May vineyard update: planting in the sun

Vegetation season is in full swing. Joyfully and carefully we select the shoots growing out of spurs, canes and sometimes the trunk to balance each plant’s yield and maintain or even improve the vine’s architecture. The speed of growth has been impressive the last few weeks with summery temperatures almost every day. And the best thing is: no frost this… Read more →

A little summary what happened in 2021

With my parents retiring at the end of 2019 the following year 2020 was a challenging start with a late spring frost destroying the majority of our grapes and the pandemic impacting life, work and business. So 2021 was supposed to be a year of stabilizing all those aspects – what of course did not work out at all. All… Read more →

Harvest 2021: small, long and strong

Over the last years we started getting used to picking earlier and earlier each year. Summer vacations had almost become impossible. So it was hard to believe that this year we’d be back to a schedule that would have been normal when I was a child. In the beginning of September we were all good to go, everything was clean,… Read more →

An evening with 2Naturkinder & Benedikt – act two

About seven years ago, when we just had released our first vintage, chef Benedikt Hammerl just had started introducing the new nordic cuisine to Würzburg. And started getting into natural wine which naturally put him in touch with us. Over the years we developed a prolific friendship with me pouring wine for special dinners at his restaurant, the MS Zufriedenheit,… Read more →

July vineyard update: a dance with downey

The upside to the last years droughts was that we didn’t really have to spray a lot. The spores of downey mildew need rain at first to be catapulted up to the leaves and once they’ve arrived humid conditions to keep spawning. Which they had this year. June was already showing some serious infections on the leaves and as it… Read more →

An evening with Benedikt Hammerl

About seven years ago, when we just had released our first vintage, chef Benedikt Hammerl just had started introducing the new nordic cuisine to Würzburg. And started getting into natural wine which naturally put him in touch with us. Over the years we developed a prolific friendship with me pouring wine for special dinners at his restaurant, the MS Zufriedenheit,… Read more →

April vineyard update: wires, lambs & yellow Silvaner

It’s been a slow start in the vineyards. The slowest we’ve experienced since we came back to Kitzingen. The first buds were breaking towards the end of the month, about three weeks later than last year. Days are still chilly, nights are still cold and we keep lacking rain. Nonetheless cherry, plum and apple trees cover the scenery with their… Read more →

Pruning time

When harvest has finished, everything is clean and tidy again, when the days get shorter and shorter and the leaves fall it’s time to start pruning. One of the most challenging and wonderful jobs. For every vine a bunch of small decisions have to be made: “Does it make sense to leave this spur so it develops into an arm… Read more →

Harvest 2020: every berry counts

A harvest of superlatives is coming to an end. Not only did we have the by far lowest yield ever (with about 15hl/ha) but it was also the longest harvest ever starting end of August lasting until the last days of October. It didn’t start with the usual rush. It actually was a fairly chilled start. We spent the first… Read more →