• Rieslings to be Cheerful – Frankland Estate

    Aside from the few who are pushing the boundaries of avant-garde experimentation, Riesling in this country is often a very straight up and down proposition. Typically, the grapes are gently pressed to stainless steel tanks, where the juice is fermented with cultured yeast at a cool temperature to preserve fruit flavour, then kept there for…

  • Confessions of a Chardonnay Tragic

    We asked wine wholesaler and seasoned hospitality veteran William Wager, of The Collection Fine Wines, about some of the changes, for the better, that he’s seen in his 20-year-long career working with wine, and what really gets him excited about Australian wine right now.

  • Natural High

    This article by Philip Rich appeared in The Australian Financial Review Magazine, September 2016: The Young Gun of Wine Awards has just chalked up its 10th year and this year’s winner, Josephine Perry from Dormilona in Yallingup, Western Australia, created a couple of firsts. It’s the first time a winemaker from the relatively conservative Margaret…

  • Have Orange Wines Reached the Tipping Point?

    Orange wines are not reds. They’re not whites. They’re a whole new world. They’ve been popping up on wine bar lists in Australia over the last few years like sonar pings signaling something is out there. Something we hadn’t yet landed on. But have orange wines reached the tipping point? ‘That magic moment when an…

  • Wine: Everything Is a Remix

    “20 years ago when I came to the Yarra, everyone made the same shit.” So says Yarra Valley winemaker Timo Mayer. “Now, there are small quantities of experimental stuff all over the place.” Recent years have seen an explosion of creativity on the Australian wine scene, as alternative styles emerge from winemakers turning their backs…