Roland Lenz

Cellar work at Buurehöfli in Kleinandelfingen starts in the vineyard, and Roland Lenz keeps the standard simple: the site has to suit the grape. Fruit and place are read together, with the local microclimate treated as a working constraint rather than a backdrop. The cellar follows that logic, centering only grapes capable of fully ripening there. That makes the method a study in selection. At Buurehöfli, Roland Lenz does not treat grapes as interchangeable raw material; each lot is first judged for whether it belongs in Kleinandelfingen, then for whether it has reached the point where it can be handled with confidence. Only grapes that are optimally ripe and healthy before pressing begins make the cut. Availability does not set the pace. The discipline is practical, not rhetorical. Variety choice comes first, because the wrong grape in the wrong place cannot be fixed later in the cellar. Fruit condition comes next, because ripeness gives the press its purpose and health protects the work from compromise. The aim is not breadth for its own sake, but clarity shaped by restraint. Those limits are part of the style. Roland Lenz works within a narrow frame and takes strength from it, using the microclimate at Buurehöfli in Kleinandelfingen as the basis for every decision. The grape must belong there, be able to reach full ripeness there, and arrive healthy enough to justify pressing at all. That standard is exacting, but it keeps the work anchored to what matters most: the quality and readiness of the fruit.