Issue link: http://winesandvines.uberflip.com/i/684435
24 WINES&VINES June 2016 WINE INDUSTRY NEWS The Laings, who turned a home winemaking hobby into a professional enter- prise after purchasing a farm in 2014. The winery currently produces a Pinot Noir, Syrah and Pinot Noir rosé, and the owners ex- pect to make their inaugural release of estate wines in 2018 with a Trousseau Noir, Pinot Noir and Gamay Noir. Winderlea now organic and Biodynamic Winderlea Vineyard and Winery in Dundee, Ore., earned Demeter Biodynamic certification for farming and winemaking at the 16.5- acre estate. The winery also earned organic certification from Stellar Certification Services. According to a statement from the winery, Winderlea is now the 59th vineyard and 29th winery in the United States to earn Demeter certification. King promotes two in winemaking King Estate Winery in Eu- gene, Ore., promoted direc- tor of viticulture Raymond Nuclo to the post of winery operations manager and Brent Stone from lab man- ager to director of quality assurance. Nuclo joined King Estate in 2013 after consulting for the winery for two years. In his new role, Nuclo will oversee the winemaking team as well as all the vineyards the winery contracts with to purchase grapes. Stone came to King Estate in 2011 with 10 years of experience work- ing primarily in quality con- trol for Forbo, an adhesives manufacturer, and Oregon Ice Cream Co. Stone will now be responsible for bot- tling operations, packaging supply chain and quality control for winemaking. CENTRAL New Wine Institute counsel for central states The Wine Institute ap- pointed Tyler Rudd to the position of central states counsel. As a member of the Wine Institute's State Relations Department, Rudd will be responsible for overseeing all legisla- tive and regulatory matters in the states of Colorado, Iowa, Kansas, Missouri, Nebraska, Oklahoma, Texas, Utah and Wyoming. Before joining the insti- tute, Rudd was a partner in Rudd Attorneys PLLC, where he focused on lob- bying Texas legislators and state agencies on behalf of a broad range of clients. His primary advocacy areas included alcohol regulation, occupational licensing requirements, industry regulation and in- centives, financial and tax regulations and property and water rights. Southern Illinois University adds fermentation science Southern Illinois University in Carbondale, Ill., formed a Fermentation Science Insti- tute and will soon offer stu- dents a bachelor's degree in fermentation science. The institute director is Dr. Matt McCarroll, who received his doctorate at the University of Idaho. In addition to edu- cating prospective brew- ers, vintners and distillers, institute staff will conduct collaborative research and community outreach for re- gional businesses and home winemakers and brewers. The institute will welcome its first class of bachelor's degree students this fall. Visit fermentation.siu.edu for more information. IBG raises capital, names new chairman Integrated Beverage Group of Denver, Colo., announced it completed a second round of private- equity funding of more than Raymond Nuclo Matt McCarroll