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More Than 1,100 Gather for Second Annual Innovation + Quality Conference

IQ, presented by Wine Business Monthly, took place on March 2 at Charles Krug in the Napa Valley
by Press Release
March 04, 2016

St. Helena, CA—More than 1,100 people gathered for the second annual Innovation + Quality (IQ), which concluded its one-day wine industry conference and trade show on Wednesday afternoon. IQ focused on cutting-edge innovations that advance wine quality and was presented by Wine Business Monthly. The conference, which featured educational sessions, a trade show with 25,000 square feet of exhibit space with almost 100 exhibiting companies, took place on March 2 at the historic Charles Krug Winery in the Napa Valley.

One of the features at the conference that set IQ apart from other industry tradeshow were the Trials Tastings. Wine Business Monthly's editors believe that trials are the embodiment of a winemaker's pursuit of quality, and selected 20 trials to feature at IQ. The winemakers who conducted these trials poured their wines and discussed the results of their trials with attendees.

Featured Trials:

  • The Sensory Effect of an Oenolees Addition
    Winery: Trinite Estate
     
  • How Enartis Pro FT Impacts the Aroma of Sauvignon Blanc
    Winery: Waterbrook Winery
     
  • The Effects of Whole-Cluster Fermentations on Tannin Structure and Mouthfeel on Syrah
    Winery: Chateau Ste. Michelle/Canoe Ridge Estate Winery
     
  • Parsec Cap Management Trial
    Winery: Stonestreet Estate Vineyards
     
  • Montrachet Yeast Fermentation vs. "Indigenous" (non-inoculated) Yeast Fermentation
    Winery: Wrath
     
  • Techniques to Achieve Russian River Pinot Noir Extraction Levels
    Winery: MacRostie Winery and Vineyards
     
  • Does Stem Inclusion on Mourvedre Add Tannin Structure?
    Winery: Halter Ranch Vineyard
     
  • The Effects of Four Fermentation Vessels on Grenache Blanc
    Winery: Halter Ranch Vineyard
     
  • Red Blotch's Effect on Wine Quality
    Winery: Quintessa
     
  • Red Blotch vs. Virus-free Cabernet Sauvignon
    Winery: Halter Ranch Vineyard
  • No Shade Cloth vs. Shade Cloth on Sauvignon Blanc
    Winery: Galerie
     
  • Natural vs. Inoculated Fermentation in Washington State Chardonnay
    Winery: Chateau Ste. Michelle
     
  • Selective Sort for Sunburn Removal
    Winery: Adelsheim Vineyard
     
  • Sorting Fruit: Gravity-fed vs. Crusher-Destemmer Fed
    Winery: Francis Ford Coppola Winery
     
  • Yeast Selection's Influence on Color Stability and Acidity
    Winery: DAOU Vineyards
     
  • Effects of Closure Oxygen Transmission Rates on Aroma and Flavor Profile
    Winery: Groth Winery & Vineyards
     
  • Two Different Processing Methodologies on Pinot Noir Fruit
    Winery: Adelsheim Vineyard
     
  • Stems vs. Purchased Tannin in Pinot Noir
    Winery: Adelsheim Vineyard
     
  • Stainless Steel vs. French Oak "EGG" Fermentation
    Winery: Schweiger Vineyards
     
  • Second-year Regulated Deficit Irrigation
    Winery: South Coast Winery


Sessions were held in the Carriage House and in the newly restored Redwood Cellar Tasting Room and Hospitality Center, and included:

  • Innovation Key Note: Chris O'Donnell, NIKE
  • Chateau Margaux to Inglenook - The Best of Both Worlds
    Philippe Bascaules, Inglenook; Corey Beck, Francis Ford Coppola Winery
     
  • Tasting Session: Achieving Barrel Consistency
    In an effort to achieve consistency, major cooperages have long pre-sorted their staves prior to raising barrels. Historically, selection has been by forest, aging/seasoning, and grain-tightness. Now a small number of cooperages have moved to measuring the tannin in the stave and using it as a selection criteria. Vicard Generation 7 has patented a process of individual scanning, analysis and sorting of each stave for tannin content-not grain. The session will include a tasting of wines aged in barrels made from staves with different tannin levels. The wines will be a Cabernet Sauvignon from Beaulieu Vineyard and a Chardonnay from Rodney Strong Vineyards.
    Speakers:
    Moderator: Corey Beck, Francis Ford Coppola Winery
    Marie-Laure Badet-Murat, Enologie by MLM, Bordeaux
    Jeffrey Stambor, Beaulieu Vineyard
    Justin Seidenfeld, Rodney Strong Vineyards
     
  • Tasting Session: Effects of Red Blotch on Wine Quality
    This session will look at how Red Blotch affects wine quality. The session will include a tasting comparing wines made with grapes from infected vines versus grapes from non-infected vines.
    Wines
    Halter Ranch 2015 Cabernet Sauvignon
    Speakers:
    Moderator: Celia Welch, Corra Wines
    Moderator: Jim Barbour, Barbour Vineyards
    Kevin Sass, Halter Ranch Vineyard
    Alan Wei, Agri - Analysis
     
  • Lecture Session: Research Findings that Will Change the Way You Make Wine
    New research comes along all the time, but what is really applicable to day-to-day winemaking? This session will feature research that has immediate relevance:
    1. Dr. Dan Durall of the University of British Columbia will discuss research on what actually happens during a native yeast fermentation.
    2. Sydney Morgan will provide follow-up research on what happens in native yeast fermentations at different dosage levels of SO2.
    3. Research by Dr. David Block on the effects of cap and overall fermentation temperature on phenolic extraction in cabernet sauvignon fermentations.
    Speakers:
    Moderator: Curtis Phillips, Wine Business Monthly
    David Block, UC Davis
    Dan Durall, University of British Columbia
    Sydney Morgan PhD, University of British Columbia

  • Tasting Session: Native Yeast Fermentation Trials
    Which yeasts are actually present in a native fermentation? Results from a trial done in Oregon in which three wineries exchanged grapes and then performed native ferments with Pinot Noir will be shown. Samples were taken at the start of fermentation, at 10 deg. Brix and at 0 deg. Brix. The two results will change the way winemakers think about yeast and fermentation: The yeast that came in on the grapes had very little presence during the fermentation and sometimes the yeast used to inoculate had very little presence at the end of the fermentation. Three wines used in the trial will be available for tasting.
    Wines
    Ken Wright Cellars 2014 Pinot Noir
    Bethel Heights Vineyard 2014
    Beaux Freres Pinot Noir 2014
    Speakers:
    Moderator: Dan Goldfield, Dutton-Goldfield Winery
    Jeff Maccario, ETS Laboratories
    Grant Coulter, Beaux Freres Winery
    Ben Casteel, Bethel Heights Vineyard
    Ken Wright, Ken Wright Cellars
     
  • Lecture Session: Vineyard Mapping
    Vineyard mapping down to the scale of the individual vine may be *the* ultra-premium topic. Wineries and growers formerly used maps made once a year via a "pass" over the vineyard. NDVI and Infrared are the current state of the art, and are used to modify irrigation and for determining when to pick blocks or sub-blocks. Now, thanks to cost-reductions delivered by new technology, vineyard flyovers, and hence maps can be made more frequently. The increased frequency allows winemakers and vineyard managers to find new uses for mapping: as a real-time aid for pinpointing areas requiring attention. Advances in soil mapping allow us to plant vineyards within areas of uniformity, and reclaim soils prescriptively to individual regions of soil before planting or to create more uniformity in existing vineyards. Also, new airborne technologies such as thermal imaging and hyperspectral imaging (used for soil analysis or vine stress detection) are coming. How can they be used to increase quality in the vineyard?
    Speakers:
    Moderator: Mark Greenspan, Contributing Writer, Wine Business Monthly and Owner of Advanced Viticulture, Inc.
    Will Thomas, Ridge Vineyards
    David Michul, Beckstoffer Vineyards, Napa Valley

A tented area between these two historic buildings featured demonstrations and exhibitors showcasing the latest innovations in products for ultra-premium wineries.

The most innovative products and services for winemakers today were featured in this special, curated Innovative Products showcase. Featured products were hand selected by the IQ Advisory Board and the Wine Business Monthly editorial team solely on criteria of innovation relevant to ultra-premium wineries. These products were awarded the night before the conference at a reception held at Charles Krug. In addition to the Innovative Products, Wine Business Monthly presented Clark Smith with the Innovator of the Year Award.

Information on IQ 2017 will be available at www.winebusinessiq.com soon.

About IQ

Innovation + Quality (IQ) 2016 is the second annual forum for ultra-premium wineries focused on cutting-edge innovations that advance wine quality. This day-long event will take place March 2, 2016 at Charles Krug Winery in Napa Valley.

Sessions will be held in the Carriage House and in the newly restored Redwood Cellar Tasting Room and Hospitality Center. A tented area between these two historic buildings will feature product and technology demonstrations and exhibitors showcasing the latest innovations in the ultra-premium winemaking, grape growing, packaging and direct-to-consumer sales.

This event is produced by Wine Business Monthly, the leading print publication for the wine industry.

About Wine Business Monthly

Wine Business Monthly is an essential information resource for wineries and growers. WBM keeps readers up-to-date on the latest developments in wine making, grape growing, sales, technology and finance. WBM distinguishes itself through its editorial emphasis on products. Each issue contains a product review, covering everything from vineyard weather stations to yeast, helping readers decide which products to purchase. WBM's newest feature is an in-depth focus on a single grape variety every six months.


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