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Around since the 1700s, Weingut Koehler-Ruprecht is still very old-school. They earned a reputation for stunning dry wines from the Pfalz during a time when most production was still leaning toward sweeter styles. Dominik Sona & Franziska Schmitt are currently running operations, maintaining the same traditions that have been in place for decades: dry farming, no chemical treatments, long spontaneous fermentation in large, old wood barrels, et cetera. When the exclusive VDP club changed their labeling rules to no longer allow for pradikat designations on dry wines, Koehler-Ruprecht quit the club rather than change the way they’ve always done things. They don’t use fancy modern equipment and generally just allow the wine to be an expression of the vintage. Most of the production is riesling, but they also make fantastic pinot noir and chardonnay. This pinot blanc (weissburgunder in German) is a great introduction to the Koehler-Ruprecht style—malolactic fermentation is not monitored, it either happens or doesn’t, and the wines stay on their lees for about eight months before a light filtration and moderate sulfur addition. Try not to drink it too cold or too quickly, and if sharing with friends, would definitely encourage decanting the bottle to let it open up and shine. Perfect accompaniment to a big spread of cheeses, terrine, and sourdough, preferably eaten outside with a backdrop of falling leaves.