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.
I suppose I’m part of a generation that loves to use wild yeast ferments, and provided it makes some kind of sense in the moment, I’ll probably let it be. But it’s not so clear cut; there’s no right or wrong.
I implied this was a generational thing, and I think that’s true. There’s a big difference stylistically between your average winemaker in his or her 30’s (or less if we count me) compared to the guys in their 50’s. The old school guys kept their wines healthy and took minimal risks, whilst dealing with relatively high...
It's a wanky term these days, due to overuse and marketing.
Which is a shame, because it's most of the wine.
Terroir (pronounced tehwa) is a French word for pretty much everything in the vineyard from soil to sun to water and air. It's the climate and everything that might influence anything.
When the point of winemaking is to show the vineyard and vintage, terroir becomes everything. It's what creates the starting product, and everything you do is aimed at preserving that, and not dulling or perverting it's intricacies.
Now that production is up to a level where selling this wine could be a part-time job in itself, and that I actually have the quantity of production to supply a few outlets, I'd like to say a quick thank you to those who are stocking it.
It's a frequent pleasure to hear from strangers that they drank my wine; and I'm very appreciative of those businesses helping me a little exposure and putting my wine in front of people.
I don’t think we’ve seen a bad vintage in the Yarra Valley since ’11, and ’09 before it.
Aside from the quality of the wine, for me it’s escapism. Every year when vintage rolls around, it’s time ditch the business shoes and get some dirt under my nails. There’s a refreshing nature to it; working directly with, well, nature.
In 2016 I fully expected problems going in. This year I’m making only Pinot Noir, and it’s an extremely fickle and temperamental grape variety – it’s capable...