Journey of Extraction Part I: Maceration Strategies
Getting flavor, aroma, and mouthfeel compounds out of grapes and into wine drives some of the most critical decisions made during harvest. After a technical review of what we know about phenolic extraction from Steve Price of ETS Laboratories, we’ll taste samples from the 2024 vintage. Matt Vuylsteke of Amaterra Winery will present samples of different cap management techniques, and Rachel Rose of Bryn Mawr will present wines with cold soaks of different duration.
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Speaker Bios
Steve Price, Phenolic Consultant, ETS Laboratories
Steve has worked with the Oregon Wine industry since 1984 as a viticulturist and technical consultant specializing in grape and wine phenolic chemistry.
Rachel Rose, Winemaker & Vineyard Director, Bryn Mawr Vineyards
Rachel Rose graduated with her B.S. in Molecular, Cellular, and Developmental Biology from the University of California, Santa Cruz. Fresh out of college and working in the Biotech field, she never imagined herself elbow-deep in rolling ferments within just a few years; however, wine finds a way. Feeling restless in the lab setting, she debated what and where to study before ultimately taking off for Australia to delve into Viticulture for a year. One year became three, by the end of which she had her M.S. in Oenology and a Postgraduate Diploma in Viticulture from the University of Adelaide in South Australia.
Rachel is an adaptive and experimental winemaker who bridges the gap between natural and traditional winemaking. Her primary winemaking philosophy focuses on minimal use of SO2, judicious use of new French oak, and continual experimentation. She knows how to bridge the artistic creativity that’s the lifeblood of the wine industry with a modern understanding of biochemistry necessary for understanding the building blocks of her wines; this allows her to envision what she wants her wines to be while allowing her the tools to achieve those goals. Her appreciation for many different winemaking philosophies combined with her refusal to be dogmatic makes her one of the most exciting winemakers on the West Coast, reminding us that wine can be fun, serious, educated, and pretty wild!
Matt Vuylsteke, General Manager & Winemaker, Amaterra Winery
Matt Vuylsteke is the General Manager and Winemaker at Amaterra Winery, located amidst the tree-filled slopes of Portland’s West Hills. A native of Portland, Oregon, Matt graduated with a Bachelor of Science in Food Science & Technology from Oregon State University as well as obtained a Master’s degree in Business Administration from Concordia University. He also serves on the Board of Directors for the Oregon Winegrowers Association, representing vineyards and wineries with advocacy efforts on both the state and federal level. Matt has a specific passion on issues around sustainability.
Matt started in the wine industry as a cellar hand at Tyee Wine Cellars and as an undergraduate research assistant in the Enology Extension Laboratory at Oregon State University. He spent several years in Washington working as a production enologist for The Hogue Cellars, eventually returning to Oregon, joining the Domaine Serene team as an assistant winemaker. Matt founded a vineyard management and winemaking consulting company and, in 2012, along with his wife Nancy, launched their own winery, 51Weeks Winemaking. In 2013, Matt and Nancy’s consulting company was engaged by Amaterra to help plant and manage the first vineyards, and later, as 51Weeks Winemaking became a part of Amaterra, Matt joined the Amaterra team. At Amaterra, Matt is charged with leading the development of the estate vineyards and winemaking program, direct-to-consumer, Wine Club, and off-premises sales. When he’s not busy bringing delicious wines to consumers, Matt enjoys skiing, cycling, tennis, and spending time with his wife, two children, and golden retriever, Champ, on both the mountains and the beach.
Bill Snyder (moderator), Winemaker, Decision Hill Wines / Snyder Wine Services
Bill Snyder is a Portland-based winemaker, lab/QA consultant, and wine educator. His wine industry journey has taken him from the Central Coast of California to Australia to the Pacific Northwest. Until relocating to Oregon in the Spring of 2022, Bill was the Winemaking Instructor for the Associates Degree program at Northwest Wine Academy at South Seattle College in West Seattle. Bill has recently provided services to Rising Wines Collective, InnoVint, Twill Cellars, Cana Winemaking & Tasting, and Proteus Wines. Bill has also recently launched his own label, Decision Hill Wines, focusing on white and rosé wines from the Willamette Valley and Columbia Gorge.
