Friday, July 21 07:30AM – 5:00PM

The School of Cool – Viticultural and Winemaking Sessions

White Oaks Conference Resort and Spa


Join special guests Karen MacNeil, moderator John Szabo (MS) and twenty of the brightest talents in the world of Cool Climate viticulture and winemaking as they explore three provocative topics with accompanying tastings.

Tickets include three industry sessions with tastings, keynote address, lunch with Library Chardonnay bar and industry networking session. Complimentary parking at Niagara College and shuttle to the event – no parking on site at White Oaks resort.

Special thank you to the Wine Marketing Association of Ontario, sponsor of the i4C Keynote Speaker and Special Guest series.

7:30 – Registration
8:30 – Keynote address by Karen MacNeil, industry sessions, break for lunch
3:30 – Industry Networking Event – A meet-and-greet event for international winemakers and media and Ontario wine-industry guests, with a selection of Chardonnays poured by their makers in a collegial setting. Included with School of Cool tickets; additional tickets available for $35.00 + HST.

SESSION 1: Soil Smackdown:  When it comes to wine, soil matters. But how much? Which soil type is best for chardonnay? What flavour and taste aspects, if any, are attributable to differences in soil type? This session explores the dirty secrets of terroir. The technical parameters will be set by Californian soil scientist and viticulturalist Paul R. Anamosa, Ph.D., and winemakers will have an opportunity to defend and romanticize the virtues of their dirt with the proof, hopefully, in the glass.
Session sponsored by VineTech Canada

SESSION 2: Chardonnay: I Do It My Way:  Winemakers love chardonnay for its expression of terroir and its versatility.  10 winemakers will defend the stylistic decisions they make with each vintage, from homages to old world classic styles to innovative interpretations that stretch the chardonnay paradigm.
Session sponsored by Amcor-Stelvin

SESSION 3: The Sugar Trials:  The bubbles have formed, and yeast cells have imparted their autolytic flavours. But there’s one last critical step in the traditional sparkling winemaking process: the dosage. How much sugar, if any should be added? It’s about balance, of course, but what else? CCOVI scientist Dr. Belinda Kemp considers the technical side effects of sugar addition on aroma and flavour compounds, foamability, dissolved oxygen, and more. Taste through a flight of sparkling chardonnays and guess the dosage, and pick your favourite. Sparkling winemakers will discuss their methodology in determining the ‘correct’ dosage, including the commercial considerations.
Session sponsored by Riedel