Le Blog
du Vignoble KLUR

All fresh news from vines, cellars ! also general informations about organic and biodynamic farming and your questions are welcome. More about wine tasting notes here.

Embotteling july 2017

The last Klur and Katz wines we embotteld today, Gentil, pinot gris et riesling Grand Cru Wineck Schlossberg, all fermentations went slowly this year pinot gris Klur.... we need 3 days to embottle the 2016 vintage and it will be the last big embotteling at Vignoble Klur. Followings should be smaller and slower but always friendly
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Vegetable garden design

A collective project was carried out at the end of March to create a shared vegetable space, on a terrace at one side, in furrows and mounds on the other, in the middle relaxation area .... but probably for later .. .. The seedlings have taken well under the glass of the first square and soon the henhouse will be able to leave its shelter! keep in touch
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The estate becomes an organic place to live

The 2 regional newspapers made the annoucement on february 14th: The Klur family is moving on. They entrusted the vines and the commercial portfolio to their friend and winegrower collegue from the neighbour village Leon Heitzmann. Their projekt is to move the wine estate to an organic place to live, to work and to spend some holiday time. It is about coliving and coworking and of course there are some vineyards, orchards and vegetable growing, bees, and sheep and horses...." keep in touch there will be more soon !
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Shared accomodation

courbes 150x150Our flat "chez Juliette" is now occupied all year by a young couple who are helping us pave the way to a shared living space. The first milestone is to re-organise our waste recycling station and also to create a vegetable patch in the garden...and if you wish to share this experience then let us know, a bedsit and a small flat for two are still available.

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Manual wine press

Thinking ahead for our future harvests, we tested a manual wine press using Pinot Noir grapes grown on our Hintenberg vineyard parcel....not bad at all!! After three weeks macerating in a stainless steel vat with regular stirring, it was ready and the juice poured out ! At present it is ageing in a 228 litre barrel and will not be on sale until 2018...prepare yourself for something really good!
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