uncorking passion with patrick adank

Liquid Letters is about getting up close and personal with the important personalities in the wine industry - not as experts, but as people with visions, passions and experiences. In our exclusive interviews, we elicit from the industry's movers and shakers their personal stories, which often remain hidden, and let you share in the emotions that drive their work. It's less about dry facts and more about the experiences and inspirations that make the wines, designs and the industry so unique.

Join us as we get to know the people behind the brands and masterpieces and tell their stories.

Patrick Adank has already made a name for himself in the world of wine. His in-depth experience at prestigious Burgundy and Champagne wineries has given him an extremely keen sense for creating outstanding wines.

With his clear, authentic and mineral cuvées, which reflect the terroir in its purest form, he delights both discerning wine lovers and proven experts. Together with his father Hansruedi, he has created true masterpieces- such as the award-winning Adank's Brut, which is a firm favorite in select restaurants, as well as the fascinatingly reductive Chardonnay am Berg and the profound Pinot Noir Herrenacker.

We are pleased to be able to ask him our questions exclusively on liquid letters, enjoy reading!

Bild: Joan Minder

1. Have you ever made a decision that turned out to be risky but ultimately contributed to the success of your winery?

One decision that took us in a new direction was experimenting with whole bunches. At the beginning, it wasn't necessarily considered “risky” because it's a very traditional method that is also used by big Burgundy houses. We experimented with it in 2010 and then started using 80-100% whole bunches in 2014 - the first winery in the region to do so on this scale. We were convinced that it worked and suited our style. Whole bunches ripen more beautifully, especially on the long haul. In the beginning, this was not very common in the region, as the style was somewhat unusual for many. However, more and more winegrowers are now using this method, which shows us that we were on the right track back then.

2. Was there a special moment or story that led you to this decision to become a winemaker? What does it mean to you to carry on this tradition?

As a family business, it has always been important to us to enjoy good food and good wine - it's part of our culture. My parents never expected me to take over the winery. They always encouraged me to do what I was really passionate about. I developed my passion for the winemaking trade myself. It was never a compulsion, but a process that I became more and more involved in. The winery is small, there were no great expectations from outside. We don't have a “tradition” in the sense that the winery has existed for generations, as we have only been producing wine since 1984. For us young winemakers, however, this means that we have the freedom to build our own identity.

3. Can you tell us about a particularly emotional moment in your career that you will always remember?

A very special moment was in 2020 when I was awarded the Rookie GM. The call came during the harvest. This first recognition was like a reward for all the hard work and ambition I had put into my young winemaking career.

4. What is the most difficult thing about working as a winemaker and what challenges have you overcome over the years that you never thought you would?

As a winemaker, people often underestimate how varied the work is. It goes far beyond the vineyard and the cellar. You have to work a lot with people, have knowledge of microbiology, drive a tractor, develop processes and strategies and manage logistics. The standard in all areas has become extremely high, you can no longer afford to be just average. You have to keep learning and striving for more. An important lesson is that you have to learn to accept problems and challenges and work with them.

 5. How has the family heritage of winemaking changed over the generations? Are there things you learned from your parents or grandparents that you still use today?

It is difficult to say how the family heritage has changed over the generations, as it has always gone hand in hand. The idea of creating a “great wine”, the expectation of a good product, that's still the same. Nothing has changed “brutally”, but small adjustments and new topics such as sparkling wine production or the whole bunch method have been added. These are fine adjustments, small screws that we turn, but we still come from the same perspective.

 6. When you think about your legacy, what do you want people to know about your work and your contribution to wine culture?

I would like to express it with a quote from Jürgen Klopp, the football coach: “It's not how many trophies you take to your grave, but that you were a good person.” I want people to know that I have created long-lasting, intelligent wines that inspire and evoke emotions. For me, it's not just about the wine, but also about being a person who lives and loves wine as a cultural asset - without taking everything too seriously.

7. What experience or turn in your career could you never have dreamed of when you started your journey as a winemaker?

I never thought that the sense of achievement that would eventually be seen and recognized would be so overwhelming. When all the pieces of the puzzle come together and success happens, it's a great feeling.

8. What is something about wine production that you really hate or that often frustrates you, but is still part of the process?

Cleaning, cleaning, cleaning - that's really the biggest part of the cellar work (about 80%). At home you can hire a cleaning lady, but in the cellar you have to do it yourself. Or you can train an apprentice to do it for you. And then there's the winter outside in sub-zero temperatures and light drizzle - that can be quite a challenge!

9. What do you value most about Graubünden's culture and landscape? Are there certain elements that particularly help or inspire you in your work?

I particularly appreciate the look of the region - the alpine climate, the variety of landscapes with snow and the lush greenery. At a time of global temperature change, the Graubünden region is a cool-climate wine-growing area with a lot of potential. The soil structures and the barren but beautiful nature of the landscape are reminiscent of down-to-earthness and joie de vivre. The work in this region is hard, but the honest food and the sense of value are inspiring.

 10. One wine to die? Henri Jayer Cros Parantoux 1978 - a true masterpiece.

11. If you were a grape variety, which would you choose?

I would be Pinot Noir, because science keeps telling me that it is a “smooth operator”: fine, elegant, but also bitchy and stubborn. Pinot Noir literally flows through your veins - you have to understand it to appreciate it.