This really smells like a Georgian qvevri Rkatsiteli – and that isn’t a total surprise, as the blend was fermented on its skins in qvevris. The blend has always focused on aromatic and semi-aromatic varieties including Gewürztraminer and Sauvignon Blanc, but in recent vintages also includes Muscaris, one of the disease resistant Hybrids that Freddie
Freshly sliced pear and almond, bone dry, light and slightly saltty. Subtle vegetal note on the finish. A fresh style with just enough ripeness to make it work – and obviously super smashable given the modest 10.5% alcohol. Vermentino was top-grafted onto Chardonnay root stocks in 2009
A slightly shorter, amended version of this article appeared last year in Meininger’s Wine Business International, issue 2. It’s neither a hotel, nor is there a golden pheasant on the premises. But those are the least baffling facets of Amsterdam’s Hotel de Goudfazant. Located on a scruffy industrial estate in trendy “Noord” (across the river
A decade ago, if you could point to the Vipava valley on a map you were probably a paragliding fan. Or you lived there. That’s changing fast though, as the spectacular (and spectacularly windy) valley that runs east-west across western Slovenia becomes increasingly recognised for its over-performing wines. Hitherto, its neighbour to the northwest, Goriška
Anyone who thinks that larger wineries can’t do quality, or show a serious commitment to sustainable, minimal-intervention production methods, should check out the wines from Gernot and Heike Heinrich in Burgenland, Austria. Simon takes a spin through their skin contact range.