Graeme

@shaggybreeks

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A while ago I talked about the lore behind this label, now it's time to talk about the wine inside this swashbuckling bottle! So this is an amontillado sherry that has a slight residual amount of sweetness. It is beautifully complex with lots of tertiary flavours from development with the Flor and with oxygen! (Check out that lush chocolate brown colour). For more notes make sure to check out the video. If you are curious to try it yourself, the producer is @valdespinosherry . They have an entire range of fantastic sherrys, all the way from fino to oloroso and even Pedro Ximinez. I hope you enjoy ☺️

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19 crimes: a Halloween review. Hey guys, happy Halloween. 19 crimes is an Australian wine that is very prominent in most supermarket aisles in the UK. It is from Australia and from memory tends to be serving that younger more vanilla style of Winemaking. This is no exception, especially with the addition of the rum cask matured wine in the blend. All that said, I actually didn't mind it too much! Check out the video to find out more, and enjoy my vague attempts at making a spooky intro for this review. 👻 #halloween #halloweenwine #spookyseason #19crimes

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Appassimento: the pumpkin spiced latte of the wine world. If you have shopped around Italian wines before you may have come across this term. I have been asked before what does it mean? Is it a grape? A place? Is it a bird, a plane... Nope, it's none of these things. Rather, it's a style of Winemaking that has quite a big influence on the final taste. Have you ever left a piece of fruit out on a very hot very dry day? When you come back you will notice it will have evaporated a lot of its water content and will have started to shrivel. In Italy this can happen very easily to grapes that have either been picked and left in the sun, or left on the vine beyond their usual harvest date. In these appassimento wines, winemakers will dry the grapes like this on purpose. This has the effect of concentrating the juice in those grapes, as well as helping them develop ripe, and even over-ripe slightly baked fruit flavours. That was the case in this wine pictured, a Primitivo from Puglia made in the appassimento …

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A trip to Artelium Wine Estate This winery really captured me. I loved the wines, the people, the landscape and the art. There were moments when I had to stand back and admire the artistry in everything they did and other moments when I felt like I was standing on the edge of something very new in English wine. I will go into that particular experience more in a later post where I look at their Cabaret Noir wine. But for now, I'd simply encourage you to get down there as fast as possible, try the wines, soak up the vibe and have a wonderful evening. If you are feeling like you really love what they do, they even have a wine club which might yield access to events where you get to try some of their more special and rare experimental wines. I can say for sure, the few I tried were delicious. In particular the wild ferment, still champagne blend, and the skin contact orange Pinot Gris. Delicious!

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Learning how to taste? Sounds like an odd concept right? How to taste!? I know how thank you very much. Tasting is an automatic process, it comes the moment anything touches our tongues and tickles our sense of smell. But how often do you know what you are tasting? Well that's a question that challenges wine geeks on a near daily basis. Learning to discern aromas and flavours such as the difference between lemon and grapefruit is a long road, and an essential one when it comes to being able to identify the character of a wine. Well this book offers an alternative. @nickjacksn offers an alternative approach which emphasises how the structure of a wine can be just as much of an identifier as its flavours. This would include things like the feeling of the tannins, or the way the acidity presents itself. It's an intriguing approach and one that initially I was a bit unsure about due to its alternative approach. But I have to say, reading this book has opened my eyes. The amount of times now that I have b…

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The Beach by @drinkthebeach and @thewhisperingangel It's getting to that time of year when the desire to hold on to as many rays of sunshine as possible grows stronger by the day! As such, I think to manifest sunny days, I need to review a sunny wine. Can you get much sunnier than a provence rosé dedicated to tropical beaches and palm trees? I think not! This was a vibrant and juicy wine packed with tropical fruit and citrus flavours that made it extremely fun. The kind of wine that bounces around your cheeks and starts a party. Made with Grenache, Cinsault, and Syrah, it's a surprisingly clean and clear wine to have come from grapes so well known for their depth and darker fruit complexity! Despite all that fruit and flavour, it was very nicely balanced to keep it refreshing and thirst quenching as well. Not a wine that would leave you feeling drained from the heat. All in all, this is a fun little pickup. I got this one from @tescofood in the UK and it was pretty reasonable. Around £10 with th…

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Today I had the absolute pleasure of visiting @stanlakepark in Twyford, Thames Valley. Despite the typical English rainy weather, the wines and the ambience of the location were fantastic. The vineyard itself is part of a big estate that is beautifully curated and looked after. Everything feels cared for and loved. This is even more evident considering the amount of events and visitors they receive! As for the wine. I tried a few today and found a couple I particularly loved, but I'll highlight two! The Stanlake Brut which was the estate 'classic cuvee' of Chardonnay, Pinot Noir and Pinot Munier was delicious! It had depth of flavour -apple pie and brioche- , ripeness, and exquisite creaminess. It was a wine that is infinitely drinkable! And then I have to mention their sister-vineyard in Puglia too! I tried a selection of their relatives, from the Fiano to the Negroamaro and found them to be very fun. The Fiano was my fave of the bunch, it had a crisp clean quality that could have easily disguised …

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What a busy day! Today I have been enjoying a vast quantity of English wines at the @winegb trade and press tasting. And what a selection there was. I have narrowed this video down to three wines that really stood out to me today. In order they are the Pinot Noir - Blanc 2022 by @oastbrook A wine that defied all of my senses and tastes gorgeous doing it! The Inversion 2020 Blanc de Noir by @blackchalkwine which was a glass so full of juiciness that my eyes lit up like a small child when I tasted it. Thanks to Zoe the Winemaker for giving me a run down of these wines with such enthusiasm. And the Tickety Boosh Pinot noir by @bearegreenwinery which was closer in style to a natural wine. It was such a bright fruit forward wine beautifully explained by @winewithjimmy It goes without saying that there were so many wines worth mentioning and it all gave such great promise for the future of wine and Winemaking excellence in Britain. Best of all I got to finally make the acquaintance of so many people…

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Yesterday I had the pleasure of visiting @rye_fine_wines wine bar and shop, and having a good chat with the owner, Graeme! (For those that don't know, my name is also Graeme, and it's a rare occasion to find people who spell that name correctly). 😎 This was the final stop on my 50km walk around the south coast, and by far one of the nicest. Aside from having a great selection of wines to enjoy, (in particular I had a fantastic glass of white wine made from local grapes from Ischia in Italy), the ambience was also fantastic. It's the kind of place where you feel immediately relaxed and welcomed, where you can grab a glass of wine and chill, or get a bottle to take home. You can have nice chats or listen to a few good tunes, or simply sip a delicious wine and watch the world go by. If you happen upon Rye in your travels, I would absolutely make sure to pop your head in and say hi! I can't imagine you won't be made to feel right at home almost immediately. Have fun, and say hi from me if you go.

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Yesterday I visited @charlespalmervineyards near Rye on the south coast of England. I look windswept because I had just walked five hours to get there along the 1066 country trail. Trust me when I say it was worth it! Can you imagine that picture perfect postcard version of England, where there are rolling hills, cute villages with ancient churches, castles dotted about the landscape, and the ever present sound of seagulls in the air reminding you that the beach is near. Yep, that's what this is. But of course, add to that the fact there is also wine! Is this heaven? The winery itself is set in some of the most beautiful countryside I've seen in a long time, located next to a storybook farm manor and a valley full of grape vines. The soil here is a mixture of chalk, kimmeridge clay, and sandy loam ensuring pretty good drainage against the English rain. The wines are mature, complex and very delicious, with really noticeable character across different vintages. The Pinot noir and Chardonnay were fantas…

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Happy Cabernet Sauvignon day! So today is my day off from recording video, instead then, I want to talk about how on earth it is that Cabernet Sauvignon from Coonawarra can sometimes taste like it has eucalyptus flavours in it!? Well first things first. It's not unusual for Cabernet Sauvignon to have some herbal notes to it. Sometimes this can come across as mint or bell pepper in cooler vintages or cooler climates, as well as eucalyptus. This is due to compounds found in the grape skin which are called methoxypyrazines. The reason for this is that methoxypyrazines are often accumulated over time, so a cooler climate means slower ripening and more time on the vine. Also methoxypyrazines are more easily broken down by heat, so a cooler climate means they are more safe. All this contributes to them having a greater taste and aroma impact in the final wine. The second reason that it is particularly strong in this region? Eucalyptus trees of course. Eucalyptol can be stripped from nearby trees in the vine…

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Today I took a little day trip out to @painshill to visit their vineyard. It was adorable! I have to admit, a big part of today's excursion was an excuse to go somewhere new. I had heard about painshill anyway from my interest in gardening and historical landscaped gardens. This place is of particular note due to how it laid abandoned and forgotten for a very long time till the painshill trust started putting it all back together again in the 80s, and man, I am glad they did! It's full of charming and utterly whimsical follies, beautiful vistas over the north downs, and some truly lovely garden spaces to find peace in. Also it has a walled market garden which is basically my fave thing. The only let down was that I didn't spot one of my fave garden writers who I know works there. 😋 If you don't follow him already, please do for innumerable gardening tips and inspo. @simonakeroydgardenwriter As for the vineyard, well check out the video to find out more. I will be reviewing the wine in another po…

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Why is my white wine bottle brown? (Or green). Have you heard of light strike before? It's not something that is as well known in terms of wine faults, but it can be quite damaging to the wine if it happens. The effect it has on wine is to give odours that are sulphurous, such as eggs or dirty drains. In other words not ideal. It's caused when UV light reacts with volatile sulfur compounds in the wine. This is why you will often hear that it's best to leave wine in darker places and why many cellars are built underground. Of course there are certain measures you can take to protect your wine. Obviously don't leave it in direct sunlight or near bright fluorescent lighting. And on the winemakers side, choosing a darker packaging such as a green or brown bottle helps too. For the most part, and for most people it's not a major concern. After all, most white wines are designed to be drunk young. But if they are suitable for aging then having these measures in place will help protect the flavours in you…

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So yesterday in my story I quickly did a WSET practice tasting with a grüner veltliner I had in my lil collection. Little did I suspect that it would quickly become one of my favorite wines of the summer so far! That wine? @salomonwine Hochterrassen 2023 from Kremstal in Austria. It is beautifully flavoured! I have heard of how apricots grow exceptionally well in Austria in places along the danube like kremstal and the Wachau valley, little did I realise you could get that flavour in their wine too. The best part, this isn't a wine that breaks the wallet in half! Selling between £13-16 in the UK this is a wine that delivers high quality at a price that is accessible. I have been dying to visit Austria for a while @austrianwine does a fantastic job of marketing the wine regions, and anyone who I know has visited speaks volumes about how beautiful it is and how much fun they had. Hopefully I will get a chance to do a hike there soon as well. Meandering along the danube is a vibe I am here for! Go f…

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Two weeks to do with what I will! So suggestions for wine related stuff going on here in the UK are very welcome! Anyone got any ideas. I am already planning a little trip to see @extonparkvineyard and @hambledon_vineyard in the next couple of weeks. But if you have anymore suggestions for vineyards, tastings, curiosities or anything else, let me know. ☺️ #freedom #wineculture #winememes #rageagainstthemachine #holidays #wineadvice

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Khoosh! Why do I love this name? It kinda sounds like a combination of dropping a big rock in a pond, and the delightful peach juice that zero survives on in the movie 'holes'. But what is Khoosh?? Well if you have ever had a bitter fizz, which is a combination of champagne or traditional method sparkling mixed in equal parts with bitters. Then you have clearly been having a great time! Khoosh satisfies that second part. Made from quassia Amara which is a very pretty flower that grew primarily in central and south America, but also found its way to east Asia in places like Myanmar, it is an intriguing blend of orange, spice, and medicinal herbs. Personally tonight I have mixed it with a cheeky bit of English sparkling and it's been fun! The vibrant orange is great, and the flavour is depthy and rich, with lots of intrigue. The recipe is apparently a turn of the 19th century recipe that has been rescued and rekindled. Hence the style of the bottle having that distinct colonial air about it. I have t…

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Blind tasting Episode 001: That one where I thought it was a Syrah and it was... (Watch more to find out). Honestly though, this wine surprised me and delighted at the same time for a number of reasons. Not what I would call typical of the region, and when I suggested it could be northern Rhone... Well let's just say I wasn't far off. Anyways, this is why we do it. To learn, grow, and have fun. ☺️ #winetasting #winegeek #blindtasting #winelover #wineculture #wineoftheday

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Madeira Wines: A Taste of History Reading "taste wines from the age of piracy" is mind-blowing. Piracy's 'Golden Age' was 1650-1730, but it persisted, overlapping with some of the oldest available wines on the market. Imagine, bottles like the 1795 Madeiras on @ruepinardliquors, surviving the French Revolution, pirate raids... If they could talk! But would they be drinkable, enjoyable? Fortified wines, like Madeira, have a chance. Fortification - adding stronger alcohol - halts fermentation, preserving sweetness and extending lifespan dramatically. Not that it'll be 'fresh'. Oxygen, even in tiny amounts, alters wine over time. I'd guess this wine is nutty, dried fruit, maybe caramel, brown sugar. Freshness is likely replaced by tertiary notes. But let's be real: is flavor even the point? This is living liquid, preserved, witnessing more than any human. It's shared Earth's rotations with ancient trees. More than wine, it's a story, a history you can hold, taste, connect with.

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Pinot, the dad of wine! I have been reading a book recently called wine grapes, by @jancisrobinson @juliahardingmw and @josevouillamoz It's a book that is basically the dictionary of wine grapes that we know so far, as backed up by the DNA profiling that has been happening over the last few decades. I was actually put on to this book by the fantastic podcast @thirtyfifty do for the Wset diploma. There were a couple of episodes with Jose himself where they went deep into this DNA and statistical analysis to determine what grapes come from where. In this video I explore the grandparent grapes, #pinot #savignan #gouaisblanc Of course these are not the only grandparent grapes out there, but for sure they are some of the most prodigious. Check out the video to find out more. ☺️

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Puy de Dôme, a region marked by the dramatic silhouettes of extinct volcanoes, harbors a lesser-known but deeply rooted heritage of Pinot Noir cultivation. This tradition stretches back to the Middle Ages, when monastic orders carefully tended vines of the grape then known as "Noirien." These early wines, shaped by the region's cool climate and unique volcanic soils, were likely delicate and pale, mirroring the subtle hues of the surrounding landscape. The phylloxera epidemic of the 19th century dealt a devastating blow to the region's viticulture, but the resilient spirit of Puy de Dôme saw a revival in the 20th century. Advances in viticulture and winemaking techniques allowed the true potential of Pinot Noir in this unique terroir to be unlocked. Today, Puy de Dôme Pinot Noirs express a captivating spectrum of flavors, from vibrant red fruits and floral notes to a distinctive minerality imparted by the volcanic soils. The wines range in style from light and approachable to complex and age-worthy, sho…

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