Russell Moss joined the grape and wine team at Cornell as a lecturer in viticulture in August of 2018. Prior to coming to Cornell, he managed ultra-premium and luxury vineyards in New Zealand, Oregon, and Burgundy, and taught viticulture courses at Chemeketa Community College in Oregon. Mr. Moss launched his own boutique ultra-premium Oregon wine brand, Bocamo, in 2017. He is also a vineyard management consultant and continues to maintain a residence in Salem, Oregon. Mr. Moss holds a Bachelor’s degree in Viticulture and Enology from Lincoln University in New Zealand as well as a Master of Science in Horticulture (viticulture) and a Master of Life Science in Food Science and Technology (enology) from Virginia Tech.
Course Overview
If you have ever visited or even driven by a vineyard, you may have wondered how grapevines are made and about the stages of grape berry development. In this course, you will dig deeper into the anatomy of vines and their important phenological stages. Whether you are planning on running a vineyard or simply studying them for personal growth, knowledge of key vineyard operations will improve your understanding of the crucial impacts on vine health as well as grape quality and quantity.
This course will explore basic wine-growing operations and how they achieve different viti- and vinicultural outcomes. You will also identify the skills to manage pests and diseases, which prove to be a consistent and critical piece of the winemaking puzzle. Using red or black table grapes, you will simulate what a winemaker might do for a sensory assessment to determine taste and ripeness.
You are required to have completed the following courses or have equivalent experience before taking this course:
- Evaluating Wines
- Developing Wine Production Plans
- Wine Ingredients
Key Course Takeaways
- Identify the anatomy of vines and key phenological stages
- Describe key vineyard operations and the impact on vine health as well as grape quality and quantity
- Identify and manage major grape pest and disease issues
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Course Length
2-weeks
Effort
3 to 5 hours of study per week
Format
100% online, instructor-led
Course Author
Russell Moss
Lecturer in Viticulture
Cornell's College of Agriculture and Life Sciences
Lecturer in Viticulture, Cornell CALS
Who Should Enroll
- Aspiring winemakers
- Winery workers, assistant winemakers, and cellar hands
- Vineyard owners and managers
- Vineyard and wine marketers
- Wine distributors/retailers
- Sommeliers
- Home winemakers
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