Jethro, thanks for the link. A few thoughts: 1. The complete dismissal of alternative hypotheses and absolute confidence in TSI theory does not indicate an open or enquiring mind; 2. The certainty of the forecasts for global temperatures over the next 30 years or so is astonishing: we will know soon enough if there is anything to their hypothesis; 3. To use one small piece of data on arctic ice minimas comparing 2007 to 2008 as evidence of global cooling/stabilisation is dubious science; 4. Even if temperature trends on Mars, Jupiter and Pluto could be properly used as supporting evidence (which I very much doubt) 6 years of observations would be scarcely enough to establish such supporting evidence; 5. If, as the authors state, ACW/Co2 theory is utterly irrelevant then why on earth do they suggest that Kyoto be "put off for at least 150 years"? If AGW theory is wholly irrelevent then it must follow that Kyoto is pointless now and in the future? 6. The assertion that the Renaissance was possible because of the MWP is grotesquely simplistic determinism. It is apparent that the Maunder Minimum did little to stop European scientific advances e.g. Pascal, Newton, Leeuwenhoek, Darby, Leibnitz etc.(to say nothing of philosophical and artistic developments); 7. To assert that the 'existence' of Scottish vineyards in the 10th-13th centuries shows that the MWP was warmer than now is absurd: 7.1 Whilst Selley in 'Winelands of Britain' claims that there was one Scottish vineyard in the 12c this seems highly unlikely as the survey of English vineyards in the 11thc 'Domesday Book' records no vineyards north of a line from Ely to Gloucstershire and Lamb mentions only 2 (later) vineyards to the north of that line: Lincoln and Leeds; 7.2 In any event viticulture cannot be used as a simple proxy for average annual temperatures: average temperatures during the growing season, seasonal sunshine/rainfall patterns, the risk of late frosts are relevant; 7.3 There is ample evidence that both the production and use of wine was wholly different in medieval and earlier times: Pliny the elder records the use of both honey and boiling grape juice to sweeten and fortify wine and medieval records apparently show that this continued in later centuries along with the addition of honey and spices when serving wine. The implications of this are that it would have been possible to produce wine (as then understood) in cooler and wetter conditions than would be possible for what we now understand by 'wine'; 7.4 As Jethro points out the decline of the medieval wine industry to be considered without , for example, reference to changing trade patterns (i.e. the importation of superior wines from Acquitaine under the Plantagenet dynasty) and the dissolution of the monasteries in 1536; 7.5 Selley notes in any event that there was a brief renaissance in English wine production in the 17th and 18th centuries (i.e. at the time of the Maunder Minimum). regards ACB