An Introduction to Wild Wines with Mike Knowlden, Perennial Wine at Coes Farm 19th July

This summer, we’re taking our signature course to Coes Farm, nestled in the beautiful Sussex countryside. After a warm welcome from the Coes team, we’ll explore the vineyard to see organic viticulture in action and spend the morning delving into the history and practice of organic, biodynamic, and regenerative viticulture. Next, we’ll uncover the choices a winemaker makes as grapes journey from vineyard to glass, and discuss how these decisions shape the finished wine. If the weather allows, we’ll enjoy lunch outside before returning to the classroom to reflect on the future of wine. Amid climate challenges, changing drinking habits, and a globalised world, we’ll imagine where wine is headed and create a mini zine with our thoughts. Before heading home, we’ll enjoy cheese and charcuterie boards alongside a final glass of wine, hopefully in the sunshine. What does the course cover? Organic and Biodynamic Viticulture Always wanted to know what happens in the vineyards of organic wineries? And how does a winemaker have to do to become certifiably organic? From lunar cycles to the special alchemy of plants and manure, discover how biodynamic, and organic farmers navigate the fascinating world of sustainable viticulture. What is Natural Wine? The best winemakers will tell you that wine is made in the vineyard rather than the winery. They believe it's the job of the winemaker to guide grapes gently through to a wine, allowing them to express a sense of place. But what choices do winemakers have to make and how do these choices affect the finished wine? We explore these questions and more. The Future of Wine How is climate change affecting where wine can be made and the way it tastes? Thinking beyond the vineyard and winery, how does the wine we drink influence and affect the environment? How do we move beyond the traditional high carbon shipping methods and heavy glass bottles. Who’s it for? This course is for anyone who would like to learn more about sustainable methods of viticulture. We recommend having a basic level of wine knowledge (WSET Level 1 or equivalent), but it'll be interesting and fun for the seasoned expert too! This course can be booked as an add on to our WSET Level 1 or 2 courses for a combined price, please drop us an email for details to hello@wildwineschool.co.uk. Where is the course held? We are delighted to be hosting this course at Coes Farm, nestled in the tranquil Sussex countryside. With its beautiful vineyard and natural surroundings, the farm provides a unique and inspiring setting for the course. We’ll spend time outdoors whenever possible, so please bring sensible shoes and be prepared for changeable weather. Price includes tea, coffee, light lunch, and an afternoon snack. Coe's Farm is located five minutes from Crowborough station, and with advance notice they're able to assist with collecting guests from here. Other train stations nearby are Buxted (15 mins) Tunbridge Wells (25 mins) or Uckfield (20 mins), with taxis available from any of these stations to the venue. Coe's Farm have beautiful accomodation available onsite, so if you'd like to extend your stay after the course there are some lovely options. See more about their accomodation here: https://www.coesfarm.co.uk/properties About Mike Knowlden Mike is a wine educator who shares Wild Wine School's fervour for sustainability in wine. He holds wine events under the banner Perennial Wine, for both the industry and consumers. Mike has the Diploma in Wine from WSET, alongside a varied background front and back of house as co-founder of Blanch & Shock. Course Date 19th July 2026 What our students say about this course... "Excellent course with relevant and engaging information. Debbie clearly knows what she's talking about. I loved the passion and enthusiasm for natural/bio wines and sustainability" Jonny Much, General Manager at POTL Padstow "A really interesting and engaging course that really made me think about the environmental impact of wine as well as educating me on the fascinating details of biodynamic viticulture. Thank you Debbie" Kayley , FOH at New Yard Restaurant