As this is the Year of the Rooster and, according to the Chinese Zodiac, being a Rooster myself, thought that I should check out Singapore’s Chinatown Chinese New Year displays.
Recently I was back in Adelaide for Christmas and had the chance to visit a few wineries in the Adelaide Hills. The first winery we visited was the one I selected, Ashton Hills.
“Ashton Hills is a three hectare, dry-grown vineyard that lies in the Piccadilly Valley sub region of the Adelaide Hills on a ridge just below the summit of Mount Lofty. The estate was founded by Stephen George in 1982 and since that time it has built a reputation as one of Australia’s finest proponents of Pinot Noir and cool climate whites.”
Ashton Hills was established by Stephen George in 1982. Stephen’s goal was to produce the best Pinot Noir in Australia. The first vineyard Stephen planted was in Piccadilly at an altitude of 570m that looks to the South towards the highest point in the Mount Loft Ranges, Mount Lofty (which is more of a hill than a mountain).
From a wine making principles perspective, Stephen George has always adhered to Burgundian principals, as James Halliday states “an organic process based on fact, not a glitzy PR campaign.” For more
When trying to decide what to write about for the Monthly Wine Writing Challenge, MMWC#30, I was trying to find an “Obscure” wine topic and decided that maybe I need to review the definition of obscure. Thanks to the Merriam-Webster dictionary definition I chose the “relatively unknown” definition of the word:
Then linked a few obscure wine topics
The Adelaide Hills is probably the least known wine district in South Australia, even though it is one of the largest geographical wine regions in the country. It is also a region where a number of wine makers have experimented with a number of varietals that are relatively unknown to Australia.
Even though it is relatively unknown, the Adelaide Hills are, IMHO, one of Australia’s best wine regions. The Adelaide Hills produces some great Pinot Noir, Chardonnay, cool climate Shiraz, as well as Arneis, Grüner Veltliner, Nero d’Avola, Malbec and Saperavi to name a few of the more obscure varietals. For more
I was recently lucky enough to dine at Gaggan again, this time in the newly opened “Lab”. Chef Gaggan added to the existing plantation house restaurant a 2 level atrium, the top level of which is “The Lab”.
I like the new addition, it enhances the existing structure with minimal impact. What do you think?
