Weingut Heitlinger is at home in the idyllic landscape between Karlsruhe, Heidelberg, and Heilbronn known as the Kraichgau. This ambitious ambassador of Kraichgau wine culture lend the Baden region a special note. The pursuit of quality, sustainability, and a responsible approach to nature is the hallmark of the estate. With a combined vineyard area of more than 110 ha (272 acres), they number among Germany’s largest organic wine producers. Heitlinger is member of the VDP (Association of German Prädikat Wine Estates), an organization comprising some of the country’s finest wine producers. The soils consist of loess and colored marl. The latter is typical in the Kraichgau, but with the exception of a few patches in France (in the Jura, Burgundy, and the Rhone Valley), colored marl is seldom found elsewhere in the world. This type of soil lends the wines a special, fruity-mineral character that is particularly prevalent in the premium wines from the so-called Grosse Lagen (vineyards classified by the VDP as the very finest of a respective region). Heitlinger cultivates vines in the Grosse Lage sites Spiegelberg, Heinberg, Eichelberg, Königsbecher, Schellenbrunnen, and Hassapfel. Members of the Pinot family, “Burgunder” in German, account for 70 percent of all plantings, including Pinot Gris, Pinot Blanc, Pinot Noir, Chardonnay, and Auxerrois. Germany’s first Auxerrois wine from a Grosse Lage – the Hassapfel site – was produced in 2012.

Heitlinger believes that biologically active soils are a prerequisite for healthy, stable vines. Winemaker Claus Burmeister’s team uses no artificial, chemically synthesized substances and improves soil fertility by fostering biodiversity with green cover that provides a habitat for a wealth of flora, fauna, and microorganisms.Regardless of quaity category, be it a regional Gutswein or a premium wine from a Grosse Lage, all grapes are individually processed and vinified in order to bring forth each parcel’s distinctive characteristics. The entire crop is harvested exclusively by hand, during several rounds through the vineyards, to ensure that only ripe and undamaged grapes are processed. Upon arrival at the estate, the grapes are painstakingly sorted again. To increase the intensity of aromas and flavors in the finished wine, the grape juice is cooled down and kept in contact with the skins for up to six days to extract as many aroma and flavor compounds as possible prior to fermentation. This brings forth a wine’s site-specific individuality and enhances its longevity. Cellar procedures are extremely gentle thanks to the help of pneumatic presses and the use of natural gravity rather than pumps. The Pinots Grosse Gewächse (dry wines from Grosse Lage sites) are matured exclusively in large and small oak casks (barriques).

The grapes are gently harvested by hand in several stages to ensure that only ripe and healthy berries arrive in the cellar. At the estate, they are carefully sorted, and as whole berries and clusters, fermented in small batches in wooden casks. Ruby red in color. On the nose the wine is spicy, earthy, and fruity. Well structured and lively on the palate. Good acidity. Tastes of cherry and cassis. Clear varietal character. This wine goes well with beef, steak, lamb or a traditonal beefstew.

Variety： Shiraz

Wine region： South Australia

Alcohol degree：14.5%

The wine has lovely bright and fresh ruby colour. Its aroma is clean and fruity, with lovely spice and while pepper aroma which showed typical shiraz characters. The flavour is elegant suite its soft tannin structure and refreshing acidity, with a delightful finish. It is balanced with a good length. This wine ideally suits to most dishes became it is a fruity and medium bodied wine

Variety：Shiraz / Petit Verdot

Wine region： Langhorne Creek / McLaren Vale

Alcohol degree：15.0%

This wine has deep crimson colour and the most inviting nose of lavender, purple and aromatic, dried red berries and spices. The palate has blend notes of black plums and violets along with black currant and black olive. Its fine tannin and integrated structure are providing a great length and fresh finish.

Variety：Shiraz 

Wine region： Barossa Valley 

Alcohol degree：16.5%

Produced from Shiraz from three vineyards across the Barossa from the depth of the Western side of the Barossa with grapes from Bethany our dry grown vineyards from some very old vines giving an average age over 30 years old.  The fruit was allowed to fully ripen to ensure a good balance of alcohol acid and fruit characters.  Grapes were mainly handpicked and processed in the cool of the night gently crushed and destemmed in open tanks with yeast added within 24hrs. The ferment was regularly hand plunged and turned over every day for a minimum of 10 days before being run off and pressed to tank ensuring lots of skin contact.  The wine was then put to rest and carefully monitored and topped as needed for 16 months in small French and American Oak barrels then only the best barrels were blended just prior to bottling.

Variety：Shiraz / Cabernet Sauvignon 

Wine region： Limestone Coast / Langhorne Creek / Clare Valley

Alcohol degree：15.5%

This classic Australian blend, grapes from the 3 well-known wine regions in South Australia, the long ripening time provides delicate tannin structure and concentrated fruit flavours. Lifted blackberries, blueberries and cassis balanced by cinnamon, clove and dark chocolate. As soon as the wine hits the palate the deep rich velvety tannins of post ferment maceration are evident. On the finish with deep chocolate flavours.

Variety：Shiraz 

Wine region： Barossa Valley 

Alcohol degree：15.5%

Barossa Valley is one of Australia’s oldest wine region. The warm continental climate enhances grape and wine quality. Deep in colour, this Barossa Valley Shiraz is rich on the palate with typical sweet berry, plum, savoury aromas and a hint of violet. Long, lingering palate with dark fruits, licorice and spicy flavours, this wine presents complex texture with elegance and silky tannins.

This wine shows dark fruit aromas with a pretty hint of plum and violets. The palate is generous, juicy with fine, velvety Petit Verdot tannins providing a delicious lingering finish. A great food wine.

Highly awarded in International wine shows included a 90 point Gold medal at the 2021 London Wine Competition.

Gin L’Arbre is a London Dry Gin, made from Mediterranean botanicals. We have selected the main botanicals of the Mediterranean Penedès area and we have mixed them until finding the perfect formula for a unique gin to enjoy unique moments. The tree shape This captures the past, the foundations, the roots. The branches represent what is to come, the future. And, finally, all the experience lived and passed on over three generations is contained in the trunk.

Teichenné Ultra Premium Schnapps range pays tribute to our old Teichenné Schnapps, our most iconic and successful range, while at the same time it is proof of our clear commitment to innovation to be up to the speed in modern times. A truly modern and elegant range, very attractive, and with an unbeatable flavour.

Rum Baraguá 37,5% 70 cl - Dominican Rum

Coopers XPA is all about ‘extra’ hop flavour whilst being well balanced and easy to drink. With Simcoe and Lemondrop American hops added at different stages of the brewing process we have achieved an optimal bitterness level with bright citrus undertones. Like all of our Ales, XPA is naturally conditioned and free from any additives or preservatives. You’ll find our brand new XPA can at Bottlemart, Sip’n Save and Dan Murphy’s along with other retail liquor stores, please call ahead to make sure your local bottle shop has stock.  

Like all of our ales, Coopers Mild Ale is naturally conditioned in the bottle or keg, without the use of any additives or preservatives. To give Mild Ale that distinctive cloudy appearance, make sure to roll the bottle before opening.

Like its more famous cousins, Coopers Dark Ale is made with all malt, and naturally conditioned in the bottle or keg. Roasted and chocolate malts produce a deep amber brew, with a rich, full-bodied flavour. As with all of our ales, rolling the bottle before pouring makes it even better. No additives. No preservatives.

Barrister Dry Gin is the first gin in the Barrister family. The brand was developed and launched in 2016 and just in 2 years of existence Barrister became №1 gin in Russia. Currently Barrister holds 47% of market share in Russia. 

It became the first Russian Gin marketed internationally. Nowadays Barrister is supplied in 20 countries and listed in such retail chains as Alko (Finland), Carrefour (France), Kaufland (Germany). 

A secret of BARRISTER gin is a separate distillation of aromatic spirits. To accentuate herbal aroma and flavour of Barrister gin, aromatic spirits are made from each ingredient and then mixed in special proportions in accordance with the secret recipe.

Cinnamon and anise are added to the main ingredients of gin during the separate distillation to add complexity to the taste

Awards:

Gold Medal: 93 points Beverage Tasting Insitute 2018 Silver Medal: IWSC - International Wine&Spirit Competition 2018 Silver Medal: World Gin Awards Classic Gin 2019 Silver Medal: The GIN Masters Contemporary 2018 Silver Medal: The GIN Masters 2017

Having created Imperial Collection brand, we united the historical tradition of vodka production, jewelry art and modern technologies. 

The unique cases in the shape of eggs,  inspired by works of Karl Faberge, are true  masterpieces of Imperial Collection brand.

The case is made of metal alloy covered with enamel of different colors and decorated with gilded elements and colored crystals.

All decorative elements are covered in 24-carat gold.

Decanters and glasses are made of Venetian glass with elegant gilding.

The decanter is decorated with  pure gold and has a gilded cap with a red Swarovski crystal on top.

The contents of the carafe – vodka Imperial collection - has no equal. To prepare the alcohol we take the choicest Russian wheat of the variety which has a high starch content and a unique flavor profile. The continuous distillation combines classical Russian traditions and the most state-of-the-art ecologically safe technology.

VINTEX exclusive Bordeaux Red

Easy drinking with beautiful red fruits and light body

Red Bordeaux wine, easy going whith beautiful red and black fruits, light bodied

Bordeaux Supérieur red wine, with delicate red fruits, light bodied and easy drinking

Lovely red wine with beautiful black and red fruits, beautiful balance with a light body and sof tanins.

Great red wine with complex red and black fruits aromas, hints of oak and smooth tanins well balanced by a vibrant acidity.

organic conversion since 2019

Deligthful red Bordeaux Wine, from Château de Siaurac, owned by the prestigious Saint Estephe third growth Château Calon Segur

Great aromatic complexity, fruitiness and well balanced.

Tasty red wine from the Bordeaux right bank, with beautiful red fruits, hints of oak, medium body and nice balance.

Beautiful red wine with character, generous fruits, complexity and medium body. 

Premium red wine with complex red and black fruit aromas, vanilla and an elegant bitterness.

medium bodied red wine with red fruits, tobacco aromas, smooth tanins and a nice balance.

LADOGA – the vodka which meets the requirements of the modern consumers  sophisticated and selective in the value, quality and origin of alcohol beverages. Ladoga lake is the largest source of pure drinking water in Europe. Its glacial origin gives special mild and unique taste to the water and makes it an ideal component for production of vodka. 

A complex wine with red fruit jam notes, ideally balanced by the oak vanilla and toast aromas. 

Bière Session Pale Ale. 33cl. 4°

Bière belge. 8°. 33cl

Session India Pale Ale 33cl . 5°

With a great taste of passion fruit. 

French Malts, American Hops

Witbier 33cl 4,5°

After 2 years of experiments in gin distillation we’ve created a unique product based on traditional Russian botanicals.

Barrister Russian Gin 43% ABV is produced in small batches and highlights the bright design of the bottle - dark red gloss with a gold cap and label. 

The stunning blend of local Russian botanicals and traditional spices distilled separately: juniper, chamomile, linden tree blossom, oregano, licorice root, lemon peel, coriander, cardamom, cumin.

Awards: 

Gold Medal: Frankfurt International Trophy 2020

Silver Medal: The GIN Masters Flavoured Gin 2019  

Barrister Pink Gin - the most delicate in the collection. During the gentle distillation process the whole range of a wild strawberry flavor is thoroughly preserved, which makes Barrister Pink Gin so special. The  recipe of Barrister Pink

Awards: 

Gold Medal: International Wine & Spirit Competition (IWSC) 

Gold Medal: The Global Gin Masters 2021.  

IWSC tasting notes: «Delicious mix of fresh and confected strawberry aromas on the nose with herbaceous and forest floor notes. Clear strawberry on the palate combining with basil, thyme and herbal gin botanicals, subtle sweetness and balanced finish giving a really nice example».The Gin Masters tasting notes: «Very well balanced with a sweet pink profile without being too overbearing».

The color of Barrister Blue Gin is obtained by mixing two basic ingredients - orange and cardamom.

Discover strong cardamom kick and a true zest for life with Barrister Blue!

Awards: 

Double Gold medal: NZ Spirits Awards 2021 

The unique process of aromatic spirits production allows us to get exceptional taste of new Barrister Orange Gin.

Barrister Orange combines utterly refreshing mix of flavours in which freshly squeezed blood orange dominates. The strength of 43% allows to create cocktails with an intense aroma of ripe oranges. This gin, initially created for the cocktails, could be also consumed in its pure form.

Barrister Old Tom Gin represents the rare category of gins. An oriental botanical's bouquet makes gin Barrister more expressive and memorable. Production in small batches allows to make a unique gin, which follows the traditions of Barrister gin and maintain exceptional quality of drink.

In accordance with the Old Tom category, this gin is slightly sweeten to make a taste more round and rich. Black pepper and allspice, nutmeg, almonds and cubeb pepper are added to the main ingredients of gin to highlight it’s spicy and oriental character.

AWARDS

Gold Medal: The GIN Masters Contemporary 2018 Silver Medal: World Gin Awards (Old Tom category) 2019 Silver Medal: IWSC - International Wine&Spirit Competition 2018 Silver Medal (Old Tom category): The GIN Masters 2018 Silver Medal: Beverage Tasting Insitute 2018 Silver Medal: The GIN Master 2017

The harsh maritime character of BARRISTER NAVY is reflected in design comprising the shabby label and the bottle tinted in the color of the sea depths.

BARRISTER NAVY is recommended to drink with lemon or lime juice (Gimlet) or as a part of traditional Gin&Tonic.

For production of Barrister Sloe Gin we use carefully gathered blackthorn (sloe) berries from the Caucasus region of Russia.

The drink  is full-bodied, it has intense smooth, fruity taste with notes of wild cherry, sloe and balanced aftertaste.

The secret  of Tsarskiy Cream Liqueur taste is a natural cream and #1 premium vodka in Russia "Tsarskaya Gold" .

The ingredients are perfectly combined, giving you the opportunity to enjoy the delicate aroma and warm, enveloping soft taste of natural cream.  In the aftertaste of the drink, you can only feel the bright, rich aroma of Irish coffee with cream, cookies and creamy toffee.

Czar's Village vodka is super premium product. It is produced according to a unique recipe lost for ages but recently it has been discovered in the archives of Tsar's Village museum.

Czar's Village vodka is distilled with white honey and infused with bird cherries and raspberry leaves. Czar's Village from the cellars of Romanovs' summer residence was a preferred beverage at official receptions, ballroom parties, masquerades.

Hand-made in Czech Republic, Czar's Village bottle is an exact replica of the Coronation Decanter, once designed for the Royal Family by Feodor Schechtel, a celebrated Russian Art Nouveau artist.

Awards:  GOLD MEDAL: The Global Vodka Masters 2017 Ultra Premium category

Roullet VSOP Cognac produced in the most prestigious appellation of the region  - Grande Champagne. All processes - from the cultivation of grapes to the creation of the final assemblage - are carried out at the Rullet cognac house. The Cognac is aged for at least 6 years in old wet cellars, that enables the cellar master to creat a balanced bouquet.

Awards: 

Gold medal: The Spirit business 2017 

Gold Medal: IWSC 93 points

Gold Medal: IWSC Outstanding 

This cognac has a golden copper color with bright amber shades. Floral aromas of roses, vanilla, dried fruits, almond and orange peel. The total maturation is more than 16 years in Limousin oak barrels. The taste is round with soft tannins. Extremely attractive

Elegant and well-balanced cognac with quiet melted tannins, which underline the aromas of vanilla, dried fruits, nuts and almond, dried apricot and orange peel. About 15 years of maturing of the Fins Bois Xo Royal in oak barrels have given it a rich golden-copper color, with amber reflections. A beautiful full and rounded cognac

Our Cellar Master selected the eau-de-vie de cognac of the best cru for the real imperial collection creation. He chose the rarity of 1975 from Goulet «paradis» that had reached its height. This multi-dimensional complexity of the collector's millesime has an amber color with bright copper shades, aromas of sandal wood, spices, dried fruits, nuts, licorice, bitter orange, mango and chocolate. The taste is rich, round with tenacious notes of candied fruits. Roullet's satisfaction!

This Shiraz is sourced from nine individual blocks on the Sevenhill property. Some of these blocks were planted over 100 years ago; several were planted in the 1970’s. Each block is vinified separately. The smaller, older block in the open slate fermenter, with plunging and basket pressing. The younger blocks were fermented in stainless tank. Each parcel is kept separate, until grading and blending in October 2019. A combination of 15% new French oak hogsheads and the balance in 1 to 5 year old French and American oak.

Pinot Gris grapes have quite dark coloured skins. Having the fruit sourced locally, has a distinct advantage in being able to press the grapes efficiently post harvest, at cool temperatures. The settled juice was fermented using a yeast strain selected to highlight the spicy notes of Pinot Gris

Several blocks of Cabernet Sauvignon were used to make this estate wine. The older and smaller parcels, go into the open slate fermenters. Whereby they are plunged twice daily and basket pressed. The larger blocks are go into stainless steel fermenters. These two wines, allow for blending options in October. The wine goes back into barrel for a further 12 months in French Oak Hogsheads (15%) new. 

Picked at a sugar level of 14.4 Baume and fermented on skins for ten days. The secondary Malolactic fermentation occurred in tank prior to going to barrel in September 2019. The barrels used, were a combination of aged French and American oak barrels. The wine matured in barrel for 14 months, prior to filtration and bottling in February, 2021.

Picked on the 12th of March at 12.6 Baume. Fermentation on skins was for ten days with gentle pump-overs for extraction. A few days after pressing, the young wine was transferred to older 4 and 5 year old Hogsheads for Malolactic Fermentation and maturation. The wine matured in barrel for 20 months, prior to filtration and bottling in January, 2021.

The 2021 Inigo Riesling comes from three unique blocks on the Sevenhill property, with harvest taking place on the 18th, 22nd and 23rd of February. The grape must was chilled prior to pressing and then only the first 600L of the juice used, thereby avoiding the harsher pressings fraction of the pressing. Each block was fermented separately using three different yeast strains. Cool fermentation temperatures followed by fanatical attention to detail prior to bottling have helped maintain vibrancy and fruit purity.

Grand Barossa Shiraz epitomises the premium international reputation for Shiraz which has made the Barossa Valley famous.

The wine is gently pressed before spending up to 12 months in a combination of new and seasoned French and American oak barrels in our cellars. 

Lifted aromas of blackberry, plum and black pepper are accompanied by spicy, dark berry fruits on the palate.

Grand Barossa Riesling draws from the Barossa region’s Germanic history with its exceptional Riesling that are refreshing, dry and displaying all the delicacy, elegance and finesse of this noble variety.

The body of this wine comes from 95+ year old vines, adding to the complexity and depth of flavour. 

It displays delicate lifted aromas of lime blossom and citrus fruits. Lemon, lime and hints of ripe stonefruit are in abundance. The palate is focused, pure and linear with a delicious juicy finish. Elegant and intense with a touch of minerality and refreshing acidity.

Among ingredients of authentic Czech Fruko Schulz Absinth there are extracts of absinthe worm-wood, aniseed, peppermint as well as traditional spices and essential oils.

Fruko Schulz Absinth is made according to Czech recipes known since the ancient times. This magic drink has a pure emerald color, fine aroma and exceptional natural taste.

It may be served in a traditional way (with a lump of sugar) as well as a base for cocktails.

Among ingredients of authentic Czech Fruko Schulz Absinth there are extracts of absinthe worm-wood, aniseed, peppermint as well as traditional spices and essential oils.

Fruko Schulz Absinth is made according to Czech recipes known since the ancient times. This magic drink has a pure emerald color, fine aroma and exceptional natural taste.

It may be served in a traditional way (with a lump of sugar) as well as a base for cocktails.

This high quality cordial is made from high purity

drinking water, natural extracts of 46 medicinal herbs,

roots, ripe fruit, wild berries and spices.

Fruko Schulz Bitter is an excellent digestive and has a distinctive fine aroma and pleasant taste with moderate spicy notes and long after-taste.

AWARDS:

- Golden Medal, Best Product 2012, Prodexpo (Moscow); 

- Master Award, Liqueur Masters 2013 (London) - Herb Liqueurs & Bitters;

- Excellent,  Difford’s Guide (UK) 2013;

- Silver Medal, International Wine & Spirits Competition 2014 (London) – Herbal Liqueurs

Deep dark color with notes of ripe black currant, more distinctive notes of berries and spices in the aroma –that’s what brings out this type of absinth.

Differences in taste and aroma between the black absinth and the classic green one also result from the fact that in production of the black absinth not only leaves and blossoms but also roots are used. Licorice notes also give the beverage some extra intensity in the taste and aroma.

Since 650 years the Schätzel family is growing wine on the Rhine river. It was always the focus to adapt and honor the outstanding terroires and climate. Since 2015 Schätzel is member of the exclusive club VDP and today Kai Schätzel is vice president of VDP.Rheinhessen.

Schätzel winery works organic and biodynamic in the steep red slopes. Schätzel is a pioneer in climate adaption strategies in the region. Herbs and flowers are growing in between the wines. The rows are narrow and low to create a healthy shadow that is slowing down the ripeness and saves water.

Since 650 years the Schätzel family is growing wine on the Rhine river. It was always the focus to adapt and honor the outstanding terroires and climate. Since 2015 Schätzel is member of the exclusive club VDP and today Kai Schätzel is vice president of VDP.Rheinhessen.

Schätzel winery works organic and biodynamic in the steep red slopes. Schätzel is a pioneer in climate adaption strategies in the region. Herbs and flowers are growing in between the wines. The rows are narrow and low to create a healthy shadow that is slowing down the ripeness and saves water.

Red absinth is rapidly gaining popularity; it is produced by adding cinnamon and other natural extracts to the original green absinth.

A beautiful ruby-red color and complexity of the taste with the original pepper note gives endless opportunities of using Fruko Schulz Absinth Red in cocktails, while coriander creates warm notes which soften the wormwood bitterness. Perfect for making spicy sour drinks.

Since 650 years the Schätzel family is growing wine on the Rhine river. It was always the focus to adapt and honor the outstanding terroires and climate. Since 2015 Schätzel is member of the exclusive club VDP and today Kai Schätzel is vice president of VDP.Rheinhessen.

Schätzel winery works organic and biodynamic in the steep red slopes. Schätzel is a pioneer in climate adaption strategies in the region. Herbs and flowers are growing in between the wines. The rows are narrow and low to create a healthy shadow that is slowing down the ripeness and saves water.

Since 650 years the Schätzel family is growing wine on the Rhine river. It was always the focus to adapt and honor the outstanding terroires and climate. Since 2015 Schätzel is member of the exclusive club VDP and today Kai Schätzel is vice president of VDP.Rheinhessen.

Schätzel winery works organic and biodynamic in the steep red slopes. Schätzel is a pioneer in climate adaption strategies in the region. Herbs and flowers are growing in between the wines. The rows are narrow and low to create a healthy shadow that is slowing down the ripeness and saves water.

Since 650 years the Schätzel family is growing wine on the Rhine river. It was always the focus to adapt and honor the outstanding terroires and climate. Since 2015 Schätzel is member of the exclusive club VDP and today Kai Schätzel is vice president of VDP.Rheinhessen.

Schätzel winery works organic and biodynamic in the steep red slopes. Schätzel is a pioneer in climate adaption strategies in the region. Herbs and flowers are growing in between the wines. The rows are narrow and low to create a healthy shadow that is slowing down the ripeness and saves water.

At the moment Fruko-Schulz's profile includes over 50 categories of beverages. The factory has a well-deserved reputation of one of the major alcohol producers known by a great number of customers due to sustainably superior quality of the products and competitive prices.

All the beverages possess such properties

as superior quality, nice taste, use of natural ingredients  and a bright eye-catching packaging

Like a bright ray of sunshine, this fresh, off-dry, Riesling brightens every glass it touches. Ripe fruit aromas of apple and apricot, wet stone and fresh herbal accents linger into a playful sweetness wrapped with delicious juicy flavors. The refreshing acidity is enhanced with subtle lemon-drop nuances on the finish.

Serving suggestions: This delicious Riesling is perfectly at home almost anywhere from solo to a diverse range of easy picnic fare. Or try a summer salad or grilled vegetables. Don’t overthink it, just relax and enjoy.

Unmistakable Bockstein, with aromas of ripe yellow and red fruits, lemon, chamomile and hay, as well as fine honeyed accents on the edges. Yet for all those markers of opulence, its dry palate provides a surprisingly muscular roller coaster ride of complex citrus and herbal flavors, a taut structure, and long spicy finish. The depth of this Grand Cru vineyard strikes a different pose in this vintage, one of sinewy slate power rather than lush Rubenesque fruit. Given a few hours in the glass, the wine starts to reveal its traditional, tropical and pineapple side, suggesting that a few years in the cellar will more than reward the patient connoisseur. Drinking window: 4-12 years.

Serving suggestions: The stony purity of this advanced-level Riesling will shine with a focused minimalism on the plate: steak tartare, baked carp, roasted celeriac or a mildly bitter green such as sauteed cime de rape.

Quintessential Saar elegance, a velvet, aromatic cloak of ripe apple and peach and baked lemons, with accents of white flowers. Juicy fruits are enhanced with a fine smoky undercurrent, and fresh herbal finish on the palate that grows brighter and stronger with each sip. Feinherb, it is said, starts sweet and ends dry. And this is no exception as the refreshing acidity steers this Riesling over the finish line, while the natural sweetness and fruit flavors simply sing along in the backseat. Drinking window: now - 10 years.

Serving suggestions: A radiant glass of unadulterated enjoyment on its own after a hard day of work; or serve with raw sliced vegetables, or a cucumber salad, cheese, especially medium aged cheddar.

An introverted aromatic beauty emerges in this Kabinett of many colors. Smoky and stony with equal parts citrus, flintstone and fresh mint leaves. Initially shy on the palate, the flavors ping the tongue like fireflies on a summer night. Given time, a creamy, focused mosaic of ripe fruit and spice emerges. Capable of incredible surprises with a dash of flowers thrown in for good measure. Long, elegant finish. Serving Suggestions: The wine’s delicate structure will shine when paired with panko-breaded fish fillets, smoked trout or sushi, or vegetable tempura; the earthiness of French-lentil salad or the cooling spice of Japanese-styled cucumbers. Add a dash of vinegar; a crispy crunch of bread.

The same smoky, sassy beauty of the Altenberg Kabinett is captured here in the concentrated Spätlese from the same vineyard. Playful dried apricots, and ripe vineyard peaches in all their summer glory, loads of crunchy yellow fruit mingle with a touch of red fruit. A wine of verve and movement, with the nimble energy of a dancer swathed in layers of flowing, silken sweetness. Beautiful balance of power and cool delicacy with salty, mineral depths, and the mouthwatering appeal of grapefruit pith and orange juice on the finish.

Serving Suggestion: A minimalistic pairing works best, with a classic panna cotta, or traditional gelato.

Ladoga Group has started production of  premium vodka since 2003. The company decided to make a present in honor of 300th anniversary of its native city Saint-Petersburg and produced a pilot batch of Czar’s Original launched in limited edition and bottled by hand. Czar’s Original includes Luxe class alcohol made of  grain  which has the highest tasting score. The unique recipe of this vodka was recreated by master distiller of Ladoga Group according to historical records of the Emperor Peter the Great era. The vodka is 4 times distilled and passes 11 staged of purification. Before it is bottled,

AWARDS

• San Francisco World Spirits Competition 2017, GOLD
• World Vodka Awards 2017, Winner (Pure Neutral. Russian Federation)
• Beverage Tasting Insitute 2017, Gold medal + Best Buy, 94 points
• The Global Vodka Masters 2016, SILVER
• International Wine & Spirit Competition 2016, SILVER
• The highest award from World Food 2013,.
• «Moscow Wine & Spirits Competition 2007», Gold medal

Czar's flavored has 38% abv. These vodkas are so good that you can actually drink them straight or mix in cocktails. In the production of Czar's  flavored we use alcohol of Lux category. Aromatic ethyl is distilled from  fresh fruits, berries and spices in copper alambic.

Flavored vodkas became the world trend. They allow to experience various tastes. Barmens around the world like it as a handy tool for creation of cocktails. That is  why we decided to extend our classic  assortment  with flavored vodkas: Raspberry, Red Berry, Cranberry, Currant, Grapefruit, Pear, Citron Our product range has a catchy design, it is easy to recognize and find on shelves.

The "von unserm" Rheingau Riesling presents itself in the glass with a bright lemon yellow colour. The nose reveals very green and fresh aromas such as green apple, lychee and spring herbs. On the palate, the strong mineral acidity, notes of citrus fruits and a slight hint of pears stand out. A classic, rather cool and straightforward Rheingau Riesling.

The 2020 Hattenheimer Riesling presents itself, like the wine-growing village of Hattenheim itself, as elegant and expressive. In the glass, it appears in a bright lemon yellow. On the nose, summery notes of fig, quince and strawberry, paired with tart peach and candied lemon, whet the appetite for more. The taste is reminiscent of a sea of flowers with its fine, floral tones. The finish is reminiscent of grapefruit and apple. The exciting interplay of sweetness and elegant acidity awakens the appropriate drinking flow and gives this Riesling that certain something extra.

11,0 % vol. Alc. 

24,9 g/l residual sugar

6,6 g/l acidity

For the Rüdesheimer VDP.ORTSWEIN we use grapes from different parts of the Rüdesheimer vineyards, for example from the Rüdesheimer Magdalenenkreuz, the Klosterlay and the Bischofsberg. Our aim is to reflect the different soil structures as best as possible in the local wine. Rüdesheim is known for its mineral and rather poor soils in the western part and its slightly sandy loam soils in the eastern part of Rüdesheim. Many hours of sunshine and hot summer days produce delicate and expressive wines with finesse.

11,5 % vol. Alc.

7,5 g/l residual sugar

7,3 g/l acidity

The Hattenheimer Engelmannsberg with its soils and vegetation is decisive for the taste of the wine. The gently rising slope faces south towards the sun and is criss-crossed by deep loess loams that provide high water storage capacities. The vines can spread their roots well and are well supplied even in dry years. Occasionally, old natural stone walls can be found here to enclose the vineyards, which store heat and release it to the vines at night. However, this site also has a depression in which cold air collects in winter.

12% vol. Alc.

3,5 g/l residual sugar

6,7 g/l acidity

The Hattenheimer Nussbrunnen is one of the two VDP.GROSSEN LAGEN in Hattenheim. The site, which rises only slightly and is exposed to the south-southeast towards the Rhine, is protected from cool north winds - at the same time it can benefit from the high sun intensity of the Rhine valley. The soils consist of sandy loam, lighter tertiary marl and deep loess soils. Water-impermeable layers in the subsoil ensure the vines' water supply - even in dry and hot years. This produces bouquet-rich, full-bodied wines with a diverse palette of flavours.

Our vineyards are located along the Rhine River. We work with sustainable viticulture and in harmony with biodiversity. The bees in our hives are a symbol of healthy biodiversity, and they forage in our vineyards where a great variety of plants and herbs grow.

Our vineyards are located along the Rhine River. We work with sustainable viticulture and in harmony with biodiversity. The bees in our hives are a symbol of healthy biodiversity, and they forage in our vineyards where a great variety of plants and herbs grow.

Full throttle into the wine adventure: The crazy comic fun wine! Every wine an adventure! Whether on the water or on the road: when the wine is scarce, Ressi is there. With his tractor. On his boat. Or in his Riesling Bulli. That's the way it's always been. And it always will be. With the labels of the Ressi Collection, Christian Ress offers an entertaining look behind the scenes of his everyday life. The comics shown are all based on real stories and feature people from Christian Ress' circle of friends. The Ress Family Wineries have never presented a wine in a more personal, charming and entertaining way. Each bottle is an absolute eye-catcher in its own right. Wines with cult potential!

Dry / 330ml / 5,6 %

PERSONALITY: SNOOB is a new classic in a class of its own. Its clarity, straw colour and vibrant apple aroma set it apart. Its taste is dry, clean and elegant – intense and complex enough to drink on it’s own. Snoob offers an emphatic hit of flavour that also holds up well to pairing with even the spiciest of dishes.

PAIR WITH: sushi, stronger cheeses, like mature Cheddars or a chunk of Parmesan, red meats like beef or lamb, dishes with medium-hot chilli pepper and other Indian spices.

AWARDS: SILVER MEDAL - International Cider   Challenge 2016

Diplom from “Eesti Parim Toiduaine” (Best Estonian Food product) 2016.a

Christmas cider / 330ml / 4,1 %

PERSONALITY: PÖÖRIPÄEV (Solstice) – a drink as complex and exciting as the name itself. Pööripäev is the perfect drink for appreciators of the holiday spirit. Decorated with a fiery red glimmer and a row of festive flavours, it sends the scent of fresh-baked Christmas treats soaring through the room. Enjoyed both hot and cold, it promises to raise the comfort of warm blankets and a cozy fireplace on a chilly winter night to a whole new level of relaxation.

PAIR WITH: Blue cheese, aged Cheddar, cheese fondue, sweet mince pies, pork schnitzel, pickled fish and crackers, saffron buns or ginger biscuits.

AWARDS: BRONZE MEDAL - International Cider Challenge 2018

Semi-dry / 330ml / 5,1 %

PERSONALITY: HIPSTER offers a refreshing alternative. It captures the spirit and cultural heritage of cider, invoking the simple beauty and bounty of nature – a sure winner against the dull mainstream. A clear and true yellow tone, with a rich and nuanced, semi-dry taste. Try Hipster as a perfect addition to a picnic or drink it at home.

PAIR WITH: delicate fish like sole and plaice, fresh and simple seafood like oysters or prawns, leafy salads, tomatoes (raw or cooked), fish and chips, tempura vegetables, cooked goat’s cheese. 

AWARDS: Diplom from “Eesti Parim Toiduaine” (Best Estonian Food product) 2016.a

Semi-dry / 330ml / 5,2 %

PERSONALITY: FOLK CIDER is a semi-dry cider with a deep bouquet of flavours, which distinguishes it from the English or French school of ciders. With its golden colour and pure aroma it carries the essence of a true Estonian cider.

PAIR WITH: Smoked fish and meats, smoked cheeses, rich mushroom risottos, Parmesan, deeply savoury sauces and gravies, long braised red meats like oxtail casserole, and game birds.

Semi-sweet / 330ml / 1,6 %

PERSONALITY: What does relaxation look like to you? Whether it’s the sun on a hot beach … or the peace and pure nature of Estonia’s bogs, Mimikri will take you there. A semi-sweet, low alcohol cider (1.6% abv), made from 100% Estonian apples, Mimikri is as intriguing as it is unique. Expect an eye-catching amber tint, and hints of pear and tropical fruit coming through the bouquet and flavour.

PAIR WITH: Savoury snacks, especially sausage rolls, mild cheeses, breads, cold chicken, hams and other charcuterie, eggs, pasta salads, cheesy pizzas, savoury quiches, creamy dips, avocados. Earthy, soft vegetable dishes like roast squash, pumpkin or aubergine. 

AWARDS: GOLD MEDAL - International Cider Challenge 2017

Best drink from South-Estonian Producer 2018 - “Eesti Parim Toiduaine konkurss” (Best Estonian Food Product competition)

Winter cider / 330ml / 5,2 %

PERSONALITY: SÄDE – a warm welcome, to our favourite winter guest. An exciting alternative to other winter drinks – an amber spiced winter cider, waiting to warm you with the glow of a fire. Drunk hot or chilled, Säde is the smoky embrace of a winter sauna after an ice bath, the ideal slope side warmer, and the excitement of New Year fireworks, bottled.

PAIR WITH: Blue cheese, aged Cheddar, cheese fondue, sweet mince pies, pork schnitzel, pickled fish and crackers, saffron buns or ginger biscuits.

AWARDS: SILVER MEDAL - International Cider Challenge 2016

Dry Rhubarb and Strawberry Sparkling Wine / 750 ml / 11%

PERSONALITY: ROSIE is made of rhubarb and strawberries, which together give the drink a pleasant amber shade. While strawberry is gently sensed in the aroma, both ingredients blend together to form an exquisite bouquet. ROSIE is a noble sparkling wine, which with its complex and rich flavour, surprises even traditional sparkling wine producers from the Champagne region. Celebrate special family moments, unforgettable encounters with friends, weddings, romantic evening, achievements, victories and business events.

AWARDS: South Estonia's product of the Year by Postimees

Semi-dry Blackcurrant Sparkling Wine / 750 ml / 11%

PERSONALITY: RUBEN is made of organic blackcurrants. When Italians have their Lambrusco, we Estonians have our blackcurrant sparkling wine. Our charming RUBEN would make a wonderful companion to a well roasted duck as well as to some more maturer and

PAIR WITH: roasted duck or turkey, long-aged cheese, hard cheese

AWARDS: South Estonia's product of the Year by Postimees

Semi-dry Rhubarb and Raspberry Sparkling Wine / 750 ml / 11%

PERSONALITY: ROSANNA is made of rhubarb and raspberries resulting in a lovely ruby red tone. Raspberry is the first to stand out in the taste and aroma, while the rhubarb flavor comes out in the aftertaste. Rosanna turns both formal events and romantic moments into experiences worth remembering.

PAIR WITH: mild and soft cheese

AWARDS: South Estonia's product of the Year by Postimees

Weingut Heitlinger is at home in the idyllic landscape between Karlsruhe, Heidelberg, and Heilbronn known as the Kraichgau. This ambitious ambassador of Kraichgau wine culture lend the Baden region a special note. The pursuit of quality, sustainability, and a responsible approach to nature is the hallmark of the estate. With a combined vineyard area of more than 110 ha (272 acres), they number among Germany’s largest organic wine producers. Heitlinger is member of the VDP (Association of German Prädikat Wine Estates), an organization comprising some of the country’s finest wine producers. The soils consist of loess and colored marl. The latter is typical in the Kraichgau, but with the exception of a few patches in France (in the Jura, Burgundy, and the Rhone Valley), colored marl is seldom found elsewhere in the world. This type of soil lends the wines a special, fruity-mineral character that is particularly prevalent in the premium wines from the so-called Grosse Lagen (vineyards classified by the VDP as the very finest of a respective region). Heitlinger cultivates vines in the Grosse Lage sites Spiegelberg, Heinberg, Eichelberg, Königsbecher, Schellenbrunnen, and Hassapfel. Members of the Pinot family, “Burgunder” in German, account for 70 percent of all plantings, including Pinot Gris, Pinot Blanc, Pinot Noir, Chardonnay, and Auxerrois. Germany’s first Auxerrois wine from a Grosse Lage – the Hassapfel site – was produced in 2012.

Heitlinger believes that biologically active soils are a prerequisite for healthy, stable vines. Winemaker Claus Burmeister’s team uses no artificial, chemically synthesized substances and improves soil fertility by fostering biodiversity with green cover that provides a habitat for a wealth of flora, fauna, and microorganisms.Regardless of quaity category, be it a regional Gutswein or a premium wine from a Grosse Lage, all grapes are individually processed and vinified in order to bring forth each parcel’s distinctive characteristics. The entire crop is harvested exclusively by hand, during several rounds through the vineyards, to ensure that only ripe and undamaged grapes are processed. Upon arrival at the estate, the grapes are painstakingly sorted again. To increase the intensity of aromas and flavors in the finished wine, the grape juice is cooled down and kept in contact with the skins for up to six days to extract as many aroma and flavor compounds as possible prior to fermentation. This brings forth a wine’s site-specific individuality and enhances its longevity. Cellar procedures are extremely gentle thanks to the help of pneumatic presses and the use of natural gravity rather than pumps. The Pinots Grosse Gewächse (dry wines from Grosse Lage sites) are matured exclusively in large and small oak casks (barriques).

The grapes are gently harvested by hand, carefully sorted, and after ca. 24 hours of skin contact, slowly pressed. Straw yellow in color. On the nose the wine is spicy, earthy, and fruity. Well structured and lively on the palate. Good acidity. Tastes of apple and somewhat tropical. Clear varietal character. This wine goes well with roasted poultry, grilled fish, light-colored meat, grilled sardines, liver pâté, and salad.

Weingut Heitlinger is at home in the idyllic landscape between Karlsruhe, Heidelberg, and Heilbronn known as the Kraichgau. This ambitious ambassador of Kraichgau wine culture lend the Baden region a special note. The pursuit of quality, sustainability, and a responsible approach to nature is the hallmark of the estate. With a combined vineyard area of more than 110 ha (272 acres), they number among Germany’s largest organic wine producers. Heitlinger is member of the VDP (Association of German Prädikat Wine Estates), an organization comprising some of the country’s finest wine producers. The soils consist of loess and colored marl. The latter is typical in the Kraichgau, but with the exception of a few patches in France (in the Jura, Burgundy, and the Rhone Valley), colored marl is seldom found elsewhere in the world. This type of soil lends the wines a special, fruity-mineral character that is particularly prevalent in the premium wines from the so-called Grosse Lagen (vineyards classified by the VDP as the very finest of a respective region). Heitlinger cultivates vines in the Grosse Lage sites Spiegelberg, Heinberg, Eichelberg, Königsbecher, Schellenbrunnen, and Hassapfel. Members of the Pinot family, “Burgunder” in German, account for 70 percent of all plantings, including Pinot Gris, Pinot Blanc, Pinot Noir, Chardonnay, and Auxerrois. Germany’s first Auxerrois wine from a Grosse Lage – the Hassapfel site – was produced in 2012.

Heitlinger believes that biologically active soils are a prerequisite for healthy, stable vines. Winemaker Claus Burmeister’s team uses no artificial, chemically synthesized substances and improves soil fertility by fostering biodiversity with green cover that provides a habitat for a wealth of flora, fauna, and microorganisms.Regardless of quaity category, be it a regional Gutswein or a premium wine from a Grosse Lage, all grapes are individually processed and vinified in order to bring forth each parcel’s distinctive characteristics. The entire crop is harvested exclusively by hand, during several rounds through the vineyards, to ensure that only ripe and undamaged grapes are processed. Upon arrival at the estate, the grapes are painstakingly sorted again. To increase the intensity of aromas and flavors in the finished wine, the grape juice is cooled down and kept in contact with the skins for up to six days to extract as many aroma and flavor compounds as possible prior to fermentation. This brings forth a wine’s site-specific individuality and enhances its longevity. Cellar procedures are extremely gentle thanks to the help of pneumatic presses and the use of natural gravity rather than pumps. The Pinots Grosse Gewächse (dry wines from Grosse Lage sites) are matured exclusively in large and small oak casks (barriques).

“Hilsbacher Eichelberg” is the oldest documented site in the Kraichgau (1238). It is a south-facing vineyard with a slope of more than 50 percent. It lies at an altitude of up to 320 meters/1,050 feet in the midst of a forest. The iron-poor soils consist of barren lime marl with some Stubensandstein, an ancient sandstone. The grapes are gently harvested by hand, carefully sorted, and after several days of skin contact, slowly pressed. Fermentation takes place in wooden casks for ca. eight months. Pale golden yellow; a very fine nose that is reminiscent of light-colored, fresh fruit; somewhat tropical, with an herbal spiciness and mineral notes. On the palate the wine shows a beautiful opulence and a subtle tannic structure. Freshness and length. The acidity is well integrated. Aromas of pineapple, grapefruit, and papaya. Good aging potential. Food affinities: highly seasoned, aromatic dishes; grilled fish; veal; poultry; and powerful cheese (époisses, munster).

Weingut Heitlinger is at home in the idyllic landscape between Karlsruhe, Heidelberg, and Heilbronn known as the Kraichgau. This ambitious ambassador of Kraichgau wine culture lend the Baden region a special note. The pursuit of quality, sustainability, and a responsible approach to nature is the hallmark of the estate. With a combined vineyard area of more than 110 ha (272 acres), they number among Germany’s largest organic wine producers. Heitlinger is member of the VDP (Association of German Prädikat Wine Estates), an organization comprising some of the country’s finest wine producers. The soils consist of loess and colored marl. The latter is typical in the Kraichgau, but with the exception of a few patches in France (in the Jura, Burgundy, and the Rhone Valley), colored marl is seldom found elsewhere in the world. This type of soil lends the wines a special, fruity-mineral character that is particularly prevalent in the premium wines from the so-called Grosse Lagen (vineyards classified by the VDP as the very finest of a respective region). Heitlinger cultivates vines in the Grosse Lage sites Spiegelberg, Heinberg, Eichelberg, Königsbecher, Schellenbrunnen, and Hassapfel. Members of the Pinot family, “Burgunder” in German, account for 70 percent of all plantings, including Pinot Gris, Pinot Blanc, Pinot Noir, Chardonnay, and Auxerrois. Germany’s first Auxerrois wine from a Grosse Lage – the Hassapfel site – was produced in 2012.

Heitlinger believes that biologically active soils are a prerequisite for healthy, stable vines. Winemaker Claus Burmeister’s team uses no artificial, chemically synthesized substances and improves soil fertility by fostering biodiversity with green cover that provides a habitat for a wealth of flora, fauna, and microorganisms.Regardless of quaity category, be it a regional Gutswein or a premium wine from a Grosse Lage, all grapes are individually processed and vinified in order to bring forth each parcel’s distinctive characteristics. The entire crop is harvested exclusively by hand, during several rounds through the vineyards, to ensure that only ripe and undamaged grapes are processed. Upon arrival at the estate, the grapes are painstakingly sorted again. To increase the intensity of aromas and flavors in the finished wine, the grape juice is cooled down and kept in contact with the skins for up to six days to extract as many aroma and flavor compounds as possible prior to fermentation. This brings forth a wine’s site-specific individuality and enhances its longevity. Cellar procedures are extremely gentle thanks to the help of pneumatic presses and the use of natural gravity rather than pumps. The Pinots Grosse Gewächse (dry wines from Grosse Lage sites) are matured exclusively in large and small oak casks (barriques).

“Königsbecher” is a steep, well-protected, south-facing site. It’s also the lowest lying of our vineyards. The soils, a seldom-seen composition of ferrous lime marl, store the warmth of the sun and release it to the grapes like none of our estate’s other sites. The grapes are gently harvested by hand in several stages to ensure that only ripe and healthy berries arrive in the cellar. At the estate, they are carefully sorted, and as whole berries and clusters, fermented in small batches in wooden casks. The goal is to produce elegant, long-lasting Spätburgunder with a fine tannic structure and clear-cut fruit. Malolactic fermentation takes place in wooden casks in which the wines mature for 8-12 months. Lively, fruity Pinot Noir that is fine yet ages well. Spicy aromas of strawberry, wild berries, and plum; subtle nuances of coffee and chocolate.

Weingut Burg Ravensburg makes its home in the idyllic landscape between Karlsruhe, Heidelberg and Heilbronn, an area known as the Kraichgau. It prides itself as an ambitious ambassador of the Kraichgau’s unique wine culture, one that enhances the Baden region as a whole. The estate is known for its strict quality standards, dedication to sustainability and responsible approach to nature. Cultivating over 110 hectares (272 acres), it is among Germany’s largest organic wine producers. Burg Ravensburg is member of the VDP (Association of German Prädikat Wine Estates), an organization comprising many of the country’s finest wine producers. Weingut Burg Ravensburg is located in Sulzfeld. The estate’s history spans back over more than 760 years, with the first documented mention in 1251. Yet that is mere infancy compared with its mineral-rich gypsum keuper soils, which have been dated at over 230 million years old and are known for yielding well-structured, linear wines with a firm body. Burg Ravensburg’s premium wines come from its Grosse Lagen sites: Dicker Franz, Husarenkappe and Löchle. Riesling predominates, followed by Blaufränkisch and members of the Pinot family. While Blaufränkisch is more commonly known within Germany as ‘Lemberger,’ Burg Ravensburg prefers to pursue broader horizons with its Kraichgau wines; since 2014 the estate has used the international designation to emphasize that individuality.

Burg Ravensburg believes that biologically active soils are a prerequisite for healthy, stable vines. Winemaker Claus Burmeister’s team uses no artificial or chemically synthesized substances, and instead fosters biodiversity through green cover habitat for a wealth of flora, fauna and microorganisms that improve soil fertility. Across each quality category, from regional Gutswein to premium wine from Grosse Lagen, all grapes are individually processed and vinified to draw out each parcel’s distinctive characteristics. The entire crop is harvested exclusively by hand, with several rounds of selection to ensure that only ripe and healthy grapes are processed. In fact, the grapes undergo another round of selection once they arrive at the estate. To increase the intensity of aromas and flavors in the finished wine, the grape juice is cooled and kept in contact with the skins for up to six days. This extracts as many aroma and flavor compounds as possible prior to fermentation, which in turn brings forth a wine’s site-specific individuality and enhances its longevity. Pneumatic presses and the use of natural gravity rather than pumps ensure extra-gentle handling and processing in the cellar. The Pinots and Blaufränkisch Grosse Gewächse (dry wines from Grosse Lage sites) are matured exclusively in large and small oak casks (barriques).

The grapes are gently harvested by hand, carefully sorted, and after ca. 24 hours of skin contact, slowly pressed. On the nose: ripe, clear fragrance of citrus and exotic fruit, vineyard peach, and mirabelle plum. On the palate: a fine play of fruit, mineral notes, and fresh acidity. Serving suggestions: summer salads, appetizers, light fish or poultry dishes, and veal.

Weingut Burg Ravensburg makes its home in the idyllic landscape between Karlsruhe, Heidelberg and Heilbronn, an area known as the Kraichgau. It prides itself as an ambitious ambassador of the Kraichgau’s unique wine culture, one that enhances the Baden region as a whole. The estate is known for its strict quality standards, dedication to sustainability and responsible approach to nature. Cultivating over 110 hectares (272 acres), it is among Germany’s largest organic wine producers. Burg Ravensburg is member of the VDP (Association of German Prädikat Wine Estates), an organization comprising many of the country’s finest wine producers. Weingut Burg Ravensburg is located in Sulzfeld. The estate’s history spans back over more than 760 years, with the first documented mention in 1251. Yet that is mere infancy compared with its mineral-rich gypsum keuper soils, which have been dated at over 230 million years old and are known for yielding well-structured, linear wines with a firm body. Burg Ravensburg’s premium wines come from its Grosse Lagen sites: Dicker Franz, Husarenkappe and Löchle. Riesling predominates, followed by Blaufränkisch and members of the Pinot family. While Blaufränkisch is more commonly known within Germany as ‘Lemberger,’ Burg Ravensburg prefers to pursue broader horizons with its Kraichgau wines; since 2014 the estate has used the international designation to emphasize that individuality.

Burg Ravensburg believes that biologically active soils are a prerequisite for healthy, stable vines. Winemaker Claus Burmeister’s team uses no artificial or chemically synthesized substances, and instead fosters biodiversity through green cover habitat for a wealth of flora, fauna and microorganisms that improve soil fertility. Across each quality category, from regional Gutswein to premium wine from Grosse Lagen, all grapes are individually processed and vinified to draw out each parcel’s distinctive characteristics. The entire crop is harvested exclusively by hand, with several rounds of selection to ensure that only ripe and healthy grapes are processed. In fact, the grapes undergo another round of selection once they arrive at the estate. To increase the intensity of aromas and flavors in the finished wine, the grape juice is cooled and kept in contact with the skins for up to six days. This extracts as many aroma and flavor compounds as possible prior to fermentation, which in turn brings forth a wine’s site-specific individuality and enhances its longevity. Pneumatic presses and the use of natural gravity rather than pumps ensure extra-gentle handling and processing in the cellar. The Pinots and Blaufränkisch Grosse Gewächse (dry wines from Grosse Lage sites) are matured exclusively in large and small oak casks (barriques).

The grapes are gently harvested by hand, carefully sorted, and as whole berries, fermented in small batches. The goal is to produce powerful, spicy Blaufränkisch (Lemberger) wines with a fine tannic structure. Malolactic fermentation takes place in used barrique casks in which the wines mature for 8-12 months. The wine is deep bluish red. On the nose: plum and wild berries. On the palate: powerful, with a fine fruitiness; rich in tannin; long finish. Serving suggestions: game or game birds, lamb, well-seasoned dishes prepared with beef, and stews or casseroles.

Weingut Burg Ravensburg makes its home in the idyllic landscape between Karlsruhe, Heidelberg and Heilbronn, an area known as the Kraichgau. It prides itself as an ambitious ambassador of the Kraichgau’s unique wine culture, one that enhances the Baden region as a whole. The estate is known for its strict quality standards, dedication to sustainability and responsible approach to nature. Cultivating over 110 hectares (272 acres), it is among Germany’s largest organic wine producers. Burg Ravensburg is member of the VDP (Association of German Prädikat Wine Estates), an organization comprising many of the country’s finest wine producers. Weingut Burg Ravensburg is located in Sulzfeld. The estate’s history spans back over more than 760 years, with the first documented mention in 1251. Yet that is mere infancy compared with its mineral-rich gypsum keuper soils, which have been dated at over 230 million years old and are known for yielding well-structured, linear wines with a firm body. Burg Ravensburg’s premium wines come from its Grosse Lagen sites: Dicker Franz, Husarenkappe and Löchle. Riesling predominates, followed by Blaufränkisch and members of the Pinot family. While Blaufränkisch is more commonly known within Germany as ‘Lemberger,’ Burg Ravensburg prefers to pursue broader horizons with its Kraichgau wines; since 2014 the estate has used the international designation to emphasize that individuality.

Burg Ravensburg believes that biologically active soils are a prerequisite for healthy, stable vines. Winemaker Claus Burmeister’s team uses no artificial or chemically synthesized substances, and instead fosters biodiversity through green cover habitat for a wealth of flora, fauna and microorganisms that improve soil fertility. Across each quality category, from regional Gutswein to premium wine from Grosse Lagen, all grapes are individually processed and vinified to draw out each parcel’s distinctive characteristics. The entire crop is harvested exclusively by hand, with several rounds of selection to ensure that only ripe and healthy grapes are processed. In fact, the grapes undergo another round of selection once they arrive at the estate. To increase the intensity of aromas and flavors in the finished wine, the grape juice is cooled and kept in contact with the skins for up to six days. This extracts as many aroma and flavor compounds as possible prior to fermentation, which in turn brings forth a wine’s site-specific individuality and enhances its longevity. Pneumatic presses and the use of natural gravity rather than pumps ensure extra-gentle handling and processing in the cellar. The Pinots and Blaufränkisch Grosse Gewächse (dry wines from Grosse Lage sites) are matured exclusively in large and small oak casks (barriques).

The name of the Grand Cru vineyard HUSARENKAPPE (hussar’s cap) originates with Baron Benjamin Göler of Ravensburg, a major in the hussar regiment of Baden (1782-1834). The legend says that his commander-in-chief, the count of Baden, gave him Riesling seedlings as a present. He then brought these seedlings to Sulzfeld village in his cap to plant them in the vineyards of the castle hill. This is the story how the Riesling vineyard area HUSARENKAPPE was established. The wine from this particular vineyard reveals the characteristics of its terroir showing the extraordinary rich flavors of this dry premium Riesling. The HUSARENKAPPE Riesling offers fantastic fruit aromas, peach, white flowers and shows a beautiful mineral structure. On the palate evolves an amazing complexity of fruit, length and depth, with a lovely refreshing acidity. Brilliant ageing potential.

Weingut Burg Ravensburg makes its home in the idyllic landscape between Karlsruhe, Heidelberg and Heilbronn, an area known as the Kraichgau. It prides itself as an ambitious ambassador of the Kraichgau’s unique wine culture, one that enhances the Baden region as a whole. The estate is known for its strict quality standards, dedication to sustainability and responsible approach to nature. Cultivating over 110 hectares (272 acres), it is among Germany’s largest organic wine producers. Burg Ravensburg is member of the VDP (Association of German Prädikat Wine Estates), an organization comprising many of the country’s finest wine producers. Weingut Burg Ravensburg is located in Sulzfeld. The estate’s history spans back over more than 760 years, with the first documented mention in 1251. Yet that is mere infancy compared with its mineral-rich gypsum keuper soils, which have been dated at over 230 million years old and are known for yielding well-structured, linear wines with a firm body. Burg Ravensburg’s premium wines come from its Grosse Lagen sites: Dicker Franz, Husarenkappe and Löchle. Riesling predominates, followed by Blaufränkisch and members of the Pinot family. While Blaufränkisch is more commonly known within Germany as ‘Lemberger,’ Burg Ravensburg prefers to pursue broader horizons with its Kraichgau wines; since 2014 the estate has used the international designation to emphasize that individuality.

Burg Ravensburg believes that biologically active soils are a prerequisite for healthy, stable vines. Winemaker Claus Burmeister’s team uses no artificial or chemically synthesized substances, and instead fosters biodiversity through green cover habitat for a wealth of flora, fauna and microorganisms that improve soil fertility. Across each quality category, from regional Gutswein to premium wine from Grosse Lagen, all grapes are individually processed and vinified to draw out each parcel’s distinctive characteristics. The entire crop is harvested exclusively by hand, with several rounds of selection to ensure that only ripe and healthy grapes are processed. In fact, the grapes undergo another round of selection once they arrive at the estate. To increase the intensity of aromas and flavors in the finished wine, the grape juice is cooled and kept in contact with the skins for up to six days. This extracts as many aroma and flavor compounds as possible prior to fermentation, which in turn brings forth a wine’s site-specific individuality and enhances its longevity. Pneumatic presses and the use of natural gravity rather than pumps ensure extra-gentle handling and processing in the cellar. The Pinots and Blaufränkisch Grosse Gewächse (dry wines from Grosse Lage sites) are matured exclusively in large and small oak casks (barriques).

The more than fifty-year-old vines are rooted in unique gypsum marl soils that are over 230 million years old. The grapes are gently havested by hand, carefully sorted; and after several days of skin contact, slowly pressed. Wines produced from the grapes grown in this site are known for their great aging potential. They are fascinating in character. The wine is deep straw yellow in color. On the nose: fruity, with an intense mineral spiciness; slightly smoky; toasty; a bit of dried fruit; in all, very complex. On the palate: firm, well-structured, and good body; reminiscent of ripe fruit, such as honeycrisp apple, dried fruit, orange, and sweet grapefruit; and an unmistakable mineral saltiness. This Riesling goes well with grilled fish, beef carpaccio, poultry, vitello tonnato, and Asian cuisine.

Weingut Burg Ravensburg makes its home in the idyllic landscape between Karlsruhe, Heidelberg and Heilbronn, an area known as the Kraichgau. It prides itself as an ambitious ambassador of the Kraichgau’s unique wine culture, one that enhances the Baden region as a whole. The estate is known for its strict quality standards, dedication to sustainability and responsible approach to nature. Cultivating over 110 hectares (272 acres), it is among Germany’s largest organic wine producers. Burg Ravensburg is member of the VDP (Association of German Prädikat Wine Estates), an organization comprising many of the country’s finest wine producers. Weingut Burg Ravensburg is located in Sulzfeld. The estate’s history spans back over more than 760 years, with the first documented mention in 1251. Yet that is mere infancy compared with its mineral-rich gypsum keuper soils, which have been dated at over 230 million years old and are known for yielding well-structured, linear wines with a firm body. Burg Ravensburg’s premium wines come from its Grosse Lagen sites: Dicker Franz, Husarenkappe and Löchle. Riesling predominates, followed by Blaufränkisch and members of the Pinot family. While Blaufränkisch is more commonly known within Germany as ‘Lemberger,’ Burg Ravensburg prefers to pursue broader horizons with its Kraichgau wines; since 2014 the estate has used the international designation to emphasize that individuality.

Burg Ravensburg believes that biologically active soils are a prerequisite for healthy, stable vines. Winemaker Claus Burmeister’s team uses no artificial or chemically synthesized substances, and instead fosters biodiversity through green cover habitat for a wealth of flora, fauna and microorganisms that improve soil fertility. Across each quality category, from regional Gutswein to premium wine from Grosse Lagen, all grapes are individually processed and vinified to draw out each parcel’s distinctive characteristics. The entire crop is harvested exclusively by hand, with several rounds of selection to ensure that only ripe and healthy grapes are processed. In fact, the grapes undergo another round of selection once they arrive at the estate. To increase the intensity of aromas and flavors in the finished wine, the grape juice is cooled and kept in contact with the skins for up to six days. This extracts as many aroma and flavor compounds as possible prior to fermentation, which in turn brings forth a wine’s site-specific individuality and enhances its longevity. Pneumatic presses and the use of natural gravity rather than pumps ensure extra-gentle handling and processing in the cellar. The Pinots and Blaufränkisch Grosse Gewächse (dry wines from Grosse Lage sites) are matured exclusively in large and small oak casks (barriques).

The grapes are gently harvested by hand in several stages to ensure that only ripe und healthy berries arrive in the cellar. At the estate, they are carefully sorted, and as whole berries and clusters, fermented in small batches in wooden casks. Malolactic fermentation takes place in used barriques in which the wines mature for 10-15 months. Aromas of black cherry, currant, elder, coffee, and cocoa fill the nose. On the palate: powerful body with a hint of chocolate; rich in tannin; and a long finish. This wine nicely enhances game or game birds, lamb, pepper steak, highly seasoned ragouts, and spicy cheese.

2018 Scream Shiraz is dark purple in colour.

Intense plums, vanilla and red fruits with a hint of spice and freshly grated nutmeg on the nose.

The mid palate is weighty and generous, the fine tannins offer a firm structure now but will develop a velvety texture as the wine ages.

Dark purple in colour. A preMy aroma with blackcurrants and floral characters and a touch of peppercorn medley - a charming giP from the Shiraz component. The palate is Cabernet dominant, with mulberry bush flavours and plush tannins. A well balanced finish. Suitable for any palate.

Colour is deep red with a bright hue. Plums and blackcurrants on the nose with a hint of cedar and lavender. The palate shows nice violets and lavender leaf characters and purple fruits. Medium bodied, complex and very approachable.

91 Points - Silver Medal 2020 International Wine Challenge, London Bronze Medal 2018 Decanter World Wine Awards, London

Blended Aged Gold Rum made of 4 different Rums to obtain a unique taste profile. Excellent for high-end Mixology, home-entertainment and on the rocks. Specifically suitable to make cocktails with tonic or other or other more subte ingrediants. The quality is that of a zipping rum but is conceived for social network functions and mixolgy, nit low tempo zipping. No sugar added, a pure natural craft blended product wich appeals equally to men and women and is accesible as it is blended to purpose based on teh human palette preference ( = not a spiced rum -nor niche or the need for an acquired taste!) 40 % ABV. We source into the catgory from sparkling wine drinkers, craft beer as well as other sprrit categories; notably Gin & Tonic drinkers mass rum Brands.

We make our intense and richly fruited Karl's Scepter Shiraz even more concentrated by increased movement and maceration during fermentation.

This method hails from the 2011 vintage when a young winemaker ordered his wines to be worked with a hand plunger. Soon that plunger was given the nickname, 'Karl's Scepter' by the grumpy cellar hands.

Afterwards it became clear that it was a genius move. Many wines that year were quite thin, while the wines worked hard by 'Karl's Scepter' had far more vibrancy and concentration.

We proudly continue to make these wines in that manner.