Emily Campeau and Christoph Müller were originally chefs, shaped by kitchens across Paris, Switzerland, Germany and NYC. They fell in love during a harvest at Weingut Weninger in Austria, passionate about low intervention wine, organic farming, and each other. After a period of searching for vineyards, Emily and Christoph settled in Franken where they share 4 hectares of vines with their partners who, unusually for this region, have been farming organically for more than 30 years. A greenhouse and large garden provide vegetables and fruit, eaten fresh and preserved for winter months, and alongside wine the couple produce cider and vermouth, the latter made from grown and foraged botanicals combined with their own schnapps (the current Batch#8 uses grape distil made from Silvaner). When Emily and Christoph first arrived in Franken in 2021, their vinification experience was largely red wine. Met with a different array of vines, they initially separated varieties to understand the character of these grapes and how they reacted during vinification.
The following year saw the confident creation of Pasta Buzz – a blend made from two of Wein Goutte’s much-loved PiWis, Muscaris and Johanitter, and a little of every white variety they have including Silvaner, the flagship grape of the region. It’s a versatile wine that blurs the line between white and orange. Fresh but without too much acidity, easy drinking but still intriguing, and fantastic with food. Müller-Thurgau, Muscaris and Bacchus were direct pressed, and whole bunch Pinot Blanc and Silvaner given a couple of days’ skin contact before pressing. A rustic touch comes from Johanitter grapes; fully fermented on the skins, they give a tannic structure that stands up to anything from pork belly to spicy noodles, or an unabashed heap of pasta. Enjoy chilled.