An event designed to offer members of the UK wine trade a comprehensive understanding of the role played by yeast in shaping the unique characters of pinot noir from different regions across the winemaking world and foster a better appreciation of the intricate relationship between microbiology and wine.
Our client is Lallemand Oenology, a global company headquartered in Canada, specialising in the development, production, and marketing of microorganisms (in this instance, wine yeasts). With the objective to improve the fermentation and quality of wines while also respecting individual personality, Lallemand has been providing innovative microbiological solutions for winemaking since 1970.
Working together with Lallemand to drive awareness on the facts and science of wine yeast in quality winemaking, Spritz was recruited to organise a trade masterclass and tasting at London’s 67 Pall Mall for members of the UK wine trade, where the results of a recent research project would be shared.
Masters of Wine Dirceu Vianna Junior and Sam Harrop revealed to attendees at the fully subscribed event, the results of the research project which studied the impact of using the same wine yeast on pinot noir wine production.
Eight winemakers participated in the project and the resulting wines were available to taste at the event. Guests were also provided with the results of the compound aroma analysis and chemical composition analysis. It was clear from the results of each analysis that the wines showcased individuality and the use of the same yeast had not resulted in homogeneity.
The event was at capacity and Lallemand was delighted by the interest of the UK wine trade, who exhibited high levels of engagement and asked plenty of considered and insightful questions to the panel.
While winemakers will always have the option to utilise indigenous yeasts or inoculated yeasts to initiate the alcoholic fermentation, this event and the information shared has provided members of the UK wine trade with a better understanding that the use of inoculated yeast does not result in homogeneity and do not remove the wines sense of place.
WHY WE LOVE WORKING WITH THEM:
How could we not love working with a client who shares this feedback:
“I wanted to express my heartfelt thanks to each and everyone of you for your contribution to the event …
“I could not have done it without you, and for your kindness and patience… from what I understand, the number and quality of people we had was phenomenal and I personally met wonderful people there. I share the success of this event with you, and I am proud to be working with such competent professionals.”
FEEDBACK FROM GUESTS:
Just wanted to say thank you for accommodating me today. It was a truly fascinating and ran so smoothly – no mean feat with so many experts in the room with their own perspectives. I could feel my brain fizzing with new information by the end!
Anjali Douglas, WSET Tastings & Events Manager
Just a note to thank everyone involved in presenting and organising the Pinot Noir Unleashed. The research and the tasting were very interesting and stimulating and the whole thing was an absolute model of clarity of presentation and organisation.
Joanna Simon, Wine Writer
