Preservative-free wine, treatment for wastewater

The Australian, 2 August, Max Allen

Preservative-free wines don’t age — and you need to drink them quickly once you’ve opened them, right? Well, not necessarily.

If they have been made well, using pristine grapes, and if they have been stored carefully, good preservative-free wines not only have the capacity to mature for years in the bottle but they also can drink surprisingly well for a while after opening. Which is good news for the increasing number of people interested in drinking wines that have had as little as possible added to them during production.

The Puritan shiraz from Joch Bosworth and his Battle of Bosworth Wines in McLaren Vale has proved itself to be one of the best and most reliable… Full article

The Mercury (Tasmania), 30 July & 2 August, Graeme Phillips

30.07.2016

02.08.2016

Grape Expectations 9 July Max Crus (Simon Hughes)

At some point in the week these reviews and article  will appear in The Daily Examiner (Grafton), Border Mail (Albury), Rotary Down Under (National) and Australian Petroleum Marketer News (National) 

Cooks Lot Allotment 1111 Pinot Noir, 2014, $20. To appreciate fully, this is a pinot that requires you to be in a real pinot mood, such as when cooking dinner, or not. 8.6/10.

Cooks Lot Allotment No.8 (Handpicked) Shiraz 2014, $40. It’s nice to know that like our animal industries the grapes for this were treated humanely and considerately before they were crushed to death. Be assured it was for a good cause. 8.9/10.

Tractorless Vineyard Pinot Gris 2013, $30. According to the label they use sheep instead of tractors which are much quieter and cuddly. Have you tried hugging a tractor? Okay, green activists excepted. 8.5/10.

Tractorless Vineyard Riesling 2014, $30. How refreshing a riesling after a long night of red such as the State of Origin. Delicious but dry as a Mormon wedding. Drink sustainably they say, simple with this.  9.1/10.

Wine Unplugged Callie J (Callie Jemmeson – winemaker) White Stripes Alpine Valley Sangiovese ’15, $23. This is so full of modernity you’ll choke, but Sangiovese has that effect sometimes. Seemingly rough and ready but really it’s just a cry for help…and food. Have it with anything except solitude. 8.5/10.

Wine Unplugged Callie J (Callie Jemmeson) White Stripes Alpine Valley Pinot Grigio ’15, $22. Callie J, Stevie J, Billy J, Triple J, BJ, PJ, Alt J, what is it with ‘J’s? If you are after a trendy glass of grigio to enjoy with any of the above, Callie J is the new ‘go-to’ ‘J’. 8.8/10.

Butterboom.com, 28 July, staff writers

Q&A with Scott McWilliam, Chief Winemaker at McWilliam’s Wines

For Scott McWilliam, winemaking is a vocation. He is a sixth-generation winemaker and started working in the family business from the moment he was big enough to help out (age 14). Armed with a Post Graduate degree in Oenology from the University of Adelaide, McWilliam has established himself as one of Australia’s most promising young winemakers and belongs to the Winemaker’s Federation of Australia Future Leaders program. He is the Senior Winemaker at McWilliam’s and brand ambassador of one of the biggest independently owned wineries in Australia, and travels the world as an international wine judge to broaden his experience with wine.

We caught up with McWilliam to find out more about winemaking and the Australian wine industry, as well as some tips on how to keep wine.

Tell us more about your childhood among the vines…

As a young child I remember visiting my great grandparents – I called them Nana and Pop – they lived next door to the winery. I was always fascinated when I was taken into the cellar among the tanks and vat of wine. Full article

The Drinks Business, 28 July, Lucy Shaw

Tannic Italian grape Sagrantino will one day rival Shiraz as the best red variety in Australia according to Chester Osborn of d’Arenberg. Full article

Barossa & Light Herald, 28 July, Quinton McCallum

THE release of the Australian wine industry’s Vintage Report 2016 was a double-edged sword for the SA wine industry.

While SA’s total estimated crush rose 16 per cent, from 798,097 tonnes in 2015 to 926,430t, and grape prices increased, Wine Grape Council of SA executive officer Peter Hackworth said SA farmgate income was still at 2008 levels. Full article

Sustainability Matters, 4 August, staff writer

South Australian company Factor UTB has developed technology to alter the treatment environment for wastewater, enabling the company to remove pollutants from millions of litres of water a day. The technology is proving lucrative for the wine industry, with every litre of wine produced requiring about five litres of water for cleaning. Full article

 

 

Leave a Reply

Your email address will not be published. Required fields are marked *