Weingut Messmer, in the Pfalz region, was founded by Herbert and Elizabeth Messmer in 1960. It’s situated in Burrweiler, in the south-west of Germany, less than 50 miles from the border with France and to the north-west of Stuttgart.
It’s still in the family’s hands today, with son Martin overseeing the estate alongside his brother Gregor, who supervises production in the vineyard and winery. Their vineyards cover 27 hectares.
The terroir is made up of seven different soil types: slate, red sandstone, granite, limestone, loam, sand and ‘muschelkalk’ – a calcareous soil with substantial deposits of fossilised mussel shells. Gregor works to preserve the health and mineral content of the soils – they use only organic fertilisers. In 2011 they began organic conversion and were certified in 2020. They also use biodynamic cultivation of some sites.
The Messmer Weissburgunder (Pinot Blanc) is delicately floral with aromas of stone fruit and hints of white spice. It has a generous mouthfeel, with delicious ripe lemon peel characters and a mineral finish.
