Cool Climate Wine Summit

Fabian of Weingut Noll takes us through the Markgräflerland in southern Baden, the German home of Chasselas. We cover minimal intervention at a family winery, pH, acidity and oak barrels, how the next generation is changing the wine styles, Chardonnay in Baden and its role models in Burgundy, and how global warming and the wine market are changing.

Interview in English.

📍 Markgräflerland, Baden, Germany

In the glass

1. Weingut Noll Chasselas

2. Weingut Noll Chardonnay

Chapters

00:00 Introduction: the Markgräflerland

01:45 Introduction questions

04:00 The family winery and minimal intervention

05:49 Tasting the Chasselas

09:02 pH, acidity and oak barrels

11:57 Generational change and wine styles

14:11 Tasting the Chardonnay

17:18 Chardonnay in Baden and the Burgundy role models

20:09 Global warming and the changing wine market

22:25 Five years from now

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

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

📖 More about Weingut Noll: https://coolclimatesummit.com/copenhagen-2026/winemakers/weingut-noll

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

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On the Ruwer we meet Alex Rinke of Weingut Rinke, a Bioland winery with six hectares on the Upper Moselle and the Saar. After a career in engineering and steel, he explains why he planted a Chardonnay field blend on shell limestone that belongs to the Paris Basin, why all his sparkling wines are brut nature, and why he plays Beethoven and Erik Satie to his vines. We also talk about the 2024 late frost, which cost about 90% of the harvest, and about not interfering in the vineyard.

Interview in English.

📍 Mertesdorf, Ruwer, Mosel, Germany

In the glass

1. Riesling Sekt brut nature from the Saar: 100% Riesling from Oberemmel and Wiltingen, 40 months on the lees, zero dosage

2. Chardonnay 2022: from shell limestone on the Upper Moselle, kept in the cellar for almost 24 months

Chapters

00:00 Welcome: Alex Rinke of Weingut Rinke

00:45 If not a winemaker: a second life after engineering

01:46 Inspiration: Gernot Kollmann of Immich-Batterieberg

02:40 Personality as a wine: anything but mainstream

03:55 Nature, Bioland and music for the vines

06:09 Why Chardonnay: shell limestone and the Paris Basin

08:42 Tasting: Riesling Sekt brut nature from the Saar

09:48 Zero dosage, acidity and malolactic fermentation

12:06 Not a natural winemaker

14:45 Climate: wet years and the late frost of 2024

17:31 Low intervention in the vineyard, watching in the cellar

21:15 Tasting: Chardonnay 2022

22:05 Five years from now: Burgundy grapes and Sauvignon Blanc

📺 Watch the video: https://youtu.be/9x5aoBzaKvo

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

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

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In Mont-sur-Rolle in Vaud, with a view of the lake and the mountains, we meet Antoine de Mestral of Domaine de Maison Blanche, where his family has made wine since 1528. The house was once a salt depot for the Duchy of Savoy. We talk about seven styles of Chasselas, wines kept ten years in the cellar before release, KuneKune pigs in the vineyard, the old Mondeuse Noire grape, giving up glyphosate, burning rock sulfur, and why a warmer climate favours Gamay and Malbec.

Interview in English.

📍 Mont-sur-Rolle, La Côte, Vaud, Switzerland

In the glass

1. Chasselas Tradition – alcoholic and malolactic fermentation, kept on the lees until bottling

2. Gamay – one year in second-use French barrels, to keep it fruity and not too oaky

Chapters

00:00 Welcome to Vaud and Lake Geneva

00:43 Introduction questions: a gardener at heart

01:38 A family winery since 1528

03:27 Personality as a wine: Mondeuse Noire

05:26 Nature, biodiversity and KuneKune vineyard pigs

07:55 Maison Blanche: from salt depot to winery

11:09 Tasting: Chasselas Tradition and seven Chasselas styles

13:27 Ten years in the cellar before release

15:29 Natural winemaking: no glyphosate, sulfites, rock sulfur

18:59 Young Swiss drinkers and Clos du Couvent

21:25 Tasting: Gamay

24:09 Climate change: more red wine and Malbec

26:58 The future of Chasselas

28:29 Biodynamics and five years from now

📺 Watch the video: https://youtu.be/Rfr-0mnC-Rk

🍷 Winery: https://www.domainemaisonblanche.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=maison-blanche&utm_content=en

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In Twann on Lake Biel we meet Nick Bösiger of Weingut Frauenkopf, who took over the winery nearly ten years ago and works eight steep hectares biodynamically. We talk about why organic was no longer enough for him and he moved on to Demeter, canopy and water management in wet and hot years, stag beetles, trees and stone walls for biodiversity, and the plan to plant three hectares of PIWIs, which need two sprays a year where Chasselas needed fifteen.

Interview in English.

📍 Twann, Lake Biel, Switzerland

In the glass: Chasselas non filtré

- unfiltered and bottled with its yeast; the label is printed upside down because the bottle is first turned on its head

- harvested at the beginning of October, spontaneous fermentation, no malolactic, bottled at the end of December

- about 500 to 600 bottles a year, made to be drunk in spring and early summer

Chapters

00:00 Introduction on Lake Biel

01:31 If not a winemaker: a knight

02:56 Influences: from agriculture to wine

04:35 Personality as a wine and living in the moment

07:20 The Frauenkopf estate in Twann

10:02 Tasting: Chasselas non filtré

14:29 Harvest timing, canopy and water management

17:25 Why Demeter and biodynamics

21:17 Biodiversity: stag beetles and agroforestry

23:29 PIWIs: Sauvignac, Souvignier Gris and Seyval Blanc

25:52 Fewer sprays, safer steep slopes

29:37 Five years from now and export

📺 Watch the video: https://youtu.be/GmeyYf76bCM

🍷 Winery: https://www.frauenkopf.ch/

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

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In Dobre, close to the Vistula River and about one and a half hours from Warsaw, we meet Kamil Barczentewicz of Winnica Kamil Barczentewicz. He works 12 hectares organically on limestone, 97 percent of it Vitis vinifera, which is unusual in Poland. We talk about his first vintage with Heinrich Hartl in Austria, low-intervention winemaking with sulfur only before bottling, why Burgundian varieties suit the place, a team trained in the village, and light Polish red wine rated 95 points by Jamie Goode.

Interview in English.

📍 Dobre, Lublin Region, Poland

In the glass

1. Pinot Blanc Beton – fermented spontaneously in a concrete egg, nine months on the lees, 12.5% alcohol

2. Blaufränkisch – 11% alcohol, native-yeast fermentation in open oak vats, then part barrel and part stainless steel

Chapters

00:00 Welcome and the quality of Polish wine

01:24 If not a winemaker: music

02:40 Inspiration: a vintage with Heinrich Hartl in Austria

05:59 Personality as a wine and what nature means

10:33 Dobre, limestone and low-intervention winemaking

13:07 Sulfites and a pure wine style

14:54 Tasting: Pinot Blanc Beton from a concrete egg

20:04 Why Pinot varieties near Lublin

25:30 Clone selection

27:43 Finding a team in an underdog wine region

31:25 Tasting: Blaufränkisch

38:14 95 points from Jamie Goode

📺 Watch the video: https://youtu.be/zzLees4vQOo

🍷 Winery: https://barczentewicz.pl/en/

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

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In a rainy vineyard in Kinheim on the Mosel we meet Daniel Molitor of Stairs 'n Roses, the project he runs with his wife Julia alongside his parents' estate Viermorgenhof. He also works in viticulture research in Luxembourg. We talk about a vineyard with around 45 PIWI cultivars, minimal pruning, Pét-Nat as a black box, the three-country sparkling wine Tirage à Trois, why he prefers integrated management to organic certification, and shade from trees in the vineyard.

Interview in English.

📍 Kinheim, Mosel, Germany

In the glass

1. "Next Generation" 2024 – a cuvée of Cabernet Blanc, Sauvignac and Hibernal, built in the direction of a Sauvignon Blanc

2. "Over the Rainbow" Pét-Nat 2022 – Souvignier Gris and Hibernal, a few hours of skin contact, bottled unfiltered with nothing added

Chapters

00:00 Introduction in the rain: Viermorgenhof and Stairs 'n Roses

00:36 A second life: viticulture research in Luxembourg

02:21 Personality as a wine: tasting Next Generation

06:25 Nature, PIWIs and Pét-Nat

08:19 From Viermorgenhof to Stairs 'n Roses

12:17 Tasting: Pét-Nat Over the Rainbow

14:44 Tirage à Trois: a Pét-Nat from three countries

16:38 Vision Mosel, Terroir Moselle, slate and limestone

19:28 PIWI exchange and climate change challenges

21:53 Sustainability without organic certification

25:46 Vitiforestry with Corinne Kox

26:55 Five years from now: only PIWIs

📺 Watch the video: https://youtu.be/8Ay8nPGLt84

🍷 Winery: https://viermorgenhof.de/Stairs-n-Roses/

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

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In Lower Silesia, not far from Wrocław, we meet Esben Madsen of Winnica Silesian, a Dane who studied oceanography and now makes wine on his Polish in-laws' farm. The family planted ten and a half hectares in 2016, with ten PIWI varieties and two Vitis vinifera, on granite. We talk about science and gut instinct in the cellar, the spring frost that left 5% of a normal crop in 2024, organic conversion, the Silesian horses behind the name, wine tourism, and non-alcoholic proxies.

Interview in English.

📍 Bagieniec, Lower Silesia, Poland

In the glass

1. Souvignier Gris 2023 – a lighter, cooler vintage at 11% alcohol, with apple, peach, gooseberry and pear

2. Riesling Late Harvest 2023 – botrytized grapes picked in January 2024, with 10% alcohol, 127 g of residual sugar and 11.4 g of acidity

Chapters

00:00 Welcome to Winnica Silesian

00:15 If not a winemaker: ocean science

02:37 Inspiration: Michał Pajdosz of Winnica Jakubów

04:36 Personality as a wine and the role of nature

06:22 The winery, PIWIs and Silesian horses

08:28 Tasting: 2023 Souvignier Gris

10:18 Vintage variation, organic conversion and horses

15:22 Wine tourism near Wrocław

17:38 Young consumers and non-alcoholic wine

20:26 Tasting: 2023 Riesling Late Harvest

23:27 Family roles and sparkling plans

26:54 Five years from now

📺 Watch the video: https://youtu.be/WqXhStEyo1U

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

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

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Above the Bopparder Hamm, the Rhine loop in Germany's smallest wine region, we meet Johannes Müller of VDP. Weingut Matthias Müller, a family estate dating back to 1678. The family works almost 17 hectares of steep slate slopes, up to 70% inclination, for white and sparkling wine only. We talk about his apprenticeship with Werner Schönleber, soft pruning and green cover on steep slopes, a trial plot with nine PIWI varieties, and why even a GG has to stay drinkable.

Interview in English.

📍 Spay, Mittelrhein, Germany

In the glass

1. Riesling Bopparder Hamm Ortswein 2024 – dry, from the top of the slope on pebbles and slate, 13% alcohol

2. Riesling Mandelstein GG 2022 – bone-dry single-vineyard Riesling from rare Kieselgallenschiefer slate, 13.5% alcohol

Chapters

00:00 Welcome

00:45 If you would not be a winemaker...?

01:30 Who inspired your winemaking?

02:25 A bottle of wine that reflects your personality?

03:05 The role of nature?

06:15 Wine 1 - Riesling Bopparder Hamm 2024

09:00 The climate of the Mittelrhein

10:30 Canopy & Soil Management

13:30 Global warming and coping strategies

16:10 Wine 2 - Riesling Mandelstein GG 2022

21:00 5 Years from now...

📺 Watch the video: https://youtu.be/dHfWa7zdzJA

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

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

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In Lorch in the western Rheingau we meet Jochen Neher of Weingut Mohr, a family winery founded in 1875 and organic since 2011. He tells us what he brought home from the Rhône, New Zealand and California, including barrique ageing and leaf removal in the late 1980s. We talk about the Moorish roots of the name Mohr and the Alhambra tiles on the labels, Turkish food in the Straußwirtschaft, his focus on Pinots as the climate warms, the PIWI variety Blütenmuskateller, and his plan to consult wineries in Turkey.

Interview in English.

📍 Lorch, Rheingau, Germany

In the glass

1. Riesling 34 2023, Lorcher Schlossberg, Alte Reben: from vines planted in 1934, said to be the oldest in the Rheingau

2. Pinot Noir 2020 Assmannshäuser Höllenberg, Alte Reben: from vines nearly 60 years old, two years in oak, 13% alcohol

Chapters

00:00 Welcome to Lorch in the Rheingau

00:33 If not a winemaker: biochemist

01:32 Influences: Rhône, New Zealand and California

04:04 Personality as a wine: Riesling from old vines

05:34 Nature and organic farming since 2011

06:34 Tasting: 2023 Riesling 34, Lorcher Schlossberg

07:26 The Moorish roots of the name Mohr

10:35 Turkish food in the Straußwirtschaft

12:59 Climate change and the focus on Pinots

15:09 Grape varieties, Muskateller and PIWIs

17:35 Tasting: 2020 Pinot Noir Assmannshäuser Höllenberg

21:40 Five years from now: Turkey and Copenhagen

📺 Watch the video: https://youtu.be/kFxDY61ykHQ

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

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

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In Hattenheim in the middle of the Rheingau we meet Sophie Egert of Weingut Egert, a family estate of around ten hectares with 80% Riesling. She and her brother Max have worked there full-time since 2020. She tells us what she learned about sparkling wine at Graham Beck in South Africa and in England, and about her first own sparkling wine from the 2020 vintage. We also talk about the differences between neighbouring vineyard sites, the Brunnen sites with their underground water, and adapting to climate change with smaller canopies.

Interview in English.

📍 Hattenheim, Rheingau, Germany

In the glass

1. Riesling Hattenheimer Hassel 2023: fermented spontaneously, with malolactic fermentation, four grams of residual sugar

2. Riesling Hattenheimer Wisselbrunnen Spätlese 2022 "Hommage à Jean": single berries in the tank during fermentation, about one gram of residual sugar, 12.5% alcohol

Chapters

00:00 Welcome to the Rheingau

01:25 If not a winemaker: design or architecture

02:31 Inspiration: sparkling wine in South Africa and England

03:42 A wine that describes Sophie: sparkling

04:42 What nature means

05:43 Weingut Egert in Hattenheim

07:17 Terroir and vineyard sites in the Rheingau

09:20 Tasting: 2023 Riesling Hattenheimer Hassel

15:01 Climate change and how to adapt

22:20 Tasting: 2022 Hattenheimer Wisselbrunnen Spätlese "Hommage à Jean"

25:38 The Brunnen sites and their underground water

27:40 Five years from now: a Sektgut?

📺 Watch the video: https://youtu.be/5uHR4mAsfgg

🍷 Winery: https://weingut-egert.de/

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

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