Grape Varietal : Chardonnay, Riesling.
Hand harvested indigenous yeast fermentation no fining, filtering.
The forgotten border region of the northern Pfalz is riddled with limestone soils making it perfect for, among other things, certain varieties that do well in Burgundy, like, well, Chardonnay.
Yet here the temperatures are a bit cooler, the nights a bit brisker, and so the Chardonnay that the young brothers Brand farm comes to us with a tad more acidity, a few thousand more volts of electricity than most of the more luxurious examples from Burgundy and the New World. This is no-nonsense, organically farmed, young-vine Chardonnay that is ripe, yet sizzles with energy and acidity. And just to make sure that the wine glows in the dark, the brothers add a small bit of Riesling to the cuvée (usually 10% or less) which turbo-charges everything, heightening and sharpening the aromatics, making the wine perfumed and even more explosive.
Enjoy with lightning bolts and crudo.
In combination with the optimal climatic conditions at the Haardtrand, healthy and juicy grapes are growing there in natural equilibrium. The vigorous vineyards at the beginning of the German Weinstraße of Northern Palatinate give rise to wines full of character and of genuine organic quality.
The young winemakers use the power of nature: plant-based products like herbal extracts or tea are used to strengthen the vines. Clover and wild herbs are intended to attract bees and other useful insects to the sites. This creates a greater variety of species and makes the vineyards more vigorous. Thus, the grounds stay healthy and fertile.
The fermentation starts spontaneously with wild yeasts. After the fermentation a long time on the lees is obligatory for the brothers. The decision to bottle the wine isn’t based on a fix date, each wine needs his own time and the decision to bottle is only made by taste. The natural wines are produced without any additives and without any filtration this generates lively wines.