Videos

7 Nov 2016

Debra Meiburg MW Meet the Winemaker 242: Michael Downer, Murdoch Hill

Michael Downer of Murdoch Hills, a winery located in the Adelaide Hills, South Australia. He tells Debra how they are playing with pinot meunier to make dry red wines – an uncommon variety for dry red wines, since it is commonly used in Champagne and sparkling wine. They discuss the differences and similarities between pinot meuniere and pinot noir, which Murdoch Hills also produces, as well as the other varieties they are producing. Michael explains the diversity of the Adelaide Hills region, and the suitability of different grape varieties, as well as his very favourite part of being a winemaker.

Music: http://www.bensound.com/royalty-free-music

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24 Oct 2016

Debra Meiburg MW Meet the Winemaker 241: Mario Andrion, Castello di Verduno

Debra catches up with Mario Andrion, of Castello di Verduno, a prestigious winery in Italy producing both Barolo and Barbaresco. They discuss the unique history that led them to produce both these high quality wines, as well as the history of the name of the winery. Andrion explains the wine characteristics to expect from Verduno, and how this relates to Barolo wines throughout the region, and how the various micro-climates, geography and terrior across the region compare. He also shares the new experimental variety they are working with – unique to their family vineyards.

Music: http://www.bensound.com/royalty-free-music

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17 Oct 2016

Debra Meiburg MW Meet the Winemaker 240: Diana Lenzi, Fattoria di Petroio

Debra meets Diana Lenzi of Fattoria di Petroio, a winery located 15km out of Sienna, Italy. …They talk about the meaning behind the name of the wine, and how the sangiovese benefits from the harsh soil of the winery, as well as the micro-sub climates and terrior of the region, and the vast differentiation that exists throughout the Chianti Classico region. Debra quizzes Diana as to whether she thinks Chianti will undergo a mapping out process as was done successfully in Barolo. Also a chef, Diana shares with Debra the Dr Jekyll and Mr Hyde element of being both a chef and a winemaker, along with her viewpoint on indigenous varietals in Chianti.

Music: http://www.bensound.com/royalty-free-music

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13 Sep 2016

Debra Meiburg MW Meet the Winemaker 239: Ben Cowley, Auntsfield

Debra catches up with Ben Cowley viticulturist and general manager Auntsfield, located in Marlborough, New Zealand. Ben outlines his passion for soil and the hugely important role it plays in winemaking, along with the strategies they use to create and maintain the best possible soil conditions. They discuss the differing soils in Marlborough, including why their vineyards are unique, and perfect for pinot noir. Ben talks Debra through the biggest challenges in the vineyard, as well as how they combat seasonal challenges like frost, as well as determining when to pick.

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9 Aug 2016

Debra Meiburg MW Meet the Winemaker 238: Francesco Ferreri , Valle dell’Acate

Debra catches up with Francesco Ferreri, of Valle dell’Acatean acclaimed producer from Sicily, Italy, with a portfolio of wines including the famous DOCG Cerasuolo di Vittoria, DOC wines including Il Frappato, Insolia and Zagra, and IGTs like Il Moro, Bidis, Rusciano and Tané. He explains the unique location of the vineyards – in a valley which was previously a river 2000 years ago, and what result this has had on the soil.  They discuss the winery’s three different zones for grape-growing and the opportunities this offers to represent their terrior. Debra asks about about limestone versus volcanic soil and what the effect on Sicily’s famous variety Nero d’Avola is, then Francesco shares a great red wine for hot summers.

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24 Apr 2016

Debra Meiburg MW Meet the Winemaker 237: Claudio Viberti, Viberti Giovanni

Debra meets with Claudio Viberti of Viberti Giovanni winery located in Barolo, Italy. They discuss the various classifications in the region, including the meaning of Al Buon Padre, which sits on the Viberti Giovanni winery label and how it relates to their family restaurant and history. They muse about the meaning and terminology of Barolo and how it relates to the wine, town and area and why it is important to know the difference. Debra asks Claudio about the elevation of his vineyards and what effect it has on their wines both now and in the long long term – think 40 years in the bottle!

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