Niagara College’s Teaching Winery has proudly introduced its latest creation, the 2021 vintage white blend called Classé Cru.

The exceptional wine is the result of the hard work and dedication of 25 students from the Winery and Viticulture Technician Program who participated in an in-class competition. Through active learning and unwavering commitment, they skillfully crafted a delightful blend of Chardonnay, Sauvignon Blanc, and Riesling.

“The high-quality wine perfectly represents NC’s unique approach to experiential learning and is a testament to the diligence and enthusiasm of this diverse and dynamic group,” said Craig Youdale, Dean of Culinary, Tourism, and Beverage Studies.

Notably, Classé Cru has passed the VQA standards through the LCBO, making it the first of its kind.

From initial conception to the bottling stage, the entire winemaking process was wholly facilitated by students through various courses of the program.

See below for the fulsome Classé Cru winemaking process:

Conception and Grape Harvesting

• Students in the program were assigned different grape varieties to harvest and process.
• Crop yields were calculated, and cluster and berry health were assessed.

Juice handling and fermentation

• Students processed the grapes and handled the juice in their Winemaking I course.
• Fermentation and winemaking aspects were explored to understand microbial and chemical dynamics.

Juice and wine analysis

• Chemical analysis and stabilization testing were conducted where professors and winery cellar team members oversaw the process.

Individual fermentation and blending trials

• Grape varieties were kept separate, and juice was allocated to small student groups for fermentation.
• Students experimented with different factors like yeast strains, temperatures, and skin contact to create different end products.
• Blending trials with 16 base wines were conducted, and sensory qualities were assessed.

Barrel aging and finalizing blends

• The chosen blend was scaled up and aged in a French Acacia barrique.
• The wine aged for 10 months while the students were away on their practicum term.
• Upon their return, the wine was racked out of the barrel, filtered, bottled, and labeled by hand.

Label design and hand bottling

• The student-team collectively created the label and blurb for the wine.
• Bottles were hand-bottled and hand-labeled, adding a personal touch to the process.

Shelf placement

• The wine was ready just in time for the 2023 spring convocation, serving as a rewarding graduation present for participating students.
• The labeled bottles were placed on the shelf for sale or distribution.

This class-based project serves as a prime example of the College’s collaborative and creative approach to education, employing real-world scenarios and utilizing world-class facilities alongside experienced and knowledgeable instructors to support student learning.

Jane Winiecki, a recent graduate who worked on the Classé Cru project, secured the position of Retail Coordinator at NC’s Wine Visitor + Education Centre before completing her studies. Reflecting on her time at NC, Winiecki expressed her gratitude for enrolling in the Winery and Viticulture Technician Program, hailing it as the best decision she has ever made.

“It was a tough two and a half years, a lot of studying and hands on work, but I built skills and knowledge that I will carry with me for the foreseeable future,” she said. “The professors in this program were fantastic to work and learn from and will continue to be allies as I move forward in my wine career.”

Winiecki is also proud to be part of NC’s inaugural student-made and VQA-approved wine and considers it an honor to sell the very wine she contributed to creating.

“I am so proud to be able to work here, as a representative of the program, and to be able to sell the wine that I was a part of making is definitely a cherry on top,” said Winiecki.

Professor and Winemaker Gavin Robertson believes this project has adequately prepared students for the realities of the wine industry and commends their sense of accomplishment upon witnessing the finished product.

“As a winemaker I’m incredibly impressed with the quality of the wine,” said Robertson. “As a teacher I’m even more proud of the hard work and perseverance the students demonstrated throughout a nearly two-year process, juggling their winemaking responsibilities with all their other course work, exam crunch times, part-time jobs and personal obligations.”

Due to the success of the Classé Cru project, the College plans to continue producing small-lot, student-led wines in the future. The program has already embarked on a new endeavor, barreling down 500L of a custom red blend from group projects in the Winemaking II class, scheduled to be completed and bottled in time for the May 2024 graduation.

Stay tuned for more delicious student-crafted NC wine!