Christmas letter 2020


 Year 2020

... after this fantastic 2020 vintage, we look forward to sending you our winter greetings. Thanks to the warm summer days, we were able to start harvesting on August 20th and press healthy and ripe grapes.

The young wines are already captivating with their lightness and beautiful acidity.

Unfortunately, the drought has led to severe volume losses

- but gifted us with top quality!



Traditionally, we are also offering you our top locations in subscription this year:

    - 2020 1er Lage Henkenberg Pinot Noir red wine 

0.75 l

1.50 l   

3.00 l 

30 €

65 €

130 €

    - 2020 1er Lage Ölberg Pinot Noir red wine           


0.75 l

1.50 l   

3.00 l 

30 €

65 €

130 €


For your wine tasting at home

      - 2019 tasting package red - Pinot Noir from 6 different layers for 79 €

      - 2019 white trial package - a bottle of Crémant and 5 white burgundies for € 60


For your cooking orgy at home

We want to resume tradition in these “days of retreat”, delight you with a recipe from a chef friend and encourage you to cook together - with family or friends - of course with a glass of wine.

The cook's name is Niels Möller.

We have been on friendly terms with the Möller family from Bremen for 45 years.

Niels has learned and worked in various star houses and is despite his youth

since October head chef in Merkles Restaurant in Endingen.


Here is his corn chicken recipe

as well as the recipe for starter and dessert (from Gutsküche Bercher-Schmidt)

Fricassee from the leg and seared breast of corn-fed chicken for people

Stone mushrooms / Brussels sprouts-carrots vegetables / apple onion compote with white pepper



1 whole corn chicken

2 carrots

1/2 celeriac

1 leek                                                           

2 green onions

10 stone mushrooms

2 shallots

1 bay leaf, 3 juniper berries

1 teaspoon peppercorns 1 teaspoon mustard seeds                           

3 sprigs of thyme

200ml white wine

50ml sherry

150g butter

150g flour

1 clove of garlic

to taste:

Salt, pepper, sage, rosemary, thyme





The corn chicken's breasts are loosened and placed in a cold place. Just before serving, they are briefly fried.

Peel the carrots, celeriac, leek and onions and cut into large pieces in walnut. Sweat in oil in a saucepan for a few minutes until translucent without color. Deglaze with white wine and reduce it completely. Put in the corn chicken carcass with legs and wings and pour cold water over it until the corn chicken is completely covered. Add spices and herbs. Season with a level teaspoon of salt. Bring the broth to a boil and then simmer for 1.5 hours at low temperature.


Peel the shallots, cut in half and cut into fine strips. Cut the stone mushrooms into thin slices and roast them with the shallots in a hot pan in oil. Then put it aside first.

Then strain the broth through a sieve and reduce it by about half over a medium heat. Pluck the meat from the leg, wing and carcass of the corn chicken and set aside. In a saucepan, froth the butter and dust with the flour, make a roux while stirring. Add the stock and sherry and stir. Let the sauce cook for about 10 minutes.

Add the mushrooms and meat to the sauce and season with salt and pepper.


Brussels sprouts and carrots vegetables:

500g Brussels sprouts

4 carrots

2 predominantly waxy potatoes

2 green onions                                            

Salt pepper

50g butter

1 tbsp honey

2 tbsp white vinegar

1/2 bunch of fresh parsley




Quarter the Brussels sprouts, peel the carrots, halve lengthways, cut into finger-width pieces. Peel the potatoes and cut them to the same size as the carrots. Peel the onions and cut into fine strips.


Sweat the onions in oil. Add the carrots and potatoes after about three minutes and sweat them too. Add the butter, honey and Brussels sprouts, deglaze with the vinegar and cover everything with water. Cook until soft over medium heat. Just before serving, reduce the liquid and season with salt and pepper. Chop the parsley, add. Hold back a few leaves for the garnish.


Apple and onion compote with white pepper:

3 apples (sour variety)                              

3 green onions

white pepper ground or from the mill

30g sugar

150ml apple juice

10ml apple cider vinegar



Peel and core the onions and apples. Cut into pieces of the same size and reduce until thick with all the ingredients except the pepper. At the end, season generously with white pepper. Serve cold with the fricassee.


Preparation of the breasts and serving:

Season the breasts on all sides with salt and pepper and fry in a pan with a little oil on the skin side over medium heat for 10 minutes. Then turn the breasts and add 50g butter and a clove of pressed garlic and aromatics such as thyme, rosemary or sage. Fry the breasts for another 10 minutes and regularly pour the butter from the pan over with the help of a spoon.

Meanwhile, stir the fricassee warm and heat the vegetables. Prepare the plates and serve the apple and onion compote as a nock. Arrange the fricassee and vegetables in a triangle with the compote. Halve the breasts lengthways and place on the vegetables.


Coconut curd

100 g cream

 Bring 50 g coconut flakes to the boil for 1 minute

Add 100 g of white chocolate to the hot liquid

Stir in 250 g quark

Beat 2 egg whites until very stiff and fold in

"Spice it up" with lemon or orange juice and zest

Marinated orange salad tastes great with it