Andi Knauss

Weingut Knauss, Strümpfelbach

Andi Knauss, who now is in his early thirties, started to work together with his father at their family estate in 2004 as the fourth generation. Vineyard land here is expensive, but Andi has slowly built up the estate parcel by parcel, sometimes just a row, and today he got 15 hectares of vineyards.

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He was just out of wine school and had finished a short vineyard-practice in Austria, where he learnt how to work organic, when taking over the winery. You can easily say he has a full time job here, making wine from over 18 different plots in Strümpfelbach (the village where the winery is located), Beutelsbach and Endersbach, in the hills around the river Rems..

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The vineyards are situated at 300-400 meters above sea level and are composed of different types of limestone, basically layered on top of each other. The work in the vineyards has been naturally since he started and the winemaking careful and punctual. Natural fermentations and minimal sulfur are the norm throughout the range and some wines see no sulfur at all – which is a bit of a rarity in Germany.


The whites offers elegance, fruit and heaps of minerality. His reds are aromatic, fruity and delicate.

2014 Schwarzriesling Sekt

Soil: Kieselsandstein, Stubensandstein from one parcel.
Grape: Schwarzriesling (Pinot Meunier)
Appellation: Württemberg
Age of Vines: 40 years
Yields: 30 hl/ha

Vinification: Direct press before fermenting then aged for 6 months in old 500 liter barrels, then put into bottle for second fermentation. Aged 18 months on the lees before disgorgement with no dosage or sulphur.


2017 Riesling Trocken  (also available in 20 litres Key Kegs)

Soil: Limestone, Marl, Schilfsandstein, Kieselsandstein, Stubensandstein, made to represent all different soils that Andi sits on.
Grape: Riesling
Appellation: Württemberg
Age of Vines: 15-25 years
Yields: 30-40 hl/ha

Vinification: Direct press before fermenting then aged for 8 months in stainless steel and old 3000 liter barrels.


2016 Riesling Schnait Trocken

Soil: Kieselsandstein, Stubensandstein from one parcel.
Grape: Riesling
Appellation: Württemberg
Age of Vines: 28-32 years
Yields: 30 hl/ha

Vinification: Direct press before fermenting then aged for 9 months, 40% in old 500 liter barrels and 60% in stainless steel.


2016 Riesling Schnait Altenberg

Soil: Stubensandstein from one parcel, 350 meters altitude
Grape: Riesling
Appellation: Württemberg
Age of Vines: 55 years
Yields: 30 hl/ha

Vinification: Three hours maceration on the skins before pressing. Fermentation and ageing took place in in old 600 and 700 liter barrels. Blending and bottling after 12 months.


2016 Riesling ‘Amphora Pure’

Soil: Kieselsandstein, Stubensandstein from one parcel.
Grape: Riesling
Appellation: Württemberg
Age of Vines: 25 years
Yields: 30 hl/ha

Vinification: Direct press for 80% of the grapes and 20% is destemmed and then put in a 300 liter Amphora for maceration and fermentation for 10 months. Then pressed and aged for one more month in an old barrel before bottling. 240 bottles were produced.


2015 Riesling R Trocken

Soil: Stubensandstein from one parcel, 350 meters altitude
Grape: Riesling
Appellation: Württemberg
Age of Vines: 55 years
Yields: 30 hl/ha

Vinification: Direct press before fermentation and aged for 12 months in old 600 and 700 liter barrels before blending and bottling.


2017 Rosé trocken (also available in 20 litres Key Kegs)

Soil: Marl and limestone.
Grape: 1/3 Trollinger 1/3 Spätburgunder (Pinot Noir) 1/3 Lemberger
Appellation: Württemberg
Age of Vines: 5-20 years
Yields: 40 hl/ha

Vinification: Three hours’ maceration before press and fermentation then aged for 6 months in stainless steel.


2016 Lemberger trocken

Soil: Marl, from the Strümpfelbach and Schnait
Grape: Lemberger (also known as Blaufränkisch)
Appellation: Württemberg
Age of Vines: 18 years
Yields: 25 hl/ha

Vinification: 80% destemmed and 20% whole bunch fermentation for 14 days before pressing and aged for 6 months in old 3000 liter oak barrels.


2016 Lemberger Strümpfelbach

Soil: Marl, from Strümpfelbach, 280-320 meters altitude
Grape: Lemberger (also known as Blaufränkisch)
Appellation: Württemberg
Age of Vines: 27-32 years
Yields: 25 hl/ha

Vinification: Destemmed then 14 days of maceration with the skins before pressing and aged for 12 months in old 500 liter oak barrels.


2016 Lemberger ‘Pure’

Soil: Gipskeuper
Grape: Lemberger (also known as Blaufränkisch)
Appellation: Württemberg
Age of Vines: 37 years
Yields: 25 hl/ha

Vinification: Destemmed and 14 days of maceration with the skins in plastic vats before pressing and aged for 10 months in 300 liter barrels.


2015 Trollinger ’without all’

Soil: Marl and Limestone
Grape: Trollinger
Appellation: Württemberg
Age of Vines: 20-30 years
Yields: 30 hl/h

Vinification: Destemmed then 13 days of maceration, fermented and aged in steel tanks and an old oak for 6 months.


2016 Trollinger Strümpfelbach

Soil: Marl from Strümpfelbach, Andis most northern vineyard on 330 m altitude.
Grape: Trollinger
Appellation: Württemberg
Age of Vines: 32 years
Yields: 30 hl/ha

Vinification: Destemmed and 10 days of maceration with the skins in plastic vats and aged for 8 months in old 500 liter barrels before bottling.


2016 Trollinger ’Pure’ (also on 20L KeyKeg)

Soil: Marl and Limestone
Grape: Trollinger
Appellation: Württemberg
Age of Vines: 21-31 years
Yields: 30 hl/h

Vinification: Destemmed and 10 days of maceration in plastic vats before pressing and aged in 500 liter barrels and in stainless steel tanks for 6 months. After this the wine is blended and put into fibre glass tanks for continuously ageing 6 months before bottling.


 2016 Spätburgunder Schnait Trocken

Soil: Marl and limestone, Schnait vineyard
Grape: Spätburgunder (Pinot Noir)
Appellation: Württemberg
Age of Vines: 20-30 years
Yields: 30 hl/h

Vinification: 60% destemmed, 40% whole bunch fermentation for 16 days, then aged in old 300 liter barrels for 9 months before bottling


2016 Zweigelt Pure

Soil: Marl and limestone
Grape: Zweigelt
Appellation: Württemberg
Age of Vines: 12 years
Yields: 30 hl/ha

Vinification: 70% destemmed, 30% whole bunch fermentation for 18 days before pressing and aged for 8 months in old 300 liter barrels.


2013 Zweigelt S trocken

Soil: Marl and limestone
Grape: Zweigelt
Appellation: Württemberg
Age of Vines: 20 years
Yields: 30 hl/ha

Vinification: 50% destemmed, 50% whole bunch fermentation for 12 days before pressing and aged for 20 months in old barriques.