In English: Green Feather Wine is a very small organic wine producer with 2,500 square meters of vines in Loerzweiler, Rheinhessen. In 2013 we bottled our first organic vintage – a complex yet refreshing Silvaner, rated as a ‘Prädikatswein’ as it has no added sugar. We only started in 2011 and so far we have just a few hundred bottles. But as 2014 was an amazing top quality harvest, we’re hoping to expand. Along with our two parrots, we believe in being totally transparent about how we grow the grapes and make the finished wine / hence this blog!
Auf Deutsch: „Green Feather Wine“ its der Name unserer Mini-Wein-Produktion, – wir bearbeiten ca 2500m2 (einen „Morgen“) an Reben in Lörzweiler, Rheinhessen. Der 2013er-Jahrgang ist unser erster zertifizierter Bio-Jahrgang, ein erfrischender Silvaner mit Komplexität und viel Frucht, nur 10% Alkohol und als „Prädikatswein“ geprüft. Wir machen seit 2011 Wein und produzieren pro Jahr einige hundert Flaschen. Unserer 2014er-Ernte, mit ihrer unglaublichen Qualität, flüstert uns ins Ohr ‚ihr sollt weitermachen‘, was der Vorstand, bestehend aus unseren zwei Papageien („Marzipan“ und „Erbse“) abgesegnet hat. Der Vorstand verlangt von uns auch totale Transparenz, die Leser und Kunden sollen wissen, welche Behandlung sowohl die Trauben, als auch der Wein erfahren haben: Es gibt mehrere Wege, dies rauszufinden, als Erntehelfer, oder bequem vom Sofa aus, beim Lesen dieses Blogs.
And who are we personally? I, Marianne Klausberger, am a lawyer in my day job. Hence, I like the rules that govern what molecules end up on your tongues. I started this blog because I was struck by the visual beauty of every step involved in grooming the grapes and making wine; but also by the different convictions I encounter: after one conversation you’re absolutely convinced the vineyard’s ground should be green. Then ten minutes later another expert has converted you to ploughing it up. This is not so different from my day job. I even have a T-Shirt dedicated to the difficulty of sticking to one’s guns in midst ever changing convictions: it reads ‘Easily Influenced’.
The other suspect(s) for the grape production and wine making is/are:
Nick Tjaardstra has had to apply his project management, digital media and clowning skills to bluffing his way through conversations that would be highly informative, if only he had a degree in the local dialect. He is very thankful to youtube-posting Californian vintners that have saved our grapes from any radical new haircuts. He prefers malic acid (Apfelsaeure) to citric acid (Zitronensaeure). And when he pronounces “Entblaettern”…
Part of the original adventurous ” Three” was Jon Schaider who comes from a different media side, he edits TV and films. He has gathered enough material on the vineyard work of all three of us to make it look like we are not just there to give the parrot an outing. When the weeds stop growing (or stop being relevant for a while), we might be able to put some clips onto this page (Jon’s video can now be found here, we love it!). For one of his favourite steps in the vineyard, see below. He is also responsible for giving our first wine a fabulous label.
“The Parrot“, by now refers to TWO, “Marzipan” and “Erbse” are two male caiques (Rostkaeppchen). They love surfing through the vine leaves (be it upside down), and thanks to the “Aviator Harness”, we stay cool. Their involvement in the venture is unlikely to expand, – any input on the finished product and the wine would taste of nothing else but walnuts.
Green Feather Wine in figures: 906388 (this is not the number of grapes; it’s the registration number for our wine production in Rheinhessen, Germany. Possibly too many numbers for just 750m2 of Silvaner grapes in Nackenheim). 28/234/29364 (this is the tax registration in Mainz, Green Feather Wine, Marianne Klausberger/Nick Tjaardstra; Ust Idr DE28579088).
For the legal bits see Other.