Kleines Gut — the little estate — is three hectares of vines in Uhlbach, a small, peaceful valley east of Stuttgart in Württemberg. Daniel Kurrle grew up here, across the road from the vines his grandfather farmed. When he and his partner Frederike Schmidt took over the land in 2019 and left the local cooperative in 2020, they brought with them a philosophy you could write on the back of a business card: make wines not to impress, but to express.
The cellar dates to 1546. Everything else is equally unhurried: hand harvest, whole-cluster foot-mashing in open vats, wild yeast fermentation, twelve to eighteen months in old oak barrels, gravity bottling. No commercial yeast, no sulphur, no additions of any kind. Daniel and Frederike are in their late twenties and making some of the most quietly confident natural wine in Germany.
