Wine education and innovation starts here.
Students learn firsthand the finer points of wine production in the winery at the UC Davis Robert Mondavi Institute for Wine and Food Science. And every year at the grape crush, they study the whole process — from the crush to fermentation and processing. In August, 9 tons of fruit were crushed and barreled. Eventually, viticulture and enology students learn to evaluate the finished product according to the quality and complexity of the wine’s flavor and aroma.
Viticulture and enology major Jordan Axe guides grapes out of the hopper during the annual grape crush in August.