Welcome to the original world of Claus Burmeister. I guess he heard that this grape is grown in Champagne, so why not try his hand at it himself? He had a couple of ideas. One was to ferment 30% of the juice in oak. Another was to use the original grape juice for the secondary fermentation in bottle. A third was to add no dosage at the end. The result is a wine with a haunting scent of wild strawberries that evokes champagne without in any way imitating it. We are gratified by the market’s enthusiastic embrace of this beautiful sparkling Schwarzriesling (as the Germans call this grape). The new vintage is unexpectedly light on its feet.