Emrich-Schönleber

The Emrich family has been growing wine on the Nahe since the middle of the 18th century. From 1965 to 1985, Wilhelm Schönleber, a native Swabian from southern Germany, and later his son Werner turned the property from a mixed agricultural operation into a purely winegrowing estate, expanding vineyard holdings from approximately 2 to 10 hectares. Under Werner's stewardship the estate first appeared on Germany's top 100 wineries list in 1991 and joined the VDP in 1994. Frank Schönleber joined his father in 2005 after studying at Geisenheim and completing internships at VDP estates Toni Jost and Franz Künstler, and formally took over as owner and cellarmaster in 2018.

• Viticultural heritage of the Emrich family traced to the mid-18th century in Monzingen, Nahe
• Mixed farm transformed to pure wine estate 1965 to 1985, expanding from 2 to 10 hectares under Wilhelm and Werner Schönleber
• First listed among Germany's top 100 wineries in 1991; VDP member since 1994
• Frank Schönleber joined in 2005 after Geisenheim studies and internships; formally took over in 2018

The estate currently farms 20 hectares across six of the Nahe's 300 individually-named vineyard sites. The crown jewels are the two VDP.GROSSE LAGE sites: the 5.5-hectare Halenberg, characterized by blue slate and quartzite soils on south-facing slopes of up to 70% gradient at 160 to 250 metres elevation, and the 4-hectare Frühlingsplätzchen, with red slate and gravel interspersed with red-coloured Rotliegend loam on southwest to southeast-facing slopes. The Auf der Ley, a tiny parcel rediscovered by Frank Schönleber, is also a VDP.GROSSE LAGE site, and its wines are released only at auction. The Niederberg, recognized as a VDP.ERSTE LAGE in 2019 following petitioning by the Schönlebers, features a unique outcropping of slate with quartzite veins distinct from all other sites.

• VDP.GROSSE LAGE Halenberg: blue slate and quartzite, south-facing, up to 70% gradient; estate owns over 60% of this 8.3-hectare site
• VDP.GROSSE LAGE Frühlingsplätzchen: red slate and gravel with Rotliegend loam, southwest to southeast exposure, florid and expressive style
• VDP.GROSSE LAGE Auf der Ley: tiny single-barrel parcel released only at auction in large formats
• VDP.ERSTE LAGE Niederberg: slate and quartzite soils, officially recognized in 2019 after Schönleber petitioning

The estate's guiding principle is minimal intervention: selective hand-picking of physiologically ripe and healthy grapes, gentle pressing, and slow, controlled fermentation in stainless steel and traditional large oak vats. Spontaneous fermentation with indigenous yeasts is practiced. The single-vineyard focus, producing Grosse Lage wines exclusively from the estate's best parcels, has been in place since 1997. Sustainability is a core tenet for Frank Schönleber, applying to soils, vine health, yields, and relationships with employees and customers. The estate also produces VDP.SEKT and VDP.SEKT.PRESTIGE sparkling wines, harvested early to preserve freshness.

• Hand-harvested grapes, gentle processing, spontaneous fermentation with indigenous yeasts in steel and large oak vats
• Single-vineyard Grosse Lage program in place since 1997; younger-vine wines bottled separately as 'Halgans' and 'Frühtau'
• Sustainability is a formal commitment covering vineyard, cellar, and business relationships
• Estate also produces VDP.SEKT sparkling Riesling, harvested early for freshness

The upper Nahe's blue and red slate soils define the character of all Emrich-Schönleber wines. The Halenberg GG is dense and powerful yet simultaneously zesty, with a pronounced saline mineral character, grapefruit, lime zest, and crushed stone. The Frühlingsplätzchen GG is more expressive and floral in youth, with peach and ripe apple aromas that give way to pronounced minerality with age. Both Grand Crus age beautifully over 10 to 15 years or more. The Prädikat wines, rarer in production, are simultaneously exotic and restrained, with juicy fruit balanced by mineral-water tension and the clean slate character that defines the estate.

• Halenberg GG: powerful and mineral, with grapefruit, lime, crushed slate, and persistent saline finish; built for long aging
• Frühlingsplätzchen GG: more floral and expressive in youth, with peach, spring herbs, and vivid aromatics developing with age
• Both Grand Crus age beautifully over 10 to 15 or more years, developing additional complexity
• Prädikat wines are rare but dazzling: juicy fruit with mineral-water tension and a clean slate finish

Emrich-Schönleber is widely regarded as one of the holy trinity of the Nahe alongside Dönnhoff and Schäfer-Fröhlich. For serious collectors, the estate's wines are considered the equal of the finest dry Rieslings produced anywhere in Germany. The estate exemplifies how a focused, terroir-driven approach to single-vineyard Riesling, combined with generational commitment, can produce wines of world-class standing. Frank Schönleber's own stated ambition is straightforward: to pass the estate to the next generation in at least as good a condition as he received it.

• VDP member since 1994; first among Germany's top 100 wineries in 1991 under Werner Schönleber
• Widely regarded alongside Dönnhoff and Schäfer-Fröhlich as one of the Nahe's defining trio of top estates
• 2023 Halenberg Riesling GG: 96 points from both Wine Advocate and Vinous Media
• Frank Schönleber studied at Geisenheim and trained at VDP estates Toni Jost and Franz Künstler before taking over

The high natural acidity, saline minerality, and linear structure of Emrich-Schönleber dry Rieslings make them superbly versatile food wines. Their mineral grip and acidity cut through rich preparations without masking delicate flavors. Younger vintages of the Halenberg and Frühlingsplätzchen GGs pair especially well with seafood, fresh herbs, and lightly dressed dishes. Aged examples, which develop honeyed and more complex secondary notes, bridge beautifully to richer preparations.

• Shellfish and raw oysters: saline minerality echoes the ocean and amplifies briny, delicate flavors
• White fish with herbs or brown butter: acidity cuts richness without masking subtle fish flavors
• White asparagus and goat cheese: mineral expression complements umami and herbaceous character
• Aged examples (8 or more years): developed complexity pairs well with aged cheeses, roasted poultry, and umami-rich preparations