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In northeast Italy, Friuli’s Carso district is an unforgiving land of wind, sea, and stone. Vines cling to the bedrock for survival and somehow, through the adversity, produce fascinating wines that give a bitingly honest illustration of the bleak environment from which they arise. It is here that Edi Kante hones his craft, putting the Carso in bottle with an almost maniacal vehemence with the goal of proving the worth of his home turf. Tasting his Sauvignon, you’ll see that it could come from nowhere else.
Beyond being blessed with a highly expressive terroir, Kante believes in aging his whites extensively before release. One year on fine lees in neutral wood provides this Sauvignon with a textural lushness and tender creaminess, then six more months back in stainless steel tightens it up to yield the racy livewire we have today. An unfiltered bottling ensures its bite, flesh, and unique character is captured in full.
There is simply no better match for shellfish and other fresh pesce: deep-fried critters, a delicate crudo, baked or grilled filets, and seafood-based pastas all make for mouth-watering pairings. Alternatively, tuck some bottles away for several years: the mineral component seems to grow with time, while the wine maintains a striking purity and freshness. This sauvignon is Kante’s vehicle for an unbridled expression of stony, salty Carso terroir.
|Vineyard:||14 years average, 2.2 ha|
|Soil:||Clay and Limestone|
|Aging:||Aged for 12 months in old barrels, then aged for 6 more months in stainless steel tank|
Let the brett nerds retire into protective bubbles, and whenever they thirst for wine it can be passed in to them through a sterile filter. Those of us on the outside can continue to enjoy complex, natural, living wines.
Inspiring Thirst, page 236