Christine Kernohan of Gladstone Vineyards, the first vineyard in the Gladstone region, talks to Debra about wines produced in different sub-regions within the greater region of Wairarapa. Christine shares the enjoyment of working at a winery with, from grape growing to selling to attending winemakers events, and also discusses the challenges that come with marketing and selling wine. Nonetheless, she tells us she has laid away some bottles of their beautiful Pinot Noirs and Rieslings, which can be aged well over 10 years.( 0 Comments ) - Leave a Comment
Fabien Moreau, the 6th generation of the Moreaus, talks to Debra about the different Grand Cru styles that Domaine Christian Moreau produces. Though all are produced in the small area of Chablis, the different proportions of clay and limestone in the Kimmeridgian soils play a big part to the varying styles. He comments on the use of oak for Premier Cru and Grand Cru wines, and how they add structure and balance to the wines. Finally, Fabien describes the atmosphere of their workplace in a modern Burgundy setting.( 0 Comments ) - Leave a Comment
François Thienpont of the famed Vieux Château in Pomerol catches Debra up on his latest effort, Terra Burdigala. Thienpont points out how Pomerol, which doesn’t have a rigid ranking system like its cousins the Médoc, Graves and St Emilion, allows its brands to be judged purely by the market. Terra Burdigala, a nod to the Roman name for Bordeaux, attempts to translate Bordeaux’s finest for the regular consumer.
While Thienpont lets on that Terra Burdigala’s biggest competition comes from the New World, he insists that although he has adopted some of the New World’s marketing tactics, what is in the bottle remains true-blue Bordeaux.( 1 Comment ) - Leave a Comment
Rick Burge of Burge Family tells Debra about his “million dollar” vineyard and why he feels that 2012 was a copybook vintage (especially after the nightmare of 2011). Having been organic for 10 years now, Rick is more than equipped to talk about the “wobbles” of organic viticulture, but he’s super proud to see how his vines have bounced right back from drought.
Debra then queries Rick on styles in the Barossa and whether the days ahead hold something lighter and fruitier for the region. For the soil-loving among us, Rick gets into the thick of why the Barossa Valley isn’t all the same (bonus points for anyone who can describe each of the soil types he references).( 0 Comments ) - Leave a Comment
Steve explains to Debra what it’s like being an “Innocent Bystander” in the big world of Australian wine as a little family operation in the Yarra Valley. He describes the evolution of Aussie Chardie, with its move away from an oakier butterscotch style to something leaner and more minerally, and shares why their Pinot is always going to be pretty and perfumed rather than big and muscly. And while they’re on the topic of fermentation, Steve gets into why the bread at his other property, Giant Steps, is well worth the trek to the winery.( 1 Comment ) - Leave a Comment
Chardonnay specialist Christophe Cordier tells Debra what it’s like having one foot in the Mâconnais with a toe in Beaujolais (although Pouilly Fuissé is a stone’s through from Beaujolais, there are still not many producers growing fruit in both). For all you MW students (and other curious types), they get stuck into the differences between Pouilly Fuissé and St. Veran (for the less Burgundy-obsessed, these are two Chardonnay wines made in the southern part of Burgundy). Christophe wraps up by sharing his impressions on the 2012 vintage.( 0 Comments ) - Leave a Comment