When the grapes are ripe, they’re picked and crushed by skilled barefoot stompers until they (the grapes I mean) are mashed into a pulpy mass (the scientific term for which is `le miasma de rouge’), which is then fed to the pigs (no, no, the ones in the farmyard, not those in the traffic jam).
Guest punter Melanie Gould reviews a Molly Morgan 2010 Viognier Technical lingo aside, “Yummy” is how I describe this wine. As a Sauvignon Blanc lover, I really enjoyed this 2010 Viognier from the Molly Morgan vineyard in the Hunter Valley north of Sydney. This is the sort of wine I enjoy in the warmer evenings or on a social lunch with friends. Drinking this wine reminds me of great times enjoyed with friends on a warm spring afternoon among a light fragrant breeze. It definitely [...]
Guest punter Michael Ellis reviews the Marist Brothers’ 2010 Pinot Gris The Marist Pinot Gris arrived at my door just in time. I was moving house, so what better way to christen the new purchase with a bottle of the good grape and perhaps even elicit a special blessing or two from the man upstairs! This wine is from Mittagong in the Southern Highlands of NSW and made by Marist Brothers on their property ‘The Hermitage’. The scene was set as is tradition in my [...]