German wines from Erbach in the Rheingau
The motto of the winegrowers’ cooperative from Erbach is “small but nice”. And rightly so, because Hugh Johnson dubbed the company “the best winegrowers’ cooperative in the Rheingau”. If the wine pope already says that, who can contradict him? 31 member winemakers from Erbach deliver their grapes to the winegrowers’ cooperative.
The wines of the winemakers of Erbach are highly prized: Nine state prizes, state winners awards in 2015 and 2017, the highest praise in GaultMillau and VINUM Weinguide adorn the reputation of the Rheingau-based winegrowers’ association. Above all, the Rieslings are celebrated, which are rich in extract, fruity-spicy and of good structure.
The history
The cooperative was founded in its current form in 1953. However, the history of the Erbach winemakers and the history of Erbach viticulture can be traced back even further. The magnificent wine press hall from 1903 is a treasure trove of history and the pride of the cooperative. Tradition and modernity merge here in pure culture.
The vineyards
The growing areas of the vines are in Kiedrich and Rauenthal and cover a total of 33 hectares. The south-westerly location towards the Rhine and the protection from north winds by the Taunus Mountains offer a unique wine-growing climate for which the Rheingau is world-famous. The growing areas are Erbacher Michelmark, Erbacher Steinmorgen, Erbacher Honigberg, Rauenthaler Steinmächer and Kindlicher Klosterberg.
Over 90% predominantly white grape varieties are grown here. Riesling makes up around 85% of this. But other grape varieties are also grown: Red Riesling, Pinot Gris, Pinot Blanc, Goldmuskateller, Cabernet Blanc, Pinot Noir, Cabernet Dorio and Saint Laurent
The production of award-winning wine
The foundation stone for the special wines is laid during the vineyard work with moderate cutting and selective harvest. The most modern cellar technology combined with traditional viticulture guarantee success.
The grape juice undergoes a strict pre-clarification and fermentation under the temperature control of 14-16 degrees in order to preserve the main aroma of the fruit and, if necessary, the natural residual sweetness. Young wines mature on wine yeast until spring and can thus become more complex.
The red wines are stored in high-quality oak barrels made from German, American and French oak.
