A1 2017 takes top spot in Decanter's Top 30 carbonic maceration reds.

By Andrew Donaldson
A1 2017 takes top spot in Decanter's Top 30 carbonic maceration reds.
A simple technique for simplistic wines? Not so nowadays, says Andy Howard MW, who discovered there was still plenty to learn when he set out to find his 30 top examples of red wines made using this well-known, but often misunderstood whole-grape winemaking method…

Lord of the Reds

By Andrew Donaldson
Lord of the Reds
For many in the wine drinking world, all roads lead to Pinot Noir and for a long time that pretty much meant Burgundy. But the last few decades has seen several other regions pop up on this well-travelled road, a few of which (without wishing to start an argument) include; Oregon, Sonoma, Germany, Mornington, Gippsland, Tasmania, Martinborough and of course Central Otago in the south island of New Zealand.

2017 Tasting Pack Member Exclusive

By Andrew Donaldson
2017 Tasting Pack Member Exclusive

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The making of a sustainable wine

By Andrew Donaldson
The making of a sustainable wine

“We’re trying to express much more than a straightforward fruit story. That spice is really important to us, which is one of the reasons we’re pretty keen to use whole bunches.”

Andrew Donaldson, a Pinot Noir specialist from New Zealand’s Central Otago, is leading me through a tasting of his two wines.
The spiced cherry, brown spices and leafy complexity, he says, are enhanced by using whole bunches in the fermentation. He’s also a fan of using whole berries.
“Everything we do now is whole bunch or whole berry, we don’t crush berries anymore,” he explains.