Schedule

Registration and Breakfast

Introduction

Dr. David Shockley | President, Surry Community College

Beyond Brix: Recognizing Real Ripeness

Keynote Speaker: Emily Pelton | Head Winemaker, Veritas Vineyards

Vendor Break

Hitting Your Harvest Target, factors that effect ripening and flavor

Justin Scheiner | Assistant Professor and Extension Viticulture Specialist with the Texas A&M AgriLife Extension Service

Nadalie Sponsored: Using Oak Effectively in the Vintage

Mark Evich | Regional Sales Manager, Nadalie Cooperage

Efficent Branding for Wine Quality

Andrew Meggitt | Executive Winemaker, St. James Winery, MO

NC Wine Lunch

Scott Labs Sponsored: Berry Sensory for Winemaking Style and Quality

Michael Jones | Fermentation Specialist

Grape Expectations: Crop Marketing Attributes other than Brix

Aaron Debeers | Vinoptic, Vineyard Manager

Communicating on How to Sell Sub-Par Wines

David Bower | Enology Instructor, Surry Community College

Vendor Break

Research Impact on Ripeness

Mark Hoffmann | Assistant Professor and the Small Fruits Extension Specialist in the Department of Horticultural Science at North Carolina State University (NCSU)

Utilizing Dissolved Oxygen in the Vintage

Megan Hereford | Sales Representative & Michael Jones | Fermentation Specialist

Training Your Tasting Room Staff to Talk About Your Production Process

Sarah Bowman | Viticulture Instructor, Surry Community College

Networking Session

Grand Wine Tasting

5:00 pm – 7:00 pm

The Grand Wine Tasting is open to the public for a non-conference rate of $30. The entire conference registration is $135 and includes the Grand Wine Tasting. Participants can register for the entire Symposium - or - only the Grand Wine Tasting.