We are looking forward to our new Dalmatian container, which is coming at the end of the month. It contains a restock of Brkić Plava Greda 2015, a wine that was just reviewed by wine blogger Nenad Trifunović, founder of the leading Croatian wine blog Dnevnik Vinopije (Diary of the Wine-Drinker): At first, there is a complete lack of common fruit sensations. The fruitful youth is peppermint, almost like a puffy Schioppettina … and completely earthy…Fully dry and succulent at 12.10% alc, more expressive and more durable than any other Blatina. I do not want to mention quality anymore compared to quantity … I want to talk about the beauty of the extract. Uncompromising as the words on the label: I will make wines like this or I will not make them at all. We’re thrilled to get more wines from Bosnia Herzegovina and Dalmatia so stay tuned and check our webshop later this month for new wines from BIBICh, Brkić, Dubrovački Podrumi, Gracin, Miloš, Monastery Tvrdos and Toreta.
Last month, the Muhr-van der Niepoort Spitzerberg, Dorli Muhr‘s flagship wine, was featured in the newsletter of Flatiron Wines in New York: Spitzerberg (German for “Pointy Mountain”), is one of those best plots. This “Mountain” is actually a leftover shoreline from an ancient sea, a 300-meter-high outcropping of limestone South of the Danube in Lower Austria, near the Slovenian border. And it’s perfect for Blaufränkisch, an early budding, late ripening, grape that needs a long growing season to ripen fully. Dorli Muhr enlisted Douro legend, Dirk Niepoort, to help re-establish her family’s old Spitzerberg Blaufränkisch. Today the vines are at least 50 years old and farmed organically. They vinify using some whole clusters and foot stomping, and without additives (even sulfur) or cultured yeasts, pump-overs or modern tools. The wines are finished with two years in used barrels. Muhr-Van Der Niepoort, Spitzerberger 2012: These grapes managed to hang on the vines until October! This crazy long hang time and wild temperature swings towards the end make for a fully ripe but still super-refreshing counterpoint to Samt & Seide, with rich yet tart fruit. Six years on, tertiary umami notes are starting to complement the primary fruit. “These are little gems … Continue reading #WineWednesday Spotlight #133: Muhr-van der Niepoort Spitzerberg
Peter Wetzer was working in the wine industry in Austria, commuting from Sopron, Hungary, when he decided to reclaim his homeland’s past: until 1921, Sopron was the capital of Burgenland, a wine region where powerful Blaufränkisch dominates. In 2007, Peter purchased 2.5 hectares of vineyards, looking for healthy soils, flora and fauna, that he could farm organically. Today, the estate is completely organic and everything is done by hand with minimum intervention in the vineyard and in the family’s 120 year-old cellar. His Kékfrankos is sourced from 25-60 year-old vines growing on a mixture of clay, red gravel, limestone, and loess. The wine is fermented with native yeasts with no other additives, then aged in used Hungarian barrels before being bottled with no fining or filtration. “Vivid and vital,” writes wine columnist Jamie Goode in his wine blog: Fresh, pure, bright raspberry and black cherry fruit. A vivid, vital wine with lovely purity to the fruit, as well as a bit of tannic grip. Lovely acidity here. 93/100 You can find Peter’s Kékfrankos in our webshop.
After a long stretch of wet weather, Northern California is finally heating up. The hills are green with bright patches of orange poppies, purple lupine and yellow mustard flowers. It’s finally springtime and for our friend Marcy Gordon, it’s time to open a sunny and bright Bibich Sangreal Merlot: Spring is here and I decided to open a Bibich Sangreal that I’ve been hoarding for a while to pair with a mushroom polenta dish. At first, I thought Uh Oh..,I’ve held it too long. Then about 8 minutes later it was all…Ahhh….Yes!! It’s got that tell-tale Croatian salinity and that almost indescribable smell (a cross between a sunny beach and a lavender sage martini ) a Mediterranean garrigue that is undeniably Croatian. First taste was almost lemony and sour cherry. But upon opening, the body softens, the tannins unclench and it releases a pleasant bright cherry flavor (still a tad sour) along with notes of blackberry, mocha, and earth. The complexity of the region comes into play with a touch of thyme and mint and that sotto voce salinity. Merlot—it’s not just for breakfast anymore! It seems Merlot is on the rise again and if you are looking to explore … Continue reading #WineWednesday Spotlight #131: Bibich Sangreal Merlot
When Master of Wine Elizabeth Gabay visited Romania, she met with one of Romania’s leading winemakers, Dr. Géza Balla, who she says is the Transylvanian Hungarian: Géza was one of the first winemakers of Romania who realized, immediately after the revolution, the importance of the quality of the whole range of his wines. Visiting Bella Géza’s Princess Winery is a refreshing surprise. This bright, modern winery, founded in 1999 and designed to welcome the large number of wine tourists who visit every weekend, nestles at the foot of a range of hills overlooking the river Mures. Dr. Géza Balla is an Hungarian-Romanian from Minis, a old wine district in western Romania on the Hungarian border, that was part of the historical region of Transylvania. Fluent in both languages, his wines reflect the two cultures. He is found equally at home amongst Romanian wine producers as well as being a member of the prestigious Hungarian Wine Academy. Of his 105ha, he produces 80% red wines, 20% white and somewhere in-between some rosé wines. A few international varieties are present (Riesling, Sauvignon Blanc, Cabernet Franc, Cabernet Sauvignon and Merlot) but the focus is on the traditional varieties of the Carpathian basin: Feteasca … Continue reading #WineWednesday Spotlight #130: Balla Géza Mustoasă de Măderat
“A lot of dry Furmint is tart, lemony, and not that interesting, but this one is a revelation: it is dense and soil-expressive without sacrificing the variety’s trademark freshness,” writes the SommSelect Wine Team. Sourced from dry farmed vines growing on basalt-rich volcanic soils, the Apátsági Furmint 2015 is their Sommelier Selected Wine of the day: Today’s dry and delicious Furmint, from the tiny region of Somló in western Hungary, is the first dry Furmint we’ve offered but hardly the first one I’ve tasted—just one of the very best. It is a game changer: Lots of dry Furmint is dominated by high acidity—acidity which makes the variety so successful and ageworthy as a late-harvest sweet wine—but this one has serious depth, rich texture, and soil character reminiscent of top Alsatian whites. There’s profound minerality from Somló’s basalt-rich volcanic soils and lots of aromatic complexity. It grabbed our attention, and it deserves yours; Somló and Apátsági may be unfamiliar names now, but wines like this are going to change that. To accompany the wine, they recommend a chicken paprikash, a comforting dish with onions, tomatoes, green peppers, and fragrant with sweet or hot Hungarian paprika and sour cream. It’s a great … Continue reading #WineWednesday Spotlight #129: Apátsági Furmint
Earlier this year, Cliff Rames, Contributing-Editor-at-Large for The SOMM Journal and founder of Wines of Croatia presented the wines of Croatia and Georgia at SommCon in San Diego. Here is his introduction to the Gotsa Family Wines Mtsvane: Using traditional techniques, the winery team ferments the white Mtsvane grapes on the skins with native yeast in amphora vessels (called qvevri) for nine months. holes are drilled in the amphora, and once fermentation is complete, the vessels are unplugged and the wine is gravity-fed into amphora below for an additional 16 months of aging. The resulting wine is bottled without filtration or sulphur. The versatile style of these orange wines allows them to easily transition from course to course. “There’s certainly enough tannin in this wine to go with stek,” said Jay James. “I kind of feel like I need one at the moment!” Tasting Notes: negroni-like aromas of driend Turkish apricots, orange peel, and hints of blonde tobacco. Tannic with flavors of burnt caramel and a slight hoppy quality on the finish. Beka Gotsadze lives in Asureti, an ancient village in the foothills of of the Greater Caucasus, about 30 minutes away from Tbilisi. Beka is a creative architect who … Continue reading #WineWednesday Spotlight #128: Gotsa Family Wines Mtsvane
“Crazy delicious, indeed,” writes Bon Appétit’s wine editor Marissa A. Ross. “And while I love French wines, Italian wines, and Spanish wines— honestly, all the wines—today Central European countries are the ones driving wine, and its culture, forward. They are fresh, invigorating, and mind-bending, proving that wine is constantly evolving and there is always something new to explore.” She recommends seven wild wines from Central Europe including the Lapati Kidev Erti Chinuri, one of her recent favorite bottles: This wine is buzzy in all the ways. Not only are Georgian pét-nats few and far between in the States, but this sparkler of the native white Chinuri grape evokes images of honeybees bustling around fresh citrus blossoms. Cloudy-dandelion in color, the Lapati Kidev Erti Chinuri smells and tastes like orange trees in the spring with wafts of cantaloupe, honey, and fresh laundry. With sudsy bubbles and bright acidity, pop it and you will be singing along with the chorus of Kendrick Lamar’s “Yah” in no time. Buzzin… This Georgian buzzy bubbly is a natural white sparkling wine made by two French natural wine makers Vincent Jullien and Guillaume Gouerou, who founded Lapati Wines in Georgia in order to make natural wines … Continue reading #WineWednesday Spotlight #127: Lapati Kidev Erti Chinuri
It’s still Furmint February and what better way to celebrate this fiery grape than with a glass of Tokaji from the region’s most gifted female winemakers, Judit Bodó from Bott, Stéphanie Berecz from Kikelet and Sarolta Bárdos from Tokaj Nobilis? See how delicious the Kikelet Furmint 2014 is, according to Charine Tan and Dr. Matthew Horkey over at Exotic Wine Travel and cited by Furmint Day in this Instagram post: “The Kikelet Birtokbor Furmint 2014 is an exemplar of dry Tokaji. The grapes of this bottling underwent long, spontaneous fermentation in old oak barrels. The wine expresses a floral and fiery overtone, accompanied by a core of green apple, flint, almond oil, and lime. Great fruit intensity on the palate with a tertiary hint of spiciness. The high acidity in this wine cleanses the palate and makes it rather food-friendly.” http://exoticwinetravel.com/kikelet-furmint-birtokbor-tokaji-2014/ You’ll find Stéphanie’s wines, Judit’s wines and Sarolta’s wines on our webshop.
“I had previously had some sweet wines from Tokaj and had a sense of how good they are (though I didn’t fully appreciate how diverse and complex they can be). But I had only had a few dry wines from Tokaj–and that was my primary reason for visiting the region.” writes wine blogger John Brooks over at The WineO in a post called Tokaj: Sweet, But Not Just Sweet. His first visit was Bott Pince where he met Judit Bodó, who made a powerful impression on him. For those who have visited a number of wineries and tasted with a number of winemakers, you know that the experience you have affects your perception of wine. That rosé you drank with the winemaker on a beautiful afternoon at a harborside café in the south of France is probably not one of the world’s great wines, like it seemed at the time. So I wondered if the fact that we were so charmed by Judit made us love the wine. No worries–I’ve tasted it since I got home and still love it. While most Americans may not know the wines of Bott, insiders do–and respect them. Hungarian-Canadian master sommelier John Szabo, who … Continue reading #WineWednesday Spotlight #125: Bott Határi Furmint