Heaps Good Wine Skin Contact
Out of stock
Region: Lower Styria, Slovenia
Viticulture: Practicing Organic
Grape varieties: Furmint, Pinot Gris
Heaps Good Wine Skin Contact has a spicy aromatic punch without being overpowering. Mild tannins, peppery on the palate with vibrant acidity.
Song: Good Morning Good Morning by The Beatles
Out of stock
Save 10% when you buy six or more bottles (mix and match)
About Heaps Good Wine Skin Contact
Heaps Good Wine Skin Contact has a spicy aromatic punch without being overpowering. Mild tannins, peppery on the palate with vibrant acidity. Skin contact adds length and weight to the mouthfeel.
Each variety is hand-picked and processed separately. They are destemmed into small open-top fermenters. Spontaneous fermentation with native yeast. Pressed off skins after the completion of alcoholic fermentation. Aging in older neutral French oak barrels for 10 months.
About Heaps Good Wine
Heaps Good Wine Company is a small family-owned and operated winery producing exceptional wines from local and international grape varieties. The vineyards are planted on the foothills of the Pohorje range near Slovenska Bistrica in the region of Stajerska, eastern Slovenia. Heaps Good Wine Co was founded by Marija and Nick Gee in 2010 and currently produces around 4000 cases of top-quality wines each year.
“We – are free now. We, the grapes of Stajerska, the ones that New-Zealand born Nick got his mud-dirty, ample hands-on. Gee, it´s like good old times with him. Being picked when ripe – he´s gently biting us to get his brews right. Then his cellar in Ritoznoj – damp and tempered, earthy, it sounds like a light rain outside as the barrel ferments rip along. He’s married to a Slovenian girl, Marija with whom he fathered two sons, so he’ll stick around for a bit. Has to. We, the grapes of Stajerska, demand it. Look, he’s treating us fair – no freezing nor heating like it happens to our (s)kin elsewhere, no quick yeast hangovers and enzyme cold turkeys, we don’t end up op-, sup- and eventually depressed like our grape brothers. Nick, who knows terror from terroir, is just pressing us, squeezing us, letting us be – and go. If it served to get the funky juice, he´d hug us dry.” – Thomas Ernst Brunnsteiner