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"ROOTS"
November Edition 2020

Pro Tip: Click the Winemakers' Names & Discover Their Stories Backstage

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#1 Ygueule 2018

By Pierre Cotton | Beaujolais (France), £25

What's it Like?

You'll drink this with your friends so quickly that you'll wish you had another bottle. It's a wine for catching up with friends (even if that means via Zoom); a wine so gluggable that you look at it suspiciously, wondering whether it's even alcoholic. It tastes just like the red fruits you find on a pannacotta, and even the texture is like pannacotta. Serve it slightly chilled.

What's in it?

Pierre left behind his life as a motorcycle mechanic to work in the vines, with the realisation that he preferred the outdoors to a garage. So, no bike parts here; rather this is produced entirely from the Gamay variety - the key variety of the Beaujolais - and is intended as a joyful introduction to the vibrant, elegant light red wines of the region.

How's it Made?

A portion of this wine was made as Pierre makes all of his wines; with whole bunches, gentle infusion style. However, due to the hot weather in 2018 meaning higher potential alcohol, Pierre wanted to seek extra freshness for this cuvée. As such, he added a portion of 'direct press' Gamay (like a rosé, with more acidity), so this is essentially its own hybrid: half rosé, half red wine.

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#2 Welschriesling Vom Opok 2017

By Werlitsch | Styria (Austria), £29

What's it Like?

This embodies the notion of 'vertical wine.' It's like a laser beam on the palate; fresh lime, salt and a mineral twist; as if someone turned a daiquiri into a wine, but with extra layers of complexity. The word 'minerality' is often splashed around in the wine world, but with this wine, we really do get that stony feeling on the tongue.

What's in it?

This is from the southern edge of Styria in Austria, bordering Slovenia, and is 100% Welschresling (not to be confused with Riesling; the two aren't related). Thought to have originated in Croatia many moons ago, it's likely that the variety was traded and brought to Austria by visitors as gifts in previous centuries.

How's it Made?

As with all of the Werlitsch wines, they key ingredient here is time. The grapes were direct pressed and the juice fermented naturally, after which the wine aged for at least a year and a half in Austrian oak vertical foudres. The distinct minerality is thought to come from the limestone soils; the local name for which is 'opok.'

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