Kilian Hunn Wines


Kilian Hunn wines are now available at Karwig Wines! The winery was founded in 1982 by Felix Hunn, but is now run by Kilian and his wife Martina Hunn. Nestled between the Black Forest, and Vosges mountains,  Kilian Hunn winery is located only a few minuted from the town of Freiburg. Due to the very warm weather in the German state of Baden, Pinot varieties thrive in this region and that is exactly what they grow here. We have four wines from Kilian Hunn: Cuvee Martina, Pinot Blanc, Pinot Gris and Spatburgunder (Pinot Noir).

Cuvee Martina 


Grape: Muller-Thurgau

Tasting: Light yellow with greenish reflections. Fresh and fuity with exotic hints of peaches accompanied by a delicate muscat nut note. Fresh and juicy, finishing with vibrant notes of citrus and lime. An easy drinking wine, ideal for the summer.

Year: 2013

ABV: 12%

Pinot Blanc (Weissburgunder in Germany)

KS Weiss

Grape: Pinot Blanc

Tasting: Light yellow with greenish reflexes. Savory hints of orange blossom flavors. On the palate notes of ripe plum, juicy with a pleasantly spicy finish und subtle sweetness. It goes well with fish, sea food, chicken and asparagus.

Year: 2012

ABV: 11.5%

Pinot Gris (Grauburgunder in Germany)


Grape: Pinot Gris

Tasting: Light yellow with greenish reflection. A dry wine with a hints of pears and ripe apples with a touch of lime.The nose is full of aromas of melon and ripefruits. It has a rich and complex body balanced with refreshing acidity. The finish is pleasant and long. Matches perfectly with fish, sea food, chicken and asparagus.

Year: 2012

ABV: 13%

Pinot Noir (Spatburgunder in Germany)


Grape: Pinot Noir

Tasting: Dark ruby ​​red. Aromas of ripe berry fruits with beautiful integrated vanilla and roasted flavors. Strong and expressive, with spicy Pinot Noir aromas; pleasant tannins and a long finish.

Year: 2019

ABV: 12.5%

Enjoy some Black Forest wines today! Find them in our online shop.



German Wine Trip Day 4 (Final Day)


Our final day in Germany saw us take a rather long drive from Freiburg in the south of Germany all the way to the Mosel region in the mid-west of Germany. The drive took longer then expected (hence the short post!) but we did finally make it to the Willi Haag winery in the village of Brauneberg on the Mosel river. 





It is one the of the most striking places we have been so far, with winding roads edged by a winding river, all with steep slopes of vines sloping down. It is one of the steepest areas of winemaking in the world, which is why it’s hard to find people to work the vineyards for you sometimes! Markus Haag (Grandson) explained to us that it is so steep that there are times of the year when they have to spray using a helicopter! He has different plots of land all around the village, and they aren’t all together like in other wineries. They have a total of 6 Ha spread out. Hugh Johnson’s wine pocket wine book mentions Willi Haag wines as a rising star in the area and upon tasting his wines, you can see why. At the moment, they are hoping for more sunshine before the harvest begins in the next couple of months!




Thanks for following our blog on our German wine visit for the past few days. Willi Haag’s wines, as well as Carl Ehrhard and Burgerspital wines are available on our website or in our shop if you ever decided to try some for yourself!





German Wine Trip Day 3


Day 3 of our wine trip finds us driving down south for a few hours to a town close to Freiburg in the state of Baden. We’re very close to both the Swiss border, and the French border! Here we visit the Kilian Hunn winery. Due to the long drive, this is our only visit for the day. We want to visit them and see their estate and look at how the wines from the very south of Germany taste in comparison to more northerly wines.




Martina is the owner and also our guide through the estate. Originally the Kunn family were farmers but because the family grew so large, some branched off into wine making instead! They have a shop, a tasting room and a restaurant all on the premises, with the wine cellar underneath (naturally). As you can see, the restaurant is very popular (it had only just opened that day), but due to German law they can only open for 4 months of the year.




So we got to taste their wide range of wines which included Chardonnay, Sauvignon and Fume Blanc as well as some Spatburgunder, naturally. Their Chardonnay has won awards around the world.

We even got to taste their semi-sparkling wine which I secretly gave awards to! It was great to sit out in their restaurant and end the day with a glass of it! Our final day will take us back up to the Mosel…


German Wine Trip Day 2


Day 2 of our wine trip saw us heading to Wurzburg which is in the centre of Germany. There we visited Burgerspital, a winery in the heart of Wurzburg. The name means people’s hospital: some of the proceeds of the winery look after the elderly and sick and there is a clinic linked to the winery. Indeed the winery was founded with an emphasis of looking after the sick. 



We got to taste their wines, with particular focus on Silvaner and Riesling. Silvaner is a fantastic grape in the right conditions and those conditions are found here in Franken. We also saw the famous bocksbeutel, which is a proud symbol of wines from these regions. This pot bellied shape helps identify the wines of Franken very easily.



Down in the cellars, we got to see their vast number of barrels stored; Burgerspital own 120 hectares of land! We also saw the world’s oldest bottle which wine had been drunk from: 1540!


Next we visited a local co-op (which produces 14 million bottles! ) where wine growers give their grapes to the co-op and the co-op makes the wine, as opposed to the grower making the wine himself. Taking a trip down south next. ..


German Wine Trip Day 1


It’s been a while since this blog has been used, but what better place to mention a wine trip? Joe Karwig is currently over in Germany with his son Jurgen (author of this blog post! ).



Day 1: We visited a couple of wineries in the Rheingau region of Germany. We are just west of Frankfurt on the northern banks of the Rhine. In the morning we visited the Georg Muller Winery where we were greeted by Peter Winter. He was Joe’s boss years ago and we’ve come to check out his wines.  He first took us to his vineyard where we learned that about 100 years ago the wines grown on the same hills were some of the most expensive in the world! The hills where his vines grow are sloped as to give maximum exposure to sunlight: the sun also reflects off the Rhine.



In the cellar, we see two worlds come together in the form of oak barrels and stainless steel tanks. Both are used in the fermentation and making of wine here. The wine goes into the steel tanks first, coming out and being matured in the French oak barrels.




Much of the cellar is used for a second purpose… art! However, we also see the cellar stores many of the wines from over the years here:I was fortunate enough to have been given a present of a wine from the year I was born! I’ll leave you to examine the label and find out that information!


Most importantly, we got to taste some of his wines and this was a joy. From Riesling to Spatburgunder to Sauvignon Blanc!



The second winery we visited was Carl Ehrhard Winery run by Carl and his wife Petra. Karwig Wines have been supplying Ehrhard wines for years and it was great to return and see the progress. Carl had recently opened a wine bar where you can sit outside in the rain with no fear of getting wet due to the canopy of vines above. Again we got to see the cellar floor and again we found a mixture of steel and wooden storage vats for wine. Carl explained that in his opinion, fermenting the wine in wooden vats as oppressed to just steel vats allowed a bit of interaction between the wine and air which mellows the wine slightly.


We got to see whether this was true in the Carl Ehrhard range at the tasting table! Over the coming weeks and months we hope to being some more top quality wines to Ireland from both these vineyards,  and will keep you posted when we do!


Myth and Fact!

This Myth is one we here at Karwig Wines are asked regularly:

Red wine contains sulfites, and therefore causes headaches


The term ‘sulfites’ is an inclusive term for sulfur dioxide (SO2). SO2 is a preservative and widely used in winemaking (and indeed most food industries), because of its antioxidant and antibacterial properties. SO2 plays a very important role in maintaining a wine’s freshness.

Consumption of sulfites is generally harmless, unless you suffer from severe asthma or do not have the particular enzymes necessary to break down sulfites in your body. The amount of sulfites that a wine can contain is highly regulated around the world. Any wine containing more than 10 parts per million (ppm) of sulfur dioxide must affix to the label ‘contains sulfites’.

In the EU the maximum levels of sulfur dioxide that a wine can contain are 160 ppm for red wine, 210 ppm for white wine and 400 ppm for sweet wines. Quite similar levels apply in the US, Australia and around the world.

The fact that red wines typically contain less sulfites may seem surprising to people who blame sulfites for their red wine headaches!

Red wines contain tannin, which is a stabilizing agent. Additionally, almost all red wines go through malolactic fermentation. Therefore, less sulfur dioxide is needed to protect the wine during winemaking and maturation.

 So there goes myth #1.

Have you a question about wine you’ve always wanted to ask? Email (info@karwigwines.ie) the question to us and we’ll post your question and answer here.


Irish Connection Part 2 – Domaine Aonghusa

Continuing on with our Irish Connection Wines, we are proud in introduce Pat Neville and his Corbieres wines – Domaine Aonghusa. Remember between now and the 17th March, we’ve 30% OFF our featured Irish Connection Wines

The Region:

Fontjoncouse (‘Source of the rushes’) is a small picturesque village set in a ruggedly beautiful, unspoiled chunk of garrigue in the Haut Corbieres. Fontjoncouse is one of those French villages where you would be forgiven for wondering if there is anybody home. From its hillside perch you can see the Mediterranean. Up here it’s quiet. There is, of course, a purr of traffic to its two-star Michelin restaurant, Auberge du Vieux Puits.

The Story:

The Irishman, Pat Neville from Wellington Bridge, Wexford, now lives an hour from Carcassonne; a couple of hours flying time from Dublin and a world away from St Peter’s College, Wexford, where this journey began. It’s a passion he shares with his wife, Catherine McGuinness. From their very earliest days, the couple spent holidays visiting vineyards wondering why it was that people were prepared to pay for a particular soil, a year. Eventually the lure of a return to formal study led him to UCC, a degree in English and Greek and Classic Civilization, an MA exploring language through Old English riddles, and a couple of years as a senior tutor. The couple then moved to Holland and later to Geneva.

He was 45 and “almost giving up” in 2001 when their search for their own vineyard ended in Corbieres AC, one of a number of winemaking regions in Languedoc- Roussillon.

The Vineyard:

A house in Fontjoncouse with its own winery and eight hectares of vines and Domaine Aonghusa (McGuinness) was born. They have added another four hectares, including a plot of 60-year-old Grenache vines. The vineyard work is geared to producing high quality fruit in the most environmentally friendly way possible and yields can be as low as 20hl/ha. Treatments are limited to what’s necessary to avoid disease but the approach is based on common sense, not cosmological tomfoolery. In well established vines natural fauna is left to compete / cooperate with the vines and is generally is controlled by mulching and strimming. This sometimes result in ‘untidy’ looking but living vineyards.

The Vines:

The vines are planted on fossil strewn slopes at between 200 and 250 metres altitude. Soils and textures are varied: clay limestone, shale, scree are most common and sometimes occur in the same vineyard. In places the vines are planted almost directly into the mother rock, and struggle to gain a foothold. The grape varieties planted here are typically Mediterranean: Grenache, Carignan Syrah, Cinsaut. Some of the vines were planted as early as 1903, some 100 hundred years later.

 The Process:

The grapes are harvested in small fruit baskets and are sorted in the vineyards. They are destemmed and slightly crushed and depending on the year and the sugar levels, the fermentations are carried out by wild or selected yeasts. In general, Pat tends to use selected yeasts if the sugar levels are very high. The fermentations take place at their own pace in the relatively cool cellar.

They try to use as little of SO2 as possible at all stages. Depending on the year or particular vat, maceration can extend from 10 to 25 days.

In general the wines are aged half in barrels of different ages and size, half in vat. Again the percentages depend on the year and vat. Bottling usually takes place 12 – 28 months after the harvest. The wines are sometimes lightly fined but are not filtered and a minimal dose of SO2 and gum arabica is added to ensure stability.

 The Wines:

Domaine Aonghusa Noah

Climate: Hot, dry, windy Mediterranean modified by altitude.

Vineyard: South /south east facing slopes of clay limestone / shaley marl at 150-220 metres altitude.

Harvest: By hand in small 10kg fruit baskets. There followed a separate selection process in the vineyard where all remaining sub-quality fruit was removed.

Fermentation: The fruit was destemmed and lightly crushed and the alcoholic fermentation was carried out by indigenous yeasts. The wine was lightly fined and bottled unfiltered.

Domaine Aonghusa Cuvee Laval

Climate: Hot, dry, windy Mediterranean modified by altitude.

Grape varieties: 50% Grenache (25 year-old); 50% Carignan (101 year-old).

Vineyard: South /south east facing slopes of clay limestone / shaley marl at 225 metres altitude in a lieu known locally in Occitan as ‘Laval’ or ‘The Valley’.

Harvest: By hand in small 10Kg fruit baskets. There followed a separate selection process in the vineyard where all remaining sub-quality fruit was removed. Both varieties were picked in several goes.

Fermentation: Traditional fermentation of both grape varieties together. The fruit was destemmed and lightly crushed and the alcoholic fermentation was carried out by indigenous yeasts. Half of the wine then spent 10 months in 2-year-old 225 litre casks (origin – Chateau Tertre Rotebouef) before being reassembled with the remainder in vat for another 10 months. Bottled by hand, no fining or filtration.

Pat is no longer merely visiting, but working vineyards. “I want to make a wine where the third glass is more interesting than the first, not one where everything you want to know is in the first mouthful.”

It hasn’t all been easy, but Pat says this was about pursuing a passion rather than fulfilling a romantic dream. “We do it because we want to and have been able to.”


Because Life Is Too Short To Drink Boring Wine . . .

Karwig Wines are importers, wholesalers and retailers of selected and estate bottled wines from all over the world. Its all about the wine. We have one of the broadest selections of wine from quality Old World and New World producers.



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