Office Hoursnach Vereinbarung
22% Spätburgunder, 19% Schwarzriesling, 18% Müller-Thurgau, 14% Riesling sowie Silvaner, Weissburgunder & weitere Sorten
VDP: What is so special about your winery?
Konrad Schlör: We are a small family winery. Everybody is responsible for everything – everybody is responsible for themselves and everybody has to be able to do everything! Another special feature is that our small oak barrel storage is located on the 1st floor and not in the cellar, which makes temperature control much easier.
VDP: What is your winery philosophy?
Konrad Schlör: Quite simply: making wine is my passion. Heart and soul are behind it.
VDP: To which wine style do you aspire?
Konrad Schlör: I love dry wines with elegance. And I especially like Schwarzriesling (Pinot Meunier).
VDP: Which of your wines would you recommend to someone who does not yet know your winery – as an introduction, so to speak?
Konrad Schlör: Our Weissburgunder VDP.ERSTE LAGE®
and the Schwarzriesling “R” VDP.ERSTE LAGE®.
VDP: Of which wine are you particularly proud?
Konrad Schlör: Fyerst 1476 Schwarzriesling R. The name derives from the VDP.ERSTEN LAGE® Reicholzheimer First, which was called Fyerst in a document dating 1476. The vineyard lies in the rain shadow of the Odenwald, so it can get very dry in summer and the vines have to root deep into the rock crevices and fissures to reach the necessary water. The wines are thus very powerful, mineral and have good ageing potential. With the Fyerst 1476 Schwarzriesling R, I think we have succeeded in creating one of the most remarkable Pinot Meuniers in Germany.
VDP: Why did you become a vintner?
Konrad Schlör: It’s possible to live out all your creativity and you can also get to work in nature!
VDP: Do you have role models?
Konrad Schlör: I always orient myself on the best!
VDP: What are your next goals?
Konrad Schlör: We want to become better. That’s our perpetual aspiration.
VDP: How do you combine tradition and innovation?
Konrad Schlör: We preserve the tried and true, but we are also always open to supplementing it with new insights and experiences.