Non-organic farming can reduce the risk of losing a crop and hence reduces the overall risk to a business. If a National Association for Sustainable Agriculture Australia (NASAA) certified producer finds powdery mildew in their vineyard they have a choice to spray the vineyard with synthetic fungicides and lose certification (for 3 years) or potentially lose the entire crop.
These additional costs and risks can in turn lead to a higher production price for organic wine and/or lower profits. A winery may in turn lose its market following if they are unable to certify their product.
Proponents of organic viticulture say that this system can actually cost less to run, especially in the long term. The use of synthetic chemicals can be very expensive, and over many years this may result in toxicity (especially metals) in the vineyard.
Many organic farmers, (especially Biodynamic), believe that their yields have stabilized since converting to these methods. Therefore, the potential to extend the life of their vineyard with consistent yields can be a huge advantage for some growers. Examples include Fetzer in the U.S or Cono Sur in Chile.