La Boutanche Riesling 2016 Württemberg

Silver gold with a little hint of green. Lime blossoms, apples, muscat fruit. Honeydew nose. Slippery, fresh. Alum and baking spice, fresh numbing rocky tannins. Smell again after tasting and it is ash, and cold alpine rivers. Linear and crunchy.

Andi Knauss sources these grapes from across his small, limestone faced, alkaline soiled parcels. He's big on experiments, learning about natural winemaking along the way. Like all his Swabian rieslings, this one is bone dry and fresh. Mouthwateringly so. Organic practices. Typically low to no sulphur. Summer it up.

Another fun label from this Selection Massale "La Boutanche" project. Seems there are 8 wines now, including Grenache and Cinsault labels from Martin Texier new this week. My eyes are peeled.

Les Argiles d'Orto Vins Blanc 2014 Montsant DO

Golden hay, musty apples. Bright yellow flowers, canola. Clay, bananas, thick slippery esters. Bitter walnut oils.

93% Macabeo, 7% Garnatxa Blanca from three sites in Montsant. Old vines, differing soil types. One each clay, limestone, and llicorella. Cultivated organically, traditional vinification, which I'll assume means local tradition, lots of skin contact, probably some punch downs. Sees nine months on the lees in stainless.

Foreau Brut 2011 Vouvray AOC

Golden yellow. Nice tight mousse. Dried apricots, lemon zinc zing.

Organically farmed on 12ha of clay , limestone and Silex. Indigenous yeast, aged in 5% new oak, and left on the lees for a minimum of 48 months.

100% Chenin Blanc from the Loire is made in a handful of styles, sweet to dry, depending on the vintage. Some years they skip styles depending on ripeness.

The Brut is often made from the younger vines on the estate, higher acid levels and all that.

Pecorino Cirelli la Colina Biologica 2015 IGT

Straw yellow, nutty cuckoo , medium rich. Brine on a vine. Alliterative salt. Lime zests. Squeezed on fish tacos. Slippery. Share some grease tea with me.

100% Pecorino. IGT Colline Pescaresi from Abruzzo. I think. Website is more about goose breeding and figs.

Bio and all the happy things.

Celler Credo Miranius 2014 Penedes DO

Hay yellow. Seaside nose. Kelp. Tide pools. Less brine than that all sounds. Golden raisins. Rip tide fruit. Lively lovely chalky mineral. Grippy canola, banana bread, not all the way to white Grenache grease but Penedes 'climat' and terroir. Close enuf.

91% Xarel·lo 9% Macabeu, grown from estate fruit. Certified Demeter Organic, CCPAE Biodynamic. Ground cover between the vines to manage water in a dry farming system. No chemicals, instead they practice Phytotherapy, using natural anti fungals and pest repellants such as nettle and chamomile. Hand harvested, tastes like lees and long macerations. No sulphur added.

Typically Xarel·lo (pronounced Cha-Rell-Low) is used in Cava, the sparkling bright Champagne style wines from around Barcelona. This is from Alt Penedes, in Cava country. The winery considers themselves Xarel·lists, interpreters and explorers of the grape's virtues.

Castello di Spessa Collio 2015 DOC

Hazy alum nose. Geraniums, talc edging on athletes foot powder. Slick, spiced, sweet salt, turns inside out on my tongue. pH depth. Golden berries. Toasted potato bread, Canola spread. Saffron.

Collio has a million DOCs by varietals, all of which can be blended with up to 15% of OAWG (Other allowable white grapes) This one says its 100% Pinot Bianco, which means at least 85%. Low yields, planted on marl and sandstone soils, and three weeks temperature controlled fermentation, six months refining in steel, and two months in bottle before release.