Sagmeister – LH Zero 2019

Sagmeister – LH Zero 2019
? Lipolist / Hárslevelű
Serbia, Fruška Gora

This Hárslevelű orange wine offers a complex bouquet of spicy and floral aromas, with notes of white pepper, ginger, acacia, and jasmine. The citrus timbre of lemon, grapefruit, and orange peel, along with a gale of linden blossom, burst out of the glass.

On the palate, the wine is rich and textural, with silky tannins and lively acidity. The spicy and floral notes continue, with an extra stack of dried apricot and quince, as well as a slight fresh reminiscent of green tea. The fruit flavors are complemented by subtle earthiness and steady minerality, making way for a long and complex finish.

Overall, this is a unique and fascinating expression of the grape and terroir, with a generous, layered flavor profile that rewards contemplation.

It pairs well with a range of dishes, from hearty stews and roasted meats to spicy vegetarian curries and Asian cuisine.

Grapes are sourced from a single parcel, and the wine undergoes seven days of destemmed grape maceration, followed by aging on fine lees in oak barrels for 28 months. No sulfur is added.

Hárslevelű is a white grape variety that is primarily grown in Hungary, but it can also be found in Croatia and Serbia where it’s called Lipovina or Lipolist.

It is one of the three grape varieties used to make the world-famous Tokaji Aszú sweet wines, alongside Furmint and Yellow Muscat. The name Hárslevelű means “linden leaf” in Hungarian and the grape is so named because its leaves resemble those of the linden tree.

Dry Hárslevelű wines typically have a medium to full body with high acidity making them refreshing and crisp. The flavor profile of dry Hárslevelű wines vary depending on factors such as winemaking style, specific vineyard site and the vintage. However, some common flavor- and aroma characteristics in dry Hárslevelű wines include:

• Citrus fruits such as lemon, lime and grapefruit
• Stone fruits such as peach, apricot and nectarine
• Floral aromas such as acacia, jasmine and honeysuckle
• Spicy notes such as white pepper and ginger
• Mineral and earthy undertones

If Hárslevelű grapes are fermented with extended maceration (often referred to as “orange wine” or “amber wine”) the resulting wine has a very different flavor profile.

Extended maceration amplifies its characteristic spicy and floral aromas, while also bringing out additional flavors such as orange peel, quince and honey. The wine has a fuller body and a more assertive tannic structure than a typical dry Hárslevelű wine and is enriched with a longer finish.