Kevin Bell AM is part owner and winemaker of Hurley Vineyard, and a Supreme Court Judge.
Mornington Peninsula’s Ten Minutes by Tractor is about to have its own winery for the first time.
I talk all things pinot noir with Helen Masters of Ata Rangi.
Fermenting shiraz with its stems is an ancient technique which is enjoying a revival.
Many people shy away from decanting out of fear, but it is essentially a simple process.
When is it acceptable to reject a wine when you’re dining in a restaurant?
Maxwell is a fan of organic viticulture and believes that wine should have a strong sense of place.
What soil and climate differences distinguish Bridge Pa Triangle from its next door neighbour, Gimblett gravels?
2015 Tasmanian pinot noir is a year to stock up on. Here are my recommendations.
Central Otago can produce great late harvest riesling year after year.
“Mudgee is all about tannin,” says Huntington Estate's Tim Stevens, shrugging, cheerfully.
I discover some exciting newly released Central Otago pinot noir labels that haven’t yet crossed my tasting table.
When choosing a wine to match an acidic dish, it’s a good idea to choose a high acid ...
Love me tendon, love me true, because God knows, I love you.
Good restaurants have a peculiar chemistry. It’s not just about the quality of the food on your plate.
Any thought of Tassie brings to mind fish, shellfish, crustaceans and riesling.