Ziereisen, Heugumber Gutedel (Chasselas), 2022
Named "Grasshopper" for reasons lost to time, the Heugumber vineyard produces one of Markgräflerland's most overlooked treasures: Gutedel, a grape so delicate and fine that most producers treat it as everyday refreshment. Hanspeter Ziereisen treats it as a philosophical statement. Nine months on fine lees in traditional neutral fuder (large wooden vessels) transforms what could be a simple white into something mineral-driven and architectural. The limestone soils beneath contribute pronounced salinity—not oceanic but rather a subtle grip on the palate that invites you to drink deeper. Citric fruit, green apple, stone minerals, and a whisper of herbal complexity create a wine of unexpected sophistication: elegant yet food-worthy, crisp yet textured. This is Chasselas as few know it—serious, contemplative, and endlessly versatile at the table.
Ziereisen, Heugumber Gutedel (Chasselas), 2022
Named "Grasshopper" for reasons lost to time, the Heugumber vineyard produces one of Markgräflerland's most overlooked treasures: Gutedel, a grape so delicate and fine that most producers treat it as everyday refreshment. Hanspeter Ziereisen treats it as a philosophical statement. Nine months on fine lees in traditional neutral fuder (large wooden vessels) transforms what could be a simple white into something mineral-driven and architectural. The limestone soils beneath contribute pronounced salinity—not oceanic but rather a subtle grip on the palate that invites you to drink deeper. Citric fruit, green apple, stone minerals, and a whisper of herbal complexity create a wine of unexpected sophistication: elegant yet food-worthy, crisp yet textured. This is Chasselas as few know it—serious, contemplative, and endlessly versatile at the table.
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Description
Named "Grasshopper" for reasons lost to time, the Heugumber vineyard produces one of Markgräflerland's most overlooked treasures: Gutedel, a grape so delicate and fine that most producers treat it as everyday refreshment. Hanspeter Ziereisen treats it as a philosophical statement. Nine months on fine lees in traditional neutral fuder (large wooden vessels) transforms what could be a simple white into something mineral-driven and architectural. The limestone soils beneath contribute pronounced salinity—not oceanic but rather a subtle grip on the palate that invites you to drink deeper. Citric fruit, green apple, stone minerals, and a whisper of herbal complexity create a wine of unexpected sophistication: elegant yet food-worthy, crisp yet textured. This is Chasselas as few know it—serious, contemplative, and endlessly versatile at the table.
