ZIEREISEN (Baden, Germany)
It is not only Edeltraud and Hanspeter that make up Weingut Ziereisen but, with all included, there are 4 generations working side by side. It has been this way for 30 years. Wonderfully, they all toil to achieve the same goal: working with utmost care to reach the potential the vineyards can express, with little interference by man in the winery. The goal is to reflect the power of the vineyards but, as Hanspeter says, "Not sumo wrestlers but decathletes; smooth, elegant, strong, and athletic." To achieve this, the ha property is managed naturally, without chemicals. The unique micro-climate and pure limestone soils provide a growing environment similar to Burgundy (France), and so similar clones do very well. They are worked by hand everyday, and, come harvest time, are swept for only the best grapes. Another selection process before pressing assures only the best fruit are entered into the process. They want wines that reflect the vintage as well, so the correct moment of picking is calculated after watching the entire season pass. Gutedel, the local grape (Chassalas) is the champion of the family. Hanspeter believes that by working these vines hard, he can relieve the noble nature of this varietal. The cellar work,Hanspeter describes as ’Äòcontrolled idleness’Äô, allowing for long macerations and up to 20mos of lees contact. Both old and new wood may be used, but assuredly, it is not frivolous. Nothing is done but nothing goes unattended, as it has been for centuries here (cellar dates back to 734 A.D.). Luckily time is on their side, as they believe only with patience can they create pure wine. Centuries before, it was realized that this was perfect ground for grapes. The Ziereisen family has no intention, no matter how long it takes, of letting that greatness fade.
Gutedel Trocken "Heugumber" 2009

100% Gutedel (Chasselas) from limestone rich vineyards. Nature yeasts begin long, slow ferments after a maceration on the skins. Extended lees contact follow (routine battonage). Aged for 2yrs in extremely old barrels (600L) then are settled and bottled without filtration.