ABOUT BERGKLOSTER

Situated in Westofen in the Rheinhessen region of Germany, the Bergkloster winery straddles the line between historical and progressive. The region has been cultivating grapes for wine production since ancient Roman occupation (1200 years ago) and it’s also the home to the oldest surviving records of a German vineyard. Westofen is one of the hottest regions in Germany and as a result it offers the most optimal conditions for the ripening of grapes. The soil consists of limestone with clay marl, as a result of coral sediment.

Jason Groebe is the fifth generation to run the family winery - he’s an incredibly cheerful person who walks through life with a big smile on his face, loves to crack jokes, listens to trap music and of course, drinks good wine. Like many young winemakers in the Rheinhessen, Jason has transitioned the estate towards a more natural winemaking style - with all the consequences. He completed his viticulture apprenticeship in 2013, gained experience at renowned wineries and then studied viticulture at the Geisenheim University of Applied Sciences. 

“When you stand in the cellar in front of the tank in which the must ferments, later fill the finished wine into the bottles and finally hold a bottle in your hand, all the efforts in the vineyard and in the cellar are forgotten . It's like releasing a piece of yourself into the world." - Jason Groebe

CUVEE WEISS '20

Full of juicy pear, rhubarb and hint of elderflower, followed by electric acidity and long lingering crunchy finish. Bacchus and Huxelrebe were whole bunch crushed and fermented on the skins individually. Pinot Gris, Weissburgunder, Sauvignon Blanc and Riesling was pressed directly. The juices was fermented and aged in various size of oak barrels from 1200L to 4500L and a smaller part in stainless steal. After 9 months everything gets blended, bottling without any filtration nor addition of anything.