Stories, rants, articles and some educational options for good measure.If you’ve got a wine question for us please send it through and we’ll do our best to answer it…
Events and free tasting stock: a discussion
A chat with a fellow producer recently veered into total taboo territory: should wine producers provide free wine at tastings at events, in exchange for the value offered by the event organisers?
Why we’re publishing our winemaking specs
Winemaking, compared to other food processing enjoys almost no labelling regulation. Maybe it’s lobbying. Maybe it’s the established practice not being questioned. Whatever it is, we’re setting an example by publishing details on every wine we make.
Winesplainer: Dessert & Fortified Wine 101
There’s an unfair prejudice against sweet & fortified wine — it deserves better! Here’s a short guide to remind you how great these wines are
Winesplainer: Where does wine flavour come from? Notes on grapes, place and time.
So when it’s time to learn about wine, where the hell do you start? Well, you start with what’s in your glass. Every single wine’s identity and character can be traced back to only three origins:
Winesplainer: Wine glasses, temperature and what to do with open wine
Our recommendations on glassware, serving temperature and what to do with that open bottle that you just can’t finish (it’s ok! it happens to us too!)
Winesplainer: Gris & Grigio – colour, style & sweetness
Easy to understand info on pinot gris and pinot grigio focusing on colour, style and sweetness. Written by a real winemaker not an AI bot.
Winesplainer: White wine basics – written by a winemaker
Easy to understand info on the basics of white wine making in Australia including decisions like yeast, vessels, picking and oak. Written by a real winemaker not an AI bot.
Winesplainer: Prosecco V méthode champenoise
Given we’re located in the King Valley, but we don’t make Prosecco, this little explainer might help clarify a few points about how these wines are different.
Eat This: Potato and Scallop Pancakes for Breakfast
This is our tradition for Christmas breakfast…a recipe by Darren Simpson. It’s a ridiculous combination of mashed potato mixed into a batter with finely chopped fresh scallops, which is then fried into submission.
Winesplainer: Pet Nat Sparkling Wines
I’ve prepared this handy guide so that you can quickly get acquainted with the wonderful world of pet-nat sparkling wines.
Winesplainer: Late Disgorged & Zero Dosage Sparkling
Notes from a winemaker on what the terms Late Disgorged and Zero Dosage actually mean. Handy!
Eat This: Black Rice Pilaf with 8 hour Lamb
This is a tremendous dish for big gatherings and can be put together mostly beforehand.