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Due to erosion during many decades, the lower ends of each vineyard have thicker layers of earth than the rest of each vineyard. In very dry years, the lower part has better water nutrition and therefore the grapes mature continuously and better than in the very poor places higher up.
In years of a wet autumn, those lower parts mature later and very different from the rest.
Every year, the grapes from the lower parts of each vineyard are separated and blended together. Muhr van der Niepoort calls this wine Cuvee vom Berg, as it is really a blend from nearly all vineyards and all varietals, but with a strong portion of Syrah and Blaufränkisch.
As for all their wines, they don’t use sulphure on the grapes and they ferment with wild yeasts, macerate very softly and without using any mechanical tools in large wooden fermenters. During his two years of maturation, they only make one soutirage, and for the rest of the time, the wine just matures slowly.
The result is an impressive wine, very seductive with fruit, finesse and tempting acidity. It is a wine that sommeliers love to serve by the glass, as it evolves the better the longer the bottle is open.