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March 7, 2014  •  1024 × 526  •  cropped-Header_Blog_03141.jpg

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  • After three years of hard work establishing this vineyard on one of our steepest slopes, despite massive spring & winter frost damage, a drought and the downey impact this year the day has finally come. This morning we picked those about 20 varieties co-planted the way they used to be in the past including rare species like Kleinberger, Lagler, Adefränkisch, Vogelfränkisch and Heunisch but also different Pinots, Muskatellers, Silvaners, Elbling and Riesling. Everything will ferment together on the skins and become one unique wine. It’s not much but it’s a start.
  • Harvest 2021 is in full swing. It’s a memorable one. Not as stressful and compact as we‘re used to. Sometimes surprisingly chilled. Due to the mildew damage related low yields, due to the slow and late ripening process we haven’t seen for a long time. The grapes we pick though taste great and the 21 ferments are lively and strong. After four weeks with this marvelous crew the finishing line is in sight.
  • We‘re thrilled to announce that we‘ll be hosting a tasting/dinner with our good friend & chef @souljacker at the end of the month in our winery (link in bio). —- 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, him cooking for our harvest crew and many tastings and
  • Another vegetation period has passed. It’s been a wild ride with plenty of rain. An incredible speed of growth and the mildew challenge going along with it certainly made it a challenging season. But thanks to this powerful crew we were able to manage it well and have - despite some annoying losses here and there - a decent amount of grapes out there as we‘re approaching veraison. Thanks @bonkersanja, @sophieevanss, @virgilioserbe & No-Insta-Sam. Fingers crossed for the last weeks, next stop: harvest!
  • It‘s a wild season this year. We have perfect growing conditions for the wines, the whole vegetation but of course also mildew. Spraying a little more than we usually do (but still way less than we could) it’s under control. Living souls makes for strong, robust plants. Today we used a little break in between suckering and tucking to plant a walnut tree in the middle of the garden vineyard that should provide its first yield this year. For diversity, for the soil and for the soul. May you thrive and prosper ❤️
  • Isn’t it amazing how this piece of land turned from a dead field (2nd picture) to a hotspot of life within one year? The baby vines had a rough start with spring frost and the following drought last year plus winter frost this year but we closed a lot of gaps in spring and one day they’ll have grown up providing us wonderful grapes (and apples). Pleasure to work in this plot ❤️
  • Green pruning is in full swing now. The last year’s droughts and the frost had quite an impact on the vines, sadly quite a few canes and spurs are dead. So as our fabulous spring crew is studying each plant we’re looking for suckers to build new trunks & crowns.
  • It’s the bottling room. The war room. And our unique little club. Love this place ❤️
  • Every year in March my friend Josef and I visit the same spots in the same vineyards to dig a hole and inspect the development of the soil. How deep did the earthworms pull down the compost? Do we smell the forrest after it rained, herbs, mushrooms and up to which depth? Does it crumble like streusel cake? Is the mycorrhiza network smellable? Visible? What roots do we find and how many? And the best part in the end: how does this all impact our wine? It’s one of the most satisfying moments each year as I know the improvements

Recent Posts

  • July vineyard update: a dance with downey
  • An evening with Benedikt Hammerl
  • May & June vineyard update: from a chilly start to supersonic speed
  • April vineyard update: wires, lambs & yellow Silvaner
  • Pruning time

About us

Our role is the role of a participant. Of nature composing a juice. Of the interpretation bringing specific flavors to shine. A very important participant without whom the wine wouldn’t exist. But not more. A less predictable wine becomes more available to us. Because we allow for it being alive. Less control means there is a higher risk to fail. But also a higher degree of excitement to achieve and moments of true resonance. With nature, wine and the world.

Latest posts

  • July vineyard update: a dance with downey
  • An evening with Benedikt Hammerl
  • May & June vineyard update: from a chilly start to supersonic speed
  • April vineyard update: wires, lambs & yellow Silvaner
  • Pruning time
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