Vineyard & Winery Management

Introducing the Fresh New Way to Deliver Wine ® Rehrig Pacific's 20 liter PUBKEG ® is a more economic and sustainable solution for bottlers and establishments serving fine wine & spirits by the shot, glass or carafe. Wine served from PUBKEGs has passed expert taste tests, and is preserved longer due to its air-tight design. Virtually every drop of wine is sold, improving overall profitability. PUBKEGs reduce bottling and distribution costs, using less packaging while allowing more liters of wine to be shipped and stored in the same space. Because they are lighter than metal kegs or glass, PUBKEGs lower fuel costs and reduce your carbon footprint. PUBKEGs are also 100% recyclable, requiring no deposits. Molded shell provides superior protection PET bottle to preserve taste Contact us today and see how we can design a solution to reduce your packaging and transportation costs and add value to your bottom line. Molded lid for stacking strength (800) 315-4578 • (770) 339-9888 • pubkeg@rehrigpacific.com • www.pubkeg.com Locking ring for automated filling facebook.com/pubkeg 65 twitter.com/pubkeg V I N E YA R D & WIN E RY MANAGEM ENT | Nov - Dec 2013 ©2013 Rehrig Pacific Company The sustainable solution for distributing and serving wine & spirits in bars, cafes and restaurants A FAMILY TRADITION OF GROWTH, SERVICE ANDiINNOVATION w w w. v wm m e d a . c o m

• Cover
• COVER STORY: The 20 Most Admired People in the North American Wine Industry: Vintners, growers, educators, writers and trade members name their industry heroes.
• Cakebread Cellars Gives New Life to Old Vines: Vine rejuvenation technique grows new cordons. By Tim Teichgraeber
• ASEV Symposium Explores Tannin Management Challenges: Multiple factors influence tannins in the vineyard and winery. By Ted Rieger
• Jackson Sustainable Winery Building to Showcase Latest Technologies: New UC Davis facility allows teaching winery to become self-sustainable. By Ted Rieger
• Wineries Tap into the Beer Market: Craft beer boom inspires vintners to branch out. By Julia Burke
• Turning Data into Dollars: Analytics can take the guesswork out of consumer wine-buying behavior. By Deborah Parker Wong
• Barrel Financing Comes of Age: Innovative program combines leasing, inventory management and resale. By Jennifer Strailey
• No (Paper) Label Required: Screen printing is being used in new ways to make a statement on the shelf. By Danielle Beurteaux
• Editor's Desk
• Suppliers Guides: Winery / Brewery Suppliers
• Spotlight
• Calendar
• Advertiser Index
• Soil & Cellar: Understanding Plant Hormones: Applied growth regulators can impact vine, berry physiology. By Remi Cohen
• East Coast Watch: Using Out-of-State Grapes: Is honesty the best policy? By Marguerite Thomas
• Market Watch: Sweet Reds Sizzle in Stores: But on-premise sales have fizzled so far. By Tim Teichgraeber
• Sokol Blosser Opens a Trendsetting Tasting Room: Oregon's first tasting room becomes its most modern. By Susan G. Hauser
• The Escalation of Long Island Wine Tourism: North Fork transformed by winery and community partnership. By Marguerite Thomas
• Scene at: The International Wine Channel TV Awards: Navarro Vineyards Late Harvest Gewurztraminer wins Best of Show.
• News in Focus: A Closer look at the industry's top news headlines. By Deborah Parker Wong
• Uncorking PR: Be a Good Neighbor: Don't forget the public part of PR. By Paul Wagner
• Wine Wise Marketing: It's Still a People Business: Train your hospitality staff to put the customer first. By Elizabeth Slater
• End Post: Somms are the New Critics: Media influence is on the decline. By Tyler Colman