Category Archives: Not so RIESsearchING

RIESsearchING @ Weingut Am Berg

RIESsearchING @ Weingut Am Berg: 

 

Hi you Riesling fans! 

It is again some time ago. 

It’s the same old, same old… 

Working whole days and I began to research for my Coursework assignment which is about: the rum revival. Exciting!  

Besides, I am on a 3-week vacation now so time I have! 

 

Today I will be telling you about my visit to Weingut Am Berg in Langenlois, Kamptal, Austria! 

This is as well RIESsearchING as not so RIESsearchING because  Grüner Veltliner is their main grape variety! 

 

This visit I also did with the guy’s and a group of restaurateurs and sommeliers of Entrepot Du Vin. 

When we got in, we were greeted by Ludwig Gruber. Winemaker together with his brother Michael. They are by now the 3 generation to own this company and you can see it! This domain is so huge this is not something they just both! By now they have 13ha of vineyard! Not bad! 

First, we jumped back in the car and drove on the hillside to walk through the vineyards. Some nice artwork was integrated on the hill and a nice terras to overlook the region. We saw the different grape varieties, the different pruning methods and trellising systems.  

 

 

 

When we got back to the winery we walked to another vineyard where another cellar was. Where we got to taste out of the barrel. It was such a gracious atmosphere in there!  

 

 

 

     

We arrived back and got a cellar tour. They, were already in Harvest so, you could see it and smell it. Likewise, fruit flies everywhere… But you cannot do anything about this, try pressing grapes at home and let it stand for a day. You see!  

Anyway! We tasted also some Grüner Veltliner out of the stainless-steel tanks, when wines like this are just starting to ferment, they have this thick pear juice like texture and taste, herbal also most of the time and already a super acidity! Super interesting to taste those things!    

After this we proceeded inside the Heuriger (this is an eating establishment on a winery) we got cold platter typical to this region. And we tasted the wines! They have a super large assortment! But most are of keen quality!  

We tasted in total 27 wines! So, I’m not going to bore you with summing them all 27… 

I will say that. We tasted a lot of Riesling and Grüner Veltliners from different vintages and different soil types and you can really taste and feel the difference! So happy for this! 

 

 

But I worked after in SAN Gent with the Mittelberg Riesling from 2016. This one has ripe fruits like peaches and apple, it has a spicy minerality, a nice acidity and a soft but ling enough finish! Really loved to work with this!   

 

 

I have to thank Entrepot Du Vin again for taking me on the trip and all my fellow tripies for making this wine trip so great! 

And of course! I have to thank the Gruber Familie for the super hospitality!  

If you require any extra info don’t hesitate to ask me! 

Or visit the website of Entrepot Du Vin or visit the website or Weingut Am Berg them self! 

 

Thank you again for reading and enjoy your refreshing Riesling in this hot weather! 

Keep on loving Riesling and I see you the next RIESsearchING! 

RIESsearchING and not so RIESsearchING @ Weingut Waltner

Hi Riesling Friends,

Again, long time no see!
Work is getting even crazier and I’m picking up WSET Diploma again…
So, lot’s to do and not so much time to do it…

Anyway!

Some time ago I went on a wine trip with Etrepot Du Vin. Great guy’s with a keen eye for wine and nice to work with.
We travelled to Austria and did quite the trip all over.
One of the visits we did I want to talk about today!

This is RIESsearchING at Weingut Waltner:

Weingut Waltner lies in the Wagram region in Austria. And now Gerald took over the company with hi’s wife from his father. His father was more into growing grapes, but to sell. Gerald took matters into own hands and he makes the wine now from his own grapes.
He has a young and fresh take on things. He himself is like his wines he explains. Young, fresh and liberty of thoughts.
He showed us around in his cellar, which is not big, but big enough for his small production.
Most of his production is white wine also most Grüner Veltliner, he too has some Riesling and he has some Zweigelt to make red wines.

After the cellar tour we got to his tasting room and we had lunch.
Of course we had Wiener schnitzel! Only in Austria they deep fry them more than pan frying and it’s so discustingly good! If you re in Austria you need to go eat schnitzel for sure!
As well, some salad on the side and kartoffelsalat!
Really great!

 

In between we already tasted he’s entry level Grüvaner. As you may expect it’s a blend of Grüner Veltliner and Rivaner. Fresh, fruity, simple to enjoy on a summer day!

Then we started the real work we tasted all his 3 different Grüner Veltliner.
All 3 totally different because they all come from a different soil.
His Weisburgunder and Chardonnay are also very great with a fantastic hint to the soil type!

The red wines are both made of Zweigelt.
Ace is made pure on the fruit aroma’s, more black fruits, with a high acidity and medium tannins. While the other one is made to be more powerful a hint stronger tannin and aged in oak. But still with a lot of fruitiness.

After the tasting, we accompanied him to the vineyards (his dog really loved it).
And he showed us what would go for the lesser and better wines.
We were there in August and you could pick up the grapes still needed some time, the pips were still green and bitter.
But there was great potential for this year. If the new year gets here I should actually go and compare.

I already worked with the Waltner Halterberg Zweigelt (the most fruity one) before I went there and it only made me happier working with his wines.
His energy and everything is so awesome!

Thus, I have to say thanks to Entrepot Du Vin for taking me, thanks to the Wonderful group of people who I was with and off course thanks to Gerald Waltner and his family to welcome us like this!

If you want to find out more about the Waltner wines don’t hesitate to get hold of me, Entrepot Du Vin or visit:
http://www.weingutwaltner.at

                                                              https://www.entrepotduvin.be

Enjoy your glass of wine, thank you for reading and I see you the next RIESsearchING!

RIESsearchING and not so RIESsearchING @ Prowein2018!

Hi Riesling Fans,

Last week was Prowein and as every year I pass for 2 day’s with my mom and Tamara.

I saw some friends and found some great new things!

Again, I came back with great ID’s for everything!

This is RIESsearchING and not so RIESsearchING @ Prowein2018!

Of course we started the day again (as always) with Champagne!
We tasted something I didn’t know yet: Vollereaux.
We tasted the Cuvée Marguerite Millésime 2008, which was very complex, a set of autolitic characters and brioche notes.
Then they opened up a bottle of the same vintage and same cuvée but that has been aging under water for 1 year.
This champagne showed a great deal more freshness and youghtness, fresh fruits a higher acidity (like it had less Dosage even, this is not possible because it’s the same wine).
Truly interesting to taste the 2 next to each other.

Afterwards we went wandering around.
We stopped at Axel Pauly, his stand and we tasted some new vintages.
Really enjoy his wines! A very clean, fresh and mineral straight forwards style!

Also, we came across Daniel Molitor again from Stair’s and Roses.
He had some new exciting projects! Likewise the new vintages of the Orange wine and other wines he produced the previous year.
He makes now also a wine from piwi’s.
But to a greater extent about that later, cause I am visiting them next week in Germany!

By the way guy’s “piwis” are Hybrids, which are more resistant to diseases.
This might be the next hype… (although numbers have been falling again).

Also, saw Nicolas Pfaff the export manager of Robert Weil, tasted the new vintage of Robert Weil.
As we expected fresh, crisp dry styles of Riesling.

 

 

I saw Eleonora, export manager of Balthasar Ress and Veritable wines. We met her new co-worker who does export for Belgium now: Julia. Also very nice girl!

 

 

We tasted the Love Me Secco Brand, nice, simple sparkling wines. Rosé, White and Red.
Too, some old vintages Balthasar Ress vintages: the older Rieslings get this Petrol, Honey and yeasty muschroomy taste and smell! Riesling is very made to bottle age!
Likewise, we discovered the new Ressi line of Balthasar Ress. Simple, comfortable, nice style of wines. With great strip story on the label. Really cool!
Besides, the Ress winemaker Dirk Würtz made his own version of Liebfrauwmilch! Still flabby…
But its Liebfrauwmilch so I suppose it needs to have this flabbiness. In any case, it shows more character!
And has a really cool label!!!

 

We did Orange Hour again also, great ambiance always from the Dutch!
It’s as well, always nice to see Alain again!

 

 

We dined at this great restaurant at nighttime!
Sansibar by Breuinger! Really good food and great atmosphere.
Excellent wine list as well. If you’re in Dusseldorf you need to go there!

Day 2 we tasted the new vintages of the Grand Cru de Bordeaux.
Actually havy to taste it that young. But there’s big potential as always!

Also stopped by at Generation Riesling.
Tasted some great things.
And in between the Biodinamics we also found some groovy new things!

Oh, I would nearly forget about Judith Beck in Austria!
Also a biodinamic winery in Burgenland!
She produces this wine called Koreaa, it’s basically made like a gemixtersatz (different vine varieties in 1 vindyard everything picked and vinified together) but so great! I’m possessed about it right now!
Her Pet Nat is also terrific!
Really love everything she makes!

This was Prowein this year! Maybe I will see you there next year!

Have a nice glass of Riesling or not so Riesling and thx for reading!

See you the next RIESsearchING!

Not so RIESsearchING at Venissa!

Hi wine friends,

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Today for my last “not so RIESsearchING” for now!
This one took place at Venissa on Mazzorbo, Venezia!

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The morning of the visit, I departed from Verona quite early.
The winery sent me an email after I departed to come and meet them later on the day. I never received it… So, I arrived too early.
Only this was no problem, they invited me in, in their Osteria Contemporanea and gave me a glass of very nice Prosecco.
Which made the waiting very pleasant. The man who showed me around the winery, named Marco apologized like a 100 times he let me waiting. This was not necessary at all! But very polite.

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We began the tour outside. They own a big vegetable garden, where the vegetables are grown for the 2 star restaurant and the Osteria. The garden is maintained by local retired people.

 

 

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The vineyard is only 0,8 Ha, with 4000 vines present. This is the Dorona Veniziana.
Translated means Gold of Venice. The vineyard and garden are Biodanamicly sustained. Dorona is an ancient species which was almost disappeared.

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Nowadays this is almost the only vineyard on Venice, but centuries ago, there were a lot more! Like the San Marco square was one big vineyard long ago.

On Burano you even have a street called Via Della Vigna, the street of the vine.

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Also in their garden they have 2 ponds, they look very dirty, but these are also Biodynamically and this is a breeding place for the native fish “Ghiozzi”.
They assist the re-introduction of these fish in the Laguna by these ponds!

 

After the outside tour, we went inside for an introduction movie.

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The bottles also tell a story:
The glass bottles are hand made by Moretti glass work on the island of Murano.
On this glass bottle a foil of gold is attached. This gold is made by the Battiloro family in Venice who makes gold foils for centuries. They likewise made the gold that you can see on the Lion and the wings of the angels on the Basilica of San Marco.
After the gold is attached they go back to Moretti for a last bake in their ovens.
Each bottle is numbered in 2011 there were 3911 half liter bottles made, 188 Magnums, 88 Jeroboams and 36 Imperials.

 

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Then there followed a tasting of the 2012 vintage.
The wine is gold in color, it has great structure almost like a red wine. Which is not weird because the wine has skin maceration for up to 12 weeks. Also peach and honey flavors can be detected. The wine has a velvet full body, it’s dry and a savory almost salty. It has a long and rich finish.
The salty taste can be because the vineyard floods 6 times a year with the salt water from the Laguna. After the flood they need to rinse the soil with sweet water for 3 day’s to get the salt water out of the soil. Because vines do not live of salt water!
That’s why they have an irrigation system in the vineyard.

 

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While I was tasting the wine, Marco opened the doors of the room, I sat in and there was a nice view of the Laguna. And he said: this is our terroir.

 

 

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Venissa also makes a Rosso of Merlot and Carmenére grown on another island of Venice: Torcello not far from Burano.
This bottle is hand made by the same company, but there is not a sheet of gold but copper on the bottle.
I did not taste this one.

 

 

At the end, I got an empty bottle of the Venissa 2012! Which proudly stands in my living now!

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This visit was a great experience! If you go to Venice, you should go visit Venissa!
The visit cost 25€, but it’s so worth it!

I thank Marco at Venissa for the wonderful winery tour!

And thanks to everyone for the great hospitality during my visit in Italy!

See you the next real RIESsearchING again! Riesling here we come again!

Not so RIESsearchING at Sandro De Bruno

Hi Riesling fans,

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There came some sad Riesling news last week from the Hugel Famille in Riquewihr, Alsace.                         On 9 April 2016 Etienne Hugel past away at the age of 57.
He was in charge of promoting the Hugel wines abroad.
The passing of a great Riesling man, hits the wine world hard.
RIESsearchING’s heart is with the family in these times!

 

 

 

Now for “not so RIESsearchING” at Sandro de Bruno!

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I stayed at Musella, so I had to drive 20 minutes to Pergola (Verona) near Soave.
Once I came into the neighborhood of the winery it was clear the area was called Pergola. Because all vines I saw were trained in Pergola style.

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I arrived at the quite new winery, and the scene was breathtaking!

Cherry blossoms were blooming, the sun was shining. It was just so right.
And quite new because there first bottled vintage was 2007. And next year is the 10th anniversary of the winery.

 

Alessandra gave me a tour of the winery. She was very welcoming from the very start. Which was very nice.

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We started outside where she pointed out where the vineyards where on the volcanic mountain of Soave.
Also closer by on the plain area they own some vineyards of Durella.

 

 

This is a grape variety that only grows here in this particular area.
The grape is generally used for sparkling wines, because of the great structure and amazing high acidity. So perfect for a sparking base wine.
But Sandro (the owner and winemaker) did make a still wine from this grape.
It is something quite different, it had quite a deep color, very mineral from the soil of course. You had lemon and fresh, crisp apple some pineapple, some yeasty notes and a strong medium finish.

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On the principal floor, they have their stainless steel tanks where all grape most is received in and the white wine stays. They red wine and sparkling wine go to the cellar.

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In the cellar, they have this idyllic tasting room with fireplace. Where they organize food and wine pairings with their own wines.
Behind a glass wall in the tasting room you have the oak casks, where the red wine ages.
In the rear of the barrel chamber, they created a sparkling room!
A room built out of bottles of sparkling wine laying sur lat, waiting for remuage.
It’s such a nice sight!

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They work with nature in mind. They only spray chemicals hen needed and they only add the minimum required sulfur dioxide to their wines.
They also don’t filter the hell out of the wines. They’re all wines with amazing texture.

Later, I tasted the Soave Superiore 2013, the Durello still wine 2008, the Pinot Noir 2010 and the Cabernet Sauvignon 2008.

I highly recommend these wines. They are different but really nice!
The Pinot Noir was exquisite! Because it is grown on the volcanic soil of Soave, it delivers a delicate mineral and smoke touch on the palate. Which is not expected, but so wonderful! It has quite high tannin, but they’re integrated with the fresh red fruits and smokey flavors. The wine has quite a long finish as well.

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And the name Sandro de Bruno. I thought de Bruno is Sandro his last name.
This is not…
Sandro’s last name is Tasoniero.
Bruno is the name of his father, who passed away when Sandro was very young.
It was Sandro’s dream of starting a winery in honor of his father.
That’s why Sandro de Bruno! It’s like Sandro son of Bruno!
This makes me even respect the wines more, there is a whole story about the winery! It’s not exactly an “Oh, let’s just start another winery” story!
That’s what I love about this place.

Azienda Agricola Sandro de Bruno has a particular place in my hart!
It’s a beautiful company, with beautiful wines and beautiful people!
Thank you so much for the great experience! Sandro de Bruno!
More info:
www.sandrodebruno.it

And I’ll see you guy’s the next “not so RIESsearchING” for my last winery visit in Venice!

Not so RIESsearchING at Musella

Hi you wine freaks,

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This time, not so RIESsearchING because:

I travelled back to Italy for holiday and could of course not resist going on a winery visit.
I was in the wrong neighborhood for Riesling.
But I went to some very impressive wineries!

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I stayed in a bed and breakfast of a winery close to Verona.
Called Musella.
It’s a beautiful domain 400 years ago, it was a farm and where the winery is now, was the horse stable.
You can still envision it a little. The winery works totally biodynamic. They do not utilize any chemicals, not even sulfur dioxide to preserve the wine.

Because the winery is a protected building there is nothing permanently build, all vats and bottling equipment is on wheels so it is movable.
They have some stainless steel tanks for the rose and white wines and concrete for the red wines. Concrete is a better isolater and keeps the temperature stable for up to a week without temperature control.

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All red wines are matured in French oak barrels, all half toasted.
They also execute an experiment in granite and marble containers.
I’m rather curious how that will turn out. They perform this experiment because the vines are grown on soils that contain marble and granite.

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They also have 2 concrete eggs, these are exclusively used when there is a problem with the wine. After 2 weeks the wine can go back in a new vat and it is cured of whatever the problem was.
There’s an air bubble in the egg that keeps on moving and so the wine keeps moving.

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In the winery they also keep bio cow manure to fertilize the vineyards.
The odd thing is it does not smell as cow phoo to me. It did not hold a scent.

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Outside you have the stalk remover and 4 hugh stainless steel tanks. These are the temperature controlled presses. They press very slowly and soft so you don’t squeeze the hell out of them.

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So their red wines have very mild, delicate tannin, they are present, but are very soft and integrated in the wine in the wine I tasted was a Valpollicella Superiore DOCG from 2014 with so much taste but so delicate almost like a Pinot noir!

So they make a range from a delicate white, rose, Valpolicella to Amarone. But all with the Bio lable.

 

 

As well, I went to Sandro de Bruno a winery 30 minutes drive from Musella near the village of Soave.

And I got to the only winery that’s left on the islands of Venice,                                                                                  Venissa located on Marzobbo Island. Next to Burano.

Also the weather in Northern Italy was wonderfully 20°C very sunny and a nice breeze.

For more info about Musella: http://www.musella.it/it/

The other wineries are for the next RIESsearchING!
See you guys then!