Dr. Timothy Smith, the Plant Soil Science Director, said, "We're giving the student the opportunity to get their basic GE and pick a career in which they can specialize in later on."
It's a big year for @reedleycollege ! This semester they're introducing Enology classes! The campus has five acres of wine grapes that they can now harvest, crush, barrel and bottle in house! Learn about "Tigers Blood" and how they're inspiring careers tonight on @ABC30 ! pic.twitter.com/C4iGFIs9ST— Vanessa Vasconcelos (@VanessaABC30) January 4, 2018
This semester Enology students can take the winemaking process from vine to bottle. The program features 3 classes-- the introduction, tasting, and a "wine practices" class that gives students the opportunity to work with farm equipment and labs.
Dr. Smith said they are building on the already existing viticulture classes.
"They'll do the harvest in the fall, they'll do the crush with the equipment we have, and barrel aging is done in here."
The grape crushing and bottling practices used to be done at Kings River and Cedar View wineries in Sanger.
Dr. Smith said, "They've been great in terms of resources, so we can make this wine and educate our students."
There are about 300 acres of farmland on the Reedley College campus, while the vineyard is 30 acres there are five strictly for winemaking.
The Reedley College Vineyard boasts several varietals including Syrah, Cabernet, Pinot Grigio, and Chardonnay.
Dr. Smith said, "We have stainless tanks and filters, so we're going to whites from reds-- that's new and we should have a couple more varietals as well."
This semester students will bottle "Tigers Blood" better known as the 2015 Tempranillo and Syrah.