|The wines of the Burgundy family do not only belong to the most valuable and sought-after plants in the world, but also to the most complex and subtle. In France alone, 47 different clones of Pinot Noir with completely different characteristics are catalogued. Whereas the cultivation of King Riesling has been stagnating in Germany at a high level, the cultivation of Burgundy varieties keeps on increasing. At the same time, their fan community is growing steadily.||At the same time, their fan community is growing steadily. Climate change, minimal intervention during vinification, selection and handling of the wines’ maturation process in oak barrels of various sizes determine the style of the wines. Burgundy wine is a delicate as well as a delicious topic. On two days, HotSpotPinot will bring together the family members, hosting them in one location at many tables where people will argue and rejoice, taste and lament, listen and comment. Because it is time to reunite the family.|
|10.00 – 10.30 h||REGISTRATION|
|10.30 – 11.00 h||OPENING SPEECH|
|11.00 – 12.30 h||CLONAL VERSUS MASSAL SELECTION
Today’s enormous diversity of Pinot clones offers vintners a multitude of possibilities for the cultivation of this capricious varietal. At the same time, many wine makers – particularly of the top segment – solely rely on the vines of their own propagation. What are the differences? What are the advantages and disadvantages of each method?
Panel: Axel Biesler, Vincent Guillaume, Nik Weis, Daniel Twardowski
|12.30 – 13.30 h||LUNCH|
|13.30 – 15.00 h||BURGUNDY: A MONASTIC SEARCH FOR TRACES
We owe it to the Cistercian Order that the Pinot Noir has taken root in this country. At that time people only made a distinction between red and white wines. There were no names. With each foundation of a new abbey, however, the wine knowledge was brought along. And this is the way it came to Germany and the way it was not only introduced to the Rheingau area, but also to Baden.
Dr. Daniel Deckers
|15.30 – 17.00 h||PYROTECHNICS AND POPCORN
Has the incomparable matchstick aroma of the Coche-Dury become a model many top producers are eager to emulate in Germany as well? In some places attempts are made to adopt an oxidative style à la Jura. The latest trend with Chardonnay: popcorn. This tasting will take you on a journey through all the current styles and means used with white Burgundies, mainly focusing on Chardonnay. The wine producers will explain the background of these aromatic characteristics using exceptional wines as an example.
Keynote Speech by Hermann Mengler – Dipl. Ing. Oenologie
|17.30 – 18.15 h||VERTICAL 33 – PINOT NOIR IN LEBANON
George Cortas, Eid Azar and Joseph Gnossein are friends whose home country is Lebanon and who met during their time in the United States. The thing that strengthened the bonds of their friendship was their love for Pinot Noir. They bought land in the highlands of Beqaa Valley and the expertise of Yves Confuron, who has been accompanying them until this very day. The three friends grow their Pinot Noir at different altitudes, with the highest plot located at 1,600 meters. A report on their experiences.
|ab 19.00||THE DINNER|
|09.00 – 11.00 h||CO-OPS IN A CHANGING WORLD
What is the future of co-ops? Demographic change, rigid structures and a price-sensitive consumer behaviour are making it increasingly difficult for co-ops to compete on the market. However, several co-ops in South Tyrol have shown that it can be done differently. How this has been achieved and how to face up to the challenges of the future will be reported by different representatives of the co-ops. An exchange of experiences and a tasting of selected top co-op wines.
Moderator: Sascha Speicher
Panel: Denis Kirstein (Winzergenossenschaft Achkarren im Kaiserstuhl e. G.), Willi Stürz (Cantina Tramin), Axel Gerst (Weingärtner Cleebronn & Güglingen), Heinz Frischengruber (Domäne Wachau)
|11.30 – 13.00 h||BIODYNAMICS AND BURGUNDY WINE
The biodynamic approach has long become a part of viticulture. There are still a number of mysteries revolving around this kind of method, however, which is not without risk when applying it to fungus-sensitive varietals like Burgundy wines. Nevertheless, the number of its supporters among vintners is growing consistently. What are the advantages of this method, what are its risks? Is it possible to even taste the difference in the end?
Moderator: Martin Kössler
Panel: Jim Clendendon (Au Bon Climat), Olivier Humbrecht MW (Domaine Zind-Humbrecht), Klaus Vorgrimmler (Demeter Weingut Klaus Vorgrimmler), Jasmine Hirsch, General Manager Hirsch Vineyards
|14.00 – 15.30 h||THE NEW OLD WORLD
Too rich, too much alcohol and/or a strong toasted flavour: this cliché continues to stick to the wines from the so-called “New World”. However, this generalization is long obsolete and this tasting of Burgundy wines from Europe and the “New World” will convince you of the opposite. Let the wines speak for themselves!
Caro Maurer MW
Participation fee (including all workshops, meals, dinner): 450 €
This two-day event is exclusively for a professional audience, the number of participants is limited.