David Pike

A PASSION for wine – riesling in particular – and the unique Eden Valley in South Australia have combined in the creation of what is believed to be an Australian first.

David Pike this week talks to Chester Osborn, winemaker at d’Arenberg in the McLaren Vale.

SITUATED to the north of the Burgundy region, and to the south of Champagne, in France is the region know as Chablis.

David Pike this week celebrates the Sheraton Wine Awards’ 25th year and pays tribute to ‘the chairman’.

The drive to improve and evolve wine is a trademark of the team at Yalumba, and of one man in particular, as David Pike reports.

FRANKLAND Estate winemakers Judy Cullam and Barry Smith are passionate about riesling. So deep runs their enthusiasm that each year they award the Frankland Estate Riesling Scholarship to a member of the hospitality or retail wine

From Sophia Loren to Ducati, Bernado Bertolucci to Juventus, David Pike loves all things Italian. And he’s a real fan of Italian wines, as a recent visit to Melbourne reminded him.

David Pike goes in search of the “Holy Grail” of wine buffs – a truly great Pinot Noir.Pinot Noir is a mysterious grape variety but it produces one of the world’s great drinks.

David Pike this week shows that his appreciation of a fine drop extends well beyond the border, as he looks at some of the best from South Australia and Victoria.

David Pike returns to an old favourite this week, a South West winery that has long set the standard for top quality food in the State’s premier wine-growing region.WHAT to do on a warm afternoon in the middle of autumn.

After a trip through the wineries around Margaret River David Pike writes up his field notes on the dos and don’ts of successful cellar door operations.

David Pike turns his attention to the wonders of WA’s wineries that were on display at the Fine Wine Show held in the city last week.

Long tables and long nights. David Pike remembers his first experience of the wonders of Cheong Liew.

While vintage may be over and all roads lead back to the big smoke, David Pike still feels the pull of the South West and his work in the winery at Devil’s Lair.

With vintage over, David Pike takes a look at a special event on the WA wine calendar, a two-day tasting organised by the Western Australian Wine Industry Association.

As vintage comes to an end, David Pike reckons he’s been playing for the right team all along ... the night shift crew.

More used to emptying wine barrels than filling them, David Pike continues his work experience at Devils Lair, and checks on the area’s reds.

Still on a working holiday in the South West, David Pike spent his Easter break chowing down on the fare at Clairault Wines. And he and his companions were impressed with what they saw (and ate).

Aahhh, the finer things sure are hard to get used to. At least that’s what David Pike is suggesting, as he sips a champers and looks at some of the quality product coming out of Australia.

The hard work and early hours is starting to have an effect on Business News’ intrepid source on all things ‘wine’. It’s hoped David Pike doesn’t reach his use-by date and have to take a break from the Devil’s Lair team before vintage end.

David Pike is pleasantly surprised by a new addition to the food scene in the South West ... and it’s not in Margaret River.

Could it be that a few weeks down south for the vintage may bring about a lifestyle change for David Pike? We can only hope.

David Pike isn’t topping the “fines” list among the crew involved with the Devils Lair vintage but there’s still time for him to make his mark.I FEEL right at home. Just three weeks out of Perth and it seems the city has come to me.

David Pike continues to find out that the journey from vine to bottle is a long one, and gains new-found respect for those who make the grape into wine.MY champagne body managed to come through my first week of vintage work unscathed.

THOSE who compile lists of ‘must-visit’ places have a new name to pencil in … Wino’s.

David Pike gets his hands dirty touring Margaret River’s wineries as they prepare to harvest their fruits.

The Margaret River dining scene has improved immensely over the past decade, says David Pike, as he enjoys the culinary delights down south.

David Pike reckons the latest Art Series release from Leeuwin is something to sing about.A SYMPHONY of new releases from Leeuwin is showing all the attributes that will bring the label yet more acclaim from wine drinkers around the globe.

Despite a few hiccups during the year, the State’s 2002 harvest is looking like another good one, according to David Pike.

While new faces come and go in the wine business, David Pike thinks a couple of old faces with a new venture may be in for the long haul.

A WEEK camping in the wilderness has rejuvenated my mind and body. I feel cleansed and ready to tackle the year ahead at full speed. Already the calendar is beginning to fill up with events to challenge the most dedicated wine enthusiast.

BROWN Brothers have made an art of matching food and wine through their epicurean center in Milawa, Victoria.