Andi Knauss

Andi Knauss – Weingut Knauss, Strümpfelbach

Andi, 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) and a few surrounding villages 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.

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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: Pinot Meunier
Appellation: Württemberg
Age of Vines: 40 years
Yields: 30 hl/ha

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


2016 Riesling trocken

Soil: Limestone, marl, schilfsandstein, kieselsandstein, stubensandstein, made to represent all different soils that Andi sits on.
Grape: Riesling
Appellation: Württemberg
Age of Vines: 5-20 years
Yields: 30-40 hl/ha

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


2015 Riesling S trocken

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

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


2015 Riesling R trocken

Soil: Kieselsandstein and Stubensandstein from one parcel.
Grape: Riesling
Appellation: Württemberg
Age of Vines: 40 years
Yields: 30 hl/ha

Vinification: Direct press before fermenting and then aged for 12 months in old 500 liter barrels before blending and bottling.


2016 Rosé trocken

Soil: Marl and limestone.
Grape: 1/3 Trollinger 1/3 Spätburgunder (Pinot Noir) 1/3 Lemberger
Appellation: Württemberg
Age of Vines: 5-10 years
Yields: 40 hl/ha

Vinification: Maceration for one day before press and fermentation and then aged for 6 months on stainless steel.


2016 Lemberger G trocken

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

Vinification: 50% destemmed, 50% whole bunch fermentation for 14 days before pressing and then aged for 6 months in old 3000 liter oak barrels


2014 Spätburgunder S trocken

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

Vinification: 50 % destemmed and 50 % whole bunch fermentation for 14 days,  then aged in old barriques for 18 months before bottling.


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 then aged for 20 months in old barriques.


2015 Lemberger ‘without all’

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

Vinification: 50% destemmed, 50% whole bunch fermentation for 14 days before pressing and then aged for 10 months in old barriques.


2015 Trollinger ’without all’

Soil: Marl and limestone.
Grape: Trollinger
Appellation: Schwäbischer Landwein
Age of Vines: 20-30 years
Yields: 30 hl/h

Vinification: Wholebunch fermentation for 13 days, then aged in tank and old oak for 6 months