Oenologue et docteur en oenologie de l'université de Bordeaux, Alexandre occupe le poste de chercheur pour la tonnelerie Seguin Moreau depuis 2002. Lauréat du Grand Prix de l'Académie Amorim en 2006, il apporte également son expertise au sein du groupe Technologie du vin de l'OIV. Auteur d’une trentaine de publications dans des revues internationales à comité de lecture, son activité de recherche porte désormais sur la caractérisation des marqueurs moléculaires en lien avec des mécanismes oxydatifs à la fois dans les raisins, les vins et le bois de chêne.

After a PhD obtained in Wine Chemistry from the University of Adelaide (Australia), Anita has worked in the Department of Viticulture and Oenology at Stellenbosch University for 9 years. She joined UC Davis in 2011 as Cooperative Extension Specialist in Enology. Her research mostly focuses on the influence of viticulture and winemaking practices on grape and wine composition and quality with a special emphasis on phenolic composition and mouth-feel.

Antonio has always been a wine lover. In the early 2000's, he grew increasingly dissatisfied with the quality of information available to consumers on Italian wines and decided to write his own newsletter. In 2004 Antonio published the first issue of "Piedmont Report", which rapidly established itself as the guide of choice among lovers of Piedmont wines in over 25 countries. In 2006 Robert Parker invited him to join The Wine Advocate.

Houston is a Ph.D. candidate studying under Dr. Miguel Altieri and Dr. Kent Daane in the Department of Environmental Science, Policy, and Management at the University of California - Berkeley. For the past 5 years he has been collaborating with Napa and Sonoma County wine grape growers to better understand the relationship between habitat diversity and biological control of pests and develop more reliable non-chemical pest management strategies for grape growers.

James is Vice-President of Polyphenolics, a division of Constellation Brands. Prior to this, he was Professor and Chair of the Department of Viticulture and Enology and Director of the Viticulture and Enology Research Center both co-located at the California State University, Fresno. He is most widely recognized for his research on improving our understanding of grape and wine phenolic chemistry. Dr. Kennedy has also held positions as Research Manager for Chemistry at The Australian Wine Research Institute, Associate Professor in the Department of Food Science and Technology at Oregon State University.)

Shrini is professor in the Department of Biological and Agricultural Engineering at UC Davis. His current research activities are focused in the area of sensor and instrumentation development for precision agriculture, soil dynamics, mathematical modeling, and surface irrigation management. Shrini holds a PhD in Agricultural Engineering from Cornell University.

Steve is an Oregon resident who works with wine and grape phenolic chemistry. He has developed the phenolic assays offered by ETS, works with client support for the phenolic program and works on a range of ETS research projects. He has a PhD from Oregon State University in Plant Physiology and was Viticulturist at OSU for twelve years. He has been consulting with ETS since 1995.

Co-Founder of the Vintage Report, Thibaut brings his scientific expertise in viticulture and enology to the organization. He conceived the concept of the Vintage Report series to foster technical discussions around vintage effect while being respectful of local wine growing conditions. Throughout his scientific career, he has been exposed to numerous scientific and technical experts who imparted on him a desire to always learn more on the relationship between environmental stresses, vine and fruit physiological responses and its impact on wine quality. Having lived for 20 years in California Thibaut became inspired by the culture of open mindedness, clear communication and the power of social media to disseminate knowledge. Thibaut’s hope is that the Vintage report Series will continue to grow and contribute to disseminating reliable information within the wine industry. Ultimately, his objective is to benefit environmental resource management and help preserve the uniqueness of place and season as reflected by wine taste.