Philipp Reiß Baden Blanc

About Philipp Reiß Baden Blanc

Philipp Reiß Baden Blanc is that wine you find a tad weird but in a good way. Complex and juicy, electric and intriguing. Creamy citrus, nectarine, and sea spray. A hint of herb on the finish. A cuvée of Riesling and Pinot Gris. The juice of the pressed grapes was left in contact with the skins for four hours. Fermented together in a used barrique barrel. Matured on full lees until two weeks before bottling. The wine went completely through malolactic fermentation. Bottled unfined and unfiltered with a low sulfur dose.

About Philipp Reiß Baden

Delicate, micro-production, and precise zero-zero wines from Baden, German. Let’s hear it from the man himself:

“I´m Philipp Reiß, 27 years old, and started the little winery officially with the vintage 2019/2020. My family/grandpa was running a professional farm in the past, cultivating all kinds of vegetables, a lot of plums, and other orchards like apples and pears. My family also owns a small part of vineyards (0,7 ha). Altogether it was maybe 5 ha of field. The grapes we sold to the cooperative in our little town and the fruits and vegetables on markets or produced spirit in our home distillery. Today my family and my uncle farmed the land on the side, but still want to have a big diversity and try to work holistically.

• 2015 – I started to study viticulture and enology in Neustadt an der Weinstraße (Pfalz), and worked for Schloss Neuweier
• 2016 – I did my first wine in the old cellar of my grandpa’s house. We started with cider and some Pinot in very small amounts, just for fun
• 2017 – we did the first Grauburgunder and Pinot and also cider
• 2018 – I went to Burgenland and worked for Weingut Heinrich in Gols, which influenced me a lot about biodynamic farming and natural wine
• 2019 I did a harvest in South Africa, which was very nice. I finished my studies and started to officially winemaking and canceled some vineyard contracts from the cooperative. And now I just canceled all vineyard contracts and cultivate 1,8 ha of vineyards for myself.”

  “That’s the little story about my way. We cultivate mostly Riesling (which is traditional in our region) old vines, some Pinot Noir, and Pinot Gris. In 2021 we planted some Chardonnay and some Cabernet Franc and also one champagne-blend vineyard (Pinot Meunier, Pinot Noir, Chardonnay). 2022 a little plot of Blaufränkisch and 2023 some more Chardonnay.”

  “We are not certified organic or biodynamic but maybe we want to do the official step this or next year. For our small production, the certification is not that easy and is very expensive.”

  “My winemaking style is very easy…nothing special very natural with a minimum of sulphur. We try to bring in some perfect quality of grapes so we don’t have to do a lot of work in the cellar.”

  “The wine cellar is still in my grandpa’s house, we have 9 barrique barrels, one Georgian Qvevri, and some stainless steel tanks. For the future, we want more wooden barrels and some more amphoras.”