PORTFOLIO OF WINES - Amazon S3 · 2020-03-09 · PORTFOLIO OF WINE ESTATES Dr. Loosen – Mosel...

PORTFOLIO OF WINES SPRING 2020

LOOSEN BROS. USA LTD. 20501 S. Tranquility Lane Oregon City OR 97045

[email protected]

www.LoosenBrosUSA.com

PORTFOLIO OF WINE ESTATES

Dr. Loosen – Mosel

Maximin Grünhaus – Ruwer

Wittmann – Rheinhessen Gantenbein – Switzerland Castello di Morcote – Switzerland

Bellene – Burgundy Sanssouci – Languedoc Jim Barry – Australia

J. Christopher – Willamette Valley

Fritz Haag – Mosel

Villa Wolf – Pfalz

Robert Weil – Rheingau

PORTFOLIO OF WINE REGIONS

M O S E L

P FA L Z

O R EG O N

R H E I N G A U

R H E I N H E S E NR U W E R

B U R G U N DYG R A U B Ü N D E N

T I C I N O

AUST

RALI

A

LOOSEN BROS. 2018 Dr. L Riesling 2018 Dr. L Riesling Dry 2018 Dr. L Riesling Gray Slate (feinherb style) NV Dr. L Sparkling Riesling

DR. LOOSEN (MOSEL) RIESLING SEKT

NV Riesling Sekt Extra Dry 2012 Rosé Sekt Brut (Pinot Noir)

RIESLING TROCKEN 2018 Estate Riesling Dry “Red Slate” 2018 Erdener Treppchen Alte Reben GG 2018 Graacher Himmelreich Alte Reben GG 2018 Ürziger Würzgarten Alte Reben GG 2018 Wehlener Sonnenuhr Alte Reben GG

PRÄDIKAT RIESLINGS 2018 Kabinett “Blue Slate” 2018 Kabinett Bernkasteler Lay 375ml, 750ml 2018 Kabinett Erdener Treppchen 2018 Kabinett Ürziger Würzgarten 2018 Kabinett Wehlener Sonnenuhr 2018 Spätlese Erdener Treppchen 2016 Spätlese Graacher Himmelreich 2018 Spätlese Ürziger Würzgarten 375ml, 750ml, 1.5L 2018 Spätlese Wehlener Sonnenuhr 2018 Auslese Erdener Treppchen 375ml, 750ml 2018 Auslese Ürziger Würzgarten 375ml, 750ml 2018 Auslese Wehlener Sonnenuhr 375ml, 750ml 2018 Auslese Goldkapsel Erdener Prälat 375ml, 750ml 2016 Eiswein Estate 187ml 2017 Beerenauslese Estate 187ml

VILLA WOLF (PFALZ) VARIETAL WINES

2019 Gewürztraminer 2018 Pinot Blanc 2018 Pinot Gris 2018 Riesling Dry 2018 Sauvignon Blanc 2019 Pinot Noir Rosé 750ml, 1.5L NV Pinot Noir Rosé Sparkling NEW! 2017 Pinot Noir 2017 Dornfelder

SINGLE-VINEYARD WINES 2018 Wachenheimer Riesling 2012 Wachenheimer Belz Riesling — Library Release 2012 Forster Pechstein Riesling — Library Release

ROBERT WEIL (RHEINGAU) ESTATE WINES

2016 Riesling Sekt Brut 2018 Riesling Trocken 2018 Riesling “Tradition” 2018 Riesling Kabinett 2018 Riesling Spätlese 2017 Kiedricher Riesling Trocken

SINGLE-VINEYARD WINES (VERY LIMITED) 2018 Riesling Trocken Kiedrich Turmberg 2018 Riesling Trocken Kiedrich Gräfenberg GG 2018 Riesling Spätlese Kiedrich Gräfenberg 2018 Riesling Auslese Kiedrich Gräfenberg 375ml, 750ml 2017 Riesling BA Kiedrich Gräfenberg 375ml 2018 Riesling TBA Kiedrich Gräfenberg 375ml

MAXIMIN GRÜNHAUS (RUWER) ESTATE WINES

2018 Maximin Riesling 2018 Maximin Grünhaus Riesling Monopol 2018 Maximin Grünhaus Riesling Alte Reben (old vines) 2016 Maximin Grünhaus Riesling Sekt Brut 2017 Maximin Grünhaus Pinot Blanc 2016 Maximin Grünhaus Pinot Noir

SINGLE-VINEYARD WINES 2018 Maximin Grünhäuser Herrenberg Riesling GG 2018 Maximin Grünhäuser Abtsberg Riesling GG 2018 Maximin Grünhäuser Herrenberg Riesling Superior 2018 Maximin Grünhäuser Abtsberg Riesling Superior 2018 Maximin Grünhäuser Herrenberg Riesling Kabinett 2018 Maximin Grünhäuser Abtsberg Riesling Kabinett 2018 Maximin Grünhäuser Abtsberg Riesling Spätlese 2018 Maximin Grünhäuser Abtsberg Riesling Auslese

FRITZ HAAG (MOSEL) ESTATE WINES

2018 Fritz Haag Riesling Trocken 2018 Brauneberger Riesling Trocken “J” 2018 Fritz Haag Riesling (feinherb)

SINGLE-VINEYARD WINES 2018 Brauneberger Juffer Riesling GG 2018 Brauneberger Juffer Sonnenuhr Riesling GG 2018 Brauneberger Juffer Riesling Kabinett 2018 Brauneberger Juffer Riesling Spätlese 2018 Brauneberger Juffer Sonnenuhr Riesling Spätlese 2018 Brauneberger Juffer Sonnenuhr Riesling Auslese 2018 Brauneberger Juffer Auslese Goldkapsel 2018 Brauneberger Juffer Sonnenuhr Auslese Goldkapsel

WINES AT A GLANCE

LOOSEN BROS. USA 4 PORTFOLIO GUIDE – SPRING 2020

All wines are 750ml unless noted otherwise. Large formats are possible if requested before bottling. Please inquire.

WITTMANN (RHEINHESSEN) “100 HILLS” WINES (ORGANIC; 40% ESTATE-GROWN)

2018 Pinot Blanc “100 Hills” 2018 Riesling “100 Hills” 2018 Pinot Noir Rosé “100 Hills”

ESTATE WINES (BIODYNAMIC) 2018 Wittmann Rosé (Spätburgunder & St. Laurent) 2018 Wittmann Riesling Trocken 2016 Wittmann Weisser Burgunder (Pinot Blanc) 2016 Wittmann Spätburgunder (Pinot Noir) 2018 Westhofener Riesling 750ml, 1.5L 2018 Aulerde Riesling GG 2018 Kirchspiel Riesling GG 2018 Morstein Riesling GG

GANTENBEIN (GRAUBÜNDEN, SWITZERLAND) 2017 Chardonnay (allocated) 2017 Pinot Noir (allocated)

CASTELLO DI MORCOTE (TICINO, SWITZERLAND) 2012 Merlot del Ticino 2016 Merlot del Ticino 2017 Bianco di Merlot del Ticino

DOMAINE FOND MOIROUX (BEAUJOLAIS) 2014 Moulin-à-Vent

BELLENOS (COTEAUX BOURGUIGNONS) 2017 Cuvée Blanc (Chardonnay) 2016 Cuvée Rouge (Gamay Noir & Pinot Noir) 2018 Rosé of Gamay Noir

DOMAINE DE BELLENE (BURGUNDY) WHITE WINES

2017 Savigny-lès-Beaune blanc 2017 Santenay, Les Charmes Dessus 2017 Beaune 1er Cru, Les Perrières NEW!

RED WINES 2017 Savigny-lès-Beaune VV 2017 Nuits-Saint-Georges VV 2016 Nuits-Saint-Georges VV 2016 Vosne-Romanée 1er Cru, Les Suchots 2014 Vosne-Romanée, Quartiers de Nuits 2014 Savigny-lès-Beaune 1er Cru, Les Hauts Jarrons 2014 Beaune 1er Cru, Cuvée du Cinquantenaire

MAISON ROCHE DE BELLENE (BURGUNDY) WHITE WINES

2017 Bourgogne Chardonnay VV 2017 Meursault VV 2017 Chassagne-Montrachet VV 2017 Puligny-Montrachet VV

2017 Saint-Véran 2016 Viré-Clessé 2016 Puligny-Montrachet 1er Cru, Champ Gain 2016 Meursault 1er Cru, Les Charmes 2016 Puligny-Montrachet 1er Cru, Les Folatières 2015 Montagny

RED WINES 2017 Bourgogne Pinot Noir VV 2017 Savigny-lès-Beaune VV 2017 Chambolle-Musigny VV 2017 Gevrey-Chambertin VV 2017 Nuits-Saint-Georges VV 2017 Gevrey-Chambertin 1er Cru, Champeaux 2017 Corton Grand Cru 2015 Nuits-Saint-Georges VV 2016 Volnay VV 2016 Vosne-Romanée VV 2015 Nuits Saint-Georges 1er Cru, Aux Boudots 2016 Volnay 1er Cru, Les Mitans 2015 Volnay 1er Cru, Clos des Chênes

SANSSOUCI (LANGUEDOC, FRANCE) 2017 Cabernet Sauvignon 2017 Le Rouge Red Blend (Syrah & Grenache)

J. CHRISTOPHER (WILLAMETTE VALLEY, OREGON) 2018 Chardonnay, Cuvée Lunatique 2018 Sauvignon Blanc, Willamette Valley 2018 Über-Sauvignon, Croft Vineyard 2016 J.J Pinot Noir, Willamette Valley 2016 Pinot Noir, Basalte (Chehalem Mountains) 2016 Pinot Noir, Volcanique (Dundee Hills) 2015 Pinot Noir Nuages (special barrel selection) 2016 Pinot Noir Lumière (special barrel selection) 2015 Pinot Noir, Sandra Adele 2015 Pinot Noir, Medici Vineyard

JIM BARRY WINES (CLARE VALLEY, AUSTRALIA) 2019 Watervale Riesling 2019 The Lodge Hill Riesling 2018 Assyrtiko 2018 Annabelle’s Rosé 2016 The Barry Bros. Red Blend 2017 The Cover Drive Cabernet Sauvignon (Coonawarra) 2017 The Lodge Hill Shiraz 2014 The McCrae Wood Shiraz 2014 The Benbournie Cabernet Sauvignon 2014 The Armagh Shiraz

WINES AT A GLANCE


A COMPARISON OF THE MAJOR RIESLING REGIONS Acres of Av. temp. during Sunshine Average Soil Riesling growing season hours rainfall types

Mosel 13,475 12.6°C / 54.7°F 1,358 706mm (27.75”) Devonian slate, areas of volcanic deposit Pfalz 13,645 13.0°C / 55.5°F 2,088 478mm (19.00”) Sandstone, limestone, basalt Rheingau 6,160 12.8°C / 55.0°F 1,643 536mm (21.10”) Sandy loam, slate, phyllite, quartzite, loess Rheinhessen 10,762 14.7°C / 58.5°F 1,700 575mm (22.60”) Loess, clay and loam over limestone

THE WINE REGIONS OF GERMANY

MOSEL NAHE

BADENALSACE

FRANKEN

RHEINGAU

PFALZ

RHEINHESSEN

Rhine

Valley

Rhine Valley


A BRIEF HISTORY OF GERMAN WINE50 BC: Organized viticulture begins with the Roman troops stationed along the

Rhine and Mosel.

280 AD: Emperor Probus (Marcus Aurelius) encourages wine growing in Gaul and Germania. Trier established as northern capital of the Roman Empire.

370 AD: Mosella, an epic poem in praise of German wine regions, is written by Roman poet Ausonius.

570 AD: Italian poet Venantius Fortunatus describes the beautiful Mosel vineyards; mentions red wines.

8th Century AD: Charlemagne promotes winegrowing throughout Europe; donates lands to monastic orders.

966 AD: Emperor Otto I, heir of Charlemagne, confirms a donation of Ruwer Valley vineyards, originally made to the order of St. Maximin by Frankish King Dagobert in the 7th Century.

Middle Ages: Rapid expansion of viticulture after 1000. By 1500, vineyard surface was far greater than today.

11th Century AD: First planting in the Rheingau (on the Rüdesheimer Berg).

1435 AD: First documentation of Riesling in an invoice for vines sold in the Rheingau.

16th Century AD: Overproduction leads to lower quality and a decline in prices.

17th Century AD: Thirty Years’ War devastates most of Germany’s vineyards, including Alsace.

1711 AD: Johann Ruland, wine supplier for the Archbishop of Speyer, produces the first single-varietal bottling of Pinot Gris in the Pfalz.

1750 AD: Archbishop of Trier decrees that only natural, unsugared wines (“Naturrein”) be produced.

1775 AD: The late-arriving “Spätlese Rider” ushers in the production of late-harvest botrytis wines at Schloss Johannisberg.

1786 AD: Archbishop Clemens Wenceslaus orders that inferior Mosel varieties be replaced with Riesling.

1804 AD: Napoleon secularizes church-owned vineyards; sells them at public auction.

1910 AD: Germany’s association of top-quality wine estates, the Verband Deutscher Prädikatsweingüter (VDP), is founded.

1971 AD: The new German Wine Law establishes the controversial Prädikat system, based solely on must weights, and drastically reduces number of single-vineyard names (from over 25,000 to fewer than 2,700).

2012 AD: The VDP ratifies it’s new Grosse Lage vineyard classification system.



THE NEW VDP CLASSIFICATION SYSTEM

The VDP.CLASSIFICATION is not part of the official German wine law but rather an in-house statute of Gemany’s Prädikat wine estates (the VDP growers association) in which the quality of a wine is defined according to “terroir,” i.e., origin and quality are inherently linked. Although the classification is only binding for VDP member estates, it is seminal for quality-oriented German viticulture as a whole.

The goal of the VDP. classification is to assess the quality potential of Germany’s very best vineyard sites; secure the future of Germany’s unique viticultural landscape; restore esteem for Germany’s outstanding dry wines; and underscore the traditional connotation of the Prädikats as attributes reserved for wines with natural, ripe sweetness.

THE FOUR-TIER VDP.CLASSIFICATION

VDP.GROSSE LAGE© – THE PEAK OF THE PYRAMID VDP.GROSSE LAGE© (“Great Site” – equivalent of grand cru) designates the very best vineyards of Germany, within which the finest parcels have been narrowly demarcated. With their site-specific characteristics, these wines are particu-larly expressive and have exceptional aging potential. They are planted with traditional varieties best suited to a particular site, as determined by each region. A dry wine from a Grosse Lage site is labeled as Grosses Gewächs (GG).

VDP.ERSTE LAGE© - FIRST CLASS VDP.ERSTE LAGE© (“First Site” – equivalent of premier cru) designates first-class vineyards with distinctive character-istics. They provide optimal growing conditions, as evidenced over a long period of time. They are planted with traditional varieties, as determined by each region.

VDP.ORTSWEIN – SOURCED FROM SUPERIOR SOILS VDP.ORTSWEINE, or village wines, originate from a village’s good, traditional vineyards that are planted with grape varieties typical of their region. Yield restrictions are also a criterion for wines of this category.

VDP.GUTSWEIN – GOOD FROM THE GROUND UP VDP.GUTSWEINE, or estate wines, originate from an estate’s holdings within a region. They are entry-level house wines that meet the general quality standards prescribed by the VDP and provide a good introduction to the VDP’s hierarchy that inherently links wine quality with origin.

The complete list of classified sites is available on the VDP web site: http://www.vdp.de/en/vdp/klassifikation/the-refined-vdpclassification


THE GERMAN PRÄDIKAT SYSTEMGERMAN WINES ARE REGULATED according to an imperfect scale based on the ripeness of the grapes at harvest time. The idea being that riper grapes produce richer, more complex wines. This controversial system was put into place in 1971 because, historically, full ripeness was often difficult to achieve. With global climate change, however, getting full ripeness is no longer as difficult, and the distinctions between the ripeness levels can be less clear.

Another potential problem with this uniquely German ripeness-based system is that it ignores the historically proven superi-ority of certain grape varieties and vineyard sites, and does nothing to address differences in quality among producers. Judging only from the label, a Riesling Spätlese from a dedicated winemaker and a great vineyard would seem to be of the same quality as a Spätlese from an inferior grape variety, an industrial producer, and lousy vineyards.

The Prädikat levels do have meaning, however, when combined with a reasonably valid vineyard classification, such as the VDP’s, and familiarity with the relative quality standards of different producers.

GERMANY’S LEVELS OF WINE QUALITY Qualitätswein/QbA: [kval-ee-TAYTS-vine] German for “quality wine.” QbA is an acronym for “Qualitätswein bestimmter Anbaugebiete,” which means a quality wine that comes entirely from one of the 13 designated wine regions in Germany. This is an estate’s basic wine, and can often be a very good value, especially from a top-rated producer. Chaptalization (adding sugar to improve ripeness) is allowed in QbA.

Qualitätswein mit Prädikat/QmP: The word Prädikat [PRAY-dee-cot] literally is the grammatical term, “predicate.” Prädikat wines are “predicated” on a certain level of natural ripeness. But this does not necessarily refer to the amount of sweetness in the finished wine. How dry to ferment the wine is up to the winemaker. There are six Prädikats:

Kabinett: This is the lightest and most delicate style of Riesling, made from normally ripe grapes picked early in the harvest. In a cool-climate region like the Mosel, Kabinett can be quite low in alcohol (7.5–8%).

Spätlese: [SHPAYT-lay-zeh] German for “late-harvest.” Spätlese has more richness and body than Kabinett because the grapes are allowed to ripen for an extra week or more. Once harvested, the wine can be fermented fruity (lieblich), half-dry (halbtrocken) or dry (trocken), depending on the preferences of the winemaker.

Auslese: [OWS-lay-zeh] Auslese means “selected from the harvest.” This is the Prädikat level for very ripe, late-harvested grapes, and often involves some amount of botrytis (aka “noble rot”).

Beerenauslese/BA: [BEAR-en-ows-lay-zeh] By adding “Beeren” to the word “Auslese,” this means “berry selection.” Beerenauslese is a rare dessert wine made from extremely overripe grapes that are fully affected by botrytis and have shriveled down about half way. The dessicating effect of the botrytis concentrates the juice.

Eiswein: [ICE-vine] Quite literally, “ice wine.” One of the rare dessert wines, made from overripe grapes that have frozen solid on the vine. They are harvested quickly before sunrise and pressed while still frozen, so that only ultra-concentrated grape juice is extracted. The water stays in the press as ice, so the resulting wine is very dense, but with vibrant, racy acidity.

Trockenbeerenauslese/TBA: [TRAW-ken BEAR-en OWS-lay-zeh] Germany’s greatest and rarest dessert wine. Trocken (dry) here refers to the individually selected berries, which have been completely shriveled to dried-up raisins by the botrytis mold. It does not refer to the taste of the wine, which is quite the opposite of trocken. This is the sweetest, most intense dessert wine produced in Germany. When made from Riesling, that variety’s superior structure keeps the wine vibrant and elegant, despite its massive weight.

Goldkapsel: German for “gold capsule.” This is not a Prädikat, it’s an unofficial designation used to distinguish a special selection wine. At Dr. Loosen, we use a Goldkapsel for the Auslese from Erdener Prälat, our finest vineyard.

MINIMUM MUST WEIGHTS FOR RIESLING IN OECHSLE (AND BRIX) QbA Kabinett Spätlese Auslese BA/Eiswein TBA

Mosel 55 (13.5 Bx) 73 (17.7 Bx) 80 (19.3 Bx) 88 (21.1 Bx) 110 (25.8 Bx) 150 (34.3 Bx) Rheingau 57 (14.0 Bx) 75 (18.2 Bx) 85 (20.4 Bx) 100 (23.8 Bx) 125 (29.1 Bx) 150 (34.3 Bx) Rheinhessen 60 (14.7 Bx) 73 (17.7 Bx) 85 (20.4 Bx) 92 (21.9 Bx) 120 (27.9 Bx) 150 (34.3 Bx) Pfalz 60 (14.7 Bx) 73 (17.7 Bx) 85 (20.4 Bx) 92 (21.9 Bx) 120 (27.9 Bx) 150 (34.3 Bx)

ROOTS OF THE WINE The Dr. Loosen estate has been in the same family for over 200 years. When Ernst Loosen assumed ownership in 1988, he real-ized that with ungrafted vines averaging 60 years old in some of Germany’s best-rated vineyards, he had the raw materials to create stunningly intense, world-class wines. To achieve this, Ernst restricts crop size, prohibits chemical fertilization, insists on very strict fruit selection, and employs gentle cellar practices that allow the wines to develop their full potential with a mini-mum of handling.

THE ELEMENTS OF QUALITY AT DR. LOOSEN The regional climate The Mosel’s steep, south-facing slopes create the perfect climate for Riesling, giving the vines ideal exposure to the low-lying, northern sun. Generally cool conditions allow the grapes to ripen slowly, while retaining bright acidity.

The slate soil The Mosel’s stony soil and rocky outcroppings reflect sunlight and hold in heat, creating very warm microclimates in the best sites and helping to ensure excellent ripeness. Thin topsoil forces the vines to dig deep for water and nutrients, producing vibrant wines that capture the strong minerality of the soil.

Old, ungrafted vines Dr. Loosen owns vines that are well over 120 years old, and all are on original rootstock (phylloxera can’t survive in the Mosel, so ungrafted vines are allowed here). Old vines produce naturally lower yields, resulting in higher concentration and richness.

THE SOIL TYPES OF DR. LOOSEN Blue Slate This is the most typical type of slate in the Middle Mosel, and is the primary soil in the villages of Bernkastel, Graach and Wehlen. Rich in potas-sium, it provides vital nutrients to the vines and gives the wines a pronounced mineral edge that enhances the naturally high acidity of Riesling.

Red Slate Iron-rich red slate is less common in the Middle Mosel, found mostly in the villages of Erden and Ürzig. There is something special about red slate that imparts a dense, muscular minerality to the wines.

Red Volcanic Conglomerate This soft, crumbly, red volcanic sandstone is found only in the center part of the original Ürziger Würzgarten vineyard. From this soil, we see wines that have more exotic fruit, a lusher texture on the palate and a spicy edge that gives the vineyard (“Spice Garden”) its name.

ACCOLADES FOR ERNST LOOSEN

• Wine Ambassador of the Year 2016, Falstaff Wein Trophy • Top 100 Winery of the Year 2015, Wine & Spirits • Man of the Year 2005, Decanter • White Wine Maker of the Year 2005, Wine International • Germany’s Winemaker of the Year 2001, Gault Millau

www.drloosen.com

Dynamic Rieslings from the slate slopes of the Middle Mosel

The Dr. Loosen estate house is on the Mosel River, just downstream from the village of Bernkastel.


Mosel

Nahe

Alsace

Pfalz

Mittelrhein

NETH.

GERMANYBELGIUM

FRANCE

LUX.

Düsseldorf

Frankfurt

Bernkastel

Trier

Koblenz

Cologne

Rhine

Rhin

e

Danube

Lech

Weser

Fulda

MainNeckar

Mosel

Rheingau

RheinhessenFranken

Württemberg

Baden

Ahr

Mainz

Stuttgart

Würzburg

Wachenheim

Strasbourg

Heidelberg

Haardt

M

tns

Vosges Mtn

s

THE DR. LOOSEN ESTATE ON THE MAP The Dr. Loosen estate is in the village of Bernkastel, in the heart of the Mosel Valley. When Ernst Loosen took over the estate in 1988, his vision was to make classic Rieslings that clearly express the true character of each of the six grand cru sites and the very old, ungrafted vines that he inherited.

s NBernkasteler

Lay

DR. LOOSEN

DR. LOOSEN

Graacher Himmelreich

Wehlener Sonnenuhr

Ürziger Würzgarten

Erdener Prälat

Erdener Treppchen

MOSEL VINEYARD CLASSIFICATION A detail from the 1868 Prussian vineyard tax assess-ment map shows the area between the villages of Bernkastel and Erden. The finest, most highly valued vineyards are shown in dark red.

All of Dr. Loosen’s six major vineyards were designated as Erste Lage (equivalent to grand cru) in the 1868 Prussian classification of Mosel vine-yards. Undertaken for tax assessment purposes, this classification predates the grand cru system in Burgundy, and was reaffirmed by Stuart Pigott and Hugh Johnson in the Wine Atlas of Germany (1995). Please note: The vineyard classification used at Dr. Loosen is based on historical records, but is an unof-ficial, internal rating not recognized by German wine law. However, our six classified vineyards are now officially recognized as Grosse Lage (“great sites”) by the VDP, Germany’s top growers associa-tion.

WINE REGIONS OF GERMANY In the cool northern climate of Germany, the wine-growing regions are found primarily along river valleys. These valleys provide protection from cold winds, the steep slopes provide good exposure to the sun (when facing generally south), and the rivers themselves provide a moderating effect on the extreme weather.

The Mosel river is a tributary of the Rhine. It begins high up on the western slope of the Voges Mountains, if France, and enters Germay at its border with Luxembourg. Flowing in a generally northeasterly direction, the Mosel winds its way up to the Rhine at Koblenz. Along the way, the steep, narrow valley forms ideal vineyard sites whenever a bend in the river creates a south-facing slope — as you can see in the historical vineyard classification map, below.


BERNKASTELER LAY

(The Slate of Bernkastel ) Bernkasteler Lay (pronounced LIE) is situated between the Dr. Loosen estate house and the village of Bernkastel. The soil is predominantly slate, but is heavier and deeper than in the neighboring villages of Wehlen and Graach. This site also has a slightly gentler slope than the estate’s other vineyards. It produces richly textured, assertive wines.

GRAACHER HIMMELREICH

(The Kingdom of Heaven) Graach is a small village that lies between two more-famous neighbors: Bernkastel and Wehlen. This vineyard’s steep, southwest-facing slopes and deep soils produce wines that combine the elegance of Wehlen with the rustic strength of Bernkastel. Because of the forceful minerality from the abundant blue slate in the soil, wines from Graach have excellent aging potential.

WEHLENER SONNENUHR

(The Sundial of Wehlen) This precipitously steep and rocky vine-yard (VAY-len-er ZON-en-ooer) yields some of the most elegant and sophisti-cated white wines in the world. The classic blue slate soil gives the wine a delicate, crisp acidity that perfectly balances the pure peach and lemon fruit. It’s a charming wine that dances grace-fully on the palate.

ERDENER TREPPCHEN

(The Little Staircase of Erden) This vineyard is so steep that, long ago, stone steps were built into the hillside to help workers reach the vines. The iron-infused, red slate soil produces wines that are muscular and complex, with an intense mineral finish. Wines from Erdener Treppchen are more like a powerful, hard-body rock climber than the graceful ballet dancer of Wehlener Sonnenuhr.

ÜRZIGER WÜRZGARTEN

(The Spice Garden of Ürzig ) Blazing red and insanely steep, the Ürziger Würzgarten (ERTS-ih-ger VERTS-gar-ten) vineyard fills the picturesque amphitheater formed by this dramatic bend in the river. It produces wines with exotic, spicy aromas that are bursting with tropical fruit flavors. The estate’s oldest vines are found here.

ERDENER PRÄLAT

(The Bishop of Erden) A small slice of perfection, the four-acre Erdener Prälat (AIR-din-er PRAY-laht) produces some of the greatest wines in the Mosel valley. It has 100 percent south-facing red slate soil and an extraordinarily warm micro climate, yielding wines of unequaled power and nobility. The vineyard’s exposure, combined with the warming effect of the river and the massive, heat-retaining cliffs that surround it, ensures excep-tional ripeness in every vintage.

CLASSIFIED VINEYARDS AT DR. LOOSENAll of Dr. Loosen’s six major vineyards were designated as “Erste Lage” (equivalent to grand cru) in the 1868 Prussian classification of Mosel vineyards. Only wines from these top-rated sites are bottled with a single-vineyard designation.



DR. LOOSEN DRY RIESLINGS

Rediscovering a family tradition When Ernst Loosen took over the family wine estate in 1987, there didn’t seem to be much of a tradition for dry wines in the Mosel region. He enthusiastically endorsed the idea that Mosel Rieslings live from their fruit and extract, rather than alcohol. So he set about producing the classic Mosel style Rieslings with low alcohol, crisp acidity and balancing sweetness.

Then, a few years ago, Ernst came across a bottle of 1948 Ürziger Würzgarten Riesling that his paternal grandfather had produced at the Loosen family estate in Ürzig. To his amaze-ment, the wine was dry — and it was beautifully balanced. Digging deeper into his grandfather’s legacy, Ernst discovered that his forebear had produced only dry wines, believing that wines with perceptible residual sweetness were flawed, the result of an incomplete fermentation.

Further research uncovered the techniques that his grandfa-ther had used to produce full-bodied, well-balanced dry wines. As always, it starts in the vineyards, with a strict selection of healthy, fully ripe fruit (12.5 to 13% alcohol) at harvest. In cool vintages, a brief maceration (up to 12 hours) was used to soften the acidity. The wines were then spontaneously fermented in traditional 1,000-liter Fuder casks, and left on the full lees for 12 months. The extended lees contact was the key: it stabilized the wines naturally and gave them time to develop a harmonious balance, without the risk of oxidation.

The art and craft of producing balanced, dry Mosel Rieslings was lost after World War II, but Ernst Loosen and others in his generation are learning it again. Dr. Loosen will always produce wines in the classic, fruity style, but Ernst feels that well-made dry Rieslings provide an even clearer expression of each vineyard’s unique terroir, and are the new standard by which vintages should be judged.

Dr. Loosen Dry Rieslings Starting with the 2008 vintage, Ernst Loosen has embarked on a quest to revive the dry Riesling style of his grandfather. All of these wines are fermented with indigenous yeasts in 1,000- or 3,000-liter oak casks and left on the lees for 12 months or more, with no batonnage.

ESTATE RIESLING DRY “RED SLATE” This dry counterpart to the classically fruity “Blue Slate” Riesling Kabinett is produced exclusively with fruit from estate vineyards in the villages of Ürzig, Erden, Lösnich and Kinheim that have the iron-rich red slate soil. The wine is

fermented naturally in 3,000-liter casks and rests on the lees for 12 months before bottling.

Dr. Loosen Grosses Gewächs Grosses Gewächs (grow-sess guh-vex) simply means “great growth” in German. It is the term used for a producer’s best dry wine from a classified Grosse Lage (equivalent to “grand cru”) vine-yard, indicated by the new “GG” logo on the bottle.

ERDENER PRÄLAT RIESLING GG ALTE REBEN A rich and complex dry Riesling from old vines (“Alte Reben”) in “the Richebourg of the Mosel.” This extraordinary site is south-facing and situated between the

river and massive, heat-retaining slate cliffs. ERDENER TREPPCHEN RIESLING GG ALTE REBEN Explosive fruit and an expansive texture from the oldest parcel of the Treppchen vineyard, a windy site that inhibits botrytis, allowing for very long hang time and exceptional flavor devel-opment. ÜRZIGER WÜRZGARTEN RIESLING GG ALTE REBEN Selected from an extremely old (120+ years) parcel of vines, called Urglück, this wine shows the earthy, spicy character of the red volcanic soil here. WEHLENER SONNENUHR RIESLING GG From the Laichen parcel of old vines, the Wehlener Sonnenuhr GG exhibits the delicate style and penetrating floral/citrus intensity that is typical of the blue slate soil. GRAACHER HIMMELREICH RIESLING GG The steep vineyards and somewhat heavier soil in Graach produce densely textured wines with assertive minerality.

In the barrel cellar at Dr. Loosen, the dry Rieslings are produced in traditional 1,000-liter Fuder barrels and 3,000-liter oval oak casks.


FOUNDED IN 1756, in the Pfalz region of Germany, the J.L. Wolf estate (now called Villa Wolf ) was a successful and highly regarded winery for more than two centuries. It entered an especially glamorous era with the construction of its Italianate estate house and villa in 1843.

In the latter years of the 20th century, however, the estate languished, lacking a firm hand to guide its wine production. Ernst Loosen, of the Dr. Loosen estate, took over the vineyards in 1996, launching a dramatic turnaround in the estate’s quality and reputation.

THE PFALZ REGION The Pfalz region lies between the Haardt mountains and the Rhine River in south-west Ger many, directly north of France’s Alsace region. As in Alsace, the mountains protect the area from cold Atlantic weather, making it one of the warmer and drier areas of Germany.

Because of this unique climate, it is possible to achieve full ripeness in every vintage, yielding flavor-packed, full-bodied wines. The predominant soil type in this area is well-drained, weathered sandstone. It produces wines with a fruit-driven purity and a stony structure.

THE QUALITY CONCEPT: TRUE PFALZ The goal at Villa Wolf is to produce wines that express the pure, authentic terroir of the region. Made in the classic style of the Pfalz, Villa Wolf Rieslings are drier and more full-bodied than Mosel Rieslings, with fully ripe fruit flavors and a characteristic stoniness in the aroma. To preserve the naturally high quality of the vineyards, we employ sustainable viticultural practices and emphasize gentle handling of the fruit through traditional, minimalist winemaking.

The Pfalz region also has a long tradition with other grape varieties, allowing Ernst and his team to expand their winemak-ing palette to include Pinot Blanc, Pinot Gris, Pinot Noir, Gewürztraminer and Dornfelder.

THE VILLA WOLF WINEMAKING TEAM The estate is managed by a talented young winemaker, Patrick Möllen dorf, who had previously worked in the cellar at Dr. Loosen. He has brought renewed energy and focus to the viticulture and winemaking at Villa Wolf.

The philosophy is based

on the belief that great wines

must start in the vineyard.

So Patrick works closely

with nature, using sustain-

able practices to nurture

biodiversity in the vineyards, providing a healthy and diverse

microbiology in the soil. This is important for wines to express

the character of the grape and the soil in which it is grown.

Organic certification was achieved in 2019.

This idea is into the cellar, with a focus on gentle handling

of the wine throughout the entire process. This approach

retains the clean, fresh fruit that represents the Villa Wolf

style. The team is committed to traditional vinification meth-

ods, such as fermentation and aging in large, neutral oak

casks, and spontaneous fermentation with natural yeasts.

With sustainable viticulture, minimal processing and their

constant pursuit of improvement, Patrick strives to capture

the purity and special characteristics of the region, vineyard

and grape variety in each of their wines.

Traditionally crafted wines from Germany’s Rhine valley

The historic Villa Wolf estate house in the Pfalz region.

Villa Wolf winemaker, Patrick Möllendorf, at work in the vines.

VILLA WOLF


An unofficial, Burgundy-style classification of the estate vineyards is used at Villa Wolf, based largely on a property tax assessment done by the Bavarian government in 1828. The estate’s classified vineyards include the Grosse Lage (grand cru) Pechstein in the village of Forst. In Wachenheim, Villa Wolf owns three Erste Lage (premier cru) sites: Wachenheimer Belz, Königswingert and Goldbächel. These single-vineyard, estate-grown Rieslings show the distinctive character of their different terroirs.

The classified vineyards of Wachenheim and Forst. The grand cru Forster Pechstein vineyard.

Villa Wolf Riesling, Wachenheimer From the premier cru Königswingert (“King’s Vineyards”), but labeled without a vineyard name. Here, the weathered sandstone and loam soil produces pure, fruit-driven wines with a distinctive stony character that reflects the terroir of Königswingert.

Villa Wolf Riesling, Wachenheimer Belz Wachenheimer Belz has a unique structure and flavor profile from the unusual chalk soil that is only found in this vineyard, a monopole of J.L. Wolf. The wine typically has a rounder, fuller profile than the Wachenheimer, with excellent concentration and a warm richness on the palate.

Villa Wolf Riesling, Forster Pechstein The grand cru Pechstein vineyard, in the neighboring village of Forst, has the most assertive minerality of all the Villa Wolf vineyards. The name translates as “black stone” and refers to the abundance of black basalt in the soil, which gives the wines a firm mineral edge.

VILLA WOLF VARIETAL WINES This value-priced line of varietal wines shows the true character of each traditional variety as it is grown in the warm and sunny Pfalz region. These wines are produced primarily with fruit from contracted growers. They are vinified in a clean, crisp style — no over-ripeness, no botrytis, no malolactic — that makes them ideal everyday wines.

VILLA WOLF ESTATE-GROWN RIESLINGS

Villa Wolf Gewürztraminer Clean, fruity and wonderfully light on its feet.

Villa Wolf Pinot Blanc A vibrant expression of this classic variety.

Villa Wolf Pinot Gris Juicy and medium-bodied, with a satisfying crackle.

Villa Wolf Riesling Dry The traditional, medium-bodied dry style of the Pfalz region.

Villa Wolf Sauvignon Blanc Juicy aromatic character with a crisp backbone of acidity.

Villa Wolf Pinot Noir Rosé A true rosé. Light and refreshing, with bright fruit flavors.

Villa Wolf Pinot Noir Warm and medium-bodied, with a firm acid structure.

Villa Wolf Dornfelder Soft, fruity and medium-bodied, with a slightly floral aroma.

VILLA WOLF

HISTORY Founded in 1875, Weingut Robert Weil is considered to be one of the Rheingau’s younger wine estates. It is located in the heart of Kiedrich, a village first documented in the year 950. Kiedrich Turmberg and Kiedrich Gräfenberg, the estate’s top vineyards, are among the finest sites in the Rheingau.

The estate cultivates 90 hectares (222 acres) of vineyards, of which 100 percent are planted with Riesling. Today, Wilhelm Weil, the great-grandson of the estate’s founder, carries on the tradition of uncompromising, quality-oriented vineyard and cellar practices – a tradition that has been the hallmark of the winery for four generations.

THE VINEYARDS Kiedrich Turmberg and Kiedrich Gräfenberg are situated on a southwest-facing ridge and a steep cliff with inclines of up to 60 percent. Their soils consist of deep and medium-deep stony, fragmented phyllite partially mixed with loess and loam. This combination of barren stony soils, an ideal microclimate, steep inclination and southwestern exposure allows the grapes to hang on the vine for a very long time. The resulting wines are complex and rich in minerals, with great elegance and finesse.

The vineyards are cultivated in an environmentally friendly manner: organic fertilizer is used as needed; green cover is planted in alternating rows to optimize the humus content of the soil; herbicides are never used, and other plant protection measures are used only spar-ingly and with respect for habitat.

Grapes are harvested by hand, with an extremely critical selection that involves up to 17 rounds through the vineyards. The goal of this meticu-lous attention is to reap the finest fruit possible for wines in every Prädikat level. �

ACCOLADES FOR WILHELM WEIL • Winemaker of the Year 1997, Gault Millau • “…the most consistendly brilliant wine maker in the

Rheingau.” —Michael Broadbent

www.weingut-robert-weil.com

Peerless, aristocratic Rieslings from the Rheingau

Winemaker Wilhelm Weil is the great-grandson of the estate’s founder.

THE TERROIRS OF ROBERT WEIL

Kiedrich Turmberg The name Turmberg means “tower hill” and refers to the ruins of the medieval Burg Scharfenstein castle. It is a separate little hill, directly adjacent to the Gräfenberg, and is rated as premier cru. The German wine law of 1971 incorpo-rated it into the Gräfenberg, but in 2005 it was reinstated as an individual, classi-fied site. It is a monopole of Robert Weil.

The Turmberg is a steep, southwest-facing site. It has a slate base, with a thin topsoil composed of stony, gritty phyllite mixed with loess and loam.

Kiedrich Gräfenberg This grand cru-rated site has been a renowned vineyard since the 12th century. The name means “hill of the counts,” and it is undisputedly one of the greatest vineyards of the Rheingau.

The soil is of similar composition to the Turmberg — phyllite, loess and loam on a slate base — but the topsoil is deeper and heavier, and retains water better. The vineyard is steep, with ideal southwest exposure. It benefits from good air circulation as winds are drawn from the Taunus mountains down into the Rhine valley.


WEINGUT ROBERT

WEIL

WEINGUT ROBERT WEIL ON THE MAP

ROBERT WEIL

= VDP Erste Lage (Grand Cru) vineyard (now called VDP.Grosse Lage)

GRÄFENBERG

KLOSTERBERG TURMBERG

THE HILLSIDE VINEYARDS OF KIEDRICH

ROBERT WEIL ESTATE


Kiedrich


WEINGUT ROBERT WEIL

K I E D R I C H T U R M B E R G & G R Ä F E N B E R G

H A RV E S T I N G I N T H E G R Ä F E N B E R G V I N E YA R D


WEINGUT ROBERT WEIL

T H E N E W B A R R E L C E L L A R

T H E N E W LY E X PA N D E D C E L L A R AT R O B E RT W E I L


THE HISTORY OF THE ESTATE It appears that the Grünhaus estate was a very active place even in Roman times. Artifacts such as Roman flat bricks in the foundations, pottery remains, and roof and wall tiles suggest that a “Villa Rustica” once stood on the site of the present Schloss. There is also evidence that wine was produced on the estate in those days.

The first documentary evidence of Grünhaus, then called “Villa ad Valles,” dates from February 6th, 966. Emperor Otto I, heir of Charlemagne, confirmed a donation that had been made in the Seventh century by the Frankish King Dagobert. At that time, the buildings, vineyards and surrounding land had been given to the Benedictine monastery of Saint Maximin in Trier.

Until the end of the 18th century, Maximin Grünhaus was managed by the Abbey of Saint Maximin. After all church prop-erty was secularised by Napoleon, the estate was held under French administration until 1810. In that year, the estate was sold to Friedrich Freiherr von Handel. Forty years later, it passed to his grandson, Friedrich Freiherr von Solemacher.

In 1882 Carl Ferdinand Freiherr von Stumm-Halberg bought the Grünhaus estate which consisted of vineyards, a farm, and extensive woodland. Investing heavily, he transformed it into one of the most modern of its time. A turbine in the Ruwer provided electricity to power countless machines, including the hydraulic presses in the winery. Small locomotives ran on the vineyard roads, and a cable car transported equipment around the vineyard.

Maximin von Schubert, who now manages the estate, comes from the sixth generation of the family. His father, Carl, took over management of the estate in 1981, after he completed his doctoral thesis on the economics of steep slope viticulture.

At the beginning of 2004, Stefan Kraml took charge of viti-culture and viniculture at Grünhaus. Since that time, the wines of the estate have benefited from his uncompromisingly high standards. The main grape variety at Grünhaus is and always will be Riesling, which makes up 91 percent of the total. A hectare (2.5 acres) of Pinot Blanc was harvested for the first time in 2008, with another hectare planted in 2010. In 2007, a hectare of Pinot Noir was planted at Grünhaus, for the first time in 150 years. �

ACCOLADES FOR MAXIMIN GRÜNHAUS • Top 100 Wineries of 2016 —Wine & Spirits • Best Collection of the Year 2007 —Feinschmecker • Producer of the Year 1995 —Gault Millau

www.vonschubert.com

Exquisite, expressive Rieslings from a legendary Ruwer estate

The historic Maximin Grünhaus estate in the tiny Ruwer valley. Carl von Schubert (right) and his son, Maximin, are the fifth and sixth genera-tions of the family to manage the estate.

MAXIMIN GRÜNHAUS

MAXIMIN GRÜNHAUS ON THE MAP The Maximin Grünhaus estate is located in the tiny Ruwer valley, near the old Roman city of Trier. Although not directly on a river, the steep, south-facing slopes are well protected and ideally situated to ripen Riesling.


THE RUWER VALLEY

Mosel

Ruwer

The Maximin Grünhaus estate, as viewed from high up in the Abtsberg vineyard.


The Maximin Grünhaus estate lies at the foot of a long, steep south-facing slope on the left bank of the tiny Ruwer river, about two kilometers upstream from where it joins the Mosel. It is divided into three separate but contiguous vineyards: Abtsberg, Herrenberg, and Bruderberg. Each of these vineyards has its own distinct differences in terroir, which explain the unique character of the wines made at Grünhaus.

Work in the Maximin Grünhaus vineyards is conducted in close harmony with nature. Fertilization is predominantly organic, and the vineyards have been planted with a cover crop of wild herbs and grasses. No pesticides or herbicides are used. To ensure quality, yields are restricted to 45–55 hectolitres per hectare (about 2.5 tons per acre). The grapes are harvested by hand and, depending on the character of the vintage, several passes may be made through the vineyard.

The Grünhaus winery is situated conveniently close to the vineyards so that harvested grapes can be delivered to the press within a matter of minutes. Depending on the requirements of the harvest, the grapes can be macerated or subjected to whole-cluster pressing in a modern pneumatic press. After natural overnight clarification via sedimentation, the musts are fermented with naturally occurring wild yeasts in classic large oak casks (called “Fuder”) or small stainless steel tanks. This

promotes the optimal development of mineral flavors from the slate soil and ensures the longevity of the wines. Neither the musts nor the finished wines are fined. In the last several years the wood for the Fuder barrels has come from the estate’s own oak forests, and the barrels are crafted by a local cooper.

THE ABTSBERG The estate’s finest site, wines from the Abtsberg were originally destined for the table of the Abbot (or “Abt”) of the Abbey of St. Maximin. The site covers 35 acres, parts of which have been planted with vines for over a thousand years. The subsoil is blue Devonian slate and the hillside runs south-east to south-west, achieving a gradient of up to 70 percent. Abtsberg wines are characterized by a finely structured, subtle minerality, a racy acidity, generous fruit and great delicacy. They are amongst the longest lived Rieslings of the region.

THE HERRENBERG Wines from this site were made specially for the Abbey’s choir-masters. Extending over 40 acres, the site benefits from deep soils with good water retention, over a base of red Devonian slate. Wines from the Herrenberg show fruit and body early in their lives, but also possess extraordinary ageing potential.

THE BRUDERBERG The smallest of the three Grünhaus vineyards, covering just 2.5 acres, the Bruderberg provided wine for the monks (or ‘broth-ers’). The site has the same Devonian slate soil as the Abtsberg next door, and the wines are very spicy, sometimes with a rustic slate-mineral quality.

THE VINEYARDS OF MAXIMIN GRÜNHAUS

The steep, south-facing hillside vineyards of Maximin Grünhaus, with the estate at the base. All three vineyards are wholly owned by the estate.

HERRENBERG ABTSBERG

BRUDERBERG

#1: WHAT IS RIESLING? Riesling is a highly aromatic and fruity grape variety. It has been regarded as the greatest white wine grape for hundreds of years. Throughout history, Riesling has been revered for its vibrant personality, its pure fruit flavors, its astonishing diversity of styles, its ability to show you where it was grown, its versatility with food, and its ability to age for decades. The variety fell on hard times in the mid-20th century, but wine lovers are rediscovering its greatness.

A vibrant personality The amazing thing about Riesling is that it is immediately pleasing, even to a new wine drinker, yet it also can have great depth and many seemingly contradictory facets that fascinate wine afficionados. It is both delicate and intense, crisp and juicy, floral and minerally, refreshing and complex, transparent and dense. It is a wine with a unique character and a vibrant personality.

Pure fruit, no make-up needed Because of Riesling’s bright, pure fruit and elegantly poised structure, it has no need for the cosmetic enhancements of new oak, malolactic fermentation or high alcohol. The best Rieslings are only pure fruit, vinified as simply as possible to reveal the true character of the vineyard. Typical fruit flavors in a cool-climate Riesling can range from citrus and green apple to peach, apricot, mango and guava. Some Rieslings have a little bit of everything, drenching your palate with layers and layers of fruity delight. But one thing stays true: Riesling is always recognizable as Riesling.

A celebration of diversity Riesling is one of the few grapes that can produce wines in the complete sweetness range, from totally dry to extremely sweet, or anything in between, and still maintain its distinctive fruit character and fine structure. This unique ability gives Riesling a stylistic range that no other variety can match.

A taste of home All wines reflect their origins to some degree. But Riesling’s unadulterated purity gives it a transparency that allows the char-acter of the soil, climate and culture of its winegrowing region to shine through, uninhibited. This adds an extra dimension of diversity to Riesling’s broad range of sweetness levels. From the lime-tinged, austerely dry Rieslings of Australia, to the sappy, apple and mineral style of Washington state, to the feathery, slate-soil delicacy of the Mosel, Riesling captures the essence of the land and its people like no other variety.

Plays well with food Riesling’s incredible diversity — dry, medium-dry, medium-sweet, sweet, very sweet, stony, minerally, waxy, oily, fruity, floral, delicate and light, forceful and full-bodied — means that it is possible to find a Riesling for nearly every occasion, every palate and every dish. Riesling’s purity shines here, again, because it allows the wine to enhance the flavors of food, rather than competing with them or covering them up. This is especially true with today’s lighter, healthier cooking that features fresh, local ingredients. Lighter Rieslings with a bit of sweetness and low alcohol cool the palate and match perfectly with the lighter texture of spicy Asian cuisine. Riesling’s crisp acidity cleanses and refreshes the palate, while intensifying the flavors of food, making it ideal for heavier, classic dishes with butter or cream, as well. Very sweet, dessert-style Rieslings are gorgeous to drink on their own, with fruit-based desserts, or with rich blue cheeses.

A wine for the ages A well-made Riesling can age longer than any other grape variety, red or white. Riesling grows slowly and needs a long time to ripen in order to develop its flavors fully. That’s why it’s best grown in cool regions, where it can retain its acidity very late into the growing season. With full ripeness, excellent fruit concentration and naturally high acidity, Rieslings (especially those with well-balanced sweetness) have the density and structure to age for many decades.

For more enlightenment, please visit: www.LoosenBrosUSA.com/resources


RIESLING ENLIGHTENMENT SERIES


HISTORY OF THE ESTATE The historic Fritz Haag wine estate is located in the heart of the central Mosel River Valley. The earliest documentation of the estate dates back to 1605. At that time, the village in which it is situated was known as “Dusemond” (Latin for “sweet hill”). In 1925, this village was renamed “Brauneberg” (“brown moun-tain,” a reference to the color of the slate soil in this area of the Mosel) in an endeavour to further promote the reputation of its world-renowned vineyards “Braune berger Juffer Sonnenuhr” and “Brauneberg Juffer.”

The name of the famous vineyards “Juffer,” which trans-lates as “old maid” or “virgin” in the local dialect, goes back to 1790. The proprietor of these exceptional vineyard slopes at

the time, the aristocratic Kurpfälzische Kammerherr Wunderlich, had three daughters who all remained unmarried and lived the lives of spinsters. As a consequence, when they took over the vineyard management from their father, the name “Brauneberger Juffer” was born and the wines soon became well-known and famed in the wine world. The vineyards are recognised as true pearls of the Mosel region and were treasured even by Napoleon.

For many years, the Fritz Haag wine estate was successfully headed by the endlessly energetic Wilhelm Haag, and achieved, under his guidance a world-renowned reputation. Wilhelm Haag was the first to win the acclaim “winemaker of the year,” a highly coveted accolade introduced in 1994 by the famous Gault Millau Wineguide. Since 2005, son Oliver has taken over the reins and has joined his successful father in leading the estate into the future.

The Fritz Haag estate owns 24 ha (59 acres) of vineyards which are all exclusively planted with Riesling. The excel-lent micro-climate and the deep slate soils of the Brauneberger Juffer slope form the basis for some of the most intensely flavored and elegantly-structured Riesling wines of the Mosel region. Oliver Haag, the current proprietor, rigorously selects the clones most suited to the microclimate of his vineyards in order to achieve the maximum potential in the grapes. As a winemaker, Oliver’s skills are matched by few. His wines, which display a pleasing subtle color, show a well-defined palate that reaches from honeysuckle to pears and apples. They are laced with citrus and underlying mineral tones, reflecting the slate vineyards of Brauneberg.

The Fritz Haag estate produces wines that cover the full style spectrum, starting from a dry style and ranging to lusciously sweet. A mineral “slate” character and a pronounced and fruity acidity give the wines their elegant sophistication and their great aging potential. The estate’s graceful, well-refined Rieslings are rated as impressive examples of the finest wines the Mosel region has to offer. �

ACCOLADES FOR FRITZ HAAG • Collection of the Year 2008 —Gault Millau Wine Guide & WeinGourmet • Collection of the Year 2009 —WeinPlus • Winemaker of the Year 1994 —Gault Millau Wine Guide (first year of the award)

Intense, incisive Mosel Rieslings from a renowned family estate

Owner and winemaker, Oliver Haag.


FRITZ HAAG ON THE MAP The Fritz Haag estate is located in the village of Brauneberg, a few kilometers upstream from Bernkastel. The Brauneberg (“brown hill”) vineyards are located on the steep, south-facing hillside on the opposite side of the river.

The vineyards of the Brauneberg, looking across the river from the village of Brauneberg. The Sonnenuhr (sundial ) is at the center.

MOSEL

Brauneb

erg

FRITZ HAAG

THE WITTMANN FAMILY has been growing grapes and producing wine in the small Rheinhessen village of Westhofen since 1663. Today, the estate cultivates 62 acres of vines in the rolling lime-stone hills found in the southern part of the region, just west of the Rhine river valley. They have been pioneers in developing the full-bodied, well-balanced style of dry wines for which the region has become known. And they were early adopters of organic and biodynamic viticulture.

Riesling is the dominant grape variety, accounting for 65% of the estate’s vineyard area. They also produce the three Pinot varieties (Pinot Blanc, Pinot Gris and Pinot Noir), as well as Silvaner, all of which have a long tradition in Westhofen. In addition, small quantities of Scheurebe, Chardonnay and some minor varieties are grown.

The estate has as its foundation the pursuit of balanced wines that have tension, depth and intensity, but are at the same time fresh and elegant. Philipp Wittmann has no doubt that this complex character can only be created in the vineyard, so atten-tion to detail in the viticulture is of primary importance.

Phillip’s father, Günter, took a major step in this quest when he converted all of the estate’s vineyards to organic viticulture in 1990. No herbicides, fungicides or chemical fertilizers have been used in the vineyards for over 20 years. In 2004, Philipp took the next important step by achieving Biodynamic certifica-tion for the entire estate.

SEARCHING FOR BALANCE Philipp looks for natural balance in the vineyards, in order to slow the ripening process and harvest grapes that have fully developed flavors, but are not overripe. The goal is to produce richly flavored, full-bodied wines that don’t exceed 12.5 to 13.0% alcohol. In warm years, this can mean hanging a higher crop early on, and then reducing it by cutting individual clusters in half or through a series of selective pickings.

The fruit is harvested by hand and carefully transported to the winery. After four to 24 hours of skin contact, it is gently pressd in a modern pneumatic press, giving pure, clean juice without the phenolic bitterness that can come from heavy press-ing. Spontaneous fermentation with indigenous yeasts, as well as post-fermentation maturation, takes place in a combination of stainless steel tanks and large, neutral oak casks (1,200 and 2,400 liters), depending on the wine. In typical years, the basic estate wines are produced in 50% stainless steel and 50% oak casks, whereas 70% of the Grosses Gewächs (GG) wines are produced in wood casks. The wines are kept on the lees until bottling in April (August for the GGs).

The Wittmann family has a long history as winegrowers, and they have developed a deep bond with the land they cultivate. Their respect for nature and commitment to quality radiate from the wines just as much as the character of the grape and soil. �

Germany’s Winemaker of the Year 2014 ! Gault & Millau Weinguide Deutschland

A (bio)dynamic family estate in the Rheinhessen region

The Wittmann family: Philipp and his wife, Eva Clüsserath (owner of the Ansgar Clüsserath estate in the Mosel ); Elisabeth and Günter.

The arched, stone cellar at Wittmann was built in 1829. This is where the estate’s outstanding dry wines are matured in large oak casks.



THE RHEINHESSEN REGION

WONNEGAU

WEINGUT WITTMANN


THE RHEINHESSEN is Germany’s largest wine growing region. It is a vast area of rolling hills in the bended knee of the Rhine river, between the Pfalz and the Rheingau. Wine grapes have been cultivated here since Roman times. Many different grape vari-eties are grown, with Riesling recently reclaiming its rightful position as the leading variety. The soils are primarily based on limestone, with a mix of topsoils, including clay, marl and loess.

The Wittmann estate is in an area known as the Wonnegau, at the very southern end of the region, near the city of Worms. Westhofen is an old market town in an area that enjoys a mild climate. Westhofen’s south to southeast-facing vineyard slopes rise from the glacial valley of the Rhine to the rim of a high plateau. There are four Grosse Lage (grand cru) sites:

AULERDE First documented in 1380, this site lies at the foot of the protec-tive slopes of Kirchspiel, and it is the estate’s warmest site. The topsoil is mostly a deep layer of loess, but in a small portion of Aulerde there is a heavy clayish marl with only a small amount of limestone. It is only here that Riesling is grown.

KIRSCHSPIEL The Kirchspiel site opens toward the Rhine like an amphithe-ater. Its south to southeast exposure protects the vines from cold westerly winds and accounts for the excellent microclimate of the vineyard. The soil structure is marked by clayish marl interspersed with limestone.

BRUNNENHÄUSCHEN This cool site is situated high on the slope above Westhofen, where the grapes ripen slowly for a very long growing season. The finest part of Brunnenhäuschen is an old parcel known as “Abtserde,” where Wittmann has 1.2 acres of Riesling. This site has a clayish marl that is rich in limestone. High iron oxide in parts of the soil gives it a reddish color, also referred to as “terra rossa.” The subsoil is interspersed with large limestone rocks.

MORSTEIN Morstein is situated on a south-facing slope that has a subsoil of massive limestone rocks. This site dates from 1282, and Wittmann owns about 10 acres in the best, southeast-facing parcel. The topsoil is primarily heavy clayish marl interspersed with limestone. The subsoil is also heavy and marked by layers of limestone that help circulate water. This ensures that the vines are well supplied with nutrients and minerals, and accounts for the mineral charac-ter of Morstein wines.

Levels of Wine Quality “100 HILLS” WINES. This line of entry-level wines uses fruit from contracted growers, all of whom are certified Organic. About 40% of the fruit is estate grown, but comes from sites that do not have soil dominated by limestone.

ESTATE WINES (VDP.Gutswein). Weingut Wittmann is a member of the VDP, Germany’s association of top wine estates. The wines are categorized according to the VDP’s recently revised classifica-tion system. These are elegant, fruit-driven wines, harvested from different estate vineyards.

VILLAGE WINES (VDP.Ortswein). Selectively harvested wines from the best vineyards of Westhofen. They have high ripeness, excellent concentration and a mineral character. For the Pinots and Silvaner, this is the top quality produced.

GRAND CRU (VDP.Grosse Lage). Rieslings from the very best sites, with intense minerality from the limestone soil. Rich, powerful wines of great individuality and excellent aging potential. They are labeled as GG (“Grosses Gewächs”), which is the new German designation for dry Riesling from a Grosse Lage site.

PRÄDIKAT WINES. Wines with naturally luscious sweetness from botrytis are labeled with the traditional German Prädikats (Auslese, Beerenauslese, Trockenbeerenauslese).

THE VINEYARDS AND WINES OF WITTMANN

The gently sloping, south-facing Morstein vineyard, one of four Grosse lage (grand cru) vineyards in which Wittmann has vines.

The Vineyards of Westhofen

WEINGUT WITTMANN


WEINGUT WITTMANN

T H E G R O S S E L AG E M O R S T E I N V I N E YA R D

T H E G R O S S E L AG E A U L E R D E V I N E YA R D

Stunning Pinot Noir from a top Swiss domain

FOUNDED IN 1982, Gantenbein is widely considered to be one of the best wine estates in Switzerland. It is located in the Graubünden (Grisons) district of the upper Rhine valley in eastern Switzerland, one of the most breathtakingly beautiful places on Earth. Not far from here, high up in the Alps, the Rhine begins its long journey to the Atlantic. At the foot of the Alps, in the small village of Fläsch, is the gravity-flow winery of Daniel and Martha Gantenbein; a marvel of design simplicity, ingenuity and mechanical precision.

Daniel and Martha do all of the vineyard and cellar work them-selves, by hand. Together, they farm six hectares (15 acres) of vineyards, about 500 meters above sea level on the scree slopes of the northern Alps. Most of the vineyards (about 12.5 acres) are planted densely with Pinot Noir clones from Burgundy. The rest is planted with Chardonnay, as well as a tiny parcel of Riesling, planted with vines sourced from the Mosel.

Gantenbein Pinot Noir is carefully harvested by hand and fermented in custom-built, open-top wood fermenters, typically with 20% whole clusters. Malolactic fermentation takes place in barriques. The wines are bottled after 12 to 14 months in barrique, without filtration or fining. Even in a good vintage, the yields are quite low — only about 1.5 tons per acre, for an average produc-tion of about 1,200 cases of Pinot Noir and about 200 cases of a fine, mineral-focused Chardonnay. �

Above: The Graubunden vineyards are among the most dramatic in the world. Inset: Marta and Daniel Gantenbein. Below right: Turned bricks create a grape-cluster mirage along the exterior of the winery.

GANTENBEIN PINOT NOIR One reviewer writes: “Gantenbein makes small batch handcrafted smoky Pinot Noir of incredible quality. Consider yourself an insider to even hear about this wine.”

Another writes: “hard to buy…but highly recommended if you want to taste Switzerland’s Romanée Conti.”

—Winemaker of the Year 2008 — Feinschmecker (Germany’s “Gourmet”)


www.gantenbeinwine.com

Graubünden RegionGANTENBEIN

GANTENBEIN ON THE MAP The Gantenbein winery is in the tiny village of Fläsch, near the spa town of Bad Ragaz, in the Upper Rhine valley of Eastern Switzerland. The wine growing region is a new AOC called Graubünden.

The village of Fläsch



CASTELLO DI MORCOTE

The Castello di Morcote estate extends over the Arbostora promontory in Switzerland, surrounded by Lake Lugano, at the southern point of Ticino, facing Italy. It comprises 172 hectares where grapes and olives are cultivated, fruit trees and bees are nurtured, and horses and donkeys are raised. The Gianini family, owners of the property for four generations, began to cultivate the land in 1940. The current 7-hectare estate vineyard, surrounding the castle, was established at the end of the 1980s. The estate produced its first wine in 1993. In addition to classic Merlot, a white Merlot aged in oak and a Reserve are also produced.

THE TICINO REGION

There are just under 2,500 acres of vineyard in the southern canton of Ticino, which makes it Switzerland’s fourth most important wine region. Ticino is famous for its Merlot, which was first planted here in 1906, and now comprises 80% of its production. Merlot del Ticino can be relatively light, but from well-sited vineyards and serious vinification — as at Castellodi Morcote — these wines can easily stand alongside fine red Bordeaux.

CASTELLO DI MORCOTE MERLOT DEL TICINO

Grown on the steep, south-facing granite-porphyry slopes of Lake Lugano, this Merlot is produced in the classic Bordeaux manner. It is intense in color and concentrated in flavor, with finely balanced tannins. The cooler climate and moderating influence of the lake help to retain freshening acidity in the fruit, giving the wine a refined, elegant structure.

TECHNICAL INFO

Grape Variety: 90% Merlot; 10% Cabernet FrancAppellation: Ticino DOCVinification: Temperature-controlled fermentation, with the skins, for about 20 days.

Maturation for at least 12 months in 225-liter French oak barriques.Alcohol: 13.5%Bottle: Dark BordeauxClosure: Natural corkUPC: 810404020531Case Pack: 6 x 750 ml

ACCOLADES

Gault & Millau: Named one of Switzerland’s 100 best winemakers in 2016 and 2017Decanter World Wine Awards: Silver Medal in 2017Grand Prix du Vin Suisse: Silver Medals in 2016 and 2017

castellodimorcote.ch

CASTELLO DI MORCOTE2012 Merlot del Ticino

Owner Gaby Gianini


THE CANTON OF TICINO, SWITZERLAND

CASTELLO DI MORCOTE

VIEW OF CASTELLO DI MORCOTE, OVERLOOKING LAKE LUGANO


Nicolas Potel’s new Burgundy Domaine

THE ORIGINS OF DOMAINE DE BELLENE The new domaine was born in 2005, when some of the growers Nicolas Potel had been working with decided to stop their own production and proposed that he take over their vineyards. Nicolas saw this as the ideal opportunity to realize his long-held desire to control the entire production chain, from vineyard to market, in order to ensure the highest level of authenticity and quality.

In 2006, Nicolas acquired the Domaine, located on Faubourg Saint Nicolas in Beaune. Originally a Cistercian abbey built in the 16th century, the cellars and buildings are being renovated according to very strict environmental stan-dards (following Canada’s Haute Qualité Environnementale regulations). Nicolas takes environmental responsibility very seriously and it is being integrated into all aspects of the estate: buildings, vineyards, cellar work, energy conservation and gener-ation, and packaging materials.

With a winemaking facility secured, it was time to equip it with all the tools needed to produce pure, expressive wines that respect the innate quality of the fruit: temperature-controlled, stainless steel tanks for fermentation; a gentle destemming machine; a vibrating sorting table; a pneumatic horizontal press for the reds and a stainless steel vertical basket press for the whites — all in a gravity-flow arrangement that eliminates the need for harsh pumping.

THE FIRST HARVEST AT THE DOMAINE was in 2007, which at that time comprised 13.85 hectares (34.2 acres) of vineyards from Santenay to Côtes de Nuits-Villages. In 2009, the Domaine acquired a small estate that had 4.5 hectares of beautiful vineyards in Nuits-Saint-Georges and Vosne-Romanée.

From the beginning, the Domaine vineyards were farmed according to organic principals, to preserve the unique soil struc-ture and microbial life of each parcel. In 2009, they began to use draft horses to work certain vineyards, in order to have a gentler footprint and to reduce erosion and soil compaction. The Domaine now has two draft horses of their own, named Quezy D’Beauvais and Romeo du Moulin.

In 2010, three more parcels were acquired in Meursault Premier Cru, Beaune Villages and the excellent Beaune Premier Cru “Les Bressandes.” This year also saw the beginning of some vineyard renewal work. A few of the oldest parcels were cleared and planted with cover crops to restore the soil before being replanted (the cover crops also provided natural forage for the draft horses!).

AFTER FOUR YEARS OF WORK to convert all of the vineyards to organic viticulture, the Domaine received certification in 2011. But, after the 2013 harvest, they voluntarily gave up this certification because of the leafhopper infestation. The only approved organic insecticide is very effective but not at all selective — it kills every-thing. During the 2013 harvest, they saw that the fruit was coming in without the desirable insect life (bees, ladybugs, earwigs). So they decided to switch to a synthetic insecticide that is highly selective and protects the good bugs, including the very important pollinators.

Another 1.5 hectares of vineyards were added in 2014, in Auxey-Duresses, Monthélie and Aloxe-Corton. These parcels are being revitalized to restore soil health, replace dead or diseased vines with the Domaine’s own massal selections, and to establish a new, higher trellis system that will encourage better foilage for healthier vines and higher fruit quality.


THE VINEYARDS AND WINES OF DOMAINE DE BELLENE

THE VINEYARDS Domaine de Bellene now owns 60 acres of vineyards throughout the Côte d’Or, from Santenay in the south, to Vosne-Romanée in the north. The focus is on vieilles vignes (old vines – 40 years or older) in distinctive terroirs. Newly acquired parcels of very old vines are being renewed and, in some cases, replanted by sélection massale — no clones are used.

Appellations include: • Savigny-lès-Beaune blanc • Meursault, Les Forges • Côte de Nuits-Villages • Beaune 1er Cru, Cuvée du Cinquantenaire

(blend of five premier crus: Pertuisots, Montée Rouge, Bressandes, Clos du Roi and Reversées)

• Beaune 1er Cru, Les Grèves • Nuits-Saint-Georges Vieilles Vignes • Savigny-lès-Beaune Vieilles Vignes • Savigny-lès-Beaune 1er Cru, Les Hauts Jarrons • Savigny-lès-Beaune 1er Cru, Les Peuillets • Vosne-Romanée Villages, Les Quartiers de Nuits • Vosne-Romanée 1er Cru, Les Suchots

THE WINEMAKING At harvest time, very careful and selective hand picking into small bins ensures that the best fruit reaches the winery in perfect condition. At the winery, a finer selection is done on the vibrating sorting table, which also removes insects, burst berries and any other unwanted material.

In the cellar, vinification is minimalist. Fermentation starts naturally, with indigenous yeasts. No enzymes, cultured yeasts or acid adjustments are used and filtration is avoided. Depending on the vintage, the Pinot Noir fruit is gently destemmed, but not crushed, and the whole berries are transferred to the fermenters by gravity. In most years, a few days of cold macera-tion are allowed before fermentation begins to extract color and natural enzymes from the skins.

During fermentation, no artificial light is allowed in order to minimize the loss of beneficial, light-sensitive compounds, such as resvératrol. Pump-overs of the must are also done with grav-ity, and pigeage is employed to gently break up the cap.

The Chardonnays are pressed in a manually operated, verti-cal basket press, which allows for long, gentle pressing over six to eight hours. This results in clear juice that does not need filtration. It also allows immediate oxidation of those compounds that are sensitive to oxygen, thus reducing the risk of premature oxidation of the finished wines and minimizing the need for sulfur. Gravity flow is then used once again to move the wines gently from the fermenters to the barrels.

NICOLAS POTEL’S GOAL AT DOMAINE DE BELLENE is to produce pure, characterful wines that are clear expressions of their classic Burgundy terroirs. And he wants to do this in a way that works with nature as much as possible, with minimal impact on the land and the environment.

“What I am searching for is definition —

definition of place.” — Nicolas Potel

Nicolas Potel, an irrepressible Burgundy vigneron and raconteur, who is also the owner of Domaine de Bellene.

THE CÔTE D’OR

Santenay

Meursault

Beaune

DOMAINE DE BELLENESt-Romain

Savigny-les-Beaune

Côtes de Nuits-Villages

Nuits-St-Georges

Vosne-Romanée


Nicolas Potel’s Burgundy micro-négociant

MAISON ROCHE DE BELLENE Nicolas Potlel’s boutique négociant company was founded in 2009, after his departure from his former négociant company, Maison Nicolas Potel. At Roche de Bellene the terroir-focused winemaking philosophy is the same as at the original Maison, which he founded in 1998. Nicolas has maintained his relation-ships with the best small growers that he has worked with over the past 20 years, and continually searches for new ones.

The emphasis at Roche de Bellene is on individual terroirs from vieilles vignes (old vines — 40 years or older) that are farmed responsibly. All of the growers that Nicolas works with are either BIO certified or farming according to the principles of lutte raisonée (“sustainable viticulture”). This enables Nicolas to consistently produce the expressive, terroir-driven style that is his vision.

Nicolas and his long-time winemaking partner, Sylvain Debord, work closely with the growers to make decisions about vineyard management practices, crop reduction (“green harvest”), harvest dates and the fermentation regimen. At harvest, the fruit is processed and fermented in the grower’s winery. When fermentations are complete, the wines are put into Bellene barrels and the élevage is done in the grower’s cellar to preserve the integrity of their origin. In some cases, when more space is needed, the élevage is done at the Roche de Bellene facility in Savigny-lès-Beaune. Final assemblage and bottling is done at Roche de Bellene.

As at Domaine de Bellene, Nicolas strives to employ strict environmental standards at Maison Roche de Bellene, based on Canada’s HQE (Haute Qualité Environnementale) model.

VINEYARD & WINE SOURCES Wines are sourced from growers throughout the Côte d’Or and Côte Chalonnaise:

ABOUT THE NAME BELLENE The name comes from “Belenos,” an ancient Gallic god of sun and beauty. It is the origin of the city name, Beaune, which was called “Belena” in Roman times, and “Bellene” in the Middle Ages.

www.maisonrochedebellene.com

CÔTE DE BEAUNE • Chassagne-Montrachet • Meursault • Puligny-Montrachet • Saint-Aubin • Saint Roman • Volnay • Beaune • Savigny-les-Beaune • Aloxe-Corton

CÔTE DE NUITS • Chambolle-Musigny • Gevrey-Chambertin • Nuits-Saint-Georges • Vosne-Romanée • Vougeot CÔTE CHALONNAISE • Montagny MÂCON • Saint-Véran

Vineyards in Puligny-Montrachet.


THE BURGUNDY REGION

THE WINES OF MAISON ROCHE DE BELLENE The range of Roche de Bellene wines includes a broad selection of Villages, Premier Cru and Grand Cru appellations from both the Côte de Beaune and the Côte de Nuits. The core U.S. import selection is shown here. For information about other Maison wines (available on a pre-arrival basis), as well as wines from the Domaine, please inquire.

Côte de Nuits

Côte de Beaune

Côte Chalonnaise

WHITE WINES (CORE SELECTION) Bourgogne Chardonnay Vieilles Vignes The entry-level white Burgundy comes from old-vine parcels in the Côte de Beaune and Côte Chalonnaise.

Saint-Véran Refreshing, mineral-driven Chardonnay from the Mâcon.

Montagny Pure, rounded Chardonnay from the Côte Chalonnaise.

Saint-Aubin Villages A luscious, opulent Chardonnay from a side valley, just to the west of Chassagne-Montrachet.

Meursault Vieilles Vignes This villages wine captures the full, rich style of this famous village while maintaining a fine structure.

RED WINES (CORE SELECTION) Bourgogne Pinot Noir Vieilles Vignes From old-vine vineyards in the Côte de Beaune and Côte de Nuits, this maintains a pure style with bright fruit and a fine texture.

Savigny-les-Beaune Vieilles Vignes This wine comes from naturally low-yielding old-vine parcels in this village that lies between the city of Beaune and the famous “Corton hill.” This earthy wine exhibits the more rustic style of wines that emanate from this appellation.

Gevrey-Chambertin Vieilles Vignes This superlative Gevrey delivers a profile of black fruits, moist earth and a glimmer of sauvage. Old vines impart an extra dimension of vinosity and sap.

Volnay Vieilles Vignes Being born and raised in Volnay, it makes sense that Nicolas Potel has the vineyard sources to make serious villages Volnay. A more muscular style of Volnay due to the extremely old vines. Premier cru quality at a villages price.

Nuits-Saint-Georges Vieilles Vignes This appellation lies on both sides of the town of Nuits-St-Georges, and incorporates the vineyards of neighbouring Prémeaux-Prissey to the south. The wines are are typically sturdy and long lived, although those from sites neighboring Vosne-Romanée to the north show the most fruit and elegance.

Nuits-Saint-Georges 1er Cru, Aux Boudots This excellent premier cru vineyard lies just on the northern border of Nuits-Saint-Georges, adjacent to Malconsorts in Vosne-Romanée. From a parcel planted in 1953, this wine has a complex aroma of berries and dried flowers, with an earthy pungency and fine structural density.

Corton Grand Cru This is from a southeast-facing parcel on the Ladoix-Serrigny side of the famous Corton hill that was planted in 1982. Aged in 50% new oak, it shows the purity of fruit and firm texture that are typical of the appellation.


Named for the ancient Celtic god of the sun, Bellenos (pronounced buh-len-os) wines are the ideal intro-duction to Burgundy. Bright, charming, affordably priced and ready to drink, they are the delicious “yes” that answers the eternal question: “Can’t we drink Burgundy every day?”All three of the Bellenos wines — Cuvée Blanc, Rosé of Gamay Noir, and Cuvée Rouge — are grown on the sunny slopes of the Coteaux Bourguignons (“Hillsides of Burgundy”) appellation. This new appellation was created to showcase the classic taste of the entire Burgundy region, from the Côte d’Or in the north to Beaujolais in the south. Produced by Nicolas Potel at his négociant company, Maison Roche de Bellene, the Bellenos cuvées are the graceful result of Burgundy’s cool yet sunny climate, noble terroir, and traditional grape varieties — all in the hands of heartfelt winemaking.

BELLENOS ROSÉ OF GAMAY NOIR

This very expressive rosé is pure Gamay Noir from Beaujolais. Beautifully clean, ripe fruit and minimal winemaking preserve the naturally fruity personality of the Gamay grape: vibrant red raspberry and cherry flavors, and the bright mineral edge that is typical of this area of Burgundy.

Grape Variety: 100% Gamay NoirSoil Type: Clay, limestoneVinification: Whole cluster fermentation and

maturation in stainless steelAlcohol: 12.5%Total Production: 500 casesUPC: 810404020364

BELLENOS CUVÉE ROUGE

The Bellenos Cuvée Rouge blends fruity, mineral-inflected Gamay from Beaujolais with finely structured Pinot Noir from the Côte d’Or in northern Burgundy. The result is a fresh, fruit-forward, and deliciously expressive “Vin de Plaisir” — a wine for everyday enjoyment.

Varieties: 80% Gamay Noir; 20% Pinot NoirSoil Type: Granite; clay and limestoneVinification: Whole-cluster pressing; tradi-

tional fermentation in open vatsAlcohol: 12.5%Total Production: 1,000 casesUPC: 810404020203

BELLENOS CUVÉE BLANC

The Cuvée Blanc is pure Chardonnay from selected parcels in the Beaujolais area of southern Burgundy. Produced in the traditional style, with eight months of barrel aging on the fine lees (no new oak), it is a deliciously juicy, rounded white wine, with a silky texture and surprising depth.

Grape Variety: 100% ChardonnaySoil Type: LimestoneVinification: Fermentation in stainless steel;

maturation in used oak casksAlcohol: 12.5%Total Production: 500 casesUPC: 810404020418

— Introducing —


The French expression “sans-souci” means “without a care.” It is also the name of Frederick the Great’s famous royal palace in Potsdam, Germany, where Ernst Loosen’s forebear, Peter Joseph Lenné, had his greatest triumph as a landscape architect. It was great-great-uncle Peter’s sense of beauty, elegance and grace that inspired Ernst to cultivate Sanssouci — a selection of deliciously carefree wines from the south of France.

The wines are produced by Laurent Delaunay at his Abbotts & Delaunay winery in the Languedoc region, near Carcassone. Ernst Loosen started working with Laurent over a decade ago to produce affordable high-quality red wines that he could import to the German market. Centrally located in the Aude valley, between the appellations of Corbières, Minervois, Faugères and Limoux, Laurent has extensive fruit sources throughout the region.

— Introducing —

2017 SANSSOUCI CABERNET SAUVIGNON

The Cabernet has restrained black cherry fruit, combined with classic secondary aromas of graphite and dry stones. It has full weight, without being heavy, and a firm, solid structure. A very satisfying wine that is simply delicious to drink.

Variety: 100% Cabernet Sauvignon

Appellation: Pays d’Oc

Vineyards: Foothills of the Cévennes mountains (eastern Languedoc); the Aube Valley (western Languedoc).

Viticulture: Non-trellised Gobelet training; sustainable farming.

Vinification: 100% destemmed; long, cool maceration; matured six months – 10% in oak barrels.

Alcohol: 13.5%

Bottle: Bordeaux, dark green

Closure: Stelvin screwcap

UPC: 810404020494

SRP: $11.99

2017 SANSSOUCI LE ROUGE (RED BLEND)

This red blend shows the lush red fruits and floral character that are typical of Grenache, together with the brambly black-berry and and dark fruits of Syrah. The wine is concentrated and plush on the palate, with juicy persistence.

Variety: 85% Syrah; 15% Grenache

Appellation: Pays d’Oc

Vineyards: Nîmes region (near the Rhône), Béziers plain, Pézenas, Aude Valley, and Minervois.

Viticulture: Gobelet and Cordon de Royat; sustainable farming.

Vinification: 70% destemmed; long, cool maceration; fermented in concrete; matured six months – 10% in oak.

Alcohol: 13.5%

Bottle: Burgundy, antique green

Closure: Stelvin screwcap

UPC: 810404020487

SRP: $11.99


Terroir-focused wines from Oregon’s Willamette Valley

THE J. CHRISTOPHER WINERY The J. Christopher winery is located in Oregon’s Northern

Willamette Valley, in the Chehalem Mountains AVA. It is a

small winery that focuses on Pinot Noir made using the tradi-

tional methods of the Old World. Owned by renowned Mosel

winegrower, Ernst “Erni” Loosen (owner of the Dr. Loosen

estate), the wines are hand-crafted in small lots and are

sourced from excellent and well-managed vineyards in the

Willamette Valley.

The philosophy at J. Christopher is to produce terroir-

driven wines in an Old World style that emphasizes focus,

length and balance. As Erni puts it, “We want to make wines

that have a fine balance of fruit, acidity and texture, while

expressing their unique origins.” The key to this is patient

winemaking — it is vital not to rush things and allow the

wines to develop naturally. We want the wines to evolve at

their own pace, with a minimum of intervention.

THE APPASSIONATA VINEYARD Named for the high-end “Appassionata” cuvée that launched

Erni’s foray into Oregon Pinot Noir, the estate vineyard

surrounding the winery has been planted with various clones

of Pinot Noir. Planting of the suitable 22 acres (of a 40-acre

property) was done over a four year period, starting in 2010.

In addition to Pinot Noir, there is a one-acre block of

Sauvignon Blanc and a bit of Chardonnay.

The Appassionata vineyard is being farmed according to

sustainable, environmentally sensitive practices. No pesti-

cides, herbicides or chemical fertilizers are used, only organic

soil amendments (including compost made from the winery’s

own pomace) and some biodynamic treatments for vine

health. While we practice dry farming, we do make rare hand-

watering exceptions when newly planted vines are struggling

to get established.

ERNST LOOSEN INVESTS IN OREGON

As a young man working in the family winery, Erni discovered

the wines of Burgundy and developed a deep, lifelong passion

for Pinot Noir. Later, with many friends and a wine import

business in Oregon, he recognized early on that there was

something very special going on in Oregon’s Willamette Valley,

and he wanted to be a part of it.

When he met Oregon winemaker Jay Somers, who was

making a small-production Willamette Valley Pinot Noir

called J. Christopher, Erni was immediately impressed. Here,

he thought, was a New World wine made in the Old-World

style, with great structure and expression of terroir. The two

soon began collaborating on a high-end Pinot that they named

Appassionata. In 2009, Erni cemented his investment in

Oregon by purchasing 40 acres on Chehalem Mountain in

Newberg, planting the Appassionata Vineyard, and building

an energy-efficient, eco-friendly winery where the

Appassionata and J. Christopher wines are produced.

Over the last decade, J. Christopher has earned interna-

tional acclaim and has been named a Wine & Spirits Top 100

Winery multiple times. Our wines, including our new GG

Riesling, continue to showcase the Old-World style that first

attracted Erni to J. Christopher – a style the Erni has always

maintained in his German wines. It’s an unhurried approach

to winemaking that gives each wine the opportunity to fully

express where it comes from, whether it’s the Old World or

the New. We hope you’ll come visit the J. Christopher tasting

room and garden patio to enjoy a glass or two.

Construction of the J. Christopher winery was completed in fall 2011, just in time for the harvest. The estate vineyards were planted over several years and began to produce fruit in 2013.


THE WILLAMETTE VALLEY

HISTORY AND GEOLOGYADAPTED FROM “THE DIRT ON OREGON WINE” Oregon Wine Press, April 2013

THE STORY BEGINS around 200 million years ago when the

Pacific Plate started sliding beneath the North American Plate.

Much of western Oregon and most of Washington didn’t exist,

but over millions of years, the plate left behind shards of its

surface, which was once a seabed. The shards continued to

build becoming a marine sedimentary landmass. That land

eventually became what we know today as Washington, west-

ern Oregon and the Willamette Valley — this movement and

the development of new land continue to this day.

About 20 million years later, a violent chain of volcanoes,

the Blue Mountains of Southeast Washington and Northeast

Oregon sent tremendous flows of lava into the Willamette

Valley, where it created layers of basalt. Eventually with time,

erosion, weathering and again, millions of years, the layer of

basalt broke up and moved around. The movement of lava was

helped in part by the forces of an infamous series of floods.

Between 15,500 and 12,700 years ago, a south-moving

glacier clogged rivers near Missoula, Mont., causing Lake

Missoula to expand, eventually breaching the glacier’s ice dam

and sending massive floods into the Willamette Valley to a

depth of 300 feet. The process repeated itself every 60 to 90

years for a total of 36 events. As each flood receded, a small

layer of sediment was deposited, covering elevations below 330

feet and producing a fertile valley floor. The powerful floods

also helped shape the landscape through land movement and

the upheaval of the basalt layers.

The soil diversity is just one — albeit an important one — of

a handful of complicated factors in an equation that results in

making the wines from each regions distinct. While climate and

topography also play major roles in the character of the wine, the

soils and parent materials are crucial factors in what makes the

Willamette Valley so unique and perfectly suited for Pinot Noir.

Over the years, designations have been established for six

sub-appellations in the northern part of the valley, which

contains 60 percent of the current acreage planted in the

Willamette Valley.

J. C H R I S TO P H E R

WILLAMETTE VALLEY AVAs


AMERICAN VITICULTURAL AREAS WILLAMETTE VALLEY Established in 1984, the Willamette Valley is the state’s largest

AVA, at 5,200 square miles. The Willamette Valley encompasses

the entire drainage basin of the Willamette River. It runs from

the Columbia River in Portland, south through Salem, to the

Calapooya Mountains near Eugene. The Coast Range marks its

west boundary and the Cascade Mountains mark the east.

Overall, the climate is mild. Winters are typically cool and

wet; summers are dry and warm. Most rainfall occurs in the

late autumn, winter, and early spring, when temperatures are

the coldest. The valley gets relatively little snow, five to 10

inches per year. This temperate climate, combined with coastal

marine influences, makes growing conditions ideal for cool-

climate grapes, especially Pinot Noir.

DUNDEE HILLS

The Dundee Hills, established in 2005, encompasses 12,500

acres — more than 1,700 planted to vines — and overlooks the

Willamette River to the south and the Chehalem Valley to the

north. Protection from the ocean climate is provided by the

Coast Range.

The uniqueness of the soils from this region began develop-

ing between 15 and17 million years ago when basaltic lava,

mentioned above, flowed west from Eastern Washington to the

Dundee Hills. While in most parts of this region, the basalt

eroded over time and a few ribbons of these ancient volcanic

flows remain, the red hills of Dundee and its iron-rich Jory

soils being one of them.

About five million years ago, a mass tectonic rise began

creating Oregon’s Coast Range as well as an uplift of a single

landmass which became the hills of Dundee. The Missoula

floods caused a break in the soils and is where the real defini-

tion of the Dundee Hills becomes apparent as soils below 330

feet are sedimentary-based while those remaining above that

elevation were predominantly volcanic Jory soil.

CHEHALEM MOUNTAINS

Established in 2006, the Chehalem Mountains AVA consists of

almost 70,000 acres with over 1,600 planted to winegrapes. It

consists of a single uplifted landmass 20 miles long and five

miles wide and includes several discrete spurs, mountains and

ridges, such as Ribbon Ridge and Parrett Mountain. The

Willamette Valley’s highest point is in the Chehalem Mountains

on Bald Peak, at 1,633 feet. Three soil types are represented

with basaltic, ocean sedimentary and wind- and flood-deposited

soils called loess.

There really is no single character of the wines from the

Chehalem Mountains because of the major diversity in soil,

elevation and exposure. But some characteristics have been

applied to certain soil types in the region. For example, wines

from basaltic soils tend to show mineral focused, red-fruited,

elegant Pinot Noirs. Those made from fruit planted in loess

soils exhibit spicy, rustic, red-fruited wines; and the wines from

sedimentary soils can present black fruit and briery Pinots with

fine tannins.

EOLA-AMITY HILLS Established in 2006, the Eola-Amity Hills AVA is almost

40,000-acres with more than 1,300 acres of planted vineyards.

The region is adjacent to the Willamette River and composed

of the Eola Hills in the southern end and the Amity Hills in the

north.

Aeolus, the ruler of winds in Greek mythology, was the

namesake the pioneers attached to one of chains of hills

surrounding this area and for good reason. The cool, coastal

winds making their way into the region by way of the Van

Duzer Corridor are largely thought to play a key role in the

style of wine produced here. The most prevalent soil, volcanic

Nekia, is also a big part of that equation.

The AVA’s soils are rocky, shallow, well-drained volcanic

basalt from ancient lava flows, combined with marine sedimen-

tary rock and/or alluvial deposits.


An Iconic Wine Family in South Australia’s Clare Valley

THE JIM BARRY STORY Jim Barry Wines is a family winery based in the Clare Valley

of South Australia. The company was founded in 1959 by Jim

and Nancy Barry. The company is now owned and managed

by Peter Barry, a second generation family winemaker. Jim

Barry Wines is home to some of Australia’s favourite wines

such as The Armagh, The McRae Wood, The Benbournie,

First Eleven, Pb, The Cover Drive, The Lodge Hill Shiraz,

The Barry Brothers, The Florita, The Lodge Hill Riesling and

Watervale Riesling.

Certain names resonate strongly within the halls of

Australian wine history. Jim Barry is one such name. It was

Jim Barry’s drive and community spirit that helped shape

South Australia’s Clare Valley as a benchmark producer of

world class Riesling and cemented its place as one of

Australia’s premier wine regions.

Jim Barry Wines has a strong lineage. Jim himself was the

first qualified winemaker in the Clare Valley, graduating with

the 17th Degree in Oenology from the famous Roseworthy

Agricultural College in 1947. Working for 22 years as wine-

maker at the Clarevale Co-operative, Jim Barry became a

pioneer of Australian table wine. He

then went on to establish Taylors

Wines in 1969.

Wife, Nancy, proved a driving

force in the formation of Jim Barry

Wines and sons, Peter, Mark & John

were involved in the company’s rise.

Peter Barry became managing direc-

tor in 1985. Today Peter’s children

Tom, Sam and Olivia work for Jim

Barry Wines as winemaker, commer-

cial manager and brand ambassador

respectively. Current custodians,

Peter & Sue Barry, are deeply proud

that Jim Barry Wines is still family

owned, with three generations of

Roseworthy graduates.

The Barry family name is synony-

mous with the Clare wine region and

their deep ties to the local community

continue to this day.

The Barry family: Peter, Olivia, Sam, Sue and Tom.


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WWW. J IMBARRY.COM

JIM BARRY WINES’ PHILOSOPHY of winemaking is to own

the vineyards to develop the best fruit flavours possible and

retain these flavours during winemaking. The Barry Family

firmly believe that great wine is made in the vineyard. Over 55

years they have worked to establish a mosaic of vineyards

across the Clare Valley, each unique in site, soil and aspect. In

addition to this, they have two vineyards in the Coonawarra

region, where they grow Cabernet Sauvignon on the famous

Terra Rossa soils.

THE ARMAGH VINEYARD The Armagh Shiraz has achieved extraordinary success and is

regarded as one of Australia’s highest quality wines. The vine-

yard was named after the adjoining hamlet of Armagh,

established by Irish settlers in 1849 and named after the lush

rolling hills of their homeland. Jim Barry planted the 3.3

hectare vineyard in 1968 with Shiraz grapes.

The vineyard is planted on its own roots on grey sandy

abrasive topsoil over clay subsoil and receives an average rain-

fall of 600 millimetres per year. Such is The Armagh vineyards

suitability that minimal intervention is needed to maintain

yields below 4 tonnes per hectare, which produce rich and

concentrated fruit of the rare quality required to produce

wines with ageing potential.

THE FLORITA VINEYARD The Florita vineyard at Watervale is one of the oldest in the

Clare Valley. This is the vineyard where legendary winemaker,

John Vickery, sourced the grapes for his great Leo Buring

Rieslings of the 1960s and 1970s.

At a time when the South Australian Government had initi-

ated a vine pull program to counter an oversupply of grapes

and the industry was in a state of turmoil, Mark, Peter and

John Barry went against conventional wisdom and purchased

the Florita vineyard in 1986.

The unique soil composition is primarily loamy clay over

limestone. Traditionally, vines from Florita are hand-pruned

to a level of 40 buds per vine to maintain the intensity of

flavour. The grapes are harvested in the cool of the night at

their optimum ripeness to preserve the delicate Riesling

flavours and to retain natural acidity.

THE LODGE HILL VINEYARD The first time Jim Barry walked on the soils of Lodge Hill in

1977, he knew it was a special site. It now produces two of

Jim Barry’s most famous wines – The Lodge Hill Riesling and

The Lodge Hill Shiraz.

At 480 metres, the Lodge Hill vineyard, situated on the

eastern ranges of the township of Clare, is one of the highest

points in the valley. Jim’s original intention was to devote the

entire Lodge Hill vineyard to premium Riesling. However, he

discovered a very different soil profile on the small north-

facing slope. Warmer than the rest of the property, Jim

decided it was the perfect place to plant Shiraz. So in essence,

there are two vineyards within the one.

The Shiraz vineyard’s soil consists of about 40-50 centime-

tres of rich, chocolaty loam over rock, consisting of almost

vertical sheets. The cracks between the sheets have been filled

with soil, providing passage for the vine roots and free drainage

– the ideal environment for low-yielding Shiraz vines.

The soil in the Riesling vineyard, on the other side of the

crest, is brown loam over a layer of clay and slate bedrock that

is about 900 million years old and has cracked just off the

vertical so that water can drain freely through it. It’s a soil that

nourishes the vines adequately, but makes them struggle just a

bit, making it suited to growing intensely flavoured, finely

structured Rieslings.

THE OLD CRICKET GROUND VINEYARD Jim Barry always had an affection for Coonawarra and the

region’s fabulous Cabernet Sauvignon fruit, so when the old

Penola cricket ground went on the market, the opportunity to

transform it into a vineyard was too good to miss. To preserve

a little piece of Coonawarra cricketing history, the original

pavilion was retained and the vines were planted around the

cricket pitch.

Over thousands of years, erosion and air-borne dust have

laid down the famous Coonawarra ‘terra rossa’ soil. The lime-

stone that underlies the area is porous and has an excellent

water-holding capacity, providing a very good source of water

during dry periods. Coonawarra lies well south of latitude 37°

and it has a cooler climate than many of the other Australian

grape-growing regions. This cooler climate results in a much

longer ripening season; which in turn produces excellent fruit

flavours and unique tannin structure.

THE VINEYARDS OF JIM BARRY WINES

The Lodge Hill vineyard in Clare Valley.


LOOSEN BROS. USA LTD. 20501 S. Tranquility Lane, Oregon City OR 97045

[email protected] • www.LoosenBrosUSA.com

REPRESENTING Dr. Loosen (Mosel) • Villa Wolf (Pfalz)

Fritz Haag (Mosel) • Maximin Grünhaus (Ruwer/Mosel)

Robert Weil (Rheingau) • Wittmann (Rheinhessen)

Domaine de Bellene (Burgundy) • Maison Roche de Bellene (Burgundy)

Gantenbein (Graubünden, Switzerland) • Sanssouci (Languedoc)

Castello di Morcote (Ticino, Switzerland) • J. Christopher (Willamette Valley, Oregon)

Jim Barry Wines (Clare Valley, Australia)

OUR TEAM Kirk Wille, President & Director of Marketing

Cell: (503) 984-3041 • [email protected]

Cliff Robben, Vice President of Finance & Operations

Finance, Pricing, Compliance, Orders & Logistics Cell: (503) 432-3420 • [email protected]

David Yang, Vice President of Sales & Distribution

Director of Sales – West


Molly Sweeney, Director of Sales – Midwest & New England


Kelly Richardson, Director of Sales – East


Brian Harlan, Wine Warrior Emeritus


Jeff Marazoni, Analytics & Trade Marketing Manager


Jared Hester, Operations Manager


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