Digital Handcraft

September 8th, 2010

Digital Handcraft

(Picture) Part of my “wine making process” is to design the labels myself

There is a lot of work at Herrenhof estate. Outside – the vineyards, forests and orchards make the whole year busy. What happens indoor? relaxing?- no way – and to time! A lot of people think that work has something to do with when hands get dirty. But this is wrong. Here at the estate and since I joined the social media universe the computer gets more and more a tool to work and communicate. I want to make (as I do not like the word “make” for this) complete wines from the beginning to the end. It’s not only the climate, the soil and so on, I just want to do most of the work by myself. This of course needs a lot of time. Even if it reduces my “freetime”, I don’t really mind. It is just necessary to keep all bits and pieces together.

The special thing here is that all starts in the vineyard, at the site right in front of the estate (Buchertberg), but does not end with bottling. I want to go further and design all my needs like labels, folders or flyers and the website of course myself. The label for example should have a good recognition value and should be self-contained. “Freestyle”  and something new will find its place on the label as well. In future every wine gets a little bit different design and becomes unique. Time is short, but I just take the time myself I need to do it, because for me it’s fun. Of course it’s your opinion if you like the appearance or not.

HERRENHOF Estate Verjus

September 4th, 2010

Herrenhof estate Verjus - the bottle

A new product of Herrenhof estate: high quality, traditional, authentic Verjus!

The history of Verjus (or Agrest how it was called in Germany and Austria) by itself motivated me to make this great condiment here in the Vulkanland (Styrian vulcano region). If you do not exactly know what Verjus really is, please read my blog post about it (Link).

My aim was to make Verjus in the best quality what’s possible and this has not been done here yet. It’s the way I did it and the origin of the grapes what makes it so special und unique:

  • Very early harvest of grapes from the best vines on the estate on the Buchertberg (vineyard site Buchert hill – single vineyard Verjus)
  • This vineyard is farmed biodynamic and so without any syntethic pests and other chemical stuff.
  • The processing of the grapes is absolutely gentle. Crushed by feet and pressed with my basket press.
  • There are no additives like sulphur, finings or filtration used. Only slightly heated prior bottling.
  • The result is high quality, very intense in taste and aroma, with a smooth acid at the backend.
  • Herrenhof Verjus sollte should be stored cool and after opening the bottle you should use it up to 2-4 weeks.
  • Available in 0,5l bottles.

Verjus provides endless multifunctional ways to flavor foods like meat, fish, sauces, salads,… You can use it with a very good mineral water as an aperitif. The acid is milder than from lemon juice and Verjus makes food better to combine it with wine. For an example vinegar has a very intense acid which can destroy a food-wine match.

If you are interested please contact me via email (office@herrenhof.net), my Facebook or Twitter account! Bottles can easily shipped international as parcels.

Feet box Verjus

Historic ways…

What is Verjus (Verjuice)?

August 31st, 2010

Verjus pressed by my basket press

(=juice made out of unripe grapes)

It seems that Verjus is not well known yet. I just know about it just a little time and I will use here the term Verjus, because it is the most common. “Agrest” is found in many historc german chronicles, but the name by itself got lost. Verjus should be a part of european wine growing history again. Deeply connected to the history, Verjus gets slowly in appearance. Why this tasty stuff got lost has several reasons. One could be that the import of lemons in the 18th and 19th century replaced Verjus. Its acid was replaced by citrus lemons at cooking. Crusaders brought the idea to europe in the 12th century. We can find today Verjus in the Iranian cusine. Another theory is that habits in case of tastes changed from sour to more sweet. Sour food was always well known as healty, bitter was dangerous (poisonous) and sweet was rar. These days food gets sweeter and sweeter. Artifical and nature identical (not natural) aromas and additives are used by the food industry to add flavours. Yes truly, we can find this in the wine business as well. But I go back to the roots and thought about how to make real authentic Verjus which fits best for cusine. Verjus or “green juice” has nothing to do with its colour, it means that unripe “green” (green, yellow, red, rosa) berries are harvested very early.

It is definitely the most multi functional condiment and was also used as a medicine.

In the next part I will present Herrenhof Verjus to you.

You can find a very detailed info about this topic here (in german) hier.

And the winner is… #1

August 26th, 2010

Just watch (Video is in German):

Thank you very much to all who played and congratulations to the winner from Germany!