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    Kopp Felsenstuck Chardonnay

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    A wine where you can well and truly see it's 'Grand Cru' status - an utterly glorious Chardonnay. Flint, Almond meal, yellow apple and white peach all across the nose, well backed up on the palate, with ripe, creamy pineapple, quince and toasty bagguettes. No other way to put it than this is a pretty world class example of Chardonnay that knocks on the door of the homeland. Just uttlerly delicious, elegantly complex, and perfectly wound with length and persistence. Outrageous.

    Nerdy Stuff

    Producer: Kopp

    Variety: Chardonnay

    Region: Baden

    Soil Type: Carboniferous Clay

    Vintage: 2021

    Alcohol: 12.0% ABV

    Volume: 750ml

    About Kopp

    Johannes Kopp is the 2nd Generation of the Kopp Estate, taking over the family vineyard and winery at just 22 in 2012. Since then, he's grown the vineyard holdings to 32ha and has converted all the vineyards to be Demeter certified bio-dynamic. Johannes and his partner Alina focus their effort on crafting great Spatburgunder, alongside Chardonnay, Weissburgunder and of course Riesling. Through these varieties, they hope to showcase the incredible diversity of soil that occurs in their unique pocket of the world.
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    Vineyard

    Location "Varnhalter Klosterbergfelsen". The piece of rock was considered the heart of the Klosterbergfelsen until the 1960s. Ancient soil from the Upper Carboniferous period and dense planting give the up to 60% steep hand-crafted location its special characteristics. This prime piece is supported by a wall up to 3 meters high at the lower end of the vineyard.
    Orientation: south. Free-standing location above the valley, airy and sunny. Heart of the best location in the area, family-owned.
    Soil: medium to deep, gritty, loamy-sandy soils, so-called Young Coal Mountains Upper Carboniferous

    Winemaking

    The freshly harvested Chardonnay grapes were lightly crushed, later gently pressed and then spontaneously fermented in 300 liter wooden barrels. The wine was left on its yeast for over a year - around a third of the wine was in new barriques. It was bottled in spring 2023

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