Moritz Kissinger’s first Null Ohm Weiss, 100% Chardonnay in 2019, gained attention almost instantly. The young winemaker became known for his love of Burgundian varieties, with wine critics and sommeliers praising his wines as comparable to those made in famous French regions. Null Ohm Weiss is the ’24 iteration, and as fresh and energetic as ever. 60% Chardonnay and 40% Weißburgunder, known elsewhere as Pinot Blanc, aged for 11 months in 225 litre barrels, followed by three weeks in stainless steel. Clay, limestone and loess dominate the 13.5 ha Kissinger estate and the region itself, and with grapes harvested from all three types of soil, it’s a wine that truly captures the local terroir.

Cuvée Lynn is a homage to Nick’s mother, who passed nearly two decades ago and always helped him navigate life’s questions. 66% Helios was direct pressed and aged in steel, with 20% whole bunches added from fermentation for six months. The remainder is Silvaner, given a 24 hour maceration for optimal juice yield, and aged in an old 400 litre barrel. Blended in July ’24, it was bottled with 30mg/l sulphur a month later. A citrus start on the palate that shifts to just-ripened orchard fruit, and flinty minerality throughout with a savoury herbal finish. Drink chilled.

This is far from your average rosé. Rather than using maceration to extract colour from the grapes or the French saignée ‘bleeding’ method, Olympia and Hannes direct pressed the grapes, the juice carrying the rich Lemberger colour despite fleeting skin contact. Fermented and aged in old barrels, it is a rosé with character, substance, and a depth that works incredibly well with food, carrying the distinctive minerality of Roterfaden’s blue limestone soils.