• Pinot Noir is my favourite red grape. 15 years ago I visited Burgundy during vintage and worked with growers and winemakers - since then I have returned every year to the region.
• It was a real surprise when I finally made my first Pinot Noir here in the Pfalz. I could not believe the quality and style it was possible to make in this region.
• Through Naked Wines I had the opportunity to work with the grower to help him manage the vineyard and harvest the grapes for this special wine. The result is a Pinot Noir with intense aromas of ripe forest berries and raspberry leaf. It has great balance with good texture and a persistent finish.

Gerd, Winemaker

• Gerd's delicious dry Riesling has been awarded a shiny Silver medal at the IWC awards.
• After his Pinot Noir blew our socks off in a blind-tasting, we thought it'd be rude not to take his Riesling too!
• Grab yourself a bottle and try it with a tasty Thai takeaway for a proper Friday night treat.

• Gewürztraminer is known to be as fresh as a daisy and as floral as a flower shop and this does not disappoint.

• Take a  big whiff and you’re walking through a country garden. Rose petals, apple blossoms and jasmine aromas, with bright citrus, quince and pear on the palate, delicious!

• Serve slightly chilled with an aromatic Thai curry and enjoy the ultimate flavour sensation.

• Gerd used a bit of winemaking wizardry to make this beauty. After picking and crushing the grapes for his 2018 Pinot Noir, he bled off 10% of the juice, then fermented it separately at cold temperatures to make this Rosé. It’s called the “saignee” method, and it delivers a much bigger, bolder Rosé than the norm.

• To ramp up the flavour and make it as vibrant, fruity and fresh as they come, Gerd left the juice in the tanks for an extra 4 months after fermentation. It was only filtered once prior to bottling. The result is a mouthful of moreish strawberry and raspberry flavours. It’s dry, crisp and refreshing, with more alcoholic oomph than your average Rosé.