JuWel New Releases
Arriving March 2018
"Shine bright like a diamond".
I believe we all know this song, yet have I never met someone that fits it better than Juliane Eller - at least in the wine world. The 28-year old from Alsheim in Rheinhessen knows what she wants and is following her path without any compromises!
Initially not very impressed by wine trade and rather drawn to a degree in sports, her father convinced her to take on an internship at the iconic "Weingut Keller Flörsheim-Dalsheim". It's fair to say this marked a big turning point in her life and Juliane dedicated the next few years to learning as much as possible about the fine art of winegrowing and making. Ever since returning to her parents' winery after graduating from the University of Geisenheim in 2012, Juliane has turned around the business from bulk producer to one of the rising stars in the German, and, quite frankly, international wine scene in no time. She consequently changed over to hand-harvesting, reduced from 25 (!) to 5 varieties across 20 ha and has been working towards organic certification. In the winery whole bunches are allowed to go through a natural fermentation, gravity moves everything into small tanks where each plot is vinified separately. Her first vintage in 2013 sold out quickly and wines have been on allocation ever since. Quelle surprise, who wouldn't want to get in there?!
"In multifaceted locations around Alsheim, our grapes mature into raw diamonds. But only through the polish and cut we give them, they reveal their true nature and become what they really are: a JEWEL." Juliane Eller
To give you a quick German lesson: "Juwel" is German for "jewel" and in this instance not only a reference to the evolution of a raw diamond (grape) to a jewel (wine), displayed in her puristic, linear, clean and modern style (friends of bone-dry Rieslings will clap their hands in joy). But more so is JuWel a word play of her first name (Juliane) + Wine + her last name (Eller). Clever, isn't she?!
Map of German wine regions - Photo Credit WineEducation.com
Rheinhessen is the largest of Germany's thirteen wine regions, stretching across approx. 26,000 ha. Diverse soils, above-average sunny days and varying microclimates allow a variety of grapes to grow in the area cornered by the regions Nahe, Pfalz and Rheingau. The climate in Rheinhessen can be described as mild - milder than the Mosel - and soils are so fertile, that, unlike along the Rhein or the Mosel river, many other crops are harvested here. The soils are mainly compositions of loess, limestone and loam, where steep riverfront vineyards show red, slaty-sandy clay. The best sites are near the village of Nierstein, on the westbank of the Rhein, where the Rheinterassen represents one of the most famous vineyard sites.The region prides itself on the world's largest acreage planted with the ancient variety Silvaner and is the birthplace of Liebfraumilch, a sweet, simple and mass-produced white wine originally made from grapes grown in vineyards surrounding the Liebfrauenkirche (Church of Our Lady), in Worms. Wineries have worked long and hard to overcome the reputation carried by Liebfraumilch. Thankfully, in recent years, especially the youngest generation of young and innovative winemakers has proven rumors wrong and is drawing international attention with high quality products.
A Riesling full of peach and lime scents. The palate presents itself with a juicy yet delicate and elegant minerality. Moderate in alcohol, the play between sweet and sour awards it with finesse and lightness, a distinct characteristic of the JuWel wine style. Perfect for fish, poultry and white meat dishes… and especially enjoyable in your free time!
An intense fragrance of pineapple and peaches. A full taste with a little note of herbs. The finish shows nice length with a formidable lushness. A perfect companion for powerful, tangy meat and fish. Also, great for asparagus.
An exquisite note of melon that is dense, creamy and elegant. Full bodied in taste, a lot of fruit, a silky finish; a great balance. A perfect companion for white meat dishes but also veal, spicy pasta and rocket salad.