It’s pretty hard to believe that this is the “entry-level” wine from Malat. It has depth and complexity, ripe lime zest and floral aromatics that make us want to order sushi or make some curry.
Organic farming practices, hand-harvested, and native yeast fermentation.
It is never easy to fill the shoes of a powerful and polarizing figure, like Gerald Malat. Gerald’s tall, handsome and forever smiling son, is doing just that. In fact, the shoe size seems to have gotten even bigger under Michael’s direction. The previous level has been elevating under Michael’s eagle-like eyes which have set him on his upward climb. There is something extraordinary and unique about the expression of these vineyards under Michael’s direction. Even the entry-level wines find absolute deliciousness and express enough intellect to enamor us wine geeks. There is a range of yellow fruits and spiciness that walks you through a stone fruit grove and into a baker’s shop first thing in the morning. These wines seem to be born with a natural gravitation towards the highest level and each vintage seems to trump the previous one. The limit of the quality this estate is churning out has not yet been established.
Kremstal is one of the most recent DAC to be added to Austria. Founded in 2007, just west of the Wachau, this large appellation is divided into three significant zones. The most western part of the valley, near Stein, is primarily rocky soils, ideal for the elegant, yet intense, Riesling varietal. As you move east towards the historic town of Krems, deep loess soils cover the vineyards allowing Gruner Veltliner to express its highly aromatic and fresh nature. The third zone of the Kremstal is located on the southern banks of the Danube River, where some of the most pleasant wine villages are found. The deep valley is protected by the northern cool winds, though the warm Pannonian winds from the east are still strikingly present, resulting in a riper style wine.
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!
Although small, Austria’s Kamptal region is quickly rising to international fame. Located just 35 miles northwest of Vienna, this steep, sunny region is known for its dramatic terraced vineyards planted along the local Kamp river. Similar to neighboring Wachau and Kremstal, Kamptal experiences large diurnal temperature swings, meaning that days are very warm and nights are quite cold, which help maintain a crisp, zesty acidity in the fruit cultivated here. Like many regions in northern Austria, Kamptal is best known for its spicy, lip-puckering bottles of Gruner Veltliner and Riesling. Local regulations state that all wines labeled as Kamptal must be vinified dry and boast a minimum ABV of 11.5% (Reserve designated wines must clock in at least 13%). Dry reds produced from the local Zweigelt grape are often compared to earthy, cooler-climate expressions of Pinot Noir. Sweet wines, as well as other wines that don’t adhere to Kamptal’s rigid standards, will simply boast the larger Niederosterreich classification on their labels. Kamptal officially received its DAC status in 2008. Its main village, Langenlois, is a major hub for oenotourisme, as it is known for its ancient network of underground cellars.
Love Chablis? Who doesn’t? This fresh wine is noted with flavors of fruit on the forefront and and earthy, chalky minerality on the finish. If you’re looking for a ‘gaux-to cheese wine, this is it.
Sustainable farming practices (Lutte Raisonnée), native yeast fermentation, and fermented in stainless steel tanks to reflect the perfect typicity of Chablis.
This Sauvy B is incredibly refreshing. It has bright citrus fruit and florals, but finishes off with a touch of salty ocean sea breeze that reminds you it’s from the Western Cape.
Sustainable farming practices, minimal intervention winemaking, and only 112 cases produced.
Jacky and Jean-Philippe Blot are without question one of the leaders of terroir-driven Chenin Blanc in the Loire Valley. Precision, length, complexity and ageability are all words to describe this wine show-stopper. If you like Chenin Blanc, this is a must-try.
Certified organic farming practices, vegan, native yeast fermentation and only 250 cases produced.
Like a newly blossomed flower, this wine is fresh and aromatic. Its bright acidity, serious structure, and long, herbal finish will make you want to take a bite of food. Pizza, pasta, or salami and pecorino anyone?
Sustainable farming practices, hand-harvested, and native yeast fermentation.