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!
Winemaking Excellence – Fruit Sorting & Destemming at Yabby Lake with Tom Carson
Making exceptional wine takes thought and patience. Every step of the winemaking process presents you with a choice. In the winery, it begins when the fruit arrives. ?
Watch as Pinot Noir from Yabby Lake’s Block 2 is sorted by hand & some seriously impressive cutting edge machinery!
“Squishing Shiraz Samples” Wine Decoded Shiraz Vintage 16 Episode 01
After a false start, the WINE DECODED Bathtub Winemaking Project 2016 is GO!
Big Shout Out to Dylan McMahon for helping us find some yummy fruit to play with!
Yesterday we sampled Shiraz from a beautiful vineyard in Seville East on the edge of Gruyere in the Yarra Valley.
“The Big Crush” Wine Decoded Shiraz Vintage 16 Episode 02
The Wine Decoded Bathtub Winemaking Project Shiraz is in the house! Nothing Like a 38°C day to Shift 140 Buckets of Fruit into Bathtub Fermenters!
It’s crushing time!
Check out all the action as we crush our yummy fruit, transport it to Wine Decoded HQ and bucket it into our 3 bathtubs for fermentation!