Wine Decoded Yarra Valley Shiraz 2016 Season Recap + Launch!
From Grape 🍇to your mouth 🍷 it takes 3 years to prepare this tasty beverage!
Today we share the Season Recap with a 🎥7min highlight real!
-
-
A Decade of Cappellano Pie Franco Barolo
Cappellano sits with the greats of Barolo along with Giuseppe Rinaldi, Bartolo Mascarello and Giacomo Conterno. Luca Carrudo of Vietti considers Baldo a second father.
-
Wine Camp 2020-2021
Wine Camp 2020-2021 has been a blast! Sharing Wine Wisdom & a Few Choice Beverages is what it’s all about!
Just in cased you missed anything, here’s the archive of everything we covered. -
Getting Your Head Around Barolo “The 8 Cru’s of Giovanni Sordo” 2.0 the 2016’s
Exploring 8 Cru’s from Across Barolo is a great way to get your head around the region. Add the input of Neb-Head, David Ridge & you’re in for some fun!
Version 2.0 This time we’re looking at the 2016’s
Watch 🎥for the full experience with flyover maps of the communes & more! -
A Session with Fabrice of Champagne R Pouillon
Ask a simple question about wine and you are often greeted with a basic scripted response that sadly is a close reflection of reality.
Ask Fabrice a ‘simple’ question with the intent of eliciting some deep thought and wisdom and that is exactly what you get. -
Live Stream with Letizia Patanè of Passopisciaro
Letizia Patanè of Passopisciaro joined us to talk all things Etna, Lava Juice and Nerello Mascelese!
-
Live Stream Challenge 2 – Saving Wine from the Drain
Most wine preserving systems are 💩💩💩
Check out the only 2 methods we use at Wine Decoded HQ! -
Live Stream Challenge 1 – Open a 50 year old Bottle of Vino!
Wine Decoded’s Chief Wine Hacker Goes Live Decoding Getting a Cork out of 50 year Old Wine!
Watch the video for all the juice! -
Exploring Calbretta’s Lava Juice from Etna with Michael Trembath.
We spent some time with Michael Trembath talking through his thoughts on Etna, Calabretta and the individual wines.
It’s clear that the family is well and truly connected to the land and that the knowledge of past generations has been passed down the line. -
Talking all things Lava Juice with Giuseppe Russo of Etna’s Girolamo Russo
Giuseppe Russo visited Wine Decoded HQ to talk all things Lava Juice AKA Wines from Mount Etna, Sicily.
He shared his knowledge of the history of viticulture on Mount Etna and his history from training in classical music and literature to returning to his family vineyards to transition them to the delicious Enta reds wines, white wine, and rosato that he makes today. -
A Super Tuscan Session with Luca di Napoli of Castello dei Rampolla
Luca di Napoli visited Wine Decoded HQ in Feb 2020 to share a little wisdom, the history of Castello dei Rampolla and a delicious suite of vino.
Enjoy the 🎧 podcast & 🎥 Video below! -
Varietal Decoded – Gamay!
Gamay or Gamay Noir is the mainstay of Beaujolais. It has a 600 year history with Pinot Noir and Gouais Blanc its parents.
-
Varietal Decoded – Chardonnay!
Chardonnay has incredible versatility and can be picked over quite a wide range of sugar levels and flavour ripeness.
The variety takes its name from the village of Chardonnay near Uchizy in the Mâconnais, in southern Burgundy. -
Varietal Decoded – Pinot Noir!
Pinot Noir’s mythical home, Burgundy, has produced some of the world’s most inspiring wines.
The exhilarating personality of Pinot Noir has seen the wine world take up the fickle challenge to grow the ‘heartbreak grape’! -
Varietal Decoded – Barbera!
Barbera, pronounced bar-BER-uh, was one of the great wine travesties of our time.
The increasing popularity and price of Nebbiolo wines, particularly Barolo and Barbaresco, saw old plantings of Barbera in the great sites ripped out and replanted to Nebbiolo. -
Varietal Decoded – Nebbiolo!
Nebbiolo, pronounced NEH-bee-oh-low, is such a unique variety.
Good Nebbiolo has a core of fruit running the length of your tongue, along with layers of those same secondary characters.
Nebbiolo’s grape tannins give it a distinct texture. Look for the quality and depth of tannin. -
Varietal Decoded – Dolcetto!
Dolcetto’s, pronounced dole-CHET-toe, translates to ‘Little Sweet’.
Hit the restaurants in Alba at lunchtime and you’ll see plenty of Dolcetto on the table.
The great estates of Barolo, naturally make great Dolcetto. -
Q&A with Paul:”What are Pressings in Red Wine?”
A complete answer needs a book. We’ll cut that back to 5 minutes! In this case we’re talking about red wines. White wines are another beast altogether!
The question arose after AP Birks Wendouree released a Pressings Wine for the 2017 vintage. They only release it about once a decade. -
Myth Proven: Why do Magnums of Champagne Taste Better?
Ask anyone in the know & they’ll tell you Mag’s of Champagne Taste BETTER!
… and it’s not just because there is twice as much to go around! -
An Afternoon Exploring 2015 & 2013 Barolo with Giovanni Agneli of Massolino
I had the fortune to spend an afternoon with Giovanni Angeli when he shared his insights into the 2013 and 2015 vintages as I tasted through the range.
The 🎧 podcast is available below.
-
Getting Your Head Around Barolo “The 8 Cru’s of Giovanni Sordo”
Exploring 8 Cru’s from Across Barolo is a great way to get your head around the region. Add the input of Neb-Head, David Ridge & you’re in for some fun!
Watch 🎥for the full experience with flyover maps of the communes & more! Listen 🎧 if the NBN is annoying you! -
Jaysen Collins of Massena & JC’s Own Visits Wine Decoded HQ
Funny when you meet someone and there’s kind of an instant gel.
Jaysen Collins is one of those people.
He’s making some tasty vino. Pushing to do the things we love at Wine Decoded. -
The Barolo of Guiseppe Rinaldi 2006-2014
It’s a rare event to have a single bottle of Rinaldi’s Barolo, to have 12 in one night now that’s the stuff dreams are made of!
-
The Bewildering Array of Sweet German Rieslings from the Mosel
Even the most dedicated wine geek often has trouble getting their head around the German naming systems, something they’ve been working on simplifying!
-
Q&A with Paul: “Do winemakers need to add tartaric acid to keep it fresh and age-worthy?”
Thanks for the question Andrew!
We explore why we add acid to wine, looking at the chemistry, and, impact on taste, as well as how it will affect the wines ability to age. -
What is Noble Rot? AKA Botrytis
Botrytis cinerea, also known as “noble rot” is a fungus that colonizes the grape and causes water to evaporate through the skin of the fruit.
Under the perfect conditions with the right amount of humidity and heat Botrytis will transform the grapes into “drops of gold”.
-
Getting Your Head Around Sicily’s Mount Etna
Etna is at once both a fossil and a piece of modern art!
Vines aged from 70-120 years old grow on the slopes of a volcano at altitudes that make noses bleed. -
Getting Your Head Around the Yarra Valley
A short long history. From the Pioneers in the 1800’s to those who rejuvenated the Yarra Valley in the 1960’s and the new wave from the 1990’s to today, the Yarra Valley is making the best wines it has ever made.
-
The Tough Years Are When Experience Really Counts – 2016 with Alex Moreau
One of the most honest reflections of a tough vintage that you will ever hear. Listen to this and you will understand the depth of deliberate, consequential thought that required for the world’s best vignerons always optimise.
-
Getting Your Head Around Burgundy Part 8 – The Villages of Vosne-Romanée & Clos-Vougeot
We explore the Geology, Geography and Wines of the Côte de Nuits Villages: Vosne-Romanée & Clos-Vougeot