HESS: LEHMANN WAS WORTH OVERPAYING FOR

By Jack Hibberd

'INCREASE PLANTING', AUSTRALIAN PRODUCERS TOLD

By Jack Hibberd

NEW BAROSSA BARON

TROUBLE DOWN UNDER

By Jack Hibberd in London & Christian Davis in Australia

GROSSET RED UNDER STELVIN

ALLIED BUYS INTO PETER LEHMANN

LEHMANN WEIGHS IN WITH NEW RANGE

Bibendum's brave New World

Even more eclectic range with a tasting to match

Grenache ros from PLW

Peter Lehmann Wines is launching its Grenache ros into the UK for the first time.

Paul White replys to the AWRI

Before getting into a detailed discussion of the issues at hand, I'd like to address AWRI's complaint that Harper's and Scientifically Speaking have not rigidly followed academic scientific standards. Harper's is obviously not a peer reviewed scientific journal. It's a magazine focused on the wine trade and interested consumers. Given that audience, its primary task is to translate complex issues in a way that makes sense to its readers so they can make informed, rational decisions about wine related issues. Dressing Scientifically Speaking with snappy titles and headings goes a long way towards engaging readers' attention, not to mention keeping them from dozing off mid-paragraph. AWRI appear to have misunderstood the point of this and seem to have been a touch overly sensitive concerning choice of titles and section headings.

Wines in the Weekly Press

Financial Times
Riesling remains a favoured topic of JANCIS ROBINSON MW, but this time it's the turn of Australia, rather than Germany.

'Piety versus terroir' - by Max Allen

Terroir, according to Malcolm Gluck in his new book Brave New World, is twaddle. Well, I'm sorry, Malcolm, I just don't agree.

New World good...

You will recall what happened, that final twist in the porcine tail, in Orwell's Animal Farm? The pigs ended up becoming the spitting image of the oppressive humans the rest of the animals sacrificed everything to resist. A similar irony is at work in the New World of wine.

101 classifications

Just when you thought it was safe to open a magazine without coming across yet another bloody list of the greatest whatevers of all-time, ever, I'd like to introduce you to the fourth Langton's Classification of Australian Wine.