The compasses of Magellan and Columbus, who rode out the swells of the 15th-century age of exploration, did not point to gold bullion but to small, humble dried flower buds. They were "cloves." Cloves are a spice used to add aroma to meat dishes, sauces, baking, and drinks such as vin chaud and tea. In Europe at the time, cloves were more than just an ingredient—they were the currency of power. By the time the precious spice, which grew only on small islands in Indonesia, reached Europe via Arab and Venetian merchants, it was worth as much as its weight in gold. Serving dishes lavishly dusted with cloves at aristocratic banquets was the most dazzling way to prove a family's wealth and influence.
Explorers gladly risked their lives and set sail into unknown seas to secure this small, spicy aroma. It is said that voyages from Europe to India at the time were desperate struggles in which more than half the crew lost their lives to storms. Even so, they did not stop because, if they returned with holds full of spices such as cloves and nutmeg, even poor sailors could instantly become the very rich. The maps of the age of exploration were the trajectories of a longing for spices. At the center was the piercing, intense aroma of cloves.
Today, the wines we drink made from the grape variety "Gewürztraminer" carry on the history of the aromas they so craved. "Gewürz" means spice in German. As the word is attached directly to the variety name, its hallmark is the subtle spiciness of spices alongside the fruitiness typical of white wine.
The ones who have elegantly reinvented this variety are "Weingut Frey" in Germany's Rheinhessen region. Based in Ober-Flörsheim, the highest area in southwestern Rheinhessen, they are a storied family that has operated a winery since the 18th century. The fourth-generation brothers Philipp and Christopher currently lead the winery. Educated at Geisenheim, Germany's prestigious wine institute, they are counted among the most watched young prospects in the German wine industry today. Their father, Stefan, also underpins the family tradition by overseeing everything from viticulture to bottling.
The Frey brothers' philosophy is clear: refine the variety's inherent aromas through the vitality of healthy soil, not through artificial processing. Since 2013, they have obtained official organic certification (EU Organic) and have boldly excluded chemical fertilizers and pesticides.
In particular, the structure of the soil they have settled on is a key factor that determines wine quality. The top layer is covered with windblown silt and clay that supply nutrients, while deeper layers are rich in Muschelkalk (shell limestone). It imparts sharp acidity and taut minerality to Gewürztraminer's characteristic weighty texture. This is the secret that makes potentially overly sweet or aggressive spice flavors refined and elegant.
Frey in particular crafts Gewürztraminer in the "Spätlese" style. Spätlese means "late harvest," referring to grapes picked after they have passed full ripeness and reached a more mature stage. That yields deeper aromas and a longer finish.
Frey Gewürztraminer Spätlese maximizes the variety's inherent aromas through a 12-hour skin contact after harvest. Fermentation then proceeds naturally without added cultured yeast, and all winemaking is carried out in stainless steel tanks to preserve freshness.
Aromas of tropical fruits such as lychee and pineapple, lavish floral notes of rose petals, and subtle spice nuances come together in a fantastic harmony. The balance of the Spätlese grade's characteristic sweet richness and refined acidity leaves a long finish on the palate.
It won "Best of 2026," awarded to the highest-rated wine in the Old World white wine category at the 2026 Korea Wine & Spirits Awards. Domestic import is handled by Vino H Co., Ltd. (Vino-H), a wine import and distribution company under the Hyundai Department Store Group.