Markus Keller is the Chateau Ste. Michelle Distinguished Professor of Viticulture at Washington State University’s Irrigated Agriculture Research and Extension Center in Prosser. He received his MS in plant science and PhD in natural sciences from the Swiss Federal Institute of Technology in Zurich. His research focuses on environmental factors and management practices as they influence crop physiology and production of wine and juice grapes. He is the author of the textbook “The Science of Grapevines” and currently serves as the science editor on the board of the American Society for Enology and Viticulture.
Preventing and Mitigating Low Temp Injury or Cold Damage in Grapevines
January 24, 2023
3:15 pm - 4:30 pm
Preventing and Mitigating Low Temp Injury or Cold Damage in Grapevines
Cold injury is a significant limitation for successful grape production in many areas of North America. Injury may occur in the Fall before vines are fully acclimated, during the mid-winter period when low temperatures exceed the vines maximum hardiness level, and in the Spring when vines are de-acclimating in response to warming temperatures. In addition, significant low temperature injury can occur after vine buds are developing and green tissue is present (frost damage).
An increased number of extreme events, including low temperatures, are predicted to occur because of Climate Change. Information will be presented on practices growers can utilize to avoid or prevent cold injury as well as those that can be used for mitigation when injury has occurred. In addition, growers will provide insight into how they have been impacted by and responded to recent freeze events.
*Session receives 1 CEU: Crop – Weather Effects on Crop Management
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Speakers
Markus Keller
Organization:
Washington State University, Prosser
Ken Kupperman
Organization:
Jackson Family Wines, California
As vice president of Oregon vineyard operations, Ken Kupperman oversees all aspects of vineyard and land management for Jackson Family Wines’ properties in Willamette Valley.
After graduating from the University of Kansas with a bachelor’s degree in environmental studies he worked in Israel studying drip irrigation and gaining experience in the production of apples, pears and kiwifruit. Following this he received a master’s degree in horticulture from the University of Arkansas.
Later Ken worked in the Washington apple industry before moving to the wine industry in 1998 when he joined Wente Family Estates. There as director of viticulture he oversaw 3,000 acres of vineyards in the Livermore Valley, Napa, Arroyo Seco and Monterey appellations.
In 2007 he accepted a position with Premier Pacific Vineyards managing their Willamette Valley properties, including Gran Moraine and Zena Crown Vineyard, which Jackson Family Wines would later purchase.
In 2013 Ken joined Jackson Family Wines as director of vineyard operations and was promoted to vice president of vineyard operations in 2018. He feels fortunate to work with some of the best vineyard sites in Willamette Valley and finds great satisfaction in delivering fantastic fruit, and in building a team that does so year in and year out.
Jason Magnaghi
Organization:
Figgins Family Wine Estates, Washington
Jason is the Viticulturist for Figgins Family Wine Estates in Walla Walla, Washington. Jason learned his love of farming while helping on the family farm growing row crops and working in a winery during the winter months. He began his career working in Vineyards after graduating from Washington State University with a degree in Horticulture. While working in the viticulture department at Chateau Ste. Michelle he was offered a position managing vineyards for the Figgins Family where he has been for 22 years. FFWE has vineyards in both the Walla Walla Valley as well as the Willamette Valley.
David Ogilvie
Organization:
Silt Wine Company, California
David is lead viticulturalist for his 4-generation farm, Wilson Farms, growing wine grapes in Clarksburg. In 2015 He also started a winery, Ogilvie Merwin Vintners, with his brother and friend that focuses on making premium wines from Clarksburg.
As farm manager, David has championed sustainability and efficiency using the latest Ag Tech. He leads the farming team managing vineyards as well as managing winemaking for his wine brands. In this way, David is able to follow the grape from its original planting all the way to bottling.
David graduated from University of California, Davis in 2002 with a degree in Viticulture & Enology and travelled to 3 continents making wine. He eventually found himself back at UC Davis obtaining a Master Brewers Certificate through the UC Extension Program in 2008. Upon completion, David then worked for Anheuser-Busch eventually running the brewhouse in Williamsburg VA before coming back to his home vineyards in 2014.