2017 BOTT PINCE “HATÁRI CUVÉE” - TOKAJ, HUNGARY
Winemaking details: This small vineyard (only 1.5 hectares) has a mash up of clay, tufa, obsidian, and limestone soils with a southwest facing slope. The grapes are hand harvested and sorted, then pressed off to used Hungarian oak barrels for a native yeast fermentation. The fermentation is cool and long (6-8 weeks), adding to the elegance and great texture to the wine. The wine remains in barrel on lees for 7-10 months before bottling. This is a dry style Tokaj.
Color: Medium Gold
Bouquet: Cooked pears, honeycomb, lemon blossom
Palate: The Furmint brings racy acidity, spicy notes and minerality to this wine, while the Hárslevelü adds delicate and floral flavors. A heavy bodied, dry white with a long finish.
Drink now or cellar for 5-10 years.
Further information can be found here: http://www.bottpince.hu/en/
2017 THEVENET & FILS “LES CLOS” - BURGUNDY, FRANCE
Winemaking details: The grapes are grown in the village of Bussieres at Les Clos vineyard, which is on gently sloping southern exposure hillsides with clay soil. Fully destemmed fruit ferments in concrete vats and the technique of Délestage (rack and return) is used in lieu of punch downs and pumpovers. After pressing off, the wine returns to concrete where malolactic fermentation occurs, then the wine is aged on fine lees for 7 months before racking, filtering, and bottling.
Color: Translucent Garnet
Bouquet: A classic Burgundian bouquet of bright red fruit, earth, and a dusting of rose petals.
Palate: Medium body, soft tannins, lively acidity, and dusty limestone minerality complement sour cherry, raspberries, wet soil, and herbs.
This wine is enjoyable now and can be rested up to three years.
Further information can be found here: http://vignobles-thevenet.fr/cuvees/