AdamsWein Grauburgunder Ingelheim Bio 2024 white

AdamsWein Grauburgunder Ingelheim Bio 2023 is a characterful, organically grown Pinot Gris from the limestone-rich hills around Ingelheim in Rheinhessen. This is not your everyday Grauburgunder: gentle skin contact lends a subtle, copper-tinged color and extra texture, sitting stylistically between classic white wine and the world of so‑called “orange wines.” The wine continues Simone Adams’ exploration of terroir-driven Grauburgunder, building on the highly regarded earlier vintages that showcased just how expressive this grape can be on limestone soils.

Tasting Notes
In the glass, the 2023 Grauburgunder shows a pale copper to onion-skin hue, a clear nod to its time on the grape skins, with brilliant clarity and delicate viscosity. On the nose, look for notes of pink grapefruit and ripe citrus, hints of gently bruised apple and pear, and a fine herbal spice reminiscent of dried hay, fennel seed and a touch of baking spice. On the palate, the wine is dry, fresh and mouthwatering, driven by a precise, lively acidity that keeps the textured mid-palate in perfect balance. The light, pleasantly grippy tannins from the skin contact give a subtle, tea-like structure without ever feeling rustic. Underneath, a distinct, almost “wet stone” minerality—typical of the limestone slopes around Ingelheim—runs from start to finish, adding length and complexity. Enjoy it now for its energy and aromatic lift, or over the next 3–5 years as the texture softens and the savory notes gain in depth.

Production
The Grauburgunder grapes for AdamsWein Ingelheim Bio 2023 come from organically farmed parcels around Ingelheim in Rheinhessen, where limestone and loess soils give naturally bright acidity and a marked mineral backbone. The fruit is hand-harvested at optimal ripeness to preserve freshness and avoid overripe, heavy aromatics. After a carefully controlled, extended maceration on the skins (but without full fermentation on skins and stems), the must is gently pressed to capture color, fine tannins and aromatic complexity without harshness. Fermentation takes place with a focus on minimal intervention—often with native yeasts and moderate lees contact—allowing the vineyard character and the grape’s natural spice to shine through. The result is a precise, textural Grauburgunder that acts as a bridge between classic white and lightly skin-fermented styles.

Food & Serving
This Grauburgunder is an excellent partner to modern, produce-driven cuisine. Try it with grilled sea bass or trout, roasted poultry with herbs, or veal schnitzel and lemon. Its subtle tannin and herbal notes also make it a great match for charcuterie, soft cheeses like young goat’s cheese, and vegetable dishes such as fennel gratin, pumpkin risotto or roasted root vegetables. Serve at 9–11 °C to emphasize its freshness and citrus notes; a touch warmer (around 12 °C) will bring out more texture and spice. A brief decant of 20–30 minutes can help the wine open up aromatically, especially in its youth.

Producer
AdamsWein is the personal project of winemaker Simone Adams in Ingelheim, on the northern edge of Rheinhessen—an area historically famed for its Pinot varieties thanks to its cool climate and limestone soils. After academic training and experience at top estates, Simone returned home to focus on site-expressive Burgunder (Pinot) wines, working organically and with a clear, terroir-driven philosophy. Her Grauburgunder bottlings, like this Ingelheim Bio, have helped redefine what many expect from German Pinot Gris: more structure, more precision and a strong sense of place. AdamsWein is now regarded as one of the most dynamic small estates in the region, with growing recognition from critics and sommeliers for its focused, Burgundy-inspired yet distinctly Rheinhessen style.

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