Wir freuen uns über diese wunderschöne Beschreibung unserer leckeren Spätlese aus dem magischen Ockfener Bockstein,
Danke an Berni Wollscheid und unser fantastisches VV-Team für das Anlegen unserer neuen Bio-Apfelsaftplantage!
Juri Gagarin, the Russian spaceman legend with the first two dogs in space. VV Dinner at spectecular Restaurant YURA in Moscow. Thanks to Vinoterra for their fantast Job & friendship!
„El Alma de los vinos únicos“-Fachmesse im spanischen Burgos – Riesenandrang der vielen spanischen Sommeliers auch bei der Gruppe deutscher Spitzenweingüter!
We have 10,000 likes! The Van Volxem team is very happy about this fantastic response and your interest in our work!
Incidentally, all posts are created without the assistance of an agency, quasi “homemade,” and we plan to provide you with more factual information about our activities here.
VDP Präsentation Große Lagen in der wunderschönen Hamburger Handelskammer. VON Othegraven neben VAN Volxem
Es war ein grandioser Abend mit Weltklasse Akrobatik, köstlichem Gourmetessen …und natürlich Van Volxem!
Danke an Anke Kunz für einen unvergesslichen Abend!
After some beautiful days in Taiwan I finished the Van Volxem roadshow with master classes in Tainan’s highest restaurant. Thanks a lot! – See you next year.
Finally it is so far! On the 6th of July 2019 the exclusive opening of our new wine manufactory will occur. Want to participate in this exclusive event or invite someone to join the party?
Live music, culinary highlights by Michelin star chefs, wines from Van Volxem and world-class winemaker colleagues are waiting for you. Celebrate with us and secure your limitedly available tickets at the price of 179 € (all in). Book now via email@example.com.
I am deeply impressed by the warm heartedness and hospitality of the Taiwanese people who for their part were delighted by the perfect harmony of our wines with the Taiwanese cuisine.
FAZ enthusiastically reports about the Van Volxem Goldberg 2017: …profound, full of radiance and joy. “Juicy, noble, long, and persistent. Epic Saar wine in a class of its own.”
“There’s a winner of Riesling in 2017: the transcendent origin of Mosel, Saar, and Ruwer; this triumvirate confirms its reputation with the slate cathedrals like an echo of thunder. So many Rieslings bring us directly to nirvana.”
Genußabend mit VV im Eingenuss in Alzenau. Danke an die herzlichen Gastgeber Dagmar und Helmut für einen wunderbaren Abend!
Das Team Van Volxem, Dominik Völk und ich fühlen uns beschenkt von den vielen wunderbaren Gratulationen!
Thanks to my team for this fantastic award!
„Finesse, length, vibration and enourmous potential“ (Vinum Weinguide 2019)
While we are still rewarded with fantastic grapes for the late harvest of our 2018 Rieslings, the work on the new manufacture of Van Volxem is progressing well. We look forward to welcoming our guests from all over the world to this magical place soon…and to celebrate the start with a sensational vintage.
What a fantastic year! Another week of harvesting, then it is done. It is rare that we have been allowed to harvest such delicious tiny grape bunches as during this golden autumn in 2018. The small Riesling berries are literally bursting with ripe fruit. Thanks to the weather god and the best of all teams!
Während die Lese im goldenen Herbst 2018 bei Traumwetter langsam voran schreitet, kommen auch die Bauarbeiten an der neuen Manufaktur gut voran. Wir freuen uns schon auf das Ergebnis.
Während mittags Kochlegende Johann Lafer mit dem österreichischen Winzerkollegen und Ex-Finanzminister Schelling eingeflogen kam, ging es abends rasch zum Weinabend in Nelson Müller’s Sternerestaurant nach Essen – und nachts schon wieder zurück ins Weingut. Ein eigener Heli für den Weinbauern wäre auch ganz nett
Before founding the later famous Van Volxem wine estate in Wiltingen/Saar, he did run the Van Volxem brewery in Trier.
The story repeats itself
At the heart of the new Van Volxem facility is the cask cellar, which is stocked with wonderful oak casks from its own forests. The wood for the casks comes from trees that were planted approximately 250 years ago by our ancestors in the scenic Eifel. The renowned Austrian barrel maker Franz Stockinger meticulously selected the wood and then split these in Waidhofen, Austria, where they aged for eight years outdoors. The casks are carefully made by hand over a period of weeks. We are overjoyed that the oak harvested in the family-owned forests will now be used for the next generations at Van Volxem in the form of beautiful wooden casks for the upbringing of our wines.
We had eagerly waited on this day for a long time. Would everything work out smoothly? Would the almost 2-ton and 8.6-meter-wide windows hold? We are overjoyed that the Luxembourg-based company Keller AG completed the highly complicated installation of the special windows. We can offer our guests from the new tasting room, located high above the Saar, a magnificent view of our vineyards soon.
From modern Rostov in the south of Russia over the exciting metropol city of Moscow to the astonishing St. Petersburg in the north – in numerous wine presentations and masterclasses in front of enthusiastic sommeliers and fascinating gourmet dinners in the top russian restaurants I experienced a gorgeous country of outstanding passion for excellent cuisine, noble wines and modern design. I was impressed by the endless warmheartedness and great hospitality of the russian people. Thanks to our Russian partner Vinoterra and its symphatetic team, especially Natalja, Ekaterina, Alex, Jora, Vlad, Anastasija, Nikolay, Olga, Denis and many others.
It‘s Great, that so many worldclass restaurants and hype wine Bars are delighted customers of Van Volxem Wines!
Spannender Artikel über die Renaissance des Saar Rieslings und seiner Akteure im Sommelier Magazin. Danke an Sebastian Bordthäuser für diese exzellente Recherche!
“Van Volxem is among the Top 5 wines and not only in the category of German white wines but also internationally. The winner of the White Wine of the Year is the 2016 Saar Riesling, ahead of the Grosses Gewächs from Weil and the brilliant Estate Riesling from Christmann. In fifth place is the Wiltinger Riesling 2016.” (Weinwirtschaft 01/2018). The tasting of around 500 wines was based on the classic 100-point scale. It took place on November 15 and 16 in the tasting room of Meininger Verlag/Neustadt. In addition to quality, the tasting also evaluated the quality-price rapport, market relevance, and authenticity.
聖誕節同新年快樂 – Schéi Krëschtdeeg – Crăciun fericit – Frohe Weihnacht – Joyeux Noël -メリークリスマス – Zalig Kerstfeest – God Jul – Wesołych Świąt Bożego Narodzenia – Прекрасного Рождества – Hyvää Joulua – Feliz Navidad – Buon Natale
Wir freuen uns riesig, dass dieser köstliche neue Guts-Sekt von Van Volxem nach Champagner-Vorbild rechtzeitig zu den Festtagen degorgiert werden konnte. Hier ein Einblick in die Entstehungsgeschichte seiner wie wir finden gelungenen Ausstattung. Diese basiert wie sein Inhalt auf exzellentem Handwerk. Danke an das tolle Team von Bob Design und den genialen Drucker Matthias Krämer von Krämer Druck.
Congratulations to Von Othegraven and their excellent team under the leadership of Andreas Bath on winning the first place at the blind tasting of 700 fruity Spätlese wines from Germany…. and Van Volxem team is pleased about taking the second place
“One can firmly call the winner wine a sensation… For the first time since the Wine Guide’s existence, is a dry riesling scoring 97/100 points the best rated wine of the whole vintage: and this wine originates from Van Volxem winery. This is at the same time the first wine coming from the Moselle or the Saar, which put itself at the forefront among the best dry Riesling wines from Germany and a sign that the Moselle will in future play a key role in the realm of dry wine production.
If that wouldn’t be enough. Van Volxem left behind all the competitors winning with fruity riesling Kabinetts either. The wine from Ockfener Bockstein of this house is the best Kabinett of the 2016 vintage.
It is almost redundant to mention that the entire collection sustains the highest level of quality”.
The entire Van Volxem Team is delighted with the win. Thanks!
Austria’s best-organized wine fair Mondovino was, once again, a pilgrimage site and beautiful Vienna, as always, a dream! We were particularly impressed by the countless enthusiastic young people who were passionate about wine, especially for the now celebrated Rieslings of Germany.
Sales work for a wine estate, like Van Volxem, often consists of countless talks and wine tastings with business clients at wine fairs, such as the ProWine China, in Shanghai. In the evening, one goes to a restaurant with sommeliers and wine bloggers. In this case, it’s T’ang Court—the only three-star Michelin restaurant in China. Greetings from the land of superlatives!
It was a great honor for me, right after winegrower legend Angelo Gaja, to speak to the high-caliber trade professionals about the glorious past, decline, and renaissance of Saar wine in this magically beautiful place. Hardly any of the international guests knew what a prominent position our Saar wines had until the 1930s on the most important wine lists in the world. We look forward to the rediscovery of one of the classic and style-defining winegrowing regions of the world on an international level! Thanks to Francois and Thomas Mauss for the excellent organization of the WWS.
50 wine professionals attended a masterclass event to learn more about the rich history of wines from Saar region and especially Van Volxem. The Italian were surprised about the enormous fruity richness and long-lasting taste experience of our wines which have always a moderate alcohol content. Maybe this is the secret behind the high drinking pleasure of our wines and explains the increasing popularity of Moselle wines in Italy.
A sincere thank you to the sympathetic Italian journalist Massimiliano Argiolu and Buongiornovino for this wonderful event in one of the most beautiful renaissance palaces in Rome!
After a tough crush in our steep slopes, the work did not stop there …until late in the night all worked together. A thousand thanks to our 68 wonderful helpers. Team Van Volxem – you’re the best!
About 1.750 wines were tasted and rated by a jury of 21 experts. Our “2015 Rotschiefer Kabinett” was named as the winner in the category “off-dry”. The whole Van Volxem team is delighted to receive this award!
Verkosten Sie erstmals die gesamte Kollektion des sensationellen Jahrgangs 2016 im historischen Probenraum von VAN VOLXEM. Premiere Grosse Lage-Weine und Grosse Gewächse. Für das leibliche Wohl sorgt das Sternerestaurant Alexander Kunz aus Bliesen sowie die Vulkanhof-Ziegenkäserei aus Gillenfeld.
Samstag, 02. September 2017 11:00 Uhr – 18:00 Uhr
Sonntag, 03. September 2017 11:00 Uhr – 18:00 Uhr
Montag, 04. September 2017 14:00 Uhr – 19:00 Uhr
Der Teilnahmebeitrag beträgt 25,00 € pro Person. Eine Anmeldung ist nicht erforderlich.
When this Van Volxem wine was produced in the world-famous Scharzhofberg in 1897, our wines were already enjoyed in the luxury hotels of the world’s metropolises. In the style of the golden age of Saar wine, we now have a new bottle that corresponds exactly to the historical model, supplemented by the eye-catching Van Volxem windrose.
Have you ever been lucky enough to bite into a ripe, overly juicy peach on a hot summer day? The delicious juice runs down the corners of your mouth and you’re happy. We would like to wish you a lot of the same pleasure with our truly delicious, discreetly off-dry Riesling VV!
Started in the famous Zuma Restaurant Hong Kong, continuing in the impressive Mega city of Shenzhen and celebrating with Van Volxem in the unbelivable rich Macau. Thanks to Juwan Kim (head sommelier Zuma Hong Kong) , Charles Belliard (The House of Connoisseur), Liu Ping , Shenzhen and Subra Selliah, Macau for your hospitality!
Today we’ve been visited by Stuart Pigott. The international well known journalist tasted our collection 2015. We hope, that he did like the fruits of our work.
This is the Weimaraner bitch named Gray. She loves high-quality natural corks, just like us! Most Van Volxem wines will continue to be bottled with the best corks; 100% sustainability combined with the money-back guarantee for every bottle of our wines. This guarantees drinking pleasure for decades.
Thanks to our wonderful photographer Robert Dieth for these great pictures!
Instead of talking about the devastating frost that haunted our vineyards over the past three nights, I’d rather talk about the nice film team that recently visited us at Van Volxem. In the main part of the film titled “Made in Südwest,” which will be shown on November 15, 2017, at 6:15 p.m. on SWR television, are the two wineries of Egon Müller and Van Volxem and their work in the world-famous Scharzhofberg, located in Wiltingen. Thanks to the charming Nina Mann, who commented on our Scharzhofberger wines as the reigning Falstaff “sommelier of the year.”
For the second time, we updated our website, which was visited daily by 150 – 200 guests from all over the world. After Mandarin, Cantonese, Japanese, or Polish, we also have Luxembourgish, a ninth language version for our site. Almost every second of the 130,000 visitors was female and came from abroad, especially from Austria, Russia, Switzerland, the Netherlands, and Japan. We are especially pleased that there are 80% first-time visitors and 60% were under 35 years of age—quite surprising for a tradition-conscious winery like Van Volxem. We are very happy about this great response on vanvolxem.com. Thank you!
The leading Swiss newspaper blind-tasted 50 dry Rieslings under 30 Swiss francs, and our Wiltinger Riesling was the clear winner. NZZ: “Fruity, mineral, lean, light, unbeatable in terms of quality-price rapport. 17.5/20 points, 21 Swiss francs! Van Volxem pursues a very clear philosophy: the entry-level wine must be perfect, because it forms the base for the quality of all the wines at the estate. Indeed, it’s nearly impossible to find such elegant, fresh, light masterpieces at fair prices than at Van Volxem.”
Danke an den begnadeten Sternekoch Alexander Huber und die äußerst sympathische Gastgeberin Sandra Allertseder und ihr Team für einen unvergesslichen Abend im 400 Jahre jungen Huberwirt. Es war uns eine Ehre, die höchst komplexe und zugleich äußerst harmonische Küchenkunst auf allerhöchstem internationalen Niveau mit unseren Van Volxem-Weinen begleiten zu dürfen! Einer der schönsten Momente im Winzerdasein. DANKE nach Pleiskirchen!
We are very pleased to have been selected with our Alte Reben Riesling 2015 among many hundred wines an impressive second place in the highly respected tasting “100 Wines of the Year” of the wine journal WeinWirtschaft. Along these lines, “German quality wine is in demand like never before.” We are proud to be able to support this trend with our elegant wines from the Saar.
At Van Volxem, 2016 was a very trying and, at times, painful but ultimately an extremely enjoyable and successful year. We would like to thank all our employees, great partners, loyal customers, diligent helpers, supporters, and friends of our wonderful winery and wish you all a pleasant start in a hopefully very Happy New Year!
No German gourmet restaurant enjoys such a legendary reputation as the famous Tantris in Munich. Now, with much prominence, the restaurant celebrated its 45th birthday. It was a great honor for Van Volxem to be alongside Krug, Louis Jadot, and Chateau La Conseillante.
It was a sumptuous feast of delights! Over 160 gourmets came to allow themselves to be spoiled at the highest culinary level on two fantastic evenings in the Belle Etage of the magnificent Monaise Palace by Chef “Hubi” Scheid and his team. The 6-course menu, which was minutely coordinated with the wines, was accompanied by mature Rieslings from Van Volxem as well as the jewels of Luxemburg’s top winemaker, Abi Duhr, Chateau Pauque. For us the traditional climax and conclusion of an extraordinary year.
In few countries of the world, do people cook, eat, and drink better than in beautiful Austria. Meanwhile, German wines have gained much more recognition in this culinary setting, and it was great to present our wines to some of the country’s best restaurateurs once again. The trip began with a masterclass in front of selected sommeliers in the highly decorated gourmet restaurant of the country, Wiener Steirereck, and ended with a gourmet picnic in Döllerer’s Genusswelten in Golling, nearby Salzburg. Thanks to our Austrian partner, the Döllerer family, for their excellent work!
In its heyday around 1900, dry and off-dry Riesling from the Saar and Mosel region were in great demand in the international luxury gastronomy. With its slate-driven minerality, these wines harmonized perfectly with caviar from the sturgeon, which today is almost exclusively produced in aquaculture. The quality-conscious Walter Grüll (Grüll Fischspezialitäten) from Salzburg is considered one of the best producers of this delicious delicacy worldwide. We visited him and experienced the caviar production close up.
Attention! Pictures not suitable for vegetarians!
The international crowd at the Decanter Fine Wine Encounter at the Landmark Hotel in London at our booth was tremendous. It was a great pleasure and honor for us to be able to represent the Moselle as the only German wine estates at the invitation of Decanter in London.
We are delighted that the renowned Dutch Wine & Food Association, based in Amsterdam, has selected the 2015 Saar Riesling from Van Volxem as the “Wine of the Year” in the category of white wine between 15 and 20 euros. The tasting panel chose this wine among 250 finalists. Thanks to our excellent Dutch partner Wijnimport J.Bart!
Danke der unglaublich fleißigen Mannschaft unter Führung unseres Gutsverwalters Dominik Völk! Ihr seid großartig!!!
Mit einem Feuerwerk an goldgelben, perfekt aromatischen Trauben feiert der Herbst 2016 seinen Höhepunkt. Den Göttern sei Dank!
Die Hauptlese im Wiltinger Gottesfuss kann beginnen.
The Swedish star sommelier Andreas Larsson (“Best Sommelier of the world”/2007 ASI) was nicely impressed by our 2015 Saar Riesling. Thanks for the fantastic comment and excellent rating of 92/100!
Mosel Fine Wines, (the leading independent online publication on German Riesling) about the collection 2015 of Van Volxem:
“There is nothing left but to applaud Dominik Völk and Roman Niewodniczanski for their absolutely stunning collection of wines. The GGs and off-dry Grosse Lage wines are simply mind-bogglingly good, with the Altenberg Alte Reben, Scharzhofberger GG, Scharzhofberger P. and Gottesfuss Alte Reben among the most exciting dry and dry-tasting Riesling from the vintage, not just in the Mosel, but overall. These wines transcend the power of the vintage and retain great finesse. We feel that this strive for finesse will set a new standards for the production of fine Riesling, even outside the Mosel. What a beautiful line-up of wines! One good news never comes alone. The two 2015er Weissburgunder bottlings are easily the best ever made here and lovers of this grape variety should plunge onto them. What a collection!”
After only eight months of intensive construction work, it was now time to thank the many countless industrious craftsmen, planners, and staff for their great achievement. So we celebrated exuberantly with plenty of beer from the Eifel and delicious wine from the Saar for the topping out of the new production facility of Van Volxem. Thanks to the many great partners who have made the seemingly impossible possible. This was done under difficult weather conditions and included working some night shifts for constructing the shell of the building in a very short time. We are looking forward to the final completion of the new manufacture of Van Volxem in the summer of 2017.
Am 21.09. lädt das für seine Kreativität bekannte Eifeler Traditionsunternehmen Hubor & Hubor zu einem Gourmetabend der Extraklasse ins schöne Mettendorf. Abgestimmt auf unsere Saarweine Grosser Lagen kreieren der exzellente Zwei-Sternekoch Hans-Stefan Steinheuer & Team ein herbstliches Gourmetmenue rund um Seeteufel, Entenbrust und Steinpilze. Noch sind wenige Karten zum Preis von 169€ zu haben. Der Preis beinhaltet den Shuttle-Service mit Volvo-Luxuslimusinen in der Großregion und ganz Luxemburg. Anmeldung unter 06522 92930.
We are pleased that the leading Swiss wine critic is euphoric about our 2015 Saar Riesling in the NZZ and recommends the wine for its excellent quality-price rapport!
“The 2015 Saar Riesling from Van Volxem has succeeded wonderfully and is always a safe bet. … It impresses with its complex aroma and juicy, spicy fruit. A dancing white wine with substance and an almost unbeatable quality-price rapport (18 Fr./750 ml).”
We are thrilled that the creative hotelier Thomas Putter, has dedicated one of his best suites in the beautiful Nells Park Hotel in Trier to Van Volxem. The romantic and luxurious room overlooking the magnificent surrounding park, reflects many themes of the rich history of Van Volxem and our passion for the steep vineyards of the Saar. Thanks to the great Nells Park Hotel team!
On the last weekend in August (Aug. 27-29), we present the entire collection of the outstanding 2015 vintage in the Art Nouveau saloon at Van Volxem. This year, for the first time, we have the support of the likeable team at Vulkanhof, a goat’s milk cheesemaker from the Eifel region, and together again with the top winemaker Abi Duhr of Château Pauqué in Luxembourg. The team of the creative star chef Alexander Kunz Theatre is responsible for the culinary delights. We recently tasted the delicious food and wine at his restaurant and we look forward to an enjoyable weekend at the end of August with charming guests and magnificent wines. Admission is 35 euros per person.
It was fun!!! Together with our German colleagues Theresa Breuer and Steffen Christmann we presented to the enthusiastic sommeliers in the Czech Wine exhibition, the first wines of superb vintage, 2015.
Our Prague partner VinoVinoVino invited us to the great wine Gala in the Mandarin Oriental Prague. We were welcomed with open arms in one of the most beautiful cities in the world. Without a doubt, the highlight of this trip!
Thanks to Karel and Teresa of ViniVinoVino. RN
Following the invitation of the renowned wine journalist Jacques Perrin, numerous „wine-aficionados“ met near Geneva in the “Ecole du vin” of Cave SA, to explore the characteristics of our world-class Rieslings from Scharzhofberg and Altenberg in a 10-years vertical tasting.
Many guests were surprised at the prominence that wines from the Saar and Moselle areas had during the “Golden Age of the Mosel wine” in 1900 in many luxury hotels of the French-speaking Switzerland.
It’s great that our Saar Rieslings are finding their way back into the wine lists of the top restaurants around Lake Geneva, thanks to the dedicated work of Nicolas Herbin and the team of Cave SA.
Hardly a German gourmet restaurant is revered by his followers as the Tantris in Munich is. The unique 70s atmosphere, the always playful & sovereign service, the wine selection by Justin G. Leone that satisfies every possible wish and last but not least the breathtaking Hans Haas’ culinary skills, keep making Tantris an indisputable icon of the German restaurant scene. It was a huge honor to be invited by today’s German hottest and most influential sommelier, Justin Leone, to form with Van Volxem the first of surely much more future great wine evenings. Thanks to Tantris’ team for an unforgettable evening! RN
It’s well known that St. Petersburg is one of the most beautiful cities in the world. But it’s less well known that the old Tsarist city has an excellent dining scene with great interest in German wines. That’s why many sommeliers and wine buyers also came on invitation from our Russian partner Vinoterra to the master classes, where they could learn more about our Rieslings. Afterward, we visited some of the hottest restaurants in the city and celebrated the end of our Riesling roadshow in Russia with a fantastic winemaker dinner in the trendy Goose Goose.
Anyone who believes that Russians only eat potatoes, aspic, and dumplings with lots of vodka is deluded. The modern Russian cuisine is refined, light, and with its rich aromas matches perfectly with German Riesling. And the per capita consumption of wine continues to grow here. Proof of this is the great “Wine Religion” of Moscow, where, in addition to sensational wine selections, an exciting and highly sophisticated modern Russian cuisine continues to thrill. Thanks for the great evening! RN
While the economic relations between Russia and the EU remain in a serious crisis, German Riesling (exempted from the embargo) is currently having an unprecedented boom in a rapidly growing market. Consequently, our excellent Russian partner Vinoterra invited many leading sommeliers of the huge city in the German Embassy in Moscow to a masterclass on German wine. After the Pfalz top winegrower and VDP president Steffen Christmann explained to the visitors the VDP quality pyramid, I was allowed to talk about the high regard German wines had (also in Russia) in the period around 1900.
At the big tasting today, we were nearly overrun by the crowd. Almost 400 guests, mostly young ones from the restaurant and wine trade, came to the German Embassy and enthusiastically celebrated the renaissance of German wines! Thanks to the great team at Vinoterra for their sensational dedication! Riesling greetings from Moscow, R.N.
German wines had been once very popular in the luxury hotels of Scandinavia around 1900. Today, especially dry Mosel Rieslings, only play a minor role – unlike, for example, in Norway. But our gulpable Rieslings, with their ripe fruit aromas, perfectly match the fascinating modern Scandinavian cuisine, which is rich in fish, shellfish, and Asian influences. At Van Volxem we want to rapidly change this by presenting our wines and supporting our excellent Swedish partner “Prime Wine” since we are convinced of the huge excisting market potential. Many of the best sommeliers from Stockholm and Gothenburg have enthusiastically welcomed the wines. We are very thankful to the terrific team of Prime Wine of Sweden for the great work. Best wishes from sunny Gothenburg, R.N.
Situated at Marienplatz in the beautiful Old Town Hall of Munich, the most sought-after wine event of the year took place in Germany’s secret wine capital. Winegrower legends like Emmerich Knoll, Egon Müller, Wilhelm Weil and Alois Kracher, among other colleagues , were invited by the famous delicatessen Dallmayr and, within a few minutes after opening, the shop was overrun with customers. My arms were barely long enough to pour the first-bottled wines and barrel samples of the well-received 2014 vintage for the international audience of wine lovers, sommelier, and journalists. For Van Volxem, this was already the 12th presentation at “Dallmayr’s Winzerelite.” It is a great honor to be a supplier and partner of the former purveyor of the German Emperor.
According to the strict quality criteria of the Verband Deutscher Prädikatsweingüter (VDP), all wines produced by VDP members have to pass a critical members-only tasting among colleagues, before the wines can be poured at the Mainzer Weinbörse (April 24 – 25). This is separate from the official AP-number tasting. So we met this past Sunday at the beautiful Weingut Piedmont in Filzen on the Saar and enjoyed an impressive display of grandiose 2015 Saar and Ruwer wines! The wonderfully ripe fruit and enormous drinking pleasure of the wines inspired us greatly. For the first time, Dr. Carl Ferdinand von Schubert joined us with the delicious wines from his traditional Ruwer estate of Maximin Grünhaus – a fantastic addition to the Grosser Ring/VDP Mosel-Saar-Ruwer! Welcome!
In den märchenhaft schönen Winterlandschaften von Kitzbühel und Lech am Arlberg fand jetzt wieder die „Döllerer Winzertour 2016“ statt. Es hat Spaß gemacht, gemeinsam mit Helmut Dönnhoff, Markus Molitor, Peter Kühn u.a. die Gastronomen und Sommeliers einiger der besten Restaurants Österreichs für deutschen Riesling zu begeistern!
Sie finden Van Volxem am Arlberg u.a. hier: Hotel Aurelio, Almhof Schneider, Hotel Arlberg, Burg Hotel, Krone, Hospiz Alm, Murmeli, Post, Schmelzhof, Fux Restaurant & Bar, Tannbergerhof, Rote Wand, Zürserhofund in Kitzbühel im Hotel zur Tenne, Schwarzer Adler, Stangwirt, Tennerhof, Rasmushof, Grand Tirolia, Kaiserhof, Kitzhof, Sporthotel Bichlhof u.a.
Danke an das fantastische Team von Döllerer’s Genusswelten für die sensationelle Vorbereitung der Präsentationen und Winzerabende!
Noch immer bin ich ganz beseelt von der wirklich atemraubend guten Küchenkunst von Kiin Kiin und seinem Team im Sra Bua Restaurant im Siam Kempinski,
… aber auch von der großartigen Gastfreundschaft und Herzlichkeit Thailands.
Eine derart grandiose Qualität moderner thailändischer Küche hatte ich bisher nicht gekannt. Mit ihrer dezenten Schärfe und reichen Aromatik perfekt zu Riesling. Danke an das sensationelle Team von Küchenchef Kiin Kiin und die gesamte Mannschaft von ‘It’s Riesling’ für diese großartige Erfahrung!
Good bye, Bangkok
At the invitation of the recently opened world’s first Riedel Wine Bar & Cellar, located in the luxury shopping center of Gaysorn, numerous wine lovers and professionals came to taste different vintages of Van Volxem and to learn more about the rich history of Saar Riesling. Even the consul and ambassador of Luxembourg came to this beautiful location to hear that Wiltingen, with Van Volxem as a former monastery of Luxembourg Jesuits, had been a part of the Grand Duchy of Luxembourg until 1816. Thanks to the Riesling Wine Bar & Cellar team and our Thai partner “It’s Riesling” for the infinitely warm welcome in this vibrant city!
After the dramatic start with a Van Volxem tasting in the beautiful world’s first Riedel wine bar in the luxury Gaysorn shopping mall yesterday, there was a “Master Class” with Jancis Robinson and also Van Volxem at the Mandarin Oriental today. It was great to see how excited the local sommeliers are about German Riesling and how passionate the most important international wine journalist is for the German Riesling Renaissance, also in Asia. Thanks, Jancis!
Van Volxem wines can be found in Bangkok at the following places, among others: Bagaadin, Gaggan, Nahm Restaurant at Metropolitan Hotel, Siam Kempinski, Okura Hotel, Grand Hyatt Erawan, Anantara, The Sukothai, Le Du, Baan, Mandarin Oriental, Le Normadie, Riedel Weinbar/Gaysorn, Centara Grand, …
After three exciting days of Prowein I immediatly flew to Helsinki to present Van Volxem to Sommeliers and wine professionals on Finland’s most prestegious wine fair, where I met Nick Stacy from Vinaceous wines/Australia and his fantastic wines & sexy labels as well as the former Van Volxem cellar master Gernot Kollmann, who now makes a great job at the Immich-Batterieberg estate
We look forward to the world’s largest wine trade fair (March 13-15), where we will present the first barrel samples of the fantastic barrel samples of the 2016 vintage. As always, you’ll find us at our joint stand with Markus Molitor and Ziereisen in Hall 13 , C120.
Auf vielfachen Wunsch unserer Kunden und nach langem Zögern haben wir uns nun entschlossen, unseren beliebten ‚Van Volxem Schiefer Riesling’, künftig mit einem hochwertigen Schraubverschluss zu versehen und sein Erscheinungsbild etwas jugendlicher zu gestalten. Heute fand in der Trierer Agentur ‚Bob Design’ die Endbesprechung der neuen Flaschenausstattung statt. Wie bereits vor 15 Jahren stand auch dieses Mal wieder Prof. Babak Mossa Asbagholmodjahedin (genannt „Bob“!) Pate für das gelungene Design. Der Druck erfolgt in wenigen Wochen durch die exzellente Bernkastel-Kueser Firma ‚Krämer Druck’, die bei unserem Etikett ein modernes Verfahren der Relief-Heißfolienprägung anwenden wird. Dieses wird die Windrose von Van Volxem prismenartig erstrahlen lassen. Danke an Bob und Matthias Krämer für ein wie wir finden exzellentes Ergebnis!
We are thrilled that one oft the highest rated Michelin-chefs of Germany, Sven Elverfeld (3 stars, Aqua, Wolfsburg) as well as Michael Kempf of Facil in Berlin—who was honored as the 2015 German Chef of the Year by Feinschmecker—chose from a wide range of wines our 2014 Schiefer Riesling to accompany their menus.
We thank Oliver Rüsche of Rüsche Catering that a wine from Van Volxem was offered at the pre-tasting events. We are delighted with this honor and wish the guests of the sold-out Culinary Cinema: 10 Years of Food & Film (which, by the way, sold out in only a few minutes) a great evening!
All information about the festival can be found at the website.
400 gourmets, 40 international winegrowers, as well as numerous star and celebrity chefs, came to the famous Louis C. Jacob in Hamburg at the invitation of chef sommelier Torsten Junker for the 8th Big Bottle Party. Chef Thomas Martin and six of his colleagues, including Tim MÃ¤lzer and Johannes King from the SÃ¶lâ€™ringhof in Rantum/Sylt and Christoph Ruffer from the Four Seasons in Hamburg spoiled the guests at this large-format feast with select culinary delights. We also had the honour to be there again with Van Volxem, and to present our wines at this high-carat event. We would like to express our thanks in particular for the fantastic feedback on the enjoyment and maturity potential of our wines. We are already looking forward to the 9th Big Bottle Party!
This year again it was a sumptuous feast of delights! Over 160 gourmets came to allow themselves to be spoiled at the highest culinary level on two fantastic evenings in the Belle Etage of the magnificent Monaise Palace by Chef “Hubi” Scheid and his team. The 7-course menu, which was minutely coordinated with the wines, was accompanied by mature Rieslings from Van Volxem as well as the jewels of Luxemburg’s top winemaker, Abi Duhr, Chateau Pauque. For us the traditional climax and conclusion of an extraordinary harvest in 2015.
While the perfect autumn weather for the last harvest week has begun at Van Volxem and the golden-yellow, heavenly aromatic grapes from our Grosse Lagen (grand crus) will be picked, it’s time to introduce the fantastic performance of our unflaggingly hard-working team in the cellar, which often works late into the night. When the grapes from our steep slopes (which are, of course, hand picked with multiple passes through the same vineyard) arrive in the press house in small bins, eight workers double-check the quality on a sorting table. This elaborate second selection enables us to spontaneously ferment the musts without the addition of cultured yeasts or other enological aids, such as finings. Our time-consuming work centers on a conscious return to a traditional, artisanal approach and a respect for the distinctiveness of our steep slate slopes. It is this Burgundian idea of terroir and cru, designating the top vineyard sites, which formed the basis for the worldwide success of the wines from the Mosel and Saar during the German Empire. We are committed to this legacy. According to “ideas on natural wine” from 1904, “Natural wine is a pure product of the vine without any additives, and only such natural wine is wholesome and has no harmful side effects. Each natural wine stands out because of its low alcohol content, more intense aroma, pleasant fruit flavor, and fresh acidity; plus it is refreshing and stimulating.” We could not express the passion we have for our product better than with these words by the highly respected Wiesbaden wine merchant Wilhelm Ruthe.
While the harvest in most of the different European wine regions has ended a long time ago, the grapes in the top sites of the cooler Saar region continue to develop the finest exotic fruit flavors, which can hardly be described in words on Facebook. Only so much can be said: Never before have we nibbled on so many berries during the harvest … and with so much pleasure!
Tomorrow, before we start picking in the majestic Wiltinger Gottesfuß, we harvested today in “Watzmann,” the name given by the staff for the extremely steep Kanzemer Altenberg, always one of the highlights in the year!
Thanks to our tireless helpers … and, of course, to Saint Peter, who gave us wintry, cool weather without rain!
Before the fantastic ripe fruits could be damaged by rain, we now begin the main harvest of the best grapes in our Grosse Lagen (“great sites”). All the berries that have already been carefully hand picked taste sweet and aromatic. Their impressive acidity seduces for permanent snacking. It is difficult to put into words how delicious Riesling grapes taste in this state of perfect ripeness. We feel blessed by nature, which has been exceptionally kind to us this year!
These are some impressions from a happy harvest day in Golden October 2015. Special thanks to our many hardworking pickers, who day after day, also on the cold hillside, make this dream year in 2015 possible! RN
Given the weeks of cool and mostly dry weather, what is already apparent is now a certainty—namely, 2015 is an excellent vintage on the Saar. While the harvest has already ended long ago in most wine regions of Europe and Germany, we slowly begin with the main harvest on the fantastic steep slate slopes of the Saar. Similar to a low-temperature cooking process, the cool weather has slowed down the formation of sugar in the grapes and resulted in glorious aromas of ripe exotic fruits. In addition, the tartaric acid remains, which is so valuable for the future liveliness of the wines, and the alcohol level is moderate. Long before the conclusion of this year’s harvest, we expect extremely aromatic wines that will give connoisseurs the highest drinking pleasure for many years. We are extremely happy and grateful to be able to experience this outstanding vintage on the Saar!
After the hottest summer on record, the 2015 harvest started earlier than ever before for Van Volxem. Before the main harvest starts in about two weeks’ time, we begin with the pre-harvest of overripe grapes. Almost 50 highly motivated employees struggle up and down the steep slate slopes to perform the entire harvest by hand, as we always do. This guarantees the highest possible quality for our wines from the pre-harvest stage, leaving the very best, beautifully aromatic grapes to ripen in the sunshine for a further two to four weeks. The weather conditions on the Saar are absolutely perfect just now and forecasts for the coming weeks are giving us reason to celebrate! We are particularly happy about the chill in the air, which enables a gentle, slow ripening of the grapes that has a similar effect to the flavors released in low-temperature cooking. This results in delicate, tropical fruit aromas. The grapes are currently turning from the fragrance of ripe Braeburn apples and peaches to that of a ripely perfumed Cavaillon melon. The well-developed tartaric acid – so essential to the wine’s character as it is enjoyed later – is thus retained and the alcohol content remains moderate. All the signs are pointing towards a great year! RN
Chapeau! 12,000 euros plus commission and tax (plus commission and German tax €14,565,6). This is the highest price ever achieved worldwide for a bottle of young wine. Yesterday, our friend, colleague, and neighbor Egon Müller IV succeeded in bringing this prestigious title to Wiltingen again. Guests from around the world were present when the bidding battle ended for the lot containing a total of 54 bottles and half bottles of 2003 Scharzhofberger Trockenbeerenauslese. It sold for six times the minimum bid. The Grosser Ring Mosel-Saar-Ruwer (VDP) auction took place in Trier, where Mosel wine auctions have been held since 1887. This grandiose result shows once again what a prominent position Saar wines have internationally. We congratulate Egon Müller and his family with all our heart! R N & Team Van Volxem
Heute findet im wunderschönen Festsaal des Kurfürstlichen Palais in Trier die traditionelle „Meisterwerke“-Präsentation der Mitgliedsgüter des Grossen Ring/VDP statt. Für den im Anschluss stattfindenden Empfang unserer internationalen Gäste trafen wir uns auf Van Volxem zu der uns wichtigen Käseauswahl. Die höchst sympathische Bäuerin, Frau Thommes-Burbach von der Ziegenkäserei „Vulkanhof“ ließ es sich nicht nehmen, eine tolle Auswahl der Käsesorten ihrer Käse-Manufaktur persönlich zu präsentieren, was mir größte Freude bereitete. Immer mehr Feinschmecker der Moselregion entdecken, wie fantastisch sich das Qualitätsniveau dieser direkt am Pulvermaar in der schönen Vulkaneifel gelegenen Käserei in den letzten Jahren entwickelt hat und wie großartig ihre leckeren Ziegenkäse sich zu unseren aromatischen Rieslingweinen präsentieren. Ähnlich wie der Steillagenweinbau ist auch die Ziegenkäserei ein höchst anspruchsvolles Handwerk. So werden sämtliche der dort 200 liebevoll gepflegten Ziegen täglich zweimal gemolken und wie bei uns auf Van Volxem wird aufgrund des hohen Qualitätsanspruchs auf sonstige, nichtnatürliche Zusätze konsequent verzichtet. Die Auswahl bereitete uns eine Riesenfreude und am Ende fiel die Wahl auf das Camembert-artige, im Kern herrlich cremige „Lavawölkchen“, einen in ein Weinblatt eingelegten Tresterkäse und den großartigen, fast ein Jahr gereiften, „Eifelwürze“ genannten Hartkäse. Käse in einer Qualität, wie ich ihn bisher nur aus Frankreich oder Italien kannte. Danke an Familie Thommes-Burbach und ihr Team für diese fantastischen Qualitäten! Vulkanhof Ziegenkäserei – www.vulkanhof.de
Various media had already reported on our rediscovery and reclamation of one of the formerly most famous vineyards on the Saar and Mosel. But how would the wines of this site, which was abandoned in the 1970s because of its steepness, taste and how does one explain the fact that the wines of Ockfener Geisberg were sold at the Trier wine auctions around 1900 for the highest prices and were priced three times higher in luxury hotels than the wines of the most famous Bordeaux châteaux? So we invited some Saar connoisseurs to Van Volxem to taste mature Ockfener wines. It was a great experience to sample a 1940 Ockfener Geisberger from the once famous Weingut Gebert or a 1934 Ockfener Bockstein and many other rarities. Despite being over 80 years old, many of these dry wines showed to be downright youthful and fresh after a short decanting. We were especially fascinated by all the Geisberger wines. These had an aroma of yellow fruits and ginger, along with a distinctive cool minerality, freshness, and elegance that we had yet tasted in other Saar wines. The estates of Markus Molitor and Van Volxem are thrilled to replant Geisberg with Riesling in the spring 2016 and to restore the great reputation of this legendary vineyard.
The premiere of VDP.GROSSE LAGE was also a huge success this year. More than 600 sommeliers, journalists, and wine merchants flocked to Berlin-Moabit, in order to taste the top wines of the 2014 vintage from Germany’s elite producers in the ballroom of the historic Bolle Meierei. Many tasters loved the superb fruit and elegance of the wines. It was great fun! Yours, R.N.
Zeitgleich zum SaarRieslingSommer luden wir unsere Kunden zur schon zur Tradition gewordenen Jahrgangspräsentation in das Weingut Van Volxem ein. Mit dabei war wieder unser Kollege und Freund Abi Duhr vom Luxemburger Spitzenweingut Chateau Pauquée sowie der saarländische Sternekoch Alexander Kunz, der unsere Gäste mit seiner exzellenten Küche verwöhnte. Die Resonanz an diesem sommerlich schönen Wochenende war wieder überwältigend. Den weinbegeisterten Gästen war kein Weg zu weit, um erstmals die gesamte Kollektion 2014 kennen zu lernen. Aus Berlin, Hamburg, München und selbst aus Holland, Belgien, Österreich und sogar Schweden, Japan oder Singapur reisten unsere Gäste an. Wir fühlten uns geehrt und genossen die tolle Stimmung. Danke an unsere viele sympathischen Gäste! Ein ganz besonderes Dankeschön auch an die vielen großartigen Helfer des Teams Van Volxem! Toll, welche Anziehungskraft die Weine der Saar inzwischen auch international wieder hervorrufen. Ihr RN
Last weekend, eight wine estates on the Saar opened their doors and presented some of their best wines together with 22 other guest winemakers. On Saturday alone, more than a thousand mostly young wine enthusiasts came and enjoyed the beautiful weather and delicious Saar wines in the magnificent park of von Othegraven. The efficient bus transfers and the hard-working employees at the various estates helped with the lively atmosphere of the well-tempered guests. In addition to the great Pfalz estate of Friedrich Becker, we presented our wines alongside those of our neighbor von Othegraven. The super likable Mrs. Jauch helped pour our Van Volxem wines. It is great what the Jauch family has done in just a few years for this historic Saar estate. Thank you!
After nearly two months of scorching heat, the driest summer on record (FAZ) had a break with today’s rain. It’s good that we have deployed large amounts of compost and mulch in our vineyards over many years and that our meager steep slate slopes are well supplied with humus. In particular, the older vines therefore look great right now and the development of the grapes is quite advanced because of the warm temperatures. Even the health status of this year’s delightfully loose grape bunches is perfect, not least thanks to the careful canopy management of the two current large vineyard teams. So we are now looking forward to healthy, gold-yellow berries in a hopefully perfect autumn.
In order for the younger vines not to suffer in the drought, they are watered by hand. Our three hardworking team brings about 40,000 liters of water per day. It’s a good thing that we had set up cisterns with natural spring water when planting new vineyards. We are therefore prepared for future droughts and can consider from the rather cooler Saar the noticeable effects of climate change with a degree of calm and as an opportunity.
On Facebook, we recently posted about our rediscovery and recultivation of “Geisberg” and we were really pleased to receive from all corners of the (wine) world remarkable encouragement. After nearly 30 years of deep slumber, Markus Molitor and the team at Van Volxem decided in the spring of 2015 to awaken this historic and formerly so famous sleeping beauty of a vineyard by making the necessary preparations for replanting the best sections with Riesling once again.
Without the enormous support of countless helpers, this project would not have been possible. Therefore, it’s time now to say thank you! Thanks to the 50 landowners who were willing to sell us their vineyard plots, which have laid fallow since in the 1970s and 1990s. Thanks to the many public officials, mayors, municipal councils, forestry communes, and hunting associations for their often pragmatic and goal-oriented support. And thanks to our many hardworking employees who freed this grandiose steep slope of scrub, small trees, and abandoned vineyards. After the presentation of a first film on Geisberg, we celebrated in tropical temperatures a lavish party in the garden at Van Volxem. We enjoyed lots of Saar wines and Eifel beers while listening to the great music of the Running Wild Jazz Band.
Every three years, Wein & Glas Compagnie hosts a “Gala Grosser Weine” at a historical location in Berlin. On Sunday, 70 internationally renowned winegrowers met again. This year, it was at the beautiful and historical Telegraph Hall. The rush of the enthusiastic wine crowd was enormous, and it was a great honor to take part in this event with Van Volxem once again. Almost no sommelier in the capital missed the chance to meet many of the cult winegrowers in person.
If you want to dine well in Berlin and enjoy a glass of Van Volxem, you should visit the following places: Hotel Aldon, Waldorf Astoria Berlin, Hotel de Rome, Grand Hyatt Berlin, Grill Royal, KaDeWe, Ritz-Carlton, Tim Raue, Borchardt, Restaurant Horváth, Vau, FACIL, and many more… or indulge yourself at the hip and trendy Martha’s or Crackers. And lastly, my special recommendation for late nights: the Cantina at Tausend in Mitte. RN
The most beautiful summer weather is not only good for the mood at Team Van Volxem, but is also the prerequisite for such a perfect flowering, which we haven’t seen in years. While it has already been completed in our many privileged grand-cru sites and the grapes have grown to the size of peas, it is in full swing in the cooler side valleys of the Saar and gives off an inimitable subtle and delicate scent. After completion of flowering, we still expect a good 120 days, which would mean a start to the harvest in mid-October. The meager slate soils still need some moisture, and we are already looking forward to the rain that is forecasted for the coming week. Fortunately, we were diligent in the spring and have sufficiently covered the many young vines with mulch to prevent evaporation, so that no shortages arise. In addition, we are in the vineyards with up to 30 employees tying up the rapidly growing shoots and removing double shoots and fruit sets, in order to reduce yields and to create the foundation for a great vintage in 2015. Yours, R.N.
Das sommerlich schöne Wien war Schauplatz einer der spannendsten Verkostungen des Jahres. Knapp 100 Riesling-Begeisterte, darunter alleine 16 Journalisten und zahlreiche Sommeliers und Gastronomen, trafen sich im Gewölbekeller des traditionsreichen Restaurants Pfarrwirt, um in Begleitung eines köstlichen Dinners je 6 Weine von je drei angesehenen Erzeugern aus Österreich und Deutschland kritisch zu verkosten. Als Gastgeber dabei das rasant aufsteigende Wiener Weingut ‚Mayer vom Pfarrplatz’ sowie die beiden Klassiker Hirtzberger und Domäne Gobelsburg, aus Deutschland die Traditionsgüter Künstler, Reichsrat von Buhl und Van Volxem. Es war höchst spannend, die unterschiedlichen Ausprägungen und Stilrichtungen dieser fantastischen Rebsorte, nicht zuletzt als exzellenter Essensbegleiter, im direkten Vergleich genießen zu dürfen. Danke an Paul Kiefer und Gerhard Lobner, die diese großartige Veranstaltung möglich gemacht haben! RN
The fourth Wijnfestival Zwolle took place in a romantic spot in the middle of a beautiful medieval small town near Amsterdam under the most gorgeous summer weather with many good-humored, mostly young wine enthusiasts and lots of tasty wines.
The party atmosphere was contagious! Thanks to the organizers Arjan Broekman and his team from “Wijnhuis” for the excellent organization of this casual wine party and my two master classes, where I was able to talk about the rich history of Saar and Mosel wine to sommeliers, journalists, and wine lovers. It’s great to see such enthusiasm, once again, for top German wines among Dutch wine lovers and especially in first-class restaurants here! A great discovery for me, besides the delicious lemonade by Pinky Rose, was the modern architecture of Zwolle. In addition to the spaceship-like city museum, I was impressed by the perhaps most beautiful bookshop in the world, which was housed in a recently renovated Gothic church. Chapeau! RN
It is with great pleasure and with some pride that I would like to inform you about a—in many ways—quite extraordinary vineyard project, which will enhance the range of top sites offered by Van Volxem and Markus Molitor for a long time. Following our mission “Saar wines from great sites,” we at Van Volxem have been looking from the beginning for the best vineyards of the Saar. We recently became aware of Ockfener Geisberg, formerly one of the most prestigious sites of the Mosel region, by sifting through historical documents, such as vineyard classification maps, property tax records, and price lists of wine merchants, restaurants, and luxury hotels from around 1900. In the Middle Ages, Benedictine monks first planted Geisberg, which was later secularized under Napoleon in 1802, and then auctioned in Paris. An expanded Geisberg already achieved great recognition under well-known producers like Freiherr von Schorlemer. This resulted in top prices at the once famous Trier wine auctions, as well as on the wine lists of international luxury hotels. In addition, the Verband Deutscher Naturweinversteigerer (VDNV), or Association of German Natural Wine Auctioneers—the forerunner to the VDP—was established in Trier in 1910 and celebrated its founding with a bottle of Geisberger. The vineyard, however, took an abrupt decline and almost lay completely fallow because of the crisis on the Mosel in the late 1970s because of the high operating costs in the steep slope vineyards.
After tasting a 1964 Geisberger, we were fascinated by the quite exceptional bouquet, structure, and longevity of the wines from this site. Because we were convinced of Geisberg’s outstanding quality potential, we informed various authorities about our intention in mid-February. We later acquired, together with our friend and colleague Markus Molitor, from about 50 different vineyard owners parcels totaling 14 hectares in the core part of the site, thanks to the mayor of Ockfen, who was enthusiastic about our project, and our tireless hardworking manager, Dominik Völk. It is thanks to the hard work of the employees of Van Volxem and Markus Molitor that the countless trees and bushes could be cleared so that the re-cultivation of Geisberg with Riesling can be completed in the spring of 2016. Here are some photos of the project:
We are thrilled to be allowed to tap the fantastic quality potential of this legendary great site in the future and thank all those involved, especially the former owners and, of course, our wonderful staff for their great support! Yours sincerely, R.N.
Im luxuriösen Ambiente des Schlosshotel Fuschel am märchenhaft schönen Fuschelsee fand nun der Höhepunkt der Döllerer-Winzertour 2015 statt. Im Anschluss an die Präsentation von gut 40 der renommiertesten Weingüter Österreichs mit Van Volxem vor Fachpublikum aus der österreichischen Spitzenhotellerie und Gastronomie feierten wir im Sternerestaurant des Schlosses einen herrlichen Gourmetabend. Neben zwei beeindruckenden Wachauer Smaragden der Kultwinzer FX Pichler und Jamek durfte ein 2012er Scharzhofberger von Van Volxem den köstlich zubereiteten bretonischen Hummer begleiten. Die Gäste waren begeistert, wie gut sich unser im Alkoholgehalt doch deutlich leichtere Riesling zu dem edlen Krustentier präsentierte. Es war einfach großartig, als „kleiner deutscher Winzer“ bei einer derart hochkarätigen Veranstaltung dabei sein zu dürfen.
Tausend Dank dafür!
A great wine is always the result of the perfect interplay of the best vineyard sites with outstanding plant genetics, a lot of time … and, of course, a good portion of diligence. Following this principle, we have re-cultivated, along with many other vineyards, a fantastic part of the Saar bend at Wiltingen. We used our own Riesling cuttings (sélection massale) from old vines for this steep site. This promises small, loose bunches and seductively aromatic Riesling berries—the foundation of our Saar wines from Grosse Lagen (great sites).
Thanks to the many enthusiastic quality-oriented employees, who support us every day in the often, grueling steep slope vineyards! Greetings from the beautiful Saar. R.N.
Situated at Marienplatz in the beautiful Old Town Hall of Munich, the most sought-after wine event of the year took place in Germany’s secret wine capital. Winegrower legends like Emmerich Knoll, Egon Müller, Wilhelm Weil and Alois Kracher, among other colleagues , were invited by the famous delicatessen Dallmayr and, within a few minutes after opening, the shop was overrun with customers. My arms were barely long enough to pour the first-bottled wines and barrel samples of the well-received 2014 vintage for the international audience of wine lovers, sommelier, and journalists. For Van Volxem, this was already the 10th presentation at “Dallmayr’s Winzerelite.” It is a great honor to be a supplier and partner of the former purveyor of the German Emperor.
In den märchenhaften Winterlandschaften von Kitzbühel und Lech am Arlberg fand jetzt wieder die „Döllerer Winzertour 2015“ statt. Es war mir eine große Ehre, neben Winzerlegenden wie Franz Hirtzberger und Ernst Triebaumer als einziger deutscher Winzer erste Fassproben des vielversprechenden Jahrgangs 2014 sowie gereifte Gewächse von Van Volxem vorzustellen. Toll, mit welcher Begeisterung und Selbstverständlichkeit deutsche Weine von den fachkundigen Sommeliers und Einkäufern der österreichischen Luxushotellerie inzwischen aufgenommen werden. Wir freuen uns, dass Van Volxem neben internationalen Spitzenweinen seit Jahren in den Weinkarten des Almhof Schneider, Burghotel, Post, Krone, Schmelzhof, Murmeli, Fux Restaurant & Bar und vielen anderen tollen Häusern vertreten ist. Danke an das fantastische Team von Döllerer’s Genusswelten für das sensationelle Vorbereitung! Mit herzlichen Grüßen vom heute herrlich sonnigen Arlberg, RN
At Van Volxem, that’s what we want with our wines already in their youth. So we are very delighted about the great comments on our 2013 wines in the internationally well-known Robert Parker’s Wine Buyer’s Guide. But when the enjoyment also continues after many years, then, this is an expression of great craftsmanship in connection with the origin from the best sites. The ageability of our wines was tested by two of the most knowledgeable tasters in the Mosel wine scene, namely Jean Fisch and David Rayer of Mosel Fine Wines in their current issue with the “10 Years after Riesling Retrospective” of renowned Mosel wine estates. In this issue, our wines from the 2005 vintage received outstanding reviews, which are both an incentive and a motivation to us. Yours, R.N.
e.robertparker.com – the indipendent consumer’s guide to fine wine
Germany 2013 – The return of classic Mosel Riesling
2013 Alte Reben Riesling: „…Beautifully ripe apple and stimulatingly piquant slate aromas on the nose of the Alte Reben lead to a rich, elegant and well-balanced palate that is juicy and salty and very precise at the same time. The finish is very long and salty. This is the Best Buy of 2013 of this further growing estate. (93+PP)”
2013 Scharzhofberger Riesling: „ This wine is another Best Buy of the vintage. Very elegant on the nose where fine ripe Riesling flavors intertwine perfectly with the coolish slate aromas of the world famous site leading to a very mineral and pure but also rich and lingering slaty finish. This wine is pure and expressive, very intense and stony; a great dry terroir wine from the Saar. (94PP)”
2013 Wiltinger Braunfels Riesling: „It combines ripe and piquant fruit flavors (peach, grapefruit, lemons) with the purity of the red slate/quartzite. Intense and piquant on the palate this is a very pure and lime-scented Riesling with a searing acidity that cuts very well through the salty/fleshy texture. Impressive and promising. (92PP)
with a searing acidity that cuts very well through the salty/fleshy texture. Impressive and promising. (92PP)”
2005 Highlights of the Vintage – Mosel Fine Wines
“The Independent Review of Mosel Riesling”
2005 Scharzhofberger Auslese GK: „Harvested at well over 170° Oechsle, this thick yellow-colored wine delivers engaging scents of apricot, pear, brown sugar, star anise, pineapple, grapefruit and lime. Far from being broad and fat, this little gem of a wine delivers stunning intensity and great oily presence on the palate, which is nicely balanced out by a grapefruit-driven acidity. The finish is long, oily, lingering and sweet, yet loaded with tension and zest. This is a remarkable wine which can be enjoyed with dessert or on its own, as a “fire side” wine. Now-2045“ (96/100)
2005 Scharzhofberger Auslese „technically at BA levels, this thick bronze-colored wine delivers huge scents of honeyed pear, apricot, quince and pan-fried pineapple, paired with a hint of ginger, licorice and mint. The wine is still incredibly sweet, a feeling accentuated by the crème brûlée on the palate. Eventually, some acidity comes through and brings freshness to the sweet, soft but focused BA-styled dessert wine. This is far from being ready and does still need a good decade to integrate its sweetness. 2025-2045“ (94/100)
2005 Wiltinger Gottesfuß Alte Reben „This bright yellow colored wine delivers a superbly engaging even flowery nose of grapefruit peel, pear and almond, with a hint of licorice and caramel in the background. A gorgeously zesty and full bodied feel comes through in the palate as well as a touch of sweetness as one would expect it from a Naturrein wine in the old days. The finish is smooth and tart. This is already quite fun to enjoy now but could prove even improve over the coming decade, and this for a wine already 10 years old. It is that impressive! Now-2035“ (92+/100)
Die internationale Leitmesse der Weinbranche war auch in diesem Jahr wieder ein Publikumsmagnet. Knapp 5.000 Aussteller und 50.000 Fachbesucher und Journalisten aus aller Welt schlürften und kosteten, was das Zeug hält. Wie seit vielen Jahren präsentierten wir uns wieder in Kooperation mit den befreundeten Weingütern Markus Molitor und Ziereisen. Trotz der jetzt deutlich größeren Ausstellungsfläche herrschte zu unserer großen Freude wieder dichtes Gedränge und es gab oft kein Durchkommen mehr. Prowein pur halt! Russen, Amerikaner, Chinesen, Japaner, Skandinavier und viele mehr waren gut gelaunt und friedlich vereint mit Freude an richtig gutem Wein. Auch manch berühmter Kollege aus Österreich, Frankreich und der Neuen Welt nutzte die Gelegenheit, um die Fassproben des vielversprechenden Jahrgangs 2014 kritisch unter die Lupe zu nehmen. Toll, wie stark Deutschland als international führendes Weißweinland wieder in den Fokus der Sommeliers und Weinfans aus aller Welt gerückt ist. Die Renaissance ist da!
Ganz besonderer Dank an Hanspeter Ziereisen und seine symbadische Frau, die nicht nur exzellente Winzer, sondern auch die Schreiner unseres sensationellen Messestands sind, Danke an das Team um Eike Kaspari-Molitor für ihre wieder reibungslose Organisation und natürlich Danke dem wie immer bienenfleißigen Team von Van Volxem! RN
Riesling and Cask – Back to Basics
As part of our return to traditional craftsmanship, we at Van Volxem will begin to vinify our Saar wines from Grosse Lagen (grand crus) in big oak casks. This will also shape our future cellar room, which will house these casks and be the centerpiece of the new manufactory from Van Volxem. In connection with the idea of sustainability, we also prefer local oak, which has a sensational fineness, thanks to the harsh climate and rather meager slate soils of the Eifel region. It also doesn’t hurt that my maternal ancestors from Bitburg have cultivated for centuries oak forests in the Eifel for their beer casks. This led us to the expert Austrian barrel-maker Franz Stockinger, whom the magazine Vinum described as a “quality fanatic.” In the winter of 2009, the wood from almost 50 of our 300-year-old oak trees from the Eifel have been under the influence of the rain, snow, and sun of Lower Austria. In order to discuss the final details, we recently visited the birthplace of our first casks before delivery. We were, once again, impressed by the great level of craftsmanship by Franz Stockinger, whose precise work has now almost a cult status among many of Europe’s finest wine producers.
Why wood? The fine porosity of oak gives the wines a minimum amount of oxygen, or micro-oxygenation, in the large, oval, up to 6,000-liter casks. This allows the wines of Van Volxem, which are spontaneously fermented with ambient yeasts, the most natural means to mature and the highest level of refinement, elegance, and aging potential. The upbringing in small barriques, with the taste of wood, is not our style. With the big oak casks, we (and future generations) can better realize the grandiose quality potential of the fascinating steep slate slopes of the Saar.
Van Volxem auf der Berlinale beim KULINARISCHEN KINO 2015
Gleich an drei Abenden des gefeierten Berlinale-Events „Kulinarisches Kino“ freuten sich jeweils ca. 240 nach Berlin gepilgerte Cineasten beim „Festival für alle Sinne“ im Berliner „Gropius Mirror Restaurant“ nach der Filmvorführung über Gaumenfreuden bei kreativer Küche mit – von den Sterneköchen ausgewählten – deutschen Spitzenweinen. Die gastronomische Leitung dieses zum Publikumsmagneten avancierten Events liegt bei Oliver Rüsche und seinem Team.
Im Anschluss an die Weltpremiere des japanischen Films „Little Forest“ kochte gestern Abend der vom “Feinschmecker” als „Deutscher Koch des Jahres 2015“ ausgezeichnete Michael Kempf vom Berliner Facil eine japanisch inspirierte Forelle. Diese wurde von unserem 2013er Saar Riesling begleitet. Bereits am Montag hatte unser Riesling im Anschluss an das cineastische Portrait über den auch als Kreativgenie bezeichneten „Kultkoch“ Sergio Herman „FUCKING PERFECT“ das Menü „Watergate of Taste“ des Sternekochs Tohru Nakamura begleitet. Wir hoffen, Van Volxem bot den Gästen den zum Filmtitel passenden Wein . (https://www.facebook.com/pages/Sergio-Herman-FUCKING-PERFECT/207565966059786)
Am heutigen Sherry-Abend wird der Zackenbarsch im Menü zu „SACK IS BACK“ ebenso von unserem Van Volxem Saar Riesling begleitet. Wir wünschen den Gästen mit Paco Pérez und „SACK IS BACK“ auch hierbei höchsten Genuss und viel (Trink)Freude!
Der verantwortungsvolle Umgang mit Traditionen ist das Thema, das sich in allen Filmen des diesjährigen Programms wiederfindet – genau das Thema, das auch uns auf Van Volxem in unserem täglichen Handeln begleitet. Wir danken von Herzen Oliver Rüsche, seinem Team und den Köchen, dass wir uns in solch einem grandiosen Rahmen in einer der schönsten Locations von Berlin dem internationalen Publikum präsentieren durften! Das Bild zeigt mittig den deutschen Filmemacher Thomas Struck (Kurator und Ideengeber des Kulinarischen Kinos) mit Oliver Rüsche und Michael Kempf. Herzliche Grüße, RN
We are thrilled that the Michelin-starred chef Michael Kempf of Facil in Berlin—who was honored as the 2015 German Chef of the Year by Feinschmecker—chose from a wide range of wines our 2013 Saar Riesling to accompany his menus. In addition to Kempf, the starred chef Tohru Nakamura elected to have a Van Volxem Riesling for his “Watergate of Taste.” And that’s not all: the Spaniard Paco Pérez has our Saar Riesling to pair with a delicious sea bass.
We thank Oliver Rüsche of Rüsche Catering that a wine from Van Volxem was offered at the pre-tasting events. We are delighted with this honor and wish the guests of the sold-out Culinary Cinema: 10 Years of Food & Film (which, by the way, sold out in only a few minutes) a great evening! All information about the festival can be found at the website.
Although we are generally critical of top-ten lists and point scores for wine and we are one of the few German wine estates to avoid taking part in wine reviews of otherwise esteemed publications—such as Feinschmecker, Gault Millau, and Eichelmann, among others—for various reasons, we are nonetheless pleased about special recognition for outstanding accomplishments. We are especially pleased, when one of our basic estate wines is honored for its excellent quality-price rapport.
In our opinion, the tasting team at the prestigious Neue Zürcher Zeitung (NZZ) has a very good article on the high quality of our best known estate wine at Van Volxem—the 2013 Saar Riesling, which provides plenty of bank for the buck. “Year after year, a sure value,” they say. “Those who like crisp whites with noticeable acidity and a touch of smoke and minerals, will quickly fall in love with this wholesome, dry wine. It’s suitable as an aperitif, at a summer party, but also pairs well with spicy and lighter fish dishes. Rating: 17/20, 17.80 CHF.”
Today, on our Facebook page, which is only a few weeks old, fan number 1900 clicked “like.” For us, the magic number 1900 symbolizes the great Jugendstil (Art Nouveau) period of the wines of the Saar—the heyday of our wines with internationally unprecedented success. The label illustrates this era with all its opulence and vitality. The hand-picked grapes for this Sekt, or sparkling wine, which is made in the champagne method, comes from a base wine from the best slate slopes. The quality of our Sekt 1900 recalls the time when German sparkling wine and Champagne were considered equal in quality at the salons and luxury hotels of the German Empire. This should now be an incentive and a motivation to win back temporarily lost confidence in the quality of German Sekt.
“Like” number 1900 gives us an opportunity to thank you for the many encouraging comments on our often rather long posts;) On behalf of all the friends of Van Volxem, we give the 1900 fan with great pleasure a magnum of 1900 and two corresponding “Gabriel Gold” glasses. These hand-blown wine glasses have been found after extensive tastings to give much better results than the usual sparkling-wine glasses. With the curvature, indescribable delicacy, and lightness of this glass, the wonderful scent of exotic fruits of our Brut 1900 show at its best. This wine has matured nearly 5 years in bottle. Our Fan No. 1900 has already been contacted. Kind regards from the wintery Saar, R.N.
Surrounded by world-famous sculptures by Pablo Picasso, Alberto Giacometti, Henry Moore, and Auguste Rodin, the seminars of the third annual Rieslingfeier were held in The Modern, a restaurant located in MoMA. Rieslingfeier was founded by Stephen Bitterolf, who has his own import company. Together with the former winemaker of Van Volxem Gernot Kollmann (Immich-Batterieberg) and Andreas Hütwohl (von Winning), I was allowed to talk about the rich history of German wines in front of a crowd of sommeliers, wine merchants, and journalists. The seminar was called “Riesling Reborn.” The wine critic David Schildknecht, who is one of the most knowledgeable experts on German wines and who previously wrote for Robert Parker’s Wine Advocate, was the moderator. (http://www.rieslingfeier.com/program.html)
Interested guests were surprised to learn that even the famous wines of Burgundy and Bordeaux (Romanée-Conti, Latour, and Margaux, among others) were offered for less money at New York luxury hotels, such as the Ritz-Carlton or Waldorf Astoria, in the 1930s. We are pleased that the interest in German wines has risen internationally once again. Special thanks to Stephen Bitterolf for his great commitment in this cause!
Here is a spontaneous selection of excellent restaurants in New York with Van Volxem: Per Se, Brooklyn Fare, Momofuku Ko, Eleven Madison Park, Jean-Georges, Masa, Lure, Atera, Bouley, Perilla, Wallse, The Standard, Ma Peche, Boulud Sud, Terroir Tribeca, Lelabar, Due Mari, Apiary, Park Hyatt, Cafe Sabarsky, Blue Note, and The Dutch, among others.
In recent years, there have been, at times, intense discussions about the pros and cons of natural (spontaneous) fermentation, especially among quality-conscious and committed German winemakers. At Van Volxem, we largely don’t use so-called pure yeast cultures, as well as betonite, enzymes, and other fining agents. This is consistent with our pursuit of the notion of “natural wine,” which has a long history on the Saar and Mosel.
For us, the main advantages of spontaneous fermentation are a lower level of alcohol, a more harmonious flavor profile, and, above all, a more distinctive imprint of the respective vineyard site. Interestingly, the current debate on the choice of fermentation is not new. As today, the producers were split into two camps already over 100 years ago. So says T. Bröser in 1894! in an article on “The New Fermentation Technology,” that it could “not be warned enough” about the use of the new fermentation methods, which “should not be allowed to weaken or cover up the differences of the wines and the peculiarities of its aromas”. In 1896, Professor Müller-Thurgau, who is also known as the founder of modern winemaking, warns in an article in the Trier-based wine journal “Der Winzer” about the danger of “equalization and uniformity of wines” by the new fermentation technique, which he helped to develop. He calls on winegrowers with top sites to avoid the use of cultured yeasts for quality wines. Otherwise, the site differences become blurred, resulting in a “certain monotony” of the wines. At Van Volxem, we have chosen to preserve the individual character of our handcrafted wines, and the results fascinate us each year. The increase in quality is a side effect of our hard work, as our wines require significantly more time for fermentation and maturation, and the first wines from the promising 2014 vintage won’t be ready for sale until the late spring of the following year. But time, in our opinion, is necessary for things of excellent quality, such as with art and cuisine. In this sense, we hope for your patience and we wish you a most enjoyable and festive 2015! Greetings from the stormy Saar, R.N.