Riesling, dry, wuerttemberg. Age of the vines is 27 years and the soil is upper colorful marl and stub sandstone. Whole bunch pressing, fermented and aged in 60% stainless steel and 40% in used oak barrels with 600 liter for 7 months.
Whereas winemaking was a hobby for earlier generations at this domain (a way of winding down after a day's work at the nearby Mercedes-Benz factory), Andi Knauss has long known he wanted to be a vigneron. After wine school and a stage in Austria (where Andi learned how to work organically in the vineyard, and to care for the soil) he took over the reins at Weingut Knauss in 2004, and in less than 10 years, he has developed one of the most important and exciting estates we know of. The vineyards are worked naturally, and winemaking is careful and conscientious. Natural fermentation and minimal sulfur are the norms throughout the range, and some cuvees see no sulfur at all.Andi, who is in his early thirties, runs a tight ship, making wine from over a hundred different plots in Strümpfelbach, the village where the winery is located, and a few surrounding villages in the hills around the river Rems. These hills are composed of different types of limestone of different eras, basically layered on top of each other, changing with the altitude, between 300 and 400 meters above sea level. Vineyard land here is expensive, but Andi has slowly built up the estate parcel by parcel, sometimes just a row, selecting the best sites to be blended into the "Selection" and "Reserve" bottlings.Andi decided to try his hand at a few experiments, making some wines that he wanted to make, but that he wasn't sure the German market was ready for. So far these include a sparkling wine with no dosage, and Trollinger "Without all," a with no sulfur, yeast, sugars or any other additives of any shape or form (Andi even eschews adding a front label). Other goodies are on the way, including a sparkling blanc de noirs from a fine plot of Pinot Meunier (or, as it is known locally, Schwarzriesling). All of the Rieslings are grown on very alkaline soils with a variety of kinds of limestone to the fore. These yield a very distinct flavor profile: firm, racy wines that have historically always been fermented dry, and which are based on a mineral core with cool fruit and a firm snap of limey acidity in the finish.
Katie and Denny
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210 E. Vermilion Street, Lafayette, LA 70501
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