Location and classification
Häder, also known as Stettener Häder, is a vineyard site in Stetten, a district of Kernen im Remstal, in the wine-growing region Württemberg. The VDP lists the site as VDP.ERSTE LAGE® with a classified area of 33.00 hectares.
Topography and soils
Compared with the nearby Mönchberg, the site is relatively flat and cooler. Published elevation figures range from 250 to 360 metres above sea level, while the slope gradient, depending on the profile, is 15 to 40 percent or 15 to 35 percent. The VDP states an eastern exposure; the parcels of Karl Haidle face east to north-east and receive predominantly morning sun. The geology is stated as Gipskeuper and additionally Bunter Mergel. The soils are considered fertile and capable of retaining water.
Grape varieties and wine character
The classified grape varieties recorded are Riesling, Lemberger, Sauvignon Blanc, Grauer Burgunder, Weißer Burgunder and Chardonnay. The relatively cool exposure, the predominant morning sun and the comparatively late ripening of the grapes shape the documented wine styles. The Stettener Häder Lemberger shows sour cherry fruit, pronounced acidity, structure and youthful tannin. The Riesling is described as having cool fruit, lively or firm acidity, an intense texture on the palate and pineapple-aromatic notes.
Vine cultivation and maturation
For the Stettener Häder Lemberger, the grapes come from old parcels in the Gewann Hardthau. For Karl Haidle, the Lemberger and Riesling are harvested by hand. The Lemberger is cold-soaked for one week, fermented spontaneously on the skins, matured for about a year in used barriques and aged on fine lees. For the Riesling, whole-cluster pressing is carried out, spontaneous fermentation takes place in an old traditional wooden vat, and it is matured on the full lees until bottling in a large wooden vat that is more than 70 years old.
