Extract: The wines of Georgia by Lisa Granik MW

13 June 2022 by in Classic Wine Library, Extracts, Wine and spirits

Qvevri: the vessel of dreams
Qvevri are the clay vessels used for making wines according to the traditional Georgian winemaking method. (In western Georgia they are called churi.) They are found in the marani, more wine storage shed than cellar in some cases, but it can be a perfectly designed cellar. Whether attached to the house or nearby in the yard, the marani is akin to a sacred temple; indeed, it was often the site of surreptitious baptisms and other Christian rites during Georgia’s tumultuous history.

What are qvevri about, how are they made, and what makes them so special? For an object with a history that goes back thousands of years, the literature is remarkably sparse. For generations, qvevri-making and qvevri wine production were oral traditions handed down from father to son. It was only under Georgia’s ‘Golden Age’ in the eleventh to thirteenth centuries, and again under Soviet rule, that the empirical, technical and scientific aspects of the ‘Kakhetian Technique’ began to be broken down, analysed and taught. While they might have been in the library, these materials were made available primarily to wine science students and professional winemakers who already had learned the fundamentals of conventional winemaking. Home winemakers would not have sought out this information; their winemaking was based entirely on tradition.

At the same time, many nuances and personal experiences were never recorded. Even today, too few producers keep daily logs or detailed journals as to production procedures, treatments, rackings and so forth to inform future decisions and identify long-term trends. Only in recent years have researchers embarked on scientific study of qvevri and qvevri wines; much more needs to be learned. This part of the book explores the qvevri’s origins, method of production, use and maintenance, along with variations among Georgia’s provinces.

History
The exact origin of the qvevri/churi is unknown, but it is the centrepiece to all of Georgian winemaking historically. The earliest qvevri most similar in shape to those used in Georgia today were found in an Iron Age settlement near the town of Rustavi in eastern Georgia. This qvevri had a flat bottom, a stone lid, and was not buried.

It took some time for the qvevri to reach their current standard shape, as initially they were wide in the middle and tapered at the base and not buried. The shape of the ‘modern’ vessel continued to evolve from the third millennium BCE, as the bottom became increasingly pinched; it is theorized that this is when producers began to bury them in the earth, first to their ‘shoulders’ and, by the fourth century CE, up to the neck. The word ‘qvevri’ is thought to be derived from ‘kveuri’, meaning ‘something dug deep in the ground’. At some point before the Common Era, beeswax began to be applied to the interior. At a later date, a cement lining was added to protect the qvevri when they were delivered to their marani or as added protection in case of earthquakes or tremors.

Production
Until very recently, what has been ‘known’ about qvevri was based on empirical evidence, although some preferred to invoke myths, legends and romantic stories. Two recent studies have endeavoured to develop a scientific understanding of qvevri production and use. The first was sponsored by Deutsche Gesellschaft für Internationale Zusammenarbeit (GIZ), evaluating the practices of a group of small producers; the second, a doctoral dissertation to examine the clay minerals and their effect on wine. This section will describe the traditional method of building qvevri and the implications of specific practices and choices.

Qvevri materials
The mineral content of the clay used for qvevri varies among the different quarries from which it is mined. This includes carbon and any organic matter, which must be burnt out; aluminium, silicon, quartz and feldspar are present in various proportions.

Production technology
In the past, qvevri were produced all over Georgia, but today they primarily are made in Kakheti (Vardisubani and Shilda), Imereti (Tkemlovana, Makatubani (Satsable), Shrosha) and Guria (Aketi and Atsana). They differ in shape depending on the origin. In Kakheti, they have a bigger middle bulge; in Imereti, they are narrower; in Guria, the exterior is ribbed.

The quarried clay is moistened and allowed to rest for one day to absorb the water, and only clean water from a running source, not spring or standing water, is used. The moistened clay is uneven, so it is put into a large grinder to grind, mix and homogenize the particles. Then the clay is shaped into logs.

Qvevris are ‘built up’ from the bottom nipple. There is no potter’s wheel; the tapered base is shaped and set on a wooden tripod. The clay logs (each about 10 centimetres in diameter) are layered, shaped and smoothed to build the sides. After each log is shaped and smoothed, it must dry for two days before the next is placed on top and smoothed into place. In inclement weather, it may be a three to four day wait for each new log. While each layer sets, the top is covered with paper to keep it moist while it waits for the next layer to be fixed. Several qvevri are built simultaneously. The qvevri maker has no measuring instruments, he simply eyeballs the growing vessel as he shapes it. ‘It’s a sensual, mystical, meditative experience,’ says Zaza Kbilashvili, a fourth-generation qvevri ‘master’ (his son will be the fifth). ‘You have a relationship with each one.’ It takes about two weeks to build up a thousand-litre qvevri. Once shaped, the qvevri sits for three to four weeks to set before it is fired. This is seasonal work, lasting only from March to November.

The kiln in which the qvevri is fired is a three-sided brick structure with openings about three-quarters up the back wall. The largest qvevri are inserted into the kiln in rows, with smaller ones fitted in between to fill the space. The fourth brick wall is then constructed; an opening at the bottom is left to insert the firewood. The fire burns around the clock and the temperature is judged by experience – Kbilashvili’s father knew it was time to take down the wall by the colour and nature of the emerging smoke. Kbilashvili peers in and judges by the change in qvevri colour – there is an evolution of four shades from brown to the final orange terracotta. The firing process lasts five or six days.

One of the challenges in qvevri production is that they were made according to tradition – without temperature gauges. The lower the temperature, the more porous the vessel and the greater likelihood of leakage. The Gamtkitsulashvili study found that vessels that are baked at 800 to 850°C impart a salty, wet clay flavour to the wine, negatively affecting wine quality. The rate at which the kiln heats up is significant; the GIZ study suggests first heating the kiln to 700°C, maintaining this temperature for at least one day to avoid cracks and fissures.

Over the next several days the temperature should increase to a minimum of 1,000 to 1,100°C and be maintained for at least six hours. If a qvevri cracks during the firing process, some masters may patch the crack. This may mask it, but it is not a permanent fix. In time (one to three years) the crack will reappear, the qvevri will leak, and the crack become a home for nesting bacteria and spoilage organisms, which negatively affects the wine for the unsuspecting winemaker. The qvevri is then useless for winemaking. Thus, producers are increasingly requiring contracts from qvevri masters guaranteeing replacement qvevri should problems arise after three years’ use.

Analysing the clay from three quarries, the GIZ study noted that the sintering process starts at around 820°C for the clay, and above 1,100°C or 1,150°C for the quartz and feldspar components, depending on the quarry. Thus, to obtain a homogeneously constructed vessel, the burning temperature must exceed 1,100°C (or 1,150°C for Tkemlovana qvevri). GIZ also recommends using natural gas to heat the oven as it can reach and maintain the high temperatures reliably. After cooling for three days, the kiln can be opened.

Waxing
After the qvevri is removed from the kiln, beeswax is brushed on if the customer wishes; 1.5 to 2.0 kilos of wax is needed for a 1,000 to 1,500-litre qvevri. The main advantage of the beeswax is to smooth out the interior, making it easier for the skins, stems and juice to circulate during fermentation. Properly maintained qvevri need not be re-waxed. Problem qvevri may have their wax melted off and removed before the vessel is heat-treated to destroy harmful micro-organisms; the qvevri is then re-waxed. The wax penetrates the vessel walls, filling the pores, thereby minimizing the vessel’s porosity and preventing leaks. The wax-filled pores may cause a hermetic closure of the qvevri and prevent the ingress of oxygen into the wine (to the degree it happens at all). It also forges a barrier between the clay and wine, thereby inhibiting mineral leaching. The wax arguably also is more hygienic: the smoother walls are easier to clean, and the wax-filled pores are not available as nesting places for harmful bacteria.

Opponents of waxing contend that the beeswax has the potential for trapping and disguising bacteria within the qvevri pores; in time these bacteria may multiply and infect the wine. Research in this area continues.

Placement
In eastern Georgia, the qvevri are housed inside a stone structure. In the west, the qvevri (churi) traditionally were out in the open, surrounded by tall broadleaf trees for shade; though in Imereti, the churi were outside but often sheltered by a wooden structure such as a small shed or a roof held up by posts. Hygiene is more difficult when the qvevri are outside, as is temperature control. Hence, some western producers recently have moved their qvevri inside or are building structures enclosing them.

Qvevri are ‘planted’ into the ground in a marani or wine cellar. The wine cellar is dug out, the qvevri manoeuvred in, and the earth filled in around them. How they are planted is crucial as it is difficult to change or extract them afterwards. Some winemakers put approximately 1 metre of gravel as a top layer. This will prevent dirt from getting into the qvevri or, if cold water is poured around the outside of the qvevri walls, prevent overheating. Many, however, tile or cement the marani floor so that it can be washed. Bastien Warskotte has the necks of his qvevri several centimetres above the floor surface so that when he washes the floors of his marani, no dirty water or cleaning fluid can drip into them. Not all are so fastidious.

Modern qvevri range from 100 to 3,500 litres. As with any sort of fermentation vessel, smaller qvevri can be used for experimentation or when there is insufficient fruit available to fill a larger one. It is believed that 1,000 to 1,200 litres is the sweet spot for fermentation: smaller sizes may have difficulty maintaining the proper temperatures for fermentation; in the larger qvevri, there is a greater danger of the fermentation becoming too hot too quickly, thereby burning off some delicate aromatic qualities, perhaps shocking or killing the natural yeasts. Most producers will have qvevri in a range of sizes.

Peak fermentation for white wines is typically at 28°C in the larger qvevris; in 500-litre vessels, it often remains below 20°C. In classic Kakhetian white winemaking – with skins and some percentage of stems, depending on ripeness – the grapes and skins float to the surface of the qvevri due to the captured carbon dioxide; a few producers use a variation of a submerged cap but most punch down. Some may leave all of the solids in contact with the wine for as long as seven months. The fermentation typically lasts a week to twelve days.

While the malolactic conversion may occur simultaneously with the alcoholic fermentation, this is not encouraged for Kakhetian amber wines, which already have lower acidity levels. In Imereti, the lower pH levels and cooler temperatures naturally inhibit the malolactic fermentation. If the malolactic conversion is desired (as with red wines), some producers, before racking the wine off skins, may warm the receiving qvevri with a heating element.

Many small winemakers judge that the alcoholic fermentation is complete when the wine is no longer bubbling (there are both visible and audible cues); larger, professional producers perform laboratory analyses. Once fermentation has completed, the qvevris are then sealed.

Sealing the qvevri
In eastern Georgia, traditionally the qvevri were sealed by covering them with slate or other types of rock. Clay, mixed with a small amount of dry sulphur, is prepared to seal the lid. A sulphur wick would be lit just inside the neck, the lid affixed and weighted down; the sulphur smoke inside cools and forms a vacuum – the clay dries to form a hermetic seal. The stone is then covered with earth and dampened periodically to maintain the seal.

In western Georgia, the lid (called by a variety of names, including orgo, badimi, lagvinari) was wooden, made from chestnut, linden or oak trees. The lids would be soaked in water to remove bitter and coarse substances. A hole in the centre allowed carbon dioxide to escape during fermentation. The lids were placed directly on the qvevri, then covered with a thick covering of a yellow soil, packed down and moistened to create a thick clay. A tight complete seal is imperative to prevent oxygen ingress.

Qvevri cleaning
Just as producers differ as to their fermentation practices, so do they differ (sometimes vehemently!) as to their qvevri cleaning practices. There is no established cleaning protocol. Hygiene continues to be one of the greatest challenges in Georgia, not least because qvevri are notoriously hard to clean, given the porous nature of the clay construction and the qvevri’s immovable underground location. New producers may make an acceptable (or better) wine their first time, but are insufficiently vigilant about cleaning their qvevri, equipment and marani; later vintages show problems that accelerate over time. Part of the challenge is that cleaning is hard physical labour and also requires hypervigilant attention to detail.

Traditionally, first all solids would be removed, whether scooped out or vacuumed. Then a cleaner climbs into the qvevri and scrubs the walls to scrape off any particles that might be stuck. Various brushes, made from natural substances with antiseptic qualities, would facilitate the scraping. Hot water washing (without a person jumping into the qvevri) was also the practice in some areas and in big wineries during the twentieth century.

After scrubbing, the qvevri is rinsed several times with an alkaline solution. Producers vary as to whether they prefer the traditional ‘ash-wash’ (wood ashes mixed with water) or slaked lime (CaOH) solution. Caustic soda and sodium bicarbonate also may be used. Some might burn elemental sulphur to eliminate microbial activity, but producers differ as to whether this is ‘traditional’, even though it was available and used in Georgia before 1900. The next step is to neutralize the surface with acidified water, usually a citric acid solution.

It was long thought that empty qvevris were best stored clean and dry in a well-ventilated area to prevent mould. If this is not possible (especially as much of Georgia is humid), a soda ash or lime coating may be painted on the walls and neck of the vessel. Some producers are vehemently opposed to this practice, as the lime has the potential of raising the pH of wines that already have relatively lower acidities. Two modern alternatives include filling the qvevri with a sulphur/citric acid solution, checking it biweekly to ensure its condition and/or refresh it, or filling the qvevri with inert gas, then sealing it hermetically until it needs to be prepared for the new vintage.

Before the harvest, water is sprayed into the qvevri and the lime or ash coating is scraped out (this usually takes several hours for each one). The qvevri is then rinsed multiple times until the coating is removed and the rinsing water is fully clear, and then the next year’s grapes can be loaded in. And those grapes must be sorted, eliminating damaged or rotten grapes and any extraneous material, before being put into the qvevri.

Even trained winemakers admit that every year they may have fermentations that go awry: ‘You can think a qvevri is clean, but it’s not, and the next thing you know, the wine is ruined and you’ve lost [literally] a ton of fruit.’

Challenges to traditional winemaking in qvevri
Winemaking in qvevri is challenging and laborious – all the more so when one is committed to minimal intervention. The challenges often converge and cascade to produce wine that is muddled and not reflective of terroir. First, the fruit must be pristine, sorting out any damaged, rotten grapes and extraneous material; too many producers say they have no control over their fruit or say they do not have time to sort their fruit. Second, Georgia’s warm climate and the lack of temperature control in many wineries, plus the comparatively lower acidities, make the grapes and wines more prone to oxidation. While some oxidation may be a deliberate stylistic choice, oxidation nonetheless can abet microbial contamination and spoilage when winery conditions are more rudimentary. Third, the equipment necessary to facilitate cleaning and to ensure that the qvevri are perfectly clean is another capital expenditure that can be difficult for small producers without economies of scale. Nevertheless, it is crucial that the winemaker be hyper-vigilant about winery and equipment hygiene to ensure that the native yeasts drive the fermentations and spoilage bacteria remain at bay.


Extract from The wines of Georgia © Lisa Granik (Infinite Ideas, 2020)
To read more, buy your copy direct from the Classic Wine Library shop.

Extract: Côte d’Or by Raymond Blake

8 June 2022 by in Classic Wine Library, Extracts, Wine and spirits

Principal vineyards of the Côte de Nuits
For many people, their mind’s eye picture of the Côte d’Or stretches from Gevrey-Chambertin, the first commune that is home to grand cru vineyards, to the last, Chassagne-Montrachet. Until recently this was a safe mental attenuation, lopping off the northern and southern country cousins and not paying much heed either to some others in between, such as Prémeaux-Prissey or Saint-Romain. Not a lot was lost in the process and memory space could be reserved for the wines that really mattered. Such an exercise today would be ludicrous, ruling out a host of yet to be celebrated vineyards at the northern and southern extremities of the côte as well as others in between.

A brief overview of the vineyards, running from north to south, begins in the outskirts of Dijon, whose urban sprawl has engulfed land that was previously home to the vine. The first vineyards are in Chenôve, though it is at Marsannay-la-Côte that the shopping centres and light-industrial zones segue into unbroken vineyard. The slopes are gentle here and, as yet, there are no premiers crus, a situation that may change in the future if current efforts to get a proportion of vineyards upgraded are successful. Some producers already use lieu-dit names such as Longeroies, probably Marsannay’s best site, Clos du Roy, which lies in the Chenôve commune, and Es Chézots, which is noted as much for how it should be spelt (Les Echézeaux, Echézots) as for the quality of its wine. Other communes seeking to have vineyards upgraded include Nuits-Saint-Georges, Pommard and Saint-Romain, but however strong their claims I believe Marsannay’s is strongest.

Continuing south through Couchey, which is included in the Marsannay appellation, we come to Fixin, whose handful of premiers crus are the highest in the commune, all lying above 300 metres and abutting the forest. In total they amount to about 20 hectares and the remaining 100-plus hectares qualify for the Fixin or Côte de Nuits-Villages appellations. The best known of the premiers crus is Les Hervelets, a climat that includes the lieux-dits of Le Meix-Bas and, confusingly, Les Arvelets. The latter may be made as a separate wine but this is seldom done; Hervelets is the name to look for.

Sandwiched between Fixin and Gevrey-Chambertin is Brochon, whose band of southerly vineyards is included in the Gevrey appellation. The best known are Les Evocelles and Les Jeunes Rois, the former high on the slope and easily spotted thanks to the Domaine de la Vougeraie section being planted en foule, meaning in a crowd, at a density of 30,000 vines per hectare. Students of orthography will note that the corner of Evocelles that crosses the commune boundary into Gevrey changes its spelling to Evosselles; others will scratch their heads in bafflement.

The paucity of highly ranked vineyards encountered thus far is amply rectified in Gevrey-Chambertin, home to nine grands crus and a slew of premiers crus. In each category there are vineyards that fully justify their status, none more so than Chambertin and Chambertin-Clos de Bèze, a pair of the Côte d’Or’s most esteemed vineyards. The latter may be labelled simply as ‘Chambertin’ but the reverse is not allowed. At their best these neighbours yield wines of majesty and substance, capable of long ageing, the Chambertin perhaps sturdier and stronger than the slightly lighter footed Clos de Bèze. Together they form an oblong block of some 28 hectares, about 300 metres wide and less than a kilometre long. The Route des Grands Crus forms their eastern boundary and travelling along its north–south axis the slope is barely perceptible; a walk up towards the forest and back is needed to notice the roughly 25-metre rise from bottom to top.

The seven other grands crus are Chambertin satellites and all appropriate its exalted name to gain recognition by way of reflected glory, as with Montrachet in the Côte de Beaune, though the Chambertin ‘clan’ is more scattered and numerous. They claim ‘Chambertin’ by virtue of being contiguous with it or Clos de Bèze, though Ruchottes’ connection is fingertip slim and calls to mind Michelangelo’s Creation of Adam. The seven are Chapelle-Chambertin, Charmes-Chambertin, Griotte-Chambertin, Latricières-Chambertin, Mazis-Chambertin, Mazoyères-Chambertin (usually labelled as Charmes) and Ruchottes-Chambertin. Mazis borders Clos de Bèze to the north with Ruchottes above it, reaching up to the tree line above 300 metres, while Latricières is Chambertin’s southern neighbour. The western flank of all these vineyards, with the exception of Mazis and part of Clos de Bèze, is cheek by jowl with the forest, meaning that the vines there go into the shade of the trees much earlier in the day than those to the east. As such, the siting of these grands crus doesn’t accord with the oft-repeated tenet that they lie in mid-slope, cushioned above and below by lesser crus. The remaining quartet – Chapelle, Charmes, Griotte and Mazoyères – lie on the other side of the route and in the case of the latter reach right down to the D974 main road, where there is virtually no slope, a hardly ideal situation that risks devaluing the Chambertin name. The wines from the satellite seven can be excellent even if they never surpass the heights achieved by the first pair.

Some two-dozen premiers crus cover over 80 hectares and include at least one – Clos Saint-Jacques – that is worthy of grand cru status. It sits above the village with a perfect south-east exposure, plumb in the centre of a crescent of premiers crus that girds the hillside. So obvious is its de facto grand cru standing that nobody bothers to agitate for its elevation. Supposedly, it was overlooked when the grand cru gongs were being handed out because it was not contiguous with Chambertin, though a more colourful suggestion blames a cussed previous owner who so irritated the authorities that they were never going to confer top-rank status on his vineyard. The Côte de Nuits stretches to its widest at Gevrey. From its western extreme at the pinpoint of La Bossière it is over 4 kilometres across to the 18-hectare La Justice vineyard which is located on the ‘wrong’ side of the D974. Though flat, it can produce vigorous wines well worthy of their appellation.

After the glamour of the Chambertin name it is understandable that Morey-Saint-Denis carries less cachet, less immediate recognition. It is a compact commune, not 2 kilometres from north to south, and is home to four-and-a-sliver grands crus, the sliver being Bonnes Mares, which is generally treated as if it resided wholly in next-door Chambolle-Musigny. The four divide easily into two pairs: Clos de la Roche and Clos Saint Denis to the north, and Clos des Lambrays and Clos de Tart to the south.

Unlike Gevrey’s grands crus these do sit at mid-slope and straddle the commune in linear succession. Though all four are ‘clos’, it is Clos de Tart that does justice to that designation, being enclosed by walls in a fashion that is largely absent in, for instance, Clos de la Roche where you can park your car besides the Route des Grands Crus and stroll into the vineyard. The northern pair are Morey’s standard bearers, with Roche generally regarded as the better of the two, though its greater consumer visibility is down to its size – at a shade under 17 hectares it is nearly three times the size of Clos Saint-Denis. Between them they encompass a dozen lieux-dits, including the evocatively named Maison Brûlée that abuts the village dwellings. The name probably derives from the sacking of the region in 1636 by Austrian troops of the Emperor Ferdinand II, with whom France was at war.

While Clos des Lambrays and Clos de Tart are roughly equal in size (8.8 and 7.5 hectares respectively) their shapes differ markedly, the latter’s neat rectangle making the former’s boundaries look ragged by comparison. In the past it didn’t help Morey’s standing that this pair seldom lived up to their potential, and despite significant improvements in recent years it could still be argued that their reputations are not as high Clos de la Roche and Clos Saint-Denis. Morey’s premiers crus cluster mainly downslope of the grands crus though some of the best such as Monts Luisants lie above, between 300 and 350 metres. It is best known as a premier cru for red wine and also for Domaine Ponsot’s famed Aligoté, proof that marvellous wine can be made from this overlooked grape. At village level Clos Solon, adjacent to the D974, yields a memorable wine in the hands of Jean-Marie Fourrier.

Chambolle-Musigny is noted for wines of grace and elegance yet its pair of grands crus can hardly be considered as two sides of the same coin; they are more differentiated than that. Bonnes Mares and Musigny are the opposite poles of Chambolle, separated by the village itself and a swathe of premiers crus that runs between them. Travelling from Morey, Bonnes Mares is the first vineyard you encounter, a substantial rectangle of 15 hectares that crosses the commune boundary, with about 90 per cent of it in Chambolle. It is difficult to generalize about Bonnes Mares because there is a radical difference between the soils in the upper and lower sections of the vineyard. What can be asserted is that by comparison with Musigny it produces a heartier wine, with more spice and something of a sauvage character. If it lacks something of the perfumed grace of Musigny its impact is more immediate; visceral to Musigny’s sensual.

Musigny overlaps the top corner of Clos de Vougeot and comprises three lieux-dits: Les Musigny, Les Petits Musigny and La Combe d’Orveau. Its eastern boundary is completely formed by the Route des Grands Crus – or so it appears until a close examination of the map reveals a shred of vineyard that lies across the road from the main body of the vineyard. It sits on a step of ground at the top of Bertagna’s monopole Clos de la Perrière and is home to a couple of hundred individually staked vines. It is so small that it is hardly worthy of mention but because it belongs to one of the côte’s most celebrated of all grands crus it is worth cultivating. A final quirk that distinguishes Musigny from all other Côte de Nuits grands crus is that it is permitted to plant Chardonnay there, though de Vogüé is the only producer to make a Musigny blanc.

It’s a hackneyed assertion that Musigny is the Côte d’Or’s queen while Chambertin is the king, a memorable, if hardly profound, observation that can be dismissed as an old nugget of faux wisdom. Yet it stands up to scrutiny. The power and concentration of Chambertin is absent in Musigny, replaced by more moderate qualities of elegance and poise. There is strength, but it is the finessed strength of the ballet dancer not the overt weightlifter’s version. Its qualities have been the cause of much superlative frenzy over the centuries thanks to the extraordinary intensity of complex scents and unfolding, layered fruit flavours.

Of Chambolle’s premiers crus Les Amoureuses, downslope from Musigny, stands apart and is accorded putative grand cru status, much like Clos Saint-Jacques in Gevrey. Thanks to quarrying in previous times, Amoureuses presents a more jumbled appearance than its neighbours and the derivation of its name is fertile ground for speculation. Perhaps it was a venue for torrid trysts; more prosaically it is suggested that the soil when wet clings to footwear with a lover’s grip.

Though Musigny and Clos de Vougeot share the same vineyard classification and indeed share a boundary for a couple of hundred metres, along which they are separated by a literal stone’s throw, a huge gulf in renown divides them. Where superlatives rule the roost with Musigny it is hard to write about Clos de Vougeot without slipping into cliché, trotting out the rote statistics used for generations to illustrate its shortcomings. It is a roughly square, 50-hectare block of vineyard, a little longer on the diagonal that runs from the south-east corner up past the château to Musigny. The Côte d’Or’s usual clutter of tiny, variously shaped vineyards, threaded with roads, tracks and dry stone walls, is absent here, where the vines seem to stretch to the horizon. If it was in Bordeaux it would have one owner and produce two, perhaps three wines; here it has more than eighty, many of whom lay claim to slivers of land so thin that in places the ownership map looks like a barcode. It did once have a single owner – the Cistercian order – but the Revolution saw them dispossessed and their flagship vineyard sold off as a bien national. Fragmentation was slow at first but accelerated through the twentieth century to the point where today’s ownership mosaic is a cartographer’s delight, or not. The best wines rank with the best of the Côte d’Or, carrying the conviction and energy that should be present in a grand cru, but they also serve to highlight the deficiencies of the others. In some respects the clos is the Côte d’Or in microcosm; knowing where the vines lie is useful but who farms them and makes the wine is critical, here more so than in any other grand cru, save for Vougeot’s southern twin, Corton, another behemoth that would be improved by some trimming.

Clos de Vougeot contains sixteen lieux-dits that are not officially recognized and so are seldom seen, apart from Le Grand Maupertuis, used by Anne Gros, and the clever use of Musigni by Gros Frère et Soeur. It seems surprising that almost no other producers use them to create a semi-separate identity although it is doubtful if adding names such as Quartier des Marei Haut or Montiotes Basses would add lustre to the Vougeot name – probably the reverse. At premier cru level Vougeot continues to confound, for the most prestigious, in this red-wine heartland, is the white Le Clos Blanc, a monopole of Domaine de la Vougeraie.

An oft-cited criticism of Clos de Vougeot is that it runs right down to the main road, with a negligible slope in its lower section, while above it and better sited lie the two grands crus of Flagey-Echézeaux: Les Grands Echézeaux and Echézeaux. To all intents and purposes they are considered part of the next commune, Vosne-Romanée, home to the most celebrated vineyards in the world: La Romanée-Conti, La Tâche, Richebourg, La Romanée, Romanée Saint-Vivant and La Grande Rue. Taken together this half-dozen amount to about 28 hectares, not much more than half the area of Clos de Vougeot
It is not possible to overstate the renown in which these grands crus are held, particularly the two monopoles owned by the Domaine de la Romanée-Conti. The eponymous vineyard is a rough square of 1.8 hectares and is marked by a gaunt cross, making it easy to find as you travel up from the village on the small road that runs through Romanée Saint-Vivant. It is hardly an exaggeration to say that it is a place of pilgrimage for wine lovers from across the globe and, conveniently, there is space for a few cars to park next to the vineyard, with clear sight of the sign on the low surrounding wall asking visitors not to walk through it, a request heeded by some: ‘Many people come to visit this site and we understand. We ask you nevertheless to remain on the road and request that under no condition you enter the vineyard.’ La Tâche is separated from it by the monopole sliver that is La Grande Rue and a fourth monopole, La Romanée, is contiguous on the west side and there has been speculation that it was once part of Romanée-Conti.

Of the remaining grands crus, Richebourg is the star, yielding a wine of flesh and substance, structure and depth, variously described as ‘sumptuous’, ‘opulent’ and ‘voluptuous’, qualities reflected in the plangent ring of its name. There’s ballast in Richebourg. It neighbours Romanée-Conti to the north, and the lieu-dit at its northern end, Les Verroilles, turns slightly north of east, causing the grapes to ripen a little later than the rest of the vineyard. Romanée Saint-Vivant lies below Richebourg, close to the village, and takes its name from the nearby abbey of Saint-Vivant at Curtil-Vergy, the remains of which have recently been secured against further decline. The wine is scented, graceful and elegant, a violin to Richebourg’s cello.

Les Grands Echézeaux and Echézeaux don’t enjoy the same renown, which is hardly surprising in the case of the latter, given that it includes eleven lieux-dits comprising a cumbersome 38 hectares. Much the same criticisms that are levelled at Clos de Vougeot apply here – the paramount consideration when searching for quality must be the name of the producer. It is a dictum that applies everywhere in the Côte d’Or, but with heavy emphasis in places like this. Grands Echézeaux, on a barely perceptible slope, is separated from Clos de Vougeot by a narrow road and, with deeper soil delivering more weight in the wine, is generally considered superior to Echézeaux.

After the surfeit of grands crus in Vosne-Romanée the next commune south, Nuits-Saint-Georges, is home to none and must settle for the distinction of lending its name to the Côte de Nuits. Because of its size and memorable name it is probably as well known as Vosne, if not nearly as highly regarded. The town in turn takes its name from its most prestigious vineyard Les Saints-Georges, at the southern limit of the commune and reputedly the first plot to be planted in Nuits, in 1000. Efforts to get it upgraded to grand cru are ongoing. It is probably the only one of Nuits’ premiers to warrant promotion, though a case could be made for Aux Boudots right at the other end of the commune, abutting Vosne. The Nuits appellation continues south into Prémeaux-Prissey, home to the large monopoles Clos de l’Arlot and Clos de la Maréchale.

Thereafter the côte is pinched narrow by rock at Comblanchien and Corgoloin, where vineyards give way to the quarries that form the stony sinew connecting the Côte de Nuits with the Côte de Beaune. The final vineyard contains a little flourish in the shape of Domaine d’Ardhuy, whose impressive building is set back from the road and surrounded by the vines of its monopole Clos des Langres.


Extract from Côte d’Or © Raymond Blake (Infinite Ideas, 2017)
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Extract: The wines of Great Britain by Stephen Skelton MW

30 May 2022 by in Classic Wine Library, Extracts, Wine and spirits

Sparkling wine
The production of sparkling wine in Britain – although not from home-grown grapes – is verifiably over 350 years old, and we know from the two papers read at the newly founded Royal Society in December 1662 that sugar added to a fermented product and sealed in a bottle with a tightly bound stopper produced a ‘brisk and sparkling’ product. The Reverend John Beale’s ‘Aphorisms on Cider’, read to the Royal Society on 10 December 1662, says that ‘bottling is the next best improver’ for cider and that ‘two to three raisins into every bottle’ plus ‘a walnut of sugar’ – a recipe guaranteed to produce a secondary fermentation – works wonders on the cider. A week later, on 17 December, it was the turn of the now famous Dr Christopher Merrett to read his paper, ‘Some Observations Concerning the Ordering of Wines’, and describe how Britain’s seventeenth-century ‘wine coopers’ were making their wines ‘brisk and sparkling’ by the addition of sugar. This practice was certainly happening before 1662 and followed the development of the strong verre Anglais bottles which Sir Kenelm Digby had been perfecting since the 1630s.

Exactly when the first sparkling wine made from English grapes was produced is open to debate. Certainly wines being made in England in the 1750s were considered comparable to Champagne and as has been mentioned earlier, the wines produced at Painshill Place between 1741 and 1779 were often described as such. Of course, Champagne in those days was not always the sparkling wine that we know today. I have a wine list from the Magasin de Vins Fins Chez Terral from Pontac, a village just outside Bordeaux, dated 1760, which lists Champagne mousseux and Champagne non-mousseux both at the same price.

The first recorded production of bottle-fermented sparkling wines – made from British-grown grapes – is probably that carried out by Raymond Barrington Brock at his Oxted Viticultural Research Station in the 1950s. The Daily Mirror of 17 August 1950 carried an article entitled ‘A bottle of Maidstone ’49’ which praised the work of Brock and that other viticultural pioneer, Edward Hyams and ended by saying: ‘perhaps ten years hence you’ll be raising a glass of sparkling Canterbury in honour of the men who made an English wine industry possible’. In September 1959 Brock welcomed members of the wine trade to a tasting and offered a number of different wines, including sparkling wines, to them. I have a letter dated 11 September 1959 sent to Brock by John Clevely, then a young Master of Wine, in which he thanks Brock for the visit and tasting and ends with a postscript saying: ‘Moët must look to their laurels if you really start going “commercial” with that sparkling wine. I thought it was wonderful.’ Praise indeed. Some of these spark­ling wines survived undisturbed in the Station’s cellars until the 1980s.

Sir Guy Salisbury-Jones at Hambledon, whose initial (1953) plantings included 20 Chardonnay vines, experimented with the production of a bottle-fermented sparkling wine, and in 1969 Bill Carcary, his vineyard manager, produced a batch of 60 bottles. Salisbury-Jones expanded the plantings of Chardonnay in 1970 with a further 1,000 vines but whether to make still or sparkling wine is not known. In 1979 his winemaking consultant Anton Massel helped produce a batch with apparently fav­ourable results and as Salisbury-Jones also grew Auxerrois and Meunier, which ripened more easily, these became the basis of their spark­ling wine cuvée. However, Sir Guy considered that the production costs were too high and the length of time the wine needed to mature was too long to make the product commercially viable and production ceased.

The first producers to make commercial quantities of bottle-fermented sparkling wines were Nigel (de Marsac) Godden at Pilton Manor in Somerset – first planted in 1966 – and Graham Barrett at Felsted Vineyards in Essex – first planted in 1967. As was quite usual at that time, the main varieties grown were Müller-Thurgau and Seyval Blanc and it is probable that it was these that were used. Their wines – never produced in large volumes – were certainly interesting, maybe even worth drinking and in the 1979 English Wine of the Year Competition (EWOTYC) the 1976 Felstar Méthode Champenoise won a silver medal and the NV Pilton Manor De Marsac Brut Méthode Champenoise won a bronze. These early successes, however, didn’t seem to help sales much and their production faded out.

The next appearance of a bottle-fermented sparkling wine in the EWOTYC (ignoring the carbonated 1983 Barton Manor Sparkling Rosé that won a gold medal in the 1984 competition – delicious though it was) was in 1987, when the first Carr Taylor sparkling wine won a medal. David and Linda Carr Taylor first planted vines at their vineyard in Westfield, near Hastings, East Sussex, in 1973 and until 1983 their grapes were sent to Lamberhurst Vineyards for winemaking. From their huge 1983 vintage, however, when Reichensteiner cropped at 15 tonnes per acre and their total output came to 186,000 bottles, they decided to start making bottle-fermented sparkling wines. They engaged Clement Nowak, a Champagne-based Polish-French consultant winemaker, whose name at one stage actually appeared on the neck-label. For a few years Carr Taylor became the major producer – in fact almost the only producer – of bottle-fermented sparkling wines in Britain and achieved considerable success. Their Vintage Sparkling won a gold medal in the 1988 EWOTYC and their Non-Vintage Sparkling won the Jack Ward Trophy (best large volume wine) in the 1989 EWOTYC. In 1993 they won the IWSC English Wine Trophy with their 1987 Vintage Spark­ling. They also entered their wines into overseas competitions – a rarity in those days – and did surprisingly well. Their 1988 Vintage Sparkling Wine was awarded a gold medal at the prestigious Concours European des Grands Vins beating 1,800 Champagnes and other bottle-fermented sparkling wines from around the world, and in 1999, in the same competition, their 1996 vintage was awarded a gold medal, this time out of 4,300 entrants. A fact that tends to get forgotten in these days of Britain’s mega-vineyards planted with Champagne varieties is that the Carr Taylors were certainly the first to make serious commercial quantities of bottle-fermented sparkling wines. They did, however, only ever use what might be termed ‘native’ varieties for Britain: Reichensteiner, Schönburger, Kerner and Huxelrebe being the most important ones. This reliance on non-classic varieties, whilst it gave their wines a point of difference from other Chardonnay- and Pinot-based wines, also gave the wines a character more akin to Sekt or Asti than Champagne, something not all critics and commentators liked.

The next on Britain’s sparkling wine scene was David Cowderoy who, working at his father’s winery at Rock Lodge, produced the 1989 Rock Lodge Impresario which won the IWSC English Wine Trophy in 1991. When David joined forces with others to create Chapel Down Wines (in 1992) one of their first wines, the non-vintage Epoch Brut, made from a blend of Müller-Thurgau, Reichensteiner and Seyval Blanc, was in fact a re-badged Rock Lodge wine. The fact that Chapel Down was not using the classic Champagne varieties (which, with the exception of New Hall Vineyards, were not being grown in enough quantity for them to buy) gave them something of a marketing advantage and enabled their prices to remain reasonable – under £10 – although at the time this was at least twice that of still wines. In the end though, once Chardonnay- and Pinot-based wines started to appear in 1997–98, this marketing edge disappeared and their Müller-Thurgau, Reichensteiner and Seyval Blanc based wines, although very good and well-priced, were always playing second fiddle to the Champagne lookalikes in quality (and quality perception) terms. At much the same time, John Worontschak, winemaker at Thames Valley Vineyard (today’s Stanlake Park) made a sparkling wine using Pinot Noir from Ascot Vineyard, a 1-hectare (2.47-acre) vineyard planted in 1979 on Crown land near Sunninghill Park and owned by Colonel Robby Robertson. Called Ascot Brut NV, it was released in 1992 and won a silver medal in the 1994 EWOTYC. Worontschak produced a number of Ascot sparkling wines from both Pinot Noir and (unusually) Gamay Noir, winning several silvers and bronzes between 1994 and 2004.

The production of sparkling wines using the three classic varieties – Chardonnay, Pinot Noir and Meunier – started in the mid-1980s when growers like Piers Greenwood (see above), Martin Oldaker at Surrenden Vineyard, near Ashford (planted between 1984 and 1986) and Karen Ostborn and Alan Smalley at Throwley, near Faversham (planted in 1986), both in Kent, all started growing Chardonnay and Pinot Noir with the encouragement of Christopher (Kit) Lindlar. After leaving the Merrydown Wine Company, based in Horam, East Sussex, where he had been one of the winemakers since 1976, Lindlar set up as a contract winemaker, firstly at Biddenden Vineyards, and then, in 1986, at his own High Weald Winery at Grafty Green, near Ashford, Kent. Lindlar, who also supplied vines, persuaded the two Kent vineyards above to experiment with these varieties, which had until then been very unsuccessful in Britain. Brock had grown Chardonnay in his collection at Oxted but could never get it to ripen properly. Ian and Andrew Paget at Chilsdown Vineyard planted Chardonnay and also had no luck getting it to ripen. In 1981, a very dismal year for British vinegrowers, the acidity (in grams per litre) in their Chardonnay was higher than the degrees Oechsle. Ouch. Extreme unripeness was a common finding among those early growers who persevered with it, although most decided to give up and removed the offending variety. Only in really hot years would Chardonnay produce anything like ripe grapes and tolerable wine. Pinot Noir, like many of the black varieties then being grown, suffered from terrible botrytis and was very difficult to ripen without huge losses. It is only since the arrival of better anti-botrytis sprays – initially Rovral and Ronilan, but more recently Scala, Switch and Teldor – that growing fungus-sensitive varieties like Pinot Noir has been possible. Meunier, in the guise of Wrotham Pinot, had always been grown in small amounts, but never used for anything other than blending with other, riper, reds. Lindlar’s biggest, and subsequently best-known clients, were Stuart and Sandy Moss who decided, in 1988, to plant a vineyard at Nyetimber near Pulborough in West Sussex.

The Mosses had, by all accounts, been looking at various locations to plant a vineyard – California was at one time the front runner – but it was Sandy’s love of (and business in) early English oak furniture that persuaded them that England was the place. In 1985 Hambledon Vineyards was up for sale and the Mosses viewed it and made a bid for it, but lost out to another bidder, John Patterson, who owned it until 1994. Bill Carcary, who had been at Hambledon since 1966, got to know the Mosses quite well at the time and when they then bought the 49-hectare Nyetimber estate in 1986, they asked Carcary to come and work for them as estate manager and eventually as winemaker and got so far with this idea as to refurbish a cottage for him and offer him a contract of employment. In his discussions with them about planting a vineyard on the land at Nyetimber, Carcary remembers it being his idea that they should plant the Champagne varieties for sparkling wine production, something he had long wanted to do at Hambledon, but which, as has been stated above, Salisbury-Jones had ruled out on cost grounds. In the end, Carcary decided for family reasons not to leave Hambledon and stayed, working for the new owner. Whoever actually came up with the idea to produce bottle-fermented sparkling wines on this (for the time) very large scale is uncertain, but the Mosses went ahead and planted the classic Champagne varieties, something which at the time was revolutionary – some said bonkers.

The vines for the Nyetimber plantings between 1988 and 1991 were sourced from France and it was to Lindlar’s High Weald Winery that the first commercial vintage, the 1992, was taken for processing under the watchful eye of consultant Jean-Manuel Jacquinot. As Lindlar modestly says, ‘while they did hire Jacquinot, the winemaking buck stopped with me; that is to say, had those early vintages flopped it would definitely have been down to me.’ Given the importance of the Mosses’ enterprise, which when all was said and done was still something of an experiment, one has to give praise to Lindlar where it is due. After Nye­timber’s first release, the 1992 Blanc de Blancs Première Cuvée, won the English Wine Trophy in 1997, and subsequent releases went on to garner further awards (see. p. 56), the English wine world started to take notice.

A few years after the Mosses planted, another Lindlar client, Mike Roberts, also decided to establish a dedicated classic-variety, bottle-fermented sparkling wine business at Ditchling in East Sussex. Ridgeview Winery was established in 1995 with thirteen clones of Chardonnay, Pinot Noir and Meunier and today it covers 6.48 hectares (16 acres), although it has access to grapes from a much larger area. A modern winery, with underground storage cellar, was built and equipped with the contents of the High Weald Winery, which was acquired when Lindlar closed the winery. In order to kick-start Ridgeview’s production line, Chardonnay and Pinot Noir grapes were bought from other growers, including Surrenden, and the 1996 Cuveé Merret Bloomsbury was produced. This wine won the 2000 EWOTYC Gore-Browne Trophy, awarded for wine of the year. Since that first release, Ridgeview has produced a range of wines, all named after London squares or areas – Belgravia, Bloomsbury, Cavendish, Fitzrovia, Grosvenor, Knightsbridge and Pimlico – and the tally of awards has been impressive. They won the Gore-Browne Trophy in 2000, 2002, 2009, 2010 and 2011 and regularly win gold and silver medals in the major wine competitions. Their most notable success was probably winning the Decanter World Wine Awards International Sparkling Wine Trophy (beating four very prestigious Champagnes in the process) with their 2006 Grosvenor Blanc de Blancs.

When first Nyetimber and later Ridgeview started selling wines and achieving the sort of prices that many in the wine business in Britain had thought impossible, the way forward for home-grown sparkling wines started to look a lot different. Following their significant commercial and competition success, plantings of the three classic Champagne varieties in Britain increased year on year and since the very warm year of 2003, several significant vineyards have been planted. Nyetimber changed hands twice and under its current ownership has expanded on various sites from its original 15.8 hectares to a whopping 258 hectares (638 acres) and growing. Owner Eric Heerema told me he was looking for another 200 hectares (500 acres). Other large sparkling wine producers include the largest, Chapel Down, with access to 300 hectares of Champagne variety vineyards; Gusbourne with 93 hectares; Ridgeview with 90 hectares; and Hambledon with 90 hectares. Other major spark­ling players include Bluebell Estates, Bolney, Camel Valley, Coates and Seely, Laithwaite’s, Langham Estate, Exton Park, Furleigh, Greyfriars, Hambledon, Hundred Hills, Hush Heath, Rathfinny, Simpsons, Southern Wines, Squerryes and Tinwood. Together, there are around 30 British producers who control 50 per cent of Britain’s vineyard area and probably nearer 65 per cent of its sparkling wine production. The two French-controlled producers, Domaine Evremond (Taittinger) and what is currently called Pinglestone Estate (Vranken-Pommery) will be added to this list in time.


Extract from The wines of Great Britain © Stephen Skelton (Infinite Ideas, 2019)
To read more, buy your copy direct from the Classic Wine Library shop.

Extract: The wines of northern Spain by Sarah Jane Evans MW

16 May 2022 by in Classic Wine Library, Extracts, Wine and spirits

Rioja: a world within a world
What’s the best way to arrive in Rioja? For me, it’s coming from Bilbao, taking the road through the mountains and watching Rioja as it unfolds before you. The mountains are majestic, and in between is undulating countryside with rivers running through and hilltop towns spread about. There’s a lot to be said for arriving by rail, too. Take the train from Zaragoza. The last section, Logroño–Haro, meanders past the Ebro and vineyards. For the people who lived here in previous centuries Rioja must have seemed a blessed enclave. Any time is good to come: autumn is particularly beautiful; winter brings snow (and sometimes problems driving); in spring there’s blossom on the trees and in the summer it’s hot, but with plenty of cool places to enjoy wine in the evening. Too many wine regions can be flat monocultures of vines. Come to Rioja, it’s altogether more human.

Haro and the station quarter
When phylloxera came to France, the producers cast around for vine-growing land. Spain was conveniently close and with the opening of the railway line from Logroño to Bilbao via Haro in 1880, Rioja was an ideal source. Thus it was that Haro’s Barrio de la Estación came into being, with wineries clustered around the railway. The first to arrive was R. López de Heredía y Landeta in 1877, followed by CVNE in 1879, Duque de Montezuma and J. Gómez Cruzado in 1890, La Rioja Alta in 1890 and Bodegas Bilbaínas in 1901. (To complete the contemporary set, Muga moved from Haro town in 1970, and in 1987 came RODA.) In those early years the bodegas jostled with factories making brandies, soaps and fertilizers. While some of the Haro bodegas may seem today the epitome of classical wines, Haro was cutting-edge in its day – the first town in Spain to have electric street lighting.

Phylloxera came to Rioja, inevitably, in 1899. The first outbreak was in a vineyard in Sajazarra. The region recovered reasonably quickly as by then the wine world had discovered that the solution was to graft vines onto much more resistant American labrusca rootstocks.

For a number of years Rioja continued to define itself like so many parts of the world in terms of French wines, for instance by selling ‘cepa Borgoña’ (intended to mean ‘Burgundy style’) wines. The really significant change, after Spain’s entrance to Europe, was Rioja’s elevation to DOCa status, denominación de origen calificada, a first in Spain in 1991. While regulation can be criticized for too much policing and of the wrong kind, it has to be noted that a DOCa should never be about selling any wine at bargain basement prices. The very nature of being a DOCa should protect it from that unsustainable marketing. Yet when the DOCa was introduced it was a generic blanket for all Rioja wines to satisfy all interested parties: grower, small producer, cooperative and multinational. Hence Rioja can be sold too cheaply. Surely the wine world has changed? One size (or type of classification) need not fit all.

The naming of Rioja
Before we go any further, this is the place to run through the ever-growing list of possibilities behind the naming of the region. There is a River Oja, which surely must be the reason for Rioja’s name. But this is a little trickle compared to the grandeur of the Ebro, and its dominance in the landscape. Then there’s a possibility it refers to a local tribe called in Latin, Ruccones. Another source suggests that the source is Erriotxa or a similar spelling, which means ‘bread country’ in Basque. The US writer Ana Fabiano suggests that it might come from Rialia, describing a collection of small tributaries in Rioja Alta around the River Oja. She also speculates that it could come from the Basque Arrioixa, or ‘land of rocks’. And thus, the debate continues.

Defining the landscape
Those who like to define Rioja in terms of Burgundy, will note that in geographical terms there are similarities. Imagine Rioja turned upright, clockwise through 45 degrees, and there you have Burgundy. It is approximately 40 kilometres wide by 100 kilometres long, running from north-east to south-west, tucked in between mountain ranges. Administratively it is composed of three provinces: La Rioja (43,885 hectares of vineyards, 118 municipalities), Álava, the southern tip of the Basque country (12,934 hectares, 18 municipalities), and to the east, Navarra (6,774 hectares, 8 municipalities). There is also one bodega to the far west of Rioja that is in Castilla y León. Climatically there are strong differences. Nothing is straightforward about the soils, either, a complex blend of chalky clay, ferrous clay and alluvial types. Add to this the differing aspects and elevations – up to 700 metres, and in a few cases up to 900 metres. Blend in the grape varieties. To finish, there are the decisions of the producers, each serving diverse customer tastes.

The River Ebro, which decants to the Mediterranean, winds through Rioja and into it flow seven significant small rivers – significant in terroir terms, that is, each offering different aspects and soils. All of these come down from the Iberian system of mountains to the south. Starting in the west, the River Oja rises to the south of Rioja in the San Lorenzo mountains and flows down to Haro. The snows and cold of the Sierra Demanda above the river valley have a strong influence on the higher altitude vineyards. Next comes the Najerilla river valley. Again, it rises in the San Lorenzo mountains and comes down to the Ebro with many terraces of vineyards on both sides. The Iregua valley to the east of it flows down to Logroño, creating fertile conditions for plenty of market garden produce and olives. The River Leza joins the Jubera before arriving at Agoncillo by the Ebro, and is distinctive for its cliffs and canyons. Great for walkers, both rivers are distinctive for the difference from the elegant beauty of some of the Rioja Alta landscapes. Finally, the Cidacos valley winds at length down past the Monte Yerga, and the high Garnacha-dominant vineyards of Quel and Arnedo till it comes to the Ebro just after Calahorra.

Rioja’s story is all about diversity. As Ana Fabiano notes, Rioja contains 36 per cent of all the plant biodiversity in Spain. Furthermore when vineyard sites range from 300 to 700 metres, the climate really varies, and that’s before one takes in considerations of slope, aspect and soil. That’s why the vintage assessments beloved of fine wine retailers and auction houses are so difficult. Take the terrible frosts of April 2017. They wiped out 100 per cent of some vineyards, but others escaped completely. In terms of climatic influences, at the north-west end, Rioja is little more than 100 kilometres from the Atlantic, which gives the producers of Rioja Alta a good reason to describe their cooler vintages as Atlantic. The Sierra Cantabria is some protection from the Atlantic extremes. To the south the frequently snow-capped Sierra de la Demanda and the Sierra de Cameros protect the valleys of Rioja from strong winds from the south-west.

To blend or not to blend?
There are now so many styles of Rioja – modern, vino de autor, single vineyard, carbonic maceration and more – and so many strongly held opinions that it is easy to lose sight of one important quality in many fine Riojas. Namely, that they are blends. There are historical reasons for this. Many producers did not own their own vineyards, and there are commercial brands which still don’t. They rely on the growers for supply, growers from right across Rioja. Then there are also producers who wanted to make classical blends of two or more varieties, of Tempranillo with Graciano or Mazuelo, for instance, who own vineyards or buy their grapes from the best places, but not necessarily close to the winery. Rioja Alta producers sourced and still source their Garnacha grapes from Tudelilla in Rioja Baja. This was never an issue, until the debate promoting single vineyard wines became so excessively heated.

There are many kinds of Rioja. Which is better: a cross-DOCa blend of the best grapes, or a single vineyard where perhaps only one variety flourishes? This is the same debate over the merits of Penfold’s Grange and Henschke’s Hill of Grace in Australia. One is a multi-regional blend, the other a historic single vineyard. Different styles, different consumers, equal pleasure. Everyone has different views: my current notebook is filled with diagrams of Burgundian-style pyramids (Bierzo proposals), interlocking circles (neighbouring village proposals) and criss-crossing rectangles (the CRDOCa vision). Speaking at RODA, director general and all-round viticultural expert Agustín Santolaya pleaded: ‘Don’t Burgundify Rioja’. RODA is the newbie in the Barrio de la Estación, having only been founded in 1989. Santolaya’s mission is to make the best wine from a blend of the best vineyards; the traditional approach, though perhaps in a modern way. Look back at history, he says: ‘Traditionally Rioja blended its wines from great vineyards; there were practically no single vineyard wines made.’

White Rioja reborn
A decade ago, perhaps less, white Rioja had a really terrible reputation. The general view was that it was made from only one variety – Viura – and that Viura was flabby and boring. Yet in just a few years white Rioja has returned to favour. It may still only account for some 6–7 per cent of Rioja production but from that low base its market share has been increasing by some 20 per cent year on year. There are a number of reasons for this. They include: climate change, improved distribution, the requirements of export markets and the creativity of individual winemakers, while maintaining respect for the old ways and the classics. The launch of the latest Castillo Ygay 1986 white from Marqués de Murrieta with some 30 years of age hit the fine wine headlines and helped to bolster the profile of white Rioja as something exceptional. Of course, like the Viña Tondonia Gran Reserva white, it is a one-off, an original. In general, today’s white Riojas are – many of them – beautifully balanced, with subtle oak, and complex. They could not be further from the oxidized, tired wines of the past.

White Rioja is not just made from Viura – though it remains the dominant variety. Malvasía de Rioja (know in Catalunya as Subirat Parent), with its distinctive reddish, yellowish bunches, plays a small but significant part. Garnacha Blanca again amounts for a tiny percentage of the vineyard, but is making some finely textured wines. The Consejo Regulador wobbled a little when it permitted the introduction of Chardonnay and Sauvignon Blanc to an already fine line-up of varieties. An understandable step, an attempt to give their wines an international appeal, but the future for a DOCa lies in making great terroir wines with local varieties.

New varieties are appearing. Tempranillo Blanco made the headlines first. This is a genetic mutation; a single plant with white grapes was found in 1988 in Rioja, in Murillo del Río Leza. It’s a late budding variety, but like the red Tempranillo it ripens early. It can show citrus and floral notes and has been popular because of its relationship to Tempranillo itself. Another of the ‘new’ varieties is in fact an old variety, rescued and revived. Maturana Blanca is the oldest known grape variety in Rioja, and may have been referred to in 1622. The fact that it is sensitive to botrytis will have helped it fall out of favour. In character it has bright acidity, a tendency to warm alcohol, and a hint of bitterness on the finish. Another ‘new’ variety is Turruntés de Rioja, no relative of the Galician Turruntés or the Argentine Torrontes. Instead it is similar to Albillo Mayor, found in Castilla y León. It is low in alcohol, with a welcome high acidity, offering crisp apple notes. For a taste of these traditional and new white varieties, look to Abel Mendoza, and to Juan Carlos Sancha, the university lecturer and bodeguero, who has also fostered these rarities.


Extract from The wines of northern Spain © Sarah Jane Evans (Infinite Ideas, 2018)
To read more, buy your copy direct from the Classic Wine Library shop.

Extract: The wines of Bulgaria, Romania and Moldova, by Caroline Gilby MW

16 May 2022 by in Classic Wine Library, Extracts, Wine and spirits

The wines of Bulgaria
Bulgaria is a wine country very close to my heart – exciting and frustrating in equal measure. It was only the second wine country I visited in my professional career, when Eastern Europe was my first buying responsibility as a trainee buyer back in the late 1980s. I’ve seen this country take its first steps into a new era, just as I did myself. And I like to think that we’ve matured together, though the relationship has had its rocky moments.

That first trip to Bulgaria was eye-opening, not least because my one and only previous trip had been to Château Lascombes in Margaux. Memories have stuck fast of grim communist wineries; vast marching rows of vines supported by crumbling concrete; dining in huge, ornate ballrooms empty apart from our group; inevitable cucumber and tomato accompanied by ‘tractor fuel’ (a.k.a. rakia) at every meal and scrabbling for coins to pay for a few sheets of scratchy toilet paper from a babushka-type with bad hair-dye. I carried on buying Bulgarian wines when I was back in the UK but didn’t go back to the country for another dozen years or so.

In 2003 I returned for the first internationally judged wine competition, along with Jancis Robinson and a handful of judges from Norway, Poland and Scandinavia. So much was different; better hotels (with free toilet paper) and much better food (though cucumber and tomato are always standard fare). Usually everything was drowned in a thick fog of Balkan tobacco smoke. A mouthful of food and a puff on a cigarette wasn’t uncommon in those days (a habit that only faded with the indoor smoking ban in 2012). Winemaking was evolving, with the first few individual pioneers like Maxxima and Santa Sarah starting to appear, and privatization issues on their way to being resolved. But the larger wineries still seemed to believe that grapes grow in the back of trucks and couldn’t understand when we wanted to look at actual grapevines.

For some though, I think the proverbial penny (or stotinka) was beginning to drop as they realized that controlling fruit quality was going to be the next step for Bulgaria. Of course, problems of land ownership and vineyard neglect were still huge and have had major implications for Bulgaria.

Like all of Eastern Europe, Bulgarian wine has undergone a complete revolution from those early days of communist-scale, cheap, cheerful Bulgarian Cabernets; the ones I used to drink regularly as a student. I remember waiting with great anticipation for the arrival of Oriahovitza Reserve 1979 in Oddbins in the mid-1980s. There was nowhere else where you could get a wine with this level of maturity for the sort of price that even a student could afford. But the wine industry has undergone a complete revolution since then, through the challenges and problems of privatization, and has emerged as an exciting and dynamic scene, scattered with wines that I would be genuinely happy to recommend to anybody.

There is more to wine than just an enjoyable liquid (though obviously that’s important) and the stories behind the wine scene in Bulgaria are fascinating, though it hasn’t always been easy to get Bulgarians to genuinely open up and talk about it. And yet on the other hand Bulgarians are outspoken and blunt, and will tell you exactly what they think of you in so many words. Trust is a difficult thing for Bulgarians still, and they always seem to think there’s a catch, or a hidden agenda, so getting the wineries to tell me their genuinely personal stories has sometimes been hard. The more Latinized Romanians and even the Soviet-scarred Moldovans seem to have found it easier. And it’s a shame, because when you do get through that shell, Bulgarians and their wines are well worth getting to know.

Vineyards
The landscape of the Bulgarian wine industry has changed dramatically since the fall of the Iron Curtain and even more so since the completion of privatization. Accession to the EU in 2007 accelerated the pace of change, bringing with it reformed laws on winemaking as well as significant investment.

As part of the EU membership negotiations, Bulgaria agreed a vineyard area of 153,000 hectares, and official data for 2006 showed an area under vine of 135,760 hectares. However, this was never a realistic reflection of the area of viable productive vineyards and was most likely a political decision to give the industry maximum possible planting rights (which were extremely limited within the EU, basically requiring like for like replacement). Vineyard area continued to fall and the Ministry of Agriculture’s Annual Agrarian Report stated there were just 46,145 hectares in production in 2011, which fell further, to 36,551 hectares, by 2016.

Nearly half of Bulgaria’s vines are more than thirty years old, but in the last five years 6,000 to 8,000 hectares have been renovated each year. This almost certainly reflects purchase of land and planting or replanting of vineyards by large wineries, as well as the emergence of small and medium-sized new wineries with quality aspirations. Today, the majority of wineries have their own vineyards supplying all or part of their needs, and where they don’t own vines, longer term contracts specifying fruit quality and vine management are typically in place.

Vineyard development is likely to continue. Bulgaria had established a government-funded wine sector programme, worth nearly €70 million from 2014 to 2018, to support further conversion and restructuring of vineyards, plus investments in wine cellars and green measures. The change in attitude from technology towards the land shows the major mental switch that the industry has undergone. However, there is still a need to get to grips with the next step, which is to understand what the right locations for specific varieties are, and not just plant vines wherever a winery has been able to buy a plot of land. Look at France for examples of where the link from people to land has been uninterrupted for centuries (unlike Bulgaria where the link between land and individual people was largely destroyed over the years of communism). There are long established reasons why Pinot and Chardonnay grow in continental Burgundy while Cabernet and Sauvignon Blanc reign in the Atlantic climates of Bordeaux and the Loire, and Syrah and Viognier suit the baking heat of the Rhone. It’s worth noting how little varietal overlap there is too, unlike in Bulgaria where many of these grapes are found together in the same vineyard. The alternative way of looking at this is that Bulgaria is experimenting with freedom from prescriptive laws about what to plant where.

There are two aspects to quality: the first is freedom from faults and off flavours, while the second relates to the individuality and complexity derived from a location that imparts its unique character. Bulgaria needs to learn from the mistakes of her New World competitors. Frequently vines have been planted without considering the suitability of the variety for each site, with winemakers putting their faith in the power of technology and modern winemaking to overcome any disadvantages, such as the wrong soil or excess heat, and ending up with uniform and even boring wines. In the early years of the new era, it was such a challenge to put together enough land in Bulgaria for a commercial vineyard that owners may have rushed into planting without thinking through what grapes might work best. Terroir may determine character and complexity, but the human factor determines quality level.

New vineyards have their place, and young vines do get older and better balanced in time, which is starting to happen now in Bulgaria with the first wave of new era vines. The earliest investments from the early to mid-2000s are now getting over this problem, and the wines are better for it, showing ripeness at lower and better balanced alcohol levels. Just as an example Bessa Valley Reserva 2006 was 15.7% abv and the latest release is a more harmonious 14.3% abv. But the industry should not forget the old vines – especially gnarly, ancient things planted decades ago. Such vines are often naturally in balance with roots reaching deep into the soil, but importantly, they are not the modern clones that are increasingly widespread, which suggests they have survived because they suited Bulgaria’s conditions. I would love to see someone taking cuttings before this potential treasure trove disappears in a sea of French or Italian clones. And the myth that old vines are automatically better is often disproved by the reality here. Older vineyards from communist times were planted for quantity, on vigorous rootstocks and fertile soils. Just getting old will never completely solve that problem, and in many older vineyards there are missing and sick vines, as well as a few that are overcropping, so giving very inconsistent results.

To explore the idea of terroir a bit further, three factors need to come together. First is the place itself – the soil, climate, microclimate, aspect, rainfall, wind, sun, altitude and nearby water – and of course vine varieties that suit all these factors. Second is competent winemaking, which allows what the place gives to shine through. It mustn’t dominate, either with faults, or through being too technical and manipulative. Third and arguably most important is the human factor – the passion to aim for high quality and to experiment. And yes, this may mean winemakers being prepared to put their reputations on the line and admit they got it wrong sometimes (and I know this is not something that comes easy to proud Bulgarians). There also needs to be a dose of realism, as there must be a market place to sell these wines into. Recent years have seen several Bulgarian producers embracing ‘terroir’ in a move to be recognized for fine wines. As Yuson Jung points out in her 2014 paper: ‘Terroir is a compelling narrative to legitimize the premium quality of their wines and enter the ranks of fine wine in the global wine hierarchy,’ adding that, ‘wine is not simply an alcoholic drink but a cultural commodity and a symbol of identity’.

Local or international – does Bulgaria need a flagship variety?
For the international market, local grape varieties are a good way of gaining interest and starting conversations, though selling a grape no one has heard of from a country with little reputation for quality wine can be a big ask. If a grape only comes from Bulgaria, it is – by definition – a wine of its place, and such local varieties can also be used to add Bulgarian character to blends. In some cases, the fact is that local grape varieties have remained local because they only suit specific local conditions or because they are too ethnic or rustic to gain wider attention. Shiroka Melnishka Loza for instance, only really suits the Struma Valley and its wines can be challenging to drink without modern winemaking. Grapes like Pamid appear totally unsuitable for producing quality wine that will appeal to modern drinkers.

In other cases, with a more knowledgeable approach to viticulture and winemaking there could well be some gems to discover. At the moment, Mavrud seems to be leading the way as Bulgaria’s red flagship, and today it is the most widely planted of the quality native grapes. By no means does everyone agree that this is the only choice, with supporters for Rubin, Melnik 55 and even Gamza. However, as Radoslav Radev (head of NVWC) pointed out to me, the situation is the opposite in the domestic market, where young people often associate local grape varieties with what their parents and grandparents drank. International grapes are the ones with glamour for new drinkers rebelling against their parents.

Finding the balance point between these conflicting demands is a challenge. There is also a valid argument that showing the world what Bulgaria can do with well-known grape varieties helps buyers understand what quality the country can offer. Adriana Srebrinova (owner of Maxxima and Borovitza) explains, ‘I think we will have a better chance of showing the unique qualities of Bulgarian wines through the place where we grow our grapes, because wine lovers in the world know how a Cabernet Sauvignon from Napa or a Bordeaux tastes, it is easy for them to discern the difference in a Bulgarian Cabernet.’


Extract from The wines of Bulgaria, Romania and Moldova © Caroline Gilby (Infinite Ideas, 2018)
To read more, buy your copy direct from the Classic Wine Library shop.

Extract: The wines of Germany, by Anne Krebiehl MW

16 May 2022 by in Classic Wine Library, Extracts, Wine and spirits

Mosel – a cosmos unto itself
Not only are the valleys of Mosel, Saar and Ruwer unique; they seem like a different universe. Here, grape, climate, soil and topography combine in such a fashion that the ancient contract between humans and vine, between sweat and fruit, is driven to its extreme. It is here that the greatest effort leads to the greatest lightness; that Riesling climaxes with absolute transparency, exactitude and expression. Nowhere else is it more apparent that it is light, not heat, that ripens grapes. Take the legendary south-facing Scharzhofberg in Wiltingen. You climb to its ridge and look at the shrub on its shaded, north-facing side: barely an apple would ripen there.

Until 2007 the Mosel region was still called ‘Mosel-Saar-Ruwer’, also crediting the valleys of the smaller tributaries. These subregions now go under the Mosel umbrella but are as distinct as ever. This region covers the final, brief stretches of three river valleys: the Mosel on its meandering path before it joins the Rhine at Koblenz, the Saar and Ruwer before they run into the Mosel at Konz and Trier, respectively. While the river Mosel rises in the French Vosges mountains and flows north past Metz and Schengen, the German wine region begins at the Luxembourg border. This is the relatively unknown Obermosel where Elbling and white Pinot varieties on Triassic formations dominate. What is commonly understood to be the Mosel region proper begins in Trier and follows the snaking river bends which take 237 kilometres to cover the 96 kilometre distance to Koblenz. By grinding its way into the 400-million-year-old sediments of the Rhenish Slate Massif between 15 and 2.5 million years ago, the river created this spectacular topography, curve by winding curve. The Mittelmosel, where all the most famous vineyards are, runs from Trier to Briedel. Its villages from south to north read like a wine menu: Leiwen, Piesport, Braunberg, Bernkastel, Graach, Wehlen, Traben-Trarbach and Enkirch. Driving along the Mosel in this narrow valley is confusing: the road follows the river but on alternating banks, so after one or two loops and bridges you lose all sense of direction. However, driving early in the morning allows you to see how the rising sun hits some knolls and slopes first, some dells and troughs later. At dusk some parcels are still sunlit while others have been shaded since noon. This mix of exposure, gradient, relative distance to the river and altitude already accounts for many differences in the wine. Add elements like varying subsoils, vine genetics, viticulture and winemaking and you have a perfect matrix of infinite possibility. This alone inspires awe, let alone the vertigo-inducing steepness of the rocky vineyards. The experience is much enhanced by the white lettering proclaiming the famous vineyard names from afar.

The stretch of river from Zell to Koblenz is called Terrassenmosel as the valley becomes a little warmer but much steeper, so vineyards are usually terraced. This is where Germany’s, and possibly Europe’s, steepest vineyard is, the Bremmer Calmont. The Mosel is of course synonymous with slate but there are variations of it as well as other formations. The fact that the Germans like to use the term Schiefer, or slate, freely causes much confusion so caution is advised. The oldest formations are Devonian shales, or Tonschiefer. Depending on colour they are named Blauschiefer or Grauschiefer and are the dominant formation in all three valleys. The same era also left some quartzite, especially in the Terrassenmosel as well as volcanic diabase in the Saar. The Permian era left rhyolite, red with iron oxide, which is often called Rotschiefer; the Ürziger Würzgarten is famous for it. All these formations are weathered to varying degrees; some are so fine you can crumble them in your hand. The dialect word ‘Lay’ means slate, explaining why this term crops up in so many vineyard names. In the Ruwer valley, just outside Trier, vines are more difficult to spot because the vineyards are choice, south-facing, singular slopes not on the Ruwer itself but on tiny tributaries, like Eitelsbach, Weschbach or Kundelbach. They are at slightly higher altitude and don’t benefit from the moderating effect of a sufficiently large body of water, so they are cooler than the Mosel valley. The same is true for the Saar, which is altogether more spacious, more remote and wilder. Merely its last 25 kilometres from just south of Serrig to its confluence with the Mosel at Konz constitute its world wine fame. Few vineyards are directly on the Saar and rise to 300 metres and beyond, both accounting for their coolness. These slopes are much more exposed to the elements. You realize how marginal the area is when you spot signs for the Viezstrasse, or cider route, which also is a speciality here. Saar vineyards are monumental in a different way from those in the Mosel. The good distances between them, their relative isolation and altitude seem to afford them lofty majesty and grandeur that underscores their individuality. The mere mention of sites like Kanzemer Altenberg, Ockfener Bockstein, Saarbuger Rausch, Ayler Kupp and Scharzhofberg will send shivers of pleasure down the spines of Riesling lovers.

But history also plays its part. Neither poetry nor artefacts leave any doubt that viticulture has been a central part of Mosel life since at least Roman times. The Mosel’s ‘rising, natural theatre of vines’ was described as early as the fourth century by Roman poet Ausonius, who had been summoned to Trier, or Augusta Treverorum, an important Roman settlement and garrison, to teach the sons of Emperor Valentinian. Remnants of Roman wine presses in Piesport and Brauneberg bear witness to active, early wine culture. After the invasion of the Franks, Trier emerged as an early centre of Christianity whose archbishops united worldly and ecclesiastic powers, expanded their territory and rose to become powerful electors in the twelfth century. The electorate of Kurtrier was an important church state and wine was central to its economy as countless records document: vineyards are named, Fuders bought and sold, trade regulated, and prices listed. In the tumultuous centuries surrounding the Thirty Years’ War, conflict was never far away, but viticulture, then still dominated by Elbling and field blends, always revived. In 1787 Elector Clemens Wenceslaus decreed that within the coming seven years all lesser varieties were to be grubbed up and replaced with quality vines like Riesling. Much is made of this famous edict but as later records show, it was never fully put into practice, especially since the French occupation of the left bank of the Rhine disrupted the political order once and for all. As one writer noted, the entire Mosel, ‘from its source to its confluence with the Rhine, became a French river.’ The area of Mosel, Ruwer and Saar which Napoleon’s troops had occupied since 1794 became the French Département de la Sarre in 1797. Secularization followed, as did the Code Civil, and former church possessions were sold off. Estates like Scharzhofberg and Maximin Grünhaus can trace their history to these transactions. It is believed that almost half of all vineyards changed hands at that time, a cataclysmic upheaval after centuries of feudalism.

By 1815 however, with Napoleon defeated, the area fell to Prussia. An initial period of prosperity was swiftly followed by disaster: the scrapping of protective tariffs combined with poor harvests spelled hunger and misery. The poverty he encountered among Mosel Winzer moved a young Karl Marx to pen several articles railing against Prussian injustice. Around the same time another social reformer, Ludwig Gall, introduced the idea of Nassverbesserung, literally ‘wet improvement’. Based on the ideas of Jean Antoine Chaptal in France, who had introduced ‘Chaptalization’, i.e. the enrichment of musts with sugar, Gall’s idea was the improvement of musts with sugar solution (sugar dissolved in water) which killed two birds with one stone: it enriched must and diluted acidity. Nassverbesserung thus made unpalatable, sour wine at least drinkable and therefore marketable. Needless to say, the method was and remained controversial, but became so widespread that gallisieren entered the vocabulary – no doubt the practice also helped to entrench the naturrein principle of unadulterated wine firmly in the German wine psyche. Yet this western backwater of Prussia remained desperately poor. Landowners with other income streams could survive, but for farmers especially reliant on viticulture in this narrow valley without much space for other arable crops, each vintage spelled either feast or famine. The Mosel flooded at regular intervals, too, creating more misery. If you look carefully you can see the high-water marks of past floods on doorways and bridges. Thorough as ever, the Prussians commissioned their cadastral inspector and tax councillor Franz Josef Clotten to create a vineyard site classification. Based on the site evaluations of Mosel, Saar and Ruwer vineyards conducted by the Prussian tax authorities between 1816 and 1832, this map was published in 1868 and graded vineyards into three classes. The best vineyards – mostly the same as today – were marked out in dark red and not only served tax purposes but also became a handy guide for wine merchants. A string of good vintages in the 1860s meant that Mosel wines were going up in the world. Geopolitically, Europe was changing, too. Prussia was in the ascendant, threatening the carefully calibrated European power balance of the Vienna Congress. France declared war in July 1870 and by February 1871 the Prussians were victorious. While the Franco–Prussian War set the scene for the creation of the Deutsches Reich in 1871, it also emphasized the strategic importance of the Mosel region. This formerly French and remote province now received a railway line that connected Berlin, Koblenz, Trier and Metz in the newly annexed region of Lothringen/Lorraine. Steamships had already eased transport, but the Mosel then was not navigable year round. Trains meant that wines could now go to market easily. Indeed, if you look closely at old Mosel labels you will see an unusual number of steamboats or locomotives signalling ready transport links. By the 1870s Mosel wines started to become highly fashionable. The English writer Henry Vizetelly described them in 1875 as lacking ‘the robustness of their brethren of the Rhine’ but noted that they were ‘at any rate light and delicate, and possessed of a fresh and at times even a decided flavour, rendering them highly palatable.’ While Rhine wines were drunk with bottle age, Mosel wines were drunk young. The wine chapter in the official catalogue of the Deutsches Reich for the 1900 World Exhibition in Paris gives a nod to this fashion by describing Mosel and Saar wines as ‘by now popular’. It was their marked difference to the revered, mature Rhine wines that set them apart. Conscious of the need to support the populace of a border region, in 1896 the government in Berlin started founding not one but three Staatsdomänen, or state domaines, in Avelsbach, Serrig and Wiltingen: this way the state could benefit from the profitable wine business while also providing research and teaching centres serving as model domaines for best practice.

It was also in the nineteenth century that Riesling’s predominance was cemented in the Mosel. In 1845, Servatius Muhl reports lots of field blends in Saar and Mosel, noting Kleinberger, i.e. Elbling, and a hotch-potch of varieties. He notes that Elbling is often co-planted with Riesling, quoting the local wisdom: ‘Kleinberger brings much wine, Riesling makes it good.’ He also remarks that Riesling is planted in some places where it will not ripen in weak and average years. Fifty-three years later in 1898, Koch and Stephanus note that as a development of the past 20 years Riesling had become the predominant variety – but they also point out that in lesser sites Riesling is mixed with Silvaner, Pinot varieties and Traminer. Occasionally there are references to red wine – made from Spätburgunder and Portugieser. They also emphasize the viticultural progress. It was at that time that several harvest passes were made in the best Riesling vineyards, and grapes of the same ripeness were fermented to create different wine styles. Mosel wine was thus at its zenith at the turn of the century – and would remain so until the First World War. In this golden age these wines were amongst the most expensive and desirable in the world. The decades that followed the war were marked by difficulty. The tough conditions of the Versailles Treaty, the economic crisis and inflation of 1929, the ascent of Nazi Germany that ended in devastation, loss and misery. Yet, when German chancellor Konrad Adenauer negotiated the release of the last German prisoners of war still captive in the Soviet Union with Nikita Khrushchev in 1955, he took precious Berncasteler Doctor Riesling from the 1950 vintage with him.

Recovery was slow in the immediate post-war years, but vineyard expansion was rampant from the 1960s to the 1980s. The fact that Nassverbesserung, that relic of the nineteenth century, was still allowed, coupled with the 1971 invention of Grosslagen, or collective sites, meant that much Mosel wine became a parody of itself. One of the most grotesque examples of a Grosslage is the Piesporter Michelsberg, or PiMi in bulk wine circles, with 1,106 hectares – larger than some German wine regions! The figures tell the story: in 1879 there were 6,144 hectares in the Mosel, of which 42 per cent were Riesling; by 1906 there were 7,484 hectares of which 88 per cent were Riesling. In 1964 there were 9,835 hectares of which 79 per cent were Riesling; in 1979 there were 12,298 hectares, of which 58 per cent were Riesling and 22 per cent Müller-Thurgau. All this rode on the coat-tails of former glory and culminated in the 1980s when several scandals broke: amongst them that of inverted sugar syrup in 1980, which centred on the Mosel, where sugar was used to create fake Prädikat-level wines from poor wines, and the diethylene glycol scandal of 1985, where this substance was added to wines to mimic the viscous mouthfeel of rich, sweet wine. Domestic and export markets collapsed and even blameless estates suffered. The region’s reputation lay in tatters. Various parcels on the steep slopes fell fallow.

It took the Mosel until the turn of the millennium to start recovering. Climate change has helped: ‘Mosel, Saar and Ruwer have benefited because there are no more sour wines. Viticulture is much better today. We want to maintain the delicacy, the positive lightness. Vineyards which used to be abandoned because they were too cool are being recultivated, we go higher up, we go into the lateral valleys,’ explains Johannes Selbach of Selbach-Oster. And now Spätburgunder is also winning plaudits. The past twenty years have seen a flowering of quality where old vineyards and vines are valued; where young winemakers invest their futures in this region; where visionaries like Ernie Loosen, Markus Molitor and Roman Niewodniczanski of van Volxem created a dynamo effect with their respective investments and achievements; where arch traditionalists like Egon Müller, Maximin Grünhaus and Joh. Jos. Prüm hold fast to their historic values. Once again Germany and the world are conscious of the uniqueness of Riesling that can be achieved here. The slopes are still as steep, but the counsel from an old book, ‘that no bread in Germany is earned harder, nor sliced more frugally, than in the Mosel,’ is thankfully consigned to history – even though the wines are far too cheap across the board for the effort that goes into growing them. It is a delicious contradiction that such monumental effort should lead to such weightlessness and delicacy. Today the stylistic spectrum of Riesling in this region alone is mind-blowing. If you wonder about the differences between Mosel and Saar Riesling, here are the opinions of two experts. Nik Weis of St Urbanshof says that ‘the particular conditions of the Mosel are even more heightened in the Saar,’ while Hanno Zilliken of Forstmeister Geltz Zilliken notes: ‘The difference between Mosel and Saar is the different weighting of constituents. A Mosel Riesling is carried by its fruit accompanied by acidity. A Saar Riesling is carried by its acidic structure accompanied by fruit.’ Fans should not miss two annual events: Mythos Mosel and Saar Riesling Sommer which draw an enthusiastic and young crowd.


Extract from The wines of Germany © Anne Krebiehl (Infinite Ideas, 2019)
To read more, buy your copy direct from the Classic Wine Library shop.