Rot ’22 harks back to a previous vintage; a generally dry year that resulted in small berries with a beautiful density and concentration. An energetic red made with a 50/50 blend of Regent and Dornfelder, all of which were de-stemmed and macerated at 8 degrees for 6 days before pressing. A more complex wine than Rot ’21 given the very different ratio of juice to skin, and with a little more grip. With the desire to create a red that echoes the feel of the Weiss, it was bottled with 2 grams of residual sugar, giving the wine a slight fizz and a lively character. Enjoy lightly chilled.

Bangarang Nouveau ’23 is a fresh, lively and juicy young wine, bottled at the end of October and bursting with redcurrant. A wet and muggy harvest gave a high yield, with the grapes soaking up plenty of water. 70% Pineau d’Aunis and 30% Chenin Blanc, grown on clay over schist, were direct pressed and fermented in vats. Candy pink in colour and a great match for charcuterie, drink at around 9°.

With a high regard for these grapes, Daniel and Frederike took a different approach. Mornings were spent harvesting while the afternoons were reserved for de-stemming in the garden, picking the individual berries carefully from their clusters into small buckets. After emptying 50/50 Trollinger and Lemberger into an amphora, the grapes were left to macerate for ten months. Come July, the wine was pressed into wooden barrels, and bottled at the beginning of September. An elegant wine that finds harmony between freshness and density, and with subtle tannins that give a satisfying length on the palate. Enjoy at 14°–16°.