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6 WINES&VINES April 2018 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 (415) 453-9700, ext. 114 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. WINEMAKING TECHNICAL SPOTLIGHT 28 WINES& Silver Oak Cellars' Alexander Valley Winery Building on a long history in Sonoma County, the Cabernet specialist's new winery is a sleek, sizable and sustainable investment in the future By Andrew Adams TECHNICAL SPOTLIGHT CONNECT WITH US CONTRIBUTORS Cliff Ohmart's long-running Vineyard View column returns in this is- sue after a brief sabbatical by the Ph.D. entomologist who is an expert on sustainability issues in agriculture. His column beginning on page 24 reveals how much the use of biopesticides in wine grape vineyards has grown in percentage terms, but also how tiny a role these aids to organic and Biodynamic farming play in the overall scheme of vine- yard pest management. Gary Pickering addresses the topic of "Managing Green Flavors in the Winery" in his article that begins on page 70. He explains that green flavors can come from less-ripe grapes but also from ladybeetles that are harvested along with the grapes. Pickering is a professor and research scientist at the Cool Climate Oenology and Viticulture Institute, and Department of Biological Sciences, and Environmental Sustainability Research Centre at Brock University in St. Catharines, Ontario. Growing vinifera grapes in Pennsylvania and other northeastern states is a relatively recent phenomenon and, as a result, the pres- ence of grapevine leafroll disease has not been a problem until now. Bryan Hed, research technologist at the Lake Erie Grape Research and Extension Center and Dr. Michela Centinari, assistant professor of viticulture at The Penn State College of Agricultural Sciences, are conducting a study to determine the extent of leafroll viruses in the state and their impact on the grape and wine industry. Their article beginning on page 84 discusses the initial results of the study. APRIL 2018 ADDING EFFICIENCY WINESANDVINES.COM New winery equipment saves labor, improves quality Oak Alternatives Revisited Comparing Pinot Noir Techniques Silver Oak's New Winery ON THE COVER Silver Oak's new winery in Alexander Valley was designed to take advantage of natural light as seen in this image by photographer Damion Hamilton. The winery is equipped with some of the newest and best crush pad equipment, making it a good cover photo for our Pre- Harvest issue. QUESTION FOR APRIL: What's the most important piece of equipment on your crush pad? Jeff White Winemaker, owner and general manager Glen Manor Vineyards Front Royal, Va. Our walk-in cooler. Keeping our grapes and juice cold until we are ready to proceed is vital. Protect- ing delicate aromatics and acidity while also thwarting any spoilage organisms from getting a foothold is paramount. The cooler also helps keep my team and I fresh. We're able to harvest and load the walk-in and all go home at a reasonable time to rest. We then process the grapes the next day. Roman Roth Winemaker and partner Wölffer Estate Sagaponack, N.Y. We have used the CMA Dream destemmer for two years now and I absolutely love the machine. There are much less parts of stems on the sorting table and much less tiny green berries. The regular berries are staying whole and I use now five or six people on the sorting table compared to the six or eight I used in the past. We can crush 3 tons per hour with impeccable results. Jerry Forest Winemaker and owner Buckingham Valley Vineyards & Winery Buckingham, Pa. All crush pad equipment is critical in its own way to enhanc- ing wine quality, but If I have to choose one, it would be our sorting table, a Scharfenberger RT 26. We machine harvest with a new Gregoire machine that provides very clean fruit, yet having that last chance to visually inspect and remove any unwanted MOG certainly contributes to wine quality. JAY PAUL PHOTOGRAPHY