𝑬𝒏𝒌𝒊𝒓𝒄𝒉𝒆𝒓 𝑬𝒍𝒍𝒆𝒓𝒈𝒓𝒖𝒃 “𝑹𝒆𝒔𝒆𝒓𝒗𝒆” 𝑻𝒓𝒐𝒄𝒌𝒆𝒏, 2018

📍Traben-Trarbach, Mosel, Germany🇩🇪

The wine was decanted a few hours before first test.

Very dark and golden color - probably from the late harvested grapes and the tiny maceration.

The aromas are powerful and delicate, offering ripe pear, lemon peel, beeswax, baked lemon, mild petrol, old eraser, dark honey, lemon wine gum, wet and smoky stones and lees.

On the palate, the wine is rich and creamy (not heavy) with a sick acidity to balance the body. Ripe pomelo, nectarine, lemon peel, a mild green bitterness, lemon verbena, honey (without being sweet) and white wine gum. Very fine minerality, lots of salt and a hint of salmiak in the finish.

• Hand-harvested from the famous and steep Enkircher Ellergrub vineyard

• Naturally fermented in 8-year-old barrique

This is the first Ellergrub “Reserve” wine from Weiser-Künstler, and probably the last for a long time, since it was kind of a (happy) accident. In the very hot vintage of 2018, Konstantin Weiser and Alexandra Künstler were waiting and waiting for the humidity causing the botrytis - but it never came. The vines were actually ment to be used for an Ellergrub Auslese, but instead, the overripe and very sweet grapes (still in perfect condition) resulted in a dry Riesling Reserve with high alcohol for its kind.

Konstantin and Alexandra started the winery in 2005, and quickly they were on the lips of the biggest international wine personalities. They farm a little morethan 4 ha of Riesling, all biodynamic and with a low amount of sulfur.

 ⭐️91/100⭐️ 𝑬𝒏𝒌𝒊𝒓𝒄𝒉𝒆𝒓 𝑬𝒍𝒍𝒆𝒓𝒈𝒓𝒖𝒃 “𝑹𝒆𝒔𝒆𝒓𝒗𝒆” 𝑻𝒓𝒐𝒄𝒌𝒆𝒏, 2018

Ever found a wine you’d forgotten about?! -

I’ve dug up a gem during a late night cellar tidy up! Langmeil Freedom Shiraz 2010, made from the oldest Shiraz vines in the world that’re a mere 176 years young. -

 Ever found a wine you’d forgotten about?! - I’ve dug up a

Standish Wine Co, the Relic, 2016... Monumental. Serious contender for Red of the year. ⁠

Firstly the colour ridiculous. The purplest of purple with a depth and vibrancy that's off the scale. Unashamedly full bodied, but fresh. Beautiful blueberries, spicy characters, in the smoothest of smooth packages with the tannins and acidity there holding it together. Awesomely made. Buy it, try to cellar if you can and if not rest assured either way you'll probably be smiling for a week.

 Standish Wine Co, the Relic, 2016... Monumental. Serious

Artwork goals! Everything’s on point... and it’s a magnum!

 are doing everything right here. If I had space in carry on it’d be coming home for sure. Maybe next time.... 🍷

Production = Dry grown from our single vineyard little block in Yallingup. Hand harvest & basket pressed straight into the amphora pots. Wild ferment & natural malo. Hand bottled direct from pots, sealed under cork with wax top. 🍷 ​

 Artwork goals! Everything’s on point... and it’s a magnum!

Rob Dolan has gone into stealth mode with the launch of his new Signature Series and they look stunning!

Looking beyond the aesthetics, these wines are the result of 35 years of winemaking knowledge, made in tiny quantities and only in exceptional years. The perfect trifecta by all accounts! These are an exciting prospect and I can’t wait to taste them!

 Rob Dolan has gone into stealth mode with the launch of his

Treated myself to a cracking Adelaide Hills Chardonnay from Sanglier. Three different vineyards, Woodside, Lenswood and Piccadilly,  with an average age of 35 years combined produce a zingy, fresh, mineral bomb of a Chardy. Funky, flinty, full of stone-fruit flavor and impressive length. It’s bloody good! -

 Treated myself to a cracking Adelaide Hills Chardonnay from

Hmm, considering a Grenache in the middle of Winter? Well, if you find yourself in one of those "I fancy a Grenache" moods then do yourself a favour and grab few of these cheeky little Barossa beauts from

. This is a cracking example of a varietal that's having somewhat of a rebirth! What was once destined for fortified alone is now highly prized and rightly so! ⁠

Did you know, the Barossa is home to the oldest productive Grenache vines in the world? What an incredible part of the world!⁠

 Hmm, considering a Grenache in the middle of Winter? Well

​Wine on a school night? Absolutely, and this cheeky little number from

 is just the drop. Made from old vines, 58 years young, planted in the Barossa this Grenache is delicious. That’s honestly the best word. Lifted red berries, raspberry liquorice, slight bunchy characters on the nose. Balanced, springy, exciting on the palate. Strawberry lollies and Allen’s Frogs with savoury edges, zingy acidity and soft subtle tannins. It’s a bloody good drop, bit of a bargain really, great work!⁠

 ​Wine on a school night? Absolutely, and this cheeky little

Penfolds have their displays down pat. Simple and stylish... wine rack goals! I’m gathering ideas for my home cellar, suggestions please! 🍷

 Penfolds have their displays down pat. Simple and

 delivered a few weeks back and all I can say is, why has it taken this long to find them?!

The Rosé comes from 47 year old, Goblet Grenache vines, in Blewitt Springs Mclaren Vale. Light and zippy with crunch and dryness. Roses and strawberries, nice acidity and fine tannin. Love it, would definitely buy again. -

A Light Dry Red, 70% whole bunch, which is a 50/50 blend of Adelaide Hills Pinot Noir & Clare Valley Shiraz that’s so tasty and satisfying I barely put the glass down. It has a lot going on, quite deceiving really. A spectrum of red fruit lovelies coupled with herbal edges. All in at 12.7% ABV, bit of a gem really.

 Two down, two left of the @sanglierwines  delivered a few

My recent poll had the Rockford as preferred (54%) in this ​old school vs new school battle. Surprised? I was. What do you think of these beauties? -

For me, I'm team Standish. No doubt the Rockford is a classy drop, and 14 was an incredible vintage for the basket Press, but... that Lamella is in a class of it's own. I've said it before about Standish Wines, you could spent a lot more and get a lot less. Get them while you can! -

 My recent poll had the Rockford as preferred (54%) in this

Rumour has it this Rockford Basket Press 2010 is one of the best the iconic winery has produced since the first release in 1984. So, this little gem's coming home with me. You can never have enough Shiraz... right?⁠

​Made from grapes sourced from 60 to 140-year-old dry-grown vineyards (most from independent growers) across a range of Barossa soils, altitudes and micro-climates, the wine represents a rare and important post-colonial Australian aesthetic. The fruit is hand picked then vinified using classic Barossa techniques including a 19th-century wooden Bagshaw crusher, open fermentation and basket pressing. Matured primarily in seasoned 300-litre French and American oak hogsheads and 2500-litre vats for two years resulting in wines that are classic, age worthy, examples of Barossa Shiraz. ⁠

 Rumour has it this Rockford Basket Press 2010 is one of the

When I'm in the heart of the Barossa I love a cheeky trip to Rockford. The 15 Basket Press Shiraz, classic Barossan Shiraz, has a tough time living up to the fantastic 14 as expected. That being said... it's a classic and puts a big smile on your face. What do you think is the best Basket Press vintage? ⁠🤔

 When I'm in the heart of the Barossa I love a cheeky trip

The Eddies Old Vine Shiraz, Barossan gold if you ask me. Planted in 1912, ​1951 and 1975 the average age of the vines that make their way into this bottle is 70, unbelievable really. ⁠

It might just be, along with the Mewstone Pinot Noir, my favourite find so far this year. Beautifully aromatic. The glass barely able to contain the aromas. Rich, lush, exotic on the palate. Xmas cake fruit, sweet and savoury spice complexity ever evolving in the glass. Don't get me started on the length, insane. God bless those old vines! Simply put, it's bloody good!⁠

 The Eddies Old Vine Shiraz, Barossan gold if you ask me

Epic find and rare as rocking horse sh*t down here in Aus. Domaine Macle Château Chalon 2010 cellared! Bloody love finding a rare one, especially a Grand Cru Jura beaut. Rumor has it these can easily get to the 40 year mark... who’s tried it? 🍷

Curnonsky, the famous 20th century Parisian “Prince of Gastronomes” included the wines of Château-Chalon among “the five great white wines of France,” along with Montrachet and Yquem. He postulated that you did not understand the white wines of France until you had tasted great Vin Jaune. 🍷 ​

 Epic find and rare as rocking horse sh*t down here in Aus

There's one word that springs to mind every time I have an

 wine and that's consistency. This, the Max's Shiraz 2015, follows the famous house style to a tee. ​A red and dark fruit medley wrapped in oak and fine powdery tannins. It's solid and predictable, can't complain with that!⁠

 There's one word that springs to mind every time I have an

Penfolds Grange...If it’s not the best, then it’s certainly the most iconic Australian wine out there and with most believing the 2010 vintage is the best post millennium release of Grange it makes me wonder... how does it rate against the other 49 releases? If you know, let me know! 🍷🙌

 Penfolds Grange...If it’s not the best, then it’s certainly

Some wines are just too irresistible. Case in point, Vinteloper Odeon Pinot Noir from the Adelaide Hills. Only 1488, very heavy, bottles produced and artwork that’s possibly my favorite of the year. Screams quality from every angle, simply awesome! -

 Some wines are just too irresistible. Case in point

I’ve not tried many wines from the Macedon Ranges but the Lyons Will Estate Chardonnay and Gamay were highly recommended. The only problem I see is work out which one to try first… Chardy or Gamay? Can’t really lose in my eyes 🙌🍷🔥

 I’ve not tried many wines from the Macedon Ranges but the

𝑬𝒏𝒕𝒓𝒆 𝑫𝒆𝒖𝒙 𝑩𝒍𝒆𝒖𝒔, 2016

To a start, the nose had some matchstick, yeasty and croissant-like notes backed by some yellow apple. It opened up and offered fresh citrus, lemon peel, apricot, wax, honey, dried ginger and roasted nuts. Some smokey, stony and oystershell notes.

The palate is medium-bodied, tight and with a crispy and sharp acidity, that rounded over some time making it perfectly balanced. Ripe red apple, dried pear, lemon and red grapefruit, pickled ginger, fennel and walnut. Long finish, quite salt and super mineral.

• Hand-harvested from the famous Grass terroir

• 24 months in French oak barrels (small and big)

Kenjiro Kagami is very highly spoken and pretty much on every Jura-lovers’ lips. Everything about this domaine is small, except for prices and the international demand.

The name ‘Miroirs’ itself is both a play on his name in Japanese and he believes in an expression of the “Mirror” between himself, the wines and the terroir.

 ⭐️93+/100⭐️ 𝑬𝒏𝒕𝒓𝒆 𝑫𝒆𝒖𝒙 𝑩𝒍𝒆𝒖𝒔, 2016 📍Côtes du Jura, Jura

𝑽𝒊𝒏̃𝒂 𝑮𝒓𝒂𝒗𝒐𝒏𝒊𝒂 𝑪𝒓𝒊𝒂𝒏𝒛𝒂, 2010

Lopez de Heredia is the definition of old school with their “extended” winemaking process that has been passed on from generation to generation since 1877. They a known for producing some of the finest whites and reds of Rioja.

All wines are made exclusively from their own four vineyards:

The most famous “Viña Tondonia” is behind the winery’s biggest wines, and “Viña Cubillo”, “Viña Bosconia” and “Viña Zaconia” are behind the others.

* A white Crianza only requires a minimum of 6 months in barrel and a few months in bottle. This Crianza ages in barrel longer than the minimum requirements for a red Gran Reserva..!

* Harvested from 50 year old bush vines from Viña Zaconia (altitude: 340 m)

* Fermented in large, old oak vats up to 6.000 liter

* Aging 4 years in old (neutral) American 225-liter barrels

First a bit shy on the nose (decant if possible). Otherwise, sick aroma profile - fresh, concentrated and quite oxidative!

Dried orange peel, salt preserved lemon, perfumed citrus oil, peach skin, bees wax, slightly burnt caramel, cinnamon, old hayloft, Tiger Balm and fresh resin.

The palate is exciting too with a rich body, medium acidity and a super fry mouthfeel. It offers semidried apricot, bitter grape fruit, quince, dried papaya, roasted nuts, pickled ginger, vanilla, a touch of anise and jasmin. It’s super mineral with a great salty character.

It freshens up over time, getting more floral, less oxidative and more “pure” in the fruit. It’s youthful and full of finesse. Sick bottle!!!

 ⭐️92/100⭐️ 𝑽𝒊𝒏̃𝒂 𝑮𝒓𝒂𝒗𝒐𝒏𝒊𝒂 𝑪𝒓𝒊𝒂𝒏𝒛𝒂, 2010 📍Haro, Rioja Alta

NV Guillaume Selosse - Largillier Extra Brut (93 pts)

ℹ️ This wine is 💯 Pinot Noir from Aube grower, Jérôme Coessens. Largillier is a monopole vineyard in the village of Villes-sur-Arce. The vineyard has southern exposure with clay-limestone soil and subsoil of Kimmeridgian chalk. The average vine age is 45 years old. The wine is left on the lees for two years in barrel. Then it is combined with a perpetual reserve and left to age for the third year. Only at that point does the wine start the secondary fermentation. Production is around 300 cases.

👃 Pronounced intensity on the nose. Aromas of marzipan, toasted hazelnut, Rainer cherry, red apple skin, quince paste, apricot, chalk, ginger, dried honey, and earthy.

👄 The wine is dry, high acidity, subtle bubbles, medium alcohol (12%), and full body. More mineral notes of wet rock and charcoal on the palate. A long length finish of ginger beer, marzipan, and apple skin.

🔔 This Champagne is very provocative in that it is the vinous Champagne that I can have tried. The nose was oxidative but had this fascinating spice that took me a while to pinpoint as ginger, almost ginger beer. A lot of nuttiness and earthiness to the wine as well. The bubbles were not critical call-out being overall reasonably reserved. The palate was more expressive than the nose showing the fruit character more and the acid backbone that would carry this to a long finish. Texturally quite splendid on the palate as well. This was most enjoyable as it warmed up a bit from cellar temperature. This wine is very singular while at the same time thought-provoking. I felt like Spock and just kept saying "fascinating" each time I tasted the wine. 🖖🥂

 NV Guillaume Selosse - Largillier Extra Brut (93 pts)

ℹ️ This wine is 💯 Syrah from the Cornas appellation in the northern Rhône Valley of France. Noël Verset (1919-2015) was a legendary vigneron of Cornas. He tended the vines for 75 years, starting at the age of 12 in 1931. While Hermitage and Côte-Rôtie were gaining fame in the 1980s, Cornas was largely considered simple rustic wine. Verset's wines singularly stood out from the rest of the appellation, and in the 1990s, his wines put Cornas on the map.

👁 Medium ruby color with a pale garnet.

👃 Pronounced intensity on the nose. Aromas of black olive tapenade, fresh black pepper, dried black cherry, dried bramble fruit, red plum, tarragon, lavender, cured meat, and game meat.

👄 The wine is dry, medium+ acidity, medium silky tannins, medium alcohol (~13%), and medium body. Stunning balance and silky texture while being light on the palate. A long-length finish of dried bramble fruit, dried herbs, and cured meat.

🔔 My first time trying a wine from Verset, and it did not disappoint. The color was amazing. The wine was a bit sleepy at first, but after patiently checking in through dinner, it started to blossom. Can a wine be rustic and elegant at the same time? Well, this wine walked that line very well. The myriad of flavors is utterly charming, from the dried herbs to the game meat funk. Then on the palate, it is just as layered and gentle. To sum it up in emojis 🔥🔥🔥.

.wine for sharing this hard to come by bottle. They don't make them like this anymore is an understatement.

 1995 Noël Verset - Cornas (96 pts) ℹ️ This wine is 💯 Syrah

ℹ️ This wine is simply labeled as a Napa Valley red wine but is mostly comprised of Cabernet Sauvignon with minor portions of other Bordeaux grape varieties. While the word Promontory means "headland," there is no water surrounding it, but it is an isolated area of the Napa Valley that a microcosm unto itself. The first commercial release of the wine was the 2009 vintage. In 2009, there were 60 different harvest passes in the vineyard, resulting in 40 separate vinifications. After a year of aging, the final blend was selected only using 21 of the vinifications. The wines are aged for five years in large neutral casks from Stockinger in Austria. Promontory is the first time winery to use Stockinger casks having them imported to the USA. Bottled unfined and unfiltered.

👃 Medium+ intensity on the nose. Aromas of ripe raspberry, red plum, black cherry, blackcurrant, thyme, mint, red licorice, leather, and peat.

👄 The wine is dry, medium+ acidity, medium+ drying tannins, high alcohol (14.5%), and full body. The texture is velvety and gorgeous on the palate. A long length finish of layers of black and red fruit, dried herbs, and leather.

🔔 The 2009 Promontory is impeccably made and provides a broad spectrum of pristine fruit, great energy with vibrant acidity, and an extremely long lingering finish. While I enjoyed the 2009 Promontory, it is a stellar wine, but I have to say some of the later vintages are even more compelling than this one. It's like jewelry shopping. You can only spot the nuanced differences when looking through a clear lens in comparison. Overall, I will say that these wines, in general, are a lot more approachable when young, than Bond and Harlan, probably due to the long aging in the Stockinger casks. This wine will age for decades.

 2009 Promontory - Napa Valley (94 pts) @promontorywine ℹ️

𝐒𝐞𝐫𝐫𝐚𝐠𝐠𝐡𝐢𝐚 (𝐆𝐚𝐛𝐫𝐢𝐨 & 𝐆𝐢𝐨𝐭𝐭𝐨 𝐁𝐢𝐧𝐢) 𝒁𝒊𝒃𝒊𝒃𝒃𝒐 𝑩𝒊𝒂𝒏𝒄𝒐, 2014

📍Pantalleria, Terre Siciliane, Italy🇮🇹

🍇 100% Zibibbo (Muscat d’Alexandria)

In a former life Gabrio Bini was an eccentric architect in Milan. Now, he’s a an eccentric winemaker in a very eccentric place: the tiny volcanic island of Pantelleria, located just south—west of Sicily.

Since the foundation of Serragghia in 2000, Gabrio has become a legend - a cult figure when it comes to natural wine - because of his skills in the toughest natural environment, and because of his personality. Today, Gabrio and his son Giotto run the winery together.

+60 years old bush vines located on some of the highest vineyards on the island - extreme sun exposure balanced with the cool breeze from the ocean and the altitude. The vineyards have never seen any chemicals, are biodynamically farmed and tended by hand and horse

• Aged 7 months on the skin in Spanish amphoras, that are buried in the vineyards, and a few months in the bottle.

• Unfined, unfiltered and no added sulphur.

Wow!!! Extremely expressive on the nose and very tropical, offering notes of grilled mango and pineapple, orange oil, dried papaya, canned peach, dried apricot, rosemary and some undefinable herbs and a smoked/burnt scent.

The palate is almost vulgarly rich and “warm” with silky soft tannins and medium(+) acidity. On the tongue; sweet/sour unfiltered apple juice, kumquats in syrup, mango, passion fruit, candied citrus, almonds and yeast. The finish is long with lots of minerality - mainly salt.

 ⭐️92+/100⭐️ 𝐒𝐞𝐫𝐫𝐚𝐠𝐠𝐡𝐢𝐚 (𝐆𝐚𝐛𝐫𝐢𝐨 & 𝐆𝐢𝐨𝐭𝐭𝐨 𝐁𝐢𝐧𝐢) 𝒁𝒊𝒃𝒊𝒃𝒃𝒐 𝑩𝒊𝒂𝒏𝒄𝒐

𝐃𝐨𝐦𝐚𝐢𝐧𝐞 𝐅𝐫𝐚𝐧𝐜𝐨𝐢𝐬 𝐑𝐚𝐯𝐞𝐧𝐞𝐚𝐮 𝑪𝒉𝒂𝒃𝒍𝒊𝒔, 2012

Dom. Francois Raveneau, arguably the most celebrated estate of Chablis, was establish in 1948. After WWII, the economy in Chablis was in bad condition and the region was hit by phylloxera, so many wineries sold off parcels. Francois saw the potential and secured himself af few parcels here and the on some of the best 1er and Grand Crus in Chablis (approx. 9he in total)

The exceptional Raveneaus are a combination of the greatest holdings, low yield and quality consistency.

Francois passed away in 1995, and today, François’ sons, Bernard and Jean-Marie, direct the domaine with their father’s philosophy in both the vineyards and the cellar.

* The pressed juice is left to settle, and then racked off its lees into cuve to ferment.

* Elevation: 18 months in older oak barrel and feuillette (a local barrel size holding 114-132 liters)

Extremely clean expression of Chardonnay!

Expressive aromas of ripe pear, yellow apple, dandelion, mild soured cream, lemon curd, freshly cut Meyer lemon, white flowers, flint, seashell and a slightly waxy touch.

The palate is medium-bodied with great acidity. Crispy and milky at the same time. Peach, baked apple, lemon zest and juice, almond and “unsalted parmesan”. Long finish with huge minerality - salt and chalky.

 ⭐️92/100⭐️ 𝐃𝐨𝐦𝐚𝐢𝐧𝐞 𝐅𝐫𝐚𝐧𝐜𝐨𝐢𝐬 𝐑𝐚𝐯𝐞𝐧𝐞𝐚𝐮 𝑪𝒉𝒂𝒃𝒍𝒊𝒔, 2012 📍Chablis

The Valdisole project began in 2015 with Giuseppe Amato and Kyriaki Kalimeri behind it. Since Giuseppe doesn’t originate from a family of winemakers, he decided to buy a vineyard, and so, it happened that the first vineyard, half a hectare of abandoned Nebbiolo, was bought on a website specialized in used second-hand things (yes!).

Kyriaki, originally from Greece, is an electronic and computer engineer who entered the wine world simply out of curiosity. She met Giuseppe during sommelier classes, and shortly after, the Valdisole became reality.

“Amos” (“Άμμος”, in Greek) means sand, referring to the terroir of this vineyard, bringing elegance and finesse to the young vines (20 years old).

Hand-harvested, spontaneously fermented in steel tanks and oak tonneau, followed by two years in old barrique and 6 months in the bottle.

Only 20 mg/L sulphur are added during bottling.

An intense in-your-face-bouquet; slightly reductive to a start, followed by a heavy scent of sweet cherry wine gums, sweet Finnish liquorice, extremely floral/perfumed notes (violets , lavender and rose petals), tar, white mushrooms and a touch of fresh forest floor. After an hour, more oxidative notes came through like brown leaves, truffle and clay pot. Still very fruity.

Medium(+)-bodied with high acidity and soft tannins. It’s very direct and fruit driven - well balanced between freshness and fruit sweetness with notes of ripe strawberry, hard raspberry candy, raw liquorice root and herbs. A bit salty finish.

 ⭐️90/100⭐️ Valdisole Amos, 2017 📍Roero, Piemonte, Italy🇮🇹 🍇

It’s amazing the price difference of this wine. For the 2016 vintage I’ve seen it between $95 to $215 per bottle.  Some big mark up considering it’s about $75 at the cellar door. The price of this wine at retailers has been growing and growing in recent years mainly due to the fact this wine is rare and can be hard to get.

  describes this wine as an icon and as scarce as Henschke Hill of Grace (but less expensive)

As a wine lover (collector, geek, nerd, connoisseur or whatever you want to call me) I always go into independent wine shops.  So of all the places I found this ‘icon’ in a bottle shop on Hastings Street, Noosa Heads. Bonus was it was the cheapest I’ve ever seen it outside the cellar door. So the cheapest price in one of the most expensive places in Australia. How ironic...

There was only one bottle left and of course I bought it.

No review yet as I’m keeping it for something special. Can’t wait though...simple...

 Rockford Basket Press Shiraz 2016 It’s amazing the price

𝑰𝒅𝒅𝒂 𝑩𝒊𝒂𝒏𝒄𝒐, 2019

My first try from the new joint venture between world famous “Mr. Barbaresco”, Angelo Gaja, and Alberto Graci from Graci on Etna, who joined forces to produce wines on the south facing slopes of Mount Etna with their first vintage released in 2017 - Idda Etna Rosso. First release of the Bianco was 2018.

The name, Idda (meaning “she” in Sicilian), is also the name the locals have given to Mount Etna – the Sicilians attribute a female nature to the mountain: a strict yet generous mother.

The grapes are harvested from 4 ha. organically grown plots located in the altitude of 700-800 meters amsl.

Whole bunch pressed and fermented in a combination of 10 hl. oak barrels and steel tanks, followed by 12 months in same kind of containers.

I know nothing about the label design, but I think it might be Etna seen from above...(?).

The nose is very expressive and in great harmony offering fruity aromas of ripe peach, grape fruit, banana peel, honeydew and tropical wine gums followed by greener notes of cress, fennel, freshly mowed lawn and pressed white flowers. It’s all complimented by a sick volcanic minerality (slightly smoky) and chalky quarry. The oak brings a nice buttery and Pecorino-like element.

The palate is medium-bodied, dry, soft and round with a crispy “crescendo-acidity” (gradually increasing in the mouth) offering fresh peach, lemon juice, mild malo, cress, white pepper, grass with salt and a hint of salmiak in the, very long, finish.

Summarized, this wine shows great balance of fruit, malo and minerality with a nice perfumed touch. Delicious on its own, but would be sick with fresh seafood. Complex and harmonious.

 ⭐️91/100⭐️ 𝑰𝒅𝒅𝒂 𝑩𝒊𝒂𝒏𝒄𝒐, 2019 📍Etna, Sicily, Italy 🇮🇹 🍇 100%

- La Morra, Barolo, Piemonte, Italy🇮🇹

Leather, dried rose, ground coffee beans, dried cranberry and raw liquorice.

 Aurelio Settimo Barolo “Rocche”, 2001 - La Morra, Barolo

📍Calce, Côtes Catalanes, Rousillon, France🇫🇷

Another one from one of my favorite natural wine producers.

And what a funky and funny, and yet elegant and delicious, wine from Tom Lubbe.

The old vines are harvested from a more than 110 year-old small parcel (0,5 hectares) with very low yield.

The grapes undergo 1 month of maceration in 1000 liter amphoras - afterwards matured 8 months in the same amphoras.

The wine looks, smells and tastes like Matassa. Seriously, look at that color!

It’s just the full Matassa power experience. It’s simply amazing!

Watermelon (juice and skin), rhubarb, nectarine, cranberry and wild strawberry, all followed by black pepper, bergamot and the almost “classic” complex Matassa funkiness.  It’s a nose to die for!

The palate is medium-bodied with a fine touch of chewy tannins balanced with a medium sharp volatile acidity. It’s got a crazy structure which, since my last try half a year ago, has integrated a lot more. It offers cranberry, fresh apricot, blood orange peel, peach and basil on the tongue with a white balsamic note. It’s super juicy and has a tiny sweet touch to it (a bit strawberry winegum-like and maybe some Fanta Exotic as well).

It still might benefit from a longer aging, but it’s already drinking superbly. ——

 ⭐️88/100⭐️ Matassa El Carner Rouge, 2018 📍Calce, Côtes

📍Valle de La Orotava, Tenerife, Canary Islands, Spain🇪🇸

🍇 90% Listán Blanco / 10% Torontés Volcánico

I was first introduced to the unique wines of Tenerife last summer. And wow, that blew my mind! Since then, wines made from Listán Blanco has been among my favorites, and this one is no exception. They are complex and distinctive - quite their own.

- There’s a lot of synonyms for Listan Blanco. The most well known is Palomino made for sherry.

This small unique family winery, located on the northern part of the island, has made wine with their own label since 2006 with a minimized human intervention philosophy.

They own 11he in total ranging from 350 to 750 metres above sea level, moreover, they work closely together with other local vine-farmers bringing extra 15he to harvest from. All on volcanic soil.

Trenzado is a village wine harvested from +100 years old vines, made with wild native yeast, fermented with whole clusters and left on the lees (40% in concrete tanks with a few days skin contact, 60% in 500 liter foudres without skins).

It’s aged 9 months in used French foudres (20hl. to 45hl.).

The aromas are crazy and extremely reductive (lots of sour cabbage to begin with). Leave it to breath for half an hour.

Afterwords, lovely scents of roasted sesame, citrus, smoky gunpowder, oily train rail yard, brown-baked croissant, sea breeze, petrol, yeast and crushed volcanic stone appear.

The palate is medium-bodied, a bit oily with an insane, mouth cleaning acidic level and great minerality. Grape, bitter pomelo, lemon peel, croissant, butter, salt and flint.

Summarized, the nose is insanely interesting (maybe too interesting for some people…). The palate is milder and delicious. An addictive wine for sure! And for the price...🤯