Since 2008, California has produced more than $2.5 billion in wine grapes on average each year, contributing to the multi-billion dollar economic impact of the California wine industry. Although many wine grape cultivars are well adapted to California's hot summer climate, extreme heat exposure can slow down grape development and disrupt the delicate balance between sugars and flavor compounds with the grape berries – a balance that is crucial for creating quality wine. Temperatures above 35℃ (~95℉) have been associated with negative effects on grape development, and temperatures between 30 ℃ and 42 ℃ have been linked to everything from inhibiting the development of flavor compounds to causing grape skins to become sunburned to making the grapes less colorful. These challenges may be of increasing concern over the coming decades as climate change is projected to increase the number of extreme heat days (days >38℃) more than three-fold in some of California's most productive wine grape growing regions.