The bywords for the next generation of Aussie winemakers look set to be texture, structure, savouriness and sense of place, (the French would call it terroir), as producers look to express greater individuality in their wines. They’ve cottoned on to the fact that the patch of dirt where the vines grow, and its complete environment, really is the thing that can’t be replicated elsewhere.
Faugères schist defines the appellation, where the days, and nights, are warm, and blended reds have a freshness that defies that warmth.
Gladstone’s earlier book – Viticulture and Environment (1992) – was a seminal text on climatic and geomorphological influences on grape growing, and any sequel to that book has been too long in the waiting. In this volume the agricultural scientist explores the history and science of soil and climate in wine production, and critiques climate change in the viticultural context.
Orange region terroir – a booklet crammed with all the useful information and data to make a serious wine student’s eyes water
In researching very small scale viticultural units, Viña Casa Silva have discovered that even very small distances in the vineyard can produce different results in the wine.
Austria’s Heiligenstein vineyard is arguably the country’s most famed vineyard. It, and primary rock, are only ever spoken of in the same breath.
Minerality is a much-abused term, rarely able to be properly defined when the speaker is asked to do so. The few known facts are discussed here.
Twelve long-standing, family-owned, Australian wine producing companies plan to create a new image for Australian wine with a regional flavour.
Germany doesn’t just make white wine, but it does still keep the best of its reds under wraps.
Concise introduction to the world’s most highly reputed wine region.