A reader asks about the long term cellaring prospects of our great chardonnays in New Zealand.
Jane Eyre is an Aussie who has managed to make wine in Burgundy.
Australian wines can be as good as the best of the Old World.
Pierre-Yves Colin-Morey is one of my favourite producers of white Burgundy.
The cross-fertilisation of wine cultures between Europe and the Antipodes continues apace.
I got a chance to put the longevity of Moulin-à-Vent to the test.
The combination of ArdeaSeal and minimal sulfur might be seen by some as risky, but it seems to work chez Ponsot.
Five Hawke’s Bay chardonnays were served blind against five top white Burgundies in Beijing.
During my recent trip to Louisiana, my generous host Kevin Hill (pictured with his wife Mary Virginia) was keen to crack a few bottles of great Burgundy. He has a wonderful cellar under his home in Shreveport, bulging with great Burgundy, which he loves to share. I was there to host a ‘wine and geology’ dinner for his group of wine-loving oil-industry geologists. It was their eighth annual dinner, the previous one having been hosted by one Clive Coates MW, who reportedly relieved Kevin’s cellar of quite a lot of Burgundy. And Champagne.
Garnier & Fils Chablis, Burgundy 2014 AUD $36 The colour is bright, light yellow and the aroma is typical Chablis: chalky, savoury, with some green herb notes. The palate is light and restrained with balanced acidity and soft texture. A refreshing, more-ish dry white. (Cork;