Session

Vineyard Mechanization: Innovations for Successful Grapegrowing and Winemaking (includes tasting)
Grapegrowing Breakout Session

Vineyards are rapidly adopting mechanization to deal with the reduced availability of labor. What are the impacts of this new direction by the industry on vineyards and wineries? This Session is designed to address how innovative growers and winemakers are adjusting to the reality of producing high quality fruit with reduced labor inputs. Growers and winemakers across regions land price points will provide information on vineyard and winery practices used for grapes from mechanized vineyards. In addition, wines produced from hand-farmed vs machine-farmed grapes will be presented for evaluation.

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Moderator:

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Keith Striegler
E. & J. Gallo Winery, California

Keith Striegler earned his Ph.D. in Horticulture from Michigan State University in 1990, his M.S. in 1982 and B.S. in 1979 in Horticulture Food Science from the University of Arkansas. He has been the Grower Outreach Specialist for E&J Gallo Winery since 2014. Prior to that he was the Outreach Coordinator for the National Clean Plant Network from 2012-2014. From 2006-2011 he was the Director and Viticulture Program Leader at the University of Missouri.

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Speakers:

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Melinda Costigan
Trinchero Family Estates, California

After studying Viticulture & Oenology at the University of Adelaide, SOUTH AUSTRALIA, Melinda worked in the Yarra Valley outside of Melbourne developing and managing a Pinot Noir & Chardonnay vineyard in Woori Yallock / Hoddles Creek. The Primavera Vineyard on Lusatia Park Rd in Woori Yallock, is now a highly regarded site from which single vineyard wines are made. Melinda then worked in Valle de Guadalupe, BC, MEXICO with Monte Xanic – one of Mexico’s most successful wine producers, after which she found her way to California.

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Casey DiCesare
Scheid Family Wines, California

Casey Di Cesare is the Assistant Winemaker and Enologist at Scheid Family Wines. Casey received his BA from the University of California, Los Angeles, where he competed in Track and Field and found his love for wine. This love brought him up to the Central Coast from Southern California where he took a job in the cellar at Cinquain Cellars in Paso Robles. He later returned to his native New York and received his master’s degree in Enology from Cornell University under advisor Dr. Gavin Sacks.

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Debbie Juergenson
E. & J. Gallo Winery, California

Debbie grew up in California’s Central Valley and in 1994 graduated from CSU Stanislaus in Turlock California with a Bachelor of Science degree in Geology. Right around that time, Deb and her future husband spent time wine tasting in Sonoma and she quickly realized this was something she truly enjoyed and wanted to know more about. She joined EJ Gallo Winery in 1995 as an analytical technician, followed by four years of wine chemistry and research before finally joining the premium winemaking team.

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Allison Moore
Trinchero Family Estates, California

While Allison Moore was attending CSU Chico, an internship opportunity with Sierra Nevada Brewery’s Research and Development lab presented the realization that she could apply her B.S. in Biochemistry to making beer or wine. Always more of a wine than beer drinker anyway, after a short tenure she left the brewery for E. & J. Gallo in Sonoma, where she worked several harvests. Allison joined Trinchero Family Estates in 2014 and made the Central Valley her home. She supervised a large team of technicians in the analytical lab before joining the winemaking team as Enologist in 2018.

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Dave Terry
Scheid Family Wines, California

Dave Terry is the Lead Viticulturist for Scheid Family Wines in Monterey County. He received a graduate degree in Viticulture and Enology from CSU-Fresno with an emphasis on vineyard mechanization and its effect on canopy efficiency, vine microclimate and grape/wine quality. Dave has also worked in vineyards located within the San Joaquin Valley, San Luis Obispo County, Santa Barbara County, and Washington State.

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