Maison Joseph Drouhin, among a group of Burgundy wine producers, is involved in the publication of the following text, explaining their point of view on the GMO’s.

Summary

We are independent producers of Burgundian wine (vine-growers and negociants), concerned by the prospect of the introduction of GMOs (plants and micro-organisms) within our profession.

Following meetings with specialists in all domains, and having taken stock of current research, we have noted that many questions remain unanswered: a decrease in the genetic diversity of our grape varieties, the risk of loss of typicity in our wines, the risks of environmental dissemination, and other unforeseeable and irreversible consequences.

In particular, GMO yeasts (whose introduction could be imminent) constitute a danger in these areas.

As a result, we request a minimum 10-year moratorium on any GMO vine and wine marketing, as well as a reorientation and total transparency concerning research and approval procedures.

An association, "Terre et Vin de Bourgogne", has been set up in order to help the diffusion of information, to watch and take a stand concerning viticulture and Burgundy wine making, faced with new technology, GMOs (Genetically Modified Organisms) and others.

Xavier BARBET Maison Loron et Fils	Dominique LAFON Domaine des Comtes Lafon
Christophe BOUCHARD Maison Bouchard Père et Fils	Jacques LARDIERE Maison Louis Jadot
Bruno CLAIR Domaine Bruno Clair	Anne-Claude LEFLAIVE Domaine Leflaive
Jean-François CHAPELLE Domaine des Hautes Cornières	Didier MONTCHOVET Domaine Christine et Didier Montchovet
Guillaume de CASTELNAU Château des Jacques	Pierre MOREY Domaine Pierre Morey
Jean-Charles de la MORINIERE Domaine Bonneau du Martray	Frédéric MUGNIER Domaine Jacques-Frédéric Mugnier
Bertrand DEVILLARD Maison Antonin Rodet	Gilles REMORIQUET Domaine Remoriquet
Philippe DROUHIN Maison Joseph Drouhin	Christophe ROUMIER Domaine Georges Roumier
Jean-Paul DURUP Maison Jean Durup Père et Fils	Jean-Pierre DE SMET Domaine de l'Arlot
Denis FETZMAN Maison Louis Latour	Eric de SUREMAIN Domaine de Suremain
Pierre-Henry GAGEY Maison Louis Jadot	Aubert de VILLAINE Domaine de la Romanée-Conti
Emmanuel GIBOULOT Domaine Giboulot	Renaud de VILLETTE Domaine Marquis d'Angerville

During the last two years, genetically modified organisms (GMOs) have burst onto the news scene.

Who we are

We are independent producers of Burgundian wine (vine-growers and negociants).

We do not speak for other wine regions or for agriculture in general.

We are in no way transgenesis specialists, nor do we have any competence with regard to general public health problems or those relating to the environment in the broader sense. 

On the other hand, we share the same objectives :

• To preserve the high quality of our wines while respecting their typicity and the authenticity of our terroirs. 
• To respect our environment and its biological diversity. 
• To ensure our children's future and that of our region. 

The question we are asking ourselves is : Are GMOs a source of progress for the production of Burgundy's appellation d'origine contrôlée (AOC) wines ?

Since July 1999, we have met with the most highly qualified people in this field, regardless of their horizons and convictions :
 

Jean-Pierre Berlan	Agronomic engineer with INRA (national institute for                        agronomic research) in Montpellier.
Bruno Blondin	Research director with INRA, Montpellier (transgenetic yeasts).
Alain Bouquet	Research director with INRA, Montpellier (transgenetic vines).
Sylvie Dequin	INRA, Montpellier (transgenetic yeasts).
Philippe Desbrosses	Ecological counsellor within the European Parliament. Director of the Ferme de Sainte Marthe.
Corinne Lepage	Former Minister of the Environment and founder of CRIGEN (an independent GMO supervisory body).
Serge Michels	Creator of Entropy Conseil (a consultancy firm specialized in the food sector).
Gilles Eric Seralini	Professor of molecular biology at the University of Caen, and team leader with the CNRS (national organisation for scientific research). Author of several works on the subject.
Bernard Walter	Research director with INRA in Colmar.

These meetings have reinforced our approach : It is of the utmost importance that the future of our profession does not develop under the sole influence and interests of scientists, industrialists and technocrats. The past has taught us a few lessons in this connection; we must keep informed, and act.
 

Assessment of the meetings

Current state of research

1 - No GMO vine or wine has as yet obtained marketing authorisation in Europe. 

2 - Studies are at a very advanced stage :

• At laboratory level, GMO yeasts have made it possible to :

 
• Carry out malolactic fermentation at the same time as alcoholic fermentation, over a total period of four days.
• Acidify musts by transforming part of the sugar into lactic acid.
• Increase the production of glycerol.

 
• Rootstocks that are resistant to court-noué (fan-leaf disease) are at trial stage.

• Yeasts that secrete enzymes, anti-bacterial agents, varietal aromas, etc.
• Rootstocks that are resistant to leaf roll.
• Grape varieties that are resistant to oidium (powdery mildew), eutypiose, flavescence dorée (a yellowing viral disease), and phylloxera.
• Grape varieties that increase the synthesis of resveratrol.
• Grape varieties with low potassium absorption.
• Etc.

4 - Very limited experiments in the cultivation of transgenetic vine plants in the field have been carried out in France and Germany. Research is highly advanced in the New World, particularly in Australia.
 

Our analysis

Research subjects that would make it possible for us to reduce chemical treatments in the vineyard and the use of sulphites in the wines appear to be those most in accordance with our goals. However, many questions that have been raised have yet to be answered :
 

• Diversity : 

The development of GMOs might accentuate a phenomenon that appeared with the generalisation of the organisms chosen: the use of a limited number of varieties, which leads to a decrease in genetic diversity; this diversity is an integral part of our vineyards.
 
• Typicity : 

The risks of a loss of typicity in our wines are high with the use of GMO grape varieties and yeasts.

• Dissemination : 

GMO yeasts and bacteria run the risk of an uncontrollable spread throughout the environment, with a resulting modification in the indigenous flora. This risk would appear to be lower with GMO grape varieties and rootstocks.
 
• Irreversibility : 

The use of GMOs could be a decision with heavy consequences, since we might not be able to retrace our steps.

• Unexpected effects : 

It is entirely possible - for example - that by increasing the resistance of a vine to one illness via transgenesis, we might decrease its defence capacity against another. In addition, we do not know the exact place where the gene will be introduced into the plant, and the quantitative and qualitative modifications that might follow (colour, taste, texture, etc.).

Given the constraint placed on typicity, we think it is dangerous to use GMO micro-organisms in our winemaking. No new development must be undertaken as long as we cannot ensure their non-dissemination.

As far as grape varieties and rootstocks are concerned, we are aware of the progress necessary with regard to certain current cultivation methods in order to ensure perfect environmental preservation. The GMO route must therefore be explored and assessed, but as one way forward among others.

In all cases, time and substantial precautions are essential while ensuring that, come the time, everyone can make a free and enlightened choice.

We request the following :
 

• A minimum 10-year moratorium on any GMO vine and wine marketing. 
• That genetic engineering not be the only priority in state research, and that it will be followed up and supported at least as much in the other domains (vine biology, parasites, micro-organisms, biological and biodynamic cultivation, and any other alternative approach). 
• That private and state research be totally transparent. 
• Better information concerning approval procedures for oenological products and plant material. 

With this aim in mind :
 

• We have decided to set up a surveillance and information committee in Burgundy so as to share and spread information on our work, and to act. 

• We hope that the other French wine regions will take steps similar to our own, so that together we can control and direct our viticultural future. 

We are, all of us, in favour of progress. However, GMOs could represent a huge danger for a viticultural regime where the expression of terroir must have priority over technology.

June 21st 2000