Have you been missing out? Bent Road ‘La Petit Mort’ ‘Qvevri Gentil’ 2019

If you have not come across Bent Road, there are three things to note.

  1. You’ve been missing out.
  2. They will change your perception of the Granite Belt forever. 
  3. They walk to the beat of a very different drum.

How could you not love a winery which has a skeleton draped across a dining table as its label (this is for their ‘La Petit Mort’ range)? 

Square barrels? Well, they make perfect sense when you consider the space and cost saved to ship them from Europe. 

Odd blends, time on skins, fermentation, methods of production. They will challenge all your preconceptions. 

Their 2019 Qvevri Gentil, what we would deem to be a rose (some might argue an Orange wine, but I’m sticking with Rose), is a blend of Gewurztraminer, Muscat and Gris. 

This wine was made in their buried qvevri – which are, I am advised, large, egg-shaped terracotta clay pots used for the fermentation and maturation of wine. They date back many thousands of years and I believe they kicked off in Georgia (Georgia, Eurasia, not Georgia, America). This wine remained on skins for 83 days (that is not a misprint), in its qvevri, buried in the earth. 

If I might speculate here, the wine is a Rose, but I suspect one which has gained colour from time on the skins of these ‘white’ varieties. Gris would likely be the main culprit? 

The colour is partridge eye pink. Undoubtedly what really stands out for this wine is the aroma. Anything goes wrong with making a wine in this manner and you can bet you’d smell it. Here, this is a wonderfully fragrant aroma. Redolent of fruits and confectionary. It smells like a carnival ride. The palate is fresh, nicely balanced and delicious. Clean acidity and what appears as a near bone dry finish. Decent length. For me, 92. 

A cracking Rosé, although think of it more as a wine than a Rose, and something very different. 

Bent Road is surprisingly well represented in top establishments in Sydney (I say ‘surprisingly’, not because they do not deserve it – they most certainly do – but because it is not often that the Southern States cotton on to the top wines from Queensland) or otherwise, contact them on http://lapetitemort.wine/.

One Comment Add yours

  1. Andrew Scott says:

    Thanks for the kind words Ken!

    Rosé or not Rosé..?
    I can appreciate your ambivalence.
    I’d be inclined to go with “skin contact white” or “amber wine” rather than rosé. (And so as not to be confused with wine from Orange)

    For me, the colour in rosé comes from skin contact BEFORE ferment, where as this deeply hued number gets its colour during and after fermentation. The presence of alcohol makes a big difference as to what is extracted from the skins besides colour.

    In either case, you’re right, the Pinot Gris is largely responsible for the pigment, although ripe Gewürz lends a bit of a blush to it as well.

    – Andrew, LPM.

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