Winemaker Experiences with Vineyard Mechanization – How I Learned to Love Machines in the Vineyard
Grapegrowing Breakout Session
Reduced labor availability, increased cost of labor, and concerns about the quality of worked performed by labor are driving growers to adopt more mechanization of vineyard operations. Consequently, major changes are occurring in how grape vineyards look and are managed. Some of these changes have caused concern and resistance among winemakers. A successful transition to mechanized vineyards will require winemaker acceptance.
In this session, winemakers will review mechanization practices in their vineyards, fruit handling, and winemaking practices used for production of high quality wines. The question to be addressed is, “how have you learned to love fruit from mechanized vineyards”. In addition, wines from mechanized vineyards described by each panel member will be available for tasting.
Keith Striegler, E. & J. Gallo Winery, California
Clay Brock, Turn Key Wine Brands, California
Mike Draxton, M. Draxton Wines & Draxton Wine Storage, California
Jennifer Haun, Chateau Ste. Michelle, Washington
Andrew Meggitt, St. James Winery, Missouri