Steve Leveque, director of wine making, has been strategically creating a technical blueprint for HALL Wines in St. Helena and HALL Wines in Rutherford that has paved the way for technical innovation in wine making.

Leveque has been directing the wine making for HALL Wine’s 500 acres of land and five certified organic vineyards since 2008. With Leveque’s technical implementation and execution, HALL Wines has been able to create Boudreaux varietals such as Cabernet Sauvignon, Merlot and Sauvignon Blanc. Portfolio recognition includes 75 wines rated 90 points and above, and most notably, Rober Parker rated 2010 HALL “Exzellenz” from the historic Sacrashe Vineyard at the HALL Rutherford site 100 points in 2013.

Technology that has been implemented as a part of the annual winemaking operations includes the addition of the Optical Sorter Technology, a system that helps identify and maintain grape quality, and HVAC Control System (by EMCOR) where winemaking can control humidity, heating, cooling, air and ventilation from a single button, winery wide. A state-of-the-art Pond Variation System has also been turning the irrigation system from ‘anaerobic’ into ‘aerobic,’ drastically reducing energy, while the Gravity Flow Production System has been combining new age technology with old word winemaking practices. The Tank Cooling System (Glycol Systems by Tankor) can heat and cool fermentation remotely from an iPhone or laptop, a state-of-the-art automated spectrophotometer runs enzymatic analysis, acetic, yeast assimilable nitrogen (YAN), malic, glucose fructose in the lab, and HALL Wines doesn’t stop there—solar panels also monitor energy production and greenhouse gasses that are to be avoided.

Born and raised in Napa Valley, wine is what Leveque knows best, earning a reputation for finely crafting wines. A 20-year veteran of the industry, he honed his winemaking technique during his 11-year tenure as a winemaker at Robert Mondavi Winery, also in Napa Valley. Leveque’s passion for wine continues as a lifelong viticulturist, spending time working with HALL Wines director of vineyards, Don Munk, president and former winemaker, Mike Reynolds, and his winemaking teams to produce fruit at a level of quality necessary for world-class wines. Dedicated to creating organic grape growing and environments, Leveque practices environmental sustainability with all winemaking efforts.

Leveque can be caught speaking at various upcoming engagements including an elite panel titled “Head for the Hills” during Flavor! Napa Valley this November.

In the wake of COVID-19, the Philadelphia Convention and Visitors Bureau (PHLCVB) set out to provide planners with up-to-date intel and sound advice, appointing Dr. David Nash, founding dean emeritus of the Jefferson College of Population Health, in the process as its chief health advisor. Dr. Nash and Kavin Schieferdecker, senior vice president of the CVB’s convention division, share how the partnership came to be and its potential lasting impact.

 

A lifelon New Yorker, Emily Schmalholz was a TV producer at VH1 before moving into the events industry and landing at Westchester’s The Capitol Theatre. As director of special events at the historic space and its bar, Garcia’s, she says creating events and working in television have lots in common. “The ultimate goal for both is to tell a great story and create memorable moments.” Schmalholz, a self-described “event therapist,” had more to say about her work.

What’s the biggest difference between producing for television and producing events?

 

From Baltimore to Boston to brainstorming, Ralph Weaver has never been one to say “no” to trying something new. After studying communications and marketing at Boston University, the Baltimore native made his way to New York City where he worked with a public relations agency, allowing him to dip his toes in the world of event planning.  

And he hasn’t looked back since.