Introducing...Andi Weigand!

Andi Weigand

Germany, Bavaria, Iphofen
 

Andi Weigand is part of the new wave of "college-escapee" winemakers sweeping Germany, overturning old expectations of his homeland's wine, but with a definite sense of place.

The second generation of his family to make wine, Andi was inspired by visits to natural winemakers with his college mates.Vineyards are mostly on or around the Iphöfer Kronsberg, a hill which rises precipitously from the plain below. Unique Keuper soils give the wines power without high alcohol. Andi works on the sides or lower down the hill to achieve more subtlety in his wines compared to other area producers, whose steep south-facing slopes now receive much more sunshine – perhaps climate-change induced.

Mixing tradition with progress Andi uses an 80-year-old basket press and vinifies in large German oak. He also experiments with maceration in qvevri.

His cuvees have just landed - we've had a chat:

"My dad was the first in our family to start making wines, and I took over in 2015. We converted to organic winemaking with the first natural vintage coming out in 2018. I am really lucky to have parents who are open-minded enough and had confidence in the future of natural wines, as most people around here were still more inclined towards commercial wines. But they acknowledged my passion and drive and let me go ahead with it, and we are all pretty happy with the results. "Today, my dad and I work together: I am the head behind the production and he works in the background and let’s me lead the way.

"Right now, there is a clear natural winemaking trend happening in Germany. People are turning away from commercially made products full of pesticides. I am happy to have good friends in the industry such as 2Naturkinder and the Brand Brothers - we all help and motivate each other. It's great to be part of this group as we all grow together.

"Talking about the vintages you have received, 2019, just like 2018, have been really hot years for us. In 2019 the harvest was rather small due to little water reserves, but of incredibly good quality. Probably the best one we've ever had. I am happy with the alcohol percentage which is 12%. Less than that I find them too edgy, more than that too boozy.

“For the whites: The grapes went initially through our 100-year-old direct press (we've got a cellar which is dating back to the 1600's). The juice then goes into wooden barrels housed there for about nine months. Then we bottle them up. Maybe it doesn't sound very spectacular but it is just my way of making wines: I want them to be fresh, reviving and I want the process to be clean and errorless. 

"As for the Skin 2019, this is a special one for us; skin-contact Silvaner from 40-year-old vines. We destemmed 50% of the grapes by hand to get totally healthy berries, and to keep the fruit intact. The other 50% we kept whole bunch, and added both whole-bunch clusters and destemmed berried to qvevri & amphora for 9 months. After, they were pressed, and bottled. It's fantastic to see how fresh & juicy a wine can still be even after 9 months on skins! All wines are unfined and unfiltered, without added sulphites. 

"At the moment I am quite happy with the development of our vineyard. We are paying great attention to the care of the old vines, which if maintained well, can flourish for another 60 years. The next future project would be making wines biodynamically - we have already started making first steps in this direction!"