Wein Goutte
Wein Goutte
Emily Campeau & Christoph Müller
Franken, Germany
Emily Campeau and Christoph Müller are originally chefs, shaped by kitchens across Paris, Switzerland, Germany and NYC. They fell in love during a harvest at Weingut Weninger in Austria, passionate about low intervention wine, organic farming, and each other.
After a period of searching for vineyards, Emily and Christoph settled in Franken where they share 4 hectares of vines with their partners Linda and Erhard Haßold who, unusually for this region, have been farming organically for more than 30 years.
Varieties include Silvaner, Pinot Meunier, Bacchus, Müller-Thurgau, Weißburgunder and Regent, and a third of the vines are fungus-resistant grapes known by the abbreviation Piwi from the German ‘Pilzwiderstandsfähige Reben’. Their newly acquired (2024) quarter hectare of PiWi Johanitter hasn’t been sprayed in 20 years.
A greenhouse and large 800㎡ garden provide vegetables and fruit, eaten fresh and preserved for winter months, and alongside wine the couple produce cider and vermouth.
The ciders are deliciously well-balanced with wonderful freshness and straight acidity, made in 2021 out of a variety of apples from their land and in 2022, due to extreme heatwaves and drought in Franken, from apples that Christoph’s brother brought from his property in Württemberg.
The vermouths are ‘a photograph of the seasons passing’, made from grown and foraged botanicals combined with their own schnapps and driven by a desire for quality, interesting vermouth. Spring blossoms meet herbs, summer flowers and distilled grapes in these exciting batches.
