Issue link: http://winesandvines.uberflip.com/i/210765
GRAPEGROWING McIntyre: We are grading the productivity of each crew that we utilize and returning unproductive crews to the licensed labor contractors we have hired. Once we have found the most productive crews, we try to keep them working year-round so as not to lose them. It is likely that Obamacare, immigration reform and labor scarcity will eliminate the advantages of using outside labor contractors. Consequently, it will become advantageous to hire all our own employees, which will help us hold the line on costs, as health care costs will be offset by commissions we used to pay to contractors. Many growers have used labor contractors because they don't want to deal with the burden of I-9 forms and immigration documentation, but if immigration reform requires growers to use E-Verify, and the grower is ultimately liable for health care penalties (or premiums), payroll taxes and citizenship status, what's the point of using a contractor? All of our new plantings for the past two years and the next two years are being set up for complete mechanization—pruning, harvesting, minimal canopy management— in preparation for labor shortages. W&V: Is it hard to persuade higher end wine producers that mechanical harvesting can yield good results? McIntyre: Today's sophisticated mechanical harvesters not only significantly reduce harvesting costs on a per-acre basis, they are more dependable and deliver much less MOG (material other than grapes) than most hand-harvesting crews. It seems the best way to persuade higher end wine producers that mechanical harvesting is superior to hand harvesting is to point out that machine harvesters are being used at many of the classifiedgrowth chateaus in France, and then offer to provide a demonstration or trial to satisfy their skepticism. It is very important when conducting these trials that precautions are taken to ensure success. Specifically, make sure the grapes don't have to be transported more than a couple of miles to the winery and minimize the number of times the grapes fall, or are dumped, during the harvest process. Most modern machines only allow the grapes to fall twice: from one conveyor to another on the machine, and then once again either into a tank on the machine or gondola being towed by a tractor close by. Since the gondola or tank will have to be dumped into either a truck, crush pit or, ideally, right into a tank, it is important to minimize maceration and juicing (925) 371-0796 contact@infaco-usa.com www.infaco-usa.com Win es & Vin es D EC EM b er 20 13 55