Frank John

The operation

In 2002 we bought the Hirschhorner Hof, a former Zehnthof and Schaffney. With great attention to detail, strength and perseverance, we renovated the 400 year old Renaissance building with the impressive cross vaulted cellar. So the courtyard shines in new splendor today. We have been running our family business here with our two children Sebastian and Dorothea since 2003: The winery in the Hirschhorner Hof true to the motto: "Great old school wines".

philosophy

Inspired by working with traditional aging methods and processing techniques, we succeed in producing elegant wines rich in finesse. These combine balance, play with minerality, strength and abundance. For this it is essential that only the best, handpicked grapes from biodynamic cultivation are used. This often requires reading processes several times. Minimalist work in the cellar and long aging in wooden barrels result in wholesome and balanced wines with great aging potential.

Vinification

    • HAND READING
    • LONG AGING IN WOODEN BARRELS
    • SPONTANEOUS BREATHING
    • SPONTANEOUS BSA
    • MINIMUM SULFURIZING ONLY BEFORE FILLING
    • HIGH QUALITY NATURAL CORKS
    • BOTTLE MATURITY
    • ecology

      We have only been using grapes from biodynamic cultivation since our first vintage. We achieved Naturland certification with our Riesling 2006 and Pinot Noir 2005 . We have been DEMETER certified since 2012 . We are Slow Food sponsors!

  • WINES

    Riesling red sandstone

    The grapes for Riesling come exclusively from the red sandstone, which is characteristic of this wine-growing region in the Palatinate. The vine roots deeply into this type of soil and thus shapes our mineral Rieslings. Short maceration times, long pressing times and spontaneous fermentation in 1200 l and 2400 l barrels with partly whole grapes ensure Rieslings are full of character and have great aging potential. The one-year expansion on the full yeast also contributes to this.

    Pinot Noir limestone

    The grape material for the Pinot Noir comes exclusively from sites in the Palatinate with a high proportion of lime. In the traditional way, grapes are fermented on the mash. Then the malolactic fermentation takes place. We give the Pinot up to two years to mature and mature in 225 l and 500 l barrels. Only then is it filled unfiltered. This creates a clear, tangy, multi-faceted Pinot Noir with depth.