Benchmark on Riesling flor fermentation. Aged 36 months in 600 liter barrel. Born in Hipping. Salty macadamia, gun powder, umami.

Alice Feiring (thefeiringline.com): Talk about a wine that knocked me out. I opened it up, I took a sip, stared at it for a couple of minutes, letting the juice sink into my mouth and my mind. From the red slate soils of the Fuchsloch vineyard—40-year-old vines—whole grapes were stomped then stayed on the skins for a week and poured into old barrels where they stayed for the next three years under the developing flor. Expect there’s no real flor influence. Do expect shocking beauty. There is depth and tingle and grapes being rubbed over rocks and spring and wind and clouds…. I was sad to be tasting this alone and did so over a period of a week. On day two, the dissolved CO2 was still active and then there was some ginger ale, and some rhubarb bitter at the end. It still was fascinating and very alive. Day three? The texture and orange pith and long finish remained and finally, I felt the touch (.05) of residual sweetness.

GROWING / VINEYARD

born in Hipping, Fuchsloch / 100% red slate, Roter Hang / surrounded by bushes, herbs and trees / grapes: Riesling / old wines / regenerative growing / certified organic / biodynamic farming / shadow grapes / picked by hand / hand selected grapes

FERMENTATION / CELLAR

crushed by food / cold maceration: 120h / cool pressing / full juice / unfiltered juice / old oak barrel: 600l / wild alcoholic fermentation / wild malolactic fermentation / wild flor fermentation / barell age: 36 months / bottled in light weit bottle, recycling corks, sustainable lable, no caps

TASTE / GLASS

complex / energetic / yeasty / brioche / umami / ultra stable / low alcohol / herbs / mineral / salty / macadamia / gun powder / iron