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Brutes cider

At the gates of Stockholm, on the islands of Lake M├Ąlaren, the apples and pears are hand-picked in old orchards that have largely been forgotten, but fortunately have not been abandoned. The fruits are crushed and then macerated for different lengths of time before being pressed. The maceration gives the cider a similar structure and body to the wine, especially the ÔÇťorange winesÔÇŁ.

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Gassner winery

To expose what has always been there - to make the invisible visible - is the drive of Marianne and Robert Gassner.

Out of this philosophy, wines are created that are deeply influenced by the nature on which they grow. They carry the past and at the same time the future.

They are created in intensive manual work. Biodynamic, in the cycle of nature.

They are like the land on which they grow.

No more and no less.



Tetramythos is a boutique winery on the Peloponess and the vineyards are between 600-1050 m altitude. The winery is a little gem not only in our range.
The guys are doing a fantastic job, they have been experimenting a lot and especially with natural wine for years and the result is simply overwhelming. Everything is stable and cleanly vinified.

Alessandro Viola

Alessandro Viola

It is better to visit Alessandro Viola personally to find out more about him, the winery and his wines. He cares very little about wine expertise, online marketing, advertising in general. He prefers to work in his 20 hectares of vineyards or in the cellar.
If the result is such impressively elegant wines from the hot region of Sicily, then we should be right.

Domaine de Villeneuve

Perfect terroir and old vines are the prerequisites for complex deep wines full of character. Domaine de Villeneuve is richly blessed with both. The Grenache, Clairette and Cinsault vines, which are over 80 years old, grow in the immediate vicinity of Château de Beaucastel. Due to their biblical age, they do not produce a lot of income, but compensate for it with even more finesse and elegance.

Domaine Vacheron

The Vacheron family winery is one of the absolute top companies in the Sancerre appellation. Thanks to top quality sites and uncompromising biodynamic work in the vineyard and in the cellar, the terroir comes into its own in the wines in an inimitable way. Freshness, minerality and complexity are characteristic of the wreaths of this domain.

Joan Ram├│n Escoda-Sanahuja

Joan Ram├│n Escoda-Sanahuja, or as we call him: ÔÇťthe wild SpaniardÔÇŁ is one of the pioneers of biodynamic viticulture as a member of the Grupo de Trabajo biodynamico del Mediterr├íneo. He works consistently according to Steiner's methods and in harmony with nature in northeastern Spain, in the hinterland of Tarragona.

Agn├Ęs & Ren├ę Mosse

The flat floors of Domaine Mosse consist mainly of slate and sandstone, some of which are covered with clay. Fantastic nautical wines from the Loire. The bedrock for the red grape varieties is dominated by volcanic rocks, slate and sandstone. In order to get the best quality out of their vineyards, they work organically with the additional help of a few biodynamic preparations. The grapes are hand picked.

Jean-Etienne Pignier

The Domaine Pignier is located in one of our favorite areas: the Jura in France. Some of the most exciting winemakers have settled there over the past few years. Domaine Pignier was originally founded by Carthusian monks in the 13th century. At the end of the 18th century, the Pignier family took over the winery and its impressive Gothic cellars.

Domaine Luneau-Papin

The Domaine Luneau-Papin is one of the great innovators in Nantais, where the Muscadet wine-growing regions can be found. With their domaine, which was newly founded in the 1990s, but which had roots as far back as the early 18th century, Pierre Luneau and Monique Papin belonged to that small movement that recognized the potential of the Melon de Bourgogne grape variety as a translator of terroir and did it with organic and later promoted biodynamic cultivation. The wines that are vinified today by their son Pierre-Marie and his wife Marie are examples of how texturally and structurally strong Melon de Bourgogne can be, how well the grape variety ripens and what abundance of expressive possibilities it has.

Peter Jakob K├╝hn

With respect for the knowledge and experience of his forefathers, Peter Jakob K├╝hn has been working as a certified Demeter member since 2004 according to the principles of biodynamics. In this way, in the greatest possible harmony with nature, he comes closer and closer to his idea of inspired wines. The great conviction for his future is ecological and biodynamic viticulture - with many challenges, big and small, but also endless moments of happiness and the increasing certainty that he is doing the only right thing for him.


We already know Kai Sch├Ątzel when he just started to stir up the sleepy Nierstein. A sylvaner from real roots from Hipping! That was an announcement. But his Riesling were also convincing from the start. Always something different and surprising, but never intended. It was accepted into the VDP in almost record time and easily joined the phalanx of the big names on the Rhine front, perhaps even showing the established goods a little bit of the way where the wines from the Rote Hang can go. Experimental, uncompromising, quality fanatical. That has brought Kai to where he is now: "Sch├Ątzel is one of the most exciting and interesting new developments in German wine culture", which almost sounds like an accolade, writes Stefan Reinhard for the Wine Advocat.


Fred Loimer should actually be a geologist by profession. The terroir that he plays in the Kamptal and the thermal region is so diverse that it is easy to lose track. The winery is located in Langenlois, the central municipality in the growing area. In the northern part the basement of the Bohemian mass dominates with gneiss and mica schist and in the Heiligenstein also sandstones. Towards the Pannonian Basin, the rocks were often covered with ice-age loess a meter thick, and towards the Donau you can find thick gravel terraces of the original Danube. It is a real pleasure to compare the different Gr├╝ner Veltliner with each other or to taste the three top-location Rieslings side by side. In Gumpoltskirchen, the wines show how similar the thermal region is to Burgundy. All wines, regardless of the terroir, are always authentic, profound and complex, never fat or loud.

Christoph Hoch

Supported by his family, Christoph Hoch has been going his own way since 2013 to uncompromisingly express the character and uniqueness of his origins in Hollenburg im Kremstal in his wines. Among other things, he uses the most traditional methods of viticulture and winemaking handed down from his ancestors. The step to biodynamic working methods and certification according to DEMETER guidelines was a logical part of his path.

Gernot & Heike Heinrich

They were also one of the first points of contact with natural wine for us and therefore an important milestone for GrapeTimes. The Heinrichs are among the first winegrowers from Austria who were able to play at the top internationally with their red wine. 

The Heinrichs pay particular attention to the correct location of the vines or the interplay of grape varieties, soil composition, moisture, (exposure) solar radiation and altitude. On the 90 ha, the biodiversity (variety of species) of plants and microorganisms is promoted with the aim of healthy vines through a variety of greenery between the rows. Some locations are sometimes even grazed with sheep all year round.

Aldinger winery

The two Aldingers, the brothers Matthias and Hansj├Ârg, benefit from the experience of their father and their grandfather, who unfortunately has already passed away. As exaggerated and trodden as the saying may be, here tradition is actually combined with modernity.

The Trollinger ┬╗Sine┬ź is one of those representatives for a completely new approach in W├╝rttemberg. Matthias Aldinger takes an old-fashioned and simple grape variety and reinterprets it by first reducing the yield and then expanding it according to the French model.

Thorsten Melsheimer

Thorsten Melsheimer can do it simply: P├ętNat, Orange, Vin Naturel, Sekt. We would not be surprised if this Reiler business soon turned into a red sensation. Very clean and sophisticated, that's how you can roughly outline the style of all wines from this house. He has been producing P├ęt Nat since 2014, making it one of the pioneers in Germany.

Domaine Achill├ęe

In Alsace there is currently a lively dynamic - thanks to young winemakers who are keen to experiment and experienced natural wine craftsmen in one place.
One of the wineries where the younger generation is causing a stir is Achill├ęe in the Riesling Bastion Scherwiller. The two sons Jean and Pierre Dietrich took over the winery from their father Yves in 2016, and they have been working biodynamically since 2003. With a lot of sensitivity, the guys now move a few steps further in the direction of natural wine, but always on the clean and not on the rough, wild side.

Bianka & Daniel Schmitt

Winery Schmitt Daniel and Bianka Schmitt

Bianka and Daniel Schmitt are two talented young winemakers who produce biodynamic wine ÔÇťonly from grapesÔÇŁ in Rheinhessen. The wines are pure and fresh, full of personality and life. They belong to the new generation of younger, more innovative winemakers who are reducing yields and refining the largely undervalued terroir of this region. Bianka and Daniel are the epitome of this new wave of German winemakers who are working hard to produce wines of the highest quality with as little intervention as possible.

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