Who makes it
Jens Heinemeyer bought the property in 1995 and set it on a minimal-intervention course from the beginning. Solveigs makes red wine only, using Pinot Noir from its small holding; the narrow focus means a bottle name can point toward a particular parcel, vine age or vintage rather than a broad mixed-grape house style.
When Heinemeyer acquired Solveigs in 1995, he chose a cellar approach built around biology and physics rather than added winemaking aids. The estate has kept that direction while concentrating its vineyards entirely on Spätburgunder, and organic certification followed in 2013. The result is a small red-wine estate where the same grape carries the effects of site, vine age and vintage from one bottling to the next.
Where it grows
Geisenheim is Solveigs’ base in the Rheingau, while Assmannshausen and Lorch identify the vineyard area supplying its Pinot Noir. Rheingau names the larger German wine region; Spätburgunder names the grape; parcel names such as Mickeberg narrow the origin further. Those distinctions matter in the glass because the wines are pressed and vinified parcel by parcel.
The Pinot Noir roots grow in pink or red Phyllite slate, a fine-grained rock made from compressed and hardened clay and mud. Some sites rise at a 70% gradient, about 35 degrees, placing vines on sharply inclined ground. Slate and slope are the physical setting for a Pinot Noir programme whose bottles keep parcel differences intact through fermentation and ageing.
How it is made
The cellar
Organic farming is paired with a cellar routine that avoids added enzymes, commercial yeasts, fining agents and tartaric acid. Grapes ferment for 14 days in open wooden vats with yeast from the skins, then each parcel is pressed and vinified separately. Around 18 months in oak follows, with natural settling and two rackings rather than fining or filtration. Oak can bring smoke or light wood notes, but the method is designed to leave fruit, acidity and tannin shaped by the individual lot.
What they make
Solveigs’ documented names include Present, Micke, Phyllit and Steil, all within its Pinot Noir-only work. Present is a single-vineyard Pinot Noir; in 2018 it showed darker fruit and light oak, with a full-bodied palate, firm acidity and saline mineral notes through the finish. Micke comes from the Mickeberg parcel and moves toward raspberry, cherry and dark forest berries, with spice, smoke, nuts and chocolate around the fruit.
Micke spends about 28 months in barrel before further bottle ageing and is bottled unfiltered. Its dense but smooth palate and very fine tannin put it in a different register from the more saline, acidic description of Present.
Wines to try
First bottle
Start with Micke Pinot Noir. It names the Mickeberg parcel and joins the estate’s central choices in one bottle: spontaneous fermentation with indigenous yeast, no fining agents or enzymes, unfiltered bottling, long barrel ageing and further time in bottle. The taste description is concrete—raspberry, cherry, dark forest berries, spice and smoke—while the palate is dense, smooth and juicy, with fine tannin. It shows how Solveigs lets a single Pinot Noir parcel retain fruit and texture through extended ageing.