Westhofen family winery making white wines from limestone vineyards, with Cuvée Weiss shaped by skin contact, oak ageing and no filtration.
The producer
Bergkloster is a family winery in Westhofen, Rheinhessen, led by Jason Groebe, who represents its fifth generation of winemakers. The vineyards are limestone based, and Groebe moved the winery to fully natural winemaking in 2018, removing filtration and fining agents and stopping sulfite additions. Cuvée Weiss brings Huxelrebe, Bacchus, Pinot Gris, Weissburgunder, Sauvignon Blanc and a small amount of Riesling together. Bacchus and Huxelrebe ferment on their skins after whole bunch crushing, while the other varieties are pressed directly. The wine ages mainly in large oak barrels for nine months, with a smaller stainless steel portion, before blending and bottling without filtration or additions.
Known for
Low intervention white wines from limestone
Notable facts
Jason Groebe represents the fifth generation of Bergkloster winemakers.
The vineyards cover 7.7 hectares.
Bergkloster has worked organically since 2006.
Jason Groebe moved Bergkloster to fully natural winemaking in 2018, without filtration, fining agents or added sulfites.
The story
The 2018 Cellar Change
In 2018, Jason Groebe persuaded his conventionally farming family to abandon filtering, fining agents and sulfite additions at Bergkloster. He moved the winery into fully natural winemaking, after organic work had begun in 2006. Groebe represented the fifth generation of winemakers in a family winery with more than 120 years of ownership. The new cellar practice reached the bottle: Cuvée Weiss is bottled without filtration or any additions after fermentation and ageing. The bottle leaves the cellar without filtration, fining agents or sulfite additions.
Two Fermentation Paths
For Cuvée Weiss 2022, Jason Groebe used two fermentation paths inside one white blend. Bacchus and Huxelrebe were crushed as whole bunches and fermented separately on their skins. Pinot Gris, Weissburgunder, Sauvignon Blanc and Riesling were pressed directly. The lots then fermented and aged in oak barrels of different sizes, with a smaller stainless steel portion. After nine months, everything was blended and bottled without filtration or any additions. Pear, rhubarb and elderflower lead the nose, followed by electric acidity and a long, crunchy finish.
From the atlas
Bergkloster Winery
Bergkloster Winery is a family winery in Westhofen, Rheinhessen, where limestone vineyards meet low intervention white winemaking.
At A Glance
Field
Detail
Region
Rheinhessen, Germany
Village
Westhofen
Vineyard area
7.7 hectares
Named wine
Cuvée Weiss
Defining feature
Limestone vineyards and low intervention winemaking
The Producer
In 2018, Jason Groebe moved Bergkloster into fully natural winemaking. He removed filtration and fining agents and stopped adding sulfites. Bergkloster is a family winery, with Groebe representing the fifth generation of winemakers. Organic work began in 2006.
Place
Westhofen is Bergkloster's home village in Rheinhessen, Germany. The vineyards are limestone based. Porous limestone lets water pass through while retaining some moisture, so roots can access water without prolonged saturation. That balance can help white grapes retain freshness during ripening. No slope, altitude or named parcel is attached to the vineyard description.
Wines
Bergkloster's white range includes Cuvée Weiss and Lebendig Frisch 2025. Cuvée Weiss is a blend of six grape varieties. No grape composition or cellar method is specified for Lebendig Frisch 2025.
Cuvée Weiss 2022 uses Huxelrebe, Bacchus, Pinot Gris, Weissburgunder, Sauvignon Blanc and a small amount of Riesling. Bacchus and Huxelrebe were whole bunch crushed and fermented on their skins individually. Whole bunch crushing keeps stems and berries together at the start of fermentation, while skin contact leaves grape solids in the fermenting must and can add aromatic depth and phenolic texture. Pinot Gris, Weissburgunder, Sauvignon Blanc and Riesling were pressed directly, reducing their contact with skins and stems.
Fermentation and ageing took place in oak barrels from 1200 L to 4500 L, with a smaller stainless steel portion. Large oak barrels generally allow slow oxygen exchange with less overt oak flavour than small barrels. After nine months, the lots were blended and bottled without filtration or any additions. The finished wine carries juicy pear, rhubarb and a hint of elderflower, followed by electric acidity and a long, crunchy finish.
Final Word
Bergkloster is a Westhofen family winery where limestone vineyards meet low intervention white winemaking. Cuvée Weiss joins skin fermentation, direct pressing and large oak ageing in one blend, then leaves the cellar without filtration or additions.