WEINGUT BEURER
PAST WINES
2022 RIESLING TROCKEN
This Riesling comes from various parcels around Stetten and Schnait planted on varying soil types, with sandstone taking the lead. The juice is spontaneously fermented to full dryness in stainless steel before élevage and bottling. This vintage features our custom label! 12% ABV
2020 ROT
This wine is made from a blend of Spätburgunder, Dornfelder, Portugieser. The grapes are mostly destemmed and after a cold maceration, some of the juice is bled off for rosé. After a short fermentation on skins the wine is pressed off into neutral large oak barrels for élevage. The wine is bottled unfiltered with minimal SO2. 12% ABV
2020 RIESLING JUNGES SCHWABEN
At nearly 400m above sea level, this vineyard is perched high above the town of Stetten in an alcove of trees. The walled vineyard boasts 40+-year old vines which Jochen only replaces with selection massale from the same site – selecting for tiny berries in loose clusters. Quince trees are interplanted to increase biodiversity. He harvest the grapes in several passes with as long as a month between the first and last selection. This results in maximum concentration without sacrificing freshness. The grapes undergo an extended cold maceration, up to three weeks depending on the vintage. The grapes are then pressed off into large neutral barrels for fermentation which often takes more than 18 months. The wine is bottled unfiltered. Junges Schwaben (Young Swabians) is an organization started by Jochen to celebrate up-and-coming wine talents from their region and highlight the cultural and linguistic uniqueness of these people.
2020 SCHILSANDSTEIN RIESLING
About: This wine is Jochen’s pure expression of a unique type of sandstone found in some of his vineyard parcels. Derived from ancient reed beds, these soils tend to be more alkaline. Vines here are 40+ years old which helps with even ripeness and flavour intensity. The juice is spontaneously fermented to full dryness in stainless steel before élevage and bottling. 12.5% ABV
2021 ROSÉ
This wine is made from a blend of Trollinger, Zweigelt, Spätburgunder, and Portugieser. The juice is bled off and spontaneously fermented to full dryness in stainless steel before élevage and bottling. 10.5% ABV
2021 WEISS
This wine is a blend of Müller Thurgau, Silvaner, Kerner, and Weissburgunder from across Jochen’s property. The juice is spontaneously fermented to full dryness in stainless steel before élevage and bottling. 11.5% ABV
2020 RIESLING TROCKEN
This Riesling comes from various parcels around Stetten and Schnait planted on varying soil types, with sandstone taking the lead. The juice is spontaneously fermented to full dryness in stainless steel before élevage and bottling.
2020 TROLLINGER
The Trollinger (Schiava) is planted on a combination of Bunter Mergel and Kieselsandstein soils just beneath the famed Pulvermacher Grosses Gewachs. With just 1.2 hectares of old vines on his property, production is limited. The south facing slope is incredibly steep, often 45º, making mechanization all but impossible. The large clusters of fat juicy grapes are mostly destemmed into bins for cold maceration. After several days in the cooler, some of the juice is bled off for rosé (up to 20%) while the rest is warmed up for fermentation. Once the wine is pressed off it undergoes a short élevage before bottling with minimal SO2.
2019 ROT
This wine is made from a blend of Spätburgunder, Dornfelder, Portugieser. The grapes are mostly destemmed and after a cold maceration, some of the juice is bled off for rosé. After a short fermentation on skins the wine is pressed off into neutral large oak barrels for élevage. The wine is bottled unfiltered with minimal SO2.
2019 RIESLING JUNGES SCWABEN
At nearly 400m above sea level, this vineyard is perched high above the town of Stetten in an alcove of trees. The walled vineyard boasts 40+-year old vines which Jochen only replaces with selection massale from the same site – selecting for tiny berries in loose clusters. Quince trees are interplanted to increase biodiversity. He harvest the grapes in several passes with as long as a month between the first and last selection. This results in maximum concentration without sacrificing freshness. The grapes undergo an extended cold maceration, up to three weeks depending on the vintage. The grapes are then pressed off into large neutral barrels for fermentation which often takes more than 18 months. The wine is bottled unfiltered. Junges Schwaben (Young Swabians) is an organization started by Jochen to celebrate up-and-coming wine talents from their region and highlight the cultural and linguistic uniqueness of these people.
2020 ROSÉ
This wine is made from a blend of Trollinger, Zweigelt, Spätburgunder, and Portugieser. The juice is spontaneously fermented to full dryness in stainless steel before élevage and bottling.
2019 WEISS
This wine is a blend of Müller Thurgau, Silvaner, Kerner, and Weissburgunder from across Jochen’s property. The juice is spontaneously fermented to full dryness in stainless steel before élevage and bottling.
2019 GEWURZTRAMINER SPATLESE
The grapes for this cuvée were harvested at maximum ripeness, allowing for an intense interplay between glycerol and acidity. The juice is spontaneously fermented in stainless steel before élevage and bottling with some residual sugar, typically around 15 g/L.
2019 RIESLING MAL ANDERS
This Riesling represents Jochen’s Feinherb style, bottled slightly off-dry. The juice is spontaneously fermented in stainless steel before élevage and bottling.
2019 SEKT
This wine is made from a blend of Pinot Noir and Pinot Blanc. The latter is grown on particularly barren silica sandstone soils helping retain acidity and levity. The grapes were gently pressed into tank for spontaneous fermentation. The wine is then bottled with a liqueur de tirage for secondary fermentation. After extended lees ageing the wine is hand riddled and disgorged.
2018 STETTENER PULVERMACHER RIESLING GG
2018 RIESLING SCHILFSANDSTEIN
This wine is Jochen’s pure expression of a unique type of sandstone found in some of his vineyard parcels. Derived from ancient reed beds, these soils tend to be more alkaline. Vines here are 40+ years old which helps with even ripeness and flavour intensity. The juice is spontaneously fermented to full dryness in stainless steel before élevage and bottling.
