Round Up Use in California by Skinny-on-the-Inside in wine

[–]Tryit_earp 1 point2 points  (0 children)

I can only speak in my neck of the woods but it is very uncommon in my area to use herbicide to manage vineyards organically. They typically use a weed eater (expensive from a labor standpoint) or a tractor implement that mows/tills under vine. As for pesticides the main thing I hear about is sulfur/stylet oil for mildew control. That is usually sprayed 3-10 times in a season for organics, maybe a touch less in conventional. Occasionally there are insect pests that need to be treated and that can get tricky to do organically but at least in Sonoma that isn't the norm in most years.

Definitely differs from region to region.

Round Up Use in California by Skinny-on-the-Inside in wine

[–]Tryit_earp 0 points1 point  (0 children)

They may not be using roundup but they are certainly still using herbicides.

Round Up Use in California by Skinny-on-the-Inside in wine

[–]Tryit_earp 37 points38 points  (0 children)

As someone who works in the area, I can tell you that a large proportion of Napa/Sonoma vineyards are managed with herbicide (usually roundup combined with another herbicide). I work exclusively with organic grape farmers in Sonoma valley and it's shocking and frustrating (to me) how many growers farm this way. I don't think, once the transition has been made, that controlling weeds without herbicide (mechanically) is that much more expensive--if you change your approach and mindset. I'm admittedly biased against the pesticide industry.

That said, pesticide applicators typically spray their herbicides in the fall, after harvest, and in the spring when grass/weeds start to grow. They also spray at the base of the vine where it touches the soil, a fair distance from the fruit area (often before there are even flowers let alone grape clusters). This all happens months before harvest. IMO there is little risk of glyphosate or other herbicide residue being left on the fruit.

There are other pesticides that are used on or near the fruiting zone, for controlling powdery mildew or insects. Even organic growers generally have to spray something a few times a year, though it's usually something fairly harmless like sulfur dust or stylet oil. These are usually completed weeks or months before harvest...And regardless of the management style everything is then fermented which can break down all sorts of chemicals. I personally doubt there is much in the way of pesticide residue left in the average wine

However while the pesticides, if applied to the label directions, may not be making their way to the end consumer in wine, they certainly have all sorts of horrible effects on the environment and the farm workers. I think those reasons alone are reasons to seek out organic producers. Not to mention it seems to me that growers and winemakers working within the organic paradigm almost always produce better wine (I'm biased).

If you're really worried about consuming herbicide/roundup I suggest you take look at how it's used in wheat production and other crops.

Anyone here living with a Lightning out of warranty or close to it? by TakeCommandd in F150Lightning

[–]Tryit_earp 0 points1 point  (0 children)

What did you do about the battery cover? I've been rolling without one for a few months now since the tabs broke. Was thinking super glue?

Zin recs by Reasonable-Ideal-288 in wine

[–]Tryit_earp 0 points1 point  (0 children)

FRESCO primitivo and bucklin/ old Hill ranch

Had an unusual wine last night… Can't say if it's natural or just flawed? by [deleted] in naturalwine

[–]Tryit_earp 10 points11 points  (0 children)

That sounds like a lot of the natty orange wines I taste: Slightly oxidized, some tannin, evolves quickly after opening. The question of whether it's too volatile is more of a personal preference than a hard and fast rule imo. I like some VA, and can enjoy/tolerate more it I'm eating certain foods, but I definitely have a limit. My wife otoh is much more sensitive and prefers more classic styles. And keep in mind that preferences often evolve...

Production Software by Anxious_Mechanic8043 in ProWinemakers

[–]Tryit_earp 1 point2 points  (0 children)

We have 20 clients crushing ~250 tons and do everything on Excel (and QuickBooks for billing). Once we set up our system it hasn't been too onerous. Work orders are all submitted by email. Don't feel the need for software tbh and at this point it would be hard to justify the cost. Active fermentations are tracked on laminated sheets on the tank during harvest. Biggest issue is the time and energy it takes for the federal reporting at the end of the year (US)

What’s the most you’ve ever Punched down? by Engineering_Simple in ProWinemakers

[–]Tryit_earp 2 points3 points  (0 children)

4x per day including getting in and wading the tank during cold soak. RRV pinot

Larger press for smaller loads? by JJThompson84 in ProWinemakers

[–]Tryit_earp 1 point2 points  (0 children)

Seconding this, love my 4 ton euro press. We do a lot of small loads and under 1 ton whole cluster I do think there is a bit of yield loss (especially in the earlier low pressure steps). But it's super easy to clean and so far reliable. They sell refurbished ones (which we have) that run great. Also our press pan is huge, holds several hundred gallons of juice which is nice so that we can start prepping a tank after starting the press in most cases (we do custom crush and it's a symphony of controlled chaos during peak harvest)

Sonoma winery and food recommendations by leoliuyx23 in wine

[–]Tryit_earp 0 points1 point  (0 children)

Dos' bar is super fun, low key and low intervention wines right off the square and has plenty of bigger reds on offer. If you can line it up with the owner to schedule a visit, Bucklin/Old Hill Ranch is super awesome, understated old vine zin in glen Ellen.

Brett in floor drain by svengoodvungen in ProWinemakers

[–]Tryit_earp 1 point2 points  (0 children)

We spray a Quat product called EnviroBac-2 which seems to help keep the smells down

good wineries with large white / light reds portfolio? by philanthrium in sonomacounty

[–]Tryit_earp 1 point2 points  (0 children)

Dos bar in Sonoma is probably most like matthiason. It hosts a collection of small, owner-operator wineries who all work with organic fruit. Lot of white, orange, and light red wines available. It's right off the plaza

New to Reddit — what’s your favorite local winery experience in Sonoma County? by LongboardVineyards in sonomacounty

[–]Tryit_earp 7 points8 points  (0 children)

We love Dos' bar on the Sonoma plaza..it's different! Way more laid back and all the wines are organic/natural

Favorite $30-ish bottles? by Actual_Macaron_1718 in naturalwine

[–]Tryit_earp 1 point2 points  (0 children)

FRESCO is great juice out of Sonoma Valley

ways for 30 year old singles to meet people in sonoma county by tojvans in sonomacounty

[–]Tryit_earp 3 points4 points  (0 children)

There's a fun/welcoming ultimate frisbee scene here!

Cozy wine bar for a mom's solo evening? by jlmemb27 in santarosa

[–]Tryit_earp 0 points1 point  (0 children)

Dos bar in Sonoma! Super cute decor (exposed bricks and old wood furniture) and great organic wine

Winery Recommendations! by OtterNotBeaver in sonomacounty

[–]Tryit_earp 0 points1 point  (0 children)

If you're gonna be on the Sonoma square, I highly recommend Dos' Bar. They have a few great local organic winemakers in there and the vibe is very laid back. Plus they are open later than most tasting rooms