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Deep Dive

  • Searching for the Best Pinot Noir in Mornington Peninsula

    Mornington Peninsula winemakers have been cutting a very serious path solely with quality and individuality the driving forces, and few would argue against the fact that pinot noir has become the region’s most emblematic variety. And it’s well due that we tested the water temperature with a Deep Dive.

  • Australia’s Best Barbera

    Barbera is a fine prospect for our broad range of climatic conditions, and makers are getting to grips with fashioning a range of interesting expressions across the spectrum. We gathered every Australian barbera that we could find and set our expert panel the task of finding the wines that compelled the most. All wines were tasted blind, and each panellist named their top six wines.

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Latest

  • Henschke Will their Lenswood Vines to Rise from the Ashes

    Torched by bushfires that ran through the Adelaide Hills in December 2019, much of Henschke’s 30-hectare Lenswood vineyard was burned to the ground – yet a majority of the roots survived and new shoots emerged, while the barren blocks at least provided the Henschkes with an opportunity to plan the Lenswood vineyard afresh, which has resulted in the reorientation of many vine rows, and a mix of different clones chosen among new vine plantings. Viticulturist Prue Henschke spoke to us about their three-year journey of recovery.

  • Diana Madeline’s Sense of Place

    The ‘Bordeaux blend’ – melding multiple grape varieties from the cabernet family, in a style first defined by France’s Bordeaux region – is masterfully represented by Cullen’s Diana Madeline, an elite wine which honours the memory and toil of the vineyard’s founding trailblazers who fully embraced sympathetic agricultural and broader environmental care.

  • Australia’s Top 50 Places for Wine Fun in 2022

    This year’s Top 50 is a fantastically mixed bunch, but one thing they all have in common is they love wine, and they want to share that love with you. Whether you’re in for the long haul or a quick drink and a snack, these Wineslingers just want to see you, and to share what they know, share what they love.

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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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