Karl Haidle

Württemberg | Stetten

Founded in 1949 by retired, world-class Gymnast Karl Haidle and now onto its third generation, Weingut Haidle has long been a pioneer and leader in fine-wine production in Württemburg.

Today, the young and energetic Moritz Haidle is in charge of the estate.  He is a dedicated organic farmer, and a passionate devotee of hip-hop culture. A talented graffiti artist, Moritz is no doubt a radical figure in the Swabian wine scene, uprooting the traditional image of the staid German winzer.  His vibrant character and commitment to terroir translates in the pure, focused wines that are emerging from this deep, natural cellar.  Specializing in Riesling, Lemberger, and Spätburgunder, Moritz gives the unique slopes of Stetten a chance to speak with nuance and clarity.

Though one of Germany’s thirteen anbaugebiete, Württemberg still remains one of the country’s slightly obscure viticultural areas; Moritz refers to it as the “outsider” region. Before WWII, wine grapes in the Rems Valley were almost always sold off to the local co-op and the majority of wine production was consumed by locals. It was only over the course of the last twenty years that wines from the region became distributed around Germany and ultimately exported to the rest of the world.

Beginning in 1949, Karl Haidle founded his eponymous winery with a single hectare of vines and a vision to bottle his own wine. Sadly, Karl passed away at a young age leaving Mortiz’s father, Hans, to take the reins of the family business at only 23 years of age. It was under Hans’ patient, watchful eye that the winery we see today began to take shape.  Hans expanded the holdings to a full 23 ha and dedicated himself to making wine of pinnacle quality, with a focus on Riesling—what is unique in a region more recognized for simple, juicy reds. He became a VdP member in the 90s.

The viticultural focus at the estate is summed up quite simply by Mortiz, “we want to work with nature to get long lasting vines with deep roots and naturally low yields.”  The fruit is picked by hand and vinified in old, neutral vats some of which are 70+ years old.  “I swear by the old barrels of my Grandfather,” Moritz says. The winery is arranged to move the wines via gravity, the whites undergo extended lees contact, nothing is ever fined and they are bottled with just a touch of sulfur.

Soil Reports

  • Schilfsandstein
    Schilfsandstein

    Schilfsandstein

    The name is given by the marks of fossil horsetail in the rocks. Predominantly composed of sand and silt, with traces of clay and limestone. Because Schilfsandstein is easy to work with, it was often used for buildings, such as the Yburg, even though it weathers easily. Fossils in this stone are easily traced with pronounced flora and shells. The skeleton-rich and coarse soil gives wines good minerality.
  • Stubensandstein
    Stubensandstein

    Stubensandstein

    This is the soil with the highest altitude (for vines) growing in the Remstal (Rems Valley), hence the red hue (oxidation). It is very crumbly and was often used as scouring powder. This is where its name was derived, as it also used to scour the parlor floor.
  • Bunter Mergel
    Bunter Mergel

    Bunter Mergel

    Colored marl is a substrate of clay and limestone and dates back 200 million years. It has a lot of lime, at least as much as the gypsum keuper (found mainly in the lower parts of the Häder), though it is not as heavy nor compact. This soil crumbled easily almost like a puff pastry. Due to its richness and high limestone content it was often used as fertilizer for soils that possessed less limestone. The rust brown, green, and grey-blue colors of the sulfate-heavy dolomite layer are why it is often called "colored marl".

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