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February 2016

Beat this, Easter Bunny – Nog at Yangarra.

Yangarra winemaker Peter Fraser fills Nog the ceramic egg with Grenache. Marketing manager Selina Kelly says, "Benedicte and Florentine are already full with Roussanne, and Sunny got the rest of the Grenache. We’re trialling some whole-bunch ferment in the eggs – we just haven’t quite figured out how we’re going to get the bunches out yet." Picture by Randy Larcombe. We received this photograph this morning just in time for Easter. Great marketing, guys. Good Friday is a sad day but bloody frickin' shit it's good having a day off, isn't it! Being a good Catholic boy I grew up [...]

Wine Making Back to its Roots

Denelle Shemesh The winemaking process begins in the earth. Nature creates beautiful vines whose history is rooted deep in the soil. Old branches sprout new life every year in formed bunches, bunches of grapes that slowly ripen. Vintners wait patiently for just the right time and then pick, process, and wait once more. So why have winemakers strayed from the historically documented process of winemaking? Using Qvevri clay vessels dates back 8,000 years to the Georgian Era. Although many folks may recognize the reddish clay pots from history books, few really understand the significance they had on the development of [...]

Simply Stunning Magnum Made Pinot Noir

DOMAINE SIMHA EPIC STORIES OF ROYALTY AND LEGEND. Living wine relying on ancient knowledge and intuition. Crafted by hand in very small batches, just 2-3 barrels of each Domaine Simha wine are made. At heart lies Tasmania’s pristine natural environment, sparkling air and ancient soil. An avant-garde approach embraces natural methods; harvesting by lunar cycle on fruit and flower days, whole bunch wild fermentation with traditional pigeage, maturation in custom demi-muid oak and clay amphorae, basket pressing, bottling unfined and unfiltered with perfect natural balance. ‘A rare talent’ GOURMET TRAVELLER WINE Aromatic pinot noir crafted in clay amphora. Living wine relying on ancient [...]

Egg heads for wineries

THE old adage is that form follows function. If this holds true then the wine produced in the giant egg-shaped ceramic containers produced by Phil Sedgeman of Byron Bay will be remarkable. Mr Sedgeman, a master craftsman, is producing the unique vessels for a group of independent wine makers known as the Natural Selection. The eggs are modelled after the ancient wine fermentation containers known as qvevri, used by Georgian winemakers almost 8,000 years ago and still used today. The qvevris carry 675 litres of wine and they are the largest slip-cast containers he has ever made. They are often [...]

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