100% Riesling. Old head-trained vines on steep slopes. Grey and blue slate, very poor soil. Farmed biodynamically by Petra herself. The grapes were hand-harvested and fermented as whole bunches for 270 days, without any manipulation at all (no mixing, no pumping, no stomping). Pressed and aged on lees for 350 days. Indigenous yeast only, no fining, no filtration, zero sulfur added.

Lovely copper haze gives away its maceration pedigree, notes of stewed pineapple, spices and apple strudel. Smooth tannins and lovely vivid grip. Share with fellow wine nerds to enjoy discovering the layers of taste and communal geeking out.

Shadowfolk

Winemaker and self-proclaimed heretic, Petra Kujanpää, is dancing to a different tune on the tranquil Mosel Valley. In contrast to the majority of winemakers in the Mosel, Petra's winemaking is, in a way, very simple: once hand-harvested, the whole bunches, sometimes partially crushed, usually undergo a rather long rest on skins, up to 9 months. Petra macerates and ages the wine in different vessels – fiberglass, steel, wood, concrete – depending on the quality and ripeness of the grapes. Sulfur is never used in any of her wines, which to say is a rarity in the Mosel would be an understatement.

The name Shadowfolk is inspired by C. G. Jung’s concept of the shadow self and shadow work, i.e. discovering (and taking strength from) the darker sides of your psyche and facets that society usually tells you to suppress.

Petra's entire production is limited to a staggering 3,000 bottles total each year, so we're very fortunate to have scored a few to share.