Griesbauerhof is located on the hills of St. Magdalena and St. Justina in Rentsch, Alto Adige, Italy. The ancestral farm has been in the Mumelter Family since 1785. Here, at an altitude of 300 meters above sea level, the vineyards receive a good amount of sunshine and the sandy clay soil creates complex red wines and extra rich white wines.
This dry red wine is made from Schiava, a grape variety known for its tangy red fruit flavors, fresh acidity, and fine-grained tannins. Think of it like Pinot Noir meets Beaujolais with a signature Süditrol twist!
This is an incredibly pleasant and interesting wine with hints of citrus & stone fruit, sweet smoke and hazelnut. The depth of flavor continues for an impressively long finish that never stops developing. Drink now or lay down for another 5-10 years. This wine has the structure to age, but is drinking beautifully now as well.
This wine would be wonderful with a buttery, lobster linguine topped with lemon and fresh herbs.
Grand Cru Chablis? Sign us up. This ain’t your average bottle of Chardonnay. The wine’s strong strong structure is immediately apparent, yet its delicate and nuanced flavor profile makes the wine both impressive and approachable.
Les Clos is the biggest, most widely recognized, and according to many professionals, the cream of the crop of Grand Cru Chablis’ seven climats.
Francois Mikulski has cultivated this Meursault Premier Cru vineyard, ‘Les Genevrières,’ since 1992. It consists of 50+-year-old Chardonnay vines facing the Meursault hillside. Mikulski says that this wine has the greatest cellaring potential of all of this other 2018s.
This wine is pure, powerful, elegant, and beautifully structured. It has hints of granny smith apple, lemon, white peach, hazelnut, anise seed, mint and salty minerality. Try to forget about it for 8 to 10 years before opening the first bottle.
Organic farming practices, native yeast fermentation and only 250 cases produced.