|Grape/Varietal : Gelber Muskateller||Color : White|
|Origin : Austria||Bottle Size : 750 ML|
|Region : Steiermark, Stryia||ABV : 12.5%|
|Vintage : 2019||Natural Factor: Biodynamic, Skin Contact|
Andreas Tscheppe is part of the Styrian quintet of vignerons called Schmeck das Leben (taste of life). He has small vineyard parcels in a few locations and a corner of a cellar in his brother, Ewald's house, where he makes his wine. The steep terraces lie 500 meters above sea level and are surrounded by dense forests. The soil is very thin and it is dominated by Opok with a lot of stones on the surface.
He only makes white wines from Sauvignon, Chardonnay and the two Muskatellers; some are straight pressed, some are skin contact wines, all spend a long time in barrels maturing before they are ready to be released. The production method of the wine Erdfass (“earth barrel”), also known as Hirschkäfer (Stag beetle) tell us the story about the life and vitality: after pressing, the barrel is filled with the wine and buried in the ground over the period of winter (around six months). In spring, the barrel is returned to the cellar where it remains until bottling. Tscheppe’s explanation is logical - during the winter months, life and vitality are only evident underground, so burying the wine allows it to benefit from these life forces as it matures.
Farming is biodynamic. Each plant has its place and every living thing is taken into consideration in the belief that the vitality and complexity of the soil are the basis for expressive wines. The vineyards are invigorating places to visit, full of flowers and insects. Harvest is only done by hand. Selection already happens in the vineyard yielding naturally low yields. The destemmed grapes rest for a few hours before the berries get crushed.
'Yellow Butterfly' 100% Gelber Muskateller, grown on relatively poor calcerous marl. The poor soil results in a low yield which contributes to a more complex, distinctive wine. After hand harvesting, the bunches were destemmed and then gently pressed. Fermentation took place in wooden barrels with indigenous yeast, which also lends this wine a one-of-a-kind quality. Minimal use of sulfites contributes further to its uniqueness. Sensuous and intoxicating aromatics, with distinctive notes of tropical fruit, orange blossom, white tea and hops. Notes of orange peel, citrus and minerality on the palette. Stunner!
Pairs Well With:
Drink on its own!
Lin Que - Let if fall