Philip Lardot
Mosel, Germany
Winemaker: Philip Lardot
Philip Lardot is a Finland born, Holland raised winemaker working the steep slopes of the Mosel valley in Germany. Ever since harvesting together at Clemens Busch in 2013, Philip and his Dutch girlfriend Zindzi have grow into their roles of becoming true Mosel winzers. After staging in the Loire and at multiple wineries in the Mosel he started creating his own wines since the 2016 vintage, later using the cellar at the renowned rebel Ulli Stein, for whom he is also the assistant winemaker.
2020 Kontakt (Müller-Thurgau/Riesling)
Skin contacted Müller-Thurgau, with fruit from the village of Pünderich. The Müller-Thurgau has been fermented on the skins for six days, giving the wine a layer of depth without being overpowered by tannins or structure. The Riesling is fermented to dry and goes through malolactic fermentation, indigenous yeasts are used with wines being fermented in barrels, with a little experimentation in concrete egg and acacia barrels.
2019 Der Graf (Riesling)
Coming from a long, steep slope in the famous Mosel town of Piesport. harvested in September 2019 wasn't bottled until May 2021, to give it the elevage (or time in barrel) it needs to soften out, gain in complexity and all in all just become a better weine. It's all coming together here and this is a perfect example of non-intervention Mosel: exciting, enticing, often unexpected and always coming from that rock solid foundation of structure, minerality and acidity.
2020 Pinot G (Pinot Gris)
Philip's black labels represent experimentation. In this case we're talking about 'Pinot, G', a Pinot Gris from a very high up, southern exposure vineyard on the Piesporter Falkenberg. The grapes in this case have fermented on the skins for 14 days, extracting every little bit of the skin's color. Vintage decides on color as well, where the 2019 resulted in a dark orange color, this 2020 is a beautiful light red / orange. The wine was elevated for 7 months in used oak barrels, shaving off the sharp edges.
Skin contacted Müller-Thurgau, with fruit from the village of Pünderich. The Müller-Thurgau has been fermented on the skins for six days, giving the wine a layer of depth without being overpowered by tannins or structure. The Riesling is fermented to dry and goes through malolactic fermentation, indigenous yeasts are used with wines being fermented in barrels, with a little experimentation in concrete egg and acacia barrels.
2019 Der Graf (Riesling)
Coming from a long, steep slope in the famous Mosel town of Piesport. harvested in September 2019 wasn't bottled until May 2021, to give it the elevage (or time in barrel) it needs to soften out, gain in complexity and all in all just become a better weine. It's all coming together here and this is a perfect example of non-intervention Mosel: exciting, enticing, often unexpected and always coming from that rock solid foundation of structure, minerality and acidity.
2020 Pinot G (Pinot Gris)
Philip's black labels represent experimentation. In this case we're talking about 'Pinot, G', a Pinot Gris from a very high up, southern exposure vineyard on the Piesporter Falkenberg. The grapes in this case have fermented on the skins for 14 days, extracting every little bit of the skin's color. Vintage decides on color as well, where the 2019 resulted in a dark orange color, this 2020 is a beautiful light red / orange. The wine was elevated for 7 months in used oak barrels, shaving off the sharp edges.