Office Hours Recording: Ch 5 & 6
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Office Hours Recording: Ch 5 & 6

posted: April 12, 2024

In this Office Hours webinar, we were joined by Kevin Bargetto of Center of Effort and Gregory Gonzalez of Coastal Vineyard Care Associates to go over two SIP Certified chapters:


Summary & Resources


Chapter 6

* Requirements

  • 6.1.1: Do you have an energy use assessment addressing the following (a PG&E energy use assessment or equivalent qualifies) and compare energy use annually?
    • Analyze your assessments for time of use. Consider how you can offset equipment run-time (pumps, chillers) and/or add timers.
    • Analyze historical trends. Are you improving your efficiency year over year?
  • 6.1.3: Does your shop/office policy include:

Energy efficient light bulbs
Automatic sensors
Natural lighting

  • Skylights and large windows bring in natural light, reducing electricity use for lighting.
  • Energy-efficient bulbs can be phased in if total replacement is not in the budget.
  • 6.1.4: Are light duty jobs done with All Terrain Vehicles (ATVs) instead of tractors or trucks?
    • ATVs and electric golf carts can be used in the vineyard instead of large trucks.
    • Electric tractors can be used for mowing, night-harvesting, etc.
      • This equipment can be powered by the sun if solar harvesting is available.
  • 6.1.5: Do you use grazing animals within your vineyard or buffer zones to reduce mechanical workload?
    • Bringing in g​​​​​razing animals for weed control:
      • Reduces the need for chemical herbicides.
      • Reduces tractor run-time and diesel emissions.
  • 6.1.6: Are irrigation applications occurring off peak when energy demand is at its lowest?
    • Pumps are one of a vineyard's largest energy needs. Addressing time of use for pumps can be the biggest bang for your buck.
  • 6.1.9: Is there a lead employee responsible for reviewing each energy bill to address unusual reporting?; &
    6.1.10: Have you explored ways to reduce energy use at peak load times?
    • These two go hand-in-hand, and are a great opportunity to grab ME points!
  • *6.2.1: The chiller system must be designed and sized appropriately for your winery.
    • Can be difficult, as an installation professional may be necessary.
  • *6.2.2: You must employ measures to reduce chiller loads (e.g. building and tank insulation, night air cooling, off-peak evaporative cooling).
    • Knowing your peak-period with your energy provider is an asset here.
    • Example: Center of Effort set their chillers to kick on at a slightly higher temperature during their peak hours, thus reducing run-time during peak hours.
  • *6.2.3: You must inspect your refrigeration system weekly and keep inspection logs when in use.
    • Be sure everything is working properly and stay on top of maintenance.
    • Kevin notes that one of the great things about SIP Certified is that it requires a watchful eye across all equipment. With diligent and regular inspections, issues can be caught before they get out of hand and break down or turn into large expenses.
  • *6.3.3: Tanks must be inspected for coolant leaks and leaks must be recorded and promptly repaired.
    • Another benefit of SIP Certified is it helps you address lingering issues.
    • Kevin shares a story about a persistent, small leak in the winery. When the team decided to pursue certification, they were forced to take a deeper look and repair the leak to meet this Requirement. They put UV dye in their glycol, turned off all of the lights, and used a special flashlight to eventually find the source: a small, pinhole leak in the back of a tank. They made the repairs, and haven't had leaks since!
    • Center of Effort uses UpKeep, a maintenance software that puts everything on a timed checklist so their team knows when and what to do to keep up on their equipment.
  • 6.3.5: Do you utilize an alternative method of cold stabilization (i.e. electro dialysis, mannoproteins, or carboxymethyl-cellulose products)?
    • If Center of Effort drops their house glycol down, their energy demand spikes. So they switched to using CMC-based products as a way to move around from traditional cold-stabilization and mitigate the excessive energy use.
  • *6.5.1: Air compressors must be sized correctly and provide your winery with efficient and optimal performance.
    • Consider investing in energy-efficient compressors that only run when there's a demand for air.
      • These can also be put on cycle-timers to run during off-peak periods.
  • *6.5.1: You must reduce heating and cooling loads by utilizing at least four of the following:

Building/tank/pipe insulation
Temperature controlled cellars
Louvered ventilation panels
Timed automatic door openers
Insulated doors/roll-up doors
Strip doors/high-speed roll-up doors
Weather stripping

  • Timed automatic roll-up doors are a great way to keep the cellar temperature stable when forklift traffic is high.
  • *6.6.1: At least 50 percent of electric lighting must be from energy-efficient bulbs (e.g. LED).
    • When replacing bulbs, remember all rooms: winery, hospitality spaces, offices, etc.
  • *6.7.1: All temperature controlled rooms, including office and hospitality spaces, must have functioning thermostats that are programmed to conserve energy.
    • Program to run during off-peak hours.
  • *6.7.2: Heating and cooling jackets must be turned off when tanks are not in use.
    • Center of Effort uses TankNET, a software that offers insight into every tank that is on/off.
  • 6.7.4: Do you have on-demand hot water heater(s) at point of use locations?
    • Energy-efficient models are available.
    • Center of Effort uses multiple energy-efficient models throughout the cellar - this reduces waste in getting the hot water where it needs to go.
  • 6.8.1: Do you use renewable energy sources including solar, wind, or other alternative power for a portion of your energy needs?
    • Center of Effort's tasting room and winery are 100% powered by the sun! Read their Sustainable Story here.

Chapter 5

* Requirements

  • Overview of Chapter 5 & Water-Use Efficiency
    • SIP Certified prompts growers think of water as a precious resource rather than just another expense.
    • Chapter 5 offers growers opportunities to make small investigations that lead to massive results.
      • Tracking and analyzing data sets the foundation for discovering opportunities to conserve and enhance water-use efficiency.
    • Greg Gonzalez notes that when a grower wants to make improvements, they must first understand their systems.
      • He gives an example: a grower may want to be more efficient with their irrigation scheduling, but find themselves limited by their system. While they may want to implement a schedule of two four-hour sets, their system efficiency necessitates one eight-hour set to meet total water requirements. If the grower understands their water needs (*5.3.1, *5.3.2), tracks their pumping (5.2.11), conducts well pump (*6.4.1, 6.4.4) and distribution uniformity tests (*5.2.1, 5.2.7), and analyzes all of this data, they can start to identify where system improvements can be made.
  • SIP Certified offers Regulatory Relief for growers in Regional Water Quality Control Board Region 3 in Ag Order 4.0.
    • Responses across several of the Standards chapters go into our ability to provide this regulatory relief, and most can be found here in Chapter 5.
  • *5.9.1: Tanks and transfer lines must be cleaned and sanitized using a known quantity of water.
    • ​​​​​​​Center of Effort made informational sheets for their staff detailing the amount of water, chemicals, to use for each different tank size. With this process, they standardized their water-use for these cleaning tasks.
  • *5.9.2: Water for cleaning must be applied using a high-pressure/low-volume nozzle fitted with a shut-off valve.
    • ​​​​​​​Using nozzles and/or pressure washers can save a significant amount of water in a short amount of time.
  • *5.10.1: You must pre-clean crush operations, equipment and floors using brushes, push brooms and/or squeegees in a timely fashion to prevent grape material from drying on equipment surfaces before wash-down.
    • This should be included in team trainings on cleaning protocol.​​​​​​​​​​​​​​