Monday, May 25, 2015

A Rare Opportunity: A Bottle of 2010 Château Bolongbao from China in Washington DC, USA

Picture: 2010 Château Bolongbao from China

Recently at our house in Washington DC, Annette and I drunk - with our daughter Cornelia and son-in-law Chris - a bottle of 2010 Château Bolongbao from Bashimudi in the Fangshan Region, close to Beijing, China. That one drinks an ultra-premium Chinese wine outside of China does not happen that often. But our daughter lives with her family in Beijing and visiting us, our son-in-law Chris brought us this bottle of Chinese ultra-premium wine.

Emerging Wine Country China

China has become the 5th largest wine market in the world (following the US, France, Italy and Germany and ahead of the UK, Argentina, Spain, Australia and Portugal). Annual wine consumption in China has reached 16.8 million hectoliters, compared with 29.2 million hectoliters in the US. China is in the top 10 group of wine consuming countries.

Many people say, China is now there were America was 50 years ago. In the last 50 years, we have seen a wine revolution and boom in America and a lawyer from the Washington DC region - Robert Parker - emerging as the most influential wine critic in the world.

Jancis Robinson (2014): While in Asia last month I was asked when I thought China would produce genuinely world-class wine. I said I thought that on the basis of what I had tasted so far it would probably be within five to 10 years but added semi-facetiously, in a reference to the extraordinary speed with which the Chinese tackle their objectives, that in practice it would probably be three to six years.

Not surprisingly, there is an increasing number of annual wine fairs in China. One wine fair that is rapidly gaining importance is TopWine China in Beijing. In 2014, we had the opportunity to participate in TopWine China during a visit of our daughter in Beijing.

Pictures: At TopWine China 2014 - The German Pavilion, with German Wine Princess Sabine Wagner, Manuela Liebchen (in Charge of China, Asia and Russia at the DWI) and Annette Schiller, ombiasy PR and WineTours

See:
Germany at TopWine China 2014 in Beijing, China

Consumption

With less than a liter per year, the Chinese per capita consumption is dismal, but the number of consumers is huge. Thus, overall wine consumption is large. And, per capita consumption is on an upward trend. If the per capita consumption increases just by as much as – for example – the Australian per capita consumption increased between 2007 and 2013, China would become the largest wine market in the world, overtaking the US, France, Italy and Germany.

One of the main features of the China wine market, as supposed to western markets, is the predominance of red over white wine. Around 85 per cent of the wine drank in China is estimated to be red. However, as more Chinese women develop a taste for wine, white wine drinking is expected to rise relative to red wine.
The color red is considered lucky in China and is also affiliated with the Communist government, while white is associated with death and is predominantly seen at funerals.

Pictures: At Pudao Wine Store in Beijing with Store Assistant Manager Hector Jiang

See also:
Schiller s Favorite Winebars in Beijing, 2014, China

There are two market segments. First, the lower end mass wine market. Growth in demand in this market segment --- the easy drinking, low quality cheap wine --- is expected to be high. At 0.4 liters per person a year, wine consumption is still quite low by international comparison. In France, where wine is culturally embedded, people drink 50 liters a year with consumption in Australia, another major wine producing nation, 25 liters and in the United States 15 liters. If China's per capital wine consumption was to only increase slightly because of the scale of the population it could easily shift the center of gravity of the world's wine industry.

Second, the other market segment, where China will be increasingly present is the top wines. Since 2000, expensive red wines, in particular from France, have become very popular in China among the rich and the famous. Red wine, in particular French red wine, has become a symbol of the elite and the rich. Within a decade or so, China’s rich have gone from mixing red wine with Coke to checking Parker points when ordering a wine and being ready to pay top dollars. They have become a major player in the top market segment. The recent austerity and anti-corruption drive of the Chinese President, Xi Jinping, however, has led to a marked decline in conspicuous consumption and sales of high-end wine.

The fact that expensive, red wine are more a status symbol and that they are often not consumed privately at home with friends but in public with business partners or given as present, has led to an increased price differentiation of wines depending on the condition of the label in the international market. Bottles with labels that do not meet the highest aspirations and cannot be used as a present for a business partner are suffering a steep discount at auctions or are not sold at all.

Pictures: Christian and Annette Schiller, ombiasy PR and WineTours, in Beijing in 2014

Production

China has emerged as the fifth biggest wine producer in the world, mainly for domestic consumption, although Chinese wine has started to appear on the shelves of other countries. Wine producer China, where traces of wild wine dating from the second and first millennium BC have been found, is clearly on the fast track. China has a long tradition of producing all kinds of wine, but produced practically no vinifera wine before the economic reforms of the early 1980s.

Jancis Robinson: China undoubtedly has a present and burgeoning future as a wine producer and consumer, but all Chinese wine regions assayed so far have one major disadvantage. They are either, like Shandong on the east coast, so wet in summer that it is a struggle to harvest fully ripe, healthy grapes, or they are so cold in winter, like Ningxia, where Moët Hennessy recently established a sparkling-wine operation, that the vines have to be laboriously buried every autumn to protect them from freezing to death. Quite apart from the damage it can do to vines, the continuing urbanization of China suggests that eventually this may become rather expensive.

Much of the wine industry is run by the Chinese Government. The wine industry is dominated by three giants. Great Wall, Changyu and Dynasty Estates are the big players of China’s burgeoning wine industry.

China’s first winery, the Changyu winery, was established in 1892. It won gold medals in the 1915 World Expo for their Roses and Rieslings. Its cellar is the largest wine cellar in Asia. Changyu puts out a million and a half bottles of wine annually. Dynasty Estates is a joint venture of the state and the French company Remy Cointreau.

Château Lafite Rothschild, partnering with CITIC, China's largest state-owned investment company, is in the process of setting up a winery in China to produce grand cru wines there. The French wine maker plans to plant on 60 acres in the Shandong province. Château Lafite has an extraordinary reputation in China - so much so that the property's second wine, Carruades de Lafite, commands the same price as other first growths.

Apart from the large wineries, the Chinese wine industry is also littered with smaller, privately owned wineries.

Imports

China's import wine market is dominated by the French. Over 50 percent of imported wine comes from France. Labels like Château Lafite Rothschild have a cult status among the country's nouveau-riche.

German wines are much less glamorous. Generally, Chinese people do not think of wine when it comes to Germany's finer exports. They think of cars, machines and possibly beer. German winemakers and the German Wine Institute are in the process of changing this. German wine exports to China have increased dramatically in recent years, although from a low base. It is expected that China will soon become the largest wine market in Asia for German wine exports, ahead of Japan.

Picture: Christian G.E. Schiller with a Distributor of the Wines of Stefan Graf von Neipperg, including La Mondotte and Canon La Gaffeliere at TopWine China 2014 in Beijing

Exports

Most of the wine is produced for the local market. China still has a low profile outside of Asia, but many are watching to see if this industry becomes a global player. Experts predict that China could become the next Chile within a decade – a destination for affordable and quality wine production.

Château Bolongbao

“Greybeard” from the “Reign of Terroir” Blog visited Château Bolongbao and wrote a nice article about his visit. I am quoting from this posting:

Vincent Debien is a long way from home, although that’s nothing new for this young Bordelais. At 26 he already has vintages from Lebanon, Corsica, Bordeaux, Australia, New Zealand and Switzerland under his belt (including such names as Smith Haut Lafitte, Haut Brion, Chandon Australia and Cloudy Bay), but for 2010 Debien is helping with the slow realisation of a new major player on the world wine scene at Château Bolongbao, southwest of Beijing, in the Peoples Republic of China.

China is all the rage in the wine world at the moment; from Bordeaux First Growths putting Chinese characters on their bottles or commissioning Chinese artists to design their labels, to record breaking auction prices in Hong Kong. But while Asian wine appreciation may not be a new phenomenon – UK Fine Wine magazine Decanter has been doing a Traditional Chinese edition aimed at Taiwan, Hong Kong, Singapore etc. for more than 5 years – the idea of fine wine actually made in China is still taking hold in the West even though there is a winemaking history dating back thousands of years although it has only been in the last few decades that have seen a revival). ….

I was in Beijing on business and when my hosts heard about my wine obsession they kindly suggested taking me to a winery near the city. … The winery was started in 2000 with French investment, which seems to be a consistent theme in Chinese winemaking. New vine plantings in 1999 meant the first vintage wasn’t until 2003 with their prestigious Grand Vin from that favorable vintage labelled as Chateau Philippe, but the 2004 and subsequent vintages have all been labelled as Chateau Bolongbao.

The vines spread out over nearly 70ha of land surrounding the winery near the village of Bashimudi, just over an hour’s drive Southwest of Beijing, past Fangshan, and there’s a development plan to purchase and plant more land and expand to as much as 200ha.

Even without M. Debien the French influence is visible all around with the Tricoleur flying proudly alongside the Chinese flag outside, the Bordeaux Oak Barrels scattered in and around the buildings and the grapes themselves; Cabernet Sauvignon, Merlot, Cabernet Franc, Chardonnay and, allegedly, a smattering of Petit Manseng (although this was not in evidence when I was there).

Pictures: Château Bolongbao (Source: grapewallofchina.com)

Production is limited to about 100,000 bottles a year although that has dropped to nearly 50,000 for the low yielding 2010 vintage, deemed already to be a very good year (potentially the best of the winery’s short life).

With such a limited production Bolongbao doesn’t sell in local stores; apart from visiting the winery itself, getting hold of a bottle requires you to be in their direct sales wine club, in the Duty Free area of the major Chinese airports or, strangely enough, in one of several Parisian Restaurants (again I’m guessing the French Connection at play here). This exclusivity and the winery’s organic status (they’re very proud of the Chinese, European and US organic certification which seems to set it apart from most of its Chinese counterparts ) probably helps explain the high prices of Bolongbao’s wine; their top wine, the 2003 Château Philippe was being sold at the winery for 1880RMB, approximately £200! …

I returned to Beijing with several pages of notes, plenty of camera shots and a bottle of the 2004 [browser would not render characters; see link-Admin] (that’s Cabernet Franc in Chinese characters) for a mere £30 at the cellar door – almost definitely more expensive than the juice inside the bottle warrants but at least affordable compared to the 2003 Château Philippe!

At least one Chinese wine review suggests Bolongbao is overpriced for what it is, but then again, isn’t that the epitome of Bordeaux as well? I suspect an element of status envy is going on here as the wines are mainly red (seen as healthy by the Chinese), exclusive and organic, while the winery is run by the son of a former general (or high ranking politician, I wasn’t sure of the translation). Given the ridiculous prices that top Bordeaux go for in China then I guess it isn’t too surprising a Bordeaux styled Chinese winery can ask, and get, high prices for it’s wines from the notoriously overspending, status symbol seeking Beijing elite.

Tasting a 2010 Château Bolongbao

The wine is a blend of Cabernet Sauvignon (45%), Merlot (49%), and Cabernet Franc (6%). Black cherry and raspberry notes on the nose, a medium bodied wine with vanilla and clove aromas and well integrated tannins on the palate, good finish.

Pictures: 2010 Château Bolongbao

Here is more interesting background information by “Greybeard” from the “Reign of Terroir” Blog:

Debien … arrived in August to take over the winemaking duties (Bolongbao had a Chinese winemaker up until then) and was thrown straight into the 2010 harvest, which began at the beginning of September with the Estate Merlot, then the Chardonnay, Cabernet Franc and Cabernet Sauvignon throughout September. The summer seems to have been dry with a lot of sunshine, leading to some sunburn on the Chardonnay and uneven ripeness, however, the low yields for the red grapes promise excellent quality.

Merlot was first, about 120 hectolitres (hl), which was first racked after 10 days – sooner than typical as it had good structure. The colour was rich, although Debien admitted he’d needed to do a little Carbonic Maceration to pull extra colour out of the grapes. This was a lot more elegant and lean than I’d been expecting for a Merlot, the tannins weren’t overly harsh for its age and it had a good structure, although lacked body.

Cabernet Franc next, 10 hl in a small tank off to one side – again this was first racked after only 10 days as Debien had concerns about its development. Although the nose was wonderful – heady and vegetal with a touch of acetate – in the mouth the tannins were surprisingly harsh with an ashen aspect, although it had a depth of texture that showed potential. I agreed with Vincent that there was something concerning about where this “was” – should it come together it would make a good wine and great contributor to a blend, but for the moment it was to be kept alone and watched.

Finally the Cabernet Sauvignon which had taken 3 weeks before it was first racked. 240 hl sat in 4 large tanks and had caused some concern at harvest – Debien wanted to wait for full phenolic ripeness while the owners nervously looked skywards for signs of rain (Beijing weather is notoriously unpredictable) as the grapes hung on for much longer than usual. French patience won out but even these ripe grapes are barely expected to reach 14% abv, less than usual at the Château.

This had a closed nose which eventually opened up a little in the glass, with a good structure, firm but relatively fine tannins (compared to the Cabernet Franc) and balanced acidity and fruit.

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Friday, May 22, 2015

Lunch in Gevry-Chambertin, Bourgogne, France

Pictures: Annette Schiller, ombiasyPR and WineTours, Christian Schiller and Sandrine Rebsamen at Chez Guy in Gevry-Chambertin

Recently in the Bourgogne, our final meal was a Formule Déjeuner* à 24 € at Chez Guy in Gervry-Chambertin, the famous wine village in the Bourgogne. It was excellent.

See:
Preview: Bourgogne Tour by ombiasy WineTours (2016) 

I wrote this posting for 2 reasons.

First, for 24 Euro (tax and tip included) we got a wonderful 3 course lunch at a fine restaurant, recommended by the prestigious Michelin Guide. A steal!

Pictures: Annette and Christian Schiller in Gevry-Chambertin

Second, I will be back to Gevry-Chambertin, with the Bourgogne Tour by ombiasy WineTours in June 2015, and we will again have a meal in Gevry-Chambertin. In addition to my comments (including photos) on the lunch at Chez Guy, this posting provides a short overview of the lunch/dinner options available in Gevry-Chambertin.

Picture: Gevry-Chambertin

Lunch at Chez Guy

Chez Guy website: Imagine a lovely Burgundian residence with its traditional varnished-tile roof, niched among the narrow streets of the well-known winemaker’s village of Gevrey-Chambertin. The imposing fireplace and welcoming terrace signal the hospitality of two generations of chefs whose approach to the art of cooking bares their image: generous, savory, contemporary, concocted with in-season produce of farmers’ markets…

Picture: Chez Guy in Gevry-Chambertin

Evelyne and Guy Rebsamen, the founders of this establishment, have always enjoyed finding inspiration for their dishes at Dijon’s farmers market, as does Yves Rebsamen, the man now in charge of the kitchen, who goes there several times a week. Their objective is to excite the taste buds with fresh produce: Bresse chicken, tender asparagus, ripe red berries of the Hautes Côtes, Epoisses cheese from Gaugry produced just down the road in Brochon, grass-fed Charolais beef from Charolles… Burgundy has the best of everything ! Respectful of organic ideals « Chez Guy » gives top priority to local or French products. The family has in fact seriously reflected on ways to diminish its carbon footprint. Privileging seasonal produce from nearby growers is one way.

Talented 32 year-old chef Yves Rebsamen has been orchestrating the kitchen already for some years. Trained under Ledoyen and Bernard Loiseau, today he is assisted by his sister Sandrine and life partner Nadine. Loyal to his region, yet sensitive to innovative culinary combinations, Yves turns market goods into gastronomic delicacies: parsleyed ham of the house, beef cheeks in red wine, perfectly poached eggs à la meurette, Charlotte potato purée with Echiré butter, pan-cooked veal liver with Sherry vinegar…

Pictures: Lunch at Chez Guy

As for the wine list: for years it has been remarked by the several distinguished restaurant guides for offering a high ratio of quality versus price. Every week it is endowed with excellent choices by Natacha (the sister of Yves) who inherited her father’s passion for discovering hidden treasures along the « Route des Grands Crus ». Among the most renowned wineries whose prized labels are still reasonably priced, they can brag : la Romanée-Conti, Coche-Dury, Lafon, Denis Mortet, Armand Rousseau, Geantet-Pansiot, Charlopin, Humbert Frères, Alain Burguet, not to mention Gangloff, Cuilleron, Jean-Louis Chave… Connaisseurs will think they’ve gone to Heaven.

Guide Michelin: Very tasty regional dishes at a reasonable price, a remarkable wine list with Burgundy to the fore and a fresh, modern setting... Guy certainly knows a thing or two about welcoming guests!

Picture: We will be back!

My Gevry-Chambertin Recommendations

Chez Guy

For 24 Euro (tax and tip included) we got a wonderful 3 course lunch at a fine restaurant, recommended by the prestigious Michelin Guide. A steal!
3 Place de la Mairie

Bistro Lucien

With its exposed stone walls, banquette seating and superb wooden bar, this bistro is the perfect complement to La Rôtisserie du Chambertin, where it is housed. On the menu, you can expect lovely Burgundy cuisine. Simple and good!
6 Rue du Chambertin

Le Bar a Vins

Café – Brasserie – Bar
Cuisines: Brasserie
7 Rue Richebourg

La Jeannette

Trip advisor: “Great casual pit stop” “A Little Gem” Price: $5 - $15
1 Rue Gaizot

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Thursday, May 21, 2015

Lunch and Wine Tasting with Georg Rumpf, Weingut Kruger-Rumpf, Nahe Valley – Germany-North Tour by ombiasy WineTours (2014)

Picture: Lunch and Wine Tasting at Weingut Kruger-Rumpf Wine Tavern

We had lunch cum wine tasting at Weingut Kruger-Rumpf with Georg Rumpf. After lunch, we took a quick cellar tour.

Weingut Kruger-Rumpf was the second of the three wineries we visited that day in the Nahe Valley: Weingut Dönnhoff, Weingut Kruger-Rumpf and Schlossgut Diel. Interestingly, all three of them are represented in the USA by Terry Theise/ Michael Skurnik.

Picture: Weingut Kruger-Rumpf

Weingut Kruger-Rumpf has a great wine tavern, run by Georg’s mother, where we had lunch cum wine tasting. In addition, there is an idyllic garden restaurant. Especially during the summer, the garden restaurant of the winery provides you with the opportunity to enjoy the evening in a cozy al fresco atmosphere with a hearty meal and a good glass of wine.

Pictures: Georg Rumpf Welcoming the Group

Weingut Kruger-Rumpf

“In our family, viniculture has been tradition since 1708 - a tradition that we have been cultivating in our vineyards as well as in our manor house which was built back in 1830” said Georg Rumpf. Stefan Rumpf, Georg’s father, brought Weingut Kruger-Rumpf up to where it is today: After completing his studies in agricultural sciences, including stints in Californian wineries, and conducting research at the Geisenheim research institute, Stefan Rumpf took over the estate from his parents in 1984. Up until then, the wines were sold almost entirely in bulk. Stefan Rumpf changed this and started to bottle his wines and to market the bottles himself. Less than 10 years later, in 1992, Weingut Kruger-Rumpf was invited to join the VDP, the about 200 German elite winemakers, a clear sign of what Stefan Rumpf had achieved over the course of just 8 years.

Pictures: In the Vineyard (with the ombiasy Group in 2013), see: Cellar Tour, Vineyard Tour, Tasting and Lunch with Georg Rumpf, Weingut Kruger-Rumpf, Nahe Valley, Germany

Today, Weingut Kruger-Rumpf has 3 (of 5) grapes in the Gault Millau WeinGuide Deutschland. The vineyard area totals 22 hectares and the annual production is 14.000 cases. The top sites are: Münsterer Dautenpflänzer (slate with sandy loam); Münsterer Pittersberg (slate); Münsterer Rheinberg (weathered quartzite and sandy loam); Binger Scharlachberg Rheinhessen (Rotliegend and porphyry).

Grape varieties: 65% Riesling, 10% each of Silvaner and Weissburgunder, 5% each of Chardonnay, Grauburgunder and Spätburgunder. In fact, Kruger-Rumpf was the first estate in the Nahe region to plant Chardonnay.

Georg Rumpf has taken over the winemaking aspect of Weingut Kruger-Rumpf, while his father is now more focusing on sales and general management.

Weingut Krueger-Rumpf sells 70% of its production in Germany and exports the remaining 30%. Accordingly, “80% of the wines we produce are dry wines” said Georg “and 20% are fruity-sweet and noble-sweet wines.” In the US, Weingut Kruger-Rumpf is imported by Terry Theise.

Pictures: Cellar Tour with Georg Rumpf

Weinstube Kruger-Rumpf

One of the (many) assets of Weingut Kruger-Rumpf is the lovely country restaurant, which is part of the winery. It opened its doors in 1994. They call it a wine tavern, but for me it is a country restaurant. Whatever you call it, it is a lovely place, where you can have a great time with traditional, upscale cuisine and Kruger-Rumpf wines in the cozy atmosphere of a family-run country restaurant.

The rooms are decorated with appropriate accessories depending on the season. Painted stucco ceilings, historic tiled stoves, wooden floors, warm wall paint as well as furniture in country-house style provide for a comfortable living room atmosphere. The bright rooms are located on the ground floor of the manor house.

Pictures: Lunch and Wine Tasting with Georg Rumpf

In addition, there is an idyllic garden. Especially during the summer, the garden restaurant of the winery provides you with the opportunity to enjoy the evening in a cozy al fresco atmosphere with a hearty meal and a good glass of wine. In fact, we did the tasting with Georg in the garden restaurant.

I love to wine and dine in the Kruger-Rumpf wine tavern. Towards the end of the year, after the harvest, Weingut Kruger-Rumpf always organizes two winemaker dinners. These are exceptional events, because of the wines, the food and the ambiance. When we are in Germany during that period, we always try to participate.

Lunch and Wine Tasting with Georg Rumpf

As usual, the food was excellent. And George paired the food with a very nice selection of his wines.

Pictures: The Lunch

2012 Weingut Kruger-Rumpf Münsterer Dautenpflänzer Riesling Feinherb

Terry Theise: From the same raw material as the GG, but from a component that wouldn’t ferment dry; it’s every bit as “Grand” in a slightly different style, more exotic and Ali-Baba perfumed, tangy and salty, could even have been 5g sweeter (!). Münsterer Dautenpflänzer is composed of slate and sandy loam and is one of Kruger-Rumpf’s top sites. Multi-faceted and complex, this GG site is one of the leading Grand Crus of the lower Nahe, with a typical mélange of soil types within its borders.


2012 Weingut Kruger-Rumpf Grauer Burgunder S Trocken

Georg Rumpf said that the Bourgogne varieties now account for 1/3 of the Kruger-Rumpf output. The Silberkapsel was fermented and aged in a large “Holzfass”. It is round, smooth and creamy.

2013 Weingut Kruger-Rumpf Pittersberg Riesling GG Trocken
2013 Weingut Kruger-Rumpf Scharlachbeg Riesling GG Trocken

Two great examples of what Germany can deliver in terms of ultra-premium dry wines. The Scharlachberg is a tick more concentrated and richer than the Pittersberg.

2011 Weingut Kruger-Rumpf Spätburgunder R Trocken

Red wine is a niche product for Georg, but clearly also a type of wine that he is able to produce at the premium-level. Fermented and aged in barrique. The wine shows very well that Germany has become a serious red wine producer. In fact, overall, more than 1/3 of the German wine output is red wine.


2013 Weingut Kruger-Rumpf Münsterer Dautenpflänzer Riesling Spätlese
2013 Weingut Kruger-Rumpf Scheurebe Spätlese

Terry Theise: I happen to have learned these grapes are a mixture of Würzburg and Alzey clones. There’s a piece of otiose information with which you can bamboozle your wine friends. As often this wine’s a lot like Riesling with chef’s-special-sauce, some mix of papayas, vetiver and sage; slinky and slithery but not as id-suffused as the kinky `11. Don’t know Scheurebe? It’s why you can ignore all but the very best Sauvignon Blancs, because this grape does much the same dance, but far better.


2013 Weingut Kruger-Rumpf Münsterer Dautenpflänzer Riesling Auslese
2012 Weingut Kruger-Rumpf Münsterer Pittersberg Riesling Auslese

Two dessert wines to finish the meal. Georg explained that they try to make the Auslese wines without botrytized wines. He likes to have them fresh and steely, yet sugar-sweet. Long finish. Both young wines at the Auslese level with a lot of potential. Put away and try again in 10 years.


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Wine Tasting at Weingut Weegmüller with Stephanie and Gabriele Weegmüller – Germany-South Tour by ombiasy WineTours (2014)

Wine Tasting and Cellar Tour at Weingut Dönnhoff with Christina Dönnhoff – Germany-North Tour by ombiasy WineTours (2014)

schiller-wine - Related Postings (Weingut Kruger-Rumpf)

Fabulous Dinner at schauMahl Restaurant with Winemaker Georg Rumpf, Weingut Kruger-Rumpf, Chef Björn Andreas and Sommelier Pit Punda, Germany

Cellar Tour, Vineyard Tour, Tasting and Lunch with Georg Rumpf, Weingut Kruger-Rumpf, Nahe Valley, Germany

Winemaker Dinner with Georg and Stefan Rumpf and with Cornelia Rumpf at Weingut Kruger- Rumpf in the Nahe Valley, Germany

Wine Maker Dinner with Stefan Rumpf at Weinstube Kruger-Rumpf in Muenster-Sarmsheim, Germany

Visiting Georg Rumpf and his VDP Weingut Kruger-Rumpf in the Nahe Region, Germany

Schiller’s Favorites at the 2013 Riesling and Co Tasting in New York City, USA