At this meeting we heard a very interesting talk from Warren Gibson, winemaker of Trinity Hills, on the aging of wines. Warren has been with Trinity Hills for 17 years and has a vast knowledge of chosen carrier. He noted that while aromas are important most consumers are more interested in flavours. He noted that Viongier changes through citrus blossom/ lavender/dried apricot with time.Old Cabernets get leather or truffles etc while oak adds coffee and or toast.

Warren said they make micro experimental wines and sympathised with home brewers difficulties in maintaining their qualities in protecting them from excessive oxygen. Argon is used to remove air during winemaking.

Many of their wines are started using wild yeasts and they search through the vineyards to find them. Many are aged for long periods on lees in barrels. Their aim is not to fight nature. They make about 120 to 130 lots and end up with 20 to 30 blends.

Club members were tested on aromas from the aroma board with Jason winning a bottle of wine for his efforts.

After the raffle draw, won by June, the monthly Points Cup judging took place. Jason won Silver and June Bronze for their natural liqueurs while Bob won Bronze for his Dry Sparkling. David won Bronze for his Sweet Stout.