February 2016

Nice Vision of Magnums

Making Roussanne at Yangarra, the old pigeage way: wine fermented in amphorae may fit some folks' orange or natural parameters, but not necessarily ... photo Philip White SOURCE:

Presenting the Egg

Waka Waka Wine Reviews Okay, look, I’m totally joking about that “Attending Semillon University” bit. The truth is, most of us really do take wine THAT seriously, but this was just a super devoted Semillon party. Although at one point John, one of the hosts, did comment, “Dude. We’re making Ribolla jealous.” We opened the occasion a touch early, before the big group arrived with a very special wine brought back from Australia. A small group of playful, and talented winemakers labeled the Natural Selection Theory (NST) made very small experimental lots of Hunter Valley Semillon in ceramic eggs. The [...]

Wine Companion

A great interview with Peter Fraser of Yangarra about his ceramic wine fermentation vessels in Wine Companion Magazine. Site:


Brave New winemaking techniques from Brave New Wines - this photo is of the ceramic egg, which is used to ferment their wonderful Rieslings. All ferments are natural (no added yeast) and with no temperature control.The egg stays cool like a ceramic water cooler! Raising Riesling is an annual festival held by Great Southern Wine Producers at Royal Perth Yacht Club. This year to be held on Sunday December 6, 2015. SOURCE:

Wine Village

Have you heard of wine made in a ceramic egg shaped containers? The large ceramic egg container is perhaps the largest living vessel in the world and is designed specifically for wine fermentation. The egg shape naturally encourages liquids to move in the lemniscate, or figure of eight, promoting continuous passive convection within, allowing developing wine to move and breathe inside, without stirring. Please view the video explaining the process in more detail. The Romans were using basically this shape of vessel to ferment wine more than 2,000 years ago.  A dolium (plural: dolia) is a large earthenware vase or [...]

Rosnay Organic Farm

Rosnay was created by the Statham family in 1997, and produces certified organic wines, olives, and figs. Certified organic since 1998, the vines and orchards have never been sprayed with harmful chemicals, a family commitment that began with Richard’s father Clive Statham. The family’s wine growing heritage begins on the other side of the family, with Florence Statham’s french grandfather, Alberic Dulong de Rosnay, after whom the farm is named. The family’s commitment to organics culminated in the winning of the inaugural Organic Pioneers Award in 2012, through the NSW Department of Primary Industries, whilst its commitment to making good [...]


We sure do love our eggs here at Spottswoode! Our 2015 Sauvignon Blanc will ferment and age in these ceramic vessels, in addition to stainless and oak barrels! Then blend it all together for perfection. Spottswoode is a family-owned historic vineyard and winery renowned for its exceptional Cabernet Sauvignon. Established in 1882 by George Schonewald, the estate is distinguished by the pre-prohibition Victorian home depicted on the wine label. Spottswoode was christened by Mrs. Albert Spotts in 1910 and it was acquired by Mary and Jack Novak in 1972. Mary released Spottswoode’s first Cabernet Sauvignon in 1982, exactly one hundred [...]

Australia and New Zealand Wine Makers

or nearly 8000 years Georgians have been using ceramic vessels (Qvevri) for wine making. These wines are famous for their stability and exceptional taste, largely achieved without the use of chemicals or preservatives. In contrast to the scientific approach of Western winemakers, the Georgian tradition relies more on intuition and "feel" applied in context to their ancient knowledge, so enhancing a consumer perception of "authenticity" and justly positioning Georgian wines at the high end of the market. In the West, wine makers are constantly being challenged by wine lovers to provide greater quality and choice and thankfully, though often highly [...]


TEAM GLOVER From a minimal intervention standpoint right from the start, have you followed the line to get to your final wine? Banjo – Yes, we went with minimal intervention. Let the site and fruit speak. Don't use nasty chemicals. I don't want that shit in my wine. Little or no sulphur. No added acid. Let the wine be a wine, not a product. I’ve been strict about this. So how did that go down with Michael Glover? Was he able to come to the party? Banjo - He was a calming influence when we were worried about bugs and [...]

Sirromets Chief Wine Maker

Sirromet’s chief winemaker Adam Chapman’s career spans more than 30 years and is known as the Wunder Kind or wonder child by his critics, and has brought Sirromet to a 5 star rating. Adam has worked in South Australia’s Barossa Valley, along with Burgundy and Ardeche in France before making his mark in Queensland’s Granite Belt. Here he has been influencing many Queensland producers with modern winemaking and viticultural techniques, accompanied by traditional methods. Adam has imparted his experience and knowledge of wine learning Sirromet over 790 national and international wine awards. Adam is always looking for the Holy Grail [...]

Load More Posts