At Thai barbecue restaurant Kiln in Soho, we’ve put this charmer on the list. Grüner Veltliner from Julia Nather and Josef Schenter. 3 hectares farmed, from two separate parcels of fruit, loess and rockier quartz/schist. Unfiltered and unfined, some whole bunch, touch of time on skins.
Most of the grapes were whole bunch pressed, with fermentation kicking off the next day. 20% of the grapes were fermented separately, on their skins for five days, pressed, then blended with the rest of the juice where they finished fermentation together. Kept on fine lees in steel tanks for eight months. Unfined and unfiltered , with a tiny touch of sulphur added just before bottling.
Corking stuff. Nailed on spanker with Isaan style Haddock larb and sour turmeric curry of Pollock.