Category Archives: Fermentation techniques

Making sustainable wine in Wales, with Ancre Hill’s David Morris

David Morris, winemaker at the Ancre Hill, talks about sustainable winemaking in Wales, the wines they make, and how easy it is - or otherwise - to avoid using chemicals and pesticides in UK agricultural conditions. Listen here. We also discussed the unique micro-climate surrounding his vineyard, the history of Ancre Hill, the wines he…
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Chateau Vignelaure, unusual, superb organic Cabernet/Syrah in Provence

A few months back I drove from Nice, where I live, a couple of hours west to meet Philippe Bru, winemaker at Chateau Vignelaure, just east of Aix-en-Provence. At 400 meters in altitude, he makes Vignelaure's red, white, and late harvest wines in a cool climate, with cold nights, on 55 hectares of land. Given the…
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La Bastide Blanche, biodynamic Bandol that’s truly worth exploring

Like many other properties in Bandol, there's not much about La Bastide Blanche in English on the web. That's a real shame given the quality of the wines and the biodynamic/organic approach that Stephane Bourret takes in making superb reds and some rose wines. I visited with a friend, last month and Stephane, like so many Bandol…
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More on sulphur in wine, now the negatives

Following up from the last post, here's the counter-point to the summary I added in the previous post about sulphur from the Berry Brothers and Rudd blog, from the same source. Again in quote and bullet point form, the author argues against using any more sulphur in wine, than naturally occurs. Here are his counter…
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