‘Amphora - River Sediments’
Palava, Riesling, Grüner Veltliner, Malvasia & Pinot Gris, Moravia, Czech Republic
Breakfast caesar, carrot purée & zucchini loaf lovers look over here(!) for a natural wine version of V8 juice! GW’s newest import, meet the gorgeous wines of Martin Vajcner! Situated near the otherworldly Thaytal National Park, their eight certified organic vineyards spread across 5.2 hectares of the historic Znojmo wine region. Producing zero-zero bottles of pure, angelic, juicy sorcery where his family has been grape-tending since the early 1600’s. The rich and spiced pálava, famous in the region, and cutting riesling are macerated for 12 months in Moravian amphorae before being matured in French oaks, while the herby grüner veltliner and melon-y malvasia are matured in amphorae without maceration. Tomato, orange squash flesh + blossom, rambutan candies, chalky palms, salty spritzes, fermenting tropical soup of mango and papaya, bitter pineapple leaf & a lifted, clear sky acidity. Enjoy out of a curly straw while reading On Food and Cooking by Harold McGee.
Original: $47.73
-65%$47.73
$16.71
Description
Palava, Riesling, Grüner Veltliner, Malvasia & Pinot Gris, Moravia, Czech Republic
Breakfast caesar, carrot purée & zucchini loaf lovers look over here(!) for a natural wine version of V8 juice! GW’s newest import, meet the gorgeous wines of Martin Vajcner! Situated near the otherworldly Thaytal National Park, their eight certified organic vineyards spread across 5.2 hectares of the historic Znojmo wine region. Producing zero-zero bottles of pure, angelic, juicy sorcery where his family has been grape-tending since the early 1600’s. The rich and spiced pálava, famous in the region, and cutting riesling are macerated for 12 months in Moravian amphorae before being matured in French oaks, while the herby grüner veltliner and melon-y malvasia are matured in amphorae without maceration. Tomato, orange squash flesh + blossom, rambutan candies, chalky palms, salty spritzes, fermenting tropical soup of mango and papaya, bitter pineapple leaf & a lifted, clear sky acidity. Enjoy out of a curly straw while reading On Food and Cooking by Harold McGee.
