Wine isn’t a new thing.  Many of the techniques we still use would be familiar to the Egyptians.  Grapes become wine in a beautifully natural process; sometimes they need our help but often they need us to get out of the way too.  The trick lies in knowing when is when.

Wine shouldn’t be about numbers or about striving for some robot perfection … it’s not that 16˚ is too high, it’s whether the wine is balanced and true to itself.  We don’t let science tyrannize painting or sculpture or music and so neither must it dictate our appreciation of wine.

Away with Oak-a-Cola!  Away with over-simplified, same-y tasting wines, and back to complex, messy, unpredictable, surprising, stubborn, strange and delicious.

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