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Posts Tagged ‘Orange wine

Drunk back to life

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Shrugging off its rumoured demise, the Mo’ Wine Group officially met last week for the first time in nearly a year. Plans are to continue holding tastings, probably monthly.

The relaunch was timed to coincide with the arrival of a new shipment of Georgian wines from Pheasant’s Tears. It also featured other wines from La QV’s portfolio and was led by the agency’s numero uno, Cyril Kérébel, soldiering on despite a recently broken ankle.

As befitted a celebratory occasion, we began with a sparkler, in this case an off-white from one of the group’s favourite producers.

Burgenland 2017, Foam White, Meinklang ($40.40, private import, 6 bottles/case)
A 100% Pinot Gris pét-nat from biodynamically farmed vines planted on the winery’s Austrian – as opposed to Hungarian – estate. Spontaneous fermentation. Part of the wine was made in concrete eggs. To go by the colour and texture, it spent some time on the skins. Not disgorged. Unfiltered and unsulphured. Vegan-compatible. Crown-capped. Residual sugar: 1.2 g/l. 12% ABV. Quebec agent: La QV.
Slightly hazy bronze-pink with peach glints. Quickly rising foam quickly disappears. Fruity nose (peach, cherry, blood orange) with sandstone, “apple skin” (to quote another taster) and distant yogurt notes. Super-dry, softly effervescent, clean and minerally. Possessing a certain, well, if not weight then density. A stream of acidity runs throughout and is joined by a faint tannic bitterness that textures the long finish. Lingering “chamomile and tea.” Interesting – satisfying, even – though not particularly charming and more a food wine than an aperitif sparkler. (Buy again? Yes, a bottle to spend more time with the wine, ideally alongside some white fish in a light cream sauce.)

MWG March 20th tasting: flight 1 of 7

Greek winery tour: Tetramythos (Achaea)

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[Hover over pics to display captions and credits; click to embiggen.]

The first two days of our mini-tour of the Peloponnese took us east to the hot valley floors and cool forested mountains of Arcadia and west to the rolling, Ionian Sea-breezed plain of Elis. The last day was devoted to Achaea, the rugged terrain of the peninsula’s north central coast, and to one of Greece’s most forward-thinking yet underappreciated wineries: Tetramythos.

The Tetramythos estate is located near the village of Ano Diakopto, by car about nine kilometres south of the beachside town of Pounta Trapeza on the Gulf of Corinth. About nine kilometres south and one kilometre up, that is, for the village, the winery and all its vineyards are perched on the side of a ridge that is part of the massive Aroania range, which includes the peninsula’s third-highest peak, the 2,355-metre (7,726-foot) Mount Aroania. In fact, if you continue up the road, you’ll soon arrive at one of Greece’s biggest ski resorts.

Tetramythos was founded by brothers Aristides and Stathios Spanos, both locals. After dabbling in farming, they decided to focus on wine-growing. In 1999, they connected with another local, oenologist Panagiotis Papagiannopoulos, and produced their first bottles of wine. In the years that followed, they planted new vineyards, expanding the estate to its current 14 hectares, and constructed the winery buildings, which consist of two handsome stone and stucco structures: a large shoebox-shaped winery and a more visitor-focused building that houses a reception area, a boutique cum (small) wine museum and a banquet/conference room. The windows and decks of the last offer panoramic views of the valley all the way down to the gulf.

The nearby vineyards are located at elevations ranging from around 500 metres to more than 1,000 metres. (Coming from a plot at 1,000 metres, the Sauvignon Blanc may be some of the highest grown anywhere.) The soil is mostly limestone and some of the vines are 80 years old. Most are bush-trained, though a few plots are planted in rows and trained on wires. Roditis, a local pink-skinned grape, is the main white variety, while another local grape, Mavro Kalavrytino, is used for the estate’s flagship red (the town of Kalavryta is another 25 km by car further down, well, up the highway from Ano Diakopto). The other Greek varieties are Malagousia, Muscat Mikrorago, Agiorgitiko and Mavrodaphne. Constituting about 15% of the vineyard, the international varieties (Sauvignon Blanc, Cabernet Sauvignon and Merlot) came with the estate and are not Panagiotis’s favourites but “you work with what you’re given,” he says.

In midsummer, the vineyards – some in terraces, others following the lay of the land – are patches of green in an otherwise tawny landscape. Once covered in pine forests, the mountainsides are now mostly bare, the result of a huge wildfire that raged through the area in July 2007. Among much other damage, the roof of the winery caught fire and the building burned down. Oddly, due to the leaves’ high moisture content, the vineyards didn’t so much burn as act as a buffer. Tetramythos made their 2007s at nearby wineries. The winery building was reconstructed in less than a year and the 2008s were made on site.

Farming at Tetramythos is organic, which is surprisingly rare in Greece and here is surely facilitated by the climate: dry and sunny during the growing season, with maritime and mountain breezes providing good air circulation and the altitude increasing the day-night temperature spread crucial to maintaining good acidity.

The wine-making facilities are centred around a large, high-ceilinged vat room lined on two and a half sides with tall stainless steel tanks and a wooden vat. A recumbent cylindrical press sits slightly off centre and a bottling line, with a glass wall onto the vat room, is off to one side. Underground are found a barrel cellar, a bottle-ageing cellar and a private tasting room.

Like the estate, the wines seem both modern and timeless. The wine-making is mostly non-interventionist. With one exception (the Roditis Orange Nature PDO Patras Reserve), all the grapes are destemmed. Only free-run juice is used for the wines, which are usually fermented with the natural yeasts found on the grapes and in the winery environment; very occasionally – and then only to restart a stopped natural fermentation – are the musts inoculated with selected yeasts.

Though we tasted only one of them, “natural,” no-added-sulphur versions of many of their wines are now being made. Unfortunately, none of them is available in Quebec. Fortunately, that is about to change: the 2018 Muscat Sec Nature, Roditis Nature, Roditis Orange Nature and Retsina Amphora Nature as well as the 2018 Retsina and 2016 Sauvignon Blanc “Miliá” are slated to appear on the SAQ’s shelves soon (you heard it here first, folks).

Annual production currently hovers around 200,000 bottles. Considerably more than half is exported, with Quebec being a major market and alone buying more than three-quarters of the regular Roditis bottling.

Before going over, I’d wondered about the winery’s name. “Four myths” maybe? But if so, which? None actually. Tetramythos is the name of a local wild pear tree with small, bitter fruit. “Only my grandmother would eat it and only when it was so ripe it started turning mouldy,” Panagiotis explained. The Spanos brothers don’t speak English, so our ability to converse with them was limited (yet another reason to learn Greek!). Panagiotis, however, is fluent, and interacting with him was a highlight of the trip. Grounded yet a bit cosmic, he is soft-spoken and reserved, not florid, but also focused and frank, radiating integrity and inner-strength.

Why do I say Tetramythos is underappreciated? Well, here we have a groundbreaking organic, increasingly natural estate making characterful, terroir-driven and super-drinkable high-QPR wines mostly from native grapes. And, yet, for much of the world, the winery remains one of Greece’s best-kept secrets. Luckily, due to the wines’ quality, authenticity and affordability and to the legwork of oenopole’s sales team, Quebec is one of the few places where it isn’t. We should count our blessings.

You’ll find my tasting notes on all the Tetramythos wines we tasted after the jump. For details about where we stayed, where and what we ate and what we saw, including the Tetramythos vineyards, see the Day Four report on carswelliana.

INTRODUCTION
PAPAGIANNAKOS (ATTICA)
TSELEPOS (ARCADIA)
MERCOURI (ELIS)
♦ TETRAMYTHOS (ACHAEA)
THYMIOPOULOS (MACEDONIA)
ARGYROS (SANTORINI)

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Orange line

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The Mo’ Wine Group have been fans of Radikon’s “blue label” orange wines since discovering the Oslavje when it was a private import. All three wines are now carried by the SAQ, albeit in minute and fast-disappearing quantities. This year, though the 2010s were released on different dates, all three were on the monopoly’s shelves for a few days in late February or early March, giving us our first opportunity to taste them side by side.

The wine-making is the same for all three cuvées. The manually harvested grapes are destemmed, then placed in neutral Slavonian oak vats (no temperature control) for maceration and fermentation with indigenous yeasts and manual punch-downs three or four times a day. When alcoholic fermentation is complete, the vats are topped up and closed until the wine has been in contact with the skins for two to three months. The grapes are then gently pressed and the wine is racked into neutral 25- to 35-hectolitre Slavonian oak barrels for about 40 months’ maturation, with further racking performed as needed. The wines are bottled unfiltered, unfined and with no added sulphur and aged another six months in bottle before release.

The bottles are 500 ml because the late Stanko Radkion felt that is the ideal amount of wine for one person to drink by himself or for two people to share, assuming they’ll also share a 500 ml bottle of red. Convinced that using a standard cork would allow too high a rate of oxygen exchange, he designed his bottles to have smaller bore necks and long, narrow corks. Long corks usually indicate that a wine is age-worthy and, in fact, the ageing potential of these wines is not in doubt: opened last year, a bottle of the 2002 seemed at or near peak and likely to remain so for another 10 years.

Venezia Giulia 2010, Jakot, Radikon ($44.25/500 ml, 13571312)
100% Friulano (formerly known as Tocai Friulano, as referenced by the cuvée’s name, which is Tokaj – the Hungarian spelling – spelled backwards) from organically farmed vines. 13.75% ABV. Quebec agent: oenopole.
Lovely, wafting nose that elicits several unexpected fruit descriptors, including “preserved plum,” freeze-dried strawberries and “peach Melba.” Swirling and time bring out savoury aromas, including yellow spice (turmeric, saffron), beeswax and old wood, and a hint of oxidation. Quite substantial on the palate. Zingy acidity pushes the fruit into citrus territory (kumquat, maybe?), while light tannins dance across the palate. Mineral and savoury threads intertwine with the fruit and last well into the long finish. A dense yet cutting wine with great focus: intense and exciting now but sublime in 10 years. (Buy again? Def.)

Venezia Giulia 2010, Oslavje, Radikon ($44.25/500 ml, 13571283)
A blend of Chardonnay (40%), Sauvignon Blanc (30%) and Pinot Grigio (30%) from organically farmed vines. Quebec agent: oenopole.
Complex, engaging nose of honey, “cedar,” “anisette,” pear compote, sultanas and a jasmine-like floral note. In the mouth, it’s rich and smooth, verging on opulent, despite the underlying acidity and tannic rasp. The flavours are less fruity, more savoury than those of its flightmates, with old wood and minerals providing ballast. Spice, dried fruit, an almond note and a faint bitterness linger. Approachable if a bit monolithic, this will benefit enormously from extended cellaring. (Buy again? Def.)

Venezia Giulia 2010, Ribolla Gialla, Radikon ($44.25/500 ml, 13555953)
100% Ribolla Gialla from organically farmed vines. 13.75% ABV. Quebec agent: oenopole.
At this stage, the most complex bouquet of the three: dried clementine, floor wax, straw and cedar, among other things. Dense, somewhat waxy texture. Subtle tannins provide grain, piercing acidity freshness. A surprising creamy streak marks it out from its companions. Spice and minerals linger. Breadth and length it has in spades; greater depth and complexity will come with time. Astoundingly pure and savoury and nowhere near its prime. (Buy again? Def.)

MWG March 9th tasting: flight 5 of 5

Written by carswell

May 13, 2018 at 11:17

Unique, authentic, treasurable

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Dolceacqua is a commune and village in western Liguria, just inland from the Mediterranean and touching the border with France. It is also a DOC for red wines made from the Rossese grape. The DOC’s annual production averages a mere 1,500 hectolitres.

Founded in 1961, Testalonga is widely considered the top estate in Dolceacqua. Its owner-winemaker is Antonio Perrino, now in his 70s and preparing for retirement (his niece Erica has begun assisting him and will eventually take over). The estate’s holdings total around one hectare of vines in small terraced plots on steep hillsides, like all the best vineyards in the appellation. Testalonga’s overlook the sea and are located a half hour’s drive from town. The vines average 35-45 years in age though some are as old as 100. Two varieties are grown: Vermentino and Rossese. The farming is organic (uncertified) and the vineyards are worked manually. Harvesting is manual, too.

The wine-making takes place in a converted garage in the centre of town. The wine-making equipment is pretty much limited to a vertical press and a couple of old large barrels. All fermentations are spontaneous. No temperature control is used. With total annual production typically being seven 600-litre barrels (five red, two white), Testalonga qualifies as a micro-producer. Antonio says he makes wines like his father made them and there’s no denying that have a rare timeless quality.

Vino da Tavola 2016, Bianco, Testalonga ($43.12, private import, 6 bottles/case)
100% Vermentino. Macerated on the skins for five days. Matured in 600-litre old oak barrels. Unfined and probably unfiltered. 14% ABV. Total production: less than 1,000 bottles. Quebec agent: Deux Caves.
More deep yellow than “orange” in the glass. Somewhat closed yet intriguing nose dominated by dried citrus and whiffs of alcohol. Suave and spicy in the mouth. Tending to full-bodied. The savoury fruit is overtoned with dried herbs, deepened by minerals, tensed with acidity. Ghostly tannins confer a lightly gritty texture, most noticeable on the mid-palate and long, saline finish. Involving and rewarding. (Buy again? Def.)

Rossese di Dolceacqua 2016, Testalonga ($51.74, private import, 6 bottles/case)
100% Rossese di Dolceacqua (aka Tibouren), nearly all of which comes from the Arcagna vineyard, considered one of the best in the appellation. Made using the whole clusters. Matured in 600-litre old oak barrels. Unfiltered and unfined. Total production: around 2,000 bottles. 13% ABV. Quebec agent: Deux Caves.
Dusty cherry with notes of dried flowers and iron shavings. Medium-bodied. Dry and savoury, with rich fruit, a dusting of black pepper, light but pervasive acidity and rustic tannins in the background. While there’s plenty of breadth and a certain depth and length, this seems more about flavour and texture. Not a knockout, then, but unique, authentic and teasurable. Reportedly ages well. Probably shows best with food; a Ligurian rabbit stew sounds like just the ticket. (Buy again? Yes.)

MWG February 22nd tasting: flight 5 of 5

Orange zeal

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Vermont 2015, Vinu Jancu, La Garagista ($45.76, private import, 6 bottles/case)
Vinu Jancu means “orange wine” in a Sicilian dialect. 100% La Crescent. Spontaneously fermented on the skins in glass demijohns. Overwintered on the lees. Unfiltered and unfined. 12.5% ABV. Quebec agent: Les Vins Dame-Jeanne.

Hazy bronze-orange. Effusive nose: floral, choco-orange, wax, tamarind, cinnamon, hints of caraway, “grappa” and honeycomb. Almost too intense on the attack, “like strong chestnut honey,” but mild-mannered more nuanced on the mid-palate. Fruity, even muscaty (the grape’s Muscat of Hamburg parentage comes through) but dry, with smooth acidity and faint tannins. Focus and you’ll find a mineral vein running throughout. The finish – “really pithy,” “like clementine pith” – lasts for minutes. Fascinating. Like nothing else I’ve encountered, orange or otherwise. (Buy again? A bottle to revisit and contemplate.)

Mo’ Wine Group November 23rd tasting: flight 4 of 6

Orange anarchy

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Based in Šentjur, in eastern Slovenia, about 20 km northwest of Zagreb, Aci Urbajs became interested in wine-making in 1969 when, as a boy, he worked in a vineyard his parents had acquired. In 1987, he received, as a present for graduating from university, a small vineyard on the Rifnik hill, where unearthed Roman artifacts pointed to a long wine-making tradition on the site. A disciple of organic farming from early on, he was soon attracted to biodynamics and joined the Slovenian Demeter association in 1999. In the cellar, his approach is resolutely minimalist: spontaneous fermentation, no racking, no filtering, no fining. Two lines of wines are made: one with a small amount of added sulphur (20 to 30 g/l vs. the allowed 250 g/l), the other a “natural” line with no added sulphur. Chardonnay, Kerner, Pinot Gris, Welschriesling, Blaufränkisch and Pinot Noir are grown. Production is tiny, only a few thousand bottles a year.

Posavje 2012, Organic Anarchy, Aci Urbajs ($59.25, private import, 6 bottles/case)
A blend of Chardonnay, Kerner and Laški Rizling (“Italian Riesling” aka Welschriesling) from vines planted in 1988 and rooted in marble-rich soil. Two weeks’ maceration on the skins. Fermented in open barrels using indigenous yeasts. Matured one year (in used barrels, I’d guess). Unfiltered and unfined. No added sulphur. Vegan-friendly. 12.5% ABV. Quebec agent: Vadim Fonta.

Hazy orange. Surprising, evolving nose: spicy, “kind of soapy,” “lit cigar,” dried orange peel and a hint of honey, among other things. Medium-bodied. Surprisingly fresh and vibrant for a five-year-old orange wine. The mineral-dusted fruit (stone fruit mainly) is almost sweet and yet so savoury. A hint of botrytis only increases the already complex set of flavours and aromas. Tingling acidity and a tannic rasp turn the silky texture a little raw-silky. The long finish is marked by pepper and nut notes. The way the wine developed in the glass suggests carafing an hour or two may be a good idea. Very impressive. I look forward to encounters with Urbajs’s other wines. (Buy again? The high price notwithstanding, yes, a bottle to savour at leisure.)

MWG October 13th tasting: flight 4 of 9

Orange crush

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Located in Šempas in the western Vipava valley, about 20 kilometres east of Gorizia on the Italian border, the family-run Batič estate can trace its roots back to the late 16th century. It is known locally for its organically grown fruits and increasingly for its wines made from local and international varieties.

Primorska 2015, Zaria, Batič ($44.75, private import, 6 bottles/case)
A blend of Pinela (55%), Zelen (20%) Rebula (aka Ribolla Gialla, 5%), Vitovska (3%), Rumeni Mušat (aka Muscat Blanc à Petits Grains, 2%) and Chardonnay (1%) from biodynamically farmed vines planted in 1982 and rooted in marl soil of the Zaria vineyard. Manually harvested. Spontaneous co-fermentation on the skins in non-temperature-controlled open vats. Matured in Solvenian oak barrels. Unfiltered, unfined. No added sulphur. 13% ABV. Quebec agent: Vadim Fonta.

Hazy orange-bronze. A whiff of volatile acidity gives way to white spice, “cake,” yeast, minerals, peach and orange aromas. Lighter-bodied than expected (based on the appearance and nose) yet also very present. Complex and intensely flavoured with fruit, spice and minerals vying for attention. Light tannins and bright acidity give it some bite. The long, saline finish brings a hint of nuttiness and “lingering tortillas.” Characterful, engaging, satisfying, food-friendly and relatively affordable: what’s not to like? (Buy again? Yep.)

MWG October 13th tasting: flight 3 of 9

Written by carswell

November 27, 2017 at 13:13