Temecula Wine Growers

Wineries seek to become sustainable

The Press-Enterprise

11:00 PM PST on Sunday, February 7, 2010

At South Coast Winery Resort & Spa, grape byproducts find new uses in vineyards and skin treatments. At Leonesse Cellars, owls and hawks, not chemicals, kill rodents. The wineries are among at least a handful of businesses in Temecula Valley Wine Country that try to be more sustainable in their care for the land.  Besides protecting the environmental, sustainability "helps me in my pocketbook," said Ben Drake, a Wine Country vineyard and crop manager. Allison Jordan, executive director of the California Sustainable Winegrowing Alliance in San Francisco, said sustainable wineries have safer workplaces and more productive employees because worker training is a big part of sustainability.The alliance, a joint venture of The Wine Institute and the California Association of Winegrape Growers, last month announced a voluntary certification program for wineries that want to prove their commitment to sustainability. Wineries in the program must undergo audits of their practices and be willing to improve their methods. Those certified as sustainable will be able to display special logos and will be listed on the alliance's Web site.

Interest in sustainability is growing, according to the alliance. Currently, 1,566 vineyards and wineries representing 62.5 percent of the state's 240 million wine case shipments have evaluated their practices using the alliance's sustainability workbook. But in Temecula, where the number of wineries is minuscule compared with other regions in California, only a few wineries practice sustainability, Drake said. Leonesse owner Mike Rennie said he's been into sustainable farming for the past seven or eight years. He also runs a farm-management company and encourages his clients to embrace sustainability. Besides the hawks and owls, Rennie said he plants cover crops at Leonesse to prevent erosion and put organic material in the soil. He said he also avoids applying pesticides and uses natural sulfur instead of chemicals to control grape mildew.

South Coast uses a drip system for vine irrigation and digs down 5 feet in the vineyards to absorb more rainwater, owner Jim Carter said in an e-mail. Grape skins, leaves, seeds and stems are composted and used in the vineyards. In addition, a substance extracted from grape juice known as lees is used in a spa treatment, Carter said. Jordan said she expects sustainability to become more popular with wineries statewide. "We're seeing certainly a trend in consumers asking questions and being really concerned about how products are made and grown," she said. "It certainly seems to be the case with wine as well."


Temecula winegrowers group elects nine to board

10:00 PM PST on Thursday, February 11, 2010

Special to The Press-Enterprise

The Temecula Valley Winegrowers Association recently elected nine people to its executive board for 2010. Bill Wilson, CEO of Wilson Creek Winery, will serve as the board president for his second year. Wilson commented in a press release that this board represents a wide range of the association's members, wineries and grape growers both, small and large.The nonprofit association promotes the wine industry in the Temecula Valley. Membership includes 27 wineries and more than 60 vineyards in the area. The Temecula Valley viticulture area includes some 33,000 acres. Of that, about 1,300 acres are being used for commercial vineyards, according to the association's Web site.

Besides Wilson, the association's new board, elected Jan. 13, includes Steve Andrews, from Oak Mountain Winery; David Bradley, Vindemia Winery; Jim Carter, South Coast Winery Resort & Spa; Ben Drake, Drake Enterprises; Nicholas Palumbo, Palumbo Family Winery; Mike Rennie, Leonesse Cellars; Marshall Stuart, Stuart Cellars; and Jeff Wiens, Wiens Family Winery. The new board has several big tasks on its to-do list, said executive director Peggy Evans. The association is working with the Riverside County government on "2020 Vision," a planning document that will dictate what can or can't be built or developed in Wine Country, and it will help dictate the region's boundaries, Evans said. The board will also continue researching the possibility of establishing a special tax-assessment district for the area, she said. In addition, the organization will continue "elevating the perceived value of the Temecula Valley brand," Evans said. It will use a $35,000 county grant to help pay for a newly hired public relations agency to help promote the region's wines to industry publications, she said.