European Wine Vintages: Grillo, Riesling, Grüner & More
2023 Vignaverde Grillo — Marco De Bartoli, Sicily
Grillo from old, traditionally trained vines in Western Sicily. Fermented in stainless steel to keep purity, but the grape itself brings structure and slight phenolic grip. Aromas of citrus peel, herbs, almond and sea salt. De Bartoli is known for working with native varieties and respecting oxidative stability without undue oxidation — very Mediterranean, very precise.
2024 Gelber Muskateller — Zehnthof Luckert, Franken
Cold fermentation in stainless steel to preserve aromatics. Completely dry, no skin contact, no oak. Floral and citrus-driven, but always clean and restrained. What makes it interesting is the tension between intense aroma and a very lean, mineral palate — not perfumed, but focused.
2017 Riesling Alte Reben — von Oetinger, Rheingau
Old-vine Riesling from steep Rheingau slopes. Fermented in stainless steel, no oak, then aged quietly in bottle for several years before release. The wine has moved from pure fruit into more savory territory: dried citrus, herbs, stone. Still driven by acidity, but calmer and deeper.
2015 Grüner Veltliner Smaragd — Wachau
2015 Grüner Veltliner “Schaffenfeld” Smaragd — Graben-Gritsch, Wachau
Long, slow fermentation in steel, followed by extended lees aging. Smaragd indicates the ripest and most concentrated Wachau style. Powerful texture, white pepper spice, herbal notes, and strong mineral backbone. This is Grüner with weight, but still very precise.
2023 Chardonnay & Weissburgunder — Rheinhessen
Fermented mainly in stainless steel with short lees contact; minimal oak influence if any. Chardonnay brings roundness and volume, Weissburgunder adds freshness and clarity. Clean, modern style focused on balance rather than power — very food-driven.
2011 Timorasso — Cantina di Tortona, Colli Tortonesi
Timorasso is naturally high in acidity and extract, which allows it to age without oak. Fermented in stainless steel, then long bottle aging. Over time it develops notes of honey, chamomile, citrus peel and stone. Still fresh, but layered and savory — almost Burgundian in evolution.
Blaufränkisch 1251 — Burg Ravensburg, Baden
Blaufränkisch “1251” — Burg Ravensburg, Baden
Traditionally fermented, often with a portion of whole clusters, then aged in large, neutral oak casks. Blaufränkisch thrives on limestone and marl soils, giving dark cherry fruit, herbal spice, and firm but fine tannins. Structured, cool-climate red with great energy.
2019 Lemberger — Roterfaden, Württemberg
Lemberger, fermented with minimal intervention, often with whole bunches, and aged in large neutral wood. The wine is less about fruit sweetness and more about tension: sour cherry, herbs, subtle bitterness. Very gastronomic, almost savory in style.
Cidre Cuvée XVII — Kystin, Bretagne
Cider made from traditional Breton pear varieties. Naturally fermented, no added sugar. Pears contain sorbitol, which yeast cannot ferment, so the cider keeps a gentle sweetness while staying low in alcohol. Fine mousse, almond notes, floral lift — elegant and precise.
2003 Wehlener Sonnenuhr Riesling Auslese — Mosel
2003 Wehlener Sonnenuhr Riesling Auslese — Kerpen, Mosel
Late-harvest Riesling with botrytis influence. Long fermentation and very long bottle aging. Despite the sweetness, the wine stays light because Mosel acidity is extremely high. Honey, tropical fruit, citrus peel, but always lifted and transparent.