Napa Val­ley winer­ies as­sess wild­fires’ longterm pock­et­book ef­fects

Manteca Bulletin - - Local / State -

NAPA (AP) — A month af­ter deadly wild­fires swept through Cal­i­for­nia’s famed wine coun­try, hot-air bal­loons are float­ing again over Napa Val­ley vine­yards splashed with fall col­ors. On the heels of the dis­as­ter, a new win­ery is open­ing, keep­ing the name it chose some time ago: Ashes and Di­a­monds.

The fires had only a min­i­mal ef­fect on the area’s winer­ies, ac­cord­ing to the Wine In­sti­tute, an ad­vo­cacy and pol­icy group. Of the 1,200 winer­ies in Sonoma, Napa and Men­do­cino, about 10 were de­stroyed or heav­ily dam­aged, and 90 per­cent of this year’s har­vest al­ready was com­plete, the in­sti­tute said.

Most vine­yards were spared due to their high mois­ture con­tent, and some even helped save sur­round­ing struc­tures by act­ing as fire breaks.

But many op­er­a­tors are now grap­pling with other long-term ef­fects from the fires that killed 43 peo­ple and wiped out 8,900 build­ings: mak­ing up for losses from be­ing closed at the busiest time of year, as­sess­ing the im­pact of smoke and other en­vi­ron­men­tal dam­age on this year’s vin­tage, and per­suad- ing tourists to re­turn af­ter weeks of news cov­er­age of the fires’ dev­as­ta­tion.

One of the most graphic scenes of de­struc­tion to emerge was that of the Sig­norello Es­tate win­ery en­gulfed in flames. Lost in the fire was the Napa win­ery’s sig­na­ture stone hos­pi­tal­ity build­ing. A kitchen, cor­po­rate of­fices, a wine lab and owner Ray Sig­norello Jr.’s home also were de­stroyed.

“We lost all our servers, sys­tems, com­put­ers, the things we used to do busi­ness,” Sig­norello said. But he plans to re­build and says he’s “try­ing to get peo­ple back to work.”

At Car­di­nale Win­ery in Oakville, where just one Caber­net Sau­vi­gnon vin­tage is made from prized moun­tain ap­pel­la­tions each year, wine­maker Chris Car­pen­ter is eye­ing the grapes cau­tiously. He was a rare wine­maker will­ing to say the fires’ ef­fects would be felt for years, not­ing there also will be en­vi­ron­men­tal is­sues to con­tend with.

Only 50 per­cent of Car­di­nale’s har­vest was fin­ished when the fires erupted, and he’s wor­ried about smoke taint­ing what re­mains.

“All the ques­tions are un­known right now, and we hope to have a han­dle on that af­ter fer­men­ta­tion,” Car­pen­ter said.


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