Dear members and wine lovers,

This summer, something new happened at Weingut Weihbrecht. We harvested and will soon bottle our very first Verjus, marking the first harvest of the season.

The grapes come from a young plot of Cabernet Cortis, planted just three years ago in one of our estate’s prime locations: Schwabbach Himmelreich. This variety was chosen with the idea that it could one day bring both character and resilience to our wines. But this time, instead of letting the fruit ripen for red wine, we harvested it green and early— exactly as Verjus tradition calls for.

The result surprised even me: a juice with amber hues, almost rosé, vibrant acidity, and an incredibly fresh aroma.

What is Verjus — and why now?

Verjus — from the Old French vert jus, meaning “green juice” — has a history stretching back to ancient Persia and the Roman Empire. In medieval Europe, it was a household staple: a cooking acid and seasoning agent, long before lemons or vinegar became widely available. Verjus was used to brighten sauces, tenderize meats, and balance dishes at a time when citrus fruits were rare luxuries in our part of the world.

It is made by pressing unripe grapes — still firm, tart, and full of acidity — and then gently pasteurizing the juice to preserve it. Our Verjus was handled with great care and minimal intervention, and will be bottled in 500 ml vinegar-style bottles to reflect its purpose: not as a wine, but as a culinary ingredient and seasoning agent.

Verjus is one of those rare things that is both ancient and modern. It is non-alcoholic, gentle on the palate, and incredibly versatile in the kitchen. Whether you use it in dressings, sauces, cocktails, or as a zesty twist in sparkling water — it is one of the most rewarding and underestimated ingredients I know.

Why now?

Well, partly because the opportunity presented itself: our young Cabernet Cortis vines had the perfect balance of acidity and depth, even in their first productive year. But more importantly, I have long felt that Verjus fits beautifully into our philosophy — respecting tradition, celebrating craftsmanship, and working with what nature gives us, even before it ripens.

The Verjus will shortly be gently pasteurized to ensure a shelf life of over two years, and will soon be available for purchase both online in our shop and at our estate’s Vinothek. It is not wine, but it tells just as much of a story.

This is the first time we have ever made a Verjus at Weingut Weihbrecht — but it certainly will not be the last.

Warm regards from the vines,
Simon Weihbrecht
Winemaker and caretaker of the Weihbrecht vineyards