Podcast

Fungicide resistance is a growing concern in Australian vineyards. SARDI’s Ismail Ismail shares insights from a decade-long study, including practical spore trapping, phenotyping and genotyping methods, and why monitoring fungal populations is key to managing resistance across FRAC groups.

Can wildfire smoke mimic oak? Mango Parker (Australian Wine Research Institute) explains how volatile phenols impact wine—and why identifying true smoke taint is more complex than it seems.

Discover how prioritizing employee engagement can elevate your sustainability efforts and business success. This episode explores real-world examples from Niner Wine Estates, Ancient Peaks, and Hope Family Wines, where workplace culture, strong benefits, and community involvement turn staff into long-term, loyal brand ambassadors. Learn why engaged employees are key to implementing best practices and creating meaningful customer connections.

Pest Friends is a simulation that helps farmers make smarter Integrated Pest Management (IPM) decisions—by making the field a game board. Grant Loomis and Jason Thomas (Extension Educators at the University of Idaho) created Pest Friends to help players experience the real-life consequences of pest control.

Can hybrid grapes revolutionize the wine world? Adam Huss (Beyond Organic podcast & Centralas Cellars) explains what a hybrid truly is and why developing new hybrids is critical for disease resistance, flavor discovery, and more sustainable farming.

But how can you make it a tasting experience your guests won’t forget?

Meet your vineyard night-shift rodent patrol —barn owls. Bob Peak (Pacific Wildlife Care) shares how you can encourage these predators to thrive on your land.

As biological technologies advance, many growers are exploring how to integrate them into their farming operations. Nevada Smith and Robert Blundell (Pro Farm Group) highlight the role of biological pesticides and biofertilizers in sustainable winegrowing.

Amid news of oversupply and decreased demand, the wine industry has an opportunity to adapt to the changing market. Audra Cooper and Eddie Urman (Turrentine Brokerage) discuss wine trends and how the industry can innovate.

Succession planning is essential for businesses navigating leadership changes due to retirement, promotions, or new opportunities. Erin Hoffman (Collaboration Business Consulting) shares key strategies for success.

A label can provide a lot of information about a wine. The next time you walk down the wine aisle, look for common terms and symbols like vintage, place of origin, percent alcohol, and even the SIP certified logo.

Andy Fles, (Shady Lane Cellars) shares insights from his USDA SARE producer grant project comparing two pest management approaches: a ‘soft’ pesticide program and a conventional one.

Social media like Instagram, TikTok, Facebook, and LinkedIn can feel like a lot to handle. Emma Tessler (Ninety Five Media) shares how you can stand out online.

Here's how you talk about sustainability with 6 different consumer segments.

Tiny microbes have a big impact on wine quality. Aria Hahn (Koonkie, Inc.) discusses how bioinformatics can help us understand and improve wine quality.

Winegrowing in Washington State has many challenges from salt to organic matter, to nematodes. Devin Rippner (USDA-ARS) is developing a research vineyard to study soil health-building practices.

If one of your resolutions is to ramp up your sustainability messaging, let the SIP Certified Marketing Tips inspire you.

In the face of climate uncertainty, growers wonder which grape varieties will flourish in their regions in the future, or if any will grow there at all. Joel Harms (McGill University) is using AI to simulate the potential to grow grapes in regions currently considered too cool

In the wine industry, it is difficult to plant to demand. Audra Cooper and Eddie Urman (Turrentine Brokerage) discuss the current market and how growers can succeed in the future.

Short on time to read trade articles or attend conferences? The Sustainable Winegrowing podcast delivers the latest science and research for the wine industry from the world's top experts and experienced growers.

As 2024 comes to a close, we want to recognize five ways certification made our brands stand out this year.

Since the year 2000, wineries in the United States have grown from 2,000 to nearly 12,000. How can a brand standout in the market? Dan McCole (MSU) shares his research.

It's one thing to be able to say that your grapes are grown sustainably, but to be able to explain to someone what that really means is a different story.

Is it sulfites? A histamine reaction? Andrew Waterhouse and Apramita Devi (UC Davis) have identified a flavanol that can interfere with the metabolism of alcohol.

This Marketing Tip will give you ideas for a greener holiday season. Use them in the tasting room and at home!

Want to practice regenerative agriculture? Daniel Rath (Natural Resources Defense Council) recommends that you start by asking what you want to regenerate.

Have you ever wondered, if third-party certifications matter to consumers?

Jenny Garley (NEWAGE Laboratories) discusses the differences between SAP analysis and tissue tests so that you can optimize your vine nutrition.

But what exactly does it take for a winery to be more sustainable?

Alyssa Whitcraft, Executive Director of NASA Acres grew up in the wine industry. Her goal is to make it easier for people and organizations to use satellite data to improve agriculture.

Tolosa Winery has spearheaded the 3 P's Working Groups: Staff can join a group and work together to find ways to improve the business’s practices.

Kent Daane (UC Cooperative Extension) covers organic and conventional strategies, ways to increase the presence of beneficials, and how neighborhood pest management can reduce VMB.

Your tasting room is more than just a place to try your wines. It is what your guests visualize when they hear your name or see your wine on the shelf.

To celebrate California Wine Month, we're highlighting winners. From farm hiking trails open to the community to a bio-fuel-powered fleet, you’ll be inspired by these stories.

While most consumers say that environmental friendliness plays a significant role in how they make purchasing decisions. Brands, messaging about sustainability only reaches about half of global consumers.

Microbial communities vary widely from plant to plant, even from rootstock to rootstock! Philippe Rolshausen (UC Riverside) studies all organisms associated with the vine including bacteria, fungi, insects, and animals.

Next time you send out a newsletter, include a sustainability tidbit.

Kelpie Wilson (Wilson Biochar Associates) explains combustion, burn pile-friendly materials, compost incorporation, soil pH adjustment, and how to remove vineyard wires from your pile.

How a unique gravity flow winery design paired with solar significantly reduces energy use.

We regularly hear about eclectic tractors but have you tried an electric truck? Duff Bevill and Brooke Parsons of Bevill Vineyard Management share their experience with the Ford Pro Pilot Project.

By acting environmentally and socially responsible today, we get future generations, a healthy place to call home. The actions that you as an individual take, have an impact.

Farmers and ranchers have some of the highest suicide rates of all United States occupations. Misty Oebel (Michigan State) works with a team to help farmworkers manage depression and anxiety.

Learn how Presqu’ile Vineyards utilizes technology to manage bird pests in a more environmentally and economically sustainable way.

To understand fungicide resistance in the vineyard, a group of United States scientists, including Sarah Lowder (U Georgia), formed the Fungicide Resistance Assessment Mitigation and Extension, known as FRME.

By providing visual cues at your tasting room, you can let your guests know that the wine they sip is more than delicious – it’s environmentally and socially responsible.

Yu Jiang (Cornell AgriTech) shares NASA Acres Consortium's goal to bridge the gap between space and farms to create sustainable food systems now and in the future.

Learn how Bien Nacido Vineyards’ irrigation team demonstrates diligent Water Management through the use of technology and a growth mindset.

Lange Twins has implemented individual regenerative practices but now they are asking, what would happen if they stacked them? Kendra Altnow (5th generation Lange) shares Project Terra.

5 podcasts to help you improve your vineyard irrigation.

Have you ever been asked “What’s the difference between organic and sustainable?”

Trying to manage the weeds in your vineyard? John Roncoroni (UCCE) covers control practices including biological, mechanical, cultural, chemical, and perhaps in the future, electrocution.

Oso Libre’s founders, Chris and Linda, started the Por Vida Foundation in 2011 to support causes that are near and dear to their hearts.

Adam Tolmach, owner of Ojai Vineyard, planted four new Pierces Disease-Resistant varieties as a field trial on a plot of land where the disease wiped out his grapes in 1995.

Did you know that employees who are regularly trained report higher levels of motivation, performance, and company loyalty?

An antiquated California law makes using autonomous equipment in the vineyard challenging. Michael Miiller, (CAWG) explains what growers can do.

Every March for Women’s History Month, Cambria selects an organization that aligns with their pillars of climate action and women’s leadership, and pledges $25k to support their efforts.

If irrigation efficiency is a goal of yours, a new predictive model may make scheduling easier in the future thanks to José Manuel Mirás Avalos of the Spanish Nation Research Council.

Do you know how much of a value driver your certification really is?

While the tradition of wine is still important to how we connect with customers, the way that we communicate has changed. David Avrin, President of The Customer Experience Advantage explains why brands must have an omnichannel approach to their customer communication.

Every wine enthusiast has different preferences. A few years ago, Wine Intelligence identified six distinct consumer segments in the US market and we wondered “how can we tailor a message of sustainability to align with these differences?”

Learn how intelligent sprayers have the potential to improve pesticide application efficiency, reduce labor, and lessen waste with Brent Warneke (Oregon State University).

You may be wondering, what do emotions have to do with simple, everyday decisions? It turns out, quite a lot!

Erratic weather like deluge rain, longer falls, and patches of drought disrupt vinifera’s adaptation to long-sustained winters. Jason Londo (Cornell AgriTech) is working to identify the right grape for the right climate.

Research conducted by Harris Poll revealed that 82% of shoppers prefer a consumer brand’s values to align with their own, and they’ll vote with their wallet if they don’t feel a match.

Adding biochar as a soil amendment creates an ideal habitat for beneficial microorganisms. Sitos Group experts explain how biochar amendments improve disease resistance, plant health, pest resistance, water retention, and drought mitigation.

There are a lot of buzzwords today surrounding eco-friendly production...

Ecosystem Science combines biology, chemistry, and physics to model and predict responses like wine grape yield forecasting, water management, and disease vector mapping. Joshua Fisher from Chapman University explains how high-resolution data from space helps farmers plan for climate change.

“Food disconnect” is a term used to describe the average consumer's lack of knowledge about where their food comes from and how it’s made. When it comes to wine, most people only see the finished product: what’s in their glass.

When it comes to vineyard nutrition, there is a lot to track. Fritz Westover, Host of the Vineyard Underground Podcast and Founder of Virtual Viticulture Academy shares a big-picture approach to nutrient management that is practical for any grower.

The Sustainable Winegrowing podcast delivers the latest science and research for the wine industry from the world's top experts and experienced growers.

Thach and Lease asked the managers of 375 United States wineries, "How much impact do you believe your social media efforts have on wine sales?"

The phrases climate change, greenhouse gas emissions, and carbon sequestration are common place. But what can you do make a science-based impact? Brianna Beighle, explains how small shifts can have a big impact.

Once we learned that storytelling helps customers understand your sustainable practices and can increase your sales, we’ve been dedicated to helping you...

Extreme weather events can be devastating to a winegrowing region's infrastructure, business, and in the worst-case scenarios, human life. Emma Taylor is part of New Zealand’s Cyclone Gabrielle recovery team, helping winegrape farmers in the Hawke’s Bay region.

Newsletters invite your members to form an even deeper affinity with your brand.

It can take two to three years to secure funding to begin a sustainable initiative. Until now...

Talley Vineyards believes that when each member of the team has a diversity of skills, the team as a whole is stronger.

Sustainable Ag Expo - the premiere sustainable winegrowing event of the year - is coming November 14-15, 2023.

Looking for a fun group project for the upcoming slow season? Grab your team and create a Sustainable QR Tour!

Cornell University founder, Ezra Cornell’s goal was, “to do the greatest good”. A number of the University’s experts have upheld that mission by sharing their research and knowledge with you through Vineyard Team’s Sustainable Winegrowing Podcast.

High temperatures and extreme weather events can have numerous impacts on wine grapes and ultimately wine quality. Dr. Andreea Botezatu at Texas A&M University is experimenting with verjus aka "green wine" to balance acidity and pH.

A successful business does more than sell a great product. Companies like Niner Wine Estates that embrace the Business value of sustainability treat their employees and the community with care and respect.

Plants by nature are designed to interact with light. Katie Gold at Cornell AgriTech tells us how satellites can measure the light reflected by plants to detect grapevine diseases before they are visible to the human eye.

We are making it easy for you to regularly create content that entices, educates, and inspires your audience on social media.

What makes Sour Rot so challenging for wine grape growers is that it is a disease complex. Hans Walter-Peterson with Cornell Cooperative Extension explains how to combat the pests today plus new research on UV light and hormonal sprays.

Variety is the spice of life! It's crucial to keep this in mind when we look at monocrops like wine grape vineyards. The good news is, SIP Certified vineyards protect natural habitat and encourage biodiversity.

If you want science-backed earth, water, biological, and mapping data about your land, look no further than the United States Geological Survey.

97% of people start their search for a local business online. When someone looks up your business, what do they find? Are your images and videos up to date? If not, we can help.

Cliff Ohmart, Principal of Ohmart Consulting Services reflects on his 40-year career in agriculture.

Center of Effort realizes tremendous energy expense savings since making Energy Efficient improvements around their winery.

Looking for a FREE tool to help you make irrigation and Nitrogen application decisions? Michael Cahn, Farm Advisor, Irrigation and Water Resources at the University of California Cooperative Extension in Monterey County explains a valuable software for farmers – CropManage.

Sustainability is being talked about more and more these days. This online course helps you learn what it means to be sustainable, how sustainability adds value to your wine, and how you can use storytelling to sell more wine.

Yen-Wen Kuo, Assistant Professor in the Department of Plant Pathology at the University of California, Davis is researching ways to induce RNAi in grapevines to target virus.

In 2017, Jean-Pierre Wolff decided that rather than replanting his vines on the same rootstocks, he would convert to drought-resistant rootstocks and plant them three feet into the ground.

When it comes to labor and employment, the best thing that you can do is be proactive, says Anthony P. Raimondo, Attorney, and Founder of Raimondo Miller A Law Corporation.

Not all wine tasters are alike - a major understatement. As traffic ebbs and flows in tasting rooms, it’s evident that interests, price points, and preferences differ. It’s important to know how to talk to each of them about sustainability.

As a wine producer, you owe it to yourself to talk about your sustainable practices as much as you can. Amanda Wittstrom Higgins, Principal at Full Cup Solutions explains that you never know what unique story about your brand will engage your next consumer, trade account, team member, or press writer.

As a vineyard and winery on California's Central Coast, Shale Oak embraces Water Management as a top sustainability initiative. Here is just one of the things they do to help conserve water.

The health of a grapevine starts at ground level – literally in the soil. Tune into the Healthy Soils playlist so that you can improve the organic matter, microbe activity, and water infiltration at your vineyard.

The three pillars of regenerative farming are soil health, animal welfare, and social wellness. This podcast brings together interviews with two farmers who are exploring regenerative agriculture practices.

Your website is the hub for your brand’s core information: location, history, shop, and more. It’s where people come to learn more about what you have to offer and why they should support your business.

The health of a grapevine starts at ground level – literally in the soil. The California Department of Food and Agriculture is helping farmers improve the quality of their soils through the Healthy Soils Initiative. Taylor Jones, Ph.D., Director of Viticulture at Star Lane and Dierberg Vineyards used his funding as an opportunity to study the effects of compost.

While telling your sustainable story serves a practical purpose in educating consumers about the real-world impact of your sustainable practices, it also goes deeper than that: it builds meaningful emotional connections.

One way that growers can farm sustainably for the future is through vineyard fleet management. Marc Di Pietra, Regional Service Maintenance Manager for Treasury Americas, a subsidiary of global wine company Treasury Wine Estates, is doing just that by exploring alternative fuel sources and automation.

Employees who are regularly trained and educated report higher levels of motivation, performance, company loyalty, and more. Here's how you can easily train your team.

Arbuscular Mycorrhizal Fungi, commonly abbreviated to AMF, coevolved with plants from 500 million to one billion years ago. Fossil evidence shows AMF in existence back when dinosaurs roamed the earth. Paul Schreiner, Research Plant Pathologist at USDA-ARS in Corvallis Oregon explains that grapes are a very receptive host for AMF.

It’s here! The tool that you need to tell your Sustainable Story.

Vineyard farmers manage numerous pests but the invasive species can be some of the most troublesome. Kyle McAbee, President of McAbee Ag Consulting, shares what growers need to know to manage pests.

We know our SIP Certified members are generous donors in the community. Last week, we shared the exciting news about the expansion of our Juan Nevarez Memorial Scholarship. In the same spirit of giving back, this week, we want to acknowledge some of the ways SIP Certified brands give back.

Did you know that standard wine packaging, including the bottle and the process, is 42% of the wine’s total carbon footprint? That statistic is exactly what inspires Erica Landin-Lofving, Chief Sustainability Officer at Vintage Wine Estates to explore alternative packaging.

Of the 3 Ps of Sustainability (People, Planet, and Prosperity), People is no doubt the most important one. Learn how Vineyard Team invests in the children of vineyard and winery workers through our scholarship program.

Amid extreme weather events, many grape growers ask themselves what they can do to adapt their vineyard for climate change. Chris Chen, Integrated Vineyard Systems Advisor in Sonoma, Mendocino, and Lake Counties at the University of California Cooperative Extension is exploring solutions to this question.

Branding isn’t something you can set and forget. This week we’ll go over ways you can manage the brand strategies you have already put in place.

The study of whole vine physiology does not isolate one variable in grape growing. It looks at many factors at once including data collection in the plant, in the environment and the in fruit. In her research, Patty Skinkis, Viticulture Extension Specialist and Professor in the Horticulture Department at Oregon State University helps growers improve their farming practices by evaluating the plant growth stage, shoot growth, pruning weights, yield, cluster weight, berry size, and fruit chemistry.

We are exposed to an estimated 4,000 to 10,000 advertisements per day. Branding and advertising are crucial to the success of businesses, but the trust that your brand builds with consumers carries a heavy load when it comes to the success of your efforts. Do consumers trust your brand?

Wood burns twice. The first burn takes wood to charcoal. The second phase takes charcoal to ash. Unless you remove oxygen. Josiah Hunt, Founder and CEO of Pacific Biochar Befit Corporation explains that Biochar is made at a high temperature in an oxygen-limited environment.

Did you know… that searches for sustainable goods have increased globally by 71% since 2016?

Composting is taking diverse organic material and making a habitat for the microbes that will process the material. Jean Bonhotal, Director of Cornell Waste Management Institute in the Department of Soils and Crop Sciences explains that there are three necessary ingredients to make a great compost.

Like with many projects on a sustainable farm, composting at Niner Wines Estates began with a problem; what could be done with all the pumice from the winemaking operations.

Today we share three places where you can create a story narrative around your sustainable practices to drive sales.

Understanding why people drink wine allows you to use their attitudes and behaviors to improve your marketing to keep your customers coming back. This research is exactly what Kathy Kelley, Professor of Horticultural Marketing and Retail Business Management at Penn State University loves to do. In her studies, she has found that sustainability is very important to customers.

Today we bring you a sneak peek into this week’s full-length episode to share the marketing strategy you’re not using.

Applications are Open! Now in its eighth year, the California Green Medal Sustainable Winegrowing Leadership Awards provide recognition to vineyards and wineries that are leaders in implementing the Three E’s of sustainability.

Under vine cover crops can both improve soil health and control vine vigor. Justine Vanden Heuvel, Professor and Chair of the Horticulture Section School of Integrative Plant Science at Cornell University and Michela Centinari Associate Professor of Viticulture at the Department of Plant Science at Penn State University have trialed different cover crops to find the best plants for vineyards.

When wine enthusiasts see the SIP Certified seal on your bottle, they know they are looking at a wine that was made with conscious care for the people and the planet. But don't take it from us -- here's what fellow SIP Certified members have to say about certifying their wines...

Vineyard Team’s Juan Nevarez Memorial Scholarship provides multi-year, higher education investments in the children of vineyard and winery workers on California’s Central Coast based on academic excellence, financial need, and community involvement. The majority of awardees are first-generation college students. This funding supports students and their families in achieving their dreams of successful graduation from a trade, or two- or four-year school to pursue a professional career.

Most wine shoppers purchase from retail outlets, whether online or in person. This means that the majority of your wine sales probably aren't coming from your tasting room or even your winery's website, where you have a controlled platform from which to deliver the message of your brand's sustainability. With the search for sustainable goods on the rise, you need a way to let wine enthusiasts know about the sustainability of your wine when you can't be there to tell them.

As a vineyard advisor across the United States, Fritz Westover, Viticulturist at Westover Vineyard Advising and host of the Virtual Viticulture Academy, has the opportunity to see a lot of different vineyards, varieties, diseases and climates. Fritz discusses a variety of practices that impact the long-term sustainability of a vineyard including leaching salts, why irrigation systems are important in wet climates, and the number one way to manage disease.

The number of winery businesses has grown, on average, 4.5% each year for the past five years, with over 7600 wineries currently operating in 2022. Among the dizzying sea of wine options, having a certification differentiates your brand!

Think most nematodes are parasitic? Actually, the majority are beneficial and can provide biological control for bacteria, fungi and other nematodes. Deborah Neher, Professor in the Department of Plant and Soil Science at the University of Vermont explains that nematodes are the most numerous soil dwelling animal and can live in extreme conditions. Listen in to learn how nematodes fit into a healthy soil system.

We talked to a few of our IP Certified members about how they make sustainability a familiar and comfortable topic among their sales and hospitality staff.

Soil is alive and we want a lot of life in the soil. According to Deborah Neher, Professor, Department of Plant and Soil Science at the University of Vermont, healthy soils have three components: different pore sizes; balanced pH and nutrients; and organic matter Soil structure is created by mineral particles, bacteria, fungi, and plant roots. What determines a good quality soil depends on the eco system – a forest has different needs than active farm land. Deborah touches on how to properly compost to kill off pathogens and weed seeds. Through research, she found that the process is more complicated than the nitrogen-to-carbon ratio – the type of carbon matters! Listen in to learn what kind of carbon is best for disease suppression.

Does your team understand what sustainable winegrowing is? We have made a great online course that will help anyone learn the basics of sustainability and the SIP Certified Program! And, do not worry, you do not need to be in the SIP Certified program to take advantage of this class.

Arbuscular Mycorrhizal Fungi, known as AMF, has an interesting an important relationship with plants, grapevines included. AMF helps vines take up mineral nutrients, creates a layer of protection from pathogens by occupying plant cells, and seems to improve soil structure and water movement. In turn, grapevines supply carbohydrates to the fungus. Scientists believe the pant calculates the value of giving carbon in exchange for nutrients provided by the AMF.

People today are growing increasingly environmentally conscious. WWF commissioned global research by Economist Intelligence Unit (EIU) in 2021 (An Eco Awakening) that found that searches for sustainable goods have increased globally by 71% since 2016. If you're not telling consumers that your business is run sustainably, now's the time to start!

There has been a big surge in wine consumption on a macro level in recent years. California production is down due to both the removal of acres and climate challenges. Because national production cannot keep up with demand, imports have increased. Dr. Christopher Thornberg, Founding Partner at Beacon Economics and Director of UC Riverside Center for Economic Forecasting looks at big picture economic themes in the wine industry.

Through June and July, SIP Certified's Marketing Tips focused on giving you tips for telling the public about your SIP Certified sustainable status via Social Media. We've gathered all of the Marketing Tips Monday podcast episodes from this campaign in one place for your convenience!

The warm summer months attract tourists and locals alike to the beautiful wineries and tasting rooms of popular winegrowing regions. With this predictable increase in consumer traffic in mind, it's a good idea to educate your consumer-facing staff about your sustainable practices so they are prepared to share your brand's values with new and returning patrons while serving up your latest creations.

As researchers were creating a training procedure to identify smoke-tainted wines, they made a breakthrough discovery that links a class of sulfur-containing compounds called thiophenols to the undesirable ashy flavors found in impacted grapes. Elizabeth Tomasino, Associate Professor, Department of Food Science and Technology at Oregon State University shares what this breaking news means for the future of smoke-tainted wines.

Your brand's website is an excellent hub for consumers to find your brand's core information, such as your address, hours of operation, menu, shop, history, and awards. But what can you to do connect with your loyal supporters in their daily lives? Regularly post on social media, of course!

Worried about smoke taint? Anita Oberholster, Professor Cooperative Extension Enology in the Department of Viticulture and Enology at the University of California, Davis talk about varieties that can mask smoke flavors, how our senses detect ashy flavors, barrier spray research and gives her number one tip for growers.

Have you worked with a social media influencer? While the concept of working with influencers may sound intimidating to some, we can assure you that with clear goals and succinct calls to action, the process is super rewarding and for direct to consumer sales can be very lucrative.

Did you know that the Farm Service Agency offers financial assistance to remove and replant vines infected with Red Blotch? Jeff Sledd, County Executive Director at the San Luis Obispo County Farm Service Agency explains how the Tree Assistance Program (TAP) offers commercial farmers aid with multiple qualifying disasters including natural occurrences like freezing or floods, and diseases including Pierces Disease and Red Blotch.

Social media has changed the way consumers and businesses interact. It not only provides convenient two-way communication between consumers and the products and services they support, but it has opened the door for consumers to participate in the marketing. Here are four tips to grow wine sales with social media.

What is the most important factor in vineyard irrigation scheduling? Organization. Having defined company goals and someone in charge of holding the team accountable. Tom Shapland, Co-founder and CEO of Tule Technologies and Lucas Pope, Director of Operations at Coastal Vineyard Services share their top challenges and strategies to apply the right amount of water at the right time. Incorporating tools like soil moisture sensors, plant-based monitoring, weather data, and soil types helps farmers know how much water is reserved in the soil so they can irrigate efficiently without applying more than the soil can handle.

The role social media has played in this broad expansion of human interaction cannot be understated. Whether it's for business or pleasure, social media often takes up a big chunk of what we do online and even how we spend our time.

Invasive pests and diseases are a challenge for all grape growers. Research is vital to develop new strategies and solutions. The Pierce’s Disease/Glassy-Winged Sharpshooter Board was established nearly two decades ago to allocate funding to the most promising research projects. Kristin Lowe, Research Coordinator at the Pierce's Disease and Glassy-Winged Sharpshooter Board and President of Vine Balance Consulting shares how projects are funded through a rigorous scientific review and screening panel. Also, learn about some of the most exciting projects including “pathogen confusion” to control Pierce’s Disease from Dr. Steve Lindow and a gene-editing technology for grapevines using plant protoplasts Dr. David Tricoli.

The pandemic changed many things about our daily rituals, not least among them being the way we shop and the businesses we choose to support. Wine Club memberships and various online channels continue to offer consumers easy ways to stock up on a selection of wines curated to their unique preferences. Gaynor Strachan Chun, Head of Brand Strategy for WineGlass Marketing explains what these changes mean for wine clubs in her article, Is Your Wine Club Keeping Up With Modern Subscription Models?

There are three levels of cold hardiness in grapes and understanding these can help growers select and manage the best varieties for their region. Imed Dami, Professor of Viticulture in the Department of Horticulture and Crop Science at The Ohio State University, explains cold tolerance and new information about the role of abscisic acid in ripening.

While many industries slowdown in the summer, the warmer, longer days bring a boost of activity in the world of wine. We can always expect to see an increase in tourists and locals looking to explore the wineries and vineyards in the coming summer months, all while the excitement of harvest brews behind the scenes. Here are some tips to help prepare you for the busy season ahead!

All winegrowers are on the same quest to find virus-negative plant material. James Stamp, President at Stamp Associates Viticulture, Inc, works with his clients to find the highest quality grapevine plants to establish new vineyards. This thorough process to find virus-negative material includes partnering with nurseries that previously delivered good products. There is oversight through all stages of production from testing material to harvesting and grafting, from production to delivery, and the final selection of plants for the vineyard site.

More Americans than ever are making environmentally conscious decisions when it comes to the products they buy and the businesses they support. Consumers want to support brands that share their values and take action to preserve the health of the planet.

With the prevalence of Leaf Roll Three, Red Blotch, and other viruses, accurate and timely detection of viruses in grapevines has never been more imperative. Alan Wei, Owner and Lab Manager at Agri-Analysis LLC in Davis California explains how his lab is using next generation sequencing (NGS) to find new viruses. Currently, polymerase chain reaction (PCR) is the widely accepted method for testing for viruses. This process tests for one gene at time. Next generation sequencing allows labs to test multiple genes at a time and get results much faster.

Vine Mealybug (VMB) is a challenging pest in many vineyards. Growers are increasingly incorporating biological control into their Integrated Pest Management programs by releasing Mealybug Destroyers and Anagyrus Wasps. Brett Chandler, President and General Manager at Associates Insectary explains how these two beneficials help manage VMB populations, how to monitor for both Mealybug and beneficials, when and how often to release the insects, the best release methods, and how to pair beneficials with chemical control.

Growers know that variation in the vineyard is important to manage, but they don’t always know how to work with spatial data. Terry Bates of Cornell University has worked with a team to create the Efficient Vineyard Project. Growers can improve their farming techniques with the three-phase approach; Measure, Model, and Manage.

If weeds aren’t a top priority in your pest control program, maybe they should be. John A. Roncoroni, Emeritus UC Cooperative Extension Weed Science Farm Advisor, covers why weeds should play a more important role in pest control programs, knowing which weeds you have on your property, fire mitigation, and the toughest weeds to control today so you can bolster your weed management program.

Did you know the plant microbiome mirrors the human gut? We are rebroadcasting one of our most listened-to episodes with Dr. Tara Sullivan. Tara discusses how the plant microbiome mirrors the human gut, the ways in which soil microorganisms can alter the bioavailability of micronutrients and metals for plants, and much more.

Greg Pennyroyal of Wilson Creek Winery and Vineyards was looking for soil moisture systems and found that the products available in the market were all expensive, proprietary systems that did not meet the needs of small block Temecula vineyards. He partnered with Reinier van der Lee, CEO of Vinduino, to reverse engineer the technology to develop a product that would give the same results for a fraction of the cost.

There are numerous tools and technologies to improve irrigation efficiency but by looking at grower demographics, we can better predict which growers will implement best management practices. Nicholas Babin of California Polytechnic State University, conducted a two-year study to assess Paso Robles California AVA grape growers’ thoughts around climate change adaptation, irrigation efficiency, practice adoption, and SGMA.

The Virginia Creeper Leafhopper was recently introduced into the North Coast of California where it was discovered that it has no biological controls. Additionally, its life stages are different from the more well-known Western Leafhopper so growers must utilize different management practices to control the pest. Houston Wilson at UC Riverside covers his research on the Virginia Creeper Leafhopper and potential biological controls.

Consumer demand for transparency and sustainability of their food system is leading to more and more agrochemical restrictions to address concern for pollinators, noenicitinoids, and drift. Additionally, ESG (Environmental, Social, and Governance) investors are putting pressure on the chemical industry to improve their metrics. Pam Marrone, Founder and CEO of Marrone Bio Innovations outlines the market, status and potential for biologicals in this excerpt from our 2020 Sustainable Ag Expo.

Right now, there are more than 200 million dollars in grant funding coming online to help California farmers and ranchers preserve their land, better water efficiency, and improve soil health. Renata Brillinger, Executive Director at California Climate & Agriculture Network (CalCAN), and her team are working to incentivize sustainable practices like composting, cover crops, and solar pumps at farms to help combat climate change. They promote four grant programs that help farmers and ranchers have a positive impact on the planet and their bottom line.

David R. Montgomery defines regenerative agriculture as leaving the land better off and more fertile as a consequence of cultivation. In this research, he has defined three principles to build soil fertility; minimal disturbance, cover cropping, and growing a diversity of crops. David has studied the success of these principles around the world, from subsistence farmers to large commodity crops in North America. Healthy soils support more crop growth, have less erosion, and even look and smell healthier.

Imagine improving both the efficiency and safety of your team with autonomous drone vineyard spraying. That is exactly what David Goldfarb and the team at Clos de la Tech are trialing in their vine rows. Initially, they looked to drones as a way to scout for pests. Spraying was limited due to the small capacity of the machines. Then an advancement inspired by COVID stadium sanitation standards changed the game. A tethering system was created to attach the drone to a full-sized tank with a lightweight hose.

Emily Symmes, Entomologist and Technical Field Manager at Suterra, addresses the basics of vine mealybug (VMB) in grapes. VMB are phloem eaters, piercing the trunk, canes, and berry clusters and vectoring leafroll-associated viruses. In high populations, they will weaken the vines and can cause vine decline and death. Proper species identification is vital to understand biologies and seasonal cycles of the VMB. Monitoring should be managed with both pheromone trapping and scouting throughout the year.

When it comes to vertebrate pests, an integrated pest management plan is important for any crop, including vineyards. Roger Baldwin, Cooperative Extension Specialist with in the Department of Fish, Wildlife and Conservation Biology at the University of California at Davis explain the various ways growers can manage vertebrates including rodenticides, traps, beneficials, burrow fumigants, exclusion, and, exciting new opportunities with chemical repellants.

David Gadoury, Plant Pathologist at Cornell University, is part of a large team of international researchers testing UV light to control powdery mildew on a variety of crops including grapes. Scientists found that UV light for pest management is much more effective at night when microorganisms cannot employ their repair process which requires blue light. So far, trials have found that UV light is most effective against powdery mildews. In the best treatment scenarios, control is on par with best available fungicides. And now, UV light treatments are being paired with autonomous robots, providing potentially even greater efficiencies to growers.

How can values, beliefs, and attitudes around irrigation improve water efficiency? That is exactly what a recent California Department of Water Resources (DWR) grant project aimed to discover. Grant recipient, Vineyard Team, worked with 59 growers over three years to conduct irrigation-related behavior interviews, Distribution Uniformity evaluations, and determine if continued interaction (nudges) with the grower would increase the adoption of irrigation best management practices in vineyards.

Plant SAP analysis gives farmers insight into how the plant can take up and mobilize nutrients. SAP Analysis is actually a pair of tests, comparing nutrients in young and old leaves to see what is being taken up today and how the nutrients are moved around. Learn more about SIP analysis and also some fascinating research about the relationship between silica, iron, and aluminum in grapevines.

Numerous vineyards have utilized sheep and goats in their vineyard for grazing but most only during the winter. Kelly Mulville was on a mission to design a vineyard for year-round grazing to restore the ecosystem with livestock. Using the sheep will eliminate all suckering and tipping, dramatically reduce fertilization, decrease irrigation use, and lower labor costs. Listen in as Kelley explains the trial process for tips on how to set up your own vineyard for year-round grazing.

A healthy soil has hundreds of different species of microbes while a depleted one may only have one dozen. A number of common viticulture practices are not conducive to a healthy soil biology so Dave Olson of Sustainable Growing Solutions is looking at how we can improve soil quality with microbes, ultimately improving plant quality. David discussed the best time for applications and the importance of having an objective before trialing inoculants.

Deficit irrigation is used in winegrape production to keep berries small and enhance the flavor of wines, particularly with reds. Joan Davenport, Emerta Professor of Soil Sciences at Washington State University says to get an accurate measure of soil moisture, you need to focus monitoring where roots are.

Every vineyard has a portion of the property that is non-productive, but are there ways to maximize the benefits of this land? Chamisal Vineyards found the answer to this question with a Miyawaki Mini-forest. With soil amendments and planting 400 to 500 native plants at a high density, this process enables the forest to establish three to four times as rapidly as it would in a natural setting. The established forest will not only proffer a habitat for local fauna but, also provide carbon sequestration.

Vineyard development begins with the soil. Steve Vierra, Director of Vineyard Operation at Derby Wine Estates and Certified Professional Soil Scientist explains how he develops a vineyard that is easy to farm around natural resources and the goals of the business.

The introductory voice and producer of this podcast, Beth Vukmanic, joined Jaime Lewis of CONSUMED in the much-awaited season nine. The CONSUMED podcast stokes candid conversation about life and flavor, ten episodes at a time. Today we are sharing this interview where we talk not only about sustainable vineyard farming but also the Bethercize fitness programs, being born on a freeway, and playing the harp. Enjoy this rebroadcast.

There is no doubt that water is a precious resource, particularly in drought prone regions like California. There are a bevy of technological devices available to utilize, from soil moisture probes to pressure bombs, but these tools only provide data on one specific area. Irriwatch founder and CEO Wim Bastiaanssen is aggregating data from 10 satellites to provide daily moisture measurements down to the pixel, allowing growers to optimize irrigation water applications in a world of dynamic weather, soil and crop processes.

Podcasts featuring speakers from the 2020 Sustainable Ag Expo.

Using sheep to graze vineyards has many benefits including lowering the carbon footprint, fewer tractor passes, and reduced herbicide use. Kelsey Brewer, Ph.D. Candidate at the University of California at Davis has been researching how these living lawnmowers impact nutrient and energy flows in the eco system.

What, bury charcoal in the vineyard? Biochar is a specialized form of charcoal made from waste woody biomass at high temperature in the absence of oxygen. Doug Beck, Science Officer at Monterey Pacific in Monterey California, shares how biochar and compost amendments improve nutrient efficiency, improve water holding capacity, and positively impact yields.

Higher education is important to many students but paying for college can be challenging. The Vineyard Team Educational Scholarship helps college students whose parents work in members' vineyards and wineries achieve their dreams. The Smiths of Saxum and James Berry Vineyard, know that our people are vital to sustainability. Justin Smith tells the story of Juan Nevarez, a person instrumental in their wine business for over three decades, and their inspiration to donate to the scholarship fund in his name.

In 2008, the oversupply of Sauv. Blanc coupled with the financial crisis lead to trialing shaking to remove berries in New Zealand. A few years later, the New Zealand Winegrowers funded a grant to test the impact of shaking on dropping fruit, wine quality, & botrytis. Mark Allen of Allen Vineyard Advisory explains that because shaking causes some damage to the canopy and berries, pathologists assumed that the shaken vines would have a higher incidence of botrytis. They were surprised when they did not.

The 2020 pandemic showed many brands how social media can be an important means of communication. Heather Daenitz of Craft & Cluster helps wines brands tell their grape to glass story with photography and social media.

Local Perinet Winemaker Antoni Sanchez-Ortiz notes how years of abandonment has lead nature reestablish its place among the vines, hazelnut, olives, and forest. To maintain this balance of nature and winemaking, the winery has established an ESG (Environmental, Social, Governance) initiative.

The resource concentration hypothesis looks at how the advent of modern agriculture as monoculture created an environment where pests can grow faster because their resource, the crop, is more prevalent. Biodiversity is fundamental for pest management and Daniel Paredes, Postdoctoral Fellow at the University of California Davis, in the department of Wildlife Fish and Conservation Biology, is studying how sustaining natural habitat around vineyards can increase biodiversity.

While grape production does not require extensive water use and the majority of vineyards in the Pacific North West are drip irrigated, drought conditions in recent years have led growers to seek more efficiencies to reduce water use. Pete Jacoby, Professor of Crops and Soil Sciences at Washington State University is partnering with commercial growers to test a different sub-surface irrigation system - vertically placed PVC pipe.

Once a vineyard manger has found disease there is often not much to be done, they are merely mitigating loss. The Lab at Cornell has launched several projects utilizing imaging spectroscopy (also known as hyperspectral imaging) deployed at all scales, from autonomous rovers to spacecraft with the goal to detect disease earlier when management is going to be both minimal and successful.

Don't miss the top downloaded episodes of 2020. Listen to these five episodes of the Sustainable Winegrowing podcast today.

Wildfires and COVID impacted legislation as much as they impacted wine production this year. Lauren Noland-Hajik, Attorney and Lobbyist at Soares & Conway coves some of the major changes seen in 2020 and what is coming up in 2021. The March shutdown of the legislature due to COVID resulted in the handing off of power from the legislature off to governor to make executive orders. This is a scenario that has not been seen in a long time and was still in place as of the end of 2020.

Second generation owner of the Original Wine of the Month Club and host of the podcast Wine Talks, Paul K. knows you need to taste a wine to know if it is good. Decades in the industry have taught Paul that a sustainable business means being able to go to market through different routes so consumers can buy at varying price points. Paul reflects on shipping challenges from reporting to taxes; misconceptions about the quality of wine coming from the bulk market; and the slow road to pivot from on premise sales to online post COVID.

In mid-April 2020, the grape market saw its highest bulk inventory at 23 million gallons. By November that quantity had reduced significantly to 8.5 million gallons. Audra Cooper, Central Coast Grape Broker and Partner at Turrentine Brokerage explains how the grape market has been on a roller coaster throughout 2020.

The Spotted Lanternfly (SLF) is the newest agricultural invasive species in the United States. Originally from Asia, this insect feeds on plant sap from a broad range of hosts. Dr. Heather Leach, Extension Associate at the Department of Entomology at Penn State University is focused on researching this insect and educating the public on how to manage the pest. Although it appears that SLF has been in the United States for some years, growers are now seeing adverse effects and report extreme vine decline and death.

Today, 40% of the California wine industry does not have a Farm Advisor. Four industry veterans discuss retirements and recruitment for UC Cooperative Extension and brainstorm how the industry can fill this void through PCAs, consultants and organizations like the Vineyard Team and Lodi Winegrowers.

Leading expert Dr. Andrew Landers of Cornell University discusses his more than thirty years of research and development on pesticide sprayer technology to reduce pesticide use through accurate, efficient delivery of the product to the plant.

A recent study examined the potential of hemp terpene drift from hemp crops planted in close proximity to vineyards in Sonoma County, California. George Sellu, Program Coordinator and Instructor in the Agribusiness department at Santa Rosa Junior College explains the nuances of hemp production from how volatile aroma profiles vary by variety, the lack of studies to show volatiles impact grapes, wind influence on volatile organic compound movement, and smoke taint.

David R. Montgomery defines regenerative agriculture as leaving the land better off and more fertile as a consequence of cultivation. In this research, he has defined three principals to build soil fertility; minimal disturbance, cover cropping, and growing a diversity of crops. David has studied the success of these principals in agricultural systems around the world, from subsistence farmers to large commodity crops in North America.

Dr. Charlotte Decock, Assistant Professor Cal Poly - Earth & Soil Sciences talks about soil management with the goal of capturing greenhouse gasses from the atmosphere and sequestering them in the soil. Her teaching and research focus on sustainable fertilizer and soil management in California’s specialty crops.

Some 25 to 30 percent of vineyards in Washington state have nematode population densities that are considered damaging. Inga Zasada, Research Plant Pathologist with the USDA Agricultural Research Service is particularly interested in nematode management because Washington is mostly own rooted vines. Inga and her team are working on practical research for growers including identifying where different types of nematodes are in relation to the vine and a degree day model for nematode life stages so if chemical becomes available it can be used property.

Steven Lindow, Professor of Plant Pathology at the University of California Berkley is a plant pathologist and microbial ecologist. He and his team are researching other bacteria that can grow in the grapevine that mysteriously sensitize them to the Pierce’s Disease pathogen. Once inoculated with the new bacteria the plant induces its innate immune system to combat Pierces Disease. This process works like a vaccine although the bacteria itself does not cause a direct action.

50-million-year-old reserves of humified organic matter are a substance called lignite. It is commonly known as brown or soft coal, a substance usually equated with energy production. Researchers at the Technical University of Dresden have found that this very old, carbon rich plant material has the same building blocks as humus – the organic matter reserves found in soil. Virginia Corless, Chief Growth Officer at Novihum Technologies, explains how reacting lignite with nitrogen has created a new soil amendment to improve nutrient retention, water storage, and the vitality of the microbiome.

Bruce Reisch, Professor of Grapevine Breeding and Genetics at Cornell University, specialized in the development of new wine and table grape varieties, as well as new grape breeding techniques. Of the more than 60 grape species available, most of the grapes we are familiar with come from European vitis vinifera. Unfortunately, this species offers little disease resistance, but other species have better sources.

While wineries can maintain business operations during COVID-19, day to day operations look much different than they did the first few months of 2020. Hear how three wineries are adapting to their new way of doing business.

Paul Mabray, CEO of Emetry is helping wine brands make more effective sales and marketing decisions with data. He finds that wineries focus too heavily on finding new customers when they should put effort into retaining the ones they already have.

The Sustainable Winegrowing podcast's new Wine Marketing Series is full of information you don't want to miss.

Beginning at version, grapes become a very attractive food for pest birds, particularly Sparrows and Starlings. Initially the vineyard is explored by small flocks of scouting birds. If those birds like the fruit, and if there is no obvious danger, the entire flock will follow. Falcons terrify pest birds, herding them away from the grapes, but not killing them.

Sustainability and certification are viewed as a “quality enhancement”. In the currently overly supplied market, sustainability is an advantage. A premium can be getting $200 to $300 more per ton of grapes in a good market or it can mean selling grapes when no one else can in a weak market. Gregg Hibbits, General Manager at Mesa Vineyard Management explains how their dedication to sustainability for over 30 years has drawn like-minded customers to their organization.

Brandi Moody explains that to develop a strong marketing strategy you need to know your consumer segments, learn about them, see what they like, and market to them where they are.

We were already experiencing a market correction before COVID-19, so what can wineries do now and in the future to connect with their consumers and sell wines?

Dr. Michelle Moyer, Assistant Professor and Statewide Viticulture Extension Specialist at Washington State University uses the age old fairytale of Goldilocks and the Three Bears to explain powdery mildew. Like Goldilocks, powdery mildew likes the weather conditions to be just right. Dr. Moyer explains these ideal conditions and two key ways to avoid disease in your vineyard by making things “not right”.

Wayne Wilcox, Professor Emeritus of Plant Pathology and Plant-Microbe Biology at Cornell University, spent his career on the applied biology and integrated management of grapevine fungal diseases. His applied research sought to discover what makes a “disease tick” and use that knowledge to learn how to better target the disease.

Grape vine trunk diseases are prevalent in mature vineyards, shortening the vineyard’s life and productivity. Akif Eskalen, Cooperative Extension Specialist and Plant Pathologist at the Department of Plant Pathology at the University of California Davis, is researching naturally occurring microorganisms to use as biocontrol against these fungal pathogens.

One decade ago, amidst a limited labor supply and growing New Zealand wine industry, Klima co-founders Marcus Wichkam and Nigel George set out to solve their own labor issues with mechanization. By developing a highly efficient vineyard pruning system they have removed the physically demanding portion of the job opening the opportunity to employ fewer, more highly skilled tradesworkers to perform cane selection.

Lauren Noland-Hajik, Attorney and Lobbyist at Kahn, Soares & Conway gives an update on new policies that affect the wine industry including the Water Resiliency Plan and how it affects Sustainable Groundwater Management Act; regulating power shutoffs to prevent wildfires; anticipated regulations on pesticides; and impending labor law changes.

John A. Roncoroni is the UC Cooperative Extension Weed Science Farm Advisor and UCIPM affiliate advisor in Napa County. In this podcast, John talks about his specialty; weed management in California’s Coastal and Foothill premium winegrape growing regions and why weeds should play a more important role in pest control programs.

The Vineyard Team’s Sustainable Winegrowing podcast brings you the latest in science and research for the wine industry. As we close out 2019, let’s reflect on the TOP FIVE PODCASTS OF THE YEAR:

In this special holiday edition we bring you a fascinating interview with Dr. Stephen Lloyd-Moffett, professor of Religious Studies at California Polytechnic State University. Stephen looks at the way in which passion for wine acts as a surrogate for religion: how it is used as a vehicle for communication, why rituals convey value, and how to use this beverage to create bonds.

California has seen another challenging and sometimes devastating year of fires. Smoke from these events can cause unwanted flavors in wine. Eric Herve of ETS Laboratories and Matt Brain of Chamisal Vineyards, discuss how winemakers can screen grapes for the risk of smoke impact and work to mitigate its effects.

Dr. Tarah Sullivan is Assistant Professor of Soil Microbiology at Washington State University. In this interview, Tara discusses how the plant microbiome mirrors the human gut, the ways in which soil microorganisms can alter the bioavailability of micronutrients and metals for plants, why plants in alkaline soils can be deficient in iron when the soil is not, if cover crops can improve soil microbial communities, and what is next for her research.

Gerhard (Gerry) Pietersen is a plant virologist with an interest in solving problems in South African agriculture related to plant viruses. In this interview Gerry discusses the severe plant health and economic impacts seen in South Africa from Grapevine leafroll disease, the importance of regional buy in to establish a control program including a very successful collaboration of 50 adjoining farms in New Zealand, and new techniques to detect the virus including loop-mediated isothermal amplification (LAMP) and grafting sensitive red cultivars on white cultivars to use the shoot as an indicator.

Dr. Scott Steinmaus is a professor of Biological Sciences at California Polytechnic State University in San Luis Obispo. His interview covers the complexities of herbicide resistance including challenges seen in glyphosate research around resistance, information bias, and environmental and social impacts. Scott highlights the importance of “mixing it up” – reducing use, preserving the limited modes of action available, and finding alternatives.

Dr. Luca Brillante from the Department of Viticulture and Enology at California Fresno State University discusses his current research and teaching on efficient management solutions through digital viticulture, improved accuracy and cost reduction with automation, and how he is teaching the next generation of viticulturists about sustainable wine production.

Dr. Michelle Moyer of Washington State discusses recent research on integrated pest management for grapevine powdery mildew, how short term weather patterns impacts farming decisions, why clean plants may have made red blotch virus more detectable, controlling wine quality with water stress and “Farming by Excel” – how fewer people working in the field has increased growers reliance on data and technology.

Gregory V. Jones, Director of the Evenstad Center for Wine Education, at Linfield College in Oregon discusses climate structure and suitability for viticulture, how climate variability and change influence grapevine growth, wine production and quality, why we plant only a few hundred of the of the more than 24,000 varieties, how warm climate winegrowing regions have hedged against climate risk by growing multiple varieties, factors beyond fossil fuels that affect climate change, and our biggest challenges ahead.

Dan Rodrigues, Owner of VinaQuest, talks about how the loss of materials impacts farming; disease management for mildew, sour rot, and weeds; the effects of a wet winter; and what trends he sees for the future.

Audra Cooper, Broker/Partner at Turrentine Brokerage talks about what wine and grape brokering is, the factors that affect grape pricing, the 2018 grape market, how sustainable certification can help set grapes apart in a crowded market, and the quality of the 2019 crop.

Dr. Alfredo Koch, Ag Business, Viticulture & Enology Coordinator, Allan Hancock College, describes the Viticulture and Enology Program at Allan Hancock College in Santa Maria, California.

Jim Anshutz, Partner, AgH2O talks about irrigation system maintenance, technology, and efficiency.

Kacy Smith, Health and Wellness Coordinator & Michael Parola, Assistant Ranch Manager and Sustainability Director, Smith Family Wines talk about the social equity component of sustainability at Smith Family Wines.

Dr. Stephanie Bolton, Sustainable Winegrowing Director, Lodi Winegrape Commission, talks about sustainable farming in the Lodi winegrowing region.

Jeff Newton President & CEO, Costal Vineyard Care Associates discusses his career and the history and future of the Santa Ynez American Viticultural Area.

Paul Crout, Agronomist, Helena AgriEnterprises and Vice-Chair, California Association of Pest Control Advisers, talks about the mismatch between farming and the perceptions and beliefs people have about agriculture.

Mark Browning, owner, Barn Owl Box Company and Head Researcher, Barn Owl/Rodent Project discusses barn owls and their role on the farm.

Fritz Westover, viticulturist with Westover Vineyard Advising and Virtual Viticulture Academy describes growing conditions and challenges in multiple states in the Southeastern United States.

Raymond Baltar, Director, Sonoma Biochar Initiative explains how to execute a conservation burn and make biochar to reduce smoke and capture carbon.

Mark Greenspan, Ph.D., President and Viticulturist, Advanced Viticulture, Inc. shares his insights on irrigation scheduling, technology in the vineyard, and more.

Mark Chien shares highlights from his career helping grapegrowers in some of the most difficult growing regions in the world. From his years as a vineyard manager to Penn State viticulture extension agent, and now Program Coordinator for the Oregon Wine Research Institute.

Production methods for making high-quality compost and sequestering greenhouse gasses in the soil from two professors at California Polytechnic State University, San Luis Obispo, California.

Dr. Cliff Ohmart, owner/operator of Ohmart Consulting Services, shares insights from his career in sustainability research and education in winegrapes and other crops.

Andrew Landers, Ph.D., Director, Effective Spraying & Faculty Fellow, Atkinson Centre for a Sustainable Future, Cornell University, discusses what goes into spraying pesticides efficiently and effectively to reduce environmental impacts, improve safety, and reduce costs.

Kris Beal, M.S., Executive Director of Vineyard Team, recounts some of the history of the organization, it’s current activities and what the future holds in store.

Dr. Kari Arnold talks about Grapevine Leaf Roll-associated Virus 3, its vector the vine mealybug, and how growers can manage the spread of viruses both within and between vineyards.

Jean-Pierre Wolff, Owner & Vintner of Wolff Vineyards, talks about how restoring the creeks around his vineyard created steelhead trout habitat and prevented losing his land to erosion.

Walt Mahaffee, Ph.D., Research Plant Pathologist, USDA-Agricultural Research Service, Corvalis explains how and why Grape Powdery Mildew populations become resistant to certain fungicides.

Dr. Michael McCarthy, Principal Scientist-Viticulture, South Australia Research and Development Institute, PIRSA, describes viticultural research in Australia.

Sarah Lopez, Executive Director of Central Coast Water Quality Preservation, Inc., gets into the details of checking water quality to comply with regulations through cooperative monitoring.

Marc Lea, Deputy Agricultural Commissioner, San Luis Obispo County Ag and Lottie Martin, Deputy Agricultural Commissioner, Santa Barbara County Agricultural Commissioner’s Office talk about using pesticides safely and recycling pesticide containers.

Josh Prigge, Founder and CEO of Sustridge, a sustainability consulting firm, talks about the ways he has helped his former employers and current clients improve the sustainability of their organizations to not only reduce their environmental impacts, but to work toward regenerative ways of doing business.

Vineyard Manger Lucas Pope describes how he farms 281 acres of winegrapes situated on a 2,000+ ranch of undisturbed oak woodland where he and his team regularly come across deer, coyotes, mountain lion, and rattlesnakes.

Betsey Nash, owner of Nash HR Services, brings the listener up to speed on best hiring practices, HR regulations and HR best practices.

Check out some favorite episodes Here are ten episodes of the Sustainable Winegrowing podcast you don’t want to miss.

Steve McIntyre, Owner, Monterey Pacific Inc. and Board Member, Pierce’s Disease/Glassy-winged Sharpshooter Board talks about the PD/GWSS Board, its function, and how the board works to reduce the impacts and spread of this disease.

Tom Lorish, Senior Customer Relationship Manager, describes multiple Pacific Gas & Electric Company programs and rebates to put money into growers’ pockets.

Tom Lorish, Senior Customer Relationship Manager, describes some of the ways the Pacific Gas & Electric Company can help growers increase the efficiency of how they use electricity on their farms- especially when it comes to irrigation.

Beth Wonson, Founder & CEO of Beth Wonson and Company shares her wisdom about communication in the workplace.

Jackie Dresser, Viticulture Extension Support Specialist at the Lake Erie Regional Grape Program talks about her work on improving the accuracy of vineyard yield estimates.

Jackie Dresser, Viticulture Extension Support Specialist at the Lake Erie Regional Grape Program talks about her work on improving the accuracy of vineyard yield estimates.

Bart Haycraft, Vineyard Manager, Jackson Family Wines- Los Alamos describes some of the techniques he uses in his vineyards for managing vineyard pests.

Marc Lea, Deputy Agricultural Commissioner of County of San Luis Obispo and George Donati, General Manager, Pacific Vineyard Company, talk about the dynamics of ag-urban conflicts and how to maintain good relationships.

Growing grapes in Michigan is fraught with challenges, from sub-zero temperatures in the winter to high humidity in the summer. Chantal Lefevbre of WaterFire Vineyards talks about how she manages her vineyards in a sustainable way despite these challenges.

Irrigation is just one of many things on a grower’s mind on any given day. To help growers conserve irrigation water in vineyards, Vineyard Team has launched a project to investigate how growers make decisions to adopt agricultural water BMPs.

Peter Work - Owner, Winemaker, and Vineyard Manager of Ampelos Cellars - recounts how becoming a certified organic vineyard led to becoming Demeter® biodynamic certified and eventually Sip Certified®.

Lino Bozzano, Vice President of Vineyard Operation at Laetitia Vineyard & Winery, describes how he uses goats and sheep to protect and improve the estate.

Amy Wolfe, President/CEO of AgSafe, discusses changes to the Worker Protection Standard including worker training, decontamination, and emergency response training.

This podcast is an excerpt from the talk Dr. Charlotte Decock delivered at the 2017 Sustainable Ag Expo on understanding soil health - what soil health is, how to increase it, and how to measure it.

This podcast is an excerpt of the talk Dr. Pete Goodell delivered at the 2016 Sustainable Ag Expo on the history of IPM and what IPM is as a philosophy and practice.

This podcast is an excerpt of the talk Dr. Kent Daane delivered at the 2017 Sustainable Ag Expo on which insecticides are best for controlling mealybug.

Dr. Justine Vanden Heuvel, Associate Professor of Viticulture at Cornell University, explains how growing cover crops in the vine row can devigorate vines and protect water quality.

Paul Crout, Vineyard Manager and Viticulturist at Vineyard Professional Services explains why keeping records of water and Nitrogen use in the vineyard is important and how to use that information to best manage your crop.

Chandra Krintz, Ph.D., Professor of Computer Science, University of California Santa Barbara explains how scientists and engineers are working on a computer system that will help farmers make better decisions using data analytics.

Many factors influence the number of people coming to the U.S. to work including the cost and danger of crossing the border and improved economic conditions in Mexico.

Stacie Clary, Communications Manager for Western SARE discusses the program and some of its many successes from funding grower-lead projects to find sustainable solutions to agricultural problems.

Dr. Marc Fuchs researches the biology and ecology of the Grapevine Red Blotch associated Virus.

Justine Vanden Heuvel explains how computer algorithms can tell growers where to sample in the vineyard by analyzing digital images saving time and money.

The research of Megan Hall and others has advanced our knowledge of the etiology, epidemiology, and management of sour rot from what we knew four years ago. Her research sheds light on the role of fruit flies in this disease complex.

After an epidemic of Pierce’s Diseases devastated the Temecula Valley wine industry in the 1990s, grape growers and scientist are working together to prevent that from happening again.

Greg Pennyroyal discusses the appearance of vine mealybug in the Temecula Valley, Integrated Pest Management (IPM), and how the community came together to monitor and manage this pest.

Farming organically has many benefits, but growing winegrapes organically has special challenges. Learn how one grower uses organic pest management practices in the vineyards.

Doug Beck, Science Advisor for Monterey Pacific Inc., talks about the different types of technology used in the vineyard.

Greg Gonzalez, Director of Vineyard Operations at Scheid Vineyards, discusses the ins and outs of sustainability practices.

Dr. Pete Goodell, California Cooperative Extension Advisor, makes the case that IPM is a critical tool to address multiple issues facing our sustainable vineyard and agricultural systems.

Grant Cremers describes his vineyard management strategy through a combination of under-vine cultivation and herbicides at San Bernabe Vineyards.

Dr. Timothy Miles discusses the prevalence of fungicide resistant powdery mildew populations found to be resistant to FRAC group 11 fungicides.

Conservationists Margy Lindquist with NRCS and Devon Best with RCD discuss the importance of and the process of creating a conservation plan.

Find out how NRCS can help you conserve the resources on your property.

Growers share their practices and experiences with fungicide resistance and battling Powdery Mildew in their vineyards.

Dr. Walt Mahaffee describes the latest advances in grape powdery mildew management and reducing fungicide applications through inoculum monitoring.

A grower panel discussion on preventative and management practices for grapevine trunk diseases and Red Blotch Virus management.

Dr. Golino describes the history behind the discovery and study of Red Blotch Disease and other grapevine virus diseases.