3. Mosel native Bernhard Kirsten returned home to his family estate of 6 hectares in Klüsserath with partner Inge von Gelder in 1992, following Napa Valley internships at Domaine Napa, Pine Ridge and Robert Mondavi. Today, the estate is comprised of 15 organically farmed hectares on steep slopes in the Klüsserather Bruderschaft, Köwericher Laurentiuslay, Pölicher Held, Longuicher Maximiner Herrenberg, where they farm a pre-phyloxerra vineyard site that dates back to 1904. Through massale selection, organic cultivation, yield reduction, long natural fermentations and selective barrel treatment, Bernhard’s Riesling expressions are complex and multi-layered while immensely enjoyable in their purity. Nearly a third of their production is estate grown, estate vinified, and estate bottled sekt. Background

5. Mosel Mosel’s 8,871 ha (~22,000 acres) of vineyards rise immediately from the banks of the Mosel –more than one half lie on slopes whose incline > 26 % Slate is the dominant geographical feature of the region, as a building material and as a soil component capable of instilling minerality in the wines and to retain warmth in the roots. Well weathered Devonian slate in black, blue, grey, green, and red shades, formed 41 million years ago forms soil base, steep slopes results in this topsoil, roots must penetrate schist Atlantic climate on the northern border of viticulture in Europe, cool summers and relatively mild winters, frequent fog in autumn, winter, ever present frost risk in autumn and spring –average rainfall 670 mm (Coblenz) to 800 mm (Trier) if not for steep slopes and well draining slate soils, viticulture would be impossible –sunlight is a crucial factor- intensity varies with exposure and gradient

6. Mosel The Mosel River spans 250 km from the ancient Roman city of Trier to Koblenz where it joins the River Rhein –The Upper Mosel begins on the French and Luxembourg border, includes the River Saar and Ruwer tributaries and is centered around Trier. Upper Mosel wines are characterized by their intense fruitiness, high acidity and low alcohol content –The Middle Mosel begins at the village of Zell and extends to just north of Schweich, passing the famous villages of Bernkastel and Piesport. Mittel Mosel wines are characterized by slate driven minerality –The Lower Mosel covers the region south of Koblenz down to Alf, next to Zell

7. Kirsten Estate

9. Year Founded: 1992 Proprietor: Berhard Kirsten Winemaker: Berhard Kirsten Vineyard Area: 15 hectares Annual Production: 80,000 bottles Varieties Cultivated: Riesling, Weißburgunderr, Sauvignon Blanc, Spätburgunder Wines Riesling Brut Riesling Wolkentanz Riesling Trocken Weißburgunder Trocken Riesling Feinherb Riesling BK Riesling 1904 Key Facts

11. Variety: Riesling Commune: Klüsserath Vineyard Site: Klüsserather Bruderschaft Average Age of Vineyards: 30 years Soil Type: slate Elevation: 120-220 meters above the sea level Exposition: Southwest Fermentation Method: Spontaneous tank fermentation Duration and Aging Method: Aged with lees in bottle for at least 9 months before hand riddling and disgorging Alcohol Content: 11.3% Dosage: 10.7 g/L Riesling Brut

12. Variety: Riesling Commune: Klüsserath Vineyard Site: Klüsserather Bruderschaft Average Age of Vineyards: 15 years Soil Type: slate Elevation: 120-220 meters above the sea level Exposition: Southwest Fermentation Method: Spontaneous tank fermentation Duration and Aging Method: Aged in tank for 5 months Alcohol Content: 11.3% Residual Sugar: 12.5 g/L Annual Production: 12000 bottles Riesling Wolkentanz

13. Variety: Riesling Commune: Klüsserath Vineyard Site: Klüsserather Bruderschaft Average Age of Vineyards: 30 years Soil Type: slate Elevation: 120-220 meters above the sea level Exposition: Southwest Fermentation Method: Spontaneous tank fermentation Duration and Aging Method: Aged in tank for 6 months Alcohol Content: 11.9% Residual Sugar: 8.2 g/L Annual Production: 10600 bottles Riesling Trocken

14. Variety: Weißburgunder (Pinot Blanc) Commune: Klüsserath Vineyard Site: Klüsserather Bruderschaft Average Age of Vineyards: 10 years Soil Type: slate Elevation: 120-220 meters above the sea level Exposition: Southwest Fermentation Method: Spontaneous tank fermentation Duration and Aging Method: Aged in tank for 5 months Alcohol Content: 12.4% Residual Sugar: 6.4 g/L Annual Production: 10600 bottles Weißburgunder Trocken

15. Variety: Riesling Commune: Klüsserath Vineyard Site: Klüsserather Bruderschaft Average Age of Vineyards: 40 years Soil Type: slate Elevation: 120-220 meters above the sea level Exposition: Southwest Fermentation Method: Spontaneous tank fermentation Duration and Aging Method: Aged in tank for 6 months Alcohol Content: 10.8% Residual Sugar: 20.3 g/L Annual Production: 5300 bottles Riesling Feinherb

16. Variety: Riesling Commune: Klüsserath Vineyard Site: Klüsserather Bruderschaft Average Age of Vineyards: 50 years Soil Type: slate Elevation: 120-220 meters above the sea level Exposition: Southwest Fermentation Method: Spontaneous tank fermentation Duration and Aging Method: Aged in tank for 8 months Alcohol Content: 11.8% Residual Sugar: 51.1 g/L Annual Production: 1300 bottles Riesling BK

17. Variety: Riesling Commune: Longuicer Vineyard Site: Longuicer Maximiner Herrenberg Average Age of Vineyards: 111 years Soil Type: slate Elevation: 120-220 meters above the sea level Exposition: Southwest Fermentation Method: Spontaneous tank fermentation Duration and Aging Method: Aged in tank for 8 months Alcohol Content: 13.9% Residual Sugar: 18.7 g/L Annual Production: 1400 bottles Riesling 1904