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News > 2011 – A year of superlatives

2011 – A year of superlatives

Those who have already met Alois Gross himself will know that he is anything but a man of frivolous exaggeration. When talking about the harvest 2011, however, he gets truly enthusiastic. The careful, meticulous work of a whole year was crowned with immense success in autumn. The Štajerska Region had the most glorious sunny weather and we were able to harvest magnificent grapes that were fully ripe. This enabled us to widen our product range as intended by adding our Šipon • Furmint.

The first half of the volume was pressed immediately without and the second half after a short skin contact, with the utmost care. The juice then fermented spontaneously in big wooden barrels. Depending on barrel size, fermentation lasted from 50 to 90 days. The wine then continued to mature undisturbed on the lees. 

POD STOLPOM

Our meanwhile widely known premiere wine 2010 now comes in its second edition 2011. The blend shows the usual elegance, paired with the power of the vintage 2011. Pod Stolpom combines aromas of Sauvignon Blanc with the fine fruit and acidity balance of Šipon. Some White Burgundy was added to lend this wine its characteristic finesse.

A fresh, clear and staid nose with scents of yellow apples and ripe stone fruit with clear nutty traces. On the palate lively and lean, with a good mineralic base, well-balanced and extremely spicy, compact, though never heavy, animating and nutty aftertaste. A culinary all-rounder and a great summer wine. Best by 2012 to 2014.

ŠIPON • FURMINT

Our first Šipon • Furmint was bottled by the middle of May 2012.

A versatile wine with exotic fruit tones. A grasping, deep and still very lively nose, reminiscent of red berries, fresh mango and some bread with mineralic splendour. On the palate dense and expressive, but still delicate and complex, a subtle acidity, marked by its origin, and a sustained and pointed mineralic aftertaste. Best by 2012 to 2018+.

Exotic and versatile also for wine and dine: our Šipon • Furmint shows its qualities as a sophisticated companion for a number of dishes, from seafood salad to piccata with grilled eggfruit and wild rice, Asian prawns in tempura with sweet and sour sauce, and crunchy fried pike with okra veg and fennel risotto, down to a down-to-earth roast wild boar with veg and wholefood pasta – the Šipon • Furmint is surprisingly safe and sound with any of the said dishes from Central and Southern European areas as well as the Far East.

BELI • PINOT • BLANC

Our first White Burgundy (Beli Pinot in Slovene) is currently awaiting its great debut. We will bottle it by around September 2012, until then it is left to mature in big wooden barrels.