Make sure to try this wine
Steyer, Steyer Mark, Cuvée, 2015
3,5 NJP of 5,0 NJP
Steyer, Steyer Mark, Cuvée, 2015 (20 EUR when purchasing in the winery) white dry blend wine, Radgona-Kapela, Štajerska, Podravje, Slovenia, 3,5 NJP of 5,0 NJP (85 points of 100 points) (06-03-2021 by Nenad Jelisic)
Steyer Steyer Mark Cuvée 2015 is a wine that consists of 50% Gewurztraminer, 25% Chardonnay and 25% Pinot Gris. Its aroma is moderately perfumed, floral and fruity. While its flavour is very fresh and moderately fruity. In the aroma, one finds yellow apples, white flowers, yellow pears, nectarines and sweet spices. In the flavour, one finds citrus fruits, yellow apples, yellow pears, sweet spices and ripe yellow quinces.
The freshness of the wine and the aromatic aroma of the wine make that it can be enjoyed as both an aperitif wine and a wine to hang out with friends. In addition, it can be enjoyed with the following dishes: butter-fried cod fillet with white wine sauce and boiled small potatoes with finely chopped fresh dill or with fish- and shellfish-gratin or with breaded plaice with buttery mashed potatoes, green beans and dill sauce or with Swedish Toast Skagen (prawns/shrimps on toast). If you want to drink the wine as an aperitif or a wine to hang out with friends, drink it at about 3°C from large Burgundy glasses from Orrefors, Riedel or Spiegelau. If you want to drink the wine with the food, drink it at about 8°C from the same type of glass as mentioned above. The reason why I recommend that an aperitif or a wine to hang out with friends is drunk 5 degrees colder is because a glass of aperitif or a wine to hang out with friends is held much more in the hand than a glass when eating food.
The wine's soil consists of clay and sandy clay, its vines are 25 years old and its grapes come from an 8 hectare vineyard (Plitvicki vrh) that is located at an altitude of about 280 meters above sea level in the appellation Radgona-Kapela, which itself is located the wine district Štajerska, which in turn is located in the wine region Podravje.
The grapes are hand-harvested and carefully selected in both the vineyard and on arrival at the winery. After the destemming and crushing process, the grape must, which consists of pulp, skins and seeds, goes in a press machine where it is cold macerated under a temperature around 10°C for about 48 hours. When the pressing is complete, the must is poured in stainless steel tanks where the fermentation with the natural yeast from the vineyard, under a controlled temperature between 15 and 20 degrees, begins. After the fermentation, the wine is aged in 50% new and 50% used oak barrels for 18 months. After the aging, the wine is easily filtered, bottled and then aged for a few more weeks before it is released on the market. About 5,000 bottles are made of this wine, and they are only made when the weather conditions are really good.