In terms of sparkling, Hoch is mostly making pet-nat, but always curious, he's been making very small batches of sparkling wine following the Champagne method since he started in 2013. The Kalkreich is the highest quality wine he is making. The base wine is from 2013, the first year that he made wine. The fruit comes from his terraced Hahn vineyard with south east exposure on Hollenburger conglomerate soil. The blend is 70% thirty-five year-old weissburgunder (pinot blanc), 15% fifty-five year-old gruner veltiner, and 15% thirty-five year-old riesling. Like all of his wines, the whole clusters are pressed and fermentation happens in neutral barrels. It was bottled for the second fermentation in October 2014, with a full twelve months on the fine lees. To start the second fermentation in the bottle, Hoch is using fermenting juice from the current vintage for tirage. The wine was aged in bottle for thirty-six months before being disgorged in August 2017 without any dosage (using the base wine). The wine has a full six bars of pressure. Total sulfur is less than fifteen milligrams, 11.5% alcohol, 0.9g/L residual sugar.
In the glass, the wine is clear with a golden tone. It's bone dry on the palate with earthy, hazlenut notes. Excellent - a very special expression of time and place.