Winzer von Erbach’s wine growers’ organization was founded in 1897. Their cellar was built in 1903 in the “Art Nouveau” style. Today they have 32 vintners who deliver grapes from the Erbach and Rauenthal vineyards to their cellar, and they are the most highly rated wine cooperation in the Rheingau region, known for their high quality Riesling wines with a strong price-value relationship.
Varietals Produced: Riesling, Spätburgunder (Pinot Noir), and Grauburgunder / Weißburgunder, Dornfelder, Cabernet Dorio and St. Laurent red
The average quantity from a harvest is 300,000 litres of wine. This corresponds to a harvest ratio of 79 hectolitres per hectare.
Our cellar barrels and tanks have a capacity of 580,000 litres and the cellar storage volume is around 350,000 bottles of the Rheingau's finest wine. The bottling is done in spring and early summer to preserve the fresh and fruity Riesling character. Because of its pronounced fruity acidity you can store Rheingau Riesling longer than other white wines, especially when they are sweet (8-25 years and more).
Together with the Mosel region, Rheingau is famous for growing top quality Riesling grape. Rheingau is a smaller region, with 3,200 hectares (7,904 acres) in a 45 kilometer stretch from Wiesbaden to Lorchhausen. It is an unequivocally cool area, yielding more elegant & refreshing wines, rather than robust & intense
More than 30% of the Winzer von Erbach’s vineyards are located in the top spots of the Rheingau called "erstes Gewächs" (first growth). 50 hectares are cultivated in the following locations in Erbach and Kiedrich: Erbacher Michelmark (12 hectares), Erbacher Steinmorgen (8 hectares), Erbacher Honigberg (20 hectares) and Kiedricher Sandgrub (10 hectares). Average production is around 27,000 cases per year.
In the vineyards our vintners create the foundations for a healthy, high quality grape harvest by using a minimum cut. It has been said many times that great wine is made in the vineyard, we believe that too - but you also need to use the best technical equipment and a reliable, creative cellar master with experience to get a perfect result.
In the Riesling Region it is important to cultivate this noble type of wine in the classic way while also integrating modern ideas and techniques. Once the grapes are in the winery, the aim is to preserve, and if possible, enhance the natural aroma and flavor of our fruity and worldwide unique Riesling.
The Rheingau is unequivocally a cool area, and the wine styles will always be elegant rather than robust, intense and refreshing rather than heavy.
Special importance is given to the preservation of the typical Riesling fruit. In comparison to most wine makers in the Rheingau we use malolactic fermentation for all red wines and also for selected Riesling qualities. So we create a smoother but still typical Riesling style.
We use a temperature control system inside our 10,000 litre stainless - steel tanks where we maintain a fermenting temperature of 15-18 degrees Celsius so that we can precisely control the development of fermentation. Often for the red wines the grapes are too cool to start with fermentation and we need to start the fermentation process by heating must. The red wines are fermented at 20-25 degrees Celsius. We use a special closed stainless-steel tank with aluminum paddles that mix the fermenting, crushed grapes in the must to get the maximum extraction of color and aroma.
No sulphur dioxide is added until the completion of the malolactic fermentation. The malolactic fermentation is actually not a "real fermentation". The activity of special bacteria reduces the total acidity content to approx 4,8 grams per litre and also changes parts of wine acid to the softer lactic acid which helps add to the smoothness of the wine.
We also have a small wooden barrel gantry of about 225 litres barrique casks. For our barrique wines we use a mixture of medium and heavy toasted Taunus and portuguesian oak. In general terms, the wines keep in contact with the yeast only for a few days after finishing fermentation. The ripening of our wines is mainly performed in special stainless steel casks; the bottling is done in early spring and summer. The wine is cooled down to 8 degrees Celsius before the bottling to keep its carbondioxid and freshness.