{"title":"Producer Weingut Leiner","description":"","products":[{"product_id":"leiner-field-blends-infusion-wiesenkrautern-nv","title":"FIELD BLENDS INFUSION WIESENKRÄUTERN","description":"\u003cp\u003ePale gold like fresh-pressed grape juice on a warm August morning.\nMeadow herbs, hay, white grape, a faint chamomile drift.\nVital. Aromatic. Summer in a bottle.\u003c\/p\u003e\u003ch4\u003e\u003cstrong\u003ePRODUCTION PROCESS\u003c\/strong\u003e\u003c\/h4\u003e\u003cp\u003eJust south of Landau, on a hill called the Kleine Kalmit, Sven and Simone Leiner have been farming biodynamically for over four decades. The Infusion Wiesenkräutern started as an answer to one question: what do our non-drinking guests drink? The answer is early-harvest grape juice blended with handmade meadow herb tea — chamomile, hay, wild grasses from the Palatinate. Lightly sparkling, barely sweet, smelling like a freshly mown summer field. Not a substitute for wine. Something better than that.\u003c\/p\u003e","brand":"Weingut Leiner","offers":[{"title":"Default Title","offer_id":57394603753804,"sku":"SW-LEINER-FIELD-BLENDS-INFUSION-WIESENKRAUTERN-NV","price":9.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1032\/0360\/2764\/files\/leiner-field-blends-infusion-wiesenkrautern-nv.png?v=1777303666"},{"product_id":"leiner-field-blends-infusion-mediterran-nv","title":"FIELD BLENDS INFUSION MEDITERRAN","description":"\u003cp\u003ePale ruby-pink, like the first press of red grapes before fermentation takes hold.\nRed grape, rosemary, a suggestion of dried thyme and warm stone.\nHerby. Rounded. Unexpectedly food-friendly.\u003c\/p\u003e\u003ch4\u003e\u003cstrong\u003ePRODUCTION PROCESS\u003c\/strong\u003e\u003c\/h4\u003e\u003cp\u003eThe Mediterran started life as a simple idea: take red grape juice — pressed early from the Palatinate's biodynamic vineyards — and infuse it with rosemary tea. Sven Leiner's rosemary comes from his own preparation, grown and dried on the estate. The result smells like a Provençal kitchen and drinks like nothing you've had before. Slightly sweet by the numbers, but the rosemary cuts across it and pulls things back to dry.\u003c\/p\u003e","brand":"Weingut Leiner","offers":[{"title":"Default Title","offer_id":57394603852108,"sku":"SW-LEINER-FIELD-BLENDS-INFUSION-MEDITERRAN-NV","price":10.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1032\/0360\/2764\/files\/leiner-field-blends-infusion-mediterran-nv_7f4acc75-9c7a-4469-b482-ad00ec5abc37.png?v=1780662400"},{"product_id":"leiner-field-blends-ferment-lemon-thyme-nv","title":"FIELD BLENDS FERMENT LEMON THYME","description":"\u003cp\u003ePale gold, lightly hazy, fine bead rising through the glass like a blanc de blancs.\nLemon thyme, white grape, ginger, a fine saline mineral lift.\nCitric. Salty. Genuinely surprising.\u003c\/p\u003e\u003ch4\u003e\u003cstrong\u003ePRODUCTION PROCESS\u003c\/strong\u003e\u003c\/h4\u003e\u003cp\u003eSven Leiner didn't want to dealcoholise anything. He wanted fermentation — the complexity, the acidity, the living quality — without the alcohol. The Lemon Thyme is the result: kombucha-fermented white grape juice, white beet, ginger, hay extract, bay leaf, and lemon thyme. Everything goes through a multi-strain kombucha culture in the cellar where Riesling and Spätburgunder usually age. The lemon thyme is unmistakable — citric, herbal, finely salty. Demeter certified. Under 0.5% ABV and better with food than most of what's in the glass next to it.\u003c\/p\u003e","brand":"Weingut Leiner","offers":[{"title":"Default Title","offer_id":57394604114252,"sku":"SW-LEINER-FIELD-BLENDS-FERMENT-LEMON-THYME-NV","price":17.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1032\/0360\/2764\/files\/leiner-field-blends-ferment-lemon-thyme-nv.png?v=1777303210"},{"product_id":"leiner-field-blends-ferment-ruby-beet-nv","title":"FIELD BLENDS FERMENT RUBY BEET","description":"\u003cp\u003eDeep violet-red with an earthy opacity, like beet juice fermenting in a clay crock.\nRed beet, rosemary, sage, dried thyme, dark mineral depth.\nSpiced. Earthy. More complex than it has any right to be.\u003c\/p\u003e\u003ch4\u003e\u003cstrong\u003ePRODUCTION PROCESS\u003c\/strong\u003e\u003c\/h4\u003e\u003cp\u003eRuby Beet is the red counterpart to Lemon Thyme, and it goes further. In the biodynamic cellar at Ilbesheim, Sven Leiner ferments red grape juice with red beet, rosemary, sage, thyme, and bay leaf through a kombucha culture. The beet gives depth and a slight earthiness. The rosemary cuts through with resin. Sage and thyme build something herbal and warm that lingers long after the glass is empty. May throw sediment — that's fine. Goes dark. Goes deep.\u003c\/p\u003e","brand":"Weingut Leiner","offers":[{"title":"Default Title","offer_id":57394604147020,"sku":"SW-LEINER-FIELD-BLENDS-FERMENT-RUBY-BEET-NV","price":17.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1032\/0360\/2764\/files\/leiner-field-blends-ferment-ruby-beet-nv.png?v=1777303177"}],"url":"https:\/\/www.stranger.wine\/en-de\/collections\/weingut-leiner.oembed","provider":"360 Stranger Wine","version":"1.0","type":"link"}