The following 69 questions are a fairly comprehensive survey of your winery’s operation. This survey should take less than 10 minutes. There are several questions with specific numbers or ranges. Don’t spend a ton of time researching the answer. Your best guess is fine. While it isn’t critical that you complete this survey immediately, I’d like to be able to have a good amount of results by August 25th. I tried to get this out before most of you in Europe went on holiday in August. So if you’re just getting back on the 23rd as many of your automated replies have indicated, please still take the survey as I’ll still be writing most of the scripts for these shows.

Many of these questions are a result of the growing trend of “healthy” or “healthier” wines I’ve been seeing over the past few years. In addition to the growing interest in organic, biodynamic, and natural wines.

I will be creating a series of episodes about how wine is made. The purpose is to inform the public of what is common across many levels of wines.  I approach this with the hypothesis that while there are plenty of “Industrial” or mass produced wines out there that may have a lot of adjustments, high levels of sulfites, well above 10 g/L of RS, additives, etc. in order to produce a consistent wine each year, I believe a significant number of quality wines are not highly manipulated.

The results of this survey will also help with episodes concerning farming practices in addition to winemaking techniques and winery operations. However, I intentionally did not ask about a wide range of questions as these are not necessarily relevant to my goal with this survey.

This survey is anonymous. I don’t have a definitive way to know who is answering the survey. The survey DOES record your IP address. So, technically, I could backtrack an IP address to an area if I was so inclined, but I’m not. I have too much in my life to bother with that.

However, if you’re super paranoid, then you can contact me by replying to my email or use the contact form on my website. I’ll walk you through a couple ways in order to anonymize yourself. But seriously, I really don’t care about going through your individual survey results.

The point here is I’m looking for national and international statistics and not trying to be sneaky in getting a winery to reveal some super secret information. I’ve built a reputation for over a decade of not being a member of the press that engages in deceptive tactics. And I’m not going to start doing that now.

Also note that every question has a “Prefer not to answer” option. This can also be used for questions that are not applicable to your operation. You can also choose to not answer any question including the Country question. The survey doesn’t require any question to be answered.

One last thing, I’ve sent this survey to many wineries I’ve visited in the past. I have also sent this survey to many, many wineries I’ve never visited, including those I may have reviewed. Plus I’ve asked via social media and others in the industry to help in recruiting wineries to participate.

For those wineries I’ve never visited, while I’m not using this survey for the purpose of scheduling a virtual or actual in person visit in the future, if you want to do a Skype interview concerning this survey or just a regular interview at some point in the future, I’d be happy to figure out a good date and time to do it.

I can accommodate your schedule regardless of your time zone. That is, I’ll do it at 3 AM my time in order for you to do it during normal business hours. Not that I expect a huge amount of requests, but realize that I’m sending this survey out hundreds, if not a couple thousand wineries via email and social media posts, so even with a 1% response rate, I could easily have a few dozen interview requests.

If I have visited you in the past and would like a follow up interview about this survey via Skype, definitely let me know.

Thank you in advance,

Mark

Page 1 of 4

1. Which country is your winery located in?

- please select -AlbaniaArgentinaArmeniaAustraliaAustriaBrazilBulgariaCanadaChileChinaCroatiaCyprusCzech RepublicFranceGeorgiaGermanyGreeceHungaryIndiaIsraelItalyJapanLebanonMexicoMoroccoNew ZealandPortugalRepublic of North MacedoniaRomaniaRussiaSlovakiaSloveniaSouth AfricaSpainSwitzerlandTurkeyUkraineUnited KingdomUnited StatesUruguayOther

2. Which of the following farming practices do you use for estate owned or controlled vineyards (select all that apply):

Intensive (Conventional, Regular)

Organic (Practicing)

Organic (Certified)

Biodynamic (Practicing)

Biodynamic (Certified)

Prefer not to answer

3. Which of the following farming practices do you use for non-estate owned or controlled vineyards you source fruit from (select all that apply):

Intensive (Conventional, Regular)

Organic (Practicing)

Organic (Certified)

Biodynamic (Practicing)

Biodynamic (Certified)

Prefer not to answer

4. If you or your growers use intensive farming, are you planning on switching to sustainable or organic farming within the next 5 years?

Yes, but not certified

Yes, certified

No

Prefer not to answer

5. If you or your growers practice organic farming (regardless if certified or not), are you planning on switching to certified biodynamic farming within the next 5 years?

Yes, but not certified

Yes, certified

No

Prefer not to answer

6. Is your winery certified in any of the following (select all that apply)

LIVE

Salmon Safe

Sustainable

Corporation B

Other

Prefer not to answer

7. What percentage of fruit do you purchase overall:

0%

1-10%

11-25%

26-50%

51-75%

76-99%

100%

8. If you or your growers use Intensive farming, which of the following do you regularly use (select all that apply):

Herbicides

Pesticides

Fungicides

Commercial Fertilizer

Prefer not to answer

9. Do you or your growers use mechanical harvesting:

Yes

No

Prefer not to answer

10. If you or your growers use mechanical harvesting, what percentage would you say is done that way:

1-25%

26-50%

51-75%

76-99%

100%

Prefer not to answer

11. Is irrigation allowed in your area:

Yes

No

No, but allowed during exceptionally dry years with permission

Prefer not to answer

12. If irrigation is allowed, do you or your growers irrigate:

Yes

No

Only when necessary

Prefer not to answer

13. What, if any, of the following challenges do you or your growers have during a normal year (select all that apply):

Disease pressure

Pests (phylloxera, mealy bugs, etc.)

Animals (deer, monkeys, birds, etc.)

Hail

Frost

Rain during harvest

High wind (Mistral, Cape Doctor, etc.)

Prefer not to answer

14. In the past 10 years, has your area faced drought?

Yes, 1-3 years

Yes, 4-6 years

Yes, more than 6 years

No

Prefer not to answer

15. Which of the following viticultural practices do you or your growers regularly follow (select all that apply):

Green harvesting (drop fruit)

Canopy management

Cover crops

High density planting (more than normal or required by law)

Nets

Dry farming

Sheep/Goats or similar to graze

Soil pH adjustment

No till farming

Other

None

Prefer not to answer

16. In the past 20 years, how many vintages were negatively affected, in terms of fruit quality rather than yield, due to climate change, adverse weather, disease, etc.:

0

1-3

4-6

7-10

10+

Prefer not to answer

17. In the past 20 years, how many vintages had lower than normal yields, but fruit quality was normal or improved, due to climate change, adverse weather, disease, etc.:

0

1-3

4-6

7-10

10+

Prefer not to answer

18. Do you or your growers have what are traditionally considered old vines (at least 35 years):

Yes

No

Prefer not to answer

19. If you or your growers do have old vines (at least 35 years), what percentage of those vineyards are old vine:

1-10%

11-25%

26-50%

51-75%

76-99%

100%

Prefer not to answer

20. Depending on your laws, at what sugar level is most of your fruit picked at, excluding styles that require early or late harvest (select all that apply to create a range):

Less than 19 Brix

19 Brix

20 Brix

21 Brix

22 Brix

23 Brix

24 Brix

25 Brix

26 Brix

27 or more Brix

Prefer not to answer

Page 2 of 4

21. Do you do sorting:

Yes, hand

Yes, optical

No

Prefer not to answer

22. Do you destem:

Yes, hand

Yes, mechanical

Yes, both

No

Prefer not to answer

23. Do you practice what is considered natural winemaking:

Yes, all native yeast, no adjustments, no additives, no temperature control, etc.

Yes, but will use select techniques to ensure final wine quality (low interventionist, temperature control, above 10 ppm sulfites, etc.)

No

Prefer not to answer

24. Do you use cold soaking for any of your wines:

Yes, but only for certain red wines

Yes for all red wines

No

Prefer not to answer

25. Do you use any of the following cap management techniques (select all that apply):

Pump over, gentle

Pump over, aggressive

Punch down, manual

Punch down, mechanical

None of the above

Prefer not to answer

26. What kind of yeast do you use:

Only Commercial

Only Native

Mostly Commercial

Mostly Native

Prefer not to answer

27. Do you use commercial yeast to inoculate or for stuck fermentations:

Yes, both

Yes, only to inoculate

Yes, only for stuck fermentations

No

Prefer not to answer

28. Do you add nutrients to your yeast:

Yes

Yes, but only when necessary

No

Prefer not to answer

29. Do you use temperature control during fermentation:

Yes

Yes, but only for certain wines

No

Prefer not to answer

30. Do you add sulfur at any point during the winemaking process (select all that apply):

Pre-fermentation

Post-fermentation

At bottling

No sulfur added

Prefer not to answer

31. If you do add sulfur, what amount of sulfites remain for most of your dry wines:

Under 10 ppm (legal US limit for organic)

10-30 ppm

31-50 ppm

51-100 ppm (legal US limit for “made with organic grapes”)

100-150 ppm (legal EU limit for dry red wines (120 for organic))

151-200 ppm (legal EU limit for dry white/rosé wines (170 for organic))

201-350 ppm (legal US limit for wine)

Prefer not to answer

32. Do you use any of the following fining agents (select all that apply):

Bentonite or similar

Isinglass

PVPP

Gelatin

Egg Whites

Gluten

Other approved agents

Do not fine wines

Prefer not to answer

33. Do you filter your wine:

Yes

Yes, only for certain wines

No

Prefer not to answer

34. Do you use a centrifuge:

Yes

Yes, only for certain wines

No

Prefer not to answer

35. Do you use microx:

Yes

Yes, only for certain wines

No

Prefer not to answer

36. Do you do acid adjustments:

Yes

Yes, only for certain wines

No

Prefer not to answer

37. Do you do alcohol adjustments:

Yes

Yes, only for certain wines

No

Prefer not to answer

38. Do you Chaptalize:

Yes

Yes, only when necessary

No

Prefer not to answer

39. Do you back sweeten (add sugar after fermentation) your still, dry wines:

Yes

Yes, only for certain wines

No

Prefer not to answer

40. Do you intentionally stop fermentation in order to retain more than 1 g/L of RS:

Yes

Yes, only for certain wines

No

Prefer not to answer

Page 3 of 4

41. For most of your dry wines, what is the final RS (select more if you have a larger range):

Less than 1 g/L

1-2 g/L

3-4 g/L

5-9 g/L

10+ g/L

Prefer not to answer

42. Do you add tannins:

Yes

Yes, only for certain wines

No

Prefer not to answer

43. Do you use oak alternatives:

Yes

Yes, only for certain wines

No

Prefer not to answer

44. Do you use Megapurple, Megared, or similar:

Yes

Yes, only for certain wines

No

Prefer not to answer

45. Do you use antifoaming agents:

Yes

Yes, only for certain wines

No

Prefer not to answer

46. Do you use other additives not already mentioned in this survey:

Yes

Yes, only for certain wines

No

Prefer not to answer

47. Do you use cryomaceration:

Yes

Yes, only for certain wines

No

Prefer not to answer

48. Do you use flash détente (thermovinification):

Yes

Yes, only for better extraction, concentration, etc.

Yes, only to remove negative things or faults like smoke taint

No

Prefer not to answer

49. Do you use pumps at any point in the winemaking process:

Yes

Yes, but minimal

No, 100% gravity winery

Prefer not to answer

50. Do you use wheat paste to seal barrels:

Yes, exterior only

Yes, interior only

Yes, both exterior and interior

No

Prefer not to answer

51. Do you use water reclamation:

Yes

No

Prefer not to answer

52. Do you use renewable energy:

Yes, 100%

Yes, 50-99%

Yes, 1-49%

No

Prefer not to answer

53. Do you use lightweight glass for your wine bottles:

Yes

Yes, only for certain wines

No

Prefer not to answer

54. What closures do you use (select all that apply):

Natural cork

Synthetic cork

Technical/Agglomerate/Composite cork

Screwcap (Stelvin)

Glass stopper

Other

Prefer not to answer

55. What packaging do you use for your wines:

Cardboard boxes

Wooden boxes

Mixture of cardboard and wooden boxes

Other

Prefer not to answer

56. Do your wines have a foil/metal top:

Yes

Yes, only for certain wines

No

Prefer not to answer

57. Do you donate a portion of your profits to some kind of charitable organization:

Yes

No

Prefer not to answer

58. Do you provide housing for your migrant/temporary workers during harvest:

Yes, all

Yes, some

No

Prefer not to answer

59. In countries without "free" healthcare for all, do you provide medical/dental/vision benefits:

Yes, all

Yes, some

No

Prefer not to answer

60. Do you have a retirement or profit sharing program for your employees (401k, pension, shares, etc.):

Yes, all

Yes, some

No

Prefer not to answer

Page 4 of 4

61. Do you provide education assistance to your employees:

Yes, wine-industry related only

Yes, any kind of education

No

Prefer not to answer

62. What percentage of your wines would retail for $10 US or less:

0%

1-25%

26-50%

51-75%

76-99%

100%

Prefer not to answer

63. What percentage of your wines would retail for $11-20 US:

0%

1-25%

26-50%

51-75%

76-99%

100%

Prefer not to answer

64. What percentage of your wines would retail for $21-50 US:

0%

1-25%

26-50%

51-75%

76-99%

100%

Prefer not to answer

65. What percentage of your wines would retail for $51-100 US:

0%

1-25%

26-50%

51-75%

76-99%

100%

Prefer not to answer

66. What percentage of your wines would retail for over $100 US:

0%

1-25%

26-50%

51-75%

76-99%

100%

Prefer not to answer

67. Would you consider your winery to be which of the following. I intentionally did not assign productions numbers as each of you may define your winery differently depending on many factors:

Boutique

Small

Medium

Large

Very Large

Industrial

Prefer not to answer

68. Who owns the winery:

I do/My family

A medium-sized family owned company (not my family)

A large private corporation

A large public corporation

Prefer not to answer

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In which continent is Norway?