Why it matters
The producer
Weingut Hauck is a family estate at Albiger Straße 15 in Bermersheim vor der Höhe. Jana Hauck works alongside Heinz Günter and Heike Hauck, joining her training in viticulture and oenology with practical work gained in Germany and New Zealand; Heinz Günter brings decades as an enologist. That two-generation cellar team shapes a range that moves from dry Riesling and Silvaner to barrique-matured Spätburgunder.
The family’s records begin in 1727, but its current wine-focused form dates to the turn of the millennium. Jana’s route back into the estate followed doctoral research on family businesses, then formal wine qualifications and harvest experience abroad. Her arrival adds a second generation to a winery already run by an experienced enologist, with the practical consequence visible in a portfolio that handles direct stainless-steel whites and oak-framed reds side by side.
Place and vineyards
Where the wines begin
The estate works vineyards in Bermersheim vor der Höhe, Albig and Ensheim, three Rheinhessen villages rather than one single site. That spread allows Hauck to grow Riesling, Silvaner, Auxerrois and Albariño alongside Spätburgunder, St. Laurent, Merlot and Cabernet Sauvignon, so the bottles show different grapes and methods instead of one repeated house style.
Limestone, clay and loam-loess occur across the Hauck vineyards. Limestone is most clearly documented in the Bermersheim Klosterberg Alte Reben Riesling, where nearly 40-year-old vines supply fruit for a dry wine with citrus, stone-fruit and mineral notes. Clay and loam-loess broaden the physical setting for the estate’s white, red and rosé grapes, rather than pointing to a single soil-led flavour across every label.
In the cellar
Vineyards and cellar
Hauck describes manual vineyard work, yield regulation, ground cover for biodiversity and soil cultivation when the vines need it. Limiting crop and working vines by hand are intended to bring healthy, ripe fruit into the cellar; in the glass, that supports the ripe apple, peach and citrus register recorded for the old-vine Riesling.
Most white wines ferment in stainless steel, a choice that keeps fruit and acidity in the foreground rather than adding oak flavour. Most reds spend time in oak, and the documented 2023 Spätburgunder receives barrique maturation: smoke, nuts, light roast and tobacco sit around its berry fruit, while tannin gives the slender body a firmer line. Solar panels supply energy for the cellar and warehouse.
Wines to know
The range in view
Riesling and Silvaner form the familiar white core, while Auxerrois and Albariño widen the selection beyond the usual Rheinhessen pair. On the red side, Spätburgunder leads a group that also includes St. Laurent, Merlot and Cabernet Sauvignon; the red grapes also feed rosé production. The result is a range built around grape contrast: white wines can foreground citrus, fruit and acidity, while the red wines have more oak, savoury detail and tannin.
The 2024 Bermersheim Klosterberg Alte Reben Riesling trocken is dry, with 0.9 grams per litre of residual sugar and 12.5% alcohol. Its whole-cluster pressing, stainless-steel fermentation and eight months on full lees bring apple, apricot, peach, nectarine, orange blossom, lemon zest, lime juice and lemongrass into a juicy palate with added lees texture.
A useful way in
A bottle to begin with
Choose the 2024 Bermersheim Klosterberg Alte Reben Riesling trocken. It joins nearly 40-year-old limestone-grown vines with whole-cluster pressing, stainless-steel fermentation and eight months on full lees, so one bottle shows both its Bermersheim origin and Hauck’s white-wine cellar work. Expect dry apple, peach, apricot, orange blossom, lemon and lime, a juicy mid-palate, moderate acidity and a mineral finish with lees-derived texture.