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.
Tasmania's Coal River Valley is fast developing an enviable international reputation for the quality of its cool climate wines. That's hardly surprising, given the valley's abundant summer sunshine, long dry autumns and world-class viticulture.
Few wine media stories attract greater readership than reports of competitive tastings where little known, home-town heroes whip the pants off more expensive, highly fancied wines from across the water. Around 40 years ago, three competitions set the US wine industry a-whooping and a-hollering about the quality of its Pinot Noirs.
It's been 12 years since Richard Angove worked his first vintage with Tasmanian Pinot Noir and Chardonnay. The fifth-generation winemaker had been out of the country for the previous eight harvests. Returning to South Australia then brought with it additional cause for celebration.
