So good to see winemakers experimenting with lesser known varieties and being so creative.Is cork making a comeback like vinyl and cassettes.I'm sure James would frown at this development especially in a Riesling.
The Hills are alive with alternate varieties. It's a hotbed of creativity there! There has always been proponents of cork, even as stelvin was becoming more popular. It remains a contentious topic. I personally prefer the consistency and reliability of stelvin, but I respect every producers right to choose whatever closure they want. Cork, Diam, Vinlok, crown seal, whatever works for them...
I preferred the Rolle to the Pigato by a point and a half. It’s pressed straight away and made like a Chardonnay, 9 months in Slovenian foudre. It was awesome. The pigato is texturally thrilling given the time on skins (20 days), no oak, all orange zest and peach ice tea. Salty little number. Both excellent.
No idea on cellaring potential. I loved the vitality, so I would probably drink the reds within 7 ish years. Which isn’t to say they won’t age for longer… but that’s what I would do.
So good to see winemakers experimenting with lesser known varieties and being so creative.Is cork making a comeback like vinyl and cassettes.I'm sure James would frown at this development especially in a Riesling.
The Hills are alive with alternate varieties. It's a hotbed of creativity there!
There has always been proponents of cork, even as stelvin was becoming more popular. It remains a contentious topic. I personally prefer the consistency and reliability of stelvin, but I respect every producers right to choose whatever closure they want. Cork, Diam, Vinlok, crown seal, whatever works for them...
Really love their wines and great to see them get some more exposure, well earned!
Love the wines too. Great day of tasting!
Thanks Erin
How did the Rolle drink compared to the Pigato?
I preferred the Rolle to the Pigato by a point and a half. It’s pressed straight away and made like a Chardonnay, 9 months in Slovenian foudre. It was awesome.
The pigato is texturally thrilling given the time on skins (20 days), no oak, all orange zest and peach ice tea. Salty little number. Both excellent.
Hi Erin, would the Sangiovese be something you would purchase regularly? Also what would the cellaring life potential roughly be?
Thanks
No idea on cellaring potential. I loved the vitality, so I would probably drink the reds within 7 ish years. Which isn’t to say they won’t age for longer… but that’s what I would do.