During the month of November, Weingut Kruger-Rumpf always organizes two winemaker dinners at their lovely wine tavern, which is part of the Kruger-Rumpf estate, in Muenster-Sarmsheim (Nahe Valley). These are exceptional events, because of the wines, the food and the ambiance. When we are in Germany during that period, we always try to participate. This year (as well as in 2011), we made it.
For 2011, see:
Wine Maker Dinner with Stefan Rumpf at Weinstube Kruger-Rumpf in Muenster-Sarmsheim, Germany
Stefan and Georg Rumpf jointly led the tasting, while Cornelia Rumpf led the kitchen team, with Chef D.J. Finkenbrink.
A few weeks before the winemaker dinner, a lunch plus tasting and vineyard walk with Georg Rumpf was one of the highlights of the 2013 German Wine and Culture Tour by ombiasy.
See:
German Wine and Culture Tour by ombiasy, 2013
Just a few days before the 2013 German Wine and Culture Tour by ombiasyPR and WineTours, we had met Stefan Rumpf at a Grand Riesling tasting in New York City.
See:
Schiller’s Favorites at the 2013 Riesling and Co Tasting in New York City, USA
Weingut Kruger-Rumpf
“In our family, viniculture has been tradition since 1708 - a tradition that we have been cultivating in our vineyards as well as in our manor house which was built back in 1830” said Georg Rumpf, when I visited Weingut Kruger-Rumpf last year and George showed me around. Stefan Rumpf, Georg’s father, brought Weingut Kruger-Rumpf up to where it is today: After completing his studies in agricultural sciences, including stints in Californian wineries, and conducting research at the Geisenheim research institute, Stefan Rumpf took over the estate from his parents in 1984. Up until then, the wines were sold almost entirely in bulk. Stefan Rumpf changed this and started to bottle his wines and to market the bottles himself. Less than 10 years later, in 1992, Weingut Kruger-Rumpf was invited to join the VDP, the about 200 German elite winemakers, a clear sign of what Stefan Rumpf had achieved over the course of just 8 years.
Today, the vineyard area totals 22 hectares and the annual production is 14.000 cases. Georg Rumpf has taken over the winemaking aspect of Weingut Kruger-Rumpf, while his father is now more focusing on sales and general management.
The top sites are: Münsterer Dautenpflänzer (slate with sandy loam); Münsterer Pittersberg (slate); Münsterer Rheinberg (weathered quartzite and sandy loam); Binger Scharlachberg Rheinhessen (Rotliegend and porphyry).
Grape varieties: 65% Riesling, 10% each of Silvaner and Weissburgunder, 5% each of Chardonnay, Grauburgunder and Spätburgunder. In fact, Kruger-Rumpf was the first estate in the Nahe region to plant Chardonnay.
Weingut Kruger-Rumpf has 3 (of) 5 grapes in the Gault Millau WeinGuide Deutschland. It took 1st place in the DER FEINSCHMECKER Deutscher Riesling Cup 2008.
Weingut Krueger-Rumpf sells 70% of its production in Germany and exports the remaining 30%. Accordingly, “80% of the wines we produce are dry wines” said Georg “and 20% are fruity-sweet and noble-sweet wines.” In the US, Weingut Kruger-Rumpf is imported by Terry Theise.
Weinstube Kruger-Rumpf
One of the (many) assets of Weingut Kruger-Rumpf is the lovely country restaurant, which is part of the winery. It opened its doors in 1994. They call it a wine tavern, but for me it is a country restaurant. Whatever you call it, it is a lovely place, where you can have a great time with traditional, upscale cuisine and Kruger-Rumpf wines in the cozy atmosphere of a family-run country restaurant.
The rooms are decorated with appropriate accessories depending on the season. Painted stucco ceilings, historic tiled stoves, wooden floors, warm wall paint as well as furniture in country-house style provide for a comfortable living room atmosphere. The bright rooms are located on the ground floor of the manor house.
In addition, there is an idyllic garden. Especially during the summer, the garden restaurant of the winery provides you with the opportunity to enjoy the evening in a cozy al fresco atmosphere with a hearty meal and a good glass of wine. In fact, we did the tasting with Georg in the garden restaurant.
For special events, there also is a “Gewölberaum” for 90 people and a “Tafelraum” for 20 people. Finally, the courtyard provides space for up to 200 people.
Wining and Dining with Stefan, Georg and Cornelia Rumpf
This was a lovely and lively evening. We were about 100 wine enthusiasts. Stefan and Georg Rumpf guided us through the evening. Cornelia Rumpf orchestrated the evening from the kitchen.
The Menu
Reception
Toast mit Schinken und Kaese
Tartar vom Kalb
Winzersekt
Amuse Gueule
Dreierlei von der Gans
2012 Binger Riesling trocken
A young, fresh, lovely dry Riesling at the Ortswein-level.
2004 Binger Scharlachberg Spaetlese
Binger Scharlachberg (Rheinhessen) - 1 ha, only site located in Rheinhessen; the name of the site arose from a high ferrous oxide part within the stone which colors the soil red, Soil: quartzite alteration with slate, Grape variety: Riesling, Wine: fruity, very complex wine.
Attack of honeysuckle and tropical fruits on the nose, very little acidity on the palate, a senior citizen.
Kabeljaufilet auf Erbsenpuerre mit Chorizo Chips
2011 Kapellenberg Riesling Grosses Gewaechs
Münsterer Kapellenberg - 4 ha, all around Dautenpflänzer site; most diverse site of the winery, Soil: quartzite alteration with loess clay, Grape variety: Riesling, Pinot Blanc.
2012 Pittersberg Riesling Grosses Gewaechs
Münsterer Pittersberg - Großes Gewächs, 5.5 ha, largest site of the winery, Soil: Devon-slate, wine: Riesling with citric like aroma and well balanced acidity.
Two excellent ultra-premium dry wines. George told me that they are selling more and more of these wines in the US. Both fermented and aged in a large “Holzfass”. I find the Pittersberg a touch more elegant.
Rote Beet Sueppchen mit Kabskaus
2012 Kruger-Rumpf Weisser Burgunder
2012 Kruger-Rumpf Weisser Burgunder Silberkapsel
Stefan Rumpf said that the Bourgogne varieties now account for 1/3 of the Kruger-Rumpf output. The first one is a nice entry-level wine. The Silberkapsel was fermented and aged in a large “Holzfass”. It is rounder, smoother, and more creamy.
Kalbsfilet Café de Paris auf getrueffeltem Wirsingtoertchen
2012 Kruger-Rumpf Spaetburgunder
2012 Kruger-Rumpf Spaetburgunder M
Both wines were fermented and aged in barrique. The “M” is more concentrated, more powerful and longer in the finish. Both wines show very well that Germany has become a serious red wine producer.
Karamelisierter Ziegenkaese mit Gorgonzolacreme
2007 Muensterer Dautenpflaenzer Riesling Spaetlese
Münsterer Dautenpflänzer - Großes Gewächs, 1.7 ha, heart of Kapellenberg, highest-class site of the winery, Soil: quartzite alteration with loess clay, Grape variety: Riesling, Scheurebe, Wine: fruity, consistent wine.
2001 Muensterer Pittersberg Riesling Auslese Goldkapsel
Two excellent fruity-sweet wines. The first one was made with Georg in the lead, while the second one was made with Stephan in the lead (and Georg not yet working at the winery). Both wines show very well. The 2007 is light golden, the 2001 dark yellow in the glass. Interestingly, the 2001 comes across as a much drier wine than the 2007, although it is an Auslese, because the wine has lost quite a bit of its sweetness as a result of aging.
Birne Helene
2011 Dorsheimer Burgberg Riesling Beerenauslese
Dorsheimer Burgberg - 0.8 ha, particularly good microclimate through site in form of an amphitheatre, Soil: clay soil with slate and quartzite, Grape variety: Riesling, Wine: delicately balanced Riesling wine with discreet fruit aroma.
2011 Kruger-Rumpf Scheurebe Auslese
Two young wines at the Beerenauslese and Auslese level with a lot of potential. Put away and try again in 10 years.
Kaffee, Tea, Konfekt
Cornelia Rumpf, Chef D.J. Finkenbrink and his Team
At the end of this outstanding evening, Cornelia Rumpf gave Chef D.J. Finkenbrink and his team the floor.
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Wine Maker Dinner with Stefan Rumpf at Weinstube Kruger-Rumpf in Muenster-Sarmsheim, Germany
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