What makes a bottle worth such a figure? What does it really cost to make? If you set out to create the most expensive bottle in the country, what is the most you could pay for raw materials?
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The march of refinement in Australian white wines has left no variety untouched, but in the wake of the rise of new varieties there’s no question the quartet of chardonnay, sauvignon, riesling and semillon retain their monopoly on the upper echelons.
readAn eerie familiarity filled the room when Tim McNeil Riesling 2010 made its first public appearance. How could the first vintage ever made possess such profound echoes of wines the audience had tasted many times before?
readTasmania’s vineyards are among the most idyllically placed in the country, perfectly located to
nurture premium, cool climate wines. The fabled house of Taittinger holds a privileged position among the large, independent, family-
owned champagne houses.
Joe Grilli has been a daring innovator from the outset, and is the driving force behind a distinctive and highly
regarded set of white, red and sparkling red wines from his family vineyards in McLaren Vale and the
Adelaide Plains.
Jeffrey Grosset, the Clare Valley’s most famous winemaker, does nothing by halves.
readJust how much difference can a wine glass make?
readWine fridges have never been more popular. And it’s never been more tricky to choose the right one.
readAs the wine world chases so-called ‘alternative’ varieties for complexity, structure, longevity, even obscurity, ‘delicious’ is not a
word we hear often enough. It was love at first taste when Australian winemaker Don Lewis first made tempranillo in its home
land of Spain in the early 1990s.
Australia’s love affair with shiraz began 180 years ago and remains as impassioned as ever. Our favourite grape has never looked more refined.
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