Grown on its own roots, organically farmed and fermented and aged in traditional clay pots, or tinadas, this is an old-vine wine that could almost give the normally bland, good-for-distillation-but-not-a-lot-else Airén a good name. It’s a brilliant white from Elías López Montero, the subject of one my recent #corktalk podcasts incidentally, showing notes of pear, orange zest and citrus, with creamy lees, wonderful texture and a taut, refreshing finish.
Part of an exciting new range of little known grape varieties from Marks & Spencer, most of which are at very reasonable prices, this is a cuvée of Moschofilero with 20% Roditis from two separate vineyards in the Peloponnese peninsula. Winemaker Leonidas Nassiakos of Semeli has produced a tangy, scented, seafood friendly white with lime, lemongrass and wild herb flavours and a long, refreshing finish. Bring on the summer!
Chilean Chardonay is on a roll right now, especially when it’s from vineyards in the cooler areas of the country close to the Pacific or way down south, which is the case here. The brilliant Marcelo Retamal buys the grapes for this world-class white from Francisco Baettig’s increasingly famous vineyard in Malleco. There was a little rain during the growing season, so the wine has a little bit of “noble rot” (botrytis) character, which adds a drizzle of honeyed complexity to its chiselled, racy, well-balanced palate, exhibiting flavours of cashew nut, citrus and wet stones. The oak is very understated, which is the case with all the De Martino wines.
Formerly sold as plainer Blanc de Scala Dei, this rare and unusual white hails from an east-facing site at 700 metres, planted with Garnacha Blanca and Chenin Blanc in the late 1960s and 1980s, when the idea of climate change was unheard of. Co-fermented in cement tanks, before ageing in wooden foudres, this 80/20 blend is taut, refreshing and leesy, with stony intensity, citrus and wild flower notes, a drizzle of beeswax and a long intense finish. Should age well too.
Viognier is a tricky grape to get right. Pick it too late and it can be flabby, pick it too early and it lacks the texture and richness that are its hallmarks. Laurent Miquel is one of only a handful of people outside the northern Rhône Valley who consistently gets the variety spot on. This single parcel expression from the lieu-dit of La Vérité has textbook flavours of ginger, apricots and cream with a hint of oak spice and perfectly judged acidity for balance.
South Africa’s white blends are some of its most distinctive wines, even if they remain comparatively difficult to sell, given most consumers’ preference for varietal Chardonnays, Chenins and Sauvignon Blancs. More’s the pity! This is a superb five-way blend from one of the best white wine producers in Stellenbosch, dominated by almost equal parts Roussanne, Chenin Blanc and Grenache Blanc, with lesser amounts of Viognier and Chardonnay Mixing oak and concrete egg-fermented portions, it’s creamy, herbal and citrus-driven, with subtle wood, honeysuckle and baking spice aromas and flavours of peach, pear and quince.
Verónica Ortega worked in Burgundy (at Domaine de la Romance-Conti, no less) before she set up her own winery in Bierzo in 2010. This hauntingly delicate wine isn’t made from Pinot Noir, but it wouldn’t look out of place in a line up from Chambolle-Musigny. Sourced from seven parcels at 750 metres on slate soils, it sees no wood (only amphoras) and is wonderfully poised and balletic. Raspberry, tobacco pouch and wild strawberry flavours are complemented by rose petal aromas and a nip of sinewy tannin. You may have trouble tracking this down right now, although I’m assured that UK agent Vine Trail will have some next spring.
The intriguingly named Kinki is a very unusual Bierzo for several reasons. First, it’s a co-fermenteation of Mencía with Alicante Bouschet and 30% white grapes (Godello, Palomino and Doña Blanca); second it has only 11.2% alcohol; and third it is fermented and aged in a combination of amphoras and larger barrels. Pale, delicate and elegant, with some clove spice from 100% whole bunch fermentation, flavours of watermelon, wild strawberry and pomegranate, racy acidity and a hint of reduction. Bierzo meets the Côte de Beaune.
Cal is one the most exciting wines I’ve tasted this year and ranks among Spain’s very best whites. Made entirely with Godello grown on rare (for Bierzo) limestone soils at 650 metres in San Juan de la Mata, it’s fresh and light bodied, but with remarkable density and concentration for a wine with only 12.5% alcohol. Lees, chalky and saline, this is like a cross between a Chablis and a Rías Baixas Albariño, with aromas of white flowers and sea salt and notes of fresh bread, wet stones and lemon zest. Stunning.
This Grenache Gris vineyard was the first that Katie Jones bought back in 2009 before she set up her brilliant business in the Languedoc-Roussillon. Every bit as good as the 2017, it’s wonderfully herbal and fresh, with notes of greengage, aniseed, thyme and lemon zest, benefiting from the concentration of old vines and finishing with length and elegance.
So much Marlborough Sauvignon Blanc tastes as if it’s come out of the same bottomless tank, that it’s a pleasure to come across something that restores your faith in the quality of New Zealand’s most popular wine style. Made by Master of Wine Liam Stevenson, this was picked early (by hand, not machine) and fermented with lots of solids in old French oak barrels. Dry, savoury and complex, it has appealing notes of gunflint and elderflower with subtle oak and a hint of passion fruit. Very smart.
Trane, named after jazz legend John Coltrane, comes from a 70-year-old vineyard at 300 metres on shallow granite soils with silt and stones. Fermented with 30% whole bunches, it has medium colour, aromas of wild strawberry and Turkish Delight, juicy red berry fruit of raspberry and bramble, subtle reduction and classic Itata grip and understated intensity.