We are always cautious in the early phases of a wine’s development. Humility, rather than brash promises about a young wine and what we think we may have achieved, is a better value for a business or brand. The contrasts with season 2021 couldn’t be more pronounced. 2021 was characterised as a cool wet difficult […]
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I saw a great quote the other day. I am not sure if it was an original or who wrote it but it was very very good. “Average players want to hear how good they are. Great players want to hear how they can keep getting better.” We all like to receive recognition for our […]
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It only takes a couple of hours and a couple of degrees below zero and the dreams of a whole wine vintage are gone. Big expensive mitigation exercises like helicopters to keep the air circulating through the vineyards or hundreds of giant industrial candles in the rows of vines only work in part. I understand […]
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The French language and culture has a special word called < Terroir >. Most frequently in France it is associated with a vineyard or wine although it can (and is) applicable to any piece of land that produces an agricultural product from a particular piece of land. Classically, terroir is described as a small unique […]
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With Team Paradise Rescued in full action at Cardan Bordeaux creating Bordeaux vintage 2017, we thought it would be a great time to catch up on the news with Founder Director David Stannard on location at winery. And top of our list of questions is that recent Organic certification and of course how the Paradise […]
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“A dream that has no Vision is like a bottle of wine without a glass. It’s potential cannot be realised.” David Stannard [fusion_builder_container hundred_percent=”yes” overflow=”visible”][fusion_builder_row][fusion_builder_column type=”1_1″ background_position=”left top” background_color=”” border_size=”” border_color=”” border_style=”solid” spacing=”yes” background_image=”” background_repeat=”no-repeat” padding=”” margin_top=”0px” margin_bottom=”0px” class=”” id=”” animation_type=”” animation_speed=”0.3″ animation_direction=”left” hide_on_mobile=”no” center_content=”no” min_height=”none”] One of the key items on our Paradise Rescued […]
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This week, we have invited Lauren Walsh, aka The Swirling Dervish to write a #Food4CabFranc guest blog for us. Lauren has a passion for wine, its stories, the connections between nature and humans but above all a very keen sense of pairing good food with great wines. Lauren is a qualified Certified Specialist of Wine, […]
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Yeast is the reason why sugars in grape juice ferment to produce alcohol and wine. Although unexplained until studied by French scientist Louis Pasteur in the mid 19th century, its existence and worth has been around since man started the process of civilisation. In the wine making process, we can use either naturally occurring […]
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Just following on from last week’s “Q&A” blog, one of the other popular questions I get asked is: “How do you make this all work? The winery is in Bordeaux France, you sell this beautiful wine in the USA and Australia… and yet you live in two locations and are always travelling?” This is a […]
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As we approach the end of the year, we thought it would be fun to do a Q&A blog to reply to the top five questions that we receive from our friends, fans and customers. So we have invited David Stannard, Founder Director of Paradise Rescued to give you a few answers to your questions… […]
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