Getting flavor, aroma, and mouthfeel compounds out of grapes and into wine drives some of the most critical decisions made during harvest. After a technical review of what we know about phenolic extraction from Steve Price of ETS Laboratories, we’ll taste samples from the 2024 vintage. Matt Vuylsteke of Amaterra Winery will present samples of different cap management techniques, and Rachel Rose of Bryn Mawr will present wines with cold soaks of different duration.