A group of Brock University students and alumni winemakers have come together to create the perfect blend: good wine for a good cause.<\/p>\n
Four students worked with Brock graduates Mitch McCurdy (BSc \u201918) and Marc Pistor (BSc \u201906) \u2014 Head Winemaker and Director of Wine Making Operations, respectively, of Marynissen Estates in Niagara-on-the-Lake \u2014 to produce a sparkling wine for the annual Grapes for Humanity Charity Fine Wine Auction.<\/a><\/p>\n The auction launched on Thursday, April 16 and runs virtually until Wednesday, April 22.<\/p>\n Proceeds from the auction primarily support Tree Canada,<\/a> the Nature Conservancy of Canada<\/a> and Ontario Conservation Accelerator<\/a>, along with a range of other local and global charities.<\/p>\n The student winemakers on the team include Biological Sciences master\u2019s students Frederik Rivard, Reid Ball and Holly Eaton as well as third-year Applied Grape and Wine Science (OEVI) student Brayden Lafleur.<\/p>\n Rivard said collaborating on the Cuv\u00e9e from the Heart Sparkling Riesling 2025<\/a> was a milestone experience, marking the first time he\u2019d created a wine that is commercially available to the public. It was also his first time making sparkling wine.<\/p>\n Knowing the proceeds will support climate action initiatives makes it especially meaningful, he added.<\/p>\n \u201cI can\u2019t think of a better cause to support than the environment,\u201d he said. \u201cAs a biologist, you spend your life studying every living thing, realizing how complex they are and how important it is to protect them because everything is intertwined. The grape and wine industry is also facing challenges due to climate change, so if we want to keep drinking good wine, we also need to take care of the environment.\u201d<\/p>\n The students, under the tutelage of Pistor and McCurdy, were predominantly involved in the blending process, supporting decisions that would impact the overall profile of the final wine.<\/p>\n Produced using the M\u00e9thode Cuve Close process, the resulting Marynissen Estates wine is an aromatic, fresh and well-balanced expression of the best characteristics of Niagara Riesling.<\/p>\n \u201cThis is our second year crafting a wine for this great cause, and I’m once again really excited about the finished product,” said Pistor, who has previously served as an Instructor<\/a> in Brock\u2019s OEVI program and is affiliated with the Cool Climate Oenology and Viticulture Institute<\/a> (CCOVI). \u201cThe collaboration with insightful and passionate students is extremely rewarding and I look forward to continuing our partnership with CCOVI.\u201d<\/p>\n Debbie Inglis, Professor of Biological Sciences and CCOVI Director, said the experience was an excellent hands-on learning opportunity for the participating students.<\/p>\n \u201cThis project is indicative of the strong, collaborative spirit that exists in our grape and wine industry,\u201d she said. \u201cOur students produced a high-calibre wine alongside some of the most talented industry leaders in Ontario, shining a light on what’s possible when everyone comes together with a shared vision for a brighter future.\u201d<\/p>\n Rivard \u2014 who, under Inglis\u2019 supervision, is also researching how the use of locally isolated yeasts can impact the regional character of wines \u2014 said he is excited for the public to try his first wine.<\/p>\n “It’s really special to see your face, and the faces of your colleagues, on the label of a wine that people will buy and hopefully enjoy,\u201d he said. \u201cIt was a really fun project to be part of.\u201d<\/p>\n Cuv\u00e9e from the Heart Sparkling Riesling 2025<\/a> is available in the auction within lot numbers 448 to 454, as well as in mixed cases featuring a selection of wines made by Niagara winemakers<\/a>.<\/p>\n