Cuvée Katharina Brut Nature – 2019

Zero grams dosage, yet creamy in the glass

The 2019 Cuvée Katharina Brut Nature is a Blanc de Noirs made from Pinot Noir and Pinot Meunier, pressed light from red grapes. No sugar is added after disgorgement, which is why this Sekt must do without any sweetness at all.

Cuvée Katharina Brut Nature 2019 is the puristic vintage Sekt from the Raumland sparkling wine estate in Flörsheim-Dalsheim, named after the younger daughter of the house. Volker Raumland first laid it on the lees in 1993 for the birth of his child, and the name has appeared on every label in this line ever since. Today, the oenologist manages the Sekt estate together with her sister.

Grapefruit, wild berries, and a hint of sea salt

On the nose, the Brut Nature reveals grapefruit zest and dark wild berries, backed by the brioche notes that come from 36 months on the lees.

On the palate, there is nothing for the Sekt to hide behind, as 7.9 grams of acidity per liter meet zero grams of dosage. It sits in the glass salty, taut, and puristic, with a fine creaminess derived from the long aging on the lees, which rounds off the edges. The finish tastes of sea salt and citrus peel and shows no signs of fading.

The perlage remains fine and does not push itself to the fore; it simply carries the aromas upwards and then settles down again. A Brut Nature does not forgive any negligence in the vineyard because it lacks the sugar that would otherwise cover up any shortcomings.

With oysters, sashimi, and aged Parmigiano

A Sekt without any residual sweetness needs salt on the plate, otherwise it feels strict and remains closed. Before a meal, it awakens the palate instead of coating it with fruit and sweetness.

Oysters are a great match, as are raw fish in the form of sashimi and a long-aged Parmigiano Reggiano, whose salt crystals balance the acidity. When serving it with food, uncork it at 8 to 10 degrees and pour it into a white wine glass, as a narrow flute traps the brioche notes beneath the carbonation.

Why the Sekt bears a first name

The Chamber of Agriculture would not tolerate "Blanc de Noir" on the label at the time, and "pressed light from red grapes" was too cumbersome for Volker Raumland to put on a bottle. So the Sekt was given the name of the child who was born in that same year.

The grapes grow on the Dalsheimer Bürgel on vines that are nearly 30 years old, 86 percent Pinot Noir and 14 percent Pinot Meunier. The base wine was matured almost entirely in stainless steel, with only a small portion going into wooden barrels. Tirage took place in May 2020, it was disgorged by hand in February 2024, and it was bottled with 12 percent alcohol.

Katharina Raumland studied oenology, has been working in the business since 2019, and took it over in December 2025 together with Marie-Luise. Their father founded the estate in 1984, and it has been the first pure Sekt estate to be a member of the VDP since 2020. Hats off. You can find more Sekt from Flörsheim-Dalsheim as well as other Sekts made using traditional bottle fermentation with us.