Day two

0800 Power breakfast sessions (optional)

 
0900 Keynote Speech

Living Wine

 

0945 Panel discussion

The secret life of microbes

Dubbed ‘the hidden half of nature’ (Montgomery & Biklé), microbes, the most abundant and widely distributed organisms on earth, are essential to viticulture, winemaking and thus the taste of wine. We will look at the way the physical and chemical characteristics of a vineyard directly structure the microbial population of the site, how this microbiome affects plant growth, how populations vary, and their mediatory role in the expression of specific sites. We will discuss the way the vineyard microbiome, including yeasts, may be specific to regions or estates, their role in spontaneous fermentation, and the influence of the vineyard and winery microbiome on wine styles and flavours.

Speakers

Michael Brajkovich MW (Kumeu River, New Zealand)
Professor Dario Cantù (UC Davis, California, USA)
Dr Laura Catena (Catena Zapata, Mendoza, Argentina)


Moderator
Julia Harding MW


1100 Break

 

1130 Tasting and panel discussion

Discovering new terroirs throughout the world

Great wine terroir is not limited to the historic, favoured regions of Europe. Recent decades have seen the development of magical sites around the world which are becoming synonymous with compelling new interpretations of specific grape varieties. So where next? What styles? Which grapes? Our panel explores some emerging modern classics from wildly different locations. Four winemakers introduce us to their unique regions and show their wines, while Jean-Baptiste Ancelot delivers a whistle stop tour of some exceptionally unlikely locations for commercial wine growing around the world.

Speakers
Jean-Baptise Ancelot (Wine Explorers)
Ian Kellett (Hambledon Vineyard, UK)
Shigeyuki Kusunoki (Kusunoki Winery, Nagano, Japan)
Pedro Parra (Gualtallary region, Argentina)
Jean-Guillaume Prats (Ao Yun, Shangri-La, China)

Moderator
Jasper Morris MW

 

1300 Lunch

 

1430 Panel discussion

Futurewise: wine's roles and responsibilities in a changing world climate

That the world’s climate is changing is now widely accepted – but what can be done about it remains uncertain. Alternative approaches to established methods of viticulture have been demonstrated as conducive both to high quality and environmental sustainability. The panel of experts, led by veteran environmentalist Jonathon Porritt, will discuss the present and future importance of organic and biodynamic practice, as well as considering the role of alternative varieties, carbon neutrality and life cycle assessment. Could the wine industry become an exemplar of how to respect the natural world in these increasingly unstable times?

Speakers
Ted Lemon (Littorai, USA)
Mardi Longbottom (Australian Wine Research Institute, Australia)
Jonathan Porritt (Forum for the Future)
Dr José Vouillamoz (Switzerland)

Moderator
Neil Hadley MW
 

1545 Break

  

1615 Panel Discussion

Fraud and fiction: battling counterfeit and traceability

Just how much fake fine wine is circulating the market? What impact does counterfeiting have on the trade? And how can producers protect against fraud? As the prices for the wine world’s most collectable brands continues to rise, our panel considers the extent of wine fraud, the threat to the trade, and the range of solutions for every part of the supply chain, from the bottler to the retailer and collector. Featuring secondary market trading guru James Miles, and fearless fine wine authentication expert Maureen Downey, this session will bring fresh insights and hard facts to the murky world of faking wine, while revealing the latest techniques to tackle counterfeiting. With an estimated $3 billion worth of counterfeit fine wine circulating the market, wine fraud is far from a niche problem for the careless collector, but a pressing issue for one of the most valuable and profitable parts of the drinks business.

Speakers

Maureen Downey (WineFraud.com)
James Miles (Liv-ex)
Fiona Morrison MW (Le Pin, Pomerol, Bordeaux, France)
 
Moderator
Patrick Schmitt MW
 

1930

Dinner 


2300 End of day two