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<div align="left"><strong><span style="font-family: Helvetica, Arial, sans-serif;">A Reminder About Today's VASCM Meeting: Monday, November 17, 3:00-5:00pm - </span><span style="font-family: Helvetica, Arial, sans-serif;">Biostimulants for Improved Soil, Nutrients and Winegrape Quality - Mike Key, CEO and Founder, Impello Biosciences<br>At Madson Wines, 328 Ingalls St., Santa Cruz</span></strong></div>
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<div align="left"><span style="font-family: Helvetica, Arial, sans-serif;">Hello, everyone:<br><br>Let's get together to toast the 2025 harvest! It's time for a meeting! We can compare notes on this year's vintage experience, and hear a valuable presentation: Mike Key, CEO and founder of <a href="https://impellobio.com/">Impello Biosciences</a> in Loveland, CO will be here for an in-person presentation at Madsen Winery. Key's background in rhizosphere biology led to the development of organic biostimulants/biofertilizers that liberate nutrients into available, plant-usable forms and establish a healthy ecosystem. <br></span>
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<p dir="ltr" style="line-height: 1.38; margin-top: 10pt; margin-bottom: 0pt; padding: 0pt 0pt 10pt;"><span style="font-family: Helvetica, Arial, sans-serif;"><span style="background-color: transparent; font-variant-numeric: normal; font-variant-east-asian: normal; font-variant-alternates: normal; vertical-align: baseline;">As skilled viticulturists know: in fine wine, biology and the environment shape chemistry. This session explores how complex microbial communities, combined with nuanced stress and nutrition management influence grape yield, composition, and sensory outcome. Drawing on recent research and detailing potential field applications with relevance for the Santa Cruz Mountains, Mike Key, will unpack how microbial terroir, soil health, and targeted biostimulants can be managed as both support for yield </span><span style="background-color: transparent; font-style: italic; font-variant-numeric: normal; font-variant-east-asian: normal; font-variant-alternates: normal; vertical-align: baseline;">–and– </span><span style="background-color: transparent; font-variant-numeric: normal; font-variant-east-asian: normal; font-variant-alternates: normal; vertical-align: baseline;">simultaneously, design tools for wine quality.</span></span></p>
<p dir="ltr" style="line-height: 1.38; margin-top: 0pt; margin-bottom: 0pt; padding: 0pt 0pt 10pt;"><span style="font-family: Helvetica, Arial, sans-serif;"><span style="background-color: transparent; font-variant-numeric: normal; font-variant-east-asian: normal; font-variant-alternates: normal; vertical-align: baseline;">Topics include how </span><span style="background-color: transparent; font-style: italic; font-variant-numeric: normal; font-variant-east-asian: normal; font-variant-alternates: normal; vertical-align: baseline;">Bacillus</span><span style="background-color: transparent; font-variant-numeric: normal; font-variant-east-asian: normal; font-variant-alternates: normal; vertical-align: baseline;"> and </span><span style="background-color: transparent; font-style: italic; font-variant-numeric: normal; font-variant-east-asian: normal; font-variant-alternates: normal; vertical-align: baseline;">Paenibacillus</span><span style="background-color: transparent; font-variant-numeric: normal; font-variant-east-asian: normal; font-variant-alternates: normal; vertical-align: baseline;"> consortia support micro and macro nutrient efficiency, availability, and phenolic potential; how monosilic acid buffers drought, heat, and cold stress to preserve berry chemistry and also facilitates availability of key nutrients like calcium; how fungal-derived chitosan both protects against pest and pathogens but also– by priming plant signaling systems– affects phenolic and aroma profiles; and how jasmonate plant signaling contributes to flavor complexity.</span></span></p>
<span id="m_-3541753324141265384gmail-docs-internal-guid-c83a9946-7fff-b0cd-f31e-8666c7889320"><span style="font-family: Helvetica, Arial, sans-serif;"><span style="background-color: transparent; font-variant-numeric: normal; font-variant-east-asian: normal; font-variant-alternates: normal; vertical-align: baseline;">Participants will come away with a biological framework for producing clean and expressive fruit by careful management of various stressors and nutrient needs—using living inputs and other biostimulants to not only support yield, but also enhance a vineyard’s microbial terroir and translate </span><span style="background-color: transparent; font-style: italic; font-variant-numeric: normal; font-variant-east-asian: normal; font-variant-alternates: normal; vertical-align: baseline;">place</span><span style="background-color: transparent; font-variant-numeric: normal; font-variant-east-asian: normal; font-variant-alternates: normal; vertical-align: baseline;"> more vividly into the glass.<br><br><br><strong>Today, Monday, Nov. 17, 3-5pm<br></strong></span></span></span>
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<div align="left"><span style="font-family: Helvetica, Arial, sans-serif;"><strong>Location: Madson Wines tasting room, 328 Ingalls St., Santa Cruz </strong><br>Thank you to Ken Swegles and Cole Thomas for hosting.<br><br>As usual, please bring a bottle of wine to share. And we will be providing appetizers to go with.</span></div>
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<span style="font-family: Helvetica, Arial, sans-serif;">We look forward to seeing you.</span></div>
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<div align="left"><span style="font-family: Helvetica, Arial, sans-serif;"> Cheers,<br>The VASCM Board:<br>- Mary Lindsay, Muns Vineyard<br>- Ken Swegles, Rhizos Viticulture/Skyline Viticulture<br>- Richard Hanke, Redwood Grade Vineyard<br><br></span></div>
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