Volume 13: The Hyperfresh Edition

Illustration by Anna Vu (@goodwinecrapdrawing)
Clot de les Soleres
Penedès, Spain

This wine is the absolut purest expression of a very sun drenched Chardonnay. The soil is clay-calcareous and just adds to the complexity. After the harvest, it is directly pressed, and the juice slowly ferments in stainless steel. It is left to age in stainless steel for another 5 months until spring time. After bottling, they keep it for a little while to give it some rest and add more complexity. You get a very ripe flowery aroma, some honey and ripe pear which is still balanced with proper acidity and minerals. This will be really good with grilled chicken and vegetables.

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Zweigelt, St. Laurent, Rösler, Blaufränkisch
Burgenland, Austria

As some batches of their Waiting for Tom rose turned out too dark, they used the wine to create a new red wine. And it is a very glittery wine if you ask me. The grapes were handpicked in late August and early September. Each individual variety spent between eight days and two weeks with their skins. For some extra crunch, 15 percent were pressed as whole bunches. All of the grapes spent eight months in used barriques (225 liters) and huge foudre (3000 liters). With all the glitter you might be thinking where is the disco, and we can tell you it's right in front of you, and you should have it chilled with PIZZA!

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Thomas Harteneck
Prinz Noah Pet Nat
Auxerrois, Pinot Blanc
Baden, Germany

After the harvest, usually on fruit days according to the lunar calendar, the grapes go into stainless steel to ferment spontaneously. With enough sugar still left, it is filled into the bottle and ages for about 5 months. It is then degorged, the process of taking most of the dead yeast out of it, and ready to be consumed. It's an absolute joy to taste this as it has aromas of ripe apricots and some herbal notes. This is an excellent welcome drink for any occasion and will also be brilliant as a night cap with dessert.

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