The explosive volcanic wines of Eduardo Torres Acosta

Meet the Producer

The explosive volcanic wines of Eduardo Torres Acosta

Tenerife native Eduardo Torres Acosta has found a new home, making fresh, characterful wines from old vineyards and local grapes on the slopes of Mount Etna. Jamie Goode spoke to Eduardo to find out what drew him to make wine in this rugged volcanic landscape.

The Sourcing Table Gin, Signature Serve

Recipes

The Sourcing Table Gin, Signature Serve

To celebrate the launch of our exciting barrel aged Capreolus gin, we asked one of our favourite bartenders to dream up his ultimate 'signature serve' cocktail. Rob Simpson is a multi-award winning bartender, currently managing the bars for World's 50 Best restaurant 'The Clove Club'. Here he breaks down the beauty of this gin, and recommends the best ways to serve it at home.

Unearthing terroir: Limestone

Knowledge

Unearthing terroir: Limestone

Jamie Goode explores terroir one of the most widely used – and perhaps abused – concepts in the world of wine. Focussing on specific soil types and what they bring to a wine.

Natural Selection

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Natural Selection

Doug Wregg, one of the UK's leading Natural Wine experts, takes ‘an argumentative stroll’ through the world of natural wine. It may have started as a reaction against homogenous technical and chemically-made wine, but has evolved into a diverse culture with a deep and complex root system.

Unearthing terroir: Granite

Knowledge

Unearthing terroir: Granite

Jamie Goode digs deeper on the subject of terroir, exploring what specific soil types might bring to a wine.

A fresh perspective on Chianti Classico

Meet the Producer

A fresh perspective on Chianti Classico

How did a Finn and the scion of a German brewing family end up making wine in Chianti? Jamie Goode spoke to Jarkko and Josephin Peränen to learn more about their project Candialle.

Adi Badenhorst

Meet the Producer

In conversation with Adi Badenhorst

Adi Badenhorst is a farmer. He happens to also make exceptional wines in the Swartland. Ellen Doggett connects with Adi over Zoom to discuss his beautiful farm near the Paardeberg Mountains, the magic of old vines, and the importance of social and economic sustainability.

The whole bunch fermentation question.

Knowledge

The whole bunch fermentation question.

Take some grapes, how you proceed from here depends on the style of wine that you want to make. Jamie Goode explores how decisions in the winery reflect in the bottle.

A single-minded vigneron unlocking the potential of Ribera del Duero

Meet the Producer

A single-minded vigneron unlocking the potential of Ribera del Duero

Jorge Monzón and Isabel Rodero, from Dominio del Águila, are shaking up the way Ribera del Duero wines are seen, where rich, ripe and bold is the norm, these are elegant, restrained and terroir expressive. Paz Levinson spoke to Jorge about his influences and where next for this exciting project.

Spotlight on Jura and Savoie

Place

Spotlight on Jura and Savoie

Burgundy’s hipper younger siblings, Jura and Savoie, are the source of a surprising number of diverse grapes and wines for their size. They’ve really caught the hearts and minds of the wine cognoscenti of late, Jamie Goode explains.

Tuning into Terroir

Knowledge

Tuning into Terroir

Jamie Goode explores one of the most widely used – and perhaps abused – concepts in the world of wine.

Telmo Rodrìguez Remelluri. photo: Carlos Spottorno

Meet the Producer

Rediscovering the vineyard wines of Rioja

On the surface Rioja seems steeped in tradition, but the arrival of a vine pandemic at the end of the 19th Century had a huge impact on Rioja and its wines. Jamie Goode spoke to Telmo Rodrìguez, a game-changer on the Spanish wine scene, who has been instrumental in rediscovering the links between quality and place in Rioja.