Winemaker Trial: Does Stabulation Build Palate Weight and Structure in Syrah Rosé? 

Partially as a result of a two-year trial using stabulation, winemaker Leah Adint pinpointed the right combination of mouthfeel, palate weight, temperature and color extraction and learned what works best and what doesn't for Rosé.

Winemaker Trial: Finding the Right Temperatures on Barrel-fermented Chardonnay 

Former Chamisal Vineyards winemaker, Michael Callahan, wanted to know what fermentation temperature would produce a less fruit-driven and more complex Chardonnay.

Winemaker Trials: The Sensory and Phenolic Effects of Oxygen and Nitrogen as Flotation Gases 

Erath Winery's assistant winemaker was particularly pleased with flotation as a tool for the production of white wines, so tested the qualitative differences between nitrogen and oxygen.

Winemaker Trials: Using Eclat Barrels to Achieve Varied Phenolic Levels and Sensory Characteristics in Willow Creek Chardonnay

Curious about the phenolic impact of ceramic toasted barrels versus hydro toasted barrels, winemaker Mark Welch decided to test both barrel's impacts on single-vineyard Chardonnay from the Willow Creek AVA. In this trial, Welch tests a Chardonnay aged in a blend of the two barrels against a Chardonnay aged exclusively in Eclat ceramic toasted barrel.

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Winemaker Trials: Using Leaf Pull to Increase Thiols in Sauvignon Blanc

Sauvignon Blanc is an uncommon variety in Oregon's Willamette Valley--so the wine studies program chair of Chemeketa Community College decided to lead his students in a study to discover how, if at all, leaf pull at fruit set can increase the fruit's aromatic compounds.

Calling All Vintners: Show Off Your Grapegrowing and Winemaking Trials

Wine Business Monthly invites all winemaking innovators to showcase their experiments at Innovation + Quality conference, February 27, 2020.

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