It may sound boring, and devoid of art and beauty, but it’s the framework that everything else is built on.
It effects perception of weight, flavour profile and residual sugar. It’s the single biggest factor in good wine matching and probably the element that changes the most (and changes the dish the most). It protects juice and wine, keeps them healthy and lets you leave fruit on the vine longer or forces you to pick it earlier, it determines risk in the winery in exposure to the elements. It effects ageability of the fin...
I’ve held back a lot of stock, rather than release it before it was ready, and now that it’s finally going out the door; the opportunity is opened up to finally pursue some crazy endeavours that have been rattling around my brain for a while now.
To start with, I have vermouth ready for release in a month or so. The label will be With Friends, as in how it was made, and should be drunk, it’s a collaboration with a good friend of mine Rubee Dano. Basically a team of a bartender and a sommelier mak...
It’s an industry that hasn’t seen a huge amount of innovation, and something exciting to be dabbling in. Basically, the thinking is all turned around from winemaking.
For a start, it will not often be drunk by itself. People will add ice, a garnish, mixers, or use it in a cocktail and once they do that, the range of different elements and techniques that they could be using make it hard to determine what people will actually be seeing in your vermouth. Even the simple act of dilution is massive, a couple of drops of water c...
It’s been a long time coming, but the 2015’s are finally available.
2015 Marsanne: 18(ish) year old vines, lightly botrytised but fermented until (almost) dry. An exceptionally long and slow wild yeast ferment, mostly in barrel.
2015 Pinot Noir: 15 year old vines, Upper Yarra, a very cold vineyard, a long and late vintage, and nearly two years in barrel. Looking at dark fruit, meaty and mushroom characters with a lot of forest floor. This wine, throughout its entire life, just begged for time.
It’s here again, and it’s with the excitement of a child on Christmas Eve, and the steadying breath of those who know their minds and bodies are about to be tested, that we welcome it for another year.
Everything in life is about to go on hold. It just stops for a couple of months. There’s no time for anything else, just being consumed by vineyard and winery, but eagerly so.
I do have to wonder how far luck will stretch; the Yarra Valley hasn’t had a bad vintage since 2011, and 2017 is looking like something very special. Th...
It could be a study into the minds of legitimately insane geniuses.
Biodynamics is a beautiful concept, and a very important one to utilise. At it's core, it's about building health to the point where a vineyard's ecosystem can look after itself. The idea being that a healthy vine will defend itself against pests and diseases, as opposed to needing chemical treatments that will damage beneficial organisms as well.
I suppose just as importantly, it creates a necessity to plan ahead. It do...
There's a reason I don't put grape varieties on the front label. They don't matter that much, and they largely lead to missing the point.
It's missing the forest for a tree.
Something cool to do when you're learning about a new grape is to try it from different regions; take Nero D'Avola, try something from Sicily, try it from Australia, try a classic example of both, then try a more out there example from each. You'll see what it can do. There is absolutely a distinct flavour profile to any grape, but that's a lot broader...
The absolute benchmark for premium wine is the ability to show the vineyard and the grape variety. That's what you've got that no one else can replicate. A place in the world, and a grape variety to act as the medium to portray that, and give an understanding of place that nothing else can. That's it. That's most of wine.
But... look I've gone down a bit of a rabbit hole over the past five years or so. Exploration of different winemaking styles, and regions and cultures. Basically a lot of drinking.