This session will explore the powdery mildew life cycle, assessing why this season was so challenging for mildew. Current research on resistance tracking and why some chemistries and programs are more susceptible to failure will be presented. The seminar will discuss tools for managing resistance build up, new chemistries available, how to eradicate mildew, and the chemistries that most successfully resist the disease.
Leigh Bartholomew attended the University of Oregon, then University of California, Davis, where she earned her master’s degree in viticulture. She has worked in wine regions around the world, meeting a host of people from a variety of cultures along the way. She gained experience at such respected properties as Domaine Denis Mortet in Gevrey Chambertin; Seresin Estate in Marlborough, New Zealand; Robert Mondavi Winery in California; Cain Vineyard and Winery in California; Caliterra/Viña Errázuriz in Chile; and Andrew Will Winery in Washington. Leigh joined Results Partners vineyard management company in 2014 as the director of viticulture after working 14 vintages for a local estate vineyard and winery. Leigh and her winemaker husband, Patrick Reuter, co-own Dominio IV Winery in McMinnville.
Sarah Lowder is a third-year Ph.D. student at Oregon State University studying how to monitor and manage fungicide resistance in grape powdery mildew with the Foliar Pathology Lab with the USDA-ARS. After completing her degree she hopes to work in extension to improve integrated pest management strategies and disease support systems, both in practice and implementation.
Dr. Jay W. Pscheidt received his Ph.D. in plant pathology from the University of Wisconsin-Madison in 1985. Since 1988 he has been a professor at Oregon State University as an extension plant pathology specialist. His principal duties are to lead a statewide extension program related to the diagnosis and management of diseases of all fruit, nut, and ornamental/nursery crops. He is also co-editor of regional publication The Pacific Northwest Plant Disease Management Handbook.
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 [...]