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WHAT’S IN A NAME? COINING A NAME FOR TASMANIAN “CHAMPAGNE”

  Many words: bubbly, fizz, proper fizz, traditional method, prosecco, Champagne are used to refer to variants of sparkling made outside the Champagne district of France. According to local laws and international agreements only wine made from certain grapes grown in the Champagne region north of Paris, by a particular method, can be called Champagne. This was set in stone as recently as 1936 even though the wine has been highly appreciated as a fizzy drink since the early 1700’s. This regulation of manufacture is not new to France and has been around since the time of Colbert and Louis ...


Spring 2017 How much can we predict?

Predicting the season Each new season gives the vigneron an opportunity to build on past experience and hopefully create the greatest vintage of the century. At least that is the hope in every vigneron’s mind as he launches into a new set of conditions. Bud-burst The first thing we note it is the timing of bud burst which reflects the soil warming. Normally a wet cloudy winter will delay the onset of bud burst because of the lack of radiation and its impact on soil warming. In 2017 bud burst is running about a week late however the timing ...


2016 Apogee Alto Pinot Gris

2016 Apogee Alto Pinot Gris Tasting and update 10 days ago at a tasting in Hobart the 2013 Apogee Alto Pinot Gris was placed on the table just to review its progress. The colour hasn’t changed much in the last two years and is still very pale. There are some light green gold tinges which are very encouraging for the future of the wine. The bouquet is complex with a mix of secondary fermentation characters and evolved fruit characters. Overall, there is a lot of Alsace in the style but the barrel ferment influence makes the wine more new ...


2010 APOGEE DELUXE VINTAGE BRUT

2010 Apogee Deluxe Vintage Brut was the first sparkling released from this property. It was disgorged in 28 August 2012 after 24 months in the bottle on lees. Varietal composition was 48% Pinot noir, 48% Chardonnay and 4% Pinot Meunier and 40% of the base wines were fermented in old French oak. This bottle was opened in October 2017. The Diam cork was easy to remove from the bottle. The wine in the glass had good bubbles and was still very pale indicating that there are many years to go for this wine. The bouquet was what I would call ...


Apogee In New York

In late September 2017 fifteen Tasmanian sparkling wine producers were teamed together by Tyson Stelzer to present the largest range of Method Traditional wines ever presented to an export market. Some notable Champagnes were present, including Krug 2002, to provide benchmarks. A wide range of New York wine media and trade turned out to taste the wines with some Tasmanian food delicacies and to hear the latest from Tasmania. Here in this shot , Andrew Pirie chats to Wine Advocate's Joe Czerwinski about Tasmanian sparkling and the lastest wine terroir theory.  Madame Carol Duval-Leroy from Champagne admired the 2014 Apogee ...


NEW TERROIR THEORY IN DECANTER (UK) MAGAZINE AUGUST 2016

Humidity theory has been on my mind for a long time. Recent work has advanced the idea that something in the climate apart from temperature is having a major impact in governing the way grapes and wines reflect their local environment. Humidity, and in more technical terms potential evapotranspiration (ETo), determines how much stress a grapevine will suffer in the course of a growing season.The new way to express this relationship is a climogram plot of growing season temperature (GST °C) vs. aridity index (AI) which is based on evapotranspiration and rainfall. Read this article in Decanter August 2016 ...


AUSTRALIAN SPARKLING WINE REPORT MAY 2016- TYSON STELZER

THIS IS ONE MAN'S VIEW OF THE AUSTRALIAN SPARKLING SCENE. I DON'T ALWAYS AGREE WITH HIS PALATE BUT NO-ONE CAN DENY THAT HE DOES THE HOMEWORK