Mon Blanc 2019 — White Blend with Skin-Contact
A Wine That
is as modern and old school as it gets - how’s that possible? Well, Alwin and Stefanie always had vineyards on their best sites in Kamptal planted with the lesser-known varieties of the area such as Weissburgunder and Muskateller however it never felt as if it was the wine they felt connected with - that changed when they decided to pick the vineyard as a whole - so meaning picking all their grapes including the classic Grüner and Riesling and co-ferment them and press them as a traditional field-blend as Alwin's grandfather would have done. To give some more flavour and character they left the juice to ferment on the skins for a couple of weeks with a gentle 'infusion‘ bringing out the best of every vintage. It’s a wonderfully floral and aromatic orange wine with a mineral backbone from its Kamptal roots.
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- Delivery: Delivery and gift wrapping options available at checkout.
- Winemaker: Jurtschitsch
Where and How?
This was born out of the winemakers' desire to challenge tradition by experimentation and reinterpretation. Riesling, Grüner Veltliner, Weißburgunder (Pinot Blanc in German), Muskateller, Donauriesling & Johanniter were macerated together for two weeks (orange wine style) in an Austrian foudre, before being aged without the skins and with only the finest juice. It was bottled unfined and unfiltered.
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...”