Industry-leading seminars on yeast, nutrition, fining, and oak to take place across California and Oregon LAFFORT®, a global pioneer in enological expertise, invites winemakers, enologists, and industry professionals to its 2025 Rendezvous, an annual series of technical seminars celebrating the company’s 130-year legacy of innovation. Held across the West Coast, each event will feature cutting-edge research, interactive tastings, and networking opportunities— culminating in lunch and a bottle share. Locations & Dates: Paso Robles, CA – April 29, 2025 | Opolo Vineyards Santa Rosa, CA – April 30, 2025 | Vintners Resort McMinnville, OR – May 1, 2025 | The Bindery Schedule: 8:30 AM: Doors Open 9:00 AM – 12:30 PM: Presentations & Tastings 12:30 PM: Lunch & Bottle Share (attendees encouraged to bring a wine to share) Registration: Secure a seat at https://laffortusa.com/laffort-rendezvous.

After introducing our non-Saccharomyces yeasts recently, we’d love to talk Saccharomyces yeast options for fermentation. In the technical paper titled “Yeast selection–Back to Basics”. Joana Coulon (Manager of Microbiology at BioLaffort), and Alana Seabrook (Technical Manager at Laffort Australia) share how to select the best yeast for your wine. To get a long list of our entire yeast collection, check out our 2022 Laffort catalog on our website at www.laffortusa.com. To place your yeast order, email ordersusa@laffort.com or call our Petaluma Main Office at 707.775.4530. 

Join Daniel Dycus from Laffort USA and guest speakers Dr. Anita Oberholster from UC Davis and Dr. Eric Herve from ETS Labs for the first webinar in a series Dealing with Smoke Taint. In 2020 Laffort USA conducted 38 specific product and oak alternative fermentation trials from the Pacific Northwest, California’s Central Coast, and North Coast across four grape varieties. When: Thursday, February 25, 2021 10:00 am Register Here

Making Wine in a Changing Climate Thursday, July 16th, 8:30 am to 12:30pm Vineyard: Rootstock breeding, canopy management, carbon sequestering. Winemaking: Changes in fruit quality what to do in the winery? International Wineries for Climate Action organization: what can we do as an industry. Learn More Click Here to RSVP LAFFORT® TECH East Coast Edition Protecting Quality in a Challenging Harvest Wednesday, July 22nd, 9:00 AM – 12:00 PM LAFFORT® is proud of its 125-year history of research and collaboration with the wine industry to meet the needs of winemakers as a leading supplier of premium enological ingredients. We invite you to join us online as we host five presentations specifically geared to the Eastern side of our robust U.S. wine industry. The aim is to help winemakers and winegrowers preserve grape and wine quality in the challenging climates of the East Coast. Learn More Click Here to RSVP

Thursday, May 14th 2020, 10:00 am Join Matt Ridge for a presentation of the techniques used in the production of the ever popular elegant and floral Provencal Rosés that are pushing Rosé producers around the globe to change their style. The presentation will cover phenolic management, stabulation, and thiol enhancing products and grape processing techniques. After this talk, you will have all the tools and steps to make a rose to compete with the Rosés of Provence. Register Here

Do you ever desire just a little more spice, mid-palate length, or more fruit in one of your wines before bottling? There are many tools available today for fine tuning wines. Even just before bottling, great increases in quality can be made. The key is to know what each tool is used for, when to use the tool, and how to implement the tool. In this session we will discuss the tools available, such as QUERTANINS®, manno-protein products, and gum Arabic, and give guidelines for timing and implementation with bottling calendars. About the presenter: Matt Ridge has a Bachelor’s degree in Biology with minors in Chemistry and Geology from Adams State College in Colorado. Matt discovered his passion after moving to Manteca in the Central Valley and embarked on a career in production winemaking. Matt then spent seven years making wine on the North Coast and returned to the Lodi region in 2010 where he has set down his own roots. Matt consults for two small premium wine brands in Lodi