O Produtor, tasting note published in October 23rd 2020
The heart of our Sauvignon Blanc I comes from a dense plantation in the Paradiesgarten of Deidesheim. The wine fermented completely in oak and aged on its lees for a year. A cornucopia of exotic fruits meets noble reduction, bright acidity, the structure and density of great white wines.
Intensive and sustainable work in the vineyards enables us to harvest highly aromatic and healthy grapes. This valuable fruit is vinified with a lot of patience and untreated in our historic cellar. We ferment our musts relatively turbid and without artificial cooling in different size oak barrels using their indigenous yeasts. This way we preserve the precious phenolic compounds, which shape the aroma and bestow a deep and complex structure upon our wines. Subsequently, the wines are moved only one time on their way into the bottle. This way, grapes from significant vineyard sites become special wines, which express our house’s unique style.
The fact that this estate is crafting some of the very best dry wines in Germany is no fluke, rather a result of nearly obsessive winemaker Stephan Attman’s commitment to both dedicated cultivation of Deidesheim and Forst’s best sites and meticulous work in the cellar. Von Winning maintains some of the oldest parcels in Grosses Gewächs vineyards smattered across Forst, Deidesheim, and Ruppertsberg. Attman’s every decision is informed by great enthusiasm and experiences at estates in the Cote d’Or and abroad. For example, Attman’s newer vines are planted at a very high vine density- 9500 vines per hectare, as opposed to the typically under 5000. This creates competition amongst the vines, forcing the roots to grow deep, naturally reducing yields. Attman has adopted the single cane trellising system, prevalent in Burgundy, and Grosses Gewächs wines ferment in 500mL French barrels. Von Winning practices organic and sustainable viticulture.