This is a story about how I first encountered aged Beaujolais Crus – a fabled breed about which many wine lovers speak of with great fondness. My first entrée into the enthusiasm that surrounds this particular libation came courtesy of Stéphane Read more
Simon J Woolf discovers that Denis Montanar’s skin fermented white blend Uis Blancis isn’t just good, it’s great, on a second hearing.
Winkler-Hermaden’s Gewürztraminer Orange crossed my horizon after it triumphed in the 2016 Pogusch Weinkost – an annual competition for Styrian wines.
Damijan Podversic’s decision in 1999 to reject his conventional winemaking education, in favour of a more “back to the roots” style, did not sit well with his dad who denied him usage of the family’s ancestral cellar. Since then he’s developed an impressive and tradition style of skin macerated white wines, following in the footsteps of Josko Gravner.