From Vineyard to Glass
Week 1: Of the Earth
“Great wines are made in the vineyard.” - almost every winemaker
This first session will provide an overview of a range of vineyard factors that play a role in determining the expression of a wine, from soil, aspect, and climate through to grape varietals, farming decisions and alternative vineyard practices.
Week 2: In the Hands of the Maker
“To take wine into our mouths is to savour a droplet of human history.” - NY Times
Week two will explore a range of choices that winemakers can make, such as different fermenting techniques and vessels, and how picking, pressing, skin contact and additions (or no additions) can affect the final wine.
Week 3: Speaking to the Senses
“Wine… is the only beverage that feeds the body, soul and spirit of man…” - Robert Mondavi
Though many people enjoy drinking wine, describing what they are experiencing can be difficult and confusing. This final session will run through the basic process of smelling, tasting and evaluating wine, and in doing so, learning how to enjoy it even more!
Lou Chalmer is an agroecologist, sommelier, winemaker and writer who spent her childhood in the South-West of WA and Esperance. For the last 11 years Lou has worked and studied in the Eastern States. After completing her Bachelor of Environmental Science, Lou decided to concentrate on the intersect between agricultural producers and consumers through wine. Her career in the wine industry has been largely focused on sustainable wine production and strengthening the relationship between wine makers and wine drinkers. As well as co-owning and running what was recognised as one of Melbourne’s best wine bars for a number of years, she has worked collaboratively with such notable chefs as Namae Shinobu, Anthony Myint and James Viles, and travelled to vineyards in France, Italy, Spain and Georgia. In 2019, Lou returned to Esperance to pursue new projects and share her knowledge and passion for the food and wine industry with her local community.