Hello and thanks for viewing our Spur Pruning video from Robyn at one of our Great Western Vineyards. Ben Thomson uses many different pruning methods depending on what vines they are and if he is trying to get more fruit for the vintage. I will ask the question for you! regards

Hello, Thanks for your interest. Ben also uses the rod cane and arch cane pruning methods depending on the look of the vines here in Great Western.

Thanks for viewing James Thomson baking the festive Chocolate Fruit Cake- we hope you enjoyed your festive celebrations to. Cheers

Hello Thanks for you interest and question. We have asked Hamish this and his personal rule is the 1/3 rule. 3 days for most wines at a third of a bottle each day. Any less than a third in the bottle, it is not really going to keep very well, so cook with it. Freezing wine, red or white, can change the acid / tannin content in the wine, especially red. White (& Rose) wines are usually cold stabilized (as they are most likely to be put into a fridge), so the tartaric acid doesn’t solidify to a crystal and look like glass or flakes in the wine. Reds don’t get cold stabilised so short periods in the fridge should be ok. However freezing or along long time in a fridge for a red could cause the acid and or tannin to form crystals and then fall out of suspension and change the palate structure of the wine. All the Best! Cheers