The Heyl zu Herrnsheim estate can trace its monastic roots back to 1561, when monks from Worms planted vineyards near the town of Nierstein in modern Rheinhessen. In 1909, the Heyl zu Herrnsheim family took over the vineyards and estate, becoming pioneers of organic farming in the region, and were one of the first to be certified organic in 1977. Today, the estate is certified biodynamic, and the vineyards use natural fertilizers, permanent plant coverage, soil aeration and no heavy machinery to ensure the health of all plants. In the cellar, there is no use of cultured yeast, stainless steel or temperature control: all fermentation is spontaneous and the wines are fermented and aged in large, old wooden barrels.
For Heyl zu Herrnsheim, their quest to produce great wine is focused in the vineyard. The fanatical devotion and attention to detail practiced among the vines leads to pristine fruit that comes across vividly in the quality of their wines. Their 100% Weissburgunder pours a lovely gold color and is exceptionally aromatic. The nose is complex and mesmerizing with an intoxicating mix of ripe orchard and orange citrus fruits combined with notes of pecans, walnuts and a hint of vanilla bean. On the palate, the wine is balanced by an integrated acidity and a touch of residual sugar. The fruits are rich and concentrated, though the wine finishes dry and refreshing. This is a unique and utterly enjoyable Weissburgunder from the Rheinhessen. Enjoy with a plate of braised cabbage and knockwurst.