Primož Lavrenčič is found in the Vipava valley about 40 km east of the Italian border, where he owns 8 hectares of vineyards.
His objective is to make a modern wine based on traditional methods. He says that he “controls the temperature and oxidation” in the wine cellar, but “encouraging the rest”.
(Credit: Burja Estate)
He has a holistic approach to both vine, wine and nature. This includes stimulating spontaneous fermentation, because “the diversity of yeast strains contributes to the complexity of the wine and provides original expression of each vineyard”. Some of the old folks would have prohibited the low temperatures, to take the full advantage of the extended skin-contact). So this is maybe then a modern, elegant white with a nod to the traditional orange wines of the area.
The work in the vineyard is done according to organic and biodynamic principles. The grape composition is laški rizling (Italian riesling or Welschriesling) 30%, malvazija (d’Istria) 30%, rebula (ribolla gialla) 30%. 7 days skin-maceration in steel, 10 months ageing in barrel.
Bela 2016 (Burja Estate)
Deep golden. Aroma of mature fruits, citrus, peach, herbs, white pepper. Full on the palate, a touch of nuts and a natural, integrated acidity.
Price: Medium
Food: Light meat, pig, veal, grilled and white fish, tasty salads
At the Salò de Vinos Naturales (Vins Nus) of Barcelona one of the revelations were Dasca Vives. Not only for their interesting rancio wine, but for the quality in general, and for their clever use of the “forgotten” variety of vinyater.
The Dasca Vives winery is found in the l’Alt Camp area, near the town Valls (Tarragona province). They have about 15 hectares, not only vineyards. Not more than 20 km from the coast the soil has a high lime content. It’s worked in a very natural way. The wines have little or no clarification and filtration, and only a small amount of sulphite before bottling, if necessary.
According to Josep Dasca and Alba Vives this variety fell out of fashion when the cava rules were defined, because it was not selected. But they think it deserve a place in the panorama of Catalan grapes. And after having tasted a sample of the 2018 and the bottled 2017 I would not hesitate to applaud them.
The family had always kept two vineyards of vinyater, of 50 and 35 years old. When they started to work it they first blended it with maccabeu to make the Llunàtic wine. When they saw that the vinyater kept the acidity well, they started to do some experiments to make a monovarietal vinyater wine. According to the producer, who cites a dictionary, the vinyater has a strong leaf and sweet juice, and is good for keeping.
Vinyater Finca el Freixa 2017(Dasca Vives)
Light yellow with an orange rim; very fruity, from yellow apples to plums, white flowers, and a touch of citrus peel; full, round, with a touch of lees ageing, it also plays with oxidation is perfectly balanced.
I tasted Sierra de Toloño’s range of wines again at the Simplesmente… Vinho fair in Porto, this wonderful event that brings artisans from the Iberian peninsula and elsewhere together every year.
Sandra Bravo is one of the younger, independent voices in a Rioja still struggling to come out of its classification system based on wood ageing. From vineyards under the Sierra Cantabria mountains, both on the Riojan and Basque side of the border she takes good decisions on the way from grape to bottle.
This wine, a garnacha from her varietal range, comes from a vineyard planted in 1944, at 700 meters of altitude in Rivas de Tereso. It’s fermented in 300 liter amphoras and stays there for a year before being bottled, unfined and unfiltered.
La Dula 2016 (Sierra de Toloño)
Cherry red. Very floral, aroma of red fruits, cranberry, herbs (thyme). It’s in a way soft, delicate and luscious drinking, but with an incredible tension and lovely natural acidity. Great, pure, classy. Only 700 bottles made.
Price: Medium
Food: Lamb, lighter meat, cured ham, vegetables, mushrooms, hard cheeses
The 7th edition of the Simplesmente… Vinho fair is over. This is an arrangement in Porto for individual, artisanal wine producers with a focus on natural and sustainable farming. The venue is Cais Novo, a renovated 18th-century palace only a few meters from the Douro river. This time 101 producers participated, mostly Portuguese, a few visitors from Spain, and some that had travelled longer, in fact all the way from Brazil. There was food, there was music, and among the specially invited were Os Goliardos (Silvia and Nadir), who are very active on the country’s wine scene, especially in Lisboa. The fair is organized by João Roseira, himself an important producer in the Douro region.
There were many producers that I knew from before, but also some revelations. I will be back with more. For a start, here are just a few of the many Portuguese highlights of the fair. I will try to limit myself to one wine per producer (although you will see that this is a difficult task).
António Marques da Cruz
António Marques da Cruz, is 5th generation farmer at Quinta da Serradinha in Leiria, in the DOC Encostas de Aire. The quinta encompasses 6 hectares of vineyard on clay-limestone in an Atlantic climate. António has a good hand on both sparkling, white, rosé and red wines, and he can make wines that last. His 1999 baga is a wine that really stands out. I started the fair with visiting his table (or: barrels, that is what they use here), and what could be better than to start this tour with his Serradinha Castelão 2017. Quite dark, young colour; very fruity with cherry, plums; mellow in the mouth, luscious and fabulous drinking, with a fresh, natural acidity.
João M. Barbosa
João M. Barbosa was formerly with the big Dom Teodosio company. Now he carries on his family’s long tradition. He is located near Rio Maior in Tejo, but he has also vineyards in Portalegre, Alentejo, around 6 hectares in total. He brought a nice sparkling and a red Escolha, and I also fell for the Ninfa Colheita Branco 2016, a barrel-fermented white from sauvignon blanc and fernão pires. But as my one wine here I chose Ninfa Vinhas Velhas 2016, a no-oak, “no-nothing”, natural wine, a field blend dominated by castelão (accompanied by trincadeira, camarate, alicante bouschet and others). The grapes are grown in calcareous clay soils, in a Mediterranean climate with Atlantic influence. The south-facing exposure enjoys a good sun exposure. The yields are low, that result in concentrated grapes and ageworthy wines. The wine shows a good cherry colour; an earthy nose with blackberry, cherry and some balsamic notes too; tasty, with ripe tannins, and a luscious freshness.
Pedro Marques (left), journalist Jamie Goode taking notes (at the opening dinner)
It’s always a pleasure to taste Pedro’s wines. He’s always down to earth, absolutely honest about his wines, and explains in detail the challenges of each wine. The farm is located in Turcifal, in the Torres Vedras municipality of the Lisboa region. It’s only 8 km from the sea, has a clay-limestone soil, Atlantic climate and a couple of his wines are aptly called Fossil.
Among the whites there was a fabulous version of the Fossil 2017 (both rich and tasty, and also lots of acidity), the unctuous arintos – and the Branco Especial, an interesting solera wine (a blend of 4 vintages, now aged in botti, big barrels from Barolo), with its amber colour, yellow fruit, flowers and apricot, and a structured palate. I really liked the Vale da Capucha Palhete 2017 from castelão, a light red wine; yeasty, flowery, with red berries, raspberry, a light CO2 pressure, and fruit all the way. I have written about the reds several times. They are of course good, and a wine like the red Fossil didn’t disappoint in the 2016 vintage either. But the Vale da Capucha Vinha Teimosa 2014 you haven’t read about here. It’s made from touriga nacional and tinta roriz. 2014 was a very cold vintage, with a lot of rain. The wine is dark, with blackcurrant, green pepper, beetroot, and some earthy notes, and a type of balsamic note that Pedro thinks can be caused by a fungus that in a way “belongs to the vintage”.
José Perdigão (right)
José Perdigão of the quinta that bears his name has a rosé that I have enjoyed for many years now. This time he brought a very nice strawberry/peach-coloured pét nat, that I can’t remember to have tasted. But almost as emblematic as his rosé is the white Encruzado, now in its 2017 edition: Light golden; pear and white peach aroma with citrus and elderberry; fresh, vibrant and quite structured in the mouth.
Cabeças do Reguengo was a discovery for me last year, with their lovely orange wine Luminoso (this time in the 2018 vintage), the no SO2 red Felisbela (also 2018), the structured rosé and the “normal” Alentejo blend Courelas da Torre, both in plain and reserva versions – all from the northern, cool end of the region. Let’s just have a look at the basic blend Courelas da Torre 2017 this time, from aragonêz, trincadeira and alicante bouschet: Dark cherry colour; mature berries, a touch of lickorice; full in the mouth, with tobacco, some spice. Very nice, and should be popular among all kinds of audiences. I didn’t taste their Cabeças range this time. (But you can read this piece from last year’s fair.)
Miguel Louro
Also in Alentejo Quinta do Mouro of Estremoz is a more established producers, one of the very best and respected of all. Delicious were the concentrated yet smooth, old barrel-fermented white Zagalos 2016 (from alvarinho 50%, arinto 30%, gouveio and verdelho), the light, somewhat fragile red Zaga Luz 2017 (a typical blend) and all the stylish reds that we have loved since many years. But let’s have a look at something called Erro, from “error”. In this unusual series there are three reds, called 1, 2 and 3, and this white Erro B 2015. It started out the usual way, but here the press broke, and the must was left with the skins. There is always some early picked arinto blended in, thus it’s marked by a tough acidity. The colour is yellow; the nose shows yellow fruits, peel; it’s complex and structured, with a superb acidity in the lingering farewell.
Vitor Claro
Vitor Claro is a former chef who started winemaking after a trip to Portalegre, Alentejo where he fell in love some vineyards, more than 80 years old. These are located at 650 meters of altitude and facing north.
The wines were indeed inspiring, such as the Destino 2018, a good acidity moscatel, and Claro 2018, a light malvasia. I ought to mention the Foxtrot Dominó 2017, made from the white moscato grapes that were not used for the white wine, and alicante bouschet, a “very” red grape (including coloured stems). The result is light red, quite mellow and with fine-grained tannins.
The one wine selection this time would be the Dominó Silvo Frio 2016, made from a field blend of classical Alentejo grapes: grand noir, trincadeira, tinta roriz, castelão, and also a white, arinto. The vineyards is mainly granite with some quartz. Fermentation is 50% whole bunches, and for the rest, whole grapes are macerated in inox for 60 days. The grapes are then pressed, and after fermentation the wines is aged in old Burgundian barrels and lightly filtered before bottling. The wine shows a clear red colour; fresh red fruits, some herbs and spice; good structure, and a fine acidity, but there are also nice fruit behind.
Tiago Sampaio
I tasted through the whole range from Folias de Baco, and Tiago Sampaio presented one wine more creative than the other. Among the best were the Uivo 2018 from alvarinho, with almost no colour at all, but lots of flavours dominated by pears, the Uivo Xpto Branco 2008-2018, a light orang, lemon peel scented, concentrated wine with 10 months of skin-contact and aged under flor – and a 100% botrytis, 5,5% alcohol, amber, honeyed, sweet wine called Uivo LH+. But our selected wine this time is Uivo Renegado 2018. This is a field blend from a centennial vineyard with around 40 different varieties. They were fermented together, mainly in cement. The wine is pinkish in colour; aromas of strawberries, seaweed maybe; smooth and luscious in the mouth, with a long, natural acidity. It’s easy-to-drink kind of wine, but the age of the plants secures a concentration back there too. The best of two worlds.
Vasco Croft of Aphros Wines brought most of his wines. I visited him after the fair (a report to come), so here I will stick to my original intention and talk about only one wine. (Read also about his Palhete in a post from last autumn.) But now: Phaunus Loureiro 2017 was fermented in talhas (clay pots) and aged for 7 months on lees. It’s light, slightly turbid; aromas of green-yellow apple, yeast, minerals; quite full, sappy, and with a good acidity from the variety.
We end our journey on Madeira, but not in the more normal way. Super producer of long-living madeiras Barbeito has made their first white table wine, called Verdelho 2017, with the designation DOP Madeirense. Winemaker Nuno Duarte explains that while verdelho is typically grown on the north side of the island, sercial (who makes up 4% of this wine) is cultivated in the south. The verdelho grapes were foot-trodden in lagares, and 30% aged in new French oak, the rest in steel.
The wine has a golden colour; aroma of apricot and pear, a bit waxy, but also with a nice citrus (lemon) zest; though it’s in a way mellow it’s very fresh with a good acidity too, and a saline finish. You can feel the tension of the Atlantic in this wine.
Château de Béru is located in the small village Béru, to the east of Chablis town. It has been a property of the family of the same name since the 15th century. Athénaïs de Béru has been in charge since 2004, and now cultivates 15 hectares according to biodynamic principles.
Montserre is made from a single vineyard on the flatlands of the valley, where the soils contain mainly limestone with fragments of rock.
This wine was spontaneously fermented, then spent 3 months in steel and 3 months in old oak vats. There was no fining nor filtering, and no sulphur was added.
Montserre 2015(Château de Béru)
Dark yellow, orange tones. Developed aromas of mature yellow fruits (mandarins, yellow tomatoes, mango), and a slightly bitter peel tone. Round and tasteful, quite powerful, and with a balancing acidity. A cool wine from a warm Chablis vintage.
Price: Medium
Food: A variety of fish (both red and white) and seafood, salads, tasteful cheeses, try with lightly spiced food too
Angela and Werner Michlit’s Meinklang farm is mentioned several times on this site. Look here for a short presentation. (By the way, the grüner wine mentioned in the post is now renamed Heideboden.)
Here we shall talk about another of their many good and economic wines, a delicious red wine from their home ground in Burgenland, near the Hungarian border. It’s based on the zweigelt variety (60%), complemented with blaufränkish (30%) and st. laurent (10%).
Zweigelt normally makes ligh, juicy wines, blaufränkish contributes with fruit, tannin and sometimes a spicy character, whereas st. laurent’s most important feature is colour.
The grapes were biodynamically farmed, the wine spontaneously fermented and raised in tank. The alcohol clocks in at a fairly low 12%.
A Christmas edition of the wine
Burgenland Red 2017 (Meinklang)
Deep cherry red. Young, fresh aromas of raspberries, plums, flowers and herbs. Vibrant and luscious in the mouth with lots of pure fruit, light tannin and a refreshing acidity.
Price: Low
Food: Meats on the lighter side, salads, pizza, pasta, but also fish like bacalao
Domaine Frick is an Alsace favourite, for their honest work, sustainable practises and the delicious fruit and the vineyard expression in their wines.
Here is a recent post where you can read a little about the background
This particular wine comes from a vineyard in Pfaffenheim on fossil ground with limestone and some red clay and gravel. It was planted in the 1970’s and 80’s. The grapes were harvested and selected by hand, spontaneously fermented and was subject to a week of skin-maceration. It was matured in big, old vats of French oak. No filtering nor fining. Biodynamic certified by Demeter, an organization that Frick in fact has done a lot to develop.
Vorbourg Alsace Grand Cru 2016 – pinot gris macération sans soufre ajouté(Dom. Pierre Frick)
Amber with red tones. Aromas of raspberry, yellow apples, fennel. Full on the palate, a light tannic grip, integrated acidity, and a salty finish. Vivid, energetic, and 15% alcohol is no problem. Needs air, and “grows” in the glass.
Price: Medium
Food: Light meat, such as poultry and pig, white and grilled fish, red fish, shellfish (stronger types such as crab), salads, fresh and mature cheeses. Very versatile, in other words
We have been familiar with Vasco Croft’s Aphros Wine labels for a long time now. Lately he has also been presenting the Phaunus, that ranges from a pét nat to amphora aged still wines.
Vasco went biodynamic from the beginning, in his farm in Ponte de Lima, Minho (Portugal). Here he has 18 hectares, that are fertilized with own compost. Needless to say, all wines are made with natural yeast.
Vasco Croft at Simplesmente
At this year’s Simplesmente… Vinhos (see one of several posts from the fair here), Porto, we could taste all his wines, most of them in the 2016 vintage. They spanned from the light, citric, uplifting Aphros Loureiro via Daphne, a fuller wine from granite soil, 12 hours skin-contact, fermented in concrete eggs.
The old tradition of palhete involves fermenting white and red grapes together, and the result is a dark rosé or a light red coloured wine. Phaunus Palhete 2016 is a blend of 80% loureiro and 20% vinhão (red). The grapes were destemmed, pressed and fermented on skins in beeswax-lined amphorae, and aged on lees for three months.
Phaunus Palhete 2016 (Aphros Wine)
A pale red colour that hints of blood orange, somewhat cloudy. Aromas of stone fruits (cherries, litchis), herbs, and flowers. It comes with a slight tannin texture, a wonderful acidity, and a touch of saltiness.
Price:
Medium
Food:
White and grilled fish, shellfish, sushi, salads
Lately I have been traveling a lot in northern Spain, and many times I have been visiting, or simply crossing Ribera del Duero. I have also been passing the city and province of Soria, without stopping. Now this has come to an end: Just like I did some ten years ago it was time to explore this often-forgotten but interesting high-altitude part of the DO Ribera del Duero.
There is Bodegas Gormaz, the former cooperative of San Estéban de Gormaz, the area’s biggest village. They are the biggest company, owner of many old pre-phylloxera vines, controls over 1300 acres of vines and makes sound and solid wines. There is of course Bertrand Sourdais, formerly with Atauta, and his new project Antídote.
There is Tierras de Guijarral, a private project that makes ambitious wines under the Rudeles label in Peñalba de San Esteban, on the way to Soria capital. Sergio Rupérez, one of the four owners, is the Ru- of Rudeles. He is responsible winemaker. Today there is no fertilizing, and he also tells that he will convert to only organic cultivation and only autoctonous yeasts in a not too distant future.
And there are others too. Our third article in this series will highlight a very promising producer.
Jaime Suárez at Atauta
However, few will deny that Dominio de Atauta is the leading producer at the moment. I will dedicate the next article to them, so I will not give too much about the background here.
When I made a stop (parada in Spanish) to fill up the tank and found the Parada de Atauta in the shelves of the gas station, then I understood that there must be a certain culture here. This is the entry-level wine from the producer’s classical line.
It’s a serious wine from min. 80 year old tempranillo vines, from in and around the Atauta valley. We are almost a thousand meters above sea level, and the soil is sandy and stony, typical of the area. The wine stayed a year in French oak.
Parada de Atauta 2014 (Dominio de Atauta)
Dark purple colour. Smell of dark and red berries (blueberry, blackberry), violets, pepper and some coffee. The palate is also dominated by berries, with a cool freshness, velvety tannins, and a stony minerality.
Price: Low
Food: Red and light meat, rice dishes, pasta, roast vegetables…
This year’s RAW adventure had an unlikely start for me. It was down in Brighton, a beautiful seaside town that I take every opportunity to go back to. One of the reasons is the superb wine bar and restaurant Plateau. I can always discuss with the staff what to chose according to my taste and what I have tried before. This time they were excited about their Czech wines. I soon learned that other restaurants in the area had also listed several authentic, exciting Moravian wines. At the RAW wine fair there were also a couple of visiting producers.
Moravia is the most important wine region in the Czech Republic, and borders Slovakia and Northeastern Austria. The climate is continental, with cold winters, and the soils are dominated by loess and limestone.
Many of the varieties for white wines are German or Austrian. The reds are more varied, with an emphasis on French ones, brought to the region Roman Emperor Charles IV in the 14th Century.
(Credit: J. Osička)
My experience is that the quality is in general very good, and there are several interesting individual growers. There is even a movement of natural winemakers, called Autentisté, parallel to groups in other countries. The movement was started by winemaker and winebar owner Bogdan Trojak some ten years ago. Most of the wineries are in Moravia, the most traditional area for vinegrowing in the Czech Republic, with some in Bohemia, and also a few from Slovakia.
Here are some good, authentic wines from the country, all from the Moravia part.
The Osička family at RAW, London
Jaroslav Osička has worked for a long time as an educator at the wine school in Valtice, the largest Moravian wine-growing village in Velké Bílovice. He works completely organically. He says he tries not to make wine, only to assist in its making. He uses some batônage and enjoys the influence of oxygen along the way.
Chardonnay 2012(J. Osička)
This wine comes from a small vineyard in the small town of Velké Bílovice, at 200-250 meters altitude, with southwestern and eastern orientation. The soil is loess and loam, and the vines are a little more than 20 years old.
Skin-contact was 6 months, then two more years in old barrels, until it was bottled without fining or filtration. Just 20 mg/L sulfur was added before bottling.
This wine is light golden in colour, somewhat cloudy. Aromas of citrus, orange peel, yellow apple, and some pineapple. Rich on the palate, oxidative tones shine through, but though the vintage was warm, the wine has a fresh, natural acidity.
Pinot Gris 2015 (J. Osička)
Here is a still, dry wine from clay and loess soil. Three days skin-contact in big oak vats, some whole bunch added, then almost a year on lees, before it’s bottled unfiltered.
Light golden colour. Complex nose with pear, melon, lime and some sweet elements (like caramel). It plays with oxidation, especially in the aroma. Quite full in the mouth, but juicy too, and with an integrated acidity.
Tramín Červený2016(J. Osička)
Dry, still wine from clay and loess soil, like the previous wine.
Golden yellow, slightly turbid. Flowery, slightly sweet nose. Dry and structured, adecuate acidity.
Modry Portugal 2016(J. Osička)
Blauer portugieser (here called modry portugal) grown on clay and loess. It’s made in old wood, then goes into fiberglass tanks. It’s bottled unfined and unfiltered.
Deep purple colour. Aroma of flowers, plums, cassis and some spice. Full and juicy in the mouth, fresh acidity. Lovely for glugging.
Dobrá Vinice has 15 ha vineyard in Znojmo in the Podyjí National Park. They use biodynamic preparations, and have a very natural approach, with spontaneous fermentation and only tiny amounts of sulphur added, if any. Extended grape maceration is carried out both in new oak barrels and qvevri from Georgia.
Velinské Zelené Qvevri Georgia 2012 had been through nine months of maceration on skins in qvevri from Georgia. As a result the colour was deep, orange. The aromas were dominated by orange peel and flowers, and in the mouth it had a big texture, with good fruit acidity.
Cuvée Kambrium 2014 is a lovely blend of veltlín (grüner veltliner), ryzlink (rhine riesling) and sauvignon blanc. It was fermented 10 weeks in new oak and acacia barrels, then aged for a further 14 months in the same barrels, and bottled unfined and unfiltered.
Lighter in colour, gooseberry dominating the aroma, some citrus, combined with white pepper. Quite light in the mouth, luscious, lovely wine for glugging.
Andrea and Petr Nejedlik
Two wines from the restaurant scene before we leave: The first one from the Krásna Horá winery was probably tasted at the Noble Rot, near London’s Russell Square, but I’ll find it out for you.
Sekt 2014(Krásná Hora)
This winery dates back to the communist days of the early 1960’s. Things have changed since then. Now they focus on high quality fruit and individual wines from small parcels, backed by biodynamic principles.
This all pinot noir sparkler is made with the traditional method, and had nine months on the lees. And since it is a 14 it has had some time in bottle after that. It has no dosage. It’s clearly on the fruity side, with apples and citrus, and just a little bakery stuff. A rather simple, appealing wine with a refreshing acidity.
(Credit: Krásná Hora winery)
Back in Brighton’s Plateau I was offered a digestive on the house:
Cerné starosvětské 2015 (Petr Koráb – živá hora)
živá hora means something like living hill, or “Live Hill”, as dubbed by the winery. It consists of 4 hectares of vineyards, some more than 80 years old. This Moravian family of winemakers started their venture in 2006 and took on an organic approach, now supplemented with biodynamic philosophy. Vinification varies, but they try to do what they call authentic and in respect of tradition.
This one is made from frankovska (blaufränkish), a traditional grape from here and over in Austria.
Light cherry red. It smells a little like Christmas: Plums, cherry compote and a touch of marzipan. It’s medium sweet, rounded, but with a fresh and vibrant finish.
These wines could maybe be regarded as a “new” world in the middle of the old, well worth czeching out… Sorry, I couldn’t resist the pun. Anyway, if you get ike chance, please do check them out!
