We’ve always maintained that contemporary Aussie winemaking has a punkish, rock ‘n’ roll sensibility to it, and the Liquid Rock and Roll winery manages to encapsulate that attitude pretty much perfectly. Let’s look at the facts: punk erupted in the late 70s as a reaction to establishment and music scene of the time, and had a key mission statement: it was determined to break down the establishment and all their stuffy, outdated rules. It wanted to show its contemporaries that great music could be made without a history of expertise, and that a ‘do-it-yourself’ attitude was more direct, more accessible, and ultimately, much more satisfying. All of these ideas can be perfectly matched to modern winemaking, and Liquid Rock and Roll are kicking ass in their own unique way. They’re bringing unusual grape varietals to Australian wine, blending grapes which are rarely brought together, and using their instincts and feelings to produce wines which are interesting, delicious, approachable… and a hell of a lot of fun to drink.
With their psychedelic labels and punny wine names, inspired by rock hits of the past, Liquid Rock and Roll clearly have a target audience in mind. That’s not to say that they’re a ‘niche’ taste, though - just like with the hits of The Clash, The Damned and The Sex Pistols, there’s some real skill and an eye for detail underneath all of the attitude. That’s due to the knowledge and innate talent of Alex Byrne - who cut his teeth in Burgundy and the Northern Rhone - and Kim Farrell, who worked with some big name Aussie wine producers before deciding to go it alone and see where the muse took him. Together, they’re riding high on this new wave of Australian viticulture, experimenting and innovating as they go. Rock on!
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