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6 WINES&VINES July 2016 A member of Wine Communications Group Inc. ADVERTISING Vice President and Director of Sales Jacques Brix jbrix@winesandvines.com (707) 473-0244 West Lydia Hall lydia@winesandvines.com (415) 453-9700, ext. 103 Midwest Hooper Jones hooperhja@aol.com (847) 486-1021 East (except New York) Laura Lemos laura@boja.com (973) 822-9274 New York and International Dave Bayard dave@bayard.com (973) 822-9275 Advertising Manager April Kushner ads@winesandvines.com DIGITAL EDITION All print subscribers now get digital access to Wines & Vines. You can: • DOWNLOAD pages or full issues • BROWSE current and archived issues • WATCH videos • ACCESS via desktop, tablet or smartphone • SEARCH by keyword or table of contents • NAVIGATE by topic or page thumbnail • QUESTIONS? Contact customer ser- vice at custserv@winesandvines.com or (866) 453-9701 Monday-Friday, 8:30 a.m.-5 p.m. PDT. 24 WINES& New Seattle winery is latest endeavor by one of Washington's best-known vintners CONNECT WITH US CONTRIBUTORS Laurie Daniel has been a journalist for more than 30 years and is a regular contributor to Wines & Vines, having written the winemaker and grapegrower Q&A interviews since 2006. Daniel has talked to many winemakers about their filtration practices, but few have been willing to go into as much detail as J. Lohr director of winemaking Jeff Meier. Read her interview with Meier on page 30. Daniel's work has appeared in numerous California newspapers and magazines. Aline Lonvaud-Funel, Ph.D., is professor emeritus at the Université Victor Segalen Bordeaux in the Institute of Vine and Wine Sciences in Bordeaux, France. She earned a Ph.D. for her studies on lactic acid bacteria in wine, which is also the subject of her article that begins on page 34. She took this theme in new directions by introducing genomic approaches to the field of wine microbiology. Since the early 2000s, Lonvaud-Funel has taken advantage of advances in molecular analysis and established a new laboratory focused on the microbial community of grapes and wine. In his article "Vintners Become Distillers" (page 60), Ray Pompilio interviews three winemakers in the Finger Lakes region of New York who have a depth of experience making distilled spirits on a small scale. Pompilio lives near the Finger Lakes wineries and explains that the winemaker-distillers use different grape varieties, fruit and even extracts to create a range of products. The number of distillations and the use of the heads, hearts and tails varies from one facility to another and from one product to another. WINESANDVINES.COM JULY 2016 Seattle's Jet City Winery J. Lohr Winemaker on Filtration Hyde-Hobbs Partnership in Carneros N.Y. Wineries Now Distilling UAVs G0 TO WORK TECHNOLOGY ISSUE ON THE COVER News photographer J.L. Sousa of the Napa Valley Register captured the cover image of a Yamaha RMAX unmanned aerial vehicle (UAV) conducting a demonstration at the UC Davis Oakville Experimental Vineyard. Read more about the use of UAVs in this month's Product Focus, which starts on page 50. QUESTION FOR JULY: How do you use unmanned aerial vehicles in viticulture? Fred Johnson Owner and vineyard manager Johnson Estate Winery Westfield, N.Y. We use it to get a bird's eye view of how our vineyards are reacting to the soil fertility because we are on a glacial hillside with outcroppings of shale and slate. The soil bands go diagonally across the vineyard. It's one thing to go down a row in a tractor, and it's another to spot it from the air. You can see the reaction with the foliage. Lucie Morton Viticulturist Morton Viticulture Charlottesville, Va. My clients are long-term research sites. We collect data on everything from the weather to vine nutrition to phenological events, etc. Being a fan of evidence-based problem solving, I've always used photos to capture what the vines are showing us. My DJI 3 Pro is a flying camera that enables us to literally get the big picture. Ryan R. Kunde Winemaker DRNK Wines Sebastopol, Calif. We don't own any vineyards, we source all our fruit, and so one thing I use it for is vineyard scouting and fruit selection for harvest. You can help inform your decisions whether to split that vineyard in a different sub- block. And for varieties that ripen later in the season, to look at if your ripening is coming from the vine versus dehydration. J.L. SOUSA/NAPA VALLEY REGISTER/ZUMA WIRE