Site and soils
Bienengarten is a family-run single-vineyard site in Durbach in the Baden region. The site is located on the Badische Weinstraße at the foot of the Black Forest and is characterised by a sunny, steep slope position with a local microclimate. Weathered, static granite soils form the subsoil; the granite contains quartz, feldspar and mica. The steep slopes lead to lower yields.
Vines and cultivation
The documented plantings include Spätburgunder with 38 per cent, Riesling, or Klingelberger, with 31 per cent, Grauburgunder and Clevner with 6 per cent, Weißburgunder with 8 per cent, Gewürztraminer with 2 per cent, as well as Müller-Thurgau, Chardonnay and Scheurebe with 3 per cent. Souvignier Gris has been documented in Bienengarten since 2020.
The grapes are harvested by hand. Permanent ground cover with wild herbs and flowers is intended to strengthen the vines and reduce erosion. Seasonal organic materials such as pomace, compost, horse manure and plant charcoal are used to care for the soils and to support vine growth during dry periods.
Wines and vinification
Red wines are produced from Bienengarten based on Spätburgunder, while white wines come from Riesling, or Klingelberger. The range includes powerful red Burgundian styles and delicately-fruited white wines. Among others, dry Riesling/Klingelberger, dry Chardonnay, dry and sweet Scheurebe, dry Grauburgunder, dry Spätburgunder rosé as well as dry Spätburgunder from large wooden barrels or barriques are documented.
A Riesling/Klingelberger is described as being fermented spontaneously and as dry, mineral, citrus-fruited and carried by lively acidity. A Riesling Beerenauslese is made from fully ripe grapes harvested by hand and presented as a sweet, concentrated wine. The wines are documented as Deutscher Prädikatswein, including Spätlese and Beerenauslese.
History and cellar
The winery associated with Bienengarten is first documented in 1561 and has been in the possession of the Männle family since 1919. Riesling was planted in 1783 in what is today Bienengarten.
White wines are fermented cool and under controlled conditions in stainless-steel tanks or barriques and matured on the fine lees for up to twelve months. Red wines mature after the biological deacidification process for up to one year on the fine lees.
