The Point of Points: Part 2
Phile under Pinot Iâm sure Pinotâs musky quality directly stimulates the part of the brain that processes sensuality yet Iâve had more unfulfilling encounters with this grape than I care…
Phile under Pinot Iâm sure Pinotâs musky quality directly stimulates the part of the brain that processes sensuality yet Iâve had more unfulfilling encounters with this grape than I care…
Originally posted April 2013 Of pointyheads, pulse-quickeners & phoeno-types Compare this, rank that, analyse to the nth degree â the more you reduce wine to numbers the less you understand…
âI had that Bertrand Russell in the back of my cab once. So I asked him, âWell, Mr Russell, whatâs it all about?â And do you know â he couldnât…
âI 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…
 At the beginning of each year I don an oenomancerâs spangly pointed hat, decant a colfondo Prosecco, examine the true lies of its wiggly wine sediment, sniff the prevailing wine…
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…
Georgia âback to the future again As a country Georgia has been in our hearts and minds for several years. Â And you can't discuss Georgian wines without putting them into…
 Retreat, Australians Fair In October 2014 we were delighted to welcome three of our Australian growers â Anton von Klopper, Tom Shobbrook and Pat Sullivan â who embarked on two…
Everyone seems to be booking their end-of-the-year egoic flight of fancy, so apologies for my boring and opinionated end-of-the-year list of mainly goodies with the odd hiss-boo baddie thrown in,…
Continued from Part 1... Something from something Hereâs the rub. Nothing can come of nothing. The Roman poet and philosopher Lucretius expressed this principle in his first book of De Rerum Natura…