After a wet winter and a slow start to spring, California is now experiencing an unusually cool summer. While the extended hang time may sound ideal at first glance, many winemakers are concerned, and for good reason. Persistent cool, damp weather during the growing season brings with it an entirely different set of vineyard and cellar challenges, from disease pressure to delays in ripening. If you haven’t already, it’s time to start thinking about how this season’s cooler conditions may affect your fruit, and how to plan ahead to protect your wine’s quality. What’s the Problem with a Cool Summer? Cooler-than-average temperatures, especially when paired with humidity or late rains, can lead to several problematic outcomes in the vineyard: Delayed Ripening: Grapes take longer to reach phenolic maturity, and sugar accumulation may lag behind flavor development. This can result in unbalanced fruit and longer hang time on the vines. Increased Disease Pressure:

For centuries, sulfur dioxide (SOâ‚‚) has been the trusted guardian of wine for preserving freshness, preventing oxidation, and controlling microbial populations. But with changing consumer preferences, evolving regulations, and advancements in enological science, many winemakers are rethinking their reliance on traditional SOâ‚‚ regimes.  At ATPGroup, we recognize that while SOâ‚‚ remains a powerful tool, it’s no longer the only one. For winemakers looking to reduce or eliminate sulfur additions, a range of solutions is available that support microbial stability, freshness, and shelf life without compromising quality.  Why Reduce SOâ‚‚?  There are several reasons winemakers may choose to reduce sulfur use:  Consumer demand:  Increasing numbers of wine consumers are seeking "low-intervention" or "low-sulfite" wines due to perceived health concerns or personal sensitivities.  Labeling requirements:  In many markets, wine

Oregon Winemakers! Are you looking for practical ways to reduce SOâ‚‚ in your winemaking process? Join us for a FREE seminar hosted by ATPGroup and Fermentis, where we’ll share effective strategies to minimize SOâ‚‚ use and production from harvest to bottling. What We’ll Cover: SOâ‚‚ Basics: Why it matters and how less can be more Cleaner, Greener Winemaking: How reducing SOâ‚‚ helps your wine and the planet Bioprotection & Yeast Choices: Natural ways to keep spoilage in check Fermentation Hacks: Nutrition, temps, and tricks to cut SOâ‚‚ Tannins & Chitosan: Protect and stabilize your wine Selective Fining: Taming oxidation like a pro Step-by-Step Protocols: Practical tips from harvest to bottling We’re hosting two sessions — in Newberg and McMinnville—pick the one that works best for you:   NEWBERG: Location: Crush 2 Cellar  Address: 214 W Hancock St, Newberg, OR Date: Tuesday, June 3, 2025 Time: 11:00 AM - 1:00 PM RSVP here:&