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Down In The Cellar | Organic Wine Makers

Specialist Cellars sits down with Organic Winemakers to discuss all things wine & organic in our “Down In The Cellar” series special.  From the 16th to the 22nd of September, The Organic Winegrowers New Zealand (OWNZ) will be celebrating New Zealand Organic Wine week in partnership with a number of restaurants, online stores and wine […]

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Organic Wine

Ok, So this is never the easiest question to answer… In the USA wine can only legally be called organic if no sulfites are added during the winemaking process – although they can add “made with organic grapes” if they have added Sulfites. Sulfites for those that don’t know is an inclusive name for Sulfur […]

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Winter Warmers: Our Ultimate Survival Kit

As the nights draw in and we say goodbye to the last vestiges of our summer tans drinking priorities take a turn to deep, luscious, warming winter reds. Thankfully this needn’t signal the advent of teeth stained smiles and unremovable stains as more and more winemakers pull back on alcohol and extraction without compromising inherent […]

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How to Taste New Zealand Wine

Typical NZ wine styles From Marlborough Sauvignon Blanc to Central Otago Pinot Noir it is no wonder the world has fallen in love with New Zealand wine. New Zealand is a New World wine region with a moderate to cool climate with wines. The wines produced in New Zealand can share similar characteristics to other […]

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Down in the Cellar with Gordon Russell | Esk Valley

Specialist Cellars sits down with Gordon Russell from Esk Valley to discuss all things wine in our “Down In The Cellar” series. Who do you admire most in the world of wine and why? “I find this impossible to answer as the world over there are people daily putting their sweat, money, and reputations into […]

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Down in the Cellar with Ben Glover | Zephyr Wines

The New Zealand Cellar sits down with Ben Glover from Zephyr Wines to discuss all things wine in our “Down In The Cellar” series. Ben Glover, also called The Janitor of the Glover family and Zephyr heritage has become an outstanding winemaker with incredible background experience as a Wine Marlborough committee member, chair of the […]

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Anna Seifried from Seifried Wines Talks with Specialist Cellars

Who do you admire most in the world of wine and why? Sounds cheesy to say, but I’d have to say my Dad, Hermann.  A true pioneer of the NZ wine scene, he was one of New Zealand’s first qualified oenologists (prior to this most Kiwi winemakers were from a food science background). When you […]

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Matthew Sutherland from Dog Point Talks with Specialist Cellars

The New Zealand Cellar sits down with Matthew Sutherland from Dog Point to discuss all things wine in our “Down In The Cellar” series. Who do you admire most in the world of wine and why? Probably my father. He is a pioneer of the industry in Marlborough and is probably the hardest worker I know. […]

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Skin Contact in Winemaking

Skin contact – this is the amount of time that the skins of the grapes stay in contact with their juice! How long do they stay on for? Well it completely depends! Perhaps the most significant factor: grape variety. Whereas most whites are separated straight away, most reds stay together for a prolonged period of […]

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Let’s Talk About Rosé

From the light & delicate floral aromas found in Pinot Noir dominant rosé wines, to the more boisterous examples made with the famous Bordeaux varieties, Rosé is as diverse as any wine style & there are some damn good examples being produced in the New World worth exploring.  Just about any red wine can be […]

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Richard Painter from Te Awa Left Field Wines Talks with Specialist Cellars

Mel Brown sits down with Richard Painter from Te Awa Left Field Wines to discuss all things wine in our “Down In The Cellar” series. Who do you admire most in the world of wine and why? Sir George Fistonich. He is so passionate about quality, sustainability, and independence. He is a real visionary. Someone else who inspires me […]

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New World Chardonnay | New Zealand Vs Australia

The thing about New World Chardonnay is that it can enhance any feeling at any time of day, anywhere. There are big slutty ones, delicate fine ones, un-oaked ones, chunky ripe ones, pure ones, ones with outlandish fruit and ones that sniff at even a nuance of fruit. For instance, I’d be more inclined to […]

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