oceane vineyards, LLC.

po bx 447
ho-ho-kus, new jersey 07423

NYS Entity Status
ACTIVE

NYS Filing Date
JULY 15, 2014

NYS DOS ID#
4606330

County
ORANGE

Jurisdiction
NEW JERSEY

Registered Agent
NONE

NYS Entity Type
FOREIGN LIMITED LIABILITY COMPANY

Name History
2014 - OCEANE VINEYARDS, LLC.









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  • Around the Web

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  • Viticulturists and scientists battle latest vineyard virus: red blotch
    By Matt Kettmann - Thursday Aug 10, 2017

    With 283 acres of wine grapes on a more than 2,000-acre ranch — complete with organic walnuts, olives for oil and grazing cattle — it’s the largest vineyard on the west side of Paso Robles, where the mountainous terrain, limestone-like soils, and ocean influence comprise a vintner’s paradise.[...] the property was in the midst of a major transition from simply selling grapes to becoming its own estate winery, which made the stakes even higher for the new vineyard manager.What Pope didn’t realize, however, was that Halter Ranch was soon to be on the front lines in the fight against red blotch, the latest grapevine disease threatening vineyards across the continent.Pope is one of the few farmers not afraid to speak openly about his battle with red blotch, which, if left unchecked, could greatly diminish both the quality and quantity of California wines, from Napa to Santa Barbara counties.For one, leafroll is an RNA virus spread by vine mealybug, while red blotch infects the DNA and affects different varieties differently — Sauvignon Blanc leaves, for instance, don’t turn red early, and yields aren’t too hampered in Cabernet Sauvignon.The leading, and really only, suspicion is that infected vines entered the extensive commercial nursery system that growers rely on for new plantings.Since the virus was unknown, it wasn’t tested for, so spread widely as thousands of acres of vines were planted across the country over the past two decades.While Fuchs and others are examining genetic means of protecting plants against leafroll, red blotch, and other diseases — vaccines for vines, essentially — the only way to deal with red blotch right now is to either completely rip out your vineyard or methodically “rogue” it, taking out infected blocks or vines one by one.[...] it’s better than the alternative: a recent study published in the American Journal of Enology and Viticulture said that, when all economic factors are considered, red blotch could reach a $28,000-per-acre annual loss for high-end Napa vineyards.“That changed the dynamics,” explained Steve McIntyre, who farms 12,000 acres of grapevines in Monterey County and sat on the committee to stop the spread of the sharpshooter.Though he suspects there may be other vectors — there’s at least one other species that seems to be spreading the disease in cooler and hillside areas, whereas the treehopper prefers warmth and pools of water — finding the treehopper was a critical step.“If all the parties sit around the same table with the goal of producing and adopting clean material, I would venture to say that, in less than 10 years, the virus won’t vanish, but it will reach a very low level that will be very easy for the industry to manage,” pledged Fuchs.

    Source: SFGATE.com: Wine
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  • Perfecting Pinot at Clos de la Tech
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    Right now, on very small blocks of his vineyards, which ride the ridge between Half Moon Bay and Woodside, underground probes are monitoring water absorption rates and radioing that information to a central computer, which then relays it to irrigation valves powered by thumbnail-size solar panels.“In a typical vineyard, you can find plants that are dying for water and undercropping, and you can find plants that are waterlogged and producing poor-quality fruit,” said Rodgers.The resulting technology — which Rodgers is starting to sell through his startup company WaterBit Inc. — is likely to conserve water and ensure more evenly dispersed and ripened grapes.The Waterbit technology will be a boon for large commercial grape growers and other fruit and vegetable farmers, who also use their irrigation systems to distribute fertilizers, called “fertigation.”“My propensity is to do everything 100 percent without any compromise,” explained Rodgers, who began reading academic journals on wine, started tinkering with ways to control and monitor fermentation temperatures, and even built his own press.In 2000, they took the brand commercial and bought two more pieces of vineyard property closer to the ridgetop, including the steeply sloped, ocean-facing property above La Honda where they built their winery into underground caves.Clos de la Tech was developing technology along a similar path, so he reached out, toured the vineyard (“one of the most meticulous”) and winery (“almost like Disneyland”), and gave his spiel about how valuable it would be to collect these aromas and then sell them to large commercial producers whose wines needed better bouquets.“The next thing I know, they’re flying me out there to talk about the aroma collection and utilization project,” said Goldfarb, who returned to work the 2012 harvest at Clos de la Tech and was then taught how to manage the vineyards by the renowned viticulturist Rex Geitner, who died in 2013.While the aromatic capture project is currently caught in a regulatory limbo — despite wide interest, it’s unclear whether the feds would treat it as distilling, and arcane state laws need some tweaking — Goldfarb, Massey and Rodgers continue to test the scalability of their integrated fermentation control system with UC Davis.Being surrounded by a commitment to making the best wine possible, and the intelligence creativity, and mind power that’s fueling the operation is really exciting and motivating.“If you bring that kind of scientific inquisitiveness to winemaking, where you throw in a living thing, from the ground to the grapes to the microorganisms, the complexity goes up by a factor of thousands,” said Rodgers, who can explain tannin molecule differences, anthocyanin ratios and quercitin creation at the deepest of levels.

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