Caroline is a PhD candidate working with Dr. James Harbertson, at Washington State University. Her current research focuses on the changes to phenolic compounds in wine stemming from berry ripeness and winemaking techniques. She has a BS in Chemistry from Bucknell University.

Daniel Baron is a viticulture and winemaking consultant based in Napa, California. He and his son Sam are the founders of Complant Wine (complantwine.com). Daniel was General Manager of Dominus Estate for 12 years and Director of Winemaking at Silver Oak and Twomey Cellars for 22 years. He utilizes an integrated approach that combines precision farming, collaborative leadership, science-based winemaking and old-world artisanal techniques to produce vibrant, moderate alcohol wines. Daniel is currently enrolled at the Université de Bordeaux, pursuing a university degree in pruning and suckering (le DUTE). He serves on the advisory board for the Vintage Report.

Working since 2006 for Seguin Moreau as Research and Development Manager, Andrei previously worked as Chemist, Enologist and also as Superior Lector at Technical University of Moldova. Andrei holds a PhD on Chemical characteristics of oak and a Post-doc which studied the lifetime and activities of free polyphenols and polyphenolic-protein adducts.

Gregory V. Jones is the Director of Wine Education and a professor and research climatologist in the Department of Environmental Studies at Linfield College. Professor Jones specializes in the study of climate structure and suitability for viticulture, and how climate variability and change influence grapevine growth, wine production and quality. He conducts applied research for the grape and wine industry in Oregon and many regions worldwide and has given hundreds of international, national, and regional presentations on climate and wine-related research. He is the author of numerous book chapters and other reports and articles on wine economics, grapevine phenology, site assessment methods for viticulture, climatological assessments of viticultural potential, and climate variability and change impacts on wine production.

Winemaker

Dr. Jean Dodson Peterson has been a faculty member of the Department of Wine and Viticulture at Cal Poly since 2014. She received her B.S. in Viticulture and Enology, M.S. and Ph.D. in Horticulture and Agronomy (Viticulture) from the University of California, Davis. Her research interests focus on rootstock selection and influence on scion development. She currently teaches the Advanced Viticulture series and Basic Viticulture courses.

John Dimos is General Manager of Biome Makers, Inc., a precision viticulture biotech. Biome Makers has developed next generation DNA sequencing technology to analyze thousands of types of bacteria and fungi in vineyards to provide risk management recommendations and solutions important from soil to bottle. Biome Makers is revolutionizing microbial and probiotic understanding and control in viticulture and oenology. John has 15+ years of innovative research experience using stem cell systems to model developmental and pathological processes. John received a B.S. with Highest Honors from Tufts University and a Ph.D. in Molecular Biology from Princeton University. He completed a teaching and research fellowship at the Department of Molecular and Cellular Biology and the Stem Cell Institute of Harvard University and was a Finalist with the Kauffman Fellows Program. John is currently enrolled in the Winemaking Program at UC, Davis.

Professor of Enology at UC Davis and PhD in Chemical Engineering, Roger is involved in the teaching of Wine Stability, Winery Design and Distilled Beverage Production. Lead author of the Principles and Practices of Winemaking, a book that is widely used and cited in English, Chinese and Spanish.

Professor Kurtural is an Associate Cooperative Extension specialist in viticulture with the Department of Viticulture and Enology is the Director of Oakville Experiment Station, a 40-acre research University of California research facility in the heart of Napa Valley. Much of his research and extension teaching focuses on understanding whole grapevine physiology that leads to improving cultural practices, enhancing berry flavonoid composition, and adapting to biotic and abiotic stresses.

Sylvain Delzon est Directeur de Recherche en Ecophysiologie évolutive à l'Institut National de Recherche Agronomique (INRA) dans l'UMR BIOGECO à Bordeaux. Il travaille à l'interface entre la physiologie, l'écologie et la biologie évolutive des plantes. Ses travaux portent notamment sur l'hydraulique et la résistance à la sécheresse des plantes, dans le but de mieux évaluer leur adaptation dans un environnement changeant.

Co-Founder of the Vintage Report, Thibaut brings his scientific expertise in viticulture and enology to the organization. He conceived the concept of the Vintage Report series to foster technical discussions around vintage effect while being respectful of local wine growing conditions. Throughout his scientific career, he has been exposed to numerous scientific and technical experts who imparted on him a desire to always learn more on the relationship between environmental stresses, vine and fruit physiological responses and its impact on wine quality. Having lived for 20 years in California Thibaut became inspired by the culture of open mindedness, clear communication and the power of social media to disseminate knowledge. Thibaut’s hope is that the Vintage report Series will continue to grow and contribute to disseminating reliable information within the wine industry. Ultimately, his objective is to benefit environmental resource management and help preserve the uniqueness of place and season as reflected by wine taste.

Tim was at the helm of the winemaking team for Robert Mondavi Winery from 1974 until 2004. At Robert Mondavi Winery, Tim led with a strong emphasis on viticultural research programs, new developments in rootstocks, clones, and vine density. Early on, he began using the term “winegrower” instead of winemaker, to identify his belief that the personality of great wine is a manifestation of the soil, climate and the people involved. His first-hand experience in the art of winegrowing extended to Italy, Chile, France and Australia where Tim was able to lead in the creation of very high end wines. Among them, was the development of the wine, vineyards and winery for Opus One. In 2005 Timothy Mondavi began Continuum with his sister Marcia, father Robert and their families. For Tim, Continuum is the new beginning after over 30 years in winemaking.