Henschke’s 2022 single-vineyard wines, including a stunning Hill of Grace
Website: https://www.henschke.com.au/ As with last year, I got to try the single vineyard releases from Henschke with Stephen and Prue
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Features
Some insights from ProWein’s Agora stage: how innovators are winning the market
While I was at ProWein in Dusseldorf last week, I caught a session at the Agora stage, with three interesting
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Ca’Marcanda: 30 years of Gaja’s Tuscan outpost
Bolgheri’s natural beauty drew the 57 year old Angelo Gaja to spread his winemaking wings out from Piemonte in 1996,
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New releases from Stellenbosch star Meerlust
I’ve written up the wines of Meerlust quite extensively here in the past, and most recently from a visit to
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The remarkable wines of Anne-Claire Schott, Three Lakes, Switzerland
Website: https://www.schottweine.ch/ and https://www.aromaderlandschaft.ch/ I’ll admit to being smitten by the wines of Anne-Claire Schott, who is based in Neuchatel,
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Visiting Black Chalk, tasting current releases and the exciting 2025 base wine blends, at this superb English sparkling wine producer
Black Chalk are one of the most interesting English sparkling wine producers, and they’ve made some impressive wines since their
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Fryer’s Cove: precise wines from the cool west coast of South Africa
Website: https://www.fryerscove.co.za/ It was back in 1999 that Jan Van Zyl planted one of South Africa’s most distinctive vineyards right
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Six Portuguese wines that flourished in the 2025 edition of the International Wine Challenge
These are some of the Portuguese wines that did well in the 2025 edition of the International Wine Challenge, which
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Screwcap damage: how much of a problem is it? For this Henschke Johann’s Garden 2023, not so much
I’ve talked a lot about the problems of cork taint. It’s still here, but at a reduced rate from the
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Some amazing Spanish wines from Rioja and Sherry: tasting some of the winners from the International Wine Challenge
These are gold medal and trophy winners from the 2025 edition of the International Wine Challenge, which I tasted live
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