Germany · Rheinhessen

Weingut Hauck

A multigenerational Rheinhessen estate pairing dry, limestone-grown Riesling with smoky, barrique-aged Spätburgunder.

The producer

At Bermersheim vor der Höhe, Weingut Hauck brings together family records reaching back to 1727 and a two-generation team of Jana Hauck and her parents, Heinz Günter and Heike. Their vineyards extend through Bermersheim, Albig and Ensheim, where limestone, clay and loam-loess support a broad mix of white and red grapes.

The range runs from Riesling and Silvaner to Spätburgunder, St. Laurent, Merlot and Cabernet Sauvignon. Start with the 2024 Bermersheim Klosterberg Alte Reben Riesling trocken: old limestone vines, whole-cluster pressing and eight months on lees lead to dry apple, peach, citrus and a mineral finish. The 2023 Spätburgunder trocken offers the darker counterpoint, with black berries, smoke, tobacco, fine tannin and savoury mushroom notes from barrique ageing.

Known for

Dry old-vine Riesling from limestone alongside barrique-matured Spätburgunder.

Notable facts

The story

The Turn Toward Wine

Until 2000, the Hauck family farm practised mixed farming, as it had across generations. At the turn of the millennium, Heike and Heinz Günter Hauck decided to concentrate the business on winegrowing. The work shifted toward vineyards in Bermersheim vor der Höhe, Albig and Ensheim, then into a cellar where most whites ferment in stainless steel and most reds mature in oak. Jana Hauck later joined her parents after doctoral research on family businesses, wine qualifications and practical winery work in Germany and New Zealand. The family now makes wines ranging from the dry Klosterberg Alte Reben Riesling to barrique-aged Spätburgunder.

From the atlas

Weingut Hauck

At A Glance

The Producer

Weingut Hauck is a family estate at Albiger Straße 15 in Bermersheim vor der Höhe. Jana Hauck works alongside Heinz Günter and Heike Hauck, joining her training in viticulture and oenology with practical work gained in Germany and New Zealand; Heinz Günter brings decades as an enologist. That two-generation cellar team shapes a range that moves from dry Riesling and Silvaner to barrique-matured Spätburgunder.

Place

The estate works vineyards in Bermersheim vor der Höhe, Albig and Ensheim, three Rheinhessen villages rather than one single site. That spread allows Hauck to grow Riesling, Silvaner, Auxerrois and Albariño alongside Spätburgunder, St. Laurent, Merlot and Cabernet Sauvignon, so the bottles show different grapes and methods instead of one repeated house style.

Soil And Site

Limestone, clay and loam-loess occur across the Hauck vineyards. Limestone is most clearly documented in the Bermersheim Klosterberg Alte Reben Riesling, where nearly 40-year-old vines supply fruit for a dry wine with citrus, stone-fruit and mineral notes. Clay and loam-loess broaden the physical setting for the estate’s white, red and rosé grapes, rather than pointing to a single soil-led flavour across every label.

Story

The family’s records begin in 1727, but its current wine-focused form dates to the turn of the millennium. Jana’s route back into the estate followed doctoral research on family businesses, then formal wine qualifications and harvest experience abroad. Her arrival adds a second generation to a winery already run by an experienced enologist, with the practical consequence visible in a portfolio that handles direct stainless-steel whites and oak-framed reds side by side.

Vineyards And Cellar

Hauck describes manual vineyard work, yield regulation, ground cover for biodiversity and soil cultivation when the vines need it. Limiting crop and working vines by hand are intended to bring healthy, ripe fruit into the cellar; in the glass, that supports the ripe apple, peach and citrus register recorded for the old-vine Riesling.

Most white wines ferment in stainless steel, a choice that keeps fruit and acidity in the foreground rather than adding oak flavour. Most reds spend time in oak, and the documented 2023 Spätburgunder receives barrique maturation: smoke, nuts, light roast and tobacco sit around its berry fruit, while tannin gives the slender body a firmer line. Solar panels supply energy for the cellar and warehouse.

Wines

Riesling and Silvaner form the familiar white core, while Auxerrois and Albariño widen the selection beyond the usual Rheinhessen pair. On the red side, Spätburgunder leads a group that also includes St. Laurent, Merlot and Cabernet Sauvignon; the red grapes also feed rosé production. The result is a range built around grape contrast: white wines can foreground citrus, fruit and acidity, while the red wines have more oak, savoury detail and tannin.

The 2024 Bermersheim Klosterberg Alte Reben Riesling trocken is dry, with 0.9 grams per litre of residual sugar and 12.5% alcohol. Its whole-cluster pressing, stainless-steel fermentation and eight months on full lees bring apple, apricot, peach, nectarine, orange blossom, lemon zest, lime juice and lemongrass into a juicy palate with added lees texture.

The 2023 Spätburgunder trocken is entirely Spätburgunder and barrique matured. Black berries come before red berries, with smoke, mint-like freshness and tobacco. It stays relatively slender in body, but fine tannin, savoury vegetal notes, mushroom and a lightly floral finish keep the wine moving after the fruit has passed.

In The Glass

The Klosterberg Riesling opens with green apple, peach, apricot, orange blossom and cut citrus. On the palate, dry fruit is joined by moderate acidity and a mineral edge; the eight months on full lees make the centre feel broader than a simple stainless-steel Riesling. Lemon zest, lime juice and lemongrass remain through the finish, so the wine finishes fresh without becoming sweet.

The Spätburgunder runs darker and smokier: black berry fruit, tobacco, mint, nuts and light roast precede a direct palate. Barrique contributes the smoky and roasted notes, while fine but noticeable tannin supplies grip. Mushroom, savoury detail and a delicate floral note arrive late, with alcohol warmth present at the finish.

A Bottle To Understand It

Choose the 2024 Bermersheim Klosterberg Alte Reben Riesling trocken. It joins nearly 40-year-old limestone-grown vines with whole-cluster pressing, stainless-steel fermentation and eight months on full lees, so one bottle shows both its Bermersheim origin and Hauck’s white-wine cellar work. Expect dry apple, peach, apricot, orange blossom, lemon and lime, a juicy mid-palate, moderate acidity and a mineral finish with lees-derived texture.

Anecdote

Until 2000, the Hauck family farm had practised mixed farming across generations. At the turn of the millennium, Heike and Heinz Günter Hauck decided to concentrate the business on winegrowing. The farm’s work narrowed from a broader agricultural operation to vineyards, cellar work and bottled wine. The wine estate that followed works fruit from Bermersheim vor der Höhe, Albig and Ensheim, with manual work and yield regulation in the vines. In the cellar, most whites ferment in stainless steel and most reds mature in oak: the dry Klosterberg Riesling and the barrique-aged Spätburgunder now sit at opposite ends of the resulting range.

Final Word

Hauck is worth seeking out for the contrast within its own cellar: dry, lees-textured limestone Riesling on one side, and smoky, savoury, tannic Spätburgunder on the other. The Klosterberg Riesling is the clearest first look at how old vines, limestone and stainless steel meet in Bermersheim.

Sources

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