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January 18, 2017 - 8:30AM
The Westin Verasa Napa, 1314 McKinstry St, Napa, CA 9455
8.00 am
Registration and breakfast
8.30 am
Welcome Introduction
8.45 am
9.00 am
Scientific lectures: 2016 vintage description and analysis of seasonal effects on vine physiology and maturation
9.05 am

2016 Vintage Analysis

Analysis of 2016 climatic conditions and their impact on vine performances

9.20 am

Grapevine Shoot Development as a Function of Arm Positioning

Looks at the role shoots per meter has and whether shoot number manipulation can normalize shoot growth along the cordon to eliminate a developmental delay at mid-cordon arm positions.

9.30 am

Vine vulnerability to drought: a vascular system more resilient than previously reported.

insights from using X-ray tomography (synchrotron) to assess vine vulnerability to cavitation

9.45 am
Coffee Break
10.00 am
Scientific lectures: 2016 vintage effect on berry and wine composition
10.05 am

Managing Phenolics in the Vineyard

The quantity and quality of light, as well as its interaction with rising temperatures will be discussed on how they affect berry chemistry.

10.25 am

Impact of Berry Maturity and Wine Alcohol on Phenolic Compounds

Looks at the differences in anthocyanin, tannin, and polymeric pigment content over time in wines produced from different berry maturities and alcohol contents.

10.50 am

Adjustment of Barrel Aging to Grape Profile

This presentation will describe the impact of barrels in terms of association with wine quality. It deals with general rules which allow to match different barrel factors with harvest quality.

11.15 am
Panel of winemakers and vineyard managers
12.00 pm
1.30 pm
Outside the Box Presentations: A New Outlook on Grapegrowing and Winemaking
1.40 pm

The State of the Climate

This presentation will review the previous year from a global to a regional perspective, then look at current conditions. The presentation will conclude with a summary and forecast for the coming vintage.

2.00 pm

Harnessing the Microbiome

How the soil’s microbial fingerprint can influence vineyard and wine quality.

2.50 pm
3.00 pm
Wine tasting