It all started as a brainwave that Miguel Torres had – was it possible to save all the grape varieties that were becoming extinct in Catalonia? The answer was yes, after they managed to identify 54 different varieties that were shortly due to disappear completely. A lengthy, expensive and arduous process then followed where the most suitable varieties have been replanted with climate change in mind. Marina Ray travelled to the stunning setting of Montserrat to visit Purgatori, Torres’ latest winery that has just started releasing the wines from this fascinating project.
If you want to see the impact of climate change then you only need to take a short hop to Champagne to see how vintage after vintage the harvest is getting earlier and earlier. Here Christian Holthausen of AR Lenoble explains how the Champagne house has produced the first of its new “mag” premium Champagne series that has looked at new viticulture and production techniques to help keep and drive freshness in its Champagnes.
Tuesday 9th October marks a very special occasion for Ray Signorello and his wife Tanya, for it was exactly a year ago to the day that their home and much of the properties on their wine estate were razed to the ground by the wildfires that swept through Napa and Sonoma, claiming many lives and devastating the Californian wine community. It could have been worse, as David Kermode discovers when he meets the team as they prepare to ‘break ground’ on a new winery that starts building on the one year anniversary. The razing of Signorello Estate became the iconic image of the devastating fires and Kermode hears an inspiring story of bravery, determination, resilience and recovery.
At first sight the bodega of Fernando Remirez de Ganuza looks like any number of small to middling wineries in Rioja, step inside, however, and the differences start to become very apparent. In every corner is evidence of Fernando’s vision and quest for quality – from Spain’s first ever mechanised sorting table – which he invented himself – to the range of wines that are spectacularly beautiful and individual.
Miguel Torres and the wider Torres family have been at the forefront of innovations, developments and research into how the global wine industry can do all it can to play its part in combating climate change. One of its key new projects is the role it can play in helping to plant and manage forests in the regions and countries where it makes its wine in order to help offset the impact its wine operations might have on the local environment. Here he explains the impact he hopes they can have.
Like all Hungarian wineries, Gere Attila Winery suffered from the deportations and confiscations that followed the Second World War. A winery with seven generations of winemakers, Gere has slowly but surely grown back to a size where it is now recognised as one of the top wine producers in Hungary, and one that is rightly putting the region of Villány back on the map as the region producing, arguably, the finest red wines. We talked to Andrea Gere about what Gere’s winemaking philosophy is, which varietals they use and what sales strategies they adopt to get into world export markets.
Seresin Estate has always advocated that grapes are just one part of a self-sufficient biodynamic farm and that wine is just one part of a meal, so what better way to show off their new vintages and new winemaker Tamra Kelly-Washington, than over the dining table of founder Michael Seresin, with Hector Henderson in the kitchen.
France can claim to be pretty good at hosting all sort of events from conferences, festivals, political and world summits through to major sporting occasions such as the World Cup, Tour de France and the L’Arc de Triomphe. Now this weekend it can add golf to its CV as Paris prepares to host the fiercely contested Ryder Cup between the best golfers from the US and Europe. But what France arguably does best is the food and wine that accompanies all these occasions, which this weekend throws into the spotlight the Rothschild family and in particular their Mouton Cadet brand which has produced a special limited edition as the official wine of the Ryder Cup. Richard Siddle talks to Philippe Sereys de Rothschild about why golf has become such an important part of this illustrious and influential wine family’s global strategy.
It can take an awfully long time for things to change in France, particularly when it comes to the rules, regulations and procedures that govern what can be made in which wine region. So it is great credit to all those who have not only helped revive the Cru Bourgeois de Médoc classification in Bordeaux over the last nine years, but who are now ready to push on and reveal a whole series of new measures they believe will make their wines even more appreciated, well known and loved by trade and consumer alike. Olivier Cuvelier, president of the Alliance des Crus Bourgeois du Médoc, explains what the changes will mean for UK buyers.
Wine buyers and sommeliers look at Chile for different reasons. For some it is still their go to country for quality, value house wines, but for an increasing number of restaurants and bars Chile is also offering so much more, particularly with the growing awareness of different regions from north to south in a country capable of producing great food wines with lightness, acidity and fruit. All of which will be on show at today’s Wines of Chile tasting at the Oxo Tower in London.
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.
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.
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.
Sergio Verrillo is a winemaker that is bucking quite a lot of trends. He, together with his wife Lynsey, is focussing on making still English table wine out of Chardonnay and Pinot Noir grapes; he only uses English grapes; he sources the fruit from East Anglia and Essex not the southern counties; and is doing all of this in central London. Harry Crowther met up with Sergio and was suitably impressed with the inaugural vintage.
Lindsay McCall has rightly got an impressive contacts book for someone who makes such world renown wine. There’s Sir Ian Botham for the cricket, and now winemaking partner with the new Botham Wines series, or top Australian wine critic, James Halliday, who has described McCall as having “an exceptional gift for winemaking,” which is a good quote for the CV. Come and see for yourself at the Mornington Peninsula tasting in London on September 6.