Merlot has a long tradition in Goriška Brda, a appellation located at the foot of the Julian Alps on the Italian-Slovenian border. While Brda is best known for its white wines, the Merlot grape likes the well-drained sunny hills of the region and a climate that combines Mediterranean and Alpine influences. French-born Jean-Michel Morel, having worked in Bordeaux and the South of France, knows well how to work with Bordeaux varieties. His Merlot, sourced from vines grown on steep vineyards and averaging 40 years of age, fermented with native yeast and aged 2 years in barrique, is refined and elegant. It’s also age-worthy. The 2011 vintage is still full of youth and needs some time to open up. It’s a complex wine, more savory than fruity, rich and well balanced, with mineral notes on the finish. The other night, the dinner was over but the wine was still developing in glass and becoming more and more delicious so we almost finished the bottle while watching TV. Try it yourself! You can find it here.
How come? Frano Banicević’s Pošip Premium is once again a #WineWednesday Spotlight! Two reasons for this: first of all, the wine is really delicious, and secondly, Marcy’s springtime Instagram collage is absolutely gorgeous! Sipping some Toreta Pošip will always bring back sweet memories of our visit almost a year ago to Korčula: Like Spring itself, it’s fresh and bright with pineapple and quince notes, a touch of chalk, and great gobs of acidity. I met the Baničevic family last April on my wine scouting trip to Croatia with Blue Danube Wine. They showed us the Pošip memorial where the first vines were planted, then we joined the entire family for a seaside repast that paired perfectly with more Pošip. What a memorable day it was! Looking for a taste springtime to ward off the Winter Blues? –This is it. Toreta, try it you’ll like it! #wine #croatia #winesofcroatia #pošip #posip #korcula #toreta #bluedanubewine #roadtripmemories Follow Marcy Gordon on Instagram here.
Olaszliszka is an important village along the Bodrog River in Tokaj that dates to at least the 12th century when it was simply named Liszka. It was renamed Olaszliszka after a group of Italians settled in the village —’olasz’ means Italian in Hungarian — in the mid-13th century. The village has been renowned for its top crus for hundreds of years. The terroir is rich with volcanic rocks mixed with clay soils and planted mostly to the Hárslevelű grape. The Amici Vinorum Olaszliszka (Latin for Olaszliszka Friends of Wine) is the combined efforts of 10 local winemakers to reaffirm the village’s historical identity. Members of the association are combining their fruit sourced from vineyards like Csontos, Határi, Meszes, and Palandor that date as far back as 1641, to produce one single “village” wine. As just a village wine, should we dismiss it? Better not says Hungarian wine lover Peter Klingler, over at Borwerk: half-dried lime peel, flower meadow, peaches in summer sun, marzipan. The peaches gain the upper hand with time. A wine of depth and respect…Honey comes up, sulphured apricots, yellow-orange dried fruit, pineapple, banana. The sweetness persists in an easy existence, gently floating, pleasantly unobtrusive. And then there’s … Continue reading #WineWednesday Spotlight #79: Tinon Olaszliszka Hárslevelű
Ancient but challenged, wine culture perseveres in Turkey writes journalist Deborah Parker Wong in SOMM Journal. In her article, she talks to businesswoman and founder of Gülor Winery Güler Sabancı regarding the future of Turkey’s wine business: “[Over the last decade] Turkish consumers have been learning about quality from fine imported wines,” says vintner and philanthropist Güler Sabancı whose Gülor winery in Thrace is sited in the historical center of Turkish wine production. “Considering that there have been no incentives for the industry and our ability to market wine at home is quite limited, I’m very optimistic.” Modern wine culture emerged in the early 1990s when visionary producers picked up where the Turkish government left off after the introduction of French grape varieties to Thrace in the 1950s. Although Gülor is credited with the country’s first commercial production of Bordeaux-style wines, Sabancı champions the country’s indigenous grapes grape varieties as a way for Turkey to differentiate its wines on the global market. The boutique winery has recently begun exporting wine to the U.S. and is looking at Russia and the U.K. as well. Read the whole article and learn more about the Turkish industry and its wines here. Sabancı’s wines … Continue reading Meet Turkey’s Visionary Vintner Güler Sabancı
On International Women’s Day, let’s praise Dorli Muhr’s outstanding Blaufränkisch, especially her flagship wine, the Spitzerberg, thanks to a contribution from British wine critic Stuart Pigott: Nowhere that I know of does it give more fragrant wines than on the slopes of the Spitzerberg in the small region of Carnuntum (named after the ancient Roman city there). Dorli Muhr of the Muhr – van der Niepoort estate winery, pictured above, is the most important producer of these wines and in the 2013 vintage she made the finest Spitzerberg Blaufränkisch I ever tasted… there’s an earthiness behind the floral charm. The one thing that is eye-popping about this it is how vivid and energized it tastes, a dramatic contrast to many warm climate reds with their high alcoholic content and low acidity levels. In common with the best Blaufränkisch from Moric (in Mittelburgenland) and Uwe Schiefer (in Südburgenland), this wine has enormous depth and serious dry tannins, yet great balance and delicacy. For me, those are the hallmarks of world-class wines from this grape. You should check the whole blog post: New York Wine Diary: Day 5 – The Fragrance of Austria.
Do you know that as many as 13 of the wineries in our current portfolio are run or co-run by women? Witnessing an increasing number of talented women involved in the wine industry on International Women’s Day is exciting. They may have taken different paths — some took over their family estate from their parents, others founded their wineries from scratch — but they are all passionate about their work. Whether they have a degree in oenology or learned the trade while working with their family, these women are making important contributions to viticulture and winemaking. In Austria, grower and winemaker Ilse Maier pioneered organic farming in Kremstal when she took over Geyerhof, the family estate, in 1986. Dorli Muhr resuscitated her family vineyards in Carnuntum and now produces some of Austria’s finest Blaufränkisch. In Tokaj, Hungary, winemakers Judit Bodó and Stéphanie Berecz founded respectively Bott and Kikelet wineries with their husbands and are now making some of the best wines of the region. In 2014, Stéphanie was awarded by her fellow winemakers the prestigious title of “winemaker of the winemakers”. Sarolta Bárdos who owns and runs Tokaj Nobilis was the winner of the prestigious award of 2012 Winemaker of … Continue reading Meet our Women Vintners
Jeff Berlin of Oakland’s A Côté was recently interviewed by wine writer Tara Q. Thomas on selling glass after glass of Georgian wine. This is what he says about the popular Shavnabada Saperavi: the Shavnabada [a top by-the-glass pour]—anytime you’re able to say that a wine is made by monks in a monastery, they eat that one up. And it’s not cheap. But it’s a great wine, and also, it has an advantage because the wines have had a few extra years on them. That’s been really important even for me, to be able to see how these wines age. They change so much; they take on new personality and structure. It’s so rare to have the chance to taste older Georgian wines—it’s a combination of the culture, in which each person makes a small amount of wine and they drink it over the course of a year, and recent history; they simply don’t have much older wines to sell. Aging, however, does take the edges off the wine. If we could get more aged skin-contact Georgian wines, they’d blow people away. Find the whole interview here and check our comprehensive selection of Georgian wines in our webshop.