Sometimes you may see small crystals (often called "wine diamonds”) or a little sediment in the bottle.
Don't worry, this is completely natural and safe.

Even the world’s most expensive and premium wines develop sediment as they age, it’s expected and often considered a sign of high quality and minimal processing.

In white wines, the crystals form when natural acids and minerals combine, especially if the wine has been chilled.
These tiny crystals are formed from naturally occurring tartaric acid and potassium and are actually the same as cream of tartar used in cooking.

In red wines, the sediment will look darker because it also contains natural colour (anthocyanins) and tannins from the grape skins.

We process our wines gently to protect flavour and character, so occasional sediment can occur.
Simply pour carefully and enjoy!

For more information please read our in depth article about Wine Diamonds and Sediment.

Grapes must be certified as organic—a rigorous process that can take years to implement. Once certified, farms or vineyards undergo annual audits, along with occasional surprise inspections.

Winemaking is subject to a separate audit. This means that a wine bearing the ACO logo is effectively audited twice: first, at the grape-growing stage to ensure the fruit is 100% organic, and second, during production to guarantee that the winemaking process is fully compliant, with no use of non-organic ingredients whatsoever.

Learn more on the ACO website.

A dry wine simply means no residual sugar.

Dry does not mean acidic or bitter — just not sweet.

Verjuice is juice from unripe, green grapes.

It’s tart and fresh, often used in cooking instead of lemon or vinegar.

A double-blind tasting is used to fairly test whether people can tell the difference between wines.

Three samples are poured:

• Two are the same
• One is different

If the taster can correctly identify the odd one out, there is a proven difference.

Studies show that even the most celebrated “experts” often get it wrong in double-blind tests.
The great news? With our free reports, you have the tools to match or even outshine the so-called wine "gurus."

Yes… and no.

Good matches can enhance both food and wine, but the best pairing is always
the one you enjoy.

A Magnum is 1.5 litres, equivalent to two standard bottles.

Here’s a guide to wine bottle sizes:

• Split / Piccolo: 187.5 ml (~1 glass) – think airplane bottle
  
• Half Bottle / Demi: 375 ml (~2½ glasses)
  
• Standard: 750 ml (~5 glasses)
  
• Magnum: 1.5 litres (~10 glasses)
  
• Double Magnum / Jeroboam: 3 litres (~20 glasses)
  
• Rehoboam: 4.5 litres (~30 glasses)
  

Large-format bottles—often used for special occasions or commemorative releases:

• Methuselah / Imperial: 6 litres (~8 standard bottles)
  
• Salmanazar: 9 litres (~12 standard bottles)
  
• Balthazar: 12 litres (~16 standard bottles)
  
• Nebuchadnezzar: 15 litres (~20 standard bottles)
  
• Melchior: 18 litres (~24 standard bottles)
  
• Goliath / Primat: 27 litres (~36 standard bottles)
  
• Midas / Melchizedek: 30 litres (~40 standard bottles)

Veraison is the point when grapes begin to ripen:

Colour change: Green chlorophyll breaks down, and pigments specific to the grape variety are produced, causing red grapes to turn purple and white grapes to develop a golden or straw colour. 

Flavour and sugar: Sugar levels increase, making the grapes sweeter, while acidity decreases. Aroma and flavour components also develop during this time. 

Texture change: The berries soften and become pliable, changing from a firm, hard texture to a softer one. 

Physiological shift: The vine shifts from creating energy by photosynthesis to consuming it to ripen the fruit. 

Terroir
is a French term that means “sense of place.”

It describes how soil, climate, slope, and environment influence how a wine tastes.
It’s a real concept with real science behind it even if it sometimes gets overused.

No. Grapes require the leaf “factories” to provide the energy to turn the acid into sugar, so unlike some fruit grapes do not get sweeter or more ripe once they are picked.

Yes.
Wine regions help tell you where the grapes come from, which often affects quality and style.

In Australia, regions are protected by Geographic Indications (GIs). If a wine lists a region on the label, at least 85% of the grapes must come from that region.

High-quality wines usually name a specific region, while bulk or blended wines may use broader terms like SEA - South Eastern Australia.

In Europe, systems like AOC (France) and DOC/DOCG (Italy) go further, controlling not just origin but grape varieties and production methods.

• Macroclimate: the climate of a whole region.
• Mesoclimate: the climate of a specific vineyard site.
• Microclimate: the environment around individual vines.

“Microclimate” is often used incorrectly but sometimes it’s better to enjoy the wine than correct the conversation.

AOC (Appellation d'Origine Contrôlée) is France’s strict quality system: products must come from a specific region and follow traditional rules for ingredients and production like Champagne or Beaufort cheese.

GI (Geographical Indication) is a protected name for a wine region, like The Pyrenees or Margaret River. However it is more flexible—only 85% of the grapes need to come from the region, and winemaking rules are looser.

AOC = tradition and strict standards.
GI = origin with more freedom.

Fermentation is where the magic happens. It's the process of converting sugar into alcohol and this is achieved with yeast. Yes the same stuff used to make bread.

To put it simply: grape juice is naturally very sweet—about 25% sugar (or roughly 250 grams per litre).
Yeast eats that sugar and converts it into alcohol at about 2 to 1 so 24% sugar will give you a 12% alcohol wine give or take.

Diacetyl is a naturally occurring compound produced by yeast in varying amounts. It gives wine a buttery flavour, and when combined with malolactic fermentation (MLF), it contributes to a creamy, rich texture in white wines.

However, too much diacetyl can make a wine overly heavy or flabby, so winemakers carefully manage its presence.

Sometimes called secondary fermentation or just “malo”, malolactic fermentation is when the sharp malic acid in grapes (think green apples) is converted into softer lactic acid (think yoghurt). This makes wine less acidic and creamier—which is why a Chardonnay that’s undergone MLF can taste buttery or smooth.

MLF is common in:

• Most red wines, expecially from cooler climates
  
• Some Chardonnays
  

Most other white wines skip it to stay fresh and crisp.

MLF also helps stabilise the wine, but if it happens unexpectedly in the bottle, it can make the wine slightly fizzy and change the flavour. Winemakers carefully control the process to avoid surprises.

If you're ever at a restaurant and the waiter or sommelier opens a bottle of wine thats has a slight fizz, MLF may have started in the bottle which might be a good reason to politely ask for a fresh one. Excess CO2 can also produce a fizz when a wine is bottled cold and later warms up.

The term Secondary fermentation can be confusing because it’s used in several contexts.

Sparkling wine and beer - here fermentation refers to a controlled yeast process. After the wine is bottled, a
small amount of sugar and yeast is added. As the yeast consumes the sugar, it produces CO2, which is trapped in the bottle, creating the bubbles that make sparkling wine or champagne fizzy.
This is why sparkling and champagne bottles are made thicker and stronger because bottles can explode if you get the calculations wrong and add in too much sugar.

Secondary fermentation can also refer to Bacterial fermentation – like malolactic fermentation (MLF) mentioned above.

VA, or volatile acidity, is a term winemakers use to measure the total concentration of volatile acids in wine, primarily acetic acid (the acid in vinegar) and ethyl acetate (which smells like nail polish remover).

In small amounts, VA can add a subtle lift or complexity to wine. But if it gets too high, the wine tastes sour or vinegary almost like kombucha!

TA (titratable acidity) is the total acidity in a wine, including tartaric, malic, and acetic acids.

The process of pulling colour, flavour, and tannin from grape skins and seeds.

Over-extraction can make wine bitter and harsh.

A mix of cedar reminiscent of sauna wood and tobacco aromas. It is often used to describe aged Cabernet Sauvignon.

Earthy, savoury aromas sometimes found in aged wines — especially Pinot Noir.

Used carefully, they can signal complexity, too much is considered a fault.

An unwanted yeast that can create a smell like band-aids or mice, but also barnyard, leathery, smoky characters.

See above. Some winemakers like wines that are a little bit "funky". Others prefer pure fruit and varietal expression.

If it is really strong it is considered a fault, and you may be justified in asking for a replacement.

When one element (oak, alcohol, acidity) dominates instead of working in harmony.

Mousse and bead are used to describe sparkling wine:

Mousse: The head or foam.

Bead: The size and texture of bubbles.

Generally a sparkling wine will be considered higher quality when it has very fine bubbles - a "fine bead".