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New World Wine Maker

A glimpse at the complexity of barrel ageing

“I have walked across the surface of the Sun. I have witnessed events so tiny and so fast they can hardly be said to have occurred at all. But you, Adrian, you’re just a man. The world’s smartest ma…

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Reductive strength

“The mystery of why some wines live and some wines die young should haunt every serious New World winemaker” – Randall Grahm Bonny Doon Vineyards

As discussed in previous postings, longevity ma…

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Flash Gordon in hot water after colour extraction incident at winery!

If the title of this blog caught your eye, my ploy worked. Please accept my apologies; Flash Gordon will not be featured here. Or any other superheroes, for that matter. I will however elaborate on Fl…

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Think pink!

Now I bet very few of you have given this any thought. After all a rosé and a blanc de noir is a “white wine” made from red grapes. So you use your normal settling enzyme. However,…

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Is it okay to use my normal settling enzyme for red wine maceration?

This is a question I got from a winemaker a few days ago. Some people selling enzymes will say yes, that any pectinase preparation you use will be better than using nothing at all. I suppose that…

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