With Australia’s Yarrunga Field in the spotlight, we caught up with super-talented Sam Trimboli … a.k.a. the grape whisperer! When did customers first meet you, Sam? I was a shy 17-year-old when I […]
What a lovely piece from US broadcaster CBS, featuring great views of Windsor Great Park Vineyard and interviews with the winemaking team. The US network came a long way looking for a good news story and we’re delighted they did! […]
Tony and team are frantically harvesting grapes under the auspices of the greatest château of them all – Windsor Castle. Helped out by a few energetic local customers plus Peter Richards MW from BBC Saturday Kitchen. The Chardonnay, Pinot Noir […]
Where do you go if you want the most exciting, authentic, handcrafted wines for under £10 a bottle in France! Head south. To the area the locals call the Midi and maps call Languedoc-Roussillon. Follow that 2CV … The thing […]
How hard could Sicily be? Never mind the clichés about coppola caps, ladies in black and Omertà, the Mafia code of silence … simply hire a Vespa and head into the hills of Europe’s wine region of the moment (“undreamed […]
Philbo: a Wine Legend Phil(bo) Christiansen, owner of Longwood Wines, is a living legend in McLaren Vale. As a born and bred child of the Vale, he remembers the place being very different indeed before all the investment and wine […]
Last day – a busy one … what did I expect! My last day helping Dan at RedHeads : ( I could tell as soon as I arrived, Dan had big plans for the day. He was buzzing around […]
It’s official: we’re a nation of Sauvignon Blanc fanatics. This is one of many interesting findings of a large study we have conducted into our sales data. Analysing over one hundred grape varieties and wine regions, our study found that […]
According to a recent report by Harpers, sparkling wine was the top-performing grocery category over Christmas. 2014 was also a special year for English wines, which has us reminiscing about how far we’ve come with our very own award-winning English […]
After nearly 3 months of tireless work in the cellar, the ferments have finished. All the barrels have been racked (taken off sediment) and put back to age gently over the next 6-12 months. Weather-wise, it’s like a switch was […]
