Langmeil is often muttered in the same sentence as Penfolds and Glaetzer Wines. Regarded not just as one of the best wineries in Barossa Valley, it is simply one of the best there is. I firmly believe this myself, but I’m also echoing the words of the people who should know. Firstly the consumer, secondly the wine critic.

Highly rated by Robert Parker, and again awarded the coveted 5+ star rating by Australia’s authority in wine, James Halliday, we’re just happy the Australians let us bring some of it to Ireland.

The land on which Langmeil Winery now stands was purchased by a 36 year old German blacksmith, Christian Auricht.  He and his family arrived in South Australia in 1838 after emigrating from eastern-central Europe (Silesia) to escape religious persecution.

The Freedom

In 1843 he planted a Shiraz vineyard which survives to this day. Believed to be one of the world’s oldest surviving Shiraz vines, remarkably, they are still producing low yields of super-concentrated fruit to this day, which is going into their flagship wine, The 1843 Freedom Shiraz.

Auricht’s grandson was the first to build a winery on the land in 1932, long before it became known as Langmeil. By 1996 the it had fallen into the hands of three local mates whose families have lived in the Barossa Valley for several generations: Richard Lindner, Carl Lindner and Chris Bitter. They restored the old buildings and beautified the gardens. After several months of tender loving care, The Freedom vineyard was successfully revived. Langmeil’s first vintage was harvested in 1997.

Orphan Bank

There is more than one Old Vine Garden. The Orphan Bank vineyard consists of vines exceeding 140 years. A first for the Barossa Valley, the Orphan Bank vineyard is the result of transplanting over 300 vines from a 140 year old vineyard in Tanunda which was destined to be destroyed. It took 18 months to re-plant the vines on the south bank of the North Para River at Langmeil Winery.  The operation was 95% successful and the first post-transplant fruit was picked in 2008.

The Fifth Wave

Another plot of land situated in the southern reaches of the Barossa Valley, just out of the town of Lyndoch, showcases a diversity of soil profiles and aspects. The Fifth Wave Grenache vineyard is located here, named so because this is now the 5th generation of Barossa winemakers. Planted in 1953 on deep sandy soil, the dry grown 4.5 acre vineyard produces a rare, low yielding crop making for very small parcels of premium Grenache.

Trust me when I say, it really doesn’t get much better than Langmeil. The best thing is, you don’t have to be a millionaire banker to drink Langmeil, starting at a very reasonable €11.99 per bottle for the month of March. Buy two save up to €10 on Langmeil.

If you haven’t heard of them yet, you really don’t know what you’re missing. Italian Winery of the Year three years running (IWSC, 2005-2007), Marco Scarinci helps explain how Farnese have managed to become one of the most consistent and highly rated producers in the Italian wine industry.

1. What is your favourite grape to work with and why?

Our favourite red grape to work with is Montepulciano for a number of reasons. It expresses the winemaking tradition of Abruzzo, and produces reds with great structure and tannins for long living. In the past this grape had huge production problems. More than 180 tons per hectare it was of low quality and mainly sold as bulk wine in Northern Italy to be blended with other grape varietals. Only in the last twenty years has quality really increased, with lower yields (no more than 10 tons per hectare), modern vinification techniques, new technology and more attention in the vineyard. The final result is a unique experience. It is easy to appreciate and drink.

With regards to a white grape, we love the indigenous grape varietal called Pecorino. It’s pretty new in the worldwide wine scene, but with a long tradition in Northern Italy. It has delicate and unforgettable aromas and flavours.

2. Considering the vast volumes of wine produced in Italy, what has made Farnese stand out from the crowd? What do you believe is your key to success?

Farnese was born in 1994 when about 85% of production was in the hands of cooperative wine growers’ associations and only very few of them bottled the wines they produced. They produced wines that were sold with no name to bottling companies from other regions. Throughout the years, the vine-growers experienced the value of their grapes decline more and more among vast quantities and average quality, so a greater appreciation of the regional wines was required.

This is the reason why we started our so called “Quality Project”, to which there was a prize for the vine-growers who chose to produce good quality grapes. Each vine-grower may ask the cooperative to which they belong to become a member of the “Farnese Quality Project”, our technicians will then inspect the vineyard and see whether the vineyard is capable of producing grapes of a high enough quality. Once the technicians have given their approval, an agreement is made with the producer according to which the vine-grower shall work under the careful supervision of our technicians that make sure they carry out their work as instructed. This includes a strict observation of the maximum quantities that each vineyard may produce and if this exceeds the limit at the beginning of August, then they will choose the amount of grapes that have to be removed from the vines in order to have the quantities required. All vine-growers taking part in our quality project do not get paid for the amount of grapes they produce but the quality of their stock as a result of lower yields per hectare.

Another aspect is related to the winemaking style, which is very far from the traditional approach to vinification. A more modern approach with the focus on indigenous grape varietals which produce easy drinking wines with expressive fruit and less of the heavy oak usage.

Essentially, we have been successful because we have a good team who are young, professional and very motivated. We have built up a good brand and we understand how the market is changing and how to act quickly.

3. What is your favourite everyday drinking wine, and what would be your desert island wine (if you could only ever have one more wine)?
With regards to the red absolutely Montepulciano d’Abruzzo because it is so strictly related to our history and traditions, while for the white Pecorino. My desert island wine would be Lagrein from Trentino Alto Adige.

4. If you could no longer grow grapes in Italy, where would you go to grow them?
We would like to go to Argentina or South Africa because there is great potential there.

5. What is your long-term outlook for the Italian wine industry?
The Italian wine industry has changed somewhat in the last few years, but the real chance and opportunity is in the worldwide market. We need to promote ourselves and invest more and more in the indigenous grape varieties which give a real expression of our territory.

Thanks to Marco Scarinci, Farnese.

Our range from Farnese.

MONDAY 8TH MARCH TO SUNDAY 14TH MARCH ONLY

We’re clearing out the warehouse for new wines and new vintages so we’re giving you chance to scoop some genuine bargains in our Secret Parcel Sale.

We’ve put together a limited number of secret cases, 12 different bottles with normal retail prices in excess of €159, for only €105 – that’s €8.75 a bottle, a guaranteed third off original selling prices, and free delivery!

The secret case sale will run for 7 days only or while these limited stocks last.

WHY THE BIG SECRET?

We are fundamentally opposed to the disingenuous marking up of wines to provide false discounts – all our wines are priced competitively and fairly to reflect the quality and price paid to the wine-maker. By clearing stock in this way we can protect these wines, and their makers, from being de-valued for future vintages.

Still not sure? No matter what the price or how good the bargain, our 100% satisfaction guarantee still applies at all times. If you are not completely satisfied with a wine, for any reason, we’ll give you a full refund, without quibble.

Here’s Mike to explain more.

Long Neck Wines have been with us from the beginning. The instantly recognisable packaging is only the start, as they are wines that genuinely live up to their price tag and help keep South Africa’s reputation as a trustworthy producer of quality wines firmly intact.

Credit must go to the purchasing expertise of head wine boffin Duncan McEuen, one of the ‘three amigos’ at Long Neck. Another man behind the giraffe, and another of the three amigos, is Archie Cameron. He tells us that while the USA remains an important market for Long Neck, the migration to other parts of the world have helped turn it into a truly successful global brand. They have even made it to the Antarctic!

1. What is the highlight of making your own wine and what part of the process do you most enjoy?

The highlight for me is walking into the winery and smelling that unique musky and heady combination of wood and grape. It is quite literally, intoxicating!

Not wishing to sound overly capitalistic but I do love watching a container depart for some far away place. That’s always exciting. Sending our wine to Australia, where they make their own very fine wines, is doubly so!

I got a real buzz when I was told that our wines were very popular in one of the Antarctic research stations. Can’t get much further away than that! Check out the photos.

2. Is there a grape variety (perhaps more than one) that you believe is the worlds best when grown in South Africa?

We grow most of the various grape varietals here in South Africa, but to single out one and say it is the best in the world would be presumptuous. My personal favorite is Chardonnay, although our best seller is Shiraz.

3. If you couldn’t make wine in South Africa any more, where would you go?

I suspect South America. I have never visited Argentina or Chile but I think I could enjoy the ‘Hispanic’ way of life more so than say Oz or NZ. Europe is too crowded for me! Needless to say they are great countries for wine production.

4. What was the inspiration for the Long Neck brand?

When we came up with the idea of the label, we wanted to say ‘young, trendy, cool, hip and South African’ all in one go! I think we have succeeded.

5. What do you feel is the long-term outlook for the South African wine industry?

Excellent! More people will experience South African wines this year than ever before, because of the World Cup. I reckon that our wines will become regular items on everyday shopping lists.

Thanks to Archie Cameron and Lucy Godfrey at Long Neck Wines.

Our range from Long Neck.

‘A paradise for wine growers and wine lovers’, glowed David Gonzalez, head wine-maker at Santa Alicia, when we asked him last month about Chile.

We mightn’t be qualified to comment on the growing bit but one thing’s for certain, Irish wine-lovers love Chile, and so do we. So much so, we’ve knocked 20% off every bottle in March!

Highlights include 2007 Chilean Winery of the Year Santa Alicia, now only €7.75 for the Reserva range, our budget-friendly organic Sierra Grande down to €6.63, and the premium Tabali from €9.59.

And, if you want a whistle-stop tour in a box, our Case of the Month is A Taste of Chile, 12 of our favourites with a stonking €31.88 in savings.

James Halliday’s Australian Wine Companion has rated Langmeil Winery five stars for the last five years running, placing it amongst the very top echelon of Australian Wineries. More than that, Langmeil are sitting on a bit of Australian wine heritage - a three and a half acre vineyard that was planted in 1843 called “The Freedom”, believed to be the oldest Shiraz vines in Australia, and possibly the world.

You can save €6 when you buy two of the Village series, and €10 when you buy two of the Old Vine Garden series, including the limited availability 1843 Freedom.

Finally, if it’s good quaffing with a taste of sunshine you’re after, look no further than our Californian corner where we’ve got 2 for €15 on Fish Eye and Winston Hill.

Offers will run until 31st March or, as ever, while stocks last.

In a recent blind tasting of 64 Champagnes, renowned wine critic Jancis Robinson scored the Lallier Grand Cru Champagne 17.5 out of 20. Only 3 of the 64, which included Lallier, received this exceptional score, the other two being vintage Champagnes.

Lallier shrugged off competition from all the big boys - Bollinger, Moët & Chandon, and Roederer to name just a few.

The full tasting note in Purple Pages:
Lallier Grand Reserve Grand Cru NV “Ay. Quite a deep straw. Smells a bit wild-flower-like, sort of biodynamic! Fleury? Tight knit with lots going on. Interesting even if there is a bit of bruised apple on the finish. Quite long and certainly interesting. A bit chewy, but very attractive” (17.5/20, drink 2010-2014)

The background: Lallier is a small family concern crafting Pinot Noir dominated blends from Grand Cru sites around Ay (also home to Bollinger, but Lalliers cellars are older). Much of their fruit is sourced from ‘Grand Cru’ vineyards - the crème de la crème of vineyard sites, classified as 100 out of 100. Like Bollinger, Lallier also use a high proportion of Pinot Noir in their blend (the Rosé is 100% Pinot Noir), so with Champagne Lallier you get a Pinot Noir dominated blend from Grand Cru and Premier Cru sites - a rarity.

There is incredible investment that gone into this wine. Matured in bottle on its lees in chalk cellars for four years, the result is a truly brilliant Champagne with a pale lemon colour, good steady fizz, and that powerful typical ‘bready’ Champagne nose. On the palate it is a big complex wine, quite vinous with lots of flavour in the mouth followed by a long, dry finish. A celebration in itself.

Additional awards and accolades:

International Wine Challenge 2008, Bronze Medal

Sommelier Wine Awards 2009, Short List

Our range of sparkling wine.

In our most comprehensive and fascinating interview yet, we talk to the man behind Gordon Ramsay’s house wine.

As it turns out, he’s a bit of a celebrity himself after being featured on BBC 2’s Big Wine Adventure alongside James May and Oz Clarke. Gavin Quinney, head winemaker at Chateau Bauduc, tells us all.

1. We understand that you were hit by some freak weather last May. What’s the outlook for your ‘09 release?

It’s no secret that 2009 was a fabulous vintage in Bordeaux, as the weather was extraordinary. My take on the vintage straight after the harvest was here on liv-ex. Unfortunately, we were badly hit by not one, but two hailstorms in May. It was pretty depressing.

The Clos des Quinze, which you guys have been kindly selling for us, took a pasting, so there isn’t a CDQ ‘09. To make matters trickier, even ‘petit chateaux’ cannot just slip out and buy grapes and blend them with your ‘Chateau’ wine, as you would if you were a winery or an estate brand in, say, New Zealand. So we went off and leased another lovely vineyard from a diligent grower called Pascal. Of course, we weren’t to know in advance that it would be a good vintage, so it was a double or quits bet.

The result is a mixed bag. The white and rosé are very good, (although I mention the hailstorms on the back-label of the white in case regulars notice a change) but for me the jury’s out on our red. I’ll have to wait and see how it evolves, but if the red isn’t up to speed, I’ll sell it off to a negociant to put it into their Bordeaux brand. This won’t be good for the finances but I don’t want customers to have a high expectation of our 2009 red and be disappointed.

I’d also suggest that people be slightly wary of what they buy from hail-damaged areas - some 19000 hectares were affected. Everyone I know around here made up the shortfall from other vineyards which weren’t hit.

2. Was it a surprise to have Oz Clarke and James May pop in to Chateau Bauduc during the filming of BBC 2’s Big Wine Adventure?

Not really, because it was planned long in advance with the BBC. I’d first met Oz in the early nineties when I entered a blind tasting competition in England, and we’d always got on well. When we pitched up with our wines at the Wine Show in London, a consumer event, he came to our stand quite a bit and said he’d make sure we were included in his BBC travels.

He later stayed with us at Bauduc with his publisher, and I have never drunk so much wine in my life as we merrily opened bottles from my cellar. He has an amazing palate, even when trolleyed. James May is a very bright spark, and knows more than he’s allowed to let on. It was a fun day.

3. Is there a particular grape variety that you believe really excels in Bordeaux, perhaps like nowhere else in the world?

I travelled quite a bit before settling here, so I’ve enjoyed Cabernet in Coonawaara, Malbec in Mendoza, and so on. I would really like to experience Napa but I never got around to it.

My ten years at Chateau Bauduc have shown me that it’s all about what works in your own particular vineyard. I love Cabernet Sauvignon, but the Cabernet here didn’t ripen properly, so I ripped most of it out and replaced it with Sauvignon Blanc on the cooler slopes. That said, I think Cabernet Sauvignon is king in the special areas of Pauillac and St-Julien, on the Left Bank overlooking the Gironde. I’m obviously not the only one to think that, judging by the spiraling prices. There are some great wines though, steeped in Cabernet, that won’t break the bank but you need to be patient. Cabernet doesn’t come in at quite the same level of alcohol as Merlot - a degree or so less - so in 2009 I reckon the Left Bank wines might have a tad more elegance and better balance.

Cabernet Franc is wonderful on the Right Bank, as a constituent in Pomerol and the better bits of St-Emilion. You don’t have to take out a mortgage on wines like Cheval Blanc and Ausone, where it’s 50%+ of the blend. Try La Tour Figeac next door to Cheval Blanc for a fraction of the price, or Canon La Gaffeliere, below Ausone. Loire Cab Franc is great - Saumur Champigny and so on - but it’s quite different.

Having said all that, Merlot can be awesome - especially on the plateau of Pomerol. Forget the school fees, send them to the local establishment and tuck into some cases of L’Evangile, for example, post 2004. Of course, there’s a lot of shite Merlot on high yielding rootstocks planted in fields that are better for nurturing other crops. Growers of this tedious stuff will have to pack up at some point, as there’s no market for weedy gnats piss.

At the cheaper end, there are some excellent dry whites. Although the great white wines of Bordeaux like Haut Brion are, er, great, head happily over to the better growers of the Entre Deux Mers for lovely, reasonably priced dry whites. Some, like us, stick with Bordeaux as the appellation. I can’t claim that Sauvignon Blanc is better here than Marlborough, Sancerre, etc but there are pockets of Bordeaux where it works brilliantly most years.

Sémillon is underrated, (good Sauternes in years like 2001 and 2007 - what value) but I don’t go for dry Muscadelle - too, well, grapey.

4. What restricted grape variety would you most like to grow in Bordeaux if regulations allowed?

I’m trying out a few illegal vines in my ‘garden’ - all the usual suspects. I’ll have to let you know how we get on. Unlike Burgundy, we can plant several varieties, and with different clones and a choice of rootstocks. There are quite a few decisions to be made already. I’d like to try Syrah and Pinot Noir and a few whites. I doubt Riesling would work, but I’ll see how my plants get on.

5. Can you tell our readers a little more about your connection with celebrity chef’s Gordon Ramsay and Rick Stein?

When we started making wine in 1999, I thought it would be good to have it on the list in top restaurants. Some wine merchants said ‘there’s no market for Bordeaux whites, thanks’ (aka piss off) and they were right. Not many people ask for it in the way that you’d ask for Pinot Grigio, New Zealand Sauvignon, Gruner Veltliner or whatever today. But I don’t think people care as long as there are some sound recommendations for the wine, and celebrated chefs seemed an obvious choice.

I was invited to lunch by a friend to Ramsay’s eponymous restaurant in Chelsea, as a thank you. I met Ronan Sayburn the sommelier and we got on well. I think Ronan was quite surprised by our first white that we’d made - he really liked it. What swung the deal was some keen pricing to match their existing house wine, but more importantly, I made up some dummy labels with Gordon’s signature on. These went down a storm, they selected us and soon after he won his 3rd Michelin Star.

It’s no mean feat that he’s kept the three stars for nearly a decade, although the press these days prefer to focus on any bad news surrounding Gordon. I have always found him and his father-in-law Chris Hutcheson, who is CEO, to be charming - and they’re very supportive of us. The sommeliers make their own choices, so I go and do a tasting fairly regularly, or they come to us. They list our whites, reds and our new, pale Provencal-like rosé.

I’ve known Rick Stein and his business partner, his ex-wife Jill, for many years now. Similarly to the Ramsay story, I went over to Cornwall some ten years ago and saw Roni, Jill’s sister, who is the head sommelier and a really nice person. Rick then visited us out here, as did Roni a bit later. Rick then made Bauduc one of his Special Selections on the front page of his list (I imagine his ‘food heroes’ must have had that same feeling when picked).

I guess we see them all about once a year - the new look Seafood Restaurant is a special place. My wife Angela and I are fond of Rick, Jill, and Roni, and Rupert the General Manager, and I think what they have achieved is fantastic. They have something like 40 rooms in Padstow now, as well as all the restaurants - go and stay, mention the Bauduc/Quinney connection and have a glass on me.

Special thanks to Gavin Quinney, Chateau Bauduc.

Our range from Chateau Bauduc.

David Gonzalez is chief winemaker at Santa Alicia, the winery which picked up Best Chilean Wine Producer at the 2007 International Wine & Spirits Competition. This is the man behind undoubtedly some of the best Chilean wines to reach Irish shores, and we’re really happy to have him answer our questions. (Click here to view the range)

1. What is your favourite grape to work with and why?

I think that almost any grape can be transformed into good wine depending on the passion of the winemaker, but personally I like Cabernet Sauvignon and Carmenérè when it comes to our range of reds. The first one is for me one of the most complete varieties to produce wine. You get flavours, aromas, structure, volume, a bit of everything if you now how to work with it. Carmenérè on the other hand represents a challenge to the skills of a winemaker looking for the right time to harvest and the right management in the cellar. Also this variety is becoming Chile’s own and that is also a challenge for the winemakers to get the best from this variety.

2. What is the highlight of making your own wine? What part of the process do you most enjoy?

To make wines that reflect the characteristics of the grape variety and terroir is important for me. I enjoy the process of making wine as a whole, especially the fermentation process when the wine starts to express itself properly. I love tasting the wines at each stage.

3. If you couldn’t make wine in Chile any more, where would you go?

I think I could enjoy making wine anywhere, each place represents a different challenge and with that in mind I have no preference for a country different than Chile.

4. You have an incredible medal collection at Santa Alicia. Is it difficult to maintain these standards?

For us, Medals are not an objective but a result. Keeping or increasing quality standards is a duty which we are truly committed to. Every day we try to improve the quality of our products and have better practices in our processes. It is a daily challenge but it doesn’t necessarily need to be a difficult one.

5. What makes Chile so special as a wine-producing country?

There are many factors that make of Chile a special country for producing wine. Its geography offers you a huge diversity of climates and soils, a long dry and warm season, the long coast with the influence of the Humbolt current and the Andes Mountains. All of them make Chile a paradise for wine growers and wine lovers.

Thanks to David Gonzalez and Santa Alicia.

Our range from Santa Alicia.

In the second of our two part series, we delve back into the Barossa Wine Traveller, with exclusive permission from co-author Tyson Stelzer, to get a closer look at visiting one of Robert Parker’s favourites - Glaetzer Wines. For part one on Langmeil, click here.

Although Glaetzer wines was only established in the mid-1990s, its heritage runs much deeper. The first Glaetzers settled in the Barossa in 1888 and were among the earliest recorded viticulturists in the region. The name has remained prominent ever since, and today there are no fewer than eight winemakers in the family, working across South Australia and as far afield as Tasmania and New Zealand.

Ben Glaetzer took over the winemaking responsibility from his father in 2002. “Behind the scenes, my father Colin and uncle John have had a key influence on a number of significant Barossa labels over more than thirty years,” Ben explains. He has already made his own mark, cementing his name among the ‘rock star’ makers of the region.

Tasting Glaetzer Wines

Ben’s lifestyle is perhaps not dissimilar to a travelling rock star.

“I spend six months of the year making wine and six months on the road promoting it internationally and domestically, so this is my focus rather than cellar doors and tourism,” he explains. “To find our wines locally, Amon-ra and Anaperenna are available at 1918 and Vintners, and the local pubs have Wallace and Bishop. The full range is available to purchase at Tanunda Cellars.”

Infamous growers

“My focus is on making wines that are reflective of their particular regions,” Ben says. “Of all the Barossa subregions, Ebenezer is the one where the wine in barrel looks the most like the fruit in the vineyards. I want my wines to have approachability in their youth but also longevity. And that’s what I get from Ebenezer. We source from vines there reputed to be 130 or 140 years old and also young vines – by which I mean 20 or 30 years old. The older vines are not necessarily the best quality but are usually the most consistent.

“We have two great growers in Ebenezer that my father established relationships with during his days at Barossa Valley Estate. Sixth generation grower Adrian Hoffmann runs a vineyard with his father and also their neighbours’ vineyard. I take a large majority of their fruit. Adrian is keen to work with me because he understands how keen I am to showcase the best that the subregion can do. He has a real interest in the crop and the fruit but also in the finished product, so we taste together. We have a longstanding association and understanding and we reward him in a good year and we reward him in a bad year. That’s the beauty of dealing with guys like him. We both have young sons – five and six years old – and it would be great to think that in ten or twelve generations we can still be sourcing from the same people in the same region.

“Adrian is not doing much dissimilar to what his father, grandfather and great grandfather were doing. And he listens to the older generations, which is critical. He also prides himself on how many committees he’s on that are helping the Barossa. I have predicted that he will be Mayor of the Barossa in twenty years’ time!”

Wining kids

“I frequently take my son Wilbur up to the numerous national parks for a walk. It’s great up there. If you’re there between 7:30 and 9 in the morning or at sunset the roos are always out. The Barossa Bowland is a good spot for kids as well. It’s just been renovated and it’s well run. The Tanunda club has a kids’ room at the back, just off the dining room, with a TV and toys and things. Vintners and 1918 have good kids’ menus which are interesting and innovative. On Saturday morning the Farmers Market is good for kids. The kids can buy a bag of cherries or apricots or whatever is in season.”

The Barossa Wine Traveller is available from wineries throughout Barossa, as well as leading book stores across Australia.

In the second of our winemaker interviews, we have one of the movers and shakers of the New Zealand wine industry talking exclusively to Curious Wines - Brent Marris of The Ned. If you’re still playing catch up, click here for a little about the man himself.

1. Apart from Sauvignon Blanc, which grapes excite you to work with? Are you experimenting with any new varietals at the Ned?

For me the search for the “holy grail” is all about Pinot Noir. It would have to be the most exciting variety to work with, dream about and drink!! It is often considered the prince of all the classic varieties. It is a transparent variety to turn into wine - get it wrong and it will always remind you!  It is notoriously fickle and that is half the challenge. Marlborough produce some of the worlds best Pinot Noirs and I am pleased to be part of that success.

We will be harvesting our first Viognier this year….that will be exciting!

2. What is your opinion on the use of oak in the production of Sauvignon Blanc?

I believe a little barrel fermentation in Sauvignon Blanc can be a good thing as long as you do not know it is there.

The 3 to 4% oak gives lovely mouth feel without deterring anything away from the fruit of the wine.

I have chosen however not to do this for The Ned as I love the way the site express’ the clean bright characters and the mouth feel that is already there due to the lighter crop we harvest from our vines.

3. What is the highlight of making your own wine? What part of the process do you most enjoy?

The highlight of making my own wine is seeing it being enjoyed by everyday consumers in restaurants and cafes. To take land, plant vines, grow a crop, turn it into wine and then brand and sell it is an extremely satisfying job. But to then be at a restaurant and watch people getting enjoyment from all those hours of input is fantastic!

The part of the process I enjoy most is walking through the vineyards just prior to harvest and determining what block is to be harvested. Watching the fruit change over the days leading up to harvest is very exciting.

The next great enjoyment is blending. Taking all the different parcels of fruit, making them into wine, keeping them separate through fermentation and then finally bringing them together for the final blend. It makes you feel like a real creator!

4. If you couldn’t make any more wine in New Zealand, where would you go to make it?

Italy. Part of winemaking is also about the culture. Making wine in Italy would be so cool as the food, language and sense of family seem very strong. I have loved visiting the wine growing regions and feel they have become more innovative over the years. Couple this with the food and culture and you have a great winemaking opportunity and life style.

5. What do you feel is the long-term outlook for the New Zealand wine industry?

Very exciting! We are going through growing pains presently with the volume of Marlborough Sauvignon Blanc on the market, but I see this as being somewhat sorted over the next two years.

We have a wonderful climate through out NZ and have proven we can make regionally distinctive world class wines. I believe with the level of winery innovation, vineyard development and dedicated focus on doing our best, the industry is in for an exciting time.

Big thanks to Brent Marris, and to our readers for your contribution.

Our range from Brent and John Marris.