Breaking Ranks: Building the Market for Non-Traditional Grape Varieties
Marketing/Public Relations Breakout Session

What drives the success of new varieties and regions? What does it take to build enduring consumer and trade enthusiasm for wines that go against the grain of dominant styles? A panel of authorities from production, retail, on-premise and media backgrounds share their triumphs and challenges of diversifying the field of play.

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Jim Gordon
Wine Enthusiast, California

As a contributing editor for Wine Enthusiast since 2014, Jim Gordon blind-tastes and reviews California wines, and writes wine, food and travel stories. He has enjoyed a long career working with multiple publications and managing the work of numerous top wine and food writers. Jim was the editor of Wines & Vines magazine for 12 years and former executive director of the annual Symposium for Professional Wine Writers. Jim served as editor in chief for two major books by publisher Dorling Kindersley of London: Opus Vino, a James Beard Award finalist, and 1000 Great Everyday Wines.

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Jason Haas
Tablas Creek Vineyard, California

Jason Haas is the second-generation proprietor of Tablas Creek, serving in the roles of Partner and General Manager. Son of Vineyard Brands founder (and Tablas Creek co-founder) Robert Haas, he grew up in the wine business, including spending two summers working at Château de Beaucastel.

After obtaining a Master’s Degree in Archaeology from Cornell and spending a four-year stint managing a tech company in Washington, DC, Jason moved to California to join Tablas Creek in April of 2002, where he oversees the business, winemaking, sales and marketing.


Stevie Stacionis
Bay Grape, California

Stevie is the visionary and founder behind the Bâtonnage Forum and Mentorship Program for women in wine as well as co-owner of the acclaimed restaurant MAMA Oakland and Bay Grape wine shops in Oakland and Napa, California.

Along with her husband and business partner Josiah Baldivino, Stevie was named one of Wine Enthusiast’s Top 40 Under 40 Tastemakers. Stevie originally began working in hospitality during high school and college to pay her way through the University of Southern California.

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