Mick & Jeanine Craven are leading the charge for experimentation in Stellenbosch, and their efforts are paying off with some superb skin fermented Clairette and Pinot Gris.
Some interesting Austria producers are well nigh invisible to the English speaking world, and at a guess this is why I’d never heard of Michael Andert (Andert Wein) until late last year. His tiny estate (4ha) in Burgenland (Easterly Austria, near the Hungarian border) has been certified biodynamic since 2003, and the white wines are all fermented on their skins.
Think Pinot Grigio, think insipid, water white cheap glugging plonk? Think again. Here is a 100% Pinot Grigio from Friuli Collio which confounds everything you ever knew about the variety.Dario Prinčič’s version macerates on its skins for around eight days during fermentation.
There isn’t much that the Dutch don’t grow – a glance at my weekly vegetable box reveals a predominance of homegrown produce. And no, I don’t mean something you can smoke. In the five months since I moved to Amsterdam, I’ve Read more
There’s an almost reactionary view that winemakers who practice organic or biodynamic viticulture end up having to be more, rather than less interventionist in the vineyard. The theory goes that instead of a single (noxious) spraying to knock out mildew/pests/anything Read more
Winemaking has developed significantly in the last few decades. Winemakers now routinely draw on a vast canon of research, learning and technology to help ensure that they produce consistent wines and harvest fruit in prime condition, year in, year out. Read more