October wine selection was a month of tasting adventures — from meeting with CapeWine in Vienna, to a Lugana Masterclass, and finally a trip to Eger to visit Gál Tibor. These five wines stood out not just for their flavours but also for what they teach about terroir, technique, and the evolution of wine. Here’s my roundup, in the order of sparkling, whites, reds.
Graham Beck: Blanc de Blancs 2019
Technical/production notes:
- 100% Chardonnay from Robertson estate, South Africa (limestone-rich soils).
- 50% of base wine fermented in old French oak barrels and foudres; remaining in stainless steel.
- 5 years on the lees before disgorgement (classic Méthode Cap Classique).
- Residual sugar: 4.5 g/l.
Tasting note:
Super creamy and buttery nose layered with lemon peel, pineapple, candied mango, and a hint of orange and vanilla. On the palate, it’s full and juicy, the bubbles delicate yet energetic, the flavours balanced and beautifully integrated. The finish? Never-ending — lemony, creamy, and elegant.
Educational takeaway:
Extended lees ageing (here 5 years) adds texture, complexity, and autolytic notes. Limestone soils and careful Chardonnay selection ensure minerality and longevity, demonstrating how South African sparkling wines rival Champagne in finesse.
Creation Wines: Roussanne – Grenache Blanc 2022
Technical/production notes:
- Blend of Roussanne (50%) and Grenache Blanc (50%) from Hemel-en-Aarde Ridge, South Africa.
- Fermentation in concrete eggs for 11 months.
- No malolactic fermentation.
Tasting note:
Pear, white peach, apricot, acacia blossom, and honeysuckle lead on the nose, with a touch of white pepper. The palate is creamy and intense, with layers of stone fruit, lemon, and ripe pineapple. High acidity and a medium-plus body give it both energy and weight, finishing long with a creamy-citrus aftertaste.
Educational takeaway:
This style highlights how cool-climate South African whites balance richness and freshness. Roussanne brings honeyed stone fruit weight, Grenache Blanc adds lift, citrus, and structure. Excellent for pairing with richer seafood, poultry, or creamy dishes.
Cantina Ceresa: Beatrice Lugana DOC Riserva 2022
Technical/production notes:
- Made from 100% Turbiana (Trebbiano di Lugana) in Pozzolengo, Lake Garda, Italy.
- Fermentation in steel and French oak tonneaux in which it ages for 2 years.
- Clay-limestone soils provide minerality and bright acidity.
Tasting note:
The nose opens creamy and mineral with a hint of old oak. On the palate, the oak becomes more pronounced, balanced by lemon, orange, green apple, and delicate white flowers. It’s fresh and harmonious, with a lingering fruity-floral aftertaste.
Educational takeaway:
Riserva designation signals extended ageing, enhancing complexity. Turbiana’s natural acidity and the lake’s moderating effect create white wines capable of both freshness and texture — ideal with freshwater fish or aged cheeses.
Deux Frères: Mourvèdre 2020
Technical/production notes:
- 100% Mourvèdre from Stellenbosch, South Africa.
- Alcohol 13.5% vol; minimal intervention winemaking.
- Ageing in 500 litres wooden barrels.
Tasting note:
The once-fruit-driven profile now shows deeper earthy and animal nuances — leather, game, and dried fruit overlaying the dark berries. Tannins have softened beautifully, and the wine feels more cohesive, finishing long with dried fruit and spice. Read the tasting notes from last year here.
Educational takeaway:
Mourvèdre evolves beautifully with age: primary fruit fades, secondary (oak/spice) and tertiary (earth/leather) emerge, rewarding patience. This 2020 vintage illustrates this progression.
Gál Tibor: Nagy-Eged Kékfrankos Grand Superior 2019
Technical/production notes:
- Kékfrankos (Blaufränkisch) from Nagy-Eged Hill, Eger, Hungary.
- Extended maturation in acacia and Hungarian oak barrels; bottled unfined/unfiltered.
- High-altitude, limestone-rich soils provide structure, spice, and length.
Tasting note:
Deep ruby in colour, bursting with spice — from oaky vanilla and chocolate to the grape’s natural pepper and cinnamon. The fruit is dark and ripe: plum, blackcurrant, juniper, even a touch of coffee. Full-bodied, with ripe, high tannins and superb balance between alcohol and acidity. The long finish carries rich plummy depth and warm spice.
Educational takeaway:
Kékfrankos expresses terroir like no other Hungarian red. Limestone and elevation enhance acidity and tension, while barrel ageing integrates spice and structure. Ideal for cellaring.
Wrapping Up October
October wine highlights show how different terroirs, grape varieties, and ageing techniques yield wines that are expressive, complex, and educational.
If I had to choose two bottles that summarised the month:
- Graham Beck Blanc de Blancs 2019 — for proving that world-class sparkling wine doesn’t have to come from Champagne.
- Nagy-Eged Kékfrankos 2019 — for showing just how much depth Hungarian reds can deliver when terroir and time align.
Wine, after all, is about evolution — of grapes, of winemaking, and of our own palates and these bottles reminded me why tasting widely and revisiting wines is always rewarding.
Which of these wines you’ve tried, or which terroir you’d like me to explore next month?
The Author
Thanks for sharing your Lugana impressions!
It is my absolute pleasure! 🙂
😋😋
Happy you agree with my choices. 🙂