Defining & Managing Ripeness from Vine to Wine

Friday, January 26, 2007 • 9:00 am – 4:00 pm
Sheraton Grand Sacramento Hotel, California

This seminar is full and registration is closed. On-site registration will not be offered in Sacramento. This was necessary based on the tasting protocol and due to a very successful enrollment. We look forward to seeing everyone who has registered on Friday!

This one-day seminar will draw on the knowledge of highly accomplished winemakers, viticulturists, and researchers to further explore these questions:

What is ripeness?

What attributes in flavor and chemistry are winemakers looking for to determine when it’s the right time to harvest?

What are the climatic and cultural practice considerations to which viticulturists need to respond in order to ensure that physiological and flavor ripeness coincide with sugar accumulation?

What technical information must we understand in order to achieve the intended flavor and chemical profile?

Tastings and speaker handouts will be included

Organizers:

Patty Saldivar
Hall Wines, St. Helena, CA

Daniel Roberts
Integrated Winegrowing, Sebastopol, CA

Speakers:

Doug Adams
University of California, Davis

Jean-Emmanuel Danjoy
Opus One, Oakville, CA

Nick Dokoozlian
E & J Gallo Winery, Modesto, CA

Mark Greenspan
Advanced Viticulture, LLC, Santa Rosa, CA

Genevieve Janssens
Robert Mondavi Winery, Oakville, CA

James Kennedy
Oregon State University, Corvallis

David Ramey
Ramey Wine Cellars, Healdsburg, CA

Daniel Roberts
Integrated Winegrowing, Sebastopol, CA

Charles Thomas
Rudd Estate, Oakville, CA