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    17:20 PM
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    92.7 Tb
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News

BWW - Best Wine in the World Competition!

We are happy to announce, that our wines are included in the new competition here on Facebook! Please make sure to leave a vote for all our wines, including our finest wines from our VDP.Grosse Lage Kiedrich Gräfenberg!

 

 

 

 

The maturity of our Riesling grapes! It looks great! Although mother nature has challenged us in the last months quite hard!

 

 

 

 

For the next generations... our wine library at Weingut Robert Weil is well stocked!

 

 

 

 

Bud break in our vineyards look just perfect

 

 

 

The spring is coming! We have a lot of work in our vineyards!

 

 

 

Last check for the noble sweet wines from vintage 2015 with the winemakers before bottling…

 

 

The three-month pruning marathon has begun!
This work will have a major influence on the quality of the 2016 vintage!

 

 

 

 

 

Harvest finished - minus only Eiswein!

Attention! Wines at work! Our full range - minus only Eiswein - are now in the cellar. A truly stunning vintage with perfectly ripe, healthy and, most importantly, tasty grapes! Beautiful acidity! Late-developing botrytis and stunning must weights up to 200 °Oe!

 

International wine luminaries come together at Weingut Robert Weil! (July 17, 2015)

Summer Festival at Weingut Robert Weil together with FINE Das Weinmagazin /Work hard, play hard.
That's the philosophy at Weingut Robert Weil where we believe that celebration requires every bit the same passion and dedication as hard work.Our heartfelt thanks go out to everyone who helped make our summer festival such a huge success!

 

 

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from France: Château Giscours, Château Phélan Ségur, Château L'Eglise Clinet, Jean-Louis Chave, Hermitage, KRUG

from Italy: Sassicaia, Tenuta Degli Dei, Tenuta San Leonardo, Tenuta Monteverro, Weingut J. Hofstätter, Omina Romana, Luce della Vite
from Spain: Numanthia, Abadia Retuerta, Pesquera
from Austria: Österreich: Weingut Franz Hirtzberger, Schloss Gobelsburg, Weingut Erich & Walter Polz
from overseas: Bodega Chacra, Patagonien, Argentina, Terrazas de los Andes, Mendoza, Argentina, Chateau Montelena Winery, Napa, California, Cloudy Bay, New Zealand
from Germany: Fritz Haag, Dönnhoff, K.F.Groebe, Dr. Loosen, Markgraf von Baden, Reichsgraf von Kesselstatt, Meyer-Näckel, Josten & Klein, Weingut Dautel, Schloss Proschwitz, Juliusspital, Bürgerspital, Rudolf Fürst, Weingut Forstmeister Geltz Zilliken, Weingut Joh. Jos. Prüm

 

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History

Vines have been cultivated at Weingut Robert Weil for four generations. The founder of the estate, Dr. Robert Weil, purchased the first vineyards on the Kiedricher Berg in 1867. At the time, he was still a professor of German at the Sorbonne in Paris, until events prior to the Franco-Prussian War (1870/71) forced him to leave. He bought the manor of the late English baronet Sir John Sutton in Kiedrich – a village in the Rheingau dating from 905 – and settled there.

 

Sutton, quite a wealthy man and a patron of the arts, first came to Kiedrich in 1857, in the course of one of his art tours. He fell in love with its unique ensemble of architectural gems – the Gothic church St. Valentine; numerous aristocratic estates dating from the medieval, Renaissance, and baroque periods; and the Scharfenstein castle ruins of the Mainz electors – as well as the vineyards and forests of the sur- rounding countryside. Until his death in 1873, he invested considerable sums to maintain the precious church and its choir, famous for its German rendition of Gregorian chants.

 

As of 1875, in addition to his work as a journalist, Dr. Robert Weil expanded his wine estate by acquiring the finest parcels of the Kiedricher Berg. Thanks to his uncompromising, quality- orientated viticultural philosophy, the estate developed quickly and its wines were soon distributed internationally. As such, Riesling Auslesen from the House of Dr. Robert Weil were served as the white wine counterparts of great Bordeaux wines at many European imperial or royal courts. A Gräfenberg Riesling from the 1893 vintage helped spread the estate’s renown throughout the world. The royal court of Austria purchased 800 bottles of the 1893 Auslese from the “Kiedricher Berg” for sixteen gold marks per bottle – an astonishing price even in those days when Rheingau Rieslings were already the most expensive growths in the world of wine.

 

Not only the nobility drank Weil Rieslings at the turn of the century, but also the burgeoning middle classes. Auslesen from the Kiedricher Berg were on the wine list of the Hotel Adlon in Berlin as well as those of other distinguished hotels throughout Europe. In 1928, during its maiden voyage to New York, the wine list of the airship “LZ 127 Graf Zeppelin” featured a “1920 Kiedricher Gräfenberg Trockenbeerenauslese Best Cask No. 20” from the House of Weil.

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Vineyards

The quality and unmistakable identity of a wine originate in the vineyard. The renown of a site, which is determined by historical as well as microclimatic and geological circumstances, plays a role, but strict quality-oriented vineyard management is the decisive factor. Weingut Robert Weil’s vineyards on the heights at the foothills of the Taunus Hills number among the Rheingau’s finest sites. The vines range in age up to more than 50 years and plant density is from 5,000 to 6,000 vines per hectare (ca. 2.5 acres).

 

The vineyards are cultivated according to controlled, environmentally sound viticultural practices. Organic fertilizer is used as needed; green cover is planted in alternating rows to optimize the humus content of the soil; herbicides are not used; plant protection measures are used sparingly and with respect for the habitat of useful organisms. Ecological vineyard management is also designed with future generations in mind. Stringent pruning to control yields, thinning after blossoming, halving of grapes, careful canopy management and negative selection are all part of the estate’s quality-oriented philosophy.

 

Maintaining low yields and achieving a fully-ripened crop are self-imposed goals. As such, the harvest seldom begins before October and continues for at least eight to ten weeks. During this time, the grapes are harvested by hand, with an extremely critical selection that involves up to seventeen rounds through the vineyards, and gently transported to the estate. The goal is to reap the finest fruit possible to make Riesling wines of every Prädikat level including Trockenbeerenauslese.

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Winemaking

Weingut Robert Weil has the same high standards for operations in the vineyard and in the cellar. The most modern technical know-how is combined with proven methods of traditional winemaking to preserve and fully realize in the cellar the potential of what nature provides. To receive and press the crop as gently as possible, clusters are transported via a so-called vibrating trailer. This method of transfer uses a special vibration technique. The vibrations have a fluidizing effect that enables clusters to be conveyed evenly and avoids subjecting the clusters to external pressure or any mechanical stress that could release tannins and bitter substances from berry skins, pips or stems.

 

Clusters are placed in the press via feeding hoppers. Whole cluster pressing and/or crushing with or without maceration are options at this stage. After gentle pressing at a maximum of two bar, the must is transferred to reception tanks via gravity (vertical concept). Here, natural sedimentation is used to fine the must, after which oenologists decide whether the clear juice is best processed in stainless steel tanks or traditional casks. Depending on the work in the cellar size of an individual lot, more than 300 tanks and casks of varying sizes – with a combined storage capa city of more as a million liters – are available.

 

Fermentation is temperature controlled, strictly monitored, and lasts from six to twelve weeks. Natural yeasts are increasingly prevalent in the cellar. Depending on the health of the crop and as long as high risks during fermentation can be controlled by careful monitoring, spontaneous fermentation with natural yeasts is used to produce wines of greater authenticity and sharper profiles that more clearly reflect their origin. If natural sweetness is to be retained, fermentation is interrupted through temperature reduction. This results in a very fine residual sweetness derived from fructose.

 

Considerable time on the fine-yeast and yeast stirring (bâtonnage) are desirable if vinification takes place in traditional casks (“Stück” cask of 1,200 liters,“Doppelstück” of 2,400 liters, and 4,800-liter casks). The use of stainless steel tanks or traditional casks is not a question of quality, but rather of wine style. The fullbodied dry wines are all fermented and aged in casks because the microoxidation provided wines with greater structural complexity. For the lighter wines with more pronounced fruit and the lusciously sweet wines stainless steel are used, which lends them greater finesse and enables them to develop optimal elegance.

Following sufficient time for slow fermentation and aging, the wines are filtered, then quickly and gently bottled to preserve the primary fruit aromas to the greatest extent possible, after which the wines undergo additional aging in bottle.

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Inside information

Although the Rheingau is one of Germany’s smaller winegrowing regions, its ca. 3,100 ha(7,660 acres) of vineyards are vastly diverse in their geological makeup. They can be divided into three zones: vineyards in proximity to the Rhine, vineyards on the higher reaches of the middle plateau, and vineyards on the heights at the foothills of the Taunus Hills. Among these high-lying sites (up to 240m/ 780 ft in altitude) surrounding Kiedrich lie the three steep hillside sites of Weingut Robert Weil: Kiedricher Klosterberg, Kiedricher Turmberg and Kiedricher Gräfenberg. The microclimate of these three southwestfacing sites is excellent, with perfect exposure to the sun and correspondingly high temperatures as well as good circulation from the Taunus winds drawn into the Rhine Valley.

 

Furthermore, the vines are able to permeate the stony soils and develop deep roots, while the water-retaining soil layers ensure the vines a good water supply. Inclination (up to 60%), exposure (southwest) and the ability of the barren stony soils to absorb heat are the factors that make for three perfect Riesling sites. These conditions, as well as ideal circulation, enable the grapes to remain on the vine for a long time, ripening well into November. Wines made from the loose clusters of small, intensely flavored berries are picture-perfect Riesling wines with a fine acidity; a distinctive mineral tone; and complexity. At the same time, they are marked by elegance and finesse.

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18 different wines with 91 vintages

Highlights

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Wine Moments

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 Markus Del Monego MW / Best Sommelier in the World 1998, MW (Germany)  tasted  1 wines  from  Weingut Robert Weil . In a tasting of  76 wines 

VDP Grosses Gewächs 2016 - vintage tasting was hold on August 21 and 22 at Wiesbaden.

24d 6h ago

 Weingut Robert Weil  has news

BWW - Best Wine in the World Competition! We are happy to announce, that our wines are includ  more ...

1m 4d ago

 Jan-Erik Paulson, Wine Writer (Germany)  tasted  11 wines  from  Weingut Robert Weil . In a tasting of  11 wines 

Weil Kiedrich Gräfenberg Auslese 1921 /  (This bottle was offered by Wilhelm Weil, who now has just 7 bottles left in the cellar. The only time in recent years that a bottle of the estate’s 1921 was sold was at a Christie’s auction at Schloss Johannisberg held by Michael Broadbent on November 13th 1999 with a reserve price of 1,000 DM, the hammer price rising to 20,000DM, a price still not rivalled at auction for a single bottle of white wine.) Bright amber gold, quite incredible “burnished” nose, waxy and polished like dark wood, concentration, elegance and maturity meet to form a totally perfect wine, nothing out of place, quite incredible at this age. 100++

4m 28d ago

 Marie Ahm, Wine Writer (Denmark)  tasted  1 wines  from  Weingut Robert Weil . In a tasting of  26 wines 

Weingut Wegeler Rothenberg Riesling 2014 / Tons of peach and mandarin. Expressive and juicy. Spicy notes from orange peel. Beautifully textured on palate. Very juicy, energetic and soft. Vibrant and still so enjoyable. Complex and charmning at once. 92 points

5m 25d ago

 Marie-Helen Krebs, Sommelier (Germany)  tasted  3 wines  from  Weingut Robert Weil . In a tasting of  18 wines 

Robert Weil 2003 / THE CALENDAR YEAR 2003 WILL BE REMEMBERED AS A YEAR OF WEATHER SUPERLATIVES. SINCE 1860, WHEN METEOROLOGICAL DATA WAS FIRST RECORDED ON A REGULAR BASIS IN THE RHEINGAU, THERE HAVE NEVER BEEN MORE HOURS OF SUNSHINE - 350 HOURS MORE THAN AVERAGE. IT WAS THE OVERALL WARMEST SUMMER EVER, WITH THE HIGHEST DAYTIME AND NIGH TIME TEMPERATURES EVER RECORDED: 40.2°C/104.4°F AND 27.6°C/81.7°F, RESPECTIVELY. WATER LEVELS, EVEN IN THE LARGEST RIVERS, REACHED AN ALL-TIME LOW.
NATURALLY, THIS WEATHER ALSO HAD AN IMPACT ON THE VITICULTURAL YEAR. EVERY STAGE OF THE ENTIRE VEGETATION PERIOD IN 2003 CAN BE PREFACED WITH “EARLY” OR “AHEAD OF SCHEDULE”: EARLY BUD BREAK, VERY EARLY BLOSSOMING (16 DAYS EARLIER THAN THE 30-YEAR AVERAGE) AND OVERALL DEVELOPMENT AND RIPENING WELL AHEAD OF THE LONG-TERM AVERAGE.
ALL OF THIS DATA, OF COURSE, HAS LED TO GREAT EXPECTATIONS FOR THE 2003 VINTAGE – ALL OF WHICH ARE JUSTIFIED. THANKS TO THEIR BALANCED SOIL STRUCTURE – A MIX OF STONY PHYLLITE WITH LOESS-LOAM – OUR VINEYARDS WERE ABLE TO STORE SUFFICIENT WATER RESERVES TO ENSURE THAT THE GRAPES HAD ENOUGH WATER DURING THE DRY SUMMER. THE EXCEPTIONAL AMOUNT OF SUNSHINE ENABLED THE GRAPES TO DEVELOP AND RIPEN TO PERFECTION – WE WERE ABLE TO HARVEST GOLDEN-YELLOW, COMPLETELY HEALTHY, HIGH-QUALITY GRAPES OF SPÄTLESE RIPENESS AT A TIME WHEN WE WOULD NORMALLY EXPECT GRAPES OF QBA RIPENESS. THE HARVEST BEGAN ON 22 SEPTEMBER – THE EARLIEST SINCE THE FOUNDING OF THE ESTATE IN 1875.
IN OUR GRAND CRU SITE “KIEDRICH GRÄFENBERG” THE CROP YIELDED WINES IN THE PREMIUM CATEGORY ERSTES GEWÄCHS AS WELL AS LUSCIOUSLY SWEET DESSERT WINES WITH OECHSLE LEVELS UP TO 316 DEGREES. THESE WERE ALSO RECORD-BREAKING MUST WEIGHTS FOR WEINGUT ROBERT WEIL.
ONCE AGAIN, FOR THE 15TH YEAR IN A ROW, WE WERE ABLE TO HARVEST EVERY QUALITY CATEGORIES POSSIBLE, FROM QBA TO TROCKENBEERENAUSLESE AND EISWEIN.
YIELDS IN 2003 AVERAGED 53 HL/HA – SLIGHTLY LESS THAN THE LONG-TERM AVERAGE OF 55 HL/HA.
AS WE CONTINUE TO MONITOR THE DEVELOPMENT OF THE NEW VINTAGE IN THE CELLAR, WE CAN SAY WITH INCREASING CONFIDENCE, THAT IN THE FOOTSTEPS OF THE WONDERFUL 2001 AND 2002 VINTAGES, WE HAVE YET ANOTHER PHENOMENAL VINTAGE AT HAND. THE WINES ARE MARKED BY A SENSATIONAL WEALTH OF AROMAS, A LONG FINISH, AND A FINE, LIVELY ACIDITY.
NATURE HAS BESTOWED US WITH A TRIO OF PERFECT VINTAGES AT THE START OF THE NEW CENTURY – EACH WITH ITS OWN PERSONALITY – BUT ALL WITH THE EXTRAORDINARY DEPTH AND SUBSTANCE THAT MAKE FOR VERY EXCITING TASTINGS.

6m 21d ago

 Jan-Erik Paulson, Wine Writer (Germany)  tasted  2 wines  from  Weingut Robert Weil . In a tasting of  20 wines 

A great evening. 30 vintages Château Cos d'Estournel. The oldest wine - 1928 was voted the wine of the tasting. A fantastic quality throughout

9m 24d ago

 Markus Del Monego MW / Best Sommelier in the World 1998, MW (Germany)  tasted  1 wines  from  Weingut Robert Weil . In a tasting of  17 wines 

“2015 Grosses Gewächs Preview Tasting of the VDP Part I / As every year on the last Monday and Tuesday of August, the VDP showed a huge array of over 500 wines from the german Grand Cru vineyards, designated as Grosses Gewächs, in a preview tasting for professionals and the press. The tasting was hold on August 29 and 30, 2016. As the sheer quantity of wines available was too much for a short tasting session, I focussed on the grape variety Riesling and on the rather classic areas such as Mosel, Saar, Ruwer, Pfalz, Rheingau, Nahe and Mittelrhein. From these wine regions I have tasted all Rieslings available. In addition I also tasted a small selection of Riesling from Rheinhessen. The tasting showed a very high and rather homogenous quality level due to good conditions in 2015 but also applied experience and knowledge of the vintners. A very successful tasting with highly recommendable wines.”

1y 19d ago

 Weingut Robert Weil  has news

BWW - Best Wine in the World Competition! We are happy to announce, that our wines are includ  more ...

1y 23d ago

 Weingut Robert Weil  has news

BWW - Best Wine in the World Competition! We are happy to announce, that our wines are includ  more ...

1y 2m ago

 Weingut Robert Weil  has news

BWW - Best Wine in the World Competition! We are happy to announce, that our wines are includ  more ...

1y 3m ago

 Weingut Robert Weil  has news

BWW - Best Wine in the World Competition! We are happy to announce, that our wines are includ  more ...

1y 5m ago

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BWW-Best Wine of the World -competition 2017

BWW -Best Wine of the World -competition has started.  We welcome You to join thousands of experts to choose the best wines of the world. You decide the winners by voting! 

 

PLEASE, VOTE YOUR FAVOURITE WINES NOW and make the difference! 

 

You can vote any Red/White wines from vintages 2008-2017 and Champagnes from 2002 vintage. Just use our search engine to find your favourite wines.

 

BWW is the largest and most important wine competition in the world in terms of amount of wines, consumers and professionals.    

Niepoort Colheita 2005, Niepoort
Beerenauslese Cuvée 2015, Kracher
Purety 2015, PureCru
Castelnau de Suduiraut 2010, Château Suduiraut
Château d´Ampuis 2010, E.Guigal