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March 2017 WINES&VINES 19 WINE INDUSTRY NEWS S anta Rosa, Calif.—Making full use of a larger venue, the third annual Wines & Vines Oak Conference will feature con- tent and technical tastings exploring the world of oak and other elements of winemaking. Taking place April 26 at the new Saralee & Richard's Barn event center and the adjacent Finley Hall at the Sonoma County Fairgrounds, the conference will begin with an overview of recent research about the variation in sensory compounds and tannin among oak trees as well as how to best prevent and control Brettano- myces in barrels. Later sessions will cover both stylistic and practical decisions winemakers need to make while working with oak as well as recent in- novations in cellar management and wine- making products. More and more winemakers are experi- menting with performing red wine fermenta- tions in standard-size barrels, and this technique will be the focus of a panel discus- sion and comparative tasting. The method can be done either by removing barrel heads and using the barrels like small open-top fermen- tors or by putting the barrel heads back on after filling with must and breaking up the cap by rolling the barrels on specialty racks. Both techniques and other barrel-fermen- tation methods will be discussed in detail by an experienced panel of winemakers from large and small wineries. Bob Blue of Fetzer Vine- yards, Andrew Schweiger of Schweiger Vine- yards and David Jeffrey of Calluna Vineyards are among the speakers. The barrel-fermentation session will include a tasting of wines that fermented in barrel and similar wines fermented in stainless steel tanks. The nitty, gritty and dirty work of barrels will be the subject of an afternoon session in which experts will discuss how best to wash, sanitize and manage barrels. In 2016, Franciscan Estate Winery won Constellation Brands' internal sustainability award in part for conserving water in all of its operations, including an 80% decrease in the amount of water used for tank sanitation. Cel- lar supervisor Lee Rigss will discuss how the winery accomplished those reductions as well as how he manages the Napa Valley winery's barrel program. Other sessions at the conference include a deep dive into choosing the right oak for a particular winemaking style, using oak with premium Pinot Noir grapes, a session about the latest winemaking products for phenolic management and a technical tasting of barrel- alternative products. Registration for the conference is now open. For more details and to register, visit wvoak.com. —Andrew Adams Oak Conference to Explore Stylistic and Practical Decisions ECO-FRIENDLY PLASTIC STORAGE BINS PLASTIC CALLOUS BOXES FOR VINE CLEANLINESS Wonderful Nurseries' ADVANCED TESTING LAB WonderfulNurseries.com 661.758.4777 PREMIER QUALITY FROM NORTH AMERICA'S LEADING VINE NURSERY SERVING THE WINE, TABLE GRAPE, RAISIN AND PISTACHIO INDUSTRIES Leaders raise the bar in everything they do and that's why Wonderful Nurseries continues to set the industry standards for vine cleanliness, improved irrigation methods and product selection. In the last year alone, Wonderful Nurseries has completed a new, state-of the-art greenhouse facility to house 8 million-vines annually, changed from wood to eco-friendly recycled plastic storage bins and callous boxes, and introduced new sanitization techniques. From our 2010 Protocol mother blocks, our advanced testing lab enabling 100% scion testing for internal mother blocks, the innovative Root Sock and more, Wonderful Nurseries strives to provide the cleanest, healthiest vines in the industry. It's how we lead. It's how we grow. Attendees will choose among three tastings offered along with winemaking sessions and a trade show.