Holger Koch

Holger Koch, once cellar master at Fritz Keller, has run his own small, eight-hectare property in Kaiserstuhl (Baden) since 1999.
The vines are all grown on the cooler hillsides of the Kaiserstuhl and based on diverse, low-yielding cuttings not on clones.His vineyard management is virtually organic, and profiles of the wine favor a refreshing and finessed, elegant style of Pinot.
The wines are pure, precise and elegant, with intense red fruit aromas on nose and palate, persistence and freshness.


Winemaking

The lighter wines are grown on loess soils, while the more complex and structured wines are grown in volcanic soils.
The age of the vines is 15 to 30 years for the Pinots and two to 12 years for Chardonnay.
For Chardonnay, Holger prefers classic clones from Puligny—with low yields and high complexity, thanks to larger and smaller berries in one bunch.
Holger Koch harvests the grapes rather early, but the grapes are always ripe if possible.The grapes are destemmed, but not crushed.
After a three- to four-hour maceration, the grapes are pressed overnight.
The must is clarified in cooling tanks for 12 hours before it is fermented naturally in 500- and 600-liter tonneaux.
Holger prefers a fast fermentation.The malolactic fermentation usually runs off in winter. Until the bottling in the spring months, the wine is hardly moved and only little sulfurized.
The assemblage of the individual lots, including a mash-fermented portion of 5% to 10%, takes place only shortly before bottling.
Pinot Noir is the backbone of the domain. In recent years, Holger Koch has significantly reduced the extraction process and focuses more on finesse than on fullness. T
here is no longer any remontage, and the pigéage is also only carried out during the main fermentation phase, which is hooked at below 30 degrees Celsius.


Wines

Pinot Noir Herrenstuck

Pinot Noir *

Pinot Noir ***

Pinot Noir Reserve

Grauburgunder ***

Weissburgunder ***

Chardonnay ***

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