PORTFOLIO OF WINES

SUMMER 2021

HARVEST TIME AT MAXIMIN GRÜNHAUS

LOOSEN BROS. USA LTD. [email protected] LoosenBrosUSA.com PORTFOLIO OF WINE ESTATES

Dr. Loosen – Mosel Villa Wolf – Pfalz J. Christopher – Willamette Valley

Fritz Haag – Mosel Maximin Grünhaus – Ruwer Zilliken – Saar

Robert Weil – Rheingau Wittmann – Rheinhessen Bellene – Burgundy

Gantenbein – Switzerland Castello di Morcote – Switzerland Jim Barry – Australia PORTFOLIO OF WINE REGIONS

RHEINGAU

MOSEL

RUWER RHEINHESEN

SAAR PFALZ

OREGON

GRAUBÜNDEN BURGUNDY

TICINO AUSTRALIA WINES AT A GLANCE

LOOSEN BROS. FRITZ HAAG (MOSEL) Dr. L Riesling ESTATE WINES Dr. L Riesling Dry Fritz Haag Riesling Trocken Dr. L Riesling Gray Slate (feinherb style) 750ml & Keg! Brauneberger Riesling Trocken “J” Dr. L Sparkling Riesling (non-vintage) Fritz Haag Riesling (feinherb) DR. LOOSEN (MOSEL) SINGLE-VINEYARD WINES RIESLING SEKT Brauneberger Juffer Riesling GG Riesling Sekt Extra Dry (non-vintage) Brauneberger Juffer Sonnenuhr Riesling GG Rosé Sekt Brut (Pinot Noir from Ürziger Würzgarten) Brauneberger Juffer Riesling Kabinett Brauneberger Juffer Riesling Spätlese RIESLING TROCKEN Brauneberger Juffer Sonnenuhr Riesling Spätlese Estate Riesling Dry “Red Slate” Brauneberger Juffer Sonnenuhr Riesling Auslese Erdener Treppchen Alte Reben GG Brauneberger Juffer Auslese Goldkapsel Graacher Himmelreich Alte Reben GG Brauneberger Juffer Sonnenuhr Auslese Goldkapsel Ürziger Würzgarten Alte Reben GG Wehlener Sonnenuhr Alte Reben GG ZILLIKEN (SAAR) Erdener Prälat Riesling GG Réserve ESTATE WINES Ürziger Würzgarten GG Réserve “Butterfly” Riesling (feinherb) Wehlener Sonnenuhr Riesling GG Réserve Estate Riesling PRÄDIKAT RIESLINGS Saarburg Riesling Trocken Alte Reben (old vines) Kabinett “Blue Slate” Saarburg Riesling Kabinett Kabinett Bernkasteler Lay 375ml, 750ml SINGLE-VINEYARD WINES Kabinett Erdener Treppchen Bockstein Riesling Kabinett Kabinett Ürziger Würzgarten Rausch Riesling GG Kabinett Wehlener Sonnenuhr Rausch Riesling Kabinett Spätlese Erdener Treppchen Rausch Riesling Spätlese Spätlese Ürziger Würzgarten 375ml, 750ml, 1.5L Rausch Riesling Auslese Spätlese Wehlener Sonnenuhr Auslese Erdener Treppchen 375ml, 750ml VILLA WOLF (PFALZ) Auslese Ürziger Würzgarten 375ml, 750ml VARIETAL WINES Auslese Wehlener Sonnenuhr 375ml, 750ml Gewürztraminer Auslese Goldkapsel Erdener Prälat 375ml, 750ml Pinot Blanc Eiswein Estate 187ml, 375ml Pinot Gris Beerenauslese Estate 187ml Riesling Dry MAXIMIN GRÜNHAUS (RUWER) Sauvignon Blanc Pinot Noir Rosé 750ml, 1.5L, Keg ESTATE WINES Pinot Noir Rosé Sparkling (non-vintage) NEW! Maximin Riesling Pinot Noir Maximin Grünhaus Riesling Monopol Dornfelder Maximin Grünhaus Riesling Alte Reben (old vines) SINGLE-VINEYARD WINES Maximin Grünhaus Riesling Sekt Brut Maximin Grünhaus Pinot Blanc Wachenheimer Riesling Maximin Grünhaus Pinot Noir Wachenheimer Belz Riesling Forster Pechstein Riesling SINGLE-VINEYARD WINES Maximin Grünhäuser Herrenberg Riesling GG ROBERT WEIL (RHEINGAU) Maximin Grünhäuser Abtsberg Riesling GG ESTATE WINES Maximin Grünhäuser Herrenberg Riesling Superior Riesling Sekt Brut Maximin Grünhäuser Abtsberg Riesling Superior Riesling Trocken Maximin Grünhäuser Herrenberg Riesling Kabinett Riesling “Tradition” (off-dry) Maximin Grünhäuser Abtsberg Riesling Kabinett Riesling Kabinett Maximin Grünhäuser Abtsberg Riesling Spätlese Riesling Spätlese Maximin Grünhäuser Abtsberg Riesling Auslese Kiedricher Riesling Trocken

All wines are 750ml unless noted otherwise. Large formats are possible. Specialty wines available by special order. Please inquire.

LOOSEN BROS. USA 4 PORTFOLIO GUIDE – SUMMER 2021 WINES AT A GLANCE

SINGLE-VINEYARD WINES MAISON ROCHE DE BELLENE (BURGUNDY) Kiedrich Turmberg Riesling Trocken WHITE WINES Kiedrich Turmberg Riesling Spätlese Bourgogne Chardonnay “Cuvée Réserve” Kiedrich Gräfenberg Riesling GG Saint-Véran Kiedrich Gräfenberg Riesling Spätlese Saint-Aubin Kiedrich Gräfenberg Riesling Auslese 375ml, 750ml Chassagne-Montrachet Vieilles Vignes Kiedrich Gräfenberg Riesling BA 375ml Meursault Vieilles Vignes Kiedrich Gräfenberg Riesling TBA 375ml Puligny-Montrachet Vieilles Vignes WITTMANN (RHEINHESSEN) Meursault 1er Cru, Charmes “100 HILLS” WINES (ORGANIC; 40% ESTATE-GROWN) Puligny-Montrachet 1er Cru, Champ Gain Pinot Blanc Corton-Charlemagne Grand Cru Riesling RED WINES Pinot Noir Rosé Bourgogne Pinot Noir “Cuvée Réserve” ESTATE WINES (BIODYNAMIC) Côte de Nuits-Villages Vieilles Vignes Riesling Trocken Chambolle-Musigny Vieilles Vignes Silvaner Trocken Gevrey-Chambertin Vieilles Vignes Weisser Burgunder (Pinot Blanc) Nuits-Saint-Georges Vieilles Vignes Spätburgunder (Pinot Noir) Volnay Vieilles Vignes Westhofener Riesling 750ml, 1.5L Vosne-Romanée Vieilles Vignes Aulerde Riesling GG Gevrey-Chambertin 1er Cru, Champeaux Brunnenhäuschen Riesling GG Nuits Saint-Georges 1er Cru, Aux Boudots Kirchspiel Riesling GG Corton Grand Cru Morstein Riesling GG Clos de la Roche Grand Cru J. CHRISTOPHER (WILLAMETTE VALLEY, OREGON) GANTENBEIN (GRAUBÜNDEN, SWITZERLAND) Chardonnay (allocated) Chardonnay, Cuvée Lunatique Pinot Noir (allocated) Sauvignon Blanc, Willamette Valley Riesling, Appassionata “GG” CASTELLO DI MORCOTE (TICINO, SWITZERLAND) J.J Pinot Noir, Willamette Valley Merlot del Ticino Pinot Noir, Basalte (Chehalem Mountains) Bianco di Merlot del Ticino Pinot Noir, Volcanique Special Selection (Dundee Hills) BELLENOS (COTEAUX BOURGUIGNONS) Pinot Noir, Lumière Special Selection (Eola-Amity Hills) Cuvée Blanc (Chardonnay) Pinot Noir, Medici Vineyard (Chehalem Mountains) Crémant de Bourgogne (blanc) Pinot Noir, Bella Vida Vineyard (Dundee Hills) Cuvée Rouge (Gamay Noir & Pinot Noir) Pinot Noir, Bieze Vineyard (Eola-Amity Hills) JIM BARRY WINES (CLARE VALLEY, AUSTRALIA) SANSSOUCI (LANGUEDOC, FRANCE) Cabernet Sauvignon REGIONAL RANGE Le Rouge Red Blend (Syrah & Grenache) Watervale Riesling The Barry Bros. Red Blend DOMAINE DE BELLENE (BURGUNDY) The Cover Drive Cabernet Sauvignon (Coonawarra) WHITE WINES LODGE HILL RANGE Savigny-lès-Beaune blanc Lodge Hill Riesling Santenay, Les Charmes Dessus Lodge Hill Shiraz Meursault, Les Forges Beaune 1er Cru, Les Perrières PREMIUM RANGE Assyrtiko RED WINES The Florita Riesling Savigny-lès-Beaune Vieilles Vignes The McCrae Wood Shiraz Nuits-Saint-Georges Vieilles Vignes The Benbournie Cabernet Sauvignon Beaune 1er Cru, Hommage à Françoise Potel The Armagh Shiraz Beaune 1er Cru, Les Grèves Vosne-Romanée, Quartiers de Nuits Vosne-Romanée 1er Cru, Les Suchots

LOOSEN BROS. USA 5 PORTFOLIO GUIDE – SUMMER 2021 THE WINE REGIONS OF GERMANY

Rhine Valley

RHEINGAU

FRANKEN

RHEINHESSEN MOSEL NAHE

PFALZ

ALSACE BADEN

Rhine Valley

A COMPARISON OF GERMANY’S MAJOR RIESLING REGIONS Acres of Av. temp. during Sunshine Average Soil Riesling growing season hours rainfall types Mosel 13,475 12.6°C / 54.7°F 1,358 706mm (27.75”) Devonian slate, areas of volcanic deposit Pfalz 13,645 13.0°C / 55.5°F 2,088 478mm (19.00”) Sandstone, limestone, basalt Rheingau 6,160 12.8°C / 55.0°F 1,643 536mm (21.10”) Sandy loam, slate, phyllite, quartzite, loess Rheinhessen 10,762 14.7°C / 58.5°F 1,700 575mm (22.60”) Loess, clay and loam over limestone

LOOSEN BROS. USA 6 PORTFOLIO GUIDE – SUMMER 2021 A BRIEF HISTORY OF GERMAN WINE

50 BC: Organized viticulture begins with the Roman troops stationed along the Rhine and Mosel.

280 AD: Emperor Probus (Marcus Aurelius) encourages wine growing in Gaul and Germania. Trier established as northern capital of the Roman Empire.

370 AD: Mosella, an epic poem in praise of German wine regions, is written by Roman poet Ausonius.

570 AD: Italian poet Venantius Fortunatus describes the beautiful Mosel vineyards; mentions red wines.

8th Century AD: Charlemagne promotes winegrowing throughout Europe; donates lands to monastic orders.

966 AD: Emperor Otto I, heir of Charlemagne, confirms a donation of Ruwer Valley vineyards, originally made to the order of St. Maximin by Frankish King Dagobert in the 7th Century.

Middle Ages: Rapid expansion of viticulture after 1000. By 1500, vineyard surface was far greater than today.

11th Century AD: First planting in the Rheingau (on the Rüdesheimer Berg).

1435 AD: First documentation of Riesling in an invoice for vines sold in the Rheingau.

16th Century AD: Overproduction leads to lower quality and a decline in prices.

17th Century AD: Thirty Years’ War devastates most of Germany’s vineyards, including Alsace.

1711 AD: Johann Ruland, wine supplier for the Archbishop of Speyer, produces the first single-varietal bottling of Pinot Gris in the Pfalz.

1750 AD: Archbishop of Trier decrees that only natural, unsugared wines (“Naturrein”) be produced.

1775 AD: The late-arriving “Spätlese Rider” ushers in the production of late-harvest botrytis wines at Schloss Johannisberg.

1786 AD: Archbishop Clemens Wenceslaus orders that inferior Mosel varieties be replaced with Riesling.

1804 AD: Napoleon secularizes church-owned vineyards; sells them at public auction.

1910 AD: Germany’s association of top-quality wine estates, the Verband Deutscher Prädikatsweingüter (VDP), is founded.

1971 AD: The new German Wine Law establishes the controversial Prädikat system, based solely on must weights, and drastically reduces number of single-vineyard names (from over 25,000 to fewer than 2,700).

2012 AD: The VDP ratifies it’s new Grosse Lage vineyard classification system.

LOOSEN BROS. USA 7 PORTFOLIO GUIDE – SUMMER 2021 THE VDP CLASSIFICATION SYSTEM

THE VDP CLASSIFICATION SYSTEM was adopted in 2012. It is not part of the official German wine law, but is an internal statute of the VDP growers association (Germany’s top 200 wine estates). Although the classification is only binding for VDP member estates, it is seminal for quality-oriented German viticulture as a whole. The goal of the VDP. classification is to assess the quality potential of Germany’s very best vineyard sites; secure the future of Germany’s unique viticultural landscape; restore esteem for Germany’s outstanding dry wines; and underscore the traditional conno- tation of the Prädikats as attributes reserved for wines with natural, ripe sweetness.

THE FOUR-TIER VDP.CLASSIFICATION

GROSSE LAGE – THE PEAK OF THE PYRAMID Grosse Lage (“Great Site” – equivalent of grand cru) is the designation for the highest quality German vineyards. This is where Germany’s finest wines grow – wines notable for their individual character and ability to express the essence of their vineyard of origin. They are also known for their long potential cellarability. Grosse Lage vineyards are planted with grape varieties typical for the region and matching the needs of that respective terroir. The vineyards are precisely demarcated by parcel. A dry wine from a Grosse Lage site is labeled as Grosses Gewächs (GG).

ERSTE LAGE - FIRST CLASS Erste Lage (“First Site” – equivalent of premier cru) designates first-class vineyards with distinctive characteristics. They provide opti- mal growing conditions and are planted with traditional varieties, as determined by each region. Not used in the Mosel region.

ORTSWEIN – SOURCED FROM SUPERIOR SOILS Ortswein (“village wine”) originates from a single village’s good, traditional vineyards that are planted with grape varieties typical of their region. Yield restrictions are also a criterion for wines of this category. These can be exceptional values as they often come from younger vines in Grosse Lage and Erste Lage sites.

GUTSWEIN – GOOD FROM THE GROUND UP Gutswein (“estate wine”) originates from an estate’s holdings within a single region. They are entry-level house wines that meet the general quality standards prescribed by the VDP and provide a good introduction to the VDP’s hierarchy that inherently links wine quality with origin.

DETAILED INFO ABOUT THIS CLASSIFICATION IS AVAILABLE ON THE VDP WEB SITE: https://www.vdp.de/en/the-wines/classification

LOOSEN BROS. USA 8 PORTFOLIO GUIDE – SUMMER 2021 THE GERMAN PRÄDIKAT SYSTEM

GERMANY’S 1971 WINE LAW created an imperfect scale based on the ripeness of the grapes at harvest time. The idea being that riper grapes produce richer, more complex wines. This controversial system was put into place at a time when full ripeness was often difficult to achieve. With global climate change, however, getting full ripeness is seldom a problem, and the distinc- tions between the ripeness levels can be less clear. A major problem with this uniquely German ripeness-based system is that it ignores the historically proven superiority of certain grape varieties and vineyard sites, and does nothing to address differences in quality among producers. Judging only from the label, a Riesling Spätlese from a dedicated winemaker and a great vineyard would seem to be of the same quality as a Spätlese from an inferior grape variety, an industrial producer, and lousy vineyards. The Prädikat levels do still have meaning, however, when combined with a reasonably valid vineyard classification, such as the VDP’s, and familiarity with the relative quality standards of different producers.

GERMANY’S LEVELS OF WINE QUALITY Qualitätswein/QbA: [kval-ee-TAYTS-vine] German for “quality wine.” QbA is an abbreviation of “Qualitätswein bestimmter Anbaugebiete,” which means a quality wine that comes entirely from one of the 13 designated wine regions in Germany. Chaptalization (adding sugar to improve ripeness) is allowed in QbA. Originally, this designation was used for an estate’s basic wine, but is now also used for dry and off-dry wines that don’t fit into one of the Prädikat categories, such as Grosses Gewächs.

Qualitätswein mit Prädikat/QmP: The word Prädikat [PRAY-dee-cot] simply means “predicate.” Prädikat wines are “predicated” on achieving a certain level of natural ripeness (chaptalization is not allowed). This does not necessarily refer to the amount of sweetness in the finished wine, although the levels of residual sweetness do generally increase as you go up the Prädikat scale. Most producers, certainly those in the VDP, no longer use Prädikat designations on their dry wines. They are used only on wines with residual sweetness. THE SIX PRÄDIKAT LEVELS: Kabinett: This is the lightest and most delicate style of Riesling, made from normally ripe grapes picked early in the harvest. In a cool-climate region like the Mosel, Kabinett can be quite low in alcohol (7.5–8%).

Spätlese: [SHPAYT-lay-zeh] German for “late-harvest.” Spätlese has more richness and body than Kabinett because the grapes are allowed to ripen for an extra week or more.

Auslese: [OWS-lay-zeh] Auslese means “selected from the harvest.” This is the Prädikat level for very ripe, late- harvested grapes, and often involves some amount of botrytis (aka “noble rot”).

Beerenauslese/BA: [BEAR-en-ows-lay-zeh] By adding “Beeren” to the word “Auslese,” this means “berry selection.” Beerenauslese is a rare dessert wine made from extremely overripe grapes that are fully affected by botrytis and have shriveled down about half way. The dessicating effect of the botrytis concentrates the juice.

Eiswein: [ICE-vine] Quite literally, “ice wine.” One of the rare dessert wines, made from overripe grapes that have frozen solid on the vine. They are harvested quickly before sunrise and pressed while still frozen, so that only ultra- concentrated grape juice is extracted, resulting in a wine that is very dense, but with vibrant, racy acidity.

Trockenbeerenauslese/TBA: [TRAW-ken BEAR-en OWS-lay-zeh] Germany’s greatest and rarest dessert wine. Trocken (dry) here refers to the individually selected berries, which have been completely shriveled to dried-up raisins by the botrytis mold. It does not refer to the taste of the wine, which is quite the opposite of trocken. This is the sweetest, most intense dessert wine produced in Germany. Goldkapsel: German for “gold capsule.” This is not a Prädikat. It’s an unofficial designation used to distinguish a special selection wine. At Dr. Loosen, for example, a Goldkapsel is used for the Auslese from Erdener Prälat, their finest vineyard.

MINIMUM MUST WEIGHTS FOR RIESLING IN OECHSLE (AND BRIX) QbA Kabinett Spätlese Auslese BA/Eiswein TBA Mosel 55 (13.5 Bx) 73 (17.7 Bx) 80 (19.3 Bx) 88 (21.1 Bx) 110 (25.8 Bx) 150 (34.3 Bx) Rheingau 57 (14.0 Bx) 75 (18.2 Bx) 85 (20.4 Bx) 100 (23.8 Bx) 125 (29.1 Bx) 150 (34.3 Bx) Rheinhessen 60 (14.7 Bx) 73 (17.7 Bx) 85 (20.4 Bx) 92 (21.9 Bx) 120 (27.9 Bx) 150 (34.3 Bx) Pfalz 60 (14.7 Bx) 73 (17.7 Bx) 85 (20.4 Bx) 92 (21.9 Bx) 120 (27.9 Bx) 150 (34.3 Bx)

LOOSEN BROS. USA 9 PORTFOLIO GUIDE – SUMMER 2021 DYNAMIC RIESLINGS FROM THE STEEP SLOPES OF THE MOSEL

The Dr. Loosen estate house and vinothek, on the right bank of the Mosel River, just downstream from the historic wine village of Bernkastel.

ROOTS OF THE WINE The Loosen family has been growing Riesling and producing wine OVERVIEW OF DR. LOOSEN in the Mosel valley for over 200 years. Current owner, Ernst “Erni” YEAR FOUNDED: Early 1800s Loosen, assumed ownership in 1988, embarking on a quest to OWNER: Ernst Loosen greatly improve the quality and international reputation of the WINEMAKER: Bernhard Schug estate, the Mosel region, and Riesling in general. Today, Erni is one VINEYARD MANAGER: Roland Orthmann of the most iconic and influential winemakers in the world. The full range of Riesling styles is produced, following the LOCATION: Bernkastel, Middle Mosel, Germany traditions of both family lines: dry wines from the paternal Loosen VINEYARD AREA: 40 hectares (100 acres) side; Prädikat wines from the maternal branch (the Prüm family). AGE OF VINES: Up to 130 years; 60 years average SOIL TYPES: Blue slate, red slate, red volcanic sandstone THE ELEMENTS OF QUALITY AT DR. LOOSEN VITICULTURE: Sustainable Cool regional climate The Mosel’s climate and steep, south-facing slopes create ideal GRAPE VARIETIES: 98% Riesling; 2% Weissburgunder conditions for Riesling. With optimal exposure to the low-lying, AVERAGE YIELD: 55 hl/ha (approx. 2.5 tons per acre) northern sun, full flavor development is assured. The cool climate ANNUAL PRODUCTION: 35,000 cases allows the grapes to ripen slowly, while retaining bright acidity. MEMBER: VDP Mosel Distinctive slate soil The region’s stony soil and rocky outcroppings reflect sunlight INTERNATIONAL ACCOLADES and hold in heat, creating ideal vineyard climates, which ensures TOP 100 WINERY 2020 Wine & Spirits Magazine excellent ripeness. Thin, rocky topsoil forces the vines to dig WORLD’S BEST VINEYARDS 2020 deep for water and nutrients, producing vibrant wines that capture the strong mineral character of the soil. WEIN-LEGENDE 2018 Feinschmecker WINE AMBASSADOR OF THE YEAR 2016 Falstaff Old, ungrafted vines In it’s best sites, Dr. Loosen has vines that are up to 130 years old, DECANTER HALL OF FAME 2005 on original rootstock (phylloxera doesn’t survive in the Mosel, so WHITE WINE MAKER OF THE YEAR 2005 Wine International ungrafted vines are possible here). Old vines produce wines that WINEMAKER OF THE YEAR 2001 Gault Millau are naturally more concentrated and expressive of their terroir.

LOOSEN BROS. USA 10 PORTFOLIO GUIDE – SUMMER 2021 THE DR. LOOSEN ESTATE — FROM THE GROUND UP The Dr. Loosen estate is in the village of Bernkastel, in the heart of the Mosel Valley. Ernst Loosen’s vision is to make wines that clearly express the individual character of each of the estate’s Grosse Lage (grand cru) vineyards.

THE MOSEL WINE REGION IN GERMANY THE SOIL TYPES OF DR. LOOSEN Blue Slate This is the most typical type of slate in the Middle Mosel, and is the primary soil in the villages of Bernkastel, Graach and Wehlen. Rich in potassium, it provides vital nutrients to the vines and gives the wines a pronounced mineral edge that enhances the naturally high acidity of Riesling. Red Slate Iron-rich red slate is less common in the Middle Mosel, found mostly in the villages of Erden and Ürzig. There is something special about red slate that DR. LOOSEN imparts a dense, muscular minerality to the wines. Red Volcanic Sandstone This soft, crumbly, red volcanic sandstone is found only in the original Ürziger Würzgarten vineyard. From this soil, we see wines that have more exotic fruit, a lusher texture on the palate and a spicy edge that gives the

Ürziger Würzgarten vineyard (“Spice Garden”) its name.

Erdener Prälat MOSEL VINEYARD CLASSIFICATION Erdener Treppchen This detail from the 1868 Prussian vineyard classification map Lösnicher shows the area between the villages of Bernkastel and Kinheim. Försterlay The finest, most highly valued vineyards are shown in dark red. All of Dr. Loosen’s 10 major vineyards are designated as Kinheimer Grosse Lage (equivalent to grand cru) on this map. Undertaken Rosenberg for tax assessment purposes, this classification predates the grand cru system in Burgundy. It was reaffirmed by Stuart Pigott Wehlener Sonnenuhr and Hugh Johnson in their Wine Atlas of Germany (1995).

PLEASE NOTE: The vineyard classification used at Dr. Loosen is based on historical records, but is not yet recognized by German wine law. However, the estate’s 10 classified vineyards are now Graacher Himmelreich Graacher Domprobst officially recognized as Grosse Lage (“great sites”) by the VDP, Germany’s top growers association. DR. LOOSEN s N

Bernkasteler Lay & Johannisbrünnchen

LOOSEN BROS. USA 11 PORTFOLIO GUIDE – SUMMER 2021 CLASSIFIED VINEYARDS AT DR. LOOSEN All of Dr. Loosen’s 10 major vineyards were designated as “Grosse Lage” (equivalent to grand cru) in the 1868 Prussian classification of Mosel vineyards. Only wines from these top-rated sites are bottled with a single-vineyard designation.

BERNKASTELER LAY WEHLENER SONNENUHR ERDENER TREPPCHEN (The Slate of Bernkastel) (The Sundial of Wehlen) (The Little Staircase of Erden) Bernkasteler Lay (pronounced LIE) is situated This precipitously steep and rocky vineyard This vineyard is so steep that, long ago, stone between the Dr. Loosen estate house and the (VAY-len-er ZON-en-ooer) produces some of steps were built into the hillside to help workers village of Bernkastel. The soil is predominantly the most elegant and sophisticated white wines reach the vines. The iron-infused, red slate soil slate, but is heavier and deeper than in the in the world. The pure blue slate soil gives the produces wines that are muscular and complex, estate’s other vineyards. This site produces richly wine a delicate finesse and a feather-light struc- with an intense minerality on the finish. Wines textured, assertive wines. ture that perfectly balances the layers of green from Erdener Treppchen are more like a power- apple, white peach and lemon fruit. It’s a ful, hard-body rock climber than the graceful BERNKASTELER JOHANNISBRÜNNCHEN (The Little Spring of St. John) supremely charming wine that dances gracefully ballet dancer of Wehlener Sonnenuhr. Just above the Lay vineyard, this site gave the on the palate. historical name to the Dr. Loosen estate house, Johannishof. A slightly cooler site because of it’s elevation, the wines have a sprightly elegance.

ERDENER PRÄLAT ÜRZIGER WÜRZGARTEN (The Bishop of Erden) (The Spice Garden of Ürzig) The four-acre Erdener Prälat (AIR-din-er PRAY- Blazing red and insanely steep, the Ürziger laht) produces some of the greatest wines in the Würzgarten (ERTS-ih-ger VERTS-gar-ten) vine- Mosel valley. It has 100 percent south-facing, GRAACHER HIMMELREICH (The Kingdom of Heaven) yard fills the picturesque amphitheater formed red slate soil and an extraordinarily warm micro - Graach is a small village that lies between two by this dramatic bend in the river. With its climate, yielding wines of unequaled power and more-famous neighbors: Bernkastel and unique volcanic sandstone soil, the aptly named nobility. The vineyard’s exposure, combined with Wehlen. This vineyard’s steep, southwest-facing “spice garden” vineyard produces wines with the warming effect of the river and the massive, slopes and deep soils produce wines that exotic, spicy aromas that are bursting with trop- heat-retaining cliffs that surround it, ensures combine the elegance of Wehlen with the fore- ical fruit flavors. Some of the estate’s oldest vines exceptional ripeness in every vintage. are found here, up to 130 years old. ceful strength of Bernkastel. KINHEIMER ROSENBERG (The Rosy Hill of Kinheim) GRAACHER DOMPROBST LÖSNICHER FÖRSTERLAY (Dean of the Cathedral in Graach) (The Forest Slate of Lösnich) Continuing downstream from Lösnich, the next The Domprobst vineyard lies directly behind the The Försterlay vineyard is the contiguous, village is Kinheim. Here, the slope turns a bit village, with the Himmelreich vineyard surround- downstream continuation of the long, south- more to the south, giving the vines even better ing it. Considered the finest “center cut” of the west-facing slope of Erdener Treppchen. The exposure to the sun. This is another village that steep slope behind the village, Domprobst village of Lösnich is not as well known, but the has been forgotten in recent years, but the produces complex, full-throated wines with vineyards here are superb, also producing a Rosenberg site has excellent potential. great depth and ageability. muscular style of Riesling from red slate soil.

LOOSEN BROS. USA 12 PORTFOLIO GUIDE – SUMMER 2021 THE RANGE OF RIESLING STYLES Riesling is one of the few grape varieties that is capable of producing a complete spectrum of wine styles, from dry to lusciously sweet. The key to this broad range lies in a rigorous selection process during the harvest.

DRY RIESLING — REDISCOVERING A FAMILY TRADITION Since taking on the estate in 1988, Ernst Loosen has QUALITY CATEGORIES produced one or two dry Rieslings every year. But the SINGLE-VINEYARD WINES majority of the wines were made in the classically fruity From each Grosse Lage vineyard site, all of the style, which was the tradition from his mother’s side of following wines are possible. What is actually the family. Starting with the 2008 vintage, however, produced in a given vintage depends on the condi- tions of the growing season. Ernst embarked on a quest to revive the dry Riesling style of his paternal great-grandfather, who had GROSSES GEWACHS (GG) produced only dry wines. Dry GG Rieslings matured in barrel for one year. In rediscovering his forebear’s techniques, Ernst learned that extended maturation is GROSSES GEWÄCHS RÉSERVE (GGR) the key producing well-balanced, naturally harmonious dry Rieslings. This approach Dry GG Rieslings matured in barrel for two years. requires careful vineyard management and patient winemaking. All of the dry wines are PRADIKAT WINES fermented with indigenous yeasts in neutral oak casks and kept on the full lees for 12 All Prädikat levels are possible through a rigorous selection process that separates any botrytis- months or more, with no bâtonnage. affected fruit from the clean, unaffected fruit. Grosses Gewächs (GG) and Grosses Gewächs Réserve (GGR) VILLAGE WINE Grosses Gewächs (grow-sess guh-vex) simply means “great growth” in From parcels within a single village, sometimes German. It is the term used for a dry wine from a classified Grosse Lage declassified from a Grosse Lage vineyard. vineyard. These wines are identified by the VDP’s “GG” logo on the GRAACHER RIESLING TROCKEN bottle. GG Réserve is held in barrel a year longer than GG. Dry Riesling from young vines in the Graacher Himmelreich vineyard. RIESLINGS WITH SWEETNESS (PRÄDIKAT WINES) Kabinett ESTATE WINES The lightest and most delicate style of Mosel Riesling, Kabinett is produced from the From estate-owned vineyards that are outside of the Grosse Lage sites. earliest picking of fruit. This style has bright acidity, with flavors that lean more toward citrus and green fruits. “RED SLATE” RIESLING DRY This wine is produced with fruit exclusively from Spätlese estate vineyards with red slate soil in the villages of (Shpayt-lay-zuh; “late picked”) This is a richer, bolder style of Riesling made from Ürzig, Erden, Lösnich and Kinheim. healthy grapes harvested a week or more later than Kabinett. The longer hang time “BLUE SLATE” RIESLING KABINETT brings deeper, more developed white and yellow fruit flavors to the wine. A classic Kabinett that showcases the delicate, mineral-inflected taste of blue-slate vineyards in Auslese the villages of Bernkastel, Graach and Wehlen. (Ows-lay-zuh; “selected out of the harvest”) A luscious, medium-sweet wine made from clusters of very ripe grapes that have been partially affected by botrytis. LOOSEN BROS. WINES Value-priced, introductory Rieslings produced with Eiswein fruit from quality-minded growers throughout the The grapes for Eiswein are picked and pressed while they are still frozen. Only the Mosel valley. highly concentrated, sugary part of the juice emerges from the press, resulting in a DR. L RIESLING vibrant, racy dessert wine. This wine embodies the racy and fruity style of clas- Beerenauslese sic Mosel Riesling. (Bear-en ows-lay-zuh; “berry selection”) A rich, dense dessert wine made from fully DR. L RIESLING DRY botrytis-affected grapes that have shriveled about half way to raisins. The dry, food-friendly counterpart to the classic Dr. L Riesling. Trockenbeerenauslese DR. L RIESLING SPARKLING (Traw-ken bear-en ows-lay-zuh; “dried berry selection”) This labor-intensive and An extra-dry Sekt, made using the Charmat intensely concentrated wine is made by hand-selecting only individual, fully shriveled, method, which produces bright, juicy and very botrytis-affected grapes. The ultra-sweet wine is multi-layered and deeply complex. affordable sparkling wines.

LOOSEN BROS. USA 13 PORTFOLIO GUIDE – SUMMER 2021 Intense, incisive Mosel Rieslings from a renowned family estate

HISTORY OF THE ESTATE The historic Fritz Haag wine estate is located in the heart of the central Mosel River Valley. The earliest documentation of the estate dates back to 1605. At that time, the village in which it is situated was known as “Dusemond” (Latin for “sweet hill”). In 1925, this village was renamed “Brauneberg” (“brown moun- tain,” a reference to the color of the slate soil in this area of the Mosel) in an endeavour to further promote the reputation of its world-renowned vineyards “Braune berger Juffer Sonnenuhr” and “Brauneberg Juffer.” The name of the famous vineyards “Juffer,” which trans- Owner and winemaker, Oliver Haag. lates as “old maid” or “virgin” in the local dialect, goes back to 1790. The proprietor of these exceptional vineyard slopes at the time, the aristocratic Kurpfälzische Kammerherr Wunderlich, had three daughters who all remained unmarried and lived the lives of spinsters. As a consequence, when they took over the vineyard management from their father, the name “Brauneberger Juffer” was born and the wines soon became well-known and famed in the wine world. The vineyards are recognised as true pearls of the Mosel region and were treasured even by Napoleon. For many years, the Fritz Haag wine estate was successfully headed by the endlessly energetic Wilhelm Haag, and achieved, under his guidance a world-renowned reputation. Wilhelm Haag was the first to win the acclaim “winemaker of the year,” a highly coveted accolade introduced in 1994 by the famous Gault Millau Wineguide. Since 2005, son Oliver has taken over the reins and has joined his successful father in leading the estate into the future. The Fritz Haag estate owns 24 ha (59 acres) of vineyards which are all exclusively planted with Riesling. The excel- lent micro-climate and the deep slate soils of the Brauneberger Juffer slope form the basis for some of the most intensely flavored and elegantly-structured Riesling wines of the Mosel region. Oliver Haag, the current proprietor, rigorously selects the clones most suited to the microclimate of his vineyards in order to achieve the maximum potential in the grapes. As a winemaker, Oliver’s skills are matched by few. His wines, which display a pleasing subtle color, show a well-defined palate that reaches from honeysuckle to pears and apples. They are laced with citrus and underlying mineral tones, reflecting the slate vineyards of Brauneberg. The Fritz Haag estate produces wines that cover the full style spectrum, starting from a dry style and ranging to lusciously sweet. A mineral “slate” character and a pronounced and fruity acidity give the wines their elegant sophistication and their great aging potential. The estate’s graceful, well-refined Rieslings are rated as impressive examples of the finest wines the Mosel region has to offer.

ACCOLADES FOR FRITZ HAAG • Top 100 Wineries of the Year 2019 —Wine & Spirits • Collection of the Year 2009 —WeinPlus • Winemaker of the Year 1994 —Gault Millau Wine Guide (first year of the award)

LOOSEN BROS. USA 14 PORTFOLIO GUIDE – SUMMER 2021 FRITZ HAAG ON THE MAP

The Fritz Haag estate is located in the village of Brauneberg, a few kilometers upstream from Bernkastel. The Brauneberg (“brown hill”) vineyards are located on the steep, south-facing hillside on the opposite side of the river.

FRITZ HAAG

MOSEL

Brauneberg

The vineyards of the Brauneberg, looking across the river from the village of Brauneberg. The Sonnenuhr (sundial) is at the center.

LOOSEN BROS. USA 15 PORTFOLIO GUIDE – SUMMER 2021 Exquisite, expressive Rieslings from a legendary Ruwer estate

The historic Maximin Grünhaus estate in the tiny Ruwer valley. Maximin von Schubert, with his wife Amelie, is the sixth generation of the family to own the Maximin Grünhaus estate.

THE HISTORY OF THE ESTATE In 1882 Carl Ferdinand Freiherr von Stumm-Halberg bought It appears that the Grünhaus estate was a very active place even the Grünhaus estate which consisted of vineyards, a farm, and in Roman times. Artifacts such as Roman flat bricks in the extensive woodland. Investing heavily, he transformed it into foundations, pottery remains, and roof and wall tiles suggest one of the most modern of its time. A turbine in the Ruwer that a “Villa Rustica” once stood on the site of the present provided electricity to power countless machines, including the Schloss. There is also evidence that wine was produced on the hydraulic presses in the winery. Small locomotives ran on the estate in those days. vineyard roads, and a cable car transported equipment around The first documentary evidence of Grünhaus, then called the vineyard. “Villa ad Valles,” dates from February 6th, 966. Emperor Otto Maximin von Schubert, who now manages the estate, comes I, heir of Charlemagne, confirmed a donation that had been from the sixth generation of the family. His father, Carl, took made in the Seventh century by the Frankish King Dagobert. At over management of the estate in 1981, after he completed his that time, the buildings, vineyards and surrounding land had doctoral thesis on the economics of steep slope viticulture. been given to the Benedictine monastery of Saint Maximin in At the beginning of 2004, Stefan Kraml took charge of viti- Trier. culture and viniculture at Grünhaus. Since that time, the wines Until the end of the 18th of the estate have benefited from his uncompromisingly high century, Maximin Grünhaus was standards. The main grape variety at Grünhaus is and always managed by the Abbey of Saint will be Riesling, which makes up 91 percent of the total. A Maximin. After all church prop- hectare (2.5 acres) of Pinot Blanc was harvested for the first erty was secularised by time in 2008, with another hectare planted in 2010. In 2007, a Napoleon, the estate was held hectare of Pinot Noir was planted at Grünhaus, for the first under French administration time in 150 years. until 1810. In that year, the ACCOLADES FOR MAXIMIN GRÜNHAUS estate was sold to Friedrich • Top 100 Wineries of the Year 2020 —Wine & Spirits Freiherr von Handel. Forty • Best Collection of the Year 2007 —Feinschmecker years later, it passed to his • Producer of the Year 1995 —Gault Millau grandson, Friedrich Freiherr von Solemacher. www.vonschubert.com

LOOSEN BROS. USA 16 PORTFOLIO GUIDE – SUMMER 2021 MAXIMIN GRÜNHAUS ON THE MAP

The Maximin Grünhaus estate is located in the tiny Ruwer valley, near the old Roman city of Trier. Although not directly on a river, the steep, south-facing slopes are well protected and ideally situated to ripen Riesling.

THE RUWER VALLEY

Mosel

Ruwer

MAXIMIN GRÜNHAUS

The Maximin Grünhaus estate, as viewed from high up in the Abtsberg vineyard.

LOOSEN BROS. USA 17 PORTFOLIO GUIDE – SUMMER 2021 THE VINEYARDS OF MAXIMIN GRÜNHAUS

HERRENBERG ABTSBERG

BRUDERBERG

The steep, south-facing hillside vineyards of Maximin Grünhaus, with the estate at the base. All three vineyards are wholly owned by the estate.

The Maximin Grünhaus estate lies at the foot of a long, steep promotes the optimal development of mineral flavors from the south-facing slope on the left bank of the tiny Ruwer river, slate soil and ensures the longevity of the wines. Neither the about two kilometers upstream from where it joins the Mosel. musts nor the finished wines are fined. In the last several years It is divided into three separate but contiguous vineyards: the wood for the Fuder barrels has come from the estate’s own Abtsberg, Herrenberg, and Bruderberg. Each of these vineyards oak forests, and the barrels are crafted by a local cooper. has its own distinct differences in terroir, which explain the ABTSBERG unique character of the wines made at Grünhaus. The estate’s finest site, Work in the Maximin Grünhaus vineyards is conducted in wines from the Abtsberg close harmony with nature. Fertilization is predominantly were originally destined organic, and the vineyards have been planted with a cover crop for the table of the Abbot of wild herbs and grasses. No pesticides or herbicides are used. (or “Abt”) of the Abbey To ensure quality, yields are restricted to 45–55 hectolitres per of St. Maximin. The site hectare (about 2.5 tons per acre). The grapes are harvested by covers 35 acres, parts of hand and, depending on the character of the vintage, several which have been planted passes may be made through the vineyard. with vines for over a thousand years. The subsoil is blue Devonian The Grünhaus winery is situated conveniently close to the slate and the hillside runs south-east to south-west, achieving a vineyards so that harvested grapes can be delivered to the press gradient of up to 70 percent. Abtsberg wines are characterized by within a matter of minutes. Depending on the requirements of a finely structured, subtle minerality, a racy acidity, generous fruit the harvest, the grapes can be macerated or subjected to whole- and great delicacy. They are amongst the longest lived Rieslings of cluster pressing in a modern pneumatic press. After natural the region. overnight clarification via sedimentation, the musts are HERRENBERG fermented with naturally occurring wild yeasts in classic large Wines from this site were made specially for the Abbey’s choir- oak casks (called “Fuder”) or small stainless steel tanks. This masters. Extending over 40 acres, the site benefits from deep soils with good water retention, over a base of red Devonian slate. Wines from the Herrenberg show fruit and body early in their lives, but also possess extraordinary ageing potential. BRUDERBERG The smallest of the three Grünhaus vineyards, covering just 2.5 acres, the Bruderberg provided wine for the monks (or ‘broth- ers’). The site has the same Devonian slate soil as the Abtsberg next door, and the wines are very spicy, sometimes with a rustic slate-mineral quality.

LOOSEN BROS. USA 18 PORTFOLIO GUIDE – SUMMER 2021 LOOSEN BROS. RIESLING ENLIGHTENMENT SERIES

GUIDE TO RIESLING AND FOOD Rieslings are terrific partners for many types of cuisine. With their extraordinary range of sweetness levels and regional styles, it’s possible to find a Riesling for just about any dish. The key is to find the appropriate combination of sweetness, acidity, intensity, texture and aromatic harmony (or contrast). Here are some general guidelines.

DRY RIESLINGS (Trocken, GG) Dry Rieslings are less flamboyantly aromatic and fruity than those with sweetness, and their higher alcohol gives them a big, full-bodied structure. This is what makes them well-suited to traditional European-style cuisine: • Pure, “stony” fruit. Dry-style Rieslings have a fruitiness that can be described as “stony.” It is not as overtly fruity as with sweeter Rieslings. The wines have a sappy, spicy texture and density that gives them the body and power to pair well with full-flavored foods and classic sauces. • Unoaked flavor. The absence of oak in these wines enables them to bring out the subtle flavors in fine cooking, rather than smoth- ering them with wood or tannin. Classic preparations of fish, poultry and pork all benefit from this. • Firm structure. Dry Rieslings have a clean, focused structure and a fine mineral edge that can cut through the heaviness of classic reductions and cream sauces. The wines brighten the flavors of the food and refresh the palate. PAIRING IDEAS: Fried or baked fish, elegant seafood dishes, cream sauces, butter sauces, sauteeed mushrooms, roasted chicken, grilled bratwurst, grilled pork chops, charcuterie.

OFF-DRY & LOWER PRÄDIKAT RIESLINGS (Feinherb, Kabinett, Spätlese) Delicacy and a mineral-inflected fruitiness are the hallmarks of fine, off-dry Rieslings. Their elegant style and absolute purity of flavor make them excellent partners for modern cooking that emphasizes high-quality, fresh ingredients. Spicy Asian/fusion cuisine, smoked fish and salty cheeses are excellent matchups for these qualities of lightly sweet Rieslings: • Naturally low alcohol. A lightly sweet Riesling’s moderate alcohol makes it ideal for spicy foods. High-alcohol wines only make spicy heat taste hotter and less palatable. Lower-alcohol wines also fit well with today’s healthier lifestyle. • Fine structure. Rieslings get their structure from ripe acidity, rather than from tannins drawn from stems and oak barrels. Tannic wines give spicy foods an unpleasant bitterness, whereas Riesling helps tame the spice. • Cooling sweetness. This attribute makes lightly sweet Rieslings exceptional partners for spicy foods. The slight sweetness cools the palate and keeps the food fresh and lively. A bit of sweetness also helps carry flavor, bringing out the fresh taste of the food. Lightly sweet Rieslings also make excellent apéritifs. • Crisp acidity. Riesling’s bright acidity balances its sweetness and helps cleanse and freshen the palate. PAIRING IDEAS: Lemongrass chicken, crab cakes, roasted meats with pan sauce, dishes with acidic sauces such as beurre blanc, pumpkin ravioli, roasted vegetables, white-rind soft cheeses.

SWEET AND NOBLY SWEET RIESLINGS (Auslese, Eiswein, BA, TBA) Sweeter Rieslings, such as German Auslese, work well on their own as a refreshing “sorbet” between courses. They can also pair well with rich, spicy Indian dishes or moderately sweet dishes featuring fresh fruits. When they are mature (10 to 20 years old), Auslese- style Rieslings become earthier and drier to the taste, making them classic partners for braised or roasted game dishes, such as fowl, wild boar and venison. Very sweet, dessert-style Rieslings are extremely intense, concentrated wines, best enjoyed on their own. But their richness also matches very well with strong, salty blue cheeses, fruit desserts and foie gras. When pairing with a dessert, however, it’s important to be sure that the sweetness of the dessert does not overpower the wine. Avoid chocolate, as it is one of the few things that Riesling does not pair well with.

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LOOSEN BROS. USA 19 PORTFOLIO GUIDE – SUMMER 2021 The estate is currently managed by Dorothee Zilliken, who has been working with her father, Hans-Joachim “Hanno” Zilliken, since 2007. She took on full responsibility in 2016, with the ongoing guid- ance of Hanno, and the indispensible help of her mother, Ruth, and husband, Philipp.

THE REMARKABLE ZILLIKEN CELLAR The Geltz Zilliken cellar is the deepest in the Saar Valley, extending three stories beneath the earth. Yet beyond the impressive dimen- sions, it also radiates an atmosphere of myth and majesty. The effect is so pronounced that its dimly lit halls have even served as the back- drop for detective films. And, as if by design, the natural conditions Hanno and Dorothee Zilliken in the estate’s deep, cool barrel cellar. of 100% humidity and a constant, cool temperature (around 11°C) lend themselves to slow fermentation in neutral oak barrels. The WEINGUT ZILLIKEN is one of the leading wine estates of the Saar natural gravity of the deep cellar is harnessed to fill the traditional region in Germany. Renowned for the steely precision of their 1,000-liter, neutral oak Fuder casks, where the wines are vinified from Rieslings grown in the very cool climate and slate soils of the area, start to finish. the Zilliken estate built its reputation with intense, yet delicate and nearly weightless Rieslings that “float like a butterfly.” OVERVIEW OF WEINGUT ZILLIKEN WINEGROWING SINCE 1742 YEAR FOUNDED: 1742 The Zilliken family traces its winegrowing tradition back to 1742. The early generations toiled diligently in their vineyards, but it was the OWNER: Zilliken family Royal Prussian Forest Superintendent (Forstmeister) Ferdinand Geltz WINEMAKER: Dorothee Zilliken (1851–1925) who laid the groundwork for what would become one of LOCATION: Saarburg, Saar Valley, Germany the most highly regarded family-owned estates anywhere in the Saar VINEYARD AREA: 12 hectares (30 acres) and Mosel area. SOIL TYPES: Devonian slate, volcanic diabase stone In 1908, Ferdinand Geltz was a co-founder of the "Vereins der VITICULTURE: Sustainable Naturwein versteigerer Großer Ring," the elite winegrowers associa- GRAPE VARIETIES: 100% Riesling tion known today as the VDP-Mosel. It promoted the sale of premium-quality, unchaptalized wines as a way to raise the profile, AVERAGE YIELD: 50 hl/ha (approx. 2.5 tons per acre) both domestically and internationally, of the outstanding Rieslings ANNUAL PRODUCTION: 6,000 cases being produced in this winegrowing region. FOUNDING MEMBER: Mosel-Saar-Ruwer VDP (1908) On Christmas Day 1944, the estate's house and cellar were GROSSE LAGE VINEYARDS completely destroyed in a bombing raid. It was the determination of SAARBURGER RAUSCH: 11 hectares (27.5 acres) then-owner Marianne Geltz that preserved the winegrowing tradition OCKFENER BOCKSTEIN: 1 hectare (2.5 acres) within the family. In 1947 Marianne married Fritz Zilliken, and from that point on the estate has labelled itself Forstmeister Geltz-Zilliken. GERMANY’S WINEMAKER OF THE YEAR 2017 In 1950, they acquired the deep cellar in Saarburg that became the Gault Millau Weinguide Deutschland estate's permanent home.

LOOSEN BROS. USA 20 PORTFOLIO GUIDE – SUMMER 2021 THE VINEYARDS AND WINES OF ZILLIKEN

SAARBURGER RAUSCH The exceptional Rausch vineyard is a Grosse Lage (grand cru) site on the steep, south-facing slope behind the charming little town of Saarburg. The weathered gray slate is interspersed with a greenish volcanic rock, called diabase (Diabas in German). This makes the soil even lighter and more well-drained, which helps to bring a brillliantly focused precision and intensely mineral edge to the wines. A distinct element of citrus and white peach are typical here, in tightly focused wines that can age well for decades.

OCKFENER BOCKSTEIN The Bockstein vineyard is a glorious amphitheater of vines that shel- ters the small village of Ockfen. At 52.9 hectares (132 acres) it is much larger than Rausch, but they both have the steepness and southerly exposure that are required for achieving ripeness in this very cool The Grosse Lage Saarburger Rausch vineyard. climate. The slate soil in Bockstein is laced with sandstone and THE SAAR RIVER VALLEY quartzite, producing wines that are robust and relatively full-bodied, The Saar is a small wine region along a tributary river that joins the with acidity that is a bit less assertive than in Rausch. Mosel at Trier, on Germany’s western border with France. Of the THE ZILLIKEN APPROACH TO WINEMAKING Mosel region’s 8,800 hectares of vineyard, the Saar region accounts The Zilliken family seeks to carefully preserve the potential that the for only 735 hectares (1,837 acres). The narrow river has a minimal wine carries within itself. For them, wine is created on the vine; you mitigating influence on the regional climate. That, combined with the cannot add anything in the cellar. So their greatest effort is in the vine- higher elevations here, creates very cool conditions that produce yards, where meticulous attention to detail leads to healthy fruit and wines of lighter weight and brighter acidity than the Mosel. The soil optimal ripeness. Their approach in the cellar is traditional and simple, is primarily gray Devonian slate, which lends a pronounced raciness with fermentation, clarification and maturation all happening naturally and delicacy to the wines. in old Fuder casks. The Zilliken estate owns 11 hectares (27.5 acres) in the town of “Our goal is to produce Rieslings with the highest level of finesse Saarburg, exclusively in the top-class Grosse Lage Rausch vineyard. and lightness,” says Dorothee. The result of this dedication is graceful In addition, they own one hectare (2.5 acres) in the Bockstein vine- wines of crystalline purity that express the rocky soils and cool climate yard in the neighboring village of Ockfen. with concentration, intensity and length. With a climate that yields restrained ripeness and striking acidity, THE WINES OF ZILLIKEN the style here favors wines with balancing sweetness. About one quar- ESTATE WINES ter of their production is dry, with another 25 percent in the off-dry Zilliken “Butterfly” Riesling (off-dry “feinherb” style) style, and the rest in the range of sweeter styles. Zilliken Estate Riesling (fruity “lieblich” style) THE VINEYARDS OF SAARBURG AND OCKFEN VILLAGE WINES Saarburg Riesling Trocken Alte Reben (dry; old vines) Saarburg Riesling Kabinett

GROSSE LAGE WINES Bockstein Riesling Kabinett Rausch Riesling Grosses Gewächs (GG = dry) Rausch Riesling Kabinett Rausch Riesling Spätlese Rausch Riesling Auslese

Rarities such as Eiswein, Beerenauslese and Trockenbeerenauslese are produced in small quantities when the vintage allows. Z WEINGUT ZILLIKEN

LOOSEN BROS. USA 21 PORTFOLIO GUIDE – SUMMER 2021 Traditionally crafted wines from the Pfalz region of Germany THE QUALITY CONCEPT: TRUE PFALZ The goal at Villa Wolf is to produce wines that express the pure, authentic terroir of the region. Made in the classic style of the Pfalz, Villa Wolf Rieslings are drier and more full-bodied than Mosel Rieslings, with fully ripe fruit flavors and a characteristic stoniness in the aroma. To preserve the naturally high quality of the vineyards, we employ sustainable viticultural practices and emphasize gentle handling of the fruit through traditional, minimalist winemaking. The Pfalz region also has a long tradition with other grape varieties, allowing Ernst and his team to expand their winemak- ing palette to include Pinot Blanc, Pinot Gris, Pinot Noir, The historic Villa Wolf winery building in the Pfalz region. Gewürztraminer and Dornfelder. HE ILLA OLF INEMAKING EAM FOUNDED IN 1756, in the Pfalz region of Germany, the J.L. Wolf T V W W T estate (now called Villa Wolf ) was a successful and highly The estate is managed by a regarded winery for more than two centuries. It entered an talented young winemaker, especially glamorous era with the construction of its Italianate Patrick Möllen dorf, who had estate house and villa in 1843. previously worked in the In the latter years of the 20th century, however, the estate cellar at Dr. Loosen. He has languished, lacking a firm hand to guide its wine production. brought renewed energy and Ernst Loosen, of the Dr. Loosen estate, took over the vineyards focus to the viticulture and in 1996, launching a dramatic turnaround in the estate’s quality winemaking at Villa Wolf. and reputation. The philosophy is based on the belief that great wines THE PFALZ REGION must start in the vineyard. So The Pfalz region lies Patrick works closely with Villa Wolf winemaker, Patrick between the Haardt nature, using sustainable Möllendorf, at work in the vines. mountains and the practices to nurture biodiver- Rhine River in south- sity in the vineyards, providing a healthy and diverse west Germany, directly microbiology in the soil. This is important for wines to express north of France’s Alsace the character of the grape and the soil in which it is grown. region. As in Alsace, the Organic certification was achieved in 2019. mountains protect the VILLA WOLF This idea is into the cellar, with a focus on gentle handling of area from cold Atlantic the wine throughout the entire process. This approach retains weather, making it one of the clean, fresh fruit that represents the Villa Wolf style. The the warmer and drier team is committed to traditional vinification methods, such as areas of Germany. fermentation and aging in large, neutral oak casks, and sponta- Because of this unique climate, it is possible to achieve full neous fermentation with natural yeasts. ripeness in every vintage, yielding flavor-packed, full-bodied With sustainable viticulture, minimal processing and their wines. The predominant soil type in this area is well-drained, constant pursuit of improvement, Patrick strives to capture the weathered sandstone. It produces wines with a fruit-driven purity and special characteristics of the region, vineyard and purity and a stony structure. grape variety in each of their wines.

LOOSEN BROS. USA 22 PORTFOLIO GUIDE – SUMMER 2021 VILLA WOLF ESTATE-GROWN RIESLINGS An unofficial, Burgundy-style classification of the estate vineyards is used at Villa Wolf, based largely on a property tax assessment done by the Bavarian government in 1828. The estate’s classified vineyards include the Grosse Lage (grand cru) Pechstein in the village of Forst. In Wachenheim, Villa Wolf owns three Erste Lage (premier cru) sites: Wachenheimer Belz, Königswingert and Goldbächel. These single-vineyard, estate-grown Rieslings show the distinctive character of their different terroirs.

VILLA WOLF

The classified vineyards of Wachenheim and Forst. Vineyards of Wachenheim and Forst, protected by the Haardt mountains.

Villa Wolf Riesling, Wachenheimer From the premier cru Königswingert (“King’s Vineyards”), but labeled without a vineyard name. Here, the weathered sandstone and loam soil produces pure, fruit-driven wines with a distinctive stony character that reflects the terroir of Königswingert. Villa Wolf Riesling, Wachenheimer Belz Wachenheimer Belz has a unique structure and flavor profile from the unusual chalk soil that is only found in this vineyard, a monopole of J.L. Wolf. The wine typically has a rounder, fuller profile than the Wachenheimer, with excellent concentration and a warm richness on the palate. Villa Wolf Riesling, Forster Pechstein The grand cru Pechstein vineyard, in the neighboring village of Forst, has the most assertive minerality of all the Villa Wolf vineyards. The name translates as “black stone” and refers to the abundance of black basalt in the soil, which gives the wines a firm mineral edge.

VILLA WOLF VARIETAL WINES This value-priced line of varietal wines shows the true character of each traditional variety as it is grown in the warm and sunny Pfalz region. These wines are produced primarily with fruit from contracted growers. They are vinified in a clean, crisp style — no over- ripeness, no botrytis, no malolactic — that makes them ideal everyday wines. Villa Wolf Gewürztraminer Villa Wolf Sauvignon Blanc Clean, fruity and wonderfully light on its feet. Juicy aromatic character with a crisp backbone of acidity. Villa Wolf Pinot Blanc Villa Wolf Pinot Noir Rosé A vibrant expression of this classic variety. A true rosé. Light and refreshing, with bright fruit flavors. Villa Wolf Pinot Gris Villa Wolf Pinot Noir Juicy and medium-bodied, with a satisfying crackle. Warm and medium-bodied, with a firm acid structure. Villa Wolf Riesling Dry Villa Wolf Dornfelder The traditional, medium-bodied dry style of the Pfalz region. Soft, fruity and medium-bodied, with a slightly floral aroma.

LOOSEN BROS. USA 23 PORTFOLIO GUIDE – SUMMER 2021 WEINGUT ROBERT WEIL Peerless, aristocratic Rieslings from the Rheingau

THE VINEYARDS Kiedrich Turmberg and Kiedrich Gräfenberg are situated on a southwest-facing ridge and a steep cliff with inclines of up to 60 percent. Their soils consist of deep and medium-deep stony, fragmented phyllite partially mixed with loess and loam. This combination of barren stony soils, an ideal microclimate, steep inclination and southwestern exposure allows the grapes to hang on the vine for a very long time. The resulting wines are complex and rich in minerals, with great elegance and finesse. The vineyards are cultivated in an environmentally friendly manner: organic fertilizer is used as needed; green cover is planted in alternating rows to optimize the humus content of the soil; herbicides are never used, and Winemaker Wilhelm Weil is the great-grandson of the estate’s founder. other plant protection measures are used only spar- ingly and with respect for habitat. HISTORY Grapes are harvested by hand, with an extremely Founded in 1875, Weingut Robert Weil is considered to be one critical selection that involves up to 17 rounds of the Rheingau’s younger wine estates. It is located in the heart through the vineyards. The goal of this meticu- of Kiedrich, a village first documented in the year 950. Kiedrich lous attention is to reap the finest fruit possible Turmberg and Kiedrich Gräfenberg, the estate’s top vineyards, for wines in every Prädikat level. i are among the finest sites in the Rheingau. The estate cultivates 90 hectares (222 acres) of vineyards, of ACCOLADES FOR WILHELM WEIL which 100 percent are planted with Riesling. Today, Wilhelm • Winemaker of the Year 1997, Gault Millau Weil, the great-grandson of the estate’s founder, carries on the • “…the most consistendly brilliant wine maker in the tradition of uncompromising, quality-oriented vineyard and Rheingau.” —Michael Broadbent cellar practices – a tradition that has been the hallmark of the www.weingut-robert-weil.com winery for four generations.

THE TERROIRS OF ROBERT WEIL Kiedrich Turmberg Kiedrich Gräfenberg The name Turmberg means “tower hill” This grand cru-rated site has been a and refers to the ruins of the medieval renowned vineyard since the 12th Burg Scharfenstein castle. It is a separate century. The name means “hill of the little hill, directly adjacent to the counts,” and it is undisputedly one of Gräfenberg, and is rated as premier cru. the greatest vineyards of the Rheingau. The German wine law of 1971 incorpo- The soil is of similar composition to rated it into the Gräfenberg, but in 2005 the Turmberg — phyllite, loess and loam it was reinstated as an individual, classi- on a slate base — but the topsoil is fied site. It is a monopole of Robert deeper and heavier, and retains water Weil. better. The vineyard is steep, with ideal The Turmberg is a steep, southwest- southwest exposure. It benefits from facing site. It has a slate base, with a thin good air circulation as winds are drawn topsoil composed of stony, gritty phyllite from the Taunus mountains down into mixed with loess and loam. the Rhine valley.

LOOSEN BROS. USA 24 PORTFOLIO GUIDE – SUMMER 2021 WEINGUT ROBERT WEIL ON THE MAP

Kiedrich

ROBERT WEIL

= VDP Erste Lage (Grand Cru) vineyard (now called VDP.Grosse Lage)

THE HILLSIDE VINEYARDS OF KIEDRICH

KLOSTERBERG TURMBERG

GRÄFENBERG

ROBERT WEIL ESTATE

LOOSEN BROS. USA 25 PORTFOLIO GUIDE – SUMMER 2021 WEINGUT ROBERT WEIL

KIEDRICH TURMBERG & GRÄFENBERG

HARVESTING IN THE GRÄFENBERG VINEYARD

LOOSEN BROS. USA 26 PORTFOLIO GUIDE – SUMMER 2021 WEINGUT ROBERT WEIL

THE NEW BARREL CELLAR

THE NEWLY EXPANDED CELLAR AT ROBERT WEIL

LOOSEN BROS. USA 27 PORTFOLIO GUIDE – SUMMER 2021 A (bio)dynamic family estate in the Rheinhessen region

SEARCHING FOR BALANCE Philipp looks for natural balance in the vineyards, in order to slow the ripening process and harvest grapes that have fully developed flavors, but are not overripe. The goal is to produce richly flavored, full-bodied wines that don’t exceed 12.5 to 13.0% alcohol. In warm years, this can mean hanging a higher crop early on, and then reducing it by cutting individual clusters in half or through a series of selective pickings. The fruit is harvested by hand and carefully transported to the winery. After four to 24 hours of skin contact, it is gently pressd in a modern pneumatic press, giving pure, clean juice without the phenolic bitterness that can come from heavy press- ing. Spontaneous fermentation with indigenous yeasts, as well as post-fermentation maturation, takes place in a combination of stainless steel tanks and large, neutral oak casks (1,200 and The Wittmann family: Philipp and his wife, Eva Clüsserath (owner of the Ansgar Clüsserath estate in the Mosel); Elisabeth and Günter. 2,400 liters), depending on the wine. In typical years, the basic estate wines are produced in 50% stainless steel and 50% oak THE WITTMANN FAMILY has been growing grapes and producing casks, whereas 70% of the Grosses Gewächs (GG) wines are wine in the small Rheinhessen village of Westhofen since 1663. produced in wood casks. The wines are kept on the lees until Today, the estate cultivates 62 acres of vines in the rolling lime- bottling in April (August for the GGs). stone hills found in the southern part of the region, just west of The Wittmann family has a long history as winegrowers, and the Rhine river valley. They have been pioneers in developing they have developed a deep bond with the land they cultivate. the full-bodied, well-balanced style of dry wines for which the Their respect for nature and commitment to quality radiate from region has become known. And they were early adopters of the wines just as much as the character of the grape and soil. organic and biodynamic viticulture. Germany’s Winemaker of the Year 2014! Riesling is the dominant grape variety, accounting for 65% of Gault & Millau Weinguide Deutschland the estate’s vineyard area. They also produce the three Pinot varieties (Pinot Blanc, Pinot Gris and Pinot Noir), as well as Silvaner, all of which have a long tradition in Westhofen. In addition, small quantities of Scheurebe, Chardonnay and some minor varieties are grown. The estate has as its foundation the pursuit of balanced wines that have tension, depth and intensity, but are at the same time fresh and elegant. Philipp Wittmann has no doubt that this complex character can only be created in the vineyard, so atten- tion to detail in the viticulture is of primary importance. Phillip’s father, Günter, took a major step in this quest when he converted all of the estate’s vineyards to organic viticulture in 1990. No herbicides, fungicides or chemical fertilizers have been used in the vineyards for over 20 years. In 2004, Philipp took the next important step by achieving Biodynamic certifica- The arched, stone cellar at Wittmann was built in 1829. This is where the estate’s tion for the entire estate. outstanding dry wines are matured in large oak casks.

LOOSEN BROS. USA 28 PORTFOLIO GUIDE – SUMMER 2021 THE RHEINHESSEN REGION

WEINGUT WITTMANN

WONNEGAU

LOOSEN BROS. USA 29 PORTFOLIO GUIDE – SUMMER 2021 THE VINEYARDS AND WINES OF WITTMANN MORSTEIN Morstein is situated on a south-facing slope that has a subsoil of massive limestone rocks. This site dates from 1282, and Wittmann owns about 10 acres in the best, southeast-facing parcel. The topsoil is primarily heavy clayish marl interspersed with limestone. The subsoil is also heavy and marked by layers of limestone that help circulate water. This ensures that the vines are well supplied with nutrients and minerals, and accounts for the mineral charac- ter of Morstein wines. Levels of Wine Quality “100 HILLS” WINES. This line of entry-level wines uses fruit from contracted growers, all of whom are certified Organic. About The gently sloping, south-facing Morstein vineyard, one of four Grosse lage (grand 40% of the fruit is estate grown, but comes from sites that do not cru) vineyards in which Wittmann has vines. have soil dominated by limestone.

THE RHEINHESSEN is Germany’s largest wine growing region. It is a ESTATE WINES (VDP.Gutswein). Weingut Wittmann is a member vast area of rolling hills in the bended knee of the Rhine river, of the VDP, Germany’s association of top wine estates. The wines between the Pfalz and the Rheingau. Wine grapes have been are categorized according to the VDP’s recently revised classifica- cultivated here since Roman times. Many different grape vari- tion system. These are elegant, fruit-driven wines, harvested eties are grown, with Riesling recently reclaiming its rightful from different estate vineyards. position as the leading variety. The soils are primarily based on VILLAGE WINES (VDP.Ortswein). Selectively harvested wines limestone, with a mix of topsoils, including clay, marl and loess. from the best vineyards of Westhofen. They have high ripeness, The Wittmann estate is in an area known as the Wonnegau, excellent concentration and a mineral character. For the Pinots at the very southern end of the region, near the city of Worms. and Silvaner, this is the top quality produced. Westhofen is an old market town in an area that enjoys a mild GRAND CRU (VDP.Grosse Lage). Rieslings climate. Westhofen’s south to southeast-facing vineyard slopes from the very best sites, with intense rise from the glacial valley of the Rhine to the rim of a high minerality from the limestone soil. Rich, plateau. There are four Grosse Lage (grand cru) sites: powerful wines of great individuality and AULERDE excellent aging potential. They are labeled First documented in 1380, this site lies at the foot of the protec- as GG (“Grosses Gewächs”), which is the tive slopes of Kirchspiel, and it is the estate’s warmest site. The new German designation for dry Riesling topsoil is mostly a deep layer of loess, but in a small portion of from a Grosse Lage site. Aulerde there is a heavy clayish marl with only a small amount of PRÄDIKAT WINES. Wines with naturally luscious sweetness from limestone. It is only here that Riesling is grown. botrytis are labeled with the traditional German Prädikats KIRSCHSPIEL (Auslese, Beerenauslese, Trockenbeerenauslese). The Kirchspiel site opens toward the Rhine like an amphithe- The Vineyards of Westhofen ater. Its south to southeast exposure protects the vines from cold westerly winds and accounts for the excellent microclimate of the vineyard. The soil structure is marked by clayish marl interspersed with limestone. WEINGUT WITTMANN BRUNNENHÄUSCHEN This cool site is situated high on the slope above Westhofen, where the grapes ripen slowly for a very long growing season. The finest part of Brunnenhäuschen is an old parcel known as “Abtserde,” where Wittmann has 1.2 acres of Riesling. This site has a clayish marl that is rich in limestone. High iron oxide in parts of the soil gives it a reddish color, also referred to as “terra rossa.” The subsoil is interspersed with large limestone rocks.

LOOSEN BROS. USA 30 PORTFOLIO GUIDE – SUMMER 2021 WEINGUT WITTMANN

THE GROSSE LAGE MORSTEIN VINEYARD

THE GROSSE LAGE AULERDE VINEYARD

LOOSEN BROS. USA 31 PORTFOLIO GUIDE – SUMMER 2021 Stunning Pinot Noir from an extraordinary Swiss domaine

Above: The Graubunden vineyards are among the most dramatic in the world. Inset: Marta and Daniel Gantenbein. Below right: Turned bricks create a grape-cluster mirage along the exterior of the winery.

FOUNDED IN 1982, Gantenbein is widely considered to be one of the best wine estates in Switzerland. It is located in the Graubünden (Grisons) district of the upper Rhine valley in eastern Switzerland, one of the most breathtakingly beautiful places on Earth. Not far from here, high up in the Alps, the Rhine begins its long journey to the Atlantic. At the foot of the Alps, in the small village of Fläsch, is the gravity-flow winery of Daniel and Martha Gantenbein; a marvel of design simplicity, ingenuity and mechanical precision. Daniel and Martha do all of the vineyard and cellar work them- selves, by hand. Together, they farm six hectares (15 acres) of vineyards, about 500 meters above sea level on the scree slopes of GANTENBEIN PINOT NOIR the northern Alps. Most of the vineyards (about 12.5 acres) are One reviewer writes: “Gantenbein makes planted densely with Pinot Noir clones from Burgundy. The rest is small batch handcrafted smoky Pinot Noir of planted with Chardonnay, as well as a tiny parcel of Riesling, incredible quality. Consider yourself an planted with vines sourced from the Mosel. insider to even hear about this wine.” Gantenbein Pinot Noir is carefully harvested by hand and Another writes: “hard to buy…but highly fermented in custom-built, open-top wood fermenters, typically recommended if you want to taste Switzerland’s with 20% whole clusters. Malolactic fermentation takes place in Romanée Conti.” barriques. The wines are bottled after 12 to 14 months in barrique, without filtration or fining. Even in a good vintage, the yields are —Winemaker of the Year 2008— Feinschmecker (Germany’s “Gourmet”) quite low — only about 1.5 tons per acre, for an average produc- tion of about 1,200 cases of Pinot Noir and about 200 cases of a fine, mineral-focused Chardonnay. www.gantenbeinwine.com

LOOSEN BROS. USA 32 PORTFOLIO GUIDE – SUMMER 2021 GANTENBEIN ON THE MAP

The Gantenbein winery is in the tiny village of Fläsch, near the spa town of Bad Ragaz, in the Upper Rhine valley of Eastern Switzerland. The wine growing region is a new AOC called Graubünden.

Graubünden GANTENBEIN Region

The cuvier at Gantenbein.

LOOSEN BROS. USA 33 PORTFOLIO GUIDE – SUMMER 2021 Extraordinary Merlot from a historic property in Ticino

Ruins of the 12 century castle, once owned by Milan’s powerful Sforza family, stand Gabi Gianini is the fourth generation of the family that acquired the Morcote estate in amid the estate’s vineyards. 1940.

THE CASTELLO DI MORCOTE ESTATE is situated on the THE TICINO REGION Arbostora promontory at the southern point of the Ticino region in There are just under 2,500 acres of vineyard in the southern canton Switzerland, surrounded by Lake Lugano and facing across the lake of Ticino, which makes it Switzerland’s fourth most important wine to Italy. It comprises 172 hectares of luminous forest, wide pastures region. Ticino is famous for its Merlot, which was first planted here in and terraced vineyards that slope gently down to the lake. Grapes 1906, and now comprises 80% of its production. Merlot del Ticino can and olives are cultivated, fruit trees and bees are nurtured, and be relatively light, but from well-sited vineyards and serious vinifica- horses and donkeys are raised here. tion — as at Castello di Morcote — these wines can easily stand The current seven-hectare estate vineyard, surrounding the alongside fine red Bordeaux. castle, was established at the end of the 1980s. The estate produced its first wine in 1993. OVERVIEW OF CASTELLO DI MORCOTE A BRIEF HISTORY OF THE ESTATE YEAR FOUNDED: 12th century (but winegrowing only since 1988) The Morcote story begins with the Romans, evidenced by the OWNER: Gabi Gianini remains of a watch tower and an ancient well in the courtyard of the castle. The earliest fortress was built in the 12th century, and legend WINEMAKER & VINEYARD MANAGER: Michele Conceprio has it that the Emperor Frederick Barbarossa paid a visit. At the APPELLATION: Ticino, Switzerland beginning of the 15th century, the castle and its lands belonged to the VINEYARD AREA: 7 hectares (17.5 acres) duchy of Milan, first to the Visconti dynasty and then to the Sforzas. SOIL TYPES: Granite and porphyry The Duchy of Milan came to an end in 1515, and the castle was VITICULTURE: Sustainable, low-impact awarded to Francesco Paleari of Morcote for his military exploits. The GRAPE VARIETIES: Merlot, Cabernet Franc, Chardonnay Paleari family held the estate for 400 years, until the last male heirs sold it to Massimo Gianini in 1940. ANNUAL PRODUCTION: 3,500 cases

WINES “The passion for making wine is a love that, if it Merlot del Ticino (90% Merlot, 10% Cabernet Franc) captures you, never lets you go.” Bianco di Merlot del Ticino (90% Merlot, 10% Chardonnay) — Gabi Gianini

LOOSEN BROS. USA 34 PORTFOLIO GUIDE – SUMMER 2021 THE CANTON OF TICINO, SWITZERLAND

CASTELLO DI MORCOTE

VIEW OF CASTELLO DI MORCOTE, OVERLOOKING LAKE LUGANO

LOOSEN BROS. USA 35 PORTFOLIO GUIDE – SUMMER 2021 BURGUNDY & THE CÔTE D’OR

LOOSEN BROS. USA 36 PORTFOLIO GUIDE – SUMMER 2021 ABOUT BURGUNDY

THE STORIED AND REVERED WINE REGION of Burgundy is situated in the central part of eastern France, extending directly north from Lyon to Dijon, and then jogging a bit westward to Chablis. From north to south, greater Burgundy encompasses Chablis, the Côte d’Or, the Côte Chalonnaise, the Mâconnais and Beaujolais. Historically, Beaujolais was never part of the province of Burgundy, so it is usually consid- ered as its own region. They are connected geographically, sharing a similar east-facing aspect to the vineyard areas in the Saône and Rhône river valleys, but the geological makeup of the two areas is quite distinct. The subsoil of Beaujolais is primarily granitic, whereas the soils of Burgundy to the north are based on Jurassic limestone. Straddling the 47th parallel (at Dijon), Burgundy is a cool-climate region that is renowned for its elegant and mineral-inflected wines from Pinot Noir and Chardonnay, grape varieties that originated here. Burgundy is also the birthplace of the concept of terroir, a cataloguing of the minute differences in soil, aspect and vineyard climate that give a unique taste to a particular parcel of vines. Introduced by the monastic orders that farmed these slopes in the Middle Ages, the pursuit of “terroir expression” has been the obsession of vignerons and consumers alike for many centuries. Viticulture in Burgundy dates back as far as the 1st century BC, when Celtic tribes settled in the area. In the Middle Ages, the Benedictine and Cistercian monks brought greater, highly organized vineyard development and an unprecedented attention to detail, which led to the complex mosaic of climats and lieu-dits that Burgundy is today. Most of the church-owned vineyards were privatized by Napoleon in the early 1800s, opening the door for individual families to build their own futures as vignerons.

THE CÔTE D’OR The Côte d’Or is the heart of Burgundy and the source of the region’s most treasured wines. It is situated on the slopes of an escarpment that forms a narrow band of vineyards, from Dijon south to Santenay, a distance of only 30 miles The name Côte d’Or translates as ‘golden slope,’ evoking its autumnal foliage, but it may originally have been an abbreviation of Côte d’Orient, a reference to the fact that the vineyard slopes face east. The region is divided into two sectors, the Côte de Nuits in the north, and the Côte de Beaune to the south.

CÔTE DE NUITS The Côte de Nuits is the northern half of the Côte d’Or, named after its principal town of Nuits-St-Georges. This area produces the greatest red wines of Burgundy, from Pinot Noir grown in the distinctive reddish clay and limestone soil, with a few white wines from Chardonnay. Each village has its own character, but in general the Pinot Noirs from this area have more depth, complexity and power than those of the Côte de Beaune. Of the 25 grand crus for red wine in the Côte d’Or, 24 of them are here.

CÔTE DE BEAUNE This area is named after Beaune, the important wine town at the center of the Côte d’Or. Because of a greater proportion of limestone in the soil here, this area produces the greatest white wines of Burgundy, along with some very elegant reds. Of the eight grand crus for white wine in the Côte d’Or, seven of them are in the Côte de Beaune, mostly bearing the name Montrachet.

THE CÔTE DE NUITS THE CÔTE DE BEAUNE TOTAL VINEYARD AREA: 4,200 acres TOTAL VINEYARD AREA: 8,900 acres VILLAGES: Marsannay, Fixin, Gevrey-Chambertin, Morey-St.-Denis, VILLAGES: Ladoix-Serrigny, Aloxe-Corton, Pernand-Vergelesses, Chambolle-Musigny, Vougeot, Flagey-Echézeaux, Vosne-Romanée, Savigny-lès-Beaune, Beaune, Pommard, Volnay, Monthélie, Auxey- Nuits-St.-Georges, Prémeaux-Prissey, Comblanchien, Corgoloin Duresses, Saint-Romain, Meursault, Puligny-Montrachet, GRAPE VARIETIES: 98% Pinot Noir; 1% Chardonnay; <1% Other Saint-Aubin, Chassagne-Montrachet, Santenay GRAND CRUS (24): Chambertin, Chambertin-Clos de Bèze, Mazis- GRAPE VARIETIES: 58% Chardonnay; 41% Pinot Noir, <1% Other Chambertin, Latricères-Chambertin, Ruchottes-Chambertin, GRAND CRUS (7): Corton-Charlemagne, Le Corton, Bâtard- Griotte-Chambertin, Chapelle-Chambertin, Charmes-Chambertin, Montrachet, Bienvenues-Bâtard-Montrachet, Chevalier-Montrachet, Mazoyères-Chambertin, Clos de la Roche, Clos des Lambrays, Clos Le Montrachet, Criots-Bâtard-Montrachet de Tart, Clos St. Denis, Bonnes Mares, Musigny, Clos de Vougeot, PREMIER CRUS: 305 (42 just in Beaune!) Echézeaux, Grands Echézeaux, La Romanée, La Tâche, La Grand Rue, Richebourg, Romanée-Conti, Romanée-St.-Vivant PREMIER CRUS: 135

LOOSEN BROS. USA 37 PORTFOLIO GUIDE – SUMMER 2021 Nicolas Potel’s Visionary Burgundy Domaine

GUIDING PRINCIPLES AT DOMAINE DE BELLENE

RESPECT • A deep reverence for Burgundy’s traditions and terroir, which also inspired the choice of name, drawn from the history of Beaune. • Committed to preserving the integrity of the vineyards and their fruit through thoughtful viticulture and gentle winemaking. • Honoring the legacy of the Potel family – past, present and future.

VISION • Constantly seeking better ways to work with nature in the vine- yards, based on scientific research and experimentation. • Continuous innovation in the cellar to reduce resource useage, while improving the expressive power of the wines. • Developing the potential of under-appreciated appellations. Nicolas Potel in the cellar at Domaine de Bellene’. • Creating a new financial model for small startup domaines.

NICOLAS POTEL ESTABLISHED Domaine de Bellene in 2005, SUSTAINABILITY starting with a few vineyard parcels from his family and several from • Building a new standard of sustainability for the modern Burgundy growers he had worked with for many years. His goal was to follow domaine that encompasses environmental responsibility, financial in the footsteps of his beloved father, Gérard Potel, to control all viability and social responsibility. aspects of wine production, from vineyard to market, in order to • Commitment to low-impact viticulture and cellar practices. create pure, balanced wines that are clear expressions of their classic • Revitalizing existing vineyards and developing new practices for Burgundy terroirs. And to do it in a way that respects the deep tradi- better vine health and long-term climate change mitigation. tions of the region while looking to the future, by working closely with nature to foster a beneficial impact on the environment. In 2006, Nicolas acquired the Domaine buildings, located near OVERVIEW OF DOMAINE DE BELLENE the historic center of Beaune. Originally a Cistercian abbey built in YEAR FOUNDED: 2005 the 16th century, the cellars and buildings were renovated according OWNER: Nicolas Potel to very strict environmental standards. Nicolas takes environmental responsibility very seriously and it is integrated into all aspects of WINEMAKER & VINEYARD MANAGER: Sylvain Debord the estate: buildings, vineyards, cellar work, energy conservation LOCATION: Beaune, Côte d’Or, France and packaging materials. VINEYARD AREA: 25 hectares (62.5 acres) Domaine de Bellene now owns 62.5 acres of vineyards through- SOIL TYPES: Clay and limestone out the Côte d’Or, from Santenay in the south, to Vosne-Romanée VITICULTURE: Practicing organic (not certified) in the north. The focus is on the outstanding (and often under- GRAPE VARIETIES: 67% Pinot Noir; 33% Chardonnay rated) premier cru climats of Beaune, and on distinctive terroirs in AVERAGE YIELD: 30 hl/ha (approx. 2.5 tons per acre) promising appellations that offer exceptional value from a region ANNUAL PRODUCTION: 10,000 cases that has seen a stratospheric rise in prices over the last 20 years. The name comes from “Belenos,” an ancient Gallic god of sun VINEYARD HOLDINGS 62 parcels; 22 appellations in the Côte d’Or and beauty. It is the origin of the city name, Beaune, which was CÔTE DE BEAUNE: Beaune, Savigny-lès-Beaune, Saint-Romain, called “Belena” in Roman times, and “Bellene” in the Middle Ages. Meursault, Santenay CÔTE DE NUITS: Côte de Nuits-Villages, Nuits-Saint-Georges, “What I am searching for is definition — definition of place.” Vosne-Romanée — Nicolas Potel

LOOSEN BROS. USA 38 PORTFOLIO GUIDE – SUMMER 2021 The Vineyards and Wines of Domaine de Bellene THE WINES (U.S. SELECTION)

WHITE WINES • Savigny-lès-Beaune blanc • Santenay, Les Charmes Dessus • Meursault, Les Forges • Beaune Premier Cru, Perrières

RED WINES • Savigny-lès-Beaune Vieilles Vignes • Saint-Romain • Nuits-Saint-Georges Vieilles Vignes • Beaune Premier Cru, Hommage à François Potel • Beaune Premier Cru, Les Grèves • Beaune Premier Cru, Pertuisots Very old vines in the Domaine’s parcel of Beaune Grèves, planted in 1904. • Savigny-lès-Beaune Premier Cru, Les Hauts Jarrons THE VINEYARDS • Savigny-lès-Beaune Premier Cru, Les Peuillets The Domaine vineyards are farmed according to organic and bio - • Savigny-lès-Beaune Premier Cru, Hommage à Jean Ferté dynamic principles, to restore and maintain the unique soil structure • Vosne-Romanée, Les Quartiers de Nuits and microbial life of each parcel. Organic certification was achieved • Vosne-Romanée Premier Cru, Les Suchots in 2011, but was relenquished after the 2013 vintage, when the Additional wines are available through special request. broad-spectrum, organic-approved insecticide for the leafhopper infestation proved more damaging than a synthetic alternative. In DOMAINE DE BELLENE IN THE CÔTE D’OR cases like that, Nicolas wants to be able to do what’s truly best for the environment, whether or not it follows a particular certification. Vineyard parcels are continuously renewed and, in some cases, fully replanted. No clones are used — sélection massale is done from very old, pre-phylloxera vines in Beaune and Nuits-Saint-Georges. At harvest time, very careful, selective hand picking into small bins ensures that the fruit reaches the winery in perfect condition. At Vosne-Romanée the winery, a finer selection is done on the sorting table — an inno- vation introduced to Burgundy by Gérard Potel in the 1960s. Nuits-St-Georges

IN THE CELLAR Côtes de Nuits-Villages In the cellar, Nicolas and Sylvain follow a patient, hands-off approach, which allows the vineyard terroir to better express itself. Savigny-les-Beaune • Cold maceration of Pinot Noir to extract natural enzymes. • Pinot Noir: 60% whole-cluster fermentation in most vintages. • Indigenous yeast fermentation in eco-friendly stainless steel. • No enzymes, cultured yeasts or acid adjustments are used. DOMAINE DE BELLENE • No filtration, unless absolutely necessary for a particular bottling. Saint-Romain • No artificial light during fermentation to preserve trans-resvératrol Beaune compounds that are beneficial to human health.

• Slow, gentle pressing in a vertical basket press. Meursault • Fruit and juice are moved by gravity. • Maturation in French oak barrels for 12 to 18 months. • Long, gentle pressing and settling of Chardonnay to reduce the need for filtration and avoid potential premature oxidation issues. • Chardonnay: 100% whole-cluster; fermented and matured in 600- Santenay liter demi-muids for a more subtle oak influence.

LOOSEN BROS. USA 39 PORTFOLIO GUIDE – SUMMER 2021 Nicolas Potel’s Burgundy micro-négociant GUIDING PRINCIPLES AT ROCHE DE BELLENE

TERROIR AND TRADITION • Sincere respect for the heritage of the region. • A prestigious collection of 24 grand crus and 36 premier crus. • An unforced style that allows the wines to express the unique character of the individual climats. • Emphasis on purity and freshness.

RESPONSIBLE WINEMAKING • A patient, minimal-intervention approach. • No additives or heavy-handed manipulation. • Maturation for 12 to 18 months in barriques and 600-liter demi- muids, with moderate new oak to avoid over-extraction. Nicolas Potel with is winemaker and vineyard manager, Sylvain Debord. • Racking and bottling are done according to lunar and biodynamic calendars. NICOLAS POTEL’S BOUTIQUE négociant company was founded in 2008, allowing him to extend his winemaking vision beyond the COMMITMENT TO SUSTAINABILITY appellations he works with at Domaine de Bellene. With a larger • Working only with growers who farm their vineyards sustainably. spectrum of Burgundy climats, including an impressive array of • Inspiring growers to improve their viticultural practices. premier and grand crus, Maison Roche de Bellene offers a broad • Low-impact cellar practices. range of wines made in the same terroir-focused, sustainably- grown, minimal-intervention manner as those of the Domaine. DEEP BURGUNDY ROOTS OVERVIEW OF MAISON ROCHE DE BELLENE As a youngster growing up at his father’s legendary Domaine de la YEAR FOUNDED: 2008 Pousse d’Or, in Volnay, the ever-adventurous Nicolas traveled up OWNER: Nicolas Potel and down the Côte d’Or — on his bicycle — trading wines with growers and establishing lifelong friendships. He has been working WINEMAKER: Sylvain Debord continuously with some of those growers ever since he started his LOCATION: Beaune, Côte d’Or, France first négociant company back in 1998. VINEYARD AREA: Sourcing from 150 hectares (370 acres) All of the growers that Roche de Bellene sources from are farm- SOIL TYPES: Clay and limestone ing organically or according to the principles of lutte raisonée VITICULTURE: Sustainable (“sustainable viticulture”). Nicolas and his long-time winemaking GRAPE VARIETIES: 70% Pinot Noir, 30% Chardonnay partner, Sylvain Debord, work closely with these growers to make AVERAGE YIELD: 50 hl/ha (approx. 3 tons per acre) critical decisions about vineyard management practices, crop size, harvest dates and winemaking practices. ANNUAL PRODUCTION: 35,000 cases At harvest, the fruit is processed and fermented in the grower’s VINEYARD SOURCES winery to minimize the time between picking and processing. 60 appellations throughout greater Burgundy Elevage is also done in the grower’s cellar in order to preserve the CÔTE DE BEAUNE: Aloxe-Corton, Chassagne-Montrachet, integrity of the wine’s origin. Final assemblage and bottling of the Meursault, Puligny-Montrachet, Saint-Aubin, Saint-Romain, Volnay wines is done at the Roche de Bellene winery in Savigny-lès-Beaune. CÔTE DE NUITS: Côte de Nuits-Villages, Chambolle-Musigny, Gevrey-Chambertin, Morey-Saint-Dénis, Nuits-Saint-Georges, ABOUT THE NAME BELLENE Vosne-Romanée The name comes from “Belenos,” an ancient Gallic god of sun and CÔTE CHALONNAISE: Montagny, Rully beauty. It is the origin of the city name, Beaune, which was called MÂCON: Saint-Véran, Viré-Clessé “Belena” in Roman times, and “Bellene” in the Middle Ages.

LOOSEN BROS. USA 40 PORTFOLIO GUIDE – SUMMER 2021 The Wines of Maison Roche de Bellene

The information-rich Roche de Bellene label provides transparent details about the origins of the fruit and the winemaking practices employed for each bottling.

THE WINES (U.S. SELECTION) THE BURGUNDY REGION WHITE WINES • Bourgogne Chardonnay, Cuvée Réserve • Meursault Vieilles Vignes • Montagny Côte de Nuits • Puligny-Montrachet Vieilles Vignes • Saint-Aubin • Saint-Véran • Meursault Premier Cru, Charmes Côte de Beaune • Puligny-Montrachet Premier Cru, Champ Gain • Bâtard-Montrachet Grand Cru • Corton-Charlemagne Grand Cru

RED WINES • Bourgogne Pinot Noir, Cuvée Réserve • Chambolle-Musigny Vieilles Vignes • Côte de Nu its-Villages Vieilles Vignes Côte Chalonnaise • Gevrey-Chambertin Vieilles Vignes • Nuits-Saint-Georges Vieilles Vignes • Volnay Vieilles Vignes • Vosne-Romanée Vieilles Vignes • Gevrey-Chambertin Premier Cru, Cazetiers • Gevrey-Chambertin Premier Cru, Champeaux • Gevrey-Chambertins Premier Cru, Lavaut Saint-Jacques • Nuits-Saint-Georges Premier Cru, Aux Boudots Mâcon • Chambertin Grand Cru • Charmes-Chambertin Grand Cru • Corton Grand Cru • Clos de la Roche Grand Cru • Clos de Vougeot Grand Cru Additional wines are available through special request. Named for the ancient Celtic god of the sun, Bellenos wines are the ideal introduction to Burgundy. Bright, charming, affordably priced and ready to drink, they are the delicious “yes” that answers the eternal question: “Can’t we drink Burgundy every day?”

Bellenos (pronounced buh-LEN-os) wines are grown on the slopes of the Coteaux Bourguignons (“Hillsides of Burgundy”). This new appellation was created to showcase the classic taste of the entire Burgundy region — from the Côte d’Or in the north to Beaujolais in the south — at an affordable price. Produced by Nicolas Potel at his négociant company, Maison Roche de Bellene, the Bellenos cuvées are the graceful result of Burgundy’s cool yet sunny climate, noble terroir, and traditional grape varieties — all in the hands of heartfelt winemaking.

BELLENOS CUVÉE BLANC BELLENOS CRÉMANT BLANC BELLENOS CUVÉE TERROIR The Cuvée Blanc is pure Chardonnay from A blend of the region’s four traditional grape The Bellenos Cuvée Terroir blends fruity, selected parcels in the Beaujolais area of varieties brings good minerality, backbone mineral-inflected Gamay from Beaujolais southern Burgundy. Produced in the tradi- and fullness, as well as fine fruit aromas. with finely structured Pinot Noir from the tional style, with eight months of barrel aging Produced according to the methode tradi- Côte d’Or in northern Burgundy. The result on the fine lees (no new oak), it is a deliciously tionelle, the wine has a lovely golden color, is a fresh, fruit-forward, and deliciously juicy, rounded white wine, with a silky texture with typical scents of exotic fruits, citrus and expressive “Vin de Plaisir” — a wine for and surprising depth. delicate white flowers. everyday enjoyment.

LOOSEN BROS. USA 42 PORTFOLIO GUIDE – SUMMER 2021 — Introducing —

The French expression “sans-souci” means “without a care.” It is also the name of Frederick the Great’s famous royal palace in Potsdam, Germany, where Ernst Loosen’s forebear, Peter Joseph Lenné, had his greatest triumph as a landscape architect. It was great-great-uncle Peter’s sense of beauty, elegance and grace that inspired Ernst to cultivate Sanssouci — a selection of deliciously carefree wines from the south of France. The wines are produced by Laurent Delaunay at his Abbotts & Delaunay winery in the Languedoc region, near Carcassone. Ernst Loosen started working with Laurent over a decade ago to produce affordable high-quality red wines that he could import to the German market. Centrally located in the Aude valley, between the appellations of Corbières, Minervois, Faugères and Limoux, Laurent has extensive fruit sources throughout the region.

2017 SANSSOUCI CABERNET SAUVIGNON 2017 SANSSOUCI LE ROUGE (RED BLEND) The Cabernet has restrained black cherry fruit, combined with This red blend shows the lush red fruits and floral character classic secondary aromas of graphite and dry stones. It has full that are typical of Grenache, together with the brambly black- weight, without being heavy, and a firm, solid structure. A very berry and and dark fruits of Syrah. The wine is concentrated satisfying wine that is simply delicious to drink. and plush on the palate, with juicy persistence.

Variety: 100% Cabernet Sauvignon Variety: 85% Syrah; 15% Grenache Appellation: Pays d’Oc Appellation: Pays d’Oc Vineyards: Foothills of the Cévennes mountains (eastern Vineyards: Nîmes region (near the Rhône), Béziers plain, Languedoc); the Aube Valley (western Languedoc). Pézenas, Aude Valley, and Minervois. Viticulture: Non-trellised Gobelet training; sustainable farming. Viticulture: Gobelet and Cordon de Royat; sustainable farming. Vinification: 100% destemmed; long, cool maceration; matured Vinification: 70% destemmed; long, cool maceration; fermented six months – 10% in oak barrels. in concrete; matured six months – 10% in oak. Alcohol: 13.5% Alcohol: 13.5% Bottle: Bordeaux, dark green Bottle: Burgundy, antique green Closure: Stelvin screwcap Closure: Stelvin screwcap UPC: 810404020494 UPC: 810404020487 SRP: $11.99 SRP: $11.99

LOOSEN BROS. USA 43 PORTFOLIO GUIDE – SUMMER 2021 Terroir-focused wines from the heart and soil of Oregon’s Willamette Valley

The J. Christopher winery and Appassionata Vineyard, in the Chehalem Mountains appellation of the northern Willamette Valley.

THE J. CHRISTOPHER WINERY Appassionata, soon followed (the first vintage was 2005). In 2009, Located in the Chehalem Mountains AVA, in Oregon’s Northern Erni cemented his investment in Oregon by purchasing a beautiful Willamette Valley, the J. Christopher winery follows a patient, Old 40-acre property on Chehalem Mountain in Newberg, planting the World approach to making wines that clearly express the unique Appassionata Vineyard, and building an energy-efficient, eco- character of their cool-climate roots. Owned by renowned Mosel friendly winery where the Appassionata and J. Christopher wines winegrower, Ernst “Erni” Loosen (of Dr. Loosen), the wines are are produced. hand-crafted in small lots and are sourced from some of the finest J. Christopher wines showcase the Old World finesse and sustainably-managed vineyards in the Willamette Valley. elegance that Erni has always pursued in his German wines. The philosophy at J. Christopher is to produce terroir-driven wines that emphasize structure, length and balance, with excellent OVERVIEW OF J. CHRISTOPHER ageability. As Erni puts it, “We want to make wines that have a fine balance of fruit, acidity and texture, while expressing their individual BRAND ESTABLISHED: 1996 origins.” The key to this is unhurried winemaking, which allows the WINERY & VINEYARD ESTABLISHED: 2010 wines to evolve at their own pace, with a minimum of intervention. OWNER: Ernst Loosen GENERAL MANAGER: Clifford Robben ERNST LOOSEN INVESTS IN OREGON As a young man working in the WINEMAKER: Timothy Malone family wine business, Erni discov- LOCATION: Newberg, Oregon ered the iconic wines of Burgundy VINEYARD AREA: Appassionata Vineyard — 19.6 acres and developed a deep, lifelong Leased vineyards that we farm — 27 acres passion for Pinot Noir. Later, with Contracted vineyards — 30 acres many friends and a wine import SOIL TYPES: Volcanic clay; alluvial deposits; basalt bedrock company based in Oregon, he VITICULTURE: Farming organically (not certified) recognized that there was some- GRAPE VARIETIES: Pinot Noir (80%), Chardonnay, Riesling thing very special going on in the Sauvignon Blanc Willamette Valley, and he wanted to be a part of it. ANNUAL PRODUCTION: 12,000 cases When he first tasted a J. Christopher Pinot Noir, in the early 2000s, Erni was immediately impressed. Here, he thought, was a TOP 100 WINERY New World wine made in the Old-World style, with great structure Wine & Spirits Magazine — 2016, 2017, 2019 and expression of terroir. A collaboration Pinot Noir, called

LOOSEN BROS. USA 44 PORTFOLIO GUIDE – SUMMER 2021 The Vines and Wines at J. Christopher

THE GRAPE VARIETIES Our focus is on Pinot Noir, which has found a special home in the Willamette Valley, We also work with three classic white varieties: Chardonnay, Riesling and Sauvignon Blanc.

PINOT NOIR Place matters. Our Pinot Noir is made to reflect where it was grown. We produce a range of Pinots that showcase the diversity of the valley’s soils, microclimates and distinct terroirs: • Appassionata Pinot Noir — Our finest cuvée, selected from the vintage’s top barrels and matured for a decade before release. THE VINEYARDS • Single-Vineyard Wines — Top barrels selected to reflect the We cultivate long-standing relationships with growers who believe, singular qualities of these distinctive sites. as we do, that high quality is vastly more important than high yields. • Special Selection Wines — Small-production, single-AVA blends Our top two fruit sources are our own Appassionata Vineyard and focusing on a few favorite vineyard blocks. the nearby Medici Vineyard, both of which we farm organically • Basalte Pinot Noir — Our bedrock cuvée, from rocky vineyards ourselves. For the balance of our fruit, we work directly with excel- with thinner topsoil over fractured basalt subsoil. lent growers and vineyards in the Northern Willamette Valley. CHARDONNAY APPASSIONATA VINEYARD Chardonnay is the natural companion to Pinot Noir. Our pure, Named for the high-end “Appassionata” cuvée that launched Erni’s unadorned Cuvée Lunatique Chardonnay is a classic cool-climate foray into Oregon Pinot Noir, the estate vineyard surrounding the expression of the variety, produced in a combination of stainless winery was planted with various clones of Pinot Noir over a four steel and neutral oak barrels, with no malolactic fermentation. Small year period, starting in 2010. In addition to Pinot Noir, there is a batches of single-vineyard and barrel-fermented Chardonnays are one-acre block of Chardonnay and a bit of Sauvignon Blanc. The also produced and will become a larger part vineyard is being farmed according to sustainable, environmentally of our production in the years ahead. sensitive practices (organic farming, but not certified). RIESLING The Appassionata GG is a full-bodied dry CORE WINES OF J. CHRISTOPHER Riesling from old vines in the Medici Vineyard. We make this wine with the same BEDROCK WINES traditional approach that Erni uses with his Cuvée Lunatique Chardonnay Dr. Loosen GGs. It is fermented in a Basalte Pinot Noir German-made 3,000-liter oak cask and SPECIAL-SELECTION WINES matures on the full lees for at least a Volcanique Pinot Noir (formerly Dundee Hills Cuvée) year before bottling. Lumière Pinot Noir (Eola-Amity Hills) SAUVIGNON BLANC SINGLE-VINEYARD WINES Although not widely planted in Estate Vineyard Pinot Noir (Chehalem Mountains) Oregon, Sauvigon Blanc is ideally Medici Vineyard Pinot Noir (Chehalem Mountains) suited to the same climate as Pinot Bella Vida Vineyard Pinot Noir (Dundee Hills) Noir. Our Willamette Valley Sauv- Bieze Vineyard Pinot Noir (Eola-Amity Hills) ignon Blanc is delicate and focused, with a bright, refreshing finish, while APPASSIONATA LATE-RELEASE WINES our Über Sauvignon, produced in Appassionata Riesling GG (Grosses Gewächs style) acacia barrels, showcases the inten- Appassionata Pinot Noir (released 10 years after vintage) sity and richness that are possible A small number of specialty and tiny-production wines are also made each year. Availability is limited, but a complete list can be provided upon request. with this unique variety.

LOOSEN BROS. USA 45 PORTFOLIO GUIDE – SUMMER 2021 THE WILLAMETTE VALLEY

J. CHRISTOPHER

HISTORY AND GEOLOGY

ADAPTED FROM “THE DIRT ON OREGON WINE” Between 15,500 and 12,700 years ago, a south-moving glacier Oregon Wine Press, April 2013 clogged rivers near Missoula, Mont., causing Lake Missoula to expand, eventually breaching the glacier’s ice dam and sending THE STORY BEGINS around 200 million years ago when the Pacific massive floods into the Willamette Valley to a depth of 300 feet. Plate started sliding beneath the North American Plate. Much of The process repeated itself every 60 to 90 years for a total of 36 western Oregon and most of Washington didn’t exist, but over events. As each flood receded, a small layer of sediment was millions of years, the plate left behind shards of its surface, which was deposited, covering elevations below 330 feet and producing a once a seabed. The shards continued to build becoming a marine fertile valley floor. The powerful floods also helped shape the land- sedimentary landmass. That land eventually became what we know scape through land movement and the upheaval of the basalt layers. today as Washington, western Oregon and the Willamette Valley — The soil diversity is just one — albeit an important one — of a this movement and the development of new land continue to this handful of complicated factors in an equation that results in making day. the wines from each regions distinct. While climate and topography About 20 million years later, a violent chain of volcanoes, the also play major roles in the character of the wine, the soils and parent Blue Mountains of Southeast Washington and Northeast Oregon materials are crucial factors in what makes the Willamette Valley so sent tremendous flows of lava into the Willamette Valley, where it unique and perfectly suited for Pinot Noir. created layers of basalt. Eventually with time, erosion, weathering Over the years, designations have been established for six sub- and again, millions of years, the layer of basalt broke up and moved appellations in the northern part of the valley, which contains 60 around. The movement of lava was helped in part by the forces of percent of the current acreage planted in the Willamette Valley. an infamous series of floods.

LOOSEN BROS. USA 46 PORTFOLIO GUIDE – SUMMER 2021 WILLAMETTE VALLEY AVAs

AMERICAN VITICULTURAL AREAS DUNDEE HILLS

WILLAMETTE VALLEY Established in 1984, the Willamette Valley is the state’s largest AVA, at 5,200 square miles. The Willamette Valley encompasses the entire drainage basin of the Willamette River. It runs from the Columbia River in Portland, south through Salem, to the Calapooya Mountains near Eugene. The Coast Range marks its west boundary and the Cascade Mountains mark the east. Overall, the climate is mild. Winters are typically cool and wet; summers are dry and warm. Most rainfall occurs in the late autumn, winter, and early spring, when temperatures are the coldest. The valley gets relatively little snow, five to 10 inches per year. This temperate climate, combined with coastal marine influences, makes growing conditions ideal for cool-climate grapes, especially Pinot Noir. The Dundee Hills, established in 2005, encompasses 12,500 acres — CHEHALEM MOUNTAINS more than 1,700 planted to vines — and overlooks the Willamette River to the south and the Chehalem Valley to the north. Protection from the ocean climate is provided by the Coast Range. The uniqueness of the soils from this region began developing between 15 and17 million years ago when basaltic lava, mentioned above, flowed west from Eastern Washington to the Dundee Hills. While in most parts of this region, the basalt eroded over time and a few ribbons of these ancient volcanic flows remain, the red hills of Dundee and its iron-rich Jory soils being one of them. About five million years ago, a mass tectonic rise began creating Oregon’s Coast Range as well as an uplift of a single landmass which became the hills of Dundee. The Missoula floods caused a break in the soils and is where the real definition of the Dundee Hills becomes apparent as soils below 330 feet are sedimentary-based Established in 2006, the Chehalem Mountains AVA consists of while those remaining above that elevation were predominantly almost 70,000 acres with over 1,600 planted to winegrapes. It volcanic Jory soil. consists of a single uplifted landmass 20 miles long and five miles EOLA-AMITY HILLS wide and includes several discrete spurs, mountains and ridges, such Established in 2006, the Eola-Amity Hills AVA is almost 40,000- as Ribbon Ridge and Parrett Mountain. The Willamette Valley’s acres with more than 1,300 acres of planted vineyards. The region is highest point is in the Chehalem Mountains on Bald Peak, at 1,633 adjacent to the Willamette River and composed of the Eola Hills in feet. Three soil types are represented with basaltic, ocean sedimen- the southern end and the Amity Hills in the north. tary and wind- and flood-deposited soils called loess. Aeolus, the ruler of winds in Greek mythology, was the namesake There really is no single character of the wines from the the pioneers attached to one of chains of hills surrounding this area Chehalem Mountains because of the major diversity in soil, eleva- and for good reason. The cool, coastal winds making their way into tion and exposure. But some characteristics have been applied to the region by way of the Van Duzer Corridor are largely thought to certain soil types in the region. For example, wines from basaltic soils play a key role in the style of wine produced here. The most preva- tend to show mineral focused, red-fruited, elegant Pinot Noirs. lent soil, volcanic Nekia, is also a big part of that equation. Those made from fruit planted in loess soils exhibit spicy, rustic, red- The AVA’s soils are rocky, shallow, well-drained volcanic basalt fruited wines; and the wines from sedimentary soils can present black from ancient lava flows, combined with marine sedimentary rock fruit and briery Pinots with fine tannins. and/or alluvial deposits.

LOOSEN BROS. USA 47 PORTFOLIO GUIDE – SUMMER 2021 An Iconic Wine Family in South Australia’s Clare Valley

The Barry family: Peter, Olivia, Sam, Sue and Tom.

THE JIM BARRY STORY pioneer of Australian table wine. He Jim Barry Wines is a family winery based in the Clare Valley then went on to establish Taylors of South Australia. The company was founded in 1959 by Jim Wines in 1969. and Nancy Barry. The company is now owned and managed Wife, Nancy, proved a driving force by Peter Barry, a second generation family winemaker. Jim in the formation of Jim Barry Wines Barry Wines is home to some of Australia’s favourite wines and sons, Peter, Mark & John were such as The Armagh, The McRae Wood, The Benbournie, involved in the company’s rise. Peter First Eleven, Pb, The Cover Drive, The Lodge Hill Shiraz, Barry became managing director in The Barry Brothers, The Florita, The Lodge Hill Riesling and 1985. Today Peter’s children Tom, Sam Watervale Riesling. and Olivia work for Jim Barry Wines Certain names resonate strongly within the halls of as winemaker, commercial manager Australian wine history. Jim Barry is one such name. It was Jim and brand ambassador respectively. Barry’s drive and community spirit that helped shape South Current custodians, Peter & Sue Barry, Australia’s Clare Valley as a benchmark producer of world class are deeply proud that Jim Barry Wines Riesling and cemented its place as one of Australia’s premier is still family owned, with three gener- wine regions. ations of Roseworthy graduates. Jim Barry Wines has a strong lineage. Jim himself was the The Barry family name is synony- first qualified winemaker in the Clare Valley, graduating with mous with the Clare wine region and the 17th Degree in Oenology from the famous Roseworthy their deep ties to the local community Agricultural College in 1947. Working for 22 years as wine- continue to this day. maker at the Clarevale Co-operative, Jim Barry became a

LOOSEN BROS. USA 48 PORTFOLIO GUIDE – SUMMER 2021 SOUTH AUSTRALIA

LOOSEN BROS. USA 49 PORTFOLIO GUIDE – SUMMER 2021 THE VINEYARDS OF JIM BARRY The unique soil composition is primarily loamy clay over limestone. Traditionally, vines from Florita are hand-pruned to a level of 40 buds per vine to maintain the intensity of flavour. The grapes are harvested in the cool of the night at their opti- mum ripeness to preserve the delicate Riesling flavours and to retain natural acidity. THE LODGE HILL VINEYARD The first time Jim Barry walked on the soils of Lodge Hill in 1977, he knew it was a special site. It now produces two of Jim Barry’s most famous wines – The Lodge Hill Riesling and The Lodge Hill Shiraz. At 480 metres, the Lodge Hill vineyard, situated on the east- The Old Cricket Ground Vineyard in Coonawarra, where The Cover ern ranges of the township of Clare, is one of the highest points Drive Cabernet Sauvignon is grown. in the valley. Jim’s original intention was to devote the entire Lodge Hill vineyard to premium Riesling. However, he discov- JIM BARRY WINES’ PHILOSOPHY of winemaking is to own ered a very different soil profile on the small north-facing slope. the vineyards to develop the best fruit flavours possible and Warmer than the rest of the property, Jim decided it was the retain these flavours during winemaking. The Barry Family perfect place to plant Shiraz. So in essence, there are two vine- firmly believe that great wine is made in the vineyard. Over 55 yards within the one. years they have worked to establish a mosaic of vineyards The Shiraz vineyard’s soil consists of about 40-50 centime- across the Clare Valley, each unique in site, soil and aspect. In tres of rich, chocolaty loam over rock, consisting of almost addition to this, they have two vineyards in the Coonawarra vertical sheets. The cracks between the sheets have been filled region, where they grow Cabernet Sauvignon on the famous with soil, providing passage for the vine roots and free drainage Terra Rossa soils. – the ideal environment for low-yielding Shiraz vines. THE ARMAGH VINEYARD The soil in the Riesling vineyard, on the other side of the The Armagh Shiraz has achieved extraordinary success and is crest, is brown loam over a layer of clay and slate bedrock that is regarded as one of Australia’s highest quality wines. The vine- about 900 million years old and has cracked just off the vertical yard was named after the adjoining hamlet of Armagh, so that water can drain freely through it. It’s a soil that nourishes established by Irish settlers in 1849 and named after the lush the vines adequately, but makes them struggle just a bit, making rolling hills of their homeland. Jim Barry planted the 3.3 it suited to growing intensely flavoured, finely structured hectare vineyard in 1968 with Shiraz grapes. Rieslings. The vineyard is planted on its own roots on grey sandy abra- THE OLD CRICKET GROUND VINEYARD sive topsoil over clay subsoil and receives an average rainfall of Jim Barry always had an affection for Coonawarra and the 600 millimetres per year. Such is The Armagh vineyards suit- region’s fabulous Cabernet Sauvignon fruit, so when the old ability that minimal intervention is needed to maintain yields Penola cricket ground went on the market, the opportunity to below 4 tonnes per hectare, which produce rich and concen- transform it into a vineyard was too good to miss. To preserve trated fruit of the rare quality required to produce wines with a little piece of Coonawarra cricketing history, the original ageing potential. pavilion was retained and the vines were planted around the THE FLORITA VINEYARD cricket pitch. The Florita vineyard at Watervale is one of the oldest in the Over thousands of years, erosion and air-borne dust have Clare Valley. This is the vineyard where legendary winemaker, laid down the famous Coonawarra ‘terra rossa’ soil. The lime- John Vickery, sourced the grapes for his great Leo Buring stone that underlies the area is porous and has an excellent Rieslings of the 1960s and 1970s. water-holding capacity, providing a very good source of water At a time when the South Australian Government had initi- during dry periods. Coonawarra lies well south of latitude 37° ated a vine pull program to counter an oversupply of grapes and and it has a cooler climate than many of the other Australian the industry was in a state of turmoil, Mark, Peter and John grape-growing regions. This cooler climate results in a much Barry went against conventional wisdom and purchased the longer ripening season; which in turn produces excellent fruit Florita vineyard in 1986. flavours and unique tannin structure.

LOOSEN BROS. USA 50 PORTFOLIO GUIDE – SUMMER 2021 THE VINEYARDS OF JIM BARRY

THE ARMAGH VINEYARD

THE LODGE HILL VINEYARD

LOOSEN BROS. USA 51 PORTFOLIO GUIDE – SUMMER 2021 REPRESENTING Dr. Loosen (Mosel) • Villa Wolf (Pfalz) Fritz Haag (Mosel) • Maximin Grünhaus (Ruwer/Mosel) Robert Weil (Rheingau) • Wittmann (Rheinhessen) Zilliken (Saar/Mosel) • Sanssouci (Languedoc) Domaine de Bellene (Burgundy) • Maison Roche de Bellene (Burgundy) Gantenbein (Graubünden, Switzerland) • Castello di Morcote (Ticino, Switzerland) J. Christopher (Willamette Valley, Oregon) Jim Barry Wines (Clare Valley, Australia)

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