Bacchus & Müller-Thurgau, Franken, Germany

A winter-wonder-white served up with a side of clay. Andi Weigand is a third generation winemaker growing and fermenting grapes in Franken, Germany. For him, a balance has been struck between modernization and honoured tradition; as every grape is picked by hand, and organic certification is of top priority. The blend of unforgettably aromatic bacchus and herbaceous müller-thurgau is de-stemmed and spends nine months on skins in amphora for a flurry or texture and grounding mouthfeel. Tantalizing pineapple Turkish delight, bones fossilized in clay, underripe apricot & driftwood. Pour alongside smorgasbords of organ meats, wild mushrooms and fancy ferments, this precious hell-pup is as food-craving as can be!