Wasenhaus Spatburgunder 2023

Vom Boden notes:

Some technical information: Sourced from mainly sandy and loess soils. The Spätburgunder comes from various parcels, it is “Baden Rouge” as you might say. Fermented mostly destemmed, with about 30% whole bunch, in a classic open oak vat. Fermentation lasted between 15 to 18 days and the wine was aged in used French oak barrels for 14 months.

Alex Götze and Christoph Wolber, two Germans, were bitten by the same Burgundy-bug and ended up meeting each other in Beaune, both on their own wine-pilgrimage. Alex was born and raised in the area of Dresden and came to wine through architecture. Christoph was raised in Baden and a bottle of Bernard van Berg was so compelling that he ended up just jumping on his motorcycle and heading west.

Over a period of nearly a decade, both garnered pretty serious Burgundian credentials, working at Comte Armand, Bernard van Berg, Leflaive, de Montille, Pierre Morey and Domaine de la Vougeraie. Alex, in fact, was the vineyard manager for de Montille until 2021.

How could he have worked for de Montille and be involved in winemaking in Baden? The holy land of Pinot Noir is only about two-and-a-half hours due south west from Baden y’all, just FYI.