This “Orange wolf” is very spicy and zesty with an extraordinary nose that reminds me of pine needles, Frankincense or other incense rocks. Packed with exotic kiwi and kumquat fruit notes, beautiful acidity and a zesty finish. This has really come together well since I last tasted it two year ago – back then it felt thin and bitter on the finish. It’s fleshed out nicely and generally has a real feeling of harmony now.
The Welschrielsing and Grüner Veltliner come from a vineyard called “wolf mountain”. If I understood correctly, only the Welschriesling in this blend (one third of each variety) was skin fermented (for 10 days), whereas the Gewürz and Devín were barrel fermented with a proportion of whole berries, for nine months. Everything was blended and then aged further in barrel.