Originally from California, Nicholas Pratt began working with wine in San Francisco, pouring big reds at restaurants throughout the city. Despite the Napa fruit bombs and classic Bordeaux, this was where Nick realised there was more to European wines, discovering the nuances of Northern Rhône and the diversity of German wine regions. In 2014, with San Fran friends already in Berlin and drawn by the city’s electronic music culture, Nick packed his bags, keen to delve deeper into European wines. Nick quickly became part of Berlin’s thriving hospitality scene, building wine lists as a certified sommelier and DJing at the city’s renowned clubs. When the pandemic struck, venues fell ghostly quiet, restaurants closed overnight, and Nick was one of many who had to reassess his career. Determined to pursue his passion for wine, and craving a more sustainable lifestyle, he turned to winemaking. Inspired by Andreas Schumann’s farming approach, he spent a year at Odinstal in Pfalz, immersed in pruning, biodynamic preparations and canopy management. The following year he worked with Jochen Beurer in Württemberg, where his focus shifted to the cellar, tasting, testing and barreling down the wines. In parallel, Nick began tending his own vines, made possible by local winemaker Rainer Schnaitmann, and in ’23 produced his first vintage as ‘Wengerter Und’, a négoce label recognising the numerous influences behind wines that rely on nature, terroir, vintage, varietal, grower and winemaker. As of this year, Nick farms 2.25 ha in Schnait, with parcels dotted across the varying elevations and exposures of the Rems valley and different varieties growing in small quantities. For the whites, Silvaner, Riesling, Helios, Chardonnay and Kerner. For the reds, Pinot Meunier (aka Schwarzriesling), Lemberger, Trollinger, Zweigelt, Cabernet Franc and Syrah. In the near future his production will focus on these vines, rooted in the mineral-rich, sandstone and marl soils of Remstal.
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.