[Andrew Jefford] Every wine culture needs an avant-garde, a revolutionary fringe or a dissident rump.
[Andrew Jefford] Like all entrepreneurs, Maltus isn’t shy about embracing opportunity; any opportunity.
[Andrew Jefford] Chardonnay sings in many of these places in South Africa, producing balanced and drinkable wines which have completed their phenolic journey in evident serenity.
[Andrew Jefford] South Africa’s not a nation with a red-wine vocation which happens to make a lot of white wine, thanks to the varietal legacy of its brandy-drinking past. Instead, its white-wine aptitude may well outweigh that of its reds.
[Andrew Jefford] For truth to landscape, you could say that Limoux is the most typical appellation of the South of France. It’s just that no one else apart from the Limouxins troubles to make wine in the lonely, airy confines.
[Andrew Jefford] The general question about how one’s tastes in wine evolve over a lifetime is harder to answer. I asked some friends and colleagues about this, and discovered that everyone’s tastes had changed – but never in exactly the same direction.
[Andrew Jefford] Forceful, ebullient, ruddy, hale, perhaps abrasive: that’s what you’d expect of a former rugby international turned wine merchant.
[Andrew Jefford] The case for using slightly bulkier drones to make spray treatments seems irresistible. How, though, will it be possible in a country which has decided to ban all aerial treatment of its crops?
[Andrew Jefford] Bizarre is perhaps the word which best sums up the 2014 growing season in the Northern Hemisphere.
In Burgundy, the small vineyard parcel (cru or lieu-dit) is sacrosanct. In Bordeaux, the property name is sacrosanct.