This is the orange wine we have been missing in the shop, beautifully textured with chamomile, preserved lemon, and white flowers with just the slightest bit of funk. Sven Enderle and Florian Moll’s Weissburgunder (pinot blanc) is insanely tasty, and spending 2-3 weeks fermenting on the skins gives it a perfect texture without taking it to the astringent extremes of some orange wines. This ridiculously low yield wine, grown on limestone in the Black Forest, is made biodynamically on a super small scale - basically them, some old-vines, a basketpress and some used barrels from Domaine Dujac ( ! ). “We are doing what we do and that’s it” says Sven Enderle in his unapologetic German cult-wine maker way. We’ve run out of room to continue this so just trust us and get it.