# Trauben, Liebe und Zeit – Namida N°2 (2023)

- **Producer:** Wein & Sektmanufaktur Strohmeier
- **Colour:** white
- **Type:** still
- **Grapes:** Riesling, Hybrid Varieties
- **Region:** Steiermark, Austria
- **Style:** Natural
- **Alcohol:** 11.5%
- **Average price:** €42
- **Vegan:** Yes
- **Contains sulphites:** No
- **When to drink:** Now or Later
- **Serving temperature:** 12–15 °C
- **Aromas & flavours:** lemon, apple, peach, herbaceous, butter, cedar, dried apricot, honey

## About this wine

Wein & Sektmanufaktur Strohmeier is an 8-hectare estate located in Stainz within the Weststeiermark region of Austria, operated by Franz, Christine, and Simon Strohmeier. Franz transitioned the vineyards entirely to organic and biodynamic practices in 2003 to capture the pure expression of the high-iron gneiss soils and cool Alpine climate. In 2007, he created the 'Trauben, Liebe und Zeit' (TLZ) line—translating to 'Grapes, Love, and Time'. The cuvée name 'Namida' translates to 'tears' in Japanese, representing the intense emotional resonance drinkers report when experiencing these zero-intervention cuvées.

## Interesting facts

- The name 'Namida' means 'tears' in Japanese, inspired by emotional responses from wine drinkers.
- Strohmeier sprays vine foliage with natural whey instead of copper sulfate to foster natural plant immunity.
- The 'Trauben, Liebe und Zeit' series name translates directly to 'Grapes, Love, and Time' — the wine's only ingredients.

## Food pairing

The bright acidity and textural presence from short skin contact allow this vibrant natural white to cut through rich fat while complementing delicate, fresh raw seafood and subtle fermented umami flavors.

## Wine making process

The grapes are hand-harvested with strict double selection in the vineyard to ensure optimal maturity. Upon arrival at the winery, whole grapes undergo a short three-hour skin contact period before being gently pressed in a pneumatic press into used 600-liter oak barrels. Fermentation occurs spontaneously via natural yeasts, alongside an uninhibited malolactic fermentation. The wine matures on its lees for 12 months in seasoned oak before being bottled unfined, unfiltered, and without any added sulfur dioxide.