Summary
Sekthaus Krack in Deidesheim is one of the most exciting young sparkling wine producers in the Pfalz. It was founded in 2015 by Christian Krack and Anna Spanier together with Christian's brothers Felix and Axel Krack. Their stated goal: to bring German Sekt made by traditional bottle fermentation back to the top. Instead of a broad range of still wines, the house focuses exclusively on sparkling wine – with long lees ageing, little or no dosage and a purist, taut, mineral style. Ageing takes place in the renovated sandstone cellar of a property built around 1850 in the heart of the village.
History
Sekthaus Krack is a comparatively young house. In 2015, Christian Krack and Anna Spanier founded the business in Deidesheim together with Christian's brothers Felix and Axel – a family project that bet on one thing from the very start: Sekt. The founders wanted to show that German sparkling wine made by traditional bottle fermentation can hold its own against the great sparkling wines of the world, deliberately placing themselves in the tradition of the Pfalz Sekt makers.
The house is based in a property built around 1850 in the centre of Deidesheim, whose sandstone cellar was extensively renovated. Fermentation, lees ageing and disgorgement all happen here. Within just a few years, Krack has made a name for itself beyond the Pfalz and is regularly counted by the trade press among Germany's up-and-coming Sekt addresses.
Location & Terroir
Deidesheim lies on the German Wine Route in the Mittelhaardt, the heart of the Pfalz. The climate is mild and sunny, and the Haardt edge of the Palatinate Forest shields the vines from cold westerly winds. For Sekt this is both a challenge and an opportunity: the grapes are deliberately picked early to preserve fresh acidity and moderate alcohol – the basis for precise, lively base wines.
The vineyards farmed by the house lie around Deidesheim, often on red sandstone (Buntsandstein), which gives the wines finesse and a cool minerality. The vineyards are farmed along natural lines and the grapes are picked exclusively by hand.
Style & Philosophy
Krack's style can be summed up in one word: purist. The grapes are gently whole-bunch pressed, with the high-quality first pressing (cuvée) separated from the later taille. The base wines mature partly in tonneaux and large traditional Pfalz Stückfass casks before going into the bottle for the second fermentation.
This is followed by long lees ageing – at least around 16 months, considerably longer for many cuvées. Disgorgement is done in small batches. The dosage is low or omitted entirely (Brut Nature), so that acidity, yeasty aromas and minerality come through unmasked. The result is dry, taut Sekt with a fine mousse that is more reminiscent of grower Champagne than of classic German Sekt.
Notable Sites & Wines
Krack works with a compact, clearly structured range. Among the best-known sparkling wines are:
- Grande Cuvée 'Freundeskreis' Brut Nature – the house's flagship, bottled without dosage
- Blanc de Noirs Brut – white Sekt pressed from red Pinot varieties
- Riesling Extra Brut – single-varietal Riesling Sekt with Pfalz character
- Rosé Brut – rosé Sekt from Pinot varieties
Most of the Sekts carry a vintage; the range changes accordingly with the vintages available.
Awards
Although the house has only existed since 2015, it has quickly earned a reputation as one of Germany's up-and-coming Sekt producers. Trade media such as the German Schaumwein-Magazin count Krack among the defining new Sekt makers of the Pfalz, and its wines are found in specialist retail and restaurants well beyond the region. Above all, uncompromisingly dry cuvées such as 'Freundeskreis' stand for a new generation of German grower Sekt that takes its cue from the style of Champagne's grower producers.
