Stefan Vetter - Müller Thurgau, Steinterrassen, Franken, Germany (2021)

Müller-Thurgau was planted with abandon in the 70s as an easier to grow, higher-yielding alternative to Riesling. However, with unsuitable sites and mass production, it quickly became synonymous with bad quality wine. However, Vetter demonstrates what an amazing wine it can provide. 

Single vineyard expression from limestone/sandstone soils, manual harvesting and pressed as a whole cluster, fermented spontaneously in used small wooden barrels, goes through malo, and bottled unfiltered without any treatment or fining agents, no added sulphites. 

According to the Wines of Germany:

"Vetter’s vineyards are more rustic and pastoral than most in Germany...[with] vines set on terraces nestled quietly within Franken’s rolling hills and surrounded by the lush growth of the region. The vineyards are set either on sandstone or limestone soil, the oldest of which are on original rootstock and were planted as early as the 1930s.

Stefan farms by organic viticultural practices. Instead of herbicides, he uses manual tools like hoes and brushcutters, and all harvesting is done manually. Stefan is at the forefront of the natural wine movement in Germany. Fermentation is spontaneous, employing each grape’s natural yeasts. There are no fining or treatment agents, and all aging occurs in either neutral oak or newer 300 or 600-liter wood barrels.