VASCM: Pinot Paradise March 28; Tech Session on Yeast For Winemakers & Growers

[Mary Lindsay, Muns Vineyard]

Pinot Paradise, the celebration of our Santa Cruz Mountains Pinots, is 
March 27-28, with the Grand Cruz tasting and Technical Session on 
Sunday, March 28 at Villa Ragusa in Campbell. The morning's Technical 
Session this year explores the influence of different yeasts on the 
flavors and development of Pinot Noir, both in the vineyard and in the 
winery, in a program entitled  "Yeast Gone Wild in the Santa Cruz 
Mountains".  This session has been designed especially for growers and 
winemakers, as well as wine lovers who are especially interested in the 
intricacies behind our excellent wines. The session will include expert 
speakers and a tasting (see the details below). Seats are limited and 
sell out, so be sure to sign up early. Now is not too soon! Tickets are 
$55 from the SCMWA at www.scmwa.com, and reservations are required.

Then stay for the Grand Cruz tasting in the afternoon! Over 30 wineries 
will pour their Santa Cruz Mts. Pinots (from the fruit we have grown!), 
and a dozen local restaurants will showcase food paired with it. Tickets 
for both the Grand Cruz tasting and Technical Session are available from 
the SCMWA at www.scmwa.com.


About the Technical Session: "Yeast Gone Wild in the Santa Cruz Mountains"

Join us for a lively and informative presentation about the essential 
process of fermentation that takes the unique and revered vinifera grape 
variety from fresh fruit to wine.  The agent of change in this process 
is yeast.

This years Pinot Paradise Tech session focuses on the many forms of 
yeast and their origins and explores both native strains unique to each 
vineyard and winery as well as those grown for specific purpose and 
inoculated into the must after crush.

Lisa Vanderwater, the founder of Wine Lab will provide the keynote 
address on this topic.  Lisa brings her vast experience as a scientist 
and researcher to the table.  She will provide a sound scientific 
perspective on the physiology of yeast strains and their potential to 
influence the quality and complexity of wine.  Lisa has been studying 
the microbiological interactions that take place during fermentation for 
at least 15 years.  She is sure to bring excitement and new perspective 
for those seeking to better understand what is happening to the wine as 
it journeys from fruit to finish.

Bradley Brown, winemaker and grower from the award winning Big Basin 
Vineyards in the Santa Cruz Mountains, will address native yeasts.  All 
of the Pinot Noirs made by Mr. Brown are initially fermented on the 
native yeast available to the fruit without inoculation. Bradley will 
also discuss viticulture practices that may contribute to a successful 
fermentation.

John Schumacher from the historic and award winning Hallcrest Vineyards 
in the Santa Cruz Mountains will lead a tasting during the presentation 
showcasing examples of wine made with "native yeast" as well as those 
that have been inoculated with specific unique identified strains at 
some point in the fermentation process.

Join us for an informative discussion and delve right to the heart of 
the process of wine production both in the vineyard and in the winery.  
You are sure to come away with a completely new understanding of this 
journey.