Dear members and wine lovers,

Some of you have been following the journey of our estate for many years, others are newer to the club. Either way, I want to share something that has shaped everything we do here at Weihbrecht: our quiet but determined shift to organic viticulture.

It all started back in 2013, when I returned from my apprenticeship. I had learned a lot, broadened my horizons, and came home full of inspiration. One of the very first decisions I made was to stop using herbicides. At the same time, I started planting greenery between every second row in the vineyard. I did not do it because of a certification or a trend. I did it because it felt right to me.

One step at a time

The transition was not easy — far from it. It meant a lot of extra manual work, and I did not have all the right equipment for it. Specialized machines for farming are expensive. Sure, we got some small contributions from the state, but the biggest challenge was saving up enough to invest in upgrading our machinery. Until then, we had to rely on patience and persistence.

Looking back, it was not a sudden change but a gradual evolution. I never woke up thinking, “Now I will become a certified organic winegrower.” I simply kept making choices that were more sustainable, more respectful to the land. And eventually, I realized: we were already there. When I checked what was actually required to apply for certification, we had already fulfilled nearly all the criteria. I just needed to change a few small things. So, in August 2020, I submitted our application — and the official journey began.

Signs of life

One of the most rewarding things to witness was how the soil changed. That might sound a bit abstract but trust me — you feel it under your feet. Between 2013 and 2018, the soil became more alive: looser, airier, filled with worms and microflora. The vineyard looked healthier too. Prettier, even. And yes, the yields were lower, and the grapes more concentrated — which ultimately led to more flavourful and expressive wines.

No marketing. Just farming.

At first, no one really knew what I was doing. We did not talk much about it. It is such a slow process — and I did not want to invite pressure or expectations. Most people do not realise how many small steps it takes to get there. But I did get a lot of positive feedback from other winemakers who noticed the direction we were heading. That meant a lot.

Interestingly, the cellar did not have to change much to meet organic standards. We did however rebuild the cellar in 2018 and added a few modern new machines like a destemmer, filtration machines, big oak barrels, mash fermentation tanks, regular tanks and so on. I also got a new larger storage area, which has been a huge help in daily work. But when it comes to the taste in the bottle — that is something that comes from the vineyard, and the vineyard alone.

The myth of the messy vineyard

There seems to be a common misconception that organic vineyards are messy, overgrown — like little jungles. But I hear the opposite all the time. Visitors are surprised at how neat and well-kept our vineyards look, but that is the thing: treating your land with respect does not mean letting it go wild. It means balance. Today, the vineyard is alive in ways it was not before. Flowers, herbs, insects — even bees. Local beekeepers have installed hives among the vines, and it adds such a beautiful, feel-good presence to the estate.

So… is the wine better?

The honest answer? Yes. Absolutely. The wines we bottle today are in a completely different league from what we made a decade ago. More depth. More concentration. A much clearer expression of our terroir. But is that all because we started farming organically? Or is it maybe because I have twelve more years of experience? Probably both. Either way, I would not go back. I am really proud of where we are and have become.

For anyone thinking about it…

If you are a grower yourself — or just curious — my advice is simple: start small. Try converting just a section of your vineyard. Play around with cover crops. You will learn so much about your soil, your vines, your environment. And as you build that knowledge, you will naturally want to apply it to more of your land. That is how it worked for me.

It was not always easy. But it is absolutely worth it. Once you have made the transition, the possibilities open up.

So, what does it really mean to be organic certified?

Certified organic viticulture in Germany is not a marketing label — it is a carefully regulated system rooted in respect for the soil, biodiversity, and the art of winemaking. In Germany, organic viticulture is regulated by strict EU rules — but ECOVIN takes it even further. Founded in 1985, ECOVIN is the largest organic viticulture association in Germany. It sets detailed ecological guidelines that cover everything from soil care and biodiversity to cellar practices. To be ECOVIN-certified means adhering to these principles and passing independent annual inspections. We received the Ecovin certification in 2023 and here is what it truly involves.

In short:

I hope this gives you a clearer picture of what we mean when we call our wines “certified organic.” If you ever want to dive deeper — for example about specific permitted additives or certification bodies — I would be glad to explain more.

With many thanks and best regards,
Simon Weihbrecht
Winemakerand guardian of the Weihbrecht vineyards