Presented by Uncork Texas Wines: 2024 Texas Hill Country Wine Symposium

8am - Check-in opens - sponsored by Frost Bank & Gore Cold Storage

Coffee sponsored by Tarpon Blue Insurance Advisors

8:30am-4pm - Texas Wine Ambassador Certification Course - Kelsey Kramer, William Chris Wine Company - MAIN BALLROOM

9am-10am

• NEW VINEYARD-WINERY: Custom Crush/Incubators/Buying Bulk - John Rivenburgh, Kerrville Hills Winery - LIMESTONE

- sponsored by Texas Tech University

• NEW VINEYARD-WINERY: Start with the End in Mind, WISE Academy

- Sure you don't know what you don't now, but what is your idea winery business? In this session, we'll think through crafting your business from the software, the human resources, sales/marketing and more to make your business a success. It may be both what you can do now, but what you can start preparing for to achieve in the future for a successful business - BALLROOM F

10-10:30am - EXHIBITOR BREAK

10:30-11:30am

• NEW VINEYARD-WINERY: Dynamic Budgeting & Forecasting - Livia Schorlemer, Pedernales Cellars - LIMESTONE

• NEW VINEYARD-WINERY: Developing a Program with your Growers - Daniel Pate/Apical Texas, Madonna & Tony Phillips/Phillips Vineyard, Janet Miertschin/Portree Cellars - BALLROOM F

11:30-1pm - Lunch on your own (provided for Certification Course)

1-2pm

• NEW VINEYARD-WINERY: What wine writers & reviewers are looking for in wines - Jessica Dupuy, Journalist - LIMESTONE

• NEW VINEYARD-WINERY: Winery design with sustainability in mind - Tony Korman, Korman Development - BALLROOM F

2-2:30pm - EXHIBITOR BREAK

2:30-3:30pm

• KEYNOTE - Jim Erben, Erben Associates - BALLROOM F

- Succession by Design, Not Default™: Without a written plan, confusion and heartbreak are on the other side of a succession or exit from the business. Jim uses storytelling to provide insight and best practices from his 30 years of succession planning experience. Our proven guide will offer relief to owners — regardless of their stage of business.

3:30-4pm - EXHIBITOR BREAK

4-5pm - THCW Annual Owners & General Membership Meeting - THCW MEMBERS ONLY - LIMESTONE

5:30-6:30pm - Texas Hill Country Wine Industry Scholarship Awards & Reception

• BYOSparkling (drop off at conference center desk)

8am - Check-in open - sponsored by Frost Bank & Gore Cold Storage

8:30am - Symposium Welcome - MAIN BALLROOM

9-10am

• TASTING: Warm Climate Sparkling - Josep Samso, Raventos - MAIN BALLROOM - add on tasting fee $20/person

• VINEYARD: Vineyard Management Practices that Influence Potassium and Wine pH - Justin Scheiner, Texas A&M University - LIMESTONE

- High juice/wine pH can be a challenge in hot climates. This presentation will discuss the role of potassium in high pH wines and highlight current research in Texas and elsewhere that aims to mitigate pH problems through vineyard management. 

• BUSINESS: Marketing ROI - Trevor Kale, Kale Ventures - BALLROOM F

10-10:30am - EXHIBITOR BREAK

10:30-11:30am

• WINERY: Laboratory, a necessary tool in winemaking, what do you need? When do you outsource analyses? - Bénédicte Rhyne, Wine Country Consulting - MAIN BALLROOM

- Science and trusting analyses numbers are important in winemaking decisions and can have devastating consequences if ignored or not reliable. We will explore the must have as well as have a look at the sophisticated toys from small size to big size wineries in the land of Laboratory Wine Analysis.

• VINEYARD: Improving wine quality through custom pressing in the field - Blake Vande Hoef, Integrity Wine Group - LIMESTONE

• BUSINESS: Show Me The Money: Understanding Winery Value - Derek Groff, Moss Adams - BALLROOM F

- There are several key factors involved in determining the value of a wine business. Learn the primary financial and valuation drivers in the wine industry as well as how different production and distribution models impact a winery's ultimate value.

11:30-1pm - Lunch - MAIN BALLROOM - sponsored by Comerica Bank

• THCW Presidents Report - John Catalano, Bent Oak Winery, President and Mike Batek, Hye Meadow Winery, Vice President

• Texas Crush Survey Report - Justin Scheiner, Texas A&M University

1-2pm

• WINERY: The Elusive Chemistry of Grape and Wine Phenolics - Maureen Qualia, Texas Tech University - MAIN BALLROOM

We will start with the basics of phenolic chemistry in grapes and wine and then explore the complex chemical reactions that occur during wine production and maturation.  This presentation will include a combination of sensory standards and commercial wines for evaluation. This presentation will include sensory standards for demonstration. 

• VINEYARD: Xylphi PD; A Phage Based Biocontrol Product for Pierces Disease; Efficacy Studies in Texas Vineyards - Jacy Lewis, Texas A&M AgriLife Extension - LIMESTONE

Pierces disease is a primary limiting factor to production ofVitis viniferain most Texas growing regions. Xylphi PD is a new bacteriophage based biocontrol agent for control of Pierces disease. This product is OMRI certified for organic production and is the only product on the market approved to target the pathogen. Current control methods are focused on vector control.  While extensive testing under typical CA conditions have been carried out, little is known about how this product may perform under the very different environmental and disease pressure conditions in Texas vineyards. Texas A&M AgriLife Extension has completed a single study in a mature vineyard with high PD pressure. Currently studies on efficacy in newly planted vines in vineyards with moderate to high pressure are underway. If results are positive, this could represent a new tool for Texas growers in the prevention and control of PD infection.

• BUSINESS: Building Your Brand with Intention: A Roadmap to Thrive - Chris Brundrett, William Chris Wine Company - BALLROOM F

A deep dive on how things like intention, purpose and identity make a difference to your brand's success in the wine industry. Take away examples of these concepts at work that you can apply to your growing business. 

2-2:30pm - EXHIBITOR BREAK

2:30-3:30pm - KEYNOTE: Kim Murphy Rodrigues, Rhone Rangers - MAIN BALLROOM - sponsored by Moss Adams

3:30-4pm - EXHIBITOR BREAK

4-5PM

• WINERY: What defines success for bottling - Mike Goddard, Vine & Spirit - MAIN BALLROOM

• VINEYARD: Sustainability in Texas wine: Starting in the vineyard - Colleen Myles, Associate Professor, Texas State University - LIMESTONE

Sustainability is conceptualized as tripart, encompassing concerns spanning across the ‘three Es,’ environment, economy, (social) equity. In this session, we will discuss the dimensions of sustainability in Texas wine, with a focus on the environment vis-à-vis principles of, and practices for, sustainable vineyard management.

• BUSINESS: Wine Club - WISE Academy - BALLROOM F

- sponsored by WinePulse

- This session will focus on creating (or updating current) wine clubs to promote repeat purchases, loyal customers and a strong revenue stream. From benefits for locals or out-of-area members, attracting new members to keeping members, this session will help wineries think about how they want to establish and grow their wine clubs.

5:30pm-7:30pm - 10th Annual Symposium Reception + Hill Country Industry Awards - PALM PAVILION

• Wine glasses sponsored by C&C Sales & Marketing/Glass Tech
• BYOWine - drop off at conference registration desk

8-9am - Breakfast Tacos & Networking - FOYER

• sponsored by Trysk Print Solutions

Coffee sponsored by Tarpon Blue Insurance Advisors

9-10am

• TASTING: Acidifying Methods - Andreea Botezatu, Texas A&M University - MAIN BALLROOM - add on tasting fee $20/person

• WINERY: Zoran Ljepovic - From Dusk Until Delivery (or In the heat of the night) - LIMESTONE

Harvest operations and long transport can expose your fruit to enhanced microbial risk from more than just the usual suspects.  How can you identify the culprits and best protect your fruit, so that it arrives safely at your door?

• BUSINESS: Dynamic Compensation, Bonuses, Talent Retention, Culture in the Workplace and more - Karen Bonarrigo/Messina Hof Winery, Kristen Nelson/Ab Astris Winery & TBA - BALLROOM F

10-10:30am - EXHIBITOR BREAK

10:30-11:30am

• WINERY: Federico Casassa, Cal Poly University - MAIN BALLROOM

• VINEYARD: Hill Country & High Plains Geology & Grape Growing - Kelsey Kramer & Charlie Franck, William Chris Wine Company - LIMESTONE

- Discover the broad distinctions between the geologies of the two largest AVAs in Texas, and consider the range of grape-growing options that result from the soil's properties. This seminar will start with the depth and age of what is beneath the ground and end with the potential range of effects on flavor and structure in a glass of regional Texas wine.

• BUSINESS: The Building Blocks of Content Creation - Donna Rene Johnston/Consultant, Caroline Bradley/Consultant, Kate LaFleur/THCW - BALLROOM F

Join us and uncork the power of creating and showcasing your compelling winery story. In this session, we will dive into media kits, A/B-roll footage, viewer psychology, and the power of influencer marketing.

11:30-1pm - Lunch - MAIN BALLROOM - sponsored by Vinwizard

• KEYNOTE: Emily Hodson, Virginia Wine Research Exchange & Veritas Winery

Promoting Innovation Through Experimentation in Your Wine Industry: The development of a regionalized Winemaker's Research Exchange: Sharing a brief history of the founding of the Winemaker's Research Exchange, its objectives, methodologies and presenting a few of the most recent studies to show how this type of work is crucial to the development of a wine region.

1-2pm

• WINERY: Rapid Fire Session - MAIN BALLROOM

- Rapid Fire Winery 1 - Amanda Fleming, University of Arkansas, Department of Food Science

Using Non-Saccharomyces Yeast for pH Reduction during Wine Fermentations of Chambourcin Grapes from a Warm Growing Region: Like many cultivars in the United States, Chambourcin (Vitis hybrid) grapes from warmer growing regions can have high pH at harvest, thus affecting wine quality. Acid additions or malolactic fermentation (MLF) can modify wine pH, however use of non-Saccharomyces yeast, such as Lachancea thermotolerans, has been shown to modify pH, acidity, and other attributes during wine production. In 2021, 168 kg of Chambourcin grapes grown
commercially in Arkansas were harvested and transported to the University of Arkansas System Food Science Department for wine production. The grapes were randomized into batches, crushed, and destemmed. Four inoculation treatments in duplicate were
conducted using S. cerevisiae (SC) without and with malolactic cofermentation (SC-MLF) and L.
thermotolerans with a sequential
inoculation with S. cerevisiae (LT-SC) without and with malolactic cofermentation (LT-SC-MLF). Basic composition, sugars, and organic acids were evaluated daily during fermentation for 14 days at 21 °C with all inoculation treatments completing fermentation in 6
days (total sugars < 0.3%). Prior
to inoculation, soluble solids, pH, and titratable acidity were 18.78%, 3.51, and 0.73%, respectively, with
the main acids as tartaric (0.31%) and malic (0.44%). Regardless of malolactic fermentation, by fermentation day 6, titratable acidity, lactic acid, and total organic acids were higher in LT-SC wines compared to SC wines, while pH of
LT-SC wines was lower than SC wines. From fermentation day 0 to bottling, use of L. thermotolerans in Chambourcin wine production resulted in changes in acidity attributes with reductions in pH (~4%) and malic acid (~10%)
but increases in titratable acidity (~55%), lactic acid (64%), and total
organic acids (~58%), regardless of malolactic fermentation. Mixed fermentations with L. thermotolerans and Saccharomyces yeasts produced wines with lower pH and higher acidity, contributing to microbial and color stability, while providing winemakers with options for producing more complex wines.  Acknowledgment of funding sources: Lallemand Inc.

- Abigail Keng, Texas A&M University

- Demi, Cornell University

• VINEYARD: Rapid Fire Session - LIMESTONE

- Rapid Fire Vineyard 1 - Jacquelyn Wrey, Missouri State University - Distribution patterns of Allorhizobium vitis in Missouri vineyards and non-vineyard soils

Crown gall disease causes significant economic loss to the grape and wine industry. Preventive strategies are most effective for mitigating the loss of grapevines in vineyards, as there is no known cure for this disease. Crown gall is caused by the bacterium Allorhizobium vitis carrying a tumor-inducing (Ti) plasmid. A. vitis bacteria live systemically in the grapevine before causing visible symptoms and can survive in residual plant tissues and in soil for two years or longer.
Diagnostic methods have been developed to detect A. vitis bacteria in grapevines and soil, but more reliable, specific, and high-throughput diagnostics are still needed for screening nursery
stocks and soil. We have found primer sets unique to A. vitis on the origin of replication and the
virulence regions of the Ti plasmid. We have developed procedures and protocols for reliably detecting A. vitis bacteria. Our results showed that A. vitis bacteria are present in soil near and within the sampled vineyard soil, but whether they are tumorigenic requires further investigation. We have conducted a survey of Missouri vineyard soil and grapevines, as well as non-vineyard
soils, to know the distribution of A. vitis. We are currently growing out the bacteria within these samples, which will be used for inoculation on healthy model plants. Whole genome sequencing will be conducted, and the results will help determine tumorigenicity. The outcomes from this research will help the grape and wine industry to develop effective strategies for preventing and
managing crown gall disease in vineyards.

- Rapid Fire Vineyard 2 - Michael Cook, Texas A&M - Maximizing Water Use Efficiency in Texas Vineyards as a Means to Promote Wine Quality and Stability Parameters While Ensuring Grapevine Resiliency Under High Stress Environments

Irrigation management is a ubiquitous challenge in Texas vineyards due to inconsistent weather conditions and varying soils. Many times, this results in inefficient water use and added stress, reducing the resiliency of grapevines (i.e., sustainable production). Therefore, researchers with the Texas A&M AgriLife Extension Service have partnered with five industry associations in evaluating grape resiliency amidst an unpredictable climate and a dwindling precious resource, water. Working together, we have established three trials across three regions with the goal of developing practical and economically feasible tools for growers to implement in their vineyards, appropriate for their distinct region, that will promote wine quality and stability parameters while ensuring vines are resilient and better able to cope with perennial vine stressors such as extreme heat and drought. During this presentation we will discuss previous research that led up to this study, current study updates, and future collaborative opportunities. 

- Rapid Fire Vineyard 3 - Elda Quintana, Texas A&M

• BUSINESS: Rapid Fire - jennie.gilbert@redchirp.com - BALLROOM F

WinePulse - Remy Sabiani

RedChirp - Jennie Gilbert

2-2:30pm - EXHIBITOR BREAK

2:30-3:30pm - KEYNOTE - Justin Jackson, New York Wine & Grape Foundation - MAIN BALLROOM - sponsored by Texas Wine Growers

- Kickstarting Sustainable Viticulture: The challenges and benefits of building a regional sustainability certifiction. Facing increasing climatic instability, viticulturists and winemakers around the world are forced to evaluate their impact on the environment. Sustainable practices may look good on paper but are often expensive and labor intensive. However, consumer demand for sustainably labeled products is on the rise and for commodities such as wine consumers are often willing to pay a premium that can offset added production expenses. A regional sustainability certification is an excellent way to communicate the responsible efforts of viticulturist to consumers. In 2023 the New York Sustainable Winegrowing program officially certified its first vineyards. By sharing the thought process behind the program’s success and failures Justin Jackson, Sustainability Program Manager at the New York Wine and Grape Foundation, hopes that other winegrowing regions are able to kickstart their own certification programs.  

3:30-4pm - Symposium Close - MAIN BALLROOM

CLICK HERE to see Speaker Bios