WEIN GOUTTE!
Hüttemheim
Franken
Wein Goutte! is the project of two former cooking professionals who fell in love with wine - Emily Campeau and Christoph Müller. Emily is the Wine Director of Restaurant Candide in Montreal, since 2016 and up to this day, working remotely from her home in Europe. Christoph has studied Oenology and Viticulture in Neustadt, Germany and worked for Clemens Busch for a few years, before becoming a full-time member of the Weninger team where he worked as cellar master up until the 2019 vintage.
During the winter of 2021, they relocated to Christoph’s native Germany, in the beautiful region of Franken. Today they collaboratively farm 3.5 hectares with Linda & Erhard Haßold who have welcomed them on their Weinhof am Nussbaum.
Farming has been organic for more than 30 years, always striving to find better solutions respectful of the plant and the environment. The work out on the fields is shared between the two couples and so is harvest. They have also devoted a portion of their time farming vegetables for personal consumption, to preserve for the winter months, to gift to friends and family, and to maybe one day sell, when the time comes.
Photos by @fannie_laurence
What Time is Too Late To Go To Bed
Vintage 2023
Style White
Region Franken
Varieties Müller-Thurgau, Johanniter, Muscaris, Bacchus
ABV
Soils Gipskeuper
Farming Organic
Winemaking Every variety was processed separately. Muscaris, Müller-Thurgau and Johanniter were foot-stomped and pressed the following day. The Bacchus was de-stemmed and macerated for seven days.
Johanniter and Bacchus were aged in 500L barrels. Müller-Thurgau and Muscaris were aged in stainless. Everything was blended shortly before bottling. A microdose of sulfur was added pre-bottling and analyses came back under 20mg total.
Tasting Note Creamy peaches, jasmine and aromatic lychee. Juicy, fun and soft.
If Only, If Only
Vintage 2023
Style White
Region Franken
Varieties Silvaner
ABV
Soils Gipskeuper, Schilfsandstein
Farming Organic
Winemaking A blend of four plots of Silvaner - some come from vineyards planted on Gipskeuper, some are on the hillside where the soil has a higher proportion of Schilfsandstein. The vines were planted between 1996 and 2003. Due to Silvaner’s high pectin content, they have decided to foot-stomped the grapes and macerated them overnight to start breaking down the pectin, followed by pressing the next day. The wine was then transferred to a 1100L new barrel made with wood from the Swabischer Hall - close to were Christoph is from in the south of Germany. The barrel was untoasted and had previously been used to ferment a wine inside, in order to season it before receiving the Silvaner. They also matured a portion of the wine in a 500L used acacia barrel. A microdose of sulfur was added pre-bottling.
Tasting Note Blossom, hint of curry leaf, dried citrus peel, herbaceous, greengage, meadow flowers. Beautiful texture.
Newstalgia
Vintage 2023
Style Red
Region Franken
Varieties Müller-Thurgau, Domina
ABV
Soils Keuper
Farming Organic
Winemaking 60% Müller-Thurgau and 40% Domina. Both of these grapes were bought from a friend who is currently going through organic certification. The wine was intended to be a reflection of their place, which led them to produce a rotling style, which is a blend of red and white grapes.The fruit was picked on two different days - both times we picked both varieties. These were de-stemmed and married together for a maceration of 3 days, where they started to ferment lightly, followed by a gentle press. The wine spends 11 months in used 500L barrels, plus an additional six months in bottle before release. A microdose of sulfur was added at the bottling stage and analyses came back under 20mg total.
Tasting Note Elegant yet savoury, where candied cherry is married with dried herbs savoury cherry dried herbs something meaty - purchased grapes a childwood friend from - now opening up and having again a bit of lychee note, candied cherry, then the savoury aspect comes through - super light - really opens up - zesty
Schlado
Vintage 2023
Style Red
Region Franken
Varieties Regent, Domina, Schwarzriesling, Pinot Gris, Cabernet Jura, Cabertine, Cabernet Cortis, Monarch
ABV
Soils Gipskeuper
Farming Organic
Winemaking A blend of Regent 55% , Domina 25%, Schwarzriesling 10%, Pinot Gris 5% and 5 % of a small plot on the hillside planted to a mix of red Piwis: Cabernet Jura, Cabertine, Cabernet Cortis, Monarch. The Regent was planted in 2001, the Domina in 1972. The Pinot Gris was on its fourth leaf for the 2023 vintage. The red piwis were planted in 2016. The Schwarzriesling was planted in 1995.
Regent, Domina and the red Piwis were foot-stomped, macerated overnight and pressed the next day. Schwarzriesling was de-stemmed and on the skins for 5 days, whilst the Pinot gris was on the skins and stems for 5 days. The varieties were matured in a mixture of half and half stainless and used barrels, with and additional half a year in bottle before release. A microdose of sulfur was added at the bottling stage, and analyses came back under 20mg total.
Tasting Note Dusty black cherry, liquorice and woody spice lifted by herbaceous tones and rosemary hints. Elegant, juice and savoury.
Du Bist Du
Vintage 2022
Style Red
Region Franken
Varieties Schwarzriesling
ABV 11.5%
Soils Gipskeuper
Farming Organic
Winemaking ‘Du Bist Du’ stands for ‘You are You’. From a vineyard planted in 1995. The grapes were de-stemmed, and macerated for two weeks with very gentle manual punchdowns daily. Wine is vinified in an old 500L barrel and only a total of one barrel was made of this wine. A micro dose of sulfur was added just before bottling, and analyses came back under 20mg total.
Tasting Note Beautiful fragrant raspberry and red cherry fruit blend in with herbaceous pine needle aromas. Elegant and crunchy.
Vins de Pommes
Vintage 2021
Style Still Cider
Varieties Made from a blend of all the apples from the estate
ABV 7%
Soils Gipskeuper
Production Some of the apples were fermented whole in the juice then crushed and pressed after two week. The cider then fermented to dryness in stainless steel. 10mg of sulfur were added just before bottling. This cider was bottled towards the end of May 2022.
Tasting Notes
Ripe, juicy cider with some savoury hints hay and fresh chamomile coming through.
Apfel Cidre
Vintage 2021
Style Sparkling Cider
Varieties Made from a blend of all the apples from the estate
ABV 7%
Soils Gipskeuper
Production The apples were picked just after the grape harvest. These were crushed in the old crusher from their neighbour, and the juice was fermented in stainless until it reached the crucial point for bottling a cider with a moderate final sparkle. This cider has not been disgorged and was bottled on the 8th of December 2021. A micro dose of 10mg of sulfur was added pre-bottling.
Tasting Notes An elegant vivid sparkling cider, with a lovely citrus and green edge. Dry and refreshing.
Vermouth Batch #8
Style Vermouth
ABV 16%
Ingredients A series of local ingredients grown in their giant garden or picked from the Nussbaum area, see more details below.
Production The first ever batch of red vermouth ever made by the Wein Goutte team. They now cultivate 800m2 of fruits, vegetables, aromatic and medicinal herbs all year round. The majority of the ingredients present in this edition come from this work. Additionally, there were many plants already growing in the Weinhof am Nussbaum area, like lemon balm, sage, lavender, and numerous elderberry tree, which they have picked the flowers from. Like the previous editions, this vermouth is a photograph of the seasons passing. In the spring, they picked the first round of plants coming alive after the winter months: elderflowers, young mint, lemon balm, pimprenelle, etc. Then in the summer, they steep vermouth - basil, lemon verbena, rosemary, sage, lavender, many flowers, lots of shiso, everything goes.
Additionally, they use homemade alcohol because their partners in the farm produce different types of schnapps every year, in this particular case the alcohol was made with distill of Silvaner from the 2021 vintage.
Tasting Note For optimal experience, treat vermouth like wine. Recork it if you don’t finish the bottle, keep it in the fridge, drink it within the week. Wonderful as an aperitif on ice, with an olive and splash of olive juice or sometimes tonic water. Excellent partner in cocktails too.