Jan Wongse Raumland is a rising star in the German wine scene, recognized for his minimalist, high-precision Spätburgunder (Pinot Noir). His background is a unique blend of Thai-German heritage and an elite winemaking pedigree. 

Apprenticeship: 

He trained at the renowned Emrich-Schönleber winery in the Nahe, where he met and became close friends with Felix Keller.

Klaus Peter Keller: He held a permanent position at the world-famous Weingut Keller in Rheinhessen, widely considered one of Germany’s top producers.

Global Experience: His journey included internships ranging from the Ahr region in Germany to the Hemel-en-Aarde Valley in South Africa.

Viticulture and Vinification

The selection of grapes is done with extreme care, always during the coolest hours of the morning. Only fully ripe berries with crunchy and fruity flavors are chosen. Any berries that are not perfect or lack tension are not used in the fermentation process. The grapes are destemmed very carefully and at a cooler temperature to avoid extracting any liquid from the berries. After resting for 2-3 days, the berries are crushed barefoot. Jan believes that this method allows him to feel the fermentation process happening and provides energy and natural body heat to aid in healthy fermentation. Subsequent steps are carried out using gravity. After approximately 10 days, when the skins become leathery and the seeds hollow, pressing takes place to preserve the fruit. The free-run juice and the pressed juice are stored separately in stainless steel tanks and fermented to completion there. After the fermentation process is complete, the wine is transferred to barriques and constantly topped up. In November of the following year (approximately 14 months later), the wines are blended in stainless steel tanks and stored. They are lightly sulfured and bottled in December. The early bottling serves to preserve the fruit and allows for cool bottling. 

VINEYARD Kriegsheimer Rosengarten , South facing. Warmer site

SOIL Gravel and Iron deposits due to its proximity to the Pfrimm river

VINE AGE 20+ Years

FERMENTATION 30% whole bunch, crushed by bare foot, and juices fermented separately in stainless steel tank for 10 days

AGING Barrique for about 14 months

PRODUCTION 1735 bottles

• Aroma & Palate:  A profile driven by bright red fruits like strawberry and raspberry, supported by notes of French oak, flint, and a hint of green twigs.
• Structure: Robert Parker's Wine Advocate describes it as silky and refined with finely grained spicy tannins and good mineral freshness.