In this episode of the WIN Insider Series, George Christie sits down with Dominic “Dom” Engels, the newly appointed CEO of Bronco Wine Company, one of the largest family-owned wineries in the U.S. Dom shares his unconventional path into the wine industry, shaped by leadership roles at The Wonderful Company, Stone Brewing, and Revolution Foods. He offers a candid perspective on how the wine industry must evolve to stay relevant—by embracing innovation, agility, and a modern leadership mindset. Dom discusses Bronco’s transition from founder-led management to a more professionalized structure, and how the company is working to build an enduring institution beyond its roots. From generational shifts and changing consumer preferences to the need for clarity, focus, and bold decision-making, this conversation dives deep into what it takes to lead—and adapt—in a time of transformation.

Santa Rosa, CA - March 15, 2025 - BevZero, a global leader in beverage de-alcoholization and product development solutions, has announced that it will resume management of the Santa Rosa facility as Bronco Wine Co. focuses on winemaking.  This transition represents an exciting opportunity to enhance operational efficiency and focus on the long-term success of the facility. Bronco Wine Co. took on management of the BevZero Santa Rosa, CA location as part of a broader portfolio of Wine Hooligans assets acquired in February of this year. As part of the acquisition, Bronco Wine Co. had initially planned to integrate the management of the Santa Rosa facility into its operations. However, after further evaluation, both organizations determined that BevZero, with its specialized expertise in advanced beverage processing and innovation, is best suited to oversee the facility's future growth and success. This transition will allow Bronco Wine Co. to remain focused on its core business

Emerging Irrigation Practices and Technologies in the Vineyard The second session in our 2024 Growing Forward series, presented by Verdi, is focused on innovative irrigation management practices and how technologies are transforming vineyard operations. Innovative irrigation management practices and technologies are transforming vineyard operations, addressing the critical challenges of water scarcity and rising farming costs. These advancements enable growers to enhance both the yield and quality of their grapes while conserving water and optimizing labor. Join us next week on Wednesday, June 26th, to hear from industry experts about new, actionable vineyard irrigation techniques you can implement today to maximize crop yield per drop, monitor crop stress, report on water usage, and more. Audience members will have an opportunity to ask their own questions and engage with the panel live during the broadcast. Session Panel: Dr. Luca Brillante, Bronco Wine Company Chair in Viticultu

Cutting-Edge Tech to Enhance Yields, Conserve Water, and Optimize Labor Amidst Rising Challenges. Registration is open for the second session in our 2024 Growing Forward series, presented by Verdi, focused on tackling the most pressing topics and issues faced throughout the grape-growing cycle. Can advanced irrigation practices, automation, and sustainable methods drive efficiency in modern viticulture? Innovative irrigation management practices and technologies are transforming vineyard operations, addressing the critical challenges of water scarcity and rising farming costs. These advancements enable growers to enhance both the yield and quality of their grapes while conserving water and optimizing labor. Join us on June 26th to hear from industry experts about new, actionable vineyard irrigation techniques you can implement today to maximize crop yield per drop, monitor crop stress, report on water usage, and more. Session Panel: Dr. Luca Brillante, Bronco Wine Compan

Afternoon Brief, September 16th

Price Hikes Turn Off Wine Country Visitors: Tasting room visits to West Coast wineries, after rebounding in 2021, are way down this summer compared to pre-pandemic numbers, according to a survey of 400 wineries released last week by a company called Community Benchmark....

Afternoon Brief, September 13th

Fred Franzia Has Died: Fred died early this morning at his Redwood home in Denair, California, with family by his side. He was 79 years old...

Wineries are busy, and no time is busier than harvest. A typical year is always a scramble, but labor shortages, pandemic restrictions, wildfires, and climate change forcing an early crush can accelerate that into a mad dash. As a result, any way to save time is appreciated. One shortcut some winemakers use is throwing dry yeast into the juice without rehydrating it (directly inoculating). It sounds innocent enough and checks a to-do item off their list faster than the hour or so it takes to rehydrate yeast. But winemakers may not realize that this technique may result in a fermentation that takes several days to start or becomes sluggish/stuck. So, they could be saving an hour only to lose days. This technique may also diminish the wine’s aromatic expression, resulting in a less fruity and flavorful wine. For example, Sauvignon blanc requires the action of yeasts during fermentation to convert the precursors in grapes to the thiols that produce the wine’s typical tropical