Mixing it up:Co-fermentation and field blending justifies winemakers' efforts

摘要

Neither co-fermentation nor field blending are new ideas. But in the Canberra district, new approaches to some related problems are reaping positive rewards. Clearly, these practices have been common in the Rhone, Tuscany and parts of Portugal for many generations.Recently, I had the pleasure of speaking to a number of outstanding practitioners of the winemaking craft.