Becker is a strong advocate of wild-yeast fermentations. Pressurized tanks are used for fermentation, leaning to a quick, warm fermentation. The juice are racked into traditional barrels of the Rheingau for at least two years of barrel age before bottling. This practice puts the graying wild-statesman of German winemaking right next to the young hipster-growers, as obsessed with natural yeasts as anything else. On the other hand, since vintage 2003 Becker has bottled his wine with glass closures, which of course this same population can’t understand for nuts.
Even with this very long élevage, Becker seems to release wines as and when. Which is why we are able to offer wines going back to the ’80s today. The wines all have enormous aging potential, but even a couple of years in bottle unlocks their soul. These are Rieslings that make no concessions to modernity or to fashion, and are defiantly old school. They are living fossils, the likes of which we may never see again.
Wines coming out of J.B Becker embodies the epitome of not giving a F***, and we dare you to not give it a shot.
Pirramimma vineyards and winery are nestled behind the township of McLaren Vale, running parallel to Tatachilla Road. The mature vineyards are planted to 13 varieties and 40 designated blocks, spread over 300 acres and allow them to produce over 80 different wines, from the iconic McLaren Vale Shiraz, pioneered varieties such as Petit Verdot and Tannat, and an ancient collection of fortifieds.
Founded in 2005, the Barons de Rothschild Champagne House has established strong relationships with partner producers to craft champagnes of a rare elegance from exceptional terroirs and rigorously selected grapes. “Accomplishing through great achievements”, such has been the Rothschild family’s ambition for more than 250 years. Through the strength of its wine-growing experience, the family has joined forces with producers from Champagne to develop excellent champagnes which bring together know-how and tradition.
Anthonij Rupert Wyne was founded on the farm L’Ormarins in Franschhoek. Originally owned by the late Anthonij Rupert, who passed away in 2001, the farm was taken over by his brother Johann Rupert in 2003. It was Johann Rupert who constructed a state-of-the-art winemaking facility on the estate, and the beginnings of what was to become a sprawling enterprise with a focus on terroir-specific wines.
Takara has great experience in producing Shochu , Mirin and Sake for more than one-and-a-half centuries. Because Takara’s main business endeavors depend heavily on the mastery of natural processes such as fermentation, the Company feels a strong responsibility toward preserving the natural environment.
Certain names resonate strongly within Australian wine history and Jim Barry is one of them. It was Jim Barry’s drive that helped shape South Australia’s Clare Valley as a benchmark producer of world class Riesling and cemented it as one of Australia’s premier wine regions.