Max Geitlinger began his winemaking apprenticeship in 2004 with the vision to make wine for his family’s guest house in Egerten, close to the Swiss border. Passed down from one generation to the next for over 350 years, Zum Hirschen is a simple and beautiful space, with tables clad in unassuming white cloths, and old photographs and portraits mounted on the walls. After a two year apprenticeship with Albert Soder at Schlossgut Istein, Max finished his training in Weinsberg before returning home to immerse himself in the family business. When his grandfather passed away in 2012, he took on the role of innkeeper, and he now runs Zum Hirschen in parallel with winemaking. The majority of his bottles are poured in the restaurant here alongside dishes centred around produce from local butchers, bakers and growers. Max farms 2.5 hectares of Spätburgunder, Merlot, Müller-Thurgau, Gutedel, and Sauvignon Blanc, spread over three different locations in the Kandertal, a picturesque valley named after the river Kander. Wollbach offers deep, heavier soils, while the vineyards in Feuerbach and Hammerstein are characterised by Jurassic limestone and varying levels of iron.
Made solely from Spätburgunder, aka Pinot Noir, ZeroZero ’21 is a traditional method, sparkling rosé made with zero dosage and zero added sulphur. The grapes were pressed with a century old basket press before 12 months in wooden barrels, and 36 months on fine lees once bottled. A serious, full-bodied sparkling wine with red fruit on the nose and balanced acidity. Great for autumn evenings, drink chilled alongside pork cutlets and a fresh side.