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British Columbia

Sustainable Winegrowing Program

SUSTAINABLE PRACTICESFOR BC VINEYARDS

SELF-ASSESSMENT

AND GUIDEBOOK

Version 1.0

March 2010

Prepared by

Insight Environmental Consulting Ltd.

for the BC Wine Grape Council Sustain

Practices Committee


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BRITISH COLUMBIASUSTAINABLE WINEGROWING PROGRAM

Sustainable Practices for BC Vineyards

Self-Assessment and GuidebookVersion 1.0March 2010

Prepared byInsight Environmental Consulting Ltd.

For

Sustainable Practices CommitteeBC Wine Grape CouncilPO Box 1218Peachland, BC V0H 1X0Tel: 250-767-2534Fax: 250-767-0094Email: [email protected]

CopyrightCopyright 2010, BC Wine Grape Council, PO Box 1218, Peachland BC V0H 1X0. All rightsreserved. No part of the technical portion of this publication may be added to, deleted,reproduced, stored in a retrieval system, or transmitted, in any form or by any meanswhatsoever, without prior permission from the BC Wine Grape Council.

Cover photo: Chris Mason Stearns


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ACKNOWLEDGEMENTS

Research, Writing and EditingKellie Garcia, Insight Environmental Consulting Ltd.José Garcia, Insight Environmental Consulting Ltd.

Contributors and ReviewersMem bers of the BCWGC Sustainable Practices Committee:

CHAIR: Gary Strachan, StrachanConsultingPat Bowen, Pacific Agricultural Research CentreHans Buchler, Park Hill VineyardCynthia Enns, Laughing Stock VineyardsTilman Hainle, Working Horse WineryMargaret Holm, Okanagan SimilkameenConservation AllianceGary Kennedy, Granite Creek Estate WinesJoe Lariviere, Environmental Farm Plan

George Lerchs, Garnett Valley VineyardsTom Lowery, Pacific Agricultural ResearchCentreSara Norman, Working Horse WineryGraham O’Rourke, Mission Hill FamilyEstateScott Smith, Pacific Agricultural ResearchCentreElaine Triggs, Arise Ventures Ltd.Tim Watts, Kettle Valley Winery

Pilot Project Participants:Sydney Folk, Mission Hill Estate WineryRon Fournier, Lavendar Ridge VineyardManfred Freese, Sun Ridge VineyardMaya Gauthier, Cottonwood Estates

Leo Gebert, St. Hubertus Estate WineryRegan Kapach, Tinhorn Creek VineyardsEllen Koehler Mauz, Mauz VineyardSage Larivee, Three Sisters VineyardPierre Levesque, Strutt Creek Vineyard

Andrew Moon, Tinhorn Creek VineyardsSandra Oldfield, Tinhorn Creek VineyardsGraham O’Rourke, Mission Hill EstateWinery

Karnail Sidhu, Kalala EstatesBob Tennant, Tennant VineyardLisa Wambold, Mission Hill Estate WineryJim Wright, Ashby Point Vineyard

External R eviewers:Ian Cameron, University of VictoriaPat George, Wine Island GrowersAssociation

Roy Hyndman, Natural Resources CanadaJan Kirkby, Environment CanadaMarcel Mercier, Garry Oaks WineryGerry Neilsen, Pacific AgriculturalResearch Centre

Emma Point, Dalhousie UniversityPaula Rodriguez de la Vega, The LandConservancy

Mike Sarell, Ophiuchus ConsultingAlyson Skinner, The Land ConservancyTed van der Gulik, BC Ministry ofAgriculture and Lands

FundingOrchards and Vineyards Transition Program of Agriculture and Agri-Food Canada


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Notice of rrors

• Page VI, Table III, row 2: “or vineyard” should be added after “winery”• Page VII, last paragraph: “wineries” should read “vineyards”• Page 3-1, first paragraph under 3.1: “winemaking” should read “grape growing”• Page 5-1, second paragraph: “winery” should read “vineyard”• Page 5-14, first paragraph: “winery” should read “vineyard”• Page 7-8, first paragraph and 4th bullet: “winemaking” should read “grape growing”• Page 7-9, second paragraph: “wineries” should read “vineyards”• Page 7-12, first and third bullet under D and first bullet under E: “winery” should read

“vineyard”

• Page 7-14, first paragraph: “wineries” should read “vineyards”


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INTRODUCTION AND INSTRUCTIONS | Page I

INTRODUCTION AND INSTRUCTIONS

WHAT THE PROGRAM IS ..................................................................................................... I WHAT THE PROGRAM IS NOT ........................................................................................... III HOW THE PROGRAM WAS DEVELOPED ....... ........ ........ ........ ........ ........ ........ ....... ........ ....... III MISSION STATEMENT....................................................................................................... IV BENEFITS ...................................................................................................................... IV RELATIONSHIP WITH OTHER DOCUMENTS ........ ....... ........ ........ ........ ........ ........ ........ ........ . IV HOW TO USE THE SELF-ASSESSMENT AND GUIDEBOOK ................................................... VI

What the Program Is

Welcome to the first edition of the

Sustainable Practices for BC Vineyards self-assessment and guidebook.

This assessment and guidebook is part ofa broader initiative, the British ColumbiaSustainable Winegrowing Program (BCSWP), will include the followingcomponents:

• Sustainable Practices for BCVineyards: Self-Assessment andGuidebook;

• Sustainable Practices for BCWineries: Self-Assessment andGuidebook;

• Sustainable Practices for BCWinery Hospitality Services: Self-Assessment and Guidebook;

• Online educational tools andresources such as fact sheets,links to helpful resources;

• Workshops and education events;and

• Province-wide reports, as well ascustomized reports, comparing theindividual participant self-assessment response to regionaland provincial data.

‘Sustainable practices’, in the context ofthis program, refers to grape growing andwinemaking practices that are sensitive tothe environment, economically feasibleand socially equitable (see Chapter 1 for a

more detailed definition of sustainability).

Growing grapes and making wine requiresinputs of water, energy, materials, landand labour and the way these inputs arehandled can impact the environment, thepocket book, and employees andneighbours. Table I outlines potentialimpacts associated with the wine industry.

The sustainable practices outlined in the

BC SWP will help growers and winemakersreduce water and energy use, minimizechemical use, build healthy soil, protect airand water quality, reduce wastewater andsolid waste production, maintainbiodiversity, and enhance relationshipswith employees, neighbours and thebroader community.


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Page II | SUSTAINABLE PRACTICES FOR BC VINEYARDS | MARCH 2010

Table I: Potential environmental and social issues associated with the wine industry.ISSUE VITICULTURE WINEMAKING PACKAGINGDISTRIBUTION

Water Ecological flowsIrrigation dams

GroundwaterWastageSalinitySurface runoff

TurbidityWetlandsLeakage/spillage of chemicals

Cleaning and sanitationSalinity

Surface runoffTurbidityBODWastage

Parking lot runoff

Bottle washingCleaning agents

SalinitySurface runoffTurbidityWastage

Waste Chemical storageContainersChemical wasteOdoursTreated posts

Wastewater

Chemical storage

Cleaning agentsChemical wasteFilter materialPomace and lees

Stormwater managementWastewater

Adhesives

Glass palettesPaper/cardboard/woodPlasticsPallets

Printing inksSlip sheetsWastewater

Land-use BiodiversityErosion

Native vegetation removalNutrient managementPest management

Soil salinity/sodicitySoil compactionSoil contaminants

Biodiversity

Composting

GroundwaterSoil salinityNative vegetation removal

Biodiversity

Groundwater

Soil salinity

EnergyEmissions Carbon sequestrationClimate changeEnergy useEmissions from wasteNutrient management

Soil carbonTransport

Carbon dioxide

Emissions from wasteEnergy useFermentationTransport

Emissions from waste

Energy useTransport

Community AestheticsChemical spray drift/runoffConflicting land usesDustLightNoise

OdoursLabour

AestheticsConflicting land uses

DustLightNoiseOdours

Labour

AestheticsConflicting land uses

NoiseOdoursLabour

Adapted from Jones, nd, p. 7


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INTRODUCTION AND INSTRUCTIONS | Page III

The Sustainable Practices for BCVineyards self-assessment and guidebookare divided into seven chapters:

Chapter 1 Building Your SustainabilityFoundation

Chapter 2 Ecosystem ManagementChapter 3 Viticultural Management

Chapter 4 Soil and NutritionManagement

Chapter 5 Water ManagementChapter 6 Pest ManagementChapter 7 Employees, Neighbours and

Community

What the Program Is Not

It is important to note that the BC SWP is

not intended to be a comprehensivemanual with directions on how to operatea vineyard or winery. An understanding ofthe fundamentals of viticulture and/orenology is necessary before participatingin this program.

The BC SWP assumes that all regulatoryrequirements are already being met by thegrower or vintner. It does not provideinformation on the regulatoryrequirements of operating a vineyard orwinery. The program is meant to takegrowers and vintners beyond what isrequired by law.

The BC SWP is also not intended to bring agrower or vintner up to an organicstandard. In some aspects, organicgrowing will be more restrictive than whatis presented in the BC SWP, but in othercases the BC SWP will address aspectsthat are not dealt with in organic

standards. See the Certified OrganicAssociations of BC website for moreinformation about becoming certifiedorganic (www.certifiedorganic.bc.ca/).

The BC SWP is not a prescriptive “one sizefits all” program. It acknowledges thateach vineyard and winery is unique and

what works at one location may not worksomewhere else. It tries to provideinformation about several practices thatcould be considered sustainable based ontheir application.

How the Program Was

Developed

BC grape growers and winemakers havebeen aware of sustainable practices forsome time and many have alreadyadopted practices they learned from othersources (e.g., California, Lodi, and NewZealand sustainable practices programs).

The British Columbia Wine Grape Council(BCWGC) identified through its members

that a “made-in-BC” sustainable practicesprogram was desired by the wine grapeindustry. The BCWGC SustainablePractices Committee initiated thedevelopment process by commissioningInsight Environmental Consulting to reviewexisting sustainable practices programsfrom around the world. The BC SWP wasthen developed using a number ofcompatible programs as a guide and withextensive research conducted by Insight

and considerable input from committeemembers and external reviewers.

Contributors consistently expressed thedesire to develop a program withsubstance that provides a concrete set ofpractices for grape growers andwinemakers to adopt at their discretion.Program participation is voluntary to start,with the eventual objective to introduce acertification and audit system for formal

recognition of adherence to the program.


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Page IV | SUSTAINABLE PRACTICES FOR BC VINEYARDS | MARCH 2010

Mission Statement

The British Columbia Sustainable

Winegrowing Program will identify,

encourage and promote environmental,

social and economical viticulture and

enology practices that lead to a viable,

competitive and continually improvingwine industry in British Columbia. The BC

SWP will also establish high and verifiable

standards for sustainability and

communicate industry achievements to

the public.

Benefits

The BC SWP will bring many benefits tothe industry (see Table II). It will enhance

awareness and increase the adoption rateof sustainable practices in vineyards andwineries throughout the province andprovide a benchmark to demonstrateongoing improvement.

The practices contained in the programwill help users to increase quality whilecutting operating costs. The program willprovide a means to compare currentpractices within and between regions, to

identify areas that need improvement, andto quantify those improvements.

The BC SWP will provide a formal meansof recognizing industry achievements andcommunicating those achievements to agrowing market of consumers whosebuying habits are increasingly influencedby the sustainability of a product.

The BC SWP will also provide a supportnetwork to grape growers and winemakers.It will provide templates and other tools tohelp assess the relative sustainability oftheir operations, to simplify record-keeping,and to help develop a customized ActionPlan. Online access to fact sheets andother useful resources and workshopshelp keep growers and winemakers up-to-

date with the latest practices, researchand technology available.

Table II: Benefits of the BC SustainableWinegrowing Program.Category Benefits

Environmental Protect natural resources (soil,air, plants, water)Reduce inputs (water, energy,fertilizers, etc.)Contribute to biodiversity

Minimize the use of harmfulchemicalsEconomic Increase quality while cuttingoperating costsCommunicate achievements toconsumersContribute to a competitive andcontinually improving wine

industry

Social Better relationships withemployees and neighboursCommunity involvementEnhance economic and socialwell being of employeesProvide access to a sustainableproduct

Resource and support networkfor growers and winemakers

Relationship with Other

Documents

The Sustainable Viticulture Program for BCis strongly intertwined with theEnvironmental Farm Plan (the “EFP”) andthe Best Practices Guide for Grapes forBritish Columbia Growers (the “BestPractices Guide”).

This program is designed to supplement,and not duplicate, information containedin the EFP and the Best Practices Guide.

Please ensure that you have theseresources available to refer to as you workthrough the program.


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INTRODUCTION AND INSTRUCTIONS | Page V

Best Practices Guide for Grapes forBritish Columbia Growers

The BestPractices Guidewas developedby the Ministry

of Agricultureand Lands andthe BC WineGrape Councilwith input from

researcherswith Agricultureand Agri-Food

Canada,Summerland. It focuses on IntegratedFruit Production practices that are

environmentally conscious and lead tohigh quality grapes. The Best PracticesGuide provides in-depth material on allaspects of viticulture.

The Best Practices Guide providesinvaluable vineyard managementinformation to growers, while theSustainable Practices Program provides away of assessing vineyards against a setof criteria, largely developed from (but notexclusively) from the Best Practices Guide.

References to the Best Practices

Guide are made throughout the

guidebook using this format. A 2006

and a 2010 edition reference are

given where applicable.

Canada – British Columbia EnvironmentalFarm Plan

The BC EFPprogram is runin partnershipwith Agriculture

and Agri-foodCanada, the BCMinistry ofAgriculture andLands and theBC AgricultureResearch and

DevelopmentCorporation. It

was introduced in 2003 to complementand enhance current environmental

stewardship practices of producers.

References to the EFP Reference Guideare made throughout the guidebookusing this format.

Completion of the Environmental FarmPlan certification is highly recommendedbefore participating in the SustainableWinegrowing Program. An EFP consultantcan help growers ensure their operation is

in compliance with mandatory legislation,identify potential environmental issues,provide direction on how to best mitigatethe issues.

See pages 9-10 to 9-13 of the Best

Practice Guide for a description of

the Environmental Farm Plan

program.


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Page VI | SUSTAINABLE PRACTICES FOR BC VINEYARDS | MARCH 2010

How to Use the Self-

Assessment and Guidebook

The self-assessment is the key componentof Sustainable Practices for BC Vineyards. The self-assessment questions reinforceawareness of the environmental,

economic and social issues that affectvineyards and wineries. The scoringsystem provides a snapshot of areas ofexcellence and areas that needimprovement. The self-assessment iscross-referenced to the guidebook forease of use.

The guidebook is a resource. It providesan introduction to the topics of the self-assessment, and for those who require

more information it is cross referenced tothe Environmental Farm Plan and the BestPractices Guide. The guidebook also listsresources related to each main topic forthose who are interested in further detail.The guidebook is organized so that thereader can consult a self containedsection on any given topic as needed.Some self-assessment questions may beclear without the assistance of theguidebook, due to your pre-existingknowledge, but for others you may need torely heavily on the guidebook resources.

Participation in the program is voluntaryand a self-assessment approach will beused for the next few years. Afterwidespread adoption is achieved, thirdparty assessment and certification will besought to reinforce the credibility of theprogram and ensure it is setting high andverifiable standards for sustainability.

The following is suggested as the bestmethod to complete the program (adapted,in part, from Dlott et. al., 2006):

1. Familiarize yourself with the self-assessment and guidebookcomponents.Flip through the self-assessmentquestions and the guidebook to becomefamiliar with the format and scope. Eachchapter of the guidebook has numbered

sections that correspond to the self-assessment question numbers. Forexample, information pertaining toquestion 4.1 in the self-assessment canbe found in section 4.1 of the guidebook.

The self -assessment has been structuredas a series of questions on a range oftopics. Answers are typically ‘yes’ or ‘no’,with marks allocated to each answer(although other options are available for

some questions). The answers have beenweighted, using scoring from -3 to +3. SeeTable III for the rationale used for scoring.

Table III: Rationale for scoring system used in self-assessment.Score Rationale

-3 Unsustainable; has significant negativeenvironmental and/or economic impacts. Any

score in this area is a red flag for the need toundertake immediate corrective action.0 Usually for a ‘no’ answer, indicating that thesuggested practice is not in use at the winery orvineyard. Is likely to have negative environmentalor economic consequences if the practice is notimplemented. Questions that receive a “0”should be moved to the action plan and

addressed.1 Indicates a sustainable practice that ismoderately beneficial for viticulture orwinemaking and the environment. Sustainablepractices in this category are usually the “lowhanging fruit” that can be implemented relativelyeasily.

2 Indicates a sustainable practice that is highlybeneficial for viticulture or winemaking and theenvironment. Sustainable practices in thiscategory usually require moderate effort to

implement.3 Indicates leadership in environmental practiceand excellence in environmental performance inthis area. Sustainable practices in this category

either require greater effort to implement and/orare considered to have a dramatic impact on thesustainability of operations.


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INTRODUCTION AND INSTRUCTIONS | Page VII

2. Decide what to assessEvery participant must start by workingthrough Chapter 1 Setting YourSustainability Foundation. This chapter willhelp you to understand what sustainabilitymeans and how it relates to viticulture. It

will guide you through the creation of asustainability vision for your operation thatwill provide the foundation for yourprogram. Once you have drafted eachcomponent of your sustainability visionrequested in Chapter 1, decide whichsection you would like to focus on next.The chapters do not have to be completedin the order they appear in the guidebook.

If you manage multiple vineyards, a

separate self-assessment must becompleted for each one.

3. Do your self-assessmentThe self-assessment is included in thenext section of this binder. You may alsocomplete your self-assessment digitallyusing our Excel template.

Read each question carefully and decide ifit is applicable to your operation. If it is,circle the score for the scenario that bestdescribes your practice(s) for thatparticular section. Make sure to refer tothe guidebook as you are moving throughyour self-assessment.

It is important to be honest in youranswers. The self-assessment is a snap-shot of where you are at a given point intime and the results will help you to focusyour energy and money on improving. The

self-assessment is not a test that you passor fail – it is a process. Your individual self-assessment results will be confidential(i.e., your name will not be associated withyour results if they are published).

After completing the self-assessment, addup your score using the score card

included in the next section of this binder(or the digital template), and calculateyour percentage.

4. Transfer your scores to the score cardThis step only applies to those completing

the hard copy version of the self-assessment. If you are using the digitalversion (Excel file), your scores will beautomatically calculated for you andtransferred to the score card.

5. Submit your self-assessment resultsand provide feedbackViticulturists are encouraged to share theirself-assessment results on a confidential

basis to help the committee identify areasthat need further resources such aseducational workshops, resources, etc.The BCWGC Sustainable PracticesCommittee would like to receiveparticipant feedback (comments,suggestions or corrections) to helpimprove future versions of thesedocuments.

6. Develop your action planCompleting the self-assessment will helpyou identify areas that can be improved.Using the self-assessment, develop anaction plan (template included in nextsection or digital template available) byclearly identifying areas to improve in youroperation, and by setting out clear goals tomake concrete improvements in youroperation.

Viticulturists are encouraged to develop afive year action plan that outlines how andwhen they plan to implement sustainablepractices in their vineyards. Participantsshould address those areas of the self-assessment where a low score wasobtained, and then move to questionswhere the score could be improved.


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Page VIII | SUSTAINABLE PRACTICES FOR BC VINEYARDS | MARCH 2010

The content and commitments made inyour action plan should take intoconsideration the financial andoperational realities of the vineyard.

7. Begin implementing sustainablepractices

Implementing sustainable practices willinvolve the following steps:

• Getting agency approvals – get anypermits required and seek the adviceof a professional for more complexprojects.

• Securing funding – outside fundingsources may be able to provideadditional resources you need, identify

and apply to any programs that mayhelp defray the costs of materials,labour, or consultative services neededto implement the sustainable practicesyou selected.

• Determining timing – set animplementation schedule and workaccording to that schedule.

• Assessing technical references – referto references identified in thisGuidebook and search for specific

topics on the Internet.• Seeking professional advice – ask your

Viticulture organization to providecontact information for respectedprofessionals and contact governmentagency resources in your area.

• Securing equipment, materials andother resources – ensure you have theright equipment and materials on handwhen you need them.

• Maintaining sustainable practices –ensure any maintenance required tosuccessfully achieve the sustainablepractice is undertaken in a timelymanner.

• Documenting the Project – documentthe existing conditions on yourproperty before implementing thesustainable practice.

8. Develop a monitoring programA monitoring program is essential todetermine if your sustainable practicesare making a difference or if they need tobe modified. Aim to do your monitoringevery year and keep the results on file. To

be consistent and to have comparableresults, do your monitoring at the sametime each year.

The steps involved in monitoring thesuccess of the sustainable practices youimplement are:

• Identifying measures of successrelative to goals – this can includerecording general observations related

to your goals, such as an increase inbird numbers, or savings in crop inputs.

• Developing a photo record – note andphotograph key changes.

• Making drawings – add the changesyou have made to your maps so youcan maintain an overview of theactivities you have undertaken.

The market focus on quality often extendsto the environmental standards of the

grape growing and winemaking process. Atthe same time, businesses worldwide arefacing increasing pressure from customers,lenders, regulators and business peers toprovide hard evidence of soundenvironmental performance.


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TABLE OF CONTENTS | Page T-1

TABLE OF CONTENTS

SELF-ASSESSMENT TABS:

SELF-ASSESSMENT

SCORE CARD

ACTION PLAN

GUIDEBOOK TABS:

CHAPTER 1 SETTING YOUR SUSTAINABILITY FOUNDATION

INTRODUCTION .............................................................................................................. 1-1 DEFINING YOUR RESOURCE BASE ........ ........ ....... ........ ........ ........ ........ ........ ........ ........ ... 1-2 1.1. Land Base – Mapping and Description .............................................................. 1-2 1.2. Human Resources .............................................................................................. 1-5 1.3. Operational Resources ....................................................................................... 1-5 CREATING A SUSTAINABILITY MISSION STATEMENT ........................................................ 1-5 1.4. Mission Statement .............................................................................................. 1-5

CHAPTER 2 ECOSYSTEM MANAGEMENT

INTRODUCTION .............................................................................................................. 2-1 ENVIRONMENTAL FEATURES ........ ........ ........ ....... ........ ........ ........ ........ ........ ........ ........ ... 2-2 2.1. Identifying the Biogeoclimatic Zone.................................................................... 2-2 2.2. Identifying Habitat Features ............................................................................... 2-4 2.3. Identifying Wildlife (including Species at Risk) ................................................... 2-7 ENVIRONMENTAL MANAGEMENT PRACTICES ........ ........ ........ ....... ........ ........ ........ ........ .. 2-8 2.4. Choosing Your Site .............................................................................................. 2-8 2.5. Minimizing Land Clearing.................................................................................... 2-8 2.6. Encouraging Diversity ......................................................................................... 2-9 2.7. Retaining and Restoring Habitat ........................................................................ 2-9 2.8. Protecting Wetlands and Aquatic Habitat ......................................................... 2-10 2.9. Connecting Your Land with Neighbouring Landscapes .................................... 2-11


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Page T-2 | SUSTAINABLE PRACTICES FOR BC VINEYARDS | MARCH 2010

2.10. Controlling Invasive Species ............................................................................. 2-12 2.11. Managing Crop Damage Caused By Wildlife .................................................... 2-12 2.12. Preventing Pollution .......................................................................................... 2-12 2.13. Communicating Practices to Employees & Contractors ................................... 2-13 2.14. Working with Environmental Organizations ...................................................... 2-13 RECOMMENDED RESOURCES ....... ........ ........ ........ ........ ........ ....... ........ ........ ........ ........ 2-15 CHAPTER 3 VITICULTURAL MANAGEMENT

INTRODUCTION .............................................................................................................. 3-1 PRELIMINARY CONSIDERATIONS ........ ........ ........ ........ ........ ........ ........ ........ ....... ........ ..... 3-1 3.1. Business Planning and Market Research........................................................... 3-1 3.2. Site Selection ...................................................................................................... 3-3 3.3. Site Preparation .................................................................................................. 3-5 3.4. Soil Management ................................................................................................ 3-7 3.5. Water Quality and Irrigation ................................................................................ 3-8 VINEYARD ESTABLISHMENT ....... ........ ........ ........ ........ ........ ........ ........ ........ ....... ........ ..... 3-9 3.6. Variety, Rootstock, Scion, and Clone Selection .................................................. 3-9 3.7. Plant Certification ............................................................................................. 3-10 3.8. Vineyard Layout ................................................................................................ 3-11 3.9. Trellis and Vigour .............................................................................................. 3-12 3.10. Planting ............................................................................................................. 3-13 VINEYARD MAINTENANCE ............................................................................................ 3-13 3.11. Maintaining Young Vines .................................................................................. 3-13 3.12. Crop Estimation ................................................................................................ 3-13 3.13. Canopy Assessment and Management ............................................................ 3-13 3.14. Fruit Exposure ................................................................................................... 3-14 3.15. Frost Protection................................................................................................. 3-14 VINEYARD REMOVAL .................................................................................................... 3-15 3.16. Decommissioning a Vineyard ........................................................................... 3-15 RECOMMENDED RESOURCES ....... ........ ........ ........ ........ ........ ....... ........ ........ ........ ........ 3-15


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CHAPTER 4 SOIL AND NUTRITION MANAGEMENT

INTRODUCTION .............................................................................................................. 4-1 SOIL AND NUTRIENT CHARACTERISTICS........ ....... ........ ........ ........ ........ ........ ........ ........ ... 4-1 4.1. Important Properties of Vineyard Soils ............................................................... 4-1 4.2. Nutrients Necessary for Grapevine Growth ........................................................ 4-5 NUTRITION MANAGEMENT ............................................................................................. 4-7 4.3. Nutrient Management Plan ................................................................................ 4-7 4.4. Field Parameters ................................................................................................. 4-9 4.5. Identifying Areas of Concern ............................................................................. 4-10 4.6. Petiole Sampling and Analysis .......................................................................... 4-11 4.7. Soil Sampling and Analysis ............................................................................... 4-11 4.8. Water Sampling and Analysis ........................................................................... 4-12 4.9. Cover Crops ....................................................................................................... 4-14 4.10. Fertilizers .......................................................................................................... 4-15 4.11. Rates and Timing of Nutrient Application ......................................................... 4-19 4.12. Methods of Nutrient Application ....................................................................... 4-20 4.13. Review and Update of Nutrient Management Plan .......................................... 4-21 SOIL MANAGEMENT ..................................................................................................... 4-22 4.14. Soil Erosion Due to Water, Wind, or Equipment ............................................... 4-22 4.15. Soil Erosion from Roads, Ditches, and Culverts ............................................... 4-23 4.16. Tillage of the Vineyard Floor ............................................................................. 4-23 4.17. Soil Compaction ................................................................................................ 4-23 4.18. Soil Water Storage and Movement ................................................................... 4-24 RECOMMENDED RESOURCES ....... ........ ........ ........ ........ ........ ....... ........ ........ ........ ........ 4-24

CHAPTER 5 WATER MANAGEMENT

INTRODUCTION .............................................................................................................. 5-1 IDENTIFYING LOCAL CONDITIONS ....... ........ ........ ........ ........ ........ ........ ........ ....... ........ ..... 5-1 5.1. The Water Cycle .................................................................................................. 5-2 5.2. Your Watershed .................................................................................................. 5-2 WATER QUALITY ............................................................................................................. 5-3 5.3. Water Quality Testing and Analysis ..................................................................... 5-3


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5.4. Backflow Prevention ........................................................................................... 5-5 WATER USE EFFICIENCY ................................................................................................. 5-5 5.5. Types of Irrigation Systems ................................................................................. 5-5 5.6. Irrigation System Design and Operation ............................................................. 5-6 5.7. Flow Meters......................................................................................................... 5-6 5.8. Delineating Irrigation Management Zones ......................................................... 5-7 5.9. Distribution Uniformity and Application Efficiency.............................................. 5-7 5.10. Pump Efficiency .................................................................................................. 5-8 5.11. Routine System Maintenance............................................................................. 5-8 IRRIGATION SCHEDULING .............................................................................................. 5-9 5.12. Soil Moisture-Based Approaches ...................................................................... 5-10 5.13. Plant-Based Approaches ................................................................................... 5-11 5.14. Deficit Irrigation and Dry Farming Methods ...................................................... 5-13 SURFACE WATER MOVEMENT ........... ........ ........ ........ ........ ....... ........ ........ ........ ........ .... 5-14 5.15 Stormwater Runoff ............................................................................................ 5-14 5.16 Drainage............................................................................................................ 5-15 RECOMMENDED RESOURCES ....... ........ ........ ........ ........ ........ ....... ........ ........ ........ ........ 5-15

CHAPTER 6 PEST MANAGEMENT

INTRODUCTION .............................................................................................................. 6-1 INTEGRATED PEST MANAGEMENT ........ ........ ....... ........ ........ ........ ........ ........ ........ ........ ... 6-1 6.1. Avoid Pest Problems ........................................................................................... 6-1 6.2. Identify and Understand the Pest ....................................................................... 6-2 6.3. Monitor Populations and Damage ...................................................................... 6-3 6.4. Establish Action Thresholds ................................................................................ 6-4 6.5. Choose Appropriate Control Methods................................................................. 6-4 6.6. Review and Assess Effectiveness ....................................................................... 6-6 WEED MANAGEMENT ..................................................................................................... 6-7 6.7. Integrated Weed Management ........................................................................... 6-7 WILDLIFE MANAGEMENT ............................................................................................... 6-8 6.8. Birds .................................................................................................................... 6-9 6.9. Rodents ............................................................................................................. 6-10


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6.10. Snakes .............................................................................................................. 6-10 6.11. Deer and Elk ..................................................................................................... 6-11 6.12. Bears ................................................................................................................. 6-11 PESTICIDE MANAGEMENT ........ ........ ........ ........ ....... ........ ........ ........ ........ ........ ........ ..... 6-11 6.13. Reducing Environmental and Health Risks ...................................................... 6-12 6.14. Pesticide Transport ........................................................................................... 6-12 6.15. Pesticide Storage .............................................................................................. 6-12 6.16. Mixing and Loading Pesticides ......................................................................... 6-12 6.17. Pesticide Application ......................................................................................... 6-12 6.18. Pesticide and Pesticide Container Disposal .................................................... 6-13 RECOMMENDED RESOURCES ....... ........ ........ ........ ........ ........ ....... ........ ........ ........ ........ 6-13

CHAPTER 7 EMPLOYEES, NEIGHBOURS AND COMMUNITYINTRODUCTION .............................................................................................................. 7-1 HUMAN RESOURCES ...................................................................................................... 7-1 7.1. Staffing and Recruiting ....................................................................................... 7-1 7.2. Employee Orientation ......................................................................................... 7-3 7.3. Employee Handbook ........................................................................................... 7-5 7.4. Internal Communications ................................................................................... 7-6 7.5. Employee Relations ............................................................................................ 7-6 7.6. Education and Training ....................................................................................... 7-7 7.7. Health and Safety ............................................................................................... 7-8 7.8. Succession Planning ......................................................................................... 7-10 7.9. Documentation and Record Keeping ............................................................... 7-10 NEIGHBOUR AND COMMUNITY RELATIONS ........ ........ ........ ....... ........ ........ ........ ........ .... 7-14 7.10. Identifying Potential Concerns .......................................................................... 7-14 7.11. Outreach and Communication .......................................................................... 7-15 7.12. Responding to Complaints ................................................................................ 7-16 RECOMMENDED RESOURCES ....... ........ ........ ........ ........ ........ ....... ........ ........ ........ ........ 7-16

REFERENCES GLOSSARY


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LIST OF FIGURES

Figure 2-1: Wetland near Summerland. ................................................................................ 2-5 Figure 2-2: Vineyard surrounded by forest in Tappen. .......................................................... 2-6 Figure 2-3: Garry Oak ecosystem. .......................................................................................... 2-6 Figure 2-4: Vineyard next to natural grasslands and gullies in Naramata. ........................... 2-6 Figure 2-5: Antelope brush ecosystem in Osoyoos. ............................................................... 2-7

Figure 2-6: Vineyard adjacent to rugged terrain. ................................................................... 2-7 Figure 2-7: Snake identification workshop being held at a vineyard. ................................... 2-8 Figure 2-8: Screech owl in a nesting box. .............................................................................. 2-9 Figure 2-9: Snake fence erected at Tinhorn Creek Vineyards, Oliver, BC. ............................ 2-9 Figure 2-10: Antelope brush habitat restoration at Tinhorn Creek Vineyards, conducted in

partnership with The Land Conservancy - South Okanagan Stewardshipprogram. ........................................................................................................ 2-10

Figure 2-11: A gulley that will be preserved during development of a vineyard. ................. 2-11 Figure 2-12: Bighorn sheep. ................................................................................................ 2-12 Figure 3-1: Site preparation activities prior to planting a vineyard. ..................................... 3-5 Figure 3-2: A newly planted vineyard with bamboo stakes and milk cartons to protect the

plants. ............................................................................................................ 3-13 Figure 3-3: Good canopy density - exposed fruit and filtered shade. .................................. 3-14 Figure 3-4: Vineyard hit with an early fall frost; light frost symptoms are similar to water

stress. ............................................................................................................ 3-14 Figure 3-5: Frost pocket in a vineyard. Note the green leaves on nearby vines, which

indicates a low temperature boundary in the lower part of the site. ............ 3-14 Figure 4-1: Typical soil profile in the Naramata Bench area. ................................................ 4-2 Figure 4-2: Typical soil profile in the Black Sage area of Oliver............................................. 4-3 Figure 4-3: Typical soil profile in the Penticton area. ............................................................ 4-3 Figure 4-4: Typical soil profile in the Delta, Lower Fraser Valley, area. ................................. 4-3 Figure 4-5: Well-developed soil, showing the typical sequence of horizons.......................... 4-3 Figure 4-6: Soil textural classes (outlined in bold lines) are defined by percentage of sand,

silt, and clay (fine lines parallel to arrows). ..................................................... 4-5 Figure 4-7: Simplified nitrogen cycle in soil. .......................................................................... 4-5 Figure 4-5: Petiole removed from a grapevine leaf blade. .................................................. 4-11 Figure 4-6: The use of cover crops in a vineyard. ................................................................ 4-15 Figure 4-7: Machine used to turn compost at a vineyard in the Okanagan. ....................... 4-18 Figure 5-1: Drawing of the water cycle................................................................................... 5-2 Figure 5-2: Drawing of a typical watershed. .......................................................................... 5-3 Figure 5-3: Drip irrigation of young vines in Oliver. ................................................................ 5-6 Figure 5-4: Inverted sprinkler system in a vineyard. .............................................................. 5-6 Figure 5-5: Steps in delineating irrigation management zones. ............................................ 5-7 Figure 5-6: Weather station in a vineyard that is used to calculate degree days and

evapotranspiration. ....................................................................................... 5-12


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Figure 6-1: Sticky tape being used to control pests in a vineyard. ........................................ 6-6 Figure 6-2: Hawk kite to scare birds, which is generally more acceptable to neighbours than

a propane cannon, but perhaps not as effective. ........................................... 6-9 Figure 6-3: Deer in a vineyard. ............................................................................................. 6-11 Figure 7-1: Picking Syrah at Tinhorn Creek Vineyards. .......................................................... 7-8

LIST OF TABLES

Table 3-1: Techniques that can be used to improve compacted soil layers. ........................ 3-6 Table 4-1: Important physical properties of vineyard soils. ................................................... 4-4 Table 4-2: Nutrients essential to grapevine growth and common effects of imbalances. .... 4-6 Table 4-3: A description of important soil parameters and guidelines for interpreting lab

results ............................................................................................................ 4-13 Table 4-4: Factors to consider when choosing a cover crop. .............................................. 4-14 Table 4-5: Nutrient content of several animal manures, in pounds of nutrients per ton. ... 4-16 Table 4-6: Compost and manure pros and cons (characteristics may vary per product,

especially from mixed sources). .................................................................... 4-18 Table 5.1: Test parameters for irrigation water for wine grapes. .......................................... 5-5 Table 5-2: Impacts of irrigation extremes .............................................................................. 5-8 Table 6-1: Pesticides (listed by chemical group and active ingredient) whose use is

discouraged under the BC Sustainable Winegrowing Program. ..................... 6-5 LIST OF TEMPLATES AND FACT BOXES

Vineyard Base Map - Example ............................................................................................... 1-3 Vineyard Base Map - Template .............................................................................................. 1-4 Fact Box: Garry Oaks and Associated Ecosystems ................................................................ 2-6 Fact Box: Antelope-Brush Grasslands .................................................................................... 2-7 Fact Box: Tinhorn Creek Vineyards Snake Habitat ................................................................ 2-9 Fact Box: Ecosystem Initiatives at Summerhill Pyramid Winery, Kelowna .......................... 2-10 Fact Box: Maintaining Wildlife Travel Corridors at God’s Mountain Estates, Penticton ...... 2-12 Business Plan Outline ............................................................................................................ 3-2 Vineyard Site Suitability Checklist .......................................................................................... 3-4 Nutrient Management Plan Template.................................................................................... 4-8 Fact Box: Irrigation Scheduling Calculator ........................................................................... 5-10 IPM Records Checklist ........................................................................................................... 6-6 Fact Box: Audible Bird Scare Devices – Interior and South Coast BC ................................... 6-9 Employee Orientation Checklist ............................................................................................. 7-4 Steps in the Succession Planning Process .......................................................................... 7-11 Components of a Written Succession Plan .......................................................................... 7-12


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1. Familiarize yourself with the self-assessment and guidebook components by scanning through

both documents

2. Decide what to assess

3. Do your self-assessment

4. Transfer your scores to the score card5. Submit your score card and provide feedback to the BC Wine Grape Council

6. Develop your action plan based on your score card (focus on your lowest scores first)

7. Begin implementing sustainable practices

8. Develop a monitoring program

-3 Unsustainable; has significant negative environmental and/or economic impacts. Any score in thisarea is a red flag for the need to undertake immediate corrective action.

0 Usually for a „no‟ answer, indicating that the suggested practice is not in use at the vineyard.Negative environmental or economic consequences are likely if the practice is not implemented.

Questions that receive a “0” should be moved to the action plan and addressed.

1 Indicates a sustainable practice that is moderately beneficial for viticulture and the environment.Sustainable practices in this category are usually the “low hanging fruit” that can be implemented

relatively easily.

2 Indicates a sustainable practice that is highly beneficial for viticulture and the environment.Sustainable practices in this category usually require moderate effort to implement.

3 Indicates leadership in environmental practice and excellence in environmental performance inthis area. Sustainable practices in this category require greater effort to implement and/or are

considered to have a high impact on the sustainability of the vineyard.

INSTRUCTIONS FOR COMPLETING THE SELF-ASSESSMENT AND SCORE CARDHow to Use the Self-Assessment

For more information, see pages VI to VIII of the guidebook.

Description of Scoring SystemThe self assessment has been structured as a series of questions on a range of topics.

Answers are typically „yes‟ or „no‟, with marks allocated to each answer (although other options are available

for some questions).

Your chapter percentage is calculated by dividing your TOTAL score by the TOTAL possible score minus your

TOTAL not applicable scores (e.g., if your total score is 50 and you have a total "NA" score of 20 and the total

score for the section was 90, your percentage would be 50/(90-20) = 71%).

Some questions allow an "NA" (not applicable) option. You must provide a reason for the NA in the

comments column. Those questions that do not allow an NA option are indicated by shading in the NA

column.

The answers have been weighted, using scoring from -3 to 3. The rationale for the scoring is as follows:

How to Determine Your ScoreEnter your scores in the "Your Score" column beside each sub-section (e.g., 1.1.1, 1.1.2, etc.) on the self-

assessment. If a question is not applicable, and the NA option is available, enter the highest score youcould have achieved on the question in the Your NA Score column.Add up the scores and put the totals in the TOTAL row (e.g,, 1.1 TOTAL).

Transfer your TOTAL section scores and NAs to the score card.

SUSTAINABLE PRACTICES FOR BC VINEYARDS SELF-ASSESSMENT | INSTRUCTIONS


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NA -3 0 1 2 3

1.11.1.1 A map and description of the vineyard has

been prepared.

No In

progress/

Partial

map

Yes

1.21.2.1 A list of the people involved in operations

and/or management of the vineyard has been

prepared.

No In

progress/

Partial list

Yes

1.31.3.1 A list of all the operational resources that

influence operation of the vineyard has been

prepared (see page 1-5 of the guidebook).

No In

progress/

Partial list

Yes

1.41.4.1 A mission statement that includes the purpose

of the vineyard, how this purpose is being

fulfilled, and core values is prepared.

No In progress Yes

1.4.2 The mission statement has been adopted as

part of our company’s policies.

No In progress Yes If yes pr

1.4.3 The people who are part of the operations

and/or management of the vineyard (i.e.,

those identified in Section 1.2 of theguidebook) are made aware of the mission

statement.

No In progress Yes

Human Resources

CHAPTER 1 SETTING YOUR SUSTAINABILITY FOUNDATION

Land Base ‐Mapping and Description

Operational Resources

Answer / Score ReuestionDefining Your Resource Base

Creating a Sustainability Mission Statement

SUSTAINABLE PRACTICES FOR BC VINEYARDS | MARCH 2010 Page SA‐1 SELF‐ASSESSM


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NA -3 0 1 2 3

2.12.1.1 The biogeoclimatic zone the property is

located in is identified.

No Yes

2.1.2 A brochure that describes the ecosystems,

climate, wildlife, endangered species and

special features of the zone has been

reviewed (see guidebook pages 2-2 to 2-3.)

No Yes

2.22.2.1 The habitat features of the property are

inventoried and mapped, considering the

categories listed in the guidebook starting on

page 2-4.

No Yes

2.3

2.3.1 The presence (or absence) of threatened,endangered or sensitive species potentially

located on the property or the surrounding

area is determined.

No Yes

2.3.2 If threatened, endangered or sensitive species

are potentially present on the property or the

surrounding area, they are included in the

inventory and mapping.

NA No Yes NA - if sp

2.42.4.1 The vineyard is or will be established on

previously developed land.

No Yes, but

some

natural

habitat

was

converted

Yes, no

natural

habitat

was

converted

Choosing Your Site

Re

Identifying the Biogeoclimatic Zone

Identif in Habitat Features

Identifying Wildlife (including Species at Risk)

CHAPTER 2 ECOSYSTEM MANAGEMENT

Environmental Management Practices

Environmental FeaturesQuestion Answer / Score

SUSTAINABLE PRACTICES FOR BC VINEYARDS | MARCH 2010 Page SA‐2


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NA -3 0 1 2 32.5

2.5.1 The footprint of disturbance during vineyard

establishment or replanting is minimized.

No Yes

2.5.2 Native ground cover and plants are retained in

gullies, property margins, rocky slopes and

other areas unsuitable for cultivation.

No Yes

2.5.3 Major construction activities are timed so as to

minimize impacts on wildlife (where possible,

see page 2-8 of the guidebook).

No Yes

2.5.4 New roads and work areas are located away

from natural habitat areas.

No Yes

2.5.5 To protect natural habitat around the property,

excess soil and shrub material is not pushed

to gullies or down slopes.

No Yes

2.5.6 Previous growth is disposed of in an

environmentally friendly manner (e.g.,

chipping, where possible, or burning in

accordance with regulations).

No Yes

2.5.7 Cutting into hillsides and destabilizing upper

slopes is avoided.

No Yes

2.62.6.1 Artificial cover for snakes (e.g., 2' by 2' plywood

squares, rock piles) away from frequented

work places is provided and clearly identified.

Or, if such areas naturally exist, they are not

interfered with.

NA No Yes NA - if yo

your pro

2.6.2 Field crews are trained to avoid accidental

killing of snakes during vineyard acitivites(e.g., driving, moving, tilling)


your pro

Minimizing Land Clearing

Encoura in Diversit

Answer / Score Reuestion



24/189

NA -3 0 1 2 32.6.3 No agricultural activities are conducted within

50 m of snake hibernacula (dens).


hibernac

2.6.4 Nesting boxes and perches for animals that

prey on vineyard pests (e.g, bats, songbirds

and birds of prey) are placed in and/or aroundthe property.

No Yes If yes lisfor what

2.6.5 Mulches and cover crops or native plants are

used to permanently cover soil to improve soil

biodiversity and protect from erosion.

No Yes

2.6.6 Mechanical cultivation is minimized in order to

avoid soil compaction and maintain aeration

and drainage.

No Yes

2.72.7.1 Hedgerows and/or buffer strips are used to

protect sensitive land habitats from loss or

alteration due to road and building

construction, land clearing, soil erosion,

compaction, and air contaminants.

No Yes

2.7.2 Natural habitat areas and native plant ground

covers or hedgerows are retained or re-

established where possible.

No Yes

2.7.3 Natural and semi-natural habitat areas on the

property are managed so that species can

continue to live there.

No Yes

2.7.4 Habitat on the vineyard property is being

protected under a conservation covenant witha land trust organization.

No Yes

Retaining and Restoring Habitat

Question Answer / Score Re



25/189

NA -3 0 1 2 32.8

2.8.1 Adequate buffers of vegetation are kept

around wetlands and other aquatic habitats to

minimise impacts of development activites

and fertiliser and pesticide run-off.

NA No Yes, native

& non-

native

Yes, all

native

NA - if yo

habitat o

2.8.2 Best management guidelines are followed to

prevent pesticides, nutrient or sediment run-

off from contaminating aquatic or riparianareas on the property.


habitat o

2.8.3 Wetlands and aquatic habitat on the vineyard

has been enhanced, restored, or created.


habitat o

2.8.4 Riparian areas are kept intact or rehabilitated

where possible.


habitat o

2.92.9.1 Local wildlife advisors are consulted to ensure

that wildlife travel routes are not completely

blocked by fencing.

No Yes If yes lis

2.9.2 Linkages and corridors, which provide safe

passage for wildlife around or through the

vineyard, are preserved or restored.

NA No Yes NA - if ad

not block

2.9.3 Neighbours are worked with to protect natural

vegetation, control invasive weeds and protect

adjacent natural habitats.


within 1

2.102.10.1 Weeds and invasive plants are identified,

particularly at the seedling stage.

No Yes

2.10.2 New invasive species are controlled before

they become established.

No Yes, some Yes, most

2.10.3 Native plants are planted in areas where

weeds have been removed and/or patches of

bare ground where weeds may infest.

No Yes, some

areas

Yes, most

areas

Yes, all

areas

2.10.4 Only fully composted material and clean soil

amendments and mulches are used to

prevent introduction of invasive species.

No Yes

Answer / Score Re

Connecting Your Land with Neighbouring Landscapes

Controlling Invasive Species

Protecting Wetlands and Other Aquatic Habitat Question



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NA -3 0 1 2 32.10.5 Equipment is washed before travelling to

"clean" parts of the land to prevent the spread

of weeds.

No Yes

2.112.11.1 Non-lethal biological and physical methods of

discouraging wildlife that destroy crops (i.e.,

wildlife-proof fencing) are used.

No Yes If yes de

2.11.2 Other birds are protected from entrapment in

starling control devices (traps and netting).

No Yes

2.11.3 Non-selective trapping for rodents and birds is

avoided.

No Yes

2.122.12.1 Prevention is the first option considered when

dealing with potentially polluting materials,

followed by recycling, treatment, and, as a last

resort, disposal in an environmentally safe

manner.

No Yes

2.12.2 Aerial spraying is avoided or used infrequently

and Integrated Pest Management practices

are used to avoid spray drift from vineyards

onto natural areas.

No Yes

2.12.3 Fertilizer runoff adjacent to natural areas is

avoided or minimized.

No Yes

2.132.13.1 Environmental management practices are

communicated to all employees, including

seasonal workers.

No Yes

Preventing Pollution

Communicatin Practices to Em lo ees and Contractors


Managing Crop Damage Caused by Wildlife



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NA -3 0 1 2 32.142.14.1 Relevant conservation organizations are

consulted with to find out about species at risk

and other plants and wildlife, their habitat, and

management practices to support them.

NA No Yes NA - if no

your are

2.14.2 A list of agencies contacted, their contact

information, and the resource(s) provided iskept.


If yes at

Working With Environmental Organizations uestion Answer / Score Re



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NA -3 0 1 2 3

3.13.1.1 A business plan is developed for the vineyard

that considers the outline provided on page 3-

2 of the guidebook.

No In progress Yes

3.1.2 Market research was conducted beforeplanting to determine if there is a market for

the variety(ies) of grapes to be grown and to

identify market advantages.

No In progress Yes

3.23.2.1 The questions on the vineyard site suitability

checklist (page 3-4 of the guidebook) were

answered during the site selection process.

NA No Yes NA - if cu

establish

3.2.2 The site is on natural habitat but a portion of

natural habitat is (or will be) retained.

NA No habitat

will be

retained

Yes NA - if th

develope

3.3.3)

If yes, prhabitat t

3.2.3 The site is on land previously developed for

agriculture.

NA No Yes NA - if th

land (i.e.

question

3.2.4 The site is located close to existing roads andinfrastructure.

No Yes

CHAPTER 3 VITICULTURAL MANAGEMENT

Preliminary ConsiderationsBusiness Planning and Market Research

Site Selection


SUSTAINABLE PRACTICES FOR BC VINEYARDS | MARCH 2010 SA‐8


29/189

NA -3 0 1 2 33.3

3.3.1 Land levelling was required in the vineyard to

reduce or eliminate frost pockets, modify

slopes to make machinery operation safer, or

to improve overall aspect and air drainage.

NA The entire

site was

leveled

About 3/4

of the land

was

leveled

About 1/2

the land

was

leveled

Little to no

land

levelling

was

required

NA - if cu

establish

List reas

3.3.2 When levelling, the topsoil (A horizons, surface

20 to 40 cm) was stockpiled and preserved,

the parent material (C horizon) levelled, and

then the topsoil replaced over the levelled

surface to ensure none of the C horizon was

left exposed.


establish

was not c

3.3.3 Good soil management practices are followed

to re-establish soil structure and biological

communities damaged during levelling.


conducte

3.3.4 Prior to planting, soil compaction was

addressed.

NA No Yes, with a

rotovator

or power

harrow

Yes, using

ripping,

slip-

plowing,

chisel, or

other

method

Yes, using

a spader

NA - if so

issue

3.43.4.1 A soil survey was completed by a qualified

professional the year before planting and prior

to ordering vines.


establish

3.4.2 The soil was disturbed as little as possible

during land clearing (except in cases whereshallow soils overlay clay or silt soils or where

clay or silt soils overlay sands or gravels).

NA No Yes NA - if sh

silt soils overlay s

NA - if cu

establish

3.4.3 Prior to planting, amendments were added to

balance the soil and incorporate material into

the soil.


establish

NA - if no

If yes, lis

Soil Management

Site Preparationuestion Answer / Score Re



30/189

NA -3 0 1 2 33.4.4 Prior to planting, soil biological problems were

addressed.


found

If yes, lisaddresse

3.53.5.1 Prior to planting, the water supply was tested

for irrigation suitability and nutrient value OR

test results were obtained from the water

distributor (e.g., municipality, irrigation

district).


establish

3.5.2 Prior to planting, any water quality issues were

addressed.


were fou

If yes, lisaddresse

3.5.3 Prior to planting, the irrigation system was

installed and fully functional.


establish

3.63.6.1 A number of sources, including the winery or

wineries you will be supplying, were consulted

before selecting varieties to grow.


establish

3.6.2 Soil-borne pests, soil chemical and physical

variability, rainfall patterns and irrigationblocks were considered when choosing

rootstock and scion.


establishNA - if ro

not used

3.6.3 Clone selection was based on information

from local trials where the soil, trellis,

irrigation, etc. were as close as possible to the

vineyard or on a broad-based province-wide

experience and marketability.


establish

NA - if clo

Water Quality and Irrigation

Vineyard Establishment Variety, Rootstock, Scion and Clone Selection




31/189

NA -3 0 1 2 33.7

3.7.1 Certified grapevine materials were used. NA No, or less

than 25%

Yes,

between

25% and

50%

Yes,

between

50% and

75%

Yes,

greater

than 75%

NA - if cu

establish

NA - if ce

was not

planting

3.83.8.1 Slope direction, aspect, prevailing wind

direction, access and safety were considered

when laying out row orientation at the

vineyard.


establish

3.93.9.1 The trellis system was designed to promote

canopy microclimate and sunlight exposure

and to minimize disease and pest risks.


establish

question

3.9.2 The existing trellis system has been modified

or retrofitted to improve canopy and sunlightexposure and to minimize disease and pest

risks.


require mIf yes, deretrofits:

3.103.10.1 The practices listed on page 3-13 of the

guidebook were reviewed while planting.


establish

Plant Certification

Vineyard Layout

Trellis and Vigour

Plantin




32/189

NA -3 0 1 2 3

3.113.11.1 Young plants are protected with milk cartons

or plastic tubes, kept weed free around the

plant base and never suffer water stress.

No Yes

3.11.2 All shoots except for the single strongest, most

upright shoot are removed from the scion ofyoung vines.

No Yes

3.11.3 Young vines are continuously monitored for

pests, disease and nutrient deficiencies.

No Yes

3.123.12.1 Crop estimates are used to make decisions on

canopy management, crop reduction and vine

balance.

No Yes

3.12.2 Crop estimates generally do not vary more

than 10% from the actual harvest.

No Yes

3.133.13.1 Canopy is assessed throughout the season

using point quadrant method and/or visual

assessments (i.e., shading indices and

sunfleck analysis).

No Yes

3.13.2 Bud mortality assessments are used to make

pruning decisions.

No Yes

3.13.3 Type of training system, variety, and vine

vigour are all considered when making pruning

decisions.

No Yes

3.13.4 Uniform vegetative growth and fruit

development in the vineyard is maintained.

No Yes If yes, lismaintain

Canopy Assessment and Management

Maintaining Young Vines

Crop Estimation


Vineyard Maintenance



33/189

NA -3 0 1 2 33.143.14.1 When needed, hedging is used to remove the

top portions of the canopy (10-20%) in order to

reduce shoot growth and young leaves.

NA No Yes NA - if he

your vine

3.14.2 When needed, leaves are removed to expose

the vine cluster to filtered dappled light and to

improve air circulation around the fruit zone.


not allow

removal variety

3.153.15.1 Crop value, expenses, cultural management

practices and historical frequency and

intensity of frost events are considered when

implementing cold protection strategies.

NA No Yes NA - if fro

3.163.16.1 When decomissioning a vineyard, materials

such as drip hose, stakes and wire are reused,

or taken to the proper recycling centres.


vineyard

3.16.2 The above ground proportions of the vines are

chipped or sold to a cogeneration company if

that option is available.


vineyard

3.16.3 The roots are removed from the soil. NA No Yes, less

than 75%

Yes, more

than 75%

NA - if no

vineyard

Vineyard DecommissioningVineyard Removal

Fruit ExposureQuestion Answer / Score Re

Frost Protection



34/189

NA 3 0 1 2 3

4.14.1.1 The grower has reviewed Section 4.1 of the

guidebook and is knowledgeable of the

physical and chemical properties of soil.

No Yes

4.24.2.1 The grower has reviewed Section 4.2 of the

guidebook and is knowledgeable of the

nutrients necessary for grapevine growth.

No Yes

4.34.3.1 The vineyard has a nutrient management plan

that includes the components listed in Section

4.3 of the guidebook.

No Yes

4.44.4.1 The soil series of the vineyard is identified

using soil maps and soil pits.

No Yes

4.4.2 Soil site history is documented. No Yes

4.4.3 Soil series and soil site history information is

included in the nutrient management plan.

No Yes

4.54.5.1 Adjacent areas that may be impacted by

vineyard operations (e.g., wetlands, streams,

well heads, residences, schools) are identified.

No Yes

4.5.2 Areas on the vineyard that may require extra

attention (e.g., unproductive regions, overly

vigorous regions, regions with poor water

drainage, and areas with very shallow top soil)

are identified.

No Yes

Identifying Areas of Concern

CHAPTER 4 SOIL AND NUTRITION MANAGEMENT

Physical and Chemical Properties of Soil

Nutrients Necessary for Grapevine Growth

Nutrition Management Nutrient Management Plan

Field Parameters


Soil and Nutrient Characteristics



35/189

NA 3 0 1 2 34.6

4.6.1 Bloom-time or veraison samples of petioles

are sent to a lab for analysis.

Never Less

frequently

than every

year

Every year

4.6.2 Petiole lab analysis results are reviewed and

understood.

No Yes It may b

second,

interpretconsulta

4.6.3 Petiole lab analysis results are used to

influence the nutrient management plan.

No Yes

4.74.7.1 Soil samples are sent to a lab for analysis

(answer only if a soil amendment program

is not currently being implemented).

NA Never Every 7

years

Every 5

years

NA - if an

being im

question

The freq

depend

are curre

amendm

4.7.2 Soil samples are sent to a lab for analysis

(answer only if a soil amendment program

is being implemented).

NA Never Every 3 to

5 years

Every 2 to

3 years

NA - if a

impleme

question

4.7.3 Soil variations are considered when collecting

samples.

No Yes

4.7.4 Sample locations are recorded on my site

map.

No Yes

4.7.5 Soil lab analysis results are are reviewed and

understood.

No Yes It may b

second,

interpret

consulta4.7.6 Soil lab analysis results are used to influence

the nutrient management plan.

No Yes

Petiole Sampling and Analysis

Soil Sampling and Analysis

Answer / Score Reuestion



36/189

NA 3 0 1 2 34.8

4.8.1 Irrigation water is tested or water quality data

is obtained from the water purveyor.

Never More than

5 years

ago

In the last

5 years

4.8.2 Water quality test results are used to influence

the nutrient management plan (if necessary).

No Yes

4.94.9.1 The type of cover crop planted in the vineyard

is based on site vigour and erosion and runoff

concerns.

No Yes

4.9.2 Vigour-reducing or vigour-enhancing (e.g.,

nitrogen fixing legumes) are planted, as

appropriate or neutral (i.e., non leguminous,

with little growth) cover crops are planted if

vigour is not an issue.

No Yes

4.9.3 Data on the interactions between the cover

crop chosen and the vineyard rootstock-scion

combination is reviewed to ensure no

undesirable outcomes.

No Yes

4.9.4 Winter cover crops are used to sequester (i.e.,

to grab hold of) nutrients and to reduce

leaching losses.

No Yes

4.9.5 Cover crops are mowed infrequently in order to

reduce energy use and impacts to the

ecosystem they support.

More than

three

times per

year

Three

times per

year

Twice per

year

Once per

year

4.10

4.10.1 Environmental impacts from fertilizer use areminimized by correctly calculating the amount

of fertilizer the vineyard requires, properly

storing fertilizers, and using local sources as

much as possible.

No Yes

4.10.2 If additional fertilizers are required, organic

options are considered first (e.g., cover crop,

compost, manure, green manure, mulch).

No Yes

Water Sampling and AnalysisReAnswer / Score

Cover Crops

Fertilizers

Question



37/189

NA 3 0 1 2 34.10.3 Organic matter is managed in such a way to

prevent the introduction of unwanted pests,

pahogens and weed species.

No Yes

4.10.4 Only products listed in Section 4.2 of the

Organic Production Systems Permitted

Substances Lists document are used for soil

amendments and crop nutrition (see

guidebook for details).

No Yes

4.114.11.1 The same nutrient application regime is used

every year regardless of actual requirements.

Yes No

4.11.2 Nutrients are applied only if the petiole

analysis, soil analysis, vine vigour, and visual

observations of nutrient deficiencies indicate

they are needed.

No Yes

4.11.3 Nutrients are applied during the growing

season and/or post harvest.

in one

large

application

in at least

two bigger

doses

in small

doses and

multipletimes

4.11.4 Nutrients are applied when the vines are

dormant.

Yes No

4.124.12.1 The location where the fertilizer will be applied

(e.g., below dripper, row middles, etc.) is

identified.

No Yes

4.12.2 The equipment to use for application is

identified.

No Yes

4.12.3 The factors that will be used to adjust

application (i.e., slope, rainfall patterns, soil

type, etc.) are identified.

No Yes

4.12.4 The advantages and disadvantages of

application methods discussed in sections

4.11 and 4.12 of the guidebook are

considered when choosing the method(s) of

nutrient application to use at the vineyard.

No Yes

Rates and Timing of Nutrient Application

Methods of Nutrient Application

Answer / Score ReQuestion



38/189

NA 3 0 1 2 34.134.13.1 Frequent reviews of the nutrient management

plan are conducted throughout the growing

season.

No Yes

4.13.2 A formal annual review and update of the

nutrient management plan is conducted

before starting the nutrition program for the

upcoming year.

No Yes

4.144.14.1 Cover crops are used in and around the

vineyard and along farm roads and irrigation

canals.

No Yes

4.14.2 The permeability and runoff rates of the

vineyard soil is known, and irrigation is applied

accordingly.

No Yes

4.14.3 Dirt roads are grass covered, treated with an

environmentally acceptable anti-dust agent, orwatered when traffic requires it.

No Yes

4.154.15.1 Steep and/or heavy use roads have been

paved, dirt roads have been grassed (where

appropriate), and gravel roads have been

outsloped and have water bars in place (where

appropriate).

No Yes

4.15.2 Ditches have been grassed or hardened to

prevent downcutting.


your pro

4.15.3 Culverts are properly sized to accommodate

high flows, and inlets and outlets have beenhardened to prevent erosion or energy

dissipaters (device designed to protect

downstream areas) have been installed.


your pro

Soil Erosion Due to Water, Wind, or Equipment Soil Management

Review and Update of Nutrient Management Plan

Soil Erosion From Road, Ditches and Culverts




39/189

NA 3 0 1 2 34.164.16.1 The vineyard floor is tilled. More

frequently

than twice

in the last

year

Twice in

the last

year

Once in

the past

year

Once in

the past 2

years

Once in

the past 5

years or

more or

never

Explain w

4.16.2 Alternate row tilling is practiced when tillage of

the vineyard floor is necessary.

No Yes

4.174.17.1 Equipment is chosen or modified to minimize

compaction (e.g., lightest equipment possible,

track-layers, wider or bigger diameter tires, tire

pressures as low as possible).

No Yes

4.17.2 Heavy equipment never enters the vineyard

during wet soil conditions.

No Yes

4.184.18.1 If water infiltration is poor at the site (water

puddles and runs off when soil is dry

underneath) options to improve water

penetration have been implemented (e.g.,

adding compost, manure, or a cover crop, or

deep cultivation between vine rows).

NA No Yes NA - if w

at the sit

Soil Compaction


Tillage of Vineyard Floor

Soil Water Storage and Movement



40/189

NA -3 0 1 2 3

5.15.1.1 The viticulturist is knowledgeable about the

concept of the water cycle and understands

how it relates to viticulture.

No Yes

5.25.2.1 The viticulturist knows the name of the local

watershed the property is located in.

No Yes

5.2.2 The viticulturist knows what features make up

the watershed (i.e., lakes, streams, etc.).

No Yes

5.2.3 The viticulturist knows the distance from the

property to the primary water source in the

watershed.

No Yes

5.2.4 The viticulturist participates in a local

watershed management group.


join

5.35.3.1 Irrigation water is tested or water quality data

is obtained from the water purveyor.

NA never every 5-10

years

every 2-5

years

yearly NA - if yo

5.3.2 When problems