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Baur au Lac Vins
Adlikerstrasse 272
8105 Regensdorf, CH
+41 44 777 05 05,
In Stock
Quarteto weiss
Certified organic or biodynamic wine

Quarteto weiss

Thurgau, Roland und Karin Lenz, 2018

750 ml
Grape variety: GF 48-12, Sauvignon Blanc, Seyval blanc, Müller-Thurgau
Producer: Roland und Karin Lenz
Origin: Switzerland / Ostschweiz / Thurgau
In stock
Article nr. 10114718
Grape variety: GF 48-12, Sauvignon Blanc, Seyval blanc, Müller-Thurgau
Producer: Roland und Karin Lenz
Origin: Switzerland / Ostschweiz / Thurgau


Pale golden yellow with bright green tinge. Floral nose and touches of citrus grapefruit from the Sauvignon Blanc. A nice minerality mouthfeel. On palate the wine is elegant, refreshing and vivacious with a balanced structure.


Origin: Switzerland / Ostschweiz / Thurgau
Grape variety: GF 48-12, Sauvignon Blanc, Seyval blanc, Müller-Thurgau
Maturity: 1 to 2 years
Serving temperature: 10 to 12 °C
Drinking suggestion: Apéro riche, Fresh water fish with cream sauce, Crispy roast chicken, Asparagus specialities
Vinification: fermentation in wooden barrel, fermentation in steel tank, pressed carefully and immediately, fermentation at low temperatures
Harvest: hand-picking
Maturation: in steel tank, in used barriques
Volume: 10.5 %


Switzerland – A small country with enormous diversity

Switzerland is famous for its banks, watches, and cheese, but not necessarily for its wine. The Swiss didn't invent wine, but they have been extremely open and curious to it. Wine culture arrived in what is now modern Switzerland via several routes: from Marseilles to Lake Geneva and the Lower Valais region; from the Aosta Valley through the Great St. Bernard Pass to the rest of Valais; from the Rhone through Burgundy, across the Jura Mountains to Lake Constance; and from Lombardy to Ticino, and then on to Grisons.



Eastern Switzerland: an intriguing puzzle

Eastern Switzerland has long been positioned on the northern rim of the climate zone where the cultivation of popular Swiss varieties is possible. Due to a warming climate, the vineyards of Aargau, Zurich, Schaffhausen, Thurgau and Graubünden are now in the zone where varieties such as Müller-Thurgau or Pinot Noir succeed excellently. But even long-established, almost-forgotten varieties such as Elbling, Räuschling and Completer are experiencing a renaissance.



Thurgau: a small wine canton shows contour

Although Thurgau is a smaller wine-growing canton, with a cultivation area of just 260 hectares, six different growing zones can be differentiated here. The heart of viticulture in Thurgau is the Thur valley, with its two prestigious sites, Ottenberg at Weinfelden, and Iselisberg near the canton's capital, Frauenfeld. The reference variety is very clearly Pinot Noir, from which a series of premium wines is produced today. But red and white specialties are also on the rise. And the long-spurned Müller-Thurgau variety is experiencing a renaissance.


Roland und Karin Lenz

When people think of Thurgau, the first thing that comes to mind is apple cider. So much so, that locals joking refer to it as “Mostindien”, a humorous portmanteau of “Most” (apple cider) and “Ostindien” (East India). But of course, apples aren’t the only fruit to grow in this beautiful region. On a beautiful Sunday morning, put on your hiking boots and head out to Kartause Ittigen. The estate is well worth a visit and you can treat yourself to a hot cup of coffee before you leave. From there, follow the hiking trail to Ossingen through the woods and past the magnificent Iselisberg vineyards with their perfect southward orientation. You’ll be rewarded with a magnificent view and a wonderful wine tasting, for example at Karin and Roland Lenz’s famous wine estate.

While he was still studying œnology, Roland Lenz had the opportunity to take over 8 hectares on the Iselisberg. He was committed to ecological principles from the very beginning and so it was clear to him that he would cultivate the vineyards organically. However, his first attempt failed due to a lack of experience with the climatic and soil conditions. A few years passed before he tried again and ultimately succeeded. Today, joined by his wife Karin and a motivated team, he cultivates around 21 hectares according to the Bio Suisse Bud guidelines for organic farming (certified since 2011), which are considerably stricter than the Swiss or EU guidelines. Only 17 hectares are planted with vines, four have been given back to nature to enhance biodiversity.  

Grape varieties


Germany and Switzerland combine

Yes, this grape actually gets its name from a Mr Müller from Thurgau. Then active as a wine researcher in Germany, the Swiss Hermann Müller developed the flowery, peachy new variety in 1882. Unfortunately, it was not accepted into the German register of varieties, so he took the seedlings with him to Switzerland. Here they settled under the name Riesling-Silvaner. This was because Hermann Müller mistakenly thought his white creation was a cross between these grapes. His error was only discovered later: the actual parents of the Riesling-Silvaner are Riesling and the ornamental grape Madeleine royal. Meanwhile, the Germans realised what they had missed. Above all, vintners from Lake Constance would have liked to have planted the Riesling-Silvaner, but they were not allowed. Thus, in 1925, a young winemaker rowed across the lake at night, smuggling 400 seedlings across the border in a fishing boat. Thirty years later, the grape was officially named Müller-Thurgau. It is called by the exact same name in Thurgau.

Sauvignon Blanc

The Sauvignon blanc can be recognized with your eyes closed. Its typical bouquet is marked by green notes: freshly cut grass, tomato bunches, gooseberry. Citrus fruits, cassis and flint join into the mix. In warmer latitudes it also shows exotic aromas, such as passion fruit. Its acidity is decidedly lively. In all likelihood, it comes from the Loire Valley, where it is vinified in Pouilly-Fumé and Sancerre in its purest form: varietally, and without timber. In the 18th century, it found its way to Bordeaux. Ambitious producers assemble it there with Sémillon into substantial whites, which are aged in oak barrels. The Sauvignon blanc has been a sensational success in the past 20 years in New Zealand. With its refreshing sweet-and-sour style, winemakers from down under have conquered the world. The rich Sauvignons from Styria and crisp examples of South Tyrol and Friuli are worth mentioning as well. It pairs with anything from the sea. Or do it like they do on the Loire, and enjoy it with goat cheese.

Seyval blanc

An early ripening little fruit

This new-breed white emerged around 1920. A cross between Seibel 5656 and Rayon d'Or, it ripens early and is extremely robust, making it very suited for growth in cold and damp areas. Seyval Blanc is very popular in Northern France and Switzerland, and is also successfully cultivated in Canada and the northeastern United States. Seyval Blanc is the second most common variety in England.

This uncomplicated vine is often found in private gardens, as the berries are also suitable as table grapes.

GF 48-12

The strange name gives extra effort

This hybrid white grape variety owes its somewhat minimalistic title to its breeder, who simply forgot to enter a name. As a result, the name of the breeding line was used as its designation.

Its hybrid nature is clear from its resistance to fungi. Two different cultivars – the Bacchus and Villard Blanc varieties – were crossed to create a new, more resistant vine.

Its wines are generally characterized by intense, fruity aromas and a good acidity.