jueves 10 de agosto de 2006 - 13:36 martes 23 de septiembre de 2014 - 13:07

Kracher in La Axarquía (Malaga)

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Kracher in La Axarquía (Malaga)

It seems that is a joint project between de wine trader Jorge Ordoñez and the Austrian winemaker Alois Kracher… I have read somewhere in the Spanish press some news about the release of the first wine of the cellar.. but I have lost the reference… Anybody has heard about this project or knows the name of the wine? Have you –maybe- tried it?

Cheers from the torrid Valencia!!!

http://PacoHigon.wordpress.com

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WaltZalenski
en respuesta a Paco Higón 11/08/06 03:02

Re: Kracher in La Axarquía (Malaga)

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I think you are talking about Botani, a moscatel.

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Paco Higón
en respuesta a WaltZalenski 11/08/06 14:04

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I do not know Walt…. I have heard that the wine has just been released… but now I do not find the source of that news???? It is a sweet wine, probably a moscatel.. but I do not know nothing about the brand name or where to find it.

Cheers!!!

http://PacoHigon.wordpress.com

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lito
en respuesta a Paco Higón 11/08/06 18:25

Re: Kracher in La Axarquía (Malaga)

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Yes, it is Botani and you can find the information in Lavinia website.
By the way, next 15th is the Harvest celebration in Cómpeta (where Jarel, M.R. and Molino real are made)so I´ll try to find and taste this Botani. I would like to think that can be as good as Jarel or a Kracher (I got two bottles of Kracher and is amazing)
Cheers

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WaltZalenski
en respuesta a WaltZalenski 11/08/06 19:59

Re: Kracher in La Axarquía (Malaga)

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Yes, I believe the 2004 is the first release. Lavinia has it. Look up Botani on the store’s website.

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Paco Higón
en respuesta a lito 12/08/06 13:33

Thanks Walt & Lito ;-) (v)

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http://PacoHigon.wordpress.com

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Gastronauta
en respuesta a Paco Higón 18/08/06 15:10

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Cheers guys, it’s been quite a long time...

Botani is the dry moscatel (& pretty decent to tell the truth, aromatic and fresh, and reasonably priced even for Lavinia).
The other releases include at least three ";numbers"; (very Kracher) in varying degrees of sugar/botrytis (I think). Number three was offered at the last Peñín-Palace event in April or May. It’s decidedly on par with (if not downright superior to) anything previously made in Málaga.