Produced with the support of Jacob’s Creek winemakers, the limited edition wines are believed to be the world’s first wine produced solely from grapes grown within a botanic garden.
The 1150 bottles of wine in two styles – a rose (500) and a dry white (650) – are the result of a partnership between National Wine Centre, Botanic Gardens of South Australia and Jacob’s Creek.
The benchmark that is the Pier One Sydney Harbour NSW Wine Awards kicks off on 20th September 2016 when the judging of over 800 amazing wines from NSW (yet another record number in the show’s 21 year history) starts in the Hunter Valley.
Growth and momentum continue for family-owned New Zealand leader. Family owned company Giesen Wines is the only New Zealand company to be named on a prestigious list of the fastest growing wine and spirits brands in the US.
A recent breakthrough in Alzheimer’s research is welcome news for master sommeliers and, well, people who just really like wine. A new study in Frontiers in Human Neuroscience found that sommeliers, i.e., people who have heightened olfactory capabilities, are less likely to develop Alzheimer’s and Parkinson’s.
New Zealand Winegrowers has announced the three UK and Ireland-based sommeliers chosen to take part in its 2017 Sommit scholarship programme.
Grapes are ripening earlier and more quickly around the world, putting pressure on winemakers
Australians farmers have been urged to introduce more so-called protected regional branding in a bid to mimic moves made by products from Champagne and Cognac in Europe.
ANY trade deal with the European Union must include “equitable” trade of agricultural products, Australia’s Trade Minister has warned. Steven Ciobo said “high levels of border protection persist” despite “comparatively low” tariffs in Australia and the EU.
Britain’s Permira has emerged as the mystery suitor circling Accolade Wines, as the $1 billion business heads for a listing on the Australian Securities Exchange or a trade sale.
A new book, Understanding Wine Chemistry, is the result of an international collaboration of faculty from three of the best-known wine programs in the English-speaking world. Dr David Jeffery (the University of Adelaide) and fellow authors, Professor Andrew Waterhouse (University of California Davis) and Associate Professor Gavin Sacks (Cornell University)