Glück 2019

Glück translates to "Luck" in German and that's exactly how we feel whenever we get a chance to open one of these bottles. A blend of Chardonnay and Sauvignon Blanc that spends up to a year on the skins - this is a pro-level, skin-contact gem that gets better and better with ever sip.

Ewald makes two skin-fermented white wines from the Werlitsch vineyards. 'Glück' is one of them and it is destemmed and fermented in open cask for between two to three weeks, and aged in two-year-old barrels.

He says,

“The goal was always to play with the tannic structure in the wines.” Initially, he began working with Georgian qvevris for these wines, and as they were raised in clay, he and his friend, Sepp Muster, had the idea of finding ceramic bottles for them. He says, “As they were made in clay, he wanted them to stay in clay. That was the idea, but we also realised that the clay bottles influence the wines in a positive way.”