The Adeneuer family has been making wine for 500 years in the spa town of Ahrweiler and in 1984 brothers Marc and Frank took over from their aunt. Unfortunately 1984 was the worst vintage since records began and they almost gave up but, fortunately, they persevered. Year in, year out, they manage to deliver delicious, velvety Pinot Noir, whatever the climate throws at them. They are Masters of Pinot!
We love the autumnal notes and distinctive mouthfeel of the Adeneuer brothers’ wines. Slightly funky, smoky flavours, evocative of autumn leaves and dark red fruits.
The Ahrweiler Spatburgunder is a blend from multiple parcels in Ahrweiler, aged in big old casks called Fuder.
The JJ Adeneuer Spatburgunder is a level up from the Ahrweiler. A higher quality selection with 10 months in used barriques.
The No.2 is the next quality level up, spending 20 months in oak barrels (20% new/80% used).
Marc and Frank Adeneuer produce three GGs (GG = Grosses Gewachs = Grand Cru). Ahrweiler Rosenthal, Walporzheimer Krauterberg and their monopole vineyard, the Walporzheimer Garkammer.
The Garkammer is the smallest Einzellage (appellation) in Germany – a steep south-facing terraced vineyard of less than a hectare. The vines are meticulously looked after and we always make a pilgrimage to the vineyard to pay our respects and look upwards, misty-eyed and salivating gently. Single vineyard, old vines, low yield. They make two wines here. One raised in big old fuders, the other, their GG, raised in barriques – both wonderful.