OWA Presentation, OWB Research Update and Red Blotch Research Funding Appeal
The Oregon Winegrowers Association, a member-funded organization, will inform and update you on all the advantages of being part of the OWA community including legislative advocacy, regulatory compliance guidance and cost savings opportunities. Learn how the OWA is working to protect and enhance the investment you are making in your winery and vineyard operations.
Learn about the Oregon Wine Board’s new strategic plan for research, which will guide the investment OWB makes in viticulture and enology research each year to help advance the Oregon wine industry.
In 2018 Domaine Serene presented the Red Blotch Study Team at the Oregon Wine Research Institute with a $500,000 gift to accelerate its research on this troubling virus, while challenging the wine industry to match its gift. Red blotch is spreading among vineyards and research-based understanding and recommendations are needed to preserve the health and quality of Oregon’s vineyards. This team’s research benefits all vineyards across the state and matching funds will be utilized wherever they can have the most impact. This is an appeal for a statewide, community-based solution to this significant challenge to the wine industry.
Gregory V. Jones is the Evenstad Director of Wine Education, holds the Evenstad Chair in Wine Studies, and is a professor and research climatologist at Linfield College. He specializes in the study of climate structure and suitability for viticulture, and how climate variability and change influence grapevine growth, wine production and quality. He conducts applied research for the grape and wine industry in Oregon and many regions worldwide and has given hundreds of international, national and regional presentations on climate and wine-related research. He is the author of numerous book chapters and other reports and articles on climate and wine-related research.
After spending 20 years as an executive in financial services, Ellen gave up the corporate world to work in the wine industry. In 1998 she joined Rudd Winery in Napa, where she launched and managed a new luxury wine brand. During her 10 years there, she also served as the executive director of the Rudd Group, which included Rudd Winery, Dean & DeLuca, Edge Hill Winery, Distillery No. 209, PRESS Restaurant and Oakville Grocery. In 2004 she and her husband Robert decided to move north and purchase their estate vineyard in McMinnville. In addition to co-managing Brittan Vineyards, Ellen served as the first director of wine education at Linfield College. She is also chair emerita of the Oregon Wine Board, past president of the Oregon Winegrowers Association and currently serves on the boards of the International Pinot Noir Celebration, the Oregon Chardonnay Celebration and Visit McMinnville.
Whole Cluster Fermentation Intent, Execution, Expression and Analytics The inclusion of whole grape clusters in the red wine fermenter is a concept as old as wine itself. In the modern age, this technique is used with stylistic intent and is implemented with great specificity. Winemakers choose not only the whole cluster percentage, but also [...]
Brushing Up: Current Research and Review of Cellar Sanitation Let’s be picky about the quality and quantity of microbes we want in our wine! Join this discussion of current research on effective winery cleaning chemicals, best practices, and practical suggestions for maintaining a clean cellar, as well as identifying cleaning clinch points in winemaking [...]
Fermentable Nitrogen - Better to Manage in the Vineyard or Winery? Fermentable nitrogen can be managed in the vineyard through vine nitrogen additions or in the winery through amendments. There has been a preference of winemakers to avoid nitrogen additions in the winery, opting for nitrogen management in the vineyard. However, many growers are [...]
Creating and Managing a Successful DTC Commission Program A motivated, inspired sales team is the backbone of any successful DTC program. Join Hallie Whyte and Carrie Kalscheuer for the second year as they dig deeper into how to ensure that your tasting room team is selling effectively through the use of creative bonus and [...]