Scheurebe Stetten 2024 Wine Estate am Stein Organic Wine

Nutritional information per 100 ml

Contains negligible amounts of fat, saturates, protein and salt.

Scheurebe

Blackcurrant, peach, grapefruit or ripe pear: sometimes called Sauvignon Blanc's little sister, Scheurebe has an intense bouquet that is hard to resist. In 1916, vine breeder Georg Scheu at the State Vine Breeding Institute in Alzey achieved a convincing new variety with his 88th seedling in a series of crosses between Riesling and a wild vine. For a long time, it was known simply as 'Sämling 88'. From 1930 to 1945, however, it bore the name of Dr Wagner, politician and regional farmers' leader of Hesse-Nassau, in his dubious honour. After 1950, it was renamed Scheurebe after its breeder. Following a boom in the 1970s, around 1500 hectares in Germany are now planted with Scheurebe, mostly in Rheinhessen. Its climatic and soil requirements reveal its relationship with Riesling. Scheurebe tolerates dry, poor soils reasonably well, but performs well on loess and calcareous soils. The vine's leaves are more resistant to autumn frost than those of other varieties. When fully ripe, the variety can produce full-bodied wines. Depending on quality, the colour ranges from pale yellow and straw yellow to intense golden yellow. Delicate and medium-bodied wines display a pronounced varietal bouquet and a harmonious combination of refreshing acidity and fine fruity sweetness. The lusciously sweet versions age well and retain their typical peach aroma even after many years.

Mango, passion fruit, grapefruit and redcurrants.

Weingut am Stein

Winegrowing has long been a tradition in the Knoll family. However, the foundations of Weingut am Stein – located in the heart of Franconia’s finest vineyard site, the Würzburger Stein – were only laid in 1980, by Ludwig Knoll’s father. After 10 years, the founder handed the estate over to his son, who has run it with his wife Sandra ever since.

Much has changed at the estate since its foundation. After studying viticulture, Johannes Knoll converted first to organic and later to biodynamic farming. The path was not always easy and often felt like a great adventure. Johannes Knoll says: “Time and again, it took a great deal of courage, strength and often persistence to get to where we are today.” As experience grew, so did the quality of the wines, which have won many awards. There is no formula for making great wines. It is the vineyard, the surrounding terroir, the cellar and, above all, human passion that make wines of the finest quality possible.