Variety: Grüner VeltlinerRegion: KremstalVineyard: Sourced from four different sites in the hills above the city of KremsSoil Type: LoessFermentation & Élevage: Stainless steel
Martin Nigl’s ‘Freheit’ is sourced from 4 different vineyards in the hills above the city of Krems. The soils here are primarily löss and the temperature is moderated by its steep elevation. The name ‘Freiheit’ means “freedom” and is believed to be some of the first privately owned vineyard land in the valley not controlled by the Church or a feudal estate. Fermentation and élevage occur in stainless steel and is bottled at night when the cellars of the coolest has Martin feels this helps preserve the freshness of the wines.
Freiheit shows pear and lime peel notes as well as floral and grassy components, with a clean mineral finish.
Abbazia di Novacella Kerner
Located in the town of Novacella in the Isarco River Valley, Abbazia was founded in 1142 by the Augustinian Order of Canons Regular. The Augustians are not monks in the sense that you may be familiar with: they’ve taken vows of poverty, chastity and obedience to their superiors; but they also work to support themselves as a part of their community. To this end, the Abbey not only grows grapes for winemaking, but also farms apples and vegetables, and there is a small school devoted primarily to studies of viticulture.
The Abbey’s reputation as a winery is stellar and international. In 2009, Italy’s influential Gambero Rosso named Celestino Lucin, the abbey’s enologist, Winemaker of the Year. The estate has long been known for producing world class white wines with a tremendous price/quality ratio. The Abbey owns 6 hectares near the winery in Novacella as well as 15 hectares at their Marklhof estate near Bolzano. For the rest of production, they work with over 50 small growers in the region. While famous for their crisp, mineral-driven whites, the estate has also received acclaim for its “formidable reds.” The aromatic Pinot Nero is one of the best that Italy has to offer. Kerner is a varietal bred in 1929 by crossing Trollinger, a red varietal, and Riesling. It’s best known for having a racy, linear acidity and incredible lean-bodied freshness.
Beckham Estate Rosé of Pinot Noir
Thirty minutes south of Portland, winding roads lead to a hilltop in Oregon’s Chehalem Mountains, where you’ll find the Beckham Estate. Upon moving in 2004 with the intent of building a ceramics studio, Andrew and Annedria Beckham became inspired by the local farming community and in 2005 began clearing and planting the property surrounding their home. While consciously leaving riparian zones for natural habitat and wildlife the Beckhams progressively expanded the vineyard to nearly half of their 34 acres including 6 grape varietals while also constructing a tasting room, winery, and fully functioning ceramics studio. Andrew has 25 years of ceramics making & teaching. Him & Annedria’s passions for both ceramics and wine led them to found a winery that is one of the only places where the terracotta vessels used for fermenting and aging are made on-site, which they take great pride in hence the amphora vessel depicted on their labels.
This rosé is 100% Pinot Noir from the Willamette Valley that is crisp, refreshing and easy to drink, with hints of fresh cut red fruits from start to finish.
Vietti "Derthona" Timorasso 2020
Designation: Colli Tortonesi Timorasso D.O.C.
Grape Variety: Timorasso (100%)
Vineyard: The grapes for the production of this wines are grown in various vineyard sites located in and around Monleale. They are facing from a southeastern to southwestern exposure, with soil made of calcareous marl.
Winemaking: Hand-picked in mid-September of 2020, the grapes were destemmed and then gently pressed. This was followed by the alcoholic fermentation taking place mostly in ceramic vessels and also, a smaller portion, in stainless steel tanks and large oak casks. The wine did not undergo malolactic fermentation.
Ageing: Ten months – in ceramic vessels, stainless steel tanks and large oak casks – on the fine lees, which are kept in suspension with frequent batonnage.
Description: Clear, intense yellow colour with a green hue. On the nose scents of ripe yellow fruit (pear and peaches), with mineral and floral nuances of acacia and hawthorn. Typical honey notes. After two to three years the mineral notes are more intense; sometimes emphasized by the typical scent of hydrocarbon which refines and adds complexity to the wine. On the palate the wine is dry, gentle, soft and quite rich though very well balanced, without any edges. It has a long lingering aftertaste paired with good fresh acidity.
Remoissenet Père et Fils Bourgogne Blanc
The name Remoissenet stands for refined, classic Burgundy wines amongst collectors. A leading light in Beaune, this 150-year-old estate is a definitive source for the finest wines Burgundy has to offer. The team at Remoissenet wears two separate yet related hats. The first is as a high-quality, small-batch négociant, maintaining long-term and close relationships with growers up and down the Côte. The second is as a vine-growing estate with an expanding stable of Burgundy’s most lauded vineyards, all cared for according to biodynamic principles.
Winemaking is philosophically non-interventionist, with winemaker Claudie Jobard preferring to “let the grapes speak” as clearly as possible. Portions of the fruit for this wine were sourced from declassified villages of both Chablis and Puligny-Montrachet. The grapes were pressed in full-clusters and fermented on indigenous yeasts in 342L French oak barrels as well as in stainless steel tanks. Aged in both barrel and tank. This stunning Chardonnay punches way above its weight year after year. It is fresh and lively yet silky with full flavors of citrus and pear.
A.J. Adam Im Pfarrgarten 2022
This off-dry, medium-bodied Reisling comes from the Mosel Region in Germany.
The grapes for this wine come from part of the famous established Hofberg vineyard where the vine age is between 30 to 50 years old. These are planted on the flatter, lower part of the hill around the ancient stone rectory building which gives this wine its name, Im Pfarrgarten.
The grapes are all hand-harvested and put through a thorough selection process both in the vineyard and upon arrival in the winery. A.J. Adam employ a minimal intervention approach and use only natural yeasts. One fermentation is complete the wines are left on their fine lees for extended periods increasing texture and complexity in the final product. There is an Old World, New World combination of stainless steel tanks plus traditional oak fermentation vessels ranging in size between 1000 and 500 litres.