Description

Decanter 97 pts / JS 95 pts

"An exceptional wine that reveals astonishing energy and vibrancy. Notes of kiwi, passion fruit and fresh herbs blend with the silky oak structure, whilst the lively acidity is complemented by hints of lemon and lime. The finish lingers with smoky, savoury notes." Decanter

"A restrained sauvignon blanc with aromas of stones, minerals, citrus, lemons, cedar and asparagus. A vibrant palate with great integration of zesty acidity. Textured and medium-bodied with a savory finish of yellow peaches." James Suckling

Beneath the village of Terlan, on the slopes of the Adige Valley, lies a geological mystery: a subvolcanic rock mass whose composition and character differ from anything else known in the world of wine. Porphyry forms the bedrock – volcanic, millions of years old, interspersed with fine quartz inclusions. The soils that develop from this are sandy-loamy, slightly acidic, free of limestone and low in nutrients. Highly permeable, they naturally limit yields. A soil that puts the vines under stress – thereby forcing them to dig deeper, to become more concentrated and more mineral. Since 1893, 143 members of the Cantina Terlan have been cultivating these slopes. What they do here is unique in the world of wine: white wines that withstand the test of decades, whose longevity is reminiscent of the Grands Crus of the Côte d'Or. Cellar master Rudi Kofler named the wine "Quartz" after the rock to which he owes everything. "As delicate as the fine quartz inclusions in Terlan's porphyry – that is our Sauvignon." Delicate texture. Depth. A salty finish.

The 2024 vintage began with the wettest spring since 1965. Cool, damp conditions persisted into early summer, leading to delayed flowering and fruit drop – the Sauvignon Blanc in particular lost between 15 and 40% of its crop. What remained was more concentrated than usual. The grapes, which Rudi Kofler and his team selected by hand in September, embodied the essence of a challenging year – and the quality that such years can produce. Gentle whole-bunch pressing, clarification through natural sedimentation, slow fermentation at a controlled temperature. Nine months sur lie – half in large wooden barrels, half in steel. Blending three months before bottling. 40 hectolitres per hectare – a yield that explains the concentration.