Hermann Wiemer, Spearheading Indigenous Fermentations from a Biodiverse Vineyard
Hermann Wiemer, a Mosel native, started the winery in the late 1970’s. Hermann’s apprentice and viticulture expert, Fred Merwarth, and his business-savvy college friend, Oskar Bynke, bought the winery in the 2000’s. Since then, the team has been sparing no effort to manage the vineyard and winery operations ecologically. They do this by encouraging native flora and fauna, including indigenous yeast strains. Fermentations performed with these naturally occurring organisms add complexity, flavor and texture, giving wines a special sense of place.
From Grape to Bottle
The winery’s nature-driven approach is best exemplified through the contrasting single vineyard expressions. All estate vineyards are located on the west side of Seneca Lake. Despite only being a few miles from each other, they couldn’t be more different from each other. Moreover, it’s the diversity of soils, elevation, airflow and the lake’s influence on temperatures that create divergent microclimates.
At the winery, the team doesn’t use fining or filtering additives to preserve each wine’s subtle qualities. Above all, it’s these delicate aromas and flavors that give the wines their elegance and complexity. Additionally, sulphur levels are below EU organic levels, making all the wines great options for sulphur-sensitive drinkers!
Interesting Fact
Exceptional wines only get better with time. That is why Hermann Wiemer is one of the few places in the Finger Lakes that offers eye-opening tastings of Library Wines.
If you are interested in discovering other benchmark wineries that make the styles that made the Finger Lakes famous alongside Hermann Wiemer… Check out Dr. Konstantin Frank and Hosmer.
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