St. Helena, Calif.—Rather than crossing their fingers and hoping that the yeasts in their vineyards and cellars will achieve a desirable fermentation, most winemakers inoculate their musts with targeted cultured yeasts. Could inoculating vineyards with selected strains of naturally occurring organisms prove equally useful? “Yes indeed,” according to a supplier of these products. He claims that this technique can reduce water use and disease pressure, two subjects of great import to all grapegrowers.