Earth, grapes and maceration – Claus Preisinger’s Edelgraben GV
Claus Preisinger shows that Burgenland’s Grüner Veltliner can really deliver, if it’s macerated for five months in a Georgia qvevri.
Really wild wines from Giorgi Natenadze
Some wines really are unique. Giorgi Natenadze’s are made from wild vines growing in mountain forests, some up to 400 years old. They taste quite otherwordly.
Craven prove that Clairette needs skin
Mick & Jeanine Craven are leading the charge for experimentation in Stellenbosch, and their efforts are paying off with some superb skin fermented Clairette and Pinot Gris.
The Amber Revolution kicks off
Click here to support the production of Amber Revolution on Kickstarter now! I’ll never forget the first time I visited Friuli, in North-East Italy. Due to some truly inspired scheduling by the local consorzio, our group of wine writers and bloggers Read more