Pot des Fleurs 2014 — Grüner Veltliner
A Wine That
has particularly spicy scents of nutmeg, clove and white pepper. It tangoes across the palate - it might have had six whole months of skin contact but it's still ever so elegant: the tannins have somehow fallen away, leaving the bare bones of the wine remaining. Think pear sorbet scattered with some mint and basil leaves.
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- Winemaker: Jurtschitsch
Where and How?
The grapes for this wine come from organically tended hillside Grüner Veltliner vineyards of the Langenlois, in the Kamptal region of Austria, planted on gneiss soils.
This wine was fermented and matured in a 500L clay amphora (qvevri). Only individual berries without stems were used. The amphora was filled 2/3 with grapes, and then the rest of the way with must from the same single vineyard. After six months, the lid was opened and the finished clear wine taken out. Bottled unfined and unfiltered in spring 2016.
Alwin and Stefanie Jurtschitsch could have taken over the family business and kept everything the same. There might be the saying if it ain’t broke, don’t fix it, but if we all adhered to that or remained sedentary, we'd be stuck drinking traditional wines and agricultural concepts wouldn't have advanced. The current era of Jurtschitsch wines were born from a desire to work differently. From working on a biodynamic weed farm in Australia, to submerging himself in polyculture in the Ecuadorian jungle, Alwin developed an ardent belief in organic farming as a teenager and young adult. Seeing wine as an ever-evolving product of culture, their winemaking techniques have left old traditions in the past, making way for new ones to take their place. Alwin says,
“I see it like a big playground. It's a permanent exchange of me — the human being — the vineyard, and what we’re tasting in the cellar. This should never stop, otherwise you fall asleep in tradition. Always stay tuned and always keep an open mind...”