Volume 41: The Last Minute Edition

Illustration by Anna Vu (@goodwinecrapdrawing)
Max Sein Wein
Müller-Thurgau, Silvaner
Baden, Germany

‘Blanc’ is a blend of Müller-Thurgau and Silvaner. The vines grow on 6.2ha of fossiliferous limestone soil; soil which retains moisture in dry weather but also offers good drainage in cooler months. The grapes are macerated for 6-10 days before ageing in barrels for 11 months, followed by a further 6 months in the bottle. Max’s wines always need some time and air, and this one asks for a gentle inversion before opening. Aromatic, fruity and fresh - this is one for natural wine newbies and die-hards alike.

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Le rois nu
Grenache Noir, Mourvèdre
Roussillon, France

‘Le roi nu’ is a fresh and fruity wine made with Grenache Noir and Mourvèdre. It deviates slightly from the rest of the Nénu wines, leaning into a wildness that distinguishes it from his other reds. A cranberry nose leads into a play between strawberry and blackberry on the palate, balanced by herbs, spices and great acidity.

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Domaine Julien Meyer
Les Bulles d’Emma
Pinot Blanc, Auxerrois
Alsace, France

Hand-picked grapes pressed in whole bunches are the foundation of this sparkling wine. ‘Les bulles d’Emma’ is a blend of Pinot Blanc and Auxerrois, aged in the bottle for 18 months sur latte. This is the traditional method of storing Champagne; racking the bottles on wooden slats to maximize cellar space. A wonderful example of Crémant d’Alsace, this dry wine has delicate bubbles which serve as a great aperitif or can be enjoyed with a wide range of seafood.

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