Ender & Moll - Müller (2019)
Tasting Notes: Pear, Pineapple, Lemon
Müller has the rare distinction of being comprised of Müller Thurgau sourced from not only Baden but also from a respected grower in the Mosel as well – undoubtedly this accounts for the wine’s extra blast of energy and high-toned kick. The Baden fruit fermented for 3-4 days on the skins, the Mosel fruit for just one. After pressing, 30-40% of the grapes skins are added back into the tank and the wine sits on the lees for 8-9 months. Lightly filtered and contains only a tiny amount of sulfur, added at bottling.
About the Winemaker:
This estate is really just two guys, a tiny cellar, a few hectares of old vines and a hell of a lot of buzz – even Jancis Robinson has called them “cult.” Farming some of the oldest vines in Baden, Sven Enderle and Florian Moll craft complex, earthy and superbly detailed Pinot Noirs that will completely redefine how you view German reds, to say nothing of their stunningly textural yet buoyant and defined skin-contact white wines.
They are one of the first German red wine producers to emphasize lightness, transparency, finesse. They are the benchmark producer for natural, Burgundy-esque German Pinot Noir, period, end. The white wines, though a small part of their production, are revelations in skin-contact whites; transparent and energetic. Farming is organic/biodynamic, no additives, no filters, minimal sulfur. Sven Enderle also sports the greatest facial hair since Jo Landron.