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Because of the proximity to two rivers, the climate in Hochheim is rather more humid than its environs. This complicates Gunter’s urge to move in an organic direction, though he says “Generally we are working without any herbicides since 1992 and we grow on 11 hectares organically. Here we have three blocks of about 3.5 hectares. In the future we will move step by step to 100% organic, but this, in our warm and humid microclimate, is not easy. Finally, I have to make ends meet and to pay my employees. In order to produce dry Rieslings we have to protect against botrytis in every production step.” Cellar work is generally in line with the norms among elite producers. Musts settle by gravity and are pressed clear. He ferments with cultured yeast, because it’s often still warm when grapes are being picked and to work sponti would mean a greater risk of volatile acidity. The cellar orients toward cask as opposed to steel, though each is used. Wood gives the ideal low-tech micro-oxygenation. The overriding goal is to produce wines with “heart and soul”. The wines are very pure, clean and precise, without tasting as though they’ve been sanitized and had the character stripped out of them. They are detailed and meticulous, but also delicious and satisfying.