If somebody has learned winemaking at places like Matassa (very much hyped) and Gut Oggau (crazily hyped) you can understand that they must be equally hyped. Martin Otto Wörner, who is making wine at his parents winery has apparently learned a lot from those famous teachers. Until now he has only made a Riesling and the cuvée which is featured in this month's box. Last years vintage (his first) was almost entirely sold to the Japanese market and a couple of places in Berlin.
The white wine cuvée is made with which are mostly planted together in the vineyard. With 2017 being a difficult year for wine in Germany this one still shows all the potential. For those of you that haven't had much orange wine, this is a very light example, because two-thirds of the grapes are left with their skins for two weeks to ferment which adds some good structure and tannins (the bitter stuff) to the wine. The Riesling and Silvaner juices are added after the initial skin fermentation and then all are left for 10 months in barrels. This also makes it an amazingly flexible food wine which you can have with spicy Chinese food, but also with a simple roast chicken.