The di Lusso Estate Mudgee


Parla come mangi! – Speak the language of your food
"Over the years, since the early 1990's in fact, I'm beginning to think, and more importantly TALK about wine and food like an Italian. First it was grapes and olives, then figs I 'had' to grow on my farm; then herbs and vegetables. Earlier this year it was saffron. From February I'm 'going locavore' with the wine-tasting food I serve in my winery."



Wednesday, December 28, 2011

How to construct an instant Grand Cru vineyard in Burgundy


Seeing a cloud of dust towards the top of the Cote d’or near Gevry Chambertin in Burgundy, we found that it was a vineyard being ‘built’…just lift the existing topsoil to one side, then bring in a massive machine to break up the underlying rock, replace the topsoil..and there you have it – soil to grow Pinot Noir to make Grand Cru Burgundy to sell at a few hundred dollars a bottle. “Brand leverage”, I think it’s called!
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