Managing Tannins and Astringency in Red Wine Production (includes tasting)
Winemaking Breakout Session

This session will provide the audience a primer and update regarding the extraction of tannins during winemaking. We also have a winemaking panel to provide their practical approach to their red winemaking, from ripening to the outcomes. We will conclude the session with practical advice about how to manage phenolics in these changing times.

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Leticia Chacón-Rodríguez
University of California, Davis

Leticia, a wine professional with more than 20 years of experience in the California, and currently the Winemaker and Winery Manager at the University of California, Davis. Previously, Leticia has been at Safe Harbor Wine Storage, Treasury Wine States, E&J Gallo Winery, Golden State Vintners (now Wine Group) and Delicato Family Vineyards. 

She is on her third year as co-chair of the Program Development Committee for Unified Wine and Grape Symposium and participates actively on the Spanish Track.

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Federico Casassa
California Polytechnic State University, San Luis Obispo

Dr. Federico Casassa received a BS in Viticulture and a MS in Enology from the School of Agronomic Sciences in Mendoza (Argentina), and a Ph.D. in Wine Chemistry and Sensory Analysis from Washington State University (USA). Federico Casassa is an Associate Professor of Enology with the Wine and Viticulture Department of Cal Poly San Luis Obispo, California. He also teaches Wine Sensory Analysis in the Wine Program of Hancock College in Santa Maria. His past published research includes studies on the effect of Regulated Deficit Irrigation (RDI) and intrinsic variations of berry size in grapes and wines, cluster thinning, as well as on the various aspects of phenolic extraction and sensory outcomes of different maceration techniques in red wines, including extended maceration, whole cluster and stem additions, cofermentation and prefermentative cold soak.


Jim Harbertson
Washington State University, Tri-Cities

James Harbertson is an Associate Professor of Enology at Washington State University’s Wine Science Center located at the Tri-Cities Campus in Richland, Washington and is a faculty member in the School of Food Science and Viticulture and Enology Program. He received his bachelor’s degree in biochemistry and doctorate in agricultural chemistry from the University of California at Davis.


Sally Johnson-Blum
Pride Mountain Vineyards, California

The longtime winemaker at Pride Mountain Vineyards at the top of the Spring Mountain AVA, Sally’s passion is in crafting full-bodied, concentrated mountain wines that balance tannic intensity with richness and subtlety. She originally became fascinated by wine while studying French literature in Paris as an undergrad, and subsequently enrolled in UCD’s master’s degree program in viticulture and enology in the late 90’s. Her research at that time focused on the effect of vine deficit irrigation on wine tannin extraction in Cabernet Sauvignon.


Darren Klein
Delicato Family Wines, California

Darren Klein has over 17 years wine industry experience, 10 years as a Winemaker for Delicato Family Wines based out of their central valley facility. Delicato Family Wines is one of the fastest growing Top 10 wineries over the past decade. Much of that growth is due to the success of their brands: Bota Box (#1 Premium box wine in the US) Noble Vines, and Gnarly Head as well as recently launched brands Nighthawk and 1924.

Darren holds a B.S. from Cal Poly, SLO and an MBA in Wine Business from Sonoma State.


Shane Moore
Gran Moraine, Oregon

Hailing from Idaho, Shane Moore had an early interest in wine and agriculture, which led him to pursue a Bachelor of Science in Enology and Viticulture from Washington State University. His passion and curiosity prompted Shane to travel the world, gaining winemaking experience in Canada, Western Australia, Israel’s Golan Heights, and finally Sonoma County.

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