The story

For as long as I can remember, I’ve been captivated by hedonistic experiences, not just for the sensual pleasure that they they bring, but for the way that they can transport us and connect us to another time and place, to ourselves, and to one another. Long before I began working with wine, it was a source of fascination for me. I was curious to know how something seemingly so simple - fermented grape juice (and later, fermented honey and water) - could evoke such heady emotional responses in myself and others who drank it.

The latest research in evolutionary neuroscience and consciousness suggests that our sensory experience is vital to adaptation and survival. What’s more, the emotions associated with them are a pivotal aspect of how we learn, form memories, and make decisions.

It led to me to wonder if perhaps, through sensory experience, we could become more attuned to, observant of, and reflexive towards the world around us. In a time when agriculture is increasingly industrialised, food and drinks are valued for mechanistic functions, and we use science to separate and dislocate ourselves from earth systems, this is an important question. Can our senses guide us towards better relationships with ourselves, one another, and nature? And in doing that, a better future?

Yume Wines is an attempt to answer this question. It's not just about making wine and ambrosia, but also about the vineyards, vineyard owners, beekeepers, venues, and the intricate ecological systems that surround them. We weave tales of time and place, inviting you to experience the world through the sensory lens of wine and ambrosia.

In doing so, we hope to nurture and enrich your understanding and appreciation of Australia's rich floral diversity, the delicate balance of our ecological systems, and the intertwined nature of our wellbeing and all earth systems. Thank you for taking part in realising this dream with us.

- Lou Chalmer