Collio Ribolla Gialla, Sturm 2018 $18 (Friuli-Venezia Giulia, Italy)Organic, hand harvested Ribolla Gialla from a single vineyard on a hilltop not far from the Slovenian Border. Slowly fermented for 2 weeks with native yeast and aged on the lees in steel for 6 months. Zippy and lean, but easy going with nice ripe citrus.
Scheurebe Feinherb, Weingut Theo Minges 2018 $18 (Pfalz, Germany) Scheurebe from biodynamic vineyards in Pfalz from a 6th generation family farm, all hand harvested, wild fermented and made in steel. Easy drinker that's gone all too quickly with mouthwatering grapefruit and a zippy finish.
Sauvignon Blanc Veilles Vignes, Domaine Jean Aubron 2018 $15 (Loire Valley, France)
This gorgeous Sauvignon Blanc comes from 40+ year old vines grown on gabbro and volcanic soils, fermented in stainless, unfined, lightly filtered and lightly sulfured. The result is mouth-wateringly refreshing and easy to drink.
Pinot Bianco, San Pietro 2018 $18 (Alto Adige, Italy) Delicate white peach and stone fruit, lovely. Pear and dried flowers with slightly honeyed notes. Full apricot flavors with nice acidity.
Gemischter Satz, Weingut Bernhard Ott 2017 $20 (Niederösterreich, Austria) Literally “mixed bag or set”, it is a mixture of several grape varieties, but not from different vineyards. This is a very old idea – to plant different varieties together to minimize loss if a single variety was affected. In Ott’s blend he takes Neuberger and Welschriesling and ferments them on the skins, blending them with a co-picked and co-fermented blend of Chardonnay, Weissburgunder, Grüner Veltliner, Roter Veltliner and Riesling.
Corse Calvi Blanc, Clos Culombu 2017 $20 (Corsica, France) 100% Vermentino from younger organic vines on the northern coast of Corsica, hand harvested and wild fermented, then aged on the lees in steel before getting bottled unfined (vegan) and lightly filtered with minimal sulfur added. Salty minerality and pithy citrus on a medium bodied frame.