Peter Jakob Kühn

Sekt 2012
Grape variety: 100% Riesling (freyðivín)
Price: 4.690 kr

Jakobus 2015
Grape variety: 100% Riesling
Price: 3.790 kr

Hallgarten Hendelberg 2014
Grape variety: 100% Riesling
Price: 4.690 kr

Schlehdorn 2010
Grape variety: 100% Riesling
Price: 11.390 kr

Quarzit 2015
Grape variety: 100% Riesling
Price: 4.690 kr

Are you a restaurant? Please contact berjamor@berjamor.is for our wholesale pricelist.

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Peter Jakob Kühn, Rheingau, Germany 

For over 200 years the Kühns have meticulously maintained their vineyards and developed a deep appreciation of their land, its flora and fauna. The decision to embrace biodynamic principles was borne of this relationship and an earnest desire to produce vibrant, expressive wines that did justice to the terroir on which their family has farmed for 10 generations. As the first (and still the only) biodynamic producer in the Rheingau, the Kühns have fully embraced every aspect of the preparation, the application and the philosophy of biodynamic farming and have quickly become icons for profound Riesling and natural, organic wines.

Founded in 1786 by Jacobus Kühn, The Kühn estate remains a family operated winery currently run by 11th generation winemakers Peter Jakob, his wife Angela, and their son Peter Bernhard. Peter Jakob and Angela Kühn are passionate grape-growers at heart. The entirety of their efforts is in the pursuit of exploring the potential of and finding the purest possible expression of their grapes. Peter Bernhard graduated from the prestigious Geisenheim university after stages in Burgundy and Alsace (at Zind-Humbrecht) and has been working in the estate’s cellars ever since.

“We practice organic viticulture because we view winemaking in the original sense of the word. Aromas concocted by the industrial or chemical branches have no place here. I don’t want a wine that smells like shower gel. People subjected to the sensory impressions of artificial aromas lose their natural sense of smell and taste. It’s not easy to get this message across. When compared with a “banana-wine” that’s been enriched by the aromas of banana, pineapple, peach, and apricot or one of the other typical aromas of cultured yeast, a wine like ours that tastes and smells like grapes doesn’t go down well. Its authentic flavours and aromas are criticized in tastings as being “atypical” or “faulty”. That’s really a shame. I’m trying to plant little seeds by encouraging people to really think about these seemingly atypical characteristics – actually the way wine used to taste and smell; the way it used to be made, with the natural yeasts.”