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Latest articles
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Three months have now passed since I started as a vineyard worker at Gusbourne Estate. During those months I have rubbed buds, wound wires, blown leaves, tied vines, knifed nets, and even gathered grapes. Sometimes it has been sunny and fair, sometimes decidedly not so. However, two things remain. More...
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Over the first eight months of 2008, international exports of French wine decreased by 10% in volume, so perhaps it's good news that the French ministry of agriculture is forecasting a drop of around 15% in yields for the 2008 harvest. Well it would be good news if that drop were at the. More...
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I don’t often post tasting notes on wines that are more than a century old here but below are descriptions of no fewer than six centenarian wines from an extraordinary source that is just beginning to emerge on the international (and Australian) marketplace. Yalumba’s UK importers Negociants. More...
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Latest tasting articles
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I don’t often post tasting notes on wines that are more than a century old here but below are descriptions of no fewer than six centenarian wines from an extraordinary source that is just beginning to emerge on the international (and Australian) marketplace. Yalumba’s UK importers Negociants. More...
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There were some very serious and well-made wines here – quite a change from the mass-market retailers. None of the wines is cheap and a few are overpriced, but they are generally satisfying. They were obviously pleased to have wrested Castello di Ama in Chianti Classico from Armit.
We. More...
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Forum (latest posts)
I bought a bottle of Murdoch James 2006 ''Blue rock'' from oddbins a few weeks ago.Destemmed,cold soak overnight and stainless steel ferm over 10 days.Interestingly no malo and no lees contact.
Martinborough fruit..has anyone tried this yet..and more important..will it age..? More...
No visit to Paris is complete without a visit to Polidor at 41 rue Monsieur le Prince. It is a small restaruant that was always run by three ladies who never wrote down an order but always got everything right. It has an old world charm and the food is very workaday but reminds you of what paris is. More...
Can anyone suggest new world Pinot gris that can really match the best of alsace,germany and austria..? Ive too many californian examples that are blowsy and oregon counterparts with candy-apple like flavour and basic winemaking make-overs..
The last one for me was at a restaurant called. More...
