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Deep Dive

  • Australia’s Best Rosé

    Three years after our inaugural Deep Dive into rosé, and with summer unfurling before us, it’s an apt time to cast our eyes across the Australian pink wine landscape. And when we say pink, the Pantone swatch book of rosé veers from the pale and coppery to the distinctly ruddy, and from a range of varieties that could include… well, anything. We gathered every Australian rosé that we could find and set our expert panel the task of finding the wines that compelled the most.

  • 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.

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Latest

  • Playing to the Strengths of the Yarra Valley

    The Yarra Valley is arguably Victoria’s marquee winegrowing region, and especially for chardonnay and pinot noir, with many of this country’s most iconic makers located there. It is also a region that sees considerable celebration for the Bordeaux varieties and shiraz – although the commercial reality of those grapes is less robust than their reputation. With established names abounding, there are also newer producers making their mark, adding layers to what is already a rich story. Wheeler Wines, Tillie J, Honkey Chateau and Pacha Mama are all flying the flag for younger makers in the Yarra.

  • The Grip of Postmodern Whites

    It’s not so long ago that the mere idea of grape tannin and skin-derived colour – let alone a hazy appearance – in white wine would have winemaking lecturers and show judges frothing at the mouth in horror. Noticeable grip in white wine was seen as a fault, a failure of process. Today, the script has had a new chapter added, with a big payoff in terms of texture and flavour complexity. From wines with the faintest of complexing grip to those that are made like red wines with ample chew and deep colour, and everything in between, are now an accepted part of the wine landscape. Anita Goode (Wangolina), Sven Joschke (Sven Joschke Wines), Matt Purbrick and Leigh Ritchie (Minimum), Raquel Jones (Weathercraft), Marcus Radny (Gonzo Vino), Chad Connolly (White Gate Wine Co.), James Scarcebrook (Vino Intrepido), Peta Kotz (Sabi Wabi), Sam Renzaglia (di Renzo), Richard Burch and Nic Bowen (Mon Tout) are all pursuing textural styles.

  • Getting a Feel for Organic & Biodynamic Wines

    Today, many wine producers are prioritising working with organic and biodynamic vineyards, and many growers are converting to the methods. There is no doubt that wine quality is a large motivation, but their interests run deeper than that. So, what is biodynamics? And how’s it different from organics? The 2023 Top 50 features Charles Oliver Wines, Pacha Mama, Paxton, Mise en Place Wines, Foxeys Hangout and Somos who are all advocates of organic and/or biodynamic farming practices.

  • Redefining Riesling

    Today, classic styles are still a strong part of the riesling market, but Australian riesling has diversified. Greater regional representation, gentle tweaking of traditions and a strong spirit of adventure are seeing riesling cast in many new lights. Belinda Hughes (Rieslingfreak), Koen Janssens (Bink Wines) Louis Schofield (Worlds Apart Wines), Jordan Hein (Moorak), Andrew Kenny (Kenny Wines), Kim Tyrer (Galafrey), Nadja Wallington and Steve Mobbs (ChaLou) are all exploring the grape’s possibilities.

  • Sparkling has Come of Age

    Sparkling wine in this country has never been so good, and just so diverse. The 2023 Top 50 features Lauren Langfield (Orbis), Sudeep Parial (Kreglinger Wine Estates), Gabe O’Brien (Cavedon Wines) and Belinda Hughes (Rieslingfreak), who are all making a mark with the fizzy stuff.

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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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