He's a former chemist who majored in chemistry and biology at university, so it was probably inevitable that when Peter Logan was bitten by the winemaking bug, he was going to do things his way. Login or signup to continue reading In his own words: "The same old thing, there's plenty of that. Why make more?" And credit where it's due, his desire to forge his own path and tear up the winemaking textbook has worked well.
His Logan winery, with its award-winning cellar door at Mudgee, has been a runaway success. Logan has grown to produce about 50,000 cases annually, and a second cellar door has opened in Orange. He has been happy to play with lesser-known varieties from Mudgee and Orange, and use unconventional techniques to come up with wines that are as different as they are tasty.
Which brings us to the new Logan range that sits perfectly with his love of experimentation called Logan Lab. Yes, as in laboratory. It consists of three wines that have just been released - a petit verdot from Mudgee, an Alsatian-style pinot gris from Orange and barrel-fermented marsanne, again from Orange (all $45).
"We're a curious bunch of winemakers here at Logan," Peter explained. "With Logan Lab I wanted to share the very finest results from our small batch experiments. "Each year we play around with different winemaking techniques, or maybe a new variety sourced from a neighbour, or a different blend in the end wine .
.. whatever.
"In the past these small experiments were blended away and in.
