FIELD BLENDS FERMENT LEMON THYME

Name: FIELD BLENDS FERMENT LEMON THYME
Brand: Weingut Leiner
SKU: SW-LEINER-FIELD-BLENDS-FERMENT-LEMON-THYME-NV
Price: 17.00 EUR
Availability: InStock

Germany , Pfalz

Pale gold, lightly hazy, fine bead rising through the glass like a blanc de blancs. Lemon thyme, white grape, ginger, a fine saline mineral lift. Citric. Salty. Genuinely surprising.

Wine Type: Proxy

Size: 750ml

Grapes: White grape juice, white beet, ginger, meadow hay extract, bay leaf, lemon thyme; kombucha-fermented

Drinking Window: Drink now

Vintage: NV

Alcohol: <0.5%

Food Pairings: Pasta with cream sauce · Sushi · White fish · Mild goat's cheese

Nutrients: per 100 ml: energy 58.8 kJ / 14 kcal, carbs 3.5 g, of which sugars 3.5 g. Contains small amounts of fat, saturated fat, protein, salt. Ingredients: biodynamic grape juice, organic herbal infusion (water, biodynamic meadow hay, lemon thyme, laurel), white beet juice concentrate, ginger juice, smoked salt, kombucha cultures, carbonic acid.

€17 €22,67/L

Sven 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.

White grape juice, white beet, and ginger combined with extracts of meadow hay, bay leaf, and lemon thyme. Kombucha fermentation using multiple yeast and bacteria strains. Under 0.5% ABV. No dealcoholisation. Demeter certified. Biodynamic. Unfiltered. Vegan.

Serve well chilled, around 6–8°C. Put it in the fridge for 35 minutes before opening. Already cold? Take it out and wait 10 minutes — this one needs a little warmth to show its character. Somewhere around 8–10°C.

No sediment, no decanting needed. This one is ready.