A group of Brock University Applied Grape and Wine Science (OEVI) students have won the hearts of wine lovers while supporting a good cause.
Applied Grape and Wine Science (OEVI) student Holly Eaton helped to produce a sparkling wine for the Grapes for Humanity Fine Wine Auction, marking the first time a wine made by OEVI students has been sold on the open market.
Their sparkling wine sold out during the Grapes for Humanity Fine Wine Auction held in April, marking the first time a wine made by OEVI students has been available on the open market.
The group joined more than 25 other Ontario winemakers to handcraft 12 Cuvée from the Heart wines, contributing 132 of the auction's more than 600 lots.
Grapes for Humanity raised a total of $660,000, with proceeds going to Tree Canada and the Nature Conservancy of Canada.
The students' wine, called Field Blend, was sold in two ways: as part of a mixed case that included all 12 Cuvée from the Heart wines or as six full cases of 12 bottles.
"I am happy to say that the Brock cuvée was really well received," said Grapes for Humanity's Steven Campbell. "They started at $240 for a case of 12 and all moved up. Only one sold for less than $300."
Field Blend brings together the flavours of Viognier, Gruner Veltliner, Auxerrois, Chenin Blanc, Pinot Meunier, Savignin and Pinot Blanc.
Holly Eaton, one of 11 OEVI students who produced the wine, says the project was an experience to remember and that Grapes for Humanity's environmental mandate made the work more rewarding.
"I am really glad that I was able to take part in the making of this wine and that it did so well," said Eaton. "And I am not just happy for me, but for my classmates too. Now we can all say that our name is on something that we worked hard on, and it was for a good cause."
A sparkling wine produced by Brock University Applied Grape and Wine Science students sold out at the Grapes for Humanity Charity Fine Wine Auction held in April. Front row, from left: Rob Hines, Holly Eaton, Charlotte Roberts and Jane MacDonald. Back row, from left: Alex Klauck, Victoria Parsons, Jonah Schenck, Simon Koop and Ben Kapteyn. Not pictured: Sonya Verma and Zeynep Ceri.
The students were mentored through the winemaking process by Brock graduates Mitch McCurdy (BSc '18) and Marc Pistor (BSc '06), Head Winemaker and Director of Wine Making Operations, respectively, at Marynissen Estates in Niagara-on-the-Lake.
Pistor teaches Wine Processing and Equipment as well as the Introduction to Wine courses in the OEVI program, which is offered by Brock's Cool Climate Oenology and Viticulture Institute (CCOVI).
"A lot of love and labour was put in this wine," Pistor said prior to the wine being auctioned.
Eaton, who is beginning a master's degree under the supervision of Jennifer Kelly, CCOVI Oenologist and Adjunct Professor of Biological Sciences, and CCOVI Director Debbie Inglis, hopes Field Blend's success will help promote Brock's grape and wine science programs.
"It is an amazing program. It has gotten me so far and I have enjoyed every second of it," she said. "And on top of that, you get opportunities to do things like this and make wine for great causes."
Campbell would like to see Brock students produce wines for future auctions, which he hopes will enhance their passion for the industry and increase their awareness of environmental issues and practices.
"I want to inspire them to know that it's not just a job," he said. "You can go through life and just go from day to day, or you can go through life and try to make the world a better place."
