Heavenly white from Alto Adige. Can't wait to visit once travel is feasible.
More playful than the 2015 with gorgeous intensity in the fruit. Haven't tried the 2017 yet.
Paired deliciously with fried oysters (garnished with dill yogurt and Calabrian chile oil) and duck fat fried potatoes (garnished with crab fat mayonnaise)..
Producer notes:
Terlano is far from your average producer of Alto Adige wines. With a history of production, varied terroir and time-honored traditions that date back to 1893, Terlano is unique in many ways. The goal at Terlano is to make wines that will stand the test of time. In the cellars of Terlano you’ll find vintages going back to 1893, with 1955 marking the first year that they began to hold back bottled wines in quantity. Beyond that, the winery currently has sixteen steel tanks which house vintages going back to 1979. These wines were vinified and refined for one year in large oak before being placed into steel tank (2,500 liters) and allowed to mature on the lees for ten years or more. These tanks represent future vintages for their Rarity Selection, a limited annual release (around 3,300 bottles), and only when the winery deems the vintage to be showing well. Again, the test of time is paramount at Terlano. Speaking of wood, all of the whites are refined in large cask and stainless steel. All the smaller oak and tonneaux is saved for their selection of red wines, such as the old vines Lagrein Riservas from the Gries vineyard in Bolzano. Talking about the future is difficult with an estate that prides itself in twenty-to-forty-year-old vintages, yet what Terlano is sure of is that the wines they make today will go on to stand tall amongst them. It was also very interesting tasting Terlano samples from the dry and hot 2017 vintage. I mention this mainly to point out the success they had in spite of the vintage conditions. However, variability can be witnessed when comparing the 2017 Lagrein Porphyr, which showed more wood and overripe fruit, to the Lagrein Gries, a wine in perfect balance. -- Eric Guido, November 2020
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