Posted By Joel on May 12, 2010

Kofererhof Kerner 2008, DOC

A Volvo blows by me, an Audi following inches behind. I downshift and pull the performance-tuned GTI in behind them. Over Sirius radio, musician Sting reminds me of how Fragile we are and the Massachusetts Turnpike opens up wide out in front of me. The leather covered stick shift feels good in my hand grip. I’ve thought about a lot of wines in this car. Today, my mind is busy with a white from Alto Adige that is decidedly not fragile.

The Kofererhof estate finds its home in Italy’s Alto Adige, just 5 hectares of vines at the base of the Dolomite mountains. Acquired by the Kerschbaumer family around 1940, the Kofererhof estate had existed as part of South Tyrol for 850 years beforehand. Kofererhof transitioned away from selling grapes around 1995 when it began bottling its own wines for sale. Today, Kofererhof produces an interesting array of wines that includes Gewurztraminer, Gruner Veltliner, Muller-Thurgau, Sylvaner, Riesling, and their superb Kerner.

I don’t believe the estate is certified “organic” at this time, however, Kofererhof does adhere to organic production practices using organic fertilizers, manure, cover crops, etc., to improve soil nutrients. Copper and sulfur based treatments are applied as agricultural controls. And S02 is used in very low dose to preserve the wines.

Kofererhof’s Kerner is made from Kerner grapes, a white grape developed from a cross between Riesling and Trollinger (aka Schiava Grossa), bred earlier this century. Grapes are grown in soil of loam / sand / gravel on vines averaging 5 – 20 years old. Production vineyards are south-facing at approximately 650 meters altitude.

Kofererhof’s Kerner harvest is carried out in three stages: an early harvest intending freshness and perfume, a regular harvest for general balance, and a late harvest seeking richness and body. Each is vinified separately with fermentation carried out in stainless steel, aging on the lees for about six months.

Tasting Notes / Impressions:

Straw yellow color refracted with green highlights. An absolutely panoramic palate with notes of lime, orange creamsicle, honey and mint. In the empty glass, subtle hints of ginger emerge. Wearing its 13.5 – 14.0 degrees alcohol super well, this wine is no light weight, offering generous structure and ample body. Love the overall harmony and focused minerality / acid / ripeness. A long, flavor-filled finish.

Food Pairing Suggestions:

This is a great white to pair with hearty foods where a white wine profile is desired:

MEATS / FISH: pan fried veal or pork prepared weiner schnitzel style; pan fried fish fillets; mild sausages served with pan fried potatoes; kielbasa; NOODLES / PASTA: egg noodles or egg pasta served with mushroom flavored brown sauce; spaetzle with cheese and onions ; pierogi; VEGETARIAN: baked, stuffed mushrooms; large boiled or poached bread (or potato) dumplings (known as knodel in German or Canerderli in Italian) served with brown mushroom sauce (Canerderli can be served in soup broth); potato pancakes; spaetzle with cheese and onions; potato and cheese pierogi; CURED MEATS / CHEESES: try with thin slices of speck and a mountain cheese !

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Categories: $ (Under $25), Alto Adige, Wine
Tags: Kerner