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6 WINES&VINES November 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 Production 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. 84 WINES& WINEMAKING Small-format instruments now available to maximize accuracy CONNECT WITH US CONTRIBUTORS Managing editor Kate Lavin undertakes the ninth annual supplier survey on page 34 to get a sense for the health of wineries and vineyards from the viewpoint of their suppliers. Premiumization and consolidation were the trends mentioned most often by respondents, more than half of whom indicated they plan to raise prices in the coming year, although many said increases will stay below 3%. While growers and winemakers recognize that potassium is important for grapes and wine, few people know the details of potassium's role as well as Rob Walker and Peter Clingeleffer, the authors of an article beginning on page 94. Both are chief research scientists at CSIRO Agriculture and Food, Waite Campus in Urrbrae, South Australia. Clingeleffer has 45 years of viticultural research experience and has made significant contributions to the development of modern wine, dried fruit and table grape industries. Walker specializes in plant response to abiotic stress, plant salt tolerance and salt exclu- sion, grapevine potassium partitioning and function. Todd Steiner, enology specialist at Ohio State University, identifies the points in vinification and bottling where a wine can inadvertently be exposed to excess oxygen in his article beginning on page 108. He looks at the vinification process and bottling and then examines the effect that type of closure has on dissolved oxygen in the wine. A second article will review a study Steiner conducted on the oxygen status of some wines in Ohio and look at the implications for both Ohio wineries and the industry in general. WINESANDVINES.COM NOVEMBER 2016 FINDING TOP EQUIPMENT 2016 Winery & Vineyard Supplier Guide Building Napa's Davis Estates Grapevine Potassium vs. pH Spectroscopic Analyzers and Peristaltic Pumps ON THE COVER Gundlach Bundschu Winery was processing Cabernet Sauvignon for its Vintage Reserve on Sept. 29, when graphic designer Rebecca Arnn visited the crush pad in Sonoma, Calif. Read about products and services to take your wine to the next level in our Winery & Vineyard Supplier Guide starting on page 33. QUESTION FOR NOVEMBER: What vineyard technology was useful this season? Becky Berta Owner Jules J. Berta Vineyard & Winery Albertville, Ala. This year we were involved in a project with Dr. Andy Walker of UC Davis in planting new PD-resistant vinifera varietals. I invested in Vinegro grow tubes, which are strong and flexible and won't break down in the weather. Their design allows for easy inspection and helps control weeds and pests such as rabbits. Mark Houser Vineyard manager Alexander Valley Vineyards Healdsburg, Calif. I have an irrigation-monitoring system to help water the vines. To try to conserve water, we irrigate at night, and we set it to go off two or three times a week for two or three hours. I also had the water district come out and do a profile on one of my blocks. Some of the emitters were cracked or old fashioned, and we're replacing them. Ryan M. Taylor Vineyard manager at Galway Rock Vineyard & Winery and Saratoga Sparkling Wine Co. Amsterdam, N.Y. Upstate New York doesn't have the ideal climate for growing vinifera. To create a unique niche, we built and tested hydroponic growing systems to yield uniformly exceptional grapes that will produce outstanding wines. Years of experimentation are now yielding results allowing us to release our initial vintage.