• “Not guilty”, the plea of SO2

    Ever felt like the world is against you, no one is on your side, you’re even doubting yourself? Try being the gaseous chemical compound Sulphur Dioxide. A useful if not vital part of wine preservation, centuries old and now outlawed by a younger wave of purists chasing the ‘vanilla’ wine… untouched, untreated and as a result, sometimes…. undrinkable. Contrary to popular belief, there is no wine in the world without a trace of Sulphur. Volatile sulphur compounds (Hydrogen sulphide and mercaptans) are naturally produced through the activities of yeast during fermentation. The effects of yeasts on a wine are endless,

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  • Experimentation in Chile

    When thinking about wines made from wild vines, amphora experimentalists and almost ‘natural’ fermentations, Anthony Tindal isn’t immediately seen as the flag waving follower of these more radical styles. Yet, new to our list are a number of small production parcels of wine from the outreaches of Chile, made by adventurous, educated winemakers looking to inject a bit of life into the Chilean wine trade and show the world that, while house wines remain the mainstay of Chilean production on export markets; there are many more strings to their bow. We had a selection of these wines open to taste at

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