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”.
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 4 – The White(ish) Villages of Chassagne-Montrachet, Pugliny-Montrachet, Saint-Aubin
We explore the Geology, Geography and Wines of the Côte de Beaune Villages: Chassagne-Montrachet, Pugliny-Montrachet, Saint-Aubin
Wine Decoded Tasting Revolution: Bite 1 – Depth & Length
Today we’re looking at the value of tasting in Context & with Contrast & we’re covering the first two things to look at when you’re trying to work out whether a wine is any good.
Depth or Concentration and Length or Persistence.
Just How Does Sulphur Affect Wine? + A Pro Tip for Buying Old Wine
Most of the articles you see about how wine develops in the bottle over time explore the standard evolution of a single wine.
Taking this one step further, I started an experiment 18 years ago. Today you get to see the results.
Getting Your Head Around Burgundy Part 3 – Get it in your Gob. Tasting the Villages, Classifications, the Phases of Ageing
During an impromptu tasting of Burgundies from Stéphane Magnien we got to explore the Villages of Morey-Saint-Denis, Chambolle-Musigny & Gevrey-Chambertin. Comparison of the 3 offering great insights into Burgundy in the glass!
2013 Barolo & Barbaresco so far + 2 Tips on Assessing Vintage & A Great Video Explaining Barolo & Barbaresco
I’ve been asked, almost daily for months now about the 2013 Vintage in Barolo and Barbaresco. So, how do you cut through the hype to work out the reality?
A Bit of Bindi on the Side – An interview with Michael Dillon of Bindi Wines
It’s great to have someone with as much experience as Michael so clearly articulate what has been a massive period of evolution the Australian wine industry. Particularly on the Pinot front. This is a must watch for any Pinot fanatic!
Equipo Navazos a wine La Botamay. Literally Mind Blowing Wine.
Jesús Barquín and friends have a long-standing love for the great wines of Andalusia. Home to the Sherry Bodegas that have cared for many incredible wines. Now he has become a custodian of some of it’s most revered wines, and, reviving a long lost style of table wine made under flor!
Getting Your Head Around Burgundy Part 2 – Tiny Old Vines & Heaps of them!
As you drive down the A6 from Paris, turn off at the N74 you start to see grape vines. Initially, you think you’ve gone a little cross-eyed from the long flight. Then you realise your eyes aren’t lying the vines are minute and packed close together!
Bathtub Winemaking Project Day 20 Racking Bathtub Shiraz V17
Alcoholic fermentation has finished and the Bathtub Winemaking Project Shiraz has been pressed and is now resting in either tank or barrel.
Malolactic fermentation has started converting malic acid to the softer lactic acid. We need to start raising the wine, the process of élévage begins.
Getting Your Head Around Burgundy Part 1 – Vineyards, Classifications & Villages
This will be the first in many articles to help you understand Burgundy, the mythical home of Pinot Noir & Chardonnay.
Understanding Burgundy Starts with the Different Villages & After that it Just Keeps Getting Better!
Pressing Time – The Shiraz is Heading out of the Bathtub & Into the Basket Press – Bathtub Winemaking Project Day 14
We’ve been working hard on the Shiraz in the Bathtubs to get the texture just right!
Now one of the critical steps … pressing! Get it wrong & all that work will be for naught.
Buggy Moving Ferments are Cranking – Bathtub Winemaking Project Day 11 Episode 1
Guiding ferments during the peak of ferment requires wisdom & agility.
There is an infinite number of actions you can take & an equal number of things that can go wrong!