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Tag: sylvaner

Wine of the Week

Vital orange wine

The Lorentz family property is located in Ribeauvillé, Alsace. Georg Lorentz, sixth generation, is currently in charge – while his youngest daughter is studying to be a winemaker. The property has 33 hectares of eco-certified vineyards in the commune Bergheim (that lies within the Colmar-Ribeauvillé arondissement), among them two grand crus.

This wine is made from 54% sylvaner, 40% gewürtztraminer and 6% pinot gris. Hand-picked grapes are spontaneously fermented with skin contact. The wine is matured in steel tank. Unfiltered, without added sulphur.

We had it with bacalao in tomato sauce

Qui l’Eût Cru 2021 (Gustave Lorentz)

Orange, somewhat turbid. Nose of flowers (rose petals), mandarin, acacia honey and almonds. It has an energetic acidity, quite full in the mouth, balanced, and good length. Very vital.

Price: Medium

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Vella Terra 6th edition II

Here is the second part of the report from this year’s Vella Terra. We leave Spain, crosses over to Portugal, then from France and to the east, then to the north of Europe.

João Goucha and Fernando Paiva, Quinta da Palmirinha

Fernando Paiva came with his grandson João Goucha, who studies enology in Vila Real. Fernando’s estate Quinta da Palmirinha is in Lixa, south in the Vinho Verde. He is a pioneer in biodynamic farming in Portugal, uses chamomile flowers to avoid the use of sulphur in his natural wines – and is well covered in this blog. (Read about a visit to the estate here.) His Azal and Loureiro varitals were typical and up to standard. Leviano was made for the first time in 2020, that I tasted in Porto last summer. It’s a loureiro, now in the 2021 vintage, made with 3 months skin-contact. This makes it an orange wine, or “curtimento” in Portugal. Golden to orange; aroma of ginger and flowers; full in the mouth with some structure, and a super, integrated acidity.

João Tavares da Pina

João Tavares da Pina is found in Penalva do Castelo in Dão. (Read here about a visit to his estate.) The family’s Quinta da Boavista dates back to 1650 and is found at an altitude of 550 meters on deep granite, quartz, clay and shale soils. These vineyards are ideal for grapes like touriga nacional, alfrocheiro and rufete. And not least for the variety jaén (mencía), a speciality of the quinta.

I love his series Rufia (meaning punk), young, fresh wines. Among those tasted this time, why not mention the Rosé 2020, from rufete, touriga and jaen. Salmon-coloured, with raspberry and wild berries, rounded with a very careful tannin. Very interesting was his Tretas 2020, a jaen and touriga nacional. It was macerated on the skins for 4 days and kept in inox for 6 months before bottling (unfiltered, unfined). Tretas means bullshit in local slang. The wine is serious fun: A quaffable glou-glou, but with depth; cherry red, ripe red fruits and with some structure.

Rodrigo Melo, Quinta da Ermegeira
Rodrigo Melo interviewed

I hadn’t met Rodrigo Melo before, but I understand that this is a producer to watch. Rodrigo is from Brazil, but worked for many years in natural wine distribution in London. In 2018 he started his own project and came to Portugal, where he already knew its terroirs and grapes. He bought 4 hectares of land with 30-year-old vines with organic certification in northern Lisboa, that is Quinta da Ermegeira. He also works with biodynamic techniques, and the winemaking is with very low intervention.

Rodrigo showed interesting samples under the label Selva. Noiva 2021 was a different chardonnay, with botrytis and with some residual sugar. Here we chose Cristovan 2020. It is an orange wine (in Portuguese curtimenta) made from arinto, in a cement tank of 1.700 liters. The colour is light orange after 10 days fermentation on skins, the fruit is lovely and the acidity is refreshing. Only 11% alcohol.

Celine Peyre and Alexandre Gressent
of Domain Balansa, Corbières

Domaine Balansa is a 15-hectare estate in Corbières, established in 2015. This family project has an organic approach to farming and also runs tourism activities in the most sustainable way possible. I tasted the whole portfolio, various styles from southern French grapes. This time we could maybe focus on one of the more “serious” wines, Can del Rey 2020 from Fitou. It’s made from carignan and grenache, from 100 year old vines on hillsides, made with some carbonic maceration and matured some months in oak. It’s dark in colour, with youngish blue; aroma of wild berries, some balsamic, and slight hint of toffee too; good weight, fine tannins and with a balancing acidity.

Rémi Ségura and Alicia Mérimé
of Vins Les Pirouettes, Alsace

The Les Vins Pirouettes label covers seventeen independent Alsatian winegrowers committed to organic and biodynamic farming. Each viticulturist grows the grapes on his own land and makes the wine in his own cellar. It’s an initiative by Christian Binner, and the idea was to give the growers a helping hand so that they didn’t need to sell their grapes to cooperatives.

Many times I have been impressed by the energy and creativity behind the wines and the dedication behind the labels. In spite of this, it can be (for me) many new wines each time. As a general rule, we can say that they are affordable natural wines.

Among the most rewarding wines this time was Saveurs 2018 from producer Rafaël, a fruity, citrussy and juicy silvaner (this label also covers a blend). More slender, but equally energetic was David‘s Riesling Glou-Glous 2018, a fresh appley, citrussy wine. There was also a delicious orange gewürztraminer from Franck, L’Étalon 2019. After 10 days of skin-contact it was only light orange, with apples, pears and a (pleasant) vinegary bitterness towards the end.

Elisabetta Foradori

Foradori of Trentino has been covered many times on this blog, so feel free to search for it all. (Here is a recent post.) Elisabetta Foradori. Earlier I have met her sons, but this was the first time that I have met the beautiful Elisabetta Foradori herself. At a young age she did remarkable work in cultivating organically, later implementing biodynamic methods, and caring for the native varieties of her area, especially the near-extinct teroldego.

I didn’t taste many wines this time, only some whites, like the all-time favourite Nosiola. I also got the chance to be reminded how good was the Fuoripista Pinot Grigio, now in its 2016 vintage. Grown in sandy limestone, it’s fermented 8 months on skins and further aged in Spanish tinajas (amphoras) for 5 month. It has a reddish hue, is flowery with red berries and herbs, and has a concentrated yet smooth appearance in the mouth.

Luca Carussin Garberoglio

About Carussin of Piemonte I could say the reverse (than Foradori), earlier I have only met the mother Bruna Ferro Carussin. This time I got the opportunity to greet her son Luca Carussin Garberoglio. It’s a winery that I know well from the Norwegian market, and their economic barbera Asinoi has been a house wine in my house for a long time now. Here I tasted a few wines, among them Tra L’Altro 2020, an inspiring, flowery, dry moscato/cortese. Lia Ví 2017, is a superb wine, a single parcel barbera harvested later than others. It’s made from a 35-year-old vineyard planted by Luca’s grandfather, on the sandy soil just in front of the winery. It’s a concentrated wine that shows that barbera also can do with some structure. Elegant aroma, cool fruits (cherry), herbs and flowers, and a concentrate taste with fine tannins and lovely integrated acidity. And it’s not expensive.

Joana Foster, Stella Crinita

Over to Argentina: Stella Crinita is the natural wine project of Joana Foster and Ernesto Catena in Vista Flores de Tunuyán, Valle de Uco. The Catena family is indeed an important one in the history of Argentine wine, having been responsible for bringing the malbec variety to America, as the story goes.

All fermentations are spontaneous, no SO2 added at any stage, nothing fined nor filtered. These are some keywords. The vineyard has been biodynamic certified since 2012. The soils are sandy and clayey and located at 1,100 meters above sea level.

I tasted interesting pét nats and reds from a.o. malbec, syrah, cabernet sauvignon, and a varietal barbera. Petit verdot can be one-dimensional and dull. Their Petit Verdot 2020 was not. On the contrary this single-vineyard biodynamic wine was a linear, long and quite elegant wine from this somewhat difficult grape. Cherry red, plums and blackberries with spice (nutmeg), fine tannins, fresh fruit (cherry) and also a touch of wood and leathertones.

Martin Bech-Ravn of Solhøi, Norway

It was also here I had to travel to meet Martin Bech-Ravn, a Danish cider producer, home brewer and artist based in Ekeberg, a neighbourhood in Oslo, Norway. This is a wine blog visiting a wine fair. But when Bech-Ravn in Solhøi Cider talks, then the analogue to wine is striking. For example, he uses one variety of apples to give fullness, another to give acidity. He operates naturally, without additives. He makes Floating Sunshine, Flytende Solskinn 2020, a dry, fresh, flowery, lightly spicy cider bottled unfiltered – in Oslo.

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Wine of the Week

Riffin’ in Orange with Riffel

Bingen is maybe most mostly associated with Hildegard, the great composer, mystic, abbess that founded a monastery there nearly a thousand years ago. This improvised title bears more associations to the old jazz masters. But anyway: It is here, on the Nahe estuary in Rheinhessen, that Carolin and Erik Riffel have their home. Since I got to know them I have admired their wines. The organic Riesling Trocken is as stylish as it gets, the silvaners well-made, the pét nats (such as the scheurebe) truly inspiring. With this wine they go one step further, with a more un-tamed, naked orange wine.

But it’s only natural. As long as I have known them they have talked about their passion for the nature of wine, for their place and for the vintage in the glass. They intervene as little as possible, giving the wines the time they need. Today they have 16 hectares on quartzite soils, farmed biodynamically.

Erik and Carolin Riffel

The orange wine is made from equal parts sylvaner and gewürztraminer. They are handpicked, and destemmed, fermented on skins for two weeks. Parts of the wine are matured in barriques, the rest in steel and with six months on fine lees.

Orange-Naked Trocken 2019 (Weing. Riffel)

Golden colour, slighly turbid. Aroma of mature apples, pear, flowers, and a nutty hint. Smooth tannins in the mouth, good acidity, and though full flavours and a good lenght it is also a pure fun wine.

You are advised to turn the bottle upside down before opening, to get the full intensity from the yeasts too.

Price: Medium

Food. Asian dishes, light meat, tasty fish, many kinds of salads…

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Wine of the Week

A virtuoso Alsace Pirouette

Les Vins Pirouettes is an open Alsace project consisting of independent wine producers, always growing in number, and led by the respected Christian Binner. Their vineyards are organic or biodynamic certified, and cover many different soils and expositions in 13 different villages. Other than that they have their own personality and style.

Annual production is around 80,000 bottles. There is always spontaneous fermentation, no fining, no filtration, and no sulphur added.

The name Pirouette symbolizes the playfulness and fun they’re all having with this movement, but also the mastery needed to achieve a good result in this type of winemaking.

Each cuvée is vinified at the winemaker’s own place, with the gentle helping hand of the project’s enologists Xavier Couturier and Pierre Sanchez. So the individuality should always be intact.

Ensaladilla rusa the day after

The wine in question is a sylvaner from Ammerschwihr, from a vineyard planted in 1978-1983 on limestone, clay and pebbles. The grapes were picked and selected by hand, and the yield turned out to be 20 hl/ha.
Spontaneously fermented, matured in large, old oak vessels. Unfined and unfiltered. Certified oganic, with biodynamic principles.

Le Sylvaner d’Olivier 2016 (Les Vins Pirouettes)

Light golden. Aromatic with white flowers and elderberry, and some herbs. Medium weight, and very refreshing acidity.

Price: Medium

Food: Fish, vegetables, light meat…

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Wine of the Week

Stefan Vetter’s straight Sylvaner

Stefan Vetter is one of the rising stars no the German wine scene. He is classically trained at Geisenheim and has worked for Austrian producer Nittnauer, and has experience from several places in the world. His own adventure started in 2010, when he read in the newspaper that an old parcel was for sale.

Most of his vineyards are terraced and located in Gambach and Iphofen (where the winery is, i.e. his grandparents’ house) on the banks of the Main river, Franken. The wines have the appellation Deutsche Wein though, that gives more freedom. The soil here is limestone and red sandstone, and farming is biodynamic. The main goal is to reflect the small scaled terroir trough their main grape variety sylvaner. (Besides this they also grow some müller-thurgau, riesling and pinot noir.)

This wine is spontaneously fermented, matured in both steel and old oak. It’s unfined, unfiltered, and has very low sulphur (around 10 mg/L total).

Like last week’s wine this was served at Lapin, the new wine bar in eastern Stavanger, Norway.

Claes at Lapin serves Vetter’s entry-level sylvaner

Sylvaner 2019 (S. Vetter)

Light yellow with greenish hints. The aroma was a bit reductive and changed with air, yellow fruits, yet stone, slightly volatile. Quite soft in the mouth, but concentrated and long, with good acidity and stony minerality.

Price: Medium

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Wine of the Week

Smooth Sylvaner

Fernand Engel’s office is located in Rorshwihr, but the domaine’s 160 hectares of vineyards are spread over 8 villages in Alsace. Here they can play with many different microclimates.

This wine is made from 100% sylvaner, almost 50 years old vines, handharvested. It’s spontaneously fermented and kept for 8 months on lees.

Renaissance Sylvaner Vieilles Vignes 2017 (Dom. Fernand Engel et Fils)

Light yellow with greenish hint.
Introvert at first, but the aroma opens with air and shows mature fruits, herbs and a nutty touch. Smooth, somewhat glyceric in the mouth (some 5g residual sugar), some citrus, herbs and crushed stone, and a good length.

Price: Medium

Food: Light meat, tasty fish and shellfish,  vegetables, try with Asian

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