𝑨𝒍𝒕𝒆𝒏𝒃𝒂𝒎𝒃𝒆𝒓𝒈𝒆𝒓 𝑹𝒐𝒕𝒆𝒏𝒃𝒆𝒓𝒈 𝑹𝒊𝒆𝒔𝒍𝒊𝒏𝒈 𝑲𝒂𝒃𝒊𝒏𝒆𝒕𝒕, 1983

In perfect shape, this Riesling blew my mind. It was alive, mature but still very young with lots of freshness.

The aromas were very expressive and ripe, offering notes of preserved lemon, ripe peach, syruped kumquat, wax, wet stones, old eraser and mild smoke (like the oldschool cap guns with smoke - a little matchstick-like). No extreme petrol.

On the palate, it was medium-bodied, off-dry, highly acidic but very rounded on the edges. Lemon wine gum, lemon zest, a hint of honeycomb (but not sweet), tangerine, ginger sweets and salt in the finish.

Such a pure wine! In love with these +30 years old Rieslings, where the marriage between sweetness and acidity is reaches a unique level.

• “Kabinett” is one of six designated German wine classifications and indicates the lightest style of German wines. The grapes are picked at normal harvest, typically in September when they have ripened, and shows an off-dry style, unless “Trocken” (dry) is mentioned on the label as well, which indicates a longer fermentation leading to less residual sugar content (a drier wine) and a bit higher alcohol.

Behind this label is a story of the great Staatsweingute (state wineries) of Germany, which are owned by the state and works like umbrella wineries, where smaller wineries finished their vinification. This label refers to the old state winery Niederhausen-Schlossböckelheim, founded in 1901, but by the A.P. Nr. on the label (1 750 053/10/84), the 750 refers to the bottler/the specific winemaker, which is Gut Hermannsberg.

Since 2010, the winery has worked under the official name of Gut Hermannsberg. They are also founding members of VDP.

 ⭐️93+/100⭐️ 𝑨𝒍𝒕𝒆𝒏𝒃𝒂𝒎𝒃𝒆𝒓𝒈𝒆𝒓 𝑹𝒐𝒕𝒆𝒏𝒃𝒆𝒓𝒈 𝑹𝒊𝒆𝒔𝒍𝒊𝒏𝒈 𝑲𝒂𝒃𝒊𝒏𝒆𝒕𝒕, 1983

𝑫𝒆𝒓𝒕𝒉𝒐𝒏𝒂 𝑪𝒐𝒍𝒍𝒊 𝑻𝒐𝒓𝒕𝒐𝒏𝒆𝒔𝒊, 2018

📍Castiglione Falletto, Barolo, Piemonte, Italy🇮🇹

First time tasting a Derthona. Lovely wine offering aromas of kiwi, quince, melon rind, raw white mushrooms, marzipan, chamomile  and mild petrol, resin and beeswax. There’s a mild scent of white flowers and a nice mineral touch of wet sea stones.

The wine is dry, medium-bodied and has a refreshing acidity on the palate. It brings notes of fresh pear, green gooseberry, kiwi, tangerine, ginger, stones from peach and cherry and green bitter salad.

* Grapes are harvested from vineyards located around the town of Monleale in Colli Tortonesi DOC.

* Fermentation takes place in steel tanks, ceramic containers and wooden casks.

* Aged 10 months in steel tanks, ceramic containers and wooden barrels on the lees - frequent batonnage.

The area of Colli Tortonesi DOC (eastern Piemonte) is most famous for wines based on Barbera, but the ancient, and almost extinct, variety of Timorasso is gaining a lot of attention these years. A real cult variety for those who know it.

Wines labeled as "Derthona", which is the traditional name (in the local dialect) for the town of Tortona, after which the Colli Tortonesi DOC is named, are always made by 95-100% Timorasso.

Walter Massa might be the main figure when it comes to the rise of Timorasso, but for sure giants from Barolo (like Vietti, La Spinetta and Borgogno) are helping to spread the “news” with their recently achieved vines.

 ⭐️90/100⭐️ 𝑫𝒆𝒓𝒕𝒉𝒐𝒏𝒂 𝑪𝒐𝒍𝒍𝒊 𝑻𝒐𝒓𝒕𝒐𝒏𝒆𝒔𝒊, 2018 📍Castiglione

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

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

𝑴𝒂𝒄𝒆𝒓𝒂𝒕𝒖𝒎, 2018

Umbria might not be the biggest and most famous appellation in Italy, but with many upcoming names focusing on biodynamics and low intervention wines, the future seems bright.

Fongoli, run by Letizia and Angelo, has worked organically since the beginning of the winery’s history in 1927. Their portfolio of wines range from the more classic to the more juicy and “fun” wines - all made with care and nature in mind.

• The local Trebbiano Spoletino, used here, is distinct from Trebbiano Toscano by, most often, producing wine with a richer texture and more overt and deep fruit and having a less bright acidity.

• Spontaneous fermentation in open vats

• Aged in steel tanks for a few months on the lees

The aromas are very expressive. Heavy and fresh at the same time, offering notes of warm apple juice, tangerine peel, canned peaches, dried apricot, mango puré, honey and chamomile with hints of spray painting, sweet liquorice and asphalt.

The palate in rich with fine grained tannins and a medium acidity and a prickling minerality. Nice crunchy mouth feeling.

Semidried apricot, bitter orange jam, grilled pineapple, pepper and herbs on the tongue. Walnut and salt on the finish.

Nice, but gets a bit mousy pretty quick, though.

 ⭐️88+/100⭐️ 𝑴𝒂𝒄𝒆𝒓𝒂𝒕𝒖𝒎, 2018 📍Montefalco, Umbria, Italy🇮🇹 🍇

𝑮𝒆𝒍𝒃𝒆𝒓 𝑴𝒖𝒔𝒌𝒂𝒕𝒆𝒍𝒍𝒆𝒓 𝒗𝒐𝒎 𝑶𝒑𝒐𝒌, 2018

In the village of Leutschach in southern Steiermark (Styria), Maria and Sepp own 10 hectares of vineyards - all farmed biodynamically and organically (Demeter certified since 2003).

Sepp took over the vineyards from his father in 2000, but the estate’s history dates back to 1727, which is one of the main reasons for the many old vines.

Their vineyards are located on steep hills (400 meters altitude) mainly on soil locally known as “Opok”. It looks like slate but is in fact a rare mix of clay, limestone and silt. Opok is one of the key elements for the characteristics of Muster’s wines, according to Sepp.

* Spontaneous fermentation in 2400 liter oval wooden barrels with indigenous yeast

* Bottled without fining or filtration, no sulfur added.

After a bit of air, light aromas of green apple, lime and lemon peel, fennel, applecider vinegar and a touch of green olives came out the glass.

On the tongue, the wine has got a medium body with high acidity.

Green gooseberry (sour and sweet), lemon juice, green apple and pickled ginger and fresh green bell pepper. It’s very mineral in the finish - salt(!) and beach stones.

 ⭐️89/100⭐️ 𝑮𝒆𝒍𝒃𝒆𝒓 𝑴𝒖𝒔𝒌𝒂𝒕𝒆𝒍𝒍𝒆𝒓 𝒗𝒐𝒎 𝑶𝒑𝒐𝒌, 2018 📍Steiermark

𝑴𝒆𝒖𝒓𝒔𝒂𝒖𝒍𝒕-𝑮𝒆𝒏𝒆𝒗𝒓𝒊𝒆̀𝒓𝒆𝒔 1𝒆𝒓 𝑪𝒓𝒖, 2015

Right in the middle of the Beverly Hills area of white wines, Côte du Beaune, Meursault is home to some of the most prestigeous Chardonnays in the world.

For 300 years, this domaine has been run by the Latour family, who merged with the Giraud family in 1958 to the current configuration.

Since the 90s, winemaker Jean-Pierre Latour has been the main figure and the man behind the domaine’s more recent succes - implementation of organic practices, lower yields, natural yeast and cellar investments.

* The 1er cru of Les Genevrieres, located in the kind of central-southern part of Meursault, are named after the juniper bushes planted next to the vineyard. The soils are mainly clay and limestone, and due to the location and the sun exposure of the slope, it’s often one of the earliest 1er crus to be harvested in Meursault. The wine profile are often fat and rich in structure with high minerality.

* Aged 15-17 months in barriques (25% new Allier and Vosges oak)

Unfortunately, it was quite closed this time. It slowly opened a bit, bit it lacked of intensity especially on the nose.

After some hours, the wine offered aromas of nectarine, peach, honey, bees wax, hay loft, lemoncurd and roasted pines. It was complemented by a hint of whipped cream and petrol, a bit of vanilla and chalk.

The palate is well balanced; medium-bodied, stony and mineral and medium+ acidity. Flavours of quince, Meyer lemon, fennel, whitecurrant and nuts. It’s a bit bitter on the finish at this stage.

Less full than expected and potential for higher score when not this closed.

 ⭐️91+/100⭐️ 𝑴𝒆𝒖𝒓𝒔𝒂𝒖𝒍𝒕-𝑮𝒆𝒏𝒆𝒗𝒓𝒊𝒆̀𝒓𝒆𝒔 1𝒆𝒓 𝑪𝒓𝒖, 2015 📍Meursault

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

2018 Bouchard Père & Fils - Beaune 1er Cru Clos Saint-Landry (91 pts)

ℹ️ This wine is 💯 Chardonnay from a Premier Cru of Beaune in Burgundy. Clos Saint-Landry is a monopole of Bouchard Père & Fils since 1791. The walled vineyard is 1.98 hectares. The soils are limestone and clay marl. The wine is aged 9 to 10 months in French oak barrels with up to 15% new oak and followed by 3 to 4 months in stainless steel vats.

👃 Medium intensity on the nose. Aromas of ripe white peach, apricot, Asian pear, kumquat, grapefruit pith, acacia, and Greek yogurt.

👄 The wine is dry, medium acidity, medium alcohol (13%), and medium+ body. The palate has a beautiful texture and is quite broad. A medium length finish of orchard fruit and creamy yogurt.

🔔 Beaune is Pinot Noir territory, so it is fun to taste a Chardonnay with such a long history in this monopole. The 2018 Clos Saint-Landry is primarily fruit-driven on the nose and offers up a plush texture on the palate, making this extremely pleasurable to drink now. This wine is an interesting juxtaposition to the red wines of Beaune that can be earthier and more savory.

 2018 Bouchard Père & Fils - Beaune 1er Cru Clos

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

Riesling Spätlese “Herxheimer Himmelreich”, 2011

12th generation of Petri winemakers are running this old winery located in the village of Herxheim am Berg in one of the 13 Anbaugebiete (wine growing regions) of Germany called Pfalz (the Palatine region), where they cultivate 21 hectares of vines. The business is dating back to 1655, when the Petris arrived from Tyrol working as barrel makers before starting the winemaking.

Ever since, the focus has been on environment-friendly cultivation with no chemicals in the vineyards and only harvest by hand to secure the health and natural development of their agricultural areas.

The wine undergo slow fermentation on steel to preserve the Riesling’s precious characteristics before maturation in big 80 years old wooden barrels of 3000 liters to gain some more complexity and balance the structure.

This wine’s aromas are what Riesling dreams are made of.

It brings notes of ripe pear and candied ginger followed by white fresh mushrooms, nice hints of old eraser or tennis balls and melted plastic, acacia honey and lemon peel and some nice petrol starting to show muscles without taking over yet.

The palate is oily, off-dry and fresh offering lovely notes of peach, dried apricot, lemon peel and mild honey. The balance between the sweetness and the acidity is just lovely.

I’ve been working with these wines for some years having tried most of their portfolio from different vintages. They all show fine quality, but this exact one (with this age) is the best experience I’ve had from Petri. For the price, their wines are really nice, btw.

If you’re ever searching for these wines, the labels have changed quite a lot, but the (aged) content doesn’t disappoint.

 ⭐️87/100⭐️ Weingut Petri Riesling Spätlese “Herxheimer

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%

🍇55% Pinot Noir / 33% Chardonnay / 12% Pinot Meunier

“Yellow Label” is the signature of the great winery’s, Veuve Clicquot’s, quality and style, recreated every year thanks to the winery’s collection of reserve wines.  Grapes from as many as 50 to 60 different Crus go to the blending of this wine, afterwords at least three years in crayères.

Fine pale color with a lot of tiny, tiny bubbles, which give a lovely creamy texture to the wine. Pear, brioche, vanilla, lemon and yeast on the nose. The palate is dry and fresh with pear, apricot, yellow mirabelle plum, light bread and honey (without getting sweetened…) - it’s a bit saline and has a fine medium long mineral finish.

To me, it’s a fine text book example from Champagne, but for the price, it’s possible to find more excitement from smaller producers.

 ⭐️84+/100⭐️ Veuve Clicquot “Yellow Label” Brut Champagne, NV

The Brutal wine cooperation (related to the cult Barcelona wine bar, Bar Brutal) is a loose cooperation of natural winemakers. To be “accepted” into the club, the winemaker has to make a “brutal” wine (in one way or another…) - super low intervention (natural) and only one barrel of it. It has to stand out as a funky or extreme wine - it can be some sort of experimental wine as well. In generel, the Brutal label looks the same, but in some cases, the winemaker is allowed to change the style a bit.

In this case, the rising start Johan Meyer’s “Mother Rock Brutal !” is vinified with 100% whole bunches of Chenin Blanc with 2 weeks of maceration in concrete egg.

The soils are granitic sands with Koffie Klip (iron-rich duricrust) over clay.

Compared with other Brutals I’ve had, this one’s less crazy but more approachable to most people (I guess). This is a juicy fruit bomb of a thirst-quencher. The nose is filled with heavy elderflower, pineapple, kiwi, apple, canned peach and a mild perfumed scent of sage and lychee. The palate is soft with medium+ acidity and a prickling minerality. Apple, canned pineapple, tangerine, white tea kombucha and white winegum on the tongue. Yes please - looking forward to next summer!

 ⭐️86/100⭐️ Mother Rock Brutal !, 2019 📍Swartland, South

📍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...🤯

 ⭐️92/100⭐️ Suertes del Marqués Trenzado, 2019 📍Valle de La

📍Côte de Beaune, Bourgogne, France🇫🇷

Domaine Bouchard, established in 1731, is one of the oldest wineries in Bourgogne and also the largest owner of Premier- and Grand Crus in Côte d’Or with around 12 hectares of Grand Crus  and 74 hectares of 1er Crus. Besides this, they also buy high quality grapes.

Like almost all great wineries, this one has also had its ups and downs through the years. But especially after Joseph Henriot bought the estate back in 1995, the quality has risen enormously - especially with the modernisation of the winery in 2005.

A funny story, true or not, is that the vines of Corton-Charlemagne (named after Charles the Great, ruling from 768-814) required a part of the hill of Corton planted with Chardonnay, because red wine discolored his beard…

Their own vines have been organically cultivated since 2000 without certificate (applied for in 2020).

The Corton-Charlemagne is rested 13 months in French oak of 15% new ones (varies a bit depending on the vintage).

Very heavy aromas from this one! You can almost feel the fatness inside you nose. Elements of pineapple, yellow plum and apple, lemon curd, aged hard cheese, butterscotch, honey, candied ginger, smoke (from the btw very well integrated oak), buttercup, fresh yellow hay, minerality and mild menthol.

The palate is full-bodied with only medium(-) acidity. It’s a Chardonnay concentrate, almost oily in texture. Warm yellow fruits mixed with brioche, lemongrass, unsalted peanuts, honey and s nice (baking)spicy finish. The minerality is very fine, and together with the use of oak, quite a nice structure balances the general weight.

Picture from Enomania in September. Can’t wait for restaurants/bars to reopen🥺

 ⭐️92+/100⭐️ Domaine Bouchard Père & Fils Corton-Charlemagne

Domaine Rolet, founded in 1942, is a flagship winery from Jura and one of the largest and best reputed estates in the area. Today, it’s owned by three families (the Devillard, Flambert and Dupuis families) who want to combine the traditional (oxidized voile-vinification) and the modern (more classic fully topped barrel/tank vinification) Jura philosophy. Their wines also differs in style in order of classic, organic production and natural production.

They cover a wide range of classic Jura grape varieties, producing red, white, sparkling wines and Vin Jaune, a regional specialty (see earlier post), from 160 acres of vines in Arbois and Côtes de Jura.

l’Etoile is a small commune in Jura, from where the grapes for this wine are organically harvested.

The Chardonnay is vinified without oxidation to save some freshness, while the Savagnin is aged under voile (flor) to bring a super oxidative style. It’s aged 12 and 16 months in small old barrels before blending.

Beautiful first impression with the clear, golden amber/oxidized color. It’s got super expressive aromas of oxidation like brown windfallen apples, roasted nuts, burnt caramel, wet wood, fresh light honey, and orange peel. There’s a nice freshness to balance the oxidized aromas - a little weissbier-like with fresh hay, orange juice and elderflower. Then followed by a slight scent of top soil and white smoke. The palate is super dry yet smooth with a bit of bitternes matched by a medium acidity. Once again, windfallen yellow fruits are the base of the wine (dry Sherry-like), complimented by lemon peel, walnuts, cigar, burnt caramel, gingerbread, cinnamon and digestive biscuit. The minerality is pure and mouthwatering bringing some extra freshness to the wine. The finish is long with a salted touch.

 ⭐️90/100⭐️ Domaine Rolet Expression l’Etoile, 2013 📍Arbois

𝑴𝒂𝒔𝒌𝒆𝒓𝒂𝒅𝒆 (𝑾𝒆𝒊𝒔𝒔), 2020

📍Oggau am Neusiedler See, Burgenland, Austria🇦🇹

🍇 Field blend (should contain a lot of: Grüner Veltliner, Weissburgunder & Welschriesling)

Gut Oggau is a biodynamic wine project located in the small village of Oggau in Burgenland. Eduard and Stephanie Tscheppe began the project back in 2007, when they bought and restored a 17th century winery, that had been abandoned for more than 20 years - vineyards included. The vines were standing untouched as long as the winery, which was perfect, as that allowed the Tscheppes to immediately begin working biodynamically with their viticulture. Today, they are fully Demeter-certified and one of the most well known austrian natural wineries.

One of the newer family members; first vintage in 2018 from newly purchased vineyards (not Demeter certified yet, hence the name “Maskerade”, but still biodynamically cultivated).

The grapes are hand-harvested and destemmed.  Fermented with a few hours maceration in used 1000 and 1500-liter barrels (elevage in the same barrels for about 8 months with no batonnage).  Bottled unfined, unfiltered, and with zero addition of sulfur.

The aromas are heavy and very expressive from the beginning with notes of mirabelle plum, apple juice, acacia honey, wet wood, elderflower juice, peach skin, dried apricot, yeast and sage.

The palate is rich and creamy with very low, but still slightly prickling, acidity offering nectarine, ripe pear, dried apricot, honey, tangerine and a hint of white pepper in the finish.

 ⭐️87/100⭐️ 𝑴𝒂𝒔𝒌𝒆𝒓𝒂𝒅𝒆 (𝑾𝒆𝒊𝒔𝒔), 2020 📍Oggau am Neusiedler See

“Edmund” is extremely rare and limited with a tiny production - only 42 bottles are allocated to the UK, and I have no idea about how “many” there are here in DK..

It’s based on a field blend from limestone and slate vineyards, and since the Oggaus mainly work with the varieties of Grüner Veltliner, Welschriesling, Weissburgunder, Gewurztraminer, Zweigelt and Blaufränkisch - let’s stick to them.

The wine undergoes 10 days of maceration before aging in big, old oak barrels.

The aromas came to life after some air and higher temperature, offering a mild nose of dried apricot, overripe pear, dried mango, black tea and pistachio.

The palate felt slightly oily with super low acidity and mild chewy tannins - really a funny texture. Again, apricot and mango all over with a hint of green olives.

I might have expected more complexity (also taken the price in consideration), but the more I think about it, the more I actually like it. Especially after tasting it again an hour later.

 for a lovely sunday-concept (and food such as  service).

 ⭐️91+/100⭐️ Gut Oggau Edmund, 2018 📍Oggau am Neusiedler See

📍Chassagne-Montrachet, Côte d’Or, Bourgogne, France🇫🇷

After working with the family business, Dom. Marc Colin, from 1994-2005, Pierre-Yves established his own domaine in 2006 with his wife, Caroline Morey, and soon after the first vintages, the domaine became a must-have-cult-winery for the Bourgogne lovers’ cellars.

Both bought and domaine grapes are of highest quality harvested with sustainable philosophies - organic as a “minimum”.

Being proactive in the prevention of premature oxidation, wider and longer corks are used as well as wax capsules.

Whole bunch fermented with indigenous yeasts.

16 months elevage is longer time than many of Bourgogne’s whites undergo, and to balance the aging time with the wood, 350 liter barrels are used instead of the classic 228 liter barrels (33% new), which also preserves more freshness. There’s no lees stirring during elevage.

The aromas are super interesting and jumps out the glass offering ripe pear, lemon oil, peach followed by all the funny stuff: Wax, burnt rubber, yeast, sweetened yoghurt, white chocolate, honey and the Chablis-like minerality and dandelion element. It’s simply delicious if your into these slightly reductive elements.

The palate is a little more relaxed with a medium body and acidity with a slightly oily feeling. Lemon, honeydew, green apple, a hint of wood and smoke, finished with salt and chalky minerals.

Definitely an Aligoté to remember. More complex and elegant than the (few) other Aligotés I’ve tasted.

 ⭐️91/100⭐️ Pierre-Yves Colin-Morey Bourgogne Aligoté, 2018

𝑷𝒖𝒍𝒊𝒈𝒏𝒚-𝑴𝒐𝒏𝒕𝒓𝒂𝒄𝒉𝒆𝒕 1𝒆𝒓 𝑪𝒓𝒖 “𝑳𝒆𝒔 𝑪𝒐𝒎𝒃𝒆𝒕𝒕𝒆𝒔”, 1988

📍Puligny-Montrachet, Côte d’Or, Bourgogne, France🇫🇷

A tiny producer who’s only making a very small amount of white wine from very small holdings (e.g. 0,16 ha of Les Combettes). Only a Bourgogne Blanc, one Saint-Aubin, one Chassagne-Montrachet and four Puligny-Montrachet are produced.

I don’t know much about this winery. Not even, if it’s still in function.

⭐️93+/100⭐️ 𝑨𝒍𝒕𝒆𝒏𝒃𝒂𝒎𝒃𝒆𝒓𝒈𝒆𝒓 𝑹𝒐𝒕𝒆𝒏𝒃𝒆𝒓𝒈 𝑹𝒊𝒆𝒔𝒍𝒊𝒏𝒈 𝑲𝒂𝒃𝒊𝒏𝒆𝒕𝒕, 1983

⭐️90/100⭐️ 𝑫𝒆𝒓𝒕𝒉𝒐𝒏𝒂 𝑪𝒐𝒍𝒍𝒊 𝑻𝒐𝒓𝒕𝒐𝒏𝒆𝒔𝒊, 2018 📍Castiglione

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

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

⭐️88+/100⭐️ 𝑴𝒂𝒄𝒆𝒓𝒂𝒕𝒖𝒎, 2018 📍Montefalco, Umbria, Italy🇮🇹 🍇

⭐️89/100⭐️ 𝑮𝒆𝒍𝒃𝒆𝒓 𝑴𝒖𝒔𝒌𝒂𝒕𝒆𝒍𝒍𝒆𝒓 𝒗𝒐𝒎 𝑶𝒑𝒐𝒌, 2018 📍Steiermark

⭐️91+/100⭐️ 𝑴𝒆𝒖𝒓𝒔𝒂𝒖𝒍𝒕-𝑮𝒆𝒏𝒆𝒗𝒓𝒊𝒆̀𝒓𝒆𝒔 1𝒆𝒓 𝑪𝒓𝒖, 2015 📍Meursault

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

2018 Bouchard Père & Fils - Beaune 1er Cru Clos

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

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

⭐️87/100⭐️ Weingut Petri Riesling Spätlese “Herxheimer

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

⭐️84+/100⭐️ Veuve Clicquot “Yellow Label” Brut Champagne, NV

⭐️86/100⭐️ Mother Rock Brutal !, 2019 📍Swartland, South

⭐️92/100⭐️ Suertes del Marqués Trenzado, 2019 📍Valle de La

⭐️92+/100⭐️ Domaine Bouchard Père & Fils Corton-Charlemagne

⭐️90/100⭐️ Domaine Rolet Expression l’Etoile, 2013 📍Arbois

⭐️87/100⭐️ 𝑴𝒂𝒔𝒌𝒆𝒓𝒂𝒅𝒆 (𝑾𝒆𝒊𝒔𝒔), 2020 📍Oggau am Neusiedler See

⭐️91+/100⭐️ Gut Oggau Edmund, 2018 📍Oggau am Neusiedler See

⭐️91/100⭐️ Pierre-Yves Colin-Morey Bourgogne Aligoté, 2018

⭐️87/100⭐️ 𝑷𝒖𝒍𝒊𝒈𝒏𝒚-𝑴𝒐𝒏𝒕𝒓𝒂𝒄𝒉𝒆𝒕 1𝒆𝒓 𝑪𝒓𝒖 “𝑳𝒆𝒔 𝑪𝒐𝒎𝒃𝒆𝒕𝒕𝒆𝒔”, 1988

⭐️93/100⭐️ 𝐋𝐮𝐜𝐢𝐞𝐧 𝐀𝐯𝐢𝐞𝐭 𝐞𝐭 𝐅𝐢𝐥𝐬  𝑹𝒆́𝒔𝒆𝒓𝒗𝒆 𝒅𝒖 𝑪𝒂𝒗𝒆𝒂𝒖, 2014

⭐️89+/100⭐️ Pierre Vincent Girardin “Éclat de Calcaire”

⭐️88/100⭐️ Cavallotto Pinner, 2019 📍Castiglione Falletto

⭐️88/100⭐️ Weingut Bernhard Jakoby Erdener Bußlay Riesling

⭐️91/100⭐️ “𝑳𝒆𝒔 𝑭𝒆𝒎𝒆𝒍𝒐𝒕𝒕𝒆𝒔” 𝑩𝒐𝒖𝒓𝒈𝒐𝒈𝒏𝒆 𝑪𝒉𝒂𝒓𝒅𝒐𝒏𝒏𝒂𝒚, 2019

⭐️91/100⭐️ Domaine Pierre Naigeon Puligny-Montrachet “Les

⭐️91/100⭐️ 𝑷𝒊𝒓𝒊𝒕𝒂 𝑩𝒍𝒂𝒏𝒄𝒐, 2017 📍Arribes, Zamora, Castilla y

⭐️90/100⭐️ 𝑩𝒂𝒃𝒚 𝑩𝒂𝒏𝒅𝒊𝒕𝒐 “𝑲𝒆𝒆𝒑 𝒐𝒏 𝑷𝒖𝒏𝒄𝒉𝒊𝒏𝒈”, 2019 📍Swartland

⭐️89/100⭐️ SAFaDO Vinhos Lot 119 “O Não É Garantido”, 2019

⭐️93/100⭐️ Matassa Cuvée Alexandria, 2019 📍Calce, Côtes