A change in board makeup and the election of John Giumarra as president and chief executive officer has created a lot of excitement at Giumarra Vineyards in Bakersfield, CA.

Vice President of Marketing Mimi Corsaro Dorsey, who is a member of the Giumarra family and one of those in a senior leadership position, said the naming of John Giumarra to the top spot and the expansion of the board from four to eight members has created a new atmosphere that will foster change and growth. She said the new board is examining governance issues and the positioning of the company in the crops that it grows. Of course, many of these efforts have been ongoing and are reflective in changes that have been made in recent times.  

For example, Dorsey said that in the past, Giumarra Vineyards was very heavily weighted toward green varieties. “Our product mix was three to one, green to red.  We were too heavily skewed toward green varieties.”

This year, the farming operation removed about 1,200 acres of older varieties and replaced them with about 350 acres of newer ones, mostly reds.  Dorsey said the other acres will be planted over the next several years.

When he was named the new president from his vice president role, John Giumarra said the company is moving into a new era of growth and development.  

“I am honored to hold the position of president and CEO of Giumarra Vineyards and trust that I can do as well in leading the company as my retiring predecessor, Sal Giumarra.  My job will be made much easier by an outstanding group of next generation family members who will hold all the major positions at Giumarra Vineyards.”

Dorsey said the new board includes two members of the second generation of Giumarras: John Giumarra and Executive Vice President George Giumarra, along with six members of the third generation of the family to be involved in the San Joaquin Valley grape industry.    

She said the company’s 2015 grape crop is a very good one, bolstered by many of the firm’s proprietary variety. While change is afoot at the company, the proprietary breeding program was established by forward-thinking family members more than 20 years ago. Giumarra Vineyards established a breeding program in conjunction with Grapa, an Israel-based breeder.  Using test vineyards in the San Joaquin Valley, the program has trialed hundreds of varieties over the years.

The company has several new ones that it is either introducing this year or increasing in production. Among the most interesting of the new varieties are:

Arra 29: An early red seedless, which Giumarra believes will replace the Flame Seedless because of its bright red color, large yield per acre and crunchy sweet flavor.

Arra 16 (a.k.a. Sweet 16): A replacement for late Sugraones and Thompson Seedless, and an elongated, crunchy white seedless variety.

Arra 30 (a.k.a. Supreme Seedless): A creamy colored, pleasant flavored, large white seedless grape that will compete against the Sugraone.

Arra 28: An easy coloring, bright red seedless, which is much easier to grow than the Crimson and which will compete directly against the Crimson.

Arra 15 (a.k.a. Sweeties): A variety, which presents an exceptionally large, elongated white seedless with extremely high sugar/flavor and maximum crunchiness, producing in mid-August through September and later out of the cold storage.

Arra 27: A large uniformly colored black seedless, which is early and prolific.

Dorsey was very excited about Arra 15, brand-named Sweeties, and Arra 29. Both have shown much promise and are popular among outside growers as well as buyers.  She said the Arra 15 is being trialed all over the world and looks like a winnwer.  “It is a elongated green grape that is really big and crunchy.”

Dorsey is also heavily involved in the company’s export program and this year she is expecting good action especially from China.  She noted that sales to China tend to peak around holidays including the Chinese New Year and the Mooncake Festival.  

Last year, the Mooncake Festival was held in early September, which means grape shipments had to be on the sea by the first half of August.  That can be difficult timing as California is just moving into good volume about that time and not all the varieties are available.  

“This year the Mooncake Festival is in late September so we have several more weeks to work with,” she said.