Andi Weigand 'Amphora'
Details
tepaAndi Weigand is a key person in the new generation on the German winemaking scene in Franconia. A true artist and creative, he and a small group of other winemakers in the area are redefining the landscape of German viticulture. A second-generation winemaker, Andi began his journey making wine under his family label Weingut Weigand in 2015. His natural wines were officially released under his name in 2018, the same year as his organic certification.
Our sommelier (aka me! Aryn) has spent two harvests in Germany, having spent a harvest party with Andi and his team. The first time I met this wine it was still in an amphora (a large clay egg-shaped vessel that ages wine). Andi said that he chose to age it for 9 months in amphora because that was the gestation period of a human (this was in 2022, the first vintage). That is the perfect sentiment for a living wine.
Region: Franken, Germany
Grapes: Muskateller + Bacchus + Scheurebe
Tasting Notes: green apricot, tepache, soft clay, preserved grapefruit, white peach skins
Andi Weigand 'Amphora'
Details
tepaAndi Weigand is a key person in the new generation on the German winemaking scene in Franconia. A true artist and creative, he and a small group of other winemakers in the area are redefining the landscape of German viticulture. A second-generation winemaker, Andi began his journey making wine under his family label Weingut Weigand in 2015. His natural wines were officially released under his name in 2018, the same year as his organic certification.
Our sommelier (aka me! Aryn) has spent two harvests in Germany, having spent a harvest party with Andi and his team. The first time I met this wine it was still in an amphora (a large clay egg-shaped vessel that ages wine). Andi said that he chose to age it for 9 months in amphora because that was the gestation period of a human (this was in 2022, the first vintage). That is the perfect sentiment for a living wine.
Region: Franken, Germany
Grapes: Muskateller + Bacchus + Scheurebe
Tasting Notes: green apricot, tepache, soft clay, preserved grapefruit, white peach skins
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