Wine Chords

Wine Chords This is the facebook version of my blog about good, organic wines, as natural as possible.

The Mediterranean coast of Provence has become synonymous with rosé, but not all Provençal rosés are created equal. Chât...
13/06/2026

The Mediterranean coast of Provence has become synonymous with rosé, but not all Provençal rosés are created equal. Château La Suffrène is situated in the Bandol appellation, one of the region’s most distinctive wine areas. Sheltered by hills and cooled by sea breezes from the Mediterranean, Bandol is best known for mourvèdre, a grape that brings structure, character and longevity even to rosé wines.

The estate has been in the same family for generations and today farms around 50 hectares of vineyards surrounding the château. The vineyards are cultivated with respect for the local environment, and the focus is firmly on expressing the character of Bandol’s limestone-rich soils and sunny maritime climate.

Domaine La Suffrène Rosé 2024 is made primarily from mourvèdre, supported by grenache and cinsault. The grapes are harvested at night or during the cool hours of the morning to preserve freshness. After gentle pressing, fermentation takes place at controlled temperatures in stainless steel tanks. The wine is then matured on its fine lees for a short period to enhance texture while retaining its bright fruit profile.

Domaine La Suffrène 2024 (Ch. La Suffrène)

In the glass, the wine displays a pale salmon-pink colour with delicate copper highlights. The nose offers aromas of wild strawberry, white peach, pink grapefruit and Mediterranean herbs, accompanied by a subtle saline note. On the palate, it is dry, fresh and beautifully balanced, combining ripe red berry fruit with citrus-driven acidity and a gentle mineral undertone. The finish is long, clean and refreshing, leaving a lingering impression of sea breeze and Provençal sunshine.

LA SUFFRENE

Priorat is often associated with powerful reds grown on the region’s dramatic llicorella slate soils, but white wines ha...
13/06/2026

Priorat is often associated with powerful reds grown on the region’s dramatic llicorella slate soils, but white wines have long been part of its history. Terroir Històric Blanc 2023 is an attempt to capture the essence of the entire appellation through fruit sourced from old family vineyards spread across several villages in Priorat. The rugged landscape, steep slopes and poor slate soils give the wines their distinctive mineral character.

The wine is made by Terroir al Límit, the project founded by Dominik Huber in Torroja del Priorat. Since its inception, the estate has championed a less extracted and more transparent expression of Priorat, focusing on site rather than power. The Històric range was created to showcase the wider region and to support traditional vineyards and local growers.

The 2023 vintage is a blend of approximately 75% garnacha blanca and 25% macabeo. Fermentation is carried out with indigenous yeasts, largely using whole clusters, followed by maturation in concrete and stainless steel vessels without new oak. The aim is freshness, texture and a clear sense of place rather than winemaking artefacts.

Terroir Historic Blanc 2023 (Terroir al Límit)

In the glass, the wine shows a pale straw colour with bright reflections. The nose offers citrus peel, white peach, apricot, Mediterranean herbs and a subtle saline note. On the palate it is textured yet energetic, combining ripe orchard fruit with vibrant acidity and a distinctly mineral backbone. The finish is long, savoury and lightly salty, leaving an impression of both freshness and depth.


04/06/2026

Vi spiller på Tempo 5.6 kl. 17.00. Kvalitets-bakgrunnsmusikk!

Reel:
Nutty Aftertaste (V.K. Johansen)

This wine was offered by Tempo wine bar, Sandnes, on our national day. It comes from the valleys of Kakheti, where winem...
24/05/2026

This wine was offered by Tempo wine bar, Sandnes, on our national day. It comes from the valleys of Kakheti, where winemaking traditions stretch back some 8.000 years.

Pheasant's Tears, founded by John Wurdeman and Gela Patalishvili in the hilltop town of Sighnaghi, has become one of the key ambassadors for natural and traditional Georgian qvevri wines. 

Made from the indigenous kakhuri mtsvivani grape, the wine is farmed organically and fermented spontaneously before ageing in buried qvevri — the large clay vessels that define Georgia’s ancient approach to wine. The wine is unfiltered and minimally sulphured.

Kakhuri Mtsvivani 2022 (Pheasant's Tears)

In the glass, the wine shows a light amber hue with a gentle golden shimmer. The nose opens with wild flowers, bruised apples, citrus peel and dried herbs, followed by a faint earthy savouriness from the qvevri ageing. On the palate it is textured yet vibrant, balancing orchard fruit and subtle tannins with a fresh acidity and a long, slightly salty finish. A really distinctive wine.


24/05/2026

Vi spiller på Tempo vinbar 5. juni kl 17.00. Ta med swingfoten og kom.

This wine was served blind as a bonus wine in a Bordeaux tasting.It comes from the limestone and clay-limestone slopes o...
14/05/2026

This wine was served blind as a bonus wine in a Bordeaux tasting.

It comes from the limestone and clay-limestone slopes of the eastern Loire. Sancerre’s cool climate and mineral soils give pinot a brightness and tension that feel distinctly Loire. 

Produced by the historic family estate Domaine Paul Prieur et Fils⁠, now run by Luc Prieur, this wine comes from the lower part of the lieu-dit Les Pichons, planted on clay-limestone soils. The Prieur family has been making wine in Sancerre for eleven generations and remains one of the classic names of Verdigny. 

The wine is made with around 20–40% whole clusters, fermented with indigenous yeasts and without sulphur before fermentation. The wine is aged for 15 months, mostly in older 228-litre barrels with a portion matured in amphora, and bottled unfiltered. The result is a pinot noir with both purity and texture rather than overt oak influence. 

Grains de Pinot 2023 (Dom. Paul Prieur)

Pale ruby colour. Aroma of red cherry, raspberry and cranberry, alongside floral notes, gentle spice and a faint earthy smokiness. On the palate, it is light to medium-bodied, fresh and finely structured, with silky tannins, lively acidity and a mineral edge carrying the finish. Elegant, savoury and quite persistent. 


Perched above the Mediterranean, just outside Barcelona, Alta Alella is one of the most distinctive voices in modern cav...
21/04/2026

Perched above the Mediterranean, just outside Barcelona, Alta Alella is one of the most distinctive voices in modern cava, and maybe the best remaining producer in the appellation.

Founded by Josep Maria Pujol-Busquets and family, the estate has worked organically from the outset, rooted in the sandy granitic sauló soils of Alella. The constant presence of the sea shapes the wines, lending them a subtle salinity and a finely tuned freshness. 

Mirgin Rosé Reserva 2021 is based predominantly on Mataró (Mourvèdre), handled with a light touch to achieve both delicacy and structure. The wine is made by the traditional method, with secondary fermentation in bottle and extended ageing on lees. It is released as Brut Nature, with no dosage, allowing the vineyard character to come through unadorned.

The wine was served at restaurant Pura Cepa, Murcia.

Mirgin Rosé Reserva Brut Nature 2021 (Alta Alella)

Pale rosé with a faint copper hue and a fine, persistent mousse. Aromas of wild strawberry, redcurrant and pomegranate, with hints of dried herbs and citrus peel. On the palate: bone-dry and finely structured, showing gentle grip, bright acidity and a saline thread that carries through to a long, composed finish. A wine of line and texture, but also a lot of charm.


Made from the native Georgian grape mtsvane, this wine carries both freshness and a depth that unfolds with time in the ...
17/04/2026

Made from the native Georgian grape mtsvane, this wine carries both freshness and a depth that unfolds with time in the glass.

Behind it stands Guram Maisuradze, who founded Nadelebi in 2014, building on a family tradition of winemaking that stretches back generations in Kakheti. Guram continues the work of his father, grandfather, and uncle, who were already making wine in qvevri long before “natural wine” became a global language.

The vineyards are farmed organically, and the approach in the cellar is one of restraint. Fermentation is carried out with wild yeasts, no additives, no filtration.

Mtsvane 2024 (Nadelebi)

Deep golden with amber. Aroma of green apple, wild herbs, a hint of citrus peel, and something floral beneath. On the palate, it is precise and textured. Integrated acidity, flavours of orchard fruit, quince, and a faint almond note towards a dry, savoury finish.


Before the wine, the man. Samuel Cano, a fourth-generation grower from Mota del Cuervo, works old family vineyards in th...
12/04/2026

Before the wine, the man. Samuel Cano, a fourth-generation grower from Mota del Cuervo, works old family vineyards in the high plains of La Mancha. His focus is increasingly on small, thoughtful bottlings under his Vinos Patio label—wines shaped in the vineyard, with a light touch in the cellar and a clear sense of origin.

Then, the grape. Airén, long associated with volume rather than character, finds a very different voice in old vines. And here, La Tarancona is a high-altitude vineyard in Hinojosos, bush-vines planted some 60–70 years ago on calcareous clay soils at around 800 metres.

Aire en el Patio La Tarancona 2022 (Vinos Patio)

Deep golden, hinting at both ripeness and gentle skin contact. Subtle citrus, dried herbs, a faintly saline edge. Fine texture, a delicate grip, and a line of acidity that gives it direction.


This is a wine from the steep terraces of Ribeira Sacra and what is often called “heroic viticulture”, where every vine ...
06/04/2026

This is a wine from the steep terraces of Ribeira Sacra and what is often called “heroic viticulture”, where every vine is worked by hand along the dramatic river valleys.

Behind the wine is the project Anónimas Viticultoras, founded by Cristina Yagüe Cuevas and María Falcón. This is not a traditional estate, but a collaborative project working across Galicia with growers and small parcels. They are involved throughout, from vineyard decisions to vinification.

The approach in the cellar is deliberately low-intervention: hand-harvested grapes, gentle extraction, and fermentation with native yeasts to preserve the character of the fruit and site. Ageing is typically carried out in neutral vessels — often stainless steel or used barrels — avoiding overt oak influence and allowing the purity of mencía and the granitic and slate soils to come through clearly.

Catro e Cadela Mencía 2024 (Anónimas Viticultoras)

Bright, translucent ruby with violet rim. Crushed raspberries, wild strawberries and redcurrants, followed by rose petals, a hint of fresh herbs and a stony, slate-like note. On the palate, medium-bodied and finely etched, with lively acidity and silky tannins framing the red fruit. There is a subtle savoury edge beneath the fruit, leading to a clean, persistent finish with a gentle mineral lift.

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