Phenolics within the grape play an important role in a wine’s sensorial properties, such as color, astringency, mouthfeel, and bitterness. For example, increasing the size of tannin molecules will increase astringency, or a higher level of epicatechin-3-O-gallate (ECG) will lead to more chalky dryness and a lower coarseness.  Thus, vineyard […]

Now that we have hit bud break, the Fruition Sciences field team is noticing differences in shoot length. For most of the valley, we are seeing about 3-4 inches of shoot growth. Of course, the differences in shoot growth are influenced by many factors such as meso-climates, varietals, vineyard practices, […]