Merlot, Portugieser, St Laurent, Blaufränkisch and Spätburgunder from Flörsheim-Dalsheim, Rheinhessen, Germany

Packed with brambly fruits • blackcurrants • sloes • mouth-watering

Great slightly chilled

This vibrant purple-red blend is loaded with juicy blackcurrants, sloes, and ripe blackberries. The grapes undergo two weeks of skin maceration before being pressed and spontaneously fermented with indigenous yeasts, aging on gross lees in large 4400L oak barrels to deliver an expressive, mouth-watering finish.

The Schmitt winery has remained in the same family for over 230 years, with Bianka and Daniel Schmitt managing their 17 hectares of vineyards for the last decade. Driven by a passion for minimal-intervention winemaking, they practice strict biodynamic farming learned under the guidance of legendary Alsace vigneron Patrick Meyer, earning Demeter certification as one of only 80 producers in Germany.

Spanning across various parcels in Flörsheim-Dalsheim, Monsheim, and Kriegsheim, their vines thrive on rich clay and loess soils sitting above chunks of ancient limestone bedrock. Their hands-off philosophy relies on long ambient fermentations in used oak barrels, variable skin maceration, lees contact, and bottling without filtration to craft pure wines of place.