Bryce Crawford Email & Phone Number

Healdsburg, California, United States

At Silver Oak, I oversee all laboratory analysis during the life of our wines. I teach coworkers and interns alike how to use the equipment we have and the "why" behind running analysis to connect them with our craft. I create, validate, and implement new and existing SOPs and equipment both individually and within my team of laboratory and winemaking support as well as update all SDS documentation. I coordinate preventative maintenance for all laboratory machinery as well as create POs for the services. I track all the analytical data my lab creates and collect it in an efficient, time-effective, and transparent manner through use of electronic databases and more traditional methods. I assist with all data entry into Vintrace and previously Winemaker's Database. I help manage our bulk wine program. I complete month end inventories and 702s. I assert familiarity with winemaking techniques by playing an active role in scientific research and attending seminars of interest when time allows. I give guidance to final blending actions when needed.During bottling I ensure quality is met or exceeded with all aspects of our packaging, bottles, and the wine it enshrines by checking headspace pressure, ullage, label placement, cork moisture, fill volume, and general readiness for packaging and sale to consumers. During harvest, I spearhead all lab work while simultaneously emboldening our interns to run the lab equipment by our meticulous standards. These interns regularly come out of an internship with a better understanding of the winemaking process and how the lab fits. I also lend a helping hand to our cellar crew when time allows by getting a bit dirty and assisting on the crush pad in some capacity. Outside of these times, I support the needs of the winemaking team by setting up and leading/participating in technical and experimental tastings. I also assist with PR and marketing activities in any way requested.

Oakville, Ca

At Robert Mondavi, my vision surrounded assisting the main lab in all ways possible. During harvest, my focus included vineyard maturity analysis, juice panels, bench trials for additions, press cut analysis of newly dry wines, yeast counts and viability, and polyphenolic analysis via spectrophotometry and WineXray supporting software/website. Outside of harvest I performed all usual wine lab tasks such as assessing enzymatics via Chemwell assay (G/F, malic, acetic, total sulphur, NOPA, ammonia), running aeration/oxidation analysis for free sulphur, running a titrator for pH and TA, running an alcolyzer and handheld DMA for percent w/w alcohol specific gravity and density, running the spec and turbidity meter, assessing dissolved CO2, reagent creation, and compiling all of the data into one central location for ease of use. I also dealt with some of the day-to-day logistics of reaching our goals as a lab, and offer my advice when asked about how we can better achieve those goals and push ourselves further the next go around. I've learned that the lab is much more than just a data farm, it's a critical step in maintaining and adding quality to our flagship wines.The microbiological assessment at Mondavi included microbe identification, plating post-bottling wines for release or hold prior to market, plating wines before they get bottled for load on filtration, spot checking efficacy of sterilization through the winery, autoclaving equipment for sterility, creating media for plating, PCR through the Genedisc for spoilage microbes, and other tasks as directed by the Lab manager and Winemakers. Clerically, I ordered supplies and instrumentation for the lab, balanced my purchases at the end of each month, and helped with workflow between the lab and other departments. I maintained a library of estate and non-estate wines intended for microbial analysis later on in their lives. I also create, modify and tested out new and existing SOPs for feasibility and ease of use.

Napa, Ca

At HALL, I was tasked to collect and disseminate data regarding disease and pest pressure through the multitude of vineyards HALL Wines sourced their grapes from. This includes: visual scouting, pest counts, vine counts, petiole sampling, percent verasion assessment, water stress assessment with pressure chamber, cluster weighing, mature berry sampling, brix measurement with handheld refractometer (in the field and in the lab), special project data collection, and a myriad of other tasks as needed by the Manager of Vineyard and Grower Relations.

St. Helena, Ca

At Whitehall Lane Winery, I executed a very versatile role in that I had sight throughout many aspects of the winemaking process, not just lab work. The multitude of my day to day activities did revolve around lab work, including: analysis of pH,TA,G/F,VA,CO2,DO, and brix in our juices and wines. I was also tasked with administering additions as needed, and maintaining logs of all the data collected for reference by the winemaking staff. In addition to lab work, I did some vineyard sampling of vineyards in the St Helena, CA area, as well as the majority of the processing of those samples and data collection thereafter. Some of the cellar work during this harvest was also entrusted to me, including: manual punchdowns, helping top wines in barrel, cleaning and sanitizing tanks and macro bins, and stirring lees in their whites and roses. I also assisted with bottling start up, by assessing ullage, visually inspecting labels and label placement, assessing DO pick up in the bottle, cork strength and pressure, wine pH and density, and overall wellness of the bottle before packaging.

Saint Helena

At Sutter Home, I worked as a cellar trainee, transferring wine from tank to tank, cleaning tanks, equipment and their surroundings, and loading and unloading wine from tanker-trucks to tanks. I also was able to work on a spinning cone column, which removed alcohol from wine coming in, partitioned the alcohol, and then pumped the dealc'ed wine back to tank.

Sebastopol, Ca

At Paul Hobbs Winery, it was my duty to maintain cleanliness in the cellar, and assist wine movements in any way possible. A great deal of my daily tasks revolved around sanitation, including: cleaning macro bins after pressing, cleaning the crush pad and processing machinery, cleaning the pomace bins to maintain sanitation, conducting dig-outs of the fermenters, cleaning and sanitizing the freshly dug out tanks, cleaning and sanitizing the red press after transferring reds back to tank andor barrel, and cleaning/organizing the storage area of equipment and cleaning solutions. Apart from cleaning and taking part in regular crush activities (sorting, assisting the augur into the destemmer, labeling tanks, etc), I was also able to record winemaking metrics (brix and temp, sometimes pH) on each tank, perform pneumatic punchdowns on the open-top fermenters, and help take samples from their barrel room via fall-prevention technology. I operated a forklift to stack macro bins in their respective area, and move barrel racks as needed. I was entrusted with helping press their Chardonnay that year, operating the Europress and taking samples to the winemakers until they approved the segmenting of press lots. During their late bottling, I worked on the mobile bottling unit as well.

Corvallis, Oregon Area

At OSU, I was able to truly cut my teeth on work inside of a lab and let loose my analytical side. I worked under Doctor James Osborne, Professor, Enology Extension Specialist and head faculty advisor for the VITIS Club. I worked under his graduate research students as well, all great resources of knowledge. Some of the projects I assisted with collecting data included investigating Brettanomyces wine spoilage and the effect of malolactic fermentation on red wine color. Skills in micropipetting, manual enzymatic analysis via spectrophotometer, anthocyannin analysis by HPLC, and aseptic technique were built upon in this role. I was also involved in research scale wine production of Pinot Noir as well as with the production of Chardonnay and Pinot Gris. The aforementioned skills became the foundation for my laboratory knowledge.

Napa, Ca

At Ancien, I was able to get hands-on knowledge of cellar and lab operations as well as perform vineyard sampling and analysis. In the cellar I was able to help out topping, racking, cleaning, sanitizing, sampling, and SO2ing barrels. In the lab I was given an overview of what goes into picking decisions and general wine chemical analysis. During harvest it was "all hands on deck", helping weigh in, load the press, dig fruit into the augur, deconstruct and clean the destemmer, eradicate MOG from our picking bins, do punch downs, CO2 and dry ice our ferments, clean and sanitize our equipment, and a multitude of other tasks. I cannot thank the crew here enough for all of their help throughout the years and the chance they took on me. I would not be where I am today in the wine industry without them.

Napa, Ca

Through C.A.S.S. by way of the CDFA, my job was essentially to act as the boots on the ground attack against the spread of the European Grapevine Moth. I employed IPM tactics such as scouting, host material removal, mating disruption lure installation, application of BT Kurstaki by way of backpack sprayer, and trap placement and collection. During this quarantine, our combined efforts culminated in the slowing of the moth's spread, and subsequent eradication in 2016 from Napa County.

Corvallis, Oregon Area

My work at the USDA ARS facility at OSU had me helping out a faculty member researching Phytophthora Cinnamomi (root rot) in Blueberry plants. I assisted in various ways, some of which were assessing root infection in agar medium under a microscope, blueberry field management, and collection of data on root growth from pot-grown blueberry plants. I can safely say that the Reka variety of blueberries are my favorite.

Amity, Or

I assisted with transitioning a cherry orchard into a vineyard for a Doctor who was leasing the land. I took part in top soil upheavel, grading the land, post and trellis installation and spacing, varmint eradication, vine planting and subsequent watering.

Corvallis, Oregon Area

Corvallis, Oregon Area

At WinCo, it was my duty to assemble product displays, stock shelves, face aisles, yield customer questions and complaints, and fill in for cashiers and maintenance technicians within the Variety department of the store. Items governed in this department included barbeque sauce, children's toys, fermented foods, and feminine products.

Bachelor’S Degree, Fermentation Science, Food Science And Technology

Activities and Societies: VITIS Club, Bass Fishing Club

Extension Program For V&E, Viticulture And Enology, B

My coursework through UC Davis' Extension Program in Viticulture and Enology has me on the right track for gaining certification.

Education record

Activities and Societies: KAIROS Retreat, Community ServiceCommunity service was an important part of my high school career at Bellarmine..