In a debate about wild yeasts , it was David Schildneckt who first had told me about Bernhard Ott's anfora gruner in the Wagram.
His thought? Amazing. Gruner? He wasn't sure.
This was a wine I had to taste so, Ott was the first stop right off the plane. To greet me was fantastic bread, and a new lust object, shapely Zalto decanters, to spit in.
Ott had his biodynamic conversion about three years ago through a consultant I'd never heard of, have you? Andrew Lorand.
And a conversion it was, because my only previous Ott wine was a 2006, relatively commercial. Yeast..etc. His new of Gruners are different animals. Ott drank the biodynamic Kool-Aid and has taken certification with a group that is pissing Demeter off, something called Respekt. And he is in love with his compost.
But never the less, his compost and his Kveri Gruner-V are to my taste the finest anfora Gruner I ever tasted, and my favorite of his wine.
The winemaking is simple. Carbonic with out the added gas. Throw the grapes in, cover it up, siphon off the clear juice. The 2009 was delicious, pepper, chamomile, slight skunk, angular and butterscotch. the 2010; add freshness, lemon, grapefruit and chamomile, very focused and lively.
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