Tuesday, June 19, 2018

Open house tasting this Wednesday at Forsyth!

The Wine and Cheese Place
7435 Forsyth Blvd, Clayton, MO 63106

This Wednesday June 20th from 5:30-7pm

Open House Format

We have some very special guests....

Meet Mr. Hans Reisetbauer and Ms. Heike Darting and taste their products!

We will taste -- something for, gin, whiskey, cocktail....

  • Hans Reisetbauer Blue Gin....$51.99
  • Hans Reisetbauer Sloeberry Sloe Gin...$52.99
  • Hans Reisetbauer Single Malt Whisky 7yr....$89.99
  • Hans Reisetbauer Single Malt Whisky 12yr....$134.99
  • Hans Reisetbauer Single Malt Whisky 15yr....$139.99
  • plus a Sloe gin cocktail 
  • Darting Pinot Meunier....$15.99
  • Darting Riesling Nonnengarten Kabinett....$17.99
  • Darting Riesling Hochbenn Kabinett...$15.99
  • Darting Riesling Fronhof Trocken....$15.99
  • Darting Pinot Blanc Trocken...$16.99

Online now

Hans Reisetbauer Single Malt Whisky 7yr....$89.99
Hans Reisetbauer Single Malt Whisky 12yr....$134.99
Hans Reisetbauer Single Malt Whisky 15yr....$139.99

This Whisky is distilled from malted barley from the own fields in upper Austria. It matured in a combination of hand-selected Chardonnay and Trockenbeerenauslese oak casks for minimum 7, 12 or 15 years. These casks are hand-selected by master-distiller Hans Reisetbauer, from wellknown austrian winemakers Heinz Velich and Gerhard Kracher.

Hans Reisetbauer
In 1990 Hans Reisetbauer planted his first apple orchard of 1.5 hectares in Kirchdorfergut and on September 16, 1994 Christian Carl of Göppingen built a still from plans designed by Hans himself. Quickly Hans gained notoriety in 1995 by winning “Schnapps of the year” at the Destillata specialist trade fair. Reisetbauer has been named “Master Distiller of the Year” by the Austrian gourmet guide A la Carte in ’04, ’07, ’08 and ’09. Most recently he won the Falstaff’s “Spirits Trophy Award” in 2010.

Hans Reisetbauer’s dedication in his orchards, detail in distillation and constant quest for new innovations has led him to be considered one of the finest producers of Eaux de Vie in the World. In order to control the quality of his products, Reisetbauer mostly uses fruit grown on his own property. Hans has also done careful comparisons to find the best water for use in his process, exclusively using spring water from Mühlviertel. As Hans explains, “Temperature, time and aeration during fermentation, as well as condition of raw material are important factors influencing the quality of the final product.” Following fermentation, the mash is distilled twice with the heads and tails being discarded. Only the “heart” of the distillate is kept as it contains the most prized volatile and aromatic components from the raw material and is responsible for creating distinctive aromas. Lastly, the product is diluted with water to bring it to 41% alcohol. Reisetbauer’s Blue Gin follows the same detailed approach, utilizing a recipe of 27 botanicals from 10 different countries, and strictly Mulan variety wheat harvested from Upper-Austria.

Heinke Darting
Though Darting has a history of grape growing dating to 1780, it was not until 1989 that the winery began to sell all of their grapes as wine under their own label. The family also maintains a highly regarded vine nursery, selling their grafted vines throughout Germany.

Vineyards in the hills around Bad-Dürkheim are prime sites, planted on south facing slopes of marl and chalky limestone. Current winemaker Helmut Darting is a protégé of famed winemaker Hans-Günter Schwarz, having completed his studies with a practicum at Müller-Catoir. You can see this influence in the reductive winemaking techniques Helmut employees at the winery. He believes firmly in minimal-intervention winemaking as he feels that “every time you handle a wine, you diminish it.” These practices include fermenting as slow as possible at a cold temperature in stainless steel, using only natural yeasts, and avoiding the introduction of oxygen in the winemaking process. Red wines are fermented on their skins in stainless steel and then transferred to large oak casks. The only time the wine is handled after the first racking is to finish the wine by bottling. Resulting wines preserve the original grape character and showcase the outstanding vineyards they hail from.

Vineyard area: 25 hectares
Annual production: 20,800 cases

No comments: