Never one to mince words, W. Blake Gray visited South Africa this year and in this and a companion piece on his own site, explored the effect of wind on terroir and wondered how much progress has been made in South African wine post-apartheid.
Best of 2015: Old Vines: In the Rhône Valley, it’s Not a Marketing Slogan, it’s Saving the 2015 Vintage
Evan Dawson's always insightful wine writing for Palate Press often covers the Rhône and here he revisits the "old vines make better wines" marketing trope.
How do winemakers need to think about canned wine differently? Does the canning process need to be altered to avoid damaging the wine, or is it just the same as canning a pale ale, or diet cola? What is the science behind canned wine?