It is not only Edeltraud and Hanspeter that make up Weingut Ziereisen but, with all included, there are 4 generations working side by side, it has been this way for 30 years. Wonderfully they all toil to achieve the same goal: working with utmost care to reach the potential that the vineyards can express, with little interference by man in the winery. The goal is to reflect the power of the vineyards but, as Hanspeter says, “Not sumo wrestlers but decathletes; smooth, elegant, strong, and athletic.” To achieve this, the property is managed naturally, without chemicals. The unique micro-climate and pure limestone soils provide a growing environment similar to Burgundy, and so similar clones do very well. They are worked by hand every day and, come harvest time, are swept for only the best grapes. Another selection process before pressing assures only the best fruit are entered into the process. They want wines that reflect the vintage as well, so the correct moment of picking is calculated after watching the entire season pass. Gutedel (Chassalas) is the local grape and champion of the family. Hanspeter believes that by working these vines hard, he can revitalize the noble nature of this varietal. The cellar work is described by Hanspeter controlled idleness, allowing for long macerations and up to 20 months of lees contact. Both old and new wood may be used but assuredly it is not frivolous. Nothing is done but nothing goes unattended, as it has been for centuries here with cellars dating back 734 C.E. Luckily time is on their side, as they believe only with patience can they create pure wine. Centuries before, it was realized that this was perfect ground for grapes and the Ziereisen family has no intention, no matter how long it takes, of letting that greatness fade. All wines are vegan friendly.
Badischer Landwein, Blauer Spätburgunder, ‘Schulen’
The grapes are handpicked from Ziereisen’s 25-35 year old ‘Schulen’ parcel, which has very pure limestone soils, leading to a complex minerality in the wines. They then undergo a six week maceration period, after which they are pressed and moved to age to a combination of 20% new and 80% used barriques for about eighteen months. Yields about 50 hL/ha.
Badischer Landwein, Syrah, ‘Gestad’
Grapes are handpicked from the ten-year old vines of the ‘Gestad’ parcel, which is planted on steep slopes with stony, limestone soils. Grapes undergo an eight-week maceration before being pressed and moved to age in 25% new barriques and 75% old 1200 liter barrels for about sixteen months.
Yields: 30 hL/ha
Badischer Landwein, Blauer Spätburgunder, ‘Tschuppen’
100% Pinot Noir from 30 year-old vines planted on limestone soils. The grapes are hand-harvested at the end of September and undergo rigorous sorting for the best grapes; maceration lasts six weeks with pre-fermentation cold soak of one week, followed by spontaneous fermentation in stainless steel that lasts for two weeks. Aged in French barrique.
Badischer Landwein, Blauer Spätburgunder, “Rhini”
100% Pinot Noir from 30 year-old vines planted on limestone soils; hand-harvested only with spontaneous fermentation in stainless steel and then aged up to 20 months in barrique; not fined or filtered.
Badischer Landwein, Gutedel, ‘Heugumber
Badischer Landwein, Blauer Chardonnay, “Hard”
Badischer Landwein, Blauer Spätburgunder
From 25 year-old vines. The grapes are hand-harvested and meticulously sorted in October, with a four week maceration period. Spontaneous Fermented in stainless steel for two weeks with two years on lees, no stirring. Aged in large 1200-3000L barrels; not fined or filtered.