The Point of Points: Part 2
Phile under Pinot I’m sure Pinot’s musky quality directly stimulates the part of the brain that processes sensuality yet I’ve had more unfulfilling encounters with this grape than I care…
The Point of Points: Part 1
Originally posted April 2013 Of pointyheads, pulse-quickeners & phoeno-types Compare this, rank that, analyse to the nth degree – the more you reduce wine to numbers the less you understand…
Notes From The Undersoil (or How to Enjoy Wine)
“I had that Bertrand Russell in the back of my cab once. So I asked him, “Well, Mr Russell, what’s it all about?” And do you know – he couldn’t…
The World According To Grape
“I am a possibilist. I believe that humanity is master of its own fate… Before we can change direction, we have to question many of the assumptions underlying our current…
The Future’s Bright, The Future’s Artisan
At the beginning of each year I don an oenomancer’s spangly pointed hat, decant a colfondo Prosecco, examine the true lies of its wiggly wine sediment, sniff the prevailing wine…
Wine au Naturel podcast: an audio interview with Anna Martens
Ever wondered who the Anna is behind 'Vino di Anna', a label which, despite tiny quantities, has made its way onto the shelves and menus of many of the world's…
Returning Georgians and Lesser-Spotted Schuellers
Georgia –back to the future again As a country Georgia has been in our hearts and minds for several years. And you can't discuss Georgian wines without putting them into…
Old Australians and New Austrians
Retreat, Australians Fair In October 2014 we were delighted to welcome three of our Australian growers – Anton von Klopper, Tom Shobbrook and Pat Sullivan – who embarked on two…