Winery
Our Story: A Journey Driven by a Passion for Wine
1980-1981
How It All Began – A Bold Decision in Favor of Wine
Our winery’s roots lie in traditional, diversified farming. When Richard Weihbrecht took over his parents’ farm in 1980, the landscape was dominated by crop farming, orchards, and livestock. Wine was also produced, but the grapes were traditionally sold to the local cooperative. But Richard had a different vision. After studying at the renowned Weinsberg School of Viticulture, Richard’s heart was fully devoted to the vines. He made the bold decision to leave the cooperative and, out of deep conviction, devote himself to his own winemaking.
1982-1983
Our first wine and genuine hospitality
In the fall of 1982, the time had come: We pressed and conducted the maturation of our first harvest of grapes ourselves. This marked the beginning of our direct marketing efforts. But good wine also needs sociable people to drink it. Together with his future wife, Regina, Richard converted the old cowshed into a cozy “Besenwirtschaft” during the winter months of 1982–83. In May 1983, the doors opened for the first time. We served honest, unpretentious wine straight from the barrel—red and white. The wine from our 2-hectare vineyard at the time was drunk down to the very last drop.
1985-1994
The family and the business are growing
Our passion for viticulture bore fruit. In order to serve our guests even better and with greater flexibility, we applied for an official license in 1985. The temporary “Besen” became a full-fledged wine tavern. What has remained to this day, however, is the charming “Besen” atmosphere and our focus on high-quality, regional products. Starting in 1990, we added our popular garden and courtyard dining area during the summer months, where we’ve had the pleasure of spending countless balmy evenings with our guests.
2017-2019
A Place to Stay
People who enjoy good wine and spend pleasant hours in our wine bar often don’t want to go home at all. That’s why, at the end of 2017, we made another big decision and broke ground on our “Wine & Bed” project. On August 15, 2019, it was a reality: our guest rooms opened. Since then, they’ve rounded out our offerings and invited wine lovers from all over to experience life at the Weihbrecht Winery up close.
2020-2026
The Next Generation
Today, under the joint leadership of us siblings, Simon and Lena, we stand more than ever for family unity, sustainable viticulture, and an uncompromising commitment to quality. A journey that began boldly in 1980—and one we look forward to anew every day.
The photo shows our strongest bond and unity, which is what makes all of this possible in the first place: the whole family.
1980-1981
How It All Began – A Bold Decision in Favor of Wine
Our winery’s roots lie in traditional, diversified farming. When Richard Weihbrecht took over his parents’ farm in 1980, the landscape was dominated by crop farming, orchards, and livestock. Wine was also produced, but the grapes were traditionally sold to the local cooperative. But Richard had a different vision. After studying at the renowned Weinsberg School of Viticulture, Richard’s heart was fully devoted to the vines. He made the bold decision to leave the cooperative and, out of deep conviction, devote himself to his own winemaking.
1982-1983
Our first wine and genuine hospitality
In the fall of 1982, the time had come: They pressed and conducted the maturation of their first harvest of grapes themselves. But good wine also needs sociable people to drink it. Together with his wife Regina, Richard converted the old cowshed into a cozy “Besenwirtschaft” during the winter months of 1982–83. In May 1983, the doors opened for the first time. They served honest, unpretentious wine straight from the barrel—both red and white. The wine from our 2-hectare vineyard at the time was drunk down to the very last drop.
1985-1994
The family and the business are growing
Our passion for viticulture bore fruit. In order to serve our guests even better and with greater flexibility, we applied for an official license in 1985. The temporary “Besen” became a full-fledged wine tavern. What has remained to this day, however, is the charming “Besen” atmosphere and our focus on high-quality, regional products. Starting in 1990, we added our popular garden and courtyard dining area during the summer months, where we’ve had the pleasure of spending countless balmy evenings with our guests.
2017-2019
A Place to Stay
People who enjoy good wine and spend pleasant hours in our wine bar often don’t want to go home at all. That’s why, at the end of 2017, we made another big decision and broke ground on our “Wine & Bed” project. On August 15, 2019, it was a reality: our guest rooms opened. Since then, they’ve rounded out our offerings and invited wine lovers from all over to experience life at the Weihbrecht Winery up close.
2020-2026
The Next Generation
Today, under the joint leadership of us siblings, Simon and Lena, we stand more than ever for family unity, sustainable viticulture, and an uncompromising commitment to quality. A journey that began boldly in 1980—and one we look forward to anew every day. The photo shows our strongest bond and unity, which is what makes all of this possible: the whole family.
This is us: Our family. Our foundation.
Richard Weihbrecht
(In loving memory)
Every great chapter begins with someone brave enough to take the first step. For our winery, that person was Richard. As a visionary and founder, he laid the foundation in 1980 for what we are today. It was he who had the courage to leave the safe paths of agriculture behind to devote himself entirely to his true calling: winemaking. His passion, his foresight, and his unwavering belief in quality continue to shape our work to this day. We miss Richard immensely as a father, husband, and winemaker, but his vision lives on in each of our wines and in our philosophy.
Regina Weihbrecht
Senior Manager & Founder: If you were to look for someone who embodies passion and dedication to wine, you would inevitably come across Regina. As the founder, she has helped build and shape the winery from day one. Her thirst for knowledge and her enthusiasm for wine run like a common thread through her career: from her training as an office administrator to her additional qualification in agricultural informatics, all the way to her certification as a wine tour guide. As a dedicated member of Vinissima – Frauen und Wein e.V., she is also actively committed to supporting the network of women in the wine industry. And when she’s not delighting her guests with her warm personality, she picks up a pen: As an author, she has even written her own regional wine mystery novel, *Tod im Himmelreich* (Death in the Kingdom of Heaven).
Lena Weihbrecht
Winery Manager Lena brings a global perspective and genuine hospitality to our small family-run winery. After her time as a wine princess, during which she represented our Region, she was drawn to Canada for an 18-month work-and-travel program—an experience that sharpened her open, international outlook. With her training as an industrial clerk, a degree in Food & Beverage Management, and specialized continuing education through DEHOGA, she has built a broad, professional foundation. Today, countless threads come together under Lena’s leadership: She is the organizational backbone of our “Wein & Bett” guesthouse, confidently oversees events and conferences, manages human resources, keeps our social media channels vibrant, and ensures that only the best dishes from the kitchen make their way to the table.
Simon Weihbrecht
Winery Director Simon is the man who focuses on what matters most—the vines, the cellar, and the uncompromising quality of our organic wines. He learned his craft from the ground up. After completing his winemaking apprenticeship, which took him to renowned estates such as the Prince of Hohenlohe’s winery, the Ellwanger Winery, and the Weinsberg State Winery, he gained valuable international experience. During an internship at the Seifried Winery in New Zealand, he discovered entirely new perspectives on viticulture. His subsequent studies in viticultural technology provided the scientific polish. Today, he brings this wealth of knowledge to our barrels and bottles and works every day with a modest yet clear goal: simply to make great wines with strong character.
Our Philosophy: Time, Craftsmanship, and the Character of the Vintage
For our winemaker and cellar master, Simon Weihbrecht, the creation of a great wine begins long before the first grapes are harvested. It is the result of a combination of uncompromising organic practices in the vineyard, a deliberate hands-off approach in the cellar, and a keen sense of nature.
A great wine needs to be able to age. At first, it’s okay for it to have some rough edges, which will smooth out over time. The most important thing is this: whether young or aged, it must remain intriguing. Every sip should invite you to discover a new aroma.
– Simon Weihbrecht
The Vineyard: A Living Ecosystem
For us, the complete transition to organic viticulture wasn’t a sudden trend, but rather the absolutely logical consequence of our work to date. We committed to herbicide-free farming early on and quickly realized what an immense, positive impact this has on the health of our vines. Simon works every day with a clear goal in mind: the best possible grape quality. But the foundation for this is healthy, living soil. Through targeted, deep-rooted cover crops, we create a natural habitat. The immense biodiversity of insects and beneficial organisms that settle in our vineyards as a result is our best and most natural partner in keeping the grapes healthy and resilient.
In the Basement: Craftsmanship with a Delicate Touch
Once nature has done the groundwork in the vineyard, Simon’s credo in the wine cellar is: as little as possible, as much as necessary. Instead of forcing the wine into a fixed form through heavy-handed intervention, he relies on gentle maturation and constant, vigilant monitoring. This requires patience and composure. Those who keep a close eye on the fermentation process and work with perfectly healthy grapes can largely—or even completely—do without additives. The most important ingredient in our wines isn’t listed on any ingredient list: it’s time. Only with sufficient time can the wine develop and carry the outstanding quality from the vineyard unadulterated into the bottle.
Home & Vision: Our Württemberg Terroir
Simon’s formative years took him from renowned top-tier wineries all the way to New Zealand. Today, he masterfully blends these international influences with our regional tradition. Our unique terroir, shaped by the distinctive gypsum-Keuper soils of our Region, provides the perfect setting for traditional Grape varieties. At the same time, we think outside the box: With international classics like Merlot and Cabernet Franc, we’re expanding our portfolio and creating incredibly intense, exciting blends—such as when our local Lemberger meets a full-bodied Merlot.
The Goal in the glass: Authentic Character
When you blind-taste a new Weihbrecht wine, you should recognize it by its intensity—by an aroma that is powerful and consistently precise from the first impression all the way to the palate. For Simon, the harmonious interplay of acidity and sweetness is key, but without any artificial intervention: We perform the maturation of each Vintage exactly as nature gives it to us, without chemically altering the acidity. Our goal is not a “manufactured” wine, but one that has grown naturally—authentic, honest, and with an unmistakable signature.
Our Origins: Rooted in the Gipskeuper
The heart of our winery beats across 7 ha of vineyards in the Himmelreich, Goldberg, and Schneckenhof sites. Here, our vines grow on distinctive Keuper formations, primarily the Gipskeuper. This mineral-rich soil provides an optimal supply of water and nutrients and gives our wines their distinctive, regional character.
In Harmony with Nature
Sustainability and an eco-friendly approach to winemaking are the foundation of our work. As a certified organic winery and member of ECOVIN (DE-ÖKO-022), we cultivate our vineyards with the utmost respect for the ecosystem. Through species-rich cover crops, herbicide-free plant protection, and targeted yield regulation, we promote biodiversity and keep our soils alive.
Our Grape Varieties
On this healthy terroir, we bring traditional grape varieties such as Riesling, Pinot Noir, Trollinger, and Lemberger to their full potential. At the same time, we fully harness the potential of our vineyards and expand our portfolio with international classics such as Chardonnay, Sauvignon Blanc, Cabernet Franc, and Merlot.
