Explore every episode of the podcast Cool Climate Wine Summit

Zu Besuch in Remerschen, in der Gemeinde Schengen, am Dreiländereck von Luxemburg, Deutschland und Frankreich: Marie Kox führt die Domaine Sunnen-Hoffmann in sechster Generation, zusammen mit ihrer Mutter. Es geht darum, warum in Luxemburg „Crémant immer geht“, um einen Brut Nature ohne Dosage und ohne Schwefel, um den unterschätzten Auxerrois aus der ersten Bio-Lage des Weinguts, um eine Crémant-Lese, die schon im August beginnt, und um PIWI-Sorten wie den Pinotin.

Interview auf Deutsch. Aufgenommen am 22. Mai 2025.

📍 Remerschen, Schengen, Luxemburg

Im Glas

1. Crémant de Luxembourg Brut Nature 2022: 50 % Chardonnay und 50 % Pinot Blanc, ohne Dosage und Schwefel, zweieinhalb Jahre auf der Hefe

2. Auxerrois 2022 aus der Lage Schengen-Fels: 50 Jahre alte Reben, die erste Lage, die das Weingut auf Bio umgestellt hat

Kapitel

0:00 Begrüßung: Domaine oder Cave?

0:49 Wenn nicht Winzerin: Ernährungsberaterin

2:30 Prägende Erfahrung: Praktikum in Châteauneuf-du-Pape

3:19 Die Persönlichkeit als Flasche Wein: Pinot Noir

4:21 Zurück nach Luxemburg und unterschätzte Weinregionen

5:33 Natur und ökologischer Weinbau

6:21 Die Domaine Sunnen-Hoffmann: sechste Generation seit 1872

6:51 Schengen und das Dreiländereck

7:44 Crémant de Luxembourg: „Crémant geht immer“

9:10 Verkostung: Crémant Brut Nature 2022

12:26 Frühe Lese und unberechenbare Jahrgänge

14:28 Luxemburg als Weinbauregion: Mosel, Römer, Elbling

16:30 Rotwein im Kommen und die Geschichte des Crémant

17:32 Zweiter Wein: Auxerrois aus der Lage Schengen-Fels

19:39 Klimawandel: Lesezeitpunkt und Säure

21:32 Verkostung: Auxerrois 2022 und Food Pairing

23:23 Export: Luxemburg nach außen zeigen

24:39 PIWIs: Cabernet Blanc und Pinotin

27:03 Ausblick: die nächsten fünf Jahre

27:45 Einladung nach Luxemburg und Kopenhagen

📺 Zum Video: {{VIDEO_LINK}}

🎟 Jetzt für den nächsten Cool Climate Wine Summit anmelden: https://coolclimatesummit.com/copenhagen/registration.php?utm_source=spotify&utm_medium=podcast&utm_campaign=sunnen-hoffmann&utm_content=de

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We visit winemaker Michał Poddany of Winnica Rosenfeld in Podbiel, Mazovia, south-east of Warsaw. Of the 600 vines he planted in 2009, 12 survived two winters. He replanted, made seven vintages only to learn, and sold his first wine in 2023. He talks about his mentor at Marchesi Alfieri in Piedmont, the −18 °C limit for vinifera, the 2024 spring frost, why Pinot Noir is the easy grape in Poland, and why he wants to stay small.

Interview in English.

📍 Podbiel, Mazovia, Poland

In the glass

1. Brut Premiere: 65 % Riesling and 35 % Pinot Noir, partly aged in oak and acacia barrels from Seguin Moreau, 22 months on the lees

2. Riesling 2023: from the Una parcel, the first one planted; 1,700 bottles

Chapters

0:00 Sunshine in Poland after a month of rain

1:00 If not a winemaker: underwater welder

1:51 Inspiration: Marchesi Alfieri in Piedmont

3:14 His personality as a wine: Nerello Mascalese from Etna

4:43 Nature: a bandage on the wound

6:13 Winnica Rosenfeld: 600 vines planted, 12 survived

8:05 Mazovia: harsh winters, wind and −18 °C

9:03 Seven vintages only for himself

11:09 Emerging wine countries and teething troubles

12:45 Tasting: Brut Premiere

14:01 Still wine tells the truth about the vineyard

15:04 Champagne yeast, no turbo yeasts

17:03 Why Pinot Noir is the easy grape in Poland

17:48 Red Pinot Noir from Poland?

19:19 Three labels for a lifetime

21:07 22 months on the lees and tiny bubbles

24:25 20 vintages to understand your vineyard

26:17 Tasting: Riesling, the hardest grape in Poland

26:37 Winter frost, spring frost and 2024

28:38 Every seventh vintage without a harvest

29:55 No bad vintages, only small ones

31:03 2.5 hectares and very low yields

32:10 Riesling 2023 from the Una parcel

33:41 Low pH, high acidity and a lot of patience

34:55 A basket press and a pump gentler than gravity

37:39 Lessons for Polish winemaking

38:04 Five years from now: staying small

📺 Watch the video: https://www.youtube.com/@coolclimatesummit

🎟 Sign up for the next Cool Climate Wine Summit: https://coolclimatesummit.com/copenhagen/registration.php?utm_source=spotify&utm_medium=podcast&utm_campaign=rosenfeld&utm_content=en

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Im Weinberg in Nittel an der Obermosel mit Max Frieden vom Weingut Frieden-Berg, mitten in der Lese 2026 und nach drei Tagen Starkregen, Luxemburg direkt am anderen Moselufer. Max erzählt vom Elbling, der alten heimischen Rebsorte, die noch 40 % der 14 Hektar ausmacht, von Crémant in traditioneller Flaschengärung, von seiner Liebe zu Chardonnay und Auxerrois, von der Zertifizierung durch Fair'n Green und davon, warum die Obermosel mehr mit Luxemburg und Frankreich gemeinsam hat als mit den Schieferhängen der Mosel.

Interview auf Deutsch.

📍 Nittel, Obermosel, Deutschland

Im Glas

1. Elbling Crémant 2022: 100 % Elbling, traditionelle Flaschengärung, 12 Monate Hefelager, 12 % Alkohol

2. Chardonnay Ortswein 2023: Muschelkalk mit leichten Tonanteilen, ein kühler Jahrgang, 13 % Alkohol

Kapitel

00:00 Begrüßung im Weinberg nach drei Tagen Regen

01:11 Wenn nicht Winzer: Rettungshubschrauber-Pilot

03:04 Prägende Menschen: Georg Rumpf vom Weingut Kruger-Rumpf, Nahe

04:24 Seine Persönlichkeit als Flasche Wein: Chardonnay

05:34 Natur: Gleichgewicht, Begrünung und Regen

07:43 Frieden-Berg: 14 Hektar und 40 % Elbling

10:01 Verkostung: Elbling Crémant 2022

11:51 Gehört die Obermosel wirklich zur Mosel?

13:15 Familienweingut mit Weinbar

14:37 Vertrieb und Export: von Finnland bis Indonesien

16:37 Nachhaltigkeit: Fair'n Green

18:53 Verkostung: Chardonnay Ortswein 2023

22:16 In fünf Jahren: kleiner und besser

📺 Zum Video: https://youtu.be/moqWVVsDvKE

🎟 Jetzt für den nächsten Cool Climate Wine Summit anmelden: https://coolclimatesummit.com/copenhagen/registration.php?utm_source=spotify&utm_medium=podcast&utm_campaign=frieden-berg&utm_content=de

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Live from VieVinum 2026 in Vienna with Raphael of Weingut Kodolitsch in southern Styria, an exhibitor at CCWS Copenhagen 2026. Styria is Austria's southernmost wine region and, because it lies close to the Alps, also its coolest. We talk about single-vineyard Sauvignon Blanc, why a quarter of the estate is Riesling, Welschriesling as "the Styrian answer to Aligoté", 20 hectares of steep slopes farmed by hand, and why winemakers are farmers first.

Interview in English.

📍 Tillmitsch near Leibnitz, Südsteiermark, Austria

In the glass: Sauvignon Blanc Ried Rosengarten

- 100% clay soil, one night on the skins

- 24 months on the full lees in 500-litre barrels, with malolactic fermentation

- 13.5% alcohol

Chapters

00:00 Welcome at VieVinum

00:13 Looking back at Copenhagen 2026

00:54 Styria: the coolest region in the south

01:54 Riesling and Welschriesling in Styria

03:01 Tasting the Sauvignon Blanc Ried Rosengarten

04:46 If not a winemaker: volunteer firefighter

05:40 Influences: Johann Donabaum

07:05 His personality as a bottle of wine

08:09 20 hectares of steep slopes and sustainability

09:09 Certification, economics and farming

11:04 Rain, water and climate

11:22 Export: the North, Kazakhstan and India

📺 Watch the video: https://youtu.be/AyaGYJvoH5k

🎟 Sign up for the next Cool Climate Wine Summit: https://coolclimatesummit.com/copenhagen/registration.php?utm_source=spotify&utm_medium=podcast&utm_campaign=kodolitsch&utm_content=en

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Live von der VieVinum in Wien: Leo Aumann vom Weingut Leo Aumann aus der österreichischen Thermenregion. Das Interview entstand spontan nach einem Treffen auf der Magnum-Party. Es geht um den Satz „Pinot ist Pinot, kein Rotwein“, um ein Weingut in fünfter Generation, um Weingärten, in denen der Weinbau seit der Ankunft der Zisterzienser aus dem Burgund im Jahr 1141 nachgewiesen ist, um Handarbeit in steilen Lagen, die Lese in der Nacht und darum, warum heute nicht mehr die Reife, sondern der Zucker die Herausforderung ist.

Interview auf Deutsch.

Im Glas: Leo Aumann Pinot Noir

- Elegant und fruchtig

- Ausgebaut im 500-Liter-Holzfass

- 13,5 % Alkohol

Über das Weingut

- Familienbetrieb zwischen Gumpoldskirchen und Baden, rund 50 Hektar

- Pinot Noir und St. Laurent; Rotgipfler, Zierfandler und Chardonnay

- Steile Lagen und Terrassen, Handlese als Standard

Kapitel

0:00 Einleitung

0:25 Pinot Noir in Österreich: „Pinot ist Pinot, kein Rotwein“

1:21 Das Weingut: fünf Generationen Leo Aumann

1:40 Thermenregion und die Zisterzienser seit 1141

2:28 Verkostung Pinot Noir

2:59 Wenn nicht Winzer: Landwirtschaft und die Praxis bei Markowitsch

4:49 Prägende Einflüsse und das Profil der Thermenregion

5:32 Die Persönlichkeit als Flasche Wein

6:43 Rebsorten und Vielfalt auf rund 50 Hektar

7:16 Arbeitsweise: steile Lagen, Handarbeit, Lese in der Nacht

8:03 Reife statt Anreicherung: die neue Herausforderung Zucker

8:36 Extremwetter und die geringen Erträge der Thermenregion

9:22 Export und Eindrücke aus Kopenhagen

10:11 Ausblick: CCWS Warschau und Kopenhagen im Januar 2027

📺 Zum Video: https://youtu.be/QeP9FJgEIlc

🎟 Jetzt für den nächsten Cool Climate Wine Summit anmelden: https://coolclimatesummit.com/copenhagen/registration.php?utm_source=spotify&utm_medium=podcast&utm_campaign=leo-aumann&utm_content=de

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Live from VieVinum 2026 in Vienna: Michaela Riedmüller of Weingut Michaela Riedmüller in Carnuntum, an exhibitor at CCWS Copenhagen 2026. She took over the family estate at 19. We talk about wind and the Danube, Spitzerberg vs. Braunsberg Blaufränkisch, the flower labels, oak and minimal intervention, and the estate's final year of organic conversion.

Interview in English.

In the glass: Braunsberg Blaufränkisch 2022

- 100% Blaufränkisch from the Braunsberg near Hainburg an der Donau

- Spontaneous open fermentation, no sulphur before or during fermentation

- 24 months in 500-litre barrels, mostly Austrian oak; unfiltered

About the estate

- Hainburg an der Donau, Austria's easternmost town, between Vienna and Bratislava

- Farmed organically for five years, in its final year of organic certification

- The labels show flowers that grow in each vineyard

Chapters

0:00 Introduction

0:24 Carnuntum: location, wind and Danube influence

1:29 Looking back at CCWS Copenhagen 2026

2:06 Blaufränkisch: Spitzerberg vs. Braunsberg

3:03 The flower labels

4:04 Tasting the Braunsberg Blaufränkisch 2022

5:15 If not a winemaker, then what?

6:05 Wine school at 14, taking over the estate at 19, studies and South Africa

7:37 Inspirations: her mother and Dorli Muhr

8:35 Her personality as a bottle of wine

9:17 Oak and minimal intervention in the cellar

9:49 Vineyard work, organic certification and the weather station

11:39 Closing: visiting Carnuntum, 30 minutes from Vienna

📺 Watch the video: https://youtu.be/lpNwRMDXn9E

🎟 Sign up for the next Cool Climate Wine Summit: https://coolclimatesummit.com/copenhagen/registration.php?utm_source=spotify&utm_medium=podcast&utm_campaign=riedmueller&utm_content=en

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A master class by Jan Eggers, founder of the Cool Climate Wine Summit, at the first CCWS in Warsaw. It runs from healthy soils to healthy grapes to healthy wine. Seven wines from organic and biodynamic producers show what low-intervention winemaking means, how it differs from natural wine, and why it doesn't have to taste funky. It also covers Germany's organic associations Demeter, Ecovin and Bioland, PIWI varieties, and why low-intervention Riesling needs time.

Master class in English.

The wines

1. Weingut Beurer, Württemberg (VDP, Demeter): Riesling Kieselsandstein 2023

2. Weingut Hemer, Rheinhessen (Ecovin): Riesling from a 500-litre barrel

3. Weingut Fluhr-Eller, Rheinhessen (Demeter): Riesling from stainless steel

4. Benjamin Lanz, Lake Constance: Sauvignon Gris and Johanniter (PIWI)

5. Julien Renard, Mosel: Riesling 2024

6. Maximilian Knebel, Winningen, Mosel: Winninger Uhlen Riesling 2022

7. Tim Röttgerding, Mosel: Riesling 2024

Chapters

00:00 Welcome

02:44 Introduction

06:21 Healthy Soils

09:13 Wine #1 - VDP. Weingut Beurer

13:33 Wine #2 - ECOVIN Weingut Hemer

19:20 Wine #3 - Demeter Weingut Fluhr-Eller

25:16 Healthy Grapes

29:09 Wine #4 Benjamin Lanz

34:08 Wine #5 Julien Renard

39:20 Healthy Wines

41:27 Wine #6 Maximilian Knebel

46:29 Wine #7 Tim Röttgerding

📺 Watch the video: https://youtu.be/akoXegyVM8E

🎟 Sign up for the next Cool Climate Wine Summit: https://coolclimatesummit.com/copenhagen/registration.php?utm_source=spotify&utm_medium=podcast&utm_campaign=masterclass-low-intervention&utm_content=en

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Kurz vor der Lese 2025 zu Besuch bei Peter Siener vom Weingut Siener in Birkweiler in der Südpfalz. Im Schatten geht es um den Kastanienbusch, um Weine, die Zeit bekommen, um einen Lesebeginn, der heute bis zu sieben Wochen früher liegt, um soziale Nachhaltigkeit im Betrieb und um die Frage, warum Peter am liebsten nach Norwegen auswandern würde. Bevor er 2000 ins Familienweingut einstieg, lernte er Kfz-Mechaniker und restaurierte Oldtimer.

Interview auf Deutsch.

Im Glas

1. Riesling Kastanienbusch: würzig, mineralisch und salzig, 12 % Alkohol

2. Spätburgunder Leinsweiler Sonnenberg 2022: der erste Spätburgunder des Weinguts aus der Amphore, ohne Holzausbau

Über das Weingut

- Familienweingut in vierter Generation, knapp über 16 Hektar, rund 100.000 Flaschen im Jahr

- Fast 50 % Riesling, dazu Weißburgunder, Spätburgunder und Chardonnay

- Fair'n Green zertifiziert, keine Herbizide, Handlese

Kapitel

0:00 Vorschau

1:09 Begrüßung im Weingut Siener

1:35 Lese 2025: früher als gedacht

2:29 Südpfalz und Mittelhaardt: Kühle vom Haardtgebirge

3:32 Wenig Ertrag, fast 50 % Riesling

4:14 Wenn nicht Winzer: Segeln und Oldtimer

5:56 Weinen Zeit lassen, und was das kostet

7:01 Der ausverkaufte Kastanienbusch-Riesling

7:48 Prägende Menschen: Vater, Winzerfreunde, Werner Jülg und Thomas Siegrist

11:11 Die Persönlichkeit als Flasche Wein: Kastanienbusch Riesling

12:15 Würze statt Obstkorb

14:28 Natur, gesunde Böden und Fair'n Green

15:57 Klimawandel: Lese sieben Wochen früher

17:32 Das Weingut Siener in Kürze

18:37 Weißburgunder, Spätburgunder und Chardonnay

19:19 Arbeiten in der Hitze

20:55 Das Leben als Winzer

22:09 Soziale Nachhaltigkeit und flexible Arbeit

24:36 Verkostung: Spätburgunder Leinsweiler Sonnenberg aus der Amphore

26:14 Abbeeren, Stielgerüst und schonende Verarbeitung

27:31 Randnotiz: polnische Weine und Kopenhagen

28:43 In fünf Jahren: Töchter, Weinmarkt und der Norden

31:46 Ausblick: Kopenhagen im Januar

📺 Zum Video: https://youtu.be/fq3GRY_1wUI

🎧 Erwähnt: Interview mit Kamil Barczentewicz: https://youtu.be/zzLees4vQOo

🎟 Jetzt für den nächsten Cool Climate Wine Summit anmelden: https://coolclimatesummit.com/copenhagen/registration.php?utm_source=spotify&utm_medium=podcast&utm_campaign=siener&utm_content=de

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Master of Wine Wojciech Bońkowski leads a tasting of six cool-climate Pinot Noirs at the first Cool Climate Wine Summit in Warsaw, from a rare old-vine Pinot from Bohemia to Spätburgunder from the Hessische Bergstraße, the Nahe, Franken and the Ahr. Topics: limestone, granite, Keuper, slate and greywacke; French vs. German clones; why ripe grapes handle new oak better; the move towards lighter, unoaked Pinot; and what makes the Ahr a cool climate on warm soils.

Master class in English.

The wines

1. Czech Republic (Bohemia): Pinot Noir Staré keře, old vines from the former Schwarzenberg estate

2. Hessische Bergstraße: Spätburgunder village wine from granite, Burgundy clones

3. Weingut Sinss, Nahe: Rosenberg Spätburgunder R

4. Weingut Hans Wirsching, Iphofen, Franken: Spätburgunder Ortswein from Keuper, unoaked

5. Maibachfarm, Ahr: Spätburgunder Ahrweiler Rosenthal from blue slate

6. Weingut Burggarten, Ahr (VDP): Spätburgunder Grosses Gewächs from slate and greywacke

Chapters

00:00 Preview

01:09 Welcome: six cool-climate Pinot Noirs

01:55 Wine #1 – Czech Republic: Staré keře

10:12 Wine #2 – Hessische Bergstraße

18:38 Wine #3 – Nahe: Sinss Rosenberg R

27:07 Wine #4 – Franken: Wirsching

36:12 The Ahr: Pinot Noir on slate

38:06 Wine #5 – Ahr: Maibachfarm

43:05 Wine #6 – Ahr: Burggarten

47:15 Conclusion

📺 Watch the video: https://youtu.be/3byPt80WDiI

🎟 Sign up for the next Cool Climate Wine Summit: https://coolclimatesummit.com/copenhagen/registration.php?utm_source=spotify&utm_medium=podcast&utm_campaign=masterclass-pinot-noir&utm_content=en

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On the road to the Cool Climate Wine Summit in Warsaw, we met Fabian Fleckenstein, export manager of Weingut Dr. Bürklin-Wolf in Wachenheim, Pfalz, one of Germany's biodynamic pioneers for Riesling. Over a glass of Gaisböhl Grand Cru, we talk about his path from Franken and Geisenheim into wine sales, a formative season at the biodynamic estate Pranzegg in Alto Adige, the estate's own Burgundy-style Grand Cru classification from 1994, and its switch straight from conventional to biodynamic farming (Biodyvin-certified since 2008).

Interview in English.

📍 Wachenheim an der Weinstraße, Pfalz, Germany

In the glass

Gaisböhl Riesling G.C. 2024: a flat monopole site, one year in large Doppelstück barrels

Chapters

00:00 Teaser

00:28 Introduction at VieVinum

00:55 Gaisböhl Grand Cru 2024 and Stockinger barrels

02:00 From Geisenheim to export manager

03:45 Alternative career: psychology

04:48 Inspiration: a season at Pranzegg in Alto Adige

07:46 Personality as a wine: Gaisböhl

09:01 A Riesling estate: history and own Grand Cru classification

10:55 Biodynamics and Biodyvin

12:13 Warsaw masterclass and the Polish market

📺 Watch the video: https://youtu.be/-KQ895zX0No

🍷 Winery: https://www.buerklin-wolf.de

🎟 Sign up for the next Cool Climate Wine Summit: https://coolclimatesummit.com/copenhagen/registration.php?utm_source=spotify&utm_medium=podcast&utm_campaign=buerklin-wolf&utm_content=en

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Weingut Rebholz lies on the western shore of Lake Constance, a few kilometres from the Swiss border. It was founded in 2002 with 0.3 hectares of Pinot Noir on the Galgenberg, an old volcanic vent near Bohlingen. Today it farms 8 hectares at close to 500 metres, among the highest vineyards in Germany. With twice the Kaiserstuhl's rainfall, harvest comes about three weeks later. We talk about why this corner of Baden is cooler than its reputation, Chardonnay from sélection massale, German vs. Burgundy clones, and why Scandinavia wants German Pinot Noir.

Interview in English.

📍 Bohlingen (Singen), Lake Constance, Germany

In the glass

1. Chardonnay 2023: the estate's first; foot-crushed, deliberately oxidised juice, spontaneous fermentation in barrique

2. Pinot Noir 2023, the flagship: German clones, 20–50% whole cluster, a lighter and juicier extraction

Chapters

0:00 Preview

0:24 Introduction

0:48 Location: Lake Constance and the Swiss border

1:38 Cooler than Baden's reputation: rain, altitude and late harvest

2:53 If not a winemaker: Italy and pasta

3:53 Inspirations: Burgundy and Bernhard Huber's 2010 Hecklinger Schlossberg

6:12 Personality as a bottle of wine

7:19 Nature, vintage variation and forecasting

9:46 The estate: from 0.3 hectares in 2002 to 8 hectares today

12:06 The name Rebholz

13:12 Tasting the Chardonnay 2023

19:00 The Galgenberg: altitude, rainfall and wind

20:43 Baden's image and the region's pioneers

23:36 Lake Constance marketing, sales channels and export

25:53 Scandinavian demand for German Pinot Noir

27:06 Tasting the Pinot Noir 2023

28:45 German clones, Burgundy clones and finding a regional style

32:22 Ageing potential

33:09 The next five years and CCWS Copenhagen

📺 Watch the video: https://youtu.be/CBbJjCdZN4o

🎟 Sign up for the next Cool Climate Wine Summit: https://coolclimatesummit.com/copenhagen/registration.php?utm_source=spotify&utm_medium=podcast&utm_campaign=rebholz&utm_content=en

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Recorded live at the Cool Climate Wine Summit in Warsaw. Denmark sits at the northern edge of European viticulture, between 55 and 58 degrees north, and nowhere in the country is more than 50 km from the sea. It has only about 180 hectares of vines, but the area is growing fast. The wines are high in acidity and precise in fruit, shaped by cool summers and days with up to 18 hours of light.

Danish winemaker Lou Langdon of Hideaway Vingaard presents five wines: sparkling, orange, barrel-aged and off-dry, mostly made from the disease-resistant Solaris and Muscaris grapes. She explains why more than half of Danish vineyards are organic, how high production costs push growers towards top quality, and how Michelin restaurants are lifting the whole industry. Dons, Denmark's first protected designation of origin, also features.

Master class in English.

The wines

1. Skærsøgaard Dons Cuvée Brut 2020

2. Gilleleje Vin Kammesjukker 2024

3. By Stokebye Liva 2024

4. Hideaway Vingaard Gåsefod 2024

5. Guldbæk Muscaris 2025

Chapters

00:00 Introduction

10:36 Skærsøgaard Dons Cuvée Brut 2020

15:14 Gilleleje Vin Kammesjukker 2024

20:01 By Stokebye Liva 2024

25:10 Hideaway Vingaard Gåsefod 2024

31:17 Guldbæk Muscaris 2025

📺 Watch the video: https://youtu.be/xyukUsDW4vA

🎟 Sign up for the next Cool Climate Wine Summit: https://coolclimatesummit.com/copenhagen/registration.php?utm_source=spotify&utm_medium=podcast&utm_campaign=masterclass-danish-wine&utm_content=en

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An hour and a half south of Berlin, through a birch forest, there is a six-hectare vineyard on a plateau. On the horizon, five kilometres away, are the excavators of an active open-cast coal mine. Weingut Wolkenberg was planted in 2011 on land reclaimed from mining, following a research programme with Geisenheim University. It is named after a village that was cleared for the mine in 1987.

Philipp Henke, the estate's sales and export manager, talks about making wine on soil that was engineered rather than inherited, and about working in Brandenburg, which is outside Germany's official wine appellation system. We also cover Roter Riesling and Kernling, the Wochenende blend, a qvevri project inspired by a trip to Georgia, and why Poland is the natural first export market.

Interview in English.

📍 Welzow, Brandenburg, Germany

Chapters

00:00 Introduction: where is Welzow?

01:08 A vineyard next to an active coal mine

04:15 From 99 vines to a new winery

05:14 Tasting Wochenende Weiß

09:29 Brandenburg outside the appellation system

10:53 A historic vineyard name and the qvevri project

12:53 Keeping the village of Wolkenberg alive

16:07 Roter Riesling from the barrel

19:19 Local first: tourism, Poland and export

22:55 Closing

📺 Watch the video: https://youtu.be/eGCcElE8LtY

🍷 Winery: https://wolkenberg-wein.de/

📖 Read the article: https://coolclimatesummit.com/stories/weingut-wolkenberg

🎟 Sign up for the next Cool Climate Wine Summit: https://coolclimatesummit.com/copenhagen/registration.php?utm_source=spotify&utm_medium=podcast&utm_campaign=wolkenberg&utm_content=en

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Recording from our Impulse tasting at ProWein 2026 - Nordic Sparkling Wines.

Presenting:

• Dyrehæj Johanniter Brut (Denmark, Røsnæs)
• Lottenlund Perlé Souvignier Gris (Sweden, Skåne)
• Dom Janton Blanc de Blancs Seyval Blanc (Poland, Central Poland)
• Skærsøgaard DONS Rosé Cabernet Cortis, Rondo, Pinot Noir Précoce

We showed up mid-harvest, and Bob Molling said yes anyway. Above the Luxembourg Moselle, with three countries in view, Bob tells us how he got into wine: economics, his grandfather's tractor, a harvest in South Africa, and a call from his grandmother offering him half a hectare. Five years later, Molling Wines farms 4.2 hectares and makes around 25,000 bottles a year. "No beautification. Just pure."

We talk about low intervention without dogma, the 2023 vintage (200 mm of rain and hail in September), why sustainability only works if the winery survives financially, the generation gap threatening Luxembourg's vineyards, and why Luxembourg wine deserves a bigger audience.

Interview in English.

📍 Schengen, Luxembourg Moselle, Luxembourg

Chapters

00:00 Introduction – end of harvest above the Moselle

03:08 From economics to winemaking

06:31 Influences: colleagues and South Africa

09:02 Riesling or Chardonnay – which wine is Bob?

11:04 Nature and Molling Wines

13:46 The smiley bottle: Müller-Thurgau with Gewürztraminer

16:25 Low intervention without dogma

18:53 Economic sustainability and the harvest rain

24:06 Generational change and the market

26:55 Export and five years from now

📺 Watch the video: https://youtu.be/JxZu8klfIU0

📖 Read the full interview: https://coolclimatesummit.com/stories/bob-molling-luxembourg

🎟 Sign up for the next Cool Climate Wine Summit: https://coolclimatesummit.com/copenhagen/registration.php?utm_source=spotify&utm_medium=podcast&utm_campaign=molling&utm_content=en

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Thomas Philipps's family ran a flour mill below Burg Rheinfels for 751 years, until 2015. From 2005, he and his brother Martin brought abandoned steep vineyards on the Mittelrhein back into production, growing from 3,000 square metres to 6.8 hectares. They converted to organic farming (Ecovin) in 2021 and now plant only PIWI varieties. We talk about cover crops and humus, Roter Riesling on hot south-facing sites, and the 2024 frost.

Interview in English.

📍 St. Goar, Mittelrhein, Germany

In the glass

1. Riesling 2024

2. Burg Rheinfels Riesling 2022

Chapters

00:00 Introduction: the Mittelrhein

01:23 Introduction questions

05:30 Nature, humus and healthy soils

07:30 From a 751-year-old flour mill to a winery

10:27 PIWIs and young customers

12:56 Tasting the 2024 Riesling

15:22 Acidity, climate change and Roter Riesling

19:55 Frost, drought and the Ecovin network

22:45 Tasting the Burg Rheinfels Riesling

27:42 Five years from now

📺 Watch the video: https://youtu.be/sq_tZRUNCck

🎟 Sign up for the next Cool Climate Wine Summit: https://coolclimatesummit.com/copenhagen/registration.php?utm_source=spotify&utm_medium=podcast&utm_campaign=philipps-muehle&utm_content=en

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We finally made it to Saxony, and we arrived mid-harvest. At 51° north, VDP. Weingut Schloß Proschwitz is one of Germany's most northerly wine estates. Head winemaker Björn Probst farms 75 hectares organically, grows Goldriesling, a variety found almost nowhere else, and believes eastern Germany's cool climate is an advantage. "The future is east."

We talk about the Olivier Humbrecht tasting that changed his direction, Saxony's 1,000-year wine history, five years of drought, and the VDP East, a group of six estates putting eastern Germany on the wine map.

Interview in English.

📍 Zadel near Meißen, Saxony, Germany

Chapters

00:00 Introduction: arriving mid-harvest

01:55 Education and influences: Humbrecht and Triebaumer

05:14 Organic certification and nature

07:33 History of Schloss Proschwitz

09:17 Goldriesling, the rarity of Saxony

12:17 Young drinkers and the VDP East

15:51 Saxony's history: the future is East

18:39 Drought, frost and water

22:31 Weißburgunder GG Schloss Proschwitz

25:44 Trade fairs and five years from now

📺 Watch the video: https://youtu.be/sJ1tT-PH1fQ

📖 Read the article: https://coolclimatesummit.com/stories/bjorn-probst-saxony

🎟 Sign up for the next Cool Climate Wine Summit: https://coolclimatesummit.com/copenhagen/registration.php?utm_source=spotify&utm_medium=podcast&utm_campaign=proschwitz&utm_content=en

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Christian Ebert of VDP. Weingut Schloss Saarstein in Serrig on the Saar. His father bought the estate in 1956, and Christian has run it since 1990, moving to about 90% Riesling and gentler work in the cellar. We talk about balancing dry and fruity Riesling, why fruity styles dominate exports, ungrafted vines on grey slate, the small 2024 crop after frost and downy mildew, and his plan to hand over to his daughter.

Interview in English.

📍 Serrig, Saar, Germany

In the glass

1. Riesling trocken Alte Reben 2016, from ungrafted vines planted in 1943

2. Riesling Kabinett 2024

Chapters

00:00 Introduction and his father's influence

01:51 Personality as a wine and nature

03:36 History of Schloss Saarstein

06:02 From many varieties to 90% Riesling

08:04 Tasting: dry Riesling Alte Reben 2016

12:25 Ungrafted vines, grey slate and altitude

13:47 Acidity, the dry wave and export markets

17:19 Tasting: Riesling Kabinett 2024

18:48 Frost and Peronospora in 2024

21:01 Weather extremes and five years from now

📺 Watch the video: https://youtu.be/e3-tIasvuNk

🎟 Sign up for the next Cool Climate Wine Summit: https://coolclimatesummit.com/copenhagen/registration.php?utm_source=spotify&utm_medium=podcast&utm_campaign=saarstein&utm_content=en

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On his 40th birthday, Sandro Sperk of VDP. Weingut Böhme & Töchter tells us about Saale-Unstrut, one of Germany's most northerly wine regions. If he didn't make wine, he'd build treehouses. We talk about Chardonnay on limestone, what the region inherited from the GDR, what it means to join the VDP, and the potential of Saale-Unstrut.

Interview in English.

📍 Freyburg (Unstrut), Saale-Unstrut, Germany

In the glass

1. Freyburger Chardonnay VDP. Ortswein 2023

2. Zscheiplitzer Himmelreich Spätburgunder VDP. Erste Lage 2022

Chapters

00:00 Introduction and 40th birthday

02:40 Alternative life: treehouse builder

05:17 Family estate and influences

09:05 Personality as a wine and nature

11:06 The estate and joining the VDP

12:27 Tasting: Freyburger Chardonnay VDP.Ortswein

15:17 GDR heritage and grape varieties

18:47 Potential of Saale-Unstrut and VDP membership

25:12 Tasting: Spätburgunder 2022

30:04 Copenhagen, cooperation and five years from now

📺 Watch the video: https://youtu.be/gfieaSUe8n0

🍷 Winery: https://www.boehme-toechter.de/

📖 More about VDP. Weingut Böhme & Töchter: https://coolclimatesummit.com/copenhagen-2026/winemakers/boehme-toechter

🎟 Sign up for the next Cool Climate Wine Summit: https://coolclimatesummit.com/copenhagen/registration.php?utm_source=spotify&utm_medium=podcast&utm_campaign=boehme-toechter&utm_content=en

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Vincent Graenicher took over from his father in 2011. With his Copenhagen-born wife Astrid, he now runs three domaines with 11 hectares in Vaud. They have been certified organic since 2020, and biodynamics is next. He talks about his Chasselas "À l'origine" (natural yeast, no chaptalisation, no filtration), the very wet and hail-hit 2024 vintage, and old Chasselas selections with more acidity as a way to adapt to climate change.

Interview in English.

📍 Mont-sur-Rolle, Vaud, Switzerland

In the glass

1. Chasselas "À l'origine" 2024

2. Pinot Noir 2021

Chapters

00:00 Introduction – Vaud, Lake Geneva and Copenhagen

01:35 Chef or filmmaker: the alternative career

03:19 Influences and the role of nature

09:10 The winemaker's role in the cellar

11:35 Three domaines, organic since 2020

13:23 Chasselas origins and “À l'origine”

17:44 2024 vintage and climate adaptation

23:44 Pinot Noir 2021

28:04 Taking over from his father

29:39 Five years from now

📺 Watch the video: https://youtu.be/_iJNXVmj0d4

🎟 Sign up for the next Cool Climate Wine Summit: https://coolclimatesummit.com/copenhagen/registration.php?utm_source=spotify&utm_medium=podcast&utm_campaign=graenicher&utm_content=en

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Stefanie Vornhecke studied biology before she became a winemaker in Senheim on the Mosel. She brings biodiversity into the vineyards: cooler soils, projects to protect species, and Ouessant sheep that keep abandoned vineyards open. They also gave their name to her "sheep wine". We taste a 2016 Riesling, get into the petrol debate, and talk about Riesling, Pinot Noir and Sauvignac.

Interview in English.

📍 Senheim, Mosel, Germany

Chapters

00:00 Introduction

00:57 From biology to winemaking

05:04 Personality as a dry Riesling Kabinett

06:38 Nature: biodiversity and cooler vineyard soils

10:32 The winery: Riesling, Pinot Noir and Sauvignac

12:40 Tasting a 2016 Riesling and the petrol debate

15:48 Biodiversity projects on the Mosel

20:02 Ouessant sheep and abandoned vineyards

22:17 The sheep wine and the next generation

25:24 Five years from now

📺 Watch the video: https://youtu.be/xtrmLWEvGQc

🍷 Winery: http://www.weingut-vornhecke.de/

📖 More about Stefanie Vornhecke: https://coolclimatesummit.com/copenhagen-2026/winemakers/stefanie-vornhecke

🎟 Sign up for the next Cool Climate Wine Summit: https://coolclimatesummit.com/copenhagen/registration.php?utm_source=spotify&utm_medium=podcast&utm_campaign=vornhecke&utm_content=en

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Near the end of a Swiss tour: Cortaillod on Lake Neuchâtel, with Martin Porret of Les Vins Porret. He and his sister Sophie are the sixth generation of a family estate founded in 1858, with seven hectares, certified organic. Martin talks about leaving an IT job after one year, Neuchâtel's tradition of unfiltered Chasselas, the cold Joran wind that suits Pinot Noir, the fermentation tanks in the cellar floor in use since 1860, and organic farming that began with his father in the 1990s.

Interview in English.

📍 Cortaillod, Lake Neuchâtel, Switzerland

In the glass

1. Chasselas Non-Filtré: 11.5% alcohol, part of the grapes macerated for ten days, 5,000 bottles

2. Pinot Noir Neuchâtel AOC: aged for 12 months in big barrels, with no new oak

Chapters

00:00 Introduction: the end of the Swiss tour on Lake Neuchâtel

02:23 Alternative life: the kitchen, and one year in IT

04:17 Influences: Philippe Constantin in Valais and Burgundy

06:22 Personality as a wine: the non-filtré

07:38 Nature: keeping biodiversity alive

09:05 Les Vins Porret: family estate since 1858

10:08 Tasting: Chasselas Non-Filtré

15:06 Maceration, amphora and a long finish

17:01 The Swiss young winemakers' community

18:22 Storm from the Jura and the Joran wind

20:05 Fermentation tanks in the cellar floor since 1860

21:23 Organic since the 1990s, certified since 2021

24:41 Tasting: Pinot Noir Neuchâtel AOC

28:13 Copenhagen and the next five years

📺 Watch the video: https://youtu.be/la7SWYKR1zg

🍷 Winery: https://porretvins.ch/

🎟 Sign up for the next Cool Climate Wine Summit: https://coolclimatesummit.com/copenhagen/registration.php?utm_source=spotify&utm_medium=podcast&utm_campaign=porret&utm_content=en

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Mathilde Huf Pédeutour is a French winemaker in Malans, Graubünden. She took over Wegelin Weine and converted it to Demeter-certified biodynamic farming. We talk about a lesson from Napa Valley, working without copper in Switzerland, hail and extreme weather, the style of Graubünden Chardonnay, and Pinot Noir from the Bündner Herrschaft.

Interview in English.

📍 Malans, Graubünden, Switzerland

In the glass

1. Bothmarhalde Chardonnay AOC Graubünden 2023

2. Scadena Blauburgunder (Pinot Noir) AOC Graubünden 2022

Chapters

00:00 Introduction: a French winemaker in Malans

02:30 Alternative life and a lesson from Napa Valley

06:06 Personality as a wine and nature

08:37 Taking over Wegelin and Demeter certification

10:33 Tasting: 2023 Bothmarhalde Chardonnay

17:05 Graubünden Chardonnay style and gastronomy

19:18 Demeter in Switzerland and working without copper

24:18 Hail and extreme weather

25:55 Tasting: 2022 Scadena Blauburgunder

30:42 Copenhagen and five years from now

📺 Watch the video: https://youtu.be/bboqWfbmpN8

🍷 Winery: https://weingutwegelin.ch/

📖 More about Wegelin Weine: https://coolclimatesummit.com/copenhagen-2026/winemakers/wegelin-weine

🎟 Sign up for the next Cool Climate Wine Summit: https://coolclimatesummit.com/copenhagen/registration.php?utm_source=spotify&utm_medium=podcast&utm_campaign=wegelin&utm_content=en

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In Malans, Graubünden, with Marco Lauber of Lauber Weine. Before wine, he considered becoming a pilot or a teacher. We talk about his father and Domaine Henri Cruchon, his time with Pinotage in South Africa, how altitude and cool nights shape Alpine Pinot Noir, PIWI varieties, and the rare local Completer. On the tasting table: Freisamer, a white crossing seldom seen outside Switzerland.

Interview in English.

📍 Malans, Graubünden, Switzerland

In the glass

1. Freisamer 2024

2. Pinot Noir Barrique 2023

Chapters

00:00 Introduction – Malans, Graubünden

01:08 Pilot, teacher or winemaker

02:37 Influences: his father and Domaine Henri Cruchon

05:04 Pinot Noir as personality and nature

07:40 Lauber Weine and Pinotage from South Africa

10:20 Freisamer 2024

13:57 Altitude, cool nights and farming philosophy

19:52 Tasting room, taking over, PIWIs and export

22:07 Pinot Noir Barrique 2023

27:12 Small volumes, Completer and the future

📺 Watch the video: https://youtu.be/bNnaTiJb9ms

🍷 Winery: https://www.lauber-weine.ch/

📖 More about Lauber Weine: https://coolclimatesummit.com/copenhagen-2026/winemakers/lauber-weine

🎟 Sign up for the next Cool Climate Wine Summit: https://coolclimatesummit.com/copenhagen/registration.php?utm_source=spotify&utm_medium=podcast&utm_campaign=lauber&utm_content=en

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Stephan Steinmetz farms on the Upper Mosel, looking across the river to Luxembourg. His vineyards are on limestone, not slate. He builds his own machines, and the family has gone back to the region's traditional grapes. We talk about soil life and water, his trials against fungal disease in organic farming, climate change, PIWI varieties, and why Elbling and Auxerrois are the identity of the Upper Mosel.

Interview in English.

📍 Wincheringen, Upper Mosel, Germany

In the glass

1. Pinot Blanc

2. Elbling Sekt

Chapters

00:00 Introduction: the Upper Mosel facing Luxembourg

03:32 Self-built machines and apprenticeship

07:06 Soil life, water and nature

10:48 Family history and return to traditional varieties

15:41 Tasting Pinot Blanc

17:50 Elbling and Auxerrois as identity

19:42 Organic farming and fungal disease trials

23:47 Climate change on the Upper Mosel

24:45 Elbling Sekt and its history

31:34 Five years from now: PIWI varieties

📺 Watch the video: https://youtu.be/x1Ne7lNnpIo

🍷 Winery: https://www.stephan-steinmetz.de/

📖 More about Weingut Stephan Steinmetz: https://coolclimatesummit.com/copenhagen-2026/winemakers/weingut-stephan-steinmetz

🎟 Sign up for the next Cool Climate Wine Summit: https://coolclimatesummit.com/copenhagen/registration.php?utm_source=spotify&utm_medium=podcast&utm_campaign=steinmetz&utm_content=en

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We visit VDP. Weingut Bernhart in Schweigen, at the very south of the Pfalz, where two-thirds of the vineyards lie on the French side. In the estate's old cellar, Vera Dieterle, who looks after marketing and export, talks about a family winery of four people, chalky soils and the Palatinate Forest that keep the acidity, and why the organic stamp no longer sells wine. We taste the Weißburgunder Schweigen Kalkmergel 2023 and the Spätburgunder Wormberg 2020 from a vineyard completely in France.

Interview in English.

📍 Schweigen, Pfalz, Germany

In the glass

1. Weißburgunder Schweigen Kalkmergel 2023: Pinot Blanc, Ortswein (the second VDP level) from chalky soil; a little barrique, malolactic, 13.5 %; reductive touch, flowers, mature fruit, a dusty chalk note and fresh acidity

2. Spätburgunder Wormberg 2020: Pinot Noir, Erste Lage; the vineyard lies completely in France; Dijon clones; a touch of marzipan, precise acidity, integrated tannins, can age another 10 to 15 years

Chapters

0:00 Welcome to the secret chamber

1:26 Vera Dieterle: from wine fairs to the family estate

2:57 Taking on export

4:07 If not a winemaker

5:17 Inspiration: father, grandfather and Huber

6:40 The woman of the house

7:40 Marius as a wine: a Premier Cru

9:28 "Silent power"

10:23 Nature: "our superpower, our god"

12:06 VDP. Weingut Bernhart: 21 hectares, four people

13:16 Two-thirds of the vineyards in France

13:46 Modern Europe at the border

14:45 In the VDP since 2004

15:38 Burgundy varieties and oak

16:22 Tasting: Weißburgunder Schweigen Kalkmergel 2023

16:47 Like Burgundy 30 years ago

17:21 Chalk dust: the Bernhart signature

19:10 The southern Pfalz: cooler than the Mittelhaardt

20:02 The Palatinate Forest: shade and airflow

21:28 The market: "people need to remember your name"

22:57 Marius, Geisenheim and a blind tasting

24:20 A young winemaking community in the Pfalz

26:49 Why not sauerkraut and Riesling?

28:10 Organic: does it still help to sell?

30:39 Tasting: Spätburgunder Wormberg 2020, grown in France

31:37 Dijon clones and the grandfather's vineyard

33:29 Ready now, or in 15 years

34:34 A 1992 Blanc de Blancs, still fresh

35:02 Under the radar, and too cheap

35:56 Export: Denmark, Scandinavia, Belgium

37:07 ProWein, Weinbörse and travelling to markets

37:58 Five years from now: from Gerd to Marius

39:16 "We love what we do"

40:01 See you in Copenhagen

📺 Watch the video: https://youtu.be/DQAZfKD8C18

🎟 Sign up for the next Cool Climate Wine Summit: https://coolclimatesummit.com/copenhagen/registration.php?utm_source=spotify&utm_medium=podcast&utm_campaign=bernhart&utm_content=en

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In Ihringen on the Kaiserstuhl, Jessica Stigler of VDP. Weingut Stigler is part of the next generation taking over. Is Baden really cool climate? She explains why it is, and we talk about her influences (her family and Martin Donatsch), Chenin Blanc as an answer to climate change, and how well their Pinot Noir ages.

Interview in English.

📍 Ihringen, Kaiserstuhl, Germany

In the glass

1. Blanc de Blancs Extra Brut 2019

2. Ihringer Pagode Pinot Noir VDP. Großes Gewächs 2017

Chapters

00:00 Introduction and the next generation

01:38 Alternative life and gastronomy in Baden

03:20 Influences: family and Martin Donatsch

05:08 Personality as a wine and nature

07:03 Kaiserstuhl and the Stigler estate

10:38 Tasting: 2019 Blanc de Blancs Extra Brut

12:00 Is Baden cool climate?

18:33 Climate change and Chenin Blanc

20:44 The wine market and the next generation

22:45 Tasting: 2017 Pagode Pinot Noir GG and aged wines

28:28 VDP, fairs and five years from now

📺 Watch the video: https://youtu.be/q7yPH0ABGcA

🍷 Winery: https://weingut-stigler.de/

📖 More about VDP. Weingut Stigler: https://coolclimatesummit.com/copenhagen-2026/winemakers/vdp-weingut-stigler

🎟 Sign up for the next Cool Climate Wine Summit: https://coolclimatesummit.com/copenhagen/registration.php?utm_source=spotify&utm_medium=podcast&utm_campaign=stigler&utm_content=en

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We meet Kathrin Mehling of the organic Weingut Mehling in the Petershöhle vineyard in Deidesheim, Pfalz. She nearly became a musician. We talk about single vineyards on sandstone, a winemaking generation that collaborates instead of competing, and her aim of honest wines. She also explains why good sparkling wine needs patience and minimal intervention, and how she prices a Riesling Sekt Brut Nature.

Interview in English.

📍 Deidesheim, Pfalz, Germany

In the glass

1. Riesling Sekt Brut Nature 2022

2. Riesling In der Oberen Petershöhle 2022

Chapters

00:00 Introduction in the Petershöhle vineyard

01:38 Tasting: 2022 Riesling Sekt Brut Nature and pricing

04:31 If not a winemaker: music

06:57 The winery and its single vineyards

08:06 Inspirations and a collaborative generation

09:49 Personality as a wine and what nature means

12:26 Honest wine style and sandstone

16:26 Sparkling, patience and low intervention

21:05 Tasting: 2022 Riesling In der Oberen Petershöhle

23:28 Export and five years from now

📺 Watch the video: https://youtu.be/MhXIa6o9isM

🍷 Winery: https://www.weingut-mehling.de/

🎟 Sign up for the next Cool Climate Wine Summit: https://coolclimatesummit.com/copenhagen/registration.php?utm_source=spotify&utm_medium=podcast&utm_campaign=mehling&utm_content=en

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Standing in the steepest parcel of Weingut Benedikt Nilles in Pünderich on the Mosel with winemaker Benedikt Nilles. The estate appears in the town chronicles in 1624 and farms four hectares, more than half of them steep slopes worked by hand. Benedikt talks about rare, iron-rich red slate, spontaneous fermentation in wooden barrels with each parcel kept separate, why he is not certified organic, spraying by helicopter, climate change, and the Sauvignon Blanc that an internship in New Zealand inspired.

Interview in English.

📍 Pünderich, Mosel, Germany

In the glass

1. Riesling Trocken 2023er am rothen Pfad: from the steepest parcel, pure red slate, spontaneously fermented in wooden barrels

2. Sauvignon Blanc trocken: grown on fine loam with sand, led by gooseberry

Chapters

00:00 Introduction in the steepest parcel

01:15 If not a winemaker: a craftsman

02:20 Inspiration: his apprenticeship teacher

03:40 A young generation that cooperates

04:25 Personality as a wine: Riesling

06:22 Nature is the boss

07:48 The winery: since 1624, three generations of Benedikt

09:28 Tasting: 2023 Riesling from red slate

13:01 Spontaneous fermentation and terroir

15:17 Organic certification, helicopters and climate change

20:10 Tasting: Sauvignon Blanc from the Mosel

23:42 Five years from now

📺 Watch the video: https://youtu.be/q61NqU7-Zxs

🍷 Winery: https://www.nilles-wein.de/

🎟 Sign up for the next Cool Climate Wine Summit: https://coolclimatesummit.com/copenhagen/registration.php?utm_source=spotify&utm_medium=podcast&utm_campaign=nilles&utm_content=en

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At Winnica Saint Vincent near Zielona Góra in western Poland with winemaker Wiktoria Rypson, a psychology graduate who now looks after 16 hectares of organic vineyards. She talks about the region's past as a sparkling wine centre and the old Grempler cellars, the estate's focus on Vitis vinifera, the April frost that cost around 90% of last year's yield, wild-yeast fermentation without fining or filtration, and how Polish wine drinkers are warming to a lighter, less oaky Pinot Noir.

Interview in English.

📍 Borów Wielki near Zielona Góra, Lubuskie, Poland

In the glass

1. Riesling Sekt Brut: 100% Riesling, traditional method, two years on the lees, steel tank only

2. Pinot Noir 2021: fermented in steel, then at least one year in barrels, most of them 500 litres

Chapters

00:00 Welcome to Saint Vincent near Zielona Góra

00:46 If not a winemaker: a therapist

01:46 Influences: Michał Popiołek

03:09 Personality as a wine and nature

05:15 Winnica Saint Vincent: 16 hectares, organic

06:29 Tasting: Riesling Sekt Brut

07:23 Zielona Góra's wine history and Grempler

09:46 Her path into winemaking

12:25 Organic farming, frost and mildew

13:54 Polish wine at home and abroad, natural wine

16:48 Tasting: Pinot Noir 2021

22:19 Five years from now

📺 Watch the video: https://youtu.be/Mf2qcXs10lE

🍷 Winery: https://winnicasaintvincent.pl/

🎟 Sign up for the next Cool Climate Wine Summit: https://coolclimatesummit.com/copenhagen/registration.php?utm_source=spotify&utm_medium=podcast&utm_campaign=saint-vincent&utm_content=en

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On a shaded terrace in Grünstadt-Asselheim, in the cool north of the Pfalz, with Martin Metzger of Weingut Metzger. The family estate focuses on Chardonnay and Pinot Noir from limestone sites. Martin talks about his training at Friedrich Becker and the advice to make big wines with the stomach, not the head, keeping acidity as the climate warms, green cover that cools the soil from 50–60 to 25–30 degrees, 1.5 hectares of Tempranillo, and the bull label with its meat cuts.

Interview in English.

📍 Grünstadt-Asselheim, Pfalz, Germany

In the glass

1. Chardonnay Asselheim Goldberg 2023: pure limestone at about 270 metres, Meursault selections, about 60% new barriques

2. Pinot Noir Mühlheim Sonnenberg 2022: a south-facing site planted only with Burgundy clones

Chapters

00:00 Introduction: the cool north of the Pfalz

02:50 If not a winemaker: chef

05:09 Inspiration: Friedrich Becker

07:32 Personality as a wine: Chardonnay

10:55 What nature means

13:05 The winery: Chardonnay, Pinot Noir and limestone

15:45 Tasting: Chardonnay Asselheim Goldberg 2023

19:14 Global warming, acidity and Tempranillo

21:43 Green cover and vineyard work

24:51 The bull label and its meat cuts

27:09 Tasting: Pinot Noir Mühlheim Sonnenberg 2022

32:10 Five years from now

📺 Watch the video: https://youtu.be/EPG0KWAg6zg

🍷 Winery: https://www.weinmetzger.de/

🎟 Sign up for the next Cool Climate Wine Summit: https://coolclimatesummit.com/copenhagen/registration.php?utm_source=spotify&utm_medium=podcast&utm_campaign=metzger&utm_content=en

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Ein heißer Augusttag in der Südpfalz: zu Gast bei Volker Benzinger vom ECOVIN-Weingut Benzinger in Gleiszellen. Nach 50 Jahrgängen steht für ihn fest, dass die Natur der Boss ist und Zeit jede önologische Zutat ersetzt. Es geht um die Lehre aus dem Jahrgang 2022, seit der der Sauvignon Blanc morgens um fünf gelesen wird, um Naturweine ohne Schwefel und Filtration, um eine Begrünung, die den Weinberg wie einen Gewürzladen duften lässt, um 30 % weniger Ernte im Bio-Anbau und um den Export nach Italien, Skandinavien und in die USA.

Interview auf Deutsch.

📍 Gleiszellen-Gleishorbach, Südpfalz, Deutschland

Im Glas

1. 2024 Sauvignon Blanc: morgens um fünf mit der Maschine gelesen, um zehn liegt der Most schon im Fass

2. 2023 Sauvignon Blanc Fumé: ein Natural ohne Schwefel, unfiltriert, im neuen Eichenholz vergoren

Kapitel

00:00 Willkommen in der heißen Pfalz: der Jahrgang 2025 bisher

01:40 Wenn nicht Winzer: Traktorfahrer

03:31 50 Jahrgänge: Die Natur ist der Taktgeber

05:14 Verkostung: Sauvignon Blanc 2024 und die Lehren aus 2022

07:56 Persönlichkeit als Wein: provokativ und polarisierend

09:29 Naturwein vs. Minimal Intervention: Zeit ersetzt Zutaten

13:31 Die Natur ist unser Boss

15:00 Starkregen, Ahrflut und Bio-Pflanzenschutz

16:37 ECOVIN: Gemeinschaft, Biodiversität und Begrünung

19:57 Klassische Weine und Naturals: kein Schwefel, 6000 Jahre Tradition

25:04 Verkostung: Sauvignon Blanc Fumé 2023, ein Natural ohne Schwefel

29:17 Export, Naturwein-Hotspots und Germany Sustainable

30:45 In fünf Jahren: kleinere Ernten, höhere Qualität

32:32 Die Krise als Chance und warum Naturwein guttut

📺 Zum Video: https://youtu.be/t825qTEStrE

🍷 Weingut: https://www.weingut-benzinger.de/

🎟 Jetzt für den nächsten Cool Climate Wine Summit anmelden: https://coolclimatesummit.com/copenhagen/registration.php?utm_source=spotify&utm_medium=podcast&utm_campaign=benzinger&utm_content=de

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A vineyard visit among the sheep with Mira Wolf of Weingut Isegrim, a Bioland family estate in the Pfalz that has been certified organic for 40 years. She explains why the winery carries the name of the fairy-tale wolf, what she learned from Cyril Fhal at Clos du Rouge Gorge in southern France, why she ferments with nothing but grapes and sulfur, what Bioland means to her, and how sheep, green cover and vineyard tastings reconnect people with their wine.

Interview in English.

📍 Bad Dürkheim-Ungstein, Pfalz, Germany

In the glass

1. 2024 Auxerrois: zero sugar, half a year on the full lees in stainless steel, 11.5% alcohol

2. 2019 Riesling Reserve Ungsteiner Herrenberg: from the loess of the estate's home hill, bottled after one year of yeast contact

Chapters

00:00 Welcome among the sheep: why Isegrim?

02:06 If you weren't a winemaker: gardener or cheese maker

04:24 Inspiration: Cyril Fhal, Clos du Rouge Gorge

06:12 Personality as a wine: Riesling Herrenberg 2023

06:56 Nature is the boss

07:22 Climate change and fluctuating vintages

08:31 Weingut Isegrim: family estate, organic for 40 years

11:09 Wine 1 - Auxerrois 2024

13:53 What Bioland means

16:51 Sheep, green cover and biodynamic inspiration

18:53 Reconnecting people with their food and wine

21:09 Wine 2 - Riesling Reserve Herrenberg 2019

25:53 5 years from now

📺 Watch the video: https://youtu.be/bWQ5FA130Ts

🍷 Winery: https://www.weingut-isegrim.de/en

🎟 Sign up for the next Cool Climate Wine Summit: https://coolclimatesummit.com/copenhagen/registration.php?utm_source=spotify&utm_medium=podcast&utm_campaign=isegrim&utm_content=en

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On the road to meet the exhibitors of CCWS Copenhagen 2026: a vineyard date on the Mosel with Christina Andrae, a civil engineer turned winemaker and Ecovin member. She tells us about founding a new organic winery on steep slopes, what she learned from Peter Jakob Kühn, cover plants such as white strawberry, climate change on the Mosel, and the fungus-resistant Sauvignac grape.

Interview in English.

📍 Ernst, Mosel, Germany

In the glass

1. Valwiger Riesling 2022 trocken

2. Ernster Sauvignac 2025 feinherb

Chapters

00:00 Introduction: a vineyard date

01:12 From civil engineer to winemaker

02:05 Inspiration: Peter Jakob Kühn

03:15 Personality as a wine: Riesling and Sauvignac

05:06 Nature, wilderness and structure

06:26 A new organic winery on steep slopes

11:32 Tasting Valwiger Riesling 2022

17:51 Climate change on the Mosel

20:38 Cover plants: white strawberry and Kleines Habichtskraut

25:35 Ecovin and Vision Mosel

31:26 Tasting Sauvignac Feinherb

36:28 Five years from now

📺 Watch the video: https://youtu.be/QUwRPbr_-2k

🍷 Winery: https://www.ae-biowein.de/

📖 More about Christina Andrae: https://coolclimatesummit.com/copenhagen-2026/winemakers/christina-andrae

🎟 Sign up for the next Cool Climate Wine Summit: https://coolclimatesummit.com/copenhagen/registration.php?utm_source=spotify&utm_medium=podcast&utm_campaign=andrae&utm_content=en

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In the Königsbacher Idig, in the middle of a Pinot Noir vineyard, we meet Dorothea John of Weingut Frank John, the Demeter family estate her parents founded in 2003 in a house from 1604. She talks about her amphora Riesling Princess on the Berry, massal selection, more than 12,000 vines per hectare and why the leaves stay on the vines, the reasons for choosing Demeter, and her permaculture brand Terroir on the Plate, for which she plants over 1,000 plants every year.

Interview in English.

📍 Königsbach, Pfalz, Germany

In the glass

1. Riesling Sekt 36 – 100% Riesling from the 2020 vintage, traditional method, 36 months on the lees

2. 2022 Pinot Noir Kallstadt – unfiltered, partly fermented as whole bunches, aged in 500-litre tonneaux

Chapters

00:00 Introduction in the Königsbacher Idig

01:17 If not a winemaker: development aid

03:18 Influence: century-old wines and her father

05:20 Personality as a wine: Princess on the Berry

07:39 What nature means

09:28 The estate: a house from 1604 and its philosophy

15:10 Tasting: Riesling Sekt, 36 months on the lees

17:36 Vineyard work: small berries and leaves

22:43 Why Demeter

25:07 Humus, permaculture and Terroir on the Plate

29:38 Tasting: 2022 Pinot Noir

34:20 Wine fairs and five years from now

📺 Watch the video: https://youtu.be/vjBBTtpPsyk

🍷 Winery: https://johnwein.de/web/english.html

🎟 Sign up for the next Cool Climate Wine Summit: https://coolclimatesummit.com/copenhagen/registration.php?utm_source=spotify&utm_medium=podcast&utm_campaign=frank-john&utm_content=en

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Next to a tree in the middle of her vineyard we meet Corinne Kox of Domaine L&R Kox in Remich on the Luxembourg Moselle. A molecular biologist by training, she explains vitiforestry: fruit trees, hedges and berries among the vines, living soils, and a Natura 2000 plot made attractive for rare bats. Her goal is a vineyard so healthy that it no longer needs her. We also talk about 15 grape varieties, more than ten Crémants, Luxembourg's first Crémant from a PIWI grape, and the Roman poet Ausonius.

Interview in English.

📍 Remich, Luxembourg Moselle, Luxembourg

In the glass

1. Bulle d'Audace, Cabernet Blanc, traditional method – one year on the lees, only a thousand bottles made

2. Orchard Fille d'Ausone – from one of the four plots planted with trees; the label names neither grape variety nor winery

Chapters

00:00 Introduction next to a tree in the vineyard

01:24 Influences: vitiforestry pioneers and precision

02:45 Personality as a wine: Crémant Dosage Zéro and Auxerrois

04:15 Nature: a molecular biologist's view of the soil

05:06 Domaine L&R Kox: family history and 15 grape varieties

07:06 Tasting: Bulle d'Audace, a Cabernet Blanc Crémant

10:52 Crémant de Luxembourg: a sparkling wine nation

12:42 Vitiforestry: fruit trees, hedges, birds and bats

17:05 Resilience: a vineyard that doesn't need me

18:24 Tasting: Orchard Fille d'Ausone and the poet Ausonius

21:39 Luxembourg's gastronomic wine style and the whole Moselle

24:04 Five years from now

📺 Watch the video: https://youtu.be/HM2GmEXgX4U

🍷 Winery: https://www.domainekox.lu/en

🎟 Sign up for the next Cool Climate Wine Summit: https://coolclimatesummit.com/copenhagen/registration.php?utm_source=spotify&utm_medium=podcast&utm_campaign=kox&utm_content=en

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In the steep, historic Steinmeister vineyard we meet Matthias Hey of VDP. Weingut Hey in Naumburg, Saale-Unstrut. He once planned to study philosophy or medicine and names Reinhard Löwenstein as his inspiration. We talk about the Cistercians who brought wine culture here around 1100, a young estate that made its first 3,000 bottles in 2008 and now has around nine hectares on limestone and sandstone, dry years and irrigation, the switch to spontaneous fermentation, and why Saale-Unstrut is still little known.

Interview in English.

📍 Naumburg, Saale-Unstrut, Germany

In the glass

1. 2023 Naumburg Weissburgunder VDP. Ortswein – from the Steinmeister, spontaneously fermented in used oak barrels

2. Naumburger Sonneneck Riesling VDP. Erste Lage – from pure sandstone next to a forest, around one year on the full lees

Chapters

00:00 Introduction in the Steinmeister and Cistercian history

01:32 If not a winemaker: philosophy or medicine

03:17 Inspiration: Reinhard Löwenstein

05:40 Personality as a wine

06:40 Nature, cover crops and drought

09:01 The winery: limestone, sandstone and Burgundy varieties

11:16 Tasting: 2023 Naumburg Weissburgunder Ortswein

13:33 Heat, early harvest and irrigation

15:41 Tasting: Sonneneck Riesling Erste Lage

19:14 Why Saale-Unstrut is still little known

21:19 Five years from now: new cellar and gastronomy

📺 Watch the video: https://youtu.be/TsXeEUBCD6I

🍷 Winery: https://weinguthey.de/

🎟 Sign up for the next Cool Climate Wine Summit: https://coolclimatesummit.com/copenhagen/registration.php?utm_source=spotify&utm_medium=podcast&utm_campaign=hey&utm_content=en

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At Weingut Klosterhof in Brauneberg on the Mosel, where the monastery building is 600 years old. Dominique Thomas trained as an electrician and still runs two jobs and two labels. Here he makes low-alcohol Riesling Kabinett in both dry and off-dry styles. We cover his role models (Fritz Haag, Dr. Hermann, Julian Haart and Falkenstein), moving to cooler sites as the climate warms, organic farming, and the young generation on the Mosel.

Interview in English.

📍 Brauneberg, Mosel, Germany

In the glass

1. Klostergarten Riesling Kabinett trocken Reserve 2023

2. Klostergarten Riesling Alte Reben Kabinett, off-dry

Chapters

00:00 Introduction: a 600-year-old monastery

01:10 If not a winemaker: electrician

02:44 Two jobs, two labels

03:31 Inspirations: Fritz Haag, Dr. Hermann, Julian Haart, Falkenstein

04:52 Personality as a wine: Kabinett Reserve

06:32 Global warming, cooler sites and organic farming

10:27 Tasting: 2023 Klostergarten Riesling Kabinett trocken Reserve

13:46 Young Mosel generation and export

18:35 Tasting: Klostergarten Alte Reben Kabinett, off-dry

23:30 Five years from now

📺 Watch the video: https://youtu.be/qQlKw7aY2AQ

🍷 Winery: https://www.weingut-klosterhof.de/

🎟 Sign up for the next Cool Climate Wine Summit: https://coolclimatesummit.com/copenhagen/registration.php?utm_source=spotify&utm_medium=podcast&utm_campaign=klosterhof&utm_content=en

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In the Trzebnica Hills north of Wrocław we meet Nestor Kościański of Winnica Moderna. He tells us about the first vineyard planted on these hills in 1206 and names the regions that shaped him: the Moselle, Moravia, Somló and Champagne. We talk about 3.1 hectares with nine varieties, vinifera and hybrids alike, his "less is more" approach, the 2024 frost and hail that left 20% of a normal crop, black-metal labels, zero dosage, and Polish wine bars and export to Dublin, Copenhagen and Berlin.

Interview in English.

📍 Krakowiany near Wrocław, Trzebnica Hills, Lower Silesia, Poland

In the glass

1. Pét-Nat 2024, 80% Rondo and 20% Johanniter – about 300 bottles after the frost year, with "FTF" on the label

2. Riesling Sekt Zero Dosage "See You in Hell" – 100% Riesling, 36 months on the lees

Chapters

00:00 Welcome to the Trzebnica Hills north of Wrocław

00:46 1206: the first vineyard and Lower Silesian tradition

02:34 If not a winemaker: no other way

03:21 Influences: Moselle, Moravia, Somló, Champagne

06:55 Personality as a wine: Riesling and Johanniter

08:59 Nature as balance and cooperation

11:54 Winnica Moderna: 3.1 hectares, less is more

14:10 Tasting: Pét-Nat 2024, Rondo and Johanniter, after the frost

18:16 Polish wine bars, winemaker community and export

24:19 Tasting: Riesling Sekt, 36 months on the lees

25:38 The labels: See You in Hell and See You in My Life

28:57 Zero dosage: who buys brut nature?

30:20 Five years from now: more méthode classique

32:29 Tip: search for winnica on Google Maps

📺 Watch the video: https://youtu.be/B9MqaXyJ0R0

🍷 Winery: https://www.winnicamoderna.pl/

🎟 Sign up for the next Cool Climate Wine Summit: https://coolclimatesummit.com/copenhagen/registration.php?utm_source=spotify&utm_medium=podcast&utm_campaign=moderna&utm_content=en

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In Piesport on the Mosel with Marie Kirsten of Weingut Kirsten, one of the exhibitors at CCWS Copenhagen 2026. She trained as a cook, then worked at Dr. Loosen. Now she is part of the generational change at a traditional family winery. She tells us about spontaneous fermentation, full tanks, using little sulphur, her export plans and JoGo, a sweet Goldtröpfchen Riesling made for her son Jonathan, and only in exceptional vintages.

Interview in English.

📍 Piesport, Mosel, Germany

In the glass

1. Riesling Alte Reben trocken 2023

2. Riesling JoGo 2023 (Jonathan's Goldtröpfchen)

Chapters

00:00 Introduction: Piesport and the Kirsten family

02:08 If not a winemaker: a cook

03:26 Inspiration: working at Dr. Loosen

04:39 Personality as a wine and what nature means

06:15 Traditional family winery and generational change

09:05 Tasting: 2023 Riesling Alte Reben trocken

10:55 Cellar work: spontaneous, full tanks, little sulphur

15:19 Export plans

16:30 Tasting: JoGo, Jonathan's Goldtröpfchen

19:33 Five years from now

📺 Watch the video: https://youtu.be/-jhwiGaWjrY

🍷 Winery: https://www.instagram.com/weingutkirsten/

🎟 Sign up for the next Cool Climate Wine Summit: https://coolclimatesummit.com/copenhagen/registration.php?utm_source=spotify&utm_medium=podcast&utm_campaign=kirsten&utm_content=en

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Julien of Domaine de Chantegrive, above Lake Geneva in Vaud, used to sail professionally. He came back to run the family estate as its sixth generation: 21 hectares farmed organically and 19 different wines. We talk about his low-intervention approach, making tannins from his own grapes, the Grand Cru rules in Vaud, exporting to China together with other young winemakers, and why consumers need educating.

Interview in English.

📍 Lake Geneva, Vaud, Switzerland

In the glass

1. La Grivaz Chasselas Grand Cru 2023

2. La Planta Pinot Noir Grand Cru 2023

Chapters

00:00 Introduction: Lac Léman, not Lake Geneva

01:10 Alternative career: sport and sailing

02:58 Influences: low intervention and outside thinking

05:34 Personality as a wine

08:31 Nature, biodiversity and organic farming

11:06 Domaine de Chantegrive and its grape varieties

14:53 Tasting La Grivaz Chasselas Grand Cru

23:08 Young winemakers' network and export to China

28:00 Tasting La Planta Pinot Noir Grand Cru

30:47 New cellar, consumer education and the future

📺 Watch the video: https://youtu.be/TTpRiQJRiWk

🍷 Winery: https://www.chantegrive.ch/en/

🎟 Sign up for the next Cool Climate Wine Summit: https://coolclimatesummit.com/copenhagen/registration.php?utm_source=spotify&utm_medium=podcast&utm_campaign=chantegrive&utm_content=en

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In a rock cellar dug by hand into the hillside in Dernau we meet Oliver Swiatek, responsible for marketing and sales at Dagernova, the Ahr cooperative with 130 hectares. He explains the Latin name, "the new Dernau", and the quality programme behind the Blanc de Noir that was just named the best in Germany at Meininger. We talk about why Ahr prices lag behind the quality, how a cooperative tells its story without one face, and the Mission Steillage project of winemaker Kevin Bertram.

Interview in English.

📍 Dernau, Ahr, Germany

In the glass

1. Blanc de Noir (Spätburgunder) – 12.5% alcohol, 13.90 euros a bottle, made from the first run and first press

2. Mission Steillage Pinot Madeleine (Frühburgunder) – spontaneously fermented, created by Kevin Bertram with a group of young winemakers

Chapters

00:00 Welcome to the rock cellar in Dernau

01:31 Why Dagernova: Romans, Franks and a new Dernau

02:35 Oliver's role and 30 years in wine

03:46 If not wine: nature; inspirations from Mondavi to Orin Swift

05:34 Personality as a wine

06:23 Nature and the next generation

07:36 Dagernova: a cooperative with diverse sites

09:17 Tasting: Blanc de Noir, Germany's best at Meininger

14:21 Ahr wine prices and storytelling

18:13 Tasting: Mission Steillage Pinot Madeleine (Frühburgunder)

23:10 New ideas for a cooperative

25:48 Five years from now

📺 Watch the video: https://youtu.be/Z6ylnrcrHpE

🍷 Winery: https://www.dagernova.de/

🎟 Sign up for the next Cool Climate Wine Summit: https://coolclimatesummit.com/copenhagen/registration.php?utm_source=spotify&utm_medium=podcast&utm_campaign=dagernova&utm_content=en

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In a backyard in Dernau in the Ahr valley we meet Julia Bertram of Weingut Bertram-Baltes, the fifth generation on the estate. She explains why she prefers the term low intervention to natural wine, where the reductive note in her Spätburgunder comes from (slate and large oak barrels), and how permaculture with sheep, trees, tall cover crops and no plastic gives ripe grapes at low alcohol. We also hear about organic farming on steep slopes and the new estate being built in Mayschoß.

Interview in English.

📍 Dernau, Ahr, Germany

In the glass

1. Dernauer Spätburgunder – a village wine grown mainly on slate with a bit of greywacke

2. 2023 Dernauer Hardtberg Spätburgunder – a high, steep site on greywacke and slate, normally the last to be picked

Chapters

00:00 Welcome to Dernau in the Ahr Valley

00:56 If not a winemaker: a vet

01:58 Inspirations: collecting Lego bricks

04:16 Personality as a wine: Spätburgunder

05:06 Tasting: Dernauer Spätburgunder

05:45 Low intervention instead of natural wine

08:08 Reduction: slate and large oak barrels

09:34 Fresh, low-alcohol Pinot and permaculture

11:33 Nature: sheep, trees and no plastic

14:03 Resilient vineyards on steep slopes

16:06 Tasting: 2023 Dernauer Hardtberg

17:47 Five years from now: a new estate in Mayschoß

📺 Watch the video: https://youtu.be/lLPwvN6KxAA

🍷 Winery: https://www.bertram-baltes.de/

🎟 Sign up for the next Cool Climate Wine Summit: https://coolclimatesummit.com/copenhagen/registration.php?utm_source=spotify&utm_medium=podcast&utm_campaign=bertram-baltes&utm_content=en

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At around 700 metres in Venthône in the Valais we meet Lionel Mabillard of Cave Mabillard-Fuchs, the second generation on an estate founded in 1993. He works 3.5 hectares in 13 parcels, on slopes of up to 50 degrees. We talk about indigenous varieties such as Humagne Blanche and Cornalin, 60 centimetres of snow in April, why PIWIs ripen too early for the Valais, his years in Chambolle-Musigny and the northern Rhône, moraine and rockslide soils, and planting vineyards for the next 50 years.

Interview in English.

📍 Venthône, Valais, Switzerland

In the glass

1. Païen (Heida) – Savagnin Blanc, grown in the Valais for at least 500 years, made in stainless steel

2. Cornalin 2023 – indigenous Valais variety, 10 months in 450-litre barrels, yields of 30 to 35 hectolitres per hectare

Chapters

00:00 Introduction: the Valais Alps and April snow

02:04 If not a winemaker, and inspiration from his parents

04:06 Personality as a wine: Cornalin

05:21 The estate in Venthône and indigenous varieties

07:07 Steep slopes and why no PIWIs

09:05 Tasting: Païen (Heida)

11:42 Stainless steel and a small hands-on winery

14:28 Training: Changins, Burgundy and the northern Rhône

17:12 Terroir and history: moraine, rockslide and schist

20:22 Tasting: Cornalin 2023

24:22 Climate change, altitude and water

27:17 Young Swiss winemakers and five years from now

📺 Watch the video: https://youtu.be/2NQuS-tkiUc

🍷 Winery: https://mabillard-fuchs.ch/?page_id=101&lang=fr

🎟 Sign up for the next Cool Climate Wine Summit: https://coolclimatesummit.com/copenhagen/registration.php?utm_source=spotify&utm_medium=podcast&utm_campaign=mabillard-fuchs&utm_content=en

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Fabian of Weingut Noll takes us through the Markgräflerland in southern Baden, the German home of Chasselas. We cover minimal intervention at a family winery, pH, acidity and oak barrels, how the next generation is changing the wine styles, Chardonnay in Baden and its role models in Burgundy, and how global warming and the wine market are changing.

Interview in English.

📍 Markgräflerland, Baden, Germany

In the glass

1. Weingut Noll Chasselas

2. Weingut Noll Chardonnay

Chapters

00:00 Introduction: the Markgräflerland

01:45 Introduction questions

04:00 The family winery and minimal intervention

05:49 Tasting the Chasselas

09:02 pH, acidity and oak barrels

11:57 Generational change and wine styles

14:11 Tasting the Chardonnay

17:18 Chardonnay in Baden and the Burgundy role models

20:09 Global warming and the changing wine market

22:25 Five years from now

📺 Watch the video: https://youtu.be/gmoCxpyeiSk

🍷 Winery: https://www.weingut-noll.de/

📖 More about Weingut Noll: https://coolclimatesummit.com/copenhagen-2026/winemakers/weingut-noll

🎟 Sign up for the next Cool Climate Wine Summit: https://coolclimatesummit.com/copenhagen/registration.php?utm_source=spotify&utm_medium=podcast&utm_campaign=noll&utm_content=en

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On the Ruwer we meet Alex Rinke of Weingut Rinke, a Bioland winery with six hectares on the Upper Moselle and the Saar. After a career in engineering and steel, he explains why he planted a Chardonnay field blend on shell limestone that belongs to the Paris Basin, why all his sparkling wines are brut nature, and why he plays Beethoven and Erik Satie to his vines. We also talk about the 2024 late frost, which cost about 90% of the harvest, and about not interfering in the vineyard.

Interview in English.

📍 Mertesdorf, Ruwer, Mosel, Germany

In the glass

1. Riesling Sekt brut nature from the Saar: 100% Riesling from Oberemmel and Wiltingen, 40 months on the lees, zero dosage

2. Chardonnay 2022: from shell limestone on the Upper Moselle, kept in the cellar for almost 24 months

Chapters

00:00 Welcome: Alex Rinke of Weingut Rinke

00:45 If not a winemaker: a second life after engineering

01:46 Inspiration: Gernot Kollmann of Immich-Batterieberg

02:40 Personality as a wine: anything but mainstream

03:55 Nature, Bioland and music for the vines

06:09 Why Chardonnay: shell limestone and the Paris Basin

08:42 Tasting: Riesling Sekt brut nature from the Saar

09:48 Zero dosage, acidity and malolactic fermentation

12:06 Not a natural winemaker

14:45 Climate: wet years and the late frost of 2024

17:31 Low intervention in the vineyard, watching in the cellar

21:15 Tasting: Chardonnay 2022

22:05 Five years from now: Burgundy grapes and Sauvignon Blanc

📺 Watch the video: https://youtu.be/9x5aoBzaKvo

🍷 Winery: https://www.weingut-rinke.de/

🎟 Sign up for the next Cool Climate Wine Summit: https://coolclimatesummit.com/copenhagen/registration.php?utm_source=spotify&utm_medium=podcast&utm_campaign=rinke&utm_content=en

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In Mont-sur-Rolle in Vaud, with a view of the lake and the mountains, we meet Antoine de Mestral of Domaine de Maison Blanche, where his family has made wine since 1528. The house was once a salt depot for the Duchy of Savoy. We talk about seven styles of Chasselas, wines kept ten years in the cellar before release, KuneKune pigs in the vineyard, the old Mondeuse Noire grape, giving up glyphosate, burning rock sulfur, and why a warmer climate favours Gamay and Malbec.

Interview in English.

📍 Mont-sur-Rolle, La Côte, Vaud, Switzerland

In the glass

1. Chasselas Tradition – alcoholic and malolactic fermentation, kept on the lees until bottling

2. Gamay – one year in second-use French barrels, to keep it fruity and not too oaky

Chapters

00:00 Welcome to Vaud and Lake Geneva

00:43 Introduction questions: a gardener at heart

01:38 A family winery since 1528

03:27 Personality as a wine: Mondeuse Noire

05:26 Nature, biodiversity and KuneKune vineyard pigs

07:55 Maison Blanche: from salt depot to winery

11:09 Tasting: Chasselas Tradition and seven Chasselas styles

13:27 Ten years in the cellar before release

15:29 Natural winemaking: no glyphosate, sulfites, rock sulfur

18:59 Young Swiss drinkers and Clos du Couvent

21:25 Tasting: Gamay

24:09 Climate change: more red wine and Malbec

26:58 The future of Chasselas

28:29 Biodynamics and five years from now

📺 Watch the video: https://youtu.be/Rfr-0mnC-Rk

🍷 Winery: https://www.domainemaisonblanche.ch/en/

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In Twann on Lake Biel we meet Nick Bösiger of Weingut Frauenkopf, who took over the winery nearly ten years ago and works eight steep hectares biodynamically. We talk about why organic was no longer enough for him and he moved on to Demeter, canopy and water management in wet and hot years, stag beetles, trees and stone walls for biodiversity, and the plan to plant three hectares of PIWIs, which need two sprays a year where Chasselas needed fifteen.

Interview in English.

📍 Twann, Lake Biel, Switzerland

In the glass: Chasselas non filtré

- unfiltered and bottled with its yeast; the label is printed upside down because the bottle is first turned on its head

- harvested at the beginning of October, spontaneous fermentation, no malolactic, bottled at the end of December

- about 500 to 600 bottles a year, made to be drunk in spring and early summer

Chapters

00:00 Introduction on Lake Biel

01:31 If not a winemaker: a knight

02:56 Influences: from agriculture to wine

04:35 Personality as a wine and living in the moment

07:20 The Frauenkopf estate in Twann

10:02 Tasting: Chasselas non filtré

14:29 Harvest timing, canopy and water management

17:25 Why Demeter and biodynamics

21:17 Biodiversity: stag beetles and agroforestry

23:29 PIWIs: Sauvignac, Souvignier Gris and Seyval Blanc

25:52 Fewer sprays, safer steep slopes

29:37 Five years from now and export

📺 Watch the video: https://youtu.be/GmeyYf76bCM

🍷 Winery: https://www.frauenkopf.ch/

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In Dobre, close to the Vistula River and about one and a half hours from Warsaw, we meet Kamil Barczentewicz of Winnica Kamil Barczentewicz. He works 12 hectares organically on limestone, 97 percent of it Vitis vinifera, which is unusual in Poland. We talk about his first vintage with Heinrich Hartl in Austria, low-intervention winemaking with sulfur only before bottling, why Burgundian varieties suit the place, a team trained in the village, and light Polish red wine rated 95 points by Jamie Goode.

Interview in English.

📍 Dobre, Lublin Region, Poland

In the glass

1. Pinot Blanc Beton – fermented spontaneously in a concrete egg, nine months on the lees, 12.5% alcohol

2. Blaufränkisch – 11% alcohol, native-yeast fermentation in open oak vats, then part barrel and part stainless steel

Chapters

00:00 Welcome and the quality of Polish wine

01:24 If not a winemaker: music

02:40 Inspiration: a vintage with Heinrich Hartl in Austria

05:59 Personality as a wine and what nature means

10:33 Dobre, limestone and low-intervention winemaking

13:07 Sulfites and a pure wine style

14:54 Tasting: Pinot Blanc Beton from a concrete egg

20:04 Why Pinot varieties near Lublin

25:30 Clone selection

27:43 Finding a team in an underdog wine region

31:25 Tasting: Blaufränkisch

38:14 95 points from Jamie Goode

📺 Watch the video: https://youtu.be/zzLees4vQOo

🍷 Winery: https://barczentewicz.pl/en/

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In a rainy vineyard in Kinheim on the Mosel we meet Daniel Molitor of Stairs 'n Roses, the project he runs with his wife Julia alongside his parents' estate Viermorgenhof. He also works in viticulture research in Luxembourg. We talk about a vineyard with around 45 PIWI cultivars, minimal pruning, Pét-Nat as a black box, the three-country sparkling wine Tirage à Trois, why he prefers integrated management to organic certification, and shade from trees in the vineyard.

Interview in English.

📍 Kinheim, Mosel, Germany

In the glass

1. "Next Generation" 2024 – a cuvée of Cabernet Blanc, Sauvignac and Hibernal, built in the direction of a Sauvignon Blanc

2. "Over the Rainbow" Pét-Nat 2022 – Souvignier Gris and Hibernal, a few hours of skin contact, bottled unfiltered with nothing added

Chapters

00:00 Introduction in the rain: Viermorgenhof and Stairs 'n Roses

00:36 A second life: viticulture research in Luxembourg

02:21 Personality as a wine: tasting Next Generation

06:25 Nature, PIWIs and Pét-Nat

08:19 From Viermorgenhof to Stairs 'n Roses

12:17 Tasting: Pét-Nat Over the Rainbow

14:44 Tirage à Trois: a Pét-Nat from three countries

16:38 Vision Mosel, Terroir Moselle, slate and limestone

19:28 PIWI exchange and climate change challenges

21:53 Sustainability without organic certification

25:46 Vitiforestry with Corinne Kox

26:55 Five years from now: only PIWIs

📺 Watch the video: https://youtu.be/8Ay8nPGLt84

🍷 Winery: https://viermorgenhof.de/Stairs-n-Roses/

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