Luke O’Cuinneagain
speaker
207 appearances
1 recordings
1 series
first heard Jul 2026
last heard 31 Jul
Luke O’Cuinneagain’s voice in public audio — every appearance, attributed to the second.
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recordings per month · last 12 monthsRecordings per month over the last 12 months — 1 in all, peaking in Jul 2026 with 1.
Appearances
And it feels at ease with itself.
I think you upfront with dry land farming, you do suffer because it takes a lot longer for the vines to come into production.
But when they're in production, they have a naturally a bit less crop, but there's much more intensity in it.
And you can imagine you forcing the vine to put down its roots as deep as possible and struggle and
and work hard and so it's bringing all of that sense of place and everything back into the grapes themselves.
Whereas when you're irrigating you do get fantastic fruit coming off it but it just doesn't seem to quite have as much depth to what the dry land ones are.
but it's always a interesting thing that also happens with them if you're looking at it is that in drought conditions um your dry land because it's put its roots down so deep they almost tend to be a bit better buffered
than the irrigated ones and the irrigated ones you have to tender a little bit more to them but they're both dry land and irrigated they've got their pros and cons that you have to deal with and you will blend between them that's the idea
Yes, we do blend between them to get the best out of the two sources.
And I think where the blending comes in a lot is particularly if you're looking at like our Estate White, which is a blend of Semillon and Sauvignon Blanc.
We're really using a lot of the different sites there to get the best expression of what we deem is the best wine going forward from this area.
It's incredible in grape, and I think it's an anathema for me, you know, with the general public.
Straight Semillon has always been a relatively difficult sell.
Where it's an incredible wine because of texture that it has.
And as it ages, it gets this wonderful richness about it and things like that.
And I think when you put it together with Sauvignon, this perfect match to work together.
You've got the...
the more floral tones and coming through from the Sauvignon whereas the Semillon is giving you a wonderful texture almost a little bit of waxiness as well coming through and they just marry together perfectly.
the two of them go hand in hand because you will get a textural feel for the varieties for instance like with the Sem it's got a natural texture to it but then if you're putting it into oak and the length of time that you're doing on these those all play into driving it one way or the other
It's also, if you're looking at, do you do buttonage, for instance, and stir up that leaves to exacerbate texture, or do you just leave it to get freshness out of it?
Showing 121–140 of 207 · page 7 of 11
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