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Authenticity in Wine

7 May 2019 by Richard

What is an authentic, or ‘real’, wine?  Is it made from organic grapes, using biodynamic practices?  Is it natural, in that there is nothing added (bar – maybe – a pinch of sulphur) and nothing taken away?  Has the fermentation taken place indigenously, with native yeast? Where does egg-fermented wine fit in? Does the wine have a bit of wildness or ‘funk’?  Is the wine sustainably produced? And, is it vegan-friendly?

That’s the mother of all wine rabbit holes, isn’t it?  But as it is Real Wine Month and whether or not you are a convert, I am going to lead you to the entrance of that hole and ask you to stick your head into it.

Real wine fair

Personally, I prefer not to think about the list of permitted additives in industrial, homogenous, unsustainably produced wine but, if you do, the list would be longer than the Brexit process and the chances of you being left totally befuddled and with a very sore head indeed are high.  So, think about moving on from drinking such wines: it will be your gateway to a more enlightened existence.

What follows are recommendations of three great authentic wines for first-timers, selected because they are not too funky and they express a transparency often found only in natural wine.

Ciello Bianco

An inexpensive ‘antipasto’ would be Ciello Bianco: a nimble beauty derived from organic Catarratto grapes grown and made by a Sicilian family with minimal intervention.  The lightest possible filtration, with non-animal products, leaves the wine a little cloudy and endorses its vegan-friendly credentials.  A fine lees sludge is often visible at the base of the bottle and contributes a little extra lemony flavor and pithy texture. Convention destroyer alert: give it a vigorous shake to get maximum flavour from it!

Off the Grid

Ovum ‘Off The Grid’ Oregon dry Riesling was mentioned in Margaret Rand’s 101 Wines to Try Before You Die.  An honest, ‘fruit comes first’, minimal intervention strategy allows the vintage and vineyard to shine, not the winemaker.  A native fermentation takes place in both old, neutral wooden barrels and small concrete eggs so that the heat produced is distributed evenly and the temperature remains cool. Thus, the wine retains a naturally bright freshness. The grapes are grown on a stony site and a light flinty wine results with flavours of mirabelle, quince and galangal root.

Mistral

Terre de Mistral Cotes du Rhone is from a small co-op that works according to the principles of Terra Vitis using no chemical treatments other than a very little sulphur. Last month this unfined and unfiltered, natural Cotes du Rhone was the highlight of the week for Josh’s Wine List and “the best affordable red I’ve had in a long time.” Think freshly-picked black cherry, cracked black pepper and a waft of a sliver of saucisson sec.

Real Wine Fair DatesWith numerous other authentic wines available at The Good Wine Shop look out for our ‘real wine’ neck tags in-store or ask our knowledgeable staff. Beyond that, why not explore The Real Wine Fair on the 12th and 13th of May – https://therealwinefair.com/tickets/ – or follow #realwinefair and #realwinemonth on social media.

Motta Matters – Bolgheri’s Star in the Making

22 March 2019 by Richard

 

Motta Face

In 2009 the talented, energetic Fabio Motta acquired 4 hectares of vines in a prime location within the Bolgheri DOC, home of Sassicaia, Ornellaia and other cult wines besides.  The location of the vines is idyllic: overlooking the Mediterranean Sea and benefitting from the cooling on-shore breezes in summer, at the foot of the beautiful rolling hills of Bolgheri with its deep soils of clay, silt and river stones and a brilliant luminosity and south-western exposure to sunlight.  The vines were planted 12 years earlier, in 1997, not just to the traditional Sangiovese, but to the ‘Super Tuscan’ varieties of Merlot, Cabernet Sauvignon and some very promising Syrah too.

Motta VineyardLike his vines, Fabio Motta is deeply rooted in Bolgheri: for many years he worked for the celebrated Michele Satta, who is now, in addition to being both his friend and mentor, also his father-in-law!

Always hugely respectful of the terroir and the environment, and with the aim of producing transparent and sincere wine, Fabio farms organically, but began converting his vineyards to biodynamics in 2015.

Unsurprisingly, his authentic, low-intervention philosophy is carried into his cellar: he works with native yeasts only, never filters, and handcrafts wines that stand out as elegant and complex, rather than too powerful and concentrated.

In 2012 Fabio bought a tiny clay-rich, stony vineyard called ‘Le Gonnare’ and hit his straps with the 2013 vintage.  In its first year of production, it received overwhelming critical acclaim:  Gambero Rosso awarded it 3 bicchieri and the Wine Advocate rated it 96 points.

Gonnare BottleThe current vintage, 2015, is 85% Merlot and 15% Syrah and after a natural fermentation is finished in oak barriques, one third of which are new, for 18 months.  It is large scaled and structured, with abundant red and black fruits, toasty oak, dark chocolate and granitic earthiness, alongside sculpted aromas of Mediterranean flowers and herbs.  Quantities of this, his flagship wine, are tiny (about 300 cases per annum) and allocations are tightening, as it gets the deserved recognition in other fast growing international markets. Just about to land, the 2016 vintage shows every sign of being even better

His ‘Pievi’ is a blend of Merlot (50%), Cabernet Sauvignon and Sangiovese (25% each) and shows primary fresh fruit notes alongside balsamic notes and is rich in pliant, ripe tannins, a fuzzy texture and great persistence. The three varieties are native fermented separately in wooden barrels of 33hl in size, punched down by hand twice daily and in the first days of fermentation aerated frequently with pump-overs.  After blending, the wine is passed into 2 and 3 year old barriques, where it integrates for 12 months, before being bottled unfined and unfiltered.

‘Lo Scudiere’, the most recent arrival on our shelves, also comes from the from the Pieve vineyard. Contrastingly, it is 100% Sangiovese with 25% of the fruit whole bunch fermented, skins are pumped-over daily for a month into 30hl conical oak and it is aged in neutral, used oak barriques for 1 year. It has aromas of forest floor, hedgerow fruits and is faintly funky with a chewy frame, a juicy damson fruit centre and sensational sapidity, all of which meant I wanted to drink another glass of it.

I admit my bias here as I adore his wines, so here is a recent independent press review courtesy of the Wine Advocate: “Fabio Motta presents a very impressive set of new releases… These fantastic wines will cement the reputation of this young and up-and-coming winemaker from Bolgheri, and will lift his profile… Fabio Motta is crafting his own biodynamic winemaking signature that shows both elegance and power.”

So, forget the other famous, arguably overpriced, ‘Super Tuscan’ wines of Bolgheri – what matters is the Motta label – it is the label to watch.

Motta Logo

Marcus Huber – The Talented Traisental Trailblazer

12 February 2019 by Richard
Acacia

Marcus explaining that this Austrian Acacia barrel was made for his father’s 40th birthday and is still in use today.

Back in the 1990’s, the ninth generation of the Huber family ran a small family restaurant, which, as is traditional, would produce all the food themselves, rear pigs and make wine – all from 4 hectares of land.  To supplement the farm produce, deer and wild boar would be hunted in the woods above the vineyard terraces.  This idyllic Traisental lifestyle appears so laid-back and amiable, and such a contrast to London, that it would not have been surprising if the coming generations of the Huber family continued with this traditional family business.

This is where the ambitious son, Marcus, enters the arena.  At the tender age of 21, he took over in the farm to focus on a new wine venture. In less than half a generation, he has rapidly grown the holdings to a total of 50 hectares, 25 of which he owns and the rest are on long-term contracts.

Slopes PlotThe Traisental region is west of Vienna, near to and south of the Danube, and has the smallest area under vine in Austria, with less than 800 hectares.  However, Marcus has no master plan to conquer Traisental. He does have an eye on acquiring a few more prize sites but prefers to limit further growth now to keep the business manageable and within the family, as currently, he has just his brother to share the increasing responsibilities.

Shrewdly, over the last 18 years he has been busy buying up plots on the highest parts of the slopes (350-380m) of the north-south oriented terraces.  Mind-bogglingly, he now has almost 200 sites, averaging only just over ¼ of a hectare in size!  I ask if this is a logistic viticultural nightmare but he says it is not too bad as they pragmatically work through the plots from north to south when pruning or harvesting.

Whilst Gruner Vetliner is ruler in the Traisental, with 63% of plantings, Riesling does exceptionally well in the south, especially on the higher terraces of calcareous conglomerate subsoil, with occasional marl, that face a fraction closer to the south than the east.

Calcerous Conglomerate

A piece of calcareous conglomerate, which looks and feels like stony concrete.

The continental climate here gives warm, dry summers and harvest time, with 30 days of temperatures in excess of 30 degrees usually.  Whilst Marcus has managed to practise organic farming for many years, he has recently decided to jump through some red-taped hoops and apply for certification, which after a 3 year qualifying period, is due in 2020.

10 years back Marcus built a new winery into the hillside of some of the original farm land and he has, recently, further extended it.  With two levels in the winery he can gravity feed the wines, and all the cellars look tidier than a show home that Mrs Hinch has repeatedly cleaned!  Apart from a few small old barrels of the tight-grained but neutral Acacia oak, for wines from his best sites, there are lots of shiny stainless-steel tanks.

The squeaky clean stainless steel tanks in the latest addition to the winery.

The squeaky clean stainless steel tanks in the latest addition to the winery.

Whilst bygone images of shooting wild boar to feed the family and village inhabitants might intrude on the sensibilities of vegans, his wines are now clarified using pea protein only and, as such, are super vegan-friendly.

It seems to me that Marcus still has the drive and energy of a 21 year old, whilst benefiting from the experience he has gained growing grapes and making wine here for two decades.  Consequently, he can channel his considerable charisma and business acumen in nurturing his clients in both the domestic and international markets.

I ask if he has a succession plan – to go to an eleventh generation – but his three daughters are far too young.  Rather sweetly, he does mark the corner rows of his plots with a pink sprayed stake, to signal his affection for them from the vineyard terraces.

Settled into the tasting room at the winery we work through a tasting of 23 wines.  Like Marcus, I would summarise his wines as toned, precise, handsome and charming.

The tasting room was a welcome respite from the chilly winter weather

The tasting room was a welcome respite from the chilly winter weather

The Riesling ‘Engelsberg’, which translates to Angel’s Hill, awakens and heightens my senses with its squeaky dryness, green apple crunch, juicy yellow plum, waxy texture and hint of sea spray.

A really refreshing pale rosé grabs my attention too.  Made from early harvested Zweigelt grapes, it transports me away from the cold, snowy Austrian winter momentarily to a Mediterranean summer.  This dry, bright pink wine reminds me of freshly picked, home-grown tomatoes, summer herbs and green olives and, put simply, is joyous.  A sommelier in our group suggests it would be perfect with a cherry tomato, basil and goats cheese salad: I agree, we drink to that and say, “Prost!”

Wine Bottles

Christmas Opening Hours 2018

16 December 2018 by Alex

Both of our shops (Chiswick and Kew) will be open longer in the run up to Christmas.

We’re also staying open until 7pm on Christmas Eve in case you have any last minute beer, wine or spirit needs.

Our shops will all be open until 8pm on New Year’s Eve.

On Mondays in January, our shops will operate reduced opening hours opening between 4pm and 8pm.

 Date                                             Chiswick                        Kew
Monday 17 December 11am to 8pm 11am to 8pm
Tuesday 18 December 10am to 9pm 10am to 9pm
Wednesday 19 December 10am to 9pm 10am to 9pm
Thursday 20 December 9am to 9pm 9am to 9pm
Friday 21 December 9am to 10pm 9am to 10pm
Saturday 22 December 9am to 10pm 9am to 10pm
Sunday 23 December 10am to 9pm 10am to 9pm
Monday 24 December 9am to 7pm 9am to 7pm
Tuesday 25 December CLOSED CLOSED
Wednesday 26 December CLOSED CLOSED
Thursday 27 December 12pm to 8pm 12pm to 8pm
Friday 28 December 10am to 10pm 10am to 10pm
Saturday 29 December 10am to 10pm 10pm to 10pm
Sunday 30 December 11am to 8pm 11am to 8pm
Monday 31 December 10am to 8pm 10am to 8pm
Tuesday 1 January CLOSED CLOSED

BLANK bottle – Good Wine, Real People, Great Stories

10 December 2018 by Richard

Pieter Walser is the brains behind the BLANK bottle concept. He reminds me of the most popular boy at school who effortlessly excels at everything he does. He shines as a cult winemaker, an artist, a marketer, a surfer, an actor, a negociant, a designer, an entrepreneur, a family man, a visionary, a raconteur, a party animal, a leader, a rebel, a genius, a magician… you get my drift. Whilst Pieter comfortably wears all these hats with great aplomb, he says he prefers not to wear a hat at all, not knowing how to label himself. Speaking of labels, it is really hard not judge his wines by their inimitable, ingenious labels, especially as Pieter draws every one himself and they all have an engaging and absorbing story.

New Wines

Some of the newly landed, limited edition wines – from left-to-right Epileptic Inspiration, Jaa-Bru & PhD.

Pieter’s very first, virtually self-taught effort at making wine was in his last year at Uni using a friend’s garage. Clearly he had a golden touch as he quickly sold on all he made, using his tenacity and radiating charm. His impecunious student status must have informed his decision to plough back every rand into buying more barrels and finding more extraordinary vineyards to source grapes.

In 2004, when Pieter was just beginning to bottle his own wines, one of his first customers proclaimed “I don’t do Shiraz”. So, Pieter poured her a glass of straight Shiraz, without telling her what is was. “I love it” she immediately bellowed! It was at that time that Pieter decided not to varietally label his wines, with the idea of breaking down all preconceived ideas about what you find yourself drinking.

Still to this day, Pieter has no land to his name and buys in grapes and rents vineyards, often on short-term contracts. Usually the wine’s provenance is shown as Western Cape, as the grapes that go in to the blends come from different districts. Some wines are repeated year after year, while others are one-off releases. The limitations are what excite him and there are always new parcels and opportunities arising.

In a nutshell, BLANK bottle is a series of limited edition wines, each with its own individual story, made from specially selected parcels of grapes from around the Cape. In terms of winemaking, this is about as boutique as it gets. Pieter’s scale-small winemaking is hands-off with old barrels being used so that the wine expresses a sense of place. They fit perfectly into our GOOD WINE, REAL PEOPLE, GREAT STORIES philosophy.

Pieter and Friends

Pieter, 3rd right, with his ‘party animal’ hat on, at one of our annual tasting events at The Good Wine Shop.

Having built up such a good rapport with Pieter over the last couple of years, we recently asked if he would make a wine exclusively for us. He duly barrel-fermented and blended one barrel of Macabeo with a barrel of Fernão Pires, making just 670 bottles and drew a fetching label featuring members of The Good Wine Shop team. I get a hipster makeover with some dark glasses! It has an alluring stone fruit and tropical fruit nose – peach, guava and pineapple – delicate floral tones and a richly textured palate with bright acidity and a saline mineral finish. It is a perfect match with pan-fried scallops with parsnip purée & pancetta crumbs.

The Good Wine Shop blend by BLANK bottle (yes, Pieter drew us upside down!)

The Good Wine Shop blend by BLANK bottle (yes, Pieter drew us upside down!)

Is This an ‘I Was There’ Moment? The Wines of Alheit

25 November 2018 by Richard

20121005_cartology_001_2016

Is this an ‘I was there’ wine moment? I think so. I was there. I bought the first ever vintage of Alheit Cartology, the 2011. It was revolutionary to me at the time – it had such clarity; a wine with a truly authentic Cape identity. Back then, just 22 barrels were produced of this profound blend of mostly Chenin Blanc with a touch of Semillon. Thankfully, due to a diligent search for special, old vineyards around the Cape, there is a bit more of the Cartology bottling to go around these days! Today, Chris and Suzaan Alheit make a range of single vineyard white wines in addition to Cartology, wines which are already sought-after but threaten with each successive vintage to cross the line into unobtainable… It will no doubt comfort me – a little – to know ‘I was there’ at the beginning when I can no longer find any bottles for my own cellar!

Suzaan Chris

Chris and Suzaan Alheit

Alheit’s focus remains strongly on dry-farmed heritage vineyards, mostly white grapes, but they are getting very excited about new sites they have found, planting vines in wonderful, often remote, places. Consequently, they have released additional single vineyard wines this year, which are from extreme locations or just produce exceptional fruit. We have secured a minuscule allocation (6 bottles per wine) of some of these, including your last chance ever to get your hands on a bottle of Radio Lazarus:

radio_lazarus_2017 horizThis remarkable Chenin Blanc was originally a single vineyard wine, but since the 2015 vintage comes from two plots planted in 1971 and 1978. Sadly, due to an extremely dry vintage in 2018 these already low-yielding vineyards are no longer viable for wine production (these vineyards only produced 50 litres of wine between them in 2018!) making 2017 the last vintage of Radio Lazarus to be released.

huilkrans_2017 horizThe new Huilkrans bottling (named after a cliff near the vineyard that ‘weeps’ when it rains) is from a vineyard that the Alheits have worked with for some time but has finally matured enough to stand on its own. A richer, deeper style than some in the portfolio due in part to deep red sand soil over a base of red clay, this nonetheless shows great saline minerality and appetising spice notes.

la_colline_vineyard_2017 horizThe La Colline Semillon is from a vineyard planted in 1936 containing a mixture of three Semillon clones: Semillon Blanc, Gris, and Rose. The result is a ripe, citrussy style that retains great freshness and meshes beautifully with some well-judged oak. More delicately textured than the Chenins but no less intense.

So, if you love truly great wines with a sense of place and authenticity, and you’d also like a chance to say ‘I was there’ – I suggest you pick a bottle or two before I do!

Click here to browse our full range of Alheit wines.

All pictures credit Alheit Vineyards www.alheitvineyards.co.za

Bel Air-Marquis d’Aligre

6 October 2018 by Richard

As you probably know if you’re reading this, we’re always on the look out for Good Wine, Real People, and Great Stories to bring to our shelves. Some regions are always easier than others in this regard, and while no wine lover would deny the fact that some of the finest wines in the world hail from Bordeaux, many of these mainly tell a story of huge swathes of vineyard all blended and homogenised into an – often delicious – anonymised whole.

Bel Air-Marquis d’Aligre is different.

Bel Air Marquis

This is a chateau you may not have heard of before, but it could be the most important discovery you will ever make in Bordeaux.  From a bygone era, the owner, Monsieur Boyer’s energy belies his 85 years.  Remarkably, he is currently embarking on his 69th vintage at this property and his methods have remained essentially unchanged over this whole period.

He owns 50 hectares in Margaux which implies he is a large scale producer.  Nothing could be further from the truth.  One parcel remains fallow, as he pulled the vines after the 1956 frost and never got round to replanting them! In fact, he farms less than 15 hectares, highly unusual in a region obsessed with squeezing every last drop of wine out of the vineyards. Other parcels are full of ancient gnarly vines that are over 100 years old – and some may be much older.  These must be some of the oldest vines, not just in Bordeaux, but in the whole country. Unusually too, they grow on their own roots. Yields from these centenarians must be extraordinarily low, no doubt contributing to the wonderful complexity of the wines made at this property.  There is a refreshing aesthetic to these vineyards and they are ill-fitting, surrounded by the neatly manicured rows of vines more commonly found in the Bordeaux establishment.

Put politely, the winery is showing its age; lots of large cement vats, a few very old wooden barrels and some bats, who may well have made their home here for as long as the proprietor!  He treats the current state of Bordeaux with disdain and chooses not to enter the en-primeur market, instead opting to store the wine in his cellar until they are ready to drink.  Those who like their claret with bold oaky flavours should steer clear.  His wines are profound, unadulterated (no oak is used for maturation these days), remarkably pure and sappy in style, which urge you to take another sip.  It is an incredible back story and it all sounds like a massive time warp to me but one I have happily contorted myself into.

Luckily, we have a small allocation of the 2000, a vintage which produced ripe flavours and lush, velvety wines.  Whilst the Bel Air Marquis d’Aligre reflects the warm vintage conditions with good concentration and polish it also retains a beautiful purity, freshness and a gentle grip.  All these gradually open up into something with a timeless class that shares more in common with an elegant Burgundy than most Bordeaux.

South African Wine Bar Takeover in Chiswick and Kew

25 September 2018 by Alex

October sees some of South Africa’s greatest young winemaking stars descend on London for some very special tastings. Any of you who attended our tastings last year will know that we always have an absolute blast at these events. These easy-going, charismatic, irreverent winemakers are some of the most fun guests we have all year, but possibly more importantly they make fantastic wines of arresting intensity, complexity, balance, and authenticity. This is an amazing opportunity to meet these winemakers who have already gone from ‘up-and-coming’ to legitimate stars and who will be talked about as true legends in years to come. Our gorgeous wine bars in Chiswick and Kew will be lovingly invaded by five of these stars for one night only on Thursday the 4th of October from 6pm.

Joining us in Kew will be Duncan Savage of Savage Wines, Craig Wessels of Restless River, and David Cope of Alphabetical Wines:

Duncan SavageDuncan Savage made quite a name for himself as the winemaker at Cape Point Vineyards before establishing his own label in 2011. These wines instantly won critical acclaim and a cult following – produced in very small quantities, they are always highly sought after. He acquired his own winery in time to make the 2017 vintage and this has given him both more control over how the wines are made and the space to make more wine – both extremely positive developments for Duncan’s legions of fans! This, his first visit to us here at The Good Wine Shop is a real treat.

“I was a bit blown away by this range from Duncan. He is achieving his dream of zoning in on choice parcels of old vine from areas such as Piekenierskloof and Malgas… to create some thrilling, quite cerebral but delicious wines.” Neal Martin, Vinous Media, August 2017.

Craig AnneCraig Wessels is the self-taught winemaker at Restless River wines an estate that continues to go from strength to strength with each new vintage. The Hemel-en-Aarde Valley is a wonderful if under-exploited region and Craig’s world class Chardonnay and Cabernet Sauvignon illustrate this perfectly. Only a few thousand bottles are produced each year at this property and they are becoming increasingly hard to find. Craig and his wife Anne (pictured) really brought a festive atmosphere with them last year when they visited Chiswick so we’re really looking forward to seeing him here in Kew.

David CopeDavid Cope is the owner and proprietor of Publik Wine Bar in Cape Town, a contributor to WineMag.co.za, as well as an avid promoter of unusual and interesting wines. In recent years he has turned his hand at winemaking with various ranges of wines using grapes sourced for all over the Cape. When they first hit the shelves this time last year, David’s Alphabetical Red and White were a big hit with all of our customers here for their incredible value and fun drinkability. We’re really looking forward to meeting David and seeing what he has up his sleeve next!

In Chiswick, we look forward to welcoming Peiter Walser of BLANK bottle and Alex Starey of Keermont Vineyards:

 

Peiter CroppedIn his BLANKbottle winery in Somerset West, Pieter Walser makes an ever-changing roster of wines sourced from various growers throughout South Africa. Many wines are one-offs, made thanks to the availability of a singular, special parcel of fruit – he even made us a special cuvee of our own last year! Pieter designs all of his packaging himself to reflect his iconoclastic winemaking approach:

“When I started BLANKbottle, my goal was to create an honest wine brand that had no limitations when it came to style, vintage, area or cultivars in order to break down any preconceived expectations. Having no indication of cultivar on the bottle makes this possible. Not only does it demand complete honesty when it comes to quality, but it allows me the opportunity to introduce once-off limited runs of interesting wines. Its flexibility turned out to be BLANKbottle’s edge. Something for someone with an open mind and an adventurous heart”

Alex StareySince the redevelopment of the farm in 2005, Alex Starey has enjoyed the responsibility of making sure that the vineyards deliver the highest-quality fruit to create the best possible wines. Alex studied Viticulture and Oenology at Stellenbosch University and graduated in 2002. He has travelled and worked in wine regions including Maipo Valley, Chile; Penedes and Priorat, Spain; St-Emillion and Cote Rotie, France.

“Winemaker and surf-addict Alex Starey is certainly talented and has taken the estate to new heights in recent years… these wines come highly recommended” – Neal Martin, Vinous Media, August 2017.

To secure your place at either (or both!) of this year’s wine bar takeovers, tickets can be purchased online here. Tickets cost £25 each and entitle the holder to one full glass of wine, a taste of at least six wines from the producers, some South African grazing plates to nibble on, and a chance to wine a signed magnum of wine in our prize draw! Tickets for this event are limited and are allocated on a first come, first served basis so act quickly to avoid disappointment.

We look forward to seeing you on the night!

Producer Profile: Markus Huber

14 August 2018 by Alex

Markus HuberThe current incumbent at Huber wines in Austria, Markus Huber, is the family winery’s 10th generation head. Many of the estate’s vineyards are not a lot bigger than an average sized garden and dotted around the Traisental valley in the north-east of Austria. As a keen gardener myself, I can relate to the love and devotion given by the family to these pristine vineyard terraces.

Meteorology alert: Pannonian influences are paired with cool Alpine air and the nearby River Danube has a temperature-moderating effect. In a plain-speaking weather world this means they are blessed with warm days and cool nights, so the grapes develop good varietal flavour whilst retaining a purity and freshness. Additionally, the limestone mix soils ground the wine by providing clarity and spine.

Riesling-Engelsberg-2013

 

 

 

One of Huber’s all-round best value wines is the Riesling Engelsberg (£19.50/£18.50). The Engelsberg vineyard is a high, east-facing, chalky terrace that is just right for Riesling vines. The 2017 has 4 hours of skin contact, is fermented in stainless steel and kept on the lees for 4 months. The result is a vibrant wine of perfectly ripe peachiness, yet brilliant brightness. Try it with a salmon-en-croute, lobster ceviche or a Thai green curry.

zweigelt_rose-300x1000

 

 

 

The Huber rosé (£15.00/£13.50) is made from Zweigelt grapes, which, did you know, is the most widely planted black grape variety in Austria. It is a newly created cross-bred variety and its recent, rapid growth in plantings means it is very rare to come across a Zweigelt made from such old vines; some used in this wine are up to 50 years old! It has 2 hours skin contact, is fermented in stainless steel and kept on the lees for 3 months. A fitting barbeque rosé that is dry with delicate, freshly-picked, summer red berry sapidity.

So make sure you try a bottle of these great value Austrian gems before Summer is over!

BYO Podcast Episodes

12 March 2018 by Alex

Our podcast ‘Bring Your Own’ is going from strength to strength with a great new episode every month. In order to keep you up to date with everything that’s happening in the world of BYO we have created this treasure trove of episodes, below you will find links to all available episodes on YouTube starting with the most recent. Check back here monthly for your latest update!

Click the links to subscribe on:

iTunes
Stitcher
YouTube