Moldy grapes are better

Most of the 2018 fruit is in across the portfolio, and seeing all of the harvest action over social media is a reminder of how diverse and special these places are. In particular, there’s the ubiquitous “perfect cluster photo” phenomenon. For the vast majority of the wine world, it’s a shiny perfect looking uniform cluster. My feed is full of botrytis ridden desiccated clusters. Speaking of botrytis, whether fermented dry, off dry, under flor or sweet, tons of brand new wines from Samuel Tinon, Oszkár Maurer, Demeter Zoltán, Bodrog Borműhely, Kikelet and Fekete Béla have just landed. On the opposite side of the spectrum, the new Gere Olaszrizling, Káli-Kövek Olaszrizling and Juhfark, and Szőke Mátyás Irsai Olivér have the brightness, salt, and aromatics to tackle the final weeks of summer and transition into the fall. First, let me properly introduce Oszkár Maurer from Subotičko – Horgoškoj, Serbia. Oszkár is ethnically Hungarian, and the region, formally known as the Szerémség, was Hungarian for hundreds of years. Due to the sandy soils piled up between the Danube and Sava rivers, many grapes are still own-rooted and planted as far back as 1880. The nearby Fruška-Gora (Tarcal in Hungarian) mountains bring volcanic soils … Continue reading Moldy grapes are better

#WineWednesday Spotlight #151: Maurer Kövidinka

Oszkar Maurer’s winery is located in the Subotica (or Szabadka in Hungarian) wine region in Serbia, just south of the Hungarian-Serbian border. This is where he traditionally and organically farms 6 acres planted to native grape varieties such as Szerémi zöld, Bakator, Mézes fehér, Kövidinka, and Kadarka. Many of these grapes are more than a hundred years old. The Szerémi zöld and Bakator were planted in 1909, the Kövidinka in 1925, and the oldest Kadarka was planted in 1880, which makes it the oldest Kadarka in the world. The Kövidinka grapes are sourced from a low-yielding 93-year-old vineyard, manually tended and still plowed with horses. The wine was spontaneously fermented with native yeast and made with low sulphur. Also low in alcohol (10.2%), it is light, dry, and crisp, with distinctive stony flavors, a creamy mouthfeel, and a fresh finish. It’s a lovely wine, perfect for the last warm weather nights of the season. Sip it with appetizers, a fresh salad or a cheese platter. You can get it here.

#WineWednesday Spotlight #91: Maurer Kadarka 1880

Speaker, sommelier, award-winning writer – author of The MODERN GENTLEMAN: A Guide to Essential Manners, Savvy & Vice, Jason Tesauro recently reviewed our first wine from Serbia, Maurer Kadarka 1880 2015 on Instagram: Phenomenal #naturalwine from #OszkarMaurer @bluedanubewine and @isabellelegeron’s wild Hungarian co-op. #Kadarka (aka #Gamza) is an ancient black-skinned variety named for a lake between Montenegro 🇲🇪 and Albania 🇦🇱. This one tastes of rhubarb and fresh strawberry jam but without added sugar. It’s mouth-drying but not tannic. Beyond the fruit, a fuzzy texture and bright finish bookend playful, dancing acidity with layered aromas of pomegranate and bitter citrus pith. 12.5% alcohol. Love it with a little chill and let it carry you away to 137-yr-old vines just over the border in Serbia. #unfined #unfiltered #untamed #unbelievable #handharvested #lowsulphites #vegan The Kadarka 1880 is sourced from a vineyard planted in 1880. It’s the oldest known Kadarka vineyard in the world, located in Serbia, on the Hungarian border. The wine is completely natural with no added yeast, no added sulphur, fermented in open vat and aged in big old oak casks for 12 months. It’s an amazing wine, you can find it here. Follow what Jason is tasting on Instagram.

Meet Oszkár Maurer in this video from Terra Hungarica

Working with 30 producers, Terra Hungarica runs campaigns, organize tastings and – most importantly – the Mitiszol Festival, a wine event in Hungary that attracts hundreds of wine lovers year after year. All producers under the Terra Hungarica flag adhere to sustainable farming without artificial fertilizers, pesticides, herbicides and harvesting machinery, as well as natural winemaking, avoiding chaptalisation, the use of added yeasts, additives and manipulation techniques. Here is a video of Serbian winemaker Oszkár Maurer made by Terra Hungarica, explaining his philosophy:

Introducing Our New Producer Oszkár Maurer

After meeting Oszkár Maurer for the first time, my hands were sore from taking so many notes and my head was spinning. Serbia? Tokaj connections? Oldest pre phylloxera Kadarka vines in the world? Origin of Furmint? Far too much to cover in this newsletter, but here’s the pitch along with my hopes that as many people as possible try this limited wine. Oszkár’s Kadarka, planted in 1880 in sand, is from the Sremska region in Northern Serbia, but was historically the Hungarian appellation of Szerém. Before the Ottoman Occupation in the early 16th Century, this was one of the most famous appellations in Hungary. In the mid 1400s, it’s thought that settlers from here brought grapes like Furmint and Sárga Muskotály to Tokaj and knowledge for using Aszú (dried berries) for sweetening wines. Oszkár believes that the Szerém appellation was established as early as 1452. He’s a fervent student of wine history and lectures at home and abroad. Back in Serbia, he organically farms a number of grapes ranging from Bakator, Szerémi Zöld, Kadarka, and Mézes Fehér. Everything is done by hand or horse. Fruit trees grow amongst the vines and fallen peaches litter the ground. Bugs, rabbits, and life … Continue reading Introducing Our New Producer Oszkár Maurer