Office HoursWeingut: Mo-Do 7.30-18.00 Fr 7.30-12.00 oder nach Vereinbarung Vinothek Julius Echter: Mo-Fr 9.30-18.30; Sa 9.00-16.00
Stiftung Juliusspital Würzburg; Weingutsleiter: Horst Kolesch
Nikolas Frauer und Helmut Klüpfel
1 300 000
43% Silvaner, 20% Riesling, 17% Müller-Thurgau sowie Spät-, Weissburgunder & weitere Sorten
Muschelkalk, Keuper und Buntsandstein
- STEIN-BERG*, Würzburg | VDP.GROSSE LAGE®
JULIUS-ECHTER-BERG, Iphofen | VDP.GROSSE LAGE®
PFÜLBEN, Randersacker | VDP.GROSSE LAGE®
KARTHÄUSER, Volkach | VDP.GROSSE LAGE®
Stein, Würzburg | VDP.ERSTE LAGE®
Abtsleite, Würzburg | VDP.ERSTE LAGE®
Festungsblick, Würzburg | VDP.ERSTE LAGE®
Innere Leiste, Würzburg | VDP.ERSTE LAGE®
Berg-Rondell, Dettelbach | VDP.ERSTE LAGE®
Kronsberg, Iphofen | VDP.ERSTE LAGE®
Küchenmeister, Rödelsee | VDP.ERSTE LAGE®
Lump, Escherndorf | VDP.ERSTE LAGE®
Johannisberg, Thüngersheim | VDP.ERSTE LAGE®
Mainhölle, Bürgstadt | VDP.ERSTE LAGE®
Pfaffenberg, Würzburg | VDP.ERSTE LAGE®
VDP: What is so special about your winery?
Horst Kolesch: We are the second largest winery in Germany and part of the Juliusspital Foundation. It has been our mission to help people for centuries. We simultaneously stand for more than 440 years of winegrowing experience. The sustainability concept of “preserving the good and discovering the new” has always guided us. The impressive Fürstenbau, the foundation’s landmark, and the historic wooden barrel cellar, the heart of our wine production, are certainly also special.
Over 100 km as the crow flies, our vineyards spread right across the Franconian Trias in the best sites of Franken, including Würzburger Stein, Iphöfer Julius-Echter-Berg, Rödelseer Küchenmeister, Escherndorfer Lump, Randersackerer Pfülben, Volkacher Karthäuser. We are the largest Silvaner wine estate and produce all wine styles – from stainless steel to tonneaux, from dry to sweet – in all origin categories of the VDP quality pyramid.
VDP: What is your winery philosophy?
Horst Kolesch: Quality is created in the vineyard through the soft pruning technique, strict yield regulation and sustainable soil management. We take the opposite strategy in the cellar with controlled inactivity, preservation and only very careful shaping of what each vintage has given us on the way.
VDP: To which wine style do you aspire?
Horst Kolesch: We strive for clear, brilliant varietal typicity, depth of aroma, precision and tautness on the palate, appetizing mineral structure and a recognizable stamp of origin.
VDP: Which of your wines would you recommend to someone who does not yet know your winery – as an introduction, so to speak?
Horst Kolesch: VDP.ERSTE LAGE® Würzburger Stein Silvaner trocken. This wine says everything about our winery.
VDP: Of which wine are you particularly proud?
Horst Kolesch: VDP.ERSTE LAGE® Würzburg Stein Silvaner dry. It is produced through spontaneous fermentation in large wooden barrels in the historic wooden barrel cellar. We achieve a modern wine style through very traditional craftsmanship, a true expression of origin and an incredibly good price/enjoyment ratio!
VDP: Why did you become a vintner?
Horst Kolesch: Born and raised at an Iphöfer family wine estate, my vocation and career goal were determined in the cradle. When I received the surprising offer to manage the Juliusspital, it was clear that there was nothing else I could ever want to do!
VDP: What are your next goals?
Horst Kolesch: World peace and a healthy planet.
VDP: How do you combine tradition and innovation?
Horst Kolesch: In the way of tradition, we rely on Bocksbeutel, maturation in large wooden barrels, spontaneous fermentation, diversity of vineyard sites, sustainable viticulture, Würzburg “Bäck” hospitality tradition in our wine shop and our historic wooden barrel cellar. We are innovative when it comes to new grape varieties, modern technology in the vineyard and cellar, wine styles, leadership concepts, Schlegel bottles, working groups and workshops – our team shapes the future!
Pictures: © Copyrights 2019 VDP.Estate Juliusspital