Dry Farming Wine Grapes in California: Making Great Wine
Will Bucklin, Winemaker, Bucklin Old Hill Ranch, Glen Ellen
Guillaume Eicholz, Vineyard Manager, Dominus Estate, Yountville
Frank Leeds, Winegrower, Frog’s Leap, Rutherford
Tegan Passalacqua, Winemaker and Vineyard Manager, Turley Wine Cellars, Amador, Paso Robles and St. Helena
Peter Granoff, Master Sommelier, Ferry Plaza Wine Merchant – Moderator
Join us for a panel discussion to learn first-hand from wine growers the history of dry farming to produce quality grapes. Dry farming refers to growing wine grapes without irrigation, instead using residual moisture from the rainy season to sustain them through the dry season. It has had a long history of use, particularly in the Mediterranean region. Prior to the 1970s, dry farming was standard practice in premium wine regions in California as well, but fell out of favor with the invention of drip irrigation. Today, there are still dry-farmed vineyards across the state, and growers agree: dry farming produces quality wine. Learn how this time-tested growing method produces top-quality wines and promotes environmental and water stewardship.
Wine tasting includes a selection of dry-farmed wines from: Dominus Estate, Emeritus Vineyards, Frog’s Leap Winery, Bucklin Old Hill Ranch, Ridge Vineyards, Smith-Madrone Vineyards and Winery, Tablas Creek Vineyard, and Turley Wine Cellars; and farm-to-table bites from the CUESA-Ferry Plaza Farmers Market