Enderle & Moll is really just two guys, a tiny cellar, a few hectares of old vines, and a hell of a lot of buzz – even Jancis Robinson has called them “cult”. Sven Enderle and Florian Moll farm a total of 2.1ha on the western fringe of the Black Forest.
Close to a 60/40 blend of Weißburgunder and Grauburgunder (Pinot Blanc and Gris) fermented for 3-4 weeks on the skins, pressed and moved to a 2500-liter oak cask before maturing for 10 months on the lees.
Rich and juicy with wonderful length. Apple, soft spice, with a subtle crunchy mineral finish.