . . . . . . . . . . . . 35 Sorting Tables . . . . . . . . . . . . . . . . . . . . . . . . . 88 Architects . . . . . . . . . . . . . . . . . . . . . . . . . . . . 109
Barrel Racks . . . . . . . . . . . . . . . . . . . . . . . . . . . 36 Tanks . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 88 Contractors . . . . . . . . . . . . . . . . . . . . . . . . . . . 109
Barrel Washers . . . . . . . . . . . . . . . . . . . . . . . . . 38 Used Equipment . . . . . . . . . . . . . . . . . . . . . . . 93 Energy . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 110
Casks . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 40 Valves/Pipes/Fittings . . . . . . . . . . . . . . . . . . . 93 Engineers . . . . . . . . . . . . . . . . . . . . . . . . . . . . 110
Oak Barrel Alternatives . . . . . . . . . . . . . . . . . . 40 Flooring . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 111
HVAC/Refrigeration . . . . . . . . . . . . . . . . . . . . 112
Winery Services Waste Disposal/Wastewater Treatment . . . . 112
Packaging Custom Crush Wine Services . . . . . . . . . . . . . 94
Authentication Solutions . . . . . . . . . . . . . . . . . 44 Grapes/Juice . . . . . . . . . . . . . . . . . . . . . . . . . . . 94
Bag-In-Box . . . . . . . . . . . . . . . . . . . . . . . . . . . . 44 Lab/Analytical Services . . . . . . . . . . . . . . . . . . 95 Finance, Legal & Admin.
Bottle Decorating . . . . . . . . . . . . . . . . . . . . . . . 45 Mobile Services . . . . . . . . . . . . . . . . . . . . . . . . 95 Services . . . . . . . . . . . . . . . . . . . . . . . . . . 115
Bottles . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 46 Winemaking Services . . . . . . . . . . . . . . . . . . . 96
Boxes, Cartons & Containers . . . . . . . . . . . . . 50 Publications . . . . . . . . . . . . . . . . . . . . . 116
Capsules . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 53
Winery Supplies
Closures . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 54
Clarifying Agents . . . . . . . . . . . . . . . . . . . . . . . 96 Safety & Maintenance . . . . . . . . . . 116
Design Services . . . . . . . . . . . . . . . . . . . . . . . . 61
Mobile Services . . . . . . . . . . . . . . . . . . . . . . . . 96
Kegs . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 61 Sales & Marketing . . . . . . . . . . . . . . 118
Enzymes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 97
Labels . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 62
Filters/Filtration Supplies . . . . . . . . . . . . . . . . 97
Machinery . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 64
Fining Agents / Isinglass . . . . . . . . . . . . . . . . 98 Technology & Industry Data
Packaging & Shipping Material . . . . . . . . . . . 65
Winemaking Supplies . . . . . . . . . . . . . . . . . . . 98 Industry Data
Printing . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 66
Yeast Cultures & Nutrients . . . . . . . . . . . . . . . 99 > Compliance Software . . . . . . . . . . . . . . . . . 119
Other Packaging . . . . . . . . . . . . . . . . . . . . . . . 66
Vineyard Automation
Tasting Rooms . . . . . . . . . . . . . . . . . . . 66 > Vineyard Software . . . . . . . . . . . . . . . . . . . . 119
C R A F T
S I N C E 1 9 7 8
etslabs.com
2018 U N IF IED GU IDE
Exhibitors
A·T Mobile Bottling Line 95 Columbia Machine, Inc. 64 Inoxcentro Comercial S.A. 89 PakSource Inc. 65 Technologie Inovaweld Inc. 35
AB Biotek 99 Compli 119 Integrated Structures Inc. 112 Pall Corporation 78, 84, 97 Tessenderlo Kerley Inc. 105
ABT Inc.- PolyDrain-TrenchFormer 111 Condor Earth 109 Irrometer Company Inc. 103 Payroll Masters 115 The Barrel Mill 44
Accurate Forklift Inc. 123 Containers Unlimited 66, 100 J. Rettenmaier USA LP 42, 76 PBM Supply & Mfg, Inc. 102 The Bottle Meister 96
ACIC Cork and Closures 54 Cooperages 1912 28 J. Scott Company Inc. 89 Pellenc America, Inc. 88, 100, 102 Thermo Fisher Scientific 84
Active Club Solutions 122 Cork Supply USA 54 Janson Capsules 53 petainerKeg™ 62 TN Coopers-Toneleria Nacional
Cornerstone Polymer Flooring 111 JBI Water & Wastewater Phoenix Packaging International 48 and Mistral Barrels 40
Adepta 108
Cortica Benicia USA 53, 54 Equipment Inc. 113 Pickering Winery Supply 42 Tom Beard Company 38
Admeo Inc. 80
Coverplas Nets 104 JF Hillebrand USA Inc. 123 Polyguard Products Inc. 112 Toneleria Nacional USA Inc. 33
Advanced Viticulture, Inc. 100, 102
Creative Labels 63 JPR Systems Inc. 70 Portocork 56 Tonnellerie Baron 36
Advantec MFS Inc 66, 97
Creative Oak 40 Juclas USA 76, 98 Power Dynamics, Inc. 110 Tonnellerie Boutes 33
Aeration Industries International 112
Criveller California 72 JVNW, Inc. 89 Premier Wine Cask, Inc. 32 Tonnellerie d’Aquitaine 33, 44
Agajanian Vineyards & Wine Company 94
Crown Lift Trucks 123 Kaeser Compressors Inc. 70, 93, 113 Priority Financial Group 115 Tonnellerie Ô 33
AgCode, Inc. 119
Custom Cover Upholstery Inc. 72, 88 Kennedy/Jenks Consultants 110 Process2Wine Tonnellerie Quintessence 33
AgTech Industries LLC 102
Davis Instruments 103 Key Industrial 80 (Ertus Consulting International) 120 Tonnellerie Radoux USA Inc. 34, 40, 44
AL&L Crop Solutions Inc. 104
Decade Products LLC 100, 123 Key Technology 80 ProMinent Fluid Controls Inc. 113 Tonnellerie Tremeaux 34
Alfa Laval 38, 69
Della Toffola USA 76 KLH Consulting 120, 122 Prospero Equipment Corp. 74 Top Line Process Equipment 87, 94
All American Containers,
A Veritiv Company 46 Dex-O-Tex by Crossfield Products Corp. 111 Klima 101, 104 Pulsair Systems, Inc. 90 Topco Inc. 38
Allied Grape Growers 108 Klima & Eco Trellis 103 Quality Stainless Tanks 90 TopNest Designs 118
Diam Closures 54
Alpine Scientific Inc. 80 Krones Inc. 68 Quality Wine Barrels 32, 36 Toyota Material Handling 79
Dixon Sanitary 93
Amcor Flexibles 54 La Garde 89 Quercus Concepts, Inc. 42 TracMap 120
Dow AgroSciences 105
American Industrial Coatings 109 Labeltronix 63 Quest Industries 45 Transition Equipment Co. 93
Duarte Nursery 106
American Vineyard Foundation 108 Laffort USA 97 Quiedan Co. 103, 104 TricorBraun WinePak 50
Dynamic Coatings, Inc. 111
Amorim Cork America 54 Lafitte Cork & Capsule Inc. 56 R&S Supply Company 94 Tripack 65
EBMUD Resource
Anderson-Negele 79 Recovery Program 113 Laforge Systems Inc. 101 R.F. MacDonald Co. 87 tru/tan by Oak Solutions Group 44
Apholos 62 EcoPAS LLC 74 Lallemand 98, 99 Rapak—DS Smith 44 Trust Cooperage 34
Ardagh Group 46 ECWB 28 Le Grand USA 30, 42 Rapidfil LLC 36 Trysk Print Solutions 64
ARS/Swash Sanitizing Equipment 35, 69 Eichleay 110 Ledcor Builders Inc. 109 Refrigeration Equipment Specialist 87 Tule Technologies 101
Arthur Engineering, Inc. 110 Elutriate Systems 76, 113 Leroi Barrels/ Refrigeration Solutions LLC 112 Turn Key Wine Brands 94, 96
Artisan Barrels & Tanks Inc. 28, 40 Emcor Services - Charlois Cooperage USA 30 Reich Paper 64 Turrentine Brokerage 94
ASE 115 Mesa Energy Systems Inc 112 Lescure Engineers Inc. 110 Resource West Inc. 102 Ultima Mobile Bottling Inc. 96
ASL Print FX 62 Emmeti USA LLC 67 Lightweight Containers Inc. 61 ReThink Labels 64 Unitech Scientific 84
Associated Flow Controls Inc. 69 Enartis USA 98 Liqui-Box 44 Revolution Equipment Sales 93 United Barcode Systems 50
Associated Packaging Inc. 64 Encore Glass 48 LJ Star Incorporated 89 Rinieri North America 102 University of California, Davis 108
Astoria Pacific 80 Enoplastic USA 54 Logix 120 Rivercap 53 VA Filtration USA 96
Astrapouch 66 EnVino 48, 66 M.A. Silva USA 48, 56 RLS Equipment Co., Inc. 74, 86, 87 Valentin - Thierion 68
Astro Pak Corporation 116 EP Aeration 100, 113 Magorian Mine Services 109 Rogers Machinery Co. Inc. 70 Valley Pipe & Supply Inc. 74
A-T Controls 93 ErectaStep 116 Maselli Measurements 68, 80 Rosemount Inc 71 Verallia 45, 50
Atago USA, Inc. 81 Etched Images 45 Master Packaging Solutions 65 RTS Packaging, LLC 65, 66 Vin Lux Fine Wine Transport 96
ATP Group 76, 81, 85 Etching Expressions 45, 50 Matheson Tri-Gas Inc. 68 Rudolph Research Analytical 84 Vineyard Team 108
Avery Dennison 62, 63 ETS Laboratories 95 Maverick Enterprises Inc. 53 Sanitary Stainless Welding Inc. 87 VingDirect 121
Babbitt Bearing Co., Inc. 116 Euro-Machines Inc. 85 Mazzei Injector Company LLC 85 Santa Rosa Stainless Steel 90 VinNOW by Update Software Inc. 122
Ball Corporation 66 evOAK by Oak Solutions Group 40 MBF North America, Inc. 68 Saverglass Inc. 48 vinSUITE 118
Bank of the West 115 Felco 103 Megazyme 82 Saxco International 50 Vintner’s Vault 68, 74, 86
Barrel Builders Inc. 28 Fermentis – Lesaffre Yeast Corp. 99 Mettler-Toledo LLC 84 Schaefer Container Systems 35 Vintners Advantage
Fernqvist Labeling Solutions 63 Micro Matic USA Inc. 67 Scott Laboratories Inc. 56, 78, 88, 98, 99 Winery Software 120, 123
Barrels Unlimited Inc. 28
Fleetwood-Fibre Microworks Seguin Moreau Napa Cooperage 32, 43 vintrace 121
Bartlett Winery Products 85
Packaging & Graphics 50 Wine Software 118, 119, 122, 123 Vinventions 58
Battistella USA 54 Separator Technology Solutions 69
Flexcube 28 Minox SRL 89 VinWizard 71
Bergin Screen Printing and Etching 45 SICPA 44
Flowcrete North America 111 Misco Refractometer 71, 84 W Silver Inc. 103
Berkley International 65 Sierra View General Contractor 109
Fluid Resource Management 113 Mission Clay Products 89 Watermark Labels 64
Berlin Packaging 46 Silver State Stainless Inc. 90
Free Flow Wines 61 MKM & Associates Watson-Marlow Fluid
BioFiltro 112 Structural Engineering 110 Simpson Gumpertz & Heger Inc. 111
Full Circle Finance Inc. 115 Technology Group 87
Bio-Microbics Inc. 112 Monvera Glass Décor 45 Skolnik Industries, Inc. 35
G3 Enterprises, Inc. 63 Wausau Coated Products, Inc. 64
Bird Gard LLC 104 Moss Adams LLP 115 Smart Fog 74
Gamba USA/Botti Generazioni 30 WECO, The Science of Optical Sorting 88
bLoyal 118 Motion Industries 87 Sonnikson and Stordahl
Ganau America 54 Construction 109 West Coast Bottles 50
Blue Mountain Minerals 105 Multi-Color Corporation 63
Garvey Corporation 64 Sonoma Cast Stone 90 Westbridge Agricultural Products 105
Börger LLC 86 Munckhof Mfg 101
Gas Generation Solutions 79 Sovos ShipCompliant 119 Westec Tank & Equipment 92
Boswell Company 28, 36, 40 Murphy Campbell
GEA North America 69 Sparflex 53 Western Pulp Products Company 65
Bouchard Cooperages 88 Alliston & Quinn PLC 115
Gearmore Inc. 101 Spectrum Technologies Inc. 103 Western Square Industries 38
BrandTech Scientific, Inc. 81 Nadalie USA 42
Glassed Over Candles 66 Spokane Industries 90 White Labs 95, 99
Bruni Glass Packaging, Inc. 46 National Filter Media Corp. 97
Global Package LLC 48, 50 Spraying Systems Co. 38 Wilson Orchard & Vineyard Supply 104
BSG Wine 81 National Winery Insurance 115
GPA 63 Squid Ink Manufacturing Inc. 66 Wine Appreciation Guild 67, 118
Business Impact, Inc. 121 Neenah Packaging 63
Grey Creek 106 Stainless Fabrication Inc. 92 Wine Business Institute
California Capsules 54 Nordby Construction 109 at Sonoma State & VESTA 108
GSO 123 Star Staffing 116
California State University Fresno 108 Northwest Cooperage 32 Wine Business Monthly 116
Guala Closures North America Inc. 56 StaVin Inc. 43
Cambrian Innovation Inc. 112 O’Connell Jetting Systems 69 Wine Industry Suppliers Australia 108
Gusmer Enterprises 40 Steinfurth Inc. 56, 68, 84
Canton Cooperage 28 Oakland Packaging & Supply 65, 78 WineDirect 118, 123
GW Kent Inc. 86 Stoel Rives LLP 116
Canycom USA 101 Oenodia North America 78 WineDirect/Vin65 122
Hamilton Company 82 Stölzle Lausitz GmbH 67
Carlsen & Associates 86 Oenofrance USA 96 Winejobs.com 116
Hanna Instruments 82 Summit Appliance:
Casa Cristal Nursery, Inc. 106 Oenophilia 67 Winemaker’s Database Inc. 121
Hartness, An ITW Company 67 Division Felix Storch, Inc. 67
CDEQ, Inc. 45 Ogletree’s Inc. 72 WinerySeals 92
Herrick Grapevines 106 Sunridge Nurseries Inc. 106
Cellar Master Supplies 68, 74 O-I 48 Wines & Vines 116
Herti 56 Sunworks Inc. 110
Cello & Maudru Construction Co. 109 On-Target Spray Systems 102 Wines Vines Analytics 118
Hiller Separation & Process LLC 69 SuperCap North America SA de CV 58
Centrisys Corporation 69 optek-Danulat Inc. 84 Winesecrets 79
Holt of California 79 SureHarvest 120
CF Napa Brand Design 61 Orenco Systems Inc. 113 Winetech LLC 79
Holtzclaw Compliance 115 Sustainable Growing Solutions LLC 105
Cintas Corporation 116 Orion Wine Software 123 WiseConn 101
Hygiena 82 T.W. Boswell 32
Cipriani Harrison Valves Corp. 93 Owl Ridge Wine Services 94, 96 Wonderful Nurseries LLC 106
ID Technology 45, 65, 66 TankNET by Acrolon Technologies 71
Clark Pest Control 116 Oxbo International Corp. 100 World Cooperage 34
ifm efector, Inc. 70 Tapi USA 58
ClearBlu Environmental 113 P&L Specialties 74 World Wine Bottles &
Imada Inc. 56 Taylor Lombardo Architects LLP 109
ClearWater Tech LLC 88 Pacific Coast Packaging Solutions 50
Infinity Foils Inc. 45 Chemicals Co. 69, 96, 97, 99 TCW Equipment–
Clemens Vineyard Equipment Inc. 101 The Compleat Winemaker 74, 87 Zenport Industries Inc. 103
Innerstave LLC 40, 42 Pacific Distributing Inc. 102
Cloud Company 88 Technicote, Inc. 64 ZFA Structural Engineers 111
InnoVint 120 Pacific Press Company 78
www.gusmerwine.com | sales@gusmerenterprises.com |
2018 UN IF IED GU ID E
Product Listings
Esprit Club
DE S C R IP T I ON: Our premium select Esprit Club barrel COOPERAGES 1912 924
is an ideal pairing for any of your reserve wines. Napa, CA, % 707-255-5900 • www.cooperages1912.com
Only the tightest grain French oak staves are used
to create this barrel followed by a slow and precise Cooperages 1912
steam-bending process. Our Ambre toast, created D E SCR IP TION : Cooperages 1912 has a
specifically for the Esprit Club barrel, is a long and rich history in the wine barrel industry.
delicate procedure, drawing the toast deeper into For a century, the Boswell family has
the staves to create beautiful round tannins, enhanced mouthfeel and highlight committed to excellence, innovation
subtle fruit flavors. and distinctive barrels that define the very best in coopering. It represents World
Cooperage and T.W. Boswell Barrel brands.
CM
MY
CY
CMY
K
2018 UN I F IE D G U IDE
>> Barrels
Integrated by the Charlois Group in 2011, three barrel producers in France, each with a
unique style, providing a wide array of options
and located in California’s Sonoma Valley, for winemakers: Tonnellerie Chassin (Burgundy),
this cooperage combines American production Tonnellerie Molier (Bordeaux) and Tonnellerie de
and French quality to create the best oak Champagne (Champagne).
barrels stateside. All the exceptional know-how
built up by the Charlois Group’s experience
of working with oak is now brought to the USA PREMIER WINE CASK, INC. 1234
thanks to this acquisition. Exper tise, quality Napa, CA, % 707-257-0714 • www.premierwinecask.com
and sustainable development are combined
French and American Oak Barrels
to create local products intended to complement D E SCR IP TION : Premier Wine Cask is the
the quality of the winemakers’ effor ts. representative for Tonnellerie Dargaud and Jaeglé
Charlois Cooperage USA’s raw material is and Marcel Cadet. D&J’s unique water-bending
sourced from the best oak forests of the process conducts heat from an oak fire deeply
into the wood to create a subtle and sophisticated
Appalachian Mountains with the finest grains
spiciness. Premier Wine Cask also represents Barrel
of the best American stave wood being Associates International American Oak Collection. Their traditional, innovative
hand-picked to make its barrels. bending and toasting regimes (DeepToast, Water Bent, Fire Bent) add luscious
The fruit of this intercontinental alliance depth, complexity and palate length to the wine.
is the creation of a high-end collection
of American oak barrels.
QUALITY WINE BARRELS 440
Arroyo Grande, CA, % 805-481-4737 • www.qualitywinebarrels.com
New Website
D E SCR IP TION : T.W. Boswell has had a passion
for excellence for over 100 years. Our French,
American and European oak barrel collections
have been elegantly designed to enhance your
best wine. Discover our collections at the newly redesigned website.
Boutes
DE S CRI PTI ON: Boutes barrels are offered in two- and three-year air-dried wood.
These barrels are designed to respect your fruit and focus on highlighting fruit by
bringing mouthfeel, texture and roundness to wines.
TONNELLERIE Ô 1136
Benicia, CA, % 707-748-3442 • www.tonnellerieo.com
TONNELLERIE QUINTESSENCE 1610 WINE BUSINESS MONTHLY 3/8 LEROI_2018_VERTICAL.indd 1 17/11/2017 17:3
NEW a Hydro-Pure
DE S CRI PTI ON: Our Hydro-Collection series offers
premium, water-immersed barrels. Here, science
becomes art, using water in motion to accelerate
tannin extraction from French oak and create
barrels defined by elegance and finesse. The
new Hydro-Pure barrel focuses on freshness, fruit
vibrancy, balanced weight and acidity, pairing
beautifully with white wines.
NEW a Quattro
D E SCR IP TION : Lifted fruit meets fleshy structure, broad aromatics and a long finish;
TONNELLERIE RADOUX USA INC. 1024 the Quattro is available in Hungarian, American and French oak. See what Trust
Santa Rosa, CA, % 707-284-2888 • www.radouxcooperage.com Cooperage’s new four-part toasting process can do.
Barrels
DE S C R IP T I ON: Radoux manufactures French, American and Eastern European
oak barrels, including 36-month options and puncheons. Radoux has strict
WORLD COOPERAGE 924
protocols in place for optimum oak sourcing, natural aging, sorting by grain Napa, CA, % 707-255-5900 • www.worldcooperage.com
and polyphenolic indexes, oakscan, toasting regimes and finishing, which result
in a portfolio of barrel options to ensure each barrel is perfectly suited to the World Cooperage Barrel Series
D E SCR IP TION : World Cooperage proudly crafts
objectives of the winemaker.
premium American and French oak barrels in three
distinct series. The Traditional Series offers a classic
barrel. The Profile Series boasts diverse, definable
TONNELLERIE TREMEAUX 1628 flavor profiles, which are achieved with guaranteed
Beaune, France, % 707-935-3452 • www.tonnellerie-tremeaux.fr repeatability to add complexity and depth to
barrel programs. The Fusion Series allows you to
Tonnellerie Tremeaux design a sophisticated barrel tailored to the precise
DE S C R IP T I ON: Tonnellerie Tremeaux barrels style you are seeking by combining two to three
are handcrafted to order with emphasis on different oak species.
every detail, from premium oak sourcing,
a unique 1-meter high cheminée stacking
method for natural seasoning, to a fruit-
forward toast portfolio. Our traditions are
inspired by achieving beautiful harmony
with the wine. We designed a fiche NEW Product introduced since Unified 2017
technique we share with each winemaker a Product will debut at Unified 2018
to capture key insights into a wine’s style and specifications. Through this close
collaboration, we craft boutique barrels to honor your winemaking vision.
SCHAEFER CONTAINER SYSTEMS 114 InovaWine stainless steel drums and barrels in
sizes from 75 liters up to 300 liters. All products
Atlanta, GA, % 404-349-4524 • www.schaefercontainers.com
are made with stainless steel from United States.
Schaefer Kegs and Tanks They are seamless and laser welded, and can be
DE S CRI PTI ON: Schaefer manufactures high- personalized with a laser-etched winery logo and additional openings if needed.
quality stainless steel kegs and tanks for Most drums and barrels are designed to fit on standard barrel racks.
the beverage industry, as well as full-service
customization to brand your kegs. Special
Unified Symposium pricing is available.
Rapidfil
DE S C R IP T I ON: Rapidfil is an Australian company QUALITY WINE BARRELS 440
whose mission is to provide innovative Arroyo Grande, CA, % 805-481-4737 • www.qualitywinebarrels.com
solutions to the beverage industry. Rapidfil’s
inventive approach to filling barrels and pump Used Wine Barrel Racks
controls has been recognized in Australia in D E SCR IP TION : Quality Wine Barrels offers used barrel
the form of a prestigious Industry Innovation racks in the following categories: good, average, rough.
Award. Using only top quality components, the
design priorities for all Rapidfil products are
simplicity of operation and low maintenance.
Crafting Partnerships
At World Cooperage, we craft premium American and
French oak barrels and partner with you to build comprehensive
barrel programs you can trust, time and time again.
www.worldcooperage.com
american
in stackable barrel racks. Our superior, all-new
construction maximizes product integrity
made
and workplace safety. Our experienced welders
are true craftsmen, and our expert advisory
services are complemented by our excellent
expertise
customer service.
wide
selection
excellent
service
experience
1621 North Broadway Stockton, CA 95205
800-367-8383 • www.westernsquare.com
2018 UN I F IE D G U IDE
>> Barrel Racks
TOPCO INC. 1231
Grover Beach, CA, % 805-473-1535 • www.topcoproducts.com
Barrel Racks
D E SCR IP TION : Topco makes new two- and four-barrel racks in a powder-coated
or stainless steel finish. Topco also refurbishes customer’s old rusty racks with
new powder coat, so that they look like new. If you have racks that have a single
crossbar, Topco can can add the double crossbars to make them safer. All racks
are double-powder coated for extra protection.
The Creative Oak team will work side-by-side with you to conjure
up unique, distinctive flavor ideas, or guide your selection from
our remarkable range of options. We make oak alternatives that
create any flavor you envision, for every drop you craft.
FLAVOR FORWARD
creativeoak.com • creativeoakstore.com
2018 U N IF IED GU IDE
Winery > Cooperage > Casks Winery > Cooperage > Oak Barrel
Alternatives
ARTISAN BARRELS & TANKS INC. 1035
Oakland, CA, % 510-339-0170 • www.artisanbarrels.com BOSWELL COMPANY 910
Rousseau 1,000 L Mini-Cask San Rafael, CA, % 415-457-3955 • www.boswellcompany.com
The Rousseau Cooperage
DE S C R IP T I ON:
offers a 1,000 L “Mini-Cask” that is Boswell French Oak Segments
D E SCR IP TION : Boswell Company offers French oak
sized between the more traditional 600
L Demi-Muid and 13HL cask. It is large segments from VINEA. Fine-grain oak sourced
enough to be fully outfitted with the from the center of France forests is naturally dried
hatches and valves of a full-sized cask, for a minimum of 36 months and is then crafted
but small enough to be more affordable, into centimeter-thin staves for toasting. Fire-
as well as convenient, for smaller cellars. toasted segments receive 50 minutes’ exposure.
It is designed for winemakers who may Ceramic toasted segments are also available.
want to experiment with a larger format SQ segments are a special wood selection
winemaking before making the move to a full-sized cask. with shorter seasoning for more extraction and
economy. VINEA segments come in 22 pound,
flow-through mesh bags.
Barrel Innerstave
D E SCR IP TION : The Barrel Innerstave oak insert system
delivers 100 percent new barrel impact, using 18.16
square feet of stave material. It is a radial design of
NEW Product introduced since Unified 2017 staves, with an absence of staves at the bunghole
and only contact at the tip of the corner of each stave
a Product will debut at Unified 2018 to the side of the barrel, allowing for 99.8 percent
of surfaces to be exposed for cleaning to allow for
proper barrel hygiene care.
One good reason to think outside the barrel? Here are three. Extraordinary control: Our aging tools
®
enable the winemaker to manipulate a wide spectrum of flavor profiles, with remarkable subtlety. Incomparable
sustainability: StaVin products are 80% less wasteful of resources than traditional barrel-aging methods. Overwhelming
savings: As in up to 95% of the cost of barrels. We could go on and we’d be more than happy to, if you give us a call.
StaVın Incorporated, Post Office Box 1693, Sausalito,CA 94966 Telephone (415) 331-7849 Fax (415) 331-0516 Visit us on the web at: www.stavin.com
2018 U N IF IED GU IDE
>> Oak Barrel Alternatives NADALIE USA 534
Calistoga, CA, % 707-942-9301 • www.nadalie.com
www.oaksolutionsgroup.com
NEW Oenofirst
DE S CRI PTI ON: Following the format change for Finisher,
Oenofirst now comes in a new shape, a 750g brick, which
is packed by 12 units in an infusion bag. Oenofirst comes
in two compact-sized models designed for fermentation.
Its unique format takes up four times less space than a
bag of wood shavings of the same weight. The bricks’
size optimizes transport and storage costs, and limits the
amount of oak dust inhaled in the cellar.
Oak Beans
DE S CRI PTI ON: Whether in tank or barrel, when you have less
time to oak your wine or just want to touch up your wine,
use the StaVin Oak Bean. Beans are cut from minimum
three-year seasoned, fire-toasted staves and offer a
quicker extraction rate while delivering the same complex
flavor compounds as our staves. During fermentation,
Beans are a natural oak product for initiating the
stabilization of color and for cross-linking tannins.
Oak Alternatives
Tonnellerie D’Aquitaine cooperage’s
DE S C R IP T I ON:
Winery > Packaging > Bag-In-Box
select oak alternative profiles allow winemakers to
fine-tune their barrels through grain selection and
toast levels to best compliment wine style.
LIQUI-BOX 2403
Richmond, VA, % 614-578-7771 • www.liquibox.com
NEW a Liqui-Top
TONNELLERIE RADOUX USA INC. 1024 D E SCR IP TION : The newly designed Liqui-Top
Pronektar
DE S C R IP T I ON: Pronektar, Radoux’s oak for enology, has a portfolio of French and LIQUI-BOX 2403
American oak granulate and chips for both fermentation and aging. French and Richmond, VA, % 877-267-5949 • www.liquibox.com
American oak granulates and chips are available in Medium or Medium+ toasts.
French oak specialties include Nektar Fresh (untoasted granulate), Duo Fresh VINO2GARD
(blend of toasted and untoasted granulate), Dolce Moka and Dolce Vanilla chips. D E SCR IP TION : VINO2GARD is a specialty packaging film that was developed
specifically to protect wine from degradation due to oxygen transmission and
ensure consistent quality. When combined with Liqui-Box’s proprietary product
contact inner ply, the wine bags deliver quality and protection for a wine’s
TRU/TAN BY OAK SOLUTIONS GROUP complex flavor profile. The robust structure of VINO2GARD delivers optimal
Napa, CA, % 707-259-4988 • www.oaksolutionsgroup.com/tru-tan protection for wines during packaging, transportation and storage.VINO2GARD
also boasts low friction characteristics to ensure smooth operation during filling
Aqueous Tannins and loading.
DE S C R IP T I ON: tru/tan Aqueous Tannins are unique blends of
ellagitannin and gallotannin that are entirely oak-derived.
Aquatexture helps balance the fruit and structure of wines,
bringing just the right amount of barrel aromatics, toast, RAPAK—DS SMITH 335
roundness, complexity and structure when used during Romeoville, IL, % 630-296-2000 • www.rapak.com
aging or finishing. Aquadolcé lifts the aromatic character of
white or red wine by providing a rich, bright sweetness to NEW a Oxygen Scavenger Bag System
both the bouquet and palate when used during finishing or D E SCR IP TION : Rapak and Worldwide
pre-bottling. Dispensers of North America, part of DS
Smith, Plastics Division, offers customers
a full-system solution for bag-in-box
NEW Product introduced since Unified 2017 wine packaging. The Oxygen Scavenger
a Product will debut at Unified 2018 Bag System is the perfect solution for
extending shelf life of wine bag-in-
box applications. Its ultra-high barrier
film with a built-in oxygen scavenger,
combined with the Mustang tap, makes
this the optimal choice for bag-in-box
wine dispensing.
BERGIN SCREEN PRINTING AND ETCHING 1436 company, will showcase its wide range of foil
products including the new MD foil for digital
Napa, CA, % 707-224-0111 Ext. 201 • www.berginglass.com
foiling, as well as a range of cold foil products.
Screen Printing and Etching: Wine Label Decoration The new NW SpeedChase NXT is perfect for any
DE S CRI PTI ON: Bergin Screen Printing and Etching provides narrow web, flat-bed press and is unrivaled in quick die set-up for foil stamping
wine label decoration. Screen printing is a permanent, and embossing engraved dies, averaging less than a minute.
direct-to-surface bottle application known as applied
color labeling. Bergin can print up to nine colors on
most cylindrical bottle shapes and sizes and provides
custom etching and painting for large format bottles
MONVERA GLASS DÉCOR 438
ranging in size from 1.5L to 27L. Fulfillment services, Napa, CA, % 707-345-1700 • www.monvera.com
such as blackening, waxing and paper application, are NEW a Hot Foil Stamping
also available. D E SCR IP TION : This year Monvera is introducing hot foil stamping to its line of
bottle decoration options. This new technique is the perfect way to achieve a
foil look without having to use expensive precious metal inks. In addition, you
CDEQ, INC. 1535 can reach beyond the color limitations of precious metal inks and choose from a
wide range of foil color options. Hot foil stamping is the perfect complement to
Sun Valley, CA, % 818-767-5143 • www.cdeq.com
Monvera’s existing UV printing capabilities.
Acid Frosting
DE S CRI PTI ON: CDEQ can provide many types of decoration services, including
acid frosting, direct ceramic screening, metallic gold, silver, copper application,
decal application spray coloring. CDEQ services the wine, beer and beverage
QUEST INDUSTRIES 2509
industries. Stockton, CA, % 209-689-0233 • www.byquest.com
ETCHED IMAGES 419 wine, spirits and cosmetic industries with innovative,
award-winning bottle decoration that helps brands
Napa, CA, % 707-252-5450 • www.etchedimages.com
stand out on retail shelves, in restaurants and bars,
Etched Wine Bottles and at home with friends and family. We are the
DE S CRI PTI ON: Etched Images carefully sand blasts a deep etch and hand paints industry leader in environmentally safe and durable
large-format bottles with your logo, label or message to create a lasting direct to glass screen printing and coatings and offer the broadest portfolio of
impression. solutions.
etched wine bottle decorating, including the fastest decoration by digital printing. It can be used to
turnaround on all projects. Etching Expressions sand-carves/ achieve photographic quality on an empty or filled
deep etches and hand paints any bottle from 50 ml to 12 L. Its bottle.
label-to-etch program turns your everyday label into a work of
art for any special project or large-format bottle.
ID TECHNOLOGY 2411
Sacramento, CA, % 888-438-3242 • www.idtechnology.com
Wine Packaging
ARDAGH GROUP 2510 D E SCR IP TION : Bruni Glass will
exhibit its array of innovative,
Napa, CA, % 707-200-9350 • www.ardaghgroup.com premium wine packaging. Bruni
Glass, which is part of the Berlin
NEW Ardagh Direct Packaging family, has deep
DE S C R IP T I ON: Wineries of all sizes can
expertise in the design and supply of glass bottles for the wine, spirits, food
now experience the high level of and gourmet markets. With European heritage, worldwide supply and assured
attention, responsiveness and ease that quality, Bruni has more than 40 years’ experience.
comes with buying directly from Ardagh
Group. Through its new concierge
service, Ardagh Direct, the company
now offers the option to order less
than truckload quantities, and wineries NEW Product introduced since Unified 2017
have access to the full range of Ardagh
Group bottles, including nine new a Product will debut at Unified 2018
designs that were launched in 2017.
VI OT
BO
SI H
T S
ALL AMERICAN CONTAINERS
US #1
IN 23
YOUR RIGID PACKAGING
U 7&
N
IF #7
SOURCE
IE 1
D 1
You heard it through the grapevine?
All American Containers has joined Veritiv.
Talk to us about this great pairing.
aacwine.com
WINDSOR, CA • SAN LEANDRO, CA • SIMI VALLEY, CA • KALAMA, WA • PLANO, TX
BELLE VERNON, PA • TAMPA, FL • MIAMI, FL • ATLANTA, GA • BRANCHBURG, NJ
NEW a Marina
Encore Glass’ Marina is a reverse-tapered
DE S C R IP T I ON:
GLOBAL PACKAGE LLC 514
Burgundy bottle for use with cork and screw cap. Napa, CA, % 707-224-5670 • www.globalpackage.net
Glass
D E SCR IP TION : Glass is sourced from high-quality
manufacturers controlled 24/7 by quality specialists.
Proprietary molds guarantee consistent quality, and
the company can develop custom bottle molds and
offer a wide range of packaging solutions.
O-I 1737
Perrysburg, OH, % 469-443-1192 • www.o-i.com
Select from our premium bottles or custom design the ideal bottle, pewter label
or other packaging solution to promote and sell your flagship wines. SAVERGLASS INC. 1111
Napa, CA, % 707-259-2930 • www.saverglass.com
wine@o-i.com
2018 U N IF IED GU IDE
SAXCO INTERNATIONAL 1012 Winery > Packaging > Boxes, Cartons
Concord, CA, % 844-766-7819 • www.saxco.com & Containers
Glass Bottles and Packaging
DE S C R IP T I ON: Saxco International is uniquely
qualified to lead you to the packaging result ETCHING EXPRESSIONS 2425
you seek. Saxco provides value for investment,
San Diego, CA, % 866-944-3824 Ext. 313 • www.etchingx.com
dependable service to meet deadlines and
resources. Custom Wood Wine Crates
D E SCR IP TION : Etching Expressions offers full custom wood
box manufacturing, including stock boxes for single, double
TRICORBRAUN WINEPAK 1400 and triple wine bottles. Additionally, Etching Expressions
can create boxes to custom specifications, with the ability to
Fairfield, CA, % 707-399-5800 • www.tricorbraunwinepak.com laser engrave lids and sides with artwork, logo or company
NEW Increased Warehouse/ info with the capacity to produce any size order.
Stocking Space
DE S C R IP T I ON: TricorBraun WinePak now has
390,000 sq. ft. of warehouse space available,
promising that wine bottles, Stelvin closures
and capsules will be available when they are
needed. FLEETWOOD-FIBRE PACKAGING & GRAPHICS 329
City of Industry, CA, % 925-786-4123 • www.fleetwood-fibre.com
We provide packaging that helps our customers sell more product. Everything we do supports this mission.
Please contact one of your local packaging professionals: Matt Hammack 925.786.4123 ~ Dana Moore 415.713.2236
The Artisan Capsule Maker
U NIF IED G UI D E
2018
Winery > Packaging > Capsules
CORTICA BENICIA USA 614
Fairfield, CA, % 800-532-2207 • www.cbcork.com
Sealing Wax
DE S CRI PTI ON: Cortica Benicia USA carries both soft (low-
temp) sealing wax and regular (high-temp) sealing wax
in more than 12 colors: red, black, gold, green, yellow,
burgundy, white, mustard yellow, bronze/copper, silver,
blue, purple and orange. Custom colors to match labels or N ATU R A L CORK
Pantone colors are also provided.
TRAD I TI O N A L CA P SU LE S
RIVERCAP 1115
Benicia, CA, % 707-748-3442 • www.rivercap.com/en
Rivercap
DE S CRI PTI ON: Rivercap SA offers technically innovative products uniquely tailored
for each customer, including the eco-designed Absolute Green Line, high-quality
tin capsules, aluminum, polylaminate, PVC capsules and screw caps.
SPARFLEX 1115
Benicia, CA, % 707-748-3442 • www.sparflex.com/en
AMCOR FLEXIBLES 1710 all types: natural cork, twin disc (1+1s) and agglomerate,
bar tops or T corks with plastic, wooden and stained
American Canyon, CA, % 877-783-5846 • www.amcor.com
wooden tops, Champagne corks and numerous
NEW a STELVIN® NATU R AL COR K specialty and custom cork items.
DE S C R IP T I ON: Amcor provides laser engraving decorations on the top of custom
or stock Stelvin aluminum closures. Laser engraving creates a decoration feature
with high-quality, precision artwork, and customers can create unique Stelvin
wine aluminum closures for their products. Laser printing burns off ink on the
DIAM CLOSURES 410
aluminum closure to show the silver material beneath. The design can be as Napa, CA, % 707-888-0804 • www.diam-cork.com
detailed as 1 point micron, which creates remarkably detailed images. NEW a Origine by Diam
Origine by Diam offers a natural stopper while maintaining its
D E SCR IP TION :
proven reliability of Diam in terms of no detectible TCA, consistency and oxygen
AMORIM CORK AMERICA 830 control. It’s made up of three natural materials: cork, beeswax emulsion and
a 100 percent vegetable polyol binder. The use of beeswax makes the corks
Napa, CA, % 707-224-6000 • www.amorimca.com WINE & SPIR ITS watertight, protecting the elasticity and protecting the wine against any capillary
NDTech migration. Origine by Diam is available in Diam 10 and Diam 30.
DE S C R IP T I ON: NDTech individually checks each natural
cork stopper, thereby confirming that if any TCA remains
present in the cork, it lies below the detection threshold
of 0.5 nanograms per liter.
ENOPLASTIC USA 413
Fairfield, CA, % 707-207-7904 • www.cecapsules.com
NEW a ENOAL
BATTISTELLA USA 715 D E SCR IP TION : Create distinctive personalities for
Champagne and sparkling wines with ENOAL.
TRADITIONAL CAPSU LES
Fairfield, CA, % 707-863-7755 • www.battistellacapsule.com
The line offers glamour and style for your
NEW a Closures and Capsules sparkling bottles, using an exclusive innovation in
DE S C R IP T I ON: Battistella USA offers polylaminate, PVC and aluminum screw caps, terms of material, colors, pebblings and effects.
as well as micro-agglomerated corks. The company offers a wide range of stock
NEW a Enoterm and Elite
colors and can customize capsules with embossing, hot foil and rotogravure
Enoterm and Elite are heat-shrink
D E SCR IP TION :
printing.
and polylaminate capsules for wines, spirits, olive
oil and vinegar, which offer a range of colors with
hot-stamping or rotogravure printing for up to
CALIFORNIA CAPSULES 303 eight colors. These decorative effects promise a
customized look for your bottles and products.
Paso Robles, CA, % 805-250-1122 • www.californiacapsules.com
BACKED BY SCIENCE
Wine Closures NEW a Screw Caps and DoubleSeal
DE S C R IP T I ON: California 30 x 60 mm
Capsules offers a wide range D E SCR IP TION : Aluminum closures for wines and
are the result of a new VAPEX process applied to high-quality granules. This option that is available to winemakers who are
effective TCA removal process delivers taint-free technical corks with releasable looking for superior technology, cleanliness and
TCA guaranteed to be at or below 0.5 ng/L at a more competitive price than dependability.
comparable products on the market.
Fairfield, CA, % 707-425-2277 • www.gualaclosures.com analysis backed by its 100 percent guarantee.
Wine Closures
DE S C R IP T I ON: Ganau offers a full range of wine closures proven in every
application environment. You can count on more than 60 years’ of experience in
M.A. SILVA USA 1634
manufacturing closures to deliver the best solution for your brand. Santa Rosa, CA, % 707-636-2530 • www.masilva.com
Cork
D E SCR IP TION : Through long-term collaboration with cork
HERTI 2320 growers in Portugal, operations are 100 percent vertically
Rancho Cordova, CA, % 916-562-0515 • www.hertius.com integrated, ensuring complete process control and certified
quality from harvest through delivery.
NEW a Vinstar Smart
DE S C R IP T I ON: Vinstar Smart is a 30 x 60 mm
aluminum screw cap with a special PVDC-free
compound liner that is fixed to the bottom. The
PORTOCORK 1502
VinTellox liner gives a high barrier to oxygen Napa, CA, % 707-258-2930 • www.portocork.com
transmission and is specially developed for wine
by the German company Actega DS. Icon Certified
D E SCR IP TION : Icon Certified utilizing NDTECH
Closures technology is a cork-screening tool for
DE S C R IP T I ON: Herti offers wine closures with high-end natural corks. Employed to screen
saranex or tin liners and numerous possibilities individual stoppers in a matter of seconds
for decoration, such as five colors offset printing; to single out and remove any cork that has a
matte, semi-matte or glossy finish, hot foil detectible level of TCA on a full production
printing, embossing and shaving. Other sizes scale, this technology gives Portocork the ability to offer the world’s first natural
available include 30x24, 28x44, 25x43, 25x17, cork with a non-detectible TCA guarantee. In 2018 an additional, significant
22x30 and 22x15. investment will triple the capacity of the system.
NEW a Wine Cork Extraction Tester NEW a Small-run, Custom Packaging Supplies
Imada’s wine cork extraction testers use a
DE S C R IP T I ON: D E SCR IP TION : Scott Laboratories offers digital printing for
downward stroke of the lever to extract a cork. The testers small orders of screw caps and wirehoods, as well as the
are solidly constructed with a stable base for consistent test latest technology in laser end branding for Champagne
results. Bottles quickly slide into the fixture and are clamped cork. Unlimited wirehood disc color options and digital
for testing. The testers feature simple push-button operation printing are available on orders as small as one box;
and large, easy-to-read displays showing the measurement lead times are between 3 and 4 weeks. Cork laser end
value and units. Capture the peak force for permanent branding is done locally at Scott Laboratories’ facility in
record using RS-232C, digimatic or analog output. Optional Petaluma with a 1- to 2-week lead time.
data acquisition software is available.
An unbroken string of highly rated wines from It was pass or fail. Quilceda Creek insisted
Quilceda Creek has led Robert Parker Jr. to their stringent cork testing protocol be
name them the premier Cabernet Sauvignon employed. Thus, forty times more lot samples
producer in the state of Washington. than set by the Cork Quality Council were
Six Cabernet Sauvignons from this estate tested by independent ETS Laboratories.
were awarded a perfect 100 point score from M. A. Silva corks passed.
Wine Advocate. Results like this can only
When Quilceda Creek wanted our onebyone tm
come from a near-obsessive pursuit of quality
individually tested corks, the same indepen-
in all aspects of winemaking. That pursuit
dent verification of purity was required. We
led Quilceda Creek to forge an ongoing
passed again. For 17 years we have satisfied
relationship with M. A. Silva for wine corks.
Quilceda Creek with our own near-obsessive
attitude for quality.
NEW a Closures
D E SCR IP TION : SuperCap offers a wide
range of synthetic closures for wine
bottles, from caps with a texture that
seems natural to those composed of
micro-granule of natural cork, and are
blended with thermoplastic materials
with no glue.
Closures
D E SCR IP TION : Tapi offers closures for the wine and spirits industry. Materials range
from wood stoppers, hard and soft plastic, aluminum and acrylics with natural or
synthetic shanks.
VINVENTIONS 1110
Zebulon, NC, % 919-460-2200 • www.vinventions.com
Reserva
D E SCR IP TION : Reserva is a part of Nomacorc’s
Green Line, a new category of closures
called PlantCorc, derived from sustainable,
renewable sugarcane-based raw materials
and it provides low oxygen ingress ideal
for fragile and crisp wines as well as high-
quality red wines intended to age for up
to 25 years. Reserva’s softer flexible skin
provides robust bottling performances.
Reserva is TCA-free, recyclable with zero
carbon footprint and has a high-resolution
print capability.
NEW a SÜBR
D E SCR IP TION : SÜBR is a high-performance,
TCA taint-free and glue-free micro-
agglomerated natural cork for wines up to
15 years of aging. SÜBR offers a consistent,
low oxygen transfer rate, which will ensure
superior cellar aging performance. It
addresses the issue of fault and bottle-
to-bottle inconsistency associated with
alternative closures having TCA and
variable oxygen transfer rates. SÜBR is 100
percent recyclable, and provides enhanced
sustainability performance in terms of long-
term biodegradability.
Zest
D E SCR IP TION : Zest uses PlantCor technology
and is a certified zero-carbon footprint
sparkling wine closure that protects the
flavor, color and aroma of delicate sparkling
wines. Zest is TCA-free and recyclable.
It’s patented flexible skin ensures a long-
term, tight neck seal, eliminating leakage,
breakage and crumbling. Zest’s patented
co-extrusion technology creates wine
closures that provide consistent, predictable
oxygen permeation, eliminating off-flavors
due to oxidation, reduction or cork taint.
isn’t bark,
it’s inspiration.
The grain of an oak tree varies depending on where it’s grown — tight in
Tronçais, for example, coarse in Limousin. Because density dictates flavor,
winemakers are very particular about where their barrels come from.
That was the inspiration behind our Green Line of closures. Made with
PlantCorc™ technology, they’re available in three levels of oxygen ingress for
maximum control. So they’re more precise than natural cork with no risk
of taint. That kind of ingenuity just doesn’t grow on trees.
Closer to Nature
From forest to table...
The quest begins in the cork forest and ends with
the ELECTVS System — the final measure of
quality assurance in ultra premium natural corks.
KeyKeg
DE S CRI PTI ON: The KeyKeg system offers a complete
family of sustainable one-way kegs. The unique
design of this one-way keg with the patented Bag-
in-Ball principle ensures optimum quality and shelf
life. This two-compartment system, with a laminated
inner bag inside a high-tech PET pressure vessel,
guarantees beverages the best possible protection
over the entire supply chain.
UniKeg
DE S CRI PTI ON: Lightweight Containers BV is the
company behind the KeyKeg and UniKeg brands.
Our lightweight kegs combine groundbreaking R&D
and advanced production methods. The result is
two complete families of one-way kegs that stand
out in the market due to their innovation, quality,
convenience, safety and sustainability. We guarantee
the best possible protection for the beverages in our
lightweight PET kegs.
B E S T P A C
THE R WINE ON TAPK AGING
FOR YOU
kling wines
Suitable for still and spar
s and wine
No contact between ga
nnected
Long shelf life stored / co
Bag-in-Ball™ technology
Lower packaging costs
Reduced transport costs
air
Dispense with N2, CO2 or
V is it u s a t U n ifi e d
Booth 2302
a product of
w w w.key keg.com
NEW a Grape Touch NEW a Manter Wine and Spirits Label Collection
Avery Dennison’s Grape Touch is a responsibly sourced
DE S CRI PTI ON: GPA with Arconvert will feature the
D E SCR IP TION :
labeling material exclusive to Avery Dennison. The paper is made Manter Wine and Spirits Label Collection, which
of 15 percent grape waste from actual wine production and has a includes over 100 luxury and value-added label
unique look. materials that inspire creativity and stimulate the
senses. This treasury of textures and colors opens
up a world of possibilities to elevate a brand’s image
and command attention. Located near the heart of
NEW a Label’Glass® wine country in Cerritos, CA, Arconvert U.S. exclusively provides the European
DE S CRI PTI ON: Avery Dennison’s Label’Glass creates an embossed
elegance of these premium labeling materials to the North American market.
glass look in smaller batches and with shorter lead times.
Label’Glass is a patented innovation that simulates glass embossing
convincingly, using a pressure-sensitive label. Designers can create
unique and distinctive bottle designs with luxury labeling, helping LABELTRONIX 1604
the wine stand out on the shelf amid competitors. Anaheim, CA, % 714-363-4137 • www.labeltronix.com
NEW a Pure Cotton NEW a High Build Embellishments
Avery Dennison’s Pure Cotton is an uncoated, 100%
DE S CRI PTI ON: D E SCR IP TION : Labeltronix has expanded its printing
cotton white matte paper, featuring a velvet-grained, textured feel. capabilities to add the high-impact option of high build,
This high-strength, tree-free paper is a sustainable solution specifically designed using screen printing onto labels. Ink is laid down and
for wines and luxury beverages. built to a depth and thickness that make the lettering or
image on the label stand up and stand out with vibrant
colors and a glossy look. Shoppers are often attracted to
CREATIVE LABELS 140 these labels that are more noticeable and touchable with a
3-dimensional appeal.
Gilroy, CA, % 408-842-0376 • www.creativelabels.
com NEW a Offering New Label Materials
D E SCR IP TION : Marvelous new materials are making
Short and Long Run Wine Labels news for us. Choose from three new materials:
DE S CRI PTI ON: Creative Labels is a family-owned
white motif, 100 percent cotton and 100 percent
and -run label company, specializing in wine and recycled vellum. Each one adds a special texture,
other custom labels with both digital printing and look and quality to our palette of offerings. We
flexographic printing for short-run and long-run invite you to ask for samples so you can see, touch
label needs. Creative Labels can also do hot and imagine how these materials can contribute to
stamping and embossing to make your wine label look even better. Located in your own unique labels, including a choice that is
Gilroy, California, Creative Labels is ideally situated for South Bay and Central environmentally conscious without that telltale recycled look.
Coast wineries.
Anaheim, CA, % 844-556-7300 • www.rethinklabel.com generation of Ever Opaque wine and beverage materials. Featuring a broad
selection of face stocks, Ever Opaque XL products are engineered to upgrade
NEW a On-Demand Digital Label Printer dry and wet label appearance for paper labels, better preserving the intended
DE S C R IP T I ON: Take control of your wine label look of cream, ivory and natural papers. With its robust construction, near 100%
production with the newly released Epson C7500 opacity and new adhesive, Ever Opaque XL delivers durability, complex die-
Color Label Printer. The Epson C7500 from ReThink cutting and avoids bubbling of labels.
Labels can print high quality, professional looking
wine labels at your own winery. This new option
offers a host of benefits, including: simplifying and
streamlining export and back labels, taking control
of your brand and time, easily taking on short run
labels, and eliminating long lead times.
Winery > Packaging > Machinery
TECHNICOTE, INC. 1419 ASSOCIATED PACKAGING INC. 215
Miamisburg, OH, % 937-859-4448 Ext. 248 • www.technicote.com
Stockton, CA, % 615-452-2131 • www.associatedpackaging.com
IP400 Ice Bucket Adhesive
The IP400 ice bucket
DE S C R IP T I ON:
ShurTape ShurSEAL Tape Head
D E SCR IP TION : The ShurSEAL solution, combining Shurtape HP Series packaging
adhesive is a permanent adhesive
tape, is a packaging solution designed to produce a dependable and secure seal,
designed and engineered to adhere to
every time. Features include: multiple wipe-down mechanisms, front and rear tab
glass wine bottles with extremely strong
length adjustments, exclusive folded-edge advantage and mountings to fit most
adhesion when applied at temperatures
any machine in the market.
as low as +35° F. With excellent permanency at room temperatures, the IP400
has good plasticizer, UV and solvent resistance. IP400 is your ideal adhesive
paired with Technicote’s wet strength wine label facestocks when submersed in
ice buckets. COLUMBIA MACHINE, INC. 844
Vancouver, WA, % 360-694-1501 • www.palletizing.com
TRYSK PRINT SOLUTIONS 17 NEW a High-speed Palletizer and Integrated Stretch Wrapper
D E SCR IP TION : The new FL6200SW high-
Seattle, WA, % 877-605-1164 • www.tryskprintsolutions.com speed, floor-level palletizer includes a
fully integrated stretch wrapper. The
Labels
integrated stretch wrapper helps when
DE S C R IP T I ON: Trysk Print Solutions takes your project at
load stability or space constraints are an
any stage and runs with it to impeccable completion. We
issue. The FL6200SW can simultaneously
take orders at any time, including nights and weekends.
stack and stretch wrap a wide variety of
Some services include: IceBreaker digital and flexo
challenging package types,
presses, foil, emboss or deboss, spot-gloss and rotary
including unwrapped trays, shrink pads,
screen-print.
film-only bundles and more. With the incorporation of servo technology, high-
speed turntable and high-speed stretch wrapper, speeds up to 100 cases per
minute are achieved.
WATERMARK LABELS 1337
Lodi, CA, % 209-370-1616 • www.watermarklabels.com
Wine Labels
GARVEY CORPORATION 1027
DE S C R IP T I ON: Watermark Labels combines Blue Anchor, NJ, % 609-561-2450 • www.garvey.com
over five decades of packaging and label
solutions’ experience with a 50,000-square-
NEW Wine Infinity
foot manufacturing facility in Lodi, California. Accumulation System
D E SCR IP TION : Installing a properly sized
accumulation table into your filling
line can increase throughput up to 30
percent. The Wine Infinity uses our
NEW Product introduced since Unified 2017 patented loop technology to accumulate
and distribute even the most unstable
a Product will debut at Unified 2018 tapered wine bottles at speeds up to
300 bottles per minute.
BERKLEY INTERNATIONAL 1907 NEW Introducing New Case Pack Shippers from
Napa, CA, % 707-265-6000 • www.goberkley.com Vintner’s Choice™
D E SCR IP TION : Now high-volume fulfillment
NEW Molded Fiber Stand Up Shipper customers can choose two new Vintner’s Choice
DE S CRI PTI ON: Total Wine Solution has designed upright premium molded fiber wine shippers.
a new stand up molded fiber shipper for 750ml Designed and tested to provide optimum
six and 12 pack wine cases. These have been shock-absorbing protection, both shippers
designed and produced to ensure ease of have met the high standards of FedEx and UPS
use within the packaging process, as well as test labs. For pack-out efficiency, Western’s
provide the safest method of shipping. This three-part design provides ease of handling,
product is fully recyclable, made from recycled quick bottle loading and simple inspection for
products and produced within our zero-waste shipment verification. Both the six-bottle half
manufacturing facility in California. case and 12-bottle case shippers accommodate
a full range of bottle shapes.
ASTRAPOUCH 2501
Rochester, NY, % 585-259-9202 • www.astrapouch.com GLASSED OVER CANDLES 7
NEW a Growler Pouch Los Angeles, CA, % 310-766-9030 • www.glassedover.com
D E S C R IP T I ON: AstraPouch is introducing a
NEW a Custom Gift/Wine Club Candle
flexible-packaging growler. This 1.5L pouch D E SCR IP TION : Glassed Over’s new Gift and Wine Club Candle
features sturdy construction, recyclable is an easy and thoughtful item to give to anyone, from
materials, and high-quality tap dispensers employee to wine club member. These travel-size candles
you count on. The Growler Pouch fills easily are 4oz and a great price point to buy in mass quantities.
through a wide-mouth cap, stays fresh up The circular tin containers have a customized label for the
to five times longer than glass, saves space lid and side of the candle to promote the winery.
and costs less than traditional growlers.
Additionally, it can be customized by Custom Wine Bottle Candle
preprinting, labeling or handwriting. D E SCR IP TION : Glassed Over handcrafts personalized candles
from old empty wine bottles. The candles are made from
bottles that have been used from a winery’s tasting room.
We leave the label intact and re-purpose this glass vessel
NEW Product introduced since Unified 2017
to now hold a clean-burning soy wax. Reselling the candles
a Product will debut at Unified 2018 is a way to market a winery from the customer’s home. We offer seasonal
fragrances and high-quality craftsmanship. Additionally, each candle includes a
matchbook and dust cover lid.
NEW a Power
A flat goblet bottom, an imperceptible curve to the stem, a long
DE S CRI PTI ON:
HARTNESS, AN ITW COMPANY 128
drawn-out funnel: These are the distinctive features of the POWER range, which Greenville, SC, % 864-297-1200 • www.hartness.com
consists of a red wine, a white wine, a Champagne glass 2800 Top Load Case Packer
and two tumblers. The bulging waist ensures optimum D E SCR IP TION : Hartness’ Model 2800 is a top-load
ventilation thanks to the large contact surface between intermittent motion case packer that uses servo motors
wine and air. The walls of the goblet form an extremely for precise bottle handling and to absorb any impact on
long straight line, and lead the wine’s bouquet directly the bottles while loading into cartons, with or without
to the nose. partitions. Based on line requirements, the packer can
be equipped with an integrated laner, with flap opening
and control for reshippers, and with a place head that
SUMMIT APPLIANCE: DIVISION FELIX STORCH, INC. 24 grips bottles and lowers them into the carton, further
protecting bottle and label integrity.
Bronx, NY, % 732-947-3700 Ext. 201 • www.summitappliance.com
WineAppreciation.com
is one of more than 30 styles and designs of corkscrews we have in stock. We
provide many color options of your choosing, as well as custom printing of your
brand or message on all corkscrews with a one-week turnaround.
1-800-231-9463
Labeler
DE S C R IP T I ON: The best technology used for the simplest change-over. Labelers Winery > Winery Equipment >
have no mechanical transmissions, thus
increasing machine precision, reliability Cellars
and flexibility. Machines are loaded with
innovative patented solutions, like the
optical orientation performed by followers
that shorten and simplify change-overs.
CELLAR MASTER SUPPLIES 411
Labeling stations can be swapped without Napa, CA, % 707-307-8250 • www.cellarmastersupplies.com
any need to re-program or reset, just
Lotus Pump-over Device
plug and play. Universal Automatic Stars,
D E SCR IP TION : The Lotus pump-over device is gentle, sanitary, efficient and
labeling stations with double reel and fully
affordable. Less likely to clog, it is suitable for automatic pump-overs.
automatic adjustment are designed for a painless change-over.
Rack-it-Teer
Monoblock D E SCR IP TION : The Rack-it-Teer barrel racking device is made with stainless steel, is
Performance through simpler
DE S C R IP T I ON:
user-friendly and won’t pop out.
design, reliability through know-how,
efficiency through experience, flexibility
through continuous improvement. MBF
Monoblocks integrate rinser, filler, corker MATHESON TRI-GAS INC. 1602
and capper with modular frames and can Santa Rosa, CA, % 707-575-8654 • www.mathesongas.com
be equipped with automatic universal handling parts that eliminate the need of
change parts and drastically reduce change-over times. Automatic settings bring NEW a Gentle Giant
ease of use, reducing the chance of operator mistakes, reduced maintenance by D E SCR IP TION : Matheson Tri-Gas Inc. is featuring barrel racking tools, including the
design and maximum oxygen protection during filling and capping/corking. Gentle Giant.
Superbloc®
DE S C R IP T I ON:
Superbloc is VALENTIN - THIERION 120
an integrated Sonoma, CA, % 707-320-3877 • www.valentinthierion.com
bottling solution that features rinser/blower, filler, corker, capper, capsuler and
labeler, performing all the operations of a bottling line in a single machine. NEW a Mobile Tirage and Disgorging for
The Superbloc is compact, silent, uses positive bottle handling with increased Traditional Méthode
efficiency and full traceability, minimizing operators and space requirements. D E SCR IP TION : Mobile tirage and disgorging service
with Valentin Thierion machinery will be available for
NEW Product introduced since Unified 2017 “methode traditionelle” sparkling production. Full
service with professional support, including rental of
a Product will debut at Unified 2018 riddlers.
Unlock the trapped data in your sensors for optimum process control!
TankNET Lite
DE S CRI PTI ON: TankNET Lite is an economical temperature
control solution designed specifically for small- to
mid-sized wineries. It enables winemakers to remotely
manage tank temperatures, track Brix entries, view
fermentation graphs and receive temperature alarm
notifications via e-mail. TankNET Lite communicates
with thermostats over existing power wires and can be
accessed from any web-browser, iOS or Android device.
CRIVELLER CALIFORNIA B1 protective covers for all of your winery equipment, such as sorting tables,
conveyors, presses, destemmers, control panels and many other applications. We
Healdsburg, CA, % 707-431-2211 • www.criveller.com
use waterproof, yet breathable, Sunbrella material, which has a 10-year warranty.
NEW a Augerless Hopper Each cover is reinforced with ballistic nylon sewn into the cover in high wear
DE S C R IP T I ON: Criveller is excited to introduce areas and uses the highest quality fasteners and materials available.
our new Augerless Hopper. It is designed to
achieve delicate grape transfer on a larger scale
up to 80 tons per hour. The soft grape retrieval
is accomplished by using specially designed
OGLETREE’S INC. 512
helical rollers that hold the fruit and slowly dose St. Helena , CA, % 707-963-3537 • www.ogletreecorp.com
it onto the attached stainless steel “augerless” NEW Crush Equipment
conveyance system, which allows fruit to be Ogletree’s offers diversity in customized crush systems. We have
D E SCR IP TION :
undamaged by the mechanical shearing of been asked to create multifunctional grape receiving systems. This year our third
screwworms. of this type of system includes a destemmer, a roll-type sorter and a series of
NEW a Roller Sorter chutes that allow grape processing through the destemmer and the roll sorter,
DE S C R IP T I ON: Criveller is excited to introduce
then to a pump, or just the destemmer or just the roll sorter or straight into the
our new Roller Sorter. The Roller Sorter pump. Our systems offer versatility for high-end fruit processing.
delicately removes foreign material(s) from your
destemmed product easily and cost effectively. NEW Product introduced since Unified 2017
The design incorporates a series of interlocking
rollers, which turn and transfer forward any a Product will debut at Unified 2018
unwanted MOG, while allowing grapes to fall
through the inner spaces. Spaces are adjustable
without use of any setting sheets or panels. This
allows for a variable range of grape diameters,
depending on the variety and harvest conditions.
RLS EQUIPMENT CO., INC. 821 has dry to the touch fog and is less than 5 microns.
ATP GROUP J2 year that will allow for both lees recovery and wine
clarification, eliminating DE usage, and with much more
Windsor, CA, % 707-836-6840 • www.atpgroup.com
throughput than the conventional cross-flow while using
TMCI Padovan Dynamos Cross-Flow Filter System a lot less power and greatly reduced back-washing.
DE S C R IP T I ON: TMCI Padovan Dynamos Cross-
Flow Filter System, winner of the Innovation +
Quality Award for 2017, is a patented, rotating,
high-solid filter with the innovative calibrated
J. RETTENMAIER USA LP 1313
back-pulse system. It allows filtering of lees and Schoolcraft, MI, % 269-679-2340 Ext. 21203 • www.jrsusa.com
wines with optimal results. Unlike other high- VITACEL®
solids, cross-flow systems, Dynamos can run up D E SCR IP TION : VITACEL is a natural, safer, more efficient filter aid for wine filtration.
to 24 hours before needing to be cleaned. It
eliminates the need to use filter aids, such as DE
for lees filtration, and is exclusive to ATP Group.
JUCLAS USA 2103
Napa, CA, % 707-492-6090 • www.vason.com
DELLA TOFFOLA USA 1028 NEW a Mastermind® Remove Plus
Santa Rosa, CA, % 707-544-5300 • www.dellatoffola.us D E SCR IP TION : Juclas designed the Mastermind Remove
Plus to measure in-line dissolved O2 and CO2 with a
OMNIA High Solids Crossflow Filter maximum flow rate of 140 and 220 hL/h. In an automatic
DE S C R IP T I ON: The OMNIA is suitable for filtering
inline production cycle, it can incorporate CO2 or
products high in solids, obtaining the best remove CO2 or O2. Our product eliminates the need for
clarity and retrieving as much of the product as aromatic killing sparging. Additionally, it can work as a
possible. It exploits Della Toffola’s innovative de-alcoholization unit up to 20 L per hour. It is available
filtering system with ceramic membranes from JUCLAS USA for trials, leases and sales.
and also eliminates the need for DE within a
production facility. The combination of structural NEW Product introduced since Unified 2017
quality and integrated technology along with
wear-resistance and durability of the ceramic a Product will debut at Unified 2018
membranes enables an efficient filtering process
with excellent results (less than 1 NTU).
INNOVATION +
QUALITY SHOW
2017 HONORS
DYNAMOS SYSTEM.
Sonoma, CA – The
Innovation + Quality
Conference named
the Dynamos Filter
System their 2017
Product Innovation
Award winner.
atpgroup
For more inFormation, contact atPgrouP at (707) 836-6840 or online at www.atPgrouP.com and see us at Booth J1, uniFied symPosium, January 24-25.
STARS XF
D E SCR IP TION : OENODIA’s STARS-XF is the
newest expansion of the STARS line of
technologies, providing continuous cross-
flow filtration, tartrate stabilization and pH
adjustment in a single pass. By coupling these
technologies, STARS-XF combines all the well-
known advantages of both technologies in a
single package, eliminating DE, intermediate
storage tanks, KHT seeding, cold stabilization and combined wine losses by up
• Filters product to turbidity below 1 NTU, keeping color to 3 percent. Furthermore, it increases operational flexibility, saves time and 96
and structure intact percent energy, as well as improves quality.
• Stainless steel membrane technology for lees filtration
• Available in automatic and semi-automatic models
• For use on wine, cider, mead and lees PACIFIC PRESS COMPANY 1025
Anaheim, CA, % 714-982-5600 • www.pacpress.com
Lees Filter
D E SCR IP TION : Pacific Press Company is the premier California manufacturer of
www.scottlab.com • info@scottlab.com
Lees Filter presses. We supply new equipment, as well as service your existing
filter press with parts and filter cloths. Pac-Press has over 30 years of experience
in the wine industry with hundreds of installations.
WINETECH LLC H2 generation systems. The new Nitro-Blast for Cold Brew
provides enough nitrogen for 1-5 tap lines and can be wall-
Napa, CA, % 707-257-2080 Ext. 140 • www.winetech.us mounted to save space. Any Pressure, Volume and Purity up
Lees Filtration to 99.9995 percent. Reduce your gas cost as low as 3 to 5
DE S CRI PTI ON: The Rotary Drum Vacuum fuses
cents per 100cf. Systems are safe, reliable and expandable.
diatomaceous earth (DE) and/or Perlite vacuum PSA or Membrane systems available. Made in the USA since
filtration to create an efficient and effective 1987.
process for removing lees and other solids. Wine
is pulled from within the vacuum’s rotating drum,
which is coated with DE filtration media, and into
the base of the machine. The drum rotates, with its vacuum pulling wine slowly
through the porous material and into a clean tank, leaving only the exhausted DE
as waste.
VA Adjustment
DE S CRI PTI ON: Brettanomyces (“Brett”) yeast
produces two molecules during its lifespan in
Winery > Winery Equipment >
wine: 4-Ethylphenol (4EP) and 4-Ethylguaiacol
(4EG). Similar to the use of reverse osmosis (RO)
Gauges, Tank
in VA removal, the 4EP/4EG removal system
uses loose RO to separate 4EP and 4EG into
the permeate stream. The permeate stream is ANDERSON-NEGELE 2517
then treated separately to remove Brett off- Fultonville, NY, % 800-833-0081 • www.anderson-negele.com
flavors without damaging pigmented retentate. After treatment, the permeate is
blended back into the retentate. FMQ - Flow Meter
D E SCR IP TION : The FMQ is an electromagnetic flowmeter
Wine Filtration for the measurement of volumetric flow rate. The FMQ
DE S CRI PTI ON: Cross-flow filtration works by moving the is a fully sanitary unit for use in the food and beverage
flow of wine across the membrane at a high velocity, industries. The FMQ has a non-restricted flow-path,
continually scouring the surface, and removing fouling making it easier to clean and eliminating pressure drops.
materials. Wine and dissolved solids continually pass At an accuracy of +/- 0.5%, the FMQ allows inventory
through the membrane, while suspended solids are tracking and better process control even in difficult
retained by the membrane and further concentrated. media, containing grape skins, particles and seeds.
Winetech’s filtration equipment is the result of
many membrane filtration trials. Our hollow fiber ILM-4 Conductivity Sensor
membranes direct the flow through a nominal 0.2 D E SCR IP TION : The ILM-4 inductive conductivity sensor
micron membrane, getting closest to sterile filtration. offers an all-in-one design that makes integration a fast
and simple task. Built with flexibility in mind, the ILM-4
can offer multiple outputs freely configurable to multiple
conductivity measurements. Unlike other inductive
sensors, the ILM-4 has a fast reacting integral sensor
Winery > Winery Equipment > that can be used to monitor process temperature,
Hoses & Fittings automatically dispenses KHT, completes the analysis and
displays the results graphically, as well as digitally. In
addition, it places the results in a database.
rAPID-T System
D E SCR IP TION : The rAPID-T system is an affordable
analyzer for small-, medium- and large-scale wineries.
Astoria-Pacific’s wine customers use the rAPID-T
NEW Product introduced since Unified 2017 system to analyze enzymatic and other colorimetric
a Product will debut at Unified 2018 assays. The most common tests are: Acetic Acid,
Ammonia, Glucose+Fructose, L-Malic Acid, NOPA and
Total Sulfite.
NEW a CooRe
DE S CRI PTI ON: The CooRe is a portable unit developed
to measure CO2 concentration, pressure, Brix, and
temperature all in one. It ensures that each sparkling
wine is carbonated to each company’s standard. This
product requires no manual shaking and easily pierces
through any cans or bottle. It takes 1 minute to measure
and can be either battery-operated or plug-in operated.
PAL-BX/ACID2
DE S CRI PTI ON: ATAGO USA offers a unit that measures
both Brix and total acidity in one unit, the PAL-BX/
ACID2. This unit is specifically for the wine and grape
industry. It measures Brix range from 0.0 to 60 percent
and total acidity from 0.10 to 4 percent. This product
requires no reagents and requires only 1g of the sample.
This kit includes everything you need for precise and
accurate measurements.
NEW a PAL-HIKARi 2
DE S CRI PTI ON: ATAGO USA now offers a non-destructive technology to measure
Brix in grapes, the PAL-HIKARi2. It requires no cutting or juicing of grapes. & it all begins
Simply remove a piece of grape from a cluster that is more than 20 mm in
diameter, place it on the sensor and push the start button. This refractometer can for your wines
measure Brix range from 10 to 25 percent and can be measured anywhere, even
from the vine.
BioSystems Enzymatic Reagents and Analyzers
ATP GROUP J2
Windsor, CA, % 707-836-6840 • www.atpgroup.com
Megazyme
Megazyme is a leader in the development
DE S CRI PTI ON:
Call 831-524-0017 or email info@admeo.us
of biochemical assay kits that cater to a wide range of
industries and use only the highest quality enzymes
and reagents. When coupled with the various analyzers
now available from Megazyme, a solution for users at
every level is available, from high throughput analytical
laboratories right down to the smallest analytical
facilities with minimal scientific equipment.
HYGIENA 1614
Camarillo, CA, % 805-465-5317 • www.hygiena.com
MEGAZYME 1740
Bray, Ireland, % 353-1-274-6103 • www.megazyme.com
Gallery discrete photometric Gallery Plus discrete photometric Ready-to-use reagents are applied
analyzer can complete up to analyzer can complete up to for colorimetric, enzymatic and
200 tests / hour 350 tests / hour electrochemical measurements
© 2017 Thermo Fisher Scientific Inc. All rights reserved. All trademarks are the property of Thermo Fisher Scientific and its subsidiaries
unless otherwise specified. 1117
2018 U N IF IED GU IDE
Laboratory Equipment OPTEK-DANULAT INC. 1707
Germantown, WI, % 262-437-3600 • www.optek.com
UV5 Spectrophotometer
DE S C R IP T I ON: UV/VIS Excellence spectrophotometers perform typical direct
measurements, such as fixed wavelength, spectrum RUDOLPH RESEARCH ANALYTICAL 1816
scan, quantification and kinetics. In addition, pre-verified Hackettstown, NJ, % 973-584-1558 • www.rudolphresearch.com
Mettler-Toledo methods are available for applications
in pharmaceutical, chemical, food and beverage, AlcoTest
and biotechnology industries, among others. The D E SCR IP TION : The AlcoTest is a complete laboratory system
instruments can be integrated into automated multi- for wineries and distilleries. Measure Brix, alcohol percent
parameter systems together with other Mettler-Toledo analytical instruments, by volume and specific gravity. Wineries and distilleries will
such as titrators, density meters and refractometers. find this instrumentation easy to use, faster measurements,
reduced number of distillations to make, aiding you in
maintaining quality and consistency. The Rudolph DDM
MISCO REFRACTOMETER 2323 2911 PLUS is integrated into the system and is a TTB-
approved density meter for final label value of high proof spirits.
Solon, OH, % 440-349-1500 Ext. 210 • www.misco.com
Refractometers
MISCO’s, Made in USA, digital
DE S C R IP T I ON: STEINFURTH INC. 1637
refractometers offer twice the precision of competing Alpharetta, GA, % 678-500-9014 • www.steinfurth.com
refractometers, while removing the subjectivity of
reading shadow lines in analog refractometers. We can NEW a CO2 Tester CDA-MK6
even program measurement scales for testing glycol in CDA-MK6, unique combination of optimal
D E SCR IP TION :
your chiller systems, wort in beer making and quality sample preparation, piercing system and CO2 measuring
of honey for those making mead. Our new inline process refractometers for device, saves not only the simply unnecessary purchase of
continuous monitoring differ from any other as all the controls are in the sensor several single-purpose instruments, but also the process
head, offering end-users more versatility. time and space in laboratory and at the filling line. A fully
automatic measurement process with extremely precise
results are just basic characteristics for nearly every
NEW Product introduced since Unified 2017
Steinfurth’s measurement device, as always in combination
a Product will debut at Unified 2018 with the extreme repeatability and very easy, user-independent operation.
NEW a Hydropress
D E SCR IP TION : G.W. Kent will once again be exhibiting a
wide variety of wine production products. In additional
to a full line of sanitary fittings and valves, G.W. Kent
will also introduce a new stainless steel hydropress
sized for the artisan winemaker.
VINTNER’S VAULT H4
Paso Robles, CA, % 805-226-8100 • www.thevintnervault.com
Waukesha
D E SCR IP TION : Carlsen & Associates Equipment and
Pumps will provide a reliable and quality product
so you can concentrate on doing the same thing.
NEW a Certa
DE S CRI PTI ON: The Certa pump by MasoSine is cleaner than
any lobe or piston pump. The full range of seven Certa
pumps offers flow rates to 434 USGPM and pressures
to 217 psi. Offering EHEDG Aseptic Class 1 and 3A
certification as a standard, Certa is virtually pulse-free, low
shear handling and is extremely easy to clean.
LA GARDE 1044
Quebec, Canada, % 707-312-1123 • www.lagardeinox.com
Wine Tanks
DE S CRI PTI ON: The La Garde tanks can optimize winery
space, the fermentation process and temperature
control. Because of the smooth and seamless polish
of the inside walls, you get big savings on water
and time cleaning. Making more wine, better wine
and saving on operational costs in your winery FAMILY OF TANK
automatically increases your net business income.
CLEANING PRODUCTS
LJ STAR INCORPORATED 20
Twinsburg, OH, % 330-405-3040 • www.ljstar.com
LumiStar1000
DE S CRI PTI ON: The LumiStar1000 is capable of outputting
1,000 lumens at full brightness, produces twice the
light output of a standard 100W halogen luminaire with
less energy and heat and is a green-energy alternative
to conventional halogen lights. The LumiStar1000
smart design allows users to choose from three modes of operation: momentary,
short timed and long-timed, with an optional dimmer mode. The LumiStar1000
is designed for cool operation with temperature-based current limiting and
automatic dimming.
NEW a Segments
D E SCR IP TION : Concrete fermentation tanks are
known for the high quality they give to both
red and white wine. The limitation in size and
shipping restrictions have always restricted the
size and capacity available to wineries. Sonoma
Cast Stone has patents on a new design that
will allow easy field assembly of quality factory
produced “Segments.” This new design now
allows capacities in excess of 5,000 gallons with
proven wine to concrete contact area.
Tanks
Westec is known for their craftmanship,
DE S C R IP T I ON: WHY OUR TANKS
5 REASONS
ARE SUPERIOR TO
creativity and expertise. Designing and building custom
OUR COMPETITIORS
configurations to match the specific needs of your1 Ourspace
proprietary one-piece
NEW Product introduced since Unified 2017
71” dimples are larger than
will leave you with a highly functional and aesthetically
the rest of the industry a Product will debut at Unified 2018
2 Custom tank designs to
pleasing result. On the tanks we offer industry leading
match your needs, budgets
one-piece 71” dimple jackets for maximum coverage and timelines
and fitting window allows for improved glycol flow andyour tank with
4 Complete
a mixer, CIP, pump-over or
temperature control efficiency, and it cleans up much
more easier
without any horizontal welding seams. 5 Westec’s exceptional tank
design or tank farm layouts
REVOLUTION EQUIPMENT SALES 1918 is a modular compressed air distribution system. It’s
ideal for winery installations that require the highest
Santa Rosa, CA, % 707-573-3154 • www.RevolutionEquipmentSales.com
quality compressed air or nitrogen. Easily adaptable to
NEW a New Website + Under $3K Marketplace existing systems, with no welding or soldering required.
DE S CRI PTI ON: A new cleaner website has improved both Fast to install and easy to modify, the combination of
the volume and confidence of buying and selling quality lightweight materials and push-fit connectors reduces
used equipment online. We continue to offer servicing labor and installation time. All aluminum piping and
and warranties on all our equipment. The Econofieds connector materials feature smooth walls to minimize pressure drop and will not
Marketplace allows hobby enthusiasts to find smaller rust or corrode.
equipment for under $3,000. Take a spin for yourself online and post for free for
all of 2018.
Used Equipment
DE S CRI PTI ON: Transition Equipment Company is a listing
agency for surplus equipment within the wine, beer,
cider and spirits industries. Services include gathering
specifications on equipment, photography, advertising,
Flexible Scheduling
qualifying buyers and finding equipment based on
clients’ searches. Competitive Rates
On-Site Lab Services
What’s your plan when the Premium Winegrapes and Bulk Wine
D E SCR IP TION : Agajanian Vineyards and Wine Company
Bulk Wine
D E SCR IP TION : Turn Key Wine Brands offers wine
Bulk Wine Strategic produced either from vineyards owned by The Thornhill
Companies or through long-term purchase contracts
Brokerage Planning with partner growers. A number of varieties are available
from the 2016 and 2017 vintages, including Cabernet
Sauvignon, Merlot, Pinot Noir, Chardonnay, Sauvignon
Blanc, Zinfandel and a number of others.
Call us.
415.209.Wine TURRENTINE BROKERAGE
Novato, CA, % 415-798-5547 • www.turrentinebrokerage.com
1311
Wine and Grape Brokerage
D E SCR IP TION : Over the last 40 years, Turrentine Brokerage
has assisted grower and winery clients with supply
challenges and opportunities, providing the best data-
driven information and analyses to help clients make the
7599 Redwood Boulevard, Suite 103 most profitable choices in a constantly changing business
Novato CA 94945 | TurrentineBrokerage.com atmosphere.
Analytical Services for the Wine Industry NEW MINI Bottling and Labeling Line
ETS Laboratories is an independent, ISO-accredited lab that has
DE S CRI PTI ON: D E SCR IP TION : A·T Mobile Bottling Line
provided innovative analytical services to support the art of winemaking since is launching a new MINI bottling and
1978. ETS supports wineries worldwide and is headquartered in St. Helena, CA, labeling line for all bottling needs, from
with satellite locations in Paso Robles, CA; Healdsburg, CA; Newberg, OR; and 375L to 18L. It is designed for small lots,
Walla Walla, WA. small and large format corks and offers
orientation labeling, 4-D filler and corker.
ULTIMA MOBILE BOTTLING INC. 1312 VIN LUX FINE WINE TRANSPORT 2003
Napa, CA, % 707-265-4129 • www.vinluxtransport.com
Sonoma, CA, % 707-364-7400 • www.ultimamobilebottling.com
Vin Lux Fine Wine Transport
Mobile and Custom Bottling and Filtration D E SCR IP TION : Vin Lux ships to over
Ultima Mobile Bottling Inc. is a wine services company that
DE S C R IP T I ON:
10,000+ accounts throughout California.
offers mobile and custom bottling, custom winemaking, storage and filtration
Vin Lux is also equipped with 25
services with five mobile bottling lines, three mobile cross-flow filter units and a
temperature-controlled delivery trucks in
production facility in Sonoma, California.
Northern California and 45 in Southern
California. We feature real time tracking capability and transport approximately
to 1,500 orders per day. In addition to delivery, Vin Lux offers a variety of
VA FILTRATION USA 914 services, from storage, pick-ups, will calls, etc., in our warehouse.
American Canyon, CA, % 707-552-2616 Ext. 2 • www.vafiltration.com
NEW a MICROControl
DE S CRI PTI ON: MICROControl is a specific association of a natural fungal
polysaccharide, chitosan, a vegetable protein (patatin, which is a potato protein
isolate) and a pectinase and ß-glucanase-based enzyme preparation, for
microbiological management and control of wines. It provides microbiological
protection of wines, after fermentations, by reducing the overall microbial load
(yeasts, lactic bacteria, acetic acid bacteria), and it plays an antioxidant role by
eliminating oxidized and oxidizable compounds in white and Rosé wines.
Rohavin Enzymes
DE S CRI PTI ON: Pectinases for processing and quality
improvements: they are blended enzymes for color
and tannin extraction. Use Beta-glucanase to clarify
and filter wine.
Cartridge Filters
DE S CRI PTI ON: Advantec offers a wide selection of filter
media in both capsule and cartridge filters. Capsule
filters provide point-of-use filtration or for pilot/
prototype trials before scaling up to cartridge filters
for production volumes. Cartridge filters feature media
for each stage of the wine production process. QA
certification is available.
NEW a Zenith®
D E SCR IP TION : The Zenith range, developed by
Enartis, solves all challenges associated with wine
tartrate stabilization. Potassium polyaspartate-
based Zenith inhibits formation and growth of
potassium bitartrate crystals, thus preventing their precipitation in bottle. Zenith
is effective for tartrate stability with a long lasting stabilizing effect, no negative
impact on color, respectful of wine sensory characteristics and environmentally
sustainable. Filterable and suitable for all wines, Zenith is the easy and fast
solution for wine tartrate stability.
LALLEMAND 2401
Petaluma, CA, % 707-526-9809 • www.lallemandwine.com
NEW Bactiless
D E SCR IP TION : Bactiless for Acetic and Lactic Acid Bacteria
Control in Wine. Bactiless contains natural, non-allergenic
chitin-glucan from a non-GMO strain of Aspergillus niger.
Bactiless helps to lower the viable acetic and lactic acid
bacterial populations. This innovative approach can be used
to stabilize wines post-malolactic fermentation, or it can be
used to inhibit malolactic fermentation from occurring. Chitin-glucan has been
administratively approved under TTB 24.250 for continuous use in wine.
CONTAINERS UNLIMITED 2304 Oxbo 6230 trunk shaker for 2018. Powered with a
quiet, efficient Tier IV engine, the Oxbo 6230 is the
Hayward, CA, % 510-887-9277 • www.containersunlimited.com
next-generation of trunk shaker for the vineyard
Plastic Pick Boxes and boasts a number of new features and benefits.
D E S C R IP T I ON: Containers Unlimited will introduce The 6230 is available with a wide range of options,
an economical vineyard grape pick box at the including Oxbo’s trunk shaker picking system, a
symposium. There are multiple color options and design quick-change, forced-balanced canopy shaking system, Oxbo’s PremiumSort
specifications to choose from. destemming and sorting system, and Oxbo’s YieldTracker.
EP AERATION 2525
San Luis Obispo, CA, % 805-541-6140 • www.epaeration.com
KLIMA 2419
Vineyard > Vineyard Equipment > Blenheim, New Zealand, % 0064-21-502-773 • www.klima.co.nz
DE S CRI PTI ON: Ask about the Clemens Shoot Binder at the tradeshow. to save up to 60 percent in labor costs. It best
complements a VSP system. Solid, low RPM blades
Geier Crawler Tractor pinch off canes rather than cutting through them
DE S CRI PTI ON: The Geier Crawler Tractor is equipped with tracks for working as a high-speed blade-in-carriage system will,
in narrow row vineyards in slope conditions. Engineered for front-mounted reducing sawdust, eliminating clogged radiators and
equipment, including the Clemens Radius, Clemens Leaf Remover, Clemens overheated tractors. Another advantage to our system
Trimmer and the Clemens Pre-pruner. is reduced weight. Built in North America with North
American parts, including standard bearings and SAE
NEW a Radius Plus hydraulics. Parts are available from local suppliers.
DE S CRI PTI ON: The Clemens Radius Plus is a modular design based on the Clemens
Radius. It is a mechanical weed control system that is supported by various
driven tools. The tools are a tiller, mower or disks. A sensor rod leads the tool
reliably and safely around the plant or tree. The tools can be easily exchanged
for different operating needs.
NEW a EnviroMonitor
QUIEDAN CO 1420 D E SCR IP TION : EnviroMonitor is more than a weather
Salinas, CA, % 831-663-0770 Ext. 23 • www.quiedan.com station. It’s a powerful, expandable and affordable
mesh network that supports dozens of sensors
Grow Tubes from Davis and other leading sensor manufacturers.
DE S CRI PTI ON: Quiedan manufactures several different sizes of grow tubes for Designed for flexibility, scalability and mobile
customers needs. access, EnviroMonitor can be installed on a small
vineyard or scaled to cover thousands of acres.
Measure what you want, where you want. All the
ZENPORT INDUSTRIES INC. 2520 critical data can be viewed on a smartphone or online. EnviroMonitor converts
field data into actionable intelligence.
Tigard, OR, % 503-524-7289 • www.zenportindistrues.com
QUIEDAN CO 1420
Salinas, CA, % 831-663-0770 Ext. 23 • www.quiedan.com
Bird Netting
D E SCR IP TION : Quiedan Company offers many different sizes and styles of bird
netting. Contact us today for a quote.
Visit Us at
Unified
Booth #326 WILSON ORCHARD & VINEYARD SUPPLY, LLC 2608
Paso Robles, CA, % 507-301-5106 • www.wilsonirr.com
AL&L Crop Solutions, Inc
Grow Tubes
D E SCR IP TION : Wilson Orchard & Vineyard Supply, LLC is a source for grow tubes,
Plant Disease Diagnostic Laboratory
bird-netting and vineyard trellis that include end posts, rolled line posts and tee
posts. We have multiple options for cross-arms and wire sizes in stock at one of
our 10 locations.
7769 N. Meridian Road, Vacaville, CA 95688
NEW Product introduced since Unified 2017
Providing Testing and Diagnosis for Grapevine a Product will debut at Unified 2018
Diseases
Learn more at www.allcropsolutions.com
Email: info@allcropsolutions.com
Phone: (530) 387-3270, Fax: (707) 693-3050
BLUE MOUNTAIN MINERALS 2622 and leading producer of sulphur-based liquid plant
nutrition products to the agriculture industry. Our line
Columbia, CA, % 209-533-0127 Ext. 12 • www.bluemountainminerals.com
of liquid fertilizers and soil amendments provides the
Ag Lime and Dolomitic Limestone essential nutrients to improve soil health, increase water
DE S CRI PTI ON: Blue Mountain Minerals produces high- percolation and maximize nutrient uptake. With more
quality, expertly manufactured agricultural limestone than 70 years of experience, Crop Vitality is committed
and dolomitic limestone to aid in the neutralization of to nurture crop life through the innovation, research and
acidic soil conditions. Proper soil pH is imperative for a development of sustainable and nutrient-filled fertilizers.
well-balanced sustainable soil system.
DowDuPont announced
DE S CRI PTI ON: competitive exclusion to prevent botrytis in grapes. Beneficial microorganisms in
the completion of the merger between Botector out-compete the botrytis pathogen for space and nutrients, creating a
The Dow Chemical Company and E.I. protective barrier between the plant and potential disease. Botector is approved
du Pont de Nemours & Company this year. The combined entity is operating as a for certified organic crop production.
holding company under the name DowDuPont with three divisions: Agriculture,
Organic TRIGGRR®
Materials Science and Specialty Products. Crop protection products for the
D E SCR IP TION : Organic TRIGGRR is a liquid auxiliary soil and plant substance,
winegrape industry include Quintec and Rally fungicides; Intrepid, Lorsban
containing natural plant extracts. It works synergistically with Organic BioLink
Advanced, Delegate and Entrust insecticides; Telone soil fumigant; Trellis, Goal
nutritional products to enhance nutrient and water uptake, and improve crop
2XL and Matrix herbicides.
quality, yield and overall plant vigor. The product can be used on all crops and is
approved for certified organic crop production.
Grapevines
D E SCR IP TION : Casa Cristal Nursery offers a wide selection of 2010 Protocol
varietals as both potted and bare root grapevines. We also provide an array
We offer a wide selection of varietals including 2010 of customizable services including soil mapping, planting and post-planting
Protocol, Sun World, and Sheehan Genetics. Call assistance.
us now to discuss your upcoming planting needs!
RAMZI KHACHADOURIAN 661.474.0528 DUARTE NURSERY 1204
JOHN MOSO 209.602.8855 Hughson, CA, % 209-531-0351 • www.duartenursery.com
Grapevines
D E SCR IP TION : Duarte Nursery has leading clean plant options for winegrape
growers. Duarte offers the 35” Ubervine that comes into production faster and
minimizes your field training costs. The 24”magnum vine lets you plant deeper
into the ground and have more vine to avoid scion rooting, and the classic 12”
big pot benchgraft is the cleanest, best value grapevine in the market place.
Grapevines
D E SCR IP TION : Herrick Grapevines is an ENTAV-
licensed propagator of French clones of grape
varieties and rootstock selections. Herrick
offers custom-grafted grapevines: dormant
vines, green potted vines, tall vines, own-rooted and rootings, protocol 2010.
Grapevines
D E SCR IP TION : Sunridge Nurseries Inc. offers premium
grape nursery stock with protocol 2010 material
available in most varieties, as well as ENTAV French
clonal and Plansel Iberian clonal varietal lines.
661.758.4777
WonderfulNurseries.com
P.O. Box 279, 27920 McCombs Ave., Wasco, California 93280
© 2017 Wonderful Nurseries LLC. All rights reserved.
WONDERFUL, WONDERFUL NURSERIES and the accompanying logos are trademarks of Wonderful Nurseries LLC or its affiliates.
2018 U N IF IED GU IDE
General > Associations & Education CALIFORNIA STATE UNIVERSITY FRESNO 1019
Fresno, CA, % 559-278-7135 • www.fresnostate.edu/jcast/ve
Winegrape Sales
UNIVERSITY OF CALIFORNIA, DAVIS 828
DE S C R IP T I ON: Allied Grape Growers offers winegrape
Davis, CA, % 800-752-0881 • extension.ucdavis.edu/wine
growers support services for the marketing of their Winemaking Programs
winegrapes to hundreds of potential grape buyers D E SCR IP TION : Take your winemaking to the next
throughout California. Our service primarily includes level. Whether you want to advance your career or
contract negotiation, review, administration and expand your knowledge of the wine industry, UC
enforcement, which allows our growers to focus on what Davis Extension’s world-class courses in viticulture
they do best: grow grapes. Field staff are trained and and enology, wine appreciation and winemaking
experienced viticulturists, and our sales team has had business offer something for everyone. You can also earn your certificate with our
years of winegrape sales and marketing experience. internationally-acclaimed online Winemaking Certificate Program.
TAYLOR LOMBARDO ARCHITECTS LLP 1037 caves for discerning clients. Will perform initial site
assessments, draw and build unique project-specific
San Francisco, CA, % 415-433-7777 • www.taylorlombardo.com
cave plans to enhance site-effectiveness to bring
Architectural Services owners’ visions to reality.
DE S CRI PTI ON: Taylor Lombardo Architects
specializes in custom homes and wineries
of all sizes and styles, tailored specifically to
the needs of each client. The firm’s design
NORDBY CONSTRUCTION 1010
approach is one of creating site-sensitive and Santa Rosa, CA, % 707-526-4500 • www.nordby.net
environmentally responsible structures that are Winery Construction Services
timeless, innovative and enduring. D E SCR IP TION : Nordby Construction Company is
a general contractor, specializing in winery and
wine cave construction. Services are encouraged
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winemaking
Rhône
VARIETAL FOCUS:
Blends
Lance Cutler
Rhône
Blends
These 13 individuals, supported with ColloPack’s finest wine bottling and processing
equipment, are the best service and support team in the business.
With over 200 years of combined experience and large comprehensive parts
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Rhône
Blends
Powered by FPT Industrial common rail The BRAUD SDC system is recognized as The proven NORIA system, with its poly- The BRAUD harvester cab is fully suspended
electronic engines, BRAUD harvesters give the best picking system in the industry. urethane baskets, ensures the most gentle and sound-proofed for a smoother, more
you improved output and economy. With a Each shaking rod is independently hinged treatment of the vines and harvested crop, comfortable ride. The pressurized cabs with
choice of four or six cylinders, the engines for perfect control of the shaking action, without ground losses. heat and air-conditioning offer optimum
deliver more power and torque with 35% with maximum flexibility for gentle picking. comfort and protection during harvest, spraying
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© 2017 CNH Industrial America LLC. All rights reserved. New Holland is a trademark registered in the United States and many other countries, owned by or licensed to CNH Industrial N.V., its subsidiaries or affiliates.
VARIETAL FOCUS:
Rhône
Blends
Jeremy Weintraub graduated from Clark University in Massachusetts. He “To determine picking we go by flavor and tests.
got an M.S. in viticulture and enology from UC Davis. He served internships Roussanne berries should turn this ugly brown color.
in Italy, New Zealand and Long Island, New York and winemaking positions The Viognier flesh softens a bit and becomes malleable.
in Santa Barbara and Paso Robles before taking a winemaker position at We wait for acid drop in the Picpoul. We pick early
Seavey Vineyards in Napa Valley. He took over as winemaker for Adelaida to get cold grapes. We whole-cluster press to tanks
Vineyards & Winery in 2013. with no SO2 addition. The juice settles overnight
at 50° F. We ferment the wine in puncheons, but
the Picpoul ferments in 10-year-old barrels.
We never make acid additions, but we add
Fermaid two days after pressing and again at
one-third sugar drop. The wine ferments at
cellar temperature without cooling, around
55° F. Roussanne is fermented in 20 percent
new puncheons, Viognier in 20 percent new
barriques and neutral barrels, and Picpoul
ferments in neutral barrels. After fermen-
tation, we go through a native malolactic
fermentation, stirring the lees on the Picpoul
Blanc to encourage that fermentation.
“We go through cold and heat stability,
and cross-flow filter the wine. It is bottled
after 10 months in oak and gets another nine
months in bottle.”
According to Weintraub:
“We strive for aromatic complexity and a
harmonious mouthfeel. Our alkaline soil gives
an abundance of natural acidity, so it is vital that
the mid-palate express weight and generosity.
Roussanne provides richness and more phenolic
character. The Viognier lends floral and fruit
character with medium weight, and the Picpoul
Blanc provides crisp acidity. We want the wine
to coat the mouth but still finish clean, and we
want to produce a wine that is age-worthy.
“Anna’s vineyard has calcareous shale and
limestone clay. It sits at 1,750 feet in elevation
and is planted with 10x4 foot spacings on 1103P
rootstock, using Tablas Creek clones. We farm
organically but are not certified. This block
sees some limited irrigation, but a full third of
our ranch is not irrigated at all. We have cross
arms that allow the shoots to flop. The vines are
vigorous, so we pull laterals. We use shade cloth
on the south side of the canopy and prefer to
have the clusters hang free without touching.
Roussanne is a shy producer at about 1.2 tons
per acre. Viognier is better with 2.3 tons per acre
while Picpoul comes in around 3.4 tons per acre.
Weintraub: Initially, I get honey, a little bit of hazelnut and a hit of fruit Wathen: I get a lot of clean, medium-ripe aromas, like pluot and Asian
loops. I get some nice floral white flowers, a little green apple and some pear. It is a bit oxidized in a good way. On the palate I get ripe pear and
density in the mouth, along with some acid that coats the mouth. There a little bit of a spearmint quality with good texture.
is a very slight bitterness and a bit of cooking spice, maybe fennel. The
finish is juicy with good weight. Grahm: Good call on the pluots. I get a very discreet diacetyl, buttery
note. The texture is lovely.
Jussila: Roussanne comes in big. It is unmistakable. It is seductive and
kind of voluptuous in the nose. There is almost a butterscotch character. Bowker: It is rich and alluring. I get some white flower, maybe
I love the oily viscosity of the wine. There is a nice mid-palate spiciness honeysuckle. There is a nice rich mouthfeel and a bright acidic tingle on
and a long, beautiful finish, kind of like macadamia nut on the tail end of the finish.
it. Very pretty wine.
Poe: There is a nice floral nose with some blood orange. It starts out
Fiorentini: An interesting and enjoyable example of what Roussanne subtle, then the weight comes on, and it finishes really nice with good
can do. Both the palate and the aromas are seamless. I appreciate the length and a bit of mint.
yin and yang of this wine, the acid and the waxy richness. The texture
is beautiful on the finish. A complex white wine that red wine drinkers
Barton: I get orange blossoms on the nose. There is a nice fragrance
should love.
and almost some steely minerality. There is Roussanne richness and
creaminess and yeastiness. In the nose it comes off like it is going to be
Collins: I felt the expression of oak was really nice with the Roussanne. this bright acidic wine, but it is really rich on the back end. It has a robust
There is a lot of honey and honeysuckle on the nose. I found the mouthfeel. It’s a fun wine.
Viognier pretty dominant but nice. There is a big, weighty mouthfeel but
balanced. There is phenomenal acidity, which I assume is the Picpoul
coming in at the end. For a wine of this size it is really balanced and
beautiful with just the right amount of oak for my palate.
Rhône
Blends
Grey Wolf Cellars was established by Joe and Shirlene Barton in 1994.Their “We determine when to pick mostly by
son, Joe Barton, a fruit science graduate from Cal Poly San Luis Obispo, is phenolics and taste. Acidity is our biggest
the current winemaker. He credits local winemakers for providing support concern after flavor. We want to capture acidity
and advice as an essential part of his winemaking education. Family partic- with concentration. We sample weekly once
ipation is at the center of Grey Wolf Cellars, and their style has been to craft we hit 20° Brix. We’ll pop berries and check
wines that are approachable young, but also have depth and complexity for the seeds and pulp. We want the Roussanne to
aging potential. lose some of its bitterness, and we wait for the
Grenache Blanc to drop some acidity and turn
fresh. We watch pH closely and pay attention
to the weather.
“We pick into half-ton bins. If necessary,
we have sorting tables. If possible, we’ll press
the Marsanne and Roussanne together, give
skin contact to the Viognier and whole-cluster
press the Grenache Blanc. We add 30 ppm SO2
pre-fermentation. Settling lasts overnight at
50° F. We rack off the lees, aware that we need
to retain some solids for aromatics, especially
in the tank fermentors. We go cleaner into the
barrel fermentations. If needed, we will add acid
up to 1g/L, and we usually make one Fermaid
addition. The wine ferments at 55° F to 62° F.
“Everything is fermented in separate lots. We
use both 500-liter puncheons and 60-gallon
barrels, along with some concrete tanks, which
seem to soften aggressive phenolics. About 25 to
30 percent of our oak is new. We agitate the lees
weekly. We start malolactic with native bacteria
but will inoculate to finish if necessary. We will rack for clarity after ML; but
once the wine is in barrel, we won’t rack until bottling. The wine remains
in oak for 11 months. The wine is both heat- and cold-stabilized and then
membrane-sterile filtered. It receives six months’ bottle-aging before release.”
According to Barton:
“Our model is Châteauneuf-du-Pape white wine with its far-reaching finish
and aromatics, along with weight and body. Each varietal has a function
in this blend. Our approach was to center the wine around Marsanne and
Roussanne for a dense texture, while using the Viognier as the focus for
the aromatics. Grenache Blanc brings acidity and mineral content to give
balance to the finish and overall bouquet. We’d also like the wine to be
under 14 percent alcohol to go better with food.
“The grapes for this blend come from several different vineyards, most
of them on calcareous and siliceous soils. Elevations run between 900 and
1,300 feet. Most of the vines are planted in 8x5 foot spacings on 1103P and
110R rootstock, using Tablas Creek clones. The Viognier is dry-farmed, and
the rest have irrigation. We farm organically and sustainably, depending on
the vineyard.
“Since our goal is to attain a balanced fruit load, we try to create space in
the canopy to provide circulation and handle fungal concerns, while trying
not to expose the fruit to too much sun or danger from seasonal heat spikes.
Because these are low vigor sites, we average just 1 to 2 tons per acre.
Barton: The Viognier presents itself nicely with some dried apricot and Weintraub: I get Viognier on the nose with a potpourri of apricot and
peach components; then it really lays into the Marsanne and Roussanne dried fruit and dried flowers. I like the mouth. The mouth blurs the lines
with their creamier toffee notes. You do get the barrel signature and the between the varietals with less acidity than I expected based on the
sur lie component. There is good power and richness. The Grenache nose.
Blanc helps wrap the acidity into the wine. The alcohol is pretty low and
doesn’t get in the way at all. Collins: Tastes like Viognier to me with mandarin peel; rich and
voluptuous. It has nice acidity, but it is a bit overwhelming, big and
Bowker: This is a big, fat wine, maybe a bit oxidized. It is a big, heavy round. It is nice wine. I would have guessed it as a single varietal, not a
white wine, and the flavor continues to linger in my mouth. blend. It almost tastes like a ripe Viognier grape in the vineyard.
Grahm: I am very attracted to the nose. It is floral with citrus and licorice. Fiorentini: There is lots of bright Viognier, which reminds me of gummy
The palate was not as impressive. I got some heat, and it seemed like it bears from my childhood. It is super showy aromatically. The palate is
was acidulated, so the acid wasn’t integrated into the wine. juicy with more flavors from the other varieties. I think this would be
super fun to drink. It is younger, which lends more freshness.
Wathen: I get nectar and anise in the aroma. In the mouth it is like sap
and peach juice with a kind of discombobulated finish. Jussila: I get some big apricot, almost like preserve. I think it is very
showy and nice on the attack. It is solid wine but lacks evolution as the
Poe: I get a little smokiness and a nice orange or vanilla yogurt. Probably wine finishes, but it is still a very pretty wine.
saw some time in barrel.
Office:
1285 Foothill Blvd
Cloverdale, CA 95425
Ph: (707) 224-2377
Fax: (707) 224-2390
www.oenosylva.com
Rhône
Blends
Jeff Poe began his wine career in 1987, working harvest at Clos Du Bois. “All three varieties come from the same vineyard but
After a second harvest at Seghesio Winery and a year as a lab technician at from different areas within that vineyard. The Syrah
Simi Winery, he decided to pursue winemaking as a career. He completed grows on Linne-Calodo, the Grenache on Balcom-Cal-
his degree at Fresno State in 1993, found employment as an associate wine- leguas and the Mourvèdre on Nacimiento Silty Clay. The
maker at Lockwood Vineyards in southern Monterey County and moved elevation is 1,400 feet, and the vineyard is terraced with
to Paso Robles. In March 2001, he assumed the position of head winemaker two rows per terrace. Vine spacings are 4x8 feet. All of
at Tobin James Cellars. the rootstock is 1103P. The clones are SY99, MV1 and
GR224. The vineyard is traditionally farmed and
has irrigation. We shoot-thin the vineyard twice,
drop fruit at veraison and again as needed. We
leaf-pull on the north side. We average 2 tons
per acre on this vineyard.
“We pick based on flavor and appearance,
as well as test data. With the Syrah we look
for tannin development and a bit of shrivel.
We wait for color development in both the
Grenache and Mourvèdre and never get shrivel
even though we pick around 27° Brix.
“We make three separate wines and then
blend together later. Grapes are picked into
half-ton bins. We add 30 ppm SO2 at the
crush pad where the grapes are destemmed
and crushed. We cold-soak at 45° F for two to
three days, looking to extract softer tannins.
We inoculate with Pasture Red and/or Hanson
Melody. We will add tartaric acid, as needed,
prior to fermentation. We use Superfood prior
to fermentation and DAP to 250 ppm, adding
half prior to fermentation and the balance at 15°
Brix. We pump-over during cold-soak once a day
then twice a day as fermentation starts. At peak
fermentation, we pump-over four times daily,
backing off to twice daily to finish. We ferment
between 75° F and 82° F.
“We press at dryness and inoculate for malolactic
or, in the case of the Syrah, at the beginning of its
According to Poe: three-week extended maceration. We are looking for the
“Our goal was to create a full-bodied Rhône blend. We had to tame the Syrah
tannins to soften, and we keep the tank topped with argon at that time. The
component, which was very meaty with big tannins. We wanted to tone down
wine is racked to oak barrels with 60 percent French, 40 percent American
that meatiness and the tannins, but capitalize on the structure. The Grenache
and 60 percent new. The wine sits sur lie for four months and then gets racked
and Mourvèdre were medium-bodied and loaded with black currant flavors.
three times during aging, roughly once every five or six months. We barrel-age
By blending these three components, we brought down the tannin levels to a
for 23 months, cross-flow filter to 0.65 micron at bottling and bottle-age for
pleasant level, while maintaining structure and a velvety texture.
two to three years before release.”
Grahm: I get a lot of ripe flavors of cherry and plum. The dominant
flavor to me was Mourvèdre, which lent a meaty, blood-like character. It
was savory with a hint of rosemary.
Bowker: There are vibrant red and blue fruits on the nose. I get some
pleasing spiciness of white pepper and asphalt. It has firm tannins
on the palate, along with lingering fruit. There was some mid-plate
astringency, which should go away with more time. It finishes with
another burst of red and blue fruit flavors.
Collins: This definitely comes from ripe fruit and feels a bit more old-
school Paso. Candied fruit nose. The acidity and length are nice. The
tannins are discreet.
Fiorentini: I get real ripeness on the nose, almost Port-like with licorice
and ripe fruit aromas. On the palate it has surprisingly good acid, and
the texture is nice. It is not overblown.
Jussila: It is Port-like, and you can feel the age. I really like the mid-
palate on it. It is spicy with nice length, spiciness and acidity. It kinda
Office:
grows on you. 1285 Foothill Blvd
Cloverdale, CA 95425
Ph: (707) 224-2377
Weintraub: The nose is a bit muddled with an older barrel character in Fax: (707) 224-2390
www.berthomieu.com
the nose but not in the mouth. I like the acid. It didn’t have the weight
that I would have expected from the nose.
Barton: The nose is pretty brambly with mixed fruits and an underlying
WINE BUSINESS MONTHLY 3/8 TBE-Berthomieu_2018.indd 1 16/11/2017 10:5
earthy tone from the Syrah and Mourvèdre. There is big pumpkin spice.
It is fresh up front with a little heat on the end. It has a savory mid-
palate, and it is juicy. I like it.
Rhône
Blends
Foxen Winery
2014 Cuvée Jeanne Marie, 14.4% Alc., 240 cases, $40, 81% Grenache, 19% Mourvèdre
You learn all you need to know about Bill Wathen from his email moniker,
“farmer in flip flops.” Born and raised in San Luis Obispo, he graduated
According to Wathen:
“This wine is a blend of the two grape varieties grown on a small section of
from Cal Poly in 1975 with a degree in fruit sciences. By 1978 he had secured
our Williamson-Dore vineyard named for my mother, Jeanne Marie. We
the job of vineyard manager for Chalone Vineyards, working with Dick
are after pomegranate and light tarry plum from the Grenache, and we use
Graff and learning traditional French winemaking techniques. He returned
enough Mourvèdre to provide spice and some watermelon rind character.
to Santa Barbara to start Foxen Winery in 1985. He is officially the founder
We are always looking for medium-smooth tannins.
and co-owner, working as both the winemaker and viticulturist.
“The vineyard sits at 600 feet and is comprised of very shallow Ballard clay
loam. Vines are planted 8x4 feet, which accounts for 1,814 vines per acre.
The clones are from Tablas Creek, and they are planted on 101-14 rootstock.
We are sustainable and traditionally farmed. We have drip irrigation but
use it sparingly. We shoot-thin early and remove laterals with no leafing to
prevent bleaching. We cluster-thin where there are crowding issues. In 2014
we harvested 1.5 to 2 tons per acre or 1.7 to 2.5 pounds per vine.
“We pick when the juice tastes good, usually between 23° and 25° Brix. We
want the juice to color up, and we want ripe pomegranate flavors and water-
melon. Usually some of the seeds are still green. We pick very early for cool
grapes and destem using 100 percent whole berries, trying to capture more
fruit. We sort, after destemming, to fermentors. We use a two- to four-day
cold-soak at 55° F to 60° F. We make no acid additions but will add Fermaid
with the onset of fermentation and again at one-third Brix depletion. We
ferment in open-top tanks, punch-down twice daily and keep peak fermen-
tation temperatures around 80° F. Fermentation is carried out by the house
yeast floating in the winery. We press at dryness, adding malolactic starter
in the fermentors. We press directly to barrel, ostensibly keeping the press
fraction separate but will usually blend it in later.
“We use 500-liter French oak puncheons, usually once- or twice-filled. We
use no new oak. We age the wine for 20 months and rack three times: once
out of the fermentor, late winter of the following year and finally for bottling.
The wine is unfiltered and gets what bottle age we can muster, depending on
inventory.”
Jussila: Very fruity with almost a sweetness on the nose. It has nice
tannins and a very spicy focus of strawberry and earth. It is a tight wine.
It is pretty wine.
Collins: Pinot Noir guys have the ability to transfer their style to
other wines. This is super fresh, and supple and clean. It is really nicely
balanced with pretty, bright red fruits. There is a stylistic elegance here.
Fiorentini: I like this a lot and get a lot of Grenache character. There is
a spiciness on the nose, especially. It was ripe, especially on the palate.
It is very seductive wine.
www.americanwinepump.com
McFinn Technologies, LLC
Kenosha, WI
John McGinn (262)-909-7267
AVA Paso Robles Willow Creek District Paso Robles Willow Creek District Paso Robles Willow Creek District
Paderewski and Catapult Vineyards, all
Vineyard Caliza Estate Vineyard N/A
estate-grown
V I N E YA R D DATA
Predominant Geology Shale and limestone
Linne Calodo, Balcom-Calleguas, Nacimiento
Limestone with some shale
(soil type) silty clay
Rootstock Mourvèdre SO4, Syrah and Grenache 1103 1103 Mixed, mostly 420A and 110R
Production 3 tons per acre 2 tons per acre 2 to 2.5 tons per acre
Vineyard Practices Canopy management to allow light and air Shoot-thin twice; fruit drop at veraison and as Drop fruit with none to little leaf-pulling; no
flow into fruit zone; no leaf-pulling; adjust crop needed; pull leaves on North side hedging or trimming; trim cluster bottoms
to target 3 tons per acre; no herbicides or
poisons used
W I N E M A K I N G DATA
Taste first, taste second, then skin and seed Flavor tasting for tannin ripeness and watching the
When to Pick maturity, pH and Brix
Appearance, flavor, pH, TA, Brix
vines and weather
Cold Soak 5 to 10 days at barrel room temp of 58° F 2 to 3 days at 45° F 5 to 7 days at 52° F
All start with indigenous yeast; if necessary, Start native, then 1/3 to 1/2 through inoculate
Yeast cultured yeast to finish fermentation
Pasture Red, Hanson Melody
with D254, D80 or D21
Fermentation Temperature 75° F to 80° F; no cooling jackets 75° F to 82° F 70° F to 85° F
Daily punch-downs, up to 3 times daily during Pump-over twice a day until 17° Brix with
Pump-over daily as juice then twice daily to
most active phase; occasional délestage at délestage 3 times; switch to 3 punch-downs
Fermentation Technique tail-end of fermentation to build mouthfeel
24° Brix; 4 times daily to 2° Brix then twice
daily, dropping to 1 per day, depending on
daily to finish
and mid-palate extraction levels
Superfood prior to fermentation, DAP to 250
Nutrients Fermaid at 1/3 Brix reduction
ppm, 1/2 prior to ferment, balance at 15° Brix
Run YANs and react accordingly
First rack at 12 to 15 months for blending then Sur lie for 4 months then rack 3 times Rack at blending around 8 to 10 months and
Racking when wine goes to tank for bottling during aging again to bottle after 18 months
100% French oak; Grenache and Mourvèdre 60% French oak and 40% American oak with
Oak Program 30% new; Syrah 50% new 60% new
100% French oak with 49% new
AVA Paso Robles Adelaida District Paso Robles Willow Creek District Los Olivos District
V I N E YA R D DATA
Predominant Geology Linne and Ayers Calcareous clay Very shallow Ballard clay loam
(soil type)
Elevation 1,550 to 1,700 feet 1,400 feet 600 feet
Vineyard Practices Thin shoots after bud break; drop fruit and cut Drop fruit to balance the fruit load; keep space Shoot-thin early and remove laterals; no leaf-
off shoulders on Grenache and Counoise after between clusters; pull some leaves if there are pulling; cluster-thin where there are crowding
flowering; remove laterals; minimal leaf-pulling mildew problems issues
W I N E M A K I N G DATA
Visual clues from canopy, lignification, seed All available tools: taste, observation, feel, Look for good taste and for the juice to color
When to Pick color, skins and tests numbers, etc. up; want pomegranate and watermelon flavors
SO2 35 ppm after destemming 30 ppm at crusher, 25 ppm to bottle 25 ppm at crusher, 25 ppm after winter racking
Malolactic Native in barrel but inoculate new barrels Native malolactic Inoculate in fermentors
Rack to blend at 9 to 10 months and again to Out of fermentor, late winter of following year,
Racking bottle
Rough rack after ML and again pre-bottling
prior to bottling
Stainless steel tanks with 25% in older Stainless steel, oak (new and used) ceramic
Tanks French barriques
Exclusively French oak barrels with 33% new
and concrete
38% Viognier, 25% Roussanne, 25% Marsanne, 63% Roussanne, 28% Viognier,
Blend 12% Grenache Blanc
66% Grenache Blanc, 34% Roussanne
9% Picpoul Blanc
Winemaker Joe Barton and Ryan Pease Randall Grahm Jeremy Weintraub
Style Goals Our model is Chateauneuf-du-Pape white These varieties produce a fairly unctuous wine. We strive for aromatic complexity and
wine. We center the wine around Marsanne We attempt to introduce a certain lightness. harmonious mouthfeel. We have loads of
and Roussanne for dense texture, use Viognier We get aromas of pome fruit, quince and natural acidity, so we need mid-palate to
for aromatics and Grenache Blanc for acidity fennel. It is rich in tannin and needs time to express weight and generosity.
and minerality. develop. It demands food.
V I N E YA R D DATA
Predominant Geology Calcareous and siliceous Gravelly Calcareous shale, limestone
(soil type)
Elevation 900 to 1,300 feet N/A 1,750 feet
Irrigation or Dry-farmed Viognier is dry-farmed, the rest are irrigated Irrigate in center of row diamond pattern 1
/3 not irrigated, some limited irrigation
W I N E M A K I N G DATA
Phenolics and taste; after flavor, biggest Flavor, flavor and flavor; look at balance, Roussanne berries should be brown;
When to Pick concern is retaining acidity; pop berries and potential alcohol, logistics and guidance from Picpoul acid should not be painful; Viognier
check seeds and pulp the Biodynamic calendar shouldn’t be overly sugary
30 ppm pre-ferment; 30 to 60 ppm
SO2 post-ferment
45 ppm initial add to juice 40 ppm after settling
48-hour skin soak on Viognier; everything else Grapes are sorted and then whole-cluster
Crush Format whole-cluster pressed pressed
Whole-cluster pressed without sorting
Yeast Native Indigenous from pied de cuvée Mix of native and QA23
Fermentation Temperature 55° F to 60° F Low 50°s, looking for 1° Brix drop per day Cellar temperature, about 55° F
Fermentation Technique
Acid Addition 1g/L, if needed, after first rack Sometimes 1g/L on Roussanne to lower pH Never
Malolactic Native to start; sometimes inoculate to finish Inoculate post-fermentation Native malolactic
Rhône
Blends
Caliza Winery
2013 Azimuth, 15.5% Alc., 300 cases, $58, 40% Grenache, 40% Mourvèdre, 20% Syrah
“We pick based on the following: taste, skins, seed maturity, pH and
Brix. I look for lignification of the seeds and sugar development. I want
green flavors to go away and want to chew ripe seeds that are less springy
and taste nutty.
“We pick early at night into 1.5 ton bins. Grenache and Mourvèdre
are partly destemmed and partly whole-cluster. Syrah gets destemmed
but without crushing. All fruit goes to fermentors as whole berries.
We use no SO2 during this process. We use a five- to 10-day cold-soak,
covering the grapes with dry ice. Temperature is about 58° F in the
According to Bowker: barrel room. We tread the grapes daily during cold-soak. Once fermen-
“Our goal with this wine is to make a Paso Robles version of tation begins, we move the fermentors out into the sun to warm up. All
Châteauneuf-du-Pape. I want it to grab your attention with vibrant ferments start with indigenous yeast, but we will add cultured yeast to
fruit up front, a full, rich mouthfeel and then complete with a long finish fermentations if necessary. We make no acid additions. We use
impressionable finish. The development of wine ‘texture’ is very Fermaid at one-third Brix reduction based on YAN.
important as is respect for the three varieties and the place they are “We have no heating or cooling capabilities, so we just try to keep
grown. the must in a reasonable temperature range, usually 75° F to 80° F.
“Our estate vineyard lies between 1,500 and 1,800 feet and consists We punch-down daily, up to three times daily at peak fermentation.
of shale and limestone soils that hold moisture. Syrah and Mourvèdre Occasionally, we délestage at the tail end of fermentation to build
are on VSP trellis spaced at 7x4 feet. Grenache is head-trained to goblet mouthfeel and mid-palate. We press at dryness, mixing both press
but at 3x8 foot spacings. Syrah is a combination of clones, including and free run fractions into a tank, and then distribute to barrels. We
174, 470 and 383, primarily on 1103P rootstock. Mourvèdre is clone inoculate malolactic in the barrel if needed. After malolactic we will
369, also on SO4. The Grenache is clone 362 on 1103P. We farm add SO2. The wine ages in oak for 18 months in 100 percent French
sustainably with heavy organic leanings. In short, I farm organically oak cooperage. The Syrah is 50 percent new, while Grenache and
philosophically, but I still need to be practical when it is demanded. Mourvedre are 30 percent new. The wine is racked twice: once about
We use no herbicides, baits or poisons. We manage the canopy to allow 12 to 15 months post-harvest for blending, and again for bottling.
light and air flow in the fruit zone. We remove laterals only on the It is bottled unfiltered and receives a full year of bottle age before
morning side of the vine. We do not leaf-pull. We fruit-drop twice to release.”
manage crop down to about 3 tons per acre, once after set to separate
clusters and then a green drop.
Bowker: I get a lot of blue fruit along with some red fruit and a spicy, Collins: It is nice with red fruity characters. I like it. It has hefty
potpourri floral characteristic. I get dried herbs in the mouth, along tannins, but not dry or grippy at all. It has nice balance and acidity
with a really rich fruit character. There is an ever-present mouthfeel that while being fresh and bright. There is some nice oak there. Pretty, well-
lingers for a significant amount of time. made wine.
Poe: I get a soft, clean meatiness that I like with an earthy banana and Barton: This is brambly on the nose and like a berry patch with earth
a hint of chocolate. The wine is velvety and glides across the palate. with herbal notes. There are mint or lemon notes. Wow! Cherry mocha
It has dense concentrated berry without being sweet. Smooth tannins deep in the middle. Lies on the front palate, savory on the back.
pull chocolate and earth through the finish. Baking spice on the finish with coffee mocha. Not overly tannic.
Wathen: This is seamless both aromatically and in the mouth. It is Jussila: I like the Mourvèdre-Grenache interplay. It is really nice here.
hard to pinpoint individual parts, because it is so well blended. I get There is some intense spice, and it is pretty focused with a roundness
lavender, dark plum and a bit of graphite. and density to it. There is almost a creamy cola quality to it. There is a
meaty herbal quality, but it has a really nice persistence to it and a nice
Grahm: This is not my style. I am not a big, ripe kind of guy. This is finish. It is an intense wine.
definitely a good New World example of the riper style. It is plumy,
peppery and minty with very good persistence. There is a bit of heat Fiorentini: I love the wine aromatically. There are so many different
from the higher alcohol. Oak is well integrated. There is a suave, notes: oak and bay leaf. Here is a lot of complexity. It is definitely ripe
seamless texture to the wine. but not overdone. There is a bit of heat, but it has great texture.
G R OWING LEA
IN E D ER
W
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IP
AB
GREEN
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SUSTAIN CALIFORNIA
RDS
MEDAL
GREEN MEDAL:
CA
LIFOR NIA
Rhône
Blends
Kukkula Winery
2014 Noir, 14.6% Alc., 200 cases, $50, 89% Syrah, 11% Counoise
Kevin Jussila started as a home winemaker with friends, making wine for I taste for the amount of
their own consumption. A trip to Provence in 1995 introduced him to the skin tannin.
owners of Beaucastel, who told him of their project in Paso Robles. In 2004 “We whole-cluster
Kevin and his wife Paula sold their Topanga Canyon home and purchased sort, destem and then
their property in Paso Robles. On what used to be a walnut orchard, they berry-sort. We will
now have a thriving vineyard primarily focused on Rhône varietals. crush some of the Syrah,
and we saignée 5 to 15
percent of the Counoise.
We add 35 ppm SO2
after destemming. We
cold-soak for five to
seven days in the low 40°s. We employ native yeasts and minimal nutrient
or acid additions. We try to keep pH below 3.8 post-malolactic. We wet the
cap once a day during cold-soak and sparge with CO2. During fermentation,
we pump-over and délestage typically two to three times daily, tapering off
at low sugars. Total maceration is typically 30 days, with peak temperatures
progressing to 75° F to 85° F.
“We press both free run and press fractions to tank for two days; then we
rack to barrels for malolactic, only inoculating the new barrels. All of our oak
is French. The Syrah is 60 percent new oak barrels and 40 percent one year
old. The Counoise is in 500-liter blended oak, half new and half once used
oak. Post-blending, at nine to 10 months, all is aged in 225-liter barrels. This
wine was aged 18 months. We rack only at the time of blending and then
again to bottle. Wine is bottled with no fining or filtration and receives one
year of bottle age before release.”
According to Jussila:
“We want to produce a wine that is concentrated, complex and elegant. I
try to emphasize the Syrah’s sense of earthiness, chocolate, coffee and black
licorice that seems to be the signature of our terroir. We want fruit, structure
and softness while intensifying the aromatics and mouthfeel.
“This wine comes from our estate vineyard and spans an elevation of 1,450
to 1,900 feet. The higher elevations are Linne, and most of the remainder is
Ayers. The vineyard is steep and rocky, planted to a 12x12 foot diamond, all
on 1103P with Tablas Creek clones. We are organic and dry-farmed. Vines
are head-trained to 3½ feet for the Counoise and 6 foot stakes for the Syrah.
We leave five to six spurs on the shorter stakes and 12 to 14 spurs on the
Syrah, with two shoots per spur and one cluster per shoot.
“We thin shoots around the first of May after budbreak is well established.
We drop fruit and cut off shoulders on varieties like Counoise and Grenache
after flowering. We do minimal leaf-pulling but do remove some laterals.
We try to raise the canopy at least 2 feet off the ground. The vineyard is very
vigorous, so we have to drop lots of fruit, coming in around 2 tons per acre
on these two varieties.
“Harvest decision is made mostly through visual clues of the canopy, lignifi-
cation, seed color, skins and finally pH, TA and Brix balance. I want to still be
able to taste the acid, so we usually harvest 25° to 26° Brix, but heat spikes can
drive it higher. I look for brown seeds and pulp that pull away from the seeds.
Jussila: I definitely get a sense of red and black fruit, along with notes Fiorentini: Umami, savory, earthiness abounds in this wine. I don’t get
of graphite and anise or licorice. There are chocolate, mocha notes and a a lot of oak on the palate, but I do get it on the nose. It is cool along all
nice spiciness. The tannic structure is chalky, not too grippy. There is nice those earthy aromas. It is plush on the front palate and very gentle and
length and a long finish. I’m happy with the level of oak. textured on the finish. There is forest floor, umami and yummy.
Barton: A lot of black fruit, almost tarry. It is fat with some soy, which Wathen: I get a lot of oaky camphor and plum. There is sweet oak in
makes me expect a long finish. It is salty and briny in a good way. There the mouth and a tannic bite at the end for me.
is some toasty sweetness on the end. There is some heat, but it is pretty
seamless from front to back. There is power there, but it is pretty light on Grahm: This wine didn’t quite work for me. As Mel Knox says, “It’s not
its feet. that the wine is over-oaked; it is under-wined.” The heat of the wine
exaggerates the alcoholic impressions, and the wine doesn’t have
Weintraub: This is very much on the savory end of the spectrum for enough fruit to balance that level of alcohol.
me. It has medium weight in the mouth. I got a lot of dried red fruit and
a spice rack of Vegemite, along with some dark reduced character from Bowker: The wine is significantly oaky, but it has an aromatically
Syrah, smoky and juicy in the mouth with tannin. appealing character to it. You get a lot of fine tannin in the mouth that
counter-balances that appealing character.
Collins: I get some meaty reduction with lots of savory character. I
would guess more stem inclusion than you said. I don’t see a lot of oak. If Poe: There is an herbal, dry forest-like nose, along with sweetness on the
there is oak, it is pleasant. There is nice acidity and weight and balance. front palate. I like oak, so this doesn’t bother me. A little bit of fruit stays
It is not big or over-bearing. I think there is elegance and nice structure. with the finish.
The tannins are in balance.
Rhône
Blends
Neil Collins has been working in the wine industry for 27 years, spending
time at Wild Horse Winery and then Adelaida. In 1997 he moved his family
to the vineyards of Châteauneuf-du-Pape in southern France where he spent
a year learning the cellars and vineyards of the famed Château de Beaucastel.
When Beaucastel opened their new Tablas Creek winery in Paso Robles, they
tapped Neil as their winemaker and vineyard manager. Lone Madrone is
Neil’s personal project in partnership with his wife Marci and sister Jackie.
Started in 1996, Lone Madrone works with most any local farmer who grows
exceptional fruit while farming sustainably.
the clones are all Tablas Creek. The vineyard started with irrigation, but it
has been removed. We farm traditionally but are moving toward organic. We
drop fruit to balance the fruit load and to keep space between the clusters.
We pull some leaves if we see evidence of mildew. We are dealing, like most
people, with Red Blotch. We average 2 tons per acre at this site.
“Pick decisions are made by all available tools: taste, observation, feel,
numbers, etc. We look for balance in the berries between fruit and acid. We
look at the seeds and want the flesh of the berries to move toward softening.
Hand-picked grapes come into the winery where they are destemmed but
not crushed. We add 20 ppm SO2 after destemming. Lots are kept separate by
variety and each gets about one-third whole cluster. We also add some stems
to certain lots, which gives us the structural benefits, but with less carbonic
effect on the fermentations.
“We do not add nutrients and very rarely make any acid additions.
Fermentations are carried out by feral yeast with temperatures kept below
80° F. We generally do two daily punch-downs, and leave them alone on
Sundays. We press directly to barrel at dryness, sooner if the must develops
According to Collins:
oxidized aromas. We will often have lees and berries in the barrels where
“We are looking to make wines that are more traditionally Rhône in style.
native malolactic occurs. All of our barrels are neutral French oak and are
We want wines that are clean, elegant and balanced, but still show the
either 60 or 132 gallons. After malolactic, we perform a rough racking to
promise for longevity. We’d like to make these wines and still have relatively
make our blends, usually including the press fractions. Then we rack one
low alcohol. We tend to make the individual varietal lots separately and then
more time pre-bottling. The wine is barrel aged for 18 months and then
blend those lots for flavor.
filtered at 3 microns for bottling. We bottle age the wine for six to 12 months
“This vineyard is at 1,400 feet with calcareous clay soils. Vine spacing is
before release.
11x11 feet, and the vines are eight to nine years old. Rootstock is 1103P, and
winery tanks
now
in stock, ready to ship
Tasting Notes
Collins: I get nice red fruit and a nice savory character. I find the balance
with a lot of good spiciness. I get that vegemite, umami character, which
is very stem-related to me. There are more red fruits than black fruits for
sure. The finish is long and juicy and not overly tannic.
Weintraub: This is like a field of lavender along with some Jolly Rancher
candy. There is fennel, lots of red fruit and a great mouthfeel. The acid Harvest is on the horizon. You need tanks and you need them now, but compromising
on quality to get them fast is not how great wines are made.
was plentiful, but really well integrated. I like the tannin as well.
We’re ready. Our Letina stainless tanks – jacketed, single wall, variable, you name it –
are built in Europe and in stock in our Pacific Northwest warehouse, ready to ship.
Barton: This is very floral and perfumed with watermelon and
cinnamon. Soft on the palate. Breezes into the glass, captures you with
Want more info? Call us today, or visit: agertank.com/winery
the fruit and then has layers of chalkiness on the back end. There are no
big tannins. It has a supple, soft finish. (503) 222-7079 AGERTANK.COM
Jussila: I love this wine. The fruit is intense on the nose immediately.
There is a kind of mandarin quality as well, but definitely red fruit and
rhubarb along with cooking spices. It has intense spiciness and a vanillin
quality. It’s dry with a warm, long finish. Really pretty wine.
Poe: I got a dark, blueberry aroma and a lot of earth. I get the same on
the palate with subdued berry and earth. I like the silky mouthfeel. The
tannins don’t overpower, but carry the flavors through to the end.
Where Experience is
Grahm: I didn’t get the fruit that Bill got. In fact, I’d like to see more
primary fruit. I was getting more dried herb and earth and some slightly
stewed flavors. There is a bit of heat. There is good persistence. I just
a Tradition
wish it had more primary fruit character.
• ENTAV Licensee
• 2010 Protocol material available
•
Rhône
Blends
since 2011 but are not certified. We wanted to allow some leeway if necessary,
but that has not been necessary in the six years we have farmed biodynamically.
We have irrigation, but are careful and deliberate about the timing and quantity
of irrigations due to a lack of water availability.
“We focus on soil health as the key to vine health. We do not have huge
foliage issues. We remove some laterals with an eye to sun protection. We
do very little leaf removal, and we rarely hedge or trim. We will trim cluster
bottoms, sometimes wings and then perform a green drop after set. We target
2 to 2.5 tons per acre.
“We pick based on flavor while watching the vines and the weather. We taste
for tannin ripeness and look for the texture and feel of the berries. We prefer no
grape shrivel, and we like ripe seeds. We watch weather carefully and sometimes
have to pick quickly to avoid shrivel or sugar spikes in the grapes.
“We sort pre- and post-destemming. We use whole-cluster inclusion on
Syrah and Mourvèdre, sometimes Grenache. We add 15 ppm SO2 at the
crusher followed by a five- to seven-day cold-soak at 52° F. We run YANs to
see where we are in tank and feed fermentation gently during the first half to
ensure yeast are strong enough to finish fermentation. We rarely make acid
additions. We start fermentations with native yeast, and then if it is a warm
year, we’ll inoculate one-third to one-half of the way through with D254,
D80 or D21.
“We ferment in concrete, stainless and wood. We saignée both the Mour-
BRITTANY APP vèdre and the Grenache. We try to délestage three times before punch-downs,
and we pump-over twice a day until we can punch-down, usually around
According to Fiorentini:
17° to 15° Brix. Once we can punch-down, we go from three daily to one,
“Because this wine combines our two finest estate vineyards, I try to harness
depending on the desire for extraction. The fermentation occurs between
the incredible personality they provide. At the same time I don’t want the wine
70° F and 85° F. We press at dryness to tanks with only a portion of the
to be too fruity, too ripe or too much of one thing. I try to promote fruit and
press fraction going into the free run, and that is determined by taste. From
power with minerality and earthiness. We want rich fruit, a lush mid-palate
there we go to barrels, which are all French with 49 percent new oak. Native
and mouth-filling elongated texture that leads to a long-lived finish.
malolactic occurs in barrels. The wine gets racked at eight to 10 months
“The Paderewski Vineyard is primarily limestone with shale, and the Catapult
for blending and then again at 18 months for bottling. The wine is aged in
Vineyard is shale. Elevation is between 1,100 and 1,300 feet. Vines are planted
barrel for a total of 18 months and is bottled unfiltered. We bottle-age for 18
to either 7x3 or 7x5 foot spacings. The rootstock is mixed, but is mostly 420A,
months before release.”
1103P and 110R. The clones are mixed. We have used Biodynamic practices
Fiorentini: This has a briny reduction, along with bright fruit and acid CUSTOM Central Coast Expertise
that perfectly represents our two vineyards. It’s got everything I am CRUSH $30 Million State-of-the-Art facility
looking for in terms of mineral elements and earth, as well as fruit.
On the palate there is lots of juicy, gushy fruit; but as the wine flavors
develop, I notice more textural elements coming through. The whole-
cluster stems and the Petite Sirah lend some peppery tannin on the SHINER 60+ On-Going Domestic &
back. Everything is young and needs some time to come together. PROGRAM International Wines
Flavor-wise there are tons of red and black fruits and tar, olive and
earth.
Bowker: I get a lot of dark plum with black licorice. The taste is rich,
dark, assertive and powerful. It has big fruits up front and definitely
lingers on the finish.
Wathen: I get muddled rhubarb, plum and figs on the aroma. In the
mouth, sweetness is my first impression. It is plush and velvety but a bit
big for me.
Rhône
Blends
BRITTANY APP
S O M E G R A P E V A R I E T I E S are distinctive and carry all of the compo- even though all of the wines came from the Central Coast and tended to
nents to make great wine by themselves. They have enough fruit and use combinations of the same varietals for their blends.
complexity, body, acid and tannin to make scrumptious, balanced wines. The Bonny Doon Le Cigare Volant Blanc was unctuous but balanced in
Pinot Noir, Cabernet Sauvignon and Riesling would be good examples of a sort of classical way. The fruit did not jump out of the glass, rather it
varieties that can work out just fine by themselves. Still, winemakers often oozed into your consciousness and over your palate until it won you over.
can’t help themselves and might blend in small amounts of another variety Adelaida’s wine was more in your face with a gorgeous blend of fruit, mouth-
to improve the finished wine and make it more interesting. Perhaps a bit feel, creaminess from oak, and a wonderful acidity that kept everything
of Merlot might soften up those tannins in a Cabernet Sauvignon, or a mix flowing. Joe Barton’s Sentinelle used Viognier for aromatics, Marsanne and
of different clones could make a delicious Pinot Noir even more enjoyable. Roussanne for texture and Grenache Blanc for acidity. Then he complexed
Then there are varieties that are appealing and interesting, but rarely everything with techniques, using some whole-cluster, concrete tanks, sur
capable of carrying the whole show alone. At the risk of insulting hundreds lie and malolactic. All of these wines were white Rhône blends but couldn’t
of winemakers, I think, to a large extent, that is the case with most Rhône have been more different from one another.
varietals, especially the whites. Marsanne and Roussanne have great body On the red side, all of the wineries used some combination of Grenache,
and lend weight to the mid-palate, but the fruit character is not bright and Syrah and Mourvèdre except Kukkula, which went with Counoise as the
lively, preferring to show pome, quince and honeyed character. Viognier only aid to its Syrah, and Foxen, which eschewed Syrah completely. The
is full of aromatics, like peach and other stone fruits, but lacks a certain Caliza Azimuth was well on its way to its stated goal of being Châteauneuf-
weight in the mid-palate. Picpoul and Grenache Blanc can be acidic to the du-Pape from Paso. The Epoch Ingenuity exhibited a precise lushness. The
point of distraction, and even their green apple brightness can fail to win Foxen showed a bright, almost Pinot Noir-like crispness, full of red fruit,
you over. while the Lone Madrone shined with red fruit, along with savory notes.
Among the red varieties, Syrah is the most likely king. Not only can it Rustic fruit with graphite and mocha notes defined the Kukkula’s Noir, and
exhibit blackberry, blueberry and jammy notes, but it can be loaded with Tobin James wowed with meaty, peppery dark fruits, along with balanced
meaty, tobacco or black pepper character. Syrah can definitely hold its own, acidity and tannins.
but it lends itself as a welcome partner in blends with other Rhône varietals. Tasting these wines made it hard to believe that they were all produced
Grenache has lovely and lively candied fruit and spice character, but tends from the same varieties because they tasted so completely different. Para-
to be light in color and lack acid. Mourvèdre can be an explosion of dark phrasing Bill Wathen during one of the tastings, “A good blend should be
fruits, pepper and meaty character. It is inky but can be overly tannic. better than its individual parts.” These wines showed great complexity in a
So over time from their birthplace in France and as they spread across wide range of styles, and more than that…they were fun. Each new bottle
the world, Rhône varieties have traditionally been blended. The interesting tasted provided another revelation. Who knew that Rhône blends had this
thing about this Varietal Focus was the broad range of styles presented much potential to surprise and still represent their individual varietals? WBM
AS I NOTED in a blog post in August1, whole. A consistent advocate for the UCD
I was a little taken aback when UC Davis Viticulture and Enology Extension, Bisson
announced that Linda Bisson would be put up a lot of information, essentially an
retiring before the current academic year entire extension course on winemaking and
started. I guess I hadn’t realized just how wine microbiology, on the UCD Viticulture
much time had passed since I was a student and Enology website (wineserver.ucdavis.
at UCD. Aside from personal events, like edu/industry/enology/index.html).
actually graduating and earning admission Back when Linda Bisson’s retirement
into a graduate school, Linda Bisson’s became effective on September 1, 2017, her
hiring and subsequent lab inauguration colleague David Block noted on the UC
party was one of the significant events I Davis V&E Facebook page, “It’s difficult to
remember about attending UC Davis. I’d imagine someone that has given more of
like to say that’s because I was especially herself to a department and industry.”
prescient or attentive, but on the surface, Bisson’s many other notable achieve-
the reasons appear to have little to do ments include coauthoring Principles and
directly with either microbiology, genetics Practices of Winemaking, for which she
or Linda Bisson. I remember the event was awarded the Office International de
because I somehow ended up receiving la Vigne et du Vin (OIV). She has thus far
an impromptu lecture and tasting on the been awarded four Best Paper in Enology
nuances of, and differences between, sparkling wine, Champagne and Cava awards from the American Society of Enology and Viticulture (ASEV) in 1989,
from Marimar Torres—and a large measure of those nuances are driven by the 1998, 2006 and 2008) and was the Honorary Research Lecturer for the ASEV’s
yeast autolysis which, of course, circles back to a practical application of yeast 50th anniversary in 2000.
genetics and microbiology. Bisson’s corpus of research includes many topics of immediate interest to
I came at winemaking from chemistry. Biochemistry, microbiology and winemakers, like the prevention and mitigation of stuck fermentations, wine
genetics are fields that are a bit beyond my ken. Sure, I’ve had several college- yeast nutrition, with an emphasis on yeast nitrogen requirements, yeast acid
level courses in the fields; and as a winemaker, I’ve grown my share of Saccha- proteases and wine haze reduction, the identification of the genes controlling
romyces cerevisiae and Oenococcus oeni, but I’m no biochemist, geneticist nor H2S production during fermentation, ethyl carbamate production and the role
microbiologist. of the GAR+ prion in carbon metabolism of Saccharomyces cerevisiae. Even
I know just enough about them to get myself in trouble when trying to figure a cursory glance at Google Scholar or in the indices of the relevant journals
out if a particular paper is worth noting or if a given piece of research is signifi- like the American Journal of Enology and Viticulture (AJEV), Journal of
cant or not. Over the years, Bisson has been extremely generous to me with her Bacteriology (J. Bact.), Molecular and Cell Biology or the Proceedings of the
time when I need to have something explained or when I’ve needed help figuring National Academy of Sciences, demonstrate Bisson’s diligence as a researcher.
out how to salvage a client’s stuck fermentation. I don’t know what more I can say about Linda Bisson except that I can’t be the
Of course, there’s nothing special about me. Bisson has gone out of her way to only winemaker that considers himself lucky to have crossed her path.
help anyone in the industry who asked. She has the reputation of being a good Thank you, Linda. WBM
mentor. She has received three excellence in undergraduate teaching awards from
undergraduate organizations at UC Davis during her career. One of Bisson’s most Reference
enduring legacies may well prove to be her contributions to the UCD Extension 1
www.winebusiness.com/blog/?go=getBlogEntry&dataId=189052
efforts toward making academic resources more accessible to the industry as a
Michael S. Lasky
Michael S. Lasky is the former editor of AppellationAmerica.com and is the
author of hundreds of articles for national magazines and newspapers.
ASSISTANT WINEMAKER AND TRIAL LEAD: Matt Sunseri phenolic profile (HPLC)
quercetin aglycone 1.2 1 1.1 mg/L
TRIAL OBJECTIVE: To demonstrate how mouthfeel and phenolic char-
acteristics in Chardonnay can be affected by trace amount differences in quercetin glycosides 1.2 1.4 1.3 mg/L
SUMMARY: A 2015 Carneros Chardonnay was bottled with three different caftaric acid 7.9 8 8.1 mg/L
“zero carbon footprint” closures with different oxygen ingress rates to grape reaction product 8 8.1 8.1 mg/L
demonstrate the differences in mouthfeel and aroma profiles. tannin 11.6 13 14.3 mg/L
astilbin 2.6 2.6 2.6 mg/L
Lot 1: Closed with Nomacorc Select Green 500, exposed to 2.54 mg per
catechin <0.2 <0.2 <0.2 mg/L
liter O2 YTD
gallic acid 2.2 2.2 2.2 mg/L
Lot 2: Closed with Nomacorc Select Green 300, exposed to 2.23 mg per
liter O2 YTD total sulfur dioxide 79 76 79 mg/L
Lot 3: Closed with Nomacorc Select Green 100, exposed to 0.91 mg per titratable acidity 6.4 6.5 6.5 g/L
liter O2 YTD pH 3.48 3.48 3.49
molecular sulfur dioxide 0.38 0.36 0.37 mg/L
CONCLUSION: At different oxygen ingress rates, the wine exhibits different
free sulfur dioxide 18 17 18 mg/L
aroma profiles, color and character. We found the Select Green 100 does
volatile acidity (acetic) 0.4 0.4 0.4 g/L
best with white wine.
ETS LABORATORIES
Mark Greenspan
IT’S NOVEMBER WHEN I’M writing this, and I’m still reeling from
Dr. Mark Greenspan has more
a very trying 2017 growing season, almost certainly the most difficult I can
than a quarter century of scientific
remember. I’ve done enough spouting off about the North Coast fires. We viticulture research and viticultural field
need to all learn something about smoke taint, but unfortunately, there is experience. He specializes in irrigation
relatively little we could or can do about preventing it because if it’s smoky and nutrition management, yield and
canopy management, vineyard climate
at the wrong times (especially after veraison), there is a strong risk of smoke
and microclimate, vineyard design and
taint in the fruit, and it is nearly impossible to remove. Last month I wrote vineyard technology. He is the founder
about the intense heat wave in late August and early September that wrought of Advanced Viticulture, Inc. based in
its own havoc on fruit, causing immediate shrivel in some vineyards and Windsor, California (www.advancedvit.
com), providing consulting, technology,
delayed ripening in others because of the enzyme-degrading temperatures
vineyard management and vineyard
experienced by both leaves and fruit. development for wineries, winemakers
We should try to learn something from every hardship we experience so and wine growers devoted to producing
that next time the hardship will be, uh, less hard. I want to now focus on premium wines. Please direct queries to
mark@advancedvit.com or 707-838-3805.
heat stress management via canopy management and, in particular, on the
practices of leaf removal in the fruit zone, as well as trellis and canopy design.
I see that I wrote about this very topic more than 10 years ago.1 I think that,
over the last decade, the industry has shifted somewhat in its overzealousness
to expose fruit to direct sunlight. But it still seems to me that, in the North
Coast anyway, the standard practice is to strip leaves only on one side of the
canopy. This practice is not advisable in all but the coldest of climates and with
the weather we had this year as a possible indication of how climate change
(note I did not say global warming) is likely to cause dramatic increases in
the variability of our weather. A hot growing season, like we had in 2017,
may be followed by another hot year, or it could go completely the other way.
Regardless of whether it is hot or cold in any given growing season, there are
some practices that need to change so we don’t suffer the dramatic loss of
both yield and quality in one fell swoop, like we did in 2017.
First, we must know that sunlight does not need to shine directly on fruit,
even in red varieties, to maximize color and other phenolic production. As
I stated 11 years ago, anthocyanin production in the skin of red grapes is
stimulated by sunlight, but that effect saturates at approximately 10 percent
of full solar radiation flux. A grape leaf will absorb about 90 percent of
photosynthetically-active solar radiation and transmit the remainder. That
means that a single leaf layer between the direct sun beam and the fruit will
have the desired effect on wine quality we seek. Fruit does not need to be
in full sunlight. Period. End of story. But we also don’t want any more than
one leaf layer between the sun and the fruit, so some order of leaf and lateral
shoot removal is likely beneficial. But the leaf removal practice depends on
other factors so let’s discuss those first.
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The New Canopy Management
A Cabernet Sauvignon vineyard on a divided canopy system that provides good shade on
the clusters. Fruit on this canopy was mostly not shriveled from the big heat wave.
Trellis Design
Bryan Bins
Sunburned fruit was a rarity in the “old days” when most of California’s
Inc. vineyards were on a “sprawl” trellis. Actually, the trellis was not a sprawl,
but the canopies were. Trained either to a single fruiting wire or embellished
with a second wire above the first to encourage some sort of verticality in
Macro Bins • Totes • Trellising • Vineyard Supplies the shoot position, the shoots of the vine would grow up and fall over under
their own weight. This provided a nice umbrella over the fruit to protect it
Come by and see us at the from the sunshine and sometimes intense heat common to most California
Unified Symposium, booth 1003 growing regions. The problem was that the shade was so good that fruit did
not reach its potential for wine quality, suffering from excessive pyrazine
accumulation before veraison (and retarded degradation after veraison),
poor coloration and phenolic development, and fungal diseases, such as
powdery mildew and Botrytis.
Leaf removal in the cluster zone became a Band-Aid fix for some of the
problems associated with the sprawl canopy, allowing sunlight to reach the
fruit, albeit indirectly by reflection off the soil and better air circulation and
protective spray penetration. This was a boon to the industry that raised the
bar on wine quality and changed the expectations of the wine consumer.
“Veggie” Cabernet Sauvignon was no longer acceptable.
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The New Canopy Management
When I attended UC Davis in the late 1980s and early 1990s, a revolution Some of the more elaborate trellis systems were from New Zealand, such as
was beginning for California winegrape vineyards. Spurred by work done the Te Kauwhata two-tier and the Ruakura twin two-tier, and required so
by Richard Smart in New Zealand, all kinds of crazy, complicated trellis many posts and wires that it was mind-boggling. But all of them appeared to
systems were being trialed in places like UC Davis. But one thing most all be better alternatives than the ubiquitous California Sprawl.
of them featured was control of the shoot growth with movable wires that The trellis that seemed to stick with most of us was the relatively simple,
could be used to efficiently lift shoots into a vertical position, thereby greatly vertical shoot positioned (VSP) trellis. Of all the new trellis types, this one
reducing the foliage cover over the fruit. Vertically-divided systems, such as made sense. Create a vertically-oriented canopy and push the rows closer
the Scott Henry and Smart-Dyson, and horizontally-divided systems, such together. We were used to 12-foot row widths—wide enough to land an
as the Geneva Double Curtain and Open Lyre, were used to improve fruit airplane between. Now we could consider, imagine this, 8-foot row widths.
exposure while helping to balance out high vine vigor by creating vines with That means 50 percent more fruit zone per given unit of land. It made sense
more retained buds but spread out so that they did not produce congestion. to get more production out of a unit of land, the cost of which was growing
higher and higher (and still is). Row
widths have gone as narrow as 4
feet with this system (I presume a
few went even narrower), but 6 feet
seems to be the narrowest width that
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Trademark of The Dow Chemical Company (“Dow”) or an affiliated company of Dow
Always read and follow label directions. www.dowagro.com
ASEV Corner
Different Information Platforms Based on Your Needs
Since its inception nearly 70 years ago, the As the only U.S. nonprofit society dedicated
American Society for Enology and Viticulture to the dissemination of wine- and grape-related
(ASEV) has dedicated itself to the dissemination science and research, the ASEV is constantly
of relevant science-based information as a means innovating and trying to stay ahead of the needs generation of industry enologists and viticul-
to help the industry make smart, informed and of the industry. When we co-founded the Unified turists are groomed, thanks to the extensive
wise decisions. While much has changed in our Symposium with the California Association scholarships we offer students from throughout
industry over the last seven decades, that priority of Winegrape Growers, we did it with the full North America. The content shared at the
and the need for unbiased scientific information knowledge that it would in some ways compete conference provides value and relevance that
has not. with our June National Conference. However, we drive our industry’s success. Without a venue like
Given the diversity of members we serve today, also saw the need for a more practical, on-the- the National Conference, our industry could not
we’ve innovated and added a host of different ground look at the innovations, technologies progress and harness the power of science.
platforms to meet evolving needs. But funda- and science shaping our industry. Winery and Offering two separate and deliberately
mentally, whether it’s through our June National vineyard personnel are overwhelmed and need different platforms for the industry to gather
Conference, the Unified Wine & Grape Sympo- a source of research that has been digested for and exchange information is a responsibility that
sium or our online journals, we’ve never wavered quick application. It’s vital, however, that this the ASEV relishes. Armed with good, vetted
from our commitment to provide members with information not be based on conjecture, propa- science-based information, grape growers and
current, accurate, evidence-based information ganda or guesswork, but that it be fact based winemakers have shown remarkable resilience
for one basic reason—it matters. and unbiased. The Unified’s Program Committee in the face of challenges and seen phenomenal
We know that different people have different works tirelessly to make sure information is both improvements in the area of efficiencies, yield,
needs and want to receive information in different practical and accurate. quality and flavor. And while the world’s wine
ways. For some, a highly scientific proceeding At the ASEV’s National Conference, the lovers may be the final benefactors of all of this
with leading researchers from around the world tone is often a good deal more academic. We knowledge, it’s the job of the ASEV to find the
offers the depth and context they need to make bring in leading scientists and researchers from best way to get that information to our industry’s
future growing and winemaking decisions. For around the world in the fields of food science, innovative winemakers and winegrape growers.
others, a more applied overview of the science fits entomology, chemistry, plant biology, soil If you’re interested in learning more about
their needs. That’s why ASEV not only presents science and, of course, enology and viticulture ASEV, talk with our board members at the ASEV
its National Conference every summer but also to review, update and explore the science that booth at the Unified Symposium. We’re located
co-hosts the Unified Wine & Grape Symposium molds our industry’s work. This is where the vital on the main floor just outside of the trade show
this month in Sacramento. Bottom line, while the ground-breaking discoveries and opportunities doors. You can also visit the ASEV website at
need for good information is universal, one size that propel the wine and winegrape industry www.asev.org.
doesn’t fit all. forward often emerge. It’s also where the next —James Harbertson, ASEV President
Row Orientation Another approach to fruit-shading is moving rows closer together with
a tight VSP canopy. This provides the potential to cast a shadow from the
But the effort to increase the foliage umbrella over the fruit will not be of
top of one row to the fruit zone of the adjacent row. This requires a row
much use if the row orientation is not correct. Imagine if the row direction
width, however, of about 6 feet or less, which is not practical if the terrain is
is east-west. Sunlight will still hit the fruit regardless of whether the canopy
hilly. Such narrow rows also present the hazard of wheel track compaction
is wider at the top. There were efforts made over a decade ago to place offset
near the vines or use of specialized over-the-row equipment. So this type of
cross-arms to allow the canopy to lean over preferentially to the afternoon
shading is not always the best solution.
sun side of the row, but those also did little good if the row orientation was
In conclusion, our concepts of trellis system and fruit zone leaf removal need
not ideal.
to change. Trellis systems are out there that can help balance the needs of fruit
So, what is ideal? The hottest time of day occurs around 3:00 or 4:00 in the
for sunlight without going overboard. For VSP systems, we need to restrain
afternoon—not at solar noon. So while an east-west row orientation is not
ourselves from excessively removing leaves. We all talk about canopy “balance,”
ideal, often a north-south orientation is not either from the perspective of
but this is one aspect of balance that doesn’t seem very balanced. Sunlight into
heat protection. Sun can directly shine on the west side of the canopy during
wine is a good thing but let’s let the leaves do their thing too. WBM
the afternoon. So ideally, the row should be oriented along the direction of
the sun in the sky at the time of the greatest heat of the day. That means that
REFERENCE
row orientations of approximately 35 to 45 degrees off north to the east are
usually ideal, especially in conjunction with a wide canopy structure. 1
Greenspan, M. Managing Your Canopy to Prevent Overexposed Fruit.
Wine Business Monthly. September 2006.
Finding
Solutions
Through
Research
cooperative approaches to vine
health management
Dr. McRoberts has developed a method for growers
and/or grapevine nurseries to determine the
appropriate sample size for evaluating the presence or
absence of virus in a vineyard block. Also, Dr.
McRoberts is crafting a grower presentation to share
survey information addressing vine health, the clean
plant program and the spread of virus in California
vineyards. For more information, visit AVF.org or
contact Dr. McRoberts @ nmcroberts@ucdavis.edu.
Case Studies:
Internet-connected Wine Bottles
Engage Consumers and Increase Sales
It’s not just a paper label world anymore as new mobile technology applied directly
to wine bottles enhances brand differentiation on the retail shelf by engaging
undecided shoppers with enticing interactive, attention-grabbing designs.
Michael S. Lasky
Michael S. Lasky is the former editor of AppellationAmerica.com and is the
author of hundreds of articles for national magazines and newspapers.
ACCORDING TO A STUDY conducted by IRI, Millennials, Generation patch is secured behind a label (much like radio frequency identification, or
Xers and Baby Boomers make in-store shopping trips more than once a RFID, labels) and hosts a smartphone pairing. NFC chips, the devices that
week—and 40 percent of those buyers walk into the store undecided on what support the connection, have been standard in all Android phones—the most
beverage they will purchase. The study also pointed out that of the 60 percent adopted smartphones worldwide. Apple has included NFC chips in its recent
who had a planned beverage purchase, a third of them changed their minds models, but their use had been limited exclusively to ApplePay. This changed
at the store. in September 2017 when Apple rolled out its latest (as of press time) operating
“There is sizable interest for beer, wine and spirits manufacturers and system, iOS 11, which opens NFC to third-party applications for iPhone7 and
retailers to work together to win over consumers,” said Robert I. Tomei, later models. This development means the vast majority of smartphones will
president of consumer and shopper marketing for IRI. “When you consider now be able to connect with NFC-embedded bottles.
how often most shoppers are going to the store and the fact that 21 percent
of them changed their mind during the actual shopping trip, you realize the
impact in-store signage, creative labeling and other marketing could have on What the Wine Industry Can Learn
your portfolio.” About Internet Packaging from Early
In the ever-increasing quest for brand differentiation, the wine industry
Adopter Spirits Brands
has gradually embraced the newly available mobile technologies and social
Spirits companies, always adventurous in their marketing gimmickry and
media applications that connect the wine bottle to the internet via the now
bottle designs, were the first to attempt to connect their liquor packages
ubiquitous Android and Apple iOS smartphones.
to the internet using the NFC wireless technology built into smartphones.
Glass bottles have joined the likes of other devices already connected to
Early experimental attempts at engaging spirits consumers included Pernod
the internet, such as light bulbs, thermostats and smart speakers (like the
Ricard, producing 40,000 NFC-enabled Malibu bottles, vodka giant Absolut
Amazon Echo). They are part of what is now dubbed the Internet of Things
launching its own IoT lab in Stockholm, and Jameson Irish Whiskey placing
(IoT), a network of physical devices that are embedded with electronics,
NFC tags behind the family crest on limited-edition bottles, which gave
sensors and software to provide network connectivity, allowing these objects
users access to exclusive competitions and content on their smartphones.
to send and receive data.
“The true promise of NFC, when referenced against the other technol-
Currently, there are two technologies one can employ to make a traditional
ogies that could be used for user engagement, would be the fact that it is
glass wine bottle “connected.” The first is Near Field Communication, best
totally app-less. Previously, there have been various methods of QR codes,
known by its abbreviation NFC, and the second is a smartphone app, which
augmented reality, image recognition, etc.; but up until now, there hasn’t
usually employs a phone’s camera to scan a label.
been anything that works natively on the device. You’ve always needed to
NFC uses a set of communication protocols to enable two electronic devices,
download some sort of reader,” said Cameron Worth, founder and managing
one of which is a portable device (like a scanner or smartphone), to launch
director of SharpEnd, The Agency of Things, which is the first marketing
communication by hovering about 1.6 inches from each other. It operates in
firm dedicated to the core purpose of NFC—to bridge the online and offline
much the same way as Bluetooth but is far more limited in maximum distance
worlds via the smartphone.
between devices. For this to work on a wine bottle, a paper-thin, NFC-embedded
“Moving forward, I think that NFC-enabled products are going to be the which your product is being engaged with, and how you can deliver useful
de facto standard for brands that are launching products or revitalizing and original content or services to that person to heighten their enjoyment
existing ones,” Worth said. of the product. So that’s why I always advocate building a bespoke content
However, London-based Worth cautions wineries that are considering or service experience for the user that can exclusively be reached via the
engaging consumers with interactive bottle designs to avoid the pitfalls made NFC-embedded bottle,” said Worth.
by early IoT adopters. Worth’s SharpEnd Agency developed the Malibu Rum NFC-enabled bottle
“I think, from a value exchange perspective, you need to make sure that campaign and recalls the demanding process undertaken before the first
you’re rewarding the consumer interaction. If you look at the mistakes that bottle reached retail shelves in the U.K. “That started from developing six
brands have made previously with similar types of technologies, it’s been connected bottle prototypes at the head office and inviting markets to come
about, ‘What can we send them to on our website, what can we send them to and have a look at the opportunity. These weren’t polished; these weren’t
on our Facebook page?’ You need to think much more about the context in sexy. It was very much sticking an NFC tag to a bottle and launching a pretty
basic online experience. It became
less about the investment in the tech-
nology and more about how would
we actually credibly deploy this,” said
Worth.
Wineries that want to test the
marketplace with NFC-enabled
bottles must first learn the intricacies
of the technology and the materials
employed with NFC tags, Worth
said, citing the labeling process as a
key lesson. “Malibu tags were applied
to the label before they were sent
through a heat tunnel, so there was
a lot of testing on the antenna and
making sure that it didn’t break
based on the curvature of the bottle.
After testing with Malibu bottles, we
found that the NFC tags could be
applied automatically by machines,
so zipping through a bottling line
should not be an issue,” noted Worth.
Value-added
Wine Bottles: The
Digital Win-Win
for Consumers and
Wineries
“Right now, in the early days of
connected packaging, there is
a novelty factor in your brand,
shipping connecting products. For
example, the fact that Malibu shipped
NFC-enabled products versus
Captain Morgan or Bacardi does
provide some element of competitive
advantage and gives something
not just for consumers, but also for
the trade to talk about. It provides
retailers with something new to talk
about. We find that retailers really
get behind this technology because
it gives them innovation at the point
of purchase and within their stores,”
said Worth.
Ultimately, the digital package has
the potential to provide wineries
with new opportunities to get to
know their consumers. Knowing
that so-and-so bought wine X and
interacted with these three content
modules within a digital experience
provides new insights about the
customer, which allows the winery
the potential to sell to this customer
more seriously next time.
“Additionally, there’s retailer disin-
termediation—the opportunity to go
direct to your consumers and almost
sidestep the retailer. Normally in the
retail landscape, you buy your data
back from whichever shop sold the
product, but now that you’ve got the
consumers interacting directly with
the product, you’re able to create
a new type of relationship there,”
Worth noted.
creating a Wine Market Council very best lots of oak from trees a minimum
of 150 years old.
quickly reached the conclusion that this Tonnellerie Ermitage works exclusively
with State forests that are sustainably
is just basic stuff that everybody needs farmed and managed by the ONF
and certified PEFC.
in the industry and there should be an Each order is handled with rigorous
and personalized attention
organization that takes care of the basic from the barrel or tank selection
process through delivery and beyond.
WE PUT OUR BEST In that first study, how many core versus non-core
consumers were there, roughly, and what is it now?
Gillespie : It was dominantly marginal wine drinkers, even with a fairly loose
INTO EVERY CONTAINER.
definition of core. Over the years, that changed as the core segment became
SO YOU CAN GET larger and the occasional segment, by proportion, became smaller. Over the
past four or five years, those two segments have pretty much stabilized and
YOUR BEST OUT OF IT. I think that’s a normal growth pattern.
As people get interested in something, first more of them get interested
in it, and then everybody’s had a chance to, you know, say, “This is for me,”
or, “This is not for me.” Then what happens is the people who are in that
interested group, get even more interested and more involved, and so forth.
So then they increase their own consumption. We’ve seen this in the wine
industry. They start trading up.
The consumer market in the U.S. has done two things over the last 20
years: one, grown and, two, matured. It’s not fully matured, because adult per
capita consumption is now around 3 gallons or so. There’s room for growth
when you look at other countries with similar cultures. If you look at Canada
or at Australia, they’re in the 5- or 6-gallon range.
custom-metalcraft.com I’m not saying the U.S. will ever get to five, but that per capita consumption
417-862-0707 figure has been growing slowly and steadily without going backwards for a
long time.
Call us today
to find out why! Didn’t the Wine Market Council consider a generic
Contact:
campaign for wine?
Liz Bishop, Debra Costa
and Brian Stephenson Gillespie : In the late 1990s and early 2000s, there were a couple of rounds of
at 707.789.3064 working with some very fine ad agencies to run test markets to determine the
potential for advertising and public relations outreach to U.S. wine drinkers
550 Gateway Drive, Suite 107 with the goal of growing the base of the wine market. Long story short, those
Napa, CA 94558 things showed that, yes they work. But then when you look at the price tag to
make anything like that a national campaign, you’re in the tens of millions
101 2nd Street, Suite 120
Petaluma, CA 94952 of dollars. Honestly, that just was never going to come to pass.
heffins.com
License #0564249
Liza B. Zimmerman Liza Zimmerman has been writing, educating and consulting about wine and food for more than
two decades. She is the principal of the San Francisco-based Liza the Wine Chick consulting firm and
regularly contributes to publications such as Wine Searcher, DrinkUpNY and Beverage Media. She
has also worked almost every angle of the wine and food business: from server and consultant to
positions in distribution, education, event planning and sales. She has visited all the world’s major
wine-growing regions and holds the Wine & Spirit Education Trust Diploma (D.W.S.), the three-year
program that is the precursor to the Master of Wine.
EXPERIENCE
well-structured sparkling Rosés with dishes, like beef tartare and lamb.
The somewhat new category of Pétillant Naturel, or Pét-Nat for short,
is also emerging as a limited but interesting new bubbly wine range. It can
be made from both white and red grapes that are undergoing unfinished
fermentation in the bottle, and most styles tend to be light and fizzy and are
adding to the plethora of wine choice available on the market.
“Many guests seem familiar with the idea of Pétillant Naturel,” said Coker.
Pelka added that many, as a fairly new sparkling category, also come in at an
affordable price point. “You have to be more wary of quality and consistency
among pet-nats, but great producers are crafting some very special wines in
this area,” Pelka said.
“Crémants and Pét-Nats are what get our guests excited—sips a little
outside the box,” said Harris.
2016 2017
1,200
1,000
Year Ago
800
10/08/16 11/05/16 12/03/16 12/31/16 01/28/17 02/25/17 03/25/17 04/22/17 05/20/17 06/17/17 07/15/17 08/12/17 09/09/17 10/07/17
4 W EEK S EN D I N G
Source: Nielsen. 4 Weeks Ending 10/07/17
Dollar Volume
weeks ending: October 7, 2017 PERCENT CHANGE vs. YEAR AGO
4 WEEKS 52 WEEK 4 WEEKS 52 WEEK
ENDING ENDING ENDING ENDING
10/07/17 10/07/17 10/07/17 10/07/17
Jessica Zimmer
SCOTT SUMMERS
Union Bank® has a long-standing relationship with the wine industry. We realize you
need a nimble financial partner that can quickly provide flexible loan terms and
treasury management services—when you need them most. We also look well beyond
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H-2A More Popular but Growers Want Changes
SCOTT SUMMERS
RabobankAmerica.com/Grow
Why Winegrape Growers Yet in most wine-producing regions, it is a challenge for winegrape growers
to participate in similar projects. Winegrapes are typically grown in different
are at a Disadvantage locations from row crops and orchards. In addition, winegrapes can be
“The biggest choke point [for H-2A] is the requirement to provide housing.
grown on much smaller acreages.
If you don’t already have it, it’s very tough to build it,” said C. Bryan Little,
“H-2A doesn’t work very well in Paso Robles. Our vineyards tend to be
director of labor affairs of the California Farm Bureau Federation.
30 acres at most. You could probably harvest the whole vineyard in a night,”
Across the country, winegrape growers are struggling to meet H-2A’s
said Dr. Lowell Zelinski, owner of Precision Ag Consulting, an agricultural
housing obligation. Fruit and vegetable growers are overcoming the problem
consulting company in Paso Robles.
by coming together. Recently, agricultural worker housing has become very
Peterangelo Vallis, executive director of the San Joaquin Valley Wine-
visible in Salinas.
growers Association, said growers in his area are highly unlikely to construct
“We’re at 40 percent H-2A labor here in the Salinas Valley, starting with
H-2A housing. Vallis said real estate and construction costs in the region are
the Spreckels [Crossing apartments] project with 700 beds,” said McIntyre.
extremely high. “H-2A is nonexistent in the greater part of the San Joaquin
The Tanimura and Antle apartment complex is designed for those who
Valley. Also, while there’s an acute need for labor, many workers are worried
pick row crops. It is the model for Casa Boronda, another fruit and vegetable
about getting deported,” said Vallis.
grower-sponsored complex. That 600-bed facility, approved in August 2017,
Karissa Kruse, president of the Sonoma County Winegrowers, said there
will be situated just outside Salinas.
is potential for growers to work together. Kruse said in 2016 that Sonoma
Farther north, the Washington Growers League (WGL) broke ground in
County winegrape growers raised money to bridge a gap in funding for a
late summer 2017 on a 120-bed agricultural employee housing complex. The
loan. The loan secured the construction of Ortiz Plaza, a 30-unit agricultural
Mattawa building is located in a central, fruit-growing region of the state.
employee housing complex in Larkfield-Wikiup.
“We’re set to add 144 additional beds in spring 2018, 192 more beds in
Ortiz Plaza opened in summer 2017. It was a project of the California
spring 2019 and 200 more beds in spring 2020. We’re in the middle stages of
Human Development, a local nonprofit organization with the purpose of
designing a private financial model so groups of growers can come together
ending poverty. The complex was primarily supported by federal funding
and create housing,” said Michael Gempler, executive director of the WGL.
through the Farm Bill.
Gempler said winegrape growers are welcome to join the effort and have
“It cost well over $12 million to fund these 30 apartments,” said Kruse. She
expressed interest.
added that in 2017, grape growers and wineries also worked to create space
for 200 additional agricultural employees, including H-2A workers. The
We perform extensive market research and data collection to create the wine
industry’s leading databases and reports. Our reports reflect real-world factors
and provide business leaders consistent information on which to base decisions.
Products include:
Advocates Seek to
Improve Laws
When it comes to immigration laws, individuals and orga-
nizations that represent winegrape growers are working
hard to be heard.
Schulte said he voices support for “anything to increase
the capacity or bandwidth” of DOL processing.
Kevin Chambers, owner of Koosah Farms and a
member of the Oregon Wine Board, said H-2A “doesn’t
really make any sense [for Oregon winegrape growers]
unless there’s a way for these workers to work for an array
of growers. Oregon has a very diverse agricultural industry.
Vineyard labor moves to different crops, like blueberries,
cane berries and Christmas trees. If we could share workers
amongst employers, even regionally, that would make
H-2A more tolerable,” said Chambers. SCOTT SUMMERS
The range is available in 4 different Rich and Leslie Frank, owners of Frank Family Vineyards, along with
products to be used for ageing from 2 to 8 winemaker and general manager Todd Graff, announced that Jeremiah
months on average : Chips, Blocks, Staves
Timm has joined the winery as assistant winemaker. In his new role at
for tanks and Zig-zags for barrels.
Frank Family Vineyards, Timm will work closely alongside Graff to craft the
. winery’s diverse portfolio of estate-driven wines. A Wisconsin native, Timm
brings more than 15 years of wine industry experience to Frank Family
Vineyards. After spending eight years working as a vineyard and winery
assistant at Wisconsin-based Wollersheim Winery & Distillery, he moved
to California and received a Bachelor’s of Science in Enology from Fresno
State University. He then spent the 2008 harvest as an intern at the iconic
Sonoma County Pinot Noir producer, Kosta Browne Winery, followed by
nearly two years working as enologist and cellar manager at Russian River
Valley-based Moshin Vineyards. Most recently, Timm spent seven years at
Kosta Browne advancing from enologist, to assistant winemaker, to director
of winery operations.
Union Wine Company owner Ryan Harms announced that Kyna Williams
is the new director of marketing, bringing 12 years of brand management
experience to the Oregon winery. Throughout her 12-year career at Nike,
Williams executed product launches, high touch events and digital enable-
ment for several of Nike’s top categories. Some of her key accomplishments
include: launching the Nike+ Running App, overseeing the Nike Women’s
Office: 1285 Foothill Blvd - Cloverdale, CA 95425 Marathon in San Francisco, at its time the largest women’s marathon and
Ph: (707) 224-2377 - Fax: (707) 224-2390
half marathon in the world; and crafting and implementing the brand
www.saveurs-saury.com strategies for growth categories like Nike Women, Nike Running and Nike
Young Athletes, whose business grew 39 percent in just two years during
her tenure.
NE BUSINESS MONTHLY 3/8_ SAVEURS_2018.indd 1 C. Mondavi & Family, the parent company behind wine brands such
16/11/2017 11:39
Legal Counsel to the Beverage Industry as Charles Krug, Divining Rod and Purple Heart Wines, named Jeff
Richardson as the group’s chief operating officer. Richardson has been a
• Applications for ABC and TTB licenses member of the C. Mondavi & Family team for nine years, where he advanced
• Distribution agreements & direct shipping advice for all states
from his position as the director of production to a more recent role as vice
• ABC and TTB Business Practice Counseling
• Accusation, Defense and Protest Hearing Representation president of operations. Richardson’s new appointment comes following
• Regulatory clearance of promotions, point-of-sale material, the more recent hires of Judd Wallenbrock as CEO, Mark Koppen as vice
labels and advertising
president of marketing and David Brown as senior vice president of sales.
ATTORNEYS:
John Hinman
Lynne Carmichael
Beth Aboulafia 260 California Street, Suite 700
Rebecca Stamey-White San Francisco CA 94111
Suzanne DeGalan
Sara Mann
Telephone 415.362.1215
Erin Kelleher Facsimile 415.362.1494
John W. Edwards II
Jeremy Siegel
beveragelaw.com
Barbara Snider
22YEARS
He was appointed COO in 1997 and CEO in 2002. Under his leadership,
the company has grown more than five-fold and has enhanced its capa-
bilities by globalizing its supply chain, expanding its solutions offering
and augmenting its design expertise. He will continue in an active role as OF EXECUTIVE
executive chairman with a focus on mergers and acquisitions, strategy, and
WINE INDUSTRY
further expanding industry and customer relationships.
RECRUITM ENT
EXPERIENCE
Associations & Education
Wine Market Council announced that industry veteran Steve Burns has
been named president of the non-profit trade association. Burns replaces Benchmark Consulting is the
20-year Wine Market Council president John Gillespie, who retired from leading resource for exceptional
the position at the end of November. [Editor’s Note: See our interview with
industry talent, career placements
John Gillespie this month on page 172.] For two decades, Steve Burns
has specialized in re-alignment, board development and management
and understanding the needs of
for associations. Most recently, he is the owner of O’donnell Lane LLC, our clients.
a marketing, public relations and strategic planning firm for associations.
Prior to that, Burns was the executive director of the Washington Wine We offer organizational and
Commission where he served from 1996-2004. Burns began a career in the
leadership consulting.
wine business in 1990 as the international marketing manager at the Wine
Institute. From 1984 to 1989, Burns was special assistant to Governor
George Deukmejian, participating in California’s expansion in opening We are specialists in the Wine
trade and investment offices around the world. Industry, with focus on C-level,
sales, marketing, and industry
Wine publication Vinous announced that Neal Martin, the lead critic at
production.
Robert Parker Wine Advocate, is joining the Vinous team as a senior
editor. Starting February 2018, Martin will add his breadth of knowledge
to Vinous’ roster of wine critics that already includes Galloni, Stephen Our success is attributed to
Tanzer, Josh Raynolds, Ian D’Agata and David Schildknecht. In addition our integrated wine industry
to reading Neal Martin’s reviews on the Vinous website, readers will be able knowledge, personal attention to
to find his perspective on the Delectable wine app (which was acquired by
each client company, and proven
Vinous in 2016), alongside more than 5 million user ratings. Neal Martin will
cover the wines of Bordeaux, Burgundy, South Africa and New Zealand.
business processes.
Matt Hughes , director of winemaking, Brassfield Estate Winery, Lake County, California
NATHAN DEHART
NAME AND TITLE: Matt Hughes, director of winemaking as a winemaker here in Lake County and I was the founding chair of the
Lake County Winery Association. I honed my skills as winemaker for eight
WINERY NAME AND LOCATION: Brassfield Estate Winery, located in Lake
vintages at Six Sigma Ranch before coming on board here at Brassfield.
County’s High Valley AVA. Jerry Brassfield’s vision of an estate winery
located in one of California’s most unique valleys came to life in 1998 when WHAT HAS BEEN YOUR BIGGEST PROFESSIONAL CHALLENGE? Finding balance
he established the winery on the property that had been in his family for while being one part farmer, one part entertainer, and one part human
decades. The estate encompasses approximately three thousand acres all being. It can be easy to sink 100 percent into the excitement of harvest,
within the High Valley AVA. Elevations range from 1,800 feet on the valley or the wanderlust of an epic sales adventure, but it’s equally as important
floor to nearly 3,000 feet at the highest site, the aptly named Perspective to be 100 percent present in life outside of the winery with family, friends,
Vineyard. and even just one’s self. I practice yoga, or grab my guitar when I need to
refocus and recharge. Having an amazing team at the winery is key, and
ANNUAL CASE PRODUCTION: 30,000 cases
I’m very grateful for that.
PLANTED ACRES: 270 acres planted, and another 100+ in development
VARIETALS THAT YOUR WINERY IS KNOWN FOR: Lake County has been a
CAREER BACKGROUND: I made my way from the restaurants of Chicago’s benchmark for California-style Sauvignon Blanc over the years, and our
North Shore to Lake County seventeen years ago landing my first gig Cabernet Sauvignon is making its mark as well. We also do a fun Rhone
packing cases on a bottling line at Wildhurst Vineyards. I gained an educa- inspired red blend called Eruption, the grapes are grown on the side of a
tion while spending a number of years working at Kendall Jackson, at volcanic cinder cone. But stay tuned, there is more to come…
first here in Lake County, and then in Sonoma at Vérité Estate. I grew up
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