What on-trade buyers, producers and suppliers have to say
Nic Peterkin is very sure about the wines he wants to make he does not want to be restricted by owning his own vines. Instead he relies on his close relationships with producers and winemakers in Margaret River in Australia to be able to source the right fruit, and styles to make wines for his own winery business, L.A.S. (Luck Art Science) Vino. It is a strategy that appears to be working…
St Andrea enologists Lőrincz György and his son Lőrincz György Jnr have been making wine in the Eger region of Hungary for the past 16 years. Set in the North East of the country this is a cool region, known for making wines with real character and exciting acidity. The Buyer talked to Lőrincz about his wine-making philosophy and the challenges he faces.
As producers all over Europe start to pick grapes and ready themselves for the 2018 harvest, buyers wait impatiently on the sidelines to see which regions will have the best quality and most affordable grapes to buy. Here, ahead of this year’s World Bulk Wine Exhibition, Juraj Hanuš of European bulk wine brokers, Eurotrade Business Services, explains why its new E-Vino platform can offer buyers a new e-commerce solution for sourcing wine from right across central and Eastern Europe.
Tom and Sally Belford are very much part of the new wave of winemakers in Australia looking to make their version of terroir specific wines. Or in their case the Bobar wines from the Yarra Valley which UK buyers will have the chance to taste at this month’s Wine Australia Off The Vine tasting on September 20 that highlights the more alternative winemaking scene Down Under.
With some 2,500 members comprising growers and producers across the region, The Consorzio of Soave (Consorzio Tutela Vini Soave e Recioto di Soave to give its full title) has a lot to get right. Particularly in ensuring its rules and regulations allow its members to do what they do best; make classic quality wine from this important Italian wine region. We catch up with the Consorzio’s new president, Sandro Gini, and board member Matteo Inama, of the Inama winery, to hear what opportunities and challenges they think the region is facing.
It might be some time before you find an excuse to make your way to Australia’s Mornington Peninsula, so it’s rather nice that some of its top producers are visiting the UK next month to show their wines. That includes Tom Carson chief winemaker and general manager of Yabby Lake that has been making premium single vineyard wine, specialising in Pinot Noir and Chardonnay for the last 20 years. Here’s why he hopes buyers will take the time to check out his wines.
When he’s not helping to source and sell wine to Bibendum’s premium on-trade accounts, its on-trade channel director, John Graves, likes nothing more than packing up his tent and bike and heading to France for his summer holidays. Here he shares his loves and hates about the long summer months and why he doesn’t travel far without PG Wodehouse, Miles Davis and some sardines for the BBQ.
There are wine regions that claim to be cool climate and then there are the true cool climate regions that don’t need to be doing any claiming. Like those producers in the Mornington Peninsula that can almost touch their toes in the sea on the south coast of Australia. One of the pioneer producers in the region is Stonier from where Michael Symons gives his take on what it takes to make cool wines.
As son of the founder of one of Mornington Peninsula’s longest established wineries, Rollo Crittenden of Crittenden Estate has the inside track about wines from a region that is winning plaudits and prizes for its award-winning cool climate wines. Here he explains why he thinks the region is so special and worthy of a place on your wine list.
For over the last 30 years the McIntyre family have been making their version of Mornington Peninsula wines from this Australian wine region where their emphasis is on natural winemaking, including wild yeast ferments, natural malolactic fermentation in French oak, and minimal intervention, to allow the character of the fruit and the vineyard to shine through in the wine.
