Variety: Riesling

Philip Lardot was bit by the wine bug back in 2013. After harvests in the Loire in France, and later in the Mosel in Germany, he knew that Riesling was his true love. When he met Ulli Stein of the famous Mosel maestro with whom he worked for almost five years. While they are strong friends, there was a moment where Lardot almost took over Stein’s estate. That moment has passed and Lardot continues his exploration of Riesling, Pinot Gris and Pinot Noir. All of his wines are done naturally and bring an ethereal texture to the table unlike any other Mosel wines. He also brings a bit of humor when naming his wines, as the Mosel panel tasting wouldn’t allow his natural wines to be classified, he still finds a way to convey their true status.

Der Bauer, meaning “The Farmer,” is a single-vineyard Riesling harvested from seven small parcels in the vineyard Sankt Aldegunder Himmelreich. Der Bauer spends a night on crushed skins before being gently pressed and fermented in barrel on rough lees for 18 months. After that the wine is racked onto fine lees and aged in barrique and tonnique for 22 more months. Bottled unfined and unfiltered.