Weingut Bauer

The Bauer family has farmed and made wine in Mülheim, in the Middle Mosel, since 1706. That is more than three hundred years in the same place, and the estate is still run by the family.

The vineyards

The parcels lie in Brauneberger Juffer, Mülheimer Sonnenlay, Mülheimer and Veldenzer Elisenberg, and Veldenzer Kirchberg.

Brauneberger Juffer

Juffer is the best known of them, and the steepest. The site is a pure south-facing slope with gradients of up to 80 per cent, steep enough that no machine can work it.

The soil is blue-grey weathered clay slate. The slate takes on heat from the sun through the day and releases it at night, which is part of why Riesling ripens this far north at all.

The Riesling Kabinett trocken from Juffer has citrus, ripe apple, herbs and a saline minerality. The 2023 has 6.3 g/l residual sugar and 7.0 g/l acidity.

A note on the alcohol: the label on our batch says 11.5 per cent, while the producer’s own web shop lists 12.0. We go by the label, which the producer confirmed by email.

The reds

From Bauer we bring in two Spätburgunder wines. The red is made with classic skin fermentation and then spends a full year in oak barrels, where the oak adds vanilla and spice without taking over from the fruit.

The rosé is dry and comes from the parcels in Brauneberg. The 2023 has 4.2 g/l residual sugar, 5.3 g/l acidity and 13 per cent.

We import them because they show a different side of the Mosel from Riesling: cool-climate Pinot from a family that has been in the same place since 1706.