Germany · Baden

Weingut am Schlipf Schneider

A family estate in Baden’s far southwest, Schneider turns more than 70 Tüllinger Berg plots into dry, site-focused wines led by Spätburgunder.

The producer

Weingut am Schlipf Schneider works in Weil am Rhein, near Basel, where warm air reaches Baden’s far southwestern vineyards. Johannes and Christoph Schneider took over in 2017; Johannes’s Burgundy training informs the separate bottling of plots and vineyards across roughly 15 hectares on Tüllinger Berg. The range moves from Gutedel and white Pinots to sparkling wine and a broad Spätburgunder selection.

The house style is dry, with spontaneous fermentation, long lees ageing, minimal sulphur and unfiltered bottlings. Start with the 2022 Spätburgunder vom Kalkstein: hand-harvested Pinot Noir, fermented with vineyard-native yeasts, held on skins for three weeks and aged in large oak casks. Red rose, redcurrant, garden berries and liquorice sit over delicate texture, light tannin, fresh acidity and a lightly spiced finish.

Known for

Dry, separately bottled Tüllinger Berg wines, especially Spätburgunder shaped by small plots and large-cask ageing.

Notable facts

The story

The farmstead below Schlipf

The Schneider family traces its winegrowing roots in Weil am Rhein to 1465, but the present estate begins with a particular purchase in 1892. That year, a farmstead beneath the Schlipf vineyards was bought and became the foundation stone of today’s winery. The working base stood below the vines rather than apart from them, at the foot of the slopes later associated with the estate’s name. The family retained ownership through the generations that followed. In 2017, Johannes and Christoph Schneider succeeded their parents, Claus and Susanne, continuing the family estate from the same corner of Baden near Basel.

From the atlas

Weingut am Schlipf Schneider

At A Glance

The Producer

Weingut am Schlipf Schneider is a family estate whose winegrowing roots in Weil am Rhein reach back to 1465, while the present winery has been family-owned since 1892. Johannes and Christoph Schneider succeeded their parents, Claus and Susanne, in 2017. Johannes trained at Rossignol-Trapet in Burgundy, then brought a Burgundian habit of separate plot and vineyard bottlings to Tüllinger Berg, so a Pinot Noir can carry more site detail than a broad regional blend.

Place

Weil am Rhein sits close to Basel, where Germany, France and Switzerland meet. Warm Mediterranean air moves through the surrounding ranges into this far-southern corner of Baden, creating conditions in which grapes can ripen fully while the estate still makes its wines dry. That combination matters most for the Pinot family: ripeness can bring red-berry fruit and body, while dry finishing keeps the wines firmly shaped rather than soft or sweet.

Soil And Site

The estate’s roughly 15 hectares are scattered across more than 70 plots on Tüllinger Berg. A limestone seam is identified at Weiler Schlipf, and the name appears directly in the Spätburgunder vom Kalkstein label: Kalkstein means limestone. The name is a useful clue to one wine’s setting, rather than a shortcut for describing every parcel on the estate; the small-plot layout is why Johannes Schneider bottles individual sites separately.

Story

The 2017 handover put two brothers at the helm of a long-running family winery, with Johannes responsible for the cellar after his time in Burgundy. The change did not mean abandoning Baden grapes. Instead, the range keeps Chasselas, Pinot Blanc, Pinot Gris, Chardonnay and Spätburgunder in view, while individual plot and vineyard bottlings give each wine a narrower frame. The consequence is a cellar programme built around comparison: one grape can appear in several bottles rather than being flattened into a single house red or white.

Vineyards And Cellar

The importer describes all of Schneider’s vineyards as organically farmed, while the estate says it avoids synthetic and chemical aids and works with teas and extracts made from plants gathered in the vineyards. In a holding divided into more than 70 plots, that work is directed plot by plot before fruit reaches the cellar.

The estate describes spontaneous fermentation, long lees ageing, minimal sulphur and unfiltered wines as established practices, and says its wines are always dry. Spontaneous fermentation and time on lees can build texture and savoury detail; dry finishing leaves acidity and fruit exposed. The 2022 Spätburgunder vom Kalkstein shows how that approach can become a specific bottle: hand-harvested, destemmed fruit fermented with vineyard-native yeasts, then three weeks on skins before 18–20 months in 2,000-litre oak casks.

Wines

Schneider’s range runs from sparkling wine through Gutedel and the white Pinot varieties to a notably broad Spätburgunder selection. Chardonnay, Pinot Gris and Pinot Blanc give the cellar several white-wine routes, while Chasselas keeps a local Baden grape name in the line-up. The shared dry style and lees ageing provide texture and finish across the range, even where bottle-specific tasting details are not published.

The red side is the clearest route into the estate’s site thinking. The producer’s quoted Eichelmann assessment refers to seven Spätburgunders, and the vom Kalkstein wines form an estate-wine tier. In the 2022 Spätburgunder vom Kalkstein, Pinot Noir fruit meets a three-week skin phase and large-format oak: redcurrant, garden berries and liquorice sit with light oak spice, while the tannin remains light in weight rather than dense.

In The Glass

The 2022 Spätburgunder vom Kalkstein opens with red rose and sweet garden-berry notes, then moves toward redcurrant and liquorice. Its sun-ripened berry fruit is carried on a delicate-textured palate, with a small oak-spice note from the 2,000-litre casks rather than a heavy woody coating. Good acidity keeps the fruit lively through a lightly structured, refreshing sweet-sour finish. The wine is cited for drinking from 2026 to 2031, when its floral, fruit and spice details should remain in balance.

A Bottle To Understand It

Choose the 2022 Spätburgunder vom Kalkstein. It is 100% Spätburgunder, selectively hand-harvested and made from destemmed berries fermented with vineyard-native yeasts. Three weeks on skins provide light tannin and colour; 18–20 months in 2,000-litre oak casks bring a measured spice note; unfiltered bottling keeps the wine’s texture intact. In the glass, expect red rose, redcurrant, sweet berries and liquorice, a delicate body, good acidity and a fresh finish. It joins the estate’s dry house style to a named limestone reference without asking the bottle to stand in for every plot.

Anecdote

The Schneider family had already been growing wine around Weil am Rhein for centuries when, in 1892, a farmstead beneath the Schlipf vineyards was purchased. The family traces its local winegrowing roots to 1465, but treats that 1892 purchase as the foundation stone of today’s winery. The detail is geographical as much as historical: the farmstead stood beneath the Schlipf vineyards, placing the working base of the estate directly below the slopes that would become central to its wines. The winery has remained family-owned since that purchase, through the generations that followed and into the 2017 handover to Johannes and Christoph Schneider.

Final Word

Schneider is worth seeking out for dry Baden wines that begin with a fragmented Tüllinger Berg holding and end in bottles with a narrower focus. Start with the Kalkstein Pinot Noir for red fruit, light tannin, acidity and large-cask spice; then follow the range through Gutedel, white Pinot varieties and the estate’s other Spätburgunders.

Sources

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