Wildrosé 2021 is the final vintage of this wine, one of Jonas’ favourites. The Portugieser was intentionally picked on the cusp of ripeness to retain the desired acidity, and macerated together with 10% Riesling grapes for three days. A dark, lively, and juicy rosé, to drink chilled with a cold noodle salad, topped with red chillies and coriander, and a generous pour of soya sauce.

Cuvée Renard 2024 is a crisp, dry white wine with aromatics of fresh flowers and a touch of elderflower, followed by acidity, yellow fruit, and fine minerals. Drink slightly chilled with a green salad, tossed with a yoghurt dressing and plenty of soft herbs.

Grauburgunder Maische 2023 is far from your typical Grauburgunder. Lots of sun during the growing season and six days of maceration give it plenty of colour in the glass, and it balances light tannins with good acidity. A brave, complex wine that demands your attention, harvested from a single vineyard and aged in local oak barrels with 14 months on the lees. This year, Georg has been working with the vines to protect the grapes from weeks of hot sun. Rather than removing leaves around the fruit to give more sun exposure, the canopy has been left largely untouched so as to offer much-needed shade. Among these more wild-looking vineyards, Georg and his team will spend around two and a half weeks picking — a harvest that, 20-30 years ago, would have been spread over anything from five to seven weeks. The gaps between south and east facing sites are condensed as the different grape varieties ripen closer together, and it will be an early, fast, and intense harvest.