All winemaking practitioners know intuitively that wine can be made without science, but the result is seldom marketable, and possibly not even drinkable for long. Therefore, in order to make a wine that truly speaks to both the vineyard and the winemaker’s skills, and is a success in the marketplace, requires a strong technical background in science as well as a refined palate and the innate ability to call on both to know exactly when fruit has reached the perfect level of maturity for harvest to target a preferred wine style.
The Science Enabling Art programs begin with a background in sound scientific theory and practice to establish the necessary quality control measures in a winery, and then supplement that with the sensory skills required to finesse a wine that reflects the winemaker’s targeted style. Our programs help professionals know when and how to make wine with that wine’s chemical profile as a guide, not as a formulation. The numbers should assist, not dictate; this is stressed in Science Enabling Art programs.