New Product Development: From Exploration to Execution

Linda Trotta

Organization:

WX Brands, California

As Vice President of Global Winemaking and Sourcing at WX Brands, Linda Trotta oversees a nine-member winemaking team, positioned globally and in California, collectively sourcing grapes and wine from 14 countries to produce over 3 million cases annually.

In her 38-year wine industry career, Linda has made wine in Napa and Sonoma, as well as in Washington state, Chile, and South Africa; and has forged a path as an inspiring and impactful leader. Her introduction to wine came at a young age, making wine in her grandparents’ garage and sipping at the dinner table. Upon earning her degree in Fermentation Science from UC Davis, Linda’s path took her through the winery cellar, lab and vineyards to positions of increasing winemaking responsibility. Along that path she leaves a trail of superb wines of balance, substance and distinction. Being named the North Bay Business Journal’s 2018 Napa Valley Winemaker of the Year is just one of the many accolades Linda has received over her career.

With a deep sense of gratitude for the mentoring and support she has received over the years; Linda believes very strongly in paying it forward. The industry organizations with which she has held leadership positions include Women for WineSense, Wine Women, and the Washington Wine Technical Group. She currently serves on the board of directors for the start-up business BarrelWise.

And the journey continues.

Jane Dunkley

Organization:

Cakebread Cellars, California

Originating from South-Western Australia, Jane Dunkley got her start in the wine industry as a teenager and never looked back. She holds a Bachelor of Applied Science in Wine Science from Charles Sturt University and is a Master of Wine candidate, winning the Commanderie de Bordeaux USA Scholarship for exceptional performance in the Stage 1 exam in 2021. Her quest to craft world-class wine has led her around the globe, with over 2 dozen vintages in 4 different countries. In 2014 she came to California to assist Randall Grahm at Bonny Doon Vineyard, now based in Paso Robles she works for Cakebread Cellars as Winemaker for their new Central Coast project, Bezel.

Matías Kúsulas

Organization:

Gård Vintners/Lawrence Vineyards, Washington

A Chilean with Greek roots, Matías was a Marine officer, Special Forces, and Naval Engineer in Chile for more than seven years when he realized that it was time to change the course of his career. In 2005, he started studying Agricultural Engineering at the University of Chile, where he graduated with distinction and a major in Viticulture and Enology. He worked in Chile for a few years and in 2011 he decided to start traveling the world on a quest to learn new wine-making techniques. After several harvests in Oceania, Europe and Africa, he settled down in France, to do his post degrees at the Universities of Bordeaux and Montpellier. He also performed for two years as a Maître de Chai for one of the oldest and most reputable wineries in Condrieu and Côte-Rôtie.

After years of traveling and over 15 harvests, he came to the United States in 2016 and joined Gård Vintners/Lawrence Vineyards as a Winemaker and Viticulturist, and is currently head winemaker for Gård Vintners, Contact Natural Wines, Valo, and his own label, Massalto. He also consults for 5 wineries in Washington, is a WSU advisor for the Washington Soil Health Initiative and is the Head Viticulturist for Lawrence Vineyards managing over 1500 acres of vineyards across Washington State.

Mark Lucci

Organization:

Constellation Brands, Inc., California

Mark Lucci is the Winemaker for New Product Development at Constellation Brands and is based in Napa, California. His role involves the creation and development of innovative new brands, as well as the expansion of existing wine portfolios. Mark’s work includes winemaking for several brands, including The Prisoner Wine Company, Robert Mondavi, Meiomi, and Kim Crawford.

Before his tenure at Constellation Brands, Mark held a comparable position at Treasury Wine Estate, further honing his skills in winemaking and new product development. His academic background in Chemistry from Bowdoin College in Maine, lays a solid foundation for his work in the wine industry. His winemaking journey is enriched by his experiences at The Hess Collection Winery and Stag’s Leap Wine Cellars.

Julie Schreiber

Organization:

Chez Julie S, California

Julie Schreiber is a consulting winemaker who focuses her work in Napa, Sonoma, and the Livermore Valley. Her repertoire includes supervising the making of superior wines from picking and production to bottling, including Cabernet sauvignon, Sauvignon blanc, Chardonnay, and Pinot noir. Her wines have won award ratings of 90 points and higher.

As a consulting winemaker, recent and current clients include Kenwood Vineyards, The Tri-Valley Conservancy, Plata Wine Partners, Terroir Napa Valley, Valley of the Moon, and Yao Family Wines. Julie has worked as Interim Winemaker at Valley of the Moon and Dry Creek Vineyard, Assistant Winemaker for Flowers Vineyard and Winery, Associate Winemaker for Sterling, and Assistant Winemaker for Gallo of Sonoma.

Julie’s passion for food and wine started at an early age. She pursued a degree in Hotel, Restaurant, and Travel Administration at the University of Massachusetts, and then completed professional culinary training at the Culinary Institute of America in Hyde Park, New York. She worked 14 years as a professional chef at some of the most acclaimed restaurants in the San Francisco Bay Area, including Boulevard and One Market. Julie decided to take her passion for wine to the next level, returned to school and completed her master’s degree in Enology at the University of California, Davis. She has gained valuable experience working at several wineries in Napa and Sonoma, in addition to a stint in Australia.

Julie’s culinary background and impeccable palate give her valuable insight and a unique edge into winemaking. This, combined with her passion for wine, raises the level of what she makes, and compliments her professional expertise. Julie carries her love of food and wine into other related arenas, including being a mushroom aficionado. She is the lead chef for culinary events and demos at mushroom forays for David Arora, Relish Culinary Adventures, the Sonoma County Mycological Association (SOMA), the Mycological Society of San Francisco (MSSF) and the North American Mycological Association (NAMA). She is a business partner in Mycoventures, a company that organizes local and international mushroom forays and former Sonoma County Mycological Association (SOMA) board member. She is responsible for organizing events, helps lead forays and teaches people how to cook cultivated and wild mushrooms.

In addition to her work in food, wine, and mushrooms, Julie dedicates a lot of time to volunteering with various organizations that include charter membership in Les Dames d’Escoffier of Sonoma (LDEI), acting as round table chair of the Winemaking forum for Wine Women, and as committee chair for the Culinary Committee of NAMA).