In the quiet mountain village of Ungyang-myeon, in Geochang county in South Korea’s South Gyeongsang province, sits a modest country home. Beside it are a small winery and a vineyard spanning about 18,000 square metres (193,000 sq ft).Compared with the vast vineyards of Europe’s famous wine regions, the place feels more like a humble grape farm than a vineyard.Yet the organically grown grapes harvested here are transformed into Jeong Ssang-eun Wine, a natural wine that has oenophiles across South Korea lining up to get their hands on.The winery, run by first-generation grape farmers Jeong Ssang-eun and Lim Hye-sook and their son, second-generation winemaker Jeong Gyu-song, produces only about 9,000 bottles a year due to its small scale. Despite the limited supply, their wines often sell out soon after they become available.What makes Jeong Ssang-eun Wine differentFor first-time drinkers, perhaps the most striking characteristic of Jeong Ssang-eun Wine is what it lacks: sweetness.The difference can be particularly noticeable for consumers whose experience with South Korean wine has been limited to products commonly found in supermarkets, convenience stores and neighbourhood shops.
South Korea can make good wine - and this producer has the bottles to prove it
Many think South Korea’s climate causes the flavour-masking sweetness of its wine, but Jeong Gyu-song of Jeong Ssang-eun Wine says otherwise.
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