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  • Australia’s Best Grüner Veltliner

    Grüner veltliner has made a significant contribution to the Australian wine landscape in a very brief time. In a tick over a decade, we’ve seen the output grow from a lone wine to 40 plus, and they are all firmly in the quality camp, with makers seeing potential in the grape that could see it emerge as one with especial suitability to some of our cooler viticultural zones. An equation like this inevitably triggers the need for a ‘deep dive’…

  • Australia’s Best Skin Contact Whites

    Is orange the new white? Well orange isn’t even the current orange, with skin-contact wines made from white grapes – often called ‘orange’ or ‘amber’ wines – presenting in an array of hues, from a resolutely autumnal auburn, through luridly carrot-juice saffron to a decidedly classic green-tinged and crystal-clear appearance. And, as our recent panel…

  • Australia’s Best Gamay

    Gamay is not widely or heavily planted in Australia, but it is quite the buzz variety, with progressive winemakers, both established and newly minted, pursuing the variety with great vigour. There are more plantings coming online over the next few years, with the Adelaide Hills, Tasmania, Gippsland, the Yarra Valley, Mornington Peninsula and pockets of North-Eastern Victoria, amongst others, all fielding more representatives soon.

  • No Rules: The New Rules

    We asked Max Allen, one of this country’s finest wine scribes and a champion of the organic and the un-messed with, to write a piece with a one-word inspiration. That word was dogma. Take any angle, we said. Make it short, or make it long. Rant if you like. Just have at it. This is…

  • Australia’s Best Rosé

    With a brief to curate a compelling list of rosé-like wines from our shores, we took a deep dive into the subject… with classically styled rosés mixed in with skin-contact pinot gris, and white blends with a dash of colour from a dose of red grapes. The brief was loose, as we felt that style and application were the most important factors here, rather than some adherence to traditions or origins. If it’s pink-ish and best chilled, then it’s in.

  • Australia’s best pét-nats

    Today, there is an explosion (pun intended) of bottles, with no rules aside from the fundamental principle of finishing primary ferment in bottle… Any extensive tasting of pét-nats will never uncover some sort of universal truth, but rather be a celebration of the expansive diversity of the style. Good enough reason for a deep dive, we think.