Volume 36: The Power Edition

Illustration by Anna Vu (@goodwinecrapdrawing)
Schödl Family
Free your Mind
Grüner Veltliner, Scheurebe
Weinviertel, Austria

With the harvest end of September, the Grüner Veltliner grapes macerate for two days when the Scheurebe is added and continues for three weeks on the skins. Next, the juice is pressed with a vertical press and ferments for another seven months in 500-liter wooden barrels. Finally, with a tiny bit of Sulphur, the wine is bottled and ready for drinking. The unusual Scheurebe adds some wild exotic fruit character to the spicy Grüner Veltliner. It’s dominated by grapefruit, some green tea, and a good amount of wildflowers. Its salty acidity makes it a perfect match with more robust flavors like Indian food or simply cheese.

Learn More…
Domaine Bobinet
Cabernet Franc
Loire, France

Learning all the details about carbonic maceration from Bernard Pontonnier in 2007, Sebastian is always trying new things with this technique. This wine, for instance, was made with half carbonic and half traditional maceration. With carbonic maceration, the grapes ferment as a whole without any oxygen in a closed container creating a very fresh and stable wine. After this initial phase, the two musts are assembled and continue to ferment for 4 months in a barrel. This is their spring wine, meant to be an easy wine with juice-like qualities. With loads of red fruit, especially sour cherries and green tobacco, this will delight any late-summer barbecue.

Read More…
Le Quai à Raisins
Muscat, Grenache
Languedoc, France

Relatively young Grenache and older Muscat grapes merge into this absolutely clean Petillant Naturel. They source négoce grapes from Robert Pouderoux in Roussilon, which means they buy the grapes and vinify them in their cellar. As we’re are pretty south, they picked already in early August and pressed the juice directly. The fermentation started in open vats until the sugar level was good enough to continue in the bottle, where it spend 9 months on the lees (dead yeast). Before being ready, it was disgorged to get rid of most of the yeast. The result is a beautiful and clear Fizz which can almost be mistaken for a traditional sparkling wine. The name is teasing it already, but this is a complete show of many flavors: peach, pear, apple, citrus, melon, salt, with a slightly creamy texture. Pairs amazingly well with Japanese foods with a sweet and salty component.

Read More…