Holger Koch
On the sunniest edge of the Kaiserstuhl, where loess meets volcanic debris and constant breezes keep the canopies healthy, a quietly precise Burgundian voice is shaped at Weingut Holger Koch in Baden.
Since taking the reins in 1999, Holger Koch has focused on small parcels around Bickensohl: low yields, strict hand selection and fermentations that often rely on native yeasts. In the rows, canopy work and timing are tuned to preserve freshness even in warm years; in the cellar, oak is used with restraint, more for texture and cadence than for aroma.
Elevated, airy sites lend Pinot Noir and the local Burgundian family of grapes a cool line and mineral drive. Extended lees contact, gentle extraction and time in cellar result in limited lots that read like a map of place—layered, fluent and poised, built on finesse rather than volume.Holger Koch
On the sunniest edge of the Kaiserstuhl, where loess meets volcanic debris and constant breezes keep the canopies healthy, a quietly precise Burgundian voice is shaped at Weingut Holger Koch in Baden.
Since taking the reins in 1999, Holger Koch has focused on small parcels around Bickensohl: low yields, strict hand selection and fermentations that often rely on native yeasts. In the rows, canopy work and timing are tuned to preserve freshness even in warm years; in the cellar, oak is used with restraint, more for texture and cadence than for aroma.
Elevated, airy sites lend Pinot Noir and the local Burgundian family of grapes a cool line and mineral drive. Extended lees contact, gentle extraction and time in cellar result in limited lots that read like a map of place—layered, fluent and poised, built on finesse rather than volume.
