Videos
Meet the Winemaker (Episode 88): Katsuhisa Fujino, Mercian
Katsuhisa Fujino of Chateau Mercian gives Debra some insights into the Japanese wine industry and its 170-strong wineries. Although Chateau Mercia’s winery is located in the Katsunuma area of the Yamanashi prefecture, many are based in the Nagano prefecture, and Debra questions whether the extreme winter cold is a barrier to winemaking, and what the challenges of grape growing in Japan as a whole are.
With Japanese wines staking their claim on several international awards recently, Debra poses the question to Katsuhisa – what is the attraction of Japanese wines? Katsuhisa discusses the research and development that has gone into the industry since 2000, as well as the introduction of a wine competition in 2003.
Finally, they talk Koshu – its qualities and perfect food pairings.
( 0 Comments ) - Leave a CommentMeet the Winemaker (Episode 87): Jay Schuppert, Cuvaison
A Sonoma girl, Debra draws the battle lines with winemaker Jay Schuppert of Cuvaison Estate Wines (technically a Napa Valley winery) over the regional classification of the famed Carneros region, given its location in both Napa and Sonoma Valleys. They delight in the effects the sub-region’s cool climate has on its wines, and discuss how the “shuddering” effect of wind enhances grape growing.
Jay gives Debra the lowdown on how Cuvaison have spent a cool US$20million in the last 12 years. Finally, they ponder the Carneros region’s style of Pinot Noir, and the challenge of deciphering the exact geographical origins of wines from the area due to the various winemaking techniques and nature of the region’s different terrior.
( 0 Comments ) - Leave a CommentMeet the Winemaker (Episode 86): Charlie Melton, Charles Melton Wines
Having started in the winemaking business back in 1984, today Charlie Melton owns about 50 acres of Barossa vineyard and is mostly known for his fine red table wines, under the label Charles Melton wines. His wines range from a light red, ‘The Rose of Virginia’, to Australia’s premier Rhone-style red, ‘Nine Popes’; as well as small quantities of Shiraz, Cabernet Sauvignon and Sparkling Shiraz. Charlie is also the only Australian producer of a vin-santo styled dessert wine, Sotto di Ferro.
Charlie, who has over 35 years winemaking experience in the Barossa, counts the community, history and the vineyards of the Barossa as the secret to his success. Charlie points out that wines from the Barossa are typical rich without being high in alcohol. He goes on to explain that they are able to take the traditional richness of the vines and tone them down to make the finer more elegant wines, which they have gained recognition for, both nationally and internationally.
( 0 Comments ) - Leave a CommentMeet the Winemaker (Episode 85): Fiorenzo Dogliani, Batasiolo
Owned by the Dogliani family, the Batasiolo winery, is located in the district of La Morra in Italy’s famous Barolo region. The family, who have been making wines for three generations, named their winery after the place, Batasiolo where the winery was built. They focus on making Piedmontese wines, namely Barbera, Docletto, Barolo, Gavi di Gavi and Sartore.
The family own nine estates with a total of 120 hectares of vineyards, in addition to a beautiful 5 star hotel and restaurant in Serralunga. According to Fiorenzo Dogliani, the unique soil in La Morra with less limestone and the special altitude and temperature makes his wines elegant and easy to drink. Today Bastasiolo wines are exported to 53 countries around the world, including to Asia where they have been exporting wines for the past 15 years.
( 2 Comments ) - Leave a CommentMeet the Winemaker (Episode 84): Davide Rosso, Giovanni Rosso
Located in the Serralunga d’Alba in the famous Barolo wine region of Italy is the small family-run winery, Giovanni Rosso. The vineyards have been in the Rosso family since the end of the 19th century, but it was only in 1998 when Davide Rosso took over the business that they began to produce their own wine.
Today Giovanni Rosso produce a limited production of Barolo wines from the Nebbiolo grape. The 12-hectare site, covers special terroirs: the limestone-rich La Serra and clay-rich Cerreta. Davide Rosso points out that this mineral-rich soil is what affects the quality of the wine and allows it to mature well. Davide, who learnt about winemaking in Burgundy, is passionate about using mostly organic methods with no herbicides or pesticides. In addition to respecting the soil, Rosso uses traditional methods to make his wines, allowing them to ferment in their skins for 30 days in cement vats without temperature control, which he believes allows the flavour of the terroir permeate the grapes.The result is a complex and elegant yet soft Barolo which Rosso believes is the perfect accompaniment to rich Chinese food.
( 0 Comments ) - Leave a CommentMeet the Winemaker (Episode 83): Barry Saslove, Saslove Winery
Wine lover and educator, Barry Saslove, is partly credited for the rejuvenation of the Israeli wine industry in recent years. Saslove winery, a small family-run business, occupies twelve hectares in the Upper Galilee, the highest of which is 820 metres above sea level. Their vines, which are grown in basalt soil with limestone underneath, benefit from the cool dry mountain air and require very little water. Saslove, a Canadian, who prides himself in organic wine production, believes that letting the flavour of the soil permeate the vines is the only way to make true Israeli wines.
Barry Saslove’s love for cooking inspires his whole philosophy to winemaking – he is constantly adding, adjusting and tasting to find the perfect blend or marriage. Saslove His wines are meticulously crafted, fruity and elegant with good potential for aging. Saslove is equally passionate about winemaking as he is about bringing the pleasure of wine to others and today Saslove winery is as well known for its seminars taught by Barry Saslove himself, as it is for its exceptional wines.
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