(2016) A Riesling of Spätlese quality, made as a sparkling Sekt, this has a delightfully clean and fresh, leafy and herbal nose, and plenty of streaming, tiny bubbles. With 8g/l of dosage it is a properly dry Brut, tight, long and lemony, the crisp mousse giving it a pleasurable wave of flavour that rolls across the tongue to the finish.
(2016) It was a 10 year battle for Hartmut to have Auxerrois from the Nahe recognised as an official quality wine, and with this and the stunning late-harvest cuvée he stands totally vindicated. A lovely fresh herb and apple nose, just a touch of mid-palate peach sweetness, but then a really pithy, apple core and mineral dryness that gives this such a long, shimmering finish.
(2016) A special selection of the very best Riesling from the Löhrer Berg vineyards, Hartmut says its a great example of how to learn to work with nature: "Stay on the wave, not against it." Vinified with natural yeasts, as are all these certified biodynamic wines, it has a lovely suggestion of ripeness and richness, a touch of late-harvest exoticism (though only 3g/l of residual sugar), the juiciness of fesh cut apples and delightful length and acid focus.
(2016) From a Pinot Noir vineyard planted in 1992, Hartmut says he'll be truly happy once it reaches its 40th or 50th birthday. Absolutely lovely nose, filled with creamy berries and a sweet vanilla, touched lightly by earth and chalk. Tight, fine tannins, from skins rather than oak, light and vibrant, but plushness and so easy to drink too.
(2016) Though originally a Portuguese variety, today Portugeiser is a popular red wine grape in Germany and eastern Europe, and in this case, from a vineyard planted in the 1980s. Quite meaty, earthy and herbal, it then becomes much fresher and red-fruited, with raspberry freshness allied to a cracked river stone hint of minerality. Tannins are soft, and it's a highly quaffable and barbecue-friendly red.
(2016) Fabulous stuff this, made from the Jura's Trousseau grape, which even in the region's still red wines gives such a pale colour that the wines are really more rosé than red. Here a deliciously dry, lightly oxidised style of wine has a pale orange colour and indeed orange and bruised apple fruit before a palate that is fresh and long, with crisp mousse and a touch of wild strawberry flavour that is delicious.
(2016) Made from 60-year-old vines of Grenache Gris, fermented with wild yeasts and weighing in with an uncompromising 15% abv, this rosé marches to Amistat's excellent and incisive beat. Pale and peachy in colour, it is hugely intense on the palate, not oxidised, but earthy and concentrated with red berries, Grenache nuttiness and a huge punch of minerality and dry, orangy intensity to the acidity. A powerhouse rosé with a nip of tannin and distinctive indeed,
(2016) A wine that falls into the 'natural wine' category given that the grapes are grown without chemicals, only natural yeasts are used and a minimal of sulphur. It is also aged only in large, very lightly toasted barrels. It's a blend of Grenache and Macabeau, and has a haunting floral, straw and sweet earth nose, a light touch of almond or honey. In the mouth it has texture, body and richness - serve it not too cold because it has the layered complexity and some of the meaty character of a red wine. With excellent acidity and the fruit playing against those complex
terroir flavours of the Roussillon and very old vines. Watch the
video for more information and food matching ideas.
