From 45-year-old vines on limestone and sandstone, this sees a bit more of the skins than the other wines in this vintage. 5 days of maceration then softly pressed into barrel and into stainless steel with 40% of the skins added back in. It matures for 10 months on the full lees.

Enderle & Moll

Sven Enderle and Florian Moll farm a total of 2.1ha on the western fringe of the Black Forest. All work in the vineyard is done by hand, yields are low, and vineyard work is organic/biodynamic. Walking through the vineyard, it is easy to see where the Enderle & Moll plots begin and end, so clear is the vitality of their vines and soil. Sven and Florian are hands-off in the cellar and it shows in the wines. Parcels are vinified separately, with one-third whole clusters. Grapes are crushed in an old wooden basket press and then go into secondhand Burgundian barrels (mostly from Domaine Dujac). Bottling, like everything else, is done by hand, and there is no fining or filtration. Because they don’t care for the quality criteria for Pinots in Baden, they’ve decided to declassify their Pinot Noir as a Tafelwein, which legally disallows them from putting vineyard names on the label. Florian thinks it's foolish to automatically equate higher ripeness levels with better quality and that doing so often leads to overripe, high-alcohol wines with lots of extraction and a shortage of acidity and delicacy. Silly-limited production.