NAPA, CA (February 5, 2018) – The Napa Valley Grapegrowers’ (NVG) and Napa Valley Farmworker Foundation held its 17th Annual Napa County Pruning Contest at Beringer’s Gamble Ranch Vineyard on Saturday, February 3. With 35% more participants than last year and over 300 people in attendance, this year’s contest generated the most excitement to date. The prizes offered and the community support were also at an all-time high.
by Barry Eberling
A computerized crystal ball peers into the Bay Area's future and shows brown suburbs relentlessly gobbling up green farmland - but not in Napa County's agricultural preserve.
The agricultural preserve reaches its 50th anniversary this year. Passed by the Board of Supervisors in 1968 and later strengthened by voters, the preserve is supposed to act as a kind of legislative, growth-repelling force field.
by Maria Sestito
YOUNTVILLE — Napa Valley farmworkers had the opportunity to demonstrate their pruning skills and earn the title of “champion” during the 17th annual Napa County Pruning Contest at Beringer Vineyard’s Gamble Ranch on Saturday.
Posted in NVG News on Jan 05, 2018
NVG Monthly Column
A group of up-and-coming leaders are emerging in the grapegrowing community who are setting new standards of excellence for innovative farming practices that maintain Napa County’s agricultural heritage and sense of place.
Allison Cellini, viticulturist at Cliff Lede Vineyards & Poetry; Caleb Mosley, senior viticulturist at Michael Wolf Vineyard Management; Kelly Macleod, director of vineyard operations at Hudson Vineyards and Rolando Sanchez, general manager at Walsh Vineyard Management are four distinguished Napa Valley Grapegrowers members who are helping lead the charge — championing viticulture, the preservation of agricultural land, and inspiring future generations of farmers in Napa Valley.
by Henry Lutz
Piles of vines lie in wait, slowly drying after having been carefully removed and stacked, with all treated wood and plastic pulled and as little dirt and organic material left clinging to the vines as possible.
This is all in an effort by Napa’s grape growers and vineyard managers to minimize the amount of smoke the piles let off when they are finally burned.