Davis' Department of Viticulture and Enology moved out of its old winemaking facility, and into a new, $15 million teaching and research winery, part of a 34,000-square-foot complex that also includes a brewery and a food-processing plant. Outside sits a new 12-acre vineyard, which will give students more hands-on viticulture experience. Inside, staff is setting up a sophisticated wireless network of 152 high-precision fermentors, custom-designed, fabricated and tested by research engineers at Cypress Semiconductor-a $1 million gift from Cypress founder and CEO T.J. Rodgers. Wine Spectator senior editor Dana Nigro explains.
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