Karl Schnabel

It was 2009 when the phone rang and Eva Schnabel called. I had just launched my website. ‘Finally, someone understands what we do!’ That's how we met. And as luck would have it, it took over 15 years before I added Eva and Karl's wines to my range. This had to do with my pricing policy and with feeling my way towards a changing clientele.

In times when some people only talk about low-intervention wines, others in the natural wine scene are also moving closer together. Eva and Karl have been proving for years that pure fermented grape juice, with complete transparency and honesty, can make great wines. And it is more important to me than ever to present this.