Keep it natural, baby.
This is sourced from vines 70+ years old, planted on solid limestone (Muschelkalk). This is one of the oldest parcels of Pinot Noir in Germany. Right out of the bottle there is a dark, compact black cherry nose; it quickly begins to show the soil, a sandy, iron-rich nose, earth and dried spice. You feel the energy and freshness and structure of the limestone, unquestionably. The palate is very compact as well, bound up and full of energy: a tense red cherry core, very sharp and energetic, really super-fine with an almost meaty edge to it. The freshness is accentuated by a sappy dark green pine needle. Really fine, drying tannins, very grippy and incisive. Spicy long finish. But wow this is structured.
This estate is really just two guys, a tiny cellar, a few hectares of old vines and a hell of a lot of buzz – even Jancis Robinson has called them “cult.” Farming some of the oldest vines in Baden, Sven Enderle and Florian Moll craft complex, earthy and superbly detailed Pinot Noirs that will completely redefine how you view German reds, to say nothing of their stunningly textural yet buoyant and defined skin-contact white wines. They are one of the first German red wine producers to emphasize lightness, transparency, finesse. They are the benchmark producer for natural, Burgundy-esque German Pinot Noir, period, end. The white wines, though a small part of their production, are revelations in skin-contact whites; transparent and energetic. Farming is organic/biodynamic, no additives, no filters, minimal sulfur. Sven Enderle also sports the greatest facial hair since Jo Landron.
Absolutely no use of insecticides/pesticides; demeter-approved spraying for fungus with minimal copper use (1/3 amount as allowed by organic certifications), minimal plowing, excess vegetation is trimmed, otherwise the soil is left alone. All vineyard work and harvesting is done by hand.
All wines are pressed in a small basket press. Maceration lasts 4-6 weeks for red wines and up to 2 weeks for white wines. For vintage 2017 there was 90-100% whole cluster fermentations for the reds. The white wines are destemmed and normally see some skin contact, 2-3 days for the basic ‘Müller’ and up to 2 weeks for the Grauburgunder and Weisßburgunder. All fermentations are with natural yeasts – no yeasts, yeast nutrients or enzymes are added, ever. Most wines are fermented in 300 to 1,500 liter tanks/barrels. The reds are fermented in one-year-old barrels from Burgundy. Enderle & Moll uses them for 2-5 years before retiring them. Minimal use of sulfur (25-40mg/l) at bottling only; all wines are bottled without fining or filtering.
Katie and Denny
Your friendly neighborhood wine shop, focused on small production, organic and biodynamic, natural wines. Connect with us on Instagram for suggestions on your next bottle and to follow along in our downtown Lafayette wine journey.
Visit us to shop in person or order online and pick up in the shop.
210 E. Vermilion Street, Lafayette, LA 70501
Friday & Saturday
Closed Sunday & Monday