Winestate Magazine

Every ten years or so a new buzzword appears in the wine industry, usually in a promotional sense. In the eighties we had “cold soak” a term relating to extending the fermentation period of wine on grape skins to provide additional savoury characters

THE dynamic team at Invivo Wines is clearly not content just to sit back and enjoy its recent record-setting crowdfunding capital investment offer (which raised over $NZ4 million, $A3.8 million, from 687 investors in just over a fortnight) not to men

LANGUEDOC-Roussillon is the engine room of French viticulture. This southerly region, along much of France’s Mediterranean coast, produces roughly a third of all French wines - around 14 million hectolitres-about 1mhl more than all of Australia. Give

CAMDEN Estate was my first introduction to an Australian gewurztraminer in 1989, some 30 years ago. I still recall the intensity on the nose, its incredible perfume and the lusciousness on the palate. The 2ha of vines were planted by Norman Hanckel i

ONE of the great pleasures of YouTube is comparing performances from different eras from singers to racehorses. I was reminded of this recently following a trip to Milwaukee when I called up two versions of the old standard - What Made Milwaukee Famo

THERE'S been a spate of restaurants that started in the burbs opening spin-offs in the CBD. The latest entrant to try its luck in the Big Smoke is The Butcher’s Block, a Wahroonga stalwart that started life in an old butcher’s shop. Located in the fo

MELBOURNE has always had a sense of sophistication about it and despite its rapid growth as a city, none of that is waning, quite the opposite. It’s growing at such a rate that beautiful restaurants, developments and events spaces are opening up or b

ORSO has been Adelaide’s most exciting restaurant opening for the year so far, having been two years in the making by chefrestaurateur Andre Ursini. Ursini’s previous, and ongoing restaurant, Andre’s Cucina & Polenta Bar, has long been a city favouri

THE Sunshine State is known for a few things - sunshine being one of them, and abundant fish and crustaceans being another. The north of the state yields ocean icons like red emperor, coral trout and the mighty barramundi, while the South East and su

2019 marks 20 years since Jo Marsh walked into her first lecture at the University of Adelaide’s Waite Campus to kick off an ag science (oenology) degree - a path chosen not because of an all-consuming passion for wine itself (she admits she didn’t e

(JANUARY AND FEBRUARY 2019 AUCTION REPORT, by ANTHONY CAPUTI) THE start of the new year saw the strength of the secondary market persist, with MW Wines continuing to provide auction buyers with some stunning buying opportunities and subsequently, mai

NORTHLAND is a surprising destination for many wine lovers; the oldest and the warmest wine-growing region in New Zealand, where vines were first planted two centuries ago. Warm spring temperatures, hot dry summers and calm, clear autumn days mean fr

32 TASTED 29 RECOMMENDED The warmth of the North Island produces markedly softer, rounder wines than the aromatic, crisp styles typical of the South Island. The ‘intermediate’, rather than ‘cool’, grape-growing climates of Auckland, Northland and Gis

There’s something for everyone in the latest batch of recent releases from New Zealand. The highlights include three striking Marlborough sauvignon blancs and a trio of distinguished chardonnays from North Canterbury, Nelson and Hawke's Bay. If you a

AT a recent showcase organised by Pinnacle Drinks, Woolworths exclusive brands business, sparkling wines occupied centre stage as recommendations for Mother’s Day and winter. There were two champagnes. A Lanson Brut Rosé and a reasonably priced bottl