Red

94 points James Suckling
For an entry-level pinot noir from a cool region like the Mosel, this is absurdly good. Wonderful rooty complexity on the deep and subtle nose. Impressive concentration and a velvety texture that’s hard to resist. I love the vitality in the long, plush finish. Excellent aging potential. Drink or hold.

100% Pinot Noir from a mix of vineyards on slate. 50% stem inclusion. Vinified 3 weeks in open fermenters then matured briefly in used Burgundy barrels. Bottled unfiltered. Bright magenta in color, fruit-driven, juicy, buoyant, and addictively drinkable. The price is just silly. 12.5% abv

Natural

Sourced from a mix of sites in Kallstadt and one vineyard in Bad Dürkheim where the soils here are light and sandy. The grapes were handpicked, destemmed and fermented in stainless stee. The wine is pale, succulent and nervy with terrific cran/cherry fruit, fresh soil notes and very little oak in evidence. 12% abv

Very intense clear aromas of dark Morello cherries and wild raspberries on the nose. Fresh on the palate with a touch of herbal mint, precise acidity and a long mineral-salty finish. Very animating - pure Pinot Noir with a powerful chewy finish.

The fully mature grapes are hand-picked at the ideal moment of ripeness during the harvest season. After they are sorted, destemmed and crushed in wine cellar. The must is fermented spontaneously on the skins for 3-4 weeks. The cap is punched down manually three times each day (pigeage). After fermentation the wine is pressed with low pressure, settled and transferred to French 225l oak barrels. Following the completion of malolactic fermentation, the wine stays in the barrels for 20 months. Bottled unfiltered without racking or fining at 13% alc.