NOVEMBER 2016 • COUNTRY LIFE IN BC These vineyard owners are problem solvers


With a little help from their Italian heritage


by SUSAN MCIVER


OKANAGAN FALLS – Former marine engineer and environmental entrepreneur David Rendina has turned his innovative talents to methods of producing better grapes and making outstanding wine. “While travelling the world at sea, you have a lot of time to think about what you want to accomplish,” Rendina says, reflecting on his time as a marine engineer and his decision to help the


environment in practical ways. Rendina’s intellectual


property patents and business interests include a patent for two-dimensional materials (sheets of substances a single molecule or a few nanometres thick) that improves the storage of hydrogen gas and the functioning of batteries used in electric-powered automobiles.


“In conjunction with the University of Texas, I worked on a catalyst for removing sulphur from diesel fuels,” Rendina said.


In 2010, Rendina and wife Beverlee Jones bought a four- hectare vineyard in Okanagan Falls, almost exclusively planted to Pinot Blanc grapes, and opened Black Dog Winery two years later.


The switch from engineer to winemaker isn’t so unexpected considering that Rendina is the fourth generation of his family to make wine, starting with his great-grandfather in Italy. “I learned how to make Pinot Bianco from my grandfather in New York when I was nine years old, working in the evening,” Rendina recalled.


Today, Rendina and Jones make 2,000 cases of their Cirius Black Pinot Bianco annually from 30-year old vines in the classic Northern Italian style.


Harvested at peak sweetness, the grapes are pressed, not crushed, to allow the juice to run free.


“This technique results in a full-palate wine that reflects more of the character of the area,” Rendina says.


Rendina and Jones strive to raise grapes using as little pesticide as possible. Last year, they captured ozone from air, infused it into water and sprayed the ozonated water on grapes.


43


“It acts like a bleach, kills the fungi and does not leave any chemical residue on the grapes,” Rendina explains. Preliminary evidence suggests that ozonated water may remove smoke taint from grapes.


Rendina has also built a mobile cross-flow filtration system to primarily service smaller vineyards.


“In a single pass, the system takes wine to a level that is clear enough for bottling,” he explains.


He also has a business, Okeg, which supplies kegs to wineries.


“We can put the filtered wine into kegs or the winery’s own tanks,” he says. Currently, Rendina is working on ways to use the marc (sometimes called pomace) – the skins, stems and seeds leftovers from the wine making process. “If fermentation has occurred, we take off the alcohol to make grappa,” says Rendina, who may work with a local distillery to make the marc-based brandy.


The alcohol-free marc is fed to soldier fly larvae which in turn are fed to fish kept in small ponds.


The robust fish produce more offspring with all fish excreting nitrogen-rich waste product into the pond water which is used to irrigate and nurture the vines.


“I won’t make any money from this. I’m just trying to solve problems,” Rendina says. Meanwhile, he and Jones are kept busy in the vineyard and cellar and enjoying life.


An inquisitive mind and a taste for wine has made the transition from marine engineer to captain of the vineyard an easy one for David Rendina. (Susan McIver photo)


Proudly certifying Producers and Processors within BC and Alberta.


POSTURE – SITTING OR STANDING


www.AgSafeBC.ca CHECK YOUR


RESISTS SORTING: REASONS WHY of cut


REASON 3: Our Alexander Knives, when paired with our patented Vertical Knives, create an unparalleled cutting action. The curved carbide coated cutting edge and angle of the Alexander Knives increases the aggressiveness


to improve the processing rate of round baled forages, especially coarser forages. Our Vertical Knives, which are mounted on our slide plate, improve processing and feedout of high forage rations. Together with our four other exclusive auger features, we produce a faster and more uniform mix than sluggish conventional augers, which typically take too long to process forage, resulting in too many fine particles in the shaker


resulting in too many fine par icles in the shak box. Nutritionists say if you want to resist sorting you’ll need a TMR with optimum shaker box results, and with a Jaylor you can deliver that ration every time.


www.JAYLOR.com | 800.809.8224 ALEXANDER KNIVES


FVOPA provides year round certification services compliant with the Canadian Organic Standards (CAN/CGSB) and in accordance with the BC Certified Organic ISO 17065 recognized program. Products may be sold Canada-wide and in international markets. FVOPA ensures an efficient, professional certification process for all farm, processing and handling operations. Inspectors are lOlA trained and qualified making FVOPA a leading Certification Agency.


Phone 604-789-7586 P.O. Box 18591 Delta, BC V4K 4V7


Delta, BC V4L2P8


Phone: 778-434-3070 Admin cell: 604-789-7586 PO Box 19052


Message 604-607-1655 Email: admin@fvopa.ca www.fvopa.ca


Email: admin@fvopa.ca www.fvopa.ca


SIX REASONS WHY OUR SQUARE-CUT AUGER RESISTS SOR


VERTICAL KNIVES Contact your local dealer for a demo today:


AVENUE MACHINERY CORP Abbotsford 604.864.2665 Vernon 250.545.3355


Page 1  |  Page 2  |  Page 3  |  Page 4  |  Page 5  |  Page 6  |  Page 7  |  Page 8  |  Page 9  |  Page 10  |  Page 11  |  Page 12  |  Page 13  |  Page 14  |  Page 15  |  Page 16  |  Page 17  |  Page 18  |  Page 19  |  Page 20  |  Page 21  |  Page 22  |  Page 23  |  Page 24  |  Page 25  |  Page 26  |  Page 27  |  Page 28  |  Page 29  |  Page 30  |  Page 31  |  Page 32  |  Page 33  |  Page 34  |  Page 35  |  Page 36  |  Page 37  |  Page 38  |  Page 39  |  Page 40  |  Page 41  |  Page 42  |  Page 43  |  Page 44  |  Page 45  |  Page 46  |  Page 47  |  Page 48