Volume 21: The F̶l̶o̶r̶a̶ ̶&̶ ̶F̶a̶u̶n̶a̶ Black Edition

Illustration by Anna Vu (@goodwinecrapdrawing)
Staffelter Hof
Little Bastard
Riesling, Sauvignon Blanc, Müller-Thurgau, Muscat
Mosel, Germany

The "Little Bastard" was one of the first naturals Jan made, and it is a bastard in a region that is so focused on Riesling. It still is mainly Riesling, but with the right amount of Sauvignon Blanc and a tiny bit of other grapes. They all ferment separately with various amounts of skin contact before they go into a big old barrel for just three months. It is bottled with a little bit of fizz to make it stay fresh longer. It is very wild, but easy-drinking white wine with aromas of peach and lime. This will definitely be a brilliant summer wine and especially good with any kind of cheese.

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Matthias Hager
Pet Nat Blanc de Noir
Kamptal, Austria

The grapes for this Pet Nat come from 15-year-old vines and grow on mainly loamy soil at about 300m above sea level. This makes the prevalent Zweigelt grape a little more interesting. After the harvest, the grapes are directly pressed, meaning not much of the red color is getting into the juice. Hence the name Blanc de Noir, which is also a famous phrase for Champagne, is to tell people that red grapes were used for something almost white. After initial fermentation, the still sweet juice goes into the bottle and finishes there. It's a very fruity bubbly, with a little bitterness to make it interesting. This works perfectly with many lighter kinds of food and as an aperitif, or even to finish the night.

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Weingut Jurtschitsch
Belle Naturelle Rosé
Pinot Noir, Zweigelt, Cabernet Sauvignon
Kamptal, Austria

As they slowly move into natural wines, they release unique project wines each year, called "Discoveries from Langenlois". This rosé was definitely a discovery, as it was made initially secretly by some employees. As they liked it so much, it is now part of every year's releases. After a short maceration of all the grapes, it is pressed, and a small number of whole cabernet berries are left in the juice to ferment. To finish, they leave the wine on it's lees in oak barrels for six months. It is a super-gluggable light cherry juice with some salty minerality thrown in the mix. Maybe try this one with a proper green salad with some grilled veggies on top.

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