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      <image:caption>Name: Stuart Proud Number of Vintages: Lost count after 10 Position: Tractor monkey, half forward flank, grower of grapes, cleaner, maker of wine Likes: Sunshine, hot chips &amp; gravy, left hand point breaks, loud rock’n’roll, earthworms Dislikes: Burnt toast, finger puppets, blocked drains, sunburn cream in the eye, hangovers Career Highlight: Never flipped a tractor (yet) Favourite Drink: Ice cold, refreshing beer</image:caption>
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      <image:caption>Name: Alby Number of Vintages: 10 Position: Second in charge, senior rabbit controller, chief grape sampler Likes: Riding in back of ute, afternoon siestas, bathing in any type of water, general relaxation Dislikes: Getting up early, pesky rabbits, getting fishing hooks stuck in mouth Career Highlight: Catching 12 rabbits in 1 week Favourite Drink: Water from base of flowerpots</image:caption>
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    <lastmod>2019-04-10</lastmod>
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    <lastmod>2018-11-21</lastmod>
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      <image:title>Articles - Introducing... Kennedy Vintners - Heathcote, Central Victoria</image:title>
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      <image:title>Articles - Introducing... Kennedy Vintners - Heathcote, Central Victoria</image:title>
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      <image:title>Articles - Introducing... Kennedy Vintners - Heathcote, Central Victoria</image:title>
      <image:caption>2017 Kennedy 'Pink Hills' Rosé 100% Mourvedre 2.5T/acre Handpicked at 240m elevation on Cambrian soils (Iron rich with jasper, chert, seafloor basalt/greenstone). Mourvedre is wholebunch pressed direct to old French barrique to complete wild primary fermentation for a little over 14 days with occasional battonage towards the end of ferment. Post wild primary fermentation, the wine is lightly sulphured to prevent malolactic fermentation occuring. The resulting wine is round and textured thanks to barrel fermentation but retains a pristine line of acidity. The wine remains on lees for 7 months in old french barriques before being sent to bottle without correction. Bottled unfined and unfiltered with 55mg/l SO2 added.</image:caption>
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      <image:caption>2017 Henrietta Shiraz 100% Shiraz 2.6T/acre Handpicked as bunches at 240m elevation on Cambrian soils (Iron rich with jasper, chert, seafloor basalt/greenstone). Shiraz is destemmed to whole berry. The fruit is cold soaked initially for a total of 5 days before commencing wild fermentation in open top stainless steel vessels on skins for a total of 18 days. With gentle pumpovers for the first 2-5 days at the height of ferment and followed by hand plunging, the resulting juice is later racked to old French oak where it completes wild malolactic fermentation and is left to mature for 8 months. Unfined and with 52.8mg/l SO2 added.</image:caption>
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      <image:caption>2015 Kennedy Heathcote Shiraz 100% Shiraz 2T/acre Handpicked as bunches at 240m elevation on Cambrian soils (Iron rich with jasper, chert, seafloor basalt/greenstone). Shiraz is 70% destemmed whilst the remaining 30% remains as wholebunches, the fruit undergoes 4 days of cold soak before wild fermentation commences in open top stainless steel vessels for a total of 7 days. Gentle pumpovers occur once daily for first 2-3 days followed by hand plunging until pressing The wine remains on skins for a total of 18 days before being pressed to a combination of old French oak and 15% new French oak. Here, the resulting wine completes full wild malolactic fermentation and matures on lees for a total of 11 months before it is racked and blended to bottle. Unfined, unfiltered and 50mg/l SO2 added.</image:caption>
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    <image:image>
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      <image:title>Articles - Introducing... Kennedy Vintners - Heathcote, Central Victoria</image:title>
      <image:caption>2015 Kennedy 'Cambria' Barrel Selection 100% Shiraz 2T/acre Handpicked as bunches at 240m elevation on Cambrian soils (Iron rich with jasper, chert, seafloor basalt/greenstone). Shiraz is 70% destemmed whilst the remaining 30% remains as wholebunches, the fruit undergoes 4 days of cold soak before wild fermentation commences in open top stainless steel vessels for a total of 7 days. Gentle pumpovers occur once daily for first 2-3 days followed by hand plunging until pressing The wine remains on skins for a total of 18 days before being pressed to a combination of old French oak and 20% new French oak. Here, the resulting wine completes full malolactic fermentation and matures on lees for a total of 13 months before it is racked to rest again in oak for an additional 6 months. Unfined, unfiltered and 53mg/l SO2 added.</image:caption>
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  </url>
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    <lastmod>2018-06-14</lastmod>
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    <lastmod>2018-06-14</lastmod>
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      <image:caption>100% Family Owned and 100% Independent, Growers Champagne.</image:caption>
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    <priority>0.5</priority>
    <lastmod>2018-05-29</lastmod>
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      <image:title>Articles - From Sunday WInemakers - 'Carbonic' &amp; 'Bambino' Nebbiolo - Adelaide Hills, SA</image:title>
      <image:caption>2017 From Sunday 'Carbonic' Nebbiolo Organic Practices ** Last Few Cases Remaining!!! ** Nebbiolo from the northern Adelaide Hills at 450m elevation on brown sandy loam soils; it provides a stark contrast to the growing conditions just 10 minutes down the hill. Hand harvested in the early hours to retain freshness, 8 days carbonic maceration before an additional 2-3 weeks of wild primary fermentation in open top stainless steel, followed by full natural malolactic fermentation. Unfined, unfiltered and 80ppm SO2 at bottling.</image:caption>
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    <image:image>
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      <image:caption>2017 From Sunday 'Bambino' Nebbiolo Organic Practices Picked on the same day, from the same block. The 'Bambino' Nebbiolo sees a blend of 25% of the carbonic macerated cuvée. The remaining 75% is destemmed, crushed and left on skins for 8 days. Treated like a Pinot Noir, the phenolic extraction is very gentle with punch downs occurring only once daily. Following wild primary and full  malolactic fermentation, the resulting wine is sent to 3rd fill French barriques on lees for 12 months until ready for bottling and blended together. Unfined and 80ppm SO2 added at bottling.</image:caption>
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  </url>
  <url>
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    <changefreq>monthly</changefreq>
    <priority>0.5</priority>
    <lastmod>2018-05-16</lastmod>
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      <image:caption>2016 Anthony Thévenet Beaujolais Villages Vine age; 50 - 78 years old 30 hl/ha Hand picked as bunches at an elevation of 230m on sandy soils with a top layer of gravel. To retain freshness and purity, a short carbonic maceration in concrete vats for 8 days, later followed by full natural malolactic fermentation in concrete also.  The majority remained in concrete for maturation on lees whilst a third was sent to old 600L demi-muids for 3 months. The resulting wine was then blended and sent to bottle without fining, filtration and finished with less that 10mg/l of SO2 added.</image:caption>
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      <image:loc>https://images.squarespace-cdn.com/content/v1/59ae7648e45a7c9fc3393253/1526430734495-8HP6LQEI6DJYJ488QHHY/Thevenet-3.jpg</image:loc>
      <image:title>Articles - Introducing... Anthony Thévenet</image:title>
      <image:caption>2016 Anthony Thévenet 'Cuvée Julia' Cote du Py Vine age; 80 - 93 years old 25 hl/ha 'Cuvée Julia' sees its 2nd vintage in 2016. Named after Anthony's first daughter who was born the same year of Thévenet's first release from the famed Cote du Py.  Elevated at 260m on crumbling granite and schist soils, Gamay is again picked as bunches for carbonic maceration of 20 days in concrete vats, here it completes full natural malolactic fermentation. The resulting wine is aged in old 225L Hogsheads for 7 months before being sent to bottle without fining, filtration and finished with less that 10mg/l of SO2 added.</image:caption>
    </image:image>
    <image:image>
      <image:loc>https://images.squarespace-cdn.com/content/v1/59ae7648e45a7c9fc3393253/1526430820294-YYZWUOZJ0E9Y98S27Y3N/Thevenet-4.jpg</image:loc>
      <image:title>Articles - Introducing... Anthony Thévenet</image:title>
      <image:caption>2016 Anthony Thévenet Morgon Vieilles Vignes Vine age; 80 - 153 years old 34 hl/ha Handpicked as bunches from his late grandfather's old vines from an elevation of 250m on sandy soils with schist and blue granite. Gravity fed to concrete vats for a carbonic maceration of 20 days, here it completes full natural malolactic fermentation. The resulting wine is matured in old 225L Hogsheads for 7 months before being sent to bottle without fining, filtration and finished with less that 10mg/l of SO2.</image:caption>
    </image:image>
  </url>
  <url>
    <loc>https://www.captainsoftrade.com.au/news/2018/3/21/new-releases-from-the-athletes-of-wine</loc>
    <changefreq>monthly</changefreq>
    <priority>0.5</priority>
    <lastmod>2018-03-22</lastmod>
    <image:image>
      <image:loc>https://images.squarespace-cdn.com/content/v1/59ae7648e45a7c9fc3393253/1521678231834-N3JK0IH7FO3ZXU5JHBY6/3964077e-eb7d-4acd-8af0-012f7db047c7.jpg</image:loc>
      <image:title>Articles - New Releases from the Athletes of Wine!</image:title>
    </image:image>
    <image:image>
      <image:loc>https://images.squarespace-cdn.com/content/v1/59ae7648e45a7c9fc3393253/1521678293602-7E7L1LPU3ZEMZJIBJ104/AOW+2nd-4.jpg</image:loc>
      <image:title>Articles - New Releases from the Athletes of Wine!</image:title>
      <image:caption>2017 Vino Athlético Pétillant Naturel Rosé approx 1740 bottles produced. 2.2ton/acre Handpicked at 560m elevation from the granitic sandy loam soils of the Candlebark Hill vineyard in Kyneton, Macedon Ranges. A true field blend, with approximately 5 picking bins of Chardonnay harvested before the last 5 rows randomly house the odd shiraz vine also, resulting in a blend of 90% Chardonnay and 10% Shiraz. Pressed quite hard to gain texture. Juice was then cold stabilised to reduce tartrates, then fermented and transferred to bottle, sealed at around 15g/L to complete primary ferment. The wine remains in bottle on lees for 10 months before being disgorged to promote clarity. Unfined and unfiltered.</image:caption>
    </image:image>
    <image:image>
      <image:loc>https://images.squarespace-cdn.com/content/v1/59ae7648e45a7c9fc3393253/1521678337708-XA94EISYN8HQ9AUFYIKP/AOW+2nd-3.jpg</image:loc>
      <image:title>Articles - New Releases from the Athletes of Wine!</image:title>
      <image:caption>2017 Alto! Alto!! Bianco 2700 bottles produced. Friulano - 2.5ton/acre, Chardonnay 2.7ton/acre, Sauvignon Blanc 2 ton/acre All handpicked and wild fermented, a blend of 52% Friulano, 40% Chardonnay &amp; 8% Sauvignon Blanc, the Friulano (King Valley, VIC) and Chardonnay (Macedon Ranges, VIC) are whole bunch pressed to stainless whilst the Sauvignon Blanc (Macedon Ranges, VIC) was destemmed, crushed and left to macerate in the Chardonnay component for 5 months to promote texture.  Without remontage, battonage and zero malo, the wine is left to rest in stainless and on lees for a total 6 months before being racked to bottle without the addition of finings, unfiltered and a total of 70ppm sulphur added</image:caption>
    </image:image>
    <image:image>
      <image:loc>https://images.squarespace-cdn.com/content/v1/59ae7648e45a7c9fc3393253/1521678424985-S4E4GU6O55V6R57Q0F5F/image-asset.jpeg</image:loc>
      <image:title>Articles - New Releases from the Athletes of Wine!</image:title>
      <image:caption>2017 Alto! Alto!! Rosato 420 bottles produced. Pinot Noir - 2.9ton/acre Dolcetto - 2.6ton acre All handpicked, a blend of 50% Pinot Noir (Macedon Ranges, VIC) and 50% Dolcetto (King Valley, VIC), both parcels were saignee from red wine production. Wild fermented and aged in old oak barrel on lees for 7 months until it was blended and bottled. Unfined, unfiltered with a total of 60ppm total sulphur added. Extremely limited stock available.</image:caption>
    </image:image>
    <image:image>
      <image:loc>https://images.squarespace-cdn.com/content/v1/59ae7648e45a7c9fc3393253/1521678483973-75VJNC8SN5TZNYIUXDPA/AOW+2nd.jpg</image:loc>
      <image:title>Articles - New Releases from the Athletes of Wine!</image:title>
      <image:caption>2017 Alto! Alto!! Rosso 4100 bottles produced. Pinot Noir - 2.9ton/acre, Dolcetto - 2.6ton/acre, Merlot - 2.2ton/acre All handpicked, a blend of 40% Dolcetto, 33% Pinot Noir, 27% Merlot; the Pinot Noir (Macedon Ranges, VIC) was destemmed, whilst the Dolcetto (King Valley, VIC) saw half as whole berries for an initial wholeberry ferment and half destemmed with frequent pigeage to extract tannins. The Merlot (Macedon Ranges, VIC) was handled very lightly with punchdowns once daily, displaying great natural colour and fruit weight. All components were wild fermented, then pressed after 10-15 days on skins to old french oak for 8 months then racked once before going to bottle. Unfined, unfiltered with a total of 65ppm sulphur added.</image:caption>
    </image:image>
  </url>
  <url>
    <loc>https://www.captainsoftrade.com.au/news/2018/3/9/los-nadies-by-vigneron-and-grower-manuel-filgueira-coming-soon-to-captains-of-trade</loc>
    <changefreq>monthly</changefreq>
    <priority>0.5</priority>
    <lastmod>2018-03-09</lastmod>
    <image:image>
      <image:loc>https://images.squarespace-cdn.com/content/v1/59ae7648e45a7c9fc3393253/1520575962557-5JHOED983KZZKD2GKF2X/getlstd-property-photo.jpg</image:loc>
      <image:title>Articles - Los Nadies - By Vigneron and Grower, Manuel Filgueira</image:title>
    </image:image>
    <image:image>
      <image:loc>https://images.squarespace-cdn.com/content/v1/59ae7648e45a7c9fc3393253/1520575526482-X8P7NYXGIQBTQA48LNYZ/Los-Nadies-AC-1200x600.jpg</image:loc>
      <image:title>Articles - Los Nadies - By Vigneron and Grower, Manuel Filgueira</image:title>
      <image:caption>2009 Los Nadies Picardia (Skin macerated Chardonnay &amp; Gewurztraminer) 2011 Los Nadies Equilibrio (Tannat and Merlot) 2015 Los Nadies Equilibrio (Tannat and Malbec) 2011 Los Nadies Impetu (Tannat et al.)</image:caption>
    </image:image>
  </url>
  <url>
    <loc>https://www.captainsoftrade.com.au/news/2018/2/14/land-of-tomorrow-by-vignerons-susie-harris-sue-bell</loc>
    <changefreq>monthly</changefreq>
    <priority>0.5</priority>
    <lastmod>2018-02-15</lastmod>
    <image:image>
      <image:loc>https://images.squarespace-cdn.com/content/v1/59ae7648e45a7c9fc3393253/1518655156802-L1L4CU1B8V5VWWJXPUOH/Screen+Shot+2018-02-14+at+2.43.10+pm.png</image:loc>
      <image:title>Articles - Land of Tomorrow by Vignerons Susie Harris &amp; Sue Bell</image:title>
    </image:image>
    <image:image>
      <image:loc>https://images.squarespace-cdn.com/content/v1/59ae7648e45a7c9fc3393253/1518655191977-AIR6YRPDTF87H5J1NP3V/Screen+Shot+2018-02-14+at+3.12.33+pm.png</image:loc>
      <image:title>Articles - Land of Tomorrow by Vignerons Susie Harris &amp; Sue Bell</image:title>
    </image:image>
    <image:image>
      <image:loc>https://images.squarespace-cdn.com/content/v1/59ae7648e45a7c9fc3393253/1518654958145-Z5CQ757ALLCCN393F29F/Land+of+Tomorrow.jpg</image:loc>
      <image:title>Articles - Land of Tomorrow by Vignerons Susie Harris &amp; Sue Bell</image:title>
      <image:caption>2015 Land of Tomorrow Chardonnay Chardonnay was handpicked in the cool of the morning and wholebunch pressed. Wild fermented for 10 days days in 30% new French oak and 70% stainless. It was allowed to matured on full lees, with weekly battonage reducing to monthly and then bimonthly. Partial malolactic fermentation and aged for 10 months - 30% in new French oak puncheon, 70% stainless steel. The wine is sent to bottle unfined and 75ppm sulphur added. Bottle aged for 15 months before release</image:caption>
    </image:image>
    <image:image>
      <image:loc>https://images.squarespace-cdn.com/content/v1/59ae7648e45a7c9fc3393253/1518655043902-H7YQQL3RB5APSP52E7S8/Land+of+Tomorrow-2.jpg</image:loc>
      <image:title>Articles - Land of Tomorrow by Vignerons Susie Harris &amp; Sue Bell</image:title>
      <image:caption>2016 Land of Tomorrow Shiraz Handpicked as bunches then basket pressed as 30% wholebunch and the remainder destemmed. Wild fermented for 12 days in one tonne open fermenters and followed by full natural malolactic fermentation. The wine is racked twice before being sent to bottle without finings. Aged for 10 months in old French puncheons and 80ppm sulphur added.</image:caption>
    </image:image>
  </url>
  <url>
    <loc>https://www.captainsoftrade.com.au/news/2017/12/11/from-sunday-collective-the-carbonics</loc>
    <changefreq>monthly</changefreq>
    <priority>0.5</priority>
    <lastmod>2017-12-12</lastmod>
    <image:image>
      <image:loc>https://images.squarespace-cdn.com/content/v1/59ae7648e45a7c9fc3393253/1513048289640-TRXDHQUC252YKSQWSIYI/From+Sunday+Carbonic-2.jpg</image:loc>
      <image:title>Articles - From Sunday Collective | The Carbonics</image:title>
    </image:image>
    <image:image>
      <image:loc>https://images.squarespace-cdn.com/content/v1/59ae7648e45a7c9fc3393253/1513048324732-76QNY2QBK8BLYHR47L5E/From+Sunday+Carbonic-4.jpg</image:loc>
      <image:title>Articles - From Sunday Collective | The Carbonics</image:title>
      <image:caption>2017 From Sunday Carbonic Pinot Gris Organic Practices Sourced from the ancient volcanic soils of Mount Canobolas at 950m elevation.  Hand harvested Pinot Gris goes through carbonic maceration for 7 days before being basket pressed to stainless to go a further 2-3 weeks of primary fermentation. Unfined, unfiltered and 75ppm only at bottling.</image:caption>
    </image:image>
    <image:image>
      <image:loc>https://images.squarespace-cdn.com/content/v1/59ae7648e45a7c9fc3393253/1513048368877-OGR92UN1966YSJLENLUH/From+Sunday+Carbonic-3.jpg</image:loc>
      <image:title>Articles - From Sunday Collective | The Carbonics</image:title>
      <image:caption>2017 From Sunday Carbonic Nebbiolo Organic Practices Nebbiolo from northern Adelaide Hills. At 450m elevation on brown sandy loam soils it provides a stark contrast to the growing conditions just 10 minutes down the hill. Hand harvested in the early hours to retain freshness, 8 days carbonic maceration before an additional 2-3 weeks of primary fermentation. Unfined, unfiltered and 80ppm at bottling.</image:caption>
    </image:image>
  </url>
  <url>
    <loc>https://www.captainsoftrade.com.au/news/2017/11/13/introducingthe-athletes-of-wine</loc>
    <changefreq>monthly</changefreq>
    <priority>0.5</priority>
    <lastmod>2017-12-12</lastmod>
    <image:image>
      <image:loc>https://images.squarespace-cdn.com/content/v1/59ae7648e45a7c9fc3393253/1510619626829-JTN37NM7AAYCD2T67O8M/AOW-13.jpg</image:loc>
      <image:title>Articles - Introducing...The Athletes of Wine!</image:title>
    </image:image>
    <image:image>
      <image:loc>https://images.squarespace-cdn.com/content/v1/59ae7648e45a7c9fc3393253/1510619692110-BJN7K7G7SOL0J08YMYAK/AOW-7.jpg</image:loc>
      <image:title>Articles - Introducing...The Athletes of Wine!</image:title>
      <image:caption>NV Athletes Of Wine ‘Alto! Alto!!’ White blend Organic Practices Varieties: 58% Chardonnay (Kyneton, VIC)/ 29.5% Riesling (Murrumbateman, ACT)/ 12.5% Sauvignon Blanc (Romsey, VIC) Chardonnay was picked on March 3rd and whole bunch pressed then settled overnight and wild yeast fermented; Riesling (from 2015) was decanted from bottle; Sauvignon Blanc was picked March 12th and thrown in as whole bunches, plunged sometimes and left in there for 8 months; all stainless steel; no malo; bottled unfined and lightly filtered. 40ppm total SO2 added at bottling. Total production: 128 dozen</image:caption>
    </image:image>
    <image:image>
      <image:loc>https://images.squarespace-cdn.com/content/v1/59ae7648e45a7c9fc3393253/1510619753835-5U9VNS37D06LNIK15VW5/AOW-8.jpg</image:loc>
      <image:title>Articles - Introducing...The Athletes of Wine!</image:title>
      <image:caption>2016 Athletes Of Wine ‘Vino Athlético’ Chardonnay Organic Practices ineyards: 77% Kyneton and 23% Romsey, Macedon Ranges Harvest: 2nd and 3rd March; ave. 2.2 ton/acre    Wild yeast fermented and aged on lees in old hogsheads for 10 months; no battonage; no malo; bottled unfiltered and lightly fined. 60ppm total SO2 Total production: 287 dozen</image:caption>
    </image:image>
    <image:image>
      <image:loc>https://images.squarespace-cdn.com/content/v1/59ae7648e45a7c9fc3393253/1510619796872-T3OFS0U9OR1KG2ZFUBS8/AOW-9.jpg</image:loc>
      <image:title>Articles - Introducing...The Athletes of Wine!</image:title>
      <image:caption>2016 Athletes Of Wine ‘Vino Athlético’ Pinot Noir Organic Practices Vineyard: Kyneton, Macedon Ranges Clone: Mostly D5V12, some MV6 Harvest: 08th March; 2.4 ton/acre Wild yeast; aged on full lees, no whole bunch; ferment was lightly plunged or wet once per day to minimise extraction; 10 months in old oak; only racked at bottling; bottled unfined and unfiltered. 70ppm total SO2 added  at bottling Total production: 336 dozen</image:caption>
    </image:image>
    <image:image>
      <image:loc>https://images.squarespace-cdn.com/content/v1/59ae7648e45a7c9fc3393253/1510619843172-IVSK9BTOUN2LO529LGGN/AOW-11.jpg</image:loc>
      <image:title>Articles - Introducing...The Athletes of Wine!</image:title>
      <image:caption>2015 Athletes Of Wine 'Viñero' Romsey Chardonnay Organic Practices Vineyard: Romsey, Macedon Ranges Harvest: 18th March; 1.8 ton/acre Elevation: 450m Soil: Volcanic, red clay loam Wild yeast fermented and aged on lees in hogsheads for 10 months (one new Francois Freres puncheon, plus older Saint Martin Francois Freres); no battonage; no malo; bottled unfined and unfiltered. 60ppm total SO2 Total production: 175 dozen</image:caption>
    </image:image>
    <image:image>
      <image:loc>https://images.squarespace-cdn.com/content/v1/59ae7648e45a7c9fc3393253/1510619892497-YG3CEPQ2WW3WYWZA9T8B/AOW-12.jpg</image:loc>
      <image:title>Articles - Introducing...The Athletes of Wine!</image:title>
      <image:caption>2015 Athletes Of Wine 'Viñero' Hesket Pinot Noir Organic Practices Vineyard: Hesket, Macedon Ranges Clone: MV6 Harvest: 2nd April; 1.7 ton/acre Elevation: 660m Soil: Grey and Red loam 100% destemmed; wild yeast fermented; aged on lees in hogsheads for 10 months (one new Saint Martin, plus older Sirugue and Remond); racked once, at bottling; bottled unfined and unfiltered. 50ppm SO2 added at bottling Total production: 152 dozen</image:caption>
    </image:image>
  </url>
  <url>
    <loc>https://www.captainsoftrade.com.au/news/2017/10/4/jordi-mir-energetic-authentic-wines-of-terra-alta-catalunya</loc>
    <changefreq>monthly</changefreq>
    <priority>0.5</priority>
    <lastmod>2017-11-14</lastmod>
    <image:image>
      <image:loc>https://images.squarespace-cdn.com/content/v1/59ae7648e45a7c9fc3393253/1507104099344-NY4BWD6M2SY62FTF6W12/winemaker.jpg</image:loc>
      <image:title>Articles - Jordi Miró - Energetic &amp; authentic wines of Terra Alta, Catalunya</image:title>
      <image:caption>More of Jordi's Terra Alta DO wines are due to land soon along with some gnarly Priorat DOCa expressions he is proudly apart of.</image:caption>
    </image:image>
    <image:image>
      <image:loc>https://images.squarespace-cdn.com/content/v1/59ae7648e45a7c9fc3393253/1507104159268-V2RKH9WLR73AWKJHB7CA/Jordi%2BMiro%2BVineyard.jpg</image:loc>
      <image:title>Articles - Jordi Miró - Energetic &amp; authentic wines of Terra Alta, Catalunya</image:title>
    </image:image>
    <image:image>
      <image:loc>https://images.squarespace-cdn.com/content/v1/59ae7648e45a7c9fc3393253/1507104375392-KMNJW1DDW8QC6X4RV2CJ/Jordi-3.jpg</image:loc>
      <image:title>Articles - Jordi Miró - Energetic &amp; authentic wines of Terra Alta, Catalunya</image:title>
    </image:image>
    <image:image>
      <image:loc>https://images.squarespace-cdn.com/content/v1/59ae7648e45a7c9fc3393253/1507104431354-D4KJ8LTDKENVV53281YP/Jordi-4.jpg</image:loc>
      <image:title>Articles - Jordi Miró - Energetic &amp; authentic wines of Terra Alta, Catalunya</image:title>
    </image:image>
  </url>
  <url>
    <loc>https://www.captainsoftrade.com.au/news/2017/10/2/trade-day-tasting-buffalo-dining-club</loc>
    <changefreq>monthly</changefreq>
    <priority>0.5</priority>
    <lastmod>2017-10-03</lastmod>
    <image:image>
      <image:loc>https://images.squarespace-cdn.com/content/v1/59ae7648e45a7c9fc3393253/1506994784512-NO0B99LW7PF824RMJ36F/AJWM_SummerUncorked_A4.jpeg</image:loc>
      <image:title>Articles - Trade Day Tasting @ Buffalo Dining Club!</image:title>
      <image:caption>Join us on the Tuesday 24th October at Buffalo Dining Club for 'Summer Uncorked'; a summer focused trade tasting</image:caption>
    </image:image>
  </url>
  <url>
    <loc>https://www.captainsoftrade.com.au/news/2017/9/22/event-news</loc>
    <changefreq>monthly</changefreq>
    <priority>0.5</priority>
    <lastmod>2017-09-22</lastmod>
  </url>
  <url>
    <loc>https://www.captainsoftrade.com.au/news/2017/9/19/sicily-is-turning-heads-again-for-all-the-right-reasons</loc>
    <changefreq>monthly</changefreq>
    <priority>0.5</priority>
    <lastmod>2017-09-20</lastmod>
    <image:image>
      <image:loc>https://images.squarespace-cdn.com/content/v1/59ae7648e45a7c9fc3393253/1505870936679-N1XWN3C1JQNOCEQWQOHN/Pianogrillo-3.jpg</image:loc>
      <image:title>Articles - Azienda Baroni di Pianogrillo, in good company...</image:title>
    </image:image>
    <image:image>
      <image:loc>https://images.squarespace-cdn.com/content/v1/59ae7648e45a7c9fc3393253/1505870701570-EZKFKR4OA3Q44QSCD9O1/image-asset.png</image:loc>
      <image:title>Articles - Azienda Baroni di Pianogrillo, in good company...</image:title>
      <image:caption>Vine pruning and training systems:  Guyot, Alberello a pedale d’olivo, Cordone speronato (spurred cordon). Alberello (derived from ancient Greek viticultural techniques - the vines have no wires or support and grow low and densely in the vineyard)</image:caption>
    </image:image>
    <image:image>
      <image:loc>https://images.squarespace-cdn.com/content/v1/59ae7648e45a7c9fc3393253/1505870788397-ECOMLN89BJXD9CLGLJHY/Pianogrillo.jpg</image:loc>
      <image:title>Articles - Azienda Baroni di Pianogrillo, in good company...</image:title>
      <image:caption>2015 ~ Baroni di Pianogrillo - Grillo Certified Organic   10yr old Grillo sourced from the marl (calcareous clay-based soil) and chalky, dry grown soils on the estate at 480m elevation. Destemmed and fermented on skins for 7 days in an open top concrete vessel, then transferred to stainless for 6 months and left on lees until bottling. Unfiltered, unfined and only 50ppm sulphur at bottling.</image:caption>
    </image:image>
    <image:image>
      <image:loc>https://images.squarespace-cdn.com/content/v1/59ae7648e45a7c9fc3393253/1505870835952-34QFM94JBWF4W8JAI3TW/image-asset.jpeg</image:loc>
      <image:title>Articles - Azienda Baroni di Pianogrillo, in good company...</image:title>
      <image:caption>2015 ~ Baroni di Pianogrillo - Frappato Certified Organic Between 10yr and 20yr old Frappato Vines from 450m elevation on marl soils, handpicked, destemmed and macerated for 10 days, zero punch downs and occasional battonage. The resulting wine is sent to large format, 25hl Slavonian oak for 3 months without racking until bottling. Unfiltered, unfined and 65ppm sulphur at bottling</image:caption>
    </image:image>
    <image:image>
      <image:loc>https://images.squarespace-cdn.com/content/v1/59ae7648e45a7c9fc3393253/1505870870782-W7KH5A8GX441RIGT7SKN/Pianogrillo-6.jpg</image:loc>
      <image:title>Articles - Azienda Baroni di Pianogrillo, in good company...</image:title>
      <image:caption>2015 ~ Baroni di Pianogrillo - Curva Minore Certified Organic 50% Frappato and 50% Nero D'Avola. 20yr old, dry grown vines at 450m elevation on marl soils are handpicked and destemmed into separate open top fermenters for 10-12 days without punch downs and the occasional battonage before being transferred and blended to large tonneaux barrels (chestnut from Mount Etna) for 2 years. Unfiltered, unfined and 70ppm sulphur at bottling</image:caption>
    </image:image>
  </url>
  <url>
    <loc>https://www.captainsoftrade.com.au/news/2017/9/11/how-anjou-became-the-capital-of-natural-wine</loc>
    <changefreq>monthly</changefreq>
    <priority>0.5</priority>
    <lastmod>2017-09-20</lastmod>
  </url>
  <url>
    <loc>https://www.captainsoftrade.com.au/news/2017/9/11/what-did-you-call-me-the-unpronounceable-reds</loc>
    <changefreq>monthly</changefreq>
    <priority>0.5</priority>
    <lastmod>2017-09-11</lastmod>
  </url>
  <url>
    <loc>https://www.captainsoftrade.com.au/news/2017/9/11/interview-with-the-wine-whines-bruno-arnold-on-the-natural-wine-movement</loc>
    <changefreq>monthly</changefreq>
    <priority>0.5</priority>
    <lastmod>2017-09-11</lastmod>
    <image:image>
      <image:loc>https://images.squarespace-cdn.com/content/v1/59ae7648e45a7c9fc3393253/1505115710267-6U366718GEARQ2XZ3VRQ/21192436_153172241930925_569093504074060478_n.png</image:loc>
      <image:title>Articles - Interview with The Wine Whine's Bruno Arnold</image:title>
    </image:image>
  </url>
  <url>
    <loc>https://www.captainsoftrade.com.au/news/2017/9/5/zorzettig-vini-spessa-di-cividale-colli-orientali-del-friuli</loc>
    <changefreq>monthly</changefreq>
    <priority>0.5</priority>
    <lastmod>2017-09-11</lastmod>
  </url>
  <url>
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