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Editor’s Letter

Give Organics the Green Light

For me, when an autumn chill hits the air and countryside turns red and gold, roaming through vineyard regions enjoying local food and wine – and the occasional yarn with a winemaker – is an irresistible pastime. But where to go? With abundant choices across the land, we charged our expert crew with the task of scouting out wineries that offer only the most unforgettable and worthwhile experiences. We reveal their latest discoveries in our region-by-region guide to Australia’s Best Cellar Doors, now celebrating its 10th year.

Members of our tasting panel set themselves the massive, and enviable, task of assessing the best pinot noirs coming out of New Zealand. Due to the sheer size of the project, we have broken their findings into a two-part series documented in this and the June/July edition of GT WINE. In the first instalment, our team tackles the wines of Marlborough and Wairarapa, with some exciting results.

Elsewhere, Dom Sweeney explores local and Italian expressions of the brooding black aglianico grape, while Angus Hughson argues the case for locally made chenin blanc , and chalks up a dozen worthwhile drops from Alsace. Nick Stock looks to Burgundy for the lowdown on three producers whose wines are most certainly worth pursuing, and dedicated vinous explorer Marcus Best follows the compass to Armenia, where a group of trailblazers are reviving ancient grape varieties.

As the rollcall of Australian organic and biodynamic wineries continues to grow, we are delighted to help acknowledge the efforts of winemakers and viticulturists devoted to improving and preserving the health of precious vineyard sites through the inaugural Australian Organic Wine Awards. Let’s all support their quest for a clean, green world.

Pictured above: Wine By KT’s Kerri Thompson. Photography by Wine Australia.

Cover Photography by Adrian Lander. Redmond McCarthy works the pinot noir vintage at Quealy Winemakers in Mornington Peninsula.