Tasted by Tina Gellie
(at Decanter’s Mediterranean & Balkans Fine Wine Encounter, 13 May 2017)
Australian-born Burgundian micro-negociant Mark Haisma is behind this exciting Romanian project. Mainly Feteasca Alba, from 40 year old vines, half the fruit is fermented with wild yeasts in new Romanian oak barriques for 10 months. It’s bone dry with creamy, stone and more exotic fruit notes and a chalky texture. Just 500 cases made.