Cool Climate Wine Summit

In the Königsbacher Idig, in the middle of a Pinot Noir vineyard, we meet Dorothea John of Weingut Frank John, the Demeter family estate her parents founded in 2003 in a house from 1604. She talks about her amphora Riesling Princess on the Berry, massal selection, more than 12,000 vines per hectare and why the leaves stay on the vines, the reasons for choosing Demeter, and her permaculture brand Terroir on the Plate, for which she plants over 1,000 plants every year.

Interview in English.

📍 Königsbach, Pfalz, Germany

In the glass

1. Riesling Sekt 36 – 100% Riesling from the 2020 vintage, traditional method, 36 months on the lees

2. 2022 Pinot Noir Kallstadt – unfiltered, partly fermented as whole bunches, aged in 500-litre tonneaux

Chapters

00:00 Introduction in the Königsbacher Idig

01:17 If not a winemaker: development aid

03:18 Influence: century-old wines and her father

05:20 Personality as a wine: Princess on the Berry

07:39 What nature means

09:28 The estate: a house from 1604 and its philosophy

15:10 Tasting: Riesling Sekt, 36 months on the lees

17:36 Vineyard work: small berries and leaves

22:43 Why Demeter

25:07 Humus, permaculture and Terroir on the Plate

29:38 Tasting: 2022 Pinot Noir

34:20 Wine fairs and five years from now

📺 Watch the video: https://youtu.be/vjBBTtpPsyk

🍷 Winery: https://johnwein.de/web/english.html

🎟 Sign up for the next Cool Climate Wine Summit: https://coolclimatesummit.com/copenhagen/registration.php?utm_source=spotify&utm_medium=podcast&utm_campaign=frank-john&utm_content=en

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Next to a tree in the middle of her vineyard we meet Corinne Kox of Domaine L&R Kox in Remich on the Luxembourg Moselle. A molecular biologist by training, she explains vitiforestry: fruit trees, hedges and berries among the vines, living soils, and a Natura 2000 plot made attractive for rare bats. Her goal is a vineyard so healthy that it no longer needs her. We also talk about 15 grape varieties, more than ten Crémants, Luxembourg's first Crémant from a PIWI grape, and the Roman poet Ausonius.

Interview in English.

📍 Remich, Luxembourg Moselle, Luxembourg

In the glass

1. Bulle d'Audace, Cabernet Blanc, traditional method – one year on the lees, only a thousand bottles made

2. Orchard Fille d'Ausone – from one of the four plots planted with trees; the label names neither grape variety nor winery

Chapters

00:00 Introduction next to a tree in the vineyard

01:24 Influences: vitiforestry pioneers and precision

02:45 Personality as a wine: Crémant Dosage Zéro and Auxerrois

04:15 Nature: a molecular biologist's view of the soil

05:06 Domaine L&R Kox: family history and 15 grape varieties

07:06 Tasting: Bulle d'Audace, a Cabernet Blanc Crémant

10:52 Crémant de Luxembourg: a sparkling wine nation

12:42 Vitiforestry: fruit trees, hedges, birds and bats

17:05 Resilience: a vineyard that doesn't need me

18:24 Tasting: Orchard Fille d'Ausone and the poet Ausonius

21:39 Luxembourg's gastronomic wine style and the whole Moselle

24:04 Five years from now

📺 Watch the video: https://youtu.be/HM2GmEXgX4U

🍷 Winery: https://www.domainekox.lu/en

🎟 Sign up for the next Cool Climate Wine Summit: https://coolclimatesummit.com/copenhagen/registration.php?utm_source=spotify&utm_medium=podcast&utm_campaign=kox&utm_content=en

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In the steep, historic Steinmeister vineyard we meet Matthias Hey of VDP. Weingut Hey in Naumburg, Saale-Unstrut. He once planned to study philosophy or medicine and names Reinhard Löwenstein as his inspiration. We talk about the Cistercians who brought wine culture here around 1100, a young estate that made its first 3,000 bottles in 2008 and now has around nine hectares on limestone and sandstone, dry years and irrigation, the switch to spontaneous fermentation, and why Saale-Unstrut is still little known.

Interview in English.

📍 Naumburg, Saale-Unstrut, Germany

In the glass

1. 2023 Naumburg Weissburgunder VDP. Ortswein – from the Steinmeister, spontaneously fermented in used oak barrels

2. Naumburger Sonneneck Riesling VDP. Erste Lage – from pure sandstone next to a forest, around one year on the full lees

Chapters

00:00 Introduction in the Steinmeister and Cistercian history

01:32 If not a winemaker: philosophy or medicine

03:17 Inspiration: Reinhard Löwenstein

05:40 Personality as a wine

06:40 Nature, cover crops and drought

09:01 The winery: limestone, sandstone and Burgundy varieties

11:16 Tasting: 2023 Naumburg Weissburgunder Ortswein

13:33 Heat, early harvest and irrigation

15:41 Tasting: Sonneneck Riesling Erste Lage

19:14 Why Saale-Unstrut is still little known

21:19 Five years from now: new cellar and gastronomy

📺 Watch the video: https://youtu.be/TsXeEUBCD6I

🍷 Winery: https://weinguthey.de/

🎟 Sign up for the next Cool Climate Wine Summit: https://coolclimatesummit.com/copenhagen/registration.php?utm_source=spotify&utm_medium=podcast&utm_campaign=hey&utm_content=en

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At Weingut Klosterhof in Brauneberg on the Mosel, where the monastery building is 600 years old. Dominique Thomas trained as an electrician and still runs two jobs and two labels. Here he makes low-alcohol Riesling Kabinett in both dry and off-dry styles. We cover his role models (Fritz Haag, Dr. Hermann, Julian Haart and Falkenstein), moving to cooler sites as the climate warms, organic farming, and the young generation on the Mosel.

Interview in English.

📍 Brauneberg, Mosel, Germany

In the glass

1. Klostergarten Riesling Kabinett trocken Reserve 2023

2. Klostergarten Riesling Alte Reben Kabinett, off-dry

Chapters

00:00 Introduction: a 600-year-old monastery

01:10 If not a winemaker: electrician

02:44 Two jobs, two labels

03:31 Inspirations: Fritz Haag, Dr. Hermann, Julian Haart, Falkenstein

04:52 Personality as a wine: Kabinett Reserve

06:32 Global warming, cooler sites and organic farming

10:27 Tasting: 2023 Klostergarten Riesling Kabinett trocken Reserve

13:46 Young Mosel generation and export

18:35 Tasting: Klostergarten Alte Reben Kabinett, off-dry

23:30 Five years from now

📺 Watch the video: https://youtu.be/qQlKw7aY2AQ

🍷 Winery: https://www.weingut-klosterhof.de/

🎟 Sign up for the next Cool Climate Wine Summit: https://coolclimatesummit.com/copenhagen/registration.php?utm_source=spotify&utm_medium=podcast&utm_campaign=klosterhof&utm_content=en

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In the Trzebnica Hills north of Wrocław we meet Nestor Kościański of Winnica Moderna. He tells us about the first vineyard planted on these hills in 1206 and names the regions that shaped him: the Moselle, Moravia, Somló and Champagne. We talk about 3.1 hectares with nine varieties, vinifera and hybrids alike, his "less is more" approach, the 2024 frost and hail that left 20% of a normal crop, black-metal labels, zero dosage, and Polish wine bars and export to Dublin, Copenhagen and Berlin.

Interview in English.

📍 Krakowiany near Wrocław, Trzebnica Hills, Lower Silesia, Poland

In the glass

1. Pét-Nat 2024, 80% Rondo and 20% Johanniter – about 300 bottles after the frost year, with "FTF" on the label

2. Riesling Sekt Zero Dosage "See You in Hell" – 100% Riesling, 36 months on the lees

Chapters

00:00 Welcome to the Trzebnica Hills north of Wrocław

00:46 1206: the first vineyard and Lower Silesian tradition

02:34 If not a winemaker: no other way

03:21 Influences: Moselle, Moravia, Somló, Champagne

06:55 Personality as a wine: Riesling and Johanniter

08:59 Nature as balance and cooperation

11:54 Winnica Moderna: 3.1 hectares, less is more

14:10 Tasting: Pét-Nat 2024, Rondo and Johanniter, after the frost

18:16 Polish wine bars, winemaker community and export

24:19 Tasting: Riesling Sekt, 36 months on the lees

25:38 The labels: See You in Hell and See You in My Life

28:57 Zero dosage: who buys brut nature?

30:20 Five years from now: more méthode classique

32:29 Tip: search for winnica on Google Maps

📺 Watch the video: https://youtu.be/B9MqaXyJ0R0

🍷 Winery: https://www.winnicamoderna.pl/

🎟 Sign up for the next Cool Climate Wine Summit: https://coolclimatesummit.com/copenhagen/registration.php?utm_source=spotify&utm_medium=podcast&utm_campaign=moderna&utm_content=en

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In Piesport on the Mosel with Marie Kirsten of Weingut Kirsten, one of the exhibitors at CCWS Copenhagen 2026. She trained as a cook, then worked at Dr. Loosen. Now she is part of the generational change at a traditional family winery. She tells us about spontaneous fermentation, full tanks, using little sulphur, her export plans and JoGo, a sweet Goldtröpfchen Riesling made for her son Jonathan, and only in exceptional vintages.

Interview in English.

📍 Piesport, Mosel, Germany

In the glass

1. Riesling Alte Reben trocken 2023

2. Riesling JoGo 2023 (Jonathan's Goldtröpfchen)

Chapters

00:00 Introduction: Piesport and the Kirsten family

02:08 If not a winemaker: a cook

03:26 Inspiration: working at Dr. Loosen

04:39 Personality as a wine and what nature means

06:15 Traditional family winery and generational change

09:05 Tasting: 2023 Riesling Alte Reben trocken

10:55 Cellar work: spontaneous, full tanks, little sulphur

15:19 Export plans

16:30 Tasting: JoGo, Jonathan's Goldtröpfchen

19:33 Five years from now

📺 Watch the video: https://youtu.be/-jhwiGaWjrY

🍷 Winery: https://www.instagram.com/weingutkirsten/

🎟 Sign up for the next Cool Climate Wine Summit: https://coolclimatesummit.com/copenhagen/registration.php?utm_source=spotify&utm_medium=podcast&utm_campaign=kirsten&utm_content=en

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Julien of Domaine de Chantegrive, above Lake Geneva in Vaud, used to sail professionally. He came back to run the family estate as its sixth generation: 21 hectares farmed organically and 19 different wines. We talk about his low-intervention approach, making tannins from his own grapes, the Grand Cru rules in Vaud, exporting to China together with other young winemakers, and why consumers need educating.

Interview in English.

📍 Lake Geneva, Vaud, Switzerland

In the glass

1. La Grivaz Chasselas Grand Cru 2023

2. La Planta Pinot Noir Grand Cru 2023

Chapters

00:00 Introduction: Lac Léman, not Lake Geneva

01:10 Alternative career: sport and sailing

02:58 Influences: low intervention and outside thinking

05:34 Personality as a wine

08:31 Nature, biodiversity and organic farming

11:06 Domaine de Chantegrive and its grape varieties

14:53 Tasting La Grivaz Chasselas Grand Cru

23:08 Young winemakers' network and export to China

28:00 Tasting La Planta Pinot Noir Grand Cru

30:47 New cellar, consumer education and the future

📺 Watch the video: https://youtu.be/TTpRiQJRiWk

🍷 Winery: https://www.chantegrive.ch/en/

🎟 Sign up for the next Cool Climate Wine Summit: https://coolclimatesummit.com/copenhagen/registration.php?utm_source=spotify&utm_medium=podcast&utm_campaign=chantegrive&utm_content=en

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In a rock cellar dug by hand into the hillside in Dernau we meet Oliver Swiatek, responsible for marketing and sales at Dagernova, the Ahr cooperative with 130 hectares. He explains the Latin name, "the new Dernau", and the quality programme behind the Blanc de Noir that was just named the best in Germany at Meininger. We talk about why Ahr prices lag behind the quality, how a cooperative tells its story without one face, and the Mission Steillage project of winemaker Kevin Bertram.

Interview in English.

📍 Dernau, Ahr, Germany

In the glass

1. Blanc de Noir (Spätburgunder) – 12.5% alcohol, 13.90 euros a bottle, made from the first run and first press

2. Mission Steillage Pinot Madeleine (Frühburgunder) – spontaneously fermented, created by Kevin Bertram with a group of young winemakers

Chapters

00:00 Welcome to the rock cellar in Dernau

01:31 Why Dagernova: Romans, Franks and a new Dernau

02:35 Oliver's role and 30 years in wine

03:46 If not wine: nature; inspirations from Mondavi to Orin Swift

05:34 Personality as a wine

06:23 Nature and the next generation

07:36 Dagernova: a cooperative with diverse sites

09:17 Tasting: Blanc de Noir, Germany's best at Meininger

14:21 Ahr wine prices and storytelling

18:13 Tasting: Mission Steillage Pinot Madeleine (Frühburgunder)

23:10 New ideas for a cooperative

25:48 Five years from now

📺 Watch the video: https://youtu.be/Z6ylnrcrHpE

🍷 Winery: https://www.dagernova.de/

🎟 Sign up for the next Cool Climate Wine Summit: https://coolclimatesummit.com/copenhagen/registration.php?utm_source=spotify&utm_medium=podcast&utm_campaign=dagernova&utm_content=en

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In a backyard in Dernau in the Ahr valley we meet Julia Bertram of Weingut Bertram-Baltes, the fifth generation on the estate. She explains why she prefers the term low intervention to natural wine, where the reductive note in her Spätburgunder comes from (slate and large oak barrels), and how permaculture with sheep, trees, tall cover crops and no plastic gives ripe grapes at low alcohol. We also hear about organic farming on steep slopes and the new estate being built in Mayschoß.

Interview in English.

📍 Dernau, Ahr, Germany

In the glass

1. Dernauer Spätburgunder – a village wine grown mainly on slate with a bit of greywacke

2. 2023 Dernauer Hardtberg Spätburgunder – a high, steep site on greywacke and slate, normally the last to be picked

Chapters

00:00 Welcome to Dernau in the Ahr Valley

00:56 If not a winemaker: a vet

01:58 Inspirations: collecting Lego bricks

04:16 Personality as a wine: Spätburgunder

05:06 Tasting: Dernauer Spätburgunder

05:45 Low intervention instead of natural wine

08:08 Reduction: slate and large oak barrels

09:34 Fresh, low-alcohol Pinot and permaculture

11:33 Nature: sheep, trees and no plastic

14:03 Resilient vineyards on steep slopes

16:06 Tasting: 2023 Dernauer Hardtberg

17:47 Five years from now: a new estate in Mayschoß

📺 Watch the video: https://youtu.be/lLPwvN6KxAA

🍷 Winery: https://www.bertram-baltes.de/

🎟 Sign up for the next Cool Climate Wine Summit: https://coolclimatesummit.com/copenhagen/registration.php?utm_source=spotify&utm_medium=podcast&utm_campaign=bertram-baltes&utm_content=en

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At around 700 metres in Venthône in the Valais we meet Lionel Mabillard of Cave Mabillard-Fuchs, the second generation on an estate founded in 1993. He works 3.5 hectares in 13 parcels, on slopes of up to 50 degrees. We talk about indigenous varieties such as Humagne Blanche and Cornalin, 60 centimetres of snow in April, why PIWIs ripen too early for the Valais, his years in Chambolle-Musigny and the northern Rhône, moraine and rockslide soils, and planting vineyards for the next 50 years.

Interview in English.

📍 Venthône, Valais, Switzerland

In the glass

1. Païen (Heida) – Savagnin Blanc, grown in the Valais for at least 500 years, made in stainless steel

2. Cornalin 2023 – indigenous Valais variety, 10 months in 450-litre barrels, yields of 30 to 35 hectolitres per hectare

Chapters

00:00 Introduction: the Valais Alps and April snow

02:04 If not a winemaker, and inspiration from his parents

04:06 Personality as a wine: Cornalin

05:21 The estate in Venthône and indigenous varieties

07:07 Steep slopes and why no PIWIs

09:05 Tasting: Païen (Heida)

11:42 Stainless steel and a small hands-on winery

14:28 Training: Changins, Burgundy and the northern Rhône

17:12 Terroir and history: moraine, rockslide and schist

20:22 Tasting: Cornalin 2023

24:22 Climate change, altitude and water

27:17 Young Swiss winemakers and five years from now

📺 Watch the video: https://youtu.be/2NQuS-tkiUc

🍷 Winery: https://mabillard-fuchs.ch/?page_id=101&lang=fr

🎟 Sign up for the next Cool Climate Wine Summit: https://coolclimatesummit.com/copenhagen/registration.php?utm_source=spotify&utm_medium=podcast&utm_campaign=mabillard-fuchs&utm_content=en

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