https://www.yumewine.co/events daily 0.75 2024-01-18 https://www.yumewine.co/events/2024/1/18/wine-and-cheese-fest-2024 monthly 0.5 2024-01-18 https://images.squarespace-cdn.com/content/v1/5969e261d7bdce8ed67ed651/1612493857407-YFH9QWQ5GZRELLYD6ALH/HMA_7684.jpg events - Wine and Cheese Fest 2024 - Make it stand out Whatever it is, the way you tell your story online can make all the difference. https://www.yumewine.co/events/2024/1/18/urban-wine-walk-ballarat monthly 0.5 2024-01-18 https://images.squarespace-cdn.com/content/v1/5969e261d7bdce8ed67ed651/c6547990-1810-4fc1-a98c-72e55da2fb94/yume_morning-2583.jpg events - Urban Wine Walk Ballarat - Make it stand out Whatever it is, the way you tell your story online can make all the difference. https://www.yumewine.co/events/2023/10/6/pinot-palooza-brisbane-and-melbourne monthly 0.5 2023-10-06 https://images.squarespace-cdn.com/content/v1/5969e261d7bdce8ed67ed651/4884a566-87c3-408f-add2-ea53e9fe3c31/IMG_5713.jpg events - Pinot Palooza Brisbane AND Melbourne - Make it stand out Whatever it is, the way you tell your story online can make all the difference. https://www.yumewine.co/events/2023/8/3/pinot-palooza-x-mould monthly 0.5 2023-08-03 https://images.squarespace-cdn.com/content/v1/5969e261d7bdce8ed67ed651/b256e6c8-3d4d-45fc-b350-f75bab063f0b/IMG_0937.jpg events - Pinot Palooza X Mould - Make it stand out Whatever it is, the way you tell your story online can make all the difference. https://www.yumewine.co/events/2023/1/4/picolo-drinks-festival monthly 0.5 2023-01-03 https://images.squarespace-cdn.com/content/v1/5969e261d7bdce8ed67ed651/07fd3550-e097-4103-8e9f-72f87e7664b7/Picolo_Insta_Lineup_Square.png events - Picolo Drinks Festival - Make it stand out Whatever it is, the way you tell your story online can make all the difference. https://www.yumewine.co/events/2023/1/4/urban-wine-walk-perth monthly 0.5 2023-01-03 https://images.squarespace-cdn.com/content/v1/5969e261d7bdce8ed67ed651/0cb17b2f-a394-4e28-b50d-9ffb2632aa4b/Urban+Wine+Walk++Perth+%2723+-+Instagram+Square.png events - Urban Wine Walk Perth - Make it stand out Whatever it is, the way you tell your story online can make all the difference. https://www.yumewine.co/events/2022/7/18/honey-and-ambrosia-appreciation-workshop monthly 0.5 2022-07-18 https://images.squarespace-cdn.com/content/v1/5969e261d7bdce8ed67ed651/1658182182699-9P7ZS15P6NVJSSWEXR02/yume_morning-2556.jpg events - Honey and Ambrosia Appreciation Workshop - Make it stand out Whatever it is, the way you tell your story online can make all the difference. https://www.yumewine.co/events/2022/6/21/ambrosia-making-workshops-with-waas monthly 0.5 2022-06-21 https://images.squarespace-cdn.com/content/v1/5969e261d7bdce8ed67ed651/1564969262490-DCUK27JC1AVBSHXQE3MF/fullsizeoutput_9f1.jpeg events - Ambrosia Making Workshops with WAAS - Make it stand out Whatever it is, the way you tell your story online can make all the difference. https://www.yumewine.co/events/2022/6/21/quandong-festival-2022 monthly 0.5 2022-06-21 https://images.squarespace-cdn.com/content/v1/5969e261d7bdce8ed67ed651/1567392526244-P8U3GSUBM97ER34W1VQ2/Bee+hives+in+transit events - Quandong Festival 2022 - Make it stand out Whatever it is, the way you tell your story online can make all the difference. https://www.yumewine.co/events/2020/12/13/were-planting-a-tree-for-every-case-sold-throughout-december monthly 0.5 2021-01-03 https://images.squarespace-cdn.com/content/v1/5969e261d7bdce8ed67ed651/1607842395727-DJVPZJCB6OCX0L8942AQ/jaccob-mckay-ANeicMkeZas-unsplash.jpg events - We're Planting a Tree For Every Six Bottles Sold https://www.yumewine.co/events/2019/11/15/fervor-amp-yume-wine-the-cannery monthly 0.5 2019-11-16 https://images.squarespace-cdn.com/content/v1/5969e261d7bdce8ed67ed651/1573865081854-NO9PWT64EO5GCKF13T6U/IMG_4435.jpg events - Fervor & Yume Wine @ The Cannery https://www.yumewine.co/events/2019/11/4/fervor-in-esperance monthly 0.5 2019-11-05 https://images.squarespace-cdn.com/content/v1/5969e261d7bdce8ed67ed651/1572916111117-Y4H2LQS8FSGBKSI1L4NK/https---cdn.evbuc.com-images-79192747-133771204205-1-original.20191103-110149.jpeg events - Fervor in Esperance https://www.yumewine.co/events/2019/10/9/vermut monthly 0.5 2019-10-22 https://www.yumewine.co/events/2019/8/19/the-ancient-art-of-ambrosia-cannery-arts-centre-esperance monthly 0.5 2019-08-19 https://images.squarespace-cdn.com/content/v1/5969e261d7bdce8ed67ed651/1566190715958-XEOKRVNV4WQO1LOJ0I3R/IMG_3683.jpg events - The Ancient Art Of Ambrosia - Esperance Cannery Arts Centre https://www.yumewine.co/learn daily 0.75 2023-12-20 https://www.yumewine.co/learn/2023/12/21/how-wine-connects-us monthly 0.5 2024-01-18 https://images.squarespace-cdn.com/content/v1/5969e261d7bdce8ed67ed651/1703112641965-60HQFNS1L7DY21VBDUAI/HMA_2536.JPG learn - How Wine Connects Us - Make it stand out Whatever it is, the way you tell your story online can make all the difference. https://www.yumewine.co/learn/2023/8/4/the-colorful-chemistry-of-wine monthly 0.5 2023-11-09 https://images.squarespace-cdn.com/content/v1/5969e261d7bdce8ed67ed651/233a3d50-6466-4472-802c-a76d7da68adc/IMG_8919.jpg learn - The Colourful Chemistry of Wine: How Wine Colour is Produced from Vineyard to Glass - Make it stand out Our Dajril-Marri Merlot is brightly hued, despite only have 12 hours of skin contact, because of its low pH. https://www.yumewine.co/learn/2023/10/11/magical-mannoproteins-winemakers-secret-sauce monthly 0.5 2023-10-11 https://images.squarespace-cdn.com/content/v1/5969e261d7bdce8ed67ed651/6514079a-caaa-4699-aad9-d3aa210f91ef/autolysis.jpg learn - Magical Mannoproteins: Winemaker's Secret Sauce - Make it stand out Yeast autolysis. Note that some of the cells have holes beginning to appear in them, some are almost fully degraded, and others are still intact. From Martı́nez-Rodrı́guez, Polo & Carrascosa, 2001. https://images.squarespace-cdn.com/content/v1/5969e261d7bdce8ed67ed651/2e340438-788c-4af1-90c7-559f0eb7615e/HMA_7684+%281%29.jpg learn - Magical Mannoproteins: Winemaker's Secret Sauce - Make it stand out Unfiltered and unfined, yet still clear. Mannoproteins act as natural clarifying agents in ferments. https://images.squarespace-cdn.com/content/v1/5969e261d7bdce8ed67ed651/61ad1a20-3ccb-4655-9d9e-7c782273e0ae/IMG_0641.jpg learn - Magical Mannoproteins: Winemaker's Secret Sauce - Make it stand out Yeast lees at the bottom of an ambrosia ferment. No doubt the mannoproteins being released as it ages are working their magic. https://www.yumewine.co/learn/2023/8/3/disgorging-pet-nat-unveiling-the-fizz-with-style monthly 0.5 2023-09-12 https://www.yumewine.co/learn/2023/8/23/part-2-bottling-the-nectar-of-the-gods monthly 0.5 2023-08-29 https://images.squarespace-cdn.com/content/v1/5969e261d7bdce8ed67ed651/3e6dc420-34f5-4e15-9e99-4853b257c54a/IMG_1052.jpg learn - Part 2: Bottling the Nectar of the Gods - Make it stand out Use the beer scale to measure the remaining sugar in ambrosia. Though this scale is intended to measure specific gravity in beer, in ambrosia it’s a pretty close representation of the grams of residual sugar in the ferment. The number which aligns to the meniscus is the reading. At 1.000, there is no residual sugar https://images.squarespace-cdn.com/content/v1/5969e261d7bdce8ed67ed651/2704b6fe-3f23-4d68-b4b2-eb0c74719f22/IMG_0562.jpg learn - Part 2: Bottling the Nectar of the Gods - Make it stand out The cork is placed into the slot in the corker, while the bottle is fitted into place below. Once everything is set, pull the lever down (out of picture) to insert the cork. https://images.squarespace-cdn.com/content/v1/5969e261d7bdce8ed67ed651/ae790ee4-bf79-4a0d-b3ad-fc6dd42ece32/HMA_7588.JPG learn - Part 2: Bottling the Nectar of the Gods - Make it stand out Ambrosia, aka Nectar of the Gods. https://www.yumewine.co/learn/2023/8/15/fermenting-ambrosia-from-scratch monthly 0.5 2023-08-15 https://images.squarespace-cdn.com/content/v1/5969e261d7bdce8ed67ed651/1692073620863-B2NOXYWJRZOHX3TZZNK9/IMG_8771.jpg learn - Part 1: Fermenting Ambrosia From Scratch https://images.squarespace-cdn.com/content/v1/5969e261d7bdce8ed67ed651/1692073618310-7QEGMWKMRLIMRQF9F0TV/IMG_7647.jpg learn - Part 1: Fermenting Ambrosia From Scratch https://images.squarespace-cdn.com/content/v1/5969e261d7bdce8ed67ed651/1691102480971-ILNZE115JZ2D7DLTX7PM/ABOUT%2BAMBROSIA%2B-%2BSLIDE%2B3.jpg learn - Part 1: Fermenting Ambrosia From Scratch - Make it stand out Ambrosia. Nectar of the Gods. https://images.squarespace-cdn.com/content/v1/5969e261d7bdce8ed67ed651/9f79e5e0-e55c-49e8-8bb8-7c7146d1e028/IMG_7645.jpg learn - Part 1: Fermenting Ambrosia From Scratch - Make it stand out Lou getting a quandong ambrosia started in Mintaro, SA for a special event at the 2022 Quorn Quandong Festival. https://www.yumewine.co/learn/2023/8/7/little-fermented-worlds-the-science-of-the-life-in-wine monthly 0.5 2023-08-07 https://images.squarespace-cdn.com/content/v1/5969e261d7bdce8ed67ed651/2c71d9fb-7011-4f21-bb15-be5ce5df4603/IMG_0144.jpg learn - Little Fermented Worlds: The Science of the Life in Wine - Make it stand out Freshly pressed 2023 Syrah. This wine is still full of yeast that are doing many important jobs for us. https://images.squarespace-cdn.com/content/v1/5969e261d7bdce8ed67ed651/bea0e1c3-6371-4a06-8b8c-708eb8ae5db5/rsta20170376f04.jpg learn - Little Fermented Worlds: The Science of the Life in Wine - Make it stand out This is an example of a spatial dissipative structure, where tiny amoebae have organised themselves into concentric patterns (Goldbeter, 2018). Can you imagine this as a diagram representing your circadian rhythm as you’ve grown and developed? You continually pass the same point, which could represent time or space, but as the complexity grows, so too does the need for coordination and organisation of activities to maintain the pattern. https://images.squarespace-cdn.com/content/v1/5969e261d7bdce8ed67ed651/90a57e33-7748-414d-aad7-f3f57ad7d867/Fermentation+equation.jpg learn - Little Fermented Worlds: The Science of the Life in Wine - Make it stand out Whatever it is, the way you tell your story online can make all the difference. https://images.squarespace-cdn.com/content/v1/5969e261d7bdce8ed67ed651/12982f90-8a6b-4cd9-888c-95c4d313e8d3/IMG_8965.jpg learn - Little Fermented Worlds: The Science of the Life in Wine - Make it stand out Saccharomyces cerevisiae is the yeast we hear about the most in wine, but there are many, many more species involved in a natural wine ferment. Image Credit: Kateryna Kon/Shutterstock https://www.yumewine.co/learn/tag/pet+nat monthly 0.5 https://www.yumewine.co/learn/tag/ambrosia monthly 0.5 https://www.yumewine.co/learn/tag/petillant+naturel monthly 0.5 https://www.yumewine.co/learn/tag/sprakling+wine monthly 0.5 https://www.yumewine.co/learn/tag/disgorging monthly 0.5 https://www.yumewine.co/learn/tag/wine monthly 0.5 https://www.yumewine.co/home daily 1.0 2023-12-20 https://images.squarespace-cdn.com/content/v1/5969e261d7bdce8ed67ed651/1642381457745-ZIWIK3BRFDE17LWZ5SAN/HMA_7713.jpg home - Make it stand out Whatever it is, the way you tell your story online can make all the difference. https://www.yumewine.co/find-yume daily 0.75 2023-11-03 https://images.squarespace-cdn.com/content/v1/5969e261d7bdce8ed67ed651/1566189722744-JE7NHGO6U90R9BB420FT/yume_film-034.jpg find yume https://www.yumewine.co/contact daily 0.75 2023-09-19 https://images.squarespace-cdn.com/content/v1/5969e261d7bdce8ed67ed651/1588827931794-4ZFBSQ7QIKIEUFFAS3JQ/yume_film-009.jpg contact https://www.yumewine.co/the-story daily 0.75 2023-08-10 https://images.squarespace-cdn.com/content/v1/5969e261d7bdce8ed67ed651/f66c3567-69dd-44ff-bf8d-5aaf1830ad74/HMA_2433.jpeg the story https://images.squarespace-cdn.com/content/v1/5969e261d7bdce8ed67ed651/b3a27786-1b44-4d5b-95b5-ab567ec5574e/HMA_7691.jpg the story https://www.yumewine.co/about/wine daily 0.75 2023-02-21 https://images.squarespace-cdn.com/content/v1/5969e261d7bdce8ed67ed651/1670450301633-I9VIY3NB93MQYIHQRDFP/ABOUT+WINE+-+SLIDE+10.jpg wine - 8. Racking When they’re ready to bottle, we gravity rack our wines to a larger vessel for blending. When we say gravity rack, we mean that they’re not pumped. Instead, we use a forklift to elevate the barrels, insert a hose with a racking spear and very slowly and gently move the wines. We do it this way because we’re trying to preserve the integrity of the longer-chain flavour molecules that the wines have spent up to a year building, thus preserving their flavour. We don’t filter or fine at this stage or indeed, at any other stage. We rely on our climate (cool) and gravity to settle any larger, undesirable sediments from the wine. We regard the smaller particles that can be removed by filtering or fining as intrinsic aspects of the wine, since they contribute flavour and antioxidant qualities to it. https://images.squarespace-cdn.com/content/v1/5969e261d7bdce8ed67ed651/1670450308611-R4CWP8ZI4RS282OPCZG2/ABOUT+WINE+-+SLIDE+11.jpg wine - 9. Bottling We then bottle by hand, which is a much longer and slower process than using a bottling line, but it means that the wines are never pumped. Again, we prioritise being gentle with the wine to preserve the integrity of the structure that we’ve just spent months trying to build. https://images.squarespace-cdn.com/content/v1/5969e261d7bdce8ed67ed651/b8ade0ed-31ca-4357-adfc-710fe6d613fe/ABOUT%252BWINE%252B-%252BSLIDE%252B1.jpg wine - 1. The Principles Farming is and always has been the most important aspect of our winemaking process. We believe that the most sustainable forms of viticulture - and indeed any agriculture - are those where observation and intuition are considered front and foremost in management decisions, with the aim of enhancing natural ecosystem processes for optimal functioning, whilst reducing the need for exogenous inputs, simultaneously increasing financial security and human wellbeing. As such, we don’t prescribe to any particular set of practices, nor do we expect our producers to. Instead, we support our producers in applying holistic principles to constantly improve their ability to achieve sustainable (environmental, economic and social) development outcomes. In the winery, our actions are determined by an ethos of respect for the vineyard, the grape grower, the grapes themselves and the numerous tiny but important microorganisms that transform our grapes from juice into a little fermented world. https://images.squarespace-cdn.com/content/v1/5969e261d7bdce8ed67ed651/1670450172546-0WGPXQS80NB60XY13098/ABOUT+WINE+-+SLIDE+6.jpg wine - 6. Ageing Now we age the wines. We use older French oak to micro-oxygenate them so that the many tiny flavour molecules that have been pressed out of the grapes can polymerise - bind to one another - into longer flavour molecules. Oxygen in very small amounts acts as a catalyst for this process, smoothing out the flavour profile and making it more coherent. We allow the wines to go through malolactic fermentation at their own pace, usually in winter or early spring, monitoring them at regular intervals to ensure that they’re tracking well and have everything they need. Every now and then, we top the wines if their levels in the barrel are getting low, as some water always evaporates throughout the course of the ageing process. https://images.squarespace-cdn.com/content/v1/5969e261d7bdce8ed67ed651/1670450056631-BTJJJU0JT92AYT9POWIO/ABOUT+WINE+-+SLIDE+5.jpg wine - 5. Fermentation Next, fermentation! We encourage naturally occurring yeasts to ferment all of our wines, which come from the vineyard and the winery itself. Our aim in fermentation is to provide conditions in which as many different yeasts as possible can play a part. Research shows that as many as twenty different yeasts can be active in a wine ferment, and that they produce flavour compounds and volatile esters that contribute to the final character of the wine. Our rationale is that, the more yeasts are active during this part of the process, the more complex the wine will be. There is also research that indicates that wines with greater microbial biodiversity are more stable in the long-term, as in any other living ecosystem. https://images.squarespace-cdn.com/content/v1/5969e261d7bdce8ed67ed651/1670450012789-5UH5MTKD8MWVF3K12Y75/ABOUT+WINE+-+SLIDE+3.jpg wine - 3. Picking The next thing to do is decide on a picking date. We typically maintain contact with producers across the year, but especially as the grapes are ripening. Once we know that things are getting close, we’ll typically go to the vineyard to inspect, taste and maybe test the sugar levels. Constant assessment of the weather and further conversation with the grower results in a picking date being set. All of our grapes are handpicked, meaning that the grapes are treated very gently right from the start of the process (and often a very early start to manage the pick!). Pickers are also asked to be selective about what they pick, meaning that most of the unwanted leaves, bugs and any damaged bunches are left behind. But we also hand-sort in the winery just to be sure. https://images.squarespace-cdn.com/content/v1/5969e261d7bdce8ed67ed651/1670450033972-FJQVS32OUAA3IWB9WVDB/ABOUT+WINE+-+SLIDE+4.jpg wine - 4. Processing After the final sorting in the winery, we make a choice about how the grapes will be processed - with skin contact, direct pressed, carbonically macerated or any combination of these. We use a hand-cranked basket press, and bucket the juice directly into barrel or fermenter, since we don’t use a pump. In fact, all of the winery work is done by hand (or foot), other than moving bins around with a forklift, so it means that we are in constant contact with the grapes. https://images.squarespace-cdn.com/content/v1/5969e261d7bdce8ed67ed651/1670450320526-88BD4GJ72W6C8JDVO2SH/ABOUT+WINE+-+SLIDE+12.jpg wine - 10. Final Steps The last piece of the puzzle is the label. Each label tells a story about the wine and the grower, or the winemaker. The labels are all hand-painted or drawn by Lou, before being scanned and put into a format that we think will look just right on the bottle. Mostly, we then have these printed by our printing partner but every now and then, the opporunity to hand-paint a unique label for a special release is just too good to pass up, so we go ahead and do just that. Each bottle is then hand-labelled and packed into a box, which is sealed up before getting a label of its own. Each box is then packed onto a pallet to rest until it’s ready to send to our distributors, or directly to you. https://images.squarespace-cdn.com/content/v1/5969e261d7bdce8ed67ed651/1670449910130-2ON9A1ZQ626D72CVG4HI/ABOUT+WINE+-+SLIDE+2.jpg wine - 2. The Vineyard The first part of making wine is finding a great site with grapes that are well-suited to growing there, managed or owned by a like-minded producer. This happens long before any wine is made, and involves scouting out many sites, talking to other producers, perhaps sharing a drink or a meal with them. Making wine is more than just a transaction to us - it’s the start of what we hope will be a long-lasting relationship. We also like to inspect the site to understand how components such as aspect, elevation and soil type might work together, as well to see how the vines are being managed first-hand. This gives us an initial indication of what the wine from that site might need from us to fully express itself. https://images.squarespace-cdn.com/content/v1/5969e261d7bdce8ed67ed651/1670450243807-BTBVAH3AJ66M7RCKJB8V/ABOUT+WINE+-+SLIDE+7.jpg wine - 7. Monitoring Throughout primary fermentation, the wines need to be monitored and maintained on a daily basis. Temperatures and ferment progress need to be checked against ferment vessel size and ferment progress, moving them if needed. Spills and messes are cleaned up, and red wines are plunged at least once but sometimes three times each day. Each wine is also smelled and tasted, to determine when it’s ready for the next stage in the process. When ready, red wine is pressed off to pre-cleaned oak. White wines may have fermented in oak or be transferred once fermented. https://images.squarespace-cdn.com/content/v1/5969e261d7bdce8ed67ed651/1670449894694-IX7W9T8NZDR9UY2VEXI0/ABOUT+WINE+-+SLIDE+1.jpg wine https://www.yumewine.co/about/ambrosia daily 0.75 2023-02-21 https://images.squarespace-cdn.com/content/v1/5969e261d7bdce8ed67ed651/1670386516853-QAPRDJ7YUH2C0S51CJ6R/ABOUT+AMBROSIA+-+SLIDE+1.jpg ambrosia - 2. The Beekeepers We work selectively with honeys from migratory beekeepers to understand and reflect the seasons and endemic floral resources. In doing so, we hope to gain and share with you an insight into our unique flora and fauna, the geological and climatic processes that govern them and how environmental management can be optimised for healthy, robust ecosystems. https://images.squarespace-cdn.com/content/v1/5969e261d7bdce8ed67ed651/1670386756753-D68IVH8G8HAAVK9AXSUI/ABOUT+AMBROSIA+-+SLIDE+8.jpg ambrosia - 8. Bottling When it comes to bottling our ambrosias, they follow a similar process to the wines in that they are gravity racked and bottled by hand. We generally label at this point too - all labels are derived from hand drawn or painted art work by Lou. Most of our ambrosias are bottled as sparkling beverages in the pet nat style. This means that there is a little bit of residual sugar (from the honey) left in the ferment, which we measure to ensure that it’s at the right level. Over the course of a few weeks or months in bottle, yeast will continue fermenting the last remaining sugars, producing a tiny bit more alcohol and carbon dioxide as a byproduct. The carbon dioxide is trapped, creating a natural spritz. https://images.squarespace-cdn.com/content/v1/5969e261d7bdce8ed67ed651/1670386672970-VJ25DN6MZVSC2DTCMWJC/ABOUT+AMBROSIA+-+SLIDE+5.jpg ambrosia - 5. Honey Selection We work carefully to select the most interesting and delicious honeys that we can find. Each one’s intrinsic aroma and flavour characteristics will be determined by factors such as site, floral species and seasonal influences. The quality of the honey, or it’s ability to convey those characteristics are, we believe, determined by four main factors; 1. Bee genetics. Believe it or not, most beekeepers will have a selective breeding program in place for their hives. Typically, they select for temperament, hive hygiene and productivity. 2. Site health. Healthier ecosystems means healthier vegetation, which means more nutritious nectar. Nutrition in nectar (and every type of produce!) is the source of flavour. 3. Floral species. Some things just don’t make very delicious honey, producing honeys high in simple sugars and low in nutrition. Modern canola is an example of this. 4. Extraction practices. There’s a real skill and art to honey extraction. Just the right amount of heat needs to be applied to the boxes to make the honey easy to extract, yet not so much that the honey will be overheated. Cleanliness of equipment can create a lasting impact too. https://images.squarespace-cdn.com/content/v1/5969e261d7bdce8ed67ed651/1670386703573-D3GEYSCEZUPH8P3O3QXS/ABOUT+AMBROSIA+-+SLIDE+6.jpg ambrosia - 6. Fermentation In some ways, the process of fermenting honey is far simpler than grape ferments, yet in other ways it’s far more complex. Honey and water are mixed, forming the basis for a basic ambrosia. The ratio of honey:water is calculated based on the desired final alcohol level. Botanicals or pre-infusions may be added pre-ferment or at any other stage of the process. Ambrosias without huge amounts of solids from botanicals to help retain heat, so often, their temperature needs to be adjusted either using the environment’s ambient temperature or through heating. https://images.squarespace-cdn.com/content/v1/5969e261d7bdce8ed67ed651/1670386775115-RY1WEQ4PDAN54MK4BGNT/ABOUT+AMBROSIA+-+SLIDE+9.jpg ambrosia - 9. Final Steps And finally, once the ambrosia has rested in bottle long enough and is deliciously dry, refreshing and spritzy, we get ready to release it to the world. We pack it onto pallets and send some to distributors. The rest we keep, waiting for you to discover it in our shop. https://images.squarespace-cdn.com/content/v1/5969e261d7bdce8ed67ed651/1670386609280-V0CD4PFVEBM0UVCGUPHU/ABOUT+AMBROSIA+-+SLIDE+3.jpg ambrosia - 3. The Ambrosia Pre-dating wine, ambrosia appears to be the first human-made alcoholic beverage, appearing over 9 000 years ago in China. We have no written record of what they called this drink though; “ambrosia” is the earliest known name for honey-based alcohol and comes from the Ancient Greeks (Nectar of the Gods), who believed that their honey beverages conferred wisdom and longevity on those who drank them 3000 years ago. Mead, which first appeared in the English literature as the beverage of choice of Beowulf some 1700 years later, is traditionally made with the addition of beer yeast, whereas our ambrosias are made with yeast that occur naturally in the honeys we work with and the fermenting environment. Given that the majority of aromatic compounds emitted by honey is the result of low-level biological activity by yeast spores, we feel that is an important aspect of trying to convey a sense of place and time. https://images.squarespace-cdn.com/content/v1/5969e261d7bdce8ed67ed651/1670386635874-PSRH85BBAIVE0IHEPM82/ABOUT+AMBROSIA+-+SLIDE+4.jpg ambrosia - 4. The Aim It’s true, we love ambrosia, both making it and drinking it. But what we love even more is healthy ecosystems and sound natural resource management that won’t detract from the quality of life experienced by people now, or generations yet to come. Beekeepers rely on the optimal functioning of the natural environment to get the best and most abundant honey flows. Their values are in line with conservation and regeneration values, yet their voice is rarely heard in decision-making as their direct contribution to the Australian economy is relatively small. By value adding honey - via ambrosia, talks and workshops where we teach others to value add to honey through fermenting it - we hope to increase the value of the beekeeping industry, both in perceived and economic terms, in order that it can make more of a contribution to environmental management decisions. https://images.squarespace-cdn.com/content/v1/5969e261d7bdce8ed67ed651/1670386731575-USYSD2BBFVWWB4363VCK/ABOUT+AMBROSIA+-+SLIDE+7.jpg ambrosia - 7. Monitoring Ambrosias need to be monitored on a regular basis, though they are (generally) slower to ferment than wine, so tend to need a little less tending. As part of this, we will conduct pushdowns if there are flowers or other infusions in them. Regular smelling and tasting is needed too (not the worst part of the job). For barrel-fermented ambrosias, they will also need to be topped as some water will evaporate. https://images.squarespace-cdn.com/content/v1/5969e261d7bdce8ed67ed651/1670386953997-UCMO1AUPSJDAUVZNE55P/ABOUT+AMBROSIA+-+SLIDE+1.jpg ambrosia - 1. The Honey Nectar plays an important role in Australian ecosystems. Over 60% of Australia’s floral species produce nectar as a means of attracting pollinators, more than anywhere else in the world. Because rainfall and nutrients are limited, but sunlight is in abundance, it represents the most effective way for plants to ensure reproductive success. Much of Australia’s vegetation is uniquely adapted to specific conditions, such as a certain soil type or climate, meaning that species are highly specialised and occupy a relatively small range. This makes for high levels of diversity. For example, there are around 900 species of Eucalyptus alone. Each floral species produces honey that’s intrinsically different from their neighbours, though we’ve noticed common threads such as acidity and palate weight that reflect local conditions. In this, honey is much like other forms of food and drink, which displays particularities of flavour depending on where they’re grown, changes in the season throughout the year and across years. As such, honey represents a taste of the Australian landscape in the contexts of both space and time. https://images.squarespace-cdn.com/content/v1/5969e261d7bdce8ed67ed651/1670386953997-UCMO1AUPSJDAUVZNE55P/ABOUT+AMBROSIA+-+SLIDE+1.jpg ambrosia https://www.yumewine.co/environmental-sustainability daily 0.75 2023-07-24 https://images.squarespace-cdn.com/content/v1/5969e261d7bdce8ed67ed651/d4a65356-1a38-4fc6-b720-bef2a65512bd/IMG_0018.jpg environmental sustainability - We don’t just care about the environment. We care for the environment. At yume, we are dedicated to maintaining and enhancing the natural environments that we live and work in because we believe in a better future for people and for nature. There are a number of initiatives that we have voluntarily undertaken to do this. https://images.squarespace-cdn.com/content/v1/5969e261d7bdce8ed67ed651/1b52ab10-bad2-45cb-8829-84a1614a736c/HMA_7644.jpg environmental sustainability - Carbon Neutral Delivery We are working with companies like Sendle, who provide 100% carbon neutral shipping solutions, to get our wines, ambrosias and other goodies directly to you without destroying the planet. https://images.squarespace-cdn.com/content/v1/5969e261d7bdce8ed67ed651/b1c95927-5114-42ff-8f0d-fe1767f928e6/HMA_7631+%281%29.jpg environmental sustainability - Environmentally Friendly Packaging We use 100% post-consumer recycled paper labels, which are also printed with vegetable-based inks. Our printers also use 40% less toner than standard printers and clean their equipment with environmentally friendly products. From 2022, we are also bottling with 75% minimum recycled glass bottles and the Vinc corks we use have a negative carbon footprint. https://images.squarespace-cdn.com/content/v1/5969e261d7bdce8ed67ed651/1609898174948-MTA2BPPAF8DOSFOQ54F9/Trees.jpg environmental sustainability - We’ve Planted Trees For Rainfall, Biodiversity, Soil Health and Carbon Sequestration Rainfall has declined by 25% since 1970 in WA, putting the future of our ecosystems and farming - including viticulture - in jeopardy. We’re also on the brink of a biodiversity collapse and many of our soils are affected by salinity, erosion and nutrient loss. We don’t need to tell you about climate change. From December 2021 to June 2023, we donated 50 cents for every bottle of wine sold to help overcome these problems. You can read more about Trillion Trees, who we donated to, here. Trees planted to date: 75 https://images.squarespace-cdn.com/content/v1/5969e261d7bdce8ed67ed651/1609896988319-HUEUVL5JPNZVS5DDUA4K/john+w+barrel.jpg environmental sustainability - Environmentally Friendly Viticulture ENVIRONMENTALLY FRIENDLY VITICULTURE Viticulture has been found to be the most agrichemical-intensive form of agriculture on the planet, leading to soil and waterway contamination, with consequences for ecosystem health and integrity. Since inception in 2016, yume has been dedicated to working with and supporting grape producers who employ or are moving towards environmentally friendly farming practices in the vineyard. 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