Jim has more than 20 years in the vineyard management industry and is a licensed Pest Control Advisor. He is a graduate of Cal Poly San Luis Obispo and an alumnus (Class 43) of the California Ag Leadership Program.
With experience in managing vineyards in Sonoma, Monterey, Santa Barbara and San Luis Obispo counties, Jim understands what it takes to help his clients attain their goals and produce the highest grape quality possible for their sites.
Jim and his wife, Michele are natives of Santa Maria and are both passionate about working in the wine industry. However, their greatest passion comes in raising their two children, Reagan and Henry.
Nathan is the founder of Vine Valley Analytics & Strategy, where he focuses on helping organizations unlock growth through data-driven insights and market-focused strategies. Drawing on years of experience in business intelligence, data analytics, and strategic planning, he has partnered with a diverse range of wine industry clients to solve complex operational challenges and drive sustainable results. As an expert panelist, Nathan will share his perspective on leveraging analytical frameworks, emerging technologies, and customer-centric approaches to optimize organizational performance in today’s rapidly changing environment.
Hailing from the mountains of Northern California, Kip’s passion for wine developed while living on the Central Coast after his matriculation from the University of California Santa Barbara. After three years in the corporate wholesale industry, Kip chose to pursue that passion and turn it into a career by accepting a harvest role at Orcutt Road Cellars for the 2010 vintage. Since then, Kip has held winemaking roles at Bronco Wine Company, one of the largest producers in the state, Terravant Wine Company where he served as client winemaker for many established Santa Barbara County producers, the legendary Wild Horse Winery, as well spending two vintages in New Zealand as a Harvest Winemaker.
Kip is currently the winemaker for Chronic Cellars in Paso Robles, where he works predominately with Rhone and Bordeaux varietals from sources spanning the breadth of the Paso Robles AVA.
The focus of Fererico’s research lies in the broad areas of grape and wine chemistry and biochemistry and their sensory implications, with especial emphasis on applied research. He has been involved in research projects focused on the impact of irrigation techniques, especially Regulated Deficit Irrigation.He is also interested in the chemical and sensory aspects arising from intrinsic variations of berry size in red wine cultivars, and their impact during winemaking. Current and ongoing research projects include studies on the extraction of phenolics of sensory relevance during the course of different maceration techniques in red wines (cold soak, extended maceration, saignée, cofermentation, stem and whole cluster additions), coupled with other regulating factors (grape maturity and composition, ethanol content, SO2 dosis), and their sensory impact as evaluated by formal sensory evaluation techniques.
Stephen Ross Dooley founded Stephen Ross Wine Cellars in 1994 and added Flying Cloud Wines in 2003. Stephen is the winemaker for his own brands and produces wine for five custom crush clients at the winery in San Luis Obispo.
He is a UC Davis Enology graduate (1977) with winemaking experience at Louis Martini Winery in the Napa Valley (10 years) and Edna Valley Vineyard in the Edna Valley (seven years). Dooley also served winemaking stints at Backsberg Estate in South Africa and Chittering Estate in Western Australia. In 1994, it was time to strike out on his own and produce his own label, Stephen Ross, his first and middle names, while also managing the production and winemaking of the Morro Bay Vineyard and Echelon brands for the Chalone Wine Group. Since then, Stephen Ross planted an estate vineyard (2001), moved into increasingly larger winemaking facilities (last move in 2008) to accommodate growth and custom crush, and opened a tasting room.
Today, together with Paula Dooley, his wife, and small winemaking and hospitality teams, they produce and sell the Stephen Ross and Flying Cloud brands across a dozen states, four export countries and from the tasting room. Stephen has an unwavering focus on quality, and the work ethic to make in happen throughout the decades.
I approach my work with a lifetime of exquisite flavors, travel and experiences. A journalist by training and winemaker by drive, the two professions challenge me to craft timeless stories as each vintage unravels a new chapter. My goal is to create vibrant, elegant and transportive wines bursting with integrity using three main ingredients: premium Santa Barbara county fruit, dedication and hard work.
Wine revealed itself to me later in life in 2004, after I helped plant a vineyard seeking new discoveries. A few years prior I received a Fulbright Scholarship to North Macedonia (my family’s birthplace) in 1998-1999 to study ethnic issues. My pursuit was to discover paths toward peace. I still believe this is possible. With a commitment to this landscape and the amazing humans that make wine happen, we do our part now more effectively and joyously, one bottle at a time.
Entering my 21st vintage with harvest 2025, we have been welcoming guests to our tasting room in the center of historic Los Alamos, California, since 2011. In 2013, we added Babi’s Beer Emporium next door where we curate domestic craft beers and snacks. Babi’s is named after my grandmother, Ilinka, who exemplified love and forgiveness and always welcomed everyone to our table.
As we continue our evolution, our priority is to elevate our cool climate Rhône varieties to the distinction they deserve. To show our dedication to the potential these wines have for impact, we have committed exclusively to sourcing Grenache, Syrah and Mourvèdre from the Sta. Rita Hills appellation beginning with the 2022 vintage.
Jason Haas is the second-generation proprietor of Tablas Creek, serving in the dual roles of Partner and General Manager. In his two decades at the winery his family founded in partnership with the Perrins of Chateau de Beaucastel, Jason has overseen the business, production, sales and marketing.
In addition to his work at Tablas Creek, Jason has led the boards of directors of both the Rhone Rangers and the Paso Robles Wine Country Alliance, and is a board member of Free the Grapes and WineAmerica. His writing has been published in Wine Business Monthly, Wines & Vines, Decanter, Wine Industry Network and Wine Searcher. His photography has appeared in Wine Spectator, Forbes, the Washington Post, and Wine Enthusiast. He is principal author of the Tablas Creek blog, an eight-time finalist and two-time winner for the Wine Blog Award’s “Best Winery Blog”.
In recognition of his contributions to the Paso Robles wine community, he was voted by his peers 2015 Paso Robles Wine Country Wine Industry Person of the Year and 2017 San Luis Obispo County Wine Industry Person of the Year. In 2022 he was named a Food & Wine Magazine Drinks Innovator of the Year and in 2024 he was nominated by the Wine Enthusiast for the “Wine Person of the Year” Wine Star Award.
Research Scientist & TTB Certified Chemist
Eric Herve received his PhD from the Faculté d’Oenologie of Bordeaux, France, where he completed a research program on the key flavor components of Armagnac and Cognac brandies. Dr. Herve joined ETS in 1997 to conduct a cork research program. First, Eric developed an automated method to reliably measure trace amounts of 2,4,6-trichloroanisole (TCA), down to one part-per-trillion. By studying how natural corks transfer TCA to wine, he defined the concept of cork’s “Releasable TCA”. The measurement of “Releasable TCA” has now become the tool of choice in the fight against Cork Taint worldwide. Always fascinated by the complexity and mysteries of wine aromas, Eric opted to stay at ETS after the completion of the cork project to develop new analyses, conduct applied research programs, and investigate wine flavor and taint issues. Eric is a TTB certified chemist for analysis of wines, distilled spirits and beer. Eric developed the ETS Oak Aroma panel, with its signature radar plot, allowing a quick visual assessment of a wine’s aroma profile. He reported for the first time the presence of eucalyptol in wines with “minty” and “eucalyptus-like” odors, showing that these aromas often originate from eucalyptus trees growing near vineyards. In recent years, as TCA outbreaks occurred in wineries, Eric conducted investigations to determine the extent and identify the sources of contamination. In addition, he has developed new analytical tools to deal with emerging threats, such as TBA and “Smoke
Daniel Kushnir is a seasoned wine industry advisor with a proven track record in driving Direct-to-Consumer (DTC) sales and implementing strategies to maximize revenue and expand reach. With a deep understanding of tasting room operations, strategic partnerships, and digital marketing, Daniel has consistently delivered exceptional results for wineries of all sizes.
Key Achievements:
- Exponential DTC Growth: Successfully increased DTC sales by 1,720% year-over-year for a single winery.
- Cost Optimization: Renegotiated UPS contract and implemented strategic shipping initiatives, resulting in an estimated annual savings of $25K+.
- Strategic Partnerships: Established a lucrative partnership with Wyndham Resorts and a winery, generating additional projected B2B wine sales of $70K in 2024 and driving $40K in voucher sales.
- Inventory Management: Developed effective programs to address overstock issues, reducing storage costs and minimizing spoilage.
- Operational Efficiency: Streamlined wine club shipping, leading to cost reductions of 20% and increased volume incentives within a winery’s carrier agreement.
- Member Engagement: Implemented a strategy to encourage a winery’s wine club members to double their allotments, leading to wine club revenue increase of $75K annually.
- Industry Leadership: Served as a board member for the Calaveras Winegrape Alliance and is a sought-after speaker at industry conferences across the United States.
Anthony Bozzano owns and manages Bozzano and Company, a Central Coast wine business specializing in bulk wine and grape sales and custom brand development. Prior to founding Bozzano and Co., Anthony worked in sales and marketing for a local winegrower, where he managed bulk wine and private label sales.
Anthony was raised in Stockton, CA., where he is still actively involved with his family’s farm. He is a graduate of Cal Poly, San Luis Obispo, and a member of Class 43 of the California Agricultural Leadership Foundation
