Even as a child, Hannes Bergdoll was immersed in agriculture. Born into a farming family and surrounded by the rich viticulture of southern Pfalz, becoming a winemaker was a dream turned reality and he relishes the fact that no two days, weeks or years are the same. After a winemaking apprenticeship, studies in viticulture and oenology, and plenty of experimentation, Hannes released his first vintage in 2016: one hectare of vines and 5000 bottles produced. He remembers this period and the following few years as a ‘wild phase of trial and error’, from making wines in an old, converted garage to seeking a more unified approach in both vineyard and cellar, and introducing mash-fermented wines. As the wines have evolved Hannes has found his own unique style. This year, Hannes created four different rieslings that showcase the abundance of terroir which Pfalz offers. From red sandstone to limestone, granite and slate, these wines reveal the geological history of the region with each sip. 80% of the vineyards are made up of Riesling and Burgundy grape varieties (Pinot Blanc, Pinot Noir, Pinot Gris, Chardonnay) along with several traditional German varieties (Müller Thurgau, Kerner, Portugieser) and a number of aromatic grapes (featured in Lau).
Lau is slang for uncomplicated, easygoing or relaxed: the perfect name for this honest wine that’s just as at home on a picnic blanket as it is on a kitchen table with family chatter and traditional Abendbrot. Hannes uses litre bottles for the Lau line, harking back to the bottles of his grandfather’s day, while reaching for a sustainable approach that uses fewer labels, corks and bottles, and lowers freight costs. Riesling and Scheurebe were direct pressed, while the Muskateller and Sauvignon Blanc fermented on the skins for 14 days. After 8 months on the lees in wooden barrels, Lau Weiss was bottled in May — unfiltered, with a touch of sulphur just before bottling. A fresh and fruity wine with floral notes.