BKWine Blog

South Africa’s biggest export markets

2011-08-16T10:07:00.000+02:00

Here are the top export markets for South African wines:

UK 104 million hectolitre

Germany 72 Mhl

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Half a million hectares of vineyard land for sale

2011-08-08T09:56:00.000+02:00

If you are really aiming to be a volume producer this might be your chance. 989,000 acres, around half a million hectares, of land is for sale in Argentina. It is claimed that it is the biggest patch (patch?) of land ever for sale, but can that really be true? Were not some of the US states incorporated into the nation through sales for example?......

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So how did the Bordeaux primeurs 2010 taste?

2011-08-05T10:06:00.000+02:00

Tasting primeurs is not as difficult as it is sometimes said. Wines that young, just barely six months after harvest (tasted in April), can be wonderfully attractive: lots of fruit, hopefully ripe tannins and not too much wood (they have only spent six out of 18-24 planned months in barrel). But there are three things that are very difficult: having the stamina to go taste all the wines (no one can), being able to write something descriptive and useful about it (only a few does), and above all being able to make some judgement on the future of the wines you are tasting.

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2,000,000 visitors on BKWine.com

2011-07-29T10:12:00.000+02:00

Congratulations dear visitor number 2,000,000 on BKWine.com. The site recently counted its two millionth visitor!

Statistics on the internet is always a bit tricky. First, there is not really and totally (totally!) accurate way to measure web statistics. Secondly, most statistics is “private” so you just have to trust those who talks about their stats. Or not. There is no way to check and no “official” numbers.

In our case, at BKWine, we use among other things...

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10 microbes that you may (or may not) want in your wine

2011-07-18T10:12:00.001+02:00

There are many different types of microbes (minuscule organisms) that contribute to making the wine into what it is. Many of them are desirable and even essential to the making of a wine. some only exist during the vinification process while other may survive into the bottled wine.

Many microbes have been studied in detail and it is well understood what they do, but for others their roles and effects are less clear. And in many cases it is not a clear cut answer if they are good or bad. Some may be both good and bad, depending on the situation and depending on your tastes. As often in the wine world things are not so easy as black and white. [...]

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Le Bistro de l’Hôtel de Beaune – BKWine Pick

2011-07-13T11:52:00.000+02:00

A newly opened bistro-chic owned by Swede Johan Björklund, previous owner of London based wine company Cave Cru Classé. But Johan started his career as a chef and now he is the happy owner of this high-class bistro and luxury hotel with seven rooms in the center of Beaune. The food is well prepared and [...]

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Midsummer – the peak of Scandinavian boozing

2011-07-09T20:35:00.000+02:00

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La Chablisienne – a high quality cooperative

2011-07-07T12:00:00.000+02:00

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Vine planting rights: a return to protectionism?

2011-06-08T10:08:00.000+02:00

A few years back all EU countries agreed to a reform of the agricultural policies concerning the wine sector. One element was to abolish the existing system with planting rights, that decrees that a grower has to ask for strictly controlled planting rights from the authorities. One consequence is e.g. that a successful producer cannot expand his production, unless he can get some strictly limited planting rights. Earlier this year the AREV (an organisation that often is against progress and liberalisation in agricultural reforms) started a campaign to change the agreement to abolish the planting rights. They have managed to get the French minister of agriculture to support their view (France doesn’t exactly have a history of supporting an open market for agriculture) as well as nine out of 26 countries, according to Vitisphere.

To keep the system with planting rights would be, as far as we can see, primarily a way for the established producers to get protection from new competitors and from more dynamic producers. It would certainly be a step against a market economy and liberalisation – badly needed in the wine sector. And it would hardly benefit the consumer who can expect wine prices to be kept higher.

At La Vigne they have published a few interviews with a few advocates of the planting rights, but they don’t make us much wiser. At least it is apparent that their primary concern is not the wine consumer, or increasing the competitiveness among wine producers. Rather a question of keeping competition out.

- An interview with Christian Paly from the CNAOC

- Interview with Catherine Vautrin who has written a report on planting rights, that is certainly confusing (or totally confused), since she seems to mistake planting rights for the AOC geographical delimitations.

We certainly hope that the EU sticks with its agreement to abolish the planting rights and make the wine sector more open to competition, thus paving the way for a healthier wine industry with better conditions for the growers as well as for the consumers. Instead of a return to protectionism.

Mas du Soleilla, La Clape, Languedoc

2011-06-08T09:44:00.000+02:00

Soleilla means sun in Occitan, the ancient language langue d'oc. Mas de Soleilla is beautifully situated, close to the sea, in the region of La Clape in Languedoc, not far from Narbonne. The climate is hot and dry, the soil very chalky and stony. The wines, which are both red and white, are generally of good quality. There are a total of 24 estates here in La Clape and all of them can find traces on their properties that go back to Roman times, "says owner and winemaker Peter Wildbolz at Mas de Soleilla.

Mas de Soleilla was created in 2002 by Peter and his wife Christa Derungs, both from Switzerland. Peter worked at the time already as a wine maker. When he found an isolated vineyard of 8 hectares in the middle of the garrigue in the La Clape area, he knew he wanted it. 2002 was the first vintage and now the surface has increased to 22 hectares.

The white wine in La Clape is made of a minimum of 50% of the unusual grape Bourboulenc. There are only 500 hectares world-wide of this grape and 300 of them are here in La Clape. Mas de Soleilla Sphinx Blanc is made with Bourboulenc and 30% Roussanne. It has a lovely aroma of flowers, apricot and a little honey and the oak is well balanced.

For the red wines Peter uses Syrah, Grenache and a little Mourvèdre. I particularly like Mas de Soleilla Les Chailles, a fresh, fruity wine with no oak ageing. Grenache dominates and the aroma of black berries, spices such as mint and rosemary and the good structure makes it a superb wine to combine with Mediterranean food. Mas de Soleilla Les Bartelles has been 15 months in oak barrels and here the Syrah grape is very evident on the nose. A complex, high class wine. Clot de l'Amandier is a blend of syrah and grenache. Full-bodied, with pleasant spicy aromas and with a good balance. A wine to be enjoyed with lamb, duck or game, says Peter.

Languedoc La Clape Mas du Soleilla - stock photo samples - Images by Per Karlsson

Well-crafted writing online on wine: Born Digital Wine Awards

2011-06-03T09:35:00.002+02:00

The Born Digital Wine Awards is a “competition” for writers, and video producers, professional or not, on the internet. The first edition of the BDWA has just been completed and the winners were announced a few days ago. Congratulations!

- Best Wine Tourism Feature: Wink Lorch Wine Days Out in the French Alps
- Best Editorial Wine Writing; Tim Atkin Towards a New Chile (Part 1)
- Best Winery Self-Produced Content: Randall Grahm On a Mission: The Germ of an Idea
- Best Investigative Wine Piece: Richard Ross Phylloxera– the English connection
- Best Wine Themed Video: Jay Selman (Directed by Mark Ryan) The Scent of Black

(We too participated in the BDWA, in the category Best Investigative Wine Piece, with an article called “VinNet: An exciting new news site about wine?” (translated by BDWA from Swedish). We were shortlisted but did not win…)

Why not participate yourself if you write about wine?

More info on BDWA. The listing of all category winners an runners-up: borndigitalwineawards.com

Interesting interviews with top chateaux in Bordeaux

2011-06-03T09:23:00.002+02:00

I’m not quite sure why they have done it but it is a very ambitious effort. The Swedish wine importer Hjo Grosshandel has published a dozen video interviews with a handful of the great and glorious chateau in Bordeaux. The interviews were done (it seems) at the primeur tastings earlier this year, and the main theme is the 2010 vintage. They have managed to get a quiet moment with the heads of each chateau and the result is exceptionally interesting (and ambitions) compared to much of what you see on wine online. Well done! You can see all the videos on Hjo Grosshandel’s YouTube channel. (And, yes, they are in English!). These are the chateaux they cover:

- Château Pontet-Canet
- Domaine de Courteillac
- Château Margaux
- Château Pichon Longueville comtesse de Lalande
- Château Cheval Blanc & Château d´Yquem
- Château Mouton Rothschild
- Château Beychevelle
- Château Picque-Caillou
- Château Cos d´Estournel
- Château Pétrus
- Château Pichon-Baron
- Ets. Jean-Pierre Moueix

Vineyard area in Austria

2011-06-02T11:57:00.000+02:00

Austria has around 46,000 hectares of vineyards. That is roughly one third of Bordeaux (and some). There are four main regions: Burgenland, Niederösterriech, Steiermark and Wien. Niederösterriech is by far the biggest region with 60% of the total. Here are the details for all the wine districts in Austria:

Wine Growing Region: Surface in ha, % share

- Südburgenland: 498, 1.08%
- Mittelburgenland:2,117, 4.61%
- Neusiedlersee-Hügelland: 3,576, 7.79%
- Neusiedlersee: 7,649, 16.66%
Burgenland: 13,840.00, 30.15%

- Traisental: 790, 1.72%
- Carnuntum: 910, 1.98%
- Wachau: 1,350, 2.94%
- Thermenregion: 2,196, 4.78%
- Kremstal: 2,243, 4.89%
- Wagram: 2,451, 5.34%
- Kamptal: 3,802, 8.28%
- Weinviertel: 13,356, 29.10%
- so. NÖ: 30, 0.07%
Niederösterreich: 27,128, 59.10%

- Süd-Oststeiermark: 1,400, 3.05%
- Südsteiermark: 2,340, 5.10%
- Weststeiermark: 500, 1.09%
Steiermark: 4,240, 9.24%

- Wien: 612, 1.33%
Wien: 612, 1.33%

Italy world's largest wine exporter, followed by Spain and France

2011-06-02T11:31:00.000+02:00

According to the latest statistics from the OIV Italy is the world’s largest wine exporter. 20.6 Mhl went to the international wine market in 2010, an increase with 7% from 2009. The second biggest exporter is Spain with 16.9 Mhl, up 15%. France is in third place in the wine export league with 13.5 Mhl on export, which is an increase with 7%, just like Italy.

High Constantia, South Africa

2011-06-01T10:13:00.002+02:00

At High Constantia winemaker David van Niekerk makes an exceptional Cap Classic (sparkling wines made by the traditional method) that gets at least three years of ageing on its lees (sur latte). The grapes grow up in the mountains where the climate is fairly cool. Whole bunches are pressed and he gets 400 liters out of 1000 kilos of grapes. The wine is a Brut Zero, no dosage is added.

David has 14.5 hectares in total and makes also very interesting red wines. He likes to experiment. He looks for balance in the wines and he works hard to avoid harsh tannins. In order to emphasize the fruit, he is experimenting with unoaked Cabernet Sauvignon, which is unusual when it comes to high-quality cabernet. The region of Constantia is known for its Sauvignon Blanc and David's Sauvignon Blanc 2009 Nova Zonnestraat, with its lovely citrus flavors is a good example. In addition to MCC (Méthode Cape Classic), Sauvignon Blanc and Cabernet Sauvignon, David also makes interesting Viognier and Cabernet Franc.

Welcome to the BKWine Brief nr 94, May 2011

2011-06-01T10:01:00.000+02:00

The competition in the wine world today is tough whatever the price segment. It means a lot to have your wines or your domaine mentioned in the press. But that means capturing the interest of a journalist. Just a short while ago it was the organic wines that got the headlines. Today it is not enough to be organic. You should be at least biodynamic as well or producer of so called natural wines. Given that these wines represent just a tiny fraction of the world wine production they get a lot of attention from the journalists. And what is the moral of this? Well, you should not be like everyone else. It is not enough to make a good, or even very good, affordable wine, you must also be different. Maybe putting up a solar panel on the roof or hiring a horse for ploughing every now and then will do the trick. Knowing how to promote you wine is as important as knowing when to harvest.

You will read more on organic wines (and the various cousins) here in the future, as well as on marketing.

And we also have to mention that it is urgent to act if you are interested our autumn wine tours:

- Bordeaux, October 5-9
- Burgundy October 19-23

Register NOW! Don’t wait. Otherwise it might be too late.

Britt & Per

PS: Recommend to your friends to read the Brief or forward it to them !
PS2: Read the wine newsletter here

A short story on travelling in Champagne, Chablis and Burgundy

2011-05-26T09:32:00.000+02:00

Quite a few kilometres over three days, that’s what you get if you come on our “Three Classics” tour. And quite a few wine producers and wines to taste too! We have written a short story on what we do on that kind of trip, based on the Three Classics we did in April: visit to a few champagne houses, with a delicious lunch at one of them (with some ’04, ’03, ’02, and ’00 for lunch, the ’00 being the famed Grand Cru Clos des Goisses, so you can guess where we were!); a day in Chablis, with dinner at a Michelin star restaurant; and a day in Burgundy. Our favourite quote from the trip was the Burgundy producer who said “we only have 12 bottles left of our 2003 Corton Charlemagne Grand Cru. When you leave we will only have 10”. It was very good! Read the whole story here: Three classic wine regions in three days: summer weather in Champagne, Chablis and Burgundy

Why we don’t see more videos with Jancis Robinson, or wine tasting is not a spectator sport

2011-05-25T09:43:00.000+02:00

Jancis Robinson is one of the wine world’s super-stars. She recently published a new video with herself, one of only two she has made with herself. And the whole point of the video is to explain why she does not do more. “Wine tasting is not a spectator sport” she says, explaining that watching someone sniffing, spitting and talking about a wine is not her idea of an interesting wine video. Watch the video with Jancis Robinson here! We absolutely agree. Is it really interesting watching others taste wine? Jancis says she rather lets the wine makers talk about what they do. Great, we say! Totally in line with our philosophy with BKWine TV, where we primarily publish interviews with winemakers and reportage from wine regions. Watch our videos here: interviews and reportage from wine regions with BKWine

The US overtakes France as the biggest wine consumer

2011-05-23T09:38:00.000+02:00

As expected, the USA as overtaken France as the biggest wine consuming nation in the world, according to a report by Gomberg, Fredrikson & Associates. According to GF&A 330 million cases shipped in the US last year, compared to “only” 320 million cases for France. If you count in consumption per capita the US is still lagging far behind the big consuming nations, France included. GF&A estimates the size of the US wine market to $ 30 billion in 2010. But perhaps it is only a question of time before the US is overtaken by China? Read more: Bloombergs.com

New Zeeland: bigger volumes, lower prices

2011-05-17T09:14:00.000+02:00

The latest statistics show that New Zealand is producing more wine but getting less money for it. That is perhaps a confirmation of the fear that new plantings risk leading to an over-production and a glut of wine. Total production for the recently finished 2011 harvest was 310,000 tonnes, an increase with 15% and a new record. (That would be around 2 million hl of wine.) But prices are falling: in 2010 1.56 M hl was exported to a value of 550M euro. the average price was NZ$ 6,90 per litre (around 3.78€) which is a price decrease with 12%. Can we expect further falls in the prices following the big harvest? More info Vistisphere.com

Sangiovese to be planted in Languedoc

2011-05-16T09:35:00.002+02:00

One of the effects of the wine sector reform that has recently been done in France is that it will become somewhat easier to plant unusual or untraditional grape varieties. According to Vitisphere.com 40 hectares in Languedoc will be planted with sangiovese. The Italian vine nursery Vivai Cooperativi Rauscedo (VCR) has sold some 150,000 vines to a buyer in the Languedoc (whose name is not disclosed). The motivation is that sangiovese has a better resistance to dry climate and a higher production, according to the sources. Read more Vitisphere.com

Wines from Istria in Croatia, part 5: An Austrian in Istria explains

2011-05-16T09:09:00.001+02:00

Guido Schwengersbauer has lived in Croatia for many, many years. Today he runs a charming small hotel called La Parenzana in the small village of Buje on the Istrian peninsula. One of his passions is the Istrian wine and food.

We met Guido recently when we were travelling in Istria and talked about the Istrian wine and food the he so loves. Watch the video interview here: Guido talks about wine and food from Croatia

(BKWine organises a – bespoke – wine tour to Istria in the autumn of 2011, including a fabulous truffles lunch.)

Wines from Istria in Croatia, part 4: with an international reputation: Markezic and Degrassi

2011-05-10T14:59:00.000+02:00

One of the most established and well known producers in Istria is Marino Markežić at Kabola. He wants to go back to the roots. And his way of doing this is to ferment and age his malvazija in clay amphoras with the skins. “The wine breaths and because it stays in contact with the skins for seven months you get everything out of the skins!" It is definitely an interesting wine, as are all Kabolas wines, it is very dry, nutty and powerful and it has a beautiful amber colour.

Moreno Degrassi is also quite well known. He wants to show the world that it is possible to make wines in Istria from other grapes than malvazia och teran. Therefore he grows 16 different varieties: Chardonnay – quite exotic and fruity – the only Viognier so far in Istria, cabernet sauvignon, cabernet franc, pinot noir, petit verdot and many more. He likes the local varieties however, and he thinks Istria must keep its special terroir style to be able to compete. But the wines should be made in a soft and accessible style, he thinks. The temper of Teran in tamed with oak ageing, “it softens the acidity”, he says. You can tell that he adapts to the international market. His wines are very well made but not as typical Istrian as the wines from Tomaz, Matosevic and Kozlovic. For the moment he sells most of his production of 130 000 bottles in Croatia but more and more bottles are exporter.

Wines from Istria in Croatia, part 3: Breaking new ground; Kozlovic & Tomaz

2011-05-09T09:28:00.000+02:00

Gianfranco Kozlovic is also experimenting with acacia wood. His Acacia malvazija is aged for nine months and he likes the result so far. And he thinks it is important to do something different. The wine is very good, it has personality and character. And an incredibly long aftertaste. And the acacia is there, definitely, but if it comes from the barrels or from the grape…He also makes a malvazia with 12 hours of skin contact. It is more powerful, of course, with hints of peach and ripe apples, but the freshness and the flowers are still there. I love the high acidity in these wines. malvasia could easily become my favourite white grape, a shame that it is so difficult to get outside of Croatia.

It has not been easy for the young quality-minded growers in Istria. “I didn’t start at zero”, says Klaudio Tomaz in Motovun, “I started at minus 20! The big coop here has made a lot of damage to our reputation.”

Klaudio and Daniella Tomaz is a young couple with 8 hectares of their own and another 10 on lease. The town of Motovun has a long wine tradition but for a long time the coop only focused on mass production. The Tomaz couple makes quality wine and they want to make their personal style of Malvazija. “We have a different climate and soil here, compared to other places in Istria”, says Klaudio. His basic Malvazija is very pleasant and floral, quite powerful and very fresh and dry. He also makes another Malvazija, with two weeks of skin contact, which is a traditional way of making Malvazija in Istria. This wine is aged in mulberry wood (!). His sweet Malvazija is a remarkable wine. The grapes are dried for 100 days after the harvest. They are pressed and the must ferments slowly in 2 year old oak barrels for 3 months. The alcohol reaches 16,8 % and the nose is smoky with a certain bitterness and aromas of dried figs. Definitely interesting!

Wines from Istria in Croatia, part 2: Acacia and Ivica Matosevic

2011-05-07T11:00:00.000+02:00

Ivica Matosevic is the first one to make wine in his family. “You can’t make a lot of money in wine” he says, but it is a nice job! And people like my wines, think they are very drinkable.” He used to work as a landscape architect and 1996 was his first vintage. He is, as most producers in Istria, specialized in malvazia. But he also makes good red wines from the local Teran. Like malvazija, this is a grape with a strong personality and he prefers to blend it with Merlot to get a better balance.

His bestseller is the clean and fresh malvazija Alba. It is bottled early after fermentation on stainless steel tanks. “I want to keep the freshness, this should be an easy-drinking product”, he says. It expresses beautifully the fresh and floral character of malvazia. There is a pleasant bitterness at the finish, also very typical.

Another typical aroma of the malvasia is the acacia flower. Maybe that is why Istrian producers are experimenting with ageing in acacia wood. “We have a local cooper who works with acacia wood, it is quite hard to work with and it gives a strong taste”, says Ivica. “I use 15 % of acacia barrels but never new wood. The acacia gives smoky notes to the wine and also some honey but it allows the wine to keep the extraordinary freshness that Malvazia is capable of.”