Those who read Schmidt on Sponti on Monday may be particularly interested in these experiences with spontaneous fermentation in New Zealand's most important wine region.
‘They didn’t teach me to make wine like this at Roseworthy College’, joked English-born Kevin Judd when he presented the first five vintages of his Greywacke Wild Sauvignon Blanc in London recently. ‘This sort of bad behaviour I learnt from James Healy’ (then at Cloudy Bay, now a partner in Dog Point), who, soon after his arrival at Cloudy Bay, where Judd was founding winemaker, suggested they make a Chardonnay with ‘wild yeast’, ie...