The Weber family farms about 10 hectares of mainly old Riesling vines (over 1 hectare ungrafted!) in a side valley of the Saar. All the Riesling grapes are hand-harvested and the whole grapes are gently pressed for two to three hours. The musts are left overnight to settle naturally and are vinified with ambient yeasts in 1,000-liter oak Fuder casks. Their top vineyard sites are located on various south-facing slopes, including the once highly prized wines from Euchariusberg. The soil is primarily gray slate, with some quartz and quartzite-bearing sandstone. The father-and-son team of Erich and Johannes Weber don’t use herbicides and believe in low yields—one Flachbogen, or “flat cane,” per vine—to produce an array of dry (trocken), off-dry (feinherb), and fruity Saar wines—most of which are cask-by-cask bottlings. Below is a list of the 2019 Saar Rieslings, with a few short descriptions:
The Webers like to bottle each Fuder separately, which is unheard of today, even though it was the standard in old times. Therefore, they can have two or more casks from the same vineyard site and with the same Prädikat. These don't have the same AP number, because they come from different parcels of the same site and were fermented, aged, and bottled separately.
Fuder Ternes (old vines): pepper, pear, apricot, yeasty. AP 14