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#1 Tipitiri 2019

By Jean David | Côtes du Rhône (France)

What's it Like?

This that made us fall head-over-heels at first sip. We've always loved Cinsault, and this is no exception: think rose petals and fresh rasperries. A bottle that's all about conviviality, and one that's far too easy to drink: one sip and... whoops. Where did the rest go?

Where's it From?

This is from the eastern side of the southern Rhône, in Séguret, from the iconic vineyards of Jean David which have been organically farmed since the 70s. The bird on the label is a jay which loyally followed him around throughout the growing season.

How's it Made?

Jean David's son-in-law, Jean-Luc, is rather smitten with their old-vine Cinsault, which is usually used as a component in a blend. To highlight the variety, he decided to experiment with this varietal cuvée. Fermentation s natural, whole bunch gentle maceration is gentle and vinification is without sulfites until a tad at bottling.


#2 Grüner Veltliner Spitzer Graben 2017

By Martin Muthenthaler | Wachau (Austria)

What's it Like?

This couldn't be better suited to park drinking if it tried. In fact, it even smells like the park — blossom and fresh greenery with mouthwatering, zipwire acidity. The eco version of rocket fuel.

Where's it From?

This comes from the organically farmed Spitzer Graben vineyard, in the cooler segment of the Wachau Valley—the very vineyard that Martin was told wouldn't be feasible for winemaking. Well guess what...? Martin - 1, those other people - 0.

How's it Made?

The bunches of Grüner Veltliner are whole bunch pressed and the juice is naturally fermented. The wine is then aged on its lees in stainless steel and bottled unfined and unfiltered.


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