Return of the Sweet White Duke… of Clarence
30 June 2017
In another news (and apologies to the late David Bowie’s Thin White Duke) I can announce the imminent return of the Battle of Bosworth ‘Clarence’…
The Joch Bosworth hero shot
2 March 2017
A hero shot is defined in the urban dictionary as ‘A shot of a thing or person with framing, composition, lighting and setting intended to…
Spring Seed Sparklings
2 February 2017
And just for something completely different and because Joch doesn’t think we have nearly enough wines, we are looking forward to introducing you to the…
Cellar Door 5th Birthday
11 August 2016
Where did the time go eh? As of tomorrow, Friday the 12th August, our lovely rustic little cellar door has been open for 5 years.
2015 Battle of Bosworth Chardonnay
10 November 2015
We released the 2015 Battle of Bosworth Chardonnay on the weekend just gone. This is the 6th vintage of this wine and I gather from…
August Update 2015
20 August 2015
It’s well and truly the new financial year and I’m long overdue a blog post, so here we go. Joch has gone mad with new…
Vintage 2015: The Quick and the Dead
10 March 2015
For those of you familiar with this 1995 movie, I would like to say I don’t in any way see myself as as the enigmatic female…
Vintage count down
23 January 2015
It’s that time again. You can hear the dreaded starlings making their high pitched keening whine, Australia Day is nearly here and the old yellow…
We Won a Trophy!
2 November 2014
Great news from Friday the 31st October’s 42nd Annual Bushing Lunch, where all the trophies and awards were announced from the McLaren Vale Wine Show…
Battle of Bosworth Cellar Door to Open 7 Days a Week
26 September 2014
News hot off the press is that our cellar door will open 7 days a week as of Wednesday the 1st October! Exciting news for…
Half Time-ish 2014
7 August 2014
Well, it’s just past half time. I had meant to post this before July ended, but now it’s August and it’s really nearly 3/4 time.
Post Vintage Blues
22 May 2014
Well it’s finished. All the grapes are in, ferments are finished and everything has been pressed off, and wines have been ‘put to bed’ ie…