1978, and a young Morgon winemaker named Marcel Lapierre is experimenting in Beaujolais with no-sulphur winemaking, from grapes grown organically. In doing so, Lapierre along with a few local cohorts, had unwittingly caused the modern genesis of vin naturel… or natural wine. Of course this didn’t happen overnight, but soon enough, with the help of some Parisian sommeliers, … Continue reading Avril Lavigne et Le Vin Naturel – Is Natural Wine a Fad?
“It may have changed, but a winemaking degree is an absolute waste of time,” says Patrick Sullivan, “if you want to make wine, you’ve got to study viticulture.” Patrick Sullivan is a young Yarra Valley winegrower, and self-confessed producer groupie, who used to work in an abattoir after finishing high school. He moved to London … Continue reading Soul Juice – Patrick Sullivan Wine, Yarra Valley
“Our universities teach us to make sound wine, rather than great wine,” says Julian Castagna, owner and winegrower at Castagna wines in Beechworth Victoria. “They (the universities) don’t want us to make mistakes,” he continues, “but the reality is, you have to make mistakes. You have to push the envelope to make anything that’s great…” … Continue reading This Is Australia… Castagna – Beechworth
It’s not often you get the chance to stand upon 500 million year old soils. It’s even rarer to have the opportunity to grow grapes from it. “Cambrian soil”, a term coined by Ron Laughton, winegrower at Jasper Hill in Heathcote, Victoria, “is soil derived from the decomposition of the cambrian volcanic basalt”, and it’s … Continue reading Ancient Integrity – Jasper Hill Wines
A Case for Biodynamics in The Wine Industry: “If you’ve been doing something all your life, and been trained in a certain way of thinking, when something comes along and turns that thinking upside down, it’s quite understandable that people aren’t going to jump at these ideas straight away”, says Hamish Mackay, educator in biodynamic … Continue reading – A Case For Biodynamics in The Wine Industry –
Despite it’s inclination towards natural and rural connotations, wine can sometimes be, very much, an industriously conceived product. Not to say that wine is made to a recipe, much the same as Coke or a McDonald’s cheeseburger (although some certainly are), but when you consider the amount of allowable additives that a winemaker can legally utilise to … Continue reading To Be Or Not To Be – Is Ingredient Labelling Necessary for Wine?