WEIN GOUTTE!
Kitzingen
Franken
Wein Goutte! is the project of two former cooking professionals who fell in love with wine - Emily Campeau and Christoph Müller. Emily is the Wine Director of Restaurant Candide in Montreal, since 2016 and up to this day, working remotely from her home in Europe. Christoph has studied Oenology and Viticulture in Neustadt, Germany and worked for Clemens Busch for a few years, before becoming a full-time member of the Weninger team where he worked as cellar master up until the 2019 vintage.
During the winter of 2021, they relocated to Christoph’s native Germany, in the beautiful region of Franken. Today they collaboratively farm 3.5 hectares with Linda & Erhard Haßold who have welcomed them on their Weinhof am Nussbaum.
Farming has been organic for more than 30 years, always striving to find better solutions respectful of the plant and the environment. The work out on the fields is shared between the two couples and so is harvest. They have also devoted a portion of their time farming vegetables for personal consumption, to preserve for the winter months, to gift to friends and family, and to maybe one day sell, when the time comes.
Photos by @fannie_laurence
Pasta Buzz
Vintage 2022
Style White
Region Franken
Varieties Müller-Thurgau, Bacchus, Muscaris, Pinot Blanc, Johanniter, Silvaner
ABV
Soils Gipskeuper
Farming Organic
Winemaking The Muscaris and Pinot Blanc vineyards were planted in 2009, Johanniter in 2005 and the Müller-Thurgau is from two plots planted in 1972 & 2007. Both the Johanniter and the Muscaris require no spraying. Muscaris, Müller-Thurgau and Bacchus were direct pressed. Pinot Blanc and Silvaner had a touch of skin contact for about 2 days, with stems, before being pressed. Johanniter was fully fermented on the skins without stems. All the varieties are aged in stainless except the Johanniter which was aged in used 500L barrels, and the small amount of Silvaner was also in used oak. Aged for 11 months in stainless and oak + 5 months in the bottle before release. A minimal amount of sulfur was added at bottling only.
Tasting Note
Everyone Is Thirsty & Annoyed
Vintage 2021
Style White
Region Franken
Varieties Silvaner
ABV 12%
Soils Gipskeuper, Schilfsandstein
Farming Organic
Winemaking From a number of plots planted between 1996 and 2003. Some are in the flat vineyards planted on gipskeuper, some are on the slopes where the soils have a higher proportion of schilfsandstein. Silvaner has a high pectin content, so it had a good soak for about two days before pressing, in order to soften the skins and get the best out of them. It was aged in used wood, one oval 600L barrel, and two 500L tonneaux.
Tasting Note Ripe citrus fruit, spiced white pear, herbal notes and a savoury tinge.
Beach Goth
Vintage 2022
Style Rosé
Region Franken
Varieties Regent,Domina, Cabernet Jura, Cabertine, Cabernet Cortis, Monarch
ABV
Soils Gipskeuper
Farming Organic
Winemaking The Regent was planted in 2001. The Pinot Gris was on its third leaf for the 2022 vintage. The red piwis were planted in 2016. A blend of Regent 60%, Domina 30% Pinot Gris 5% and 5 % of a small plot on the hillside planted to a mix of red Piwis: Cabernet Jura, Cabertine, Cabernet Cortis, Monarch. Half of the Domina was purchased fruit from a nearby friend who also works organic. The Regent was pressed directly. The Domina was one night on the skins and pressed the next day. The Pinot gris was on the skins for 7 days. The red hybrids were vinified as a red, de-stemmed and macerated for about 8 days, the juice was dark as the night, and these 200L brought some goth personality to the rosé. The wine is aged in stainless for 11 months + five months in bottle before release.
A minimal amount of sulfur was added at bottling only.
Tasting Note
Du Bist Du
Vintage 2021
Style Red
Region Franken
Varieties Schwarzriesling
ABV 11%
Soils Gipskeuper
Farming Organic
Winemaking ‘Du Bist Du’ stands for ‘You are You’. From a vineyard planted in 1995. The grapes were de-stemmed, and macerated for two weeks with very gentle manual punchdowns daily. Wine is vinified in an old 500L barrel and only a total of one barrel was made of this wine. A micro dose of sulfur was added just before bottling, and analyses came back under 20mg total.
Tasting Note Beautiful fragrant raspberry and red cherry fruit blend in with herbaceous pine needle aromas. Elegant and crunchy.
Vins de Pommes
Vintage 2021
Style Still Cider
Varieties Made from a blend of all the apples from the estate
ABV 7%
Soils Gipskeuper
Production Some of the apples were fermented whole in the juice then crushed and pressed after two week. The cider then fermented to dryness in stainless steel. 10mg of sulfur were added just before bottling. This cider was bottled towards the end of May 2022.
Tasting Notes
Ripe, juicy cider with some savoury hints hay and fresh chamomile coming through.
Apfel Cidre
Vintage 2021
Style Sparkling Cider
Varieties Made from a blend of all the apples from the estate
ABV 7%
Soils Gipskeuper
Production The apples were picked just after the grape harvest. These were crushed in the old crusher from their neighbour, and the juice was fermented in stainless until it reached the crucial point for bottling a cider with a moderate final sparkle. This cider has not been disgorged and was bottled on the 8th of December 2021. A micro dose of 10mg of sulfur was added pre-bottling.
Tasting Notes An elegant vivid sparkling cider, with a lovely citrus and green edge. Dry and refreshing.
Vermouth Batch #7
Style Vermouth
ABV 16%
Ingredients A series of local ingredients grown in their giant garden or picked from the Nussbaum area, see more details below.
Production This Wein Goutte’s Vermouth batch #7 batch, the first release of their iconic vermouth since they have relocated to Germany. Upon settling in Hüttenheim, one of the first things they have started working on was bringing their own giant garden to life, in a field next to the barn. They now cultivate 700m2 of vegetables, fruits, aromatic & medicinal herbs all year long. In this garden they grow the majority of the herbs that can be found in this vermouth. Additionally, there were many plants already growing in the Nussbaum area, like lemon balm, sage, lavender, and numerous elderberry tree, which they have picked the flowers from. Like the previous batches, this vermouth is meant to capture a photograph of the seasons passing. In the spring, they pick the first round of plants coming alive after the winter months: elderflowers, young mint, lemon balm, pimprenelle, etc. Then in the summer, basil, lemon verbena, rosemary, sage, lavender, many flowers, lots of shiso, everything goes.
Additionally, they now use their own alcohol made on the farm, since their partners are the owners of a still and produce schnapps every year. In this case it was a grape distill made of Silvaner from vintage 2021.
Tasting Note For optimal experience, treat vermouth like wine. Recork it if you don’t finish the bottle, keep it in the fridge, drink it within the week.