The Riesling represents 22% of our total cultivation area...

Scheurebe

(6% of total cultivation area)

In 1916, Georg Scheu crossed the Riesling with the Bukettrebe, the result being the Scheurebe.
Along with Müller-Thurgau, Scheurebe was the second new variety to become popular in Germany.

 

Regional cultivation:

With an area of ca. 2,000 hectares  in 2002, the production of Scheurebe in Germany is on a decline. Elsewhere it may only be found in Austria (ca. 530 hectares) and even less in Great Britain.

 

Characteristics and requirements:

The Scheurebe reaches maturity at roughly the same time as the Pinot Blanc, mid season. In order to reach aspired quality, it needs the same criteria as the Riesling. Easily warmed, stony soils on a sheltered site.  Such conditions will assure acidity levels stay low and desired extracts, which enhance the bouquet, become high.
A robust, disease resistant variety will cope with chalky ground but not with rich, fertile conditions. The latter may promote poor fruit set hence reduction in yields. Timely canopy management will reduce the risk of downy mildew (Penospera) and Oidium as the Scheurebe is more prone to fungal infection than the Riesling. Thick foliage encourages infection leading to Noble rot (Botrytis Cinerea) often found in luscious auslese quality.
Must weights over 80° Oechsle will guarantee expressive wines, high in extracts. Late harvesting will encourage reduction of acidity whilst at the same time raising natural sugar levels. In general it is recommended to strive for acidity levels of 1-2 g/l less than a Riesling.

 

The wine itself:

Black currant and often a diversity of citrus aromas are characteristic of the Scheurebe, a variety belonging to the family of bouquet wines. Also typical, as with the Riesling,  is it`s  crisp, fruity acidity creating elegance and length.