Sekthaus Raumland Cuvée Katharina Brut Nature 2020 white

Sekthaus Raumland Cuvée Katharina Brut Nature 2019 is a refined Blanc de Noirs sparkling wine from Rheinhessen, crafted exclusively from red Burgundy varieties yet vinified as a white. Produced in the traditional method with an extended period on fine lees, it delivers a level of finesse and depth that rivals many established Champagnes. Brut Nature in style, it offers pure, unadorned expression of fruit and terroir, without any dosage to soften the edges.

Tasting Notes
In the glass, Cuvée Katharina shows a pale, shimmering straw to light onion-skin hue, reflecting its red-grape origins, topped by a very fine, persistent mousse. The nose is delicately complex: subtle brioche and freshly baked pastry meet white blossoms, red apple peel, pear, and hints of citrus zest, with a gentle nutty and mineral undertone. On the palate, the wine is bone-dry yet charming, with a precise, linear structure supported by vibrant acidity. Layers of crisp red apple, pear, underripe stone fruit and lemon peel unfold into notes of almond, fresh bread crust and a touch of chalky minerality. The mousse is creamy but finely textured, carrying the flavours through a long, clean, and gracefully saline finish. Thanks to the long lees aging, this Brut Nature has both immediate appeal and enough structure to develop further complexity over the next 3–5 years, gaining more autolytic, toasty nuances while retaining its freshness.

Production
The grapes for Cuvée Katharina Brut Nature come from carefully selected sites in Rheinhessen, where a mix of limestone-rich and loess soils helps bring both tension and elegance to Pinot Noir (Spätburgunder) and Pinot Meunier (Schwarzriesling). The fruit is harvested by hand to ensure only healthy, perfectly ripe bunches reach the press, and the red grapes are gently pressed as whole clusters to obtain clear juice with minimal color extraction—essential for a fine Blanc de Noirs. Fermentation takes place in a combination of stainless steel and, in part, neutral vessels to preserve purity while adding subtle texture. The base wine then undergoes a second fermentation in bottle (klassische Flaschengärung), followed by an extended aging on the lees, which builds complexity, creamy texture and aromatic depth. Disgorged without dosage, it is released as Brut Nature, showcasing the precision of the fruit and the quality of the winemaking without any added sweetness.

Food & Serving
This elegant, bone-dry Sekt is a versatile partner at the table. It pairs beautifully with oysters, sashimi, crudo, and other delicate seafood, as well as ceviche or tartare where freshness and acidity are key. It also shines alongside light poultry dishes, fine charcuterie, soft goat cheeses, and vegetable starters such as asparagus, artichoke, or fennel salads. Serve well-chilled at around 8–10 °C (46–50 °F) to highlight its finesse and minerality. Decanting is not recommended for this style; instead, open the bottle just before serving and pour gently into tulip-shaped sparkling wine glasses to best capture both the fine mousse and nuanced aromatics.

Producer
Sekthaus Raumland, founded by Volker Raumland in Rheinhessen, is widely regarded as one of Germany’s leading and most pioneering Sekt producers. Long before high-quality German sparkling wine was on most wine lovers’ radar, Raumland dedicated himself entirely to the production of traditional-method Sekt with the ambition of crafting a "German Champagne" in terms of quality, precision, and aging potential. Over the years, the estate has become a benchmark for serious, terroir-driven German sparkling wines, often surpassing well-known Champagne brands in blind tastings. With meticulous vineyard work, a strong focus on Burgundy varieties, and long lees aging, Sekthaus Raumland has played a crucial role in redefining the reputation of German Sekt on the international stage.

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