2Naturkinder

 

Micheal Voelker and Melanie Drese spent many years working in other fields, traveling the world and living in Heidelberg, Regensburg, London, and New York. In 2013 they returned to begin taking over Michael’s father’s winery in Kitzingen in Bavarian Germany. Michael’s father is a long time winemaker, who in fact sits on the quality control board for the appellation, but has been very supportive of Michael’s desire to make wine without additives. They began to make natural wines under the 2naturkinder label as a side project for the winery, and since then have decided to fully expand the project to take over more of the winery’s production. Michael has a particular interest in bats in the vineyard, and a few of the labels are inspired by them. He obtains bat guano from a local nature conservancy, which he uses when fertilizer is required. He is also sponsoring a research project to fund the role of bats in the vineyard. 

Enjoy a quick introduction story on Michael, Melanie and their wines

2naturkinder.de


Heimat Silvaner — Back to the top

Michael on this premium cuvée: “Heimat means something like home, homeland; Silvaner is the most elegant and famous variety of our region, a variety from our home.”

Varieties: Silvaner

Vineyard: Kitzinger Eselsberg, a fairly steep plot close to the winery on young shell-limestone. The top and the bottom soil of the vineyard are more clay, the middle section is dry and rocky. Vines are about 35 years old and have been farmed organically for more than 20 years.

Making of: The destemmed grapes always ferment quickly, thanks to the diverse wild yeast populations from the vineyard’s surroundings. In 2018, the fermentation took six days. After pressing the wine went into a 600l barrel, a barrique and a tank before it got racked & blended into a relatively new 1200l barrel in summer 2019. Bottled in March 2020. Unfined, unfiltered, zero addition of sulfur.

Personality: wild and flamboyant! There’s smoke and a touch of grass, stone fruits and lush body with a gentle welcome kiss from Franconian oak.


Weiße Fledermaus — Back to the top 

(Fledermaus is the German word for bat.)

Age of Vines: 30 years old

Yields: 60 hl/ha

Soil: Shell limestone

Varieties: Muller-Thurgau (80%0, Silvaner (20%)

Vinification Method: Grapes are hand harvested and destemmed, and the juice is pressed straight to stainless steel tanks. The juice ferments for about 6 weeks without temperature control. The skins remain with the juice for about 10 days, and the wine rests for about 5 more months in the same tank. The wine is not racked and is bottled unfined and unfiltered with zero addition of sulfur.


Kleine Wanderlust — Back to the top 

Kleine Wanderlust tech sheet

“Wanderlust is untranslatable 🙂 The joy of travelling. Klein means small (because there is also a bigger sister – need to differentiate).”

Age of Vines: 15 years (Regent), 30 years (Dornfelder)

Yields: 50 hl/ha

Soil: Shell limestone

Varieties: Regent (80%), Dornfelder (20%)

Vinification Method: Grapes are hand harvested and for the Regent the grapes are destemmed while the Dornfelder is left in whole bunches. The Regent is fermented on the skins for about 10 days and the Dornfelder is fermented semi-carbonically, foot stomped once a day for about a week. The wine ferments in wooden tank for about 4 weeks without temperature control, where rests for about 5 more months in the same tank. The wine is not racked and is left on the full lees for the duration, until it is bottled unfined and unfiltered with zero addition of sulfur.


Drei Freunde — Back to the top 

“Drei Freunde means Three friends. For the three varieties becoming friends in the blend.”

Age of Vines: 30 years

Yields: 60hl/ha

Soil: Shell limestone, Keuper (for the Muller-Thurgau)

Varieties: Bacchus (33%), Muller-Thurgau (33%), Silvaner (33%)

Vinification Method: Grapes are hand harvested and destemmed. The different varieties are fermented separately on the skins for about one week in 500-600 liter barrels. The wine is blended around March and goes into stainless steel tanks for elevage for about 9 months on the full lees. The wine is not racked and is bottled unfined and unfiltered with zero addition of sulfur.


Spätburgunder — Back to the top 

Michael on this wine: “After two trickier vintages, 2018 was very satisfying. Fantastic grapes and a better quantity than the years before.”

Grape: Spätburgunder aka Pinot Noir

Vineyard: a 40-yo vineyard in Volkach, on shell limestone, organically farmed.

Making of: the grapes were hand-harvested in September 2018, destemmed with 20% of the stems added back in the must. Fermentation took eight days. The wine went into two old barrels for malolactic fermentation and was racked and blended into a bigger barrel in summer 2019 before being bottled in March 2020. Unfined, unfiltered, zero addition of sulfur.

Personality: smooth, elegant, highly drinkable Pinot, thanks to its low ABV (10.5% only) and lush berry fruit with hints of Mediterranean spice.


Rote Fledermaus — Back to the top 

Total Production: 3400 bottles

Age of Vines: 30 years old

Yields: 40 hl/ha

Soil: Shell limestone

Varieties: Schwarzriesling (Pinot Meunier)

Vinification Method: Grapes are hand harvested some are destemmed to ferment in fiberglass tanks without temperature control. Because of the mix of clusters and destemmed grapes this is effectively a form of semi-carbonic fermentation. The wine rests in tank for about 5 months and is then transferred to bottle. The wine is unfiltered and unfined and zero sulfur is added.


Bat-Nat — Back to the top 

Michael sends 20 cents per bottle sold of this wine to the local nature conservancy to help study the role of bats in the vineyard.

Age of Vines: 30 years old

Yields: 40 hl/ha

Soil: Shell limestone

Varieties: Schwarzriesling (Pinot Meunier)

Vinification Method: Grapes are hand harvested and half are destemmed. Whole clusters ferment with the destemmed grapes in a stainless steel tank for about 4 weeks without temperature control. Because of the mix of clusters and destemmed grapes this is effectively a form of semi-carbonic fermentation. The wine rests in tank for about 5 months and is then transferred to bottle to continue the end of fermentation, becoming a pet nat. The resulting wine is light pink in color, and is disgorged by hand. 


Bacchus Pet-Nat — Back to the top 

Total Production: 1800 bottles

Age of Vines: 30 years old

Yields: 110 hl/ha

Soil: Shell limestone

Varieties: Bacchus

Vinification Method: Grapes are hand harvested and left as whole clusters. The bunches ferment in stainless steel for about 2 weeks without temperature control.  The bunches are pressed and the wine goes into bottle to finish fermentation as a pet-nat. Their goal is to create a wine with a light bubble at 2.5 bars of pressure. The wine is undisgorged.


Silvaner Pet-Nat — Back to the top 

Total Production: 3200 bottles

Age of Vines: 30 years old

Yields: 60 hl/ha

Soil: Shell limestone

Varieties: Silvaner

Vinification Method: Grapes are hand harvested and left as whole clusters. The bunches ferment in stainless steel for about 2 weeks without temperature control.  The bunches are pressed and the wine goes into bottle to finish fermentation as a pet-nat. Their goal is to create a wine with a light bubble at 2.5 bars of pressure. The wine is undisgorged.


Kleine Heimat — Back to the top  

Total Production: 2500 bottles

Age of Vines: 30 years old

Yields: 130 hl/ha

Soil: Keuper

Varieties: Silvaner

Vinification Method: Grapes are hand harvested, destemmed and crushed. The juice ferments on the skins for about 2 and a half weeks, then pressed and fermentation finished in stainless steel tank. The wine is not racked and is bottled unfined and unfiltered with zero addition of sulfur.


Black Betty — Back to the top 

Michael on this wine: “Black Betty is back! After we ripped out the original Domina vineyard, we found a worthy replacement for this cuvée at the Eherieder Berg, in a plot connected to other vineyards we farm already. The wine is named after the first lamb that was born in our Domina vineyard: Betty. Who was – as most of the Ouessant sheep – black.”

Varieties: 85% Domina, 13% Pinot Meunier, 2% Pinot Noir

Vineyard: Kitzinger Eherieder Berg, Shell limestone, organically farmed

Making of: the grapes were foot-stomped and pressed an hour later, in order to extract only a certain amount of color from the highly-coloring Domina grape. The juice went to an old oak barrel where it finished fermentation and aged until bottling taking place in July 2020. Unfined, unfiltered, zero sulfur added.  

Personality: super fresh, dry, fruit-driven rosé with a herbal touch, cuddly and irresistible like the sheep on its cover. 


Vom Hexen und Feen Cider – Back to the top

Michael on this bottle: “On the label, you have Pomona, the Roman goddess / nymph of gardens and orchards. The name „Von Hexen und Feen“ translates to „From witches and fairies“ – synonyms for nymphs. The orchard we get our fruit from was completely wild before our friend Christian made it accessible. It’s a long plot on a slope with plenty of wilderness around and in between. And to me, it feels like a place where witches and fairies would live.”

Fruit: cider-apple varieties such as Landsberger Renette, Roter Trierer Weinapfel, Damason Renette, Rheinischer Winterrambour, Topaz, Goldparmäne, Gewürzluiken, Alkmene, Santana and Brettacher Gewürzapfel from a semi-wild orchard.

Making of: the apples were hand-picked in October 2019 and pressed. The juice then fermented and aged in a 2.400l barrel for a year, until it was blended with some fresh juice from the 2020 harvest and bottled for refermentation. Undisgorged, zero SO2 added.

Personality: this nymphs’ choir sings a delicious tune! Lush apple-floral aromas and bright acidity, well-integrated and beautifully zingy.


Wilde Heimat – Back to the top

Michael on this wine: “We had inherited this vineyard from our friend Stefan Vetter. It’s a 40-something-year-old Silvaner vineyard, growing on the steepest top of the hill on meager Keuper soil. Loads of sun, hard to farm.”

Grape: Silvaner

Vineyard: a 40+-year-old vineyard in Iphofen with Keuper marl soil, managed organically.

Making of: manual harvest in September 2017. About 2/3 of the grapes were fermented on the skins for a week, the rest was pressed after two nights of skin contact. Aging in 60-year-old oak for 22 months; the wines came together in summer 2019 and remained in a tank until bottling in March 2020. Unsulfured, unfiltered, unfined.

Personality: wild yet also refined and compelling orange! Elegant tones of toasted nuts and brioche, some lush dried fruit undertones, hint of rocks and smoke and oxy note – this is such a complex wine, entertaining for the whole evening (at least).

 


Grosse Wanderlust – Back to the top

Michael on this wine: “This is only the third time we gave this wine a shot. With our own Regent vineyard struggling, we also picked some biodynamically farmed grapes from a friend.”

Grape: Regent (a dark-colored German hybrid)

Vineyard: Theilheim, shell limestone. Biodynamic farming.

Making of: the grapes were hand-harvested in September 2018. Whole bunches were covered with destemmed & crushed berries. The must fermented to juice within two weeks and was left to macerate for another week before it was pressed and gently moved to old barriques. Racked only at bottling which took place in March 2020. Unsulfured, unfiltered, unfined.

Personality: a unique cuvée with warmth, fruit and body but still low in alcohol (11.5% ABV). Intense dark cherries and ripe raspberries with some spicy hints.