Tasting the Soil in the Wine
Allowing the characteristics of the soil to resonate with the wine requires a sound knowledge of the special characteristics and potentials of the individual grape varieties and their sites.
For an enologist, the word “terroir” is a lot more than simply the French term for soil. In viticulture, terroir also refers to factors like grape variety, soil condition, terrain, sun radiation, the microclimate of a particular site and not least the skills of the winemaker.
The skills of the winemaker and his or her
unique style make it possible
to taste the soil on which the grapes grew
in the wine.
In the foothills of the Markgräflerland, the grapes meet with moderate winds, warm days and cool nights which together will later give a racy fruit acid to the wine. This fruitiness constitutes a large part of its unique aroma. The loess-loam soils that are so rich in minerals deliver the necessary energy, while the large amount of Jurassic limestone combined with the mild climate of this region, an outstanding soil variety and the skills of Gerd Schindler give Lämmlin-Schindler’s wines a unique materiality and elegance.
Every vineyard is unique: Depending on its composition in combination with its specific slope inclination, its capacity to store water and the radiation of the sun, the soil is predestined for different grapes. Based on the experiences of numerous generations, Gerd Schindler can determine exactly what potential the respective sites have. Gewürztraminer, Sauvignon Blanc or Merlot, for example, which grow better on rather permeable soil, can tolerate more dry periods that Gutedel.