Claus Preisinger shows that Burgenland’s Grüner Veltliner can really deliver, if it’s macerated for five months in a Georgia qvevri.
Some wines really are unique. Giorgi Natenadze’s are made from wild vines growing in mountain forests, some up to 400 years old. They taste quite otherwordly.
Mick & Jeanine Craven are leading the charge for experimentation in Stellenbosch, and their efforts are paying off with some superb skin fermented Clairette and Pinot Gris.
Click here to support the production of Amber Revolution on Kickstarter now! I’ll never forget the first time I visited Friuli, in North-East Italy. Due to some truly inspired scheduling by the local consorzio, our group of wine writers and bloggers Read more