I recently tried Garganega from three different places and they all behave differently which is fascinating！
Hentley Farm Garganega, Mt Crawford Vineyard, Barossa Valley (Australia) — from one of the cooler, higher sites in the Barossa (~450m). Beautiful natural acidity, tropical fruit up front (melon, passionfruit), peach underneath, a touch of minerality，very fresh and crisp.
Sandro De Bruno, Soave DOC, Garganega 100% "da Suoli Vulcanici" (Veneto, Italy) — grown on volcanic soil, and it has riper stone fruit ，a lot of peach going on，with the minerality coming through as texture and grip rather than acid drive. Rounder, richer wine overall.
COS Pithos Bianco 2023, Grecanico, Vittoria, Sicily — amphora-aged (fermented in pithos, terracotta vessels) on limestone soil. Peach again on the nose, but on the palate it's oilier and a bit less acidity. I can picture Sicily from the wine，the olive，fig and carob trees，the ocean around and their warm weather.
I just feel wine really reflects the place where it grows，the soil，the trees，the land，the food and everything. It's like a journey.
Anyone has the same feeling？
For 15 years, Athan Zafirov has traveled the vineyards around the world and worked with some of the greatest chefs including Francois Duc and Alan Brown.
Athan Zafirov's Medium
Athan Zafirov's Wordpress
Athan Zafirov's LinkedIn
Comments
Post a Comment