This is a team favorite that we had to bring back for the launch of club. It’s bright, fresh, citrus-driven and our gaux-to pairing with sushi or Thai pairing!
Organic farming practices, dry-farmed, hand-harvested, and native yeast fermentation.
The Malat Winery is located on the southern bank of the Danube River in the Kremstal district of Austria. They have been producing exceptional wines since 1722. In 2008, ninth generation winemaker Michael Malat took over the fifty hectare estate from his pioneering father Gerald. Michael studied horticulture in Vienna and developed his mastery of viticulture internationally. Although known for their excellence in sparkling wine, with Gerald producing the first Austrian estate-bottled Sekt in 1976, the Malat Winery crafts noteworthy wines of all types.
Located in Palt, the Malat Estate borders the famous Wachau wine-growing region on the west and stands on the historic geographical hillside Gottweiger Berg. Benefitting from a microclimate regulated by the Danube River, with hot days and cool nights, Malat’s wines show a singular spiciness. With its soil composition of primary rock and loess, the site “Höhlgraben” has been a single-vineyard expression of the estate since the inception of the winery, producing exquisite Grüner Veltliner and Riesling. While others may wane, the Malat Winery continues its pursuit of perfection and evolves with the times while keeping an eye on its rich past. Vineyard sites are hand-harvested, with organic and sustainable practices integral to the winemaking process.
The most important grape of Austria, Grüner Veltliner can be made in a myriad of styles. These fruity, herbaceous, and peppery wines give a mouth-watering acidity making them ultra charming and delightful. A very versatile food wine, Grüner Veltliner can be enjoyed throughout your meal or while lounging on your porch as a spring sipper. Drink while the bloom of youth is still on it!
A country best known for high-quality, dry, white wines including its very own grape variety Grüner Veltliner, and Riesling. However, Austria also has many fine red wines from local varieties including Zweigelt and Blaufränkisch and sweet dessert wine. Due to the Alps covering most of western Austria, the wine-producing areas tend to be found on the lower and eastern end of the country. With little variation in weather being in northern Europe, Austrian wine-producing regions have a cool continental climate experiencing short summers and harsh winters.
Mikulski’s 50-year-old vines produce an elegant, fine, and dynamic Chardonnay that is more delicate than the other premiers crus. The palate boasts ample amounts of expressive acidity, which leads to an energetic and intense finish. Produced using organic farming practices. Only 200 cases made.
Meursault’s Les Poruzots vineyard is sometimes spelled as Les Porusots – not to worry, it’s the same thing!
This wine is a blend of Chardonnay from 30-year-old vines from three premier crus in Saint-Aubin: ‘Les Perrieres,’ ‘Les Combes,’ and ‘Les Creots.’ The wine ferments and ages for 3 months in stainless steel and 14 months in French oak barrels (25% new). Produced using sustainable farming practices, indigenous yeasts, and bottled unfined / unfiltered.
Although no grand crus exist in the region, Saint-Aubin is home to a whopping 30 premier crus!
This Chardonnay is a total babe. The wine’s vibrant nose leads to a zippy yet round and silky palate. In short, it’s an all-around crowd pelaser. Organic farming practices and only 90 cases produced.
Santa Barbara County is a large AVA within California that is best known for its Pinot Noir, Chardonnay, and Syrah.