According to an email received today from Agri-Analysis LLC, the incidence rate of RBaV positive vines is lower than a year ago. Lab Manager Alan Wei and Plant Pathologist and Virologist Tefera Mekuria reported:
In response to clients inquiries of what percentage of samples are positive for red blotch, we have analyzed the data of all samples we tested during the first three months of 2014 and compared with that of Q1 2013. We are pleased to share some information on the incidence rate of RB positive vines. In reviewing these data, please bear in mind that these samples came from various locations and diverse sources including nursery materials as well as field cuttings. Also during Q1, the vast majority of samples were dormant materials without any symptoms that were primarily destined for new planting for the 2014 or 2015 season.
Key findings are as follows:
•The average RB positive rate was 23% in Q1 of 2013 and 15% in Q1 this year.
•The RB positive rate was 20% in January and 10% in March of this year.
•Almost 100% samples includes RB testing.
•The distribution of RB in these samples was highly non-uniform. Some groups of samples were completely clean and some were completely infected.
Combating the red blotch virus has been a truly community wide effort. We encourage growers to continue to be vigilant in screening for RBaV and LR3 - two of the most economically important grapevine viruses.
For an in-depth article on Red Blotch, see the March 2013 issue of WBM
Winejobs.com released a report detailing wine job posting trends as of March 2014. As the wine industry’s leading online job site, Winejobs.com has a unique vantage point over industry trends. The Winejobs.com index indicates that job postings increased 16 percent from March 2013. The index is up 20 percent so far this year.
The March increase in job postings was driven by a sizable increase in winemaking jobs. The winemaking job index rose 31 percent from its level in March 2013, and is up 30 percent year-to-date.
The hospitality index increased 10 percent from its level in March 2013, and is up 24 percent for the year.
The sales and marketing index increased 2 percent from its level in March 2013. The index is up 14 percent year-to-date.
A new report by market research firm Wine Opinions indicates that high-frequency and high-end wine consumers are drinking lot of craft beer but that it’s not necessarily taking away from or detracting from their wine drinking. The report shows that high-frequency wine consumers who are also high-end wine buyers are decreasing their intake of domestic premium beer, domestic super-premium beer, and/or spirits while increasing their consumption of craft beer as well as increasing their consumption of wine.
“From what this study can see, the answer is no, (craft beer) is not taking share,” John Gillespie, the president of Wine Opinions said. “We have people that are drinking a lot of craft beer, but it’s mostly driven by people who are wine drinkers. But it’s not necessarily taking away from or detracting from their wine drinking.”
While 101 million U.S. consumers drink wine at least occasionally according to the Wine Market Council, 34 million are considered high frequency wine drinkers, responsible for more than 85 percent of all wines consumed. Out of this group, 11 million high end wine buyers are really driving the bus: They’re responsible for buying 90 percent of all wines priced above $20 and 40 percent of all wines priced between $10 and $20. These are the people that are really and truly into craft beer.
“Where that goes in the future is the imponderable,” Gillespie said. “This is a new phenomenon."
Based on a survey of nearly 1,000 high frequency wine drinkers (those who drink wine, on average, either daily or several times a week), the report details the consumption frequencies and trends among this population of 34 million consumers. The beer and spirits usage of high-end wine buyers (those high frequency wine drinkers who buy wines costing over $20 on a monthly or more often basis) is also featured in the report. The rise in popularity of craft beers is a focus, with details on the correlations of wine and craft beer consumption and the perceived attributes of craft beers that are driving this trend. Respondents who are craft beer drinkers describe in open-ended comments the factors behind their preference and growing usage of craft beers. Spirits consumption is detailed by spirits type, and the top brands for each type are sorted into “most frequently purchased” and “favorite brand” categories.
The report is available for $495. Custom data analysis and tabulation is available on request.
Karen MacNeil's latest venture, "Bible Study with Sister Karen" is a wine education program, covering topics from The NEW Wine Bible. With short videos posted to her YouTube channel and Facebook page, MacNeil will discuss everything from tannin to the more risqué sex life of grapes. New videos are posted on Sundays and Wednesdays.
View the trailer here:
We are hearing about more wineries that are making the decision to put their wine into kegs these days. In fact, when I was in Nashville over the weekend at a newer burger restaurant, all their wines by the glass were on tap. I ordered a Pinot Gris and it was great! I asked our server about their keg program and he raved about it.
How would a wine-serving process and premise so very different from the traditional bottle deliver? Would the nose, color, taste or texture of my precious Pinot Noir be different? Most importantly, would it be good? Heck- would it be great? I had to draw a glass, in this private moment before everyone showed up, to see for myself. Happily, I can report, I tapped a keg and I liked it!
Crowe went through Free Flow Wines. And speaking of, in our upcoming May issue, Bill Pregler writes about Free Flow in his What's Cool column. Pregler writes:
Jordan Kivelstadt [CEO of Free Flow] showed me their new keg monoblock, featuring fully automated cleaning cycles, a steam sterilization system and refill station from the German company KHS. As expected, these folks are huge in the beer industry. Transferring this technology to the wine world was a no brainer, but had never been attempted before in this country. Until now there had been no need.
...The KHS machine takes returning kegs from, say, the Florida, Chicago or Boston markets, and prepares them for recycle: this includes washing them inside and out, sanitizing with dual caustic and citric cycles, steam sterilizing (not hot water), cooling down and finally refilling at 70 kegs per hour.
Look for the full article in the upcoming May issue of Wine Business Monthly. To see Bill Pregler's in-depth product review detailing how fine wines served from kegs are driving profits for wine-by-the-glass programs, see the April 2013 issue of WBM. Click here to subscribe to WBM.
Selected Recent Sales of Grapes & Wines in Bulk for April 1, 2014 courtesy of Turrentine Brokerage:
Chardonnay 2012 wine, Lodi, 6,400 gallons at $5.50 per gallon
Pinot Noir 2013 wine, Lodi, 6,500 gallons at $8.00 per gallon
Dry Red 2013 wine, California, 13,000 gallons at $3.50 per gallon
Cabernet Sauvignon 2013 wine, Sonoma County, 16,200 gallons at $20.50 per gallon
Petite Sirah 2013 wine, Lodi, 13,000 gallons at $7.75 per gallon
Chardonnay 2014 grapes, Russian River, 100 tons at $2,100.00 per ton
Cabernet Sauvignon 2014 grapes, Mendocino County, 30 tons at $1,850.00 per ton
Chardonnay 2014 grapes, Sonoma Carneros, 60 tons at $2,100.00 per ton
I don't like April Fool's Day. It's not that I don't like a good joke so much as most of the April Fool's fodder tends to fall well short of being humorous.
Last March, there was a little buzz around the "Miracle Machine." This whatzit was supposed to turn tap water, and some added ingredients, into quality wine in three days. To be fair, several mainstream news organizations did quickly peg this as a hoax.
I didn't write about the so-called Miracle Machine in part because it was pitched as a consumer appliance which falls a bit outside my usual area of interest. The main reason I didn't cover it was simply because I couldn't figure out how such a contraption could possibly work as advertised. At best, it would have to be an update to the Prohibition-era "Grape Brick" or a grossly over-price home wine-making kit. As such, it hardly seems newsworthy except in the "look at this gizmo that won't perform as well as you want it to" sense.
Now that April Fool's Day is here, it has been revealed (again) that the Miracle Machine is what one may call a pious fraud or publicity stunt aimed at garnering attention for Wine to Water, a non-profit aid organization. The fact that the media, myself included, are covering this story again now that the Miracle Machine has been revealed as a hoax means that Water to Wine got the attention they wanted.
I can't help thinking that all this publicity stunt accomplished was to demonstrate that more people were interested in an impossible wine-machine than are interested in making sure that other people have access to clean water.
The Oregonian article about the pruning-bot, dubbed "Wall-Ye-France" raises a couple interesting quandaries. At least for the rarefied climate of the Pinot Noir growers around McMinnville, Oregon, and environs, any agricultural labor shortage seems to be less acute for pruning than for harvest.In France, at least regionally, the opposite seems to be the case.
On one level I can see why this would be the case. Harvest is more or a panic whereas pruning can be stretched-out out over several weeks and months. I would think, however, that pruning would also be more forgiving operation to implement this sort of automation. There is time during pruning-season if the prune-bot needs to be serviced or repaired. During harvest, one day of down-time could spell disaster.
Wine Business Monthly's April 2014 digital edition is now available.
Inside April 2014 you will find:
The Changing Glass Market
Managing Water Use: Best Practices
Industry Roundtable: Australian Winemakers on California Winemaking
“Australia takes to innovation and new techniques very quickly. The United States tends to be much slower. It seems to take longer for them to adapt to new things. I don’t know why that is, but it is the case. It is a spectacular and exciting viticultural world here, but it takes a lot of time to change things.”
-Wayne Donaldson, consultant
From the article "Industry Roundtable: Australian Winemakers," page 26 in the April 2014 issue of WBM. Click here to subscribe to WBM.