Escrombo 2011 is a must….

So if you ask wine maker Erik Rosdahl about his Escrombo he becomes emotional, almost over protective of his wine and for a good reason. There is no doubt his wines are unique, highly concentrated, pure all natural – no signs of oxidation whatsoever. Escrombo is a wine I’ve tried several times before and the fruit energy that is true to its terroir, and true to his own beliefs.

(97+ Points)


Now its important to understand that when you enter a wine shop to buy a bottle of wine, the deciding factor in most cases is based on variety, colour or “style” of wine. So when it comes to Erik’s wines, it is important to understand that his wine making is genuinely about purity all the way and the utmost respect for nature. I guess the way its done by some wine makers, but few are committed to the process as Erik is. Yes it is hard to sell a red Burgundy to a red Bordeaux fan as they are different animals.

There is no doubt that Erik is frustrated by the commercial winemakers he’s surrounded by, and by those wine makers that produce the sweet dreams by using wine making techniques to enhance their wines. He says, the main thing in a wine, is the must, it’s similar to bread’s mother. This ideology was provoked by a comment I wrote about the age-ability of Erik’s wines and below Erik describes his wine ideology.

If you have what we now call natural yeasts, those yeasts by memory will drive the temperature to 28°C degrees. Most musts are either temperature controlled or chemically controlled while adding things such as sulfites and various acids, plus yeasts fabricated or maybe maintained alive artificially. When it comes to my wine, there s no equipment but the ancient clay jars buried in an antique abandoned cellar from ten centuries ago. I think this plays an important role in my musts, because I believe everything more or less, is equipped with memory, or how would anything survive in the first place, unless its memory can help it to reproduce?

So a wine’s must when uncontrolled needs extremely good grapes, and so what are good grapes? Good grapes are grapes which are controlled 100% by the plant and by its roots and by something in its soil which we can’t possibly learn anything from since it traces back hundreds of millions of years.

Many of the expensive wines are packing chemicals, that’s like a winning the tour de France with enhancers, loads of dope, or no medals. Now when you write, will it age, you have not understood the idea or let s call it process. A wine that has never been manipulated and made from grapes which have not been sprayed because they age and altitude and extreme climatology (from 10°C below zero in winter to 40°C in august) can in fact not suffer because of what I am currently explaining to you: the must is the secret in my wine.

A must which has not suffered fevers (my musts are seven to ten days and then I press) can in fact not suffer during aging, unless bottles are left in the sun of course. So, when you drink my wines, you should also find during the tasting, that element of strength and extreme tight hygiene, otherwise why would you be so passionate about my wine.

The passion itself lies within MUST, its data, its seven to ten day script if I could call it such in everything wine. These musts are really some sort of a magic balance between time, humanity and nature’s most secret memory because the world was once upon a time mostly gas and gas is the main ingredient in conservation of a very good wine.