The Blog

The Vintner Out & About

Mornington Peninsula

Written by: Gavin Smith

The words ‘cool-climate’ and ‘Australia’ are rarely seen together, particularly when it comes to their most famous vinous exports. Barossa Valley, McLaren Vale, Coonawarra - these are all regions that produce bold, bruising wines: juicy, ripe and powerful - they can be awe-inspiring when at their best. 

Mornington Peninsula however, bucks the trend. This peninsula, that protrudes into the Bass Strait two hours east of Melbourne, must be the highest regarded location for cool-climate grape growing in Australia. 

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Grilled Chicken Paillard with Watercress and Red Wine Dressing

Written by: Charlie Stein

The big bright orange thing in the sky is out and we’re celebrating here at Vintner HQ  by cracking open a couple of bottles of our best-selling, summer loving pink and pairing it with an equally light and delicious dish of grilled (or barbecued) chicken Paillard and watercress. The wine in question is our Mado en Provence Rosé 2015, and it’s so blinking pretty I want to put a sample of desk and propose to it. Fine, silky and bursting with bombastic strawberry and raspberry fruit. The fruit and weight of the wine will partner well with the red wine dressing. 

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Win a trip to Bordeaux!

Written by: The Vintner

To celebrate the launch of our Spring Portfolio, we are offering the chance to win a trip for two to Bordeaux! The prize includes flights, accommodation for two nights, lunch and a tour of a top Bordeaux vineyard.

To enter, simply share a picture of your favourite Vintner wine on Twitter or Instagram tagging @thevintner using the hashtag #100wines, and you could be in with a chance to win this fantastic trip!

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Where there is freshness there is joy in 2015 Bordeaux

Written by: Gavin Smith

Remembering back to late September and early October last year I was getting photos sent to me on a daily basis by some of our Bordeaux producers. They were in a very happy place and couldn't wait to show me vine after vine bowing with fully ripened grapes hanging off the vine prior to harvest. 

Never had they seemed so excited by their crop with a very dry, disease-free ripening season. Ever since that moment the quietly satisfied murmurings of winemakers in the vineyard grew to further excitement in the winery before spreading to the courtiers and negotiants in Bordeaux and before you know it, it is a cacophony of hype as another stellar vintage from Bordeaux is about to be released into the market.

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I have a problem with natural wines

Written by: Gavin Smith

Throughout the world (or perhaps to be more precise, the fashionable neighbourhoods in London, Paris and New York) the natural wine revolution is gaining traction. It seems the more hipster the neighbourhood, the more natural wine bars/restaurants keep popping up. Not surprisingly, some of our own restaurant clients have asked us for natural wine options too. This has been quite a task for me. Over the last few months I have tasted my way through the mire of natural wines being shown at wine fairs in London and in France and my findings of wines that are not faulty, over-oxidised or with a tasting note more akin to that of cider has left me with very little to get excited about. That doesn’t mean I won’t keep trying, but what became immediately clear to me is that, at present, the majority of natural wines currently on the market are borderline undrinkable and anyone selling these wines should be approached with caution.

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