Cannstatter Straße 13/2
Office HoursMo-Fr 17.00-19.00 Uhr, Sa 9.00-13.00 Uhr, oder nach telefonischer Vereinbarung
23% Riesling, 18% Trollinger, 14% Lemberger, 14% Burgunder
Keuper, teilweise sandige Anteile und Lößlehmböden am Hangfuß
VDP: What is so special about your winery?
Markus Heid: We have been a certified organic winery since 2007. Today it is nothing new to say that wine is made in the vineyard, but that has been our philosophy for a long time. For me, manual work in the vineyard is an absolute matter of course.
VDP: For what wine style do you strive?
Markus Heid: I want you to be able to taste where my wines come from. They should convey their origins, yet also express my style. After all, terroir is both: the conditions in the vineyard and what is done with the grapes, as well as the winegrower’s signature. Red wine is at the centre of all our work: Lemberger and Pinot Noir. We used to have almost 70 percent Trollinger, which is typical for the region. Today it makes up only 15 percent.
VDP: Which of your wines would you recommend to someone who does not yet know your winery – as an introduction, so to speak?
Markus Heid: Our VDP.GUTSWEIN and VDP.ORTSWEIN categories, especially the Lemberger and Riesling wines. These wines already exhibit how we work and what our style is. At around nine euros, they are quite inexpensive. Our Pinots are also great fun. We make so many different types, but all the wines are top quality! Of course, I also find our whites particularly exciting in summer. And there is always the question of what to eat with a wine. Wine as a food companion is an inexhaustible topic! Above all, it is important to have the right wine in the glass at the right moment.
VDP: Of which wine are you particularly proud?
Markus Heid: Of the 2016 VDP.GROSSES GEWÄCHS® LÄMMLER Lemberger. 2016 was a vintage with a lot of finesse. It was basically warm, but not too hot. The red wines are characterized by abundant minerality, freshness and a powerful body. Today the wines are already offer drinking pleasure, but still have enormous ageing potential.
VDP: Why did you become a vintner?
Markus Heid: I come from a farm with mixed agriculture. My parents grew wine, but only as one of many products. I first taught myself how to make wine, then I went to Weinsberg and studied wine production technology from 1988 to 1990. Meanwhile, the former mixed agriculture has become Weingut Heid. My goal is to make honest, straightforward wines. I have developed my own style. I also always had a penchant for architecture. In 1990, I saw pictures of a tasting room design in an architecture magazine, which was long before such rooms became standard in Germany. From 2007 to 2008, I expanded our winery and refurbished our house, which is listed as a protected historical monument. I incorporated some of my architectural ideas here.
VDP: Do you have or did you have role models, mentors?
Markus Heid: I didn’t really have a role model; I had to get into the business quickly. Because we weren’t just a winery, I had to learn a lot by doing.
VDP: How do you combine tradition and innovation?
Markus Heid: As you get older, you also become more traditional. For me, tradition also has something to do with generation conflict; often the older generation is simply more traditional. It’s an art to let the younger ones have their own space to be creative and throw traditions overboard.
VDP: What would you compare to making wine?
Markus Heid: You’d like to paint such a romantic picture, but seriously, isn’t so easy-peasy. My favourite saying is, `quality comes from agony’. You just have to get out in any weather, whether the sun is blazing hot or it’s pouring rain. That’s the way it is.