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Wildfire top concern of grape growers Smoke-damaged grapes eligible for production insurance claims


by TOM WALKER PENTICTON – Wildfires


were the hot topic at the BC Grapegrowers Association (BCGA) growers’ day and annual general meeting in Penticton in mid-April. Along with a review of association activities, growers heard about production insurance for grapes affected by smoke, fire and smoke damage mitigation for vineyards and wine, and planning for wildfires with a focus specific to the grape and wine industry. BCGA president Mason


Spink, winemaker at Dirty Laundry Vineyard in Summerland, recapped the 2017 growing season. The early onset of winter temperatures caused some vine and bud damage, but bud break occurred in mid-


May in line with historical norms. Record spring rainfall was followed by a dry, hot summer. Despite mildew pressure that was made worse by higher humidity caused by lingering smoke, Spink pronounced the 2017 vintage one of “excellent quality but with a smaller than normal yield.” Now that fire and smoke


are becoming a regular risk in the Okanagan, growers were reminded to consider production insurance. “We have both vine


coverage and crop coverage and the percentage of what you want to cover is up to you, depending on your level of risk,” said Cam Stewart, regional manager, Business Risk Management with the BC Ministry of Agriculture. In order to file a claim for


smoke damage, smoke has to


be the primary cause of loss. Grapes eligible for coverage need to be destroyed; they can’t be used in any sort of production. “We are looking to cover


grapes that are good to harvest and would have gone to market as planned and smoke has caused the problem,” he says. Prompt notification of potential losses is important. “The first rule, if you expect


any damage from smoke, is to communicate with us,” says Stewart. “Put in a notice of loss immediately to set up an inspection, regardless of whether you end up following through on a claim.” While the level of smoke


impact on grapes can be tested, smoke damage may not be fully recognized until the fruit is well into the winemaking process. Ultimately, the winemaker


makes the final call, Stewart says. If at any time during the winemaking process grapes are determined to be unfit for


wine, a claim can be made and the wine will be destroyed. The winery must then provide the


documentation necessary to substantiate a grower’s claim of loss.


Not all grapes crops have equal value, he points out. “We are not going to


insure Riesling for the same as we insure Syrah,” he says. “They are not valued the same based on market averages, or your own grower summary sheets.” Glenn McGourty,


winegrowing and plant science advisor from University of California Cooperative Extension, spoke about identifying and dealing with fire damage in the vineyard. He showed growers how to


detect vines that have died and those that are fire- affected but may recover. He also outlined strategies for working with smoke-affected grapes and mitigating the smoke taint in wine.


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COUNTRY LIFE IN BC • JUNE 2018


Preparing for fires in the


Okanagan PENTICTON –


Harmony Bjarnason, a project manager with the BC Agriculture and Food Climate Action Initiative, briefed Okanagan grape growers on how they could could prepare for a wildfire event. Topping Bjarnason's list is ensuring the integrity of an Okanagan vineyard’s water supply. “Most of you rely on a local water purveyor for your water,” she says. “What can happen if that water is not available? You need to have a conversation with your local purveyor about what might happen in emergencies such as during a power outage.” She recommended


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growers have some source of self-sufficient water, such as cistern that could water vineyards and support the sprinkler system for farm buildings if the regular water supply is unavailable. She also suggested a sprinkler deployment map to indicate priorities for emergency response crews. Planning for staff and visitor safety is another concern Bjarnason notes. “Many of you have [seasonal] workers and you will need a plan for them as well as your winery and tasting room employees,” she says. Having an evacuation plan is important for staff and visitors alike. “What will be the exit


routes and muster points in a wildfire emergency?” she asks. “What will be your plan if visitors are touring among the vines?” Staff and visitor


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planning pages should to be a part of emergency plans as well as staff training sessions. “You will also need to determine roles and responsibilities among staff and who does the communicating in an emergency,” she says. –Tom Walker


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