The Kruger-Rumpf estate is located in Münster-Sarmsheim, a small village on the western side of the Nahe River, in the most northern section of this region. Paradoxically, though it is the furthest point north and where the Nahe meet the Rhein River, it is the warmest area of this region. Geographically unique, this area represents the intersection of four major German wine regions: the Nahe where the winery is located, the Rheingau and Mittelrhein to the north, Rheinhessen to the east.
The majority of Kruger-Rumpf’s holdings are located on the western side of the Nahe, though they also own parcels directly across the Nahe River in Binger Scharlachberg, which is part of the Rheinhessen. Kruger-Rumpf’s holdings represent some of the greatest terroirs in the region with south-facing exposures and classic Nahe soil compositions, though each is uniquely arranged
Kuger-Rumpf’s vineyards are farmed sustainably; bees are kept nearby to facilitate pollination and aid in overall bio-diversity. Periodically sheep are allowed to roam the vines helping to control underbrush. All vineyards are hand harvested to ensure that only optimally ripe grapes are selected. Stefan believed that “you can’t improve wine in the cellar, only make it worse,” and Georg has continued his cellar work with this philosophy in mind. Fermentations occur spontaneously with ambient yeast for the fruity wines. Ambient yeasts are preferred though sometimes a neutral strain of cultured yeast is required to complete its fermentation. Often the wines stay on their gross lees well into spring. The wines produced show the best of Kruger-Rumpf’s renowned vineyard sites, with brilliance, concentration and extract
Champagne Mangin et Fils
The Jack Edwards Collection is a direct import wine company featuring small production, high quality wineries from France. Additionally, Jack is a long time friend of the Frankie Lemmon School and the Triangle Wine Experience.
Jack Edwards has been in various area’s of the wine business for 30 years. 10 years in New York in the import and wholesale business and almost 20 years traveling the world selling great wines from Napa Valley. His travels eventually took me to the Rhone Valley where he immediately fell in love with the wines and the people.
In 2015 with the encouragement from some winemaker friends in the Northern Rhone, he made the plunge and started The Jack Edwards Collection representing small quality wineries from the southeast of France in the US and Canadian markets.
Today he has put together a small portfolio of family owned wineries from some of my favorite regions of France and introducing many of them to the U.S. market for the first time.
The history of the champagne house Mangin & Fils dates back to the first half of the 20th century.
At that time, Gabriel and Fernande were red wine producers and used to sell their output in their café, which was the only meeting place in the hamlet of íle Chíne La Reineî close to Leuvrigny. Later, champagne began to achieve recognition especially abroad, and the work in the vineyards increased, which pushed Gabriel to deliver his output to bigger houses of champagne, such as Krug.
Their children René and Andrée (the 2nd generation) stopped their work at the café and the red wine production to turn towards champagne: Champagne Mangin-Bertrand was born!
Bernard and Franáoise (the 3rd generation) developed its commercialization in the 1980ís and named it Champagne Mangin & Fils. Each generation brought improvement in the vineyards, the wine-making process and the reputation of their wines.
Today, the family business Mangin & Fils is run by Cédric Mangin (4th generation) and totals four full-time employees.
Domaine des Deux Roches
The white wines from the Chardonnay grape dominate and blossom on stony and quite warm terroirs which are particularly favorable to them. Benefiting from the geological richness of the clay-limestone soils, they enjoy a good exposure and a rather mild climate, combining minerality and roundness.
The Domaine des Deux Roches has established itself as a specialist of the Saint-Véran name which comes in multiple vintages. From the vine to the bottle, qualitative methods are applied reflecting a real know-how combined with an undisputed love of the terroir.
O-ku Sushi Raleigh
O-Ku Sushi Raleigh celebrates authentic Asian cuisine with a southern approach, providing a dining experience that focuses on unique ingredients and sophisticated presentations. From petite plates to sushi specialties to contemporary robata-style dishes, executive chef Richard Fong showcases the freshest fish from the worldís finest markets in areas such as Norway, Scotland, Hawaii and New Zealand, as well as local sustainable sources.
Inspired by sister restaurants in Atlanta, Charleston, S.C., Charlotte, N.C. and Washington D.C., O-Kuís menu provides a fresh and innovative take on traditional Japanese sushi and cuisine. Located in the Warehouse District of downtown Raleigh, the restaurant offers rare and unique dining options with traditional sashimi and specialty rolls, highlighting seafood from the finest fish markets in Tokyo and Hawaii alongside local and seasonal ingredients.
Reminiscent of traditional Japanese culture, O-Kuís menu is comprised of signature starters, contemporary Japanese entrees and seasonal traditional sushi that reflect the uniquely designed space. The beverage program is built around quality ingredients that celebrate Japanese culture and Raleighís best purveyors with a sophisticated blend of specialty cocktails along with premium sake, wine and local beer selections.
Located at The Dillon, O-Ku Sushi brings a vibrant dining experience to one of downtown Raleighís transforming spaces.
Richard Fong is the executive chef of O-Ku Raleigh. Originally from Hong Kong, China, Fong joins the team with 30 years of hospitality experience under his belt, with a majority of that time being spent as a sushi chef. His extensive knowledge about the restaurant industry has equipped him with the ability to make decisions quickly and efficiently. As O-Ku Raleighís executive chef, Fong brings his unique culinary perspective to the table, seeing food not only as nourishment, but also something where creativity can grow.