Sparkling Burgundercuvée, fermented on the grapes own yeast. Our Pet Nat – authenticity and individuality in a bottle! Taste of herbs, walnut and brioche. Fine perlage, lively tannin and refreshing acidity.
This Pinot Noir grew on light, grey and blue slate. The grapes were not crushed, fermented as whole grapes (maceration carbonic) and pressed only after 14 days. The must was turned into wine without additives and ingredients, stored in old barriques and stainless steel and now presents itself as delicately fruity and carefree.
The Pinot Noir comes from an old slate site in Kinheim, slightly sloping to the south, and everything was harvested by hand by happy people in September and October, partly destemmed by hand and partly fermented as whole grapes in open vats. The wine was then allowed to rest on the yeast until May and was carefully bottled without sulphurization and filtration. The colour is a bright purple, the texture is silky and handy, does not seem too heavy, but has more of a dancing quality.
The Schieferblume, means “Flower of the slate”, is a composition, a cuvee from several vineyards in which we planted Riesling. We are fortunate to have particularly soft Devonian slates on the Moselle, mostly blue and grey slate, which warms up quickly and stores the heat of the day and then slowly radiates again at night. This is the ”gold” of the Moselle, because on these stony slopes the water does not stand still, the Riesling does not like wet, cold ”feet”. But what benefits the later quality of the wine is a certain positive stress, the effort, because the vine has to extend its roots deep into the earth and rock crevices. It is from this effort of the vine to suck its water from great depths that the saltiness, minerality and thus elegance of Moselle wines result. This is why they were once highly valued as ideal accompaniments to fine food.
The 2018 slate gold captivates with cool elegance, noble finesse, and mysterious depth. The wine touches less by its aroma, but rather by its reserved nature. One could almost say: it is shy. But if you bring a little time with you and want to get involved, it will take you on a journey through time, bringing us into contact with the sunshine of last summer and the cool mountain water that the powerful roots have sucked out of the darkness of the ancient slate fissures. Everything absorbed, the light, the warmth, the salt, is condensed in the berries, transformed into slow, cool fermentation, and newly created, like a phoenix from the ashes, now present in the glass in radiant beauty in colour, scent, taste and effect. If you don’t believe that the best Moselle wines were valued equal to the most expensive Burgundies 120 years ago, you may start your studies here.
Sheltered from too strong winds, at the foot of the Hubertuslay mountain, in a hollow, lies the vineyard from which the grapes for our Schieferstern come. The slate soil gives the vines their spice and also lets many herbs sprout: Adderhead, stonecrop, chervil, wild carrot, pimpernel, Jacob’s cross, fine ray (Erigeron annuus) wild strawberry, etc. and delight the insect world and the amazed winemaker with their colours and fragrances