Quintessenz Sauvignon Alto Adige DOC 2018

This is a fragrant and profoundly expressive wine that ushers forth beautiful aromatic intensity in the most positive manner. Sophisticated and shapely, the Cantina Kaltern 2018 Alto Adige Sauvignon Quintessenz is nothing like your standard interpretation of this carefully aromatic grape variety from other parts of the globe. Orchard and passion fruit cede to white rose, jasmine, spicy saffron and a hint of fresh curry leaf. This is a tight, mid-weight expression that drives a long finish and lasting momentum. Grapes are sourced from a parcel located up there high at 500 meters above sea level with classic dolomitic soils consisting of chalky gravel, loam, porphyry and weathered granite. Some 10,000 bottles were released.

Manager Tobias Zingerle, winemaker Andrea Moser and the team at the dynamic Cantina Kaltern finished construction on the new winery about two years ago. Given the extra space and the new technology that came with it, this excellent cooperative is on a roll. It released three new wines as part of its Project XXX: Hardcore Gewürztraminer, Sans Sauvignon and Cuckoo's Egg. You'll find a review of the mind-bending wine, Hardcore, here. What a special treat that was. I don't think I have ever encountered a wine like it.

Aromas of gooseberry, guava, lychee and pomelo. It’s medium-bodied with bright acidity and a textured palate. Lees and mineral notes complement the citrus pith and tropical fruit. Drink now.

The 2018 Sauvignon Quintessenz is aromatically piercing and intense, bursting from the glass with gobs of mineral-laden yellow and green citrus, apricot, savory spice and a hint of fresh cut grass. It balances soft textures and pleasantly ripe fruit against stimulating acidity which pushes and pulls, creating aching tension. Hints of grapefruit and kiwi linger, along with a salty twang that seems to go on forever. The fruit for the Quintessenz Sauvignon hails from an east-facing vineyard at 500 meters above sea level, planted in a mix of loamy, chalky gravel, porphyry and weathered granite. It spends ten months on the lees in large neutral oak after having gone through spontaneous fermentation. It’s pretty spectacular.