Lena Macht Sekt, Blanc de Noirs Extra Brut 2021

Lena Macht Sekt, Blanc de Noirs Extra Brut 2021

£34.00
£34.00
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This is a wine with real charm, the kind that wins everyone over, from the casual bubble fan to the die-hard Champagne lover. If you’ve ever wanted a glimpse of what German sparkling wine is all about and why it’s currently making waves, here’s your chance.

Red berry fruit, orange peel and brioche leap from the glass and captivate from the very first sip. There’s an effortless elegance here, pure poise.

The only downside? Availability. Just 3,655 bottles of the 2021 vintage were made, making this wine even more special, if that’s even possible.

And for the wine geeks: 95% Pinot Noir (Spatburgunder) and 5% Pinot Meunier (Schwarzriesling), spontaneous fermentation, dosage of 3 g/l, 60% aged in oak, disgorged in February 2025.

Grape: 95% Pinot Noir, 5% Pinot Meunier (Schwarzriesling)

Farming:

ABV: 12.5%

Bottle Size: 75cl

Here at Trinkfluss Wines we offer free delivery to the UK mainland on any orders over £90. For orders under £90, we charge a flat delivery fee of £12.95 per delivery address. 

Orders are despatched within 1-2 working days, but please note that deliveries can take up to 3-4 working days to arrive. Orders placed on a weekend/bank holiday are processed on the next working day.

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Meet Lena Singer Fischer (not related, just in case you were wondering). She is one of the trailblazers currently rocking the German Sparkling Wine, aka Sekt, scene. Lena is really doubling down on Champagne varietals in her native Rheinhessen, and the wines are simply breathtaking.

The grapes come exclusively from the family vineyards in Groß-Winternheim, a district of Ingelheim. Nothing outsourced, nothing generic- just pure estate-grown fruit.

Lena's younger brother Jan is in charge of vineyard management, and together the siblings have been converting everything to organic farming since 2022. The focus is laser sharp: Chardonnay, Pinot Noir, Pinot Meunier, and Pinot Blanc. Burgundy varietals only - nothing else.

Harvesting is done entirely by hand, and whole-bunch pressing is non-negotiable. Fermentation and malolactic both run wild, so no cultured yeasts, no additives. After fermentation, the base wines rest on the full lees until summer, when they’re blended and bottled.

In the cellar, French oak of different sizes (mostly used barrels) works alongside stainless steel. It’s less about adding oak flavour, more about the subtle oxygen exchange that gives the wines their finesse.

Blanc de Blancs and Blanc de Noirs spend at least 24 months on the lees. The flagship MYTHOS goes a minimum of 36. Time is the quiet architect of style.

The approach to dosage is clear: extra brut is the limit. Dry, focused, and never masked by sugar.

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