Rebholz

The Rebholz estate, in the southern Pfalz region of Germany, is a pioneer in organic and natural winemaking. The estate has been certified organic since 2005 and practicing biodynamic since 2006. However, even as far back as 1951, Eduard Rebholz (1889-1966), who received the title Ökonomierat, an honorary title conferred upon a deserving agriculturist, was commenting on his natural approach: "You will receive only natural wine from my cellar, wine that is the result of intense and loving cultivation of the vines and of similar vinicultural methods (no chaptalization, no artificial addition of a Süßreserve or similar fundamental structural changes that alter the native character of the wine and, in my eyes, mean that it is no longer a natural product."

This tradition continues with the current generation; Birgit and Hansjörg Rebholz together with their children Hans, Valentin and Helene work as close to nature as possible. In an effort to promote a healthy ecosystem and to protect the environment, they forgo the use of herbicides, synthetic fungicides and mineral fertilizers. They use only organic and biodynamic techniques and materials that promote healthy plants, helping the vines grow strong and prosper naturally. While these methods involve more time and effort, it is a price they are willing to accept in order to best protect and preserve the biodiversity within their vineyards

The earliest recorded history of winegrowing by the Rebholz family in Siebeldingen dates back to 1632. From beer brewer to village mayor, family members have held a wide range of titles over the years. The single constant: always at least one winemaker in the family. Around 100 years ago the Rebholz clan took the estate house, first built in the 16th century, as their family home. The Rebholz family only began bottling their wine following the Second World War, as an alternative to delivering entire barrels to local inns and restaurants

The role of soil in producing quality wine is so crucial that they have spent many lifetimes searching out the finest sites and then preserving and protecting them through organic farming practices. All fruit is picked by hand, in many cases long after their esteemed neighbors have completed their own harvest.

The Rebholz family believe that this work directly impacts the quality of their wines. Each terroir is defined by its own distinct native flora and fauna, the living organisms in the soil, the natural topsoil and a certain capacity on the part of the vines and their roots to tap into and work with these elements. By nurturing a more natural ecosystem in the soil, they help the vines better express the distinct character of their terroir in their fruit, and thus ultimately in the wines. Then as now, Rebholz wines are neither enriched nor de-acidified. They believe both practices spoil the wine's defining and natural character.

There are three distinct terroirs in the estate’s vineyards. In the “South-Pfalz”, where the estate is located, limestone terroir rules and it is ubiquitously present in one part of the Im Sonnenschein vineyard where Riesling, Pinot Noir, Pinot Blanc and to lesser amounts Pinot Gris, Gewürztraminer and Muskateller are planted. In the Ganzhorn, a small parcel of the same site, the estate's Riesling excels. It performs the minor miracle of exquisite peach, apple and apricot aromas sourced from colorful sandstone. Last but not least there is the Kastanienbusch with its rocky, rusty-red soil of the true primary rock from the lower strata of the “new” red sandstone. It simply produces some of the greatest dry Rieslings not only in Germany – but anywhere.

The estate’s 22 ha are farmed biodynamically with a production of about 10,000 cases.

Twins Hans & Valentin Rebholz did their apprenticeships at Jean Marc Roulot and Frederic Magnien in Burgundy, and Bodega Chacra in Patagonia, which not only added to their inspiration for Pinot Noir but had a huge influence on their Chardonnay wines.