Buller Wines: Blog

Phenomenal Wines!

Fri, 04 Jan 2013 23:02:00 +1300

There has been a huge infusion of technology in wine making lately. Wine makers are struggling to stand out that they find ways to make wines unique in every way. Or shall I say out of this world? Take for example the Tremonte Winery in Chile, who used a 4.5 billion years old meteorite from the asteriod belt between Jupiter and Mars with their 2010 Cabernet. Yes, they submerged the meteorite in the wine and let it stay for a year which incorporated an extra-terrestial taste into the Cabernet wine.

There seems to be a trend for anything “outer space” in the wines and spirits industry since the Ardbeg whisky distillery also announced that they have plastic vials of unaged single malt molecules at the international space station. Nanoracks, a space research company will conduct a two-year study how whisky ages in near zero gravity. We will definitely be staying tuned for the results on this one. I wonder how the space environment will affect ageing.

If you have not gotten enough outer space, a Transformer robot wine rack was listed on Craigslist for $7000. It is made from old automobile and motorcycle transmission parts and weighs 1,000 pounds, is six feet tall and holds 32 bottles of wine. If you love wine and the Transformers then this is the wine rack of your dreams.

For wineries, say hello to Wall-Ye V.I.N, a solar powered robot that picks grapes for you, this €25,000-winery-gadget maybe God-send to you.

Need I say more? Well, if you want to know more phenomenal wines from Prince-Harry’s-nude-photo-inspired wine label to spirits that are poured over naked breasts before bottling then click here. Talk about outrageous!

Source: Phenomenal Wines!

Fortified Wine Code Of Practice

Wed, 19 Sep 2012 18:18:00 +1200

AUSTRALIAN WINE INDUSTRY

FORTIFIED WINE CODE OF PRACTICE

PREAMBLE

The Agreement between Australia and the European Community on Trade in Wine, and Protocol (Wine Agreement) entered into force on 1 March 1994. Article 8 of the agreement required Australian producers to cease using certain geographic indications (GIs) in any market to describe or present wine. These GIs included ““Port”” and ““Sherry””, however, the phase-out dates remained undetermined and the result of future negotiations.

Following protracted negotiations a further agreement (The 2008 Australia - European Community Agreement on Trade in Wine (2008 Wine Agreement)) was signed in December 2008 which resolved the outstanding issues of the 2004 Agreement. The treaty is expected to take effect in mid-2009, after Australia has amended the Australian Wine and Brandy Corporation Act 1980 and Trade Marks Act 1995.

The 2008 Wine Agreement specifies the dates on which the transition period will end for the port and sherry GIs (12 months from entry into force of the 2008 Wine Agreement). Additional decisions relating to fortified wine production included the phase-out of the term ‘‘tokay’’ as a synonym for the grape variety muscadelle over a period of ten years from the 2008 Wine Agreement entering into force. It was also agreed a further group of terms will also have to be phased out including Amontillado, Fino and Oloroso. After a phase-out period of 12 months from the Agreement coming into force, these terms will not be able to be used to describe or present a wine originating from Australia. This will also apply to trademarks or brand names incorporating these terms. The withdrawal of these terms will require the development of new names and terminology to describe Australian fortified wines.

In addition, the European Union sought exclusive use of the terms ruby, tawny, vintage, cream, crusted/crusting and solera for fortified wines. In order to maintain use of these terms in our market and to permit their use on the European market the Australian industry will need to regulate the use of these terms through a Fortified Wine Code of Practice.

Some other terms including ‘‘rancio’’ will not be able to be used to describe and present fortified wines.

The development of new names and terminology through the Fortified Wine Code of Practice will satisfy several objectives:

To demonstrate industry-wide commitment to the Wine Agreement by adopting names and terminology to describe fortified wines that meet the spirit and intent of the agreement.

To provide a framework for producers to benchmark their styles against the defined descriptors, and for using the classification terminology to describe their wines.

To increase consumer confidence when buying Australian fortified wines through the adoption of readily understood, industry-wide classifications.

The Fortified Wine Code of Practice has been developed in close consultation with industry, and has benefited particularly from the extensive work undertaken by the Muscat of Rutherglen group in developing a voluntary classification system for Muscat and Tokay. The Rutherglen system was developed to provide consumers with readily understood names and descriptors for the various classifications in both the domestic and international markets. Extensive market testing in Australia, the UK and USA since the classifications were launched in 1996 has confirmed trade and consumer understanding and acceptance of the classifications, and provides the necessary marketplace evidence that the classifications are soundly based and commercially robust.

The use of the classifications and descriptors has been extended to the Wine Show Circuit.

FORTIFIED WINE CODE OF PRACTICE

All producers agree to observe the age, quality and style classifications for the different types of fortified wines as listed in Section 6.
All fortified wines will conform to industry regulations, including, but not limited to:

Australian and New Zealand Food Standards Code Standard 4.5.1
Label integrity program as outlined in the Australian Wine and Brand Corporation Act.

CLASSIFICATION SYSTEM FOR AUSTRALIAN FORTIFIED WINES

Fortified wine standard

Purpose

This Standard includes requirements only for the production of fortified wine originating in Australia.

Table of Provisions

Interpretation
Application
Substances used in production
Processing aids
Composition
Designation & Classification
Labelling

1. Interpretation

In this Standard

– wine means the product of the complete or partial fermentation of fresh grapes, or a mixture of that product and products derived solely from grapes.

– fortified wine means the product consisting of wine to which has been added Australian grape spirit, brandy or both and the term may be further qualified by the addition of the name of a grape variety including inter alia muscat, tokay, pedro, frontignac, verdelho, shiraz, etc.

– liqueur wine means a product consisting of wine to which has been added Australian grape spirit, brandy or both, and the term may be further qualified by the addition of the name of a grape variety including inter alia muscat, tokay, pedro, frontignac, verdelho, shiraz, etc.

– brandy means the spirit obtained by the distillation of wine in such a manner as to ensure that the spirit possesses the taste, aroma and other characteristics generally attributed to brandy, in accordance with the requirements set out in the Schedule to this Standard.

– grape spirit means the spirit obtained from the distillation of Australian wine or the by-products of wine making or the fermented liquor of a mash of dried grapes and contains methanol in a proportion not exceeding 3 g/L at 20°C of the ethanol content.

2. Application

This Standard applies to the production of wine in Australia.

3. Composition

Fortified wine must after the addition of grape spirit, brandy or both, contains no less than 150 mL/L and no more than 220 mL/L of ethanol at 20°C, however, may attain a higher level of ethanol by natural increases created by maturation in wooden vessels.
Fortified wine must not contain methanol in proportion exceeding 3 g/L of ethanol content at 20°C.
Fortified wine may contain water in proportion not exceeding 70 mL/L where the water is necessary for the incorporation of any substance specified in clause 3 or clause 4.

4 Designation and Classifications

Australian Fortified Wines can be identified by any of the following designations:

Fortified Wine / Dessert Wine / Aperitif Wine / Liqueur Wine.
Australian Fortified Wine / Australian Dessert Wine / Australian Aperitif Wine / Australian Liqueur Wine.
Fortified Wine of Australia / Dessert Wine of Australia / Aperitif Wine of Australia /Liqueur Wine of Australia

However, fortified wines are not required to have such a product designation for sale on the Australian market. It should also be noted that the use of such terminology is restricted in many international markets. For example, in the United States the use of the term ‘‘fortified’’ is prohibited in wine labelling.

‘Dessert wine’’ may be used in the United States as a class designation for grape wine having an alcoholic content of greater then 14%, but less then 24%. The United States regulations do not allow the term ‘‘Liqueur’’ with a wine product, as the term ‘Liqueur’’ is only associated with distilled spirit products. The term ‘‘liqueur wine’’ must be used in Europe as a sales designation for fortified wine; however, it must meet the definition for ‘‘liqueur wine’’ given in EC Regulation 1493/99:

The additional term ‘‘Dessert wine’’ may be used in the European Union.

CONDITIONS OF USE

A rancio style from Muscadelle/Tokay showing all the flavours of prolonged cask ageing –– lusciousness, extreme rancio and concentration.

Defined Term
Apera	Apera describes a style of fortified wine which ranges from a dry to a very sweet style. The wine is usually produced using a solera system and ageing takes place in a variety of vessels. Apera is fortified with grape spirit, brandy or both. Most Apera styles are initially dry, with any sweetness being added later. Apera is produced in a variety of styles, ranging from dry versions that are pale amber in colour to sweeter sometimes dark brown styles. For Apera produced in Australia fortification must be from Australian grape spirit, brandy or both. Typically, the commercial Apera styles are described using sweetness. Other descriptors such as fine, intense or rich may be used to provide additional information for these classifications for the premium styles or to sub-divide existing classifications.
Dry	Sugar ≤ 15 grams/litre
Medium Dry	Sugar < 1.5 baume
Medium / Sweet / Semi-sweet	Sugar 1.5 - 4.0 baume
Sweet	Sugar > 4.0 baume
Cream	‘‘Cream’’ describes a style of Australian fortified sweet wine of not less then 5 baumé. The wine will be pale yellow to light amber in colour, rich and sweet to taste and typically with a vinous to fruity aroma. The wine can be blended from more than one vintage and typically does not exhibit age-derived characters. Ageing takes place in a variety of vessels. Fortification must be from Australian grape spirit, brandy or both. In addition, for the export market, the wine will be produced using the solera system, including being aged in oak barrels for at least 3 years.
Tawny	Tawny describes a style of Australian fortified wine that receives varying years of ageing prior to bottling. At bottling the wine has a red-gold or ‘‘tawny’’ hue. The wines should reflect the characteristics of careful ageing showing ‘‘developed’’ rather than ‘‘fresh’’ fruit characters. However, they may show the fresh well developed ‘‘fruit’’ characteristics of younger wine. The wine is usually blended from more than one vintage, may be matured in oak containers and reaches an optimal age before sale. Fortification must be from grape spirit, brandy or both.
Australian Tawny	Base classification. Other terms such as ““Barossa Tawny”” may be used where this is consistent with the Fortified Wine Code of Practice.
Classic Tawny	A maturing style showing some complexity of age and some fruit characters withthe beginnings of rancio character. Has an average age of greater then 5 years.
Grand Tawny	A mature style exhibiting maturation characters which are flavoursome, rich and have great length. Has an average age of greater then 10 years.
Rare Tawny	The epitome of the style showing all the flavours of prolonged cask ageing, with extreme rancio and great length. Has an average age in excess of 15 years.
Vintage	Vintage describes a style of Australian fortified wine that is produced from a single vintage year. These high quality wines are characterised by relatively long periods of bottle maturation. They are generally deep in colour, full bodied and smooth. They are entitled to bear the designation ‘‘vintage’’ and the corresponding year. These wines are characterised by the ability to improve with age in bottle and benefit from prolonged cellaring. Such wines are aged for a minimum of twenty months prior to release. Fortification must be from Australian grape spirit, brandy or both. In addition, for the export market, the ageing of the wine will include, as a minimum, ageing in oak containers for 4 months.
Ruby	Ruby describes a style of Australian fortified wine that receives only a few years of ageing prior to bottling. At bottling the wine retains a deep ruby colour and tends to be robust in character, full bodied and fruity. The wine can be blended from more than one vintage, with a view to sustaining the primary characteristics of colour and aroma. Fortification must be from grape spirit, brandy or both. In addition, for the export market, the ageing of the wine will include, as a minimum, ageing in oak barrels for 4 months.
Muscat	Muscat may be a fortified wine. Muscat juice is fermented until it reaches the desired baumé level, when grape sprit is added. The wines may be matured in oak vessels of various sizes. Wines may be blended using either a modified solera system where the wine is drawn down through a series of barrels into which selected parcels of new vintage muscat or a range of matured wines are added from time to time or by selecting individual parcels of quality muscat.
Australian Muscat	Base classification. The wines should be a younger style showing fresh fruit characters and integration of spirit. Terms such as ““Barossa Muscat or ““Rutherglen Muscat”” may be used where this is consistent with the Fortified Wine Code of Practice.
Classic Muscat	A maturing style exhibiting raisined fruit flavour, cask aged flavour and the beginnings of rancio character. The palate shows balanced lusciousness, richness on the mid-palate from cask ageing and some concentrated characters.
Grand Muscat	A mature style exhibiting aged fruit flavour, rich cask aged character and rancio character. The palate shows balanced lusciousness, rich mid-palate from cask ageing, concentrated flavours from ageing and rancio flavours.
Rare Muscat	A rancio style showing all the flavours of prolonged cask ageing –– lusciousness, extreme rancio and concentration.
Tokay / Topaque	‘‘Tokay’’ is a synonym for Muscadelle and for the purposes of this code is a term used to describe an Australian fortified wine. From June 2020, the word tokay may not be used to describe or present an Australian wine. Topaque is an Australian term that may be used to describe a fortified wine produced from Muscadelle. This is a high quality wine from a single vintage or a blend of vintages and is unique to Australia. Fortification must be from Australian grape spirit. The wines are usually aged in oak containers for different lengths of time according to the classification system below. The wines are quite sweet and are generally served as a dessert style wine. To use the classification Topaque, the wine must be: Made from 85% muscadelle grapes Be presented with an Australian Geographic indication Contain no less than 150 mL/L and no more than 220 mL/L of ethanol at 20°C, however, may attain a higher level of ethanol by natural increases created by maturation in wooden vessels.
Australian Tokay / Topaque	Base classification. The wines should be a younger style showing fresh fruit characters and integration of spirit. Terms such as ““Barossa Tokay”” or ““Rutherglen Fortified Muscadelle”” maybe used where this is consistent with the Fortified Wine Code of Practice.
Classic Tokay / Topaque	A maturing style made from Muscadelle/Tokay exhibiting raisined fruit flavour, cask aged flavour and the beginnings of rancio character. The palate shows balanced lusciousness, richness on the mid-palate from cask ageing and some concentrated characters.
Grand Tokay / Topaque	A mature style from Muscadelle/Tokay exhibiting aged fruit flavour, rich cask aged character and rancio character. The palate shows balanced lusciousness, rich mid-palate from cask ageing, concentrated flavours from ageing and rancio flavours.
Rare Tokay / Topaque	A rancio style from Muscadelle/Tokay showing all the flavours of prolonged cask ageing –– lusciousness, extreme rancio and concentration.

Flavoured Wines

Flavoured wine such as Vermouth and Marsala can be designated ‘‘Australian Flavoured Fortified Wine’’.

(Marsala will require a name change and will no longer be able to be used in the description or presentation of Australian wine. “Marsala”” with egg can be labelled as ““All Uovo””.)

5. Labelling

In this Standard

– ““Label”” means any, brand, mark, pictorial or other descriptive matter, written, printed, stencilled, marked, embossed or impressed on, or firmly affixed to the primary container of wine.

General principles

– Any information, including descriptive information, may be included in addition to the classification system information, as long as it is clear, specific, accurate, truthful, and is not misleading to the consumer, nor inconsistent with the laws and regulations of the importing Party.

– Any information contained on a label may be repeated elsewhere on the container, whether or not in the same form as long as it is not misleading.

– When using a defined term to designate a wine, it should be used in conjunction with one or more words to ensure no confusion for the consumer.

6 Implementation

Entry into force

The Code of Practice came into force on 31 December 2006. Full compliance will be expected within 12 months of entry into force of the Wine Agreement, that is, 30 June 2010.

Existing stocks

Wines which, at the time of entry into force of this Code of Practice have been legally produced, described and presented in a manner contrary to the Code of Practice, may be marketed under the following conditions:

where wines are described and presented using different conditions of use from those presented in clause 6, Table 1, the wines may be marketed:

by wholesalers for a period of 5 years;
by retailers (includes cellar door) until stocks are exhausted.
by the secondary market and museum stocks indefinitely.

Review

The Code of Practice will be reviewed by WFA by 31 December 2013. The review will consider any amendments necessary, compliance issues, and the desirability or otherwise to ratify the code in legislation.

SCHEDULE

Specifications for the purposes of this standard

Brandy

Brandy means the spirit obtained by the distillation of wine in such a manner as to ensure that the spirit possesses the taste aroma and other characteristics generally attributed to brandy, in accordance with the requirements set out below:

must be matured in wooden containers for no less than 2 years; and
must contain no less than 250 mL/L of the spirit distilled at a strength of no more than 830 mL/L at 20°C of ethanol; and
may contain ––

water; and
caramel; and
sugars; and
grape juice and grape juice concentrates; and
wine; and

must not contain methanol in a proportion exceeding 3 g/L at 20°C of the ethanol content thereof.

Source: Fortified Wine Code Of Practice

What to do with a fortified wine once the bottle is opened?

Wed, 19 Sep 2012 17:35:00 +1200

Most fortified wines are matured with varying degrees of 'controlled' oxygen ingress via medium to long term storage in either oak barrels or vats. This is an important part of the maturation process because it imparts dimension by producing small amounts of oxidised alcohol called acetaldehyde, and by gradual oxidation of primary fruity flavours which combined develops a distinctive though subtle 'rancio' character in the wine. Sometimes also referred to as a toasty nuttiness.

When we blend our fortified wines prior to bottling, we keep in mind the need to deliver a wine that is both aged and fresh. This will sometimes mean blending a small amount of younger wine into the larger aged portion.

When a bottle of our fortified wine is opened, it is intended that the wine will maintain its 'freshness' in bottle for at least a month, maybe longer. However this will ultimately be determined by its storage environment where for example higher temperatures and light exposure will speed up oxidative reactions in the bottle, making it 'un-fresh' sooner. Therefore, keeping an opened bottle inside a cool dark fridge will slow down progressive oxidative reactions keeping the wine fresher for longer for maybe 2-3 months.

Table wine (chardonnay, shiraz etc) is a completely different subject as its aroma and flavour properties are more sensitive to oxidation once the bottle has been opened. Generally speaking (very generally), once opened a table wine should be consumed within a week of opening if refrigerated in-between before its freshness starts to fade.

David Darlow

Wine Maker

Source: What to do with a fortified wine once the bottle is opened?

Wine tasting etiquette from the experts

Wed, 12 Sep 2012 12:26:00 +1200

Deanna Cioppa of Fodor's interviewed the wine experts in the tasting rooms of Iron Horse Vineyards and Bartholomew Park Winery in California. Here are the dos and don'ts:

Dos:

1. Ask Questions - If you want to know more about the wine and the winery just ask your tasting room server, he is bursting with information that he would be happy to share with you.
2. Mind your manners - Be polite to your server, answer greetings and be courteous and your efforts will be repaid.
3. Ask for a personal spittoon or spit cup and a napkin and use it. The key to tasting multiple wines at a time is to spit up the samples. Get all the flavours of the wine by rolling it around your mouth then spit it. Use the spittoon and spit discreetly.
4. Ask for more the right way - If you want to taste more of the wine you already tasted say "May I please revisit..."

Don'ts:

1. Be a rude boor. Wait for your turn and speak clearly to your server about what you need. Do not yell across the room to ask for more.
2. Argue when it comes to winery policy. Those policies are in place to make all guests comfortable. Respect and follow winery policies at all times.
3. Try to visit too many places in a day. If you visit too many wineries, a lot of time spent will be for travelling and by the end of the day all the wines you have tasted and the places you have visited tend to blur together.
4. Feel obligated to finish the wine. If you think you cant finish the wine then it is okay to leave some behind in your glass. Don't try to lift your glass while the server is pouring wine.
5. Go wine tasting on an empty stomach. Drinking on an empty stomach will affect you sooner and the wines wont taste as good either if you have an empty stomach.

Now that you know the proper wine etiquette you are ready for wine tasting. Hit the road and visit some wineries.

Read original article here.

Source: Wine tasting etiquette from the experts

August and September in the Winery

Wed, 12 Sep 2012 11:42:00 +1200

The pruning for the Buller vineyard was completed a few weeks ago and we have now moved onto vineyard maintenance. The vines are not yet at woolly bud stage however sap is on the move, so budburst is not too far away.

We are currently working on the following maintenance jobs before budburst:

Removing any dead wood
Straining any broken wires and replacing damaged posts
Going over the spray carts to ensure smooth operation when we are ready to spray
Checking the irrigation system for leaks
Irrigating

In the winery we are also working on maintenance such as:

Servicing and repairing valves
Checking and replacing door seals
Insulating brine lines
Cleaning up gardens and lawns.
The latest round of Bag In Box production is also complete.

I guess the work at the moment is not too glamorous, however it is all important to ensure we don't encounter any problems later on in the season, and.....a well deserved holiday.

Simon McMillan

Assistant Winemaker

Source: August and September in the Winery

New World Wine Vs Old World Wine

Mon, 27 Aug 2012 17:09:00 +1200

Old World Wine refers to the wines produced in Europe. Old world style are based on traditional and often antiquated wine making process. Terrior also takes a big role of differentiating old world from the new world wine. Learn more about Old World Wine here.

New World Wine on the other hand refers to wines made in the following countries: United States, Australia, New Zealand, Argentina, Chile, South Africa, China, India, Uruguay, Brazil, Mexico and Canada. New world style uses traditional style from the Old World and infuses modern wine making techniques.

Read full article here.

Source: New World Wine Vs Old World Wine

Wine critics offer everyone the best wine picks by Joe Roberts

Thu, 23 Aug 2012 18:32:00 +1200

Joe Roberts is the man behind 1winedude.com and is a certified wine geek. I was certainly taken aback when I came over his article. Coming from a family of wine makers, I have a strong background when it comes to wine and we definitely value wine critics' opinions. But after reading his article, I believe he has a very good point. I suggest you start reading his Top 5 Wine lies article and then read the Wine critics offer everyone the best wine picks article after.

It is true that wine reviews by the world's wine experts are purely subjective in nature. When it comes to wine, taste varies from person to person. So if you base your choices of wines picked by these experts, you might not like them. All of us, even in the wine industry have our own preferences in wine. I personally love big reds like Durif and Shiraz while others my prefer the sweeter ones like Rose or Muscat.

So the main point here is that, as a wine consumer you have to know what type of wine suits you best and then go from there. Find wine critics that give high rating to the type of wines you like because chances are you have the same type and then you can try other wines that they rate higher than the rest.

Source: Wine critics offer everyone the best wine picks by Joe Roberts

Resveratrol, a red wine component may help senior with mobility problems

Wed, 22 Aug 2012 16:03:00 +1200

At the 244th National Meeting and Exposition of the American Chemical Society, scientists presented their finding that Resveratrol, the "miracle molecule" found in red wine might help improve mobility and prevent life-threatening falls among older people.

Jane E. Cavanagh, Ph.D, the leader of the research team said "Our study suggests that a natural compound like resveratrol, which can be obtained either through dietary supplementation or diet itself, could actually decrease some of the motor deficiencies that are seen in our aging population and that would, therefore, increase an aging person's quality of life and decrease their risk of hospitalization due to slips and falls."

Their are other benefits of resveratrol like reducing inflammation, lowers your cholesterol. reduces the risk of heart disease and certain cancers and perhaps have some anti-aging effects in the body.

While the study sounds very promising, the drawback is that 150-pound person needs to drink almost 700 4-ounce glasses of red wine a day to absorb enough resveratrol for you to have any beneficial effects. It might improve mobility but you will be so drunk and increases the risk for falls and accidents. So that's the dilemma. They are however investigating similar man made compounds that mimic the effects of resveratrol and might be more available to the body. Resveratrol is also available as a dietary supplement and can also be found in dark-skinned fruits like red grapes, blueberries and nuts.

Read full article here.

Source: Resveratrol, a red wine component may help senior with mobility problems

Alcohol boosts bone health?

Fri, 03 Aug 2012 18:02:00 +1200

Previous research shows that moderate drinking improves the bone density in women. This is very controversial but it doesn't mean that wine can replace milk.

Recent studies were conducted with 40 women in the menopausal age bracket. These women were healthy and are moderate drinkers. In the study there were asked to abstain from alcohol for 2 weeks and then their blood were tested. The results shows a measurable drop in blood markers of bone health. They were then asked to drink again for 2 days, after which blood tests were done. In this short span of time, the blood markers of bone density increased. This is how the researchers concluded that alcohol consumption (moderate that is) is positively correlated with higher blood markers of bone density in women.

So pour yourself a glass or two of red wine. Cheers!

Read full article here.

Source: Alcohol boosts bone health?

Are Buller Wines Vegan Friendly?

Tue, 17 Jul 2012 10:36:00 +1200

The short answer is that our wines are not vegan friendly.

Whilst traditional animal derived finings such as egg whites and casein are also considered allergens, we will label the wines accordingly if they are added.

In respect to fortified wines, while we may not add any of the above finings, there may be 'trace' amounts of other non allergenic finings such as gelatine (porcine) and isinglass. Since these wines are a drawn from blend of vintages going back over 50 years (before I was born), we also do not imply that these are strictly vegan friendly.

I doubt we would make the switch to more vegan friendly finings in the short term, unless there where proven viable alternatives that work better than what the industry (globally) currently uses . Its a complex topic because many different traditional finings (both vegan and non vegan friendly) do completely different things that improve a wine's aroma, clarity, stability, and overall flavour and by reducing negative impacts such as bitterness, astringency and browning.

What finings we do employ are on a case by case basis, non arbitrary, with the simple aim of improving the wine.

David Darlow - Winemaker

Source: Are Buller Wines Vegan Friendly?

Feeding Cows Wine

Mon, 16 Jul 2012 11:58:00 +1200

Growing up on a farm I was well aware that cows will and do eat just about anything. I know in the drought cows were fed muesli bars (seconds from the factory) fruit which didn't make the grade for the supermarkets (such a waste, feeding perfectly good fruit to animals or worse still ,just dumping them, but that is another story.) But feeding cows wine............?

Apparently, in France a winemaker and a farmer decided to test the theory that happy animals make better tasting meat, and decided to feed some of the farmers cows wine. Working in the basis that people drink two to three glasses of wine per day (I assume that is what the French must drink, I'm sure most Aussies don't drink that much wine in a day.) they decided that the ratio for a cow would be 1 to 1.5 litres.

Apparently the meat is extra tender well marbled with fat and caramelises when cooked. Obviously, because of the extra cost of the feeding regime the specialty beef now called "Vinbovin" is also extra expensive.

I wonder what would happen if they tried it with milking cows?

Read the whole story here

Source: Feeding Cows Wine

Vintage 2012

Thu, 21 Jun 2012 17:54:00 +1200

Vintage 2012 is now well and truly over, and winemaker David Darlow is well into what he calls the Winery B's.

Blending

In 2012, over 100 vineyards across Victoria covering 23 grape varieties destined for 26 wine styles were personally selected by David our winemaker. After fermentation the wines are individually assessed, graded and blended to reflect flavour depth, regional character and vintage expression.

Bottling

Some white wines such as the Semillon/Sauvignon Blanc have already been bottled early to encapsulate the wines freshness.

Barreling

Our premium Langdon and King Valley series wines are transferred to new and one year old oak barrels to undergo a lengthy period of ageing to enhance the wine’s structure and flavour complexity.

Base Wines, Drawing and Batching

Our fortified Muscat, Tokay and Tawny wines are drawn from their respective Solera’s (barrel stacks) each winter and prepared for the forthcoming years bottling. With an average 5% of the ‘aged’ wine taken from each barrel annually, a subsequent 6% of new 2012 ‘base’ wine is re-filled back to the solera. The extra 1% covers the evaporation lost every year through the wood!

This form of batching or blending via the traditional Solera system assures all our fortified wines are consistent in quality, maturity, house style and freshness to our markets.

Source: Vintage 2012

Playing Wine Glasses

Thu, 21 Jun 2012 11:11:38 +1200

This is a slightly ear piecing version of the Harry Potter Theme played on a series of wine glasses.
My personal opinion.....fill the glasses with wine, not water and drink it!

Click here to see and listen

Source: Playing Wine Glasses

Hailstorm savages Champagne vineyards

Tue, 19 Jun 2012 18:13:00 +1200

One of the worst hailstorms in recorded Champagne history has hit the southern Côte des Bar region, destroying this year's grape crop.

Damage to the vines from the 15-minute deluge is so severe it is estimated that a third of next year’s harvest will also be lost.

The hail was concentrated in a band just to the south of Bar-sur-Aube and particularly hit the villages of Urville and neighbouring crus Bergères,Meurville and Baroville, which comprised some 670 hectares of largelyPinot Noir vineyard.

Click here to read rest of the article

Source: Hailstorm savages Champagne vineyards

Fraud in a 180 year old Burgundy Negotiant House

Mon, 18 Jun 2012 08:06:00 +1200

I was really quite saddened to read about this allegation of fraud against a 180 year old Burgundy Negotiant House.

With such a proud history, this company now faces a huge battle to regain it's brand placing in the market place, and makes the consumer as well as other winemakers wonder what is actually going on within some of these companies.

Wine descriptions on labels, well...... that is open to personal taste and interpretation, but we should all be able to rely on the legalities on wine labels to be accurate.

In this case;

"Police in Dijon detained the directors this week following an 18-month probe that has also involved the National Fraud Office (DGCCRF). Several computers, and dozens of files, have been seized from the firm's Nuits-Saint-Georges premises.

Labouré-Roi, owned by Cottin Freres since 1974, is the largest supplier of Burgundy wines to airlines, including British Airways, Air France and United Arab Emirates. It has supplied major retailers, deriving 50% of net sales from exports, and works with hundreds of Burgundy growers.

Public Prosecutor Eric Lallement said during a press conference held in Dijon last night (13 June) that the fraud office was first alerted due to a disparity in figures between what the company was actually bottling and what it should have been, given the yields declared at harvest time. ‘It was as if the company was managing to vinify 100% of its musts, which is impossible,’ he said. "

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Source: Fraud in a 180 year old Burgundy Negotiant House