Blanc 2023 is harvested from the same vineyard as the previous Blancs, a plot referred to as ‘in den Kieslöchern’ where the relatively barren ground is made up of sand, pebbles and a thin layer of clay. Two thirds Silvaner gives structure and light tannins, while the remaining third of Riesling offers a delicate oxidation. Unlike the ’22 vintage, the grapes were left to ferment for two days before pressing. Bottled in July, with a total of 25mg sulphur added. Pineapple juice meets well-balanced acidity, chill to 12-14° and decant before enjoying with your next round of Wurstsalat.

The grapes for Hang On were picked at the beginning of September ’22, from Weingut Nägele in Baden. The 40-year-old vines grow on clay and calcareous soil and are farmed organically. Kept in the cold overnight, the grapes underwent a cold maceration and were pressed the following day. The juice, 50/50 Chardonnay and Pinot Blanc, was transferred into 500l old oak barrels to ferment and age. The wine is undisgorged, leaving yeast particles inside the bottle that give it a slightly cloudy appearance. Tiny bubbles with a floral touch, chill with the bottle standing upright before drinking.

The grapes for Grisant ’22 grow on southwesterly slopes, old vines where picking starts early to create a fresh, juicy Pinot. Although generally a warm year, hail in July meant plenty of sorting in the vineyard during harvest to ensure only the healthiest grapes reached the winery. After 4 days of carbonic maceration, the grapes were pressed while still retaining some sweetness and continued fermentation in the barrel. Aged for 12 months followed by 6 months in stainless steel, this wine has lovely red fruit and whispers of wild strawberries. Drink chilled.