Seppelt fortified-wine maker, James Godfrey, and chef Serger Dansereau reveai the synergies of rare old fortified wines with the right food

A shortage of local sees our major producers shipping in wine from California and France to fill the humble wine cask (bag in box)

Ken Helm looks and sounds bigger than he is. But at least people know that his micro winery exists and where it is

A discussion of 23 years’ winemaking in the Canberra region

A long piece arguing that Australia’s successful mass production of many wine varieties won’t be replicated with pinot noir. This variety presents far more challenges and its successes are likely to be limited to the cooler southern extremities of the mainland and Tasmania

A snapshot of Australia’s wine industry, with a strong focus on the shift from independents to supermarkets in the retail sector

A look at some interesting, aged Australian wine, including an apple wine from Peter Lehmann