New Age Pioneers and Wine Families

Jun 12, 2014 admin
14 advanced teaching fermentors unveiled
New Age Pioneers and Wine Families

Click image to expand (Photo credit: TJ Ushing)

On May 7, 2014, over 75 people came together in J. Lohr Fermentation Hall of the new LEED Platinum Teaching and Research Winery in the Department of Viticulture and Enology at UC Davis to celebrate the unveiling of the fourteen 500 gallon fermentors.  “What a treat to share wine and food with such an illustrious group,” said Rob Davis of Jordan Vineyard & Winery. The 500-gallon tanks, designed by Professor and Chair David Block and Winemaker Chik Brenneman, have been named by or for California’s pioneering wine families through their generous donations, totaling some $700,000.  These individuals, families and wine industry partners, along with several faculty and staff from the Department of Viticulture and Enology and the College of Agricultural and Environmental Sciences, were regaled with wine from many of the donors’ own vintages as each fermentor was unveiled, in turn. 

UC Davis would like to thank the donors who have supported the winery in this meaningful way:

  • Beaulieu Vineyard, in memory of André Tchelistcheff
  • Bart and Daphne Araujo
  • Cakebread Cellars
  • Peter Mondavi, Sr., and Charles Krug Winery
  • Far Niente Winery
  • Heitz Cellar
  • J. Lohr Vineyards & Wines
  • Jordan Vineyard & Winery
  • Opus One
  • Paul Hobbs Winery
  • Ramey Wine Cellars
  • Trefethen family
  • Wente family
  • Winiarski Family Foundation

Click image to expand (Photo credit: TJ Ushing)
The Department of Viticulture and Enology Teaching and Research Winery, which was the first building at UC Davis to be constructed entirely through private funding, is the world’s most sustainable and most advanced facility for making wine.  The installation of the 14 fermentors, which happened in early 2014, supports that mission, such as having the capability for using clean-in-place (CIP) technology—which will significantly reduce water and chemical use.  

Block commented that “his hope for these new fermentors is that they are as pioneering for the wine industry as the families for which they are named.”

“I have to come back just so somebody can explain all the gismos that are featured on every tank. Truly the fermentation room is state of the art,” said Jordan’s Rob Davis. “Thank you for the opportunity to be a part of such an incredible program,” continues Davis. No, Rob, thank you!

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