To: Regional Vintners

From: Bruce Zoecklein

Subject: Pre-Harvest Workshop (White Hall Vineyard, August 5, 2002), Norton Round Table, Additional Web Domain

Pre-Harvest Workshop.

Pre-Harvest Workshop. The Enology-Grape Chemistry Group will conduct a Pre-Harvest Workshop August 5 at White Hall Vineyard from 10:00 am to 4:30 pm.

The program will be conducted by myself and a colleague, Lisa Van de Water, Director, The Wine Lab, Napa, California and Pacific Rim Enology Services, Blenheim, New Zealand.

The program will cover important harvest issues including: yeast nutrition (nitrogen and oxygen), measurement of yeast nutrition, yeast selection including native yeasts, fermentation issues, fermentation adjuncts such as enzymes, wood and tannins, controlling reductive tone formation, use of lees in winemaking, and considerations of physical and biological stability.

Wines produced by several processing variations such as Delestage and Microoxgenation will be evaluated and discussed.

There will be a nominal fee to help off-set costs. Further details will be provided in a subsequent Enology Notes and my newsjournal Vintners Corner. Mark your calendars: August 5, White Hall Vineyard.

Norton Roundtable

We are organizing a Norton roundtable meeting for Monday, July 29, 2002 at Chrysalis Vineyards at 1:30 p.m. This meeting is for commercial growers and producers interested in Norton. If you are interested in attending, please RSVP via an email note to me by July 4.

The meeting is designed as a forum for discussion of the viticultural and enological issues related to the production of Norton in Virginia. It will include sensory evaluations. Topics will include:

• Norton stylistic goals
• Canopy management and its relationship to wine style and balance
• Norton vine nutrition issues
• Maturity evaluators and yield
• pH, TA and phenol management
• Processing techniques: whole cluster press, cold soak, enzyme treatment(s), yeast and MLF selections, fermentation temperature, co-fermentation, tannin additions, delestage, wood fermentation, sur lie storage, wood storage time and source(s), etc.

Please bring Norton wines to share and discuss (if possible) and don't forget to RSVP to me by July 4.

New Web Site Domain Address.

We have added a new address that will allow access to the Enology-Grape Chemistry web site. Use the old address www.fst.vt.edu/Zoecklein/index.html or the new domain: www.vtwines.info.

Subscription to Enology Notes. All past Enology Notes and Vintner's Corner newsjournals are posted on the Enology-Grape Chemistry Group's web site at: http://www.fst.vt.edu/zoecklein/index.html.

Enology Notes are slightly different in content from this subscription based Vintner's Corner newsjoural. To be added to the Enology Notes list serve send an email message to bzoeckle@vt.edu with the word "ADD" or "REMOVE" in the subject line.

Dr. Bruce Zoecklein
Associate Professor and Enology Specialist
Head Enology-Grape Chemistry Group
Department of Food Science and Technology
Virginia Tech
Blacksburg VA 24061
Enology-Grape Chemistry Group Web address: www.fst.vt.edu/zoecklein/index.html
Phone: (540) 231-5325
Fax: (540) 231-9293
Email: bzoeckle@vt.edu