Table of Contents:

Fermenting red must in oak barrels
By Linda Trotta

MACPHAIL FAMILY WINERY
Producing artisan Pinot Noir in proficient workspace
By Ron Verdier, Verdier Architects

Premium fruit growing —
A deeply rooted Sangiacomo family tradition
By Merilark Padgett-Johnson,
Viticulture Coordinator, Santa Rosa Junior College

PERFECT STORM REVISITED (PART III)
Predicting future trends and opportunities
By Deborah Steinthal, Erica Valentine, and John Hinman

Redox redux — Probing wine’s anti-oxidative potential
By Clark Smith

Monitoring microbes during cellaring/bottling
By Lisa Van de Water

CLINE CELLARS
Five-panel back label offers recipe for brand building
By John Giesfeldt

Recycling realities of wine packaging
By Paul Smith

ENERGY EFFICIENCY SERIES
Wineries earn incentives to reduce energy on demand, Part II
By Tina Vierra

Sensory evaluation by consumers and experts
By Bibiana Guerra, UC Davis

FREE RUN
Lessons from global winemaking
By Zelma Long

Tasting room fallacies
By Craig Root

SUPPLIER SHOWCASE
WINERY EQUIPMENT

Top 10 reasons a marketing plan is failing
By Kurt Krause

SMART VITICULTURE
Stunning grape production book
By Dr. Richard Smart