It’s hard to beat Syrah from the greatest sites in the Rhône, but I’ve tasted a few from New Zealand recently that have been really impressive. I’m on my way over there tomorrow for a couple of weeks for a closer look – my first visit, so I’m hugely excited. I’ll be tweeting as usual from @mattwallswine
In the meantime, here’s a recent article I wrote for Decanter magazine – a regional profile on Hermitage.
Shortlisted for The Louis Roederer International Wine Writers' Awards 2017 Food and Wine Writer of the Year
Shortlisted for the Born Digital Wine Awards 2016 Best Editorial/Opinion Wine Writing
Shortlisted for Fortnum & Mason Food and Drink Awards 2016 Online Drink Writer
Winner of the International Wine & Spirit Competition 2015 Blogger of the Year
Shortlisted for The Louis Roederer International Wine Writers' Awards 2015 Online Communicator
Runner Up in the Born Digital Wine Awards 2015 Best Editorial/Opinon Wine Writing
Shortlisted for Harpers Wine & Spirit French Wine Awards 2014 Best French Wine Writer/Critic
Shortlisted for International Wine & Spirit Competition 2014 Blogger of the Year
Shortlisted for International Wine & Spirit Competition 2013 Blogger of the Year
Off Licence News Top 25 Policy and Opinion Formers 2013
Winner of The Drinks Business Awards 2013 Communicator of the Year
Winner of Fortnum & Mason Food and Drink Awards 2013 Newcomer of the Year
Shortlisted for International Wine & Spirit Competition 2012 Blogger of the Year
Matt Walls first got into wine working in an off-licence in Brighton. He has since worked for Bollinger Champagne and helped manage and buy wines for The Sampler, one of London's best wine shops. He now spends half his time writing about wine and the other half collaborating on various wine-related projects. His first book, Drink Me!, was recently published by Quadrille and has sold over 10,000 copies.
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- Vignoble du Rêveur 'Pierres Sauvages' Pinot d'Alsace 2013
This is made by Mathieu Deiss, grandson of the legendary Marcel Deiss of Alsace in north-east France - winemaking genius clearly runs in the family. It's produced from some small local vineyards he has recently bought and converted to biodynamics. The wine has no added sugar, acidity or yeasts and is bottled with minimal sulphur. It smells like the essence of fresh pear, with subtle honey aromas. It's just about dry, feels rich and full-bodied, then neatens up on the finish with well-judged acidity. It feels nourishing to drink, and has remarkable persistence of flavour. It’s £18 a bottle at Roberson, but is easily worth £25 for this kind of quality (click through).
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