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After being part of the local co-op for years, the Beurer family decided to make the change to crafting wines for their own label in 1997, and began to shift to organic farming starting in 2003, eventually becoming Demeter (biodynamic) certified in 2012. The majority of the vineyards are planted to Riesling, but red grapes take well to the climate in Württemberg. This year the rosé is a saignée of Trollinger, Zweigelt, Spätburgunder, and Portugieser, and it's fantastic. It's just the faintest bit off-dry, but that really only amplifies the juicy red berries and and is properly balanced by bright acidity. Incredibly refreshing, this would be a fun companion to soft-scrambled eggs, Wiener schnitzel and fries, fried anything really, and of course outdoor BBQs. Cari Bernard
What an absolute treat to get to check in on this beauty from 2009! Harvest for the Auslese contained around 40% botrytised grapes from the southeast-facing Rothenpfad parcel on the Marienburg. The nose is redolent with muddled fresh mint and the wine is creamy and lively, with soft, rich peaches, honeyed pear, elegant depth and layers. Enjoy now to blow minds with your cheese course or fruit-based desserts, or hold for at least ten more years! Cari Bernard
Andreas Durst currently farms just shy of a hectare of vines, and works out of his garage in the town of Bockenheim, fairly close to the Rheinhessen border. His 'Alte Reben' bottling is from 50-year-old Sylvaner vines planted on limestone, fermented and aged in a mix of stone and steel tanks, and bottled with a low amount of sulfur. Tasted just a week ago (July 2019), the wine was showing its chalky terroir, clean and bright mineral salinity, white fruit (apples, pears), and shimmering stoniness. Cari Bernard
Fuder Altenberg **wines available Wednesday, 8/21**
Fuder Muny **wines available Wednesday, 8/21**
Fuder Kugel Peter **wines available Wednesday, 8/21**
The two different Euchariusberg Spätlese bottlings (AP 6 and AP 14) are sourced from two separate parcels, found further up the Großschock slope from the plots used for the Kabinett wines. CB Fuder Förster, Ternes **wines available Wednesday, 8/21**
The two different Euchariusberg Spätlese bottlings (AP 6 and AP 14) are sourced from two separate parcels, found further up the Großschock slope from the plots used for the Kabinett wines. CB Fuder Klaus Lang **wines available Wednesday, 8/21**
Fuder Kaselshaidchen **wines available Wednesday, 8/21**
Fuder Mutter Anna **wines available Wednesday, 8/21**
Fuder Meyer Nepal **wines available Wednesday, 8/21**
Yellow peach and blossoms on the nose, fruity and fun, perfect balance; the feinherbs from Falkenstein are often some of my favorite wines in the collection. This vintage is bursting with ripe nectarines, tangerines, green mango lemonade, and yes, residual sugar, but the acidity it poised to make this just the most refreshing and invigorating wine you never knew you needed. I love these wines because they are usually 10% alcohol, are incredibly affordable, and are the darling of any dinner situation they attend. Pair with Mexican food, Szechuan food, Thai, Indian, fried chicken and mac 'n' cheese, Schnitzel, most anything really, and come and tell me it's not the favorite wine of the night. Cari Bernard Fuder Palm **wines available Wednesday, 8/21**
‘1,000L’ is a reference to the capacity of the traditional barrels (Fuder) of the Mosel. Year in and year out, this wine is dangerously easy to drink, and even in the warm 2018 vintage, Julian has managed to preserve the signature freshness and verve of this 'dry-tasting' wine. Peach blossoms on the nose, the palate is crispy and angular with notes of green apricot and green apple skin, fresh herbs and stone. Delicious! Cari Bernard
When first opened, the energy in the Haart Piesporter (declassified Goldtröpfchen) was practically vibrating on the palate, and only subsided to reveal a dense and beautiful silky core of fruit: just-ripe apricots and nectarine skin mixed with salted green apple slices; lemon ice and florals peeking out on the nose with time in the glass. An interesting play between weight and acidity giving structure and poise, looking forward to revisiting this in at least 7-10 years. Cari Bernard
Gernot's parcel of the Ellergrub is 2.2 hectares of ungrafted vines, over 80 years old. Farming is organic, fermentation is spontaneous, and the wine ages in a neutral oak barrels. In a shocking twist, the 2016 Ellergrub is slightly off-dry! The wine boasts a floral elegance and herbal freshness on the nose, yet is still quite dense and rich, with notes of yellow apricot, roses, and white peach skin giving way to a touch of citrus zest and strawberries on the finish. Cari Bernard
C.A.I. stands for Carl August Immich, owner of the estate in the 19th century, who used gunpowder charges to blast out part of the mountainside in order to plant vines. Grapes from vineyards in the Mosel and Saar valleys, vinified in stainless steel. Although we enjoy this every year, 2017 has been a great vintage of the C.A.I. following the leaner cut of 2016. Notes from right after bottling, last year: blue cheese and stone, vibrant and fruity with notes of Fuji apple, peach, and nectarine, such great texture, good weight but stays lively on the palate. Cari Bernard
Holger Koch makes some of the most elegant wines in the Baden region (located in southwest Germany). Working mostly with Pinot Noir, Pinot Gris, and Pinot Blanc, he's been making wines with a singular finesse in a region where the co-op is king. The Scheibenhardt Weissburgunder is Pinot Blanc grown on a southwest-facing terrace (loess and volcanic soils) at 350 meters above sea level. Grapes are hand-harvested, ferment spontaneously, and the wine ages on the lees for seven months in a 1200L barrel. Flabby this is not—deeply mineral and floral on the nose, grass, apricot, apple blossom, the palate has a distinct saline cut and bright minerality to balance the radiant pear, green strawberry, and lemon zest with a delicate herbal bitterness. Cari Bernard
Pinot Noir from limestone soils in the Pfalz, this rosé is delightful every year! Wild strawberries and orange melon on the nose, the palate is both light and creamy, with softer acidity than 2017 framing freshly cut red berries, melon, and red florals on the finish. A solid choice for parties, and for the dinner table. Cari Bernard
Fass 15, Stirn (forehead), comes from near the top of the Ayler Kupp where the hill curves around; the meager soils, cooler climate and wind at this altitude makes for a site that is often harvested last. Technically off-dry, the residual sugar manifests as fruit and just a bit of weight and creaminess to balance out the acidity. White florals mix with notes of orange, nectarine, and tart tangerine on the finish. Delicious now, should start to really shine in at least 5 years. Cari Bernard
Lauer's parcel of the Neuenberg is located on the flank of the Ayler Kupp, closer to the base of the slope. Rocks and green apple skin, lemon balm, apricot, and white florals peek through on the nose and the palate, along with green mango, peaches, and orange juice concentrate (I'm talking frozen orange juice concentrate), with a beautiful tension--a graceful push-and-pull between the racy acidity and silky fruits, with a driving mineral thread throughout. Enjoyable now, this would be a real treat to check in on in 5-10 years. Cari Bernard
Lambertskirch is a parcel (not too far from Schonfels) that during its long history has gone from vines to fruit trees and forest overgrowth. The Lauer family rented vines on the hillside until the 1990s, when the owners chose to pull up the vines. Florian purchased the plot in 2010, cleared and replanted the 0.2 hectares in 2012 with old-vine cuttings from five different vineyards. 2017 marks the fourth vintage (third as Kabinett) from this predominately southeast-facing site where large pieces of gray slate litter the ground between the vines. Tasting notes forthcoming. Cari Bernard
Biodynamic Riesling grown on loess and loam soils in the Southern Pfalz, fermented and aged in stainless steel.
Thorsten Melsheimer has been farming organically in the Mosel since 1995 (certified ECOVIN) and became Demeter (biodynamic) certified in 2013. The 2016 'Handwerk' is actually a blend of three different barrels: a QBA trocken, Kabinett, and Spätlese, and the sum of these parts is a delightful slightly off-dry Riesling. Just a touch reductive upon opening, the herbaceous and cooler qualities of the vintage come through on the nose and the palate along with green apple, peach, nectarine, and tart apricot. This would be fantastic paired with spicy cuisine, fried foods, or brunch (it is only 10% ABV, after all). Cari Bernard
One 600L barrel of the Sylvaner "GK" (grown on sandstone and limestone soils), fermented and then aged on the mash (skins and stems) for 18 months, bottled with low addition of SO2. Graceful, subtle texture, fresh green pear, white apple, lemon zest, with a mineral lift and finesse. A delight to drink! Cari Bernard
Schimbock is a west-facing, slightly cooler, tiny parcel of gray and blue slate terraces with ungrafted, old vines with smaller, looser bunches (less-prone to botrytis). The grapes are pressed in a basket press over the span of 18 hours, and the wine ages in old fuder (1000L), whereas Daniel's other wines age in stainless tank. Three and a half days of skin contact gives beautiful structure and balance to the notes of soft white cherry, nectarine, and underripe pineapple--delicious! Cari Bernard
A new offering this vintage, from vines in the historically renowned Trarbacher Schlossberg vineyard. Tasting notes forthcoming!
Rhini has similar terroir to the Talrain vineyard (limestone and iron-rich clay), located mid-slope on a large hill. Grapes are hand-harvested, undergo spontaneous fermentation in wood followed by two years of aging in barrique (30% new oak). Many of the barrels in use are from a cooperage in Franken. Salty raspberry seeds, herbs and incredibly grounding earthiness with just enough texture from the oak, vibrant red berries, juicy cherries, balanced by elegant acidity. Enjoy now or put down for ten years. Cari Bernard
The Talrain vineyard is home to vines upwards of 50 years in age, planted on iron-rich clay and limestone, at about 500m above sea-level. Grapes are hand selected and ferment spontaneously before spending close to two years in a mix of barrique and large wooden barrels, 20% of which are new oak. Savory herbs and raspberry on the nose, the palate has a beautiful dark minerality and length, with earthy, meaty, dark-fruited tones and deftly-integrated oak. A richer style of German Pinot Noir that has a lot of life ahead of it. Cari Bernard