The Morning Claret

Simon J Woolf & Friends on Wild and Wonderful Wines

Month: June 2015

Branko Cotar opens a wine in the tasting room
3 minute read

Čotar – Malvasia 2004

Branko Čotar has a very straightforward answer for me when I ask when he started using extended skin macerations for his white wines: “I’ve macerated my wines for 40 years – it’s the tradition here (in the Slovenian Kras region)”.

Andreas Tscheppe - Stag Beetle Erdfass 2011 + 2012
3 minute read

Andreas Tscheppe – Hirschkäfer Erdfass 2006

The production methods for Tscheppe’s Erdfass (“earth barrel”), also known as Hirschkäfer (Stag beetle), seem bizarre at first glance. A blend of Sauvignon Blanc & Chardonnary ferments on the skins for two weeks, and is then transferred into a 600 litre oak barrel which is buried in the ground over the winter months. After the winter, the barrel is dug up, the wine continues to mature and is then bottled after 24 months.

Arndorfer Neuburger Per se 2013
3 minute read

Arndorfer – Neuburger “per se” 2013

I’ve heard many stories about why winemakers have returned to traditional skin maceration for white wines – or why they were inspired to experiment with the style. But Martin Arndorfer’s is quite unique: “It was actually my Danish importer who suggested I start making an orange wine – his clients were demanding the style, and he felt it could work well with the terroir and the grape varieties we have here”.

2 minute read

Orange weekly: Renčel – Cuvee 2001

I employ a crude rating system when I’m jotting down tasting notes in the field. A wine gets either no stars (anything from terrible to quite good), one star (very good/excellent), or very rarely two stars (outstanding). 2015’s first two star wine was Josko Renčel’s stunning white blend, simply called “cuvée”.