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Deep Dive

  • Australia’s Best Tempranillo

    Tempranillo is unarguably Spain’s most recognisable variety, forming the bedrock of that country’s most famous red wines. It is also a grape that has seen explosive global growth, with more tempranillo planted since 2000 than any other variety. In Australia, it has made a modest but meaningful mark, but the potential for the grape is exponentially bigger. Three years after our inaugural Deep Dive into Tempranillo, it’s an apt time to again cast our eyes across the landscape.

  • Australia’s Best Pinot Noir & Shiraz Blends

    In the 40s and 50s, one of Australia’s legendary winemakers made arguably some of our greatest and most enduring wines pairing pinot noir and shiraz. Today, there is a renewed interest in the blend, and makers from the staunchly traditional to the restlessly creative are getting on board. Four years after our inaugural Deep Dive into Pinot Noir and Shiraz Blends, it’s an apt time to again cast our eyes across the landscape.

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Latest

  • A Tale of Two Pinots

    Over the past three decades, the Aylward family has been perfecting their craft of growing pinot noir across two vineyard sites in the region. We catch up with Ocean Eight winemaker Mike Aylward to discuss this notoriously finicky grape and the artistry of making wines that capture a true sense of place.

  • Putting Mourvèdre on the Map

    Swinney vineyard’s investment in bush vine mourvèdre has proven revelatory. Often relegated to a role player in blended wines, we caught up with winemaker Rob Mann to get an insight into making single varietal mourvèdre.

  • The Fourth Annual Vineyard of the Year Awards Trophy Winners

    The fourth instalment of the annual Vineyard of the Year Awards has been decided following a six month process that included site inspections of shortlisted finalists, with the judging panel reaching a consensus on the winners of the four trophies: New Vineyard of the Year; Old Vineyard of the Year; Innovative Vineyard of the Year, dubbed ‘The Groundbreaker’; and Vineyard of the Year.

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“If we went back 10 years, the relationship between sugar and acidity would be a lot more obvious – all over the shop. There’d be sugar here, acid there, and things would not be anywhere near as in balance as a lot of the wines we saw today.”

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