Archiv der Kategorie: Indigenious

Grape variety and their origin

Table wine from table grapes – Lagasquaïre, Domaine de la Gasqui

This summer it was time again to visit our beloved Provence. It was hot so we decided to go for a new place, surrounded by flowing water: L’Isle sur la Sorgue.

This little town in the Vaucluse was built in a swampy area and gained fame from the drainage channels, leaving the nick name: Venice of Comtat.

L'Isle de la Sorgue

There are still some watermills to be found that have been used for a lot of different purposes in the history of the city. Milling, wool making…

Sorgue12

Today it’s more tourism and antique shops plus agriculture that influence the town.

There is a Campsite near l’Isle but also a winery that is taking part with France Passion , an organization allowing camper vans to stay one day with their members for free if you can produce this year’s vignette,

The winery Domaine de la Gasqui lies a bit outside of L’Isle sur la Sorgue and it is slightly elevated too. Taking the bicicle into town was an easy quarter of an hour, the way back took slightly longer and more muscle power as well…

Sorgue9

The camp site is a plane plain with some trees giving shade if one calculates the movement of the sun, between the winery and vineyards.

WoMo bei Gasqui

The first impression we had was from our little friend for the day…

Besuch bei Gasqui

The tasting itself, conducted by the senior winemaker started off slowly. There were on rosé, a white and 4 reds to be tasted but the white alerted my inner fossicker… A vin de France, no vintage and at 9€ not exactly a bargain. Asking about the wine Mr Feraud Senior got more talkative.

The white is a blend of table grape Gros Vert and the wine grape Ugni Blanc aka Trebbiano, not a real star variety… Both planted by his grandfather. The Gros Vert grapes are quite big and thick skinned with lots of seeds. Not really something looked for in table grapes at the moment. But then they were caught after because they could be kept until christmas time. He didn’t want to get rid of those plants so he decided to make this wine which he can only do legally because the vines are older than 25 years. Way older…

 

Hunt for Gros Vert

Our friend showed us the vineyard and Gros Vert vines. Which happened to be just the vineyard beside our camper van…

Gros Vert

But what did it taste like?

Honey, elderflower, rose water and a hint of grapefruit. Med bodied with balanced acidity and some more grapefruit on the palate. Maybe a little bit short but still a nice summer quaffer with a legacy behind it.

I hope that these vines keep on bearing fruit as it is quite unlikely that someone will plant them again. 25 years of not being able to make a wine with them, I don’t see anyone have either the patience or finances…

Chilling at Domaine la Gasqui

Preparing for Christmas : Cremisan Winery Baladi 2010 from Bethlehem

The days are getting colder, nights longer and the first signs of snow have been found in Germany. Even the supermarkets are getting ready with chocolate Santa Clauses and Lebkuchen. It’s time to get prepared at least mentally so why not pop open a bottle from the holy city of Bethlehem, made by monks and used to finance a school for adults with the profits?
A wine like this Baladi 2010 from Cremisan.

BaladiBack

The grape variety Baladi is still quite an enigma. According to Wine Grapes, J. Robinson et al it is the same grape as Cayetana Blanca from Spain but a superficial look at the colour makes it clear that these two here are not the same.
Even studying the Dictionnaire Encyclopédique des Cépages, Pierre Galet shows 6 different Baladis, all of which are white grape varieties. Three of them call Spain their home while the other three are grown in the Near East. The latter variants are supplied with a translation too: le raisin de mon pays, or grape of my country.

The Nose: Sweet, ripe blackberries, violets, peony, light meat stew and stronger fresh figs.

Med Body with juicy acidity and lkight tannins. Easy drinkinjg with light blackberry, tobacco and fresh fig palate, dried fig and tobacco aftertaste.

 

Drink now or wait till next year Christmas!nbsp;

Wine Crowdfunding – Visiting my Winery – Le Verdus @ St Cyprien-sur-Dourdou

Like at own risk:

After liking a Facebook page about rare grape varieties I was fed this link about a small young winery in Aveyron, France looking for crowd funding. Philippe Rousseau and Aline Solignac want to resurrect the old winemaking traditions of the St-Cyprien-sur-Dourdou village close to Marcillac by founding their winery, Le Verdus.

They looked for the reasonable sum of €2500 with the aim of planting a new parcelle of Chenin Blanc (one of my favourite whites) and one I’ve not heard of before: Roussellou.

I decided to spend €100 which would give me six bottles of wine and a tour of the winery. Enough supporters were found and the aim was surpassed, 151% was collected.

The wines were supposed to be delivered in September and to save the winery the higher postage fees to Germany and to get my free tour of the winery it was decided to visit St-Cyprien-sur-Dourdou in the Massif Central, on this years tour through France.

We did arrive one day earlier so we had some time to check out the neighbouring village of Conques, a quaint village set on a hillside retaining the mood of the middle ages and being officially one of the most beautiful villages of France.

Conques

Yes, it is quite hilly here. We did cycle here from St-Cyprien, which was ok on the way to Conques as it was going slightly downhill and the wind was blowing from behind…

Conques3

A film location for a knight and damsel in distress movie anyone?

The Camping-ground in St-Cyprien-sur-Dourdou is set between the sporting ground and the municipal outdoor swimming pool. It looks as if used to be part of the parking lot, the wash rooms are quite rudimentary and are shared with the sportlers.

But who can complain: €14.40 for the camper van, exlectricity, 2 persons, a shady levelled parcelle, own water supply included. Bakery and deli/butcher/grocery within 5 minutes walking distance.

St Cyprien sur Dourdou Camping Platz

Le Verdus lies slightly outside of St-Cyprien aon a hill. After first day reconnaisance tour with the bicycle we went there with the camper van to meet Philippe, who gave us the tour.

The terrain belongs to his partner’s family. The family were making a lot of wine before the Phylloxera-crisis but emigrated to Argentina where they made their fortune only to return to their origin and rebuild the family estate. It was decided: No more wine.

Instead cattle, wheat, fish were going to be the mainstay. The wine cellar was kept intact, built into the hillside to keep temperatures low and constant.

Verdus Cave

The building was built about 300 years ago, two storeyd. The bottom part is built into the hill, the top part has direct access to the vineyard via the backdoor. This is where the wine press was installed.

Verdus Pressoir

The pressed must can then be channeled down to the bottom floor using pipes and hoses without using any pumps.Verdus Cave

The wine is fermented here in the cooler bottom. The barrique barrels are used (5 seasons) and release no more oak aromas but enable a soft ripening. This room is also used to store the bottles and exudes all the charm of an old stone building.

Of course we got to see the newly planted vineyard too..

Verdus La Vigne

Two different Chenin Blanc clones were planted here, both of them originating from the Aveyron region. The Roussellou was planted using massal selection, collected by a specialist from old vines in the region.

Roussellou is the local name for St Côme, a white wine variety that Philippe got to know at a friend’s winery who has an experimental vineyard with lost vines of the region. After tasting some wines they both decided to go for this variety.

The grapes that eventually ended up in my wine are 70 year old Fer Servadou (90%) and Jurançon Noir (10%) from a rented vineyard in neighbouring Salles-la-Source. The vineyard can be used for Marcillac AOC but Philippe decided to go for a Vin de Pays de l’Aveyron for his first wine.

Philippe wants to plant a parcelle of red vines for Marcillac AOC wines but to conform with french law he has to show his ability to make a Marcillac wine first, thus the chances of him making a Marcillac in 2015 are quite high.

La Mitat

La Mitat in the local dialect: Half, Semi.

The vineyard is only half planted, the cellar is only half ready and the wine was made by Macération Semi-Carbonique.

Mitat is also used by traditional Aveyron dancers to call for another round of music if the musicians want to pack up. Hey guys, you’re too early to pack up, it’s just half time…

 

The wine is non-filtered, unfined. Indigenuous yeasts, no additives but a small amount of sulphur prior to bottling.

The nose: Beet root, violets, black currants, artificial raspberry.

Refreshing acidity with only light tannins on the palate. Joined by cassis some pepper and fermented cucumbers.

A perfect summer red which doesnt complain if served slightly cooler. 7€ at the winery.Ok, I did pay a bit more but that’s not what counts in crowd funding.

2011 Verdesse – Domaine des Rutissons – Isère

If one divides France’s wines into the main wine growing regions of Bordeaux, Burgundy, Champagne, Alsace, Languedoc-Roussillon, Loire, Jura, Corse, Provence, Rhône, Savoy and Southwest there still remain some that don’t fit the description.

One of these are the wines of the Isère department. Southwest of the Savoy it borders the Rhône, the next wine region to the south would be the Provence. The landscape is similar to the Savoy but culinary it is doing its own stuff. No Tratiflets, raclette, fondue but raviols, small parcels filled with fresh cheese and parsley.

I did find out about this one september on the way back from the Côte d’Azur to Germany. The goal was to check out Mens, but nout because of the great views.

 

Landschaft um Mens

This tiny (1200 inhabitants) but eco-friendly town is host to a big eco-food fair in september, has its eco brewery, the weekly market has a high percentage of eco producers and there are a number of community vegetable gardens for every ones use. It is also home to a wine shop specialising on wines from the Alps. Right at the market place it was easy to find but unfortunately closed because of prep work for the coming eco fair. Luckily a guy could be seen through the cellar windows ranging wine boxes. After explainng that I had come all the way from Germany to buy some of his merchandise he agreed to let me buy some.

One of the bottles I bought is the 2011 Verdesse from Domaine des Rutissons in St Vincent de Mercuze. Apart from grapes grown in neighbouring wine regions (Jacquère from Savoy and Viognier from Rhône) the y grow autochtonuos grape varieties as well, Etraire de la Dhuy and Verdesse. The Verdesse is only grown on 2ha in France (2008). The name relates to its dark green leaves. The wines are supposed to be aromatic which gave the vine the synonym of Verdesse Musquée.

Straight from the fridge I’m surprised by choucroute with apples, onions and bacon. On the palate a cristal clear mineral acidity with raspberry soda candy. Dried fruit and canned mushrooms aftertaste. The choucroute dissipates quickly leaving raspberry soda, cooked apple, smoked bacon with honey and light chalk.

A real find, just hoping it can survive commercially against the likes of Chardonnay and Sauvignon Blanc.

The raviols we had later in the Café des Arts. The night we spent freezing in the tent.

Savoie Wine Battle Gringet Sulphur vs Natural

One of those grape varieties that I have been looking for in Germany for a long time now is the Gringet. An almost extinct variety native to the French Alps that was thought be be a mutation of the Savagnin of Jura but which has been disproved by DNA testing. To my knowledge the only winery producinf Gringet Varietals is Domaine Belluard in Ayse, between Geneve and Chamonix.

Rebenversuchsanbau Domaine Méjane Gringet

Domaine Bellaurd adheres to biodynamic principles. 95% is plated with Gringet which is used both for still and sparkling wines. The rest is made upo from Altesse and Mondeuse.

When receiving the newsletter from Vins Vivants I had to take the opportunity and buy a couple of wines, two of which will be placed side by side today: Les Alpes and Pur Jus 100%, 2012 vintage.
They are basically the same wine, just the Pur Jus 100% has no added sulphites.

The Battle:

Les Alpes 2012:

Nice yellow in the glass. Interesting Nose: Apple, smoked bacon, deep fried parsley and cooked white beans.
Quite full with lively acidity, apple juice and cidre with a chalky mouthfeel, as if some tannins had somehow found their way into this bottle. Cidre and citrus aftertaste.
Later: Flowers, apples and cooked beans.
Even later: Yoghurt, wax, apple peel, honey, mirabelles.

The next day: Pork and apple, citrus and dried flowers aftertaste with a touch of chestnuts.

Pur Jus 100% 2012:
Slightly darker colour than the Les Alpes.
Hay, dried flowers, cidre, honey and mushrooms, pork with cooked white beans, lightest touch of Brett with goat aroma. Yoghurt and honey aftertaste.
Later: Apple, powdered stock, white flowers, plum.
Even later: Honey, apple, strong, almost artificial cherry- Appley, herby aftertaste.

The next day: Mint, liquorice, apple, citrus.

Outcome
Both wines are fascinating, especially the pork and beans notes found in both wines have been a pleasant surprise. The Pur Jus 100% has been well and hygienically made. Even after a week open near the heating which I must admit I rarely use, no sign of volatile acidity. The diffrenece between both wines was great with a slightly higher complexity for the Pur Jus 100%, making it the winner of todays battle.

2007 Petite Arvine – Les Coteaux de Serre – Serge Heymoz

One of the not too rare grape varieties from the Alps is Petite Arvine. Mainly grown in Switzerland, and here in the Region of Valais. Some can be found in neighboring Val d’Aoste in Italy. At least two Domaines in France grow the Petite Arvine as well, the famous Aimé Guibert of Daumas Gassac and Hildegard Horat of Grange de Quatre Sous, both from the Languedoc region.

Petite Arvine wines are said to age good with a nice acidity and the telltale mark of salty taste. Definitely a grape variety with a future, as can be seen by its growing influence in the Valais vineyards: 1991 saw just 39ha which by 2012 had risen to 166ha.

 

The Vinery Serge Heymoz – Cave les Sentes has been founded in the 1980s in Sierre. Sierre being one of the middle sized wine producing villages of the Valais. Apart from Valais classics like Chasselas and Pinot Noir Serge cultivates other indigenous grape varieties like Rèze or Humagne Rouge. The wines are VITIVAL-certified.

On the nose: different types of grapefruit, starting with white then moving to pink and ripe. Also butter and honey.

On the palate: Light residual sugars, tending to off-dry. Soft acidity with light salty finish. Grapefruit aftertaste which gets underlined by light bitter note.

Later grapefruit gets company from these little spanish green peppers.

It was quite surprising to see this soft white wine in a really fruity way after 5 years in bottle. No oxidative notes, even though it lacked acidity. There are still 5 bottles lying in my cellar. I think we might see those pop up here in this blog again.

2011 UrbanUco Torrontés – O. Fournier – Cafayate

My very first Argentinian wine I tried almost 15 years ago. It was in Calais, where I worked in a wine shop specialising in English customers. Tis was not a Malbec but a white, a François Lurton Torrontes. I cannot exactly recall this precious moment, the wine sold for around 4 GBP and was boring compared to just slightly more expensive Aussie Chardonnays.

Time has passed. This time I am the customer at a big wine shop in Düsseldorf, the Mövenpick Weinkeller. While browsing the ailes this wine caught my eyes: Torrontés Urban Uco. Cost €6.90 and was marked with 91 Parker Points. A good Price / Point ratio, i’d say.

The grapes are grown in Cafayate, which is a sub-region of Salta and famous for its Torrontés Riojano.
There is not one but at least three different Torrontés, all natural seedlings of one Muscat with a different partner.
Riojano : Muscat of Alexandria x Listán Prieto
Sanjuanino : Muscat of Alexandria x Listán Prieto (Same as Riojano but hey, they are siblings)
Mendocino : Muscat of Alexandria x unknown grape vine.

So lets see if the Muscat has retained its genes, with a price like this there is nothing to lose.

Screwcap opened and poured.
Light greenish tinge, which is interesting because this is not the youngest wine.

Straight out of the fridge the Muscat comes through strongly. Warming up ripe white grapefruit, elderflower, rape honey, freshly peeled lychee and grapefruit peel marinaded in honey.
On the palate quite full with soft acidity and light bitter note. Acidity takes its time to work through the palate coming a bit later and enforcing the grapefruit taste which is also accentuated by the bitterness.
Yes, definitely Muscat involved!

I’m not into giving points to wines. If I did however, it would never have been 91. NOt a bad wine and definitely more impressive than the one I had 15 years ago.

Serbian Wines Part 2 : 2012 Experiment Prokupac, Podrum Cokot

Besides the all international grape varieties like Cabernet Sauvignon and Chardonnay Serbia has it’s own autochtonous grapes to be discovered.

Typical Balkan-Grapes:

Graševina (Welschriesling, Laski Riesling): White wine grape that is grown in Italy and Austria as well. Quite productive that can lead to boring wines. If treated well floral-fruity whites with nice acidity.

Kadarka: Red wine grape with soft tannins and lighter colour. Sometimes compared to Pinot Noir.

Plovdina (Pamid): Light, thin reds with low acidity.

Smederevka (Dimyat): Fresh whites with occasional vanilla flavour.

Vranac: Dark, full-bodied red wines with loads of tannins and maturing potential.

Autochtonous Grapes:

Bagrina: Pink coloured grapes from the Timok area. Not self pollinating so has to be planted beside other grape varieties. Good acidity and maturing potential.

Kreaca: Also known as Banat Riesling. Compared to the Real Riesling the wines lack acidity and have to be drunk early.

– Prokupac: Early drinking reds with high alcohol. Dark with red fruit.

Slankamenka: Ancient grape variety with low sugar, acidity and flavour. More often used for brandy.

Tamjanika: White Muscat that has been grown in Serbia for 500 years and through natural selection adapted perfectly to the climate and terroir. There exists a rare dark mutation.

Začinak: Highly coloured red wine grape often used in blends to give more colour to the wine.

New Varieties:

Bačka: Pink Hybrid: Petra x Bianca

Morava: White grape: Frühroter Veltliner x Müller-Thurgau. Similar to Sauvignon Blanc regarding fruit and acidity. Up and coming.

Neoplanta: White Grape: Smederavka x Savagnin Rosé. Strong Muscat-flavour, high sugars low acidity.

Panonia: Similar to Morava with same parents: Frühroter Veltliner x Müller-Thurgau

Petra: Hybrid: Kunbarat x Pinot Noir. High sugar content, Muscat aroma.

Probus: Productive red from Kadarka x Cabernet Sauvignon.

Rubinka: Pink Hybrid: Petra x Bianca.

Sila: White:  Kövidinka x Chardonnay. Light, refreshing wines.

Sirmium: Disease prone white from Sauvignon Blanc x Smederevka.

Župljanka: White grape from red parents: Prokupac x Pinot Noir. Balanced, fresh wines with high malice acid content in the must.

After all the theory finally the second wine from Samovino.

2012 Prokupac Experiment, Winery Čokot, Region Župa

The Prokupac is one of Serbia’s own grape varieties. Radovan Čokot is making wines officially since 2011. Before wines were made just fro personal consumption and the family. Besides Prokupac he has Tamjanika grapes. All his wines are called Experiment because he sees himself as student in the field of winemaking, so every year is a new experiment.

In the nose: Black and red currants, cocoa, boiled beef, light plum.

The first sip is soft with light tannins and pleasing acidity. Easy drinking with cassis and plum aftertaste.

With time the aroma changes to to violets, cocoa, plums with light blackberry supplanting the cassis.

Second day:

Nicely spiced stewed red plums with fresh plum mixed in and sprinkled with cocoa. Due to the high acidity the plum is very present on the palate as well. Plums with a high skin ratio.

All in all a fruity, soft, easy drinking red for every day. Good to drink now but perhaps can wait a year to two as well. Still enough acidity and tannins for that.

Serbian Wines Part 1: 2011 Sofia Tamjanika – Braca Rajković

As a frequent user of the Vivino-App, a wine scanner for smart phones I have come upon a fairly unknown wine producing country, Serbia. Using the App one can earn badges for scanning different wines, in this case a badge for scanning a wine from Serbia. Searching the internet did not really show any interesting wines, the neighboring countries Croatia and Slovenia are much easier to get wines from here in Germany. But for these, there are no badges with Vivino…

Serbia has quite a long history concerning wine, a history that has directly influenced the wine regions of Europe. The Roman emperor Probus was born in the Serbian of Sremska Mitrovica. He cancelled the edict Domitian’s edict which forbid any planting of vines north of the alps. That would have meant, no Champagne, no Burgundy, no German wines at all.
Up to the Ottoman occupation wine making was flourishing in Serbia. The eventual freedom freed the wine makers as well, so wines could be produced. The next enemy of Serbian wines was a little insect, the Phylloxera. It had a mixed influence though. The northern region of Subotica-Horgos, near the Hungarian border was protected against Phylloxera by way of sandy soils. A lot of wines could be exported from here to compensate for other wine regions in Europe, where no wine could be produced anymore. In the other regions of Serbia Phylloxera was a problem that could only be solved by grafting onto american vine roots, which took some time to be discovered.
During the Communist era, quantity was looked for rather than quality. Only now with talks of Serbia joining the european market this trend has changed, a new wine law has been introduced, similar to ones from the EC setting a focus on quality and its control.

Serbia as a wine producing country has a unique climate. Temperate to warm temperate, sub humid to wet with very cool nights. A blend of Baden’s cool nights and precipitation combined with the sun of Tuscany would be a good description. Which suits red wine, only the heavy rains distract a bit. But usually there are strong winds from the Adriatic Sea, keeping the vines healthy. But strict yield control has to be enforced.

The most important wine growing regions from north to south:

Subotica-Horgos:

Sandy soil, around the Palić Lake near the Hungarian border. Serbia’s coolest region although the lake acts as a warmth accumulator, thus ensuring a less harsh contrast of day and night temperatures.

Banat:
South of the Carpathians there is still a German influence to be found. More white wines are made here than reds, which from a climate point of view does not make sense, but maybe this will change.

Srem:
This fertile plain bordering Croatia is mostly influenced by the Fruška Gora mountain. Its here on the southern side that most of the regions vines are grown. Due to the southern exposure and the heart retaining properties of the mountain soil the warmth does not drop too low during nights, similar to the Banat region and the influence from the Carpathians. Here as well more whites are made.

Sumadija – Great Morava:
Penned in between the rivers of Danube and Morava, this is one of Serbia’s cooler regions. Cool is relative, Cabernet Sauvignon can easily ripen here.

Western Morava:
The hilly region around the western Morava is seen as the cradle of Serbian wine. There is a problem of high rainfall.

Timok:
This small region has a high contrast of temperature between summer and winter but also between day and night. Even sun loving grape varieties like Mourvèdre and Carignan could ripen here if it were not for the frequent winter frosts.

Nisava – South Morava:
One of Serbia’s warmer regions but not as extreme as Timok.

Then there is the small region of Pocerina around the Cer mountain and depending on your political point of view the region of Kosovo.

And now for the wines:

I found them on the homepage of Samovino, a young start-up looking for capital through crowd-funding. Their goal is to introduce Serbian wines to Germany. To achieve this they toured Serbia two times and tasted 200 wines from 40 winemakers. Lukas Ertl, one of the founders was nice enough to send me three of their wines, that they wanted to include in their final selection.

Sofia Tamjanika Braca Rajkovic 2011

2011 Sofia Tamjanika, Winery Braca Rajković, Region Župa, Subregion of Western Morava

The Tamjanika grape is identical with Muscat blanc á petits grains. But it has been grown here for 500 years so that through natural selection the vines have perfectly adapted to the climate and terroir.
The Rajković family has been growing grapes since the 18th century. They grow mostly red wine grapes, being famous for introducing Serbia’s first Pinot Noir in 1962.
2011 is not a really young vintage for a Muscat, but lets see:

Straight out of the fridge:
Strong, ripe melon followed by elder flower, ripe apricot, acacia honey and grapefruit.
Full, soft acidity which comes from behind together with a accentuated bitter. Grapefruit and elderflower aftertaste.
This Tamjanika reminds me of a fully ripe Muscat that has some Viognier grapes thrown into the press. No sign of oxidation, great fruit. Drink rather cool to give freshness to the wine, the fruit can handle it.

My first Serbian wine was a nice surprise.

The Vivino-App needs to do better tough. Scanning all three pictured wines did not get me  a single badge!

2013 Mondeuse Blanche, Maison Philippe Grisard, Savoie

After our stay at Domaine Mèjane we continued the journey to Beaufort, famous for its cheese. Here the local cooperative is quite involved in new technology, having installed an automatic cheese vending machine so no one will run out of cheese 24/7. They also convert the whey from the cheese making process to electricity which is more than enough to run the dairy, so the excess is sold. But this is a completely different story.

I definitely wanted to stop at Maison Philippe Grisard in the mountain village of Cruet. The winery sells my favorite Verdesse, a Frühroter Veltliner (called Malvoisie here) and Mondeuse Blanche.

Mondeuse Blanche is one of those ultra rare grape varieties from the Savoy that keep popping up in ampelographic texts. It is not a mutation of the much more common Mondeuse Noire but they are definitely connected. The Blanche’s second of fame came in 2000, when it was shown that Mondeuse Blanche and Dureza (another almost extinct grape variety, this time from the Ardèche Region in France) are parents of the world famous Syrah / Shiraz.

So three wines that would be worth a little detour, I thought, while processing the address into the navigation system. Passing a couple of bikers on the straight road was easy. Once inside the village I had to turn right, straight up the mountain, a steep and narrow road. Any oncoming traffic and I would have been in big trouble. Panicking I turned into the next corner where we met a friendly Savoyard who asked me where I wanted to go. Up to Maison Philippe Grisard was my answer. No Problem, they have a parking space was the answer in perfect German. Back onto the road and going up the steep road under the watchful eyes of some inhabitants I finally found the parking, one space even free to settle the camper van.

Grisard Parking

Just check the relative height compared to the mountains in the distance, and the steep road in the left corner… I had to go back down there without really having ranging space in the back, past the amused onlookers commenting…

Grisard Weinkeller

Well, I didn’t feel like wine tasting at that moment, so I just bought two of each wine and tried the Mondeuse Blanche later back at home.

The bottle has been sealed with white wax, hiding a Noma cork.
Straight from the fridge: Banana, fresh and chewing gum. Quite full for a mountain white, balanced acidity. Cooked banana on the palate and long mineral finish.

Pouring the wine a couple of times from one glass into another (wine glass decanting) introduces fruit: Banana, unripe apricot, jasmine. On the palate cooked banana, apricot and a very interesting bitter sweet salty finish.

The next day surprises with more fruit: Banana peel, apricot, raspberry and cherry jam mixed with oat porridge and honey. One hour later the fruit is gone, leaving dandelion and honey.

The following day: Dandelion and apricot.

A very interesting grape variety on its own but next time I am not taking the camper van up to the winery!