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The northern Pfalz doesn't get the Burgundy conversation, which is exactly why brothers Daniel and Jonas Brand can do something like this: organically farmed Chardonnay on limestone soils, cooler nights than the Côte d'Or, and — the move — a 10% Riesling co-ferment that sharpens the aromatics and cranks the acidity past where straight Chardonnay would land. The result is bone-dry, bright, and slightly unhinged in the best way. Lemon zest, white peach, a beeswax hum underneath. Drinks like it has something to prove, because it does.
The northern Pfalz doesn't get the Burgundy conversation, which is exactly why brothers Daniel and Jonas Brand can do something like this: organically farmed Chardonnay on limestone soils, cooler nights than the Côte d'Or, and — the move — a 10% Riesling co-ferment that sharpens the aromatics and cranks the acidity past where straight Chardonnay would land. The result is bone-dry, bright, and slightly unhinged in the best way. Lemon zest, white peach, a beeswax hum underneath. Drinks like it has something to prove, because it does.