Dan's Blog


Friday, February 10, 2017

Back in the mid-1990s when I spent several months working in Brisbane, Queensland wine was rarely seen on a wine list there. Even the locals used to have a bit of a chuckle about it often saying that “it was too hot there to be able to make decent wine”. Whereas, in fact the Granite Belt at 700-1,200 metres above sea level is some of the highest altitude wine country in Australia. Read More...


Friday, August 12, 2016

A mere 50 years ago Australians hardly drank table wine at all, and if they did it was probably the likes of Barossa Pearl, Quelltaler Hock with Lime and Lemon, Rhine Riesling or Claret.  We were just emerging from nearly a century of drinking fortified wines - namely sherry and port. Read More...