If only all 'entry level' wines could be as ravishing as this, and quite so delicious to drink now, or to lay down for a few years. This is the wine previously known as Weiler Spatburgunder, produced from a handful of sites close to the town of Weil am Rhein, on the lower slopes of the Tullinger Berg mountain on heavy clay soils with limestone. Fine red berries - raspberry and red currant coulis, with a whisper of liquorice, clove, cinnamon and crushed leaves with a bright mineral seam running through it. So mouth-watering - very long in the mouth, with a texture like sun, and a mouthfeel that pirouettes between fruit, spice, rich perfume and bright mineral lift. However many bottles of this you buy, it will be too few.
Inspired by Burgundy, but definitely wines unto themselves, we first met Claus’s son Johannes in 2017, when he had just returned from a year's stint working at Gevrey domaine Rossignol-Trapet, and as he has gradually taken over the reins, the wines have only got better. They farm a total of 15ha of vines, scattered across 70 individual parcels inside the Tullinger Berg nature reserve, with their very best sites sit on the the geological marvel that is the ‘Weiler Schlipf’ – a seam of limestone rising up out of the Baden landscape that benefits from unrivaled sunshine hours. This provides the vines and fruit with taut minerality.