With Vineyard Acreage Expanding in Tennessee, Farmer Options Increase
Oct 06, 2025
As Tennessee’s grape growers and wineries continue to grow in number, the University of Tennessee Institute of Agriculture is introducing a new team for those farmers.
Grape and wine production takes place across the state. As of now, 29 counties in Tennessee have at least one winery in the fourth quarter of 2024, and Tennessee grape-growing farms numbered 472 in 2022.
“Viticulture and enology have tremendous potential for the state of Tennessee in agricultural production, commercial sales and tourism,” says Keith Carver, UTIA senior vice chancellor and senior vice president. “We want to see these industries thrive and grow.”
The two industries have big economic impacts, not only through their operations, but also as popular agritourism destinations. A 2024 analysis by UTIA agricultural economists found that the overall economic impact of the Tennessee wine industry on the state economy last year was approximately $610 million, involving more than 3,340 jobs. This includes tax revenues that provided approximately $62 million to benefit local and state budgets.
Within the UT Department of Plant Sciences, two new faculty members will build on the outstanding legacy of Extension fruit and nut crops specialist David Lockwood, who helped establish commercial grape growing and winemaking in the state and has served Tennessee fruit and nut growers for 50 years. Meanwhile, Lockwood, too, continues being involved with the team.
Pierre Davadant is the new assistant professor of viticulture at UT, with a 75% appointment in AgResearch and a 25% teaching appointment in the Herbert College of Agriculture. His position was created to focus on Tennessee’s expanding interest in grapes and wines. Davadant’s research will focus on identifying grape varieties adapted to Tennessee’s climate and developing vineyard practices that reduce frost risk, control fungal diseases, manage vine vigor, and improve fruit and wine quality.
Annie Vogel is a new assistant professor and UT Extension commercial fruit specialist, covering grapes along with other fruit crops. She has statewide responsibilities for developing a comprehensive educational program in commercial fruit production and provides a vital link between researchers and growers. Her Extension program will include production and management recommendations, adapting management strategies to regional climates, diversifying crops and encouraging integrated pest management strategies through a horticultural lens.
The team expects to gain a third member in January 2026 with the hire of the university’s first fermentation sciences faculty member in the UT Department of Food Science.
To reach team members, email Davadant at pierre.davadant@utk.edu, Vogel at avogel8@utk.edu, and Lockwood at lockwood@utk.edu.
Grape and wine production takes place across the state. As of now, 29 counties in Tennessee have at least one winery in the fourth quarter of 2024, and Tennessee grape-growing farms numbered 472 in 2022.
“Viticulture and enology have tremendous potential for the state of Tennessee in agricultural production, commercial sales and tourism,” says Keith Carver, UTIA senior vice chancellor and senior vice president. “We want to see these industries thrive and grow.”
The two industries have big economic impacts, not only through their operations, but also as popular agritourism destinations. A 2024 analysis by UTIA agricultural economists found that the overall economic impact of the Tennessee wine industry on the state economy last year was approximately $610 million, involving more than 3,340 jobs. This includes tax revenues that provided approximately $62 million to benefit local and state budgets.
Within the UT Department of Plant Sciences, two new faculty members will build on the outstanding legacy of Extension fruit and nut crops specialist David Lockwood, who helped establish commercial grape growing and winemaking in the state and has served Tennessee fruit and nut growers for 50 years. Meanwhile, Lockwood, too, continues being involved with the team.
Pierre Davadant is the new assistant professor of viticulture at UT, with a 75% appointment in AgResearch and a 25% teaching appointment in the Herbert College of Agriculture. His position was created to focus on Tennessee’s expanding interest in grapes and wines. Davadant’s research will focus on identifying grape varieties adapted to Tennessee’s climate and developing vineyard practices that reduce frost risk, control fungal diseases, manage vine vigor, and improve fruit and wine quality.
Annie Vogel is a new assistant professor and UT Extension commercial fruit specialist, covering grapes along with other fruit crops. She has statewide responsibilities for developing a comprehensive educational program in commercial fruit production and provides a vital link between researchers and growers. Her Extension program will include production and management recommendations, adapting management strategies to regional climates, diversifying crops and encouraging integrated pest management strategies through a horticultural lens.
The team expects to gain a third member in January 2026 with the hire of the university’s first fermentation sciences faculty member in the UT Department of Food Science.
To reach team members, email Davadant at pierre.davadant@utk.edu, Vogel at avogel8@utk.edu, and Lockwood at lockwood@utk.edu.