Dear members and wine lovers,

We cultivate around seven hectares of vineyards, with about half a hectare currently lying fallow, waiting to be replanted in spring 2026.

I once promised you all to share my personal favourite grape varieties, and they are, without a doubt, Lemberger and Chardonnay. They thrive beautifully in our soils, and yes, I admit I’m a bit biased because I also enjoy drinking them the most. But that’s just me. Other family members and friends have their own favourites and that’s the beauty of it. We’re all different and enjoy different things.

That said, Riesling and Lemberger remain our most important grapes by quantity. They are, without question, the true cornerstones of the estate.

Everything, from pruning to bottling and sales, is done here at home. Only the bottling of our Secco wines and our juices are handled externally.

My philosophy is simple: I let the wines speak for themselves. I never try to make a wine into something it’s not. Every vintage carries its own fingerprint and that’s exactly how it should be. The truth is, great wine is born in the vineyard, not in the cellar. You can’t improve it later, you can only protect and nurture what nature has given you.

The Hotel & Besen – Where Guests Become Friends

The idea of building a hotel actually began long before I took over the winery, way back in 2008. At that time, my sister Lena had no plans to join the family business either. But over the years, things fell into place in ways none of us could have predicted.

The hotel finally opened in 2019 and has since become the heart that connects everything we do. Guests can spend a night among the vineyards, enjoy regional cuisine in the Besen, and experience firsthand how deeply wine, food, and hospitality belong together here in Hohenlohe. And I’m happy to say that the most common remark we get from our guests is just the fact that they have felt truly welcome here at our estate, and that’s just great ☺ 🙂

The Besen (our restaurant) opens one long weekend each month, from Thursday through Monday. On top of that the Besen also keeps open in conjunction with our Wine Tours, and they are quite frequent during the summer months. Our menu changes with the seasons: asparagus in spring, pumpkin in autumn and always based on our family’s traditional recipes. My grandmother’s potato salad has become a guest favourite, and most of the other dishes are based on my father’s recipes. It’s honest food, made with love, family hands, and a fair amount of the ingredients are sourced locally.

Our wines follow the rhythm of the seasons too. We haven’t yet gone as far as creating formal wine-pairing menus, not because we don’t see the value, but because we prefer a relaxed approach. We happily recommend pairings when asked, but we don’t offer fixed “wine packages.”

The atmosphere? It’s a blend of rustical design and warm oak, cozy and welcoming. You should definitely come and experience it for yourself.

The Vinothek – Where Wine Finds Its Voice

Our Vinothek is open daily from 8:00 to 17:00, often even longer. Since our office and hotel reception are located next to the Vinothek, someone from our team (or myself) is almost always around, even outside official hours. If you happen to drop by, we’ll gladly accommodate you.

Of course, I can’t always be in the Vinothek personally, but I’m happy to make time for appointments. Just send us an email before your visit with a proposed time, and I’ll see to it and be there.

Yes, every wine available in the Vinothek can also be ordered online. There are no hidden treasures reserved only for on-site guests (not yet).

Family, Balance & Belonging

Weingut Weihbrecht has always been and will hopefully always remain a family estate. My parents laid the foundation, my sister and I now continue their work, and one day, if life is good, a new generation will carry it forward.

The three pillars of the estate, the winery, the hotel, and the restaurant are deeply connected. It’s a symbiosis, where each part supports and strengthens the others. And at the centre of it all is our family, the heart that keeps everything beating.

Most of our guests come from the local region, many of them returning week after week, year after year. They come for a glass of wine, a good meal, or a peaceful weekend in the countryside. That connection to our community is what gives the estate its soul.