Close to a 60/40 blend of Weißburgunder and Grauburgunder (Pinots Blanc and Gris) fermented for 3-4 weeks on the skins, pressed and moved to a 2500-liter oak cask. It then matures for 10 months on the lees before a light filtration a minute addition of sulfur at bottling. 333 cases produced.

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.