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Winemaker Trials Tasting Lineup Announced for IQ 2019

From barrel selection to new technologies, find out what other winemakers are experimenting with at the next Innovation + Quality conference, May 22-23, 2019 at the Silverado Resort & Spa
by Wine Business Monthly
April 15, 2019

Each year, winemakers from across the country converge on the Napa Valley for the annual Innovation + Quality (IQ) conference to learn from fellow winemakers and grapegrowers through educational sessions and trials tastings. Join them May 22-23, 2019 at the Silverado Resort & Spa for this two-day, retreat-style forum.

The enormously popular winemaker trials tastings have been a hallmark of IQ since its inception. It is through shared experiences and discoveries that winemakers can truly hone their craft, drawing on the trials and experiments of peers to supplement their own wine knowledge.

The IQ 2019 team is excited to announce the Winemaker Trial Tasting lineup, all hand-selected by the Wine Business Monthly editorial team and IQ Advisory Board of expert ultra-premium winemakers for their merits. The trials line-up as well as educational session speakers and summaries, are available at

To taste the wines, and speak with the presenting winemaker about methods and results, register here for a Trials Tasting pass (Trials Tastings are also included with the All-Access Session Pass and the IQ Connect Pass Options).

9:45 a.m. – 10:45 a.m.

Using Leaf Pull to Increase Thiols in Sauvignon Blanc
Winery: Chemeketa Cellars
Trial Objective: Increase thiol concentration in Sauv blanc using heavy early leaf pull compared with standard practice

Using a Foliar Yeast-Derived Spray to Accelerate Phenolic Maturity of Oregon Pinot Noir
Winery: Adelsheim Vineyard
Trial Objective: The objective of this trial is to investigate the organoleptic effects of a foliar yeast spray on Pinot noir grown in the Willamette Valley.

Understanding Regional Differences in Petite Sirah
Winery: New Clairvaux Vineyard using the Aimee Brand
Trial Objective: We have the same clone of Petite Sirah growing in these two different Regions. We used the Winkler index as our region identifier. We treated them the same to see how different they would be.

Comparing Seven Bentonite Products for Efficacy, Compaction, Cost and Sensory Effects
Winery: King Family Vineyards
Trial Objective: The purpose of this trial was to determine the effective dosage, compaction rate/volume loss, and sensory effects of different bentonite products when used on Virginia Viognier.

How Skin Contact Time and Additions Change Merlot from the Same Vineyard
Winery: Meeker Estate Winery
Trial Objective: Produce two stylistically different wines from similar grapes from the same vineyard. We were looking to bring a lot more mouthfeel and round, bright fruit character to a wine that has always been austerity, ageability, and structure without losing those attributes.

11:30 a.m. – 12:30 a.m.

Stabulation Sauvignon Blanc with Lafazyme Thiols
Winery: Whitehall Lane Winery
Trial Objective: The objective for this trial was to determine the effect on mouthfeel and aromatics based on stabulation times in conjunction with enzymes for Rutherford Sauvignon Blanc.

Examining the Effects of Duration and Timing of Oxygen Dosage During Primary Fermentation
Winery: Erath Winery
Trial Objective: The objective of this trial was to observe any organoleptic or phenolic effect that duration and timing of oxygen dosage during primary fermentation may have on a finished white wine.

Use of Brett Versus Saccharomyces for Pinot Gris Primary Fermentation
Winery: Merisi Wines
Trial Objective: Explore the different positive characteristics provided by Brettanomyces yeast

Effect of Short Skin Contact on Chardonnay Sensory Characteristics
Winery: Rappahannock Cellars
Trial Objective: The objective of this trial was to explore the effects of short skin contact on sensory characteristics in Chardonnay. This winery produces Chardonnay from a cool mountainous growing site and the winemaker wants to increase the richness and mouthfeel of this Chardonnay without full malolactic fermentation.

12:30 p.m. – 1:30 p.m.

Comparison of Phenolic Extraction in a GOfermentor versus a Tank
Winery: Sky Acres Winery
Trial Objective: "The goal of trials was the comparison between the GOfermentor technology and the traditional winemaking of autochthonous red grapes grown in Piedmont (Italy).

Winemaking Alternatives to Sulfur Dioxide
Winery: Scheid Family Wines
Trial Objective: The objective of this trial is to compare protocols using non-Saccharomyces and Chitosan to produce premium quality Petite Sirah without the usage of sulfur dioxide.

Clone and Oak Treatment in Pinot Noir Single Barrel Bottling and Bottle Aging
Winery: Terragena Vineyard
Trial Objective: Holding all other fermentation variables constant, determine the sensory effects of new Hungarian Oak vs Neutral French Oak on Pommard clone Pinot Noir.

Chardonnay Three Ways: Measuring Effects of Concrete Tank, Puncheon Barrel and Stainless Steel Drum
Winery: Artesa Vineyards & Winery
Trial Objective: Besides the objective monitoring and comparison of all three lots, from a winemaking point of view we also hoped to achieve distinct components from this vineyard (which we bottle as a Single Vineyard Chardonnay).

Using Eclat Barrels to Achieve Varied Phenolic Levels and Sensory Characteristics in Willow Creek Chardonnay
Winery: Torch Cellars
Trial Objective: The objective of the trial is to analyze phenolic levels and sensory factors in Chardonnay wine from the Willow Creek District using Ceramic Toasted and Hydro toasted Barrels.

2:00 p.m. – 3:00 p.m.

Aging Capacity of Common Filtration Protocols In Pinot Noir
Winery: Chemeketa Cellars
Trial Objective: Monitor the aging and bottle development of pinot noir with three separate filtration protocols prior to bottling

Impact of Different De-stemmers on Organoleptic Profile in Oregon Pinot Noir
Winery: Adelsheim Vineyard
Trial Objective: As part of our endeavor to modulate extraction in Pinot noir we looked at the impact of using two different destemmers on whole berry content and tannin levels.

Results of Various Smoke Taint Treatments on Cabernet Sauvignon and Meritage
WineSmith Wines & Consulting
Trial Objective: To find an effective method of removing smoke taint from Cabernet Sauvignon and Meritage.

Smoke Taint Removal Utilizing Differential Filtration: A Step Beyond Traditional Treatment
Winery Name: Winesecrets
Trial Objective: Utilize Ultrafiltration System (UF) in combination with a Reverse Osmosis System (RO) to reduce off flavors in wine, in this case resultant from exposure to wild-land fire smoke. The purpose of this use is to improve the sensory quality of finished wines by reducing both Free and Bound Guaiacol + 4-Mythelguaiacol.

Impact of Varying Intervals of Extended Maceration on Texas Mourvèdre
Winery: William Chris Vineyards
Trial Objective: Analyze sensory profile when Texas High Plains Mourvedre undergoes extended maceration for varying times.

Tart vs Soft: Effects of Malolactic Fermentation on Napa Tocai Friulano
Winery: New Clairvaux Vineyard using the Aimee Brand
Trial Objective: To see the difference of the same wine, but with one going through a malolactic fermentation and the other not.

Click here to take advantage of this unique opportunity
to learn from your peers!

About Innovation + Quality 2019 

Innovation + Quality (IQ) 2019 is the fifth annual forum for ultra-premium wineries focused on cutting-edge innovations that advance wine quality. This two-day event takes place May 22-23, 2019, at Silverado Resort & Spa in Napa Valley.

This event is produced by Wine Business Monthly, the leading print publication for the wine industry, in partnership with Napa Valley Vintners and the Napa County Farm Bureau.

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