[EN] Recent wines I’ve been drinking
La Stoppa Ageno 2020
Style : Orange Wine / Skin-contact White
Alcohol by Volume : 12.5%
Country : Italy, Emilia-Romagna
Grape variety: Malvasia di Candia Aromatica 100%
An orange wine with the distinctive aromatic character of Malvasia, tannins from extended skin contact, and an impressive oxidative depth developed through bottle aging. Rather than being a “funky natural wine,” it has an airy texture and a quality reminiscent of aged fermentation.
Origin: Organic vineyards in Emilia-Romagna, Italy
Grape Characteristics : An intensely aromatic white grape variety known for its high aromatics. When used with skin contact, it can develop tea-like tannins.
Typical notes from this grape include apricot, orange blossom, honey, grape, herbs, Muscat-like aromas, floral notes, and a perfumed character. This variety is not simply “aromatic”; when made as a natural or orange wine, it can become highly complex.
Because many aromatic compounds are found in the grape skins, and because the variety itself is naturally expressive, skin contact can push the wine toward deeper notes such as black tea, yeast, oxidized apricot, herbal tea, honey, and dried flowers.
When made conventionally:
→ a floral, perfumed white wine
When made naturally, oxidatively, or with extended skin contact:
→ it transforms into something closer to fermented tea, herbs, and honey.
Historical Significance : This wine is considered one of the classic examples of Italian natural orange wine.
Producer : La Stoppa
La Stoppa is a historic winery in Emilia-Romagna, Italy, known for producing deep and complex natural wines through minimal intervention and long aging. Ageno, in particular, is often regarded as one of the representative wines of the skin-contact orange wine style.
Main Char: Dried apricot, honey, yeast, herbs, black tea, subtle oxidation, Brett, and a slight smokiness.
(My opinion) The dominant aromas were apricot and honey. On top of that, yeasty and Brett-like notes layered in, but they were not overpowering. They gave the wine a pleasant wild character. There was also a slight impression of old books and fermented tea.
Body: Medium-plus
Acidity: Medium-low to medium
Sweetness: Low / dry
Tannin: Medium-plus
Pairing : Cheese, mushroom dishes, olive-oil-rich foods, roasted chicken, and fermented foods.
Tasting Note:
My first impression was that the wine was dry and astringent. Rather than feeling rough, it had tea-like tannins, as if the tea had been steeped for a long time, while a yeasty texture slowly spread across the palate. The acidity did not stand out sharply; instead, it supported the wine gently in the background. Overall, it gave the impression of a full-textured, medium-to-full-bodied orange wine. As it opened up over time, the aromas of apricot and honey became richer, followed by the distinctive earthy, slightly funky scent of Brett slowly rising through.
It has the wild character typical of natural wine, but the balance never falls apart. Instead, that wildness creates a sense of depth, almost like something long-fermented and aged. Although it is an orange wine, it is not simply fresh or juicy. The wine is centered more around texture, airiness, yeast, and tannin. The impression of slightly oxidized black tea or herbal tea was especially memorable.
One-line review:
A weighty orange wine where fermented tea, apricot, and Brett come together. Perfect for spring.
Style: White Wine
ABV: Approximately 12.5–13%
Country/Region: Marlborough, New Zealand
Grape Variety: Sauvignon Blanc
This wine shows the classic style of Marlborough Sauvignon Blanc from New Zealand. It is centered around bright acidity, citrus, tropical fruit, and herbal aromas, with a clean and straightforward white wine profile.
It comes from the Marlborough region on New Zealand’s South Island. Sauvignon Blanc from this region is known for its high acidity, intense aromatics, and citrus- and herb-driven character.
Oyster Bay is one of the representative brands that helped popularize New Zealand Sauvignon Blanc around the world. The winery is known for producing clean, bright, and fruit-forward wines with vivid aromatics and refreshing acidity.
The main characteristics of this wine are grapefruit, lime, green apple, passion fruit, freshly cut grass, herbs, and a slight mineral note. To me, the aroma felt very clean. I noticed lime, a green scent like freshly cut grass, and a slight herbal quality. It tasted like summer. It had a clean lightness that made it easy to drink as a daily wine.
The body is medium-light, the acidity is high, the sweetness is low, and there is no tannin. It would pair well with oysters, shrimp, salads, fish dishes, goat cheese, and light pasta.
The tasting impression is bright and direct. When served cold, the citrus notes of lime and grapefruit hit the palate clearly and sharply, followed by lingering herbal and green plant-like aromas. Overall, it is a very clean, high-acid wine that feels refreshing in the mouth. Rather than being complex, funky, or fermentation-driven, this wine is focused on bright, cool fruit and crisp acidity.
For reference, my husband and I both thought this might be the best daily wine for us, so we were impressed enough to buy it two more times.
One-line review:
A chilled New Zealand white wine with the scent of summer fruit, citrus, and fresh green grass.
Wasenhaus Spätburgunder 2023
Style: Red Wine
ABV: Approximately 12–13%
Country/Region: Baden, Germany
Grape Variety: Spätburgunder / Pinot Noir
This wine shows a delicate and minimal style of Spätburgunder from Baden, Germany. Rather than being driven by strong fruit or oak, it focuses on transparency, a long mineral finish, and balance. It is not a flashy or forceful Pinot Noir, but one that quietly lingers for a long time.
It comes from Baden, a region in southwestern Germany. Spätburgunder from this area often shows subtle red berry fruit, herbal notes, transparency, and delicate acidity.
Wasenhaus is a winery founded in Baden by producers with experience working at Burgundy domaines. It is often mentioned as one of the important modern producers of German Spätburgunder. The winery has gained international attention for its natural approach and restrained winemaking style.
Wasenhaus was founded by Alexander Götze and Christoph Wolber, who gained experience working with organic and natural producers in Burgundy. The winery is known for German Pinot Noir with a low-intervention approach and a focus on delicate texture.
The main characteristics of this wine are red cherry, cranberry, herbs, subtle earthiness, tea-like minerality, delicate acidity, and a long, quiet finish.
At first, I honestly felt a little disappointed because it was so elegant and restrained. It was not the funky, leathery, or powerful style that we usually enjoy, so my first reaction was almost, “Oh…?” The body and personality of the wine did not stand out strongly at first either. But when I went back to the last glass on its own, my impression completely changed. More than the fruit, the finish was unbelievably beautiful. Like Wuyi rock tea, the minerality stayed quietly and lingered for a long time. It was not just a simple stony note, but a complex minerality that felt like layers of different rocks stacked on top of one another.
The body is medium-light, the acidity is medium-plus, the sweetness is low, and the tannins are extremely soft. It would pair well with lightly seasoned cheese pasta, dishes with lemon and herbs, white meat, mushroom dishes, or simply on its own.
My first impression was that it felt surprisingly plain. Nothing in the aroma or flavor was exaggerated, and the balance was so clean and composed that I almost found it uninteresting. But as I drank it slowly, I realized that the true charm of this wine was not in the immediate flavor, but in what remained at the end. When I drank the last glass without food, the minerality and lingering finish left in my mouth were truly impressive. The aftertaste continued quietly, almost like the feeling after drinking tea, and I could sense layered mineral textures like different kinds of stone. If I had paired it with strong or heavily seasoned food, I probably would not have liked this wine. Instead, its delicate balance came alive with simple, restrained dishes. It was especially beautiful with a less salty Gruyère cheese pasta with lemon and dill. This is not a flashy or powerful wine, but it quietly stays in the memory.
One-line review:
A German Pinot Noir with tea-like minerality, whose last glass was far more beautiful than the first.
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