An effusive aromatic display of nettle, peppermint, and elder flower in the Von Winning 2009 Sauvignon Blanc trocken has its taste-able counterpart – mingled with luscious grapefruit and lime, chalk and salt – on a lush, broad, yet persistently invigorating palate. An almond-like underlying richness – combined with sheer ripeness and extract – lends a pleasing sense of sweetness to the finish of this barrique-fermented Sauvignon. We know now that the 2008 (within my issue 187 review of which you can read some details about the applicable methodology and site) was no fluke! This project and approach is too new to project its aging potential beyond a guess. But I would not forget for more than a couple of years any bottles I had. (I was far less convinced by Attmann’s superficially oaky and overtly lactic experiment with Pinot Blanc, an A.P. #32 of which half was bottled unfiltered.) For an account of recent changes of ownership, winemaker, and style at this estate, I urge readers to consult my reports in issues 185 and 187. To repeat as regards issues of labeling, the top dry wines here are being bottled – sans Pradikat – under the “Von Winning” label that in fact corresponds to the new official name of this estate, while a second range that includes some residually sweet Rieslings continues to be labeled with the more familiar designation “Dr. Deinhard.” It’s possible also that some dry wines may be bottled in part with one label and partly with the other. The best I felt I could do to avoid confusion is to refer in the text of my tasting notes to the label under which I tasted each wine, but to treat “Dr. Deinhard - Von Winning” as the estate’s name for our purposes and ask readers to look-out for either designation on the label. And look-out you should, because passionate young arriviste Stephan Attmann and veteran (though still young) vineyard manager Joachim Jaillet are putting some head-turning quality into bottle. Incidentally, the vines personally farmed by Attmann’s mentor, long-time Muller-Catoir cellarmaster Hans-Gunter Schwarz, on the villa of multi-estate-owner Achim Niederberger will be incorporated after 2010 (in a manner to be determined) into the production of Deinhard and Von Winning. A very small volume of 2009 vintage wines will be bottled by Schwarz under the Villa Niederberger label, but I did not taste those. (For my report on the corresponding 2008s – which were never exported – see issue 187) The team here harvested Riesling until October 29, and the integration of one new 500 liter French barrel into each of the top dry bottlings – an expedient in lieu of large fuders – has met with a success that one can now compare with that scored by similar means at the newly-launched Immich-Batterieberg estate on the Mosel (for more on which, consult my issue 192 report on their outstanding 2009s). Attmann – a self-confessed wine geek whose range of experience astounds me – professes to admire in white Burgundy the “cool touch” of Meursault from Fichet, Jobard, or Roulot, and it’s not just on account of the use of French barrels that one finds fascinating parallels between his dry Rieslings from the great vineyards of the Mittelhaardt and some top wines of Meursault or even Chablis.Importer: Terry Theise Estate Selections, imported by Michael Skurnik Wines, Inc., Syosset, NY; tel. (516) 677-9300

Another example of Attmann’s ambitions and experimentalism is a Deinhard (Von Winningen labeled) 2008 Sauvignon Blanc trocken grown in chalk soils at Leistadt, next to Kallstadt and vinified in three barriques. Since Sauvignon is all the current rage in the Pfalz, Attmann figured at least go for a soil type with known affinities for this grape; pick when the fruit is truly ripe (even though that meant high alcohol); and vinify for guts and character. (The juice went dirty into the barrels, and the wine was not racked until bottling.) The scents of caraway, parsnip, grapefruit rind, maracuja, passion fruit, mint, and catnip almost make my head spin. Lush, broad, yet invigorating thanks to its persistent pungency, and with bitterness of apricot kernel added to its tactile intensity and cling, this represents so much Sauvignon that oak is the last thing to occur to me. Who knows how it will age, but if one must consume German Sauvignon Blanc, let it be this exercise in audacity! For general updates on the change of ownership and radical recent developments at this venerable estate, I refer readers to my report in issue 185. The official winery name is now Von Winning and the Dr. Deinhard label will be used only for selected wines, not including any of the ostensibly top dry bottlings. I have conjoined the names, and continued to use Dr. Deinhard as a shorthand, because that is still how this winery is routinely referred to (even inside Germany), and readers should simply be on the lookout for either of these names on a label as an indication that it came from the winery in question (and, what’s more, is worth tasting). Young wine-geek-as-director Stefan Attmann – another of the many protegees of Hans-Gunter Schwarz, whose friend Joachim Niederberger now owns the winery – is attacking his work here with frenetic passion, but you have only to taste the latest crop of wines to recognize what discipline and determination he and his vineyard manager Joachim Jaillet (with whom I toured their sites) also bring to their jobs. Aspects of vinification worth bearing in mind are skin contact; near-absence of sedimentation; largely spontaneous fermentation; absence of fining; and filtration only immediately before bottling. (Common practice with German Riesling is still to filter at least twice.) “No risk, no fun,” is among Attmann’s mottos, though as he pointed out, the low pHs and cool weather of 2008 improved one’s odds. The U.S. importer, incidentally, offered last year a much extended range of 2007s, so that with two exceptions the stateside prices for wines of the 2008 vintage have not been set, although many can be expected to arrive here in the course of 2010. Precisely which wines of Deinhard will in future be bottled as Grosses Gewachs remains up in the air. The winery is promoting several individual parcels – i.e. not official post 1971 Einzellagen – for this status.Terry Theise Estate Selections, imported by Michael Skurnik Wines, Inc., Syosset, NY; tel. (516) 677-9300