Simon reviews Soellner Irden Roter Veltliner, a charming and deft orange wine from Wagram, Austria. And we introduce a special offer for Morning Claret readers!
Simon tries to understand what Angiolino Maule means when he says he doesn’t like orange wine.
Simon discovers two very fine orange wines made by Canadian winegrower Ann Sperling, who also happens to have spearheaded one of the world’s first official quality classifications for orange wine.
Theo Coles makes naked, stripped down wines in Canterbury, New Zealand which use skin fermentation to achieve magical ends.
Bosnia’s Vinarija Škegro have an orange surprise up their sleeves, and it’s a lot more delicious than Simon ever suspected.
Religious orders are always good for tasty, traditionally made beverages. Simon reviews the latest vintage of Coenobium from the Cistercian nuns at Vitorchiano.
Simon gets to grips with the cosmic properties of Zorjan’s excellent amphora-fermented wines
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.
Supernatural is the project of globe trotting Gregory Collinge, and Green Glow is the estate’s skin fermented Sauvignon Blanc. This 2015 is by far and away their best effort yet, it really blew me away. And yes folks, the label glows in the dark!
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.