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  • Sauvignon Blanc Day


    Today is May the 4th or as more of you will know it by; Star-vignon Blanc Wars Day!... That’s a bit clunky, Star Wines Day? The Fermented Menace? Sky Walker-Bay Day? Like the work of George Lucas, those were of a very mixed quality. May the 4th is the day we celebrate the return of Sauvignon Blanc.

    A long time ago (the 80s), in a Galaxy known as France…

    (If this is going to work you’re going to have to start humming the Star Wars sound track and imagining the following text flying through space.)

    The full-bodied-side had won, through a ruthless points-based rating system Emperor Robert Parketine Jr convinced all the wine buyers in the galaxy that the light-side was weak and short lived. Parketine even turned nuanced Anakin Burgundy into Darth Chardonnay; uncompromisingly alcoholic, dominatingly oaky, together they conquered every wine list and off-licence throughout the Empire. There was but one hope for the light-side, Sauvignon Blanc. Sauvignon lay unknown & relatively insignificant in the Loire. When all seemed lost and everyone appeared destined to only have access to wines that could be drunk with a knife and fork. Obi Wine Kenobi of Cloud(y Bay) City, found troubled Sauvignon Blanc and told him to travel to the forest moon of New Zealand. There, with a focus on intensely aromatic, fruity wine the resistance was formed. Now, Sauvignon Blanc is known throughout the galaxy and the light wines of the galaxy have a new hope…




          Yoda - It's Green.                       Rey - The next Generation.                Princess Leia - Classy!


      Admiral Akbar – Not a Trap!                  Chewy - AGGGGHH                 Han Solo - Sharp as a whip!



  • Wines That Unite!


    Once again, we sit down to write a blog that is going to be so full of joy and wine facts, that all our lovely readers would’ve inevitably spent the rest of the day in a glow of cheer and incredibly well-informed oenophilia. Yet, as so often is the case, we’ve been distracted by stuff that’s neither been distilled nor fermented and feel it is only right to address it…

    Who is telling Tories to do the power pose!? We thought it was dead, we thought it was gone like New Labour or common decency, but then, like a phoenix from the ashes, rises the majesty of Sajid Javid. Striding towards his shiny new Westminster offices, he turns to face the press, rapturous in the knowledge it is almost impossible for him to do a worse job than his predecessor.  Screw what the PR guys have said. Just because literarily no one has responded well to it, doesn’t mean it won’t work for him. This is his time. He’s worked hard for this moment. He’s doing the Tory power pose! “This is strong & stable,” he thinks “not even my past voting record could knock me off this pedestal, with my feet planted like this!” We kid Sajid! It’s a solid look.

    The point is, just like the legs of protrusive politicians, this country feels a little divided. We think it is important to remember there is far more that unites us than pushes us apart. Therefore, no matter your opinions on politics, football or the appropriate distance of leg separation, let’s all come together this bank holiday and share some common ground and of course some delicious wine!




  • St George's Day


    Welcome, to what may be the greatest St George’s Day in the history of canonization! Firstly, Kate has birthed a child that we can be certain won’t be named George (they jumped the gun on that one a bit, ay). Still, a royal born on St George’s Day, if this kid doesn’t slay a komodo dragon intent on spreading jam on scones before the clotted cream, with a union jack, then this country has frankly been short-changed. Also, old Jezza Corbyn has pledged to make St George’s Day a bank holiday! Even, if like most people you feel rather sickened by Jeremy’s choice of ill-fitting casual beige suits, you must agree that is solid policy. In fact, we’d give him a boob-5 for that idea!

    It’s a very odd holiday, though isn’t it? The symbol of this fine nation is a Roman man, whose father was from Palestine, his mother from Iran and who never set foot in Britain. Yet, for some reason it emboldens troglodytes in EDL t-shirts to stand outside a Gurdwara complaining about ‘Muslamic Law.’ We, here at Oddbins, say poppycock to that. Let’s not let our national holiday be hijacked by people that think mosque is spelled with a ‘k.’ Let’s celebrate the things English people should genuinely be proud of; multiculturalism, the work of William Shakespeare, sarcasm, umm… putting cucumber in drinks and most importantly gin!

    Let us all, come together and refuse to go to work, referencing Jeremy Corbyn’s attire as a cause for our absence. Instead, choose to sit around with our friends, family and neighbours, drinking delicious gin and sarcastically undermine each other’s analysis of Hamlet. “O, you think Hamlet might be imagining the ghost, that’s an original thought!”

    God bless you England!


  • World Malbec Day

    We started this year full of optimism; we were confident we’d achieve our fitness and financial goals without sacrificing the quality of our wine consumption (there are some lines you don’t cross). We were certain Elon Musk would find a way of transfiguring ocean plastic into young and virile white rhinos and that the Arctic Monkeys would go on tour, releasing a readily available and reasonably priced allocation of tickets… Guess what, now were on the brink of WW3, are you happy with yourself Mr Turner? We would’ve looked good on the dance floor but now it’s nothing but a radioactive desolate discotech and frankly we’re not even in the mood for dancing!

    With the destruction of humanity pencilled in for some time next Tuesday, we implore you to leave no celebration unobserved. Thus, it is with great festive fervour that we wish you all a happy World Malbec Day! In honour of the occasion we thought we’d answer a few frequently asked questions about Malbec (if you’d rather just get straight into drinking Malbec we completely understand… time is short.)


    What is Malbec?

    Malbec is a full bodied red wine that is mostly produced in Argentina.

    Is Malbec Called anything else?

    Cot, Auxerrois & Pressac

    Where is Malbec from?

    Originally Malbec came from France where it was one of the 5 key Bordeaux varietals however after the outbreak of Phylloxera (a troublesome tree bug) in the late 1850s that ravaged French grape vines, plantings of Malbec became much less significant in Bordeaux. There is a growing trend for Malbec produced in Cahors (south of Bordeaux) but by far the most important place for Malbec is Argentina. You have probably seen Malbec from the Argentinian region of Mendoza where it is most densely planted and particularly at higher altitudes the grape does exceptionally well. However other regions in Argentina such as Patagonia and Salta are becoming increasingly significant.

    What does Malbec taste like?

    Typically, Malbec will taste of blackberry, bramble and plum if it is from warmer climates like Mendoza or it will have more of a tart dark cherry character if it’s grown in a cooler region like Cahors. This fruit profile will usually be balanced with a varying amount of mocha, coffee, blackpepper and sweet spice depending on the amount of time the wine was aged in new oak.

    What food does Malbec go with?

    Due to the Argentinian link, most wine & food types would recommend a nice juicy steak and we whole heartedly agree. However, it will also pair really nicely with barbequed meats with plenty of herbs and spices, blue cheese and Portobello mushrooms.

    What other wines are similar to Malbec?

    If you like Malbec, give Australian Shiraz a chance as it’s similarly full-bodied with an equally appealing dark fruit profile and a typically spicy undertone.

  • Front Runners

    Grand National Wines

    The year’s gone by with a gallop,

    And now that summer rears its graceful head,

    We seem to find ourselves back on track,

    The best performers of the year before,

    Of course, are bursting out of the gate,

    But we also thought a leg-up was necessary,

    For some fresh young contenders,

    They come in all colours and varieties,

    Yet the line-up seems to be stronger than ever,

    Perhaps you favour a racy young white,

    Or is your money on one more mature, big and dark?

    You might well back something lively that starts with a bang,

    Whichever it is you fancy,

    Make sure you don’t forget the Red Rum.

    Oddbins; nothing but front runners!


    Château Coussin Rosé 2016

    A strong favourite; lightly coloured and youthful with an undeniable elegance. It’s fast out of the gates and performs exceptionally well in sunny conditions.

    First Creek Hunter Valley Chardonnay 2015

    Already illustriously awarded, which has lead it to become a household name, it’s racy, sharp as a whip but perfectly balanced.

    Manuka Springs Pinot Noir 2016

     Pinot Noir seems to really deliver when guided by a firm New Zealand hand; there is an intensity and concentration that really seems to put it a nose ahead of the rest.

    Bollinger Special Cuvée NV Champagne

    To the victor, goes the spoils…

  • Big Wine Hunting

    You can comeback from South Africa with all sorts of things, it is an extraordinary place. It's highly likely you'll return with Rodriguez’s entire discography stuck in your head. How good was ‘Searching for Sugar Man?’ “I wonder, what this has to do with wine and I wonder, why I’m wasting my time;” perspicacious man is Sixto Rodriguez, like a Central American Dylan.

    If you’re a special kind of person you might feel like returning from South Africa with a suitcase full of mounted animal heads - why would you want to decorate your house with animal heads? Clearly, these big game hunter’s personalities weren’t driving away visitors fast enough and required a short hand to inform guests that they’re ‘unbalanced’. Bet those heads talk to them at night; “bro, you know you look super fat in camo, like, fatter than normal;” murdered Buffalo have a real problem with body shaming apparently. If you are considering taking up big game hunting, just remember that you would be occupying the same spiritual space as Donald Trump Jr, a man so inept he’s managed to make Jared Kushner look competent.

    Our buying team went to South Africa last year and instead of bringing back harrowing memories, they brought back incredible wines. They confirmed there’s been a bit of a winemaking revolution in South Africa over the past decade, the wines are less-oaky, less-extracted and not over ripe like South Africa of the past. Today, these Saffer wines offer some of the best value wines across the board. Here’s some of the South African varieties and winemakers that are well worth knowing about.


    Chenin Blanc is the most planted grape variety in South Africa, often referred to locally as Steen. You may well have caught up with Chenin in the Loire Valley, where it will show off flavours of tart apple with waxy, mineral undertones. In the Western Cape, Chenin tends to be riper, presenting a profile of peach, tropical fruit, hay and floral aromas. The finest examples are reminiscent of Chardonnay in Burgundy or Viognier in the Rhone, with a succulent fruit profile, well-integrated oak and a smooth creamy texture. Check out Chenin from Paarl in the Western Cape like Wild Olive or the wines of Ken Forrester in Stellenbosch where the winemaking community refer to him as ‘Mr Chenin.’


    Pinotage is South Africa’s signature red varietal, which is actually a crossing between Pinot Noir and Cinsault (in SA it went by the synonym ‘Hermitage’ hence Pinotage). You might think; therefore, it would taste somewhat like Pinot Noir given the Pinot paternity but it seems Pinotage is its own grape and won’t be dinning out on its parents’ reputation. Nope, its profile is actually much more like Syrah with a relatively full body and a spicy, smoky dark fruit character. Pinotage does exceptionally well in Walker Bay like Southern Right wines and grows wonderfully well in Stellenbosch, like Ken Forrester’s Petit Pinotage.



    Syrah is a wonderful grape for demonstrating the bridge between the Old and New World that South Africa offers. Even in just the name; some producers will, like the French, call the varietal Syrah while others will follow the Aussie line and call it Shiraz. It straddles the fence in flavour as well, often displaying a classically European savoury character; tobacco and mocha are common. Yet the voluptuous, unrelenting dark fruit profile of black cherry and blackberry is decidedly New World. The Lismore Syrah form Greyton is a fantastic expression and must be tried, as is the Marvelous Red by Adam Mason if you’re looking for a more affordable South African Syrah blend.

  • International Whisk(e)y Day

    Now, if you’ve ever been near a social media site, two things will likely have happened. Firstly, your internet soul was probably harvested by some pompous Etonian and a child with pink hair. Once they had it, they set some Ukrainian girls round your house who convinced you never to rule a small village in Sri Lanka. We know, you would’ve been like a young Chandrika Kumaratunga, those posh gits! Secondly, you probably noticed there’s quite a lot of days in celebration of stuff on social media. Most are stupid; like ‘World Brazil Nut Day’; it’s not even a real nut, nor is it exclusively from Brazil, we should just call it ‘South American Devious Seed Day!’ Yet, there is one day, that is more powerfully festive than Christmas, Easter and ‘South American Devious Seed Day’ combined; we are of course talking about ‘International Whisky Day’. This morning people up and down the country leant out of their respective windows to ask of their respective paper boys, “what’s today my fine fellow?” To which they received the reply, “Today? Why, it’s International Whisky Day!” In honour of this most auspicious occasion we thought we’d play the role of the ghost of International Whisky Past, Present & Future…


    What is Single Malt Scotch Whisky?

    It’s pretty straight forward actually; it must be made from 100% malted barley and come from a single distillery. That way, you get a whisky that’s truly expressive of that distillery and the place it hails from. This applies to whisky produced across Scotland, be it off the coast like Talisker or right down south like Glenkinchie. They’ll tell you a story those single malts… you just need a word or two of Gaelic.


    What is Bourbon?

    (Don’t say chocolate biscuit, don’t say chocolate biscuit.) It’s a brown custard cream (Damn it!) The esteemed scion of Bourbon County, Kentucky - now made across the whole of the USA - is a grain whiskey that must consist of at least 51% corn. Bourbon’s flavour is defined by the maturation of the spirit; it must be aged in charred new oak barrels for a minimum of two years, imparting body, vanilla sweetness and whatever other qualities are sought by the distiller, be they the spice-and-honey complexity of Evan Williams, or the voluptuously spicy yet sweetness of Maker’s Mark Bourbon.Japan

    What are Japanese Whiskies Like?

    Whisky production in Japan began around 1870, but the first commercial production was in 1924 upon the opening of the country's first distillery, Yamazaki Perhaps the most renowned name in Japanese Whisky is Masataka Taketsuru. Taketsuru married a Scottish woman and while in Scotland, Taketsuru underwent a five-day crash course in distillation at Longmorn, also studying grain distillation at Bo’ness and spending five months at Hazelburn in Campbeltown. He took his knowledge back to Japan to help Shinjiro Torii establish the countries first distillery, Yamazaki. In 1934 he established his own distillery Dainipponkaju, which would later change its name to Nikka. Typically, Japanese whiskies are quite similar in style to Scotch, most malted barley and peat is shipped from the UK. Perhaps the most distinctive factor in Japanese whisky production is the use of ‘clear wort’ that typically gives the whiskies a crisp, clean and fruiter flavours opposed to cereal characters classic in Scotch.


    How are Irish Whiskies Different?

    Firstly, they are spelt ‘Whiskey’ in Ireland not ‘Whisky’ because everyone felt understanding the world of spirits was far too easy without uniform spelling. Most consider Ireland the original home of whiskey with some records dating Irish distillation back to the 13th Century.  However, a long period of decline from the late 19th Century has seen Irish Whiskey over taken by many other whisky producing regions. For many decades Irish Whiskey production was dominated by two distilleries, however we’re pleased to say there’s a bit of a resurgence on. In the last few years new craft distilleries have been popping up like Teeling in Dublin and Glendalough that are producing truly astonishing small batch whiskies. Although there are a broad range of styles, Irish Whiskey is typically defined by being triple distilled and with minimal use of peat. This creates whiskies that are delicate, light-bodied and aromatic with notes of corn husk, dried citrus fruit and caramel.

  • Spring Calls for Rosé!

    Nerve agents and snow in March? Clearly, Putin has taken the concept of a Cold War far too literally and enlisted the services of Storm from X-Men to delay our trains and unsettle our grapes vines. Marvel have made in excess of 18,000 superhero movies over the last 2 years yet Boris can’t find us one spidery bat person to stand watch over the White Cliffs of Dover, terrible. Although, perhaps superhero procurement should be the responsibility of the Minister of Defence… Gavin, you’re already on thin ice. Let’s not kid ourselves that the North Koreans aren’t already working on this, Kim Jong Un has obviously been binge watching Jessica Jones yelling at aids, “get me one of those, get me one now.”

    Before we inadvertently bring about world peace, we should probably mention that since Storm’s contract negotiations with Russia have stalled, it’s starting to get a great deal warmer; a perfect time to drink some Rosé as we might not make it to the summer! Thus, we thought it an excellent idea to answer a few commonly asked Rosé questions!

    What are Provence Rosés?

    Provence is a wine growing region found in the most south-easterly corner of France and blessed with a wonderful climate for grape growing. It gets tonnes of sunshine, little rainfall, warm days and cool nights; which causes acid retention and greater aromatics and Provence also benefits from the famous ‘Mistral’ winds; keeping the vineyards dry, free of pests and the skies clear! There are some wonderful reds and whites coming out of this region and over the next few years you will undoubtedly start coming across more but we all know Provence is world famous for one thing; Rosé. Renowned for light extraction of colour, these pink-hued, delicate, floral wines are so delicious it feels unfair to only drink them for the 6 days of sun we get in the UK…

    A perfect example of a Provence style rosé…

    CABARET ROSÉ 2016 - £10.50Cabaret-Rose

    How are Rosé Wines Made?

    There are 3 main methods of making rosé:

    1. Maceration – To produce red wine you typically ferment the wine with the skin before you press. This gives the wine colour and tannin. To make most rosés, they simply macerate the wine on the skin for a shorter period of time typically 12-24 hours compared to upwards of 72 hours, which is common for red wines. This gives roses wines a delicate body and light colouring.
    2. Saignée (bleeding) – Rosé wines made in this fashion are essentially a by-product of red wine. If you want to make red wine more powerful, you can remove (bleeding off) some of the grape must from the skins, the remaining must will have a great skin to liquid ratio thus the final wine will be much more concentrated, tannic and deep of colour. The liquid separated from the original must and skins will have a much lighter colour and can be easily turned into to a good quality rosé.
    3. Blending – Fairly self-explanatory; the process of simply mixing red & white wine together to produce a rosé. This is a prohibited method for rosé production in many wine making regions and is rarely used for a high-quality wine with one notable exception; Champagne. Many rosé Champagnes of exceptional quality are made by merely blending red and white wines together!

    Are Light Rosés Better than Darker Rosés?

    The long and short of it; no. Light roses are not necessarily better, nor are they necessarily drier; however, there are usually stylistic differences. Light rosés will typically be closer in style to white wine with a lighter body, very little (if any) noticeable tannins and less of a red fruit profile. Darker rosés, due to greater extraction, will typically be richer, fuller-bodied and a more powerful fruit character. There are outstanding examples in both categories so don’t write off the darker styles!

    Looking for a dark rosé? Why not try a Tavel rosé? Tavel is a region renowned for exceptional quality darker rosés.




    What Temperature Should Rosé be Served At?

    Rosé is clearly a wine that shows well when chilled but don’t overdo it. Just like white wine it should be served between 8-12°C. An hour in the fridge before serving will typically do the trick.

    What Food goes with Rosé?

    Let’s be honest, most rosé is going to be drunk as an aperitif, perhaps in the vicinity of a BBQ, which is really just an excuse to drink plenty of rosé, it’s circular. However, rosé is a fantastic food wine. For light Provence style wines think summer dishes; pan fried salmon, more interesting salads and due to the high acidity, you can even pair it with charcuterie and cheeses. Darker rosés will happily pair with richer dishes, try things like fish curries and matching them with Asian cuisine.

    What is Brosé?

    For some reason, rosé is perceived as ‘feminine’ by a section of society. To overcome this apparent stigma some gentlemen have taken to refer to it as ‘brosé’ (rosé for bros). You may regularly come across this turn of phrase if you spend any time around Chelsea in July. The “offending bros” will often be wearing boat shoes, possibly a pink shirt, in possession of a copy of GQ and hollering at each other “yeah boy, break out the brosé!” We would advise you to not join their ranks…


  • The Spanish Road Less Travelled

    This week, we’d like to talk to you all about Spain. Ever since the 70s, when Brits, bored of package holidays to Blackpool and ‘Jolly Boys Outings’ to Margate, started bothering the folk of Benidorm with yells of “more vino por favour,” Spanish wine has been much loved in the UK. Washing down food that tasted a bit “foreign,” with jugs of Rioja based sangria. Good times! However, the 70s are over, now we all love a good bit of Tapas and Spain have become renowned for more than just Rioja. Thus, we thought it would be nice to highlight a few indigenous Spanish grapes that you might not have heard of…


    This grape isn’t particularly obscure, in fact it’s the second most important red grape in Spain after Tempranillo but you might not be used to seeing it as a single varietal (It’s often found in blends in Rioja). Garnacha has gone through a bit of a revolution over the last 20 years or so, from relative vineyard ignominy, it has become the bell of the ball. The incredibly old Garnacha vines in Priorat and Aragon (a wine region, not the King of Gondor) have delivered wines with fantastic fruit concentration, typically displaying notes of red forest fruits baking spices and charred wood with supple tannins.

    Why not try…? LAS MORADAS 'SENDA' 2013 



    We know what you’re thinking; it’d be awesome to open a Samuel Beckett themed bar and name it Waiting for Godello. Well you can’t, it’s our idea, get your own 20th Century playwright’s bar! A few years ago, Rias Baixas, and Albariño were the region and grape names to drop to prove your wine aficionado credentials. These days, those names have become almost mainstream, and it's the tiny neighbouring region of Monterrei - and Albariño’s doppelganger Godello - that you need to be talking about to show off your esoteric knowledge. Like Albariño’s, Godello is crisp, fresh and so friendly to seafood it risks an injunction. Snap it up while it's still an undiscovered (and undervalued) gem.

    Why not try…? ALMA DE BLANCO GODELLO 2016 



    Pronounced ‘men-thee-uh,’ you can normally find this plucky little red grape kicking about in Northwest Spain. It nearly went extinct until wine making legend Alvaro Palacios brought it back from the brink and made it the coolest cat in all of Bierzo. Mencía is renowned for having the aromatics of a well-made Pinot Noir but the intensity of Syrah. Displaying characters of sour cherry, red plum, bramble, liquorice and a mineral backbone, this wine is not the easiest find so when you do, you should probably buy a case.

    Why not try…? ALMA DE TINTO MENCIA 2016


  • Women in Wine

    It was a relatively busy month for those of us championing a bit of the old gender equality in the drinks trade. To be fair, those passionate about maintaining gender disparity might have been busy as well, we don’t know. Constantly tweeting “it’ll be illegal to ask out a woman next,” nodding along to Donald Trump diatribes and being furious Caitlin Moran was taught how to write, is probably quite time consuming. Anyway, while they were doing that, at the grown-ups table people were celebrating the 100-year anniversary of women winning the right to vote and International Women’s Day.

    Throughout 2018 we’ve been showcasing some of the finest wines in our range that also happen to be grown, vinified and bottled by women. Below we are featuring 3 female winemakers, that produce some of our top selling wines.


    Anette Closheim produces modern, premium wines grown on the banks of the river Nahe. She supplies the sommeliers of top chefs and was the first winemaker to win the "Riesling Discovery of the Year" wine world award. Luckily for us, she also agreed to sell her wines through Oddbins!
    In a short time, Anette Closheim has made a name for herself as a winemaker. In the 150-year-old winery owned by her family, she grows highly ripe grapes, with a focus on the purity and concentration of the fruit.
    Anette studied wine business and was initially a product manager for a range of Single Malt Whiskies and premium vodkas.
    Thanks to these influences, the wines are presented in casually elegant bottles backed up by the quality of wines which are testament to the dedication Anette commits in the vineyard and the winery.


    Claudie Jobard is following in the footsteps of her mother; Laurence Jobard, who gained great acclaim as one of the best oenologists in France. Under Laurence's watchful eyes, Claudie simply makes wonderful wines. She is meticulous in the fields because she knows you cannot make great wines unless you start with great fruit. She also believes that the wine is mostly "made" in the vineyards, not the cellars. Therefore, she strikes a balance between letting the terroir and grapes express themselves while also adding a few loving touches to influence the process.
    Claudie not only produces excellent wines under her own label, but also works as a winemaker at Remoissenet. Below are two perfect examples of her prowess. meticulous in the fields because she knows you cannot make great wines unless you start with great fruit. Claudie also knows that the wine is mostly "made" in the vineyards, not the cellars. Therefore, she strikes a balance between letting the terroir and grapes express themselves while also adding a few loving touches to influence the process.


    First Creek’s star winemaker has collected an impressive number of awards, while still producing top-notch wines for her own label in her spare time. Liz Silkman tirelessly makes wine under the First Creek label and for 25 different clients at First Creek’s contract winemaking facility, so it was no real surprise when she was crowned 2016 Hunter Valley Winemaker of the Year.

    Growing up in Cessnock, Silkman never had the wine industry on her radar, despite having a relative making wine at Lake’s Folly and wine “always being around”. Surprisingly, no-one ever suggested a winemaking career to the budding student whose strong suits were maths and science. But while working in the cellar door at Pepper Tree Wines, winemaker Chris Archer called for some help in the winery and Silkman’s interest was sparked. “I liked the machinery and the process,” says Silkman. “It was something so new, exciting and different.”

    In 1999, armed with a freshly minted science degree, she heard on the grapevine that P.J. Charteris from Brokenwood was looking for a lab technician. Silkman landed the job, but found it was not for her. “I was terrible at it and I found it tediously boring.” So, she asked Charteris about spending some time in the cellar alongside Nick Paterson. Despite the long hours, modest wage and physical, on-the-job training, she loved it and was drawn in by the winemakers’ infectious passion for wine.

    In 2002, while doing vintage in New Zealand, Silkman was offered an ­assistant winemaker position at Tempus Two by Sarah-Kate Dineen. “I came home in a heartbeat,” says Silkman.

    Before they could make any wine, they had to build the winery, which Silkman recounts as “an amazing opportunity”. It was the openness of the working relationship with Dineen that allowed Silkman’s knowledge to soar. Today she is one of the most respected winemakers in the Southern hemisphere and is the hand behind the wonderful First Creek Shiraz and First Creek Chardonnay that have been excellently received by both Oddbins staff and customers since we started stocking them in 2016.

    You can also catch up on our first Women in Wine blog by clicking here.

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