RE:RE:RE:RE:RE:RE:RE:RE:RE:Insider buyI was there last year mgc11 and beautiful wines they are too. I always go for organic wines because I just can't bear the thought of drinking Sulphur dioxide which is preservative (220) that is an antifreeze. An organic Sauvignon that was blended with Merlot from Croatia was the best red I have ever had. Sadly I can't remember the name. That indicates I might just of had a drop too much of the stuff. I thought NZ wines were great, they are but we have a way to go. Every country I visited including Turkey had top drops. Italy, France and Spain produce some of the best in the world & even their cheaper reds & whites are beautiful.
mgc11, as you know to produce such fantastic wines, you must grow your grapes in the right conditions to get the best out of them and have time put into the industry, like you, to take your wine to the next level. The important thing is the right environment, if you sell your business tomorrow and the new owners are as experienced as you, your wines will not drop in quality.
OK, so what am I driving at here? My point is, the East Coast have known oil kitchens that have been seeping oil for hundreds of years. That's the grapes growing in the right environment - right there, all you need to do is add in experience to get it out of the ground. If TAG & NZ have that experience, the oil will flow. If they don't have that experience they will simply get a wise old owl like you who has 20, 30 or 40 years in, to do the job. They will succeed here, they can't afford not to, so just like a good red wine maturing over time, patience is required to earn your reward here. Lets not forget the oil is there and plenty of it, it's just getting it out. Longs will pay off, I have no doubt about that at all.