9diDANTE, Inferno, Purgatorio, and Vermouth di Torino Superiore IGP

9diDANTE comes to life as a modern liquid version of the poem (Comedìa). To us, Vermouth is a power struggle between Wormwood and all the other botanicals, told in a language that everyone can understand … wine!  -- Alex Ouziel

Vermouth has been a popular topic within our community particularly after receiving samples of the Dante inspired 9diDANTE. The brand was created by Alex Ouziel in collaboration with Mario Baralis (ex-Carpano -- the father distillery of Italian vermouth). Their vermouth is produced at the historic Dr. M. Montanaro Distillery (1885) in Piedmont and they are one of a few producers in the Turin region to use 100% DOC Piedmontese wines, made entirely from native grapes -- Dolcetto/Cortese for the red Inferno and Arneis for the extra dry Purgatorio. Each vermouth contains 27 botanicals with the major contributors aligning to Dante's classical interpretation of the nine levels within each of the three cantiche – Inferno (Hell), Purgatorio (Purgatory), and Paradiso (Paradise)*.  Thus three cantiche multiplied by nine levels = 27 botanicals. 

The vermouth is produced within the Vermouth di Torino Superiore IGP -  a classification created in 2019 to guarantee the quality of its origin and process.  According to the Consortium, "World-renowned for the tradition and historicity of its production, Vermouth di Torino is an aromatized wine born in the 18th century at the foot of the Alps and enjoyed at the court of the Savoy kings. Vermouth di Torino is known worldwide for the tradition and history of production. The fame of Vermouth di Torino PGI is inextricably linked to Piedmont producers and Turin. In the 1800s, Turin was home to the aristocracy of vermouth makers, thanks to whom, in different ways and to different degrees, Vermouth di Torino achieved international standing and became appreciated worldwide. Over the years, techniques and processes have evolved: new ideas went hand in hand with the older practices, and they continue to coexist today, preserving and valorizing Vermouth di Torino's traditional production. Vermouth di Torino is classified according to the color (White, Amber, Rosé or Red) and the amount of sugar used in its preparation".  

As one of only a few Vermouths crafted and bottled under the Superiore classification, 9diDANTE goes well beyond the consortium's regulations. Whereas a Superiore vermouth must use at least 50% Piedmont wines, 9diDANTE uses 100%. Whereas Superiore vermouth must be produced and packaged locally, 9diDANTE sources the actual packaging locally. And whereas Superiore vermouth must be at least 75% wine content, 9diDANTE  has 84% wine content. 

The Inferno Rosso Vermouth di Torino Superiore IGP ($32) blend of  Dolcetto and Cortese contrasts with most other red vermouths in that the red Dolcetto provides coloring whereas most vermouths color using caramel. In the 9diDANTE Circles of  Hell, Wormwood (Artemisia absinthium) resides in Limbo - home to the unbaptized and virtuous pagans such as Hippocrates and Aristotle. Cardamon appears as Lust, Bitter Orange Peel as Glutony, Cumin as Greed, Basil as Anger, Nettle as Heresy, Tansy as Violence, Fennel as Fraud, and poor Caraway as the lowest and coldest level of hell -- Treachery.  I enjoyed the Inferno chilled - basically neat - loads of complex herbaceous and citrus flavors. I can envision using in a Negroni - but save that for an inferior vermouth. 

The Purgatorio Extra Dry Vermouth di Torino Superiore IGP ($35) is comprised of 100% Arneis -- a noble Piedmont grape rescued from the verge of extinction in the 1960s and thanks to the efforts of one winemaker: the late Alfredo Currado of Vietti.  And this is the very first vermouth to be blended exclusively from 100% Arneis DOC wine. This vermouth also contains 27 botanicals. In the 9diDANTE steps to Peter's Gate and Levels of Purgatory, souls  move upwards to be purified of sins in order to enter the heavenly kingdom. Woodruff as Stubborness and Thyme as Repentance are cleansed before passing through Peter's Gate. Sage as Pride begins the lowest level of Purgatory, and moving upwards, Mint as Envy, Wormwood (Artemisia absinthium) as Wrath, Melissa as Sloth, Lemon Peel as Avarice, Bitter Orange Peel as Gluttony, and Coridander as Lust. I'm not a Martini fan, which is the recommended cocktail, but I did imbibe the Purgatorio over ice with a twist of lime and orange. The pear notes of the Arneis are not lost in translation. 

* For those who would like to learn about the epic poem I recommend the Hillsdale College course or the Word On Fire seminar. 

Grape Spotlight: Rheinhessen QbA Riesling & Art of Earth

The region has been cultivating grapes for wine production at least since ancient Roman occupation. It is also the home to the oldest surviving records of a German vineyard. Named Glöck, the vineyard was included in a deed for a church and vineyards gifted by Carloman – a duke of the Franks of the Carolingian family and the uncle of the first Holy Roman Emperor, Charlemagne – to the diocese of Würzburg in 742.  -- wine-searcher.com

Rheinhessen is Germany's largest region for producing the quality wines of the Qualitätswein bestimmter Anbaugebiete (QbA) designations, with 26,860 hectares (66,370 acres) of vineyard as of 2019.  Continuing with wine-searcher.com, "Many of its most significant viticultural areas are favorably influenced by the Rhine river, which runs along its north and eastern borders. The Rhine, along with the Nahe river to the west and the Haardt mountains to its south, form a natural border. Rheinhessen covers an area south of Rheingau, north of Pfalz and east of Nahe, and is located within the Rhineland-Palatinate federal state.

Because of its size, Rheinhessen has variety of soil types and climatic influences. Many of the best-known viticultural areas are close to the Rhine, which forms a steeply embanked valley that is able to trap heat, while the river moderates temperature and reflects sunlight.

The Taunus hills, Odenwald, and Hunsrück Mountains shelter vineyards from harsh weather, giving Rheinhessen a mild climate compared to the rest Germany, with a relatively long growing season. Annual precipitation is also relatively low, roughly 500mm, making it one of the country's driest wine producing areas."

The Art of Earth Riesling 2021 ($11.99) is 100% Riesling grown in the Rheinhessen QbA and is available in the United States through Mack & Schuhle. This is an organic wine as signified by the Art of the Earth brand which is the importers "global search for the finest organic vineyards making wines within classic appellations and their traditional varietals for a pure expression of the region. Our wines are true to their origins and winemaking traditions without the use of pesticides or herbicides." These organically grown grapes originated in the slate soils of the Reinhessen and the wine was vinified in the dry, trocken style. Expect plenty of tropical fruit with a mineral driven acidity that races and lifts the fruit's sugar character. 

Grape Spotlight: DO Costers del Segre Danaus Red Wine

Costers del Segre is Catalonia's most inland wine region and generally speaking, this region is harsh. It's semi-arid, with a climate of extremes. Although its seven fragmented districts do represent a varied mix of soil and climatic conditions. -- wine-searcher.com

DO Costers del Segre is a Denominación de Origen (DO) wine region located in Catalonia, on the northeastern coast of Spain. The name means 'Banks of the Segre' – a river which originates in the Pyrenees mountain ranges and meets the Ebro River just south of the city of Lleida.  The DO was established in 1988 and is a collection of subregions clustered along the Segre river valley. It has a dry, semi-arid Continental climate featuring limestone and clay spoils. The DO is comprised of seven sub-zones, four of which are considered "mountain viticulture".  It also experiences a high diurnal temperature variation (70 degrees F) producing aromatic and structured wines.

The subregions, from north to south, are Pallars Jussa, Artesa de Segre, Segria, Raimat, Valls del Riucorb, Les Garrigues and Urgell. As a result of these scattered subregions, this DO boasts one of the most versatile wine portfolios in Spain. The cooler vineyards produce grapes for Cava (Macabeo, Parellada and Xarel-lo), while the drier areas are suitable for growing red grapes, especially Tempranillo, Garnacha, Cabernet Sauvignon, Merlot, Trepat, Monastrell, Pinot Noir and Syrah. Varietal white wines are also produced based on Chardonnay, Riesling, and Sauvignon Blanc.

One wine we recently received is made from the three most predominate grapes within the drier regions. The Danaus Organic Red Wine 2022 ($13) is a blend of 45% Tempranillo, 45% Garnacha, and 10% Cabernet Sauvignon and made exclusively for Origins Organic Imports. This is a company founded by Labid Ameri and Anne Bousquet initially as the U.S. importing arm for Domaine Bousquet -- but has expanded to include organic wine producers worldwide

The wine is made by Bodegas Costers del Sió a twenty year old operation where the first vines were handplanted in 1998 and the first wines released in 2005. Their estate is named Finca de Flix and is poor in organic matter but rich in loam and mud. It is located in the Artesa de Segre subregion at an altitude of 1,000 feet (310 meters), where the estate is influenced by the Mediterranean with continental influences.

Danaus refers to Danaus Plexippus (i.e., “sleepy transformation” in ancient Greek) -- the scientific name for the monarch butterfly (named for the monarch King William III of England). Each of the three grape varieties were harvested separately and after fermentation, bended and aged for four months in 300 liter French oak barrels. This is a fantastic wine for a number of reasons, starting with the retail price. Not many wines under $15 have this balance between fruit flavors and oak influences and an uninterrupted flow from the nose to the approachable finish. Layers of red berries and light smokey tannins. 

Distributed in AR, AZ, CA, CT, DC, DE, FL, KS, LA, MD, ME, MI, NJ, NY, OR, VT, WA

Another Exploration into Uruguay Tannat

Last week I was able to continue my exploration of Uruguay wine - specifically Tannat - through a Masterclass presented by Peter Granoff, MS. and sponsored by Uruguay Wine and INAVI (Instituto Nacional de Vitivinicultura). The seminar stressed the lighter and fresher versions of Tannat rather than bold, heavily oaked expressions as well as the 200+ soil types and maritime influences. 

Uruguay resides in the same parallels as its neighbors Argentina & Chile, but also South Africa, Australia, and New Zealand. The soils are mostly clay, there's plenty of sunshine, and the vineyards are primarily situated near the Rios de la Plata (across from Buenos Aires) or near the Atlantic Ocean. Think cool coastal breezes and balanced and structured wines. There's a relatively long wine-making tradition in the county as immigrants from Spain, Italy, and Germany brought their wine-making traditions and wine grapes with them. 

It's most important to stress the maritime influences upon viticulture. According to our prep material, "About a third of Uruguay has an Atlantic coastline. The dominant winds in Uruguay come from the sea, bringing with them cool, rainy conditions resulting in about 1,000 mm/39 inches of rainfall a year, while the interior experiences high peaks in temperature in summer and rainfall that can be as much as 63 inches/1600 mm a year in some areas.

Another third of Uruguay runs along the Uruguay River, which flows into the Paraná River to form the Río de la Plata, one of the largest estuaries in the world. This shoreline experiences higher temperatures, which can be as high as106° F/41º C in summer. Similar conditions are to be found in the center and north of the country, albeit with a larger thermal range.

In general terms, whites and varieties with shorter cycles are to be found closer to the coast, in vineyards stretching from Rocha to Maldonado through part of Canelones. Meanwhile, the interior,

stretching from Canelones to San José and Colonia, specializes in reds with longer growing

cycles".

Uruguay is located on the Río de La Plata craton; a craton is a mass of pre-Cambrian rock that has not been affected by the movement of continents. The Río de la Plata craton is one of five on the continent of South America. The craton and rivers help create three distinct soil types. "(1) In the Department of Maldonado it takes the form of low, heavily eroded sierras of grey granite – 2.5 billion years old, and the oldest rock on the planet. The soils of Maldonado are formed by the erosion of this rock and are rich in clay, with varying depth determined by proximity to the hills. (2) Around Montevideo, in Canelones, the soils are deeper, created by erosion of the craton itself as well as eolian deposits. These soils are clay-based and retain less water, depending on the sand content brought by the river. (3) The shore of the Uruguay River, between San José and Colonia, has clay soils deposited by the river along with abundant pockets of calcium carbonate created by dead sea life from previous eras.

Wine Regions:  

• Metropolitan: 12,076 acres/4,887 ha
  Includes departments of San José, Canelones, and Montevideo. Deep, clay soils also include strips of pink granite, making for a terroir well-suited to Tannat. 
• Oceanic: 1,053 acres/426 ha
  Includes two departments, Maldonado and Rocha with a varied topography which is the primary factor in distinguishing its wines. The Cuchilla Grande is the highest point in Uruguay, reaching a height of 1,600 feet/488 m above sea level, contributing a mix of granite and ballast to the soils. The climate is oceanic where white varieties dominate. 
• Southern Riverside: 722 acres / 292 ha
  Includes departments of Colonia, Río Negro, and Soriano. The influence of the Uruguay River can be seen in the sedimentary soils of Carmelo, while the San Juan River is distinguished by rockier soils. The region accounts for 5.2% of hectares under vine in Uruguay. Carmelo lies at the center of the southern shore. A dozen wineries are scattered throughout the area. Soils are distinguished by pockets of calcium carbonate deposits. Reds are the heart of the region.
• Northern Riverside: 408 acres/165 ha
  This terroir spans the departments of Artigas, Paysandú and Salto along the shore of the Uruguay River. This is a continental terroir, with a thermal range between day and night of up to 20 degrees, and high relative humidity. Soils range from riverbed gravel to calcareous clay, with varying amounts of lime and sand. 
• Center: 109 acres/44 ha
  Here, the departments of Durazno, Florida, and Lavalleja are the most relevant in terms of area under vine. The soil and climate are similar to that of the Metropolitan area.
• North: 84 aces/34 ha
  The Rivera and Tacuarembó departments are planted in different geological formations, each rich in iron, comprising 84 acres/34 ha of vines, or 0.6% of the total. A continental climate with a significant thermal range. Experiences more hours of sunlight than any other region of Uruguay.

Tannat was introduced into Uruguay in 1870 by Basque immigrants -- most likely collected from Southwest France. According to the seminar, the genetic origins are unclear but the first written record occurred in 1783 at Madiran in SW France. The grape has thick skins which provides a bulwark from humidity and contains 5-6 large seeds instead of the more standard 2-3 small seeds.  And Tannat appears to be well adaptive the the various Uruguay climate and soils. Viticulure and winemaking with Tannat has evolved over the last 20 years with growers pluck leaves to allow more sunshine and green harvest up to 50% of the fruit in order to "balance leaf area and fruit weight for a crop that can achieve better ripeness". In the cellar, the grapes are cold macerated before fermentation and micro-oxygenation where oxygen is introduced into the wine in a controlled manner to help tame Tannat's tannins. Other new methods are the co-fermentation with Viognier as well as a judicial use of oak or even completely unoaked wines. 

The Wines:

Pisano Wines is witness to a century of winemaking tradition - in Progreso in Canelones - and is operated by three Pisano brothers: Gustavo, the winemaker; Eduardo, the agronomist; and Daniel, the export manager. The family traces their heritage to Italian and Basque immigrants - this later from the group of people who introduced Tannat to Uruguay. Again like Montes Toscanini, the Pisano wines benefit from the Río de la Plata (River Plate) - an estuary formed by the confluence of the Uruguay River and the Paraná River at Punta Gorda. The Pisano RPF Tannat 2020 Progreso, Canelones ($24) s a fresh and well-rounded wine with light and chewy sour cherries that alternate with darker fruit and soft tannins. 

The Cerro del Toro Winery was started by the Norwegian businessman, Lars T Ugland and the Kambara family from Japan in 2016 in a joint venture. The winery is located on the north-eastern face of the Cerro del Toro hill in an 800-hectare estate in Piriápolis. The Cerro del Toro vineyard currently have 28 hectares of vines planted only 2 km from the Atlantic Ocean. The Cerro del Toro Tannat 2020 Piriápolis, Maldonado ($25)vis unoaked with the dark fruit coming forward with some earthiness and saline as the freshness lasts long into the tail. 

Bodega Garzón is also a coastal winery located eleven miles from the Atlantic Ocean. Their estate has more than 1,000 small vineyard blocks covering its hillside slopes, which benefit from varying microclimates, different levels of humidity, and an intense canopy management as was described above. These factors allow the vines to develop with maximum exposure to the sun providing rich, expressive fruit. This is the Garzón Reserva Tannat 2021 Maldonado ($18) in a nutshell, very structured with layers of fresh fruit and an extended finish.

Alto de la Ballena is a small winery operating in the Sierra de la Ballena located just 15 kilometers from the Atlantic coast. The small 8-hectare estate vineyard benefits from the oceanic air as well as excellent drainage from the steep, granite, and schist hillside mountain soils. The winery's birth is dated at the Millenium when  Paula and Alvaro quit their finance jobs after spending the previous two years searching for the ideal vineyard location. They found that in the Maldonado department in the Oceanic region.  They showed an interesting wine in the Alto de la Ballena Tannat Viognier 2018 Sierra De La Ballena ($26) - an 85-15% blend. They manage both lots so that they can be harvested very close together allowing for co-fermentation. The Viognier adds a more intense aroma and softens the Tannat's tannins creating a fantastic fresh wine. Still structured with juice acidity, some herbs, and juice and chewy sour cherries. 

Basta Spirit was founded in 2018 and produces spirits using a Tannat base. The Vermut Flores Rosé NV Canelones ($16) contains 27 botanicals, including flowers such as hops, chamomile, rose, and elderberry. It is extremely aromatic, with loads of herbaceousness and forest spiciness - very gin-like. One participant mentioned sipping with sour cherry juice and thus I created a delicious using equal parts vermouth and Del Maguey Mezcal followed by a heavy dose of Don Ciccio & Figli Cerasum Aperitivo.

Let's Visit Alentejo, Portugal through the Herdade do Esporão Reserva

Herdade do Esporão is a Portuguese wine brand that many readers might have familiarity with.  They are the largest producer in the Alentejo region and also the most widely distributed in the U.S.. We love receiving samples from this producer.

As a refresher, Alentejo covers much of Portugal’s southern half, spanning the flatlands below the Tejo River down to Portugal's southern Atlantic Coast. It accounts for 13% of Portugal's area under vine and 18% of wine production. Alentejo incorporates eight sub-viticultural zones (from north to south: Portalegre, Borba, Évora, Redondo, Reguengos, Granja-Amareleja, Vidigueira, & Moura).  The climate is hot and dry with both a Continental and Mediterranean climate with winters exceptionally cold whereas spring and summer are dry and hot. The region experiences high levels of sunshine in the growing season -- over 3,000 hours annually. Wine-searcher.com also shares that the "Alentejo is broadly flat with hilly areas dotted across its zone. Major mountainous or hilly regions across the area include the Serra de São Mamede (1025m) on the border with Spain at the very northeastern end of the area, and the Serra de Portel (421m) and the Serra d’Ossa (649m), both in the central east".

The Herdade do Esporão estate is located in the Reguengos de Monsaraz DOC sub-region which itself is located squarely in central Alentejo. The granite and schist soils and the local climate are particularly favorable to vine-growing and the region is well known for its production of high-quality wines with their own distinctive characteristics (VisitPortugal).  The region provides the estate with two key advantages: access to water and diversity of soils. According to the winery, "Alentejo is a dry region, averaging just 58 cm/23 inches of rainfall per year. The estate sits on a probable north–south fault zone; fault zones coincide with areas blessed with groundwater. This relative abundance of water was decisive to the medieval occupation of the land and building of the defensive Esporão tower.

Soil mapping begun in 2008 by geologist José Borrego established that at least seven different soils exist within the property, with dioritic soils (medium- to coarse-grained igneous rock) found only at the estate. Dioritic soils result in wines wines with lots of aroma, fruit, and acidity. Granite-origin granodiorite soils eventually yield wines with great freshness and minerality. Other soils include mottled schists (the Reserva Red) for grapes with high sugar and phenol levels, and two different versions of sandy clay loam soils are home to some of the white grapes".

The boundaries of the Herdade do Esporão estate were first established in 1267 and have been unaltered since.  In 1973, José Roquette and Joaquim Bandeira bought the property because the Reguengos sub-region "ensures wines that were full-bodied but elegant and both big and seductive, thanks to a mix of very poor, stony soils and a harsh climate".  The first wine was produced in 1985 using the brand name Esporão which coincidently was the Esporão Reserva Red -- which we will be reviewing the 26th vintage. Currently, they have 450 hectares of vines planted with 194 grape varieties, 37 of which are in full production. Three of these grapes are included in the Reserva White and five in the Reserva Red.

Esporão Reserva White 2022 ($23)
The grapes for this blend of Antão Vaz, Arinto, Roupeiro were grown on a granite/schist base with a loam/clay structure. After harvest, 75% of the grapes were fermented in stainless steel tanks and the remaining 25% in new American and French oak barrels. This slight oak treatment yields a creamy and structured core surrounded by a white floral and slightly citrus aroma and a fresh herbaceous finish. 

Esporão Reserva Red 2021 ($23)
Red blends comprise a large percentage of Alentejo output and this wine is a blend of Alicante Bouschet, Touriga Nacional, Aragonez, Trincadeira, and Cabernet Sauvignon. Each variety was vinified separately, destemmed, crushed, temperature controlled alcoholic fermentation in stainless steel vats, concrete tanks and small marble lagares, pressed, followed by malolactic fermentation in stainless steel tanks. The wine then spent 12 months in new (20%) and old (80%) American and French oak barrels. After bottling, the wine aged  at least 6 months in the bottle. This is one of my favorite Portuguese wines with dark fruit (blackberries, plums, and dark cherries), spice and herbs, and a wonderful structured balance with the approachable tannins and pop rocks acidity. 

Notes on the Grapes:

Antão Vaz: This is the most dominate white grape in Alentejo and most prevalent in the Vidigueira and Reguengos sub-regions. The berries are loosely clustered and thick skinned providing disease resistance and they are also able to cope with drought-like conditions. In general it can provide stone and tropical fruit notes, various nuts, minerality, and ripe citrus. 

Arinto: Alentejo's best white blending variety, thanks to its exuberant acidity. Discreet aroma. Green apple, lemon, and lime freshness and mineral notes. Arinto has large leaves for shading and super-high acidity, making it well suited to the hot Alentejo climate.

Roupeiro:  A pale-skinned grape variety that is grown throughout Portugal under several aliases. Wines with Roupeiro exhibit citrus and stone fruit flavors with noticeable aromatic lift.

Alicante Bouschet: Although not indigenous to Portugal it has found a home accounting for 2% of all Portuguese plantings and ranking #8 for all reds. The grape thrives in Alentejo, particularly in Vidigueira and Reguengos, and is the second most planted red grape after Aragonez. It produced dense wines with dark fruit, pepper, smoke, and abundant tartness and astringency. 

Touriga Nacional: A dark-skinned grape variety that is widely believed to produce the finest red wines of Portugal. Called Portugal's answer to France's Cabernet Sauvignon. 

Aragonez: This is a southern Portuguese name for Tempranillo known to produce red wines with red fruit and leather aromas, high tannins, moderate to low acidity, and moderate alcohol. 

Trincadeira: Considered one of the oldest varieties of Portugal. The wines produced from this grape grape are full-bodied and very rich as to their flavor. The aromas are fresh and herbaceous with flavors of blackberries and flowers.

Grape Spotlight: Cortese di Gavi DOCG from Riva Leone

The Gavi or Cortese di Gavi DOCG is an appellation covering still and sparkling white wines produced from the indigenous Cortese grape grown in and around the town of Gavi in southern Piedmont, Italy, roughly 50km (30 miles) due north of Genoa on the shores of the Mediterranean. -- wine-searcher.com

The designation of origin Gavi or Cortese di Gavi DOCG was established in 1998 based on a pre-existing DOC created in 1974. The DOCG area is a predominantly hilly area and vines are planted within 11 municipalities in the southern part of the province of Alessandria. The soils are primarily alluvial, calcareous, and limestone resulting in low yields and decent minerality. It's climate contains elements of both Continental and Mediterranean with abundant winter rainfall followed by hot and dry summers. The summer conditions are tempered by the influence of winds from the sea with abundant sunshine allows the grapes to slowly ripe. And the high diurnal temperature range between night and day allows for the grapes to retain acidity and boist the aromatics.

Cortese is a white grape variety most famously associated with the crisp, lime-scented wines of Gavi. The variety is known for its bracing acidity and its ability to retain freshness even when grown in warm environments. The variety has been grown in the southeastern part of Piedmont for hundreds of years with documents on Cortese dating back to the beginning of the 17th century (wine-searcher.com). The thin skinned grape can be very rigorous and vines and grapes must be pruned and dropped which also helps prevent rot by allowing more airflow. And the warn environment in Gavi allows the grapes to ripen fully balancing the high acidity.

Mack & Schuhle offers a Riva Leone line of wines from the Piedmont which includes the Riva Leone Gavi 2021 ($14.99). According to the Consorzio Tutela del Gavi, 2021 provided conditions in which "the grapes revealed a slow maturation ... stands out compared to previous years, with a better stability of the malic acid which suggests an excellent qualitative potential for the 2021 Gavi DOCG". For this wine, the grapes were lightly pressed and the must fermented in temperature controlled stainless steel vats. This is a delicious wine, starting with powerful aromatics of pineapple and pears leading to a lemon-lime profile, texture and minerality, finishing with racy - fresh acids. A complete bargain. 

Grape Spotlight: Anderson Valley Pinot Noir through Crosby Roamann

The illustrious Anderson Valley is located in the rolling hills of the northern California coastal region of Mendocino County, 110 miles northwest of San Francisco. It is the wine country we all used to know – approachable, intimate, uncrowded, and primarily owner-operated. -- Anderson Valley Wines

The Anderson Valley AVA encompasses a very narrow, low lying region situated ten miles from the Pacific and at the very northern end of California's prime winegrowing area. It is only one mile wide and 15 miles long covering approximately 57,600 acres (23,300ha) of vines. It is amongst the coolest of California's wine regions where the valley is positioned to allow ocean breezes and fog to cool the area. Rain is plentiful, particularly in the cooler months of November through to March. These conditions forced early commercial wineries into planting Chardonnay, Gewürztraminer and Riesling where in 1982, these three grapes accounted for 400 of the 582 acres then planted.  However, during the next decade and into the new millennium, growers increasingly experimented with Pinot Noir clones and soon that variety became a dominant force within the AVA. These clones could ripen reliably in the cool Anderson Valley climate particularly during it's hot days and cold nights.  

Crosby Roamann is a Napa Valley with an estate in Los Carneros but that also source's grapes from a range of AVAs for their Single Vineyard label.  The winery was founded by vintners Sean and Juliana McBride who produced their first Napa Valley Cabernet Sauvignon in 2007 at a custom crush facility. Soon Sean was working harvests at White Rock Vineyards and learning winemaking under Christopher Vandendriessche. He spent five years at White Rock while simultaneously making wine at Michael Mondavi’s FOLIO winery for three of these years. In 2015, the couple opened Crosby Roamann in the Crusher District with the estate in Los Carneros.

While sourcing fruit from other regions, the playfully "redub" the vineyard's name to reflect ancient and modern Irish girl names based on Sean’s Irish heritage and their twin daughters. For instance the "Fiadh" for the Fiadh Vineyard in Anderson Valley refers to an Irish girl's name meaning "wild" and "untamed".  This "one-acre block of Dijon Pinot Noir clones is just outside the town of Boonville on the south end of the valley – a warmer climate for Pinot. Biodynamically farmed, the vines grow in a wild yet zen spot on clay silt loam, and grapes are harvested in early September". 

The 2019 Fiadh Vineyard Pinot Noir, Anderson Valley ($38) is a bright and medium bodied wine starting with a sweet cherry aroma with a bit of black pepper that leads to a pleasant herbaceous and dark cherry profile.  The oak influences of vanilla are present but allow the fruit to dominate.  The finish provides enough tannins and acidity to lift the wine and allow for a lingering finale. A very nice wine. 

Grape Spotlight: Catalonia Cariñena (Samsó)

Carignan (Cariñena in Spain) is a black-skinned wine grape variety, most likely native to Aragon. The variety is found in wines along the Mediterranean coast, particularly in northeastern Spain and in France's Languedoc-Roussillon region. It is used most commonly for blending with many of the region's other key varieties – most famously Grenache, Syrah and Mourvedre. In Spain the best Cariñena wines are found in the acclaimed Priorat region and in Catalonia it is often labeled as Samsó. Often found blended with the more plush Garnacha, Cariñena makes up just under a quarter of plantings (of red wine varieties) in the area.

Carignan prefers warm, dry climates when the grape can express high tannins, acid and color. This makes it an excellent addition to red wine blends that have plenty of aroma and flavor, but lack body and depth of color. Carignan is only rarely made as a varietal wine, but the best examples can show characteristics of dark and black fruits, pepper, licorice, and spicy and savory accents.

Carignan is usually grown as bush vines, many of which are very old and require hand-harvesting as the vines' stems are too tough for machines. It is a late-ripening variety that is known to produce high yields if not properly cropped. This was once considered an attractive attribute of the grape but, as this can make it difficult to achieve good flavor concentration, it also led to it falling out of favor. (wine-searcher.com)

For a broader view of Catalonia Wines please read Catalan Wines USA Master Class -- Catalunya's Grapes, Designations, and Wine-making History.  During this tasting there were three expressions of 100% Cariñena poured all representing a different Catalonia appellation. 

Cellar Masroig is a century old winery located in Priorat County in the DO Montsant. This is a mountainous region known for their red wines and the owners of Cellar Masroig asserts that Cariñena is the foundation of their wines. Their Cellar Masroig Sola Fred 2022 ($15) is 100% Carignan and aged six months in stainless steel showing a bright fruit, very fruit forward, with a vibrant mouthfeel and refreshing acidity.  

Molí Parellada was founded in 1987 in the town of Sant Sadurni d'Anoia (near Barcelona) as El Xamfra -- specializing in cava production. In 2016, they opened a second winery in the town of Torrelavit in the DO Penedes. Since the new winery was built within an old paper mill, the new cellar was named Molí Parellada.  Second generation Francisco Domínguez is now the winermaker and CEO and has envisioned the large expansion of production in both cava and still wines. The Molí Parellada Alabrent 2022 ($36) - is one of these still wines, made from 100% Samsó which is interestingly aged six months in a locust tree barrel. The wine has a chewy structured mouthfeel full of slightly spicy sour cherries and other red fruit which carries through the long finish. Imported by 

In 1985, Tomàs Cusiné Barber started making wine at the family-owned Castell del Remei winery, started the Cérvoles winery in 1997, and the Tomàs Cusiné winery in 2003.  All three within the borders of the DO Costers Del Segre. This is a dry, semi-arid Continental climate featuring limestone and clay spoils and Catalonia's northernmost DO. The 30 hectares of vineyards he manages are organically or biodynamically farmed. These vines are planted in high elevations and result in the slower ripening of grapes, thicker skins, optimal acidity, and vibrant colors. This is the situation regarding the Finca Barqueres Carignan 2018 ($53)  -- 100% Cariñena harvested from a 1.5 hectare plot of old vine Cariñena. After fermentation, the wine is aged twelve months in French oak barriques. The wine is delicious, layers of stewed plums and tobacco, some spice, and an approachable finish. Excellent. Imported by Valkyrie Selections.

Grape Spotlight: Louisiana Blanc Du Bois from Landry Vineyards

Pierce's disease is a bacterial disease caused by Xylella fastidiosa, which lives in the water-conducting system of grapevines and is spread from plant to plant by sap-feeding insects. Glassy-winged sharpshooter, an exotic plant pest, is a key vector. Symptoms of Pierce's disease in grapevines include leaf scorch, where leaves become yellow around the leaf margins or between the veins, and the outer leaf area may dry suddenly while the rest of the leaf remains green. Affected leaves are less vigorous and smaller than healthy leaves. 

Grape growers in the Southeast and Texas are susceptible to Pierce's disease primarily because of their humid climate. Native muscadine grapes are mostly resistant to the disease but not Vitis Viniferia or French Hybrids. Enter Blanc Du Bois. Researchers at the University of Florida’s Leesburg Research Station, began a program to create a new grape that was fully resistant to Pierce's disease. Led by Dr. John Mortenson, in 1968, the team was able to develop a complex hybrid grape from crossing a Florida-developed muscadine hybrid (Florida D 6-148) with the Cardinal (a Vitis vinifera L.) table grape. They called this new white grape Blanc Du Bois, after Emile DuBois, a noted grower who emigrated from France to the U.S. in 1882.  As a wine grape, it is known to create white wines with floral and citrus flavors with decent acidity. 

Blanc Du Bois is now found in parts of Texas as well as Florida, Georgia, and Louisiana. In the Pelican State, Jeff Landry has been cultivating Blanc Du Bois since he founded Landry Vineyards in 1999. The winery and estate used to be located in eastern Louisiana, but moved post-Katrina to West Monroe, in north-central Louisiana, where the soils, hills and climate are more suitable to growing wine grapes. In the new estate, they cultivate 16 acres of vines, specializing in Blanc Du Bois, Lenoir/Black Spanish and Crimson Cabernet (I envision a few more spotlights).  Over the past 20 years, they have improved the quality of the their grapes through canopy management, cover crops, composting, leaf pulling, and other vineyard practices -- many from recommendation from Viticulturist, Fritz Westover.

I purchased this Landry Vineyards Louisiana Grown Blanc Du Bois ($13) while in Lafayette and this Louisiana Certified Craft Beverage is dry and flavorful with a floral aroma and citrus profile. There's also depth which hints at some type of oak treatment. Would only ask for a little more acidity - otherwise a pleasant wine at a very reasonable price. 

Grape Spotlight: Rías Baixas, Val Do Salnés, Attis Bodega y Viñedos Souson

Did you know that red wine is being produced in Rías Baixas?

Val Do Salnés is the oldest of the five sub-regions in Rías Baixas and contains 64% of the region's vineyards. It features the most coastline with the Atlantic Ocean and is thus the coolest and dampest of the sub-regions with an average temperature of 59 degrees F.  The soils here are granite-based and quite rocky. These factors give the wines of  Val do Salnés abundant acidity and noticeable salinity. Like all of the sub-regions in Rías Baixas (See The Rías Baixas Roadshow 2023 - Part 1), the vast majority of the wines here are Albariño but Rías Baixas Tinto is a permitted class of wine that accounts for 1% of all production.  

One of these red grapes is Souson, which is synonymous to Vinhao (or Sousao) from just below the border in Portugal's Minho region and composing red Vinho Verde wines.  This is a dark-skinned grape variety indigenous to the western Iberian Peninsula. "It is used to make relatively light red-wine styles which are nonetheless deeply colored thanks to the grape skin's strong pigmentation. Its budding season is mid-late and its maturation cycle is long, so its location predominates in areas that are favorable for early ripening. It has high sensitivity to powdery mildew, medium to mildew and low to Botrytis". (wine-searcher)

Attis Bodega y Viñedos is situating in the center of Val do Salnés. Although dominate in Albariño, the winery also produces a Souson. All the vines grow on traditional pergolas and thus the grapes are somewhat protected from the humidity and moisture. The grapes must be tediously hand harvested and then are naturally fermented in open 500 liter barrels. The wine is then aged 12 months in new French oak barrels and fined with eggs and sea water. 

During The Rías Baixas Roadshow 2023 - Part 1, I sampled the Attis Souson 2016 ($40), where the intense color matches the fruit forward character. There's lively acidity and noticeable saline that extends long into each sip. 

Grape Spotlight: Masciarelli Trebbiano d'Abruzzo

Abruzzo is a naturalist's dream "as half of the region's territory is protected through national parks and nature reserves, more than any administrative region on the continent, leading it to be dubbed 'the greenest region in Europe'".  That could be why it has been occupied since the "Neolithic era, with the earliest artifacts dating to beyond 6,500 BC. In the 6th century BC, the Etruscans introduced viticulture into the area which continued with the Romans -- who contributed to much of Abruzzo’s recognizable history.  Even after the fall of Rome, the Lombards, Byzantines, Magyars, and Normans successively imparted some type of influence in Abruzzo.   Throughout these periods, viticulture has been a constant with multi-generation small plots, sometimes less than a few hectares, being passed down through successive generations. 

Abruzzo is located directly east of Rome and bordered by the Molise wine region to the south, the Marche to the north, the Lazio to the west, and the Adriatic to its east.  It is further divided into several sub-regions: Chieti, Pescara, Controguerra, Teramo, and L’Aquila (L’Aquilano) -- with Chieti being the prime winemaking region (75% of vineyards).  Most of Abruzzo is rugged with  65% mountainous with this landscape assisting grape growing by blocking most storms from the west. And to the east, the Adriatic Sea provides a moderating Mediterranean climate for these vineyards; vines that are predominately planted in calcareous clay soils.

The most popular grape varieties in all sub-regions are Montepulciano d'Abruzzo and Trebbiano d'Abruzzo.  Last week we focused on Montepulciano d'Abruzzo and now Trebbiano d'Abruzzo, both through the wines of Masciarelli. Trebbiano is grown throughout Italy, but in Abruzzo, Trebbiano Abruzzese is a different clone, an ancient version indigenous to the region.  The wines are generally "golden in color, typically dry but fruit-forward, with a delicate bouquet and refreshing, crisp acidity".  -- wine-searcher.com

The only Abruzzo producer with vineyards in all four provinces (Chieti, Pescara, Teramo, l’Aquila), Masciarelli wines demonstrate the diversity of Abruzzo terroir.  The winery was founded in the early 1980s by Gianna Masciarelli when produced the first vintage of wine from 2.5 hectares of vines he had planted in land owned by his grandfather near the family home in the province of Chieti. Over the next couple decades production increased as more estates were planted and Gianna introduced several innovations to the region. He was the first to introduce the Guyot training system in Abruzzo and use French oak barrels to age Montepulciano d’Abruzzo.  Tragically Gianna died suddenly in 2008 but his wifie of almost 20 years, Marina Cvetić, seamlessly continued the progress towards higher quality and expansion. Today, their eldest daughter Miriam Lee manages the winery with Marina and they focus on keeping all wines estate grown while expanding plantings, transitioning to organic viticulture, and dialing back the use of oak.

The Masciarelli Trebbiano d'Abruzzo DOC 2022 ($16) is a friendly wine with a floral aroma, flavors of stone peaches and creamy lemons and a refreshingly acidic finish. It is fermented and aged in stainless steel and like the Masciarelli Montepulciano d’Abruzzo DOC, the grapes are sourced from several of the estate vineyards in Chieti, Pescara, & Teramo. 

Grape Spotlight: Masciarelli Montepulciano d'Abruzzo

Abruzzo is a naturalist's dream "as half of the region's territory is protected through national parks and nature reserves, more than any administrative region on the continent, leading it to be dubbed 'the greenest region in Europe'".  That could be why it has been occupied since the "Neolithic era, with the earliest artifacts dating to beyond 6,500 BC. In the 6th century BC, the Etruscans introduced viticulture into the area which continued with the Romans -- who contributed to much of Abruzzo’s recognizable history.  Even after the fall of Rome, the Lombards, Byzantines, Magyars, and Normans successively imparted some type of influence in Abruzzo.  Throughout these periods, viticulture has been a constant with multi-generation small plots, sometimes less than a few hectares, being passed down through successive generations. 

Abruzzo is located directly east of Rome and bordered by the Molise wine region to the south, the Marche to the north, the Lazio to the west, and the Adriatic to its east.  It is further divided into several sub-regions: Chieti, Pescara, Teramo, and L’Aquila (L’Aquilano) -- with Chieti being the prime winemaking region (75% of vineyards).  Most of Abruzzo is rugged with  65% mountainous with this landscape assisting grape growing by blocking most storms from the west. And to the east, the Adriatic Sea provides a moderating Mediterranean climate for these vineyards; vines that are predominately planted in calcareous clay soils.

The most popular grape varieties in all sub-regions are Montepulciano d'Abruzzo and Trebbiano d'Abruzzo.  This week we will focus on Montepulciano d'Abruzzo and next week Trebbiano d'Abruzzo, both through the wines of Masciarelli.

Montepulciano  is a late-ripening, thick-skinned, deep-colored grape indigenous to Abruzzo. It provides a robustness that is balanced by considerable acidity and noticeable tannins. That profile means wines ranging from firmly structured and willing to age to lighter styles, including rosés with some heft, depending on decisions made in the vineyard and winery. The wines are known for their fruit and spice characters.

The only Abruzzo producer with vineyards in all four provinces (Chieti, Pescara, Teramo, l’Aquila), Masciarelli wines demonstrate the diversity of Abruzzo terroir.  The winery was founded in the early 1980s by Gianna Masciarelli when produced the first vintage of wine from 2.5 hectares of vines he had planted in land owned by his grandfather near the family home in the province of Chieti. Over the next couple decades production increased as more estates were planted and Gianna introduced several innovations to the region. He was the first to introduce the Guyot training system in Abruzzo and use French oak barrels to age Montepulciano d’Abruzzo.  Tragically Gianna died suddenly in 2008 but his wifie of almost 20 years, Marina Cvetić, seamlessly continued the progress towards higher quality and expansion. Today, their eldest daughter Miriam Lee manages the winery with Marina and they focus on keeping all wines estate grown while expanding plantings, transitioning to organic viticulture, and dialing back the use of oak.

The Masciarelli Montepulciano d’Abruzzo DOC 2020 ($16) is an example of the latter approach. This was the original wine that Gianna Masciarelli first produced back in 1981 and today is the company's best-selling product and the flagship of the Classic Line. The grapes are sourced from several of the estate vineyards in Chieti, Pescara, & Teramo and are fermented and aged in stainless steel. It is a juicy wine, showing dark berries and earthiness and lifted by sufficient acidity and approachable tannins. And appealing everyday wine. 

Grape Spotlight: Etyek-Buda Szentesi Zengő

The Etyek-Buda PDO has many unique characteristics regarding Hungarian wine regions. It is very small (1,652 hectares of vineyards) and the closest to Budapest -- located just over the Buda Hills and extending southwest to Lake Velence (Hungary’s second largest lake) near the former royal city Szekesfehervar and southwest to the slopes of the Gerecse hills.  The climate here is influenced not by one, but by three geographical features; the Alfold plains to the south, Lake Balaton to the west, and the mountain winds from the Carpathians to the north. These winds help make this one of the coldest climate regions in Hungary with an average temperature of 9.5° to 10.5° C (49° to 51° F).  The soils are predominately limestone and these rolling hills have historically been planted with international varieties used in sparkling wine production: Pinot Noir, Chardonnay, and Sauvignon Blanc. Yes, even Sauvignon Blanc is used to produce Asti-like sparklers. Törley, Hungary’s largest sparkling wine producer, has been producing sparkling wine from Etyek-Buda grapes since 1882.  

Szentesi Pince is another producer utilizing grapes from this area and more importantly, József Szentesi has been instrumental in re-introducing older grape varieties lost during the phylloxera scourge in the late 19th century back to the region. In 1988, "after studying 19th-century viticultural and oenological works, he decided to plant 10 forgotten white and blue grape varieties. He requested canes from the Viticulture and Wine Research Institute of the University of Pécs and began propagating and planting the varieties around Lake Velence".  Today this endeavor has expanded to 30 grape varieties planted on 14 hectares of vines. According to the winery, and common sense suggests, that "experimenting with nearly 30 varieties is extremely challenging since in each vintage you have to hit the right harvest time exactly thirty times, you have to process thirty distinct grapes, and you have to deal with thirty different wines separately".

The Zengő grape is one of these grapes and is a Hungarian crossing (of Ezerjó and Bouvier) created in 1951 by Ferenc Király -- an agricultural scientist and prolific creator of grape crossings. "Working at different grape research institutes across the country, he spent most of his life studying aromatic grape varieties. He created some other Hungarian varieties, and he seemed to like the letter Z—Zefír, Zenit, Zeta, Zeusz. Zengő is only grown in Hungary, mostly in Etyek-Buda, around Balaton, and occasionally in Eger. It produces aromatic wines with good acidity, and it is usually used in blends." It is also most likely named after the highest peak of the Mecsek Hills, located in southwest Hungary. More interesting is that the grape buds early, but ripens slowly -- allowing time for the acidity and complexity to mature.  It seems to thrive on volcanic tuff soils and in cooler climates.

I purchased the Szentesi Zengő 2020 ($23.90) through the Taste Hungary wine club and their shipment of  Szentesi’s Grapes from the Past. This Zengő is from the Nadap vineyard where the vines were first planted in 1988. The grape thrives in the cooler Etyek-Buda region with its limestone volcanic soils. This is a complex wine, full-bodied and textured with layers of tropical and stone fruits with a little baking spices on the tail. Expect fresh acidity throughout. 

Grape Spotlight: Pannonian Area Blaufränkisch & Kékfrankos

Like the Wine Tour Across Borders between Baranja (Croatia) and Villány (Hungary), there is a similar scene between Neusiedlersee (Austria) and Sopron (Hungary) that I will refer to as the Pannonian Area Wine Region. This region encompasses remnants of the Austria-Hungarian Empire and also includes parts of Slovakia, Slovenia, and Croatia. The Austrian Neusiedlersee represents the western border with the lake providing a tempering effect on the climate—ensuring that winters are relatively mild, summer is moderately hot, and fall is generally long and hot.  Immediately to the east, lies the Sopron wine region and Hungarian wine literature is basically equivalent to its Austrian counterpart: 

"Sopron lies in the northwest of Hungary, directly on the border with Austria...where it shares its viticultural traditions with Burgenland. Its 1,579 hectares of vines are planted on the slopes of the Sopron and Kőszeg Hills and around Lake Fertő, as Neusiedlsee is known in Hungary, at altitudes of 150 to 400 meters above sea level. It is basically a direct continuation of the vineyards around Rust and the Leitha Hills in Austria. The best area for viticulture is in the north between Lake Fertő, Balf and Fertőrákos. However, there are also vines to the east of Sopron. Vines are generally planted on the northwestern and southwestern slopes where there is less risk of frost." -- TasteHungary.com

Kékfrankos (Hungarian for Blaufränkisch) is the major grape variety in Sopron which thrives around the lake, where "there is less loess and brown forest soil and more mica schist and gneiss, which gives the wines great minerality". This mico schist is found nowhere else in Hungary. Steigler Winery utilizes organic grapes grown in this mico schist, particularly from the "best slopes of Sopron: Steiger, Frettner, and Spern Steiner. The winery was founded in  2015 by Bálint Lőrinczy -- and winemaker Tamás Varga crafts wines from grape varieties sharing a common heritage with neighboring Burgenland. The Steigler, Kékfrankos, 2020 ($23.90) is one example. This wine is available in the U.S. through Taste Hungary, but I had a few glasses at a recent Hungarian festival sponsored by the Kossuth Foundation. This is an organic wine, from vines that are eight to 20 years old, fermented in open vats for 12 to 15 days, and aged in 50 percent steel tanks and 50 percent oak barrels for 12 months. Think fresh plums and sour cherries with racy minerality and acidity, the latte not normally associated with red wine. 

Closer to the Alps and across the border is Neusiedlersee and without the lake's climate stabilizing influence, winter would arrive earlier, shortening the growing season. This would make it much more difficult to grow later ripening grapes such as Blaufränkisch and Austria's signature grape, Grüner Veltliner.  Even though Blaufränkisch doesn't have a similar DAC designation as Zweigelt, it is a major player in Burgenland and the Neusiedlersee.

That is where the Domaine Andau cooperative farms 660 ha of vineyards with a certain percentage of Blaufränkisch. See Grape Spotlight: Neusiedlersee Zweigelt for a more detailed overview of the winery (as well as Zantho).  Their 2019 Blaufränkisch (€9.50) was included in our Hopwine allocation and is simply delicious.  Imagine dark red cherries, a chewy interior, soft tannins, and a touch of spice and tobacco. The Zantho 2021 Blaufränkisch (€8.90) is quite different, with a more intense profile starting with the aroma, then darker fruit; more minerality and tannins; and a longer, lasting finish. I definitely need to procure full bottles of each in the future. 

Grape Spotlight: Neusiedlersee Zweigelt

The creation of the Zweigelt variety in the 1920s, a crossing between Blaufränkisch and St. Laurent, only really gained recognition after the Second World War. Nowadays, Zweigelt is the most widespread red wine variety in Austria and can be found in suitable sites in all wine-producing regions. -- Austrian Wine 

The finest examples hail from Burgenland – particularly the Neusiedlersee. -- wine-searcher.com

Zweigelt was developed by Dr. Friedrich "Fritz" Zweigelt in 1922 and the grape inherited desirable characteristics from both of its parents. Saint-Laurent provides bright, Pinot-like cherry aromas and the ability to create silky, elegant wines; whereas, Blaufrankisch provides spiciness and acidity. Since both parents are capable of creating wines with deep, rich purple-crimson coloring, it is no surprise that Zweigelt wines tend to be very richly colored.

In the vineyard Zweigelt buds later than Saint-Laurent and ripens earlier than Blaufrankisch and thus provides an insurance policy in the vineyard. While the other two varieties are susceptible to harsh weather conditions (spring frost and autumn rain respectively), Zweigelt vines typically dodge these seasonal threats. Zweigelt also has the advantage of being a high-yielding variety, further contributing to its popularity with winegrowers.

Burgenland is a large wine-producing region on Austria's eastern border that occupies a narrow strip of land that runs along the Danube River. On its eastern side is the border with Hungary and to the west lies the most eastern foothills of the Alps. Burgenland is home to four Districtus Austriae Controllatus (DAC) appellations: from north to south; Neusiedlersee, Leithaberg, Mittelburgenland, and Eisenberg. Within each of these zones, any wines which do not conform to the particular classification are labeled with the Burgenland appellation. 

AustrianWine

Although Zweigelt is planted in all Austrian wine regions, it is in Burgenland where it thrives.  This is particularly true on the eastern side of Neusiedlersee Lake -- the Neusiedlersee DAC -- where the region's sunny, continental summers meet the Lake's microclimate. The lake stores summer heat from the Pannonian Plain, an expansive, warm area that covers much of Hungary and eastern Austria, effectively lengthening the ripening season into autumn. In essence, the Neusiedlersee DAC is topographically more aligned with Hungary than with much of the rest of Austria.  The soils within Neusiedlersee itself are varied, ranging from the low-lying, botrytis-inducing foggy lakeshore slopes to the drier, sandy-loam and gravel inclines beyond.  In total, the DAC covers nearly 6,700 hectares (16,500 acres) of vineyards, mostly centered on the northern and eastern shores of the lake.

The Neusiedlersee DAC has been recognized since the 2012 vintage and is synonymous with fruity, harmonious red Zweigelt wines. These wines must be at least 12 percent ABV and can be aged in either oak barrels or stainless steel. The designation of origin also includes a Reserve category. To qualify for the DAC Reserve title for Zweigelt, the wine must be 100 percent Zweigelt, must attain 13 percent ABV, and at annual tasting panels show extra depth and power, and aromas of oak aging.

Andau is a city and area lying steps from the Hungarian border and experiences the hottest summers in Austria.  The soil is dominated by "gravel with iron components and a few sand layers; a very warm soil type with good water drainage capacity. The rocks are able to store the warmth during the day and give it off during the night allowing the berries to grow quicker and more homogenous. The high content of iron in the ground gives the wines a fine spiciness." 

Domaine Andau is a cooperative of 90 families located in Burgenland that farms 660 ha of vineyards within the Neusiedlersee. The cooperative was founded in 1959, a difficult economic time in Austrian history, but coming off a remarkable yield the previous year. The families banded together in order to produce and sell this harvest. The domaine has grown into one of the largest cooperatives in Austria supporting numerous small family businesses.  I received a package of their wines through a Hopwine fair and the 2019 Zweigelt (€9.50) is a classic zweigelt. It has a powerful red cherry aroma that transitions to a darker plum and mildly spicy interior. The finish shows soft tannins but a lengthy acidic tail. 

Zantho was formed at the "beginning of the millennium by Josef Umathum, a successful winemaker from Frauenkirchen, and oenologist Wolfgang Peck, together with chosen members from the cooperative Domaine Andau". This subset of the cooperative cultivates 80 ha of vines in the Neusiedlersee. The name Zantho is mentioned in the oldest dated document from 1487, which refers to the founding of Andau, as Andau is mentioned as Anthwaw or in Old Magyar Zantho (s).  Their 2021 Zweigelt (€8.90) was made through hand-harvesting, with no herbicide use, and fermented in stainless steel tanks while aged for 10-12 additional months in stainless steel. The wine is very fresh with an extremely strong cherry aroma, chewy plums and red cherries, surprising tannins, and fresh acids. 

Grape Spotlight: Etyek-Buda Szentesi Tihany Kék

Since I purchased six Szentesi Pince wines from the Taste Hungary wine club Szentesi’s Grapes from the Past shipment we will be moving rapidly from Kadarka to the other forgotten Hungarian grape varieties -- repeating many of the same geographic and winery information.

The Etyek-Buda PDO has many unique characteristics regarding Hungarian wine regions. It is very small (1,652 hectares of vineyards) and the closest to Budapest -- located just over the Buda Hills and extending southwest to Lake Velence (Hungary’s second largest lake) near the former royal city Szekesfehervar and southwest to the slopes of the Gerecse hills.  The climate here is influenced not by one, but by three geographical features; the Alfold plains to the south, Lake Balaton to the west, and the mountain winds from the Carpathians to the north. These winds help make this one of the coldest climate regions in Hungary with an average temperature of 9.5° to 10.5° C (49° to 51° F).  The soils are predominately limestone and these rolling hills have historically been planted with international varieties used in sparkling wine production: Pinot Noir, Chardonnay, and Sauvignon Blanc. Yes, even Sauvignon Blanc is used to produce Asti-like sparklers. Törley, Hungary’s largest sparkling wine producer, has been producing sparkling wine from Etyek-Buda grapes since 1882.  

Szentesi Pince is another producer utilizing grapes from this area and more importantly, József Szentesi has been instrumental in re-introducing older grape varieties lost during the phylloxera scourge in the late 19th century back to the region. In 1988, "after studying 19th-century viticultural and oenological works, he decided to plant 10 forgotten white and blue grape varieties. He requested canes from the Viticulture and Wine Research Institute of the University of Pécs and began propagating and planting the varieties around Lake Velence".  Today this endeavor has expanded to 30 grape varieties planted on 14 hectares of vines. According to the winery, and common sense suggests, that "experimenting with nearly 30 varieties is extremely challenging since in each vintage you have to hit the right harvest time exactly thirty times, you have to process thirty distinct grapes, and you have to deal with thirty different wines separately".

Tihany Kék is one of these forgotten grapes and according to Taste Hungary, "there is, perhaps, just one other winemaker in Hungary (which means, also, in the whole world), who grows the Tihany Kék variety. Of all the ancient Hungarian grape varieties that winemaker József Szentesi has resurrected, this is one of the most exciting. Tihany Kék once was amongst the most popular varieties in Hungary, until phylloxera hit in the late 1800s and caused many varieties to disappear. Szentesi has given this variety a chance to survive, after planting vines from cuttings he discovered in a research institute." Tihanyi Kék is a mid-ripening variety, which makes a light wine with good structure. It has a unique spiciness and is not comparable to any other grape.

The Szentesi Tihany Kék 2020 ($29.90) is from vines that Szentesi planted in 1988, on soil that is partly volcanic, with loess, granite, limestone, andesite, and quartz. It is also produced using natural fermentation, 4 months of oak aging, and bottled unfiltered.   This is a light-bodied wine, full of red fruit flavors combined with an interesting mixture of spices and vegetal features. I totally catch the slight Worcester sauce finish.