Learn how Keith Prader discovered a way to mitigate smoke taint on his 2020 Cabernet Sauvignon and Cabernet Franc, rescuing a meaningful profit from the vintage of approximately $20/bottle.
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In 2020, wildfires wreaked havoc on many of California’s vineyards, leaving an impression of smoke in some of the wine produced with exposed fruit. Wineries not only had to sustain great losses within their portfolios, but also had to protect their reputation when mitigating how to use smoke tainted fruit. Many turned to Tastry for knowledge and help.
We have some exciting news to share! Cameron Hughes of de Négoce has recently partnered with Tastry. Read more here.
Did you see Tastry CEO Katerina Axelsson's presentation at Unified? Learn more about Tastry's approach to consumer-based sensory science using novel chemistry and AI.
Crafting personalized marketing messages is imperative for any business, especially in the wine industry where opinions in wine can differ so greatly from person to person. In fact, the majority of consumers now expect that companies will be capable of anticipating their individual needs.
Six generations ago, the Giguiere family began farming in the Dunnigan Hills in Yolo County, a region that was long known for ranching. When it came time for John Giguiere to continue his family’s farming tradition in 1983, he boldly pioneered the development of a vineyard and winery on his family’s land. Alongside his wife and brother, he grew this business to a 750,000 case production before overseeing the sale of the company to Vincor International in 2000.
Dan Hooper, co-founder and chief creative officer at YesMore Creative, shares his experiences and views on the crossroads of AI and the alcohol industry. Read more here.
Katerina Axelsson, Tastry CEO and Founder, spoke alongside PurFresh at WIN Expo to explain the sensory effects of Purfresh’s ozone disaster recovery solution that Tastry AI analyzed. Watch the video here.