I would like to compliment you on the article about certification programs for sustainable winegrowing (“California Wineries Get Certified,” winesandvines.com Headlines, Feb. 8, 2010). As one of the oldest organizations involved in the promotion of sustainable agriculture, the Lodi Rules Certified program was the first third-party certified sustainable winegrowing program. This program is available to anyone in the state. Lodi Rules, like the other programs, is a great way for growers to analyze their systems and improve them. In the process they may gain a little recognition for their low-impact, environmentally friendly, socially equitable and economically viable practices. We now have several wineries paying a tonnage premium to their growers if they enter the program. These wineries believe in the Rules: In spite of the tough times, the consumer is increasingly demanding that food and fiber be produced in the “right” way.

Mike Wanless
Sustainable winegrowing director
Lodi Winegrowers Commission
Lodi, Calif.

Missing from the gold mine
Congratulation for the excellent story about barrel trials by Stephen Yafa (Feb. 2010 issue): A gold mine of practical and sound advice. Missing, however, was the fact that more and more winemakers have their trial wines analyzed for oak aroma compounds instead of relying only on sensory evaluations: Want to know how much vanillin barrels A, B or C release into your reserve Chardonnay? You can.
Eric Hervé, Ph.D.
ETS Laboratories
St. Helena, Calif.

The goatskin wine experiment
To my surprise, the “wineskin experiment” I’ve been working on for so long is in the news (“Merlot Made in a Goatskin?” winesandvines.com Headlines, Dec. 28, 2009). The purpose of the experiment was to prove to myself and others that the ancient technique of using a goatskin as the fermentation vessel actually would produce a “good, palatable, finished wine.” It was to settle the argument that wine drinkers of ancient times did truly enjoy good wines fermented in wineskins. My joy was overwhelming as I read the reactions to the wine. The positive feedback expressed is very similar to the vast majority of people who have experienced the wine. Thanks to everyone who bravely ventured back in time to taste it.
Jeffery L. Mcpherson
Horticulture and enology instructor
Robeson Community College
Lumberton, N.C.

Mcpherson tells us he still has a few bottles of the 2007 Merlot wineskin vintage, and is willing to share with readers. Please e-mail edit@winesandvines.com.—Ed.