The Future Requires Origins 120 YEARS OF WINEMAKING AT THE WEGELER ESTATES

More than 120 years ago Julius Wegeler founded the Rheingau-based Wegeler Estates as well as its tradition of producing top-quality Rieslings. Three generations later, the vintner family remains extremely committed to German Rieslings, personifying the motto: The future requires origins.

Special edition of WEINGourmet Oestrich in the Rheingau: With the purchase of the "Quality is our philosophy!” wrote Julius Wegeler to his family and best of the Rüdesheim vineyards, Geheimrat Julius Wegeler employees in the family album over a 100 years ago. And this maxim still founded the vintner tradition for the Wegeler family. applies today to the three businesses that comprise Wegeler Estates: quality in the vineyard; quality in the wine cellar; quality in the bottle.

illa Riesling” is home for Anja and Tom Drieseberg, a building in the heart of Rü- desheim, lovingly and with great effort restored to its original Art Nouveau splendor. “We are all genuine Riesling- freaks;V it’s a family tradition,” explains Anja Wege- ler-Drieseberg. “The Wegelers have always been committed to Riesling. And that applies as much to- day as it did when the first Wegeler wines were made. The ing as Culturally Specific Ri- three family-run vineyards in the Rheingau, on the Mosel, and tuals“. After all, Anja Wege- in the Rheinpfalz still produce Riesling almost exclusively.” ler comes from a family, “Quality is our philosophy! That motto has stood for 120 which has nurtured this lifestyle for generations Ð with art and years,” says Tom Drieseberg. Since July 1998, together with culture, above all music, and naturally with wine. his wife, Dr. Tom Drieseberg has managed the various busines- ses that make up the Wegeler Estates. “For us, remaining true ut long before the family concerned itself with wine and to quality means not following every fad. That’s why we stay sparkling wine, the Wegelers already had an intense rela- with Riesling; no other grape offers such variety.” With this Btionship to classical music. “A man, especially one with conviction, the Wegelers have successfully resisted the per- such high standing as you, is only happy once in his lifetime: in sistent pull of the red wine boom in Ger- his youth,” wrote Anja’s ancestor Franz many. Even today not a single bottle of red Gerhard Wegeler to Ludwig van Beethoven wine comes from their cellars. BEETHOVEN in 1825. From his youth on, the doctor and And, naturally, when you visit Villa university professor had a deep friendship Riesling, you are served Riesling. This AND THE with the composer. Both were born and rai- time it’s a glass of Geheimrat “J” Spätlese WEGELERS sed in Bonn. From Vienna, Beethoven sent dry 2000, a classic from the Rheingau es- Since their early childhood, Ludwig back several compositions to his hometown tates. The new residence of the young van Beethoven and Franz Gerhard We- of Bonn, dedicated to his “beloved Wegeler winegrowing family in Rüdesheim is not geler were close friends. Beethoven, family”. And, for his part, Franz Gerhard only home and playground for son Julius five years his friend’s junior, left Bonn Wegeler wrote a literary monument, his Leo; the Wegelers also open its doors to in November 1792 for Vienna. He was “Biographical Notes about Ludwig van never to see his hometown again but guests and clients for events. “In our cellar Beethoven,” which today is still considered stayed in contact, partly through his vault, there’s enough room for culinary relationship with the Wegeler family. one of the most important contemporary wine tastings Ð and, of course, enough Later, his friend Franz Gerhard Wegeler documents about the musical genius. room to celebrate,” says the proprietor. followed Beethoven to Vienna to stu- It was, however, his descendants who Anja and Tom met in Trier. She was still dy. After Wegeler returned to Bonn, were first to introduce wine into the family, a student and he was working on his docto- the two maintained a lively correspon- at least from their own vines. In June 1857, rate. Although that was a while ago, they dence, which again and again re- Family ties to Beethoven and Riesling haven’t let each other out of their sight collected the blithe years of their since. Just maybe, it’s because Anja was in- youth. In 1801 Beethoven wrote to his trigued by Tom’s doctoral thesis, “Lifesty- friend, "My Fatherland, the beautiful country in which I le-Research: Including Eating and Drink- Three generations of first gazed upon the light of Wegelers in front of this world, is for me just as Wegeler Estates in Oestrich: beautiful and clear in my Rolf Wegeler, son-in-law eyes today as it was when I Tom Drieseberg, daughter Anja and grandson Julius left.” After Beethoven’s death Leo (above). in 1827, Franz Gerhard We- Testament to a friendship: geler published his "Biogra- Ludwig van Beethoven’s phical Notes about Ludwig letter to Franz Gerhard van Beethoven.” Wegeler from 1797 (left).

2/2000 WEIN GOURMET X ROLF WEGELER AND DEINHARD 140 years ago, the name Wegeler was close- ly connected to the sparkling wine producer Deinhard & Co. in Koblenz. Julius Wegeler joined the wine and sparkling winemaker Deinhard & Jordan in 1857, after which the Julius Wegeler joined the wine and company greatly expanded its operations. In time when he also wanted to focus on sparkling wine producer Deinhard & Jor- 1872, the company opened a New York being a good winemaker, in order to be branch and successfully participated in va- dan. His job: to represent the company’s able to better represent the production side rious World’s Fairs. Julius Wegeler expanded export business in England, Belgium, and the wine business, first with wines he of the wine business. In 1882 he purchased the Netherlands. Favored by the good wine purchased and later with top-quality wines a vineyard in Rüdesheim. Along with the harvests on the Rhine and the Mosel from from his own vineyards. Until 1997 Rolf We- best Rheingau vineyards, the business also 1857 to 1862, business flourished. Dein- geler (picture) together with his cousin owned a manor house on Friedensplatz in hard established a subsidiary in New York Hanns Christof Wegeler managed the family the center of Oestrich. Today, it houses the and took part in the World’s Fairs in Phila- business. With the sale to Henkell & Söhn- administrative offices not only for the Ge- delphia, Sydney, and Melbourne. The an- lein, it was possible to ensure the future of heimrat J. Wegeler estate and its sister- nual price list was released in German, the brand Deinhard by bringing the traditio- vineyard in Oestrich, with 55 hectares of English, and French. The “Deinhard Cabi- nal company un- grapes one of the biggest net”, known as a sparkling hock in Eng- der the roof of a operations in the Rhein- large sparkling land, was very popular and trade with the gau, but also for the vine- wine producer. British Empire continued to grow. Since then, Rolf yards on the Mosel and in Wegeler assists the Pfalz. ulius Wegeler, in the meantime mar- Geheimrat J. We- Anja and Tom, who ried to Deinhard’s daughter Emma, geler as senior eventually married, lived Jwas called upon to help manage the advisor. in the old manor in Oes- company Deinhard & Co., Coblenz and trich. “Two rooms under London. When August Deinhard died unexpectedly, Julius We- the roof, above the wine geler took over management of the company, together with his press hall and filling ma- brother Karl and later Johann Jacob Hasslacher, Wegeler’s chine,” Anja Wegeler- friend and later brother-in-law who ran Drieseberg remembers, The Rheingau vintner tradition in a stately manor the London office. They invested in the “that was a bohemian lifestyle right in the future: modernizing the cellar equip- middle of the Rheingau.” Her husband re- ment and introducing the latest techni- members it more romantically: “The first ques for the production of sparkling years together were characterized by remo- wine. The business flourished, especi- deling more than anything else,” says Tom ally in 1875, a year which exceeded Drieseberg, “but you can see the results.” everyone’s expectation. Full of pride, The old house has been restored to its for- Julius Wegeler reported to his brother- mer glory, from cellar to attic. There is in-law back in London, “that this year enough room now to accommodate even will definitely remain a shining year in large wine tastings. our annals.” Along with his commitment to the business, Julius Wegeler perations Manager Oliver Haag has set up the Rheingau was also one of the most dynamic forces on the board of the estate’s top wines in the tasting room: Rieslings from German Winegrowers Association as well as playing an active Otwo of the best vineyards between Rüdesheim and role on many different jury commissions. But there came a Hochheim. Although sixteen of their vineyards are officially classified for Erste Gewächse (grand cru or first growth), the winemakers do not want to position these top wines at inflationary prices. “Our first growth wines come solely from the Rüdesheimer Berg Schlossberg and the Winkeler Jesuiten- A new generation in the old vineyard: Anja Wegeler-Drieseberg and garten vineyards,” says Haag, as he pours two Rieslings from Dr. Tom Drieseberg are fourth-generation managers of the Geheimrat the 2001 vintage, so that we can compare. Both are aromatic J. Wegeler estates. The cellar with wood barrels and the garden of the manor house in Oestrich, administrative offices in Rheingau with bouquets of peach and apple, followed by notes of more (pictures left page). Wine “Thanksgiving” on the Mosel: Harvest hands celebrating the end of the legendary harvest in 1911 at the Wegelers Bernkasteler operation (picture above). OLIVER HAAG AND THE FIRST GROWTH “A chance to set new levels of quality,” is what Operations Manager Oliver Haag sees in the classification of the first growth, which has been allowed for the first time in exotic fruit. But, while the mineral-character the Rheingau. Top wines, even in renowned “With premium Rieslings from this le- of the Berg Schlossberg Riesling is already vineyards, don’t develop by themselves,” gendary vineyard, we dispense with the round and harmonic, the stronger Jesuiten- notes the 30-year-old who comes from the usual quality and taste designations and garten still has a somewhat sharper edge and famous wine estate Fritz Haag on the Mo- designate the dry version simply as ‘Qua- stronger acidity. “This still needs a little sel and who interned with the highly res- litätswein’,” explains Tom Drieseberg. time,” admits the young enologist, “even pected winemaker, Helmut Dönnhoff, on Oliver Haag doesn’t have the best memo- though it’s an excellent Riesling from the the Nahe. “We proceed carefully because ries of this particular vintage: “My first best vines.” However, it is easy to recognize quality requires time and a good grape harvest for the Wegeler Estates also hap- the potential of the 2000 first growth, with doesn’t grow without intense work on the pened to be the hardest harvest in recent soil, even when it is classified.” Therefore, its classic dry flavor; the wine stands out due decades.” One can definitely taste the only two of the sixteen vineyards the estate to its clarity, harmony, and fruit with a won- has in the Rheingau, which could be used highly ripe berry but the fruity aromas are derfully balanced acidity. for first growth, were chosen for top wines: clean and clear on the palate. “A full- Rüdesheimer Berg Schlossberg and Winke- bodied wine with the typical acid charac- ith his estates and vineyards in the ler Jesuitengarten. The wines, naturally only ter of a Mosel wine,” says Drieseberg. Rheingau, Julius Wege- Rieslings, are har- “But not as powerful as the 1999,” adds Wler made the first step vested by hand, from Haag, “in contrast, the 2001 Doctor Spät- towards the founding of today’s healthy grape stock, lese is pure Mosel, clear fruit, firm acid Ð vineyards more than 120 years and fermented to a Riesling right out of the book.” ago. Just a few years later he achieve a dry flavor. Along with the vineyards in Bernka- also began to get involved on the stel, which through subsequent purchases Mosel. For a long time, Dein- grew to become about two-thirds of the total area, Julius Wege- hard & Co. purchased large ler continued bit by bit adding neighboring parcels. With only quantities of Rieslings from the the best locations, the estate expanded. Today, around fifteen famous Doctorberg vineyards di- hectares of steep hills along the Mosel are farmed by hand, a rectly from Bernkastel Mayor requirement for Rieslings of international caliber. The 2001 Fine Mosel wines from the legendary Bernkasteler Doctor Wehlener Sonnenuhr Spätlese dry for example is a fruity wine with the fine aroma of peaches, and a round and harmonious flavor; the elegant fruit-acid combination gives the wine finesse. “The classic Mosel,” notes Oliver Haag with satisfaction. Kunz, who at that time owned about half of the n 1903, using the then most modern winemaking techni- vineyards. In 1900, en- ques, Julius Wegeler built a manor house in the district of couraged by increasing IKues. The innovative vintner noticed early on that grapes demand, Julius and Karl have to be handled as gently as possible in order to achieve the Wegeler made Kunz an highest quality. Above the deep cellars, with its barrels and offer he couldn’t refuse: cross vaults, stands the charming Wegeler summer house with 100 Goldmarks for each grape vine, at that time an unheard of turrets, a veranda, and a garden terrace. price. “Of course,” admits Anja Wegeler-Drieseberg “part of Since 1993, Master Winemaker Norbert Breit has been the deal was that the Fuder Rieslings from the Bernkasteler creating the best Mosel wines bottled in Bernkastel, but not Doctor, which were still aging in the cellar, were also included just exclusive wines. “The dry table wines are made using the in the price.” Nevertheless, the purchase price was higher than same quality assurances as are used for Doctor and Wehlener any other offer at that time Ð even today Ð for top vineyards on the Mosel. The far-sighted investment of Julius Wegeler paid off. “Up until today, the Doctor is the flagship on the Mosel,” observes Oliver Haag as he pours a 2000 Bernkasteler Doctor Riesling. Rich in tradition, the sister-vineyard on the Mosel: For more than a hundred years the Wegelers have owned the lion’s share of the famous Doctorberg above Bernkastel-Kues (picture above right). In the estate house in Kues (picture below right) not only are top wines pressed, but the family also hosts culinary wine tastings. A procession of Wegeler wines: Rieslings from the three estates in the Rheingau, on the Mosel, and in the Pfalz laid out for a tasting.

2001 Forster Ungeheuer Riesling Spätlese dry.” The wine delights with its fruit aromas; it is lush and strong and has a full-bodied finish. “The quality in the Pfalz can still be improved,” reckons Drieseberg, “It’s our long-term goal to establish the best wines from the Forster Ungeheuer region as first growth. In 1997, Wegeler and sparkling wine producer Deinhard in Koblenz parted ways. “Since then we produce just wine,” says Rolf Wegeler rather too humbly. After all, with approximately 80 hectares in Sonnenuhr,” explains Norbert Breit. The “simple” 2001 Ries- three districts, the family is one of the largest private vintners ling tastes tangy and fresh with firm acidity. in Germany. Three businesses, three different types of terroir, “The Wegeler family has always been focused on its most and only one grape variety; and they all have to be steered in exclusive German white varieties. For many years, the Pfälzer the same direction,” says Wegeler. “But, it works,” adds Wege- Top-Quality from Superior Vineyards Riesling was missing from our portfolio,” explains Anja Wege- ler proudly, “despite its size, Geheimrat J. Wegeler has remai- ler-Drieseberg. It wasn’t until 1973, when Anja’s father Rolf ned a family business.” Whoever works here has to bring with Wegeler, perfected the Riesling-Trio: the Geheimrat J. Wegeler them a high commitment to quality. And Oliver Haag is un- Estates leased property from the Pfälzer vineyard, Dr. Dein- compromising in his work. That suits Tom Drieseberg just fine: hard in Deidesheim. “To be sure, we discuss the style and taste of our wines extensively. And often our he Pfälzer vineyard on the Mittel- HOLDERRIETH discussions concern the economics of the hardt, with around ten hectares, is the business. But in the end one thing is sure: Tsmallest of the three estates owned AND HIS quality is what counts. That’s one point by the vintner family; but just like Oestrich GEHEIMRAT “J” where there’s no disagreement.” and Bernkastel, they are independent mem- Norbert Holderrieth (picture): the for- bers of the VDP (Die Prädikatsweingüter: mer Estates Manager first had the idea n recent years, the Wegelers have inve- The Association of German Fine Wine in 1983: a Cuvée, a superior dry Ries- sted about one and a half million Euros Growers). The family not only owns the ling Spätlese without no reference to Iin their estates. Traditional methods largest share of the famous site, Forster its vineyard. The wine bears the name with modern technology; that is the motto Ungeheuer, but also owns vineyards in Geheimrat “J” in honor of Julius Wege- for their vineyards and cellars. “We treat Deidesheim and Rupertsberg. “The 2000 ler, the original founder of the estate, wine like a living organism and try to di- vintage in the Pfalz was disappointing,” and is produced using only the best sturb the natural development as little as Riesling grapes from selected parcels in notes Tom Drieseberg, “the vineyards possible,” notes Oliver Haag. “’Left to Na- the Rheingau, handpicked and repea- around Deidesheim were extremely hard tedly sorted. Not every year produces a ture’ is how one could describe our wines,” hit by rot.” But 2001 more than compensa- grape whose quality is good enough to adds Drieseberg. You won’t find any over- ted for the disappointment by delivering meet the strict standards required to styled, typical ‘fruit bombs’ in the Wegeler immaculate wines. The Deidesheimer produce a Geheimrat “J”. In 1984, 1987, cellars. “Uncork the bottle and enjoy the Herrgottsacker Riesling Kabinett dry is and again in 1991, production was sus- flavor, even several years later. That is the strong and fruity; the solid and well inte- pended. Because of the late harvest strength of our Rieslings,” Haag and Drie- grated acidity gives this full Riesling stabi- point, careful fermentation, and long lity and structure. An elegant companion is aging in the barrel, the new vintage is the 2001 Ruppertsberger Linsenbusch first ready to drink shortly before Wei§er Burgunder Kabinett dry. “Despite Christmas the follow- ing year. The success its delicate structure, a very fruity and of the Riesling Spätle- round wine,” says Oliver Haag, “but my The perfect microclimate for se has had an impact: top wines: Operations Manager favorite wine from the Pfalz is still the since 1987, Wegeler Oliver Haag (picture above, offers a premium spar- center) with Master Winemaker kling wine with the Norbert Breit (right) and vintner Helmut Steberl in the same name: Geheimrat Rüdesheim Berg Schlossberg “J” Rheingau-Riesling vineyard. Sekt Brut. 2/2000 WEIN GOURMET X THE WEGELERS AND THE DOCTORBERG No wines were ever as famous as the legendary Bernkasteler Doctor. It is seberg agree. The two of them emphasize said that in 1360, this superb wine ac- which dish. The master sommelier Frank the importance of patience: “Ultimately a tually cured the Prince of Trier, Arch- Kämmer from “Délice” in Stuttgart, and grape’s potential and ripeness decide how bishop Boemund of Warsberg, of a bad Tom Gaiser from “Virtual Vineyard” in San great a wine will be.” That’s why they give illness. “As long as human beings con- Francisco, or master chef Anton Mosimann their Rieslings enough time to develop tinue to refine the vine stock, Bernka- in London all combine a love for Riesling both in the barrel and later in the bottle. steler Doctor will continue to be one with the search for a successful combina- At last, German Rieslings are being dis- of the most prized German wines,” tion of wine and food. wrote the press more than a 100 years covered overseas as well. These days Tom “Above all lunch menus, which usually ago. And the purchase price Julius We- Drieseberg is on the road a lot and always geler paid in 1900 has been more than include salad and vegetables, poultry or has in his bag some Rieslings from the justified “by the excellent growth of fish, go perfectly with the elegant, often three Wegeler estates. Recently, he was in the Doctorberg.” Wegeler also pur- mineral Riesling with its pronounced acid Vancouver, Canada, attending the “Play- chased the “Doctor Cellar.” The under- structure,” purports Tom Drieseberg. A fit- house Wine Festival”, and before that he ground vault built in 1650 lies deep ting example is the filigree 2001er Wegeler was in Las Vegas. “The hotel Belaggio, one under the vineyard in slate rock. It Riesling Kabinett with delicate apple and of the most modern casinos, has 13 restau- offers ideal con- peach aromas and an rants with a total of 16 sommeliers. And, in ditions for stor- optimal residual acidi- almost all of the restaurants, German Ries- ing wine as ty. Or just as good a ling is on the wine list,” reports Drieseberg the temperature choice is a fruity 2001 stays a constant with obvious satisfaction. Naturally, Wege- 10° Celsius both Winkeler Hasensprung ler wines are not offered in all of them but in summer and Riesling Spätlese dry that’s not the point. “The common cause winter. with a subtly exotic and the positive image of the grape variety fruit bouquet and a fine are the point. And, abroad, many residual sweetness. The German Riesling producers are blending of wine and Geheimrat Julius Wegeler brings together more than three generations working on just that.” food is always on the minds of the Wege- ler-Team: “Every element of a menu is romoting German wines to- equally important in achieving good fla- day is easier than ever. In vor combinations and an overall feeling Ptop restaurants, from New of well-being. Excellent food deserves York to Sydney, people have dis- excellent wine,” notes Anja Wegeler- covered that Riesling perfectly Drieseberg. complements today’s cuisine. The buzzwords are ethno-food, he future requires origins; not only crossover, and Caribbean food. the tradition of a top wine estate but “Today, even everyday restau- Talso excellent vineyards and a har- rants are using exotic spices and herbs such as lemon grass, monious interaction between the generations. Norbert Holder- curry, coriander, and especially ginger,” says Anja Wegeler- rieth, the former Estates Manager and inventor of the legen- Drieseberg. “A perfect complement to an aromatic Spätlese dary Geheimrat “J” continues to make himself available to the with a little residual sweetness and a firm acidity or to a delicate young team. Senior Rolf Wegeler says, “that way experience Kabinett wine with its subtle, exotic fruit aroma.” And all that isn’t lost and a family wine estate lives from that.” And has with a low alcohol content, which seldom exceeds 12%. “A done so already now for 120 years. healthy and light meal remains just that with these wines,” con- firms Tom Drieseberg. Every once in a while chefs and som- meliers get together to determine which wine goes best with Translated by Claudia Stein Consulting

A family business inspite of its size: The Wegelers and their team in the Rüdesheim Schlossberg, the family of Geheimrat “J” bottles with the Riesling Spätlese dry and the Rheingau-Riesling Sekt Brut (picture left). Culinary Rheingau: Between Lorch and Hochheim, you have a choice of restaurants: from lively and tradi- tional to gourmet.

Visit the Wegeler Estates! s the gateway to the middle Rhine valley, the Rheingau belongs not only to the most interesting wine regions in AGermany, it also offers many cultural and historical sites and culinary attractions. Every spring, there is the Rheingau Gourmet Festival, followed in autumn by the Rheingau Music Festival. These, as well as other festivals, are good reasons to spend at least a weekend in this wine country. Unfortunately, a weekend is KRONENSCHLÖSSCHEN usually not long enough to try all the ex- The best culinary In the Hotel Kronenschlösschen, Ortsteil Hattenheim, Rheinallee, 65347 Eltville cellent Rieslings from all the famous vi- addresses in the Rheingau Telephone 06723-640 neyards along the Rhine, to discover the During your visit to the Rheingau, don’t just www.kronenschloesschen.de many cozy restau- try the superb wine; treat yourself to the sur- [email protected] rants, or to enjoy the prising regional cuisine. DER FEINSCHMECKER, Open 7 days a week Head Chef Patrik Kimpel is known for his refi- excellent Rheingau Germany’s leading gourmet magazine, recom- mends the following: ned haute cuisine dishes and his amazing des- cooking. But, a wee- sert creations. Next to the restaurant you will kend is all the time it DIE ADLERWIRTSCHAFT find a bistro offering regional cuisine and a will take for you to Ortsteil Hattenheim, Haupstrasse 31, small luxury hotel with 18 rooms and suites, fall in love with the 65347 Eltville, Telephone 06723-7982 all intimately set in a park-like atmosphere, www.franzkeller.de region and its wines. [email protected] with a beautiful patio for the restaurant and The Wegelers in- Closed Tuesdays, Wednesdays, and Thursdays bistro. vite you to visit the Out of the simplest of ingredients, Chef Franz Keller creates delicious dishes served in a ru- ZUM KRUG Rheingau and, along Ortsteil Hattenheim, Haupstrasse 34, the way, make a stop stic and cozy atmosphere. 65347 Eltville, Telephone 06723-99680 at the Wegeler Esta- www.hotel-zum-Krug.de WEINSCHÄNKE SCHLOSS GROENESTEYN [email protected] tes in Oestrich. Let Oberstrasse 36, 65339 Kiedrich Closed Sunday evenings and Mondays us guide you through a tasting of some of Telephone 06123-1533 Closed Mondays and Tuesdays This historic inn with 8 cozy rooms is a Rhein- the best Rieslings in the region or take ad- One of the nicest wine bars in the Rheingau. gau institution. In the charming wood-pane- vantage of our expansive tasting room for Chef Eric Elbert combines regional cooking led rooms, enjoy rustic, traditional dishes with your own tasting. Tastings include be- with refined techniques. a seasonal focus as well as innovative cuisine. tween 8 and 18 wines as well as snacks, RESTAURANTPRINZESS VON ERBACH they cost between 12,50 and 35,00 Euros GRÜNER BAUM In the Hotel Schloss Reinhartshausen, per person. Ortsteil Oestrich, Rheingaustrasse 45, 65375 Ortsteil Erbach, Hauptstr. 43, 65347 Eltville Oestrich-Winkel, Telephone 06723-1620 The Wegeler Estates also regularly host Telephone 06123-676432 [email protected] Closed Mondays and Tuesdays Closed Thursdays culinary wine tastings, wine-dinners, and The young Chefs Thorsten Klett (a student of In an historical half-timber house, the Kilzer rarity tastings. Please contact us for more Alfred Friedrich) and Dirk Schröder (from Tan- family offers down-to-earth cuisine with a information. tris in Munich) are famous for their outstan- large selection of wines from Oestrich vin- ding creations. The restaurant offers a Medi- yards. WEINGÜTER GEHEIMRAT J. WEGELER terranean atmosphere in a historical wing of Friedensplatz 9-11, 65375 Oestrich-Winkel, KRONE ASSMANNSHAUSEN the castle overlooking the Rhine. Telephone 06723-990 90, Fax 99 09 66, In the Hotel Krone Assmannshausen [email protected], www.wegeler.com HOTEL RESTAURANT ZUM SCHWAN Ortsteil Assmannhausen, 65385 Rüdesheim Rheinallee 5, 65375 Oestrich-Winkel Telephone 06722-4030 Telephone 06723-8090 www.hotel-krone.com www.hotel-schwan.de [email protected] [email protected] Open 7 days a week This historical hotel sits directly on the ro- Inspired cooking in a 300-year-old building, mantic banks of the Rhine. Its gourmet re- direct on the banks of the Rhine. Weather staurant, with Chef Willy Mittler in charge, permitting, enjoy your meal on the terrace. offers classic cuisine with a touch of contem- porary ease.