Our local wine club featured Sekt, sparkling wines from Germany, the other day. The tasting showed an overall good quality-price ratio, I would say better than the tasting of spätburgunders a couple of months ago. There are four categories of German sparklers, from the basic Sekt, where the grapes can be of shopped around Europe, narrowing down to Winzersekt, where a smaller manufacturer owns the grapes himself.
Among the best, and also with a very good price, was this one. Raumland is a specialist located in Rheinhessen, with facilities for making sparkling wines offered to several famous German producers. All their vineyards are worked organically, and their sekts are normally fermented out dry.
Riesling Brut 2018(Sekthaus Raumland)
Light yellow colour, fine bubbles (small mousse). Aromatic, green apples and lime, hint of bakery (after 36 months on the lees). Mellow entry, with apricot, a citrussy acidity grows in the mouth, it’s complex, it’s crisp and energetic, and it finishes off dry.
When the Suez Canal was opened in 1869 wine from Reichtsrat von Buhl was offered for the celebration. This cuvée is named to honour the occasion, 150 years later. Organically grown riesling grapes were harvested manually. The base wine was fermented in stainless steel and in tonneaux, followed by a traditional bottle fermentation on the lees for 40 months.
Suez Riesling Brut Nature 2015(Reichtsrat von Buhl)
Light yellow, small mousse. Yellow fruit, mature apples, brioche notes. Full in the mouth, creamy texture, integrated acidity and a long finish. Mature style, elegant.
Sven Leiner’s domaine is located in Southern Pfalz. It consists of 15 hectares of vineyards, that he runs organically with biodynamic methods (and certification). Only a little sulfur is added to the wines before bottling, and no filtration is done. Some key words: Spätburgunder with chardonnay, age of wines 60-70 years, grapes harvested manually, fermented and matured in big oak vats and cement. I guess it’s assembled from three vintages corresponding with the numbers on the label.
Leiner Brut Nature(Weingut Leiner)
This wine lived up to the natural wines’ reputation of being living things, as it changed “colours” several times, from closed and square to open and well-assembled. In the beginning it showed a slight mousiness, but the day after (you see, this bottle I smuggled home after the tasting) it was clean and cutting.
Let’s try to assemble the many impressions: Light with very little bubbles. Aroma of ripe apples, some nuttiness and a stony minerality. Full in the mouth, a rich texture, and a fine mousse on the palate, integrated acidity, quite concentrated and long.
Raw Wine is ever expanding and has finally come to Scandinavia. Last Sunday some 180 artisans from all over the world was gathered in the conference center The Plant in Amager Øst, Copenhagen. There were three seminars, of which I participated in one (about wines from Castilla y León, read a note here). In the days leading up to the festival there were also tastings and other events collected under #rawwineweek, of which I also participated in the biggest of the additional tastings (see a report from Café Josephine here).
With 180 producers it’s obvious that I couldn’t taste everything. This time I rambled around with no special plan, except I wanted to talk to some that I didn’t know before, some that I knew a little, and of course say hello to some good friends.
My readers might not know that I have a history in Peru. But I have, and my daughter is half Peruvian. Some years ago I visited the region of Ica. It was exciting to know that there is now a natural wine producer right in the desert. The people of Peru knows that it’s their country, not neighbouring Chile, that is the cradle of pisco. The old harbour of Pisco is located right there, only 75 kilometers from Ica, and both are located south of Lima.
Pepe Moquillaza is also a pisco maker and has done a great job recuperating quebranta grapes for pisco production. Now he is rescuing Peruvian clay vessels (also called piscos, or botijas) for natural wine making. In Copenhagen I tasted two of his maritime desert wines. The first one was Mimo Italia Quebranta 2020 (italia, local name for moscatel de alejandría, and quebranta in equal proportions), organically and biodynamically farmed, with two years of skin-contact, not sulphured, aged in old oak, unfined and unfiltered. It’s a light amber coloured wine with good volume, a grapey character and also good acidity. Albita de Ihuanco 2019 is a blend of albilla (local name for palomino) and italia. It combines the minerality of albilla with the flowery scent of moscatel. It’s yellow in colour, and has good volume in the mouth, with some tannin and a lot of fruit. Like the previous wine it has almost zero sugar and a moderate 12% alcohol. The length of the skin-contact is here two months.
Lanfranco Fossà was there on behalf of Davide Spillare, who lends his name to the labels. I met them both when I visited the important village of Gambellara in Veneto five years ago, and it was nice to catch up. (Here you can read about that visit, with more background.) The wines are fresh and lively, and quite light in body. As if some extra freshness is needed, the L1 Frizzante 2021 sparkler has a small percentage of durella to give an extra boost. Bianco Rugoli 2016 comes from an 85 year old vineyard with volcanic soil, with bushes trained in pergola. The nose is complex with mature apples, wax and aromatic herbs, good acidity and a salty mineral finish.
A relatively new discovery is Bianka und Daniel Schmitt of Rheinhessen. During the last couple of years I have tasted several impressive wines, from the entry-level 1 litre bottles of Frei. Körper. Kultur. and upwards. It was then lovely to be able to meet Bianka in Copenhagen. These wines are fresh, tasty and truly inspiring. Here we tasted rieslings, like the flowery, red appley, quince and honey scented Riesling M 2018 and the flor-aged Voodoo Doll 2020. There’s no evil behind the appropriate black label; it is floral on the nose, with almonds, herbs and a touch of tropical fruit. Of the reds I will mention two; first the elegant Spätburgunder2018, with its generous raspberry, complemented with flowers, green peppers and an interesting hint of coffee. Kékfrankos is the Hungarian name for blaufränkisch, that the Schmitt family brought over from there. Now in its 2021 vintage it’s medium-bodied and in a way light, but it’s also wonderfully complex, smells of blueberry, morello, herbs and a touch of coffee, it’s luscious in the mouth with soft tannins, an agreeable acidity and a pleasant bitterness in the finish.
Philippe Lancelot is a natural wine classic within Champagne. The estate was created by his parents who both inherited some vineyards, then bought new ones together. Philippe had introduced biodynamic practise for all vineyards by 2012. He wants to express the individuality of each cru and village, almost always completely dry and in most cases without any added sulphur. He showed five magnificent wines, among them Le Fond du Bâteau 2018, from the lieu-dit (named vineyard) of the same name in the surroundings of Choully, a grand cru village in Côte des Blancs. 100% chardonnay, no dosageand zero added sulphites. Light golden, aroma of green apples, citrus, chalk and brioche, concentrated, mineral, long, pure. The oldest wine he presented was Les Bas des Saran 2014, also pure chardonnay, with no additions. This one comes from four lieux-dits in the grand cru villages, among them Cramant (his home village). It’s vinified in oak barrels and vats, and spent 5 years in the cellars before launch. It has a discreet floral nose, more expressive citrus, brioche, in the mouth it has a dry and tense attack but develops both creamy and fruity.
Château Meylet is another natural wine venture from a classic place. They are also biodynamic since 1987. David Favard runs the family estate, that due to its location in St. Emilion has a high percentage of merlot plants, but also cabernet franc, cabernet sauvignon, malbec and petit verdot. Cuvée Baiser d’Ange 2021 is an interesting orange wine from semillon, made with 15 days skin-contact in amphora. Yellow colour, rich with a sweetish sensation. Château Meylet 2019 showed that the reds have some oakiness at an early stage. Luckily there are aged wines then. The 2003, made by David’s father, has stood the test of time. Red with brick rim; red and dark fruits, some tobacco and spice; fine tannins and well-balanced, a raisiny touch also.
Mas de la Lune is located in the Agly valley, Côtes du Roussillon. In schist and granite soils grow varieties also known from the Spanish side, all of them 70-90 years old. Vanessa Courtay showed me a handful of wines in several colours. I am not sure which vintage I tasted of Le Second Souffle; I think it might be 2022, although it then would barely have the time to stay the 9 months with skin-contact that Vanessa told me it had. Anyway it had also little colour for that amount of time. It’s made of macabeu and tastes of wax, flowers and yellow apples, with a structure that more than the colour tells about the prolonged time on skins.
I will soon go on a trip to Bobal country in mid-south-east Spain. A perfect introduction was then to visit the table of Altolandon, from the Cuenca part of DO Manchuela. The property lies up to 1.100 meters, that makes a slow maturation and a fresh acidity possible. Carmen Sebastián and winemaker Rosalía Molina showed me several wines as proof of this. Milhistorias Bobal 2020 has a bright red-blueish colour; red and black fruits on the nose with flowers and herbs; it’s fresh and fruity, very much alive and with a super acidity.
When I was about to call it a day and leave I stumbled upon Nacho León of Demencia Wine. He is located in Villafranca del Bierzo, and the name points to mencía, the most important grape in the area. The wines come in an expressive style, with good fruit and firm tannins. Fuente de San Lázaro 2019 comes from 115 year old vines in a variety of soils and is made in old wood. It shows red and black fruits, herbs and am earthy touch; in the mouth it has the firm tannins, and also a lot of freshness. Villegas 2019 comes from sandy and clayey soils and is also made in old wood. Ripe red and black fruits, herbs, a toasted note; the tannins are firm and there is some coffee and a touch bitterness in the end.
A highlight was indeed the veggie pita served by Jakobsen’s Pita. Not least because I met Ismael Gozalo, that gave me a sip of his magnificent Frágil 2021, a glass-raised verdejo, just in time to enjoy it with the pita. And of course, interviewing Isabelle Légeron MW for Vinforum magazine, in a story about the Raw Fair itself. When it’s published I may port a short version of it here.
Raw Wine brings a lot of activity also outside the fair itself. The day before Raw Wine I had the pleasure to attend a tasting at Café Josephine in the Amager neighborhood of København. It was organized by importer Christopher Melin of Melin Vin, who has an impressive portfolio. Here follow just a few highlights among the many magnificent wines and makers.
What could be more appropriate than to start, like I did last Saturday, at the table of two Danish brothers. Poppelvej is Uffe (winemaker) and Jens Deichman who run their estate in McLaren Vale, South Australia. From organically and biodynamically tended vineyards there and in the neighbouring Adelaide Hills, they produce wines in a natural way, with little or no use of sulphur. Poppelvej is the name of the street in Denmark where the brothers grew up. SommerNat Pét Nat from mourvèdre came in two vintages; the 2022 had a light peach colour and was very fresh, berry fruity and with herbs, while the 2021, with longer time in concrete eggs resulted a bit creamier and fatter in texture. Irresistible Impulse 2022 is a sauvignon blanc fermented in barrel and aged on lees for 10 months. It’s light and turbid in appearance, with notes of apples, passionfruit and herbs, good volume, textured, with crisp acidity, and with a slight bitterness in the finish. Lastly, Lille 2022 is based on the northern Italian grape teroldego. It’s quite dark with a blueish hint, dark and wild fruits, some spice and earth, with a light sparkle.
There were three Italian producers in the “garden party” of Café Josephine organised by Melin Vin (see previous post). Ampeleia is located in the Maremma region of Toscana, specifically in the medieval town Roccatederighi. Under manager Marco Tait they converted to organic and then biodynamic. Francesco Pascucci brought to this tasting a personal trebbiano-dominated blend (with ansonica and malvasia) simply called Bianco di Ampelaia 2022. It’s a light orange wine with a nice dried fruit character that adds complexity to the fresh fruits and orange peel aromas, and with a light structure in the mouth. He also presented a delicious blend in one litre bottle aptly called Unlitro 2022, easy to drink with fresh fruits, herbs and some balsamic. Alicante Nero 2017 is a wine with personality and depth; light and fresh red fruits, but underneath a layer of herbs and earth, and with a delicate structure. Their emblematic cabernet franc wines were offered at the fair itself, if I got it right.
There were two producers from Veneto. Alex Della Vecchia is winemaker for Costadilà in prosecco-land north of Venezia, but he also has his own project called Ombretta. Simone Ambrosini’s Indomiti is found in Colli Berici, Vicenza.
Alex Della Vecchia sources grapes from the family’s vineyards in two municipalities. For his Grinton label he also uses organic grapes from friends elsewhere in Italy. Here in the current vintage Alex showed an easy-drinking, delicate pinot bianco and a more structured, reddish skin-contact pinot grigio. A wine with a tremendous personality was a cabernet franc pét nat. (I must ask Alex about the name, so stay tuned!). The colour was light red with fine bubbles, an aroma of flowers, peel and a sweetish hint, and in the mouth it was tasty, concentrated with a raisiny touch. The wine had been made from passito (dried) grape juice, Alex informs.
Simone Ambrosini tells a story about him as a young man travelling to Australia, in search for harmony and the good things in life, more or less at random. Among other things he learns to love wine. Back in Italy he embarks on studies in enology and viticulture. After working with several wineries he decided to set up his own, with “a wallet full of ambition”, as he puts it. This was as recently as 2018. Now he rents old vineyards that he has restored in Colli Berici, his homeland. These vines, now brought back to life, are the “indomiti”, the indomitable ones that gave name to his project. Mistica was a lovely garganega 9 month skin-contact wine with good structure to the primary fruit. I tasted two wines with tai rosso. The varietal Osai2021 rosé shows delicate raspberry aromas, and in the mouth there is a cool acidity running through an otherwise round and fleshy body. Opplà 2021 is an uplifting pét nat rosé, where the tai rosso is accompanied by garganega, pinot bianco and sauvignon blanc. It’s light orange, aromas of white flowers, peach and a touch of orange peel, and in its lightness it’s full of flavours and with a refreshing integrated acidity.
Two German producers were present. It’s always a pleasure to taste the outstanding wines of Brand Bros of Bockenheim, Pfalz. These are made in full respect of the terroir, without additives, unfiltered, and always full of freshness and energy. This is the first time that I have met one of the brothers, Jonas Brand, who guided the guests through part of their portfolio.
I have had their charming Wilder Satz in many wine bars throughout Europe. The 2022 is different though, as 18 hours of skin-contact gives it more colour and structure than before. It also has good volume and appears quite grapey, and with lovely scents of citrus (clementine), flowers and some balsamic. Jonas brought two magnificent magnums, a non vintage Riesling (with that name) and Monastery 2016. The latter was light yellow in colour, with concentrated aromas of yellow fruits, some balsamic, and on the palate good acidity and wonderful balance. Add to this super pét nats, reds, among them a brilliant Cabernet Franc 2015, and you get the picture of a great producer.
Unknown to me was Glow Glow of Nahe. Pauline Baumberger runs it with her brother. Pauline showed various fresh, lovely uncomplicated whites from riesling and gelber muskateller, a relatively dark dorenfelder/regent, and more. Here we focus on the Spätburgunder 2022, that has all the young virtues of the white wines under a coloured cover. Made partly with carbonic maceration and short skin-contact it appears as a light rosé-ish wine with red fruits on the nose, and with a delicious natural acidity wrapped in a rounded body.
It seems to be no end to the list of interesting producers coming out of the ancient and historic wine country of Georgia. Andria’s Gvino I had never heard of, but now it’s not easy to forget. The winery is located in the Kakheti region, not far from the capital Tbilisi. They make their wines in the traditional and natural way, in qvevri, without additives and without filtration.
Winemaker George Wolski and his wife Tako showed me their main line and also the wines that come with the Château Khashmi label. There was a number of beautiful amber and red wines, of which I will only mention two. Their Mtsvane had lots of character. The colour was light amber, with aromas of mature citrus, orange peel and a touch of marzipan, and in the mouth it was rich and structured with a touch of raisins. George tells that the must spent five days with full skin-contact in qvevris. The Saperavi Khashmi 2020 comes from a 40 years old pre-phylloxera vineyard. Saperavi is fascinating grape that often has an impressively dark colour, but is still highly drinkable. This one is not among the darkest and has a blueish hue. I find it quite flowery with dark fruits (boysenberries), plums, some earthiness, and in the mouth it’s fresh and juicy, with some tannin, and overall it’s very appealing.
In my local wine club we had recently a tasting of nine riesling grand crus from Alsace, and one blend. The wines showed a generally very high quality. The prices are high, but considering the quality I find them competitive compared to many other areas.
None of the three so-called “conventional” wines excelled. Of these the Brand grand cru from the Turckheim cooperative was the most interesting, not least because of the price. Trimbach‘s wine from the same vineyard was way too expensive, and the Schlumberger southern Saering uninteresting. Among the natural and organic producers I found Gustave Lorenz‘ wine okay. Kreydenweiss‘ wine from the northern Wiebelsberg cru sadly had a touch of mousiness. But even so it was not difficult to tell that it is a fabulous wine.
Here are five wines that really stood out, all of them from the central area near Colmar, all of them good ambassadors for their respective crus and for the region.
Zotzenberg Riesling Grand Cru 2019(L. & A. Rieffel)
Zotzenberg sits in a basin on the south side of the Mittelbergheim hillside which reaches 320 meters. It’s facing east and south, and has quite a lot of sunshine. It covers 36 hectares, is composed of marl and limestone. The cru was formerly known for its sylvaner, but now gewurztraminer, riesling and pinot gris all perform well here, with wines of both freshness and body.
The Rieffel property covers a total of 9.5 hectares and is currently run by Lucas Rieffel, third generation of winegrowers, who took over from his father André in 1996. They are based in Mittelbergheim, central Alsace, but have also vineyards in the north.
Tasting note: Light golden colour. Rich and open aroma of yellow apples, flowers, a peppery note. Good volume and structure, a touch menthol, long.
Brand Riesling Grand Cru 2021(Zind Humbrecht)
Brand is located in Turckheim, where Zind Humbrecht has their headquarters. The soil is granite and the exposure is south, southeast. The altitude is up to 380 meters, and it totals 57 hectares. Both riesling (41%) and other grapes are grown here. A structured palate and a “willowy freshness” (Vins d’Alsace) resulting in a mineral sparkle and a saline sensation is typical for this cru.
The domaine was created in 1959. It’s today run by Olivier and Margaret Humbrecht. They have 42 hectares and are co-owners of six grand crus, among them 2,4 hectares in Brand. They use biodynamic methods.
Tasting note: Light yellow. Intense aroma of flowers, citrus, aromatic herbs. Great concentration and minerality, steely acidity, dry, long. This wine is young at the moment and has a long life ahead. (Read about another vintage of the same wine here.)
Bordering the edges of the municipality of Eguisheim, the locality of Eichberg Grand Cru faces the south-east at an altitude between 220 and 340m. Here is a particularly dry and warm microclimate, as the amount of rain registered is currently the lowest in the Colmar area. The terroir of this locality is essentially composed of limestone conglomerate and marl, with clayey, stone-rich soil. The 57.62 hectares grow various varieties, noted for opulence, fruitiness, but also finesse.
The head office of the Ginglinger family is in Eguisheim, in a house dating from 1684. Pierre-Henri who lends name to the company, took over in 1976. Today it’s run by his son Mathieu, 12th generation, who manages 15 hectares his wife Stéphanie. -You grow good grapes by respecting the earth, he says. Thus, organic farming has been practised for a very long time.
Tasting note: Light golden. Aroma of mature citrus, pear, flowers. Generous and fruity, with good acidity, elegant.
Schlossberg Riesling Grand Cru 2017(Dom. Bott-Geyl)
Schlossberg is a 80 hectare cru on sandy granite with south exposure in Kientzheim. The altitude is all the way from 230 to 400 metres. Riesling is the indisputable master here with 71% and the best wines by far. With a long growing season, this terroir has ideal ripening conditions for the grape. The wines are often light and floral, and with freshness from the granite.
Jean-Christophe Bott has been responsible for Domaine Bott-Geyl since 1993 and converted to biodynamics in 2002. In the vineyards he believes in low yields and in the cellars he employs natural and minimalist methods. The domaine owns vineyards in 6 grands crus.
Tasting note: Light golden. Intense aroma of mature apple and flowers, with a touch of smoke. Concentrated, lovely structured, fresh, with a stony minerality, long. Great richness and delicacy at the same time.
Kaefferkopf Grand Cru 2015 (Christian Binner)
Kaefferkopf is the latest addition to the grand crus, from 2007. It is located in Ammerscwihr, just outside Colmar to the northwest. It’s a granite-limestone vineyard with east exposure that is distinguished for various grape varieties. This wine is based on 40% gewürztraminer, the rest riesling and pinot gris. Therefore I placed it outside all flights at the end of the tasting.
Christian Binner comes from a family of vintners that has been producing wine in Ammerschwihr since 1770. He is also noted for helping small farmers in the area with facilities and bottling their wine using his Les Vins Pirouettes label.
Tasting note: Light amber, slightly turbid. Aroma of yellow tomatoes, orange peel, dried fruits and some spice. Great structure and complexity, long.
Muller-Koeberle of Alsace was one of the big revelations at Vinmonopolet’s tasting of new listings and vintages last week. Martin Paulsen of importer Autentico Wines presented two wines from this producer. Here we chose the Symbiose as the Wine of the Week, but the other, Schlossreben, a blend of six grapes, was equally good.
David and Marianne Koeberle took over the family’s 27 hectares of vineyards in the village of Saint Hippolyte in 2005. They converted early on to organic and biodynamic practises. The latest years they have taken further measures too meet the strict demands of the Vin Méthode Nature (see article about certification of natural wines here).
Symbiose comes from a single vineyard co-planted on granite soil, surrounded by trees and forests and vegetation. Saint-Hippolyte is located at the foot of Haut Koenigsbourg and is a typical wine-producing village, particularly famous for Rouge de Saint Hippolyte (pinot noir) with its own appellation. The best vineyards are located at 250-400m above sea level on the slopes towards the Vosges in the west.
Here one hectare of the various grapes is co-planted. The grapes were hand-harvested and co-fermented with 6 days of skin-contact before pressing, matured for 6 months on lees before bottling without filtration.
The grape varieties are pinot gris 20%, riesling 20%, pinot blanc 15%, auxerrois 15%, muscat frontignan 15%, gewürztraminer 15%.
Light amber with a red hue, somewhat cloudy. Aroma of reaches, flowers, citrus and aromatic herbs. Good volume and concentration, long.
Les Vins Pirouettes is a label created by Christian Binner. The idea is to give selected growers the opportunity to launch their ecologic wines under an established umbrella. Here it is Raphaël who offers his elegant crémant zéro dosage. (You can find more from the project if you search these pages. Here is another, also by Raphaël.)
This week’s wine is a Crémant d’Alsace from 2018, made from riesling 60% and pinot gris 40% planted 1970 in chalky soil. It’s spontaneusly fermented, spent 24 months on lees and was bottled without added sugar.
Le Crémant de Raphaël 2018(Les Vins Pirouettes/ C. Binner)
Light yellow, small bubbles. Aromatic, yellow apples, lime, bisques. Fresh, dry, good acidity, quite long.
Food: Apéritif, salads, white fish, shellfish, lightly spiced food…
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.
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 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.
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.
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.
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.
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.
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.
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.
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 Solskinn2020, a dry, fresh, flowery, lightly spicy cider bottled unfiltered – in Oslo.
This was one of the wines that stood out in a private blindfold Alsace tasting, with unusually many wrong guesses about which ones were rieslings. However this one couldn’t go wrong, with its steely acidity and inspiring energy.
The name Brand, meaning land of fire, is a reminder that this part of the hill once was eroded by fire. The legend goes that the sun fought a dragon here. It hid in a dark cavern under the vineyard, thus being responsible for the characteristic “warmth” of this grand cru. Only riesling is planted, a total of 2.4 hectares, and now around 70 years of age.
The Brand is located just above the village of Turckheim, itself in the outskirts of the bigger town Colmar. Here we find several small granite hills. It is not far from the Munster valley, so which means that despite its south, south-east facing, it also sees the wind running down the valley. As indicated above, the granite warms up quickly (not necessarily because of that dragon, to be honest) and secures that heat from the sun go deep in the soil. The roots grow deep, and feed from the clay and minerals from the granite decomposition. Yields are naturally low here. Due to the ripeness of the grapes in 2019, the fermentation was particularly slow for this wine, but it went on and on, and eventually the wine was bone dry after a 12 months fermentation.
Some keywords: Biodynamically farmed, handpicked, spontaneous fermentation, 16 months on lees and a total of 18 months on big old barrels.
Brand Grand Cru 2019(Zind Humbrecht)
Bright gold colour. The nose is discreet at first, but opens up with air. It shows citric notes (mature lime, towards clementine), but also a stony wet minerality associated with granite. On the palate it is powerful and acidic, but also with some warmth behind there. It has a persistent aftertaste, already in balance and harmony, and a saline finish. This said, the wine is young and will reveal a lot more complexity over time. But it it’s now you must buy if you want to enjoy it in a few years.
Food: We had prepared rather down-to-earth, Alsatian inspired food like pig cutlets and bratwurst, and red cheese (like the local Munster), but it tackles a lot of tasty dishes, both light meat and tasty fish. At this point food is almost essential, as we have mentioned, it’s very young.
Rheingau isn’t a wine region that we have focussed too much on here. With its some 3000 ha. of vineyard it’s one of the smallest in Germany, but by no means uninteresting. Rather the contrary, and several great producers are found there. In central Germany, not far from Frankfurt, there are south facing steep slopes that protect the area from the cold northerly winds by the Taunus mountains, giving ideal ripening conditions.
Today Theresa Breuer is the one that runs this family estate. (See a brief mention of her at a visit in Stavanger here.) She disposes of 40 hectares own vineyards and have contract with several other suppliers. The soils are shallow to deep gravel clay, with patches of quartzite and slate.
The vineyards are farmed according to organic methods and they always search for ripeness so as to give a strong aromatic flavour to the wines. This wine is made from 50% own grapes, the rest bought in from local growers. Local yeast and spontaneous fermentation. No oak. 11,5 alcohol. With 5 and a half grams sugar and more 9 of total acidity it’s both fresh and fleshy.
Riesling Sauvage 2019(Georg Breuer)
Bright light yellow with hints of green. Aromas of green apple, apricot and lime. Luscious, refreshing, and long – with a youthful acidity. Delicious today, but also one to lay down.
Clemens Busch and his wife Rita makes exciting wines mainly from the Pündericher Marienburg vineyard in Mosel. Everything is organic, and natural practices in the vineyards and cellar give a feeling of expressiveness between tradition and forward-thinking.
In the Marienburg vineyard, with vines placed on soils based on gray slate.This dry riesling is made with old style artisanal methods, including biodynamic practises. Alcoholic fermentation started with indigenous yeasts. The pressing was light, the maceration went on with stalks for 48 hours, before ageing15 months in large oak barrels in contact with the lees. It was bottled without any filtration and clocks in at 11,5% alc.
(alter) native riesling 2016(Clemens Busch)
Golden, slightly turbid. Aroma of white flowers, yeast, lime peel, and a touch of honey. A bit fizzy, with rounded acidity and a dry finish. Refreshing and very quaffable.
Food: A great variety, like fish (both white, red, smoked too), hams, pasta, cheese (hard, aged), and also quite unusual stuff like omelettes and pies