Freiherr von Gleichenstein – exceptional wines from the Kaiserstuhl since 1634

By Jan Schüler

Updated April 5, 2022 06:02 pm

The traditional property of the Freiherr von Gleichenstein Estate is located in the Kaiserstuhl in the middle of countless vineyards and surrounded by charming and unspoiled nature. The classic Burgundy varieties grow here on 50 hectares and the warm climate in sun-kissed Baden and the rich soil of the Kaiserstuhl provide ideal growing conditions for these.

Pinot Noir, Pinot Gris and Pinot Blanc, as well as Muskateller, Chardonnay and Müller-Thurgau are the varieties that are bottled on the Estate in Oberrotweil. With around 1,600 inhabitants, Oberrotweil is the largest of the seven wine-growing communities in the town of Vogtsburg.  Due to its special location, Oberrotweil is one of the most important fruit and wine growing areas within the Kaiserstuhl and beyond.

The best-known locations for the cultivation of their vines are the Oberrotweiler Eichberg, the Henkenberg and Ihringer Winklerberg. In recent years, some top German wines have come from the steep slopes in Oberrotweil.

Johannes von Gleichenstein and his wife Christina von Gleichenstein are the eleventh generation running the historic Estate

Johannes von Gleichenstein and his wife Christina von Gleichenstein are the eleventh generation currently running the historic Estate. Like their ancestors, they fell in love with wine and feel a great connection to the region. The name Freiherr von Gleichenstein stands for quality of first-class wines, which are known far beyond the borders of the southern Baden region. The couple sees it as their obligation to continue the long family history with commitment, professionalism and heart.

The history of the Freiherr von Gleichenstein winery dates back to 1490. At that time, the St. Blasien monastery was planning to build a tithe cellar with a tithe barn. However, it was another 15 years before the estate could start operation, because wood was required for the construction. Back then, this had to be prepared and then stored dry for ten years. To date, the family has been able to preserve many of these elaborately prepared wooden structures, as well as the wine cellar, in its original condition.

The farm has been family owned since 1634

The farm has been family-owned since 1634. Baron Hans Joachim von Gleichenstein converted what was then a mixed farm into a pure winery.

We are delighted to bring you the Burgundy wines from Freiherr von Gleichenstein, a Pinot Gris and a Pinot Noir of exceptional quality and value.

The refreshing 2020 Pinot Gris has fruity aromas of ripe sugar melons, sweet pears and plum mash, especially on the nose. This is complemented by a smooth, round mouthfeel and a distinctive minerality. A pleasantly stimulating bitter note remains in the finish. It is an uncomplicated wine that brings carefree drinking pleasure with it. Immediately after the harvest, the grapes for the Pinot Gris are gently filled into the press via conveyor belts without destemming or crushing. Due to the long pressing time of 6-8 hours, important ingredients are dissolved in the juice without putting too much strain on the berries. After the must pre-clarification by sedimentation, partial batches of the must are fermented spontaneously. The wines remain on the lees for a period of 3-5 months in order to achieve a harmonious wine structure.

This wine pairs well with antipasti and fish.

The 2018 Pinot Noir presents itself in a beautiful garnet red with a slight water edge. Aromas of freshly mashed cherries and dark berries are recognizable in the bouquet. On the palate it is youthful with a spicy note and soft tannins. The wine has a light body with a medium length and fine acidity on the finish. This Pinot Noir “Hofgarten” is a light drinking pleasure.

After selective hand picking, the grapes are destemmed and stored in mash fermentation tanks. The mash is cooled to 10 °C so that it can undergo a cold maceration for about 1 week. Due to the rising temperature, the mash then begins to ferment spontaneously. The fermentation lasts about 5 days. After that, the fermented juice stays on the mash for about a week to macerate again. Then the mash is pressed and stored for 12 months in large wooden barrels for malolactic fermentation and maturation.

A good accompaniment to snacks and white meat. Slightly chilled, it also goes well with veal pie and farmer’s bread as well as with grilled meat.

To preorder these wines, please contact us today.