Purveyors of fine grape juice

Journal

Michael Downer has the biggest shed in the Adelaide Hills. I think. He also makes some pretty amazing, home grown, low intervention wine too. We asked him some questions..:What's the favourite wine you make? Enjoying making various blends at the moment, using different varieties as tool to make drinkable wines.Best place to eat in Adelaide right now...? Africola. Duncan is a mean chef who always puts on a show.Best advice you've ever been given? Not to chase fashion, have a unique style, you can't please everyone.Finish this sentence - if I didn't make wine I'd... Be a farmer.Who's making the best wine in Australia?...

What happens when a wine obsessed dude starts importing his own wine? MAGIC. Ryan Larkin is killing the game at the moment with some of the best value wines coming into Australia out of France... We asked him some questions..:What's the favourite wine you import? Tricky... but if I had to choose one I would say Domaine Léonine Carbone 14. It's 100% Grenache from 70 year old vines grown on granite soils. The different terroirs really express themselves in Stéphane Morin's wines, and I swear you can taste the granite in this one. Carbone is packed with flavour, has great...

Owen Latta is living the dream. He now runs his family's long established Ballarat winery - Eastern Peake - and on the side gets to make his own wines - LattaVINO. Eastern Peake are some of the country's most expressive, refined and pure wines. LattaVINO tends to be a little wackier, but still maintains cleanliness and precision. We asked him some questions..:What's the favourite wine you make? Definitely Chardonnay, I love the way it turns its back on me then reappears at some point in the distant future.Best place to eat in Daylesford right now...? Wednesday night at the Old Hepburn...

When Mike Bennie isn’t wandering vineyards on the four corners of the globe, he is a freelance wine and drinks writer, journalist and presenter. A lot of his work appears in the highly regarded publication Australian Gourmet Traveller Wine Magazine, he is wine/drinks editor for delicious. magazine, and he is Editor-At-Large and contributor/writer to Australia’s most interactive wine commentary website, WineFront. We asked him some questions..:What's the favourite wine you make? When I am drinking Brian, I like the Three Pinots. It’s great over ice. It does rose and light red at once. It looks pretty. It combines freshness and...

  We caught up with friend of DRNKS Ed Loveday - ex The Passage owner, the ‘E’ in everyone’s neighbourhood favourite ACME, and proud proprietor of newish Kings Cross spot - Bar Brosé’. Here we ask the man about wine, the dining experience and what to expect when you come to one of his premises. For those who have yet to visit, what is Bar Brosé’ about? Bar Brosé is a flexible experience. We open from 5pm so you can come pull up a stool at the bar for post work drinks, make a reservation for dinner with a large...

Want to try new and interesting wines every month? Welcome to Club DRNKS. Every month, we deliver 3, 6 or 12 bottles of new, interesting and sustainable wine to your door. Stuff like nutty vin jaune from Arbois, or light and smashable reds from Lazio. It's a great way to stay up to date with what we're doing, as well as what is going on around the world of natural wine. Plus, who doesn't love coming home to a surprise box of wine? All of the fun, none of the hassle.12 bottles once a month - $290 per month subscription6...

From right now, till forever, if you order 6 bottles of wine and live in New South Wales or Victoria, you will not be charged a delivery fee. If you order over $200 worth of wine, you will not be charged a delivery fee. Easy? Easy. Purchase any 6 bottles, or spend more than $200, and you get free freight to anywhere in New South Wales or Victoria.

Want us to bring the drinks to you? Just ask. We offer a range of packages starting from $30 a head. Learn about and taste natural wine in your office, home or local park. Wherever you want, whenever you want. Hit us up for more details… hello@drnks.com.  

We're trialling something new this week. We're offering a pick up service in the Surry Hills / Redfern area of Sydney. Get in touch with us to organise a time and receive your discount code. Then, simply place an order online and enter our discount code to avoid a freight charge... Then come and collect your wine. Get in touch with us and we'll hook you up - hello@drnks.com.

Brash Higgins is just a nickname. Brad Hickey is the man behind the name. Brad was picking grapes in McLaren Vale, South Australia in 2007 and adopted the moniker Brash to work "under the radar". We call him Brash. He makes good booze. He makes the sort of booze we like. Bright, fresh, interesting and friendly... And his practices in the vineyard and winery are totally in line with our vibe. We've taken 3 of his current releases and they're all seriously good summer drinking. Here is what Mike Bennie and Campbell Mattinson (The Wine Front) said..: 2013 Brash Higgins...

We hope you had a great break. While everyone has been cold chilling / eating too much turkey we've added a whole bunch of new products, with more on the way... Have a browse now. You're welcome!

This offer is available to all customers located in Melbourne and Sydney and surrounding metro areas. The offer does not apply to regional areas. Simply spend over $250 and have your wine shipped to your door for free. Please note most deliveries to Sydney and Melbourne are next day.

Let's talk about Pet Nat. Champagne's unpredictable step daughter. The grapes are pressed into juice just like normal, but as the wine is fermenting (converting sugar into alcohol) it's bottled before fermentation finishes... So it keeps fermenting in the bottle. This converts the remaining sugar into alcohol and creates carbon dioxide, or as you may know it - bubbles. There is often a bit of residual sweetness too. The important thing to remember though is nothing is more smashable. We have a few Pet'Nats in the store, check them out in our sparkling section.

When someone says natural wine, I normally reach for the snooze button, but I’m in “the industry“, so I hear about it all the time. For us it is a term that is rarely used correctly and is said waaayyyyy too often. However, for all you legendary punters out there, natural wine is most likely a new thing. It may be either: a) confusing b) something you’ve never heard of c) something you don’t care about Fear not, I’m going to explain it to you. Firstly, it’s a VERY broad term. I’m just going to deal with the basics. The...

Tasmania rules. Better eating than most capital cities, better produce than most of Australia and they’ve got the MONA. They also make bloody good wine! Tasmania is home to Australia’s 7 most southern wine regions. Obviously, Tassie should be considered a cool climate area… It’s cold. The base of a lot of sparkling wine is grown here, it’s picked early with high acid and not much fruit, so a cooler climate is perfect. French Champagne houses Möet Chandon and Louis Roederer both have vineyards here, which is a testament to the quality of the growing regions. It’s also a great...

What is biodynamics? It’s basically organics on steroids/acid.

No, it’s not wine from Orange. Although it can be… The orange (note lower case) wine I’m talking about is actually skin contact white wine.