Germany · Pfalz

Vier Jahreszeiten Winzer

A Bad Dürkheim cooperative founded by 75 winegrowing families in 1900, Vier Jahreszeiten Winzer turns a broad Mittelhaardt grower network into wines ranging from dry Pfalz Grauburgunder to site-named Riesling.

The producer

Vier Jahreszeiten Winzer works from Bad Dürkheim with about 300 members farming roughly 520 hectares along the Mittelhaardt, with grapes processed in Bad Dürkheim and Laumersheim. Riesling, Grauburgunder and Spätburgunder form the Pfalz core, while Sauvignon Blanc, Merlot, Tempranillo, Souvignier Gris and Muscaris widen the range; the result is a cellar able to move between regional labels and named Dürkheim sites.

The 2025 Dürkheimer Steinberg Riesling Kabinett trocken is the clearest first look: cool nights at Steinberg’s edge-of-Haardt position are linked to grapefruit notes and marked acidity. At 12% alcohol, it keeps a moderate body and dry citrus-led finish. The 2025 Pfalz Grauburgunder offers a separate dry Qualitätswein route, while fine-lees ageing and selective wood or small-barrique maturation add texture or oak character where the bottle calls for it.

Known for

A broad Pfalz cooperative range, from dry regional Grauburgunder to named-site Dürkheim Riesling.

Notable facts

The story

The Schöne Anna name

In 1900, 75 winegrowing families joined to establish what became one of the Pfalz’s first wine cooperatives. They took the name from the inn of the “Schöne Anna,” a local hostelry whose reputation had travelled beyond the Pfalz. The new cooperative began as a shared undertaking among growers rather than a single family cellar. Over the following decades, the group continued from Bad Dürkheim; since 2008, its structure has also brought together Freinsheim, Friedelsheim, Palmberg and Weingut Heinrich Gies. The name still reaches back to that inn and the founding group of 75 families.

From the atlas

Vier Jahreszeiten Winzer

At A Glance

The Producer

Vier Jahreszeiten Winzer works from Limburgstraße 8 in Bad Dürkheim as a cooperative rather than a single family estate. Around 300 members contribute fruit along the Mittelhaardt, so the cellar can build a portfolio from familiar Pfalz grapes—Riesling, Grauburgunder and Spätburgunder—and from Sauvignon Blanc, Merlot, Tempranillo, Souvignier Gris and Muscaris. The result is a producer whose bottles move between local vineyard names and regional Pfalz labels.

Its two processing sites, in Bad Dürkheim and Laumersheim, bring that grower network into the cellar. A Dürkheimer Steinberg Riesling points toward a named place and grape, while the 2025 Pfalz Grauburgunder is labelled as a dry German Qualitätswein: one bottle draws the frame tightly, the other shows a regional category.

Place

Bad Dürkheim sits within the Mittelhaardt corridor named by the cooperative’s regional account. That geography matters on the label: “Pfalz” describes a broader regional wine such as the dry Grauburgunder, whereas “Dürkheimer Steinberg” gives the 2025 Riesling a town and vineyard name. The two labels offer different degrees of location without asking one wine to stand for every grower site.

For Steinberg, the documented site detail is its position at the edge of the Haardt. Night winds from the Pfälzerwald bring cool nights, and the wine is described with marked acidity and grapefruit notes; the local airflow has a direct sensory consequence in the glass.

Soil And Site

No soil type, slope angle or elevation is documented here for Steinberg, so the ground should not be dressed up with borrowed Pfalz geology. The useful physical fact is the vineyard’s edge-of-Haardt position and its night winds: they are linked to the Riesling’s acidity and grapefruit character rather than to an invented mineral profile.

Dürkheimer Feuerberg appears on the 2017 Von Felsenheim Riesling, while Steinberg appears on the 2025 Kabinett. Those vineyard names separate two Riesling bottlings from the same producer; the tasting record for Feuerberg belongs to that 2017 wine, not automatically to Steinberg.

Story

The cooperative has expanded its working structure since 2008 through mergers involving Freinsheim, Friedelsheim, Palmberg and Weingut Heinrich Gies. Those names explain why a single Bad Dürkheim address can support several labels and a portfolio that runs from regional dry white wine to site-named Riesling.

Scale does not require one uniform cellar treatment. Vier Jahreszeiten Winzer describes separate maturation for its top segment, ageing on fine lees, and the use of wood or small barriques. A Riesling, Grauburgunder or red wine can therefore be shaped by grape and bottle level as well as by the cooperative’s shared production.

Vineyards And Cellar

Roughly 520 hectares and two processing sites require grapes to arrive from many grower holdings, then be sorted into different wine styles. Riesling and Grauburgunder give the range dry white-wine routes; Spätburgunder, Merlot and Tempranillo extend it toward red wine, while Souvignier Gris and Muscaris widen the grape list further.

Fine-lees ageing leaves wine in contact with spent yeast after fermentation, a cellar choice that can add texture and breadth. Wood and small barriques offer another route, bringing oak influence where used; separate maturation keeps those choices from flattening every bottle into the same aroma or weight.

Wines

The range begins with classic Pfalz varieties but does not stop there. Riesling carries the clearest named-site examples: 2025 Dürkheimer Steinberg Riesling Kabinett trocken and the older 2017 Von Felsenheim Riesling Dürkheimer Feuerberg. The former is a dry Riesling with 12% alcohol, 6–6.9 g/L residual sugar and 7.1–7.5 g/L acidity; the latter shows how another named Dürkheim site can appear in the range.

The 2025 Pfalz Grauburgunder is also dry and classified as German Qualitätswein. Alongside it sit Sauvignon Blanc, Spätburgunder, Merlot, Tempranillo, Souvignier Gris and Muscaris, so the portfolio offers white, red and newer-variety routes rather than a Riesling-only view of Pfalz.

In The Glass

The documented 2025 Steinberg Riesling is dry, with grapefruit notes and marked acidity. Its 7.1–7.5 g/L acid level gives the palate a brisk line, while 12% alcohol keeps the body moderate rather than heavy. The finish should be read through citrus and acidity, because both are tied directly to Steinberg’s cool nights.

The 2017 Von Felsenheim Riesling from Dürkheimer Feuerberg offers a separate tasting snapshot: red apple and peach on the nose, then a crisp palate with taut acidity and medium body. Its recorded sweetness was moderate rather than overt, so fruit stays in view without turning the wine into a sweet style.

A Bottle To Understand It

Start with the 2025 Dürkheimer Steinberg Riesling Kabinett trocken. It is a dry Pfalz Riesling from a named Bad Dürkheim vineyard at the edge of the Haardt, where night winds from the Pfälzerwald are linked to cool nights. In the glass, expect grapefruit, marked acidity, moderate body and a dry citrus-led finish; 12% alcohol and 6–6.9 g/L residual sugar give the technical frame. The bottle brings together the cooperative, a vineyard name and a clear place-driven flavour cue.

Anecdote

In 1900, 75 winegrowing families joined to establish what became one of the Pfalz’s first wine cooperatives. They gave it a name drawn from the inn of the “Schöne Anna,” an inn whose reputation had travelled beyond the Pfalz. The association between a local hostelry and a new growers’ cooperative remained attached to the wines as the group grew. More than a century later, the cooperative works from Bad Dürkheim, processes grapes in Bad Dürkheim and Laumersheim, and includes a network of growers along the Mittelhaardt; the “Schöne Anna” name belongs to the founding moment in 1900.

Final Word

Vier Jahreszeiten Winzer offers Pfalz through a cooperative lens: many growers, two processing sites and labels that move from regional Grauburgunder to site-named Riesling. Steinberg is the most direct place to begin, because cool nights, grapefruit and acidity are all named parts of the bottle.

Sources

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