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New Awards for jeninser

Certificate_WINE_neu

Good news are there to share: At this year's Decanter World Wine Awards, jeninser 2012 was awarded a silver medal – again, after 2015. jeninser 2013 won a bronze medal.

The awards mean a lot to me. The jury of this international top-level competition consists of 244 experts from all over the world (Masters of Wine, Sommeliers and others). The tastings last a whole week. It is a highly structured procedure over several rounds of tasting, and the verdicts are strict. So it is safe to say that a wine winning a silver medal twice in a row is a really good wine.

On that note: Cheers!

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vinigma on tour: I'm off to make wine in Argentina

On Easter Monday I'm heading off to follow an old dream of mine: I will work for a winery in Mendoza, Argentina, for a month and create my own brand of Malbec. I will be staying and working at the Bodega Familia Zuccardi, a very creative and innovative family winery that researches and experiments with new methods to create quite exceptional wines. I will write more about life in Mendoza soon!

While I am away, business in Basel will continue as usual: You can order online, via e-mail, or even by telephone (note, however, that Argentina is three hours behind Central European Time). Your wine is delivered weekly in the Basel area. Any orders for the rest of Switzerland or abroad is dispatched by post. 

I will be back in May, bringing with me lots of new experiences and a new wine. Until then: Hasta luego y cordials saludos!

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Vintage 2015: pure joy

Last year, spring was not ideal for the vineyard. But summer turned out perfect, so the vintage 2015 was of exceptional quality. Which made for lovely work in the cellar afterwards, I enjoyed being there and coaxing the best out of the raw material. There result is promising. At this moment, the jeninser 2015 is maturing in the oak barrels until this summer, when it will be pumped into the steel tanks to settler for another six months.

ripasso 2015 ist turning out beautiful: it has matured and will be ready for bottling in May, just as the table wines priora and nanumy. Last, but not least, jeninser 2014 will be ready for bottling this summer. After a difficult summer in 2014 - remember the suzuki fruitfly - it has matured into a beautiful and round wine.

I really look forward to the new vintage.

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Happy Harvest 2015

It was a beautiful Saturday in late September 2015, after a very long, sunny and hot summer. And it is a beautiful harvest: the vines were strong, the grapes ripe and abundant. And thanks to the summer heat, the Suzuki fruitfly lost its ability to reproduce. We were a cheerful lot doing the harvesting, shipping and catering, so it turned out to be a real harvest feast. As usual, I am happy to say.

The grapes were high on the Öchsle scale this year, so I have to watch the drying very carefully in order to get just the right concentration. It is all there in the fruit already, there is not much that I can add. I really look forward to working in the cellar, the foottrodding and pressing, the smelling, tasting and listening. It takes all five senses to know when to interfere and when to just let nature run its course. It's a fine balance between controlling and letting go – just like in life.

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JENINSER IN "WELT AM SONNTAG", OKTOBER 19,2014

In October 2014, we had the chance to travel to Berlin to visit "Maxim - Bar à vins libbers", an extraordinary wine bar that exclusively serves natural wines ("vins naturels") and signature wines. With a group of wine traders, sommeliers and wine journalists, we conducted our first vertical tasting, including all jennies vintages from 2007 to 2012. The experts were impressed, enthusiastic even. Manfred Klimek, founder of the wine blog "Captain Cork" and a wine producer himself in Italy, wrote a nice appraisal in the paper "Welt am Sonntag".




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The "Suzuki Harvest"

First, the rain hung much too low in the clouds throughout the summer. Next, East Asian fruit pests launched an air strike, and finally, a drone whizzed by just over our heads!

I know, some of you had holes in your stomach, others were unprepared for flying saucers, while yet others repeatedly went on a futile search for crates.

Against all odds and defying some faults in planning, we ended up harvesting exactly 840 crates or 2,149 kilos of grapes!

I was astonished to find that we had harvested about 500 kilos less than in the past year, while using almost twice the number of crates. The conclusion I draw from this: lots of stems and little fruit.

Now it's up to my skill, experience and luck to make the best of it. It won't be easy, but if you're patient and come back for the harvest in 2016, you'll get a taste.

Viva! Thanks, and all the best

Valentin

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