University of California, Davis
The University of California, Davis stands as the most prestigious and scientifically advanced academic institution in the field of viticulture and enology. Located just 45 minutes from Napa Valley, UC Davis is more than an academic powerhouse—it is an active, driving force behind the development of California’s wine industry, with global influence.
A Legacy Rooted in the Vine
Established in 1880 by mandate of the California Legislature and re-established in 1935 after the repeal of Prohibition, the UC Davis Department of Viticulture and Enology has shaped the modern American wine industry from the ground up. It’s not an exaggeration to say the California wine boom would look very different without UC Davis. The department’s legacy includes foundational research, new grape variety development, and the training of generations of winemakers now leading wineries in every major wine-producing region.
As a land-grant university, UC Davis is committed to agricultural innovation and public service. Its viticulture and enology program reflects that mission, blending science, sustainability, and real-world application. From its LEED Platinum-certified teaching winery—the first in the world—to its vineyard research stations and pilot-scale fermentation labs, Davis turns students into scientifically grounded professionals ready to innovate from vine to bottle.
Curriculum: Science First, With a View to the Future
UC Davis offers a full range of academic pathways. These include a Bachelor of Science in Viticulture and Enology, a Master of Science, a Professional Science Master’s (PSM), an online Winemaking Certificate Program, and a condensed Wine Executive Program. From undergraduates just beginning their studies to mid-career professionals looking to sharpen their edge, there’s a Davis track for every serious wine professional.
The undergraduate program demands proficiency in biology, chemistry, physics, math, and statistics before advancing to viticulture, enology, food science, and business. Graduate students dive deep into wine microbiology, fermentation science, plant physiology, and sensory analysis. The programs are rigorous by design—this is not a crash course in winemaking, but a full scientific immersion. Those who complete it emerge with both theoretical fluency and hands-on winemaking experience.
Courses like Sensory Evaluation of Wine and Winery Design combine classroom instruction with work in UC Davis’s vineyards and wineries. Internships are required for all undergrads, and many students work harvests in Napa, Sonoma, or even internationally. Online offerings like the Winemaking Certificate Program provide flexibility for working professionals, while the four-day Wine Executive Program targets business leaders already in the trade.
World-Class Faculty, Real-World Training
UC Davis faculty are the minds behind many of the industry’s most significant advancements. Grape breeder Andrew Walker, sensory scientist Hildegarde Heymann, enology researcher Anita Oberholster (in memoriam), and chemical engineering expert David Block are among the department’s current and recent standouts. The faculty is interdisciplinary, bringing together expertise in chemistry, genetics, plant physiology, engineering, and sensory science.
Meanwhile, alumni include wine royalty: Heidi Barrett (Screaming Eagle), Cathy Corison (Corison Wines), Christian Moueix (Pétrus, Dominus), and countless others in senior winemaking and viticulture roles across the globe. This alumni network isn’t just prestigious—it’s active, engaged, and central to the program’s career outcomes.
UC Davis has recently expanded its commercial footprint. Thanks to a change in federal law, the university now bottles and sells student-made wines under the Hilgard631 label, named after early UC wine scientist Eugene Hilgard. Sales fund scholarships, closing the loop between training, commerce, and education.
Global Reach, Local Focus
While UC Davis has a global impact, its roots remain firmly in California. With a teaching vineyard in Napa Valley and partnerships across the West Coast, students are trained in the conditions and challenges of California viticulture—from cool-climate Pinot Noir to Central Valley bulk production. At the same time, exchange programs and internships expose students to Burgundy, Australia, and beyond.
Sustainability is a pillar of the program. The Jess S. Jackson Sustainable Winery Building, solar-powered and water-recycling, reflects the department’s commitment to environmental responsibility. Research on drought-resistant rootstocks, smoke-taint mitigation, and precision viticulture with AI and robotics ensures that students are not just keeping up with the industry—they’re leading it.
Admissions and Cost
UC Davis is selective. Undergraduates must meet strong science and math requirements. Graduate applicants must demonstrate a solid background in biology, chemistry, and related sciences, and are expected to secure a faculty advisor before applying. Tuition reflects its public university status: relatively affordable for California residents, significantly higher for out-of-state and international students. Certificate programs like the Winemaking Certificate offer a more accessible entry point at a lower cost.
Outcomes and Reputation
UC Davis remains the gold standard. Graduates are routinely hired into top-tier wineries and viticultural research roles. International students often return home to lead their national wine sectors. Industry reviews are glowing, and academic rankings place UC Davis at or near the top for wine education globally.
Yes, the coursework is demanding. Yes, the tuition is steep for non-residents. And yes, the wine industry’s pay scale doesn’t always match the science credentials its top professionals carry. But no other institution offers the same depth, breadth, and real-world integration as UC Davis.
For those serious about a future in wine—whether in the lab, the vineyard, or the boardroom—UC Davis remains the most comprehensive, science-driven, and globally respected wine program in the world.