Collective Z, ‘Bernvalley’, 2019, Pfälzer Landwein

20210410_203413This is a single-varietal wine made from old Portugieser vines situated in the secluded Berntal nature reserve (hence the English play on words).

Deep purple appearance. Lush if still little diffuse on the nose, with blueberry, black olive and a hint of dark chocolate. Well-integrated, fresh acidity and fine-grained but still quite pronounced tannins. Textured mouthfeel packed within a concentrated medium to full body, with cedar, soy sauce and a dash of Maggi. Savoury, complex and long, with a long life ahead of it.


Weingut am Klotz, Gutedel ‘Löss und Kalk’, 2019, Baden

20210115_201054-1The Reinecker family have been a mainstay of Sekt production in Markgräflerland for a good many years. Apart from turning the base wines of other wineries into fizz (a practice referred to in German as Lohnversektung), they also sell their own house range of sparkling wines. You could say that the Reiningers are, to a certain extent, the ‘Raumlands of Südbaden’. In 2019, the family entered into a still-wine collaboration with the illustrous Kaiserstuhl wine estate Weingut Franz Keller, buying up the Reingerhof wine estate that comprises three hectares at Isteiner Klotz overlooking the village of Istein. Isteiner Klotz is a limestone cliff that used to sit on the banks of the Rhine – until the 19th century, when Johann Gottfried Tulla straightened the river to improve boat navigation. Nowadays, the Rhine is set back from the cliff about 200 to 300 metres away on the other side of the A5 autobahn. This prime, south-facing vineyard land – long forgotten – is one of my favourite spots in all of wine-producing Germany. The location is depicted in my profile picture. (For the record: the vineyard’s official Lagenname is Isteiner Kirchberg.) Apart from Gutedel (Chasselas), the Reineckers and Kellers also grow Spätburgunder (Pinot Noir), Cabernet Sauvignon, Chardonnay, Grauburgunder (Pinot Gris), and Weissburgunder (Pinot Blanc). They recently took receipt of a small herd of Ouessant sheep that graze in the vineyard and help to give lots of natural goodness back to the soil.

Medium lemon colour. Nose of lemon accompanied by a noticeable whiff of popcorn as well lactic hints (think of a hard cheese like Gruyère). This wine also has a savoury dimension – spiced with cumin notes and a sprinkle of lightly toasted bread crumbs. Beautiful lemon and savoury characters continue on a slightly glazed, textured palate that gradually takes on greater complexity with more air. Strawberry notes also make an appearance. Bone-dry mouthfeel, with juicy acidity and a long finish.


Tabula Rasa #V18R, South Australia

Tabula rasa is Latin for clean or blank slate. The vintage is 2018; the R stands for red.

This is a blend composed of 76% Grenache (mostly old vines from McLaren Vale, apparently), 10% Shiraz, 9% Mataro and 5% Carignan. Dark ruby/garnet, this has blackcurrant ice cream on the nose, with a hint of vanilla. Brambly fruit on the palate. Keen tannins and good acidity lend eminent drinkability despite 14.5 per cent abv and a full body. This has a crown cap enclosure and contains only 0.5 litres. I can almost imagine turning up at a drinks party with this and imbibing it straight from the bottle like a beer.

Bought from our local bottle shop, Baythorne Wines. Only on sale in Australia and the UK, as far as I can tell.


Collective Z, ‘Der Sonne am nächsten’ (Touching the sun), 2019, Pfälzer Landwein

Christoph Ziegler’s day job consists of running a well-known wine advertising agency in Bad Dürkheim. With the help of his friends (‘Collective Z’), he also tends 1.5 hectares of old vines (planted 25 to 50 years ago) just outside Leistadt in and around the limestone sweet spot of the Berntal valley. It’s a small, secluded corner of the Pfalz, full of forgotten plots arranged in higgledy-piggledy fashion.

This is a rosé made from Dornfelder. Relatively dark in appearance – the wine looks almost like a very light red. On the Collective Z website, Christoph says it’s a ‘herbal bomb’. He’s right: think herbes de Provence on the nose, with rosemary, thyme, tarragon, oregano, etc. Or Ricola eucalyptus. Or – weirdly – squash ball. However, the fruit should not go unmentioned: aromas of ripe, sweet, succulent strawberry, which, come to think of it, remind me of other Pfalz rosés that I have had in my time. The Dornfelder connection.

Savoury notes such as bacon emerge on the second day. The herbal and strawberry duet continues on a medium-bodied, succulent yet dry palate. This wine has plenty of what the Germans call Schmelz – a wine-related term that German-to-English translators love to hate. It’s that ‘glazed’, mellow, almost melted sensation in your mouth. Sometimes it’s as if the wine is coating the palate in a thin, silky film, as is the case here. Sometimes the sensation is chewy. Certainly, the effect is tactile and, at times, even ethereal. Some clever people also think they can smell it.

The finish is long and pure.

Manual harvest followed by wild-yeast fermentation, then aged for 10 months in old French oak barrels. No fining or filtering.


Simone Adams, Spätburgunder trocken, ‘Kaliber 12’, Rheinhessen

It’s exciting when you get to taste your first wine from a producer of whom you have you have already heard much about. Ingelheim in Rheinhessen is for Pinot Noir a bit like what Westhofen or Dalsheim is for Riesling in the south of Rheinhessen – a legendary wine village forgotten during much of the 20th century, but excelling once again.

Simone Adams, Spätburgunder trocken, ‘Kaliber 12’, Ingelsheim, Rheinhessen
Dark ruby. Pronounced peppery notes, with black cherry and blackcurrant. Certainly more black than red fruit. Dijon clones? Distinctly herbal, stemmy aromas too. Almost reminiscent of eucalyptus – as if there’s also a dash of Shiraz in there.
If anything, the herbal theme intensifies on the palate, almost overwhelmingly so. Slightly drying (but satisfying) tannins, with malt notes, a hint of mint and a medium (+) body. Pure, chalky finish. Very distinguished for an entry-level Pinot.


Seckinger and Nussbaum

I wrote the following last July, but have failed to post it until now. Now all I have are distant yet pleasant memories. I regularly overthink things and probably thought I could improve the text at a later stage.
There has been a notable buzz surrounding an up-and-coming generation of growers in Niederkirchen – a village that benefits from its proximity to the Mittelhaardt meccas of Deidesheim, Ruppertsberg, Forst and Wachenheim. The Fusser, Scheuermann and Seckinger wineries have all been making waves. All three practise biodynamics.

The Seckinger brothers in particular – Philipp, Jonas and Lukas – are arguably the best known of this trio of producers, thanks in part to their discernable social media presence.

Seckinger, Riesling vom Löss 2019, Pfalz
Pale lemon. Wet stone, hints of pineapple, white currant, touch of herbs – on both nose and palate. Dry as a bone, light and almost delicate on the tongue but with refreshing, electrifying acidity. Clean as a whistle. Pineapple more pronounced on the second day. White stone fruit also emerges. Still very youthful of course; I would be very interested to taste this wine in, say three or four years.

Nussbaum.Projekt, Sylvaner Löss und Kalk 2018, Pfalz
This is a garage winery involving three gentlemen called Matthias Rau, Benedikt Grein and Joachim Schmidt, who specialise in Riesling, Pinot Noir and Sylvaner. Their vineyard plots are located in Ruppertsberger Spieß and Königsbacher Ölberg – two privileged vineyards. I was lucky to grab a couple of bottles of this last year from a merchant based in the Rhein-Neckar region. Sylvaner fermented on its skins. Inaugural vintage.

Medium gold, or is it pale amber? Caramel pear aromas on the nose, pear and red cooking-apple peel. Medium acidity, light tannins, pleasant phenolic astringency. Think juicy, just-picked red apples from the best orchard possible. Tremendous volume on the nose. All the above translate beautifully on to the palate. Hard to believe that it’s only 11 abv.
This is the moment I stopped writing last July. However, the Nussbaum wine had great soul and was one the most memorable wines of 2020. My notes do it scant justice.


Wöhrle, Lahrer Kronenbühl, Spätburgunder, VDP.Erste Lage trocken, 2018, Baden

Medium, almost deep ruby. Definitely more red than black fruits, with kirsch notes and hints of smoke and tobacco. Mouthwatering on the palate. Tannins are elegant and medium. Nice acidic bite, with a florally, cherry-like theme and a herbal, salty, smoky finish. Caught this wine at its youthful, primary-fruit peak. This is gorgeous. I will wait on the other bottle for a good few years – or succumb to temptation. 13.5% abv.

Made from small-berried Burgundy clones. SC stands for ‘Selektion Carl’, because the first vintage from these young vines coincided with the birth of son Carl. Cold soak (maceration) followed by fermentation on the skins. Subsequent maturation for 16 months in new pièces.


Andreas Durst, Portugieser 2014, Pfalz – short notes on a Pfälzer Landwein

Haunting perfume on the nose, with concentrated raspberry, strawberry, violet, and Christmas spice. Chocolate and leather too. Complex and ethereal on the palate, with dense yet supple tannins lending both intensity and elegance. Long-lasting on the finish. This wine has an unfettered, beautiful old-school character born of low-tech farming and winemaking rooted in a respect for nature and based apparently on pure intuition.

Wine-related photography is Andreas Durst’s day job. Durst, born in Wuppertal, made a name for himself as the go-to photographer of Medienagenten, a wine marketing agency based in Bad Dürkheim (Pfalz). During his career, he has snapped pictures of, and for, the great and good of German-speaking wine.

In 2008, he moved to Bockenheim in the northern reaches of the Pfalz. It is there that he began making his own wine. His ‘cellar’ was a garage, but his vines (less than a hectare’s worth) lay on a bedrock of pure limestone. The ungrafted Portugieser plantings used for this wine date back to 1906 – they look appropriately gnarled and twisted.

For a more eloquent summary of Andreas Durst than I could ever write, read this by Stephen Bitterolf, the founder of US wine importer Vom Boden.


Wasenhaus, Gutedel 2019, Baden

Two Burgundy-trained growers producing miniscule quantities from top sites inherited from Henrik Möbitz in and around Staufen as well as in the Kaiserstuhl area make this a highly sought-after property. I was never able to get my hands on any Möbitz wine. His following back then (early 2010s) was mostly confined to Germany and the US. However, Wasenhaus have turned heads in the UK indie wine scene in the past few years, so the wines have become slightly easier to come by from my point of view.

A slightly cloudy, deep lemon-green colour with amber hints. Cidery notes on the nose to begin with, along with a whiff of yeast. This evolves to show ripe apple and pear, green tea and a hint of blood orange. Quite remarkable aromatic intensity. The orchard fruit takes a back step on day two, giving way to chalky notes and a suggestion of hazelnut and pastry.

For a wine with 10% abv (!), you might expect something faintly watery without the residual sweetness that you might associate with such alcohol levels. Not here. Medium (-) body and bone dry, with considerable flavour intensity mirroring the characteristics on the nose and complementing them with a saline, lingering finish. This is structured, detailed, refreshing and extremely drinkable wine that punches well above its diminutive weight and is worth every penny.


Sandhi, Pinot Noir 2017, Sta. Rita Hills AVA, California

It’s ‘Sta.’ with the conspicuous American full stop. As the Oxford English says, ‘If an abbreviation consists of the first and last letters of a word, the American rule is to include a full stop/period at the end.’ Being a translator, I like to get my knickers in a twist about things like this, especially when people use it in British English. However, the reason for the abbreviation is because Vina Santa Rita winery in Chile objected when this fledgling AVA was created during the 2000s under the ‘Santa Rita Hills’ moniker. To avoid litigation, the Californians came to an agreement with their South American counterparts, and the ‘Sta.’ (“Period!”) was born.

This appellation is all about cool-climate Pinot Noir and Chardonnay. Situated less than 10 miles from the ocean in the Santa Ynez Valley in the southern latitudes of Santa Barbara County, much of the sunny weather is tempered by the cold Pacific currents. This manifests itself in fog – or ‘sea smoke’ – seeping in from the ocean. Santa Ynez is the only notable winegrowing valley in California that runs at right angles to the Pacific (i.e. east to west), with no mountains to block the fog.

Deep ruby appearance. Savoury Old World character on the nose. Red cherry, raspberry, black cherry, blackberry, and leather. Maybe a hint of cola, but nothing too overt. Very intense yet very elegant. High acidity and medium tannins on the palate. Concentrated but silky. Supple and fine. More raspberry and black cherry. Very intense but smooth and silky. Minerality? Maybe not, but this is a savoury Pinot treat. Long, lingering finish.