It might just be our warped brains on the Buyer, but every time we hear the words “Ten Minutes by Tractor” we expect it to be followed by a DJ announcing by how far they have gone up and down in the charts. But as well as sounding like a very cool indie band, Ten Minutes by Tractor also makes classic, premium, Australian wines for the Mornington Peninsula. Wines you will be able to taste at next month’s specialist London tasting for the region on September 6.
Just looking after the wine range of one of Napa’s premium wine estates is an enormous responsibility for a winemaker, never mind the prospect of being in charge of 15 wineries, and a portfolio of over 220 wines. Welcome to the world of Scott Kozel, E &J Gallo’s vice president for premium winemaking, who explains how he is involved in the business side of one of California’s most influential producers as he is managing the styles of the wines he helps to make.
The text books (and the traditionalists) would have us believe that the best place to grow Pinot Noir and Chardonnay grapes are on the hallow soils of the top producers in Burgundy. But there are plenty of other areas of the world that are now giving top class Burgundy a run for its money. None more so than the maritime conditions that make Australia’s Mornington Peninsula so special, argues local producer, Marco Gjergja of Kooyong winery.
If you really want to know what makes a wine region so special – ask a winemaker. Like Sam Coverdale who was drawn to Australia’s Mornington Peninsula after making wine throughout Australia and Europe. His reason is simple enough. Mornington Peninsula has it all from the micro climates, diversity of soils, maritime growing conditions to the fact small producers, like his Polperro winery, are the ones making a difference.
It’s one thing having a couple of vegan and vegetarian wines on your list as a nod to changing consumer behaviour and tastes, it’s quite an amazing statement of intent to switch your entire 19m litres of production over to vegan-friendly. But that’s exactly what Romania’s leading winery, the ever innovative Cramele Recas, has done. Founder Philip Cox explains why he is doing it and looks back on an incredible two years of growth for the winery.
No Ocean Eight is not one of the ‘Ocean’ heist movies you’ve missed out on. Its one of 10 leading wine producers in Australia’s Mornington Peninsula that are travelling to the UK in September to take part in what will be the second showcase trade tasting showing the UK industry what wines can be produced from this unique maritime wine region. Founder and winemaker Mike Aylward explains why he’s so keen to come…
Despite owning over 15,000 acres of vineyards over five continents, operating 47 wine brands and producing over 5 million cases of wine a year, Jackson Family Wines (both the late founder Jess Jackson and his family) hold one wine estate particularly dear. It’s a North Californian winery called Stonestreet Estate Vineyards and Peter Dean talks to Jess’s son Christopher Jackson who lives there and winemaker Lisa Valtenbergs about what is so special about this place and how it forms a template for how the entire wine empire operates.
The world over different wine regions and their producers are going to increasing lengths to differentiate their individual plots of land and terroir from alternative regions in the same country. But is this always necessary? Does it bring unnecessary complexity and confusion to a traditional wine region such as Brunello in Tuscany. Juel Mahoney reports on the pros and cons…
What happens when a famous producer of sought-after, fine reds turns to making skin-fermented whites? Anne Krebiehl MW meets Gernot & Heike Heinrich in Austria’s Burgenland whose conversion to biodynamics 12 years ago set off a series of changes. First, they became much more aware of their terroir and its potential and then they started falling in love with skin-fermented white wines – a combination that has changed their entire approach to winemaking and made them feel like starting over again.
Another week another new gin brand launches onto the already-crowded market. But Palmers Dry Gin is different – this is the ‘own brand’ of Langley, a distillery that makes over 350 different gins and which David Kermode describes as the ‘Charlie and the Chocolate Factory’ of gin-making. Kermode travels to Birmingham and meets master distiller Rob Dorsett, the man charged with masterminding the blend and coming up with the USPs of this new gin brand.