FRESNO, Calif. — Malia Mora, a recent enology graduate from Fresno State, is among a select group of students who developed the university’s 2025 Graduate’s Reserve red wine — a specialty blend now available at the Gibson Farm Market as the campus celebrates spring commencement.
Mora collaborated with fellow graduates Preston Jenkins and Keara McVicker to craft the limited-edition wine, marking the culmination of years of academic dedication and hands-on winemaking experience. The release coincides with Fresno State’s commencement ceremonies, including the Jordan College of Agricultural Sciences and Technology celebration on Friday, May 16, at the Save Mart Center.
Mora’s fascination with winemaking began in seventh grade, sparked by a curiosity about the science of turning grapes into wine. That interest deepened in high school when her family connected with Glen Roberts, a local international wine exporter. Recognizing her passion, Roberts invited Mora to attend a Fresno State wine business class, where she met influential mentors including Tom Montgomery, the university’s winemaker and a 1979 program alumnus.
“That trip confirmed that I wanted to become a Fresno State enology student because it felt like the program was very hands-on and interactive,” Mora said during a recent interview reflecting on her journey.
After earning an associate’s degree at Clovis Community College, Mora transferred to Fresno State and immersed herself in the Viticulture and Enology Department. She graduated magna cum laude and took on leadership roles as president of the Enology Society of Fresno and vice president of the Viticulture Club. She also contributed to research on anthocyanin levels in wine, using advanced laboratory analysis techniques.
Her most transformative experience came through her work at the Fresno State Winery, where she participated in every stage of the winemaking process. Since spring 2023, Mora has assisted in the production of more than 30 wines, gaining expertise in grape crushing, fermentation monitoring, and chemistry testing. Each spring, approximately 4,000 cases are bottled and sold on campus and through the winery’s online platforms.
The 2025 Graduate’s Reserve blend was developed after weeks of trial and sensory evaluation in the campus barrel room. Mora, Jenkins, and McVicker selected a 2022 Zinfandel vintage as the foundation, enhancing it with 2023 Teroldego for body and 2022 Alicante Bouschet and 2020 Barbera for fruit-forward notes. Additional complexity was achieved by incorporating a 2024 Zinfandel, a 2021 Petite Sirah, and an oak bag for depth and texture.
“The whole process of creating our own blend was a bonding moment for the seniors and a great way to end our time here,” Mora said. “It was a back-and-forth process, testing different combinations from both a taste and aroma standpoint.”
Mora’s academic and practical training has positioned her for success on a global scale. This spring, she received six internship offers and plans to pursue international opportunities in countries such as New Zealand, Australia, Spain, or France to broaden her exposure to diverse wine styles and techniques.
Her résumé includes an internship at E. & J. Gallo Winery, the world’s largest wine producer. At the Fresno facility, Mora conducted early morning fermentation sampling and testing, often heading straight to campus afterward for 8 a.m. classes.
“Being a part of Fresno State’s program has given me so many options,” she noted. “Whether I want to go to a small, boutique winery or focus on one area at a large operation, I’m already well-trained and ready to make a difference.”
Among her most rewarding experiences, Mora highlights leading winery tours for younger students — an opportunity to inspire future winemakers as she was once inspired.
“There’s an obvious satisfaction when you pour a glass of wine that you helped create,” she said. “But seeing the next generation’s eyes light up reminds me of how far I’ve come, and how much more there is to explore.”
You Might Be Interested In:
