Lemberger Herzstück 2022

A red wine built on freshness: slightly translucent ruby red, 11.0 % vol., fine-grained tannin. The wine shows the assured clarity Roterfaden draws from the estate's principal grape variety, while remaining juicy and effortless to drink.

The vines are rooted in blue shell limestone near Vaihingen an der Enz, northwest of Stuttgart. Olympia Samara and Hannes Hoffmann farm 3.5 hectares of terraced steep slopes in Rosswag, where old dry-stone walls speak of centuries of winegrowing tradition; the elevation brings cool nights, giving the wine the acidity it relies on. The soil is left untilled, mowing is done with electric hand mowers, and every other row is left to wild herbs and flower mixes.

Blaufränkisch, known as Lemberger in Württemberg. The grapes are picked early to preserve acidity; the couple rejects green harvesting. Two thirds of the grapes are destemmed, and the must ferments for four to five weeks with natural yeasts in open wooden vats, with minimal intervention. The wine then rests on full lees until bottling in multi-year barrels, unfiltered and only minimally sulphured.

On the nose, redcurrant, crisp sour cherry and a touch of pomegranate, along with bay leaf, a hint of juniper and yeast. The palate opens fresh and juicy, the tannin pronounced but very fine. Earthy notes, a fleshy texture and the ethereal spice of bay leaf give it structure. The balance is spot on: lightness and freshness on one side, earthiness and grit on the other.

Venison fillet with plum-red wine reduction and Jerusalem artichoke purée, venison roulade with grapes, beetroot and walnuts, or, for a vegetarian option, salt-crust beetroot with caraway, lentils and apple.

Roterfaden has farmed biodynamically since its founding in 2014 and has been Demeter-certified since 2018; the Demeter logo appears on the label. Preparations of nettle, chamomile and yarrow are used in the vineyard. Around 15,000 bottles are produced each year.