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I thought it very topical to write about the drought in my Long Dry Finish as it is pretty much impacting everyone. It has an impact on wine as well b...

Winemakers often graph the palate curve with the vertical axis representing intensity of flavour and the horizontal axis time. The perfect curve start...

So if we must put up with the frost there must be some reason to grow grapes in the brass monkey country… The vast majority of vineyards in the ...

An axiom with perhaps European roots is “a grape variety won’t ripen every year if it is the right variety for the site.” I think the jury is st...

“This is a CLASS ACT… “… It is interesting to see a non-vintage blend of this many varieties in the one wine. This combination...

A fortified wine is one that has been fortified with alcohol. It actually describes the process and the name sounds kind of technical but we can no lo...

Cork taint is primarily produced by fungi and can ruin wine in very low doses. I rate Cork Taint in four stages as it increases in concentration: • ...

Why we dislike H2S H2S (Hydrogen Sulfide) is a rotten egg gas. I suppose I could stop here and everyone would know why we dislike H2S, however its per...

Lees are the sediment at the bottom of a wine vat made up of things like dead yeast cells, grape seeds, pulp, skin fragments and tartrates. Over time ...

The Rosé Revolution was conceived by Leanne De Bortoli and Steven Webber of De Bortoli Wines to raise the awareness of light, fresh dry style Rose. T...

Merlot is notably softer than Cabernet Sauvignon particularly when grown in warmer areas. It is known to be of lighter colour than Shiraz and is gener...

It’s much more expensive to establish and grow grapes in cool climates than in warmer climates. So apart from beautiful views there must be some sub...

Wine fining is little understood outside the winemaking community. When someone reads the back label, they often get a confused look with “Do you re...

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