“To conserve biodiversity is to maintain and enhance the capacity of the land to sustain a variety of native species and functioning ecosystems that support farms and wild communities.” (www.wildfarmalliance.org)

This chapter focuses solely on the farm as an ecosystem and how it is situated in relation to other larger ecosystems. Documentation or descriptions of practices related to other topic areas of vineyard management are found in subsequent chapters. The key component for this section is your conservation plan.

Sustainable agriculture is founded on the principle that farming practices influence a much larger system than just the vineyard, more commonly referred to as the whole farm system. The whole farm system includes the vines, the rows between the vines, wildlife habitat, adjacent oak and riparian areas, surrounding wetlands, receiving waters, and other non-cropped areas.

The vineyard manager works within this whole farm system to promote and protect the balance of ecological resources in the vineyard. Conserving and enhancing biodiversity can support a pest management program by enhancing beneficial insect habitat or providing nest boxes and natural habitat for cavity nesting raptors like barn owls and kestrels that prey on vertebrate pests. Planting filter strips and maintaining covered soil protects water quality by keeping sediment on site and out of surface water. In addition, vineyard floors covered in plant life and plant debris reduce the impact of rain drops allowing the water to infiltrate the soil instead of running off and give the water time to follow the roots of the ground cover into the soil increasing soil moisture

Sustainable agriculture is based on the stewardship of natural resources. Biological diversity is a valuable component and should be managed to benefit the natural ecosystems which support a wide variety of plant and animal species. Increased on-farm diversity is indicative of a healthy, balanced ecosystem where varied ecological processes thrive. Biologically diverse ecosystems are more resilient than less diverse systems and are better able to remain functional under changing climate conditions. The conservation and enhancement of biological diversity should be the goal of the vineyard manager with the objective of operating in an environmentally responsible manner. The benefits of biological diversity on your farm are material including improved carbon and nitrogen cycling, reduced erosion, improved water holding capacity, and functioning predator/prey relationships.

For this chapter, you will need descriptions or documentation of the investigation you did prior to planting your vineyard. You will also be asked about your current management practices related to your choice of plant material, monitoring vine nutritional status, and your fertilizer and soil organic matter management. Documentation or descriptions of practices related to other topic areas of vineyard management are found in subsequent chapters.

In order for growers to sustainably produce high-quality fruit, they must understand that every aspect of viticultural management affects other components of the vineyard system. From identifying the optimal vineyard site to harvesting the fruit, there are many decisions that impact the vineyard’s ability to sustainably produce high-quality fruit with minimum inputs and manipulations. With an understanding of the farm’s unique site characteristics, the viticulturist makes decisions about rootstock, clone, spacing, orientation, trellis system, and irrigation, among other variables, that will support an environment that optimizes the production of quality fruit in a responsible manner. Decisions influence other facets of the grapevine’s unique environment and the viticulturist must be vigilantly aware of those interactions. The interrelated nature of all vineyard management practices creates an interconnected relationship from viticultural management to water quality, from air quality to social equity.

In operating a vineyard, the grower manages an ecosystem dominated by vines and cover crops – this system is supported by a complex soil ecosystem and populated by a diverse group of organisms that are natural members of the agricultural ecosystem and the ecosystems surrounding it. Most of these organisms are beneficial, in fact essential, to the functions of a healthy vineyard. Sustainable farming requires that the vineyard system be managed to produce an optimum crop of consistently high-quality fruit while minimizing adverse impacts to the environment and human health associated with vineyard operations. Informed decisions made at the onset of farming a vineyard in regards to soil preparation, rootstock and variety selection, open space and habitat, plus floor management and weed control will have lasting benefits in the form of reduced off-farm inputs and minimized environmental impacts in the future. Pre-plant or pre-purchase investigations allow the grower to set the stage for a resilient, biologically diverse agroecosystem as described in Chapter 1.

Maintaining and enhancing this dynamic ecosystem is at the heart of sustainable viticulture and should be the goal of the vineyard manager.

Wineries come in all shapes, sizes, ages, and capabilities. While the basic processes of wine production are common to all wineries, the similarities often stops there. When a winery owner embarks on either new construction or remodels an existing facility, thought must be given to the site, design, materials, and how best to incorporate sustainable practices. Facility design and management practices affect both the local environment and people involved with the winery.

According to the American Institute of Architects, an estimated 25-40% of the entire United States national solid waste stream comes from construction-related waste. Using alternative materials such as foamed-in-place masonry, adobe, or hay bales, using materials found on the property, repurposing or recycling building material waste onsite, and using fewer materials overall are important steps in reducing the impacts of construction on landfills.

Much as in planning a vineyard, siting the winery needs to take into account topography, weather patterns, and aspect in order to maximize efficiency. Wineries need to remain cool and utilizing site advantages, such as hillsides for underground storage rooms, can greatly assist with demands for cooling and humidification.

Sunlight is an often overlooked resource that can be harvested in the form of solar panels, or used for lighting. Incorporating natural light into workspaces has been shown to be important for overall worker health and productivity. Both solar power and natural lighting save energy and money.

It is important that wineries do their part to provide safe working environments for workers and to be good neighbors. Thoughtful siting, layout, and equipping of the winery can help attain these goals while increasing the efficiency of production.

The primary piece of information required for this chapter is a description of the ventilation system in your winery. Most of the documentation for this section will be verified during onsite inspections by a SIP Certified auditor. Documentation or descriptions of practices related to other topic areas are found in subsequent chapters.

Required documentation for this chapter includes soil sampling, knowing the watershed and subwatershed where your vineyard is located, and your erosion control measures. Documentation or descriptions of practices related to other topic areas of vineyard management are found in subsequent chapters.

In order to maintain a long-term and thriving vineyard, growers must protect the resources necessary for plant life including land, soil, and water. Healthy soils are vital for optimal vine growth, development, and production. They play a critical role in determining site suitability, ease of establishment, and in maintaining healthy, balanced vines throughout the life of the vineyard. It is essential that vineyard owners and managers steward their soil and water resources effectively and consider the effects of management decisions and vineyard practices on soil characteristics and water quality.

Soil Conservation

Premium wine grapes are cultivated in a diverse array of soil types throughout the world. In order to protect and enhance these soil resources, growers must be knowledgeable about the unique soil characteristics specific to a given site. These characteristics include, but are not limited to, the following: soil texture, structure, organic matter, microbial communities, pH, nutrient content, rooting depth, permeability, infiltration rate, and runoff rate. Soil structure and nutrient content affect vine health and vigor. In many cases, a healthy vine can tolerate more pest damage or better compete with weeds than a less healthy vine; a vine is more likely to be “healthy” in healthy soils.

Another benefit of soil conservation practices for healthy soils is the capture or “sequestration” of carbon from the atmosphere into the soil. These practices can contribute to the reduction of greenhouse gasses. Agriculture has an important role to play in achieving long-term climate change mitigation goals. Planting cover crops and managing resident vegetation as described in this chapter are ways to create healthy soil conditions and contribute to greenhouse gas reduction.

To conserve soil and increase the services provided by soil one must consider soil to be biological as opposed to a purely mineral thing. The processes that increase soil organic matter, improve aggregate formation, and encourage a flourishing bacterial and fungal community are directly related to vineyard management practices.

The objective of sustainable soil management is to understand soil characteristics as much as possible, to conserve and/or improve naturally occurring beneficial soil attributes, and use best management practices to correct any deficiencies in soil tilth, water quality, or nutrient status. In order to achieve this objective, growers and managers must take appropriate measures prior to planting a vineyard to reduce the need for avoidable soil management challenges later in the life of the vineyard. Once the vineyard is planted, it is necessary to monitor soil health routinely and correct deficiencies when necessary by changing practices. Soil management can contribute significantly to vine health and premium wine grape production and should therefore be considered carefully when making vineyard management decisions.

Surface Water Quality

Growers who minimize their impacts beyond their fence line recognize that their farm is part of a larger, complex watershed. Almost every farming operation has consequences that can reverberate through the watershed, whether next door or even further downstream. Soil loosened by cultivation can escape with rainfall and add to stream sedimentation and increase nutrient concentrations that negatively impact aquatic life and impair receiving waters. In addition, this soil can carry other agricultural chemicals with it, transporting and depositing them downstream.

Farms no longer have just a street address. They now have a watershed address. A watershed address represents the growers’ responsibility for eliminating off-site movement of soil, chemicals, and pathogens, therefore eliminating impacts on downstream water bodies and ground water. Growers must understand that their farming decisions alter other areas of the watershed – they can no longer operate on the assumption that their practices only impact their property. Cultivation must be minimized or eliminated to reduce erosion. Cover crops must be present to help keep soils in place and promote biodiversity. The grower should select management practices that meet his/her management objectives with the least impact on the environment and human health. To the extent feasible, the grower should select a natural control mechanism. The grower should document the basis for his/her decision.

Soil and water are valuable resources that growers must respect, protect, and use responsibly. They are intimately related parts of the planet’s ecosystem and are directly responsible for sustaining all life. Sustainable growers make responsible choices that conserve soil resources -- choices based not just locally on their own farming operations, but holistically on the entire watershed of which they are a part. By taking a whole-farm approach and thinking in terms of the vineyard as an ecosystem situated within other larger ecosystems, soil conservation becomes second nature.

Eliminating the risks of offsite movement of soil, water, and chemicals should be the goal of the vineyard manager.

Notes for Drought Conditions

If the grower can document a lack of irrigation water due to serious drought, declared water emergency, or specific location with documented long term water issues, the Requirements and Management Enhancements for planting and maintaining cover crops and/or vegetative strips will be modified to meet pressing water sustainability issues on a case-by-case basis. Modifications must be discussed with SIP Certified staff and approved by the Certification Advisory Committee at the beginning of the certification cycle.

This chapter requires documentation of measures to protect your wells and groundwater, the efficiency of your irrigation system, how you schedule irrigation, your water use in the winery (if applicable), and practices to protect water quality both in the winery and the vineyard. Documentation or descriptions of practices related to other topic areas of vineyard and winery management are found in subsequent chapters

In order for winegrowers to manage their water resources effectively and efficiently, they must understand the various issues affecting water use.

In the Vineyard

Irrigation management is one of the most effective tools of quality wine grape production and is one of the few inputs that the grower has significant control over. Irrigation decisions are influenced by a number of interrelated factors, beyond vine growth, including energy conservation, water conservation, water quality, water runoff and their related environmental impacts and regulations.

Proper irrigation design must account for several issues: water availability, soil type, terrain, climate, variety, rootstock, drainage/runoff, cultural practices, labor availability, fertilization requirements and backflow protection.

Optimizing irrigation operations requires not only an efficient design, but vigilant system maintenance, assessing pump characteristics, and ongoing consideration of soil water content and crop water requirements. Following installation, growers must maintain system hardware to achieve the highest distribution uniformity possible in order to ensure that vines receive equal amounts of water and to prevent the need for excessive run times. Using tools like pump efficiency and distribution uniformity tests on a regular basis will help identify problems within the system that can then be addressed with the proper corrective actions.

Proper irrigation scheduling – matching the amount applied with the amount needed based on weather, soil capacity and water content, and plant requirements based on growth stage – is another important consideration when effectively and efficiently delivering water to the vines. There are many tools available to assist with irrigation scheduling. Growers can employ a mix of technologies and methods including soil-based measures like soil moisture sensors, plant-based measures such as stem water potential, remote sensing imagery using Normalize Difference Vegetative Index, weather-based measures, or visual assessment of the vine. “By measuring to manage,” each vineyard’s (or block’s) individual water requirements can be assessed.

Understanding these relationships allows the vineyard manager to apply water in the most effective manner possible, minimizing or eliminating runoff, and conserving water resources while producing premium fruit.

In the Winery

Water conservation is a reality for all businesses and is especially important in many wine-producing areas. While the exact amount of water necessary to make a bottle of wine may vary, it is known that conservation methods can significantly reduce the amount of water used in the winery.

Monitoring water use on a regular basis will allow timely response to leaks or planning for high-demand periods such as harvest. Water quality, possibly including onsite treatment, must also be addressed as it is in direct contact with people, equipment, winery surfaces, and wine. The quality of water entering the winery should also be thought of as water that will eventually leave the winery.

Wastewater, storm water, and groundwater management are important parts of the overall water equation and require monitoring and maintenance. Treating and using wastewater onsite are opportunities for water reuse.

Water conservation efforts both in the cellar and laboratory are important as small changes can have a significant impact on overall water use. Landscaping plans, plant choices (such as drought tolerant native species), and irrigation maintenance are important so site beautification can be done in a water wise manner.

In this chapter, you will be asked for documentation of how you manage your consumption of energy including an energy use assessment, how you monitor and reduce your energy use, and information about your pumping, refrigeration, air handling, and lighting. Documentation or descriptions of practices related to other topic areas of vineyard and winery management are found in subsequent chapters.

Striving for energy conservation and efficiency should be the goal of every winegrower.

In the Vineyard

On-farm energy usage is of critical importance in today’s environment of increased and uncertain fuel costs, additional scrutiny of greenhouse gas emissions, and concerns around air quality from engines. Vineyard managers must approach this situation with a rigorous and measured energy efficiency planning perspective. It makes good business sense to review all aspects of the vineyard operation to ensure that energy conservation is being practiced. This includes pursuing methods to increase the efficiency of equipment and modifying vineyard practices where appropriate to do so.

Equipment and pump operations are the highest energy usage components in the vineyard. Minimizing the number of hours equipment is used and the overall fuel use are key elements of an on-farm energy plan. This could take the form of reducing tractor passes through the vineyard or ganging multiple implements for instance. Note that this also relates to the air quality management plan as discussed in the next chapter. Alternatives to diesel should be evaluated both from an efficiency and emissions standpoint. Regular equipment maintenance schedules help ensure optimal operating efficiencies. Replacing older less efficient motors and equipment should be considered. Efficient and “greener” technologies (e.g., solar and wind), even electric tractors, are being developed.

Irrigation systems are a key energy consumer in the vineyard. Coupled with water conservation and efficiency practices described in the previous chapter, system designers should also target minimizing energy usage and air pollution. This can be achieved by collectively matching the designed water delivery system needs to the peak efficiencies of the pump/engine or pump/motor system. If an electric motor is used, a motor should be selected that will run at the desired speed or, if the pump speeds need to vary, the motor should include a programmable variable frequency drive (VFD). Monitoring irrigation system performance by measuring system Distribution Uniformity (DU) and making the required maintenance and repairs necessary are other ways growers can ensure their energy use is as efficient as possible.

For those vineyards with a shop, office facility and/or winery, there are a number of ways to conserve energy. Often local utility companies will provide energy auditing services (or direct you to companies that will) which can help individual operations identify and maximize opportunities to conserve energy and increase efficiency.

In the Winery

The consumption of energy inevitably comes at a cost and the goal of a sustainable winery is to minimize that cost in financial, ethical, and environmental realms. Energy efficiency is paramount and a critical first step in addressing energy use. Energy conservation can be achieved through efficient and judicious energy use.

A thorough energy use audit will facilitate an efficiency roadmap for each unique winery. As part of an audit one might consider revisiting the relationships between the electrical service, any transformers in the system, and the voltage/amperage needs of winery equipment. Regular monitoring of energy use will capture both seasonal swings and potential equipment malfunctions.

Refrigeration is often one of the largest uses of energy in the winery. Insulating tanks and lines as well as utilizing alternatives to refrigerated cold stabilization will lower energy use.

Properly sized equipment and HVAC systems can increase their longevity and decrease energy consumption. Regular cleaning and maintenance of facility equipment is necessary to run at peak efficiency.

Energy-efficient lighting is widely available and new technologies are continually being developed to maximize lighting efficiency. The use of thermostats and automatic controls can reduce unnecessary energy consumption.

Alternative sources of energy are also becoming widespread and more advanced in their technology. Switching to or incorporating energy from sources other than non-renewable fossil fuels has far-reaching impact.

Documentation required for this chapter includes written policies and procedure for preventing pollution in multiple forms, eliminating the off-site movement of pesticides, practices for assessing the generation and disposal of hazardous and non-hazardous waste, and use of chemicals in the winery. Documentation or descriptions of practices related to other topic areas of vineyard and winery management are found in subsequent chapters.

It is to the winegrowers’ own benefit to stay up-to-date regarding any and all pollution, waste, and air quality regulations.

In the Vineyard

In order for growers to minimize their effect on the environment, they must understand how their farming practices impact air quality. Agricultural air quality concerns generally focus on diesel particulate matter, dust production and sulfur dust use. One way growers can address diesel particulate matter is to exchange diesel engines for electric or clean burning engines. Programs exist to assist growers with exchanging polluting engines for ones that contribute to cleaner air. Growers can also change their cultivation practices, soil cover, and road maintenance to reduce dust production. Surfacing even short stretches of the most traveled roads or watering roads occasionally can make a substantial difference.

In the Winery

While some waste generation is an inevitable part of production, efforts to reduce waste are exceedingly important. Pollution in the air, on the ground, and in waterways must be avoided.

Procedures regarding hazardous and solid waste management, including storage, use, disposal, and emergency plans for both, are necessary for a sustainable operation. Filtration materials must be handled and disposed of properly. Cellar sanitation, lab chemicals and cleaning agents need to be labeled, stored, and disposed of appropriately.

Fortunately, many new products are available with lower environmental impacts than previous materials. From ecologically sound cleaners and sanitizers to media-less filters to laboratory analysis equipment that use very little reagent, the options for wineries to reduce their production waste footprint is growing.

This chapter requires documentation of your written policies and procedures regarding training and practices for how you reduce waste through recycling and responsible purchasing decisions. Documentation or descriptions of practices related to other topic areas of vineyard and winery management are found in subsequent chapters

Where you spend your money makes an impact. Having a purchasing plan that favors environmentally-friendly materials sourcing, production, packaging, and shipping sends a message to both businesses and consumers that these methods matter. Inquiring about the packaging methods and recyclability of packaging materials used by vendors also encourages others to thoughtfully consider their own practices.

Overall waste reduction efforts and reusing or recycling all possible items will have lasting impact towards achieving the goal of less material heading into the waste stream.

The success of an Integrated Pest Management program requires monitoring and recording pest density and the targeted application of pesticides when necessary. You will be asked for documentation of your pest scouting, pesticide use, and ecologically responsible management of both pests and beneficial insects. Documentation or descriptions of practices related to other topic areas of vineyard and winery management are found in subsequent chapters.

A winegrower's goal is to establish an Integrated Pest Management system to deter and manage pest issues in the most ecologically safe way.

In the Vineyard

In order for growers to protect their crop, they must manage the dynamic pest complex to minimize economic damage. The use of pesticides is one of the major challenges facing agriculture today. Public perception, worker safety, as well as state and federal regulation pose challenges to growers using pesticides.

Pest management, rather than pest control, is the focus of a sustainable farming operation. Integrated Pest Management (IPM) has been actively practiced since the 1960s and is a crucial part of vineyard management. Major advances have been made in the last 40 years to assist today’s viticulturists in this arena.

One of the pillars of IPM is pest prevention. This often takes the form of making the environment less suitable for the pest; opening up canopies to light and air to reduce mildew pressure or reducing dust to discourage spider mites are two examples.

Modification of the environment to a more ecologically balanced and diverse state can also help. Beneficial insects thrive when plant diversity increases. Rodent populations are reduced when the on-farm ecosystem is friendly to raptors.

The vineyard manager must consider several issues when deciding if and when a pest needs to be controlled. The stage in the pest’s life cycle, an abundance of beneficial insects, economic thresholds, potential crop injury, chemical alternatives, water quality impact, and potential impacts on non-target organisms are just a few factors to be considered when addressing pest management issues. The use of intensive field scouting, disease modeling, and insect trapping are necessary tools for managing vineyard pests.

The importance of field scouting, knowledge of pest lifecycle, and the use of economic thresholds cannot be overstated. In some cases, the nature of the pest requires prophylactic pesticide treatments. But the intensity and frequency of those treatments can vary dramatically depending on the environment. In other cases, such as vine mealybug, monitoring with pheromone traps and executing a mating disruption protocol at the right time can make the application of a broad spectrum insecticide later unnecessary, preserving natural enemy populations that contribute to keeping the pest at a manageable level.

Use of proper equipment for management is also an important factor. Controlling weeds, root insects, canopy insects, and diseases all require different scouting approaches and have different equipment needs. The vineyard manager must be knowledgeable about all the facets of these unique challenges.

In addition, trellis type, plant material, canopy management, vineyard floor management, fertilization, and irrigation are all factors that must be taken into account to prevent, mitigate, or manage pest, weed, and disease outbreaks.

Sustainable vineyard management addresses overall balance, and dealing with pests is no different. Giving attention to the interactions of irrigation, soils, cover crop, and canopy factors with pests is key. It allows for a comprehensive approach to maintaining the balance of the whole farm system. As an example, leafhoppers are prolific on well-watered vines with high nitrogen content in the leaves. If a grower is already farming from a conservation mindset, their wines will likely not be over-watered or over-fertilized.

The Vineyard Team Technical Advisory Committee supports and encourages low-input farming practices. The Standards are considered a “living document” meaning they will evolve over time as new science and technology develops and becomes available. Requirements include a Prohibited Materials List (PML) (listed by active ingredient registered for use on grapes) based on the Department of Pesticide Regulation’s following lists: Groundwater Protection, Cholinesterase Inhibiting, Toxic Air Contaminants, California Restricted Materials, and Federally Restricted Materials Lists. In order to achieve certification, a grower must not use any of the active ingredients on this list. In the area of chemical use, growers should strive to limit their inputs and impacts.

In the Winery

Pest management is a reality for all property owners. Using Integrated Pest Management practices to deter pests can decrease unwanted populations.

An IPM approach to managing common rodent pests like rats and mice might include environment modifications such as removing habitat like brush piles from around the winery, sealing up any openings where the pest can enter the building, and ensuring there is no food in or around the winery that might attract them.

Reduction or elimination of chemicals for pest management is important for both employee and ecological safety. Increased demand for alternatives to toxic chemicals for pest control fuels innovation and strengthens the need for these services.

This chapter requires you to document how you track the quality of the fruit you grow and/or receive. Documentation or descriptions of practices related to other topic areas of vineyard and winery management are found in subsequent chapters.

Growing and using quality wine grapes is essential to a winegrower’s long-term profitability.

In the Vineyard

Practices such as vineyard development, soil and fertility management, viticulture practices, and fair treatment of employees have been addressed throughout the Standards. Each of these considerations contributes an additional layer to a quality product. Through whole farm system management, wine grape growers can produce quality fruit grown in a biologically diverse agricultural ecosystem. Fruit quality is determined over the course of many seasons and is affected by numerous factors. Quality is the result of viticultural practices such as pruning, canopy management, and fruit thinning; irrigation and water management; soil and fertility management; effective pest and disease management; harvest decisions, and more. It is important for growers to evaluate fruit quality indicators (including but not limited to Brix, pH, and TA). Evaluating annually allows the producer to analyze maturity parameters and use those results to adjust the farming practices during the next season. Grape growers and winemakers have the same goal: produce the best quality wine. Through communication and shared experience over time the grower/winemaker team can identify practices both in the vineyard and in the winery to make the highest quality product.

In the Winery

Maintaining healthy relationships with grape growers, whether they are farming an estate vineyard or contracted grapes, is beneficial to both growers and wineries. Healthy relationships encourage successful collaboration. Collaboration opens the door for experimentation.

Experimentation is necessary to identify new practices for improving quality be it through irrigation, soil management, pruning, canopy management, or any other variable the team can identify. Analytic tools exist to measure fruit, juice, and wine parameters beyond Brix, pH, and TA. Detailed, scientifically sound viticultural data can be collected and compared against the quality and characteristics of wines made in small batches.

Fruit quality must be measured against contracts and/or winemaking protocols in order to meet desired parameters for the target wine quality level. Requesting or mandating that growers farm sustainably further adds to the reach of winery sustainability initiatives and sends a clear business message.

As part of this chapter, you are required to provide documentation of employee training, emergency preparedness planning, and how you plan to invest in and support your local community. Documentation or descriptions of practices related to other topic areas of vineyard and winery management are found in subsequent chapters

The Social Equity section is designed to be completed based on policies toward workers. A worker is defined as any person (both in-house and contractor-provided labor) working at your winegrowing operation at any point during the year.

One of the three major tenets of sustainability is social equity. The health and wellbeing of all people connected to the business, not just employees, is as important as the health of the environment and the business enterprise itself.

In order for winegrowing businesses to be truly sustainable, they must provide a safe and fair working environment for their employees and interact successfully with the surrounding community. These goals can best be achieved when winegrowing businesses are realistic about the challenges they face, forthright in their communication with both groups, and incorporate social equity issues as an integral part of their sustainable practices.

A safe and fair work environment is particularly important in winegrowing businesses where a heavy reliance has been placed on human labor. The interaction between winegrowing business owners, community leaders, concerned citizens, and winegrowing workers offers the sustainable winegrowing employer the opportunity to continue to develop and continuously implement safety programs, effective communication with their workers, and fair employment practices that eliminate discrimination. Providing fair compensation, rewarding workers for superior performance, and providing competitive benefits can promote a positive work environment where emphasis is on accomplishment. To promote a positive work environment, winegrowers should understand cultural issues and emphasize an open dialogue between worker and employer.

Knowledge, experience, and care are essential qualities in a vineyard worker. Therefore, worker retention is crucial to the long-term success of any vineyard operation. Competitive wages play a role. Benefits such as health insurance and retirement savings accounts help to keep valuable employees. And perhaps the most important factor in retaining good employees is respect. When people feel respected they tend to be more loyal to their employer and more likely to stay as they feel part of a family and know that they are contributing to something important as opposed to just working a job.

Positive interaction between winegrowing businesses and their urban and non-urban neighbors is critically important to sustainable winegrowing. An honest interchange of information is essential. Educating surrounding communities regarding SIP Certified, Integrated Pest Management (IPM), and sustainable wine making practices will help mitigate ag-urban interface issues. When winegrowers provide their community a clear picture of how their sustainable practices enhance and protect the neighboring environments they preempt misunderstanding and unwarranted fear. Simply by putting oneself in “someone else’s shoes” we become more understanding of the source of their concerns. This informs the grower on ways to communicate their own perspective effectively with an increased chance of finding common ground with their neighbors. Not only do winegrowers need to practice good stewardship of their human and natural resources, but they also need to communicate these efforts to the community at large. A properly managed vineyard or winery is a healthy sustainable ecosystem that provides environmental, economic, and social benefits that reach well beyond the borders of that operation.

This chapter requires that you document that you are staying current with new information pertaining to the industry. Documentation or descriptions of practices related to other topic areas of vineyard and winery management are found in subsequent chapters

New technologies for sustainable winegrowing are constantly being adopted by the industry. Continuing Education (CE) programs are important for both small and large vineyard and winery owners and managers to improve practices, enhance worker safety, and reduce environmental impacts. CE credits are available from a wide range of organizations on topics including worker safety procedures, pest and disease management, wine quality, regional and statewide laws and regulations, personnel management and the latest research results in viticulture and oenology. Credits in CE are also required for many license holders, such as Pest Control Advisors, Private Applicators, and Certified Crop Advisors.

Continuing Education is available through a variety of organizations including the Vineyard Team (VT), local Vintner’s and Grower’s groups, and statewide groups, universities, and the California Association of Pest Control Advisors (CAPCA). Winegrowers must take advantage of opportunities to educate themselves over the length of their career and seek deeper knowledge of wine growing and making practices, from pre-plant habitat conservation to water savings in the winery, and everything in between. In addition, owners and managers must remain open to alternative and innovative practices being developed within the industry in order to compete in both the local and world markets.

Continually seeking new information and resources regarding every aspect of winegrowing operations should be the goal of managers. This is increasingly important as new technologies and techniques are coming online constantly. Breakthroughs in biotechnology make it possible to understand how vines respond to the environment at the molecular level. Plant breeding is advancing at a previously unimaginable rate. The community of viticultural scientists is collaborating at an international scale increasing the rate of applied scientific knowledge, insight and discovery as never before. By staying educated, growers and winemakers are aware of new tools as they come into the toolbox- tools that have potential ecological and economic benefits.

Proof that you have the tools to plan and track the success of your business is required for this chapter. Documentation or descriptions of practices related to other topic areas of vineyard and winery management are found in previous chapters

Earlier chapters focused on the more obvious environmental aspects of the whole farm system. The agroecosystem is interconnected with larger ecosystems. Then people were added to that whole farm system as the direct human involvement in managing, manipulating, and existing in the system is crucial to its functioning. But the “front office” is also part of that whole farm system. Without wise financial decision making none of the other elements can function in harmony.

A healthy, functioning business is a critical component of a sustainable operation. A business must be economically viable to be sustainable long term. Budgets are a critical tool for every operation and are required for certification. Other issues related to the economic aspect of sustainability include succession planning, actual to budget comparisons, long-term financial planning, record keeping, information technology security, and inventory management.

This chapter is where the practice of “measure to manage” is applied to two of the most important inputs to the vineyard system- water and nitrogen.

• Chapter 14 Year-End Reports are due by December 5 of the certification year for all acres in the program.
• Calculations include water and nitrogen use from December 1 through November 30 of the certification year.
• Calculations are on a per-acre basis.
• Attach documentation and/or calculations with specified units.
• You can use the Water and Nitrogen Use Report Workbook to complete your calculations.
• Chapter 14 Tutorials offer tips and information for completing these sections.
• Tutorial: 14.1 General Parameters & 14.2 Water Use Report
• Tutorial: 14.3 Nitrogen Use Report
• Tutorial: 14.3.2 Nitrogen Use Report: Compost