Weinhof Scheu

(Schweigen, Pfalz, Germany) 

Klaus Scheu took control of Weinhof Scheu from his father, Günter who retired in 1994. Theirs is a weinhof without borders, as it sits so close to Alsace in France that the vines nearly cross back and forth. Klaus, like his father, maps this not by geographic boundary, but by micro-climate and by the soil’s complexity, creating a unique home for each varietal and clone. His philosophy: the more precise the designation of origin, the higher the quality of wine. In all, there are yellow and blue clays, limestone, silica, sandstone, chalk, and slate decorating the soils, each positioned to various exposures. From this springs the voice of individual terroir. To preserve this individuality, Klaus does not craft the wines based on the specific ripeness levels, like his northern German neighbors in Mosel. Older vines and meticulous vineyard work keep yields excessively low, which adds to the concentration of his wines. The cellar, too, allows for what the parcel and vintage have presented. There are both steel and oak vessels, and fermentations are allowed to occur at their own pace. This all drives to an output of high-density flavors and full concentration of fruits in the wine. Klaus claims that no other wine can be replicated like his, as he is making wine for his parcels, and they reflect that even in the poor vintages.


Pfalz, Riesling Trocken "Schweigener"

100% Riesling

The term ‘Schweigener Riesling ’was, until 1971, from changes in the German Wine Act, the valid term for Riesling grown in the area. From 25 year old vines planted on limestone soils that are organically farmed and hand-harvested at the end of October, undergoing vigorous vineyard selection. The grapes spend eight hours on the skins before fermentation begins in stainless steel that lasts 18 days under temperature control. The wine spends the entire time on lees until January with stirring twice a week for three weeks. Filtered before bottling. 




Pfalz, Spätburgunder Trocken

100% Spätburgunder

From 22 year old vines grown in clay soils, the grapes are hand-harvested and vineyard sorted in late September for maximum ripeness. Maceration lasts 14 days, followed by fermentation lasting 10 days in 2500 liter barrels with no temperature control. The wine is aged in 2500 liter oak barrels for one year and filtered before bottling.