#WineWednesday Spotlight #121: Brkić Mjesečar

Every year, wine professional Pamela Busch makes a list of the most memorable wines she had over the past 12 months. One of them is the Brkić Mjesečar: I’d wanted to try these wines for a while and finally had the opportunity at a Blue Danube Wine tasting over the summer. Josip Brkić is, from what I’ve heard, the only natural winemaker in Bosnia Herzegovina. Using biodynamic practices and indigenous grapes, he’s making very pure and effusive wines and Mjesecar, a skin-fermented white wine made from Zilavka, is exceptional. You can read more about it here. I hope his efforts will inspire other growers in BH to go down a more natural path. This year I’ve had a number of wines from the Balkans that have been on par with great wines from the rest of the continent, and hope this is just a glimpse of what the future holds. The former Yugoslav countries went through a horrendous period in the 90’s, and if the winemaking is one sign that things continue to improve for people in this part of the world, I’ll drink to that. Mjesečar means the Moon Walker in Bosnian and it is Josip’s first wine made … Continue reading #WineWednesday Spotlight #121: Brkić Mjesečar

#WineWednesday Spotlight #97: Gotsa Family Wines Tsitska

“Traditional Georgian wines are like nothing else you’ll taste,” writes Wine expert and The Vinguard founder Pamela Busch. Beyond the strangeness of the varietals, they are often fermented and aged in large egg-shaped amphora known as qvevri (sometimes written as kvevri). These earthen clay vessels were first used 8,000 years ago and are making a bit of a resurgence with producers from Italy to California preferring them to tanks or barrels. Among the wines Pamela tasted at a recent San Francisco event organized by The Georgian Wine Association and The National Wine Agency of Georgia, one of the highlights was the Gotsa Family Wines 2014 Tsitska: Beka Gotsadze grandfather founded Gotsa it in the 19th Century and he has shepherded it into the modern age with terrific traditionally made wines. It has been organic since 2007 and will be Demeter certified in 2018. Tsitska is a thick-skinned ancient white grape. This wine did not have any skin contact but still has a little girth – not much – think Marilyn Monroe in Some Like It Hot. Fermented and aged in amphora, it has a clean minerality with saline, Meyer lemon and a touch of honey in the nose. Follow Pamela … Continue reading #WineWednesday Spotlight #97: Gotsa Family Wines Tsitska

#WineWednesday Spotlight #14: Shavnabada Rkatsiteli

2003 Shavnabada Rkatsiteli from Kakheti, Georgia is one of those wines that really transports you to another place and time. Wine expert and The Vinguard founder Pamela Busch recently listed it as one of her Top Wines of 2015: An extinct volcano 2300 feet above sea level, Shavnabada is a mountain that has housed a Medieval monastery of the same name. It was restored in 1992 and the monks have been making wine on the property since 1998. Certified organic, they are old school and ferment and age the wines underground in amphora for years, 12 in the case of the Rkatsiteli. Every time I think of this winery, images of Sean Connery from In the Name of the Rose pop into my head. Amber colored, with toasted nuts, spice and dried stone fruits, one door of flavor leads to another – it’s pretty astonishing. This “astonishing” wine is made from hand harvested grapes under the strict supervision of the monks. The grapes are foot trodden in a traditional wooden press, and are not fined or filtered before being bottled by hand. The bottleneck is covered with beeswax from Shavnabada’s own bees. Interestingly enough they produce literally tons of wild … Continue reading #WineWednesday Spotlight #14: Shavnabada Rkatsiteli