VDP.ESTATE
HEITLINGER

VDP: What is so special about your winery?

Patrick Jacklin: The beautiful nature of the Kraichgau and the treasures that lie dormant in our vineyards. Tiefenbach, Eichelberg, Odenheim and Hilsbach offer a variety of limestone sedimentary soils that have formed over millions of years here in the Kraichgau region. From white, purple, red or variegated limestone marl to Stuben sandstone, we have an exciting terroir versatility, perfect for Burgundy grape varieties.

VDP: What is your winery philosophy?

Patrick Jacklin: We want to tell the stories of our vineyards and their terroir. We see ourselves as interpreters who translate these emotional stories into the glass with the help of the appropriate grape varieties. In order to be able to tell these stories as unchanged as possible, we try to intervene as little as possible in the nature of the vine and therefore rely on biodynamic cultivation of our vineyards.

VDP: To which wine style do you aspire?

Patrick Jacklin: Dry wines, mainly Burgundy varieties, that tell the story of the region, the variety, the vintage, the site and its terroir. The most important thing for us is to bottle the best possible quality at all levels of the quality pyramid. Of course, the pleasure of drinking must never be neglected.

VDP: Which of your wines would you recommend to someone who does not yet know your winery – as an introduction, so to speak?

Patrick Jacklin: Our VDP.Ortswein "Hilsbach Chardonnay Reserve", because it hits the balance between complexity and drinking pleasure exactly.

VDP: Of which wine are you particularly proud?

Patrick Jacklin: Of our WORMSBERG PINOT NOIR VDP.GROSSES GEWÄCHS®, because it perfectly reflects our definition of a top Pinot Noir with its density and juiciness.

VDP: Why did you become a vintner?

Patrick Jacklin: I grew up among the vineyards in Tiefenbach, and my family took over the winery when I was in elementary school. My grandfather in particular has always been a bon vivant who loves good food and the right wine to go with it. That infected me and led me to my first degree in the hospitality industry and then my second degree in the wine world. Once here, it didn't take long for Claus Burmeister's burning passion to jump out at me and ignite my passion for wine.

VDP: Do you have role models?

Patrick Jacklin: My grandparents, my parents and Claus Burmeister.

VDP: What are your next goals?

Philip Jacklin: In terms of wine, we want to be at the top and make the Kraichgau known throughout the world. The Heitlinger Genusswelten with the two hotels, the wineries, the golf course and the restaurants, we want to make it a resort known throughout Germany. This exciting combination of sport, enjoyment, nature experience and deceleration can only be found here. We are proud to be able to lead the company into the future.

VDP: How do you combine tradition and innovation?

Philip Jacklin: We work hard in the vineyard and as little as possible in the cellar. If technology gives us a qualitative edge, we use it. Depending on the season, we have sheep, drones, robots and, of course, always people in the vineyard. In processing, too, we use our optical sorting machine just as naturally as the traditional screw press, because it's the best thing for our wines.

VDP: Why should people visit your winery?

Philip Jacklin: Because we are not just a winery. If you visit us, you can of course get to know our Heitlinger winery and also the very traditional sister winery Burg Ravensburg, but you can also do much more. I think that for many guests it is nice to combine the winery visit directly with a stylish dinner and an overnight stay in a hotel. For the golfers among those interested in wine, we also have a lot to offer with our 5-star golf course.