For the first time in program history, Brock University’s Applied Grape and Wine Science (OEVI) students have produced a wine for sale to the public — and all for a good cause.

Field Blend, a sparkling wine, is one of 12 offerings at the annual Grapes for Humanity Charity Fine Wine Auction held virtually via Waddington’s Auctioneers in Toronto from April 12 to 22. Proceeds from the auction support Tree Canada and the Nature Conservancy of Canada.

A team of 11 students was mentored through the production process by Brock graduates Mitch McCurdy (BSc ’18) and Marc Pistor (BSc ’06), Head Winemaker and Director of Wine Making Operations, respectively, of Marynissen Estates in Niagara-on-the-Lake.

Pistor also teaches Wine Processing and Equipment as well as the Introduction to Wine courses in Brock’s Applied Grape and Wine Science program, run out of the Cool Climate Oenology and Viticulture Institute (CCOVI).

While officially a Marynissen Estates sparkling wine, Field Blend is the result of the hard work from Brock University students, who made the wine under the tutelage of Marynissen Director of Wine Making Operations Marc Pistor.

While the end result is a Marynissen wine, it is covered with the fingerprints of Brock OEVI students who played a huge role in the final product.

“The students who were involved in this project are unbelievable,” says Pistor.

“These are some of the best students I have ever worked with. They are motivated and exceptionally bright.”

When approached to be a part of the auction, Pistor felt the opportunity was too great to miss.

“We were able to incorporate this project as part of the hands-on winemaking and experiential learning offered at CCOVI,” he says.

This year’s Grapes for Humanity auction required winemakers to work in teams to produce a case of unique wine. Twelve teams from across the province took on the challenge, adding their Ontario-made wine to the event’s roster.

Marynissen Director of Wine Making Operations Marc Pistor (BSc ’06).

Pistor says he chose to produce a sparkling wine so the learning curve would be more complex than producing a non-sparkling wine — which is only fermented once — therefore providing a challenge for the students.

Jane MacDonald, a third-year OEVI student who was part of the team, says they were motivated by McCurdy and Pistor’s expert tutelage, the excitement of being first amongst OEVI students to produce a wine for sale, and by the Grapes for Humanity mandate of supporting environment initiatives.

“It was a great opportunity, and it is going to a great cause, so it was an awesome experience,” she says.

“Mitch and Marc were incredible mentors and really guided the winemaking process, but they also allowed us to make some really cool decisions on the final end product.”

The wine gets its name from the blend of varietals used to complete the final product.

In Field Blend, wine lovers will experience the flavours of Viognier, Gruner Veltliner, Auxerrois, Chenin Blanc, Pinot Meunier, Savignin and Pinot Blanc.

MacDonald believes it will excite the palate of those who are lucky enough to try the limited release.

“A lot of love and labour was put in this wine,” he says. “It is a very light but still very complex wine. There are floral notes and lots of citrus. It is a very easy drinking wine.”

Marynissen Head Winemaker Mitch McCurdy (BSc ’18).

Grapes for Humanity organizers were excited by the eclectic flavour Field Blend brings to the auction, now in its fifth year.

“This is the very first sparkling we have ever had,” says board member Steven Campbell.

He hopes that CCOVI students continue to be part of the event long into the future.

“They help represent how everything we do is to help build community and working with the next generation to show them that you can be charitable, and you can be part of things that will have a positive impact on the world.”

The Grapes for Humanity Fine Wine Auction begins at noon on Saturday, April 12, with bidding ending at 7 p.m. on Tuesday, April 22.