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.
Nine oaks is a newly created vineyard and winery in Kakheti Georgia. Despite not having any qvevris when they made their first vintage in 2016, the results are authentic and impressive.
Massimiliano Croci’s lip-smacking frizzante wines have a hidden tannic kick which really works well – a tasty tradition from Emilia-Romagna. Simon reviews their 2016 Campedello.
Claus Preisinger shows that Burgenland’s Grüner Veltliner can really deliver, if it’s macerated for five months in a Georgia qvevri.
Haywire produce some of Canada’s very best orange wines, not bad for what started as a retirement project.
Simon discovers two very fine orange wines made by Canadian winegrower Ann Sperling, who also happens to have spearheaded one of the world’s first official quality classifications for orange wine.
Bosnia’s Vinarija Škegro have an orange surprise up their sleeves, and it’s a lot more delicious than Simon ever suspected.
Simon encounters a gender bending orange wine from the Ruth Lewandowski estate in Utah, USA. And it’s probably good for your soul too!
Simon gets to grips with the cosmic properties of Zorjan’s excellent amphora-fermented wines
Simon is super impressed with Mathieu Deiss’s newish solo project Le Vignoble du Rêveur – and in particular three skin macerated white wines.