Its Wine Time, and you're about to dive into the latest offerings from Bobby Fishel, the British-born, Aussie winemaker who goes by the name "Just Enough." Bobby's winemaking philosophy is straightforward: do just what's necessary to create wines that are nothing short of extraordinary.
One of his recent creations, the "Fitter Happier," is a remarkable 100% Chardonnay. The grapes experience a whole bunch press and then relax in old barrels for 13 months during the fermentation and aging process, including full malolactic fermentation. The outcome? A Chardonnay filled with green notes, a tropical aroma, and a lingering grapefruit pith finish. It's a savory, dry, and exceptionally tasty choice, particularly splendid when paired with dishes like savory fish or white pasta.
Bobby Fishel, the mastermind behind Just Enough Wines, is an Englishman with a background in importing wines into the UK through Bunch Wine Bar. This marks his very first solo winemaking venture. He sources his grapes from biodynamic, organic, or organic-in-conversion vineyards throughout the Barossa region. The result? Wines that are vibrant, funky, and an absolute delight. This thrilling new project has garnered quite the attention with its initial releases, making Bobby a producer well worth keeping an eye on.
The 2022 Santa Lucia Gazza Ladra Fiano from Puglia, Italy is all about those 100% organic Fiano grapes, meticulously cultivated at a density of 5,500 plants per hectare, employing the single guyot system. Fiano grapes are the tough contenders, renowned for their vigour, resilience, and elevated acidity, qualities that make them resilient in the face of scorching summers in the Murge hills, all the while preserving their distinctive genetic makeup.
This wine exudes an intense yellow hue, reminiscent of a bountiful basket of ripe citrus fruits, zesty lime jam, delicate white blossoms, crisp white fruit, and a subtle caramel note. Gazza Ladra carries itself like a skilled tightrope walker, showcasing impeccable balance and a subtle undercurrent of salinity. With an acidity level of nearly 6.5/1000, it boasts a delightful zing.
Fiano, often dubbed the cool cat of Italian white wines, stands out for its robust and sturdy character. Its aromatic intensity places it in a league of its own among white wines from Apulia.
Whether you're savouring it on its own or pairing it with a delightful meal, Gazza Ladra shines. It's a top choice for Mediterranean dishes, particularly those featuring raw seafood such as calamari, cuttlefish, mussels, or octopus.
This wine doesn't require aging; it's best enjoyed while young and fresh, ideally within three years from the vintage date, and be sure to serve it nicely chilled at around 12°C.
Here’s a delightful gem on your radar: the 2020 Schlosskellerei Gobelsburg ‘Urgestein’ Riesling from Austria. This wine is a piece of history, with a timeline that traces back to the monks of the Zwettl Monastery, who received their first vineyards in 1171 at Heiligenstein and Gaisberg. In 1740, the castle and its vineyards came under the order's ownership. Following a fire at the Kammern winery in 1786, winemaking shifted to Gobelsburg. Then, in 1996, Michael & Eva Moosbrugger, along with Willi & Edwige Bründlmayer, took the reins at the property, joining the Österreichische Traditionsweingüter association.
Schloss Gobelsburg, one of Austria's oldest wineries, boasts a host of historical vineyard sites surrounding the castle, each with its unique charm, featuring varying soils and microclimates. From the sun-drenched terraces of Zöbinger Heiligenstein to the expansive gardens encircling Gobelsburg castle, the vines are exposed to diverse conditions. They nurture each grape variety to its fullest potential. Schloss Gobelsburg has long been committed to ecological winemaking, even before it became a trend. The monks of the Zwettl Monastery, who managed the winery until 1995, practiced organic fertilization, avoided herbicides, and sought to minimize the use of plant protectants.
This Riesling unfolds with luscious apricot, sunny yellow apple, and delightful almond notes, all intertwined with herbal accents. It's a crisp, refreshing sip, with a robust mineral character that leaves you exclaiming, "Yum!"
You're in for a treat with the 2023 Alkina Grenache Rose from Barossa Valley, South Australia. Alkina, a sprawling 60-hectare farm, boasts an impressive 43 hectares of flourishing vineyards. The newest sections of the vineyard were planted in 2017, while a charming 6 hectares of the oldest vines have their roots dating back to the early 1950s, thanks to the green thumb of Les Kalleske. The original vineyard earned its official organic and biodynamic certification (NASAA) in 2016. In that very same year, you extended your embrace to the adjacent 20-hectare Owens Vineyard, tending to its growth with the same organic and biodynamic principles. Owens Vineyard proudly achieved full certification in 2022.
The mission at Alkina revolves around crafting wines that truly speak of their terroir, conveying the unique character of the land on which they were nurtured. This commitment yields clear distinctions in the fruit harvested from vines just a stone's throw away. At the core of their efforts lies a deep focus on nurturing soil health and promoting a rich tapestry of plant and microbial diversity.
The 2023, the Grenache rosé is a thrilling experience, bursting with pure, lively, and intense flavours. It all begins with the gentle scent of ripe strawberries, succulent white peaches, and the fragrant essence of rose petals. Prepare for an electrifying explosion of taste on the palate, accompanied by fine tannins reminiscent of talcum powder. This rosé embodies dryness, crispness, and a vivacious spirit, with lively cranberry acidity that dances all the way to the finish.
The 2020 Alberto Voerzio's Dolcetto D’Alba from Piedmont, Italy takes the stage. Alberto Voerzio, a rising star in the world of winemaking, has been making waves in his organic winery since 2006. His commitment to quality is evident in every aspect of his process. He maintains very low yields, prioritizes long and traditional fermentations with precise temperature control, and ages his award-winning Barolo wines for two years in French oak, with only 25% being new barrels.
What sets Alberto's wines apart is his dedication to authenticity. He avoids the use of commercial yeasts, enzymes, or activators, relying on the natural processes of winemaking. He also uses minimal amounts of sulphur. The wines are bottled without filtration, allowing them to express their true character.
Alberto's connection to the land runs deep, as he naturally tends to his 4-hectare vineyard in the historic cru area of 'La Serra' in La Morra. La Morra, the highest and largest town in the Barolo region, is where Alberto was born and where his passion for wine was born and nurtured.
The 2020 Alberto Voerzio Dolcetto is a medium-bodied red wine crafted exclusively from 100% Dolcetto grapes. It boasts a moderate level of richness, gentle tannins, and vibrant fruit notes. The fermentation process is driven by indigenous yeasts and takes place in stainless steel, preserving the wine's authentic character. Following this, the Dolcetto matures for a duration
A.R.C, or A Random Collection, made its debut, brought to life by a soul who had once treaded the floors of restaurants, but whose dreams led to a new path. The vision of tending the land, embracing the natural world, and adopting a more sustainable way of life began to take form a few years ago when this intrepid individual departed from their life in Sydney to embrace the role of custodian over a permaculture farm in West Gippsland, Victoria.
This wine, the A.R.C. Cabernets, released in 2021, leans toward the most classic style within this vintage. It's a sheer delight, ready to be relished immediately or carefully tucked away in a cellar for later. The Baw Baw Cabernet Blend is nurtured in the biodynamic Wild Dog vineyard, where Patrick Sullivan and William Downie tend to the vines with meticulous care in the Gippsland region.
These vines, aged 38 years, draw their sustenance from the fertile, red volcanic soils. Just shy of a tonne each of Cabernet Sauvignon, Merlot, Cabernet Franc grapes were painstakingly harvested. Every grape underwent a meticulous destemming process and then embarked on a 22-day maceration journey while nestled in stainless steel tanks. Jess and Freya lovingly foot-stomped the grapes twice a week. After pressing, the wine was gracefully transferred to a thoughtfully chosen array of wooden vessels, where it aged for 10 months. The final product was bottled in its purest form, unfiltered and unfined, with a mere 15 parts of SO2 gently introduced in the month leading up to bottling.
The wine is luscious and plump, with hints of spicy dark berries, black liquorice, and the trademark tomato leaf of Cab Franc.