Posted: June 2, 2009 By Augustus Weed
Posted: June 2, 2009 By James Molesworth
Posted: May 31, 2009 By Diana Macle
Posted: May 4, 2009 By Alvaro Espinoza
Posted by Àlvaro Espinoza We have been happy this past week because we received Demeter Biodynamic certification for our Antiyal property and vineyards, after 10 years following biodynamic practices and three years under transition for the certification.
Posted: April 28, 2009 By Stuart Bourne
Posted by Stuart Bourne On a cold and wet afternoon in the Barossa Valley, I sit back and ponder the vintage 2009 that has now come and gone. This will be my last entry, and first up I want to say what a pleasure it has been to provide you all with ongoing updates from Barossa Valley Estate , from the first fruit samples from our vineyards this year before harvest commenced to the last ferment ticking through in barrel.
Posted: April 24, 2009 By Santiago Achával
Posted by Santiago Achával Hola , friends. When I think about when I last posted an Argentina harvest update, "AWOL" comes to mind—only I wasn't "Away Without Leave," I was "Away While Overloaded"! I apologize! Let me tell you about the past few weeks at Achával-Ferrer : The weather continued on its best behavior, so good that describing it becomes a bit monotonous! I’ll leave it to your imagination with this: I’ve never seen a vintage which gave us fewer reasons to worry about the weather.
Posted: April 23, 2009 By Steve Smith
Posted by Steve Smith Sauvignon Blanc may be the New Zealand wine everyone talks about, but those of us who are really serious about winemaking in New Zealand are concentrating a lot of our passion and skill on making red wines that at their best can be as memorable and unique as our famous Sauvignon Blanc.
Posted: April 22, 2009 By Stuart Bourne
Posted by Stuart Bourne Week 11 of vintage in the Barossa Valley has come to an end. We were finished last week but there are still a few parcels of fruit out there that other producers will be pulling in during this week and the next.
Posted: April 21, 2009 By Ken Forrester
Posted by Ken Forrester As I sat with my morning coffee this past Sunday, watching the very first of our autumn rains, I was again reminded of how nature constantly evolves. We pressed off the very last little batch of hand-destemmed 2009 Cabernet on Saturday morning—soft juice, inky purple in color, fully ripe, gentle tannins, with no hint of those sometimes leafy Cab flavors, and the alcohol is only a shade over 12.
Posted: April 20, 2009 By Steve Smith
Posted by Steve Smith Well, it is easy to get lost in New Zealand (or "go bush" in local colloquialism, which does not refer to becoming a political refugee!). Errant road signage can send you deep into the mountains or off a cliff into the Pacific.
Posted: April 14, 2009 By Ken Forrester
Posted by Ken Forrester After a quick trip to Prowein in Germany, followed by two days in the Pfalz, which borders France in the area around Strasbourg and Alsace and shares a rich and colorful history of occupation by German, French and American forces through the wars and troubled times of the past.
Posted: April 13, 2009 By Stuart Bourne
Posted by Stuart Bourne Week 10 of the Barossa Valley Estate crush is now over, and with that has come what I consider the first major hurdle of vintage 2009 now being successfully jumped over. That hurdle is the taking in of the last fruit delivery into the crusher on Thursday just gone.
Posted: April 9, 2009 By Alvaro Espinoza
Posted by Álvaro Espinoza In the first days of April, we are starting to crush red varieties from the best vineyards in Colchagua and Maipo valleys. Last Saturday, we started crushing our first small biodynamic block of Antiyal Cabernet Sauvignon that is around our house; that's almost 7 days earlier than last year, showing how far in advance this harvest is.
Posted: April 6, 2009 By Stuart Bourne
Posted by Stuart Bourne Week 9 of the 2009 Barossa Valley Estate vintage is now done and dusted, and the way it looks, there may even be a small Easter break for all of us this weekend. I think this will be good for everybody, as the last nine weeks, although very ordered and planned, have nonetheless been quite an adventure and very busy.
Posted: April 1, 2009 By Alvaro Espinoza
Posted by Álvaro Espinoza We are arriving at almost the middle of the harvest in Chile's Central valley. We have already finished the Sauvignon Blancs; there are just some remaining blocks in the cooler areas of the coastal region.
Posted: March 30, 2009 By Stuart Bourne
Posted by Stuart Bourne Week 8 down of 2009 vintage at Barossa Valley Estate , and probably only a couple more weeks of picking to see it out to the end. The light at the end of the tunnel is actually not a freight train, but the rapidly approaching date at which the crusher will be closed down, stripped bare, scrubbed with a toothbrush, and put into dust covers for another year! And what do we have to report on, from this magic part of the world we call the Barossa Valley? Easy—wait until you see the picture of our fermented wines.
Posted: March 26, 2009 By Ken Forrester
Posted by Ken Forrester Well, we finally got all those fires here in South Africa under control after almost a month of chasing and water-bombing. Our firemen really did a great job against the elements, particularly the winds.
Posted: March 23, 2009 By Alvaro Espinoza
Posted by Álvaro Espinoza Hello friends, I am just starting to participate in the blogs about the 2009 Southern Hemisphere harvest. Sorry for the lateness of the first report, but since I'm a consulting winemaker who works in different regions in Chile, it's a very busy time for me, with a lot of travel.
Posted: March 23, 2009 By Stuart Bourne
Posted by Stuart Bourne Last week I mentioned the peak of vintage at Barossa Valley Estate. Well, this past week was a carbon copy. Bucket loads of lovely ripe grapes, pouring in from the vineyards, all very much picked at their peak.
Posted: March 20, 2009 By Santiago Achával
Posted by Santiago Achával That’s the only way to put it: What a week! When I last wrote, Finca Mirador was just bubbling. Finca Bella Vista was almost dry, but still wasn’t telling us how far it would go.
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