When asked to explain why the vineyard developments at his beloved Moorilla Estate had been given such enthusiastic support by Coonawarra winemaker David Wynn, the late Claudio Alcorso once replied, "We are all brothers in wine."
When Huon Hooke joined the 1992 judging panel of what was then the Tasmanian Regional Wine Show, change was in the air. It was the second year of the event and the Sydney-based wine journalist had arrived to lend support to the inaugural chairman of judges, James Halliday.
When Hobart artist Tom Samek was asked recently to sum up contributions made to the Tasmanian arts community by former Domaine A owners Peter and Ruth Althaus, the deep thinker paused before answering. 'Drawing is better than words,' he replied in an email, noting the January 2nd death of 79-year-old winemaker Peter Althaus.
When Jeremy Dineen moved north to take up his appointment as winemaker/manager of Josef Chromy's latest Tamar Valley wine venture, neither realised they were about to enter into a close working relationship that would grow and prosper for the next 15 years.
Are Riesling enthusiasts really cleverer, wittier and better-looking than your average wine consumer? UK wine critic Jancis Robinson once observed that was the case. Sure, the comment was tongue-in-cheek, but they're a cluey lot, those Riesling lovers.
Pinot Noir needs little introduction to today's wine consumers, yet 50 years ago it was on the verge of disappearing from Australia's vineyards. Wine industry statistics compiled during the early 1970s showed less than 50ha of Pinot Noir was planted here, most of it in hot climate wine regions.
Sustainable, organic, permaculture, biodynamic. Those are the buzzword alternatives to conventional viticulture, often dismissed in the past as the domain of ratbags and hippies. The kind of winegrowing you said you did if you walked barefoot and didn't own a tractor with a whizz-bang spray unit.
Time is a precious commodity when you're a busy communications and marketing professional. As a former senior vice president and head of marketing (Asia Pacific) for Weber Shandwick, Katrina Myburgh has been living on a knife's edge these past 15 years.
Fancy a cellar door visit but find the idea of all that sipping and spitting just too damn intimidating? You're not alone. Even the most practised taster can become a bit coy on unfamiliar territory.
A good name is better than precious ointment. The proverb may be Biblical but deciding on a good business name offers a 21st century conundrum. After all, a name is not just a label. It can paint a picture, tell a story, evoke a memory.
