Georg Siben Erben
67146 Deidesheim a.d.W.
Andreas und Nadine Siben
85% Riesling sowie Grau-, Spät- und Weissburgunder
VDP: What is so special about your winery? What distinguishes your winery from others? What do you have that you can't get from anyone else? Or is very rare?
Andreas Siben: We are a family winery in its 10th generation. Our winery also has its own restaurant “Siben’s Gutsküche”, which is found in what was formerly the horse stable, which is located above the 300-year-old vaulted sandstone cellar. In summer, we cater in our very beautiful inner courtyard.
VDP: What is your winery philosophy?
Andreas Siben: Our vineyards have been cultivated according to certified organic methods for 30 years. The most important grape variety at our winery has always been Riesling, which makes up an of 80 % share of our vineyard area. With the varying soil types and microclimatic characteristics of the Mittelhaardt, a broad range of Riesling expressions can be produced. The focus is on the production of Riesling with long ageing potential. We also have a small treasure cellar for wine connoisseurs in which currently our oldest wine is a 1921 Riesling.
VDP: For which wine style do you strive?
Andreas Siben: We strive to produce terroir wines, to speak with our own handwriting to shape the vineyard origin, the microclimate and the individual vintage conditions into a wine full of unique character.
VDP: Do you have a favourite grape variety?
Andreas Siben: Riesling.
VDP: Which of your wines would you recommend to someone who does not yet know your winery – as an introduction, so to speak?
Andreas Siben: Two single-vineyard Rieslings would be best. One grape variety and yet two absolute individualists.
VDP: Of which wine are you particularly proud?
Andreas Siben: Of our matured, older Rieslings.
VDP: Why did you become a vintner? When did enlightenment come? Was there a special experience?
Andreas Siben: With 300 years of family winery this question does not arise.
VDP: How do you combine tradition and innovation? Do you stick to traditions? If so, which ones?
Andreas Siben: The working environment in historic buildings and cellars always presents you with organisational and financial challenges. Nevertheless, we stick to it because it is to a large extent what makes us and our wines special.