James Campbell - Analytical Chemist
Dr. James Campbell is an analytical chemist with a focus on grape and wine polyphenols. He earned a bachelors of science in enology at California State University Fresno under the tutelage of Dr. Jim Kennedy. Following his graduation, he was accepted to the University of California, Davis to pursue a PhD in Agricultural and Environmental Chemistry under the guidance of Dr. Andrew Waterhouse. His research has focused on Cabernet Sauvignon in California, with an emphasis on the Napa Valley. His work has highlighted the impacts of mitigation strategies on fruit phenolic quality, along with tannin interactions with other molecules in wine systems.
Will Thomas - Phenolic Viticulturist
Will Thomas is a 20-year veteran of the wine industry with a unique perspective that blends scientific precision with an intuitive passion for quality. His career began on winery crush pads and in James Beard Award-winning restaurants, both environments where excellence is paramount. Will went on to earn a BS, MS, and MBA, all in viticulture and/or wine-focused programs, building a broad and solid knowledge base. Over the last 15 years, he has focused on growing grapes through a variety of farming practices (organic, biodynamic, regenerative, etc.) while managing large-scale vineyard asset portfolios. Integrated Phenolics offers Will - and winemaking professionals - an unparalleled opportunity to explore wines with research-grade precision, characterizing textural differences and wine quality in ways previously unattainable.